Spicy fried tricholoma matsutake leisure instant product and preparation method thereof

Abstract

The present invention provides a spicy tricholoma matsutake leisure instant product and a preparation method thereof, the preparation method comprises the steps of raw material treatment, compound enzyme liquid spraying, pickling, magnetoelectric assisted pulse negative pressure permeation, frying, seasoning, packaging and sterilization, after blanching, the compound enzyme liquid containing papain and 5 '-phosphodiesterase is used for pretreatment of tricholoma matsutake, fibers are tenderized, and the delicate flavor is improved; then, a hollow multi-cavity liposome is added in the pickling link, a compact shell is formed by the liposome through yeast beta-glucan and stachyose, cannabis oil and purple sweet potato anthocyanin are wrapped in the compact shell, and flavor components and the functional liposome are promoted to deeply permeate into the tricholoma matsutake by utilizing a magnetoelectric auxiliary pulse negative pressure technology; the problems that a traditional product is uneven in flavor and functional components are prone to losing efficacy in the processing and digestion process are effectively solved, and finally the high-quality leisure instant product is obtained.

Description

Technical Field

[0001] This invention belongs to the field of snack food processing, specifically relating to a spicy fried red pine mushroom snack product and its preparation method. Background Technology

[0002] With the booming development of the snack food market, healthy snacks developed using edible fungi as raw materials have attracted much attention. Red pine mushroom (scientific name: *Stropharia carinata*) is an ideal raw material for developing such products due to its rich nutrition and unique flavor. Currently, the traditional production process for spicy red pine mushroom ready-to-eat products mainly involves cleaning, blanching, pickling, frying, seasoning, and sterilization. However, this traditional technology system has two interconnected core defects that severely limit the improvement of product quality and functional expansion. First, in terms of flavor and texture, due to the dense structure of red pine mushroom, the traditional pickling process relies entirely on passive molecular diffusion, making it difficult for salt and spices to penetrate evenly and deeply. This results in a generally inconsistent taste, with a "strong salty and astringent taste on the surface and a bland and tasteless interior," leading to a thin flavor profile. Secondly, regarding functional development, existing technologies typically employ the method of simply mixing functional ingredients into marinades or seasonings. However, the added functional substances (such as polyunsaturated fatty acids and anthocyanins) are easily degraded and oxidized during subsequent high-temperature frying and sterilization, rendering them ineffective. Even if small amounts remain, they are rapidly destroyed by stomach acid and digestive enzymes after ingestion, failing to be delivered to the intestines and exert their intended health benefits, resulting in extremely low bioavailability. Therefore, existing technologies struggle to achieve both internal and external flavor balance and efficient, stable delivery of functional components while ensuring good sensory quality. There is an urgent need in this field for an innovative technology and process that can fundamentally solve the problems of flavor penetration and functional retention, thereby producing a high-value-added matsutake mushroom snack food. Summary of the Invention

[0003] Technical Problem to be Solved: To address the aforementioned technical problems, the purpose of this invention is to provide a spicy and savory ready-to-eat product made from red pine mushrooms and its preparation method. The method includes raw material processing, compound enzyme spraying, marinating, magnetoelectric assisted pulse negative pressure penetration, frying, seasoning, packaging, and sterilization. After blanching, the red pine mushrooms are pretreated with a compound enzyme solution containing papain and 5'-phosphodiesterase to tenderize the fibers and enhance umami flavor. Subsequently, hollow multi-compartment liposomes are added during the marinating process. These liposomes have a dense outer shell composed of yeast β-glucan and stachyose, encapsulating hemp seed oil and purple sweet potato anthocyanins inside. Magnetoelectric assisted pulse negative pressure technology is used to promote deep penetration of flavor components and functional liposomes into the interior of the red pine mushrooms. This invention effectively solves the problems of uneven flavor and easy degradation of functional components during processing and digestion in traditional products, ultimately resulting in a high-quality ready-to-eat product with rich flavor layers, consistent taste inside and out, and the ability to achieve targeted release of functional components into the intestines.

[0004] Technical solution: A method for preparing a spicy fried matsutake mushroom snack, comprising the following steps: S1. Selection and cleaning: Select fresh red pine mushrooms that are free from rot, intact in shape, and uniform in size. Gently rinse them with running water to remove surface dirt and sand, and obtain cleaned red pine mushrooms. S2. Dehydration and cutting: After washing, place the red pine mushrooms in a filter bag to dehydrate for 2-4 minutes, then cut them in half to obtain dehydrated red pine mushrooms; S3. Blanching and draining: Mix the dehydrated red pine mushrooms with water, blanch them, rinse them with cold water, and drain them until no water drips out. This will give you blanched and drained red pine mushrooms. S4. Compound enzyme solution spray treatment: Spray the compound enzyme solution evenly onto the surface of the blanched and drained red pine mushrooms, let it stand at room temperature to obtain the enzyme-treated red pine mushrooms. S5. Pickling: Mix the pickling ingredients with the enzyme-treated red pine mushrooms thoroughly and knead them. Seal the mixture with plastic wrap and place it in a refrigerator at 4°C for 10-12 hours to obtain pickled red pine mushrooms. S6. Magnetoelectric Assisted Pulsed Negative Pressure Osmosis: The pickled red pine mushrooms are subjected to magnetoelectric assisted pulsed negative pressure osmosis treatment; S7. Deep-frying: Deep-frying is used to obtain deep-fried red pine mushrooms; S8. Seasoning: Mix the deep-fried red pine mushrooms thoroughly with the seasoning to obtain seasoned red pine mushrooms; S9. Packaging and sealing: According to the specification of 15g product per bag, pack the seasoned red pine mushrooms into high temperature resistant aluminum foil vacuum sealing bags, vacuum the seasoned red pine mushrooms for 1 minute, and heat seal them at high temperature for 2-4 seconds; S10. Sterilization: Sterilize the sealed product at 121℃ for 15 minutes, then cool to room temperature to obtain the spicy fried matsutake mushroom snack product.

