Shiitake mushroom powder extruding, puffing and processing method and processing equipment

Abstract

The invention relates to a shiitake mushroom powder extruding, bulking puffing and processing method and processing equipment, and belongs to the technical field of food processing. The method comprises the following steps of performing drying and crushing, performing mixing and stirring, performing steam conditioning, performing extruding and puffing, and performing potary outputting. According to the method disclosed by the invention, the situation that water absorption is sufficiently performed by materials at high temperature is guaranteed by the steam preheating; and ideal material shapesare also provided for the subsequent extrusion and puffing; after the steam conditioning , heating and pressure boosting are reasonably controlled by the extrusion and puffing , so that the situations that the conditioned materials achieve the state of "supersaturation" of moisture content and pressure can be released instantly are guaranteed, subsequent working procedures of deep-frying and thelike are not needed, and under the premise that nutrient components are not damaged, the ideal puffing effect can be achieved, and crisp and exquisite mouth feels are further guaranteed; and besides,continuous mechanization for realizing the method disclosed by the invention is realized by the equipment disclosed by the invention, so that the method and equipment can be practically applied to industrial production and processing.

Description

Technical field [0001] The invention relates to a puffing processing method, in particular to an extrusion puffing processing method of mushroom powder, and also to corresponding processing equipment, belonging to the technical field of food processing. Background technique [0002] Shiitake mushrooms, also known as shiitake mushrooms, contain more than 30 pharmacologically active enzymes such as trypsin and maltase. They can coordinate and improve the digestive function of the human body. It has the characteristics of good nutrition, high protein, and low fat. At the same time, mushrooms contain potassium and other alkaline trace elements that can neutralize the acidic substances produced in meat fat, maintain the acid-base balance of the human body, and prevent the increase of blood acidification and blood cholesterol. [0003] Shiitake mushroom powder is obtained by physical powdering of mushrooms, and its nutritional value and pharmacological effects remain unchanged. Using it ...

AI Technical Summary

Problems solved by technology

Although the taste is good, it needs to go through drying, frying, deoiling and other processes after forming. Not only is the process complicated, but it also destroys the nutritional content of shiitake mushrooms while having a crisp and delicate taste, and no suitable processing and production equipment has been disclosed. Difficult to achieve industrial production

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