Edible mushroom corn healthy vegetarian diet and production method thereof

A production method and technology for edible fungi, applied in the field of food processing, can solve the problems that edible fungi can only be used in vegetables and have a single edible method, and achieve the effects of strengthening the body, restoring the role of staple food, and having excellent taste.

Active Publication Date: 2014-06-25
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides an edible fungus corn healthy vegetarian food and its production method to solve the problem that the edible fungus can only be used as a vegetable and the eating method is single. Complementary advantages of nutrients, endow products with higher nutritional value, broaden the application field of edible fungi, improve the popularity of edible fungi, and create greater economic and social benefits

Method used

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  • Edible mushroom corn healthy vegetarian diet and production method thereof
  • Edible mushroom corn healthy vegetarian diet and production method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0019] (1) Preparation of edible mushroom nutrient activation slurry

[0020] Screen the dried edible fungi to remove impurities, cut off the inedible parts, rinse with running water, and then centrifugally dehydrate to make the water content 45% in terms of mass percentage, cut and crush to obtain edible fungus particles with a particle size of 5 mm, and mix the edible fungus particles with water Deionized water was added for pulping treatment at a mass ratio of 1:8 to obtain edible fungus slurry with a particle size of 70 μm, and then ultrasonic vibration crushing was performed under the conditions of ultrasonic power of 300 W and ultrasonic time of 2 minutes to reduce the hardness of hard and non-digestible fibers in edible fungi. Hardness and molecular weight, softening fibers, promoting the dissolution rate of intracellular nutrients, increasing the activity of nutrients in edible fungi raw materials, and improving their processing performance, and obtaining edible fungus ...

Embodiment 2

[0027] (1) Preparation of edible mushroom nutrient activation slurry

[0028]Screen the dried edible fungi to remove impurities, cut off inedible parts, rinse with running water, and then centrifugally dehydrate to make the water content 47% in terms of mass percentage, cut and crush to obtain edible fungus particles with a particle size of 8 mm, and mix the edible fungus particles with water Deionized water was added for pulping treatment at a mass ratio of 1:12 to obtain edible fungus slurry with a particle size of 140 μm, and then ultrasonic vibration crushing was performed under the conditions of ultrasonic power of 550 W and ultrasonic time of 11 minutes to reduce the hard and non-digestible fiber content of edible fungi. Hardness and molecular weight, softening fibers, promoting the dissolution rate of intracellular nutrients, increasing the activity of nutrients in edible fungi raw materials, and improving their processing performance, and obtaining edible fungus nutrien...

Embodiment 3

[0035] (1) Preparation of edible mushroom nutrient activation slurry

[0036] Screen the dried edible fungi to remove impurities, cut off the inedible parts, rinse with running water, and then centrifugally dehydrate to make the water content 50% in terms of mass percentage, cut and crush to obtain edible fungus particles with a particle size of 10mm, and mix the edible fungus particles with water Deionized water was added for pulping treatment at a mass ratio of 1:15 to obtain edible fungus slurry with a particle size of 200 μm, and then ultrasonic vibration and crushing treatment was performed under the conditions of ultrasonic power of 800 W and ultrasonic time of 20 minutes to reduce the hard and non-digestible fiber in edible fungi. Hardness and molecular weight, softening fibers, promoting the dissolution rate of intracellular nutrients, increasing the activity of nutrients in edible fungi raw materials, and improving their processing performance, and obtaining edible fun...

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Abstract

The invention relates to an edible mushroom corn healthy vegetarian diet and a production method thereof, belonging to a food processing technology. The production method of the edible mushroom corn healthy vegetarian diet comprises the steps: screening dried edible mushrooms and corn kernels to remove impurities, cutting and crushing, grinding and ultrasonic-activating nutrients to obtain edible nutrient activated paste and corn nutrient activated paste, blending, shoving and forming, microwave-baking and ripening, sparsely embrittling, and the like to produce the edible mushroom corn healthy vegetarian diet. The edible mushroom corn healthy vegetarian diet is rich in protein, vitamins, high-quality dietary fibers, polyunsaturated fatty acids and other natural nutritional ingredients, and is suitable for being eaten by all levels of consumers. The edible mushroom corn healthy vegetarian diet has no pollution, waste residue, waste steam and harmful substances during production, achieves green production, and is crisp, pure in flavor, storage-resistant and convenient to eat.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to an edible mushroom corn healthy vegetarian food and a production method thereof. Background technique [0002] The total output value of my country's edible fungus industry ranks sixth in the planting industry after grain, cotton, oil, fruit, and vegetables, and has become a pillar industry in the agricultural economy. The figures provided by the China Edible Fungi Association show that the total annual output of edible fungi in my country has exceeded 20 million tons, accounting for more than 70% of the world's total output, and the total output value has exceeded 200 billion yuan, becoming the world's largest edible fungi producer and export country. Edible fungi are rich in nutrients and rich in all the nutrients needed by the human body. They are a good source of high-quality protein and dietary fiber. Their natural attributes are suitable for food and vegetables. They play an ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28A23L1/10A23L1/308A23L31/00A23L33/10A23L33/105
CPCA23L7/117A23L31/00A23L33/00A23V2002/00A23V2200/30
Inventor 张艳荣刘婷婷王大为张雁凌
Owner JILIN AGRICULTURAL UNIV
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