High-fiber recombinant lentinus edodes stem crisp chips and preparation method thereof

Abstract

The invention provides high-fiber recombinant lentinus edodes stem crisp chips and a preparation method thereof. The preparation method comprises the following specific steps: mixing waxy starch, milk powder, table salt, black sesame and pretreated lentinus edodes stem slurry, and cooking to obtain pre-gelatinized slurry; coating the pre-gelatinized slurry into a thin layer, and drying the thin layer by adopting a radio frequency vacuum drying technology until a semi-finished product with the water content of 20-23% is obtained; and carrying out vacuum drying on the semi-finished product until the high-fiber recombinant shiitake mushroom stem crisp chips with the water content of 6% or below are obtained. The lentinus edodes stems are crushed and are supplemented with other auxiliary materials, so that the problems that the lentinus edodes stems are rough in taste and difficult to chew can be well solved; the recombined crisp chips with high fiber content and rich nutrition are produced through a low-temperature combined drying mode of radio frequency vacuum drying and vacuum drying, and degradation of heat-sensitive substances (such as polyphenols and the like) in the lentinus edodes stems under traditional processing conditions (such as frying and baking) can be well avoided by adopting the low-temperature drying mode.

Description

Technical Field

[0001] The invention belongs to the technical field of fruit and vegetable food processing, and in particular belongs to a high-fiber recombinant shiitake mushroom stem crisp slice and a preparation method thereof. Background Art

[0002] As a part of shiitake mushrooms, shiitake mushroom stems are rich in protein, vitamins, mineral elements, shiitake polysaccharides, dietary fiber and other functional ingredients. However, due to their high crude fiber content and poor palatability, they have not been fully utilized in the processing of shiitake mushroom products. At present, the development and utilization of shiitake mushroom stems are mainly concentrated in the fields of edible fungus sauce, condiments, functional ingredient extraction, feed, etc., but the processing utilization rate is still very low, and most of the shiitake mushroom stems are wasted. This may be mainly caused by the following problems:

[0003] 1. The high fiber content and rough toughness of shiitake mushroom stems cannot effectively improve their chewiness under traditional processing conditions, affecting the taste of the product.

[0004] 2. The fibrous structure of the mushroom stem makes it taste rough and has poor palatability.

[0005] Since mushroom stems are not fully utilized in the existing processing process, a large amount of raw materials are discarded, resulting in waste of resources, and consumers' demand for healthy, high-fiber foods is increasing, it is necessary to develop a high-fiber reconstituted crisp chip using mushroom stems as raw materials. Summary of the invention

[0006] In order to solve the problems existing in the prior art, the present invention provides a high-fiber recombinant shiitake mushroom stem crispy chips and a preparation method thereof. The shiitake mushroom stems are crushed and supplemented with other auxiliary materials, which can effectively solve the problem that the shiitake mushroom stems have a rough taste and are difficult to chew, broaden the utilization of the shiitake mushroom stems, and reduce resource waste; and a high-fiber content, nutritious recombinant crispy chips are produced by a low-temperature combined drying method of radio frequency vacuum drying + vacuum drying. The low-temperature drying method can effectively avoid the degradation of heat-sensitive substances (such as polyphenols, etc.) in the shiitake mushroom stems under traditional processing conditions (such as frying and baking).

[0007] To achieve the above object, the present invention provides the following technical solution: a method for preparing high-fiber recombinant shiitake mushroom stem crisps, the specific steps are as follows:

[0008] Waxy starch, milk powder, salt, black sesame and pretreated mushroom stem slurry are mixed and steamed to obtain pregelatinized slurry;

[0009] The pre-gelatinized slurry is coated into a thin layer, and the thin layer is dried by radio frequency vacuum drying technology until a semi-finished product with a water content of 20% to 23% is obtained;

[0010] The semi-finished product is vacuum dried until high-fiber recombinant shiitake mushroom stem crisps with a water content of less than 6% are obtained.

[0011] Furthermore, based on 100 g of shiitake mushroom stem slurry, the added amount of waxy starch is 6% to 8%, the added amount of milk powder is 3% to 5%, the added amount of salt is 2% to 2.5%, and the added amount of black sesame is 1% to 2%.

[0012] Further, the waxy starch includes corn starch, tapioca starch or potato starch.

[0013] Furthermore, waxy starch, milk powder, salt, black sesame and the pretreated mushroom stem slurry are mixed and steamed for 8 minutes to 10 minutes to obtain a pregelatinized slurry.

