Edible mushroom crisp chips and production method thereof

Abstract

The present invention relates to the technical field of edible mushroom crisp chip processing, and discloses edible mushroom crisp chips, edible mushrooms and auxiliary materials are made into flaky structures, and then vacuum frying is performed to obtain the edible mushroom crisp chips, and the edible mushrooms comprise the following components in parts by mass: 60-80 parts of shiitake mushrooms, 60-80 parts of straw mushrooms, 60-80 parts of pleurotus eryngii, 20-30 parts of bolete, 20-30 parts of termitomyces albuminosus and 20-30 parts of hericium erinaceus; the invention further discloses a production method of the edible mushroom crisp chips. The production method comprises the following steps: S1, performing fixation and enzyme deactivation; s2, compression molding; s3, dipping treatment; s4, performing vacuum frying; and S5, deoiling and packaging. The edible mushroom crisp chips produced by the invention are crisp in mouth feel and not greasy; pure edible mushroom taste, sweetness and no peculiar smell are achieved; the product is crisp but not hard and has a flat and smooth surface; the shape is complete, the thickness is uniform, and the puffing degree is good; the color is golden yellow, uniform and consistent, and charring is avoided; the fragrance of the fried food and the fragrance of the edible mushrooms are perfectly fused, and the taste is good.

Description

Technical Field

[0001] The invention relates to the technical field of edible fungus crisp slice processing, in particular to an edible fungus crisp slice and a production method thereof. Background Art

[0002] Edible fungi have many characteristics such as rich nutrition, enhanced immunity, promoted digestion, lowered cholesterol, anti-oxidation and anti-inflammatory, therefore, products prepared from edible fungi are often very popular among people, such as edible fungi chips, which are ready to eat and taste good. With the improvement of people's living standards, people have higher and higher requirements for food quality and health; therefore, the production requirements for edible fungi chips are also getting higher and higher.

[0003] A Chinese patent discloses a method for producing non-oil instant edible mushroom crisps (authorization announcement number CN102302134B). The patented technology uses a new process of ultrasonic-assisted impregnation and vacuum freeze drying and subsequent vacuum microwave staged joint drying, which retains the thermosensitive nutrients and bioactive functional components of edible mushrooms to the greatest extent, significantly shortens the drying time, and saves production costs. The product has the characteristics of non-fried, high puffing rate, attractive color, crisp taste, natural green health, etc. Compared with vacuum freeze drying, this process greatly shortens the production cycle of the finished product, saves production costs, and the product has a good puffing effect, crisp taste, and improves the drying quality of the product, but its overall level of crispness, taste, texture, shape and color is not good. Summary of the invention

[0004] The object of the present invention is to provide an edible fungus crisp and a production method thereof, so as to solve the problems raised in the above background technology.

[0005] To achieve the above object, the present invention provides the following technical solutions:

[0006] An edible fungus crispy slice is made by vacuum frying after being made into a sheet structure by edible fungi and auxiliary materials, wherein the edible fungi are composed of the following components by weight: 60 to 80 parts of shiitake mushrooms, 60 to 80 parts of straw mushrooms, 60 to 80 parts of king oyster mushrooms, 20 to 30 parts of boletus, 20 to 30 parts of Altissima and 20 to 30 parts of Hericium erinaceus;

[0007] The auxiliary materials are composed of 20 to 30 parts of wheat starch, 10 to 15 parts of egg liquid, 2 to 3 parts of baking powder, 3 to 5 parts of salt, 20 to 30 parts of white sugar, 4 to 8 parts of whole milk powder and 1 to 1.5 parts of food additives.

[0008] As a further embodiment of the present invention: the food additive is composed of 5-flavor ribonucleotide disodium, disodium succinate, silicon dioxide, edible flavor and sodium citrate, and the mass ratio thereof is (1-2):(1-2):(1-1.5):(3-5):(3-5).

