Children spleen-tonifying mushroom crisp chips and preparation method thereof

Abstract

The spleen-tonifying mushroom crisp chips comprise the following raw materials in parts by weight: 80-100 parts of flour, 1-2 parts of hawthorn fruit powder, 8-10 parts of mushroom powder, 0.1-0.3 part of fructus amomi powder, 8-10 parts of oyster mushroom powder, 2-5 parts of white sugar, 1-2 parts of sesame oil, 2-4 parts of Chinese yam powder, 0.8-1 part of yeast, 0.1-0.3 part of baking soda, 0.1-0.3 part of codonopsis pilosula powder and a small amount of dietary alkali. A finished product of the spleen-tonifying mushroom crisp chips for children is prepared through the processes of dough fermentation, blending, steaming, slicing and baking. According to the principle of reasonable complementation and synergism of different nutrition and health care functions, the low-fat low-sugar light food is prepared through a scientific formula and process. And after long-term eating, the product has the effects of tonifying spleen and soothing nerves, and has a good effect on growth and development of children. The effects of improving child anorexia, emotional fluctuation and gastrointestinal function weakness which are possibly caused by insufficient climate, diet, sleep and the like are achieved.

Description

Technical Field

[0001] The invention relates to the technical field of leisure foods, and in particular to a children's spleen-strengthening mushroom crisp slice and a preparation method thereof. Background Art

[0002] Children grow and develop rapidly, and have a high demand for nutrients. Due to the influence of climate, diet, lack of sleep and other factors, children's physiology often has the characteristics of "spleen deficiency", that is, the spleen and stomach function is weak. Once the diet is improper and the cold and heat are out of balance, the spleen and stomach are easily damaged and gastrointestinal diseases occur, such as vomiting, stagnation, diarrhea, anorexia and other symptoms. In my country's traditional food culture, some foods are often widely consumed as ingredients, and can also play a therapeutic or health-care role of medicine to a certain extent. Through daily diet, people can regulate their bodies, prevent diseases or assist in treatment.

[0003] Edible fungi are a kind of organic, nutritious and health-care green food. Since ancient times, they have won wide love and praise for their unique nutritional value and flavor. Shiitake mushrooms, known as the "king of mushrooms", have thick meat and rich aroma. They have been a delicacy on the table since ancient times. Shiitake mushrooms are rich in protein, multiple vitamins and minerals. In addition, shiitake mushrooms are also rich in dietary fiber and polysaccharide compounds, which have a positive effect on promoting digestion and enhancing immunity. In traditional Chinese medicine theory, shiitake mushrooms are also regarded as food that can nourish health, replenish qi and strengthen the spleen, and are deeply loved by people. Oyster mushrooms are widely popular for their tender taste and easy cultivation. Oyster mushrooms are rich in protein, amino acids and multiple trace elements, especially their high protein content, which is easily absorbed and utilized by the human body. In addition, oyster mushrooms are also rich in dietary fiber, which helps promote intestinal peristalsis and improve digestive function.

[0004] Amomum villosum is pungent in taste and warm in nature. It belongs to the spleen and stomach meridians. The Chinese Pharmacopoeia records that Amomum villosum can remove dampness and stimulate appetite, warm the spleen and stop diarrhea, and regulate qi and stabilize pregnancy. As a good product with the same origin of medicine and food, Amomum villosum has the effect of removing dampness and stimulating appetite, can remove moisture from the body, regulate the gastrointestinal tract, and is often used to treat dampness blocking the spleen and stomach, loss of appetite, nausea, vomiting and other diseases. It is widely used in daily health care and diet therapy. Hawthorn is sweet and sour in taste, belongs to the spleen and stomach meridians, is rich in lipase, can increase gastric acid secretion, increase the activity of pepsin, and help the human body better digest and absorb protein and fat. The vitamin C, minerals and sweet and sour taste in hawthorn can also increase appetite, especially suitable for people with poor appetite. Codonopsis pilosula is sweet in taste and flat in nature. It has the effect of invigorating qi and strengthening the exterior. It can improve human immunity, relieve fatigue, regulate human functions, and has a certain effect on symptoms such as anemia, insomnia, fatigue, and pale complexion. The polysaccharides in Codonopsis pilosula have moderate viscosity and water retention, which can increase gastric juice secretion and digestive enzyme activity, enhance the gastrointestinal tract's ability to function, and relieve the symptoms of indigestion. Yam is sweet and neutral in nature, and is used in the spleen, lung, and kidney meridians. The Chinese Pharmacopoeia describes it as having the effects of nourishing the spleen and stomach, promoting fluid production and benefiting the lungs, and is used for spleen deficiency, poor appetite, chronic diarrhea, and lung deficiency, wheezing, and coughing.