[0005] Furthermore, in step S3, the mass-to-volume ratio of dehydrated matsutake mushrooms to water is 1:(4-6); the blanching temperature is 88-92℃ and the blanching time is 2-4 minutes.

[0006] Furthermore, in step S4, the complex enzyme solution is a mixed solution of papain and 5'-phosphodiesterase; the mass ratio of papain to 5'-phosphodiesterase is 1:(0.5-1); the enzyme activity of papain is 200,000-800,000 U / g; the enzyme activity of 5'-phosphodiesterase is 10,000-20,000 U / g; and the enzyme treatment temperature is 40-45℃ and the time is 15-20 min.

[0007] Furthermore, the marinade in step S5 consists of the following components: 4.5-5g salt, 2-2.5g five-spice powder, 1.5-2g pepper powder, 0.8-1.5g Sichuan pepper powder, 0.5-0.8g ginger powder, and 8-12g hollow multi-chamber liposomes, based on 1kg of blanched and drained red pine mushrooms.

[0008] Furthermore, the specific preparation method of the hollow multi-chamber liposome is as follows: Dissolve purple sweet potato anthocyanins in water to prepare a purple sweet potato anthocyanin solution with a concentration of 2-4%, then add it dropwise to hemp seed oil at a volume ratio of 1:(3-5), and shear at high speed of 8000-10000 rpm for 5-10 min to obtain a W / O primary emulsion. Yeast β-glucan and stachyose were dissolved in water to obtain an external aqueous phase. Then, a W / O primary emulsion was added to the external aqueous phase and stirred at 2000-3000 rpm for 10-15 min to form a W / O / W type emulsion. After freeze-drying, hollow multi-chamber liposomes were obtained.

[0009] Furthermore, in step (2), the concentration of yeast β-glucan in the external aqueous phase is 3-6%, and the concentration of stachyose is 2-4%; the volume ratio of the W / O primary emulsion to the external aqueous phase is 1:(2-4).

[0010] Furthermore, the conditions for magnetoelectric assisted pulsed negative pressure permeation in step S6 are: magnetic field strength of 5-10 mT and current intensity of 1-3 mA / m. 2 The pulse pressure is -0.08-0.1MPa and the frequency is 1-1.5Hz.

[0011] Furthermore, the specific conditions for immersion frying in step S7 are: frying at 155-165℃ for 2-4 minutes, refrying at 175-185℃ for 1-1.5 minutes, and then draining the oil for 1-3 minutes.

[0012] Furthermore, the ingredients for the mixing in step S8 are as follows: based on 1 kg of blanched and drained red pine mushrooms, 3-5 g of coarse chili peppers, 3-5 g of fine chili peppers, 3-4.5 g of roasted white sesame seeds, 2.5-3 g of cumin powder, 2.5-3.5 g of cumin seeds, 1.5-2.5 g of chicken essence, 2-2.5 g of monosodium glutamate, and 1.5-2.5 g of sugar.

[0013] The above preparation method produces a spicy fried matsutake mushroom snack product.

[0014] Beneficial effects: This invention involves blanching and draining the matsutake mushrooms, then uniformly applying a compound enzyme solution (papain + 5'-phosphodiesterase) to the mushrooms via spray. Papain softens the fibers, while 5'-phosphodiesterase enhances the umami flavor and loosens the tissue structure, paving the way for the subsequent penetration of functional components and reducing penetration resistance. After marinating, a magnetically assisted pulsed negative pressure penetration method is used. Compared to ultrasound or negative pressure alone, the synergistic effect of magnetic electricity can more gently and efficiently drive the functional components deep into the matsutake mushroom tissue, achieving high loading rate and deep penetration. This invention incorporates a functional component—hollow multi-chamber liposomes—into the marinade. Purple sweet potato anthocyanins are dissolved in water as the inner aqueous phase, and hemp seed oil is used as the oil phase. Through high-speed shearing, the inner aqueous phase is dispersed into the oil phase, forming a W / O type primary emulsion. This is then added to an outer aqueous phase containing yeast β-glucan and stachyose to obtain a W / O / W type emulsion. After freeze-drying, the free water in the frozen particles (mainly from the outer aqueous phase and part of the inner aqueous phase) sublimates. This process not only dehydrates the particles, but more importantly, the space left after the water molecules escape naturally forms a "hollow core." Simultaneously, the molecular network of yeast β-glucan and stachyose forms a robust porous outer shell. The hollow multi-chamber liposomes prepared in this invention provide a physical barrier and thermal insulation for hemp seed oil (unsaturated fatty acids) and anthocyanins (antioxidants) during processing and sterilization. During high-temperature sterilization, the dense outer shell effectively resists the erosion of high temperature and moisture, ensuring the stability of the internal active ingredients. During consumption, the liposomes rupture when chewed, and the lightness and crispness of the hollow structure complement the toughness and crispness of the matsutake mushroom, increasing the texture and allowing the encapsulated functional components (hemp seed oil and anthocyanins) to be released, thus improving the product's nutritional value and textural properties. During the digestive stage... The dense, cross-linked outer shell resists the erosion of gastric acid and the degradation of gastric enzymes, ensuring that most liposomes pass through the stomach intact. Once in the intestines, under the specific pH environment and the action of intestinal microbial enzymes (such as β-glucanase), the outer shell is degraded and ruptured, releasing hemp seed oil and anthocyanins simultaneously. These substances directly exert antioxidant and anti-inflammatory effects at the absorption site. Meanwhile, the released stachyose and β-glucan, as high-quality dietary fiber, immediately provide "food" for intestinal probiotics, jointly regulating the gut microbiota and maximizing the achievement of the "intestinal health" function. Attached Figure Description Figure 1 This is a product image of a spicy fried matsutake mushroom snack. Detailed Implementation

