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Low-fat edible fungus nut health food and production method thereof

A production method and technology for edible fungi, which are applied in the field of food processing, can solve problems such as nutritional deficiencies, and achieve the effects of reducing fat content, improving nutritional value and commercial quality, and improving anti-shredding ability.

Pending Publication Date: 2019-05-24
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The invention provides a low-fat edible fungus nut health food and a production method thereof, in order to solve the problems caused by the massive use of thickeners, stabilizers, starch and other energy substances in current products mainly based on fungus, as well as the use of frying techniques, etc. nutritional deficiencies

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Obtained from the following materials and procedures:

[0026] raw material:

[0027] The mass ratio of dried black fungus, dried Grifola frondosa, dried shiitake mushrooms, dried jade fungus, and nuts is 10: 3: 2:2:3, and the nuts are walnut kernels;

[0028] Proceed as follows:

[0029] (1) Crushing and crushing of edible mushrooms

[0030] Dried black fungus, dried Grifola frondosa, dried shiitake mushrooms, and dried jade fungus are selected and removed, soaked in cold water for rehydration, rinsed with running water, added drinking water at 25 times the dry basis weight, and then the materials are subjected to single-screw thermal insulation, grinding, crushing Processing, the obtained edible fungus sauce-like material is placed under clean conditions, for subsequent use, wherein the edible fungus sauce-like material has a particle size of 2mm and the mass percentage of the sheet-shaped edible fungus material is 25%, and the particle size of the rest of the mater...

Embodiment 2

[0036] Obtained from the following materials and procedures:

[0037] raw material:

[0038] The mass ratio of dried black fungus, dried Grifola frondosa, dried shiitake mushrooms, dried jade fungus, and nuts is 10: 7: 6:5:6, and the nuts are sunflower seeds;

[0039] Proceed as follows:

[0040] (1) Crushing and crushing of edible mushrooms

[0041] Dried black fungus, dried Grifola frondosa, dried shiitake mushrooms, and dried jade fungus are selected and removed, soaked in cold water for rehydration, rinsed with running water, added drinking water at 30 times the dry basis weight, and then the materials are subjected to single-screw thermal insulation grinding and crushing Processing, the obtained edible fungus sauce-like material is placed under clean conditions, for subsequent use, wherein the edible fungus sauce-like material has a particle size of 10mm and the mass percentage of the sheet-shaped edible fungus material is 40%, and the particle size of the remaining mat...

Embodiment 3

[0047] Obtained from the following materials and procedures:

[0048] raw material:

[0049] The mass ratio of dried black fungus, dried Grifola frondosa, dried shiitake mushrooms, dried jade fungus, and nuts is 10: 5: 4: 3.5: 4.5, and the nuts are pistachios;

[0050] Proceed as follows:

[0051] (1) Crushing and crushing of edible mushrooms

[0052] Dried black fungus, dried Grifola frondosa, dried shiitake mushrooms, and dried jade fungus are selected and removed, soaked in cold water for rehydration, rinsed with running water, added drinking water at 28 times the dry basis weight, and then the materials are subjected to single-screw thermal insulation, grinding, crushing Processing, the obtained edible fungus sauce-like material is placed under clean conditions, for subsequent use, wherein the edible fungus sauce-like material has a particle size of 6 mm and the mass percentage of the sheet-shaped edible fungi material is 30%, and the particle size of the remaining mater...

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Abstract

The invention relates to low-fat edible fungus nut health food and a production method thereof, and belongs to the food processing technology. The low-fat edible fungus nut health food which is good in taste and stable in physical property is made by taking dried black fungus, grifola frondosa, mushrooms, jade black fungus and nuts as raw materials and spiral rolling, ultrasonic vibration, high pressure and low pressure temperature degreasing, coating, rolling and the like. The low-fat edible fungus nut health food has the advantages of crispy taste, no bumping in the mouth and no sticking tothe teeth; the food does not contain any food additives such as edible glue, thickener, antioxidant or energy substances such as starch and dextrin; and the production process is environmentally friendly, no waste residue, waste gas and harmful substances are produced, no additives are used, the product is safe to eat, and contribution to improving people's quality of life is achieved.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a low-fat edible mushroom nut health food and a production method thereof. Background technique [0002] Auricularia alias black fungus, light fungus, mycological classification belongs to Basidiomycetes, Auricularia, Agaricaceae. The fungus used in medicine and food processing is Auricularia auricula (L. exHook.) The fruiting body of Underw is dark brown in color, soft in texture when fresh, and horny after drying. It is a nutrient-rich edible and medicinal fungus. 100 grams of dried black fungus contains 10.6 grams of protein, 0.2 grams of fat, 65.5 grams of carbohydrates, 306 kcal of calories, 7.0 grams of crude fiber, 5.8 grams of ash, 357 mg of calcium, 201 mg of phosphorus, 185 mg of iron, 0.03 mg of carotene, Thiamine 0.15mg, Riboflavin 0.55mg, Niacin 2.7mg and Multiminerals. "Compendium of Materia Medica" records that the fungus is sweet and flat in nature, and it is mai...

Claims

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Application Information

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IPC IPC(8): A23L31/00A23L25/00A23L5/20A23L5/30A23P20/18
Inventor 王大为张艳荣刘婷婷
Owner JILIN AGRICULTURAL UNIV
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