Edible mushroom sweetend roll and preparation method thereof

Abstract

The invention discloses edible mushroom sweetend rolls and a preparation method thereof. The invention discloses edible sweetend rolls and a preparation method thereof, and belongs to the technical field of food sweetend rolls. The edible mushroom fruit sauce is prepared from the following raw materials in parts by weight: 100 parts of edible mushrooms, 100-500 parts of fruit auxiliary materials and 1-10 parts of seasoning auxiliary materials. The preparation method comprises the following steps: firstly, performing double-stage steaming and freezing treatment on the edible mushroom raw materials; cooking the fruit auxiliary materials at low temperature and pulping; mixing the edible mushroom puree with the fruit puree in proportion, performing pressure gradient homogenization treatment twice through a homogenizer, and concentrating the homogenized mixed pulp in a constant-temperature stirring pot until jelly is formed; and baking at low temperature to obtain a flaky finished product. By introducing a unique multi-stage preparation process, the nutritional ingredient retention rate and the taste layering sense of the edible mushroom sweetend roll can be effectively improved, meanwhile, the sugar content is remarkably reduced, and the requirements of modern consumers for healthy food are met.

Description

Technical Field

[0001] The invention belongs to the technical field of edible fruit leather, and particularly relates to edible fruit leather and a preparation method thereof. Background Art

[0002] Edible fungi can not only provide people with a large amount of plant protein, but also be a natural tonic food, and also have high medicinal value. They can regulate human metabolism, lower blood pressure, reduce cholesterol content, prevent and treat a variety of diseases, and prolong life.

[0003] There are also some instant edible fungus products on the market. For example, mushroom sauce is often mixed with various condiments, meat products and mushrooms. In the actual consumption process, too much oil suppresses the freshness of the mushrooms, and in the seasoning process, the condiments used greatly cover the original flavor of the dish, resulting in poor seasoning effect.

[0004] Fruit leather is a common snack with a sweet and sour taste. It has been popular among adults and children for many years and has a wide audience. Traditional fruit leather is mostly made of hawthorn. Now there are also fruit leathers on the market made of fruits or vegetables such as apples, sea buckthorn, and carrots. Although these fruit leathers are delicious, they generally have the disadvantages of high sugar content and insufficient nutritional value, which does not meet the health requirements of the human body.

[0005] Chinese patent CN114586882B provides an olive fruit leather and a preparation method thereof, which can retain the unique flavor of olive fruit while ensuring the molding rate of olive fruit leather by compounding hawthorn fruit and olive fruit powder in an appropriate proportion, and effectively improve the astringency of olive fruit and the sourness of hawthorn fruit by compounding with appropriate sugar. However, in this technical solution, the addition amount of olive fruit powder is relatively low (0.05 to 0.3 parts), which may lead to the unique flavor of olive fruit not being prominent enough, and the sugar content is still high, which cannot fully meet the requirements of low sugar and high nutrition.

[0006] In addition, Chinese patent CN113995041B provides a fruit leather containing Morinda citrifolia and a preparation method thereof, which masks the pungent taste of Morinda citrifolia, improves the taste, enhances the efficacy of Morinda citrifolia, and enhances the appearance, making it moderately sweet and sour, and moderately soft and hard. However, in this technical solution, the amount of Morinda citrifolia pulp added is relatively high (5 to 40 parts), resulting in an overly complex taste of the fruit leather, and the addition of the food and medicine ingredients may not be suitable for all people, especially those who have special requirements or allergies for these ingredients.

[0007] The above problems indicate that the existing fruit leather and its preparation method still have certain deficiencies in raw material selection, sugar content control, flavor retention and nutritional value improvement. Therefore, the present invention provides a novel edible fruit leather and its preparation method, aiming to optimize the raw material ratio, reduce the sugar content, retain the unique flavor, improve the nutritional value, and meet the modern people's demand for low-sugar, high-nutrition fruit leather. Summary of the invention

[0008] The technical problem to be solved by the present invention is to overcome the deficiencies of the prior art and provide an edible fruit leather with low sugar content and high nutritional value and a preparation method thereof.

[0009] The technical solution adopted by the present invention to solve the technical problem is: an edible fungus fruit leather, characterized in that the raw materials are composed of 100 parts of edible fungi, 100-500 parts of fruit auxiliary materials, and 1-10 parts of seasoning auxiliary materials in parts by weight.

[0010] The present invention overcomes the problems in the prior art of single taste, insufficient nutritional value, high sugar content and poor health of edible fungus processed products. By introducing a unique multi-stage preparation process, the nutrient retention rate and taste layering of the edible fungus fruit leather can be effectively improved, while the sugar content can be significantly reduced, thereby meeting the needs of modern consumers for healthy food.

[0011] Specifically, the edible fungi are one or more of shiitake mushrooms, oyster mushrooms, king oyster mushrooms, enoki mushrooms, hericium erinaceus, maitake mushrooms and white mushrooms.

[0012] Specifically, the fruit auxiliary material is one or more of apples, strawberries, mulberries, grapes and blueberries.

[0013] Specifically, the seasoning auxiliary material is one or more of white sugar, xylitol, erythritol, steviol glycoside, maltose and cocoa powder.