[0014] Furthermore, the pretreated mushroom stem slurry is prepared by cutting the cleaned mushroom stems into small segments of 4 mm to 5 mm, blanching, color protection, and pulping to obtain a mushroom stem slurry with a fine and smooth slurry.

[0015] Furthermore, the pre-gelatinized slurry is coated into a thin layer of 5 mm to 7 mm.

[0016] Furthermore, the vacuum degree of the RF vacuum drying is -0.08MPa to -0.09MPa, the distance between the RF plates is 80mm to 100mm, and the drying temperature is 60°C to 70°C.

[0017] Furthermore, the temperature of vacuum drying is 65° C. to 70° C., and the vacuum degree is -0.08 MPa to -0.09 MPa.

[0018] The invention provides a high-fiber recombinant shiitake mushroom stem crispy slice, which is prepared by adopting the preparation method.

[0019] Furthermore, based on 100 g of shiitake mushroom stem slurry, the added amount of waxy starch is 6% to 8%, the added amount of milk powder is 3% to 5%, the added amount of salt is 2% to 2.5%, and the added amount of black sesame is 1% to 2%.

[0020] Compared with the prior art, the present invention has at least the following beneficial effects:

[0021] The invention provides a preparation method of high-fiber recombinant shiitake mushroom stem crisps, selects shiitake mushroom stems as raw materials, broadens the utilization methods of shiitake mushroom stem resources, and crushes the shiitake mushroom stems and supplements them with other auxiliary materials to well solve the problem that the shiitake mushroom stems have a rough taste and are difficult to chew, broadens the utilization methods of the shiitake mushroom stems, reduces resource waste, breaks through the previous forms of shiitake mushroom stems as a matrix for extracting bioactive ingredients, as well as as a raw material for shiitake mushroom sauce and feed, and directly uses the shiitake mushroom stems as a raw material matrix for leisure food, thereby realizing full utilization of shiitake mushroom stem resources, and the utilization form is convenient.

[0022] Furthermore, the present invention adds waxy starch to the mushroom stem slurry to play a role in shaping and forming; adding milk powder can increase the protein content of the crisps and play a certain shaping role; adding salt can change the dielectric properties of the material, increase the material's ability to absorb radio frequencies during the drying process, and improve the drying efficiency; adding black sesame can increase the content of unsaturated fatty acids.

[0023] Furthermore, the present invention utilizes a composite drying method of early radio frequency vacuum drying and late vacuum drying. This is because the material has a high water content in the early stage and can quickly absorb radio frequency to achieve rapid evaporation, during which a loose porous structure is formed, giving the product a crispy taste. In the later stage of drying, the material has a low water content, the ability to absorb radio frequency decreases, and it is easy to have uneven drying, and even partially browned. The use of vacuum drying in the later stage can solve the cold and hot spot phenomena that are prone to occur in the later stage of radio frequency drying, and can promote shape setting and ensure moisture consistency. At the same time, the low temperature environment can also well preserve the heat-sensitive functional components in the mushroom stems, thereby obtaining a kind of casual crisps with good crispness, rich nutrition, high fiber content, and good preservation of bioactive substances. DETAILED DESCRIPTION

[0024] The technical solution of the present invention will be described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0025] In the present invention, unless otherwise specified, all the embodiments and preferred implementation methods mentioned herein can be combined with each other to form a new technical solution.

[0026] In the present invention, unless otherwise specified, all technical features and preferred features mentioned herein can be combined with each other to form a new technical solution.

[0027] In the present invention, unless otherwise specified, percentage (%) or part refers to the weight percentage or weight part relative to the composition.

[0028] In the present invention, unless otherwise specified, the components or preferred components involved can be combined with each other to form a new technical solution.

[0029] In the present invention, unless otherwise specified, the numerical range "a-b" represents an abbreviation of any real number combination between a and b, where a and b are real numbers. For example, the numerical range "6-22" means that all real numbers between "6-22" have been listed in this document, and "6-22" is just an abbreviation of these numerical combinations.

[0030] The “range” disclosed in the present invention is in the form of a lower limit and an upper limit, which can be one or more lower limits, and one or more upper limits, respectively.

[0031] In the present invention, the term "and / or" used herein refers to any combination and all possible combinations of one or more of the associated listed items, and includes these combinations.

[0032] In the present invention, unless otherwise specified, each reaction or operation step can be carried out sequentially or in accordance with the sequence. Preferably, the reaction method herein is carried out sequentially.

