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Mushroom chips

A technology for mushrooms and potato chips, which is applied in the directions of food ingredients as thickeners, functions of food ingredients, food science, etc., can solve the problems of inability to realize the health-care function of mushrooms, low added value of commodities, etc., and achieve the supply of nutrients for good health-care functions. Sexuality, increase the fine taste, the effect of good taste

Inactive Publication Date: 2019-11-05
MINNAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Some of the mushroom-flavored potato chips on the market are made of puffed raw mushrooms, and the added value of the product is low; some are added with seasonings, flavors and spices, which cannot realize the health function of mushrooms

Method used

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  • Mushroom chips

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Embodiment 1

[0026] In this embodiment, fresh mushrooms purchased in the market are used to prepare mushroom (flavor) potato chips, which are composed of the following components in parts by mass:

[0027] mushroom extract, 3 parts;

[0028] Starch, 91 parts; Described starch is mixed with tapioca starch and potato starch with the ratio of 1:1;

[0029] Seasoning, 5 parts; including 2 parts of salt, 3 parts of sugar, and 1 part of spice;

[0030] Leavening agent, 1 part;

[0031] It is prepared by the following steps:

[0032] (1) Preparation of mushroom extract: Take fresh shiitake mushrooms and dry them at 70°C; pulverize them with a universal grinder; extract them by boiling them in water at 1:15 for 2 hours, with ultrasonic assistance for 20 minutes; filter them at 200 mesh to remove insoluble substances; pump them at 70°C Vacuum concentration and drying form dried mushroom powder;

[0033] (2) Add 150% water according to the above ratio, stir evenly, store at 18-24°C for 5 hours, ...

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Abstract

The invention discloses mushroom chips. The mushroom chips are prepared from the components in parts by mass: 2-10 parts of mushroom extracts, 85-95 parts of starch, 3-6 parts of seasoning, an appropriate amount of a thickener or a binder and an appropriate amount of a bulking agent, wherein the starch is prepared by mixing tapioca starch and sweet potato (Ipomoea batatas (L.) Lam.) starch in a ratio of 1 to 1. The mushroom chips are simple in production process, the mushroom flavor and nutritional value are effectively retained, the utilization ways of sweet potatoes is increased, and a distinctive leisure flavor food is formed. Created products have the diversity in sizes, thicknesses, appearances and shapes.

Description

technical field [0001] The invention relates to mushroom potato chips. Background technique [0002] Potato chips are a popular puffed food. They are mostly made of potato raw materials. There are various flavors of potato chips on the market, but the nutritional content and flavor are single. Usually, various flavoring agents are added to potato chips. To achieve different flavors. [0003] Mushroom is a general term for various edible fungi such as shiitake mushrooms, militaris, Agaricus bisporus, Pleurotus spp., seafood mushrooms, and pear mushrooms. It has good health effects on the human body, such as promoting gastrointestinal function, beneficial to the activity of lactic acid bacteria in the gastrointestinal tract, beneficial to smoothing Qi, laxative detoxification and beauty, enhancing human immunity and prolonging life. Some of the mushroom-flavored potato chips on the market are made of puffed raw mushrooms, with low added value; Contents of the invention ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L29/30A23L33/00
CPCA23L31/00A23L29/30A23L33/00A23V2002/00A23V2250/208A23V2200/242A23V2200/30
Inventor 张敬虎胡玲丽
Owner MINNAN NORMAL UNIV
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