Flavored agaricus bisporus puffed food

A technology of puffed food and Agaricus bisporus, which is applied in the field of food deep processing, can solve the problems of microwave puffed food of Agaricus bisporus that have not yet been discovered, and achieve the effects of improving economic and ecological benefits, increasing varieties of varieties, and long shelf life

Inactive Publication Date: 2012-09-12
HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

No report on microwave puffed food of Agaricus bisporus

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The specific method steps are as follows:

[0025] 1. Slicing: choose Agaricus bisporus with good quality without rot and deterioration, and the slice thickness is 5mm;

[0026] 2. Color protection: Sliced ​​Agaricus bisporus is blanched with high-temperature steam generated by boiling water at 100°C for 2 minutes to protect the color;

[0027] 3. Drying: place the processed slices in an oven at 85°C for drying as soon as possible;

[0028] 4. Milling: Grind the dried Agaricus bisporus slices with an ultra-centrifugal grinder for 5 minutes. During the grinding process, pay attention to controlling the grinding time to avoid gelatinization of the Agaricus bisporus powder;

[0029] 5 Adjustment and preparation: take Agaricus bisporus powder and glutinous rice flour in a ratio of 1:5.5, (add) vegetable oil 7%, white sugar 12%, leavening agent 0.4%, vanillin 1.2% and mix well to form the original flavor Composite raw and auxiliary materials;

[0030] 6. Spreading and sha...

Embodiment 2

[0049] The specific method steps are as follows:

[0050] 1. Slicing: choose Agaricus bisporus with good quality without rot and deterioration, and the slice thickness is 5mm;

[0051] 2. Color protection: Sliced ​​Agaricus bisporus is blanched with high-temperature steam generated by boiling water at 100°C for 2 minutes to protect the color;

[0052] 3. Drying: place the processed slices in an oven at 85°C for drying as soon as possible;

[0053] 4. Milling: Grinding the dried Agaricus bisporus slices with an ultra-centrifugal grinder for 8 minutes;

[0054] 5 Adjustment and preparation: Agaricus bisporus powder and glutinous rice flour are mixed in a ratio of 1:5.5, curry powder is 2%, spicy powder is 2%, tomato sauce is 16%, leavening agent is 0.4%, vanillin is 1.2% %, mixed into curry flavor, spicy flavor, tomato flavor compound raw materials;

[0055] 6. Slicing and finalizing: the composite raw and auxiliary materials of the above-mentioned flavors are carried out to be...

Embodiment 3

[0060] The process of this embodiment is the same as that of Embodiments 1 and 2. The difference is that in step 5 of the above process, after the Agaricus bisporus powder and glutinous rice flour are proportioned in a ratio of 1:5.5, 2% of curry powder, 2% of spicy powder, and 7.5% of coffee powder are added, and mixed into a curry-flavored, spicy Curry-flavored, coffee-flavored mushroom composite crisps are obtained after spreading, puffing, and baking. The process steps are the same as those in the above-mentioned embodiment, so they are omitted.

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PUM

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Abstract

The invention relates to a flavored agaricus bisporus puffed food which is prepared by taking fresh agaricus bisporus as a raw material and adding corresponding minor ingredients. The preparation method comprises the steps of color protection processing, stoving, pulverizing, mixing main and auxiliary materials in a certain proportion, adding water, blending, microwave puffing, drying, cooling, obtaining finished product and packaging. The flavored agaricus bisporus puffed food is prepared by adopting a microwave method, makes use of nutrition value of agaricus bisporus and people's love of fungi food, retains nutrition value of agaricus bisporus to the maximum, and opens up a new approach for the use of agaricus bisporus. Diversity of agaricus bisporus foods is increased and economic value of a lot of unqualified mushroom, mushroom root and chipping in processing and grading edible fungi products is improved. Furthermore, the flavored agaricus bisporus puffed food has the advantages of long shelf life and unique taste.

Description

technical field [0001] The invention relates to the field of food deep processing, in particular to a flavor type bisporus puffed food. The bisporus convenient snack food with unique flavor, health care and economic value is effectively provided. Background technique [0002] Agaricus bisporus (Lange) Sing belongs to the genus Agaricus bisporus (Lange) Sing belonging to the fungus Basidiomycetes, Agaricaceae, Agaricaceae, and is often called common cultivated mushrooms or button mushrooms by producers and operators in European and American countries. Agaricus bisporus is not only rich in nutrition and delicious in taste, but also low in heat energy and has a high health care effect, so it is increasingly loved by people from all over the world. Agaricus bisporus is rich in protein, polysaccharides, vitamins, nucleotides and unsaturated fatty acids. The protein content of fresh mushrooms is 3% to 4%, the fat content is 0.2% to 0.3%, and the carbohydrate content is 2.4% to 3....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28
Inventor 常学东刘素稳胡晓江刘秀凤蔡金星
Owner HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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