Preparation method of instant jelly fungus powder

A technology of instant powder and fungus, which is applied in the direction of food science, etc., can solve the problem of few types of deep-processed fungus, and achieve the effects of good physical and chemical properties, convenient use, and high nutritional properties

Inactive Publication Date: 2018-01-19
广西融水山头牛食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the processed fungus products on the market are mainly traditional food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of fungus instant powder, comprising the following steps:

[0026] (1) Wash the fresh fungus to remove impurities on the surface of the fungus;

[0027] (2) chopping: chopping the fungus;

[0028] (3) Color protection: add color protection agent and treat for 3 minutes;

[0029] (4) Precooking and softening: pour the fungus treated for color protection into water and boil for 3 minutes;

[0030] (5) Preparation of the fungus extract: add purified water to the softened fungus at a ratio of 1:10 to liquid, send it into the juice making juice, and filter to obtain the fungus extract;

[0031] (6) Enzymolysis: add compound enzyme to the fungus extract to carry out enzymolysis treatment, boil, and inactivate the enzyme;

[0032] (7) Concentration: Concentrate the fungus extract after enzymolysis to 25% of the quality of the fungus extract;

[0033] (8) Blending: Pour white granulated sugar and purified water with a volume ratio of 1:5 into a high-she...

Embodiment 2

[0043] A preparation method of fungus instant powder, comprising the following steps:

[0044] (1) Wash the fresh fungus to remove impurities on the surface of the fungus;

[0045] (2) chopping: chopping the fungus;

[0046] (3) Color protection: add color protection agent and treat for 5 minutes;

[0047] (4) Precooking and softening: pour the fungus treated for color protection into water and boil for 5 minutes;

[0048] (5) Preparation of the fungus extract: add purified water to the softened fungus at a ratio of 1:10 to liquid, send it into the juice making juice, and filter to obtain the fungus extract;

[0049] (6) Enzymolysis: add compound enzyme to the fungus extract to carry out enzymolysis treatment, boil, and inactivate the enzyme;

[0050] (7) Concentration: Concentrate the fungus extract after enzymolysis to 30% of the quality of the fungus extract;

[0051] (8) Blending: Pour white granulated sugar and purified water with a volume ratio of 1:6 into a high-she...

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PUM

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Abstract

The invention discloses a preparation method of instant jelly fungus powder. The preparation method comprises the following steps: cleaning, mincing, color protection, pre-boiling, softening, preparation of a jelly fungus extracting solution, enzymolysis, concentration, blending, homogenizing, spray drying, cooling and packaging. By the preparation method of the instant jelly fungus powder, jellyfungi are prepared into the instant powder which is convenient to carry, use, preserve and transport, and the instant jelly fungus powder subjected to the compound enzyme treatment has preferable physicochemical properties and higher nutritive properties and oxidation resistance.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a preparation method of instant fungus powder. Background technique [0002] Black fungus is an edible fungus of the Basidiomycetes Auriculariae Auriculariaceae. It grows solitary or in groups on the branches of dead trees. It is flat and shaped like a human ear. It is dark brown in color and transparent in gelatinous texture. Elastic, delicious, nutritious, can be vegetarian or meat, its nutritional value is high, containing protein, fat, sugar, crude fiber, calcium, phosphorus, iron and many vitamins, praised by modern nutritionists as "meat in vegetarian food" ". Black fungus also has high medicinal value. It tastes sweet and flat, has the effects of nourishing, benefiting the stomach, promoting blood circulation and moistening dryness, etc. It can inhibit the rise of blood lipids, prevent the deposition of fat in the heart muscle, liver and other aorta, and can sign...

Claims

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Application Information

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IPC IPC(8): A23L31/00A23L29/00A23L33/00
Inventor 陈丽芳
Owner 广西融水山头牛食品有限公司
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