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Preparation method of modified edible fungus composite mantou powder rich in amino acids

An edible fungus and amino acid technology, applied in food ingredients as taste improver, application, food science and other directions, can solve the difficulty of adapting to the diversity of edible fungus products, multi-level needs, few famous products and high value-added products, edible The overall level of bacterial deep processing is not high

Active Publication Date: 2018-11-13
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the overall level of edible fungus deep processing is not high, there are few famous and high-value-added products, and there are few refined and deep-processed products, so it is difficult to meet the diverse and multi-level needs of domestic and foreign markets for edible fungi
The traditional dried, fresh and primary processed edible fungi can no longer meet the needs of consumers, and there is an urgent need for new deep-processed edible fungi

Method used

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  • Preparation method of modified edible fungus composite mantou powder rich in amino acids
  • Preparation method of modified edible fungus composite mantou powder rich in amino acids
  • Preparation method of modified edible fungus composite mantou powder rich in amino acids

Examples

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Comparison scheme
Effect test

Embodiment 1

[0099] A method for preparing amino acid-rich compound steamed bread flour with improved edible fungus, characterized in that it comprises the following steps:

[0100] (1) Screening of raw materials: select fresh pocket mushrooms, seafood mushrooms and bisporus mushrooms, the meat is thick, tough and elastic, free of black spots and impurities, dry in appearance, pure in color, non-wet and odorless;

[0101] (2) Pretreatment: wash the edible mushrooms with running water respectively to remove impurities on the surface;

[0102] (3) Blanching: Blanch the cleaned pocket mushrooms, seafood mushrooms and bisporus mushrooms in boiling water for 2-3 minutes, and then let them air for 10 minutes;

[0103] (4) Vacuum microwave drying: process blanched pocket mushrooms, seafood mushrooms and bisporus mushrooms with vacuum microwave drying technology until the moisture content is below 5%; obtain pocket mushrooms, seafood mushrooms and bisporus dried products;

[0104] (5) Coarse crus...

Embodiment 2

[0146] A preparation method and application product of edible mushroom compound steamed bread powder, comprising the following steps:

[0147] 1) Screening of raw materials: select fresh three kinds of edible mushrooms: pocket mushrooms, seafood mushrooms and bisporus mushrooms. The meat is thick, tough and elastic, without black spots, impurities, etc.; the appearance is dry, the color is pure, there is no moist feeling and no peculiar smell;

[0148] 2) Pretreatment: wash the edible fungus with running water to remove impurities on the surface;

[0149] 3) Blanching: blanching the washed edible fungus in boiling water for 2-3 minutes, and then letting it air for 10 minutes;

[0150] 4) Vacuum microwave drying: vacuum microwave drying technology is used to process the blanched edible fungi. First, under the conditions of microwave power of 1000w / kg and frequency of 2450MHz, the moisture content of the edible fungi is dried to 10%. Then, under the condition that the microwave...

Embodiment 3

[0157] A preparation method and application product of edible mushroom compound steamed bread powder, comprising the following steps:

[0158] 1) Screening of raw materials: select fresh three kinds of edible mushrooms: pocket mushrooms, seafood mushrooms and bisporus mushrooms. The meat is thick, tough and elastic, without black spots, impurities, etc.; the appearance is dry, the color is pure, there is no moist feeling and no peculiar smell;

[0159] 2) Pretreatment: wash the edible fungus with running water to remove impurities on the surface;

[0160] 3) Blanching: blanching the washed edible fungus in boiling water for 2-3 minutes, and then letting it air for 10 minutes;

[0161] 4) Vacuum microwave drying: vacuum microwave drying technology is used to process the blanched edible fungi. First, under the conditions of microwave power of 1000w / kg and frequency of 2450MHz, the moisture content of the edible fungi is dried to 10%. Then, under the condition that the microwave...

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Abstract

The present invention discloses a preparation method of a modified edible fungus composite mantou powder rich in amino acids. The method is characterized by comprising the following steps: cleaning edible fungi; conducting blanching for 2-3min; drying the edible fungi until a moisture content is 5% or below; conducting refining treatment; compounding edible fungus powder with wheat flour accordingto a certain proportion; and adding modifying agents such as wheat gluten, monostearin, fungal amylase and xylanase so as to obtain edible fungus composite mantou with good sensory properties. According to the invention, the vacuum microwave drying and superfine grinding of the edible fungi retains the nutrient components in the edible fungi to a great extent, and enables the edible fungus powderto have good fluidity, adsorbability, solubility and absorptivity; and secondly, the combination of the edible fungus powder and the wheat flour improves the protein and fiber content of the flour, and the edible fungus composite mantou powder with high amino acid score is obtained, and the addition of the modifying agents also enables the prepared edible fungus composite mantou to have good sensory properties.

Description

technical field [0001] The invention relates to the development of novel nutritional steamed bread and the field of deep processing of edible fungi, in particular to a preparation method of improved edible fungus composite steamed bread powder rich in amino acids. Background technique [0002] Mantou is a staple food suitable for both the north and the south of my country. It is a flour product made from wheat flour. Because wheat flour lacks essential amino acids (especially lysine) and dietary fiber, it is a food with unbalanced nutrition. Therefore, the nutrition of steamed buns processed from wheat flour cannot be effectively reflected. According to statistics from the Ministry of Agriculture, my country currently consumes more than 70 million tons of flour annually, of which steamed buns account for 40%. It is predicted that Chinese steamed bun products will have a market space of 1.5 trillion yuan in the future. Since 2012, the traditional noodle processing industry ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L7/104A23L31/00A23L29/00A23L33/185A23L3/3472A23L3/3517A23L3/3571
CPCA23L3/3472A23L3/3517A23L3/3571A23L7/107A23L7/198A23L29/04A23L29/06A23L31/00A23L33/185A23V2002/00A23V2200/14
Inventor 滕建文杜冉夏宁黄丽韦保耀
Owner GUANGXI UNIV
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