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Processing method of morchella angusticeps breakfast brewing powder

A kind of black vein morel and processing method technology, applied in the field of food processing, can solve the problems such as the preparation performance to be improved, the lack of amino acid nutrition of the preparation powder, and achieve good economic prospects, short production cycle, and good preparation characteristics. Effect

Inactive Publication Date: 2017-10-10
SOUTHWEST UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the prior art, Li Xuefan (Development of oat bran miscellaneous grain preparation powder [D]. Shanxi Agricultural University, 2016) used oat processing by-products as the main raw material to study the preparation of oat bran miscellaneous grain preparation powder by extrusion method. process, the obtained brewing powder improves the utilization rate of oats, but the brewing powder prepared by this method is deficient in amino acid nutrition, and the brewing performance needs to be improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A processing method of Morchella nigella breakfast preparation powder, said method comprising the following steps:

[0015] 1) Pretreatment of Morchella nigra: Quick-frozen morels were picked within 10 hours and stored at -15°C. Before the experiment, the frozen Morchella was taken out and oven-dried at 60°C to constant weight. Pulverize with a traditional Chinese medicine pulverizer, pass through a 70-mesh sieve and seal for later use. Under normal temperature conditions, the dietary polyphenols of Morchella nigricans will drop sharply during the storage period, resulting in an extremely low yield of the final product and a waste of resources;

[0016] 2) Add water and mix powder: the potatoes are pulverized by a traditional Chinese medicine grinder, passed through a 70-mesh sieve, 5 parts of Morchella nigra, 20 parts of potatoes and 1 part of active polypeptide are mixed, then water with 5% of the mass of the potatoes is added, stirred for 20 minutes, and placed In a...

Embodiment 2

[0020] A processing method of Morchella nigella breakfast preparation powder, said method comprising the following steps:

[0021] 1) Pretreatment of Morchella nigra: The Morchella nigra was quick-frozen within 11 hours after being picked, and stored at -16°C. Before the experiment, the frozen Morchella nigra was dried in an oven at 62°C to constant weight. Pulverize with a traditional Chinese medicine pulverizer, pass through a 72-mesh sieve and seal for later use. Under normal temperature conditions, the dietary polyphenols of Morchella nigricans will drop sharply during the storage period, resulting in an extremely low yield of the final product and a waste of resources;

[0022] 2) Add water and mix powder: potatoes are pulverized by a traditional Chinese medicine grinder, passed through a 72-mesh sieve, 6 parts of Morchella nigra, 22 parts of potatoes and 2 parts of active polypeptide are mixed, then water with 6% of the potato mass is added, stirred for 22 minutes, and p...

Embodiment 3

[0026] A processing method of Morchella nigella breakfast preparation powder, said method comprising the following steps:

[0027] 1) Pretreatment of Morchella nigra: Quick-frozen morels were picked within 12 hours and stored at -20°C. Before the experiment, the frozen Morchella was taken out and oven-dried at 70°C to constant weight. Pulverize with a traditional Chinese medicine pulverizer, pass through a 75-mesh sieve and seal for later use. Under normal temperature conditions, the dietary polyphenols of Morchella nigricans will drop sharply during the storage period, resulting in an extremely low yield of the final product and a waste of resources;

[0028] 2) Add water and mix powder: the potatoes are pulverized by a traditional Chinese medicine grinder, passed through a 75-mesh sieve, 10 parts of Morchella nigra, 30 parts of potatoes and 5 parts of active polypeptide are mixed, then water with 10% of the potato mass is added, stirred for 25 minutes, and placed In an oven...

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Abstract

The invention discloses a processing method of morchella angusticeps breakfast brewing powder. The method comprises pretreating morchella angusticeps, adding water and mixing powder, conducting extrusion, and conducting seasoning for taste. Beneficial effects of the method are that potato powder and active polypeptide are added to morchella angusticeps powder, and extrusion technique is utilized to prepare the morchella angusticeps breakfast brewing powder, and the method furthest retains the original functional components of the processed morchella angusticeps, and rich amylopectin in potatoes raises the extrusion degree of the morchella angusticeps breakfast brewing powder, and the hydrophobic active polypeptide endows the morchella angusticeps breakfast brewing powder with a good brewing character, increases amino acid varieties of the brewing powder, and endows the brewing powder with an unique taste and flavor so as to meet demands of different consumption groups. The manufacturing process of the brewing powder is simple, has little energy consumption, has a short production cycle, and has good economic prospects.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method of Morchella nigra breakfast powder. Background technique [0002] As a nutritious, convenient and high-value-added ready-to-eat food, cereal powder has great development potential. At present, the production of cereal powder is divided into two types: dry preparation and wet preparation. Among them, the wet milling process is complicated and consumes a lot of energy; the dry milling can reduce energy consumption, save energy and shorten the production cycle. Extrusion puffing, as an emerging technology of dry powder making, is a food processing technology that integrates agent mixing, stirring, heating, sterilization, puffing and molding. Many advantages, widely used in the field of food processing. [0003] In the prior art, Li Xuefan (Development of oat bran miscellaneous grain preparation powder [D]. Shanxi Agricultural University, 2016) used oa...

Claims

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Application Information

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IPC IPC(8): A23L31/00A23L19/15A23L33/18A23L33/00A23P30/34
CPCA23L19/15A23L31/00A23L33/00A23L33/18A23P30/34
Inventor 明建袁娅张月巧陈金龙
Owner SOUTHWEST UNIVERSITY
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