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Processing method of nutritional polyostotic dietary fiber chicken powder

A dietary fiber and processing method technology, applied in the field of food processing, to achieve the effects of preventing oxidation, improving efficiency, increasing volume and speed

Inactive Publication Date: 2017-09-19
FUYANG JIUZHEN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Ultrafine pulverization technology is an important way to develop new health food, but its application in the deep processing of shiitake mushroom stalk has not been reported yet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A method for processing nutritious boney dietary fiber chicken essence is characterized in that it consists of the following steps:

[0015] 1) Rinse the fresh chicken bones with lemon salt water prepared with 1% lemon water and 0.6% salt for 5 minutes, take out and drain the water, add 5% shiitake mushrooms, 5% Pleurotus eryngii and 15 times Measure the water, subject it to 200MPa high-pressure treatment for 30 minutes, filter out the broth, and store in refrigerator;

[0016] 2) Wash the fresh brittle bones with clean water, dry the surface moisture, chop into small pieces, add 12% bread crumbs, and grind them into powder;

[0017] 3) Dry the coarse powder of shiitake mushroom stalk until the water content reaches 6%, and feed it into the airflow mill at a feed rate of 3kg / h, set the working pressure at 2.5MPa, the feed pressure at 0.3MPa, and the air flow at 1.8m3 / min, and airflow mill Finally, collect the ultrafine powder, mix the obtained ultrafine powder and wate...

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PUM

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Abstract

The invention relates to a processing method of nutritional polyostotic dietary fiber chicken powder. The processing method is characterized in that after superfine grinding of shiitake mushroom stems, dietary fiber compositions are changed, the structure of insoluble dietary fibers is destroyed, and a long chain with a high degree of crystallinity is broken and is changed into small molecules of a short chain, so that insoluble components are reduced, and soluble components are increased; and meanwhile, the granularity of the materials is reduced and the specific surface area is increased as a result of superfine grinding, so that the exposure rate of hydrophilic groups in the insoluble dietary fiber molecules is increased, and therefore, the ratio of soluble dietary fibers is enhanced. After superfine grinding of shiitake mushroom stems, hyphae are broken, cell walls are broken completely, and polysaccharide components are fully exposed, so that the release rate and the release amount are increased, the mass transfer resistance is reduced, and therefore, shiitake mushroom polysaccharide substances are effectively dissolved.

Description

technical field [0001] The invention relates to the field of food processing, and mainly relates to a method for processing nutritious boney dietary fiber chicken essence. Background technique [0002] Shiitake stalks are wastes in the commercialization of shiitake mushrooms, accounting for about 15-25% of the dry mass of shiitake mushrooms. Due to fibrous stalks and poor palatability, most of them are discarded, and a small amount is used as feed. The shiitake mushrooms discarded every year in the country There are tens of thousands of tons of handles, causing a great waste of resources. In fact, the shiitake mushroom stalk and the mushroom cap are composed of shiitake mushroom hyphae, which are also rich in protein, amino acids, vitamins, mineral elements and other nutrients, as well as functional ingredients such as lentinan and dietary fiber. The content of dietary fiber is even more Much more than the mushroom cap. Lentinan has the effects of enhancing immunity, preve...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/20A23L27/21A23L27/26A23L31/00A23L33/21
CPCA23L27/00A23L27/20A23L27/21A23L27/26A23L31/00A23L33/21A23V2002/00A23V2200/30A23V2200/32A23V2200/332A23V2250/204A23V2250/5116
Inventor 李杰民
Owner FUYANG JIUZHEN FOOD