[0009] A method for producing edible fungus crisps comprises the following steps:

[0010] S1. Killing and inactivating enzymes: taking 60-80 parts of shiitake mushrooms, 60-80 parts of straw mushrooms, 60-80 parts of king oyster mushrooms, 20-30 parts of boletus, 20-30 parts of albuminus and 20-30 parts of hericium erinaceus from edible fungi by weight, washing and drying them respectively, cutting them into slices with a thickness of 2-4 mm, soaking them in color protection liquid for 8-10 min, blanching them in hot water at 90-95° C. for 2-3 min, rinsing them with clean water at 15-25° C., drying them, and grinding them into powder to obtain edible fungus powder;

[0011] S2, compression molding: take 20-30 parts of wheat starch, 10-15 parts of egg liquid, 2-3 parts of baking powder, 3-5 parts of salt, 20-30 parts of white sugar, 4-8 parts of whole milk powder and 1-1.5 parts of food additives from the auxiliary materials by weight, and add them to the edible fungus powder obtained in step S1; after fully stirring and mixing, add 0.5-0.6 times the weight of drinking water, knead into a dough; then press into a thin sheet with a thickness of 0.5-0.6 mm and a diameter of 5-8 cm in a mold;

[0012] S3, immersion treatment: soak the slices in the immersion solution for 30 to 40 seconds, and then quickly freeze them at -24 to -18°C for 8 to 10 hours;

[0013] S4, vacuum frying: putting the quick-frozen mushrooms into a vacuum fryer and frying them in a vacuum with palm oil to obtain edible mushroom chips;

[0014] S5. De-oiling and packaging: After the edible fungus chips are lifted out of the oil surface, they are centrifuged and de-oiled in a vacuum state while still hot; then they are cooled and packaged for sterilization.

[0015] As a further solution of the present invention: in the step S1, the color protection liquid is composed of salt, sodium metabisulfite, citric acid and water, and the mass ratio thereof is (5-7):(0.6-0.9):(2-3):1000.

[0016] As a further solution of the present invention: in the step S3, the impregnation solution consists of calcium lactate, chitosan, maltodextrin and water, and the mass ratio thereof is (1.5-2.5):(1-1.5):(1-1.5):100.

[0017] As a further solution of the present invention: in the step S4, the vacuum micro-frying adopts the process steps of primary frying → primary puffing → secondary frying → secondary puffing, wherein the vacuum degree of the primary frying is 0.09-0.10 MPa, the temperature is 90-95°C, and the time is 12-15 min; the time of the primary puffing is 10-20 min; the vacuum degree of the secondary frying is 0.07-0.09 MPa, the temperature is 85-90°C, and the time is 8-10 min; the time of the secondary puffing is 10-20 min.

[0018] As a further solution of the present invention: in the step S5, the vacuum degree of centrifugal deoiling is 0.07-0.09 MPa, the rotation speed is 120-180 r / min, and the time is 8-10 min.

[0019] Compared with the prior art, the present invention has the following beneficial effects:

[0020] The edible fungus crisps produced by the invention are made into a sheet structure by edible fungi and auxiliary materials and then vacuum fried, wherein the edible fungi include shiitake mushrooms, straw mushrooms, king oyster mushrooms, boletus, albuminus and hericium erinaceus; the auxiliary materials include wheat starch, egg liquid, baking powder, salt, white sugar, whole milk powder and food additives; the edible fungus crisps produced by the invention have a crisp taste and are not greasy; have a pure edible fungus flavor, are sweet and have no peculiar smell; are crisp but not hard, and have a flat and smooth surface; have a complete shape, are evenly thick and have a good puffing degree; have a golden and uniform color and are not burnt; and perfectly blend the aroma of fried food and the aroma of edible fungi, and have a good taste. DETAILED DESCRIPTION

[0021] Example 1

[0022] In an embodiment of the present invention, an edible fungus crisp is made by vacuum frying after being made into a sheet structure by edible fungi and auxiliary materials, wherein the edible fungi are composed of the following components by weight: 60 parts of shiitake mushrooms, 60 parts of straw mushrooms, 60 parts of king oyster mushrooms, 20 parts of boletus, 20 parts of Altissima and 20 parts of Hericium erinaceus;

[0023] The auxiliary materials are composed of the following in parts by mass: 20 parts of wheat starch, 10 parts of egg liquid, 2 parts of baking powder, 3 parts of table salt, 20 parts of white sugar, 4 parts of whole milk powder, 0.1 part of 5-ribonucleotide disodium, 0.1 part of disodium succinate, 0.1 part of silicon dioxide, 0.35 parts of edible flavor and 0.35 parts of sodium citrate.