[0005] Crisp chips are a kind of snack food that is very popular among children and young people. They are crispy, delicious and rich in variety, and have won the favor of consumers. At present, most of the potato chips on the market need to be fried, which are not nutritionally complete and have no health care effect. In view of the above disadvantages, the present invention selects a variety of spleen and stomach nourishing edible fungi and Chinese medicinal materials as raw materials to develop a children's spleen-strengthening mushroom crisp chip, which has the effect of strengthening the spleen and calming the nerves, and has a good effect on the growth and development of children. Summary of the invention

[0006] The main purpose of the invention is to provide a children's spleen-strengthening mushroom crisp and a preparation method thereof. The crisp is additionally added with edible mushroom powder and Chinese herbal medicine powder, is rich in nutrition, and can strengthen the spleen and soothe the nerves.

[0007] To achieve the above object, the present invention provides the following technical solutions.

[0008] A method for preparing children's spleen-strengthening mushroom crisps, comprising: (1) Place the dry yeast at room temperature to rewarm it and gradually adapt it to the ambient temperature. Sprinkle the dry yeast into 35-40℃ warm water, gently stir and mix evenly, and let it stand at room temperature for 15-30 minutes to activate. Add the yeast solution and an appropriate amount of water to the flour, pour it into a dough mixer and stir it into dough. Ferment it at 20-30℃ for 4-6 hours; (2) First, add edible alkali solution to the fermented dough and stir to neutralize it, then continue to add edible fungus powder, white sugar powder and Chinese medicine powder, stir to make a plastic and non-sticky dough; (3) Knead the dough into shape and steam it in a steamer; (4) Let the steamed dough cool down a little and cut it into thin slices; (5) Place the slices in a single layer on a baking tray and bake until the slices are browned and fragrant. After cooling, they become mushroom slices.

[0009] Furthermore, the Chinese medicine powder includes hawthorn powder, amomum powder, yam powder and codonopsis powder.

[0010] Furthermore, the edible fungus powder includes shiitake mushroom powder and oyster mushroom powder.

[0011] Furthermore, calculated by weight, the raw materials include: 80-100 parts of flour, 1-2 parts of hawthorn powder, 8-10 parts of mushroom powder, 0.1-0.3 parts of amomum powder, 8-10 parts of oyster mushroom powder, 2-5 parts of white sugar, 1-2 parts of sesame oil, 2-4 parts of yam powder, 0.8-1 part of yeast, 0.1-0.3 parts of baking soda, 0.1-0.3 parts of codonopsis powder, and a small amount of edible alkali.

[0012] Furthermore, 6-8% of the total weight of the dough can be added to the yeast activation solution in step (1) to provide energy required for yeast growth.

[0013] Furthermore, the amount of edible alkali added in step (2) should be controlled between 0.2% and 0.5% of the dough weight to ensure the quality of the dough and the taste of the final food.

[0014] Furthermore, in step (3), the prepared dough is rolled into a long cylindrical shape with a diameter of 1-2 cm and a length of 10-15 cm, and then steamed in a steamer.

[0015] Furthermore, in step (4), the steamed dough is cut into thin slices with a thickness of 0.1-0.5 cm.

[0016] Furthermore, the baking temperature in step (5) is 120-140°C. Furthermore, after step (5), the baked and cooled mushroom chips are packaged to obtain the finished product of children's spleen-strengthening mushroom chips.

[0017] The spleen-strengthening mushroom crisps for children prepared by the preparation method have loose texture, porous surface structure, brown color, are crispy, sweet and delicious when eaten.

[0018] Compared with the prior art, the advantages and beneficial effects of the present invention are: (1) The children's spleen-strengthening mushroom crisps prepared by the present invention are rich in nutrition, non-fried, free of preservatives, pigments, and flavors, thereby ensuring the product's naturalness and healthiness, and being suitable for children to eat.