[0015] The present invention will be further described below with reference to the accompanying drawings and embodiments. The following embodiments are illustrative of the present invention, but the present invention is not limited to the following embodiments: Example 1

[0016] The specific preparation method of hollow multi-compartment liposomes is as follows: (1) Dissolve purple sweet potato anthocyanins in water to prepare a 2% purple sweet potato anthocyanin solution, then add it dropwise to hemp seed oil at a volume ratio of 1:3, and shear at 10000 rpm for 5 min to obtain a W / O primary emulsion. (2) Dissolve yeast β-glucan and stachyose in water to obtain an external aqueous phase, wherein the concentration of yeast β-glucan is 3% and the concentration of stachyose is 2%. Then add W / O primary emulsion to the external aqueous phase, the volume ratio of W / O primary emulsion to external aqueous phase is 1:2, stir at 3000 rpm for 10 min to form W / O / W type emulsion, freeze dry, and obtain hollow multi-chamber liposomes.

[0017] Example 2 The specific preparation method of hollow multi-compartment liposomes is as follows: (1) Dissolve purple sweet potato anthocyanins in water to prepare a 3% purple sweet potato anthocyanin solution, then add it dropwise to hemp seed oil at a volume ratio of 1:3, and shear at 10000 rpm for 5 min to obtain a W / O primary emulsion. (2) Dissolve yeast β-glucan and stachyose in water to obtain an external aqueous phase, wherein the concentration of yeast β-glucan is 3% and the concentration of stachyose is 2%. Then add W / O primary emulsion to the external aqueous phase, the volume ratio of W / O primary emulsion to external aqueous phase is 1:2, stir at 3000 rpm for 10 min to form W / O / W type emulsion, freeze dry, and obtain hollow multi-chamber liposomes.

[0018] Example 3 The specific preparation method of hollow multi-compartment liposomes is as follows: (1) Dissolve purple sweet potato anthocyanins in water to prepare a 4% purple sweet potato anthocyanin solution, then add it dropwise to hemp seed oil at a volume ratio of 1:3, and shear at 10000 rpm for 5 min to obtain a W / O primary emulsion. (2) Dissolve yeast β-glucan and stachyose in water to obtain an external aqueous phase, wherein the concentration of yeast β-glucan is 3% and the concentration of stachyose is 2%. Then add W / O primary emulsion to the external aqueous phase, the volume ratio of W / O primary emulsion to external aqueous phase is 1:2, stir at 3000 rpm for 10 min to form W / O / W type emulsion, freeze dry, and obtain hollow multi-chamber liposomes.

[0019] Example 4 The specific preparation method of hollow multi-compartment liposomes is as follows: (1) Dissolve purple sweet potato anthocyanins in water to prepare a 3% purple sweet potato anthocyanin solution, then add it dropwise to hemp seed oil at a volume ratio of 1:4, and shear at 10000 rpm for 5 min to obtain a W / O primary emulsion. (2) Dissolve yeast β-glucan and stachyose in water to obtain an external aqueous phase, wherein the concentration of yeast β-glucan is 3% and the concentration of stachyose is 2%. Then add W / O primary emulsion to the external aqueous phase, the volume ratio of W / O primary emulsion to external aqueous phase is 1:2, stir at 3000 rpm for 10 min to form W / O / W type emulsion, freeze dry, and obtain hollow multi-chamber liposomes.

[0020] Example 5 The specific preparation method of hollow multi-compartment liposomes is as follows: (1) Dissolve purple sweet potato anthocyanins in water to prepare a 3% purple sweet potato anthocyanin solution, then add it dropwise to hemp seed oil at a volume ratio of 1:5, and shear at 10000 rpm for 5 min to obtain a W / O primary emulsion. (2) Dissolve yeast β-glucan and stachyose in water to obtain an external aqueous phase, wherein the concentration of yeast β-glucan is 3% and the concentration of stachyose is 2%. Then add W / O primary emulsion to the external aqueous phase, the volume ratio of W / O primary emulsion to external aqueous phase is 1:2, stir at 3000 rpm for 10 min to form W / O / W type emulsion, freeze dry, and obtain hollow multi-chamber liposomes.

[0021] Example 6 The specific preparation method of hollow multi-compartment liposomes is as follows: (1) Dissolve purple sweet potato anthocyanins in water to prepare a 3% purple sweet potato anthocyanin solution, then add it dropwise to hemp seed oil at a volume ratio of 1:4, and shear at 10000 rpm for 5 min to obtain a W / O primary emulsion. (2) Dissolve yeast β-glucan and stachyose in water to obtain an external aqueous phase, wherein the concentration of yeast β-glucan is 6% and the concentration of stachyose is 2%. Then add W / O primary emulsion to the external aqueous phase, the volume ratio of W / O primary emulsion to external aqueous phase is 1:2, stir at 3000 rpm for 10 min to form W / O / W type emulsion, freeze dry, and obtain hollow multi-chamber liposomes.

[0022] Example 7 The specific preparation method of hollow multi-compartment liposomes is as follows: (1) Dissolve purple sweet potato anthocyanins in water to prepare a 3% purple sweet potato anthocyanin solution, then add it dropwise to hemp seed oil at a volume ratio of 1:4, and shear at 10000 rpm for 5 min to obtain a W / O primary emulsion. (2) Dissolve yeast β-glucan and stachyose in water to obtain an external aqueous phase, wherein the concentration of yeast β-glucan is 5% and the concentration of stachyose is 3%. Then add W / O primary emulsion to the external aqueous phase, the volume ratio of W / O primary emulsion to external aqueous phase is 1:2, stir at 3000 rpm for 10 min to form W / O / W type emulsion, freeze dry, and obtain hollow multi-chamber liposomes.