[0033] Unless otherwise specified, the professional and scientific terms used herein have the same meanings as those familiar to those skilled in the art. In addition, any method or material similar or equivalent to the described content may also be applied to the present invention.

[0034] The present invention provides a high-fiber recombinant shiitake mushroom stem crisps, the raw materials of which include shiitake mushroom stem slurry, waxy starch, milk powder, salt, and black sesame. The waxy starch is added in an amount of 6% to 8% of the shiitake mushroom stem slurry to play a role in shaping and forming. The milk powder is added in an amount of 3% to 5% of the shiitake mushroom stem slurry to increase the protein content of the crisps and play a certain role in forming. The salt is added in an amount of 2% to 2.5% of the shiitake mushroom stem slurry. Adding salt can change the dielectric properties of the material, improve the material's ability to absorb radio frequencies during the drying process, and improve the drying efficiency. The black sesame is added in an amount of 1% to 2% of the shiitake mushroom stem slurry to increase the unsaturated fatty acid content of the shiitake mushroom stem crisps and improve the nutritional value.

[0035] Wherein, the preparation method of shiitake mushroom stem slurry is as follows:

[0036] (1) Remove foreign matter such as hair, plastic stones, and metal from fresh mushroom stems by means of wind selection, vibration screening, hair rolling, and rinsing;

[0037] (2) Blanching and color protection: Cut the cleaned mushroom stems into small pieces of 4mm to 5mm, and then quickly blanch them in hot water at 95℃ to 100℃ for about 2 minutes to inactivate the enzyme and avoid browning. Remove them and cool them at room temperature. Then soak the blanched mushroom stems in a color protection agent (0.3% to 1.0% citric acid, 0.03% to 0.1% L-cysteine) for 8min to 10min to further prevent browning.

[0038] (3) Pulping: Pulp the mushroom stems after color protection treatment. Pulping should be done intermittently to prevent excessive temperature from destroying nutrients. Pulp should be worked for 30 seconds and rested for 10 seconds until the pulp is fine and smooth to obtain mushroom stem pulp.

[0039] When preparing high-fiber reconstituted shiitake mushroom stem crisps, the specific steps are as follows:

[0040] (1) Steaming: Take 100 g of mushroom stem slurry, add 6% to 8% waxy starch (corn starch, tapioca starch and potato starch), 3% to 5% milk powder, 2% to 2.5% salt, and 1% to 2% black sesame, mix well and steam for 8 to 10 minutes to gelatinize the starch;

[0041] Waxy starch is chosen because it has a high content of branched starch, high viscosity after starch gelatinization, and good formability, which can effectively avoid the fragmentation of crisps after drying. In addition to seasoning, salt is added because salt is a strong dielectric substance that can efficiently regulate the dielectric properties of the material, thereby regulating the material's ability to absorb radio frequency and the drying rate during the subsequent radio frequency drying process, ultimately significantly affecting the fluffiness of the crisps.

[0042] (2) Spreading: Spread the cooked slurry on the mold into a thin layer of 5 mm to 7 mm thick. To prevent sticking, a thin layer of edible oil, such as soybean oil, peanut oil, etc., can be applied to the mold in advance;

[0043] (3) RF vacuum drying: The vacuum degree is adjusted to -0.08MPa to -0.09MPa, the RF plate spacing is 80mm to 100mm, and the drying temperature is set to 60℃ to 70℃. The material is dried to 20% to 23% moisture content and then cut into 4×5cm 2 The rectangular shape on the left and right side obtains the semi-finished product;

[0044] Radio frequency vacuum drying can achieve rapid evaporation of material moisture, so that the dried product has a certain puffing effect, while ensuring good drying uniformity. -0.08MPa ~ -0.09MPa is selected because under this vacuum condition, the crispness of the dried sample is better, and it can avoid the cost increase caused by the unlimited pursuit of high vacuum environment; the RF plate spacing is set to 80mm ~ 100mm, because under this condition, the material has a strong ability to absorb radio frequency, the water evaporation rate is faster, the sample is crisp, and it can avoid the occurrence of easy burning and uneven drying of the sample under high RF power; the temperature is set to 60℃ ~ 70℃, because too high temperature is easy to cause uneven drying and the occurrence of hot and cold spots, and too low temperature will lead to a decrease in drying rate and a decrease in product crispness; in addition, in the RF vacuum drying stage, the product is dried to a moisture content of about 20%, which can effectively avoid the occurrence of hot and cold spots and over-drying in the later stage of RF vacuum drying, and can avoid the reduction of RF drying efficiency due to the decrease in dielectric properties of the material in the later stage.

