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Preparation method of pleurotus ostreatus-yam compound crisp chips with the addition of black onions

A technology of composite chips and oyster mushrooms, which is applied in the field of preparation of composite chips of oyster mushroom and yam, can solve the problems of long microwave time, single ingredients, waste of raw materials, etc., and achieve the effects of short processing time, long storage period and cost saving

Active Publication Date: 2015-11-25
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production method takes a long time to microwave, and the stalks of the oyster mushrooms are discarded, which wastes raw materials, and the produced products only contain oyster mushrooms, and the ingredients are single

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of preparation method of the flat mushroom yam composite chip that adds black onion, comprises the following steps:

[0030] A. Pretreatment of Pleurotus ostreatus: select fresh, mildew-free and non-deteriorating oyster mushrooms, clean them, and put the whole oyster mushrooms including the cap and stem of the oyster mushroom in hot water at 95°C for 2 minutes to kill the enzyme , take out quickly after blanching, cool with running water, and drain;

[0031] B. Pretreatment of purple yam: select fresh purple yam, wash, peel and cut into cubes with a side length of 1 to 2 cm, soak in color protection solution for 30 minutes, then put it in hot water at 80°C for 15 minutes, and cool in cold water , Drain the water; wherein the color protection solution contains 0.1% VC, 0.2% citric acid, 0.05% NaHCO 3 aqueous solution;

[0032] C, the preparation of black onion powder: select round red onion, ferment 8d to obtain black onion under temperature 75 ℃, relative humid...

Embodiment 2

[0039] A. Pretreatment of Pleurotus ostreatus: select fresh, mildew-free, and non-deteriorating oyster mushrooms, clean them, and put the whole oyster mushroom including the cap and stem of the oyster mushroom in hot water at 100°C for 2 minutes to kill the enzyme , take out quickly after blanching, cool with running water, and drain;

[0040] B. Pretreatment of purple yam: select fresh purple yam, wash, peel and cut into cubes with a side length of 1 to 2 cm, add it to the color protection solution and soak for 60 minutes, then put it in hot water at 70°C for 15 minutes, and cool it in cold water , Drain the water; wherein the color protection solution contains 0.05% VC, 0.05% citric acid, 0.08% NaHCO 3 aqueous solution;

[0041] C, the preparation of black onion powder: select round red onion, ferment 12d under temperature 85 ℃, relative humidity 75% and obtain black onion; Set the vacuum degree to be -0.1Mpa, pulverize the dried black onion with a high-speed universal gri...

Embodiment 3

[0048] A kind of preparation method of the flat mushroom yam composite chip that adds black onion, comprises the following steps:

[0049] A. Pretreatment of Pleurotus ostreatus: select fresh, mildew-free, and non-deteriorating oyster mushrooms, clean them, and put the whole oyster mushroom including the cap and stem of the oyster mushroom in hot water at 95°C for 3 minutes to kill the enzyme , take out quickly after blanching, cool with running water, and drain;

[0050] B. Pretreatment of purple yam: select fresh purple yam, wash, peel and cut into cubes with a side length of 1 to 2 cm, add it to the color protection solution and soak for 45 minutes, then put it in hot water at 80°C for 10 minutes, and cool it in cold water , Drain the water; wherein the color protection solution contains 0.15% VC, 0.3% citric acid, 0.02% NaHCO 3 aqueous solution;

[0051] C, the preparation of black onion powder: select round red onion, ferment 10d under temperature 80 ℃, relative humidit...

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Abstract

The present invention discloses a preparation method of pleurotus ostreatus-yam compound crisp chips with the addition of black onions, and the method comprises the following steps that selected pleurotus ostreatus is subjected to washing, blanching, cooling, draining and other pretreatments for later usage; selected purple yams are subjected to washing, peeling, color protecting, blanching, cooling, draining and other pretreatments for later usage; black onion powder is prepared for later usage; then the pleurotus ostreatus, the purple yams and the black onion powder are mixed for beating into pulp, glutinous rice flour is added for molding, and then vacuum drying, water balancing, microwave puffing and packaging are carried out. Microwave puffing technology is adopted, the pleurotus ostreatus is used as the main raw material, and the purple yam and the black onion powder with health-care effects are added so that the method is capable of maximizing the preservation of original nutritional ingredients of food, enabling the processing time to be short and the puffing effect to be good, improving the product taste and saving the cost; the prepared compound crisp chips are crisp in texture, are non-fried, natural, green, healthy and are long in storage period; the original color and flavor of the compound crisp chips are furthest maintained; and the compound crisp chips can make consumes get a variety of function complementary nutritional ingredients.

Description

technical field [0001] The invention relates to a preparation method of oyster mushroom and yam compound chips added with black onion, belonging to the technical field of food processing. Background technique [0002] Chips are a new high-tech food that has emerged in recent years. Due to the low temperature processing and production, the color, aroma and taste of the food can be preserved to the maximum extent, and the loss of the natural pigment and aromatic substances of the raw materials can be reduced to a very low level. It complies with the trend of food naturalization, nutrition, flavor and convenience, and can be used as instant snack food for camping, fast food, wine and other occasions. At present, people mainly use fresh vegetables, and the chip processing technology has opened up a new direction for vegetable products. [0003] Pleurotus ostreatus is rich in protein and a variety of amino acids, and the amino acid content necessary for the human body reaches 10...

Claims

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Application Information

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IPC IPC(8): A23L1/214A23L1/28A23L1/224A23L1/164A23L1/29A23L1/025A23L5/30A23L19/10A23L27/16A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 孙月娥王卫东戴照琪
Owner XUZHOU UNIV OF TECH
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