[0019] (2) The children's spleen-strengthening mushroom crisps prepared by the present invention are easy to eat and can be used as a ready-to-eat snack. They are convenient to carry and eat and are suitable for children to eat in school, outdoor activities and other occasions.

[0020] (3) The children's spleen-strengthening mushroom crisps prepared by the present invention retain the natural flavor and taste of mushrooms, are crispy and delicious, and are easy for children to accept and like.

[0021] (4) The children's spleen-strengthening mushroom crisps prepared by the present invention are added with a variety of edible fungi and Chinese medicinal materials that strengthen the spleen and nourish the stomach, have the effects of strengthening the spleen and calming the nerves, and have a good effect on the growth and development of children. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 It is a comparison chart of the texture property measurement results of the children's spleen-strengthening mushroom crisps in the examples.

[0023] Figure 2 It is a sensory evaluation diagram of the children's spleen-strengthening mushroom crisps in the example. DETAILED DESCRIPTION

[0024] The technical solution of the present invention is further described below by specific implementation methods. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in the field without creative work are within the scope of protection of the present invention.

[0025] Example 1 The raw materials of the children's spleen-strengthening mushroom crisps of the present embodiment are 90 kg of flour, 1.5 kg of hawthorn powder, 9 kg of shiitake mushroom powder, 200 g of amomum powder, 9 kg of oyster mushroom powder, 3.5 kg of white sugar, 1.5 kg of sesame oil, 3 kg of yam powder, 0.9 kg of yeast, 200 g of baking soda, and 200 g of codonopsis powder.

[0026] The processing method of this embodiment is: (1) Flour fermentation: Place dry yeast at room temperature to rewarm and gradually adapt it to the ambient temperature. Sprinkle dry yeast into 37°C warm water, gently stir and mix evenly, and let it stand at room temperature for 20 minutes to activate. Add yeast solution and appropriate amount of water to flour, pour into a dough mixer and stir into dough, and ferment at 25°C for 5 hours.

[0027] (2) Dough preparation: First, add edible alkali solution to the fermented dough and stir to neutralize it. The amount of edible alkali added is 0.35% of the dough weight. Then continue to add auxiliary materials such as edible fungus powder, white sugar powder and Chinese medicine powder, and stir to make a plastic and non-sticky dough.

[0028] (3) Steaming: Roll the dough into a long cylinder with a diameter of 1.5 cm and a length of 12.5 cm. Steam it in a steamer.

[0029] (4) Slicing: After the steamed dough has cooled slightly, cut it into 0.3 cm thick slices. The slices should be even and prevent them from breaking.

[0030] (5) Baking: Place the slices in a single layer on a baking tray at 130°C. Bake until the slices are brown and fragrant. After cooling, they become mushroom slices.

[0031] (6) Packaging: Pack the baked and cooled mushroom crisps to obtain the finished product of children's spleen-strengthening mushroom crisps.

[0032] Example 2 The raw materials of the children's spleen-strengthening mushroom crisps of the present embodiment are 80 kg of flour, 1 kg of hawthorn powder, 8 kg of shiitake mushroom powder, 100 g of amomum villosum, 8 kg of oyster mushroom powder, 2 kg of white sugar, 1 kg of sesame oil, 2 kg of yam powder, 800 g of yeast, 100 g of baking soda, 100 g of codonopsis powder, and a little edible alkali.

[0033] The processing method of this embodiment is: (1) Flour fermentation: After the yeast is rewarmed at room temperature, mix it evenly with warm water at 35°C and leave it at room temperature for 30 minutes to activate. Add the yeast solution and an appropriate amount of water to the flour and pour it into a dough mixer to stir it into dough. Ferment it at 20°C for 4 hours.

[0034] (2) Dough preparation: First, add edible alkali solution to the fermented dough and stir to neutralize it. The amount of edible alkali added is 0.2% of the weight of the dough. Then continue to add auxiliary materials such as edible fungus powder, white sugar powder and Chinese medicine powder, and stir to make a plastic and non-sticky dough.

[0035] (3) Steaming: Roll the dough into a long cylinder with a diameter of 1 cm and a length of 10 cm, and steam it in a steamer.

[0036] (4) Slicing: After the steamed dough has cooled slightly, cut it into 0.1 cm thick slices. The slices should be even and prevent them from breaking.

[0037] (5) Baking: Place the slices in a single layer on a baking tray at 120°C. Bake until the slices are brown and fragrant. After cooling, they become mushroom slices.