[0024] A method for producing edible fungus crisps comprises the following steps:

[0025] S1. Killing and inactivating enzymes: prepare a color-protecting solution by mixing salt, sodium pyrosulfite, citric acid and water in a mass ratio of 5:0.6:2:1000 for later use;

[0026] Then, 60 parts of shiitake mushrooms, 60 parts of straw mushrooms, 60 parts of king oyster mushrooms, 20 parts of boletus, 20 parts of Alpinia erinaceus and 20 parts of Hericium erinaceus were taken from the edible fungi by weight, washed and dried respectively, cut into 2 mm thick slices, soaked in color protection liquid for 8 minutes, then blanched in 90°C hot water for 3 minutes, rinsed with 15°C clean water, dried, and ground into powder to obtain edible fungus powder;

[0027] S2, compression molding: take 20 parts of wheat starch, 10 parts of egg liquid, 2 parts of baking powder, 3 parts of salt, 20 parts of white sugar, 4 parts of whole milk powder, 0.1 parts of 5-flavor nucleotide disodium, 0.1 parts of disodium succinate, 0.1 parts of silicon dioxide, 0.35 parts of edible flavor and 0.35 parts of sodium citrate from the auxiliary materials by mass, and add them to the edible fungus powder obtained in step S1; after fully stirring and mixing, add 0.5 times the weight of drinking water, knead into a ball; then press into a thin sheet with a thickness of 0.5 mm and a diameter of 5 cm in a mold;

[0028] S3, impregnation treatment: calcium lactate, chitosan, maltodextrin and water are prepared into an impregnation solution in a mass ratio of 1.5:1:1:100 for later use;

[0029] Then, the slices were immersed in the impregnation solution for 30 s and then quick-frozen at −24 °C for 8 h;

[0030] S4, vacuum frying: putting the quick-frozen mushrooms into a vacuum fryer, frying them in palm oil for 12 minutes at a vacuum degree of 0.09 MPa and a temperature of 90°C; then puffing them for 10 minutes; then frying them in palm oil again at a vacuum degree of 0.07 MPa and a temperature of 85°C for 8 minutes, and then puffing them for 10 minutes; obtaining edible mushroom crisps;

[0031] S5. De-oiling and packaging: After the edible fungus crisps are lifted out of the oil surface, they are centrifuged for de-oiling at a speed of 120r / min under a vacuum degree of 0.07MPa for 8min while still hot; then they are packaged after cooling and sterilized.

[0032] Example 2

[0033] In an embodiment of the present invention, an edible fungus crisp is made by vacuum frying after being made into a sheet structure by edible fungi and auxiliary materials, wherein the edible fungi are composed of the following components by weight: 70 parts of shiitake mushrooms, 70 parts of straw mushrooms, 70 parts of king oyster mushrooms, 25 parts of boletus, 25 parts of Altissima and 25 parts of Hericium erinaceus;

[0034] The auxiliary materials are composed of the following in parts by mass: 25 parts of wheat starch, 12 parts of egg liquid, 2.5 parts of baking powder, 4 parts of table salt, 25 parts of white sugar, 6 parts of whole milk powder, 0.14 parts of 5-ribonucleotide disodium, 0.14 parts of disodium succinate, 0.11 parts of silicon dioxide, 0.44 parts of edible flavor and 0.44 parts of sodium citrate.