[0023] Example 8 The specific preparation method of hollow multi-compartment liposomes is as follows: (1) Dissolve purple sweet potato anthocyanins in water to prepare a 3% purple sweet potato anthocyanin solution, then add it dropwise to hemp seed oil at a volume ratio of 1:4, and shear at 10000 rpm for 5 min to obtain a W / O primary emulsion. (2) Dissolve yeast β-glucan and stachyose in water to obtain an external aqueous phase, wherein the concentration of yeast β-glucan is 5% and the concentration of stachyose is 4%. Then add W / O primary emulsion to the external aqueous phase, the volume ratio of W / O primary emulsion to external aqueous phase is 1:2, stir at 3000 rpm for 10 min to form W / O / W type emulsion, freeze dry, and obtain hollow multi-chamber liposomes.

[0024] Example 9 The specific preparation method of hollow multi-compartment liposomes is as follows: (1) Dissolve purple sweet potato anthocyanins in water to prepare a 3% purple sweet potato anthocyanin solution, then add it dropwise to hemp seed oil at a volume ratio of 1:4, and shear at 10000 rpm for 5 min to obtain a W / O primary emulsion. (2) Dissolve yeast β-glucan and stachyose in water to obtain an external aqueous phase, wherein the concentration of yeast β-glucan is 5% and the concentration of stachyose is 4%. Then add W / O primary emulsion to the external aqueous phase, the volume ratio of W / O primary emulsion to external aqueous phase is 1:3, stir at 3000 rpm for 10 min to form W / O / W type emulsion, freeze dry, and obtain hollow multi-chamber liposomes.

[0025] Example 10 The specific preparation method of hollow multi-compartment liposomes is as follows: (1) Dissolve purple sweet potato anthocyanins in water to prepare a 3% purple sweet potato anthocyanin solution, then add it dropwise to hemp seed oil at a volume ratio of 1:4, and shear at 10000 rpm for 5 min to obtain a W / O primary emulsion. (2) Dissolve yeast β-glucan and stachyose in water to obtain an external aqueous phase, wherein the concentration of yeast β-glucan is 5% and the concentration of stachyose is 4%. Then add W / O primary emulsion to the external aqueous phase, the volume ratio of W / O primary emulsion to external aqueous phase is 1:4, stir at 3000 rpm for 10 min to form W / O / W type emulsion, freeze dry, and obtain hollow multi-chamber liposomes.

[0026] Comparative Example 1 The difference between this comparative example and Example 10 is that only a W / O primary emulsion was prepared, as detailed below: The specific preparation method of hollow multi-compartment liposomes is as follows: (1) Dissolve purple sweet potato anthocyanins in water to prepare a 3% purple sweet potato anthocyanin solution, then add it dropwise to hemp seed oil at a volume ratio of 1:4, and shear at 10,000 rpm for 5 min to obtain a W / O primary emulsion. Freeze-dry to obtain hollow multi-chamber liposomes.

[0027] Comparative Example 2 The difference between this comparative example and Example 10 is that purple sweet potato anthocyanins were not added, as detailed below: The specific preparation method of hollow multi-compartment liposomes is as follows: (1) Add pure water to hemp seed oil at a volume ratio of 1:4, and shear at 10,000 rpm for 5 min to obtain a W / O primary emulsion; (2) Dissolve yeast β-glucan and stachyose in water to obtain an external aqueous phase, wherein the concentration of yeast β-glucan is 5% and the concentration of stachyose is 4%. Then add W / O primary emulsion to the external aqueous phase, the volume ratio of W / O primary emulsion to external aqueous phase is 1:4, stir at 3000 rpm for 10 min to form W / O / W type emulsion, freeze dry, and obtain hollow multi-chamber liposomes.

[0028] Performance testing: (1) Particle size distribution The particle size distribution was determined using a laser particle size analyzer. A small amount of liposome powder prepared in each example or comparative example was taken and dispersed in 50 mL of purified water. The mixture was gently vortexed to ensure uniform dispersion. The dispersion was then poured into the sample cell of the instrument, and the measurement was performed at 25°C. Record the average particle size (D50) and polydispersity index (PDI). Each sample was measured in triplicate, and the average value was taken.

[0029] Table 1. Average Particle Size and PDI

[0030] A smaller PDI value indicates a more uniform particle size distribution. As shown in Table 1, the hollow multi-chamber liposomes prepared in Example 10 achieved the optimal particle size and distribution, which is beneficial for their penetration and dispersion in *Matsutake* tissue. In contrast, due to the lack of stabilizing effect of the external aqueous phase wall material, the W / O primary emulsion in Comparative Example 1 completely demulsified and separated oil and water during freeze-drying, failing to form measurable solid particles. The lack of anthocyanins in purple sweet potato in Comparative Example 2 had little impact on the formation of the basic structure of the liposomes, and its PDI was slightly higher than that of most examples.

[0031] (2) Anthocyanin encapsulation rate and hemp seed oil loading rate 1) Anthocyanin encapsulation rate 1. Plotting a standard curve: Prepare a series of standard solutions of purple sweet potato anthocyanins with known concentrations, measure the absorbance at the maximum absorption wavelength (approximately 530 nm), and plot a concentration-absorbance standard curve; 2. Determination of surface anthocyanins: Accurately weigh a certain mass (W1, e.g., 50 mg) of liposome powder, wash it with an appropriate amount of organic solvent (e.g., ethanol) and centrifuge (8000 rpm, 10 min) to dissolve and separate the free anthocyanins that are not embedded and attached to the surface. Collect the supernatant and measure its absorbance. Calculate the surface anthocyanin mass (M surface) according to the standard curve. 3. Determination of total anthocyanins: Accurately weigh an equal mass (W2, e.g., 50 mg) of liposome powder, break the liposomes with acidic ethanol (e.g., ethanol containing 1% HCl), extract by ultrasonication, centrifuge, measure the absorbance of the supernatant, and calculate the total mass of anthocyanins in the sample (M total). 4. Calculate the embedding rate: Embedding rate (%) = [(Total M - Surface M) / Total M] × 100% 2) Hemp seed oil loading rate 1. Accurately weigh a certain mass (W, e.g., 1g) of liposome powder, wrap it in filter paper, and place it in the extraction tube of a Soxhlet extractor; 2. Add an appropriate amount of petroleum ether (boiling range 30-60℃) to the dried and weighed receiving bottle (M bottle). 3. Perform reflux extraction with heating, circulating for 4-6 hours until extraction is complete (no oil residue is visible when the extract is dripped through a dropper). 4. To recover petroleum ether, dry the receiving bottle at 105°C to constant weight and weigh (M bottle + oil). 5. Calculate the load rate: Load rate (%) = [(M bottles + oil - M bottles) / W] × 100% Table 2 Anthocyanin encapsulation rate and hemp seed oil loading rate