[0045] (4) Vacuum drying: The semi-finished product is further placed in a vacuum drying oven, the temperature is controlled at 65°C to 70°C, the vacuum degree is -0.08MPa to -0.09MPa, and the semi-finished product is dried to a moisture content of less than 6%. The use of vacuum drying for post-drying can effectively avoid the occurrence of hot and cold spots caused by radio frequency drying, prevent the occurrence of product burning, and ensure the consistency of drying quality.

[0046] (5) Product packaging: The dried semi-finished product is cooled to room temperature and then filled with nitrogen or vacuum packed to obtain high-fiber recombinant shiitake mushroom stem crisps.

[0047] Embodiment 1:

[0048] This embodiment provides a high-fiber recombinant shiitake mushroom stem crispy slice, which is specifically prepared as follows:

[0049] 1) Use "Chunhua No. 1" mushroom stems to remove foreign matter such as hair, plastic stones, and metal from fresh mushroom stems through air selection, vibration screening, hair rolling, and rinsing;

[0050] 2) Cut the cleaned mushroom stems into small pieces of 4mm to 5mm, then blanch them in 100℃ hot water for about 2 minutes, remove them and cool them at room temperature.

[0051] 3) Then soak the blanched mushroom stems in a color preservative (0.5% citric acid, 0.05% L-cysteine) for 8 minutes;

[0052] 4) beating the mushroom stems after the color protection treatment, working for 30 seconds and resting for 10 seconds, until the pulp is fine and smooth, to obtain the mushroom stem pulp;

[0053] 5) Take 100 g of mushroom stem slurry, add 6% corn starch, 3% milk powder, 2% salt, and 1% black sesame, mix well, and cook for 8 minutes to gelatinize the starch to obtain a gelatinized slurry;

[0054] 6) The cooked gelatinized slurry is then coated on a mold into a thin layer with a thickness of 5 mm to 7 mm, and then subjected to RF vacuum drying, with a vacuum degree of -0.09 MPa, a RF plate spacing of 80 mm, and a temperature of 70°C. The material is dried to a moisture content of 20%, and then cut into 4×5 cm 2 The rectangular shape on the left and right side obtains the semi-finished product;

[0055] 7) The semi-finished product is then placed in a vacuum drying oven at a temperature of 65° C. and a vacuum degree of -0.08 MPa, and dried to a moisture content of less than 6%;

[0056] 8) The dried chips are cooled to room temperature and then filled with nitrogen or vacuum packed to obtain high-fiber recombinant shiitake mushroom stem chips.

[0057] The obtained high-fiber recombinant shiitake mushroom stem crisps have a dietary fiber content of up to 10.35g / 100g, a shiitake mushroom polysaccharide content of 6.32g / 100g, and a crispness of 1231g-1423g.

[0058] Embodiment 2:

[0059] This embodiment provides a high-fiber recombinant shiitake mushroom stem crispy slice, which is specifically prepared as follows:

[0060] 1) Use "Huagu 1513" mushroom stems to remove foreign matter such as hair, plastic stones, and metal from fresh mushroom stems through air selection, vibration screening, hair rolling, and rinsing;

[0061] 2) Cut the cleaned mushroom stems into small pieces of 4-5 mm, then blanch them in 95°C hot water for about 2 minutes, remove them and cool them at room temperature.

[0062] 3) Then soak the blanched mushroom stems in a color preservative (0.3% citric acid, 0.1% L-cysteine) for 8 minutes;

[0063] 4) beating the mushroom stems after the color protection treatment, working for 30 seconds and resting for 10 seconds, until the pulp is fine and smooth, to obtain the mushroom stem pulp;

[0064] 5) Take 100 g of mushroom stem slurry, add 7% tapioca starch, 4% milk powder, 2.3% salt, and 1.5% black sesame, mix well, and cook for 8 minutes to gelatinize the starch;

[0065] 6) The cooked slurry is then coated on a mold into a thin layer with a thickness of 5 to 7 mm, and then subjected to RF vacuum drying, with a vacuum degree of -0.085 MPa, a RF plate spacing of 90 mm, and a temperature of 65°C. The material is dried to a moisture content of 20%, and then cut into 4×5 cm 2 The rectangular shape on the left and right side obtains the semi-finished product;

[0066] 7) The semi-finished product is then placed in a vacuum drying oven at a temperature of 68° C. and a vacuum degree of -0.09 MPa, and dried to a moisture content of less than 6%;

[0067] 8) The dried semi-finished product is cooled to room temperature and then filled with nitrogen or vacuum packed to obtain high-fiber recombinant shiitake mushroom stem crisps.