[0035] A method for producing edible fungus crisps comprises the following steps:

[0036] S1. Killing and inactivating enzymes: prepare a color-protecting solution by mixing salt, sodium pyrosulfite, citric acid and water in a mass ratio of 6:0.8:2.5:1000 for later use;

[0037] Then, 70 parts of shiitake mushrooms, 70 parts of straw mushrooms, 70 parts of king oyster mushrooms, 25 parts of boletus, 25 parts of Alpinia erinaceus and 25 parts of Hericium erinaceus were taken from the edible fungi by weight, washed and dried respectively, cut into 3 mm thick slices, and soaked in color protection liquid for 9 minutes, then blanched in 92°C hot water for 2.5 minutes, rinsed with 20°C clean water, dried, and ground into powder to obtain edible fungus powder;

[0038] S2, compression molding: take 25 parts of wheat starch, 12 parts of egg liquid, 2.5 parts of baking powder, 4 parts of salt, 25 parts of white sugar, 6 parts of whole milk powder, 0.14 parts of 5-flavor nucleotide disodium, 0.14 parts of disodium succinate, 0.11 parts of silicon dioxide, 0.44 parts of edible flavor and 0.44 parts of sodium citrate from the auxiliary materials by mass, and add them to the edible fungus powder obtained in step S1; after fully stirring and mixing, add 0.55 times the weight of drinking water, knead into a dough; then press into a thin sheet with a thickness of 0.55 mm and a diameter of 6.5 cm in a mold;

[0039] S3, impregnation treatment: calcium lactate, chitosan, maltodextrin and water are prepared into an impregnation solution in a mass ratio of 2:1.2:1.2:100 for later use;

[0040] Then, the slices were immersed in the impregnation solution for 35 s and then quick-frozen at −21 °C for 9 h;

[0041] S4, vacuum frying: putting the quick-frozen mushrooms into a vacuum fryer, frying them in palm oil for 13 minutes at a vacuum degree of 0.095 MPa and a temperature of 92°C; then puffing them for 15 minutes; then frying them in palm oil again at a vacuum degree of 0.08 MPa and a temperature of 87°C for 9 minutes, and then puffing them for 15 minutes; obtaining edible mushroom crisps;

[0042] S5. De-oiling and packaging: After the edible fungus crisps are lifted out of the oil surface, they are centrifuged for de-oiling at a speed of 150r / min under a vacuum degree of 0.08MPa for 9 minutes while still hot; then they are packaged after cooling and sterilized.

[0043] Example 3

[0044] In an embodiment of the present invention, an edible fungus crisp is made by vacuum frying after being made into a sheet structure by edible fungi and auxiliary materials, wherein the edible fungi are composed of the following components by weight: 80 parts of shiitake mushrooms, 80 parts of straw mushrooms, 80 parts of king oyster mushrooms, 30 parts of boletus, 30 parts of Altissima and 30 parts of Hericium erinaceus;

[0045] The auxiliary materials are composed of the following in parts by mass: 30 parts of wheat starch, 15 parts of egg liquid, 3 parts of baking powder, 5 parts of salt, 30 parts of white sugar, 8 parts of whole milk powder, 0.17 parts of 5-flavor ribonucleotide disodium, 0.17 parts of disodium succinate, 0.12 parts of silicon dioxide, 0.52 parts of edible flavor and 0.52 parts of sodium citrate.

[0046] A method for producing edible fungus crisps comprises the following steps:

[0047] S1. Killing and inactivating enzymes: prepare a color-protecting solution by mixing salt, sodium pyrosulfite, citric acid and water in a mass ratio of 7:0.9:3:1000 for later use;

[0048] Then, 80 parts of shiitake mushrooms, 80 parts of straw mushrooms, 80 parts of king oyster mushrooms, 30 parts of boletus, 30 parts of Alpinia erinaceus and 30 parts of Hericium erinaceus were taken from the edible fungi by weight, washed and dried respectively, cut into 4 mm thick slices, soaked in color protection liquid for 10 minutes, then blanched in 95°C hot water for 2 minutes, rinsed with 25°C clean water, dried, and ground into powder to obtain edible fungus powder;

[0049] S2, compression molding: take 30 parts of wheat starch, 15 parts of egg liquid, 3 parts of baking powder, 5 parts of salt, 30 parts of white sugar, 8 parts of whole milk powder, 0.17 parts of 5-flavor nucleotide disodium, 0.17 parts of disodium succinate, 0.12 parts of silicon dioxide, 0.52 parts of edible flavor and 0.52 parts of sodium citrate from the auxiliary materials by mass, and add them to the edible fungus powder obtained in step S1; after fully stirring and mixing, add 0.6 times the weight of drinking water, knead into a ball; then press into a thin sheet with a thickness of 0.6 mm and a diameter of 8 cm in a mold;