[0032] Table 2 shows that the anthocyanin encapsulation rate of the hollow multi-chamber liposomes prepared in Examples 1-10 was 85.9-88.5%, and the hemp seed oil loading rate was 88.9-91.5%. However, in Comparative Example 1, during freeze-drying, the structure of the W / O primary emulsion completely collapsed due to the lack of a polysaccharide shell formed by the external aqueous phase for support and protection, resulting in severe oil-water separation and the inability to obtain the expected solid powder. Therefore, its encapsulation rate and loading rate could not be measured. In Comparative Example 2, the absence of anthocyanins did not affect the basic encapsulation ability of the liposomes to the oil phase, and the basic structure of the liposomes could still be formed.

[0033] (3) In vitro antioxidant activity (DPPH free radical scavenging experiment) 1. Prepare a 0.1 mM DPPH-ethanol solution and store it protected from light; 2. Prepare solutions with the same total anthocyanin concentration using the liposome powders from each example and comparative example as test solutions; 3. Take 2 mL of the test solution, add 2 mL of DPPH solution, mix well, and react at room temperature in the dark for 30 minutes; 4. Measure the absorbance of the mixture at a wavelength of 517 nm (sample A). At the same time, replace the test solution with 2 mL of ethanol and measure the absorbance of the DPPH solution background (control A). Use 2 mL of test solution plus 2 mL of ethanol as the sample background (blank A). 5. Calculate DPPH radical scavenging rate: DPPH radical scavenging rate (%) = [1 - (Sample A - Blank A) / Control A] × 100% Table 3 Results of DPPH free radical scavenging experiment

[0034] As shown in Table 3, the hollow multi-chamber liposomes prepared in the examples successfully encapsulated and protected the functional component purple sweet potato anthocyanin, improving the antioxidant capacity of the liposomes. However, the scavenging rate of Comparative Example 1 was much lower than that of all examples. This is because, in the absence of external aqueous phase wall material protection, direct freeze-drying led to the collapse of the W / O emulsion structure, and the anthocyanin was directly exposed to oxygen and low temperature stress environment, resulting in severe degradation and oxidation. The liposomes prepared in Comparative Example 2 without the addition of anthocyanin confirmed that the DPPH free radical scavenging activity did indeed mainly originate from anthocyanin.

[0035] Therefore, the hollow multi-chamber liposomes prepared in Example 10 were selected for the subsequent preparation of spicy fried matsutake mushroom snacks.

[0036] Example 11 A method for preparing a spicy fried matsutake mushroom snack product includes the following steps: S1. Selection and cleaning: Select fresh red pine mushrooms that are free from rot, intact in shape, and uniform in size. Gently rinse them with running water to remove surface dirt and sand, and obtain cleaned red pine mushrooms. S2. Dehydration and cutting: After washing, place the red pine mushrooms in a filter bag to dehydrate for 3 minutes, then cut them in half to obtain dehydrated red pine mushrooms; S3. Blanching and draining: Mix the dehydrated red pine mushrooms with water at a mass-to-volume ratio of 1:5, blanch at 90℃ for 34 minutes, rinse with cold water, and drain until no water drips out, to obtain blanched and drained red pine mushrooms. S4. Compound enzyme solution spray treatment: The compound enzyme solution is evenly sprayed onto the surface of blanched and drained matsutake mushrooms, and left to stand at room temperature to obtain enzyme-treated matsutake mushrooms. The compound enzyme solution is a mixed solution of papain and 5'-phosphodiesterase; the mass ratio of papain to 5'-phosphodiesterase is 1:1; the enzyme activity of papain is 600,000 U / g; the enzyme activity of 5'-phosphodiesterase is 20,000 U / g; the enzyme treatment temperature is 45℃ and the time is 15 min. S5. Marinating: Mix the marinade with the enzyme-treated red pine mushrooms thoroughly and knead. Seal with plastic wrap and marinate in a refrigerator at 4°C for 12 hours to obtain marinated red pine mushrooms. The marinade consists of the following components: 5g salt, 2g five-spice powder, 2g pepper powder, 1g Sichuan pepper powder, 0.5g ginger powder, and 10g of the hollow multi-chamber liposomes prepared in Example 10, based on 1kg of blanched and drained red pine mushrooms. S6. Magnetoelectric Assisted Pulsed Negative Pressure Osmosis: The pickled red pine mushrooms are subjected to magnetoelectric assisted pulsed negative pressure osmosis treatment, with a magnetic field strength of 8mT and a current intensity of 2mA / m. 2 The pulse pressure is 0.1 MPa and the frequency is 1 Hz. S7. Deep-frying: The immersion deep-frying method is adopted. The mushrooms are deep-fried at 160℃ for 3 minutes, then deep-fried again at 180℃ for 1 minute, and then drained for 2 minutes to obtain deep-fried matsutake mushrooms. S8. Seasoning: Mix the deep-fried red pine mushrooms thoroughly with the seasoning to obtain seasoned red pine mushrooms. The seasoning consists of the following components: 4g coarse chili peppers, 4g fine chili peppers, 3.375g roasted white sesame seeds, 3g cumin powder, 3g cumin seeds, 2g chicken essence, 2g MSG and 2g sugar, based on 1kg of blanched and drained red pine mushrooms. S9. Packaging and sealing: According to the specification of 15g product per bag, pack the seasoned red pine mushrooms into high temperature resistant aluminum foil vacuum sealing bags, vacuum the seasoned red pine mushrooms for 1 minute, and heat seal them at high temperature for 3 seconds; S10. Sterilization: Sterilize the sealed product at 121℃ for 15 minutes, then cool to room temperature to obtain the spicy fried matsutake mushroom snack product.

