Puffed black fungus powder and preparation method thereof

Abstract

The invention discloses puffed black fungus powder and a preparation method thereof. The preparation method comprises the following steps of cleaning black fungi, and mashing into small blocks; drying the black fungi at the drying temperature of 40 to 60DEG C for 30 to 50 minutes, and enabling the water content to be 8 to 30 percent; performing vacuum microwave puffing treatment on the black fungi, wherein the microwave power is 650 to 780W, the puffing time is 5 to 12 minutes, and the vacuum degree is 0.05 to 0.10MPa; feeding the puffed black fungi into a crusher for crushing to 100 meshes, thus obtaining the black fungus powder. The puffing rate of the black fungi is 250 to 450 percent. According to the puffed black fungus powder and the preparation method thereof disclosed by the invention, firstly, the black fungi are puffed and are then crushed, so that microstructures of the black fungi are changed, the enrichment ratio of protein as well as the dissolution rate, the solubility, the medicinal effect and the bioavailability of functional substances such as polysaccharide and the like are remarkably improved, and quick absorption and intake of multiple nutrients by a human body are facilitated.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to puffed fungus powder and a preparation method thereof. Background technique [0002] The fungus is dark brown in color, soft and colloidal in texture, thin and elastic, translucent when wet, and shrinks into brittle and hard cutin similar to leather when dry. Delicious, can be vegetarian or meat, rich in nutrition. Fungus is sweet in taste, flat in nature, and has many medicinal effects. It can nourish qi and strengthen the body, has the effect of promoting blood circulation, and can prevent and treat iron deficiency anemia, etc.; it can nourish blood and nourish the skin, making the skin ruddy and radiant, can dredge the stomach, lubricate the intestines, and also help patients with high blood pressure. [0003] Fresh black fungus has a high water content and is easy to absorb moisture and become moldy, which is likely to cause quality problems. The fluffy structure ...

AI Technical Summary

Problems solved by technology

[0004] But dried black fungus also has its disadvantages. The key components of dried black fungus cell wall, p-glucan and chitin, are tough in structure, and the functional substances in the cell are difficult to be digested by the human body through the cell wall, which greatly reduces the black fungus. The absorption rate of fungus nutrients

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