[0050] S3, impregnation treatment: calcium lactate, chitosan, maltodextrin and water are prepared into an impregnation solution in a mass ratio of 2.5:1.5:1.5:100 for later use;

[0051] Then, the slices were immersed in the impregnation solution for 40 s and then quick-frozen at −18 °C for 10 h;

[0052] S4, vacuum frying: putting the quick-frozen mushrooms into a vacuum fryer, frying them in palm oil for 15 minutes at a vacuum degree of 0.10 MPa and a temperature of 95°C; then puffing them for 20 minutes; then frying them in palm oil again for 10 minutes at a vacuum degree of 0.09 MPa and a temperature of 90°C, and then puffing them for 20 minutes; obtaining edible mushroom crisps;

[0053] S5. De-oiling and packaging: After the edible fungus crisps are lifted out of the oil surface, they are centrifuged to de-oil for 10 minutes at a speed of 180r / min under a vacuum degree of 0.09MPa while still hot; then they are packaged and sterilized after cooling.

[0054] In order to better illustrate the technical effect of the present invention, the following experiments are used to illustrate:

[0055] Example 1 of a method for preparing non-fried edible fungus crisps by two-stage fixing and three-temperature-stage drying disclosed in the patent website (CN102599486B) was used as comparative example 1, and Example 1 of a method for producing non-oil instant edible fungus crisps (CN102302134B) disclosed in the patent website was used as comparative example 2.

[0056] 2. Sensory property test: Take the samples of edible fungus crisps in comparative example 1, comparative example 2 and embodiments 1 to 3 of the present invention for sensory property test, and test the crispness, taste, texture, shape and color of the crisps. The specific analysis is as follows: 20 edible fungus crisps industry inspectors are selected to taste the edible fungus crisps in comparative example 1, comparative example 2 and embodiments 1 to 3 of the present invention, and score them, and the average score is recorded in the following Table 1; the specific scoring rules are as follows;

[0057] The total score of crispness is 40 points; among them, the taste is crispy and not greasy (40-30 points); the taste is relatively crispy or hard, less greasy (30-20 points); the taste is very soft or hard, with a greasy feeling (0-20 points);

[0058] The total score of taste is 25 points; among them, sweet and pure, with edible mushroom flavor, no peculiar smell (18-25 points); relatively sweet, with some edible mushroom flavor, no peculiar smell (10-18 points); average sweetness, with edible mushroom flavor (0-10 points);

[0059] The total score of the tissue is 15 points; among them, brittle but not hard, with a smooth surface (40-30 points); brittle but hard, with a relatively smooth surface (40-30 points); rough surface and hard (40-30 points);

[0060] The total score of the shape is 10 points; among them, the shape is complete, the thickness is uniform, and the puffing degree is good (10-7 points); the shape is relatively complete, the thickness is relatively uniform, and the puffing degree is good (5-7 points); the shape is curly, the thickness is uneven, and the puffing degree is poor (0-5 points);

[0061] The total color score is 10 points; among them, golden yellow, uniform color, not burnt (10-7 points); yellowish brown or light yellow, relatively uniform color, not burnt (5-7 points); dark yellow or black color, burnt (0-5 points).

[0062] Table 1 Analysis of performance scores of edible fungus crisps

[0063]

[0064] It can be concluded from Table 1 above that the scores of crispness, taste, texture, shape and color of the edible fungus crisps prepared in Examples 1 to 3 are significantly higher than those in Comparative Examples 1 and 2, and further it can be concluded that the edible fungus crisps produced by the present invention have a crisp taste and are not greasy; have a pure edible fungus flavor, are sweet and have no peculiar smell; are crisp but not hard, and have a flat and smooth surface; have a complete shape, uniform thickness, and a good degree of puffing; have a golden and uniform color without being burnt; and perfectly blend the aroma of fried food and the aroma of edible fungi, and have a good taste.

[0065] What has been described above are only preferred specific implementations of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field, within the technical scope disclosed by the present invention, can make equivalent replacements or changes based on the technical solutions and inventive concepts of the present invention, which should be covered by the protection scope of the present invention.