[0037] Comparative Example 3 The difference between this comparative example and Example 11 is that the composite enzyme solution spray treatment was not used, as detailed below: A method for preparing a spicy fried matsutake mushroom snack product includes the following steps: S1. Selection and cleaning: Select fresh red pine mushrooms that are free from rot, intact in shape, and uniform in size. Gently rinse them with running water to remove surface dirt and sand, and obtain cleaned red pine mushrooms. S2. Dehydration and cutting: After washing, place the red pine mushrooms in a filter bag to dehydrate for 3 minutes, then cut them in half to obtain dehydrated red pine mushrooms; S3. Blanching and draining: Mix the dehydrated red pine mushrooms with water at a mass-to-volume ratio of 1:5, blanch at 90℃ for 34 minutes, rinse with cold water, and drain until no water drips out, to obtain blanched and drained red pine mushrooms. S4. Marinating: Mix the marinade with the blanched and drained red pine mushrooms thoroughly and knead. Seal with plastic wrap and marinate in a refrigerator at 4°C for 12 hours to obtain marinated red pine mushrooms. The marinade consists of the following components: 5g salt, 2g five-spice powder, 2g pepper powder, 1g Sichuan pepper powder, 0.5g ginger powder, and 10g of the hollow multi-chamber liposomes prepared in Example 10, per 1kg of blanched and drained red pine mushrooms. S5. Magnetoelectric Assisted Pulsed Negative Pressure Osmosis: The pickled red pine mushrooms are subjected to magnetoelectric assisted pulsed negative pressure osmosis treatment, with a magnetic field strength of 8mT and a current intensity of 2mA / m. 2 The pulse pressure is 0.1 MPa and the frequency is 1 Hz. S6. Deep-frying: The immersion deep-frying method is adopted. The mushrooms are deep-fried at 160℃ for 3 minutes, then deep-fried again at 180℃ for 1 minute, and then drained for 2 minutes to obtain deep-fried matsutake mushrooms. S7. Seasoning: Mix the deep-fried red pine mushrooms thoroughly with the seasoning to obtain seasoned red pine mushrooms. The seasoning consists of the following components: 4g coarse chili peppers, 4g fine chili peppers, 3.375g roasted white sesame seeds, 3g cumin powder, 3g cumin seeds, 2g chicken essence, 2g MSG and 2g sugar, based on 1kg of blanched and drained red pine mushrooms. S8. Packaging and sealing: According to the specification of 15g product per bag, pack the seasoned red pine mushrooms into high temperature resistant aluminum foil vacuum sealing bags, vacuum the seasoned red pine mushrooms for 1 minute, and heat seal them at high temperature for 3 seconds; S9. Sterilization: Sterilize the sealed product at 121℃ for 15 minutes, then cool to room temperature to obtain the spicy fried matsutake mushroom snack product.

[0038] Comparative Example 4 The difference between this comparative example and Example 11 is that it did not use magnetoelectric assisted pulsed negative pressure osmosis, as detailed below: A method for preparing a spicy fried matsutake mushroom snack product includes the following steps: S1. Selection and cleaning: Select fresh red pine mushrooms that are free from rot, intact in shape, and uniform in size. Gently rinse them with running water to remove surface dirt and sand, and obtain cleaned red pine mushrooms. S2. Dehydration and cutting: After washing, place the red pine mushrooms in a filter bag to dehydrate for 3 minutes, then cut them in half to obtain dehydrated red pine mushrooms; S3. Blanching and draining: Mix the dehydrated red pine mushrooms with water at a mass-to-volume ratio of 1:5, blanch at 90℃ for 34 minutes, rinse with cold water, and drain until no water drips out, to obtain blanched and drained red pine mushrooms. S4. Compound enzyme solution spray treatment: The compound enzyme solution is evenly sprayed onto the surface of blanched and drained matsutake mushrooms, and left to stand at room temperature to obtain enzyme-treated matsutake mushrooms. The compound enzyme solution is a mixed solution of papain and 5'-phosphodiesterase; the mass ratio of papain to 5'-phosphodiesterase is 1:1; the enzyme activity of papain is 600,000 U / g; the enzyme activity of 5'-phosphodiesterase is 20,000 U / g; the enzyme treatment temperature is 45℃ and the time is 15 min. S5. Marinating: Mix the marinade with the enzyme-treated red pine mushrooms thoroughly and knead. Seal with plastic wrap and marinate in a refrigerator at 4°C for 12 hours to obtain marinated red pine mushrooms. The marinade consists of the following components: 5g salt, 2g five-spice powder, 2g pepper powder, 1g Sichuan pepper powder, 0.5g ginger powder, and 10g of the hollow multi-chamber liposomes prepared in Example 10, based on 1kg of blanched and drained red pine mushrooms. S6. Deep-frying: The immersion deep-frying method is adopted. The mushrooms are deep-fried at 160℃ for 3 minutes, then deep-fried again at 180℃ for 1 minute, and then drained for 2 minutes to obtain deep-fried matsutake mushrooms. S7. Seasoning: Mix the deep-fried red pine mushrooms thoroughly with the seasoning to obtain seasoned red pine mushrooms. The seasoning consists of the following components: 4g coarse chili peppers, 4g fine chili peppers, 3.375g roasted white sesame seeds, 3g cumin powder, 3g cumin seeds, 2g chicken essence, 2g MSG and 2g sugar, based on 1kg of blanched and drained red pine mushrooms. S8. Packaging and sealing: According to the specification of 15g product per bag, pack the seasoned red pine mushrooms into high temperature resistant aluminum foil vacuum sealing bags, vacuum the seasoned red pine mushrooms for 1 minute, and heat seal them at high temperature for 3 seconds; S9. Sterilization: Sterilize the sealed product at 121℃ for 15 minutes, then cool to room temperature to obtain the spicy fried matsutake mushroom snack product.

