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Manufacturing method of instant puffball electuary

A preparation method and granulation technology, which are applied in the production field of puffball instant granules, can solve the problem of puffball being difficult to store, and achieve the effects of unique flavor, rich nutrition and enhancing human immunity.

Inactive Publication Date: 2017-10-24
芜湖市三山区绿色食品产业协会
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem that puffballs are not easy to store, and provide a preparation method of puffball instant granules

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A preparation method of puffball instant granule, the specific operation steps are:

[0014] A. Crushing and soaking: Rinse the puffballs, Coprinus comatus, and bamboo fungus, dry them, smash them to the size of mung beans, and soak them with mushroom powder, dextrin, and water in a ratio of 2:1:7; first make the paste Put the dextrin into water and heat it to 100°C to completely dissolve the dextrin. When the temperature of the solution drops to 65°C, add mushroom powder and soak for 8 hours;

[0015] B. Drying: squeeze and filter the soaked solution, the pressure should be moderate, and the filtrate should be spray-dried at 85-95°C;

[0016] C. Mixing of ingredients: Mix the obtained powder, dry refined salt, and compound umami flavor agent in a ratio of 100:8:5 in a dry state, then add appropriate amount of sophora rice flour, perilla powder, water chestnut powder and arrowroot powder, and mix well ; Among them, the formula of the compound flavor agent is 96% of sod...

Embodiment 2

[0019] A preparation method of puffball instant granule, the specific operation steps are:

[0020] A. Grinding and soaking: Rinse the puffballs, Pteris annuus, and white fungus, dry them, crush them to the size of mung bean grains, soak them with mushroom powder, dextrin, and water at a ratio of 1:1.2:15; first make the paste Put the essence into water, heat to 85°C to dissolve the dextrin completely, mix in 2% rock sugar water, when the temperature of the solution drops below 35°C, add mushroom powder and soak for 8-15 hours; the crushing of mushrooms must be It should be carried out in the state of dried mushrooms, and can not be ground after soaking, otherwise the solution will be cloudy when the finished product is washed;

[0021] B. Drying: press and filter the soaked solution, the pressure should be moderate, otherwise the filtrate will appear turbid, and the filtrate should be spray-dried at 65°C;

[0022] C. Mixing of ingredients: Mix the obtained powder, dry refine...

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PUM

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Abstract

The invention discloses a manufacturing method of an instant puffball electuary, and belongs to the field of beverage processing. The method is characterized by adopting the following technological processes: puffball crushing, infusing, drying, blending and packaging so as to obtain finished products. The beneficial effects of the instant puffball electuary are that the products are easy to brew, and have a fragrant and fresh flavor of puffballs; the products are rich in nutrients, and can adjust and enhance immunity of human bodies; the products have the efficacy of clearing heat, detoxifying, ventilating the lung, relieving sore throat, resisting bacteria and stopping bleeding; and the products are health foods with a unique flavor, and suitable to people of all ages.

Description

technical field [0001] The invention relates to a food processing method, in particular to a preparation method of puffball instant granule. Background technique [0002] Puffball belongs to Basidiomycetes Puffaceae. When tender, it is white in color, spherical like a mushroom, but larger, delicious and edible, and as tender as tofu. Puffball tastes pungent and flat, contains protein amino acid, casein acid, urea, ergoziol, lipid, puffballin and other nutrients, and also contains phosphoric acid, sodium, aluminum, magnesium, silicic acid, sulfate, etc. As a local hemostatic drug, it also treats symptoms such as sore throat and aphonia. It has a certain inhibitory effect on Staphylococcus aureus, Pseudomonas aeruginosa, Proteus and Diplococcus pneumoniae, and also has an inhibitory effect on a small number of pathogenic fungi. Sore throat, antibacterial and hemostatic effects. [0003] Fresh puffballs are not easy to store, and being processed into puffball instant granule...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L33/00
Inventor 张学梅
Owner 芜湖市三山区绿色食品产业协会
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