Claims

1. An edible fungus crisp, characterized in that: The edible fungi and auxiliary materials are made into a sheet structure and then vacuum fried, wherein the edible fungi are composed of the following parts by weight: 60 to 80 parts of shiitake mushrooms, 60 to 80 parts of straw mushrooms, 60 to 80 parts of king oyster mushrooms, 20 to 30 parts of boletus, 20 to 30 parts of Altissima and 20 to 30 parts of Hericium erinaceus; The auxiliary materials are composed of 20 to 30 parts of wheat starch, 10 to 15 parts of egg liquid, 2 to 3 parts of baking powder, 3 to 5 parts of salt, 20 to 30 parts of white sugar, 4 to 8 parts of whole milk powder and 1 to 1.5 parts of food additives.

2. The edible fungus crisps according to claim 1, characterized in that: The food additive consists of disodium 5-ribonucleotide, disodium succinate, silicon dioxide, edible flavor and sodium citrate, and the mass ratio thereof is (1-2):(1-2):(1-1.5):(3-5):(3-5).

3. A method for producing the edible fungus crisps according to any one of claims 1 to 2, characterized in that: The following steps are involved: S1. Killing and inactivating enzymes: taking 60-80 parts of shiitake mushrooms, 60-80 parts of straw mushrooms, 60-80 parts of king oyster mushrooms, 20-30 parts of boletus, 20-30 parts of albuminus and 20-30 parts of hericium erinaceus from edible fungi by weight, washing and drying them respectively, cutting them into slices with a thickness of 2-4 mm, soaking them in color protection liquid for 8-10 min, blanching them in hot water at 90-95° C. for 2-3 min, rinsing them with clean water at 15-25° C., drying them, and grinding them into powder to obtain edible fungus powder; S2, compression molding: take 20-30 parts of wheat starch, 10-15 parts of egg liquid, 2-3 parts of baking powder, 3-5 parts of salt, 20-30 parts of white sugar, 4-8 parts of whole milk powder and 1-1.5 parts of food additives from the auxiliary materials by weight, and add them to the edible fungus powder obtained in step S1; after fully stirring and mixing, add 0.5-0.6 times the weight of drinking water, knead into a dough; then press into a thin sheet with a thickness of 0.5-0.6 mm and a diameter of 5-8 cm in a mold; S3, immersion treatment: soak the slices in the immersion solution for 30 to 40 seconds, and then quickly freeze them at -24 to -18°C for 8 to 10 hours; S4, vacuum frying: putting the quick-frozen mushrooms into a vacuum fryer and frying them in a vacuum with palm oil to obtain edible mushroom chips; S5. De-oiling and packaging: After the edible fungus chips are lifted out of the oil surface, they are centrifuged and de-oiled in a vacuum state while still hot; then they are cooled and packaged for sterilization.

4. The method for producing edible mushroom crisps according to claim 3, characterized in that: In the step S1, the color protection liquid is composed of salt, sodium metabisulfite, citric acid and water, and the mass ratio thereof is (5-7): (0.6-0.9): (2-3): 1000.

5. The method for producing edible mushroom crisps according to claim 3, characterized in that: In the step S3, the impregnation solution is composed of calcium lactate, chitosan, maltodextrin and water, and the mass ratio thereof is (1.5-2.5):(1-1.5):(1-1.5):

100.

6. The method for producing edible mushroom crisps according to claim 3, characterized in that: In the step S4, the vacuum micro-frying adopts the process steps of primary frying→primary puffing→secondary frying→secondary puffing, wherein the vacuum degree of the primary frying is 0.09-0.10 MPa, the temperature is 90-95°C, and the time is 12-15 min; the time of the primary puffing is 10-20 min; the vacuum degree of the secondary frying is 0.07-0.09 MPa, the temperature is 85-90°C, and the time is 8-10 min; the time of the secondary puffing is 10-20 min.

7. The method for producing edible mushroom crisps according to claim 3, characterized in that: In the step S5, the vacuum degree of centrifugal deoiling is 0.07-0.09 MPa, the rotation speed is 120-180 r / min, and the time is 8-10 min.

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