[0039] Comparative Example 5 The difference between this comparative example and Example 11 is that hollow multi-chamber liposomes were not added, as detailed below: A method for preparing a spicy fried matsutake mushroom snack product includes the following steps: S1. Selection and cleaning: Select fresh red pine mushrooms that are free from rot, intact in shape, and uniform in size. Gently rinse them with running water to remove surface dirt and sand, and obtain cleaned red pine mushrooms. S2. Dehydration and cutting: After washing, place the red pine mushrooms in a filter bag to dehydrate for 3 minutes, then cut them in half to obtain dehydrated red pine mushrooms; S3. Blanching and draining: Mix the dehydrated red pine mushrooms with water at a mass-to-volume ratio of 1:5, blanch at 90℃ for 34 minutes, rinse with cold water, and drain until no water drips out, to obtain blanched and drained red pine mushrooms. S4. Compound enzyme solution spray treatment: The compound enzyme solution is evenly sprayed onto the surface of blanched and drained matsutake mushrooms, and left to stand at room temperature to obtain enzyme-treated matsutake mushrooms. The compound enzyme solution is a mixed solution of papain and 5'-phosphodiesterase; the mass ratio of papain to 5'-phosphodiesterase is 1:1; the enzyme activity of papain is 600,000 U / g; the enzyme activity of 5'-phosphodiesterase is 20,000 U / g; the enzyme treatment temperature is 45℃ and the time is 15 min. S5. Marinating: Mix the marinade with the enzyme-treated red pine mushrooms thoroughly and knead. Seal with plastic wrap and marinate in a 4℃ refrigerator for 12 hours to obtain marinated red pine mushrooms. The marinade consists of the following components: 5g salt, 2g five-spice powder, 2g pepper powder, 1g Sichuan pepper powder, and 0.5g ginger powder per 1kg of blanched and drained red pine mushrooms. S6. Magnetoelectric Assisted Pulsed Negative Pressure Osmosis: The pickled red pine mushrooms are subjected to magnetoelectric assisted pulsed negative pressure osmosis treatment, with a magnetic field strength of 8mT and a current intensity of 2mA / m. 2 The pulse pressure is 0.1 MPa and the frequency is 1 Hz. S7. Deep-frying: The immersion deep-frying method is adopted. The mushrooms are deep-fried at 160℃ for 3 minutes, then deep-fried again at 180℃ for 1 minute, and then drained for 2 minutes to obtain deep-fried matsutake mushrooms. S8. Seasoning: Mix the deep-fried red pine mushrooms thoroughly with the seasoning to obtain seasoned red pine mushrooms. The seasoning consists of the following components: 4g coarse chili peppers, 4g fine chili peppers, 3.375g roasted white sesame seeds, 3g cumin powder, 3g cumin seeds, 2g chicken essence, 2g MSG and 2g sugar, based on 1kg of blanched and drained red pine mushrooms. S9. Packaging and sealing: According to the specification of 15g product per bag, pack the seasoned red pine mushrooms into high temperature resistant aluminum foil vacuum sealing bags, vacuum the seasoned red pine mushrooms for 1 minute, and heat seal them at high temperature for 3 seconds; S10. Sterilization: Sterilize the sealed product at 121℃ for 15 minutes, then cool to room temperature to obtain the spicy fried matsutake mushroom snack product.

[0040] Comparative Example 6 The difference between this comparative example and Example 11 is that the hollow multi-chamber liposomes prepared in Comparative Example 1 are used.

[0041] Comparative Example 7 The difference between this comparative example and Example 11 is that the hollow multi-chamber liposomes prepared in Comparative Example 2 were used.

[0042] Performance testing: (1) Texture characteristics The hardness, brittleness, and chewiness were measured using a texture analyzer and two compression tests were performed with a P / 36R probe to simulate oral chewing.

[0043] Table 4. Texture characteristics of the spicy fried matsutake mushroom snacks prepared in Example 11 and Comparative Examples 3-7

[0044] Table 4 shows that the compound enzyme treatment is beneficial to improving the texture of the product. The hardness of Comparative Example 3 increased significantly, indicating that there was no papain degradation of the protein fiber. The tissue of the matsutake mushroom remained tough, and after frying, it was hard, tough, and difficult to bite through, lacking crispness. Comparative Example 4 did not use magnetoelectric assisted pulse negative pressure osmosis, which had no significant effect on the basic tissue structure of the matsutake mushroom and its mechanical properties after frying. Comparative Example 5 did not add hollow multi-chamber liposomes, and its texture data was close to that of Example 11, indicating that the addition of liposomes had little effect on the texture characteristics. Similarly, the liposomes used in Comparative Examples 6 and 7 were not significantly related to the texture.

[0045] (2) Sensory evaluation The spicy fried matsutake mushroom snacks prepared in Example 11 and Comparative Examples 3-7 were evaluated in terms of appearance, aroma, texture, taste, and overall acceptability. The sensory evaluation criteria and evaluation results are shown in the table below: Table 5 Sensory Evaluation Criteria

[0046] Table 6 Sensory Evaluation Results

[0047] As shown in Table 6, Example 11 performed excellently in all dimensions of sensory evaluation, with a total score significantly higher than that of the comparative examples, fully demonstrating the necessity of the synergistic effect of compound enzyme treatment, magnetoelectric assisted osmosis, and complete functional liposomes in improving the overall quality of the product.