[0038] (6) Packaging: Pack the baked and cooled mushroom crisps to obtain the finished product of children's spleen-strengthening mushroom crisps.

[0039] Example 3 The raw materials of the children's spleen-strengthening mushroom crisps of the present embodiment are 100 kg of flour, 2 kg of hawthorn powder, 10 kg of mushroom powder, 300 g of amomum villosum, 10 kg of oyster mushroom powder, 5 kg of white sugar, 2 kg of sesame oil, 4 kg of yam powder, 1 kg of yeast, 300 g of baking soda, 300 g of codonopsis powder, and a little edible alkali.

[0040] The processing method of this embodiment is: (1) Flour fermentation: Place dry yeast at room temperature to rewarm it and gradually adapt it to the ambient temperature. Sprinkle dry yeast into 40°C warm water, gently stir and mix evenly, and let it stand at room temperature for 15 minutes to activate. Add yeast solution and appropriate amount of water to flour, pour into a dough mixer and stir into dough, and ferment at 30°C for 6 hours.

[0041] (2) Dough preparation: First, add edible alkali solution to the fermented dough and stir to neutralize it. The amount of edible alkali added is 0.5% of the weight of the dough. Then continue to add auxiliary materials such as edible fungus powder, white sugar powder and Chinese medicine powder, and stir to make a dough with a certain degree of plasticity and non-stickiness.

[0042] (3) Steaming: Roll the dough into a cylindrical shape with a diameter of 2 cm and a length of 15 cm, and steam it in a steamer.

[0043] (4) Slicing: After the steamed dough has cooled slightly, cut it into 0.5 cm thick slices. The slices should be even and prevent them from breaking.

[0044] (5) Baking: Place the slices in a single layer on a baking tray at 140°C. Bake until the slices are brown and fragrant. After cooling, they become mushroom slices.

[0045] (6) Packaging: Pack the baked and cooled mushroom crisps to obtain the finished product of children's spleen-strengthening mushroom crisps.

[0046] Example 4 The raw materials of the children's spleen-strengthening mushroom crisps of the present embodiment are 90 kg of flour, 1.5 kg of hawthorn powder, 9 kg of shiitake mushroom powder, 200 g of amomum powder, 9 kg of oyster mushroom powder, 3.5 kg of white sugar, 1.5 kg of sesame oil, 3 kg of yam powder, 0.9 kg of yeast, 200 g of baking soda, and 200 g of codonopsis powder.

[0047] The processing method of this embodiment is: (1) Flour fermentation: Place dry yeast at room temperature to rewarm and gradually adapt it to the ambient temperature. Sprinkle dry yeast into 37°C warm water, gently stir and mix evenly, and let it stand at room temperature for 25 minutes to activate. Add 7% of the total weight of the dough to the yeast activation solution to provide the energy required for yeast growth. Add the yeast solution and an appropriate amount of water to the flour, pour it into a dough mixer and stir it into dough. Ferment it at 30°C for 4 hours.

[0048] (2) Dough preparation: First, add edible alkali solution to the fermented dough and stir to neutralize it. The amount of edible alkali added is 0.3% of the weight of the dough. Then continue to add auxiliary materials such as edible fungus powder, white sugar powder and Chinese medicine powder, and stir to make a plastic and non-sticky dough.

[0049] (3) Steaming: Roll the dough into a long cylinder with a diameter of 2 cm and a length of 12 cm, and steam it in a steamer.

[0050] (4) Slicing: After the steamed dough has cooled slightly, cut it into 0.2 cm thick slices. The slices should be even and prevent them from breaking.

[0051] (5) Baking: Place the slices in a single layer on a baking tray at 130°C. Bake until the slices are brown and fragrant. After cooling, they become mushroom slices.

[0052] (6) Packaging: Pack the baked and cooled mushroom crisps to obtain the finished product of children's spleen-strengthening mushroom crisps.

[0053] Example 5 Determination of texture characteristics of children's spleen-strengthening mushroom crisps The texture characteristics of the crisps were determined using the Compression mode of the TA-XTPlus texture analyzer. The maximum force during the puncture process was taken as the hardness value, and the number of peaks during the entire test process was taken as the crispness value (the larger the value, the better the crispness of the product).

