Puffed pleurotus geesteranus crispy fruit rich in umami

A technology of Xiuzhen mushroom and crispy fruit, which is applied in the field of puffed Xiuzhen mushroom and crispy fruit, can solve the problems of shortened shelf life, malnutrition, easy rancidity, etc., and achieve the effect of maintaining color and luster.

Inactive Publication Date: 2019-06-14
SHENYANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Children eat a lot of traditional puffed food, which will affect the normal diet, resulting in the lack of guarantee and supply of various nutrients, resulting in malnutrition
Moreover, the high oil content will make it prone to rancidity under the combined influence of temperature and humidity, resulting in a shortened shelf life, thereby affecting sales

Method used

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  • Puffed pleurotus geesteranus crispy fruit rich in umami
  • Puffed pleurotus geesteranus crispy fruit rich in umami
  • Puffed pleurotus geesteranus crispy fruit rich in umami

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] The preparation method of puffed puffed mushroom crisp fruit rich in umami, comprising,

[0060] (1) Select the raw material of fresh pear mushrooms with a length of 5-8cm, remove the inferior quality and impurities, and wash the pear mushrooms under running water;

[0061] (2) Put the cleaned pear mushroom raw material in a hot air drying oven (DHG-9123A electric blast drying oven, Shanghai Precision Experimental Equipment Co., Ltd.) for pre-drying, the drying temperature is 55°C, and the drying time is 240min;

[0062] (3) Carry out the equal wet treatment to the pre-drying raw material of Pleurotus ostreatus, the raw material after the pre-drying processing is placed in airtight container and store at room temperature for 24h;

[0063] (4) Put the wet mushrooms into the puffing tank (PH600C fruit and vegetable variable temperature and pressure difference puffing equipment, Tianjin Qinde New Material Technology Co., Ltd.), heat up to the puffing temperature of 85°C, t...

Embodiment 2

[0070] The preparation method of puffed puffed mushroom crisp fruit rich in umami, comprising,

[0071] (1) Select the raw materials of fresh chrysanthemums with a length of 5-9 cm, remove the inferior quality and impurities, and wash the chrysanthemums under running water.

[0072] (2) Put the washed raw materials of Pleurotus chinensis in a hot air drying oven (DHG-9123A electric blast drying oven, Shanghai Precision Experimental Equipment Co., Ltd.) for pre-drying. The drying temperature is 60°C and the drying time is 220min.

[0073] (3) The pre-dried raw materials of Pleurotus osmanthus were subjected to a wet treatment, that is, the pre-dried raw materials were stored in an airtight container at room temperature for 24 hours.

[0074] (4) Put the wet mushrooms into the puffing tank (PH600C variable temperature and pressure difference puffing equipment for fruits and vegetables, Tianjin Qinde New Material Technology Co., Ltd.), heat up to the puffing temperature of 90°C, ...

Embodiment 3

[0081] The preparation method of puffed puffed mushroom crisp fruit rich in umami, comprising,

[0082] (1) Select the raw materials of fresh chrysanthemums with a length of 5-9 cm, remove the inferior quality and impurities, and wash the chrysanthemums under running water.

[0083](2) Put the washed raw materials of Pleurotus officinalis in a hot air drying oven (DHG-9123A electric blast drying oven, Shanghai Precision Experimental Equipment Co., Ltd.) for pre-drying, the drying temperature is 55 °C, and the drying time is 240min.

[0084] (3) The pre-dried raw materials of Pleurotus osmanthus were subjected to a wet treatment, that is, the pre-dried raw materials were stored in an airtight container at room temperature for 24 hours.

[0085] (4) Put the wet mushrooms into the puffing tank (PH600C fruit and vegetable variable temperature and pressure difference puffing equipment, Tianjin Qinde New Material Technology Co., Ltd.), heat up to the puffing temperature of 95°C, the...

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Abstract

The invention provides puffed pleurotus geesteranus crispy fruit rich in umami, which belongs to the technical field of food processing. A umami taste value is 19.04-20.10, and a preparation method comprises the steps of: pre-drying the raw material of the pleurotus geesteranus to a water content of 15-20% (mass percentage); and placing the raw material of the pre-dried pleurotus geesteranus in acontainer and storing the material a for 20-30 hours for moisture treatment; after the wet treatment, performing temperature-changing pressure difference puffing treatment on the raw material of the pleurotus geesteranus to obtain the puffed pleurotus geesteranus crispy fruit. The puffed pleurotus geesteranus crispy fruit is rich in umami nucleotides and umami amino acids, is rich in umami taste,has good crispness, can maintain the color of the pleurotus geesteranus, can be preserved for a long time, and greatly keeps the nutritional ingredients of the raw material of the pleurotus geesteranus; the preparation method can release an umami substance in the cells of the pleurotus geesteranus, and the prepared puffed pleurotus geesteranus crispy fruit has the good crispness.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to puffed crispy puffed mushrooms rich in umami. Background technique [0002] Pleurotus geesteranus (Pleurotus geesteranus) scientific name has another name called Xiaopingru, Jiru, etc. It belongs to Basidiomycota, Agaricales, Pleurotaceae, and Pleurotus. Xiuzhen mushroom is famous for its delicate and beautiful appearance, rich nutrition, and because of its delicious taste and pleasant aroma, it is also known as "monosodium glutamate mushroom". It is rich in protein, essential amino acids, unsaturated fatty acids, vitamins and trace minerals. Studies have shown that the nutritional components of xiuzhen mushrooms have medical and health effects such as lowering cholesterol and blood lipid concentration, inhibiting tumors, enhancing immunity, anti-oxidation, and immunoregulatory activities. Due to the easy-to-operate cultivation process, short cultivation per...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23P30/32A23B7/02
Inventor 辛广许贺然刘新宇包秀婧孙炳新
Owner SHENYANG AGRI UNIV
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