A kind of preparation method of amino acid-rich improved edible mushroom steamed bread powder

Abstract

The invention discloses a method for preparing an improved edible fungus composite steamed bread powder rich in amino acids, which is characterized in that the preparation method comprises the following steps: washing the edible fungus → blanching for 2-3 minutes → drying until the moisture content is below 5% → thinning chemical treatment → compound edible fungus powder and wheat flour according to a certain ratio → add gluten, monostearyl glyceride, fungal a-amylase, xylanase and other improvers to obtain good sensory properties edible fungus composite steamed bread; the vacuum microwave drying and ultrafine pulverization of edible fungi in the present invention make the nutritional components in the edible fungi largely preserved, and also make the edible fungus powder have good fluidity, adsorption, Solubility and absorption; secondly, the compounding of edible fungus powder and wheat flour increases the protein and fiber content of the flour, and obtains edible fungus composite steamed bread powder with a high amino acid score. The addition of improvers also makes the produced edible fungi Compound steamed bread has 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 ...

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

Images