[0068] The obtained high-fiber recombinant shiitake mushroom stem crisps have a dietary fiber content of up to 11.46 g / 100 g, a shiitake mushroom polysaccharide content of 6.86 g / 100 g, and a crispness of 1321-1456 g.

[0069] Embodiment 3:

[0070] This embodiment provides a high-fiber recombinant shiitake mushroom stem crispy slice, which is specifically prepared as follows:

[0071] 1) Use "Chunhua No. 1" mushroom stems to remove foreign matter such as hair, plastic stones, and metal from fresh mushroom stems through air selection, vibration screening, hair rolling, and rinsing;

[0072] 2) Cut the cleaned mushroom stems into small pieces of 4mm to 5mm, then blanch them in 100℃ hot water for about 2 minutes, remove them and cool them at room temperature.

[0073] 3) Then soak the blanched mushroom stems in a color preservative (0.5% citric acid, 0.05% L-cysteine) for 8 minutes;

[0074] 4) beating the mushroom stems after the color protection treatment, working for 30 seconds and resting for 10 seconds, until the pulp is fine and smooth, to obtain the mushroom stem pulp;

[0075] 5) Take 100 g of mushroom stem slurry, add 8% corn starch, 5% milk powder, 2.5% salt, and 2% black sesame, mix well, and cook for 8 minutes to gelatinize the starch to obtain a gelatinized slurry;

[0076] 6) The cooked gelatinized slurry is then coated on a mold into a thin layer with a thickness of 5 mm to 7 mm, and then subjected to RF vacuum drying, with a vacuum degree of -0.08 MPa, a RF plate spacing of 100 mm, and a temperature of 60°C. The material is dried to a moisture content of 20%, and then cut into 4×5 cm 2 The rectangular shape on the left and right side obtains the semi-finished product;

[0077] 7) The semi-finished product is then placed in a vacuum drying oven at a temperature of 70° C. and a vacuum degree of -0.085 MPa, and the semi-finished product is dried to a moisture content of less than 6%;

[0078] 8) The dried chips are cooled to room temperature and then filled with nitrogen or vacuum packed to obtain high-fiber recombinant shiitake mushroom stem chips.

[0079] The obtained high-fiber recombinant shiitake mushroom stem crisps have a dietary fiber content of up to 10.98g / 100g, a shiitake mushroom polysaccharide content of 6.68g / 100g, and a crispness of 1334g-1445g.

[0080] Comparative Example 1

[0081] The sample was dried under vacuum until the water content of the sample was below 6%. The process conditions were: temperature of 65° C. and vacuum degree of -0.09 MPa. The remaining steps were the same as those in Comparative Example 1.

[0082] The quality characteristics of the high-fiber recombinant shiitake mushroom stem crisps of Examples 1 to 3 and the recombinant crisps obtained in the comparative example were tested, as shown in Table 1:

[0083] Table 1 Effects of different drying methods on the quality characteristics of reconstituted crisps

[0084] Group Expansion Crispness(g) Sensory Rating Example 1 1.21 1345 9.6 Example 2 1.18 1426 9.7 Example 3 1.20 1365 9.6 Comparative Example 1 (vacuum drying) 0.63 3365 6.3

[0085] As can be seen from Table 1, the puffing degree, crispness and sensory score of the reconstituted crisps produced by the method of the present invention are significantly higher than those of vacuum drying (the higher the crispness value, the worse the crispness of the sample). This is mainly because the present invention adopts radio frequency vacuum drying in the early stage. At this time, the material has a high water content and can quickly absorb radio frequency to achieve rapid evaporation. At the same time, the addition of salt can further improve the dielectric properties of the material, and thus improve the radio frequency absorption performance and drying rate. During this period, the material can form a loose porous structure, giving the product a crispy taste. At the same time, vacuum drying is used in the later stage to avoid the hot and cold spots that are prone to appear in the material in the later stage of radio frequency drying, and to ensure the consistency of moisture, thereby obtaining a casual crisp with good crispness, rich nutrition, high fiber content, and good preservation of bioactive substances. Comparative Example 1 adopts one-stage vacuum drying. In this process, the temperature is increased only by the transfer of heat to promote the loss of water. The rate of water evaporation is slow, and it is difficult to form a loose porous structure. Therefore, the puffing degree and crispness of the sample are poor. At the same time, due to the long drying time, the color of the sample is dim and the sensory score is reduced.

