A kind of fragrant shredded pleurotus eryngii and preparation method thereof

A technology of king oyster mushroom and fragrant silk, which is applied in the directions of edible oil/fat, function of food ingredients, and vegetable protein processing, etc., can solve the problems of high water holding capacity of materials, long time consumption, and low specific volume value of products.

Active Publication Date: 2018-10-02
INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Pleurotus eryngii shreds with superfine powder of Pleurotus eryngii as the main ingredient is a snack food with special flavor and nutrition of Pleurotus eryngii. Ultra-fine powder will lead to high water holding capacity and high agglomeration rate of materials in the preparation process of Pleurotus eryngii shreds, the frying process takes a long time, the final product has a low specific volume value, and the protein fibers appear to be cohesive and entangled with each other, the taste is not good, and the color bad state

Method used

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  • A kind of fragrant shredded pleurotus eryngii and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0028] Pleurotus eryngii processing by-products are used as raw materials, dried at 45°C, superfinely pulverized and passed through 240 meshes to obtain pleurotus eryngii superfine powder. 24°C palm oil is liquefied, and the obtained pleurotus eryngii superfine powder is added at 24°C. The mass ratio of palm oil to Pleurotus eryngii superfine powder is 45:22, then heated to 50°C, stirred evenly with a liquid mixing mixer at a constant temperature, and maintained at this temperature, injected into the high-pressure homogenizer for high-pressure homogenization , The pressure is 50MPa, and the Pleurotus eryngii cream is prepared for use;

[0029] A preparation method of Pleurotus eryngii fragrant shreds comprises the following steps:

[0030] 1) Rehydration: soak 12kg soybean silk protein in 60℃ water for 50min;

[0031] 2) Wire drawing dehydration: the soybean wire drawing protein after step 1) rehydration is broken once with a three-roller loosening machine, and the broken soybean wi...

Embodiment 2

[0035] Pleurotus eryngii processing by-products are used as raw materials. After drying at 50°C, superfine pulverization treatment and 250 meshes are used to obtain pleurotus eryngii superfine powder. The 24°C palm oil is liquefied and the obtained pleurotus eryngii superfine powder is added at 24°C. The mass ratio of palm oil to Pleurotus eryngii superfine powder is 25:14, and then heated to 60℃, at a constant temperature, stir evenly with a liquid mixing mixer, and maintain the temperature, inject into the high-pressure homogenizer for high-pressure homogenization , The pressure is 55MPa, and the Pleurotus eryngii cream is prepared for use;

[0036] A preparation method of Pleurotus eryngii fragrant shreds comprises the following steps:

[0037] 1) Rehydration: soak 11kg soybean silk protein in 65℃ water for 40min;

[0038] 2) Wire drawing dehydration: the soybean wire drawing protein after step 1) rehydration is broken once with a three-roller loosening machine, and the broken so...

Embodiment 3

[0042] Pleurotus eryngii processing by-products are used as raw materials. After drying at 48°C, superfine pulverization treatment and 245 meshes are used to obtain pleurotus eryngii superfine powder. The 24°C palm oil is liquefied and the obtained pleurotus eryngii superfine powder is added at 24° The mass ratio of palm oil to Pleurotus eryngii superfine powder is 12:7, and then heated to 55°C, at a constant temperature, stir evenly with a liquid mixing mixer, and maintain the temperature, and inject it into a high-pressure homogenizer for high-pressure homogenization , The pressure is 60MPa, and the Pleurotus eryngii cream is prepared for use;

[0043] A preparation method of Pleurotus eryngii shreds includes the following steps:

[0044] 1) Rehydration: Soak 10kg soybean silk protein in 65℃ water for 40min;

[0045] 2) Wire drawing dehydration: the soybean wire drawing protein after rehydration in step 1) is broken once with a three-roller loosening machine, and the broken soybea...

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Abstract

The invention discloses a fragrant pleurotus eryngii shred and a preparation method thereof, and belongs to the technical field of deep processing of agricultural products. The fragrant pleurotus eryngii shred is a vegetarian diet prepared by taking ultrafine powder of pleurotus eryngii and soybean drawing protein as main raw materials through rehydration, drawing, dehydration, blending, stir-frying and other processes, and is snack food with special nutrients and flavor of pleurotus eryngii; the product does not contain animal source food material and tastes delicious. According to the method, a high-pressure homogenization technique is adopted for high-degree uniform treatment of the ultrafine powder of pleurotus eryngii and palm oil, thereby avoiding dissolution of polysaccharide nutrients in the powder of pleurotus eryngii, and further effectively improving the homodisperse stability of the powder of pleurotus eryngii in the preparation process; the prepared pleurotus eryngii shred is high in specific volume, the specific volume is as high as 15.3-15.7 cm<3> / g, the fragrant pleurotus eryngii shred is fluffy, bright in color and good in taste, and the brightness value ranges from 47.2 to 48.5.

Description

Technical field [0001] The invention relates to a pleurotus eryngii fragrant silk and a preparation method thereof, and belongs to the technical field of deep processing of agricultural products. Background technique [0002] Pleurotus eryngii fragrant silk refers to the snack food produced by rehydrating, drawing, dehydrating, blending, and frying pine with soybean drawing protein and superfine powder of pleurotus eryngii as the main raw materials. It does not contain animal-derived ingredients and tastes Tasty. Pleurotus eryngii is a kind of rare edible fungus that integrates medicine and food. It has thick flesh, crisp texture, white color, unique almond aroma and abalone taste, so it is called almond abalone mushroom, abbreviated as apricot. Pleurotus. Pleurotus eryngii is rich in nutrients such as trehalose, protein, polysaccharides, vitamins, amino acids, sterols, etc. It has the functions of lowering blood pressure, lowering blood lipids, improving gastrointestinal funct...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L31/00A23L29/30A23J3/16A23D9/007
CPCA23D9/007A23J3/16A23V2002/00A23V2200/30A23V2250/51084A23V2250/60A23V2300/26
Inventor 翁敏劼陈君琛沈恒胜赖谱富
Owner INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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