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Instant food containing black fungi and processing method of same

A processing method and technology of black fungus, which is applied in the field of food containing black fungus and its processing, can solve problems such as raw material pollution, achieve the effects of increasing the content, facilitating absorption, and avoiding the residue of chemical substances

Active Publication Date: 2013-09-25
SICHUAN PROVINCE QINGCHUAN COUNTY CHUANZHEN INDAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its sterilization process may cause contamination of raw materials

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] To produce 100kg of original rice products, the processing steps are as follows:

[0023] (1) Production of black fungus powder: a. Retrieving material: select black fungus 7.8kg; b. Water hair: soak in water; c. Cleaning: wash with water to remove impurities; d. Drain: filter out excess water; e 1. Freeze disinfection: freeze the raw materials obtained in step d at -18°C for 24 hours; f, thaw: quickly thaw the raw materials obtained in step e with running water; g, filter and dry again: filter out excess water; g obtained raw material is oven-dried; i, crushing and sieving: pulverizing the raw material obtained in step h with a pulverizer;

[0024] (2) Production of powder 2: Step 1: Cooking treatment: Take 31.3kg of rice and 13.9kg of glutinous rice, and use an extruder for puffing treatment; Step 2: Separately crush and sieve the puffed rice and glutinous rice;

[0025] (3) Mixing of main ingredients: mix powder 1 and powder 2, and stir;

[0026] (4) Secondary mix...

Embodiment 2

[0029] To produce 100kg corn-flavored products, the processing steps are as follows:

[0030] (1) Production of black fungus powder: a. Retrieving material: select 7kg of black fungus; b. Water hair: soak in water; c. Cleaning: wash with water to remove impurities; d. Drain: filter out excess water; e. Freezing disinfection: freeze the raw materials obtained in step d at -18°C for 24 hours; f, thawing: quickly thaw the raw materials obtained in step e with running water; g, filter and dry again: filter out excess water; h, drying: use step g Gained raw materials are oven-dried; i, pulverized and sieved: pulverized the raw materials obtained in step h with a pulverizer;

[0031] (2) Production of powder 2: Step 1: ripening treatment: take 40kg of corn and use an extruder for puffing treatment; Step 2: crush and sieve the puffed corn;

[0032] (3) Mixing of main ingredients: mix powder 1 and powder 2, and stir;

[0033] (4) Secondary mixing: Add 36kg of maltodextrin, 6kg of gl...

Embodiment 3

[0036] To produce 100kg of red bean original flavor, the processing steps are as follows:

[0037] (1) Production of black fungus powder: a. Retrieving material: select 10kg of black fungus; b. Water hair: soak in water; c. Cleaning: wash with water to remove impurities; d. Drain: filter out excess water; e. Freezing disinfection: freeze the raw materials obtained in step d at -18°C for 24 hours; f, thawing: quickly thaw the raw materials obtained in step e with running water; g, filter and dry again: filter out excess water; h, drying: use step g Gained raw materials are oven-dried; i, pulverized and sieved: pulverized the raw materials obtained in step h with a pulverizer;

[0038] (2) Production of powder 2: Step 1: Cooking treatment: take 3.4kg of rice and 1.1kg of glutinous rice, and use an extruder for puffing treatment respectively; take 34.1kg of red beans, use cooking method to ripen and then dry; The puffed rice, glutinous rice, and red beans that have been cooked ...

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PUM

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Abstract

Instant food containing black fungi mainly comprises the following components in percentage by mass: 7-10% of black fungus powder as powder material 1, 38-46% of powder material 2, and auxiliary materials: 22-36% of maltodextrin, 5.8-9.1% of glucose, 5.8-10.4% of white granulated sugar, and 4.8-5.7% of oil powder, wherein the powder material 2 is at least one of rice, corn, jumble beads and mung beans and is cured powder material by a conventional method. The processing technology of the product comprises the following steps: (1), preparing black fungus powder: washing, draining, disinfecting through cold freeze, drying, crushing and screening; (2), preparing the powder material 2: curing through a puffing or stewing method, drying, crushing and screening; (3), mixing and stirring the powder material 1 and the powder material 2; (4), adding the auxiliary material, mixing and stirring; and (5), packaging, sterilizing, boxing and entering warehouse. The black fungus powder is free from chemical bactericide during processing, is reasonable in collocation of nutrient ingredients, and is conducive to absorption by a human body.

Description

technical field [0001] The invention relates to a food containing black fungus and a processing method thereof. Background technique [0002] Black fungus (Auricularia auricular underw) is rich in protein, fat, sugar, vitamins and trace elements, and has the effect of cooling blood. People have used it as a good edible and medicinal product since ancient times. Modern medicine has proved that black fungus contains a variety of nutrients, including about 53% protein, about 35% crude fiber, and fat, sugar, calcium, iron, carotene, lecithin, cephalin, riboflavin, niacin, etc. It also contains a kind of adenosine, which can inhibit platelet aggregation, delay blood coagulation, and prevent thrombus formation. Black fungus can also prevent arteriosclerosis and enhance blood vessel elasticity. It can also enhance the discharge of bile and bile acid. Reduce cholesterol and blood lipid function, and promote the secretion of digestive tract glands, and use gastrointestinal and urin...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/308
Inventor 左万军
Owner SICHUAN PROVINCE QINGCHUAN COUNTY CHUANZHEN INDAL