[0048] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any way. Any person skilled in the art can make many possible variations and modifications to the technical solutions of the present invention, or modify them into equivalent embodiments, without departing from the spirit and technical essence of the present invention. Therefore, any simple modifications, equivalent substitutions, equivalent changes, and modifications made to the above embodiments based on the technical essence of the present invention, without departing from the content of the technical solutions of the present invention, shall still fall within the scope of protection of the present invention.

Claims

1. A method for preparing a spicy fried Tricholoma matsutake snack instant product, characterized by, The method comprises the following steps: S1. Selection and cleaning: selecting fresh Tricholoma matsutake without rot, complete shape and uniform size, washing and removing surface dirt to obtain cleaned Tricholoma matsutake; S2. Dehydration and cutting: dehydrating the cleaned Tricholoma matsutake for 2-4 min, and then cutting into two parts to obtain dehydrated Tricholoma matsutake; S3. Blanching and draining: mixing the dehydrated Tricholoma matsutake with water, blanching, draining and cooling, and then draining until no water drops to obtain blanched and drained Tricholoma matsutake; S4. Compound enzyme solution spraying treatment: uniformly spraying the compound enzyme solution on the surface of the blanched and drained Tricholoma matsutake, and standing at room temperature to obtain enzyme-treated Tricholoma matsutake; S5. Pickling: mixing and kneading the pickle with the enzyme-treated Tricholoma matsutake, sealing with plastic wrap, and then pickling in a 4℃ refrigerator for 10-12 h to obtain pickled Tricholoma matsutake; S6. Magnetoelectricity-assisted pulse negative pressure penetration: performing magnetoelectricity-assisted pulse negative pressure penetration treatment on the pickled Tricholoma matsutake; S7. Frying: using immersion frying to obtain fried Tricholoma matsutake; S8. Seasoning: uniformly mixing the fried Tricholoma matsutake with the seasoning to obtain seasoned Tricholoma matsutake; S9. Sub-packing and sealing: vacuumizing the seasoned Tricholoma matsutake for 1 min, and high-temperature heat sealing for 2-4 s; S10. Sterilization: sterilizing the sealed product at 121℃ for 15 min, and then cooling to room temperature to obtain spicy fried Tricholoma matsutake leisure instant products.

2. The preparation method of the spicy fried Pinus sylvestris L. leisure instant product according to claim 1, characterized in that, In the step S3, the mass-volume ratio of the dehydrated Tricholoma matsutake to water is 1:(4-6); the blanching temperature is 88-92℃, and the blanching time is 2-4 min.

3. The preparation method of the spicy fried Pinus sylvestris L. leisure instant product according to claim 1, characterized in that: In the step S4, the compound enzyme solution is a mixed solution of papain and 5'-phosphodiesterase; the mass ratio of the papain to the 5'-phosphodiesterase is 1:(0.5-1); the enzyme activity of the papain is 200000-800000 U / g; the enzyme activity of the 5'-phosphodiesterase is 10000-20000 U / g; the enzyme treatment temperature is 40-45℃, and the enzyme treatment time is 15-20 min.

4. The preparation method of the spicy fried Pinus sylvestris L. leisure instant product according to claim 1, characterized in that, In the step S5, the components of the pickle are as follows: 4.5-5 g of salt, 2-2.5 g of five-spice powder, 1.5-2 g of pepper powder, 0.8-1.5 g of Sichuan pepper powder, 0.5-0.8 g of ginger powder and 8-12 g of hollow multi-chamber liposomes, based on 1 kg of the blanched and drained Tricholoma matsutake.

5. The preparation method of the spicy fried Pinus sylvestris L. leisure instant product according to claim 4, characterized in that, The specific preparation method of the hollow multi-chamber liposomes is as follows: The purple sweet potato anthocyanins are dissolved in water to prepare a purple sweet potato anthocyanin solution with a concentration of 2-4%, and then the solution is added dropwise into hemp oil at a volume ratio of 1:(3-5), and high-speed shearing is performed at 8000-10000 rpm for 5-10 min to obtain a W / O primary emulsion; Yeast beta-glucan and stachyose are dissolved in water to obtain an external water phase, and then the W / O primary emulsion is added into the external water phase, and stirring is performed at 2000-3000 rpm for 10-15 min to form a W / O / W emulsion, and then freeze-drying is performed to obtain the hollow multi-chamber liposomes.

6. The preparation method of the spicy fried Pinus sylvestris L. leisure instant product according to claim 5, characterized in that: In the step (2), the concentration of the yeast beta-glucan in the external water phase is 3-6%, and the concentration of the stachyose is 2-4%; the volume ratio of the W / O primary emulsion to the external water phase is 1:(2-4).

7. The preparation method of the spicy fried Pinus sylvestris L. leisure instant product according to claim 1, characterized in that, The conditions of the magnetoelectric auxiliary pulse negative pressure infiltration in the step S6 are: magnetic field strength is 5-10 mT, current intensity is 1-3 mA / m 2 , pulse pressure is -0.08-0.1 MPa, and frequency is 1-1.5 Hz.

8. The preparation method of the spicy fried Pinus sylvestris L. leisure instant product according to claim 1, characterized in that, The specific conditions of the step S7 are as follows: frying at 155-165 ℃ for 2-4 min, re-frying at 175-185 ℃ for 1-1.5 min, and controlling the oil for 1-3 min.

9. The preparation method of the spicy fried Pinus sylvestris L. leisure instant product according to claim 1, characterized in that, The components of the step S8 are as follows: 3-5 g coarse chili, 3-5 g fine chili, 3-4.5 g cooked white sesame, 2.5-3 g cumin powder, 2.5-3.5 g cumin grains, 1.5-2.5 g chicken essence, 2-2.5 g monosodium glutamate, and 1.5-2.5 g sugar, based on 1 kg of the blanched and drained Pinus densiflora mushroom.

10. The spicy fried Pinus densiflora mushroom leisure instant product prepared by the preparation method according to any one of claims 1-9.

Images