[0086] Among them, the expansion degree test method: the expansion degree is determined by the volume replacement method, by measuring the volume of the sample before and after drying, and calculating it by the following formula: & = V2 / V1, where V2 is the volume of the sample after drying, and V1 is the volume of the sample before drying.

[0087] Brittleness determination method: Brittleness can be used to reflect the brittleness of the sample. The lower the value, the better the brittleness of the sample. The texture analyzer is used for determination. The speed before and after the measurement is 2mm / s, the speed during the measurement is 1mm / s, and the trigger force is 5g.

[0088] Sensory evaluation: A sensory evaluation team consisting of 10 well-trained sensory assessors will conduct sensory evaluation to measure the quality of the product from aspects such as color, aroma, taste, and mouthfeel. The evaluation score is based on a 10-point system and the results are averaged.

[0089] Sensory Rating Sheet

[0090] Rating value Sensory evaluation of the texture, color, taste, etc. of the crisps 8～10 Bright color, evenly matched and loose, crispy texture, reasonable taste, and rich mushroom flavor 5～7 The combination is more even and reasonable, the color is brighter, it is crisper, the taste is moderate, and it has a lighter mushroom flavor. 1～4 Dark color, uneven combination, high hardness, no crispness, uneven taste, no mushroom flavor

Claims

1. A method for preparing high-fiber recombinant shiitake mushroom stem crisps, characterized in that: The specific steps are as follows: Waxy starch, milk powder, salt, black sesame and pretreated mushroom stem slurry are mixed and steamed to obtain pregelatinized slurry; The pre-gelatinized slurry is coated into a thin layer, and the thin layer is dried by radio frequency vacuum drying technology until a semi-finished product with a water content of 20% to 23% is obtained; The semi-finished product is vacuum dried until high-fiber recombinant shiitake mushroom stem crisps with a water content of less than 6% are obtained.

2. The method for preparing high-fiber recombinant shiitake mushroom stem crisps according to claim 1, characterized in that: Based on 100g of shiitake mushroom stem slurry, the added amount of waxy starch is 6% to 8%, the added amount of milk powder is 3% to 5%, the added amount of salt is 2% to 2.5%, and the added amount of black sesame is 1% to 2%.

3. The method for preparing high-fiber recombinant shiitake mushroom stem crisps according to claim 1 or 2, characterized in that: Waxy starches include corn starch, tapioca starch or potato starch.

4. The method for preparing high-fiber recombinant shiitake mushroom stem crisps according to claim 1 or 2, characterized in that: The waxy starch, milk powder, salt, black sesame and the pretreated mushroom stem slurry are mixed and steamed for 8 minutes to 10 minutes to obtain a pregelatinized slurry.

5. The method for preparing high-fiber recombinant shiitake mushroom stem crisps according to claim 1, characterized in that: The pretreated mushroom stem slurry is prepared by cutting the cleaned mushroom stems into small segments of 4 mm to 5 mm, blanching, color protection and pulping to obtain a fine and smooth mushroom stem slurry.

6. The method for preparing high-fiber recombinant shiitake mushroom stem crisps according to claim 1, characterized in that: The pre-gelatinized slurry is applied into a thin layer of 5 mm to 7 mm.

7. The method for preparing high-fiber recombinant shiitake mushroom stem crisps according to claim 1, characterized in that: The vacuum degree of RF vacuum drying is -0.08MPa~-0.09MPa, the distance between RF plates is 80mm~100mm, and the drying temperature is 60℃~70℃.

8. The method for preparing high-fiber recombinant shiitake mushroom stem crisps according to claim 1, characterized in that: The temperature of vacuum drying is 65°C to 70°C, and the vacuum degree is -0.08MPa to -0.09MPa.

9. A high-fiber recombinant shiitake mushroom stem crispy slice, characterized in that: The preparation method according to claim 1 is adopted.

10. The high-fiber recombinant shiitake mushroom stem crisps according to claim 9, characterized in that: Based on 100g of shiitake mushroom stem slurry, the added amount of waxy starch is 6% to 8%, the added amount of milk powder is 3% to 5%, the added amount of salt is 2% to 2.5%, and the added amount of black sesame is 1% to 2%.