[0054] The results of the texture characteristics of children's spleen-strengthening mushroom crisps are as follows Figure 1 As shown, compared with ordinary crisp chips on the market, the hardness and crispness values ​​of children's spleen-strengthening mushroom crisp chips are relatively high, indicating that there is a significant difference in texture quality between the two, which may be caused by the fact that mushrooms are rich in dietary fiber.

[0055] Example 6 The sensory qualities of the children's spleen-strengthening mushroom crisps prepared by the present invention were evaluated, including appearance, color, taste, hardness, crispness and tooth stickiness.

[0056] Ten evaluators who had undergone food sensory training were selected, including 5 males and 5 females, with an average age of 20 years old, to conduct sensory evaluation of mushroom crisps. Children's spleen-strengthening mushroom crisps and commercially available ordinary crisp samples were randomly numbered to ensure that the evaluators conducted independent and objective evaluations without knowing the situation. The products were evaluated in terms of appearance, color, taste, hardness, crispness, and tooth stickiness. The sensory evaluation standards are shown in Table 1.

[0057] Table 1 Sensory evaluation criteria for children's spleen-strengthening mushroom crisps

[0058] The sensory evaluation results are shown in Figure 2 The results showed that the children's spleen-strengthening mushroom crisps prepared by the present invention had no significant difference in appearance and color compared with ordinary crisps on the market, but were significantly superior to ordinary crisps on the market in terms of taste, hardness, crispness, tooth stickiness and overall likability. In particular, in terms of crispness and tooth stickiness, the children's spleen-strengthening mushroom crisps were significantly more popular.

Claims

1. A method for preparing children's spleen-strengthening mushroom crisps, characterized in that: include: (1) Place the dry yeast at room temperature to rewarm, sprinkle the dry yeast into 35-40℃ warm water, stir and mix evenly, and let it stand at room temperature for 15-30 min to activate; add the yeast solution and an appropriate amount of water to the flour, pour it into a dough mixer and stir into dough, and ferment it at 20-30℃ for 4-6 h; (2) First, add edible alkali solution to the fermented dough and stir to neutralize it. Then, continue to add edible fungus powder, white sugar powder and Chinese medicine powder, and stir to make a plastic and non-sticky dough. (3) Knead the dough into shape and steam it in a steamer; (4) Let the steamed dough cool down a little and cut it into thin slices; (5) Place the slices in a single layer on a baking tray and bake until the slices are browned and fragrant. After cooling, they become mushroom slices.

2. The preparation method according to claim 1, characterized in that: The traditional Chinese medicine powder comprises hawthorn powder, amomum villosum powder, yam powder and codonopsis pilosula powder.

3. The preparation method according to claim 1, characterized in that: The edible fungus powder includes shiitake mushroom powder and oyster mushroom powder.

4. The preparation method according to claim 1, characterized in that: Calculated by weight, the ingredients include: 80-100 parts of flour, 1-2 parts of hawthorn powder, 8-10 parts of mushroom powder, 0.1-0.3 parts of amomum powder, 8-10 parts of oyster mushroom powder, 2-5 parts of white sugar, 1-2 parts of sesame oil, 2-4 parts of yam powder, 0.8-1 part of yeast, 0.1-0.3 parts of baking soda, 0.1-0.3 parts of codonopsis powder, and a small amount of edible alkali.

5. The preparation method according to claim 1, characterized in that: 6-8% of the total weight of the dough can be added to the yeast activation solution in step (1) to provide energy required for yeast growth.

6. The preparation method according to claim 1, characterized in that: The amount of edible alkali added in step (2) should be controlled between 0.2% and 0.5% of the dough weight to ensure the quality of the dough and the taste of the final food.

7. The preparation method according to claim 1, characterized in that: Step (3) Roll the dough into a long cylinder with a diameter of 1-2 cm and a length of 10-15 cm, and steam it in a steamer.

8. The preparation method according to claim 1, characterized in that: Step (4) cutting the steamed dough into slices with a thickness of 0.1-0.5 cm.

9. The preparation method according to claim 1, characterized in that: The baking temperature in step (5) is 120-140°C.

10. A children's spleen-strengthening mushroom crispy slice prepared by the preparation method according to any one of claims 1 to 9, characterized in that: The children's spleen-strengthening mushroom crisp slices have loose texture, a porous surface structure, a brown color, are crispy, sweet and delicious when eaten.

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