[0014] A method for preparing the edible fungus fruit leather comprises the following steps:

[0015] 1) The edible fungus raw materials are subjected to a double-stage steaming and freezing process to activate the internal active substances and improve the taste;

[0016] 2) Cooking and pulping the fruit ingredients at low temperature to retain the vitamins and antioxidant components in the fruit to the greatest extent;

[0017] 3) Mixing the edible fungus puree and the fruit puree in proportion, and performing two pressure gradient homogenization treatments by a homogenizer, the first homogenization pressure is 10 MPa, and the second homogenization pressure is 20 MPa;

[0018] 4) The homogenized mixed slurry is concentrated in a constant temperature stirring pot until a colloid is formed; and a flaky finished product is prepared by low temperature baking.

[0019] The raw material processing of the present invention adopts a dual-stage steaming and freezing combination method, which can significantly improve the flavor release effect of edible fungi; the homogenization optimizes the fineness of the slurry by the pressure gradient control formula P2=2×P1 (where P1 and P2 are the first and second homogenization pressures, respectively); during concentration, the technology of constant temperature heating combined with stirring is used to ensure that the mixed slurry does not coke or stratify during the concentration process. This method can maximize the retention of the freshness of edible fungi and the natural flavor of fruits while ensuring the low-sugar characteristics. It can ensure the uniformity and stability of the product when processing complex mixed slurries, while reducing nutrient loss. Through the present invention, efficient and healthy fruit leather production, such as snacks, meal replacement foods, and functional foods, is achieved.

[0020] Preferably, the two-stage steaming and freezing treatment of the edible fungus raw material in step 1) specifically includes: steaming the edible fungus raw material at 110℃~120℃ for 40min~60min, taking it out and freezing it in a -12℃~-18℃ cold storage for 35min~45min, taking it out and re-steaming it at 110℃~120℃ in a high-pressure steamer for 25min~35min, and after cooling, adding 200ml of water and beating it with a wall breaking machine for standby use.

[0021] Preferably, the low-temperature cooking of the fruit auxiliary materials in step 2) specifically includes: the cooking temperature is 70° C. to 80° C., and the cooking time is 15 minutes to 20 minutes.

[0022] Preferably, the mass ratio of the edible fungus puree to the fruit puree in step 3) is 1:2 to 1:5.

[0023] Preferably, the concentration in step 4) specifically comprises: concentrating the homogenized slurry at 60° C. to 70° C. at a stirring speed of 60 rpm to 80 rpm.

[0024] Preferably, the low-temperature baking step in step 4) specifically comprises: baking at 50° C. to 60° C. for 4 to 7 hours to form the colloid into a sheet-like finished product with a thickness of 2 mm to 6 mm.

[0025] The prepared mushroom fruit cortex moutan has simple ingredients, is high in dietary fiber, protein and vitamins, has high nutritional value, is widely accepted by the public, has a simple preparation method, and has high edible value and market promotion value.

[0026] The application scenarios of the present invention are very wide, and can be applied to the fields of snacks, meal replacement foods, functional foods, etc. For example, in the field of snacks, the edible fungus fruit leather of the present invention can meet consumers' demand for healthy snacks with its low sugar characteristics and rich nutrients; in the field of meal replacement foods, its high fiber content and balanced nutritional ratio make it an ideal meal replacement choice; in the field of functional foods, the synergistic effect of polysaccharides in edible fungi and antioxidant components in fruits can effectively enhance human immunity and anti-aging ability.

[0027] Compared with the prior art, the edible fungus fruit leather and the preparation method thereof of the present invention have the following beneficial effects: the present invention successfully solves the problems of single taste and insufficient nutritional value of edible fungus processed products and high sugar content and poor health of fruit leather in the prior art through a unique multi-stage preparation process and an optimized homogenization and concentration algorithm. The core innovations include a raw material processing method combining two-stage steaming and freezing, a homogenization processing technology based on pressure gradient control, and a concentration technology combining constant temperature heating and stirring. It not only significantly improves the nutritional value and taste level of the product, but also provides a reliable guarantee for its efficient production in a variety of application scenarios. DETAILED DESCRIPTION

[0028] The invention provides an edible fungus fruit leather and a preparation method thereof, and the nutritional value, taste layering and healthiness of the product are significantly improved through a multi-stage preparation process.

[0029] First, the core preparation process of the present invention. In the raw material processing, the edible fungus raw material needs to undergo a two-stage steaming and freezing treatment to activate its internal active substances and improve the taste. The specific operation is as follows: select fresh or dried edible fungus raw materials, clean them and put them into the steaming equipment for the first stage of steaming, and the steaming temperature is 110℃~120℃ for 40min~60min. The main purpose of this stage is to soften the tissue structure of the edible fungus and initially release its internal active substances. The steamed edible fungi are then quickly cooled to room temperature and transferred to the freezing equipment for freezing treatment, the freezing temperature is -12℃~-18℃, and the time is 35min~45min. The freezing treatment can further destroy the cell wall structure of the edible fungus, thereby improving the release efficiency of nutrients in the subsequent processing process. After freezing is completed, take out the high-pressure steamer at 110℃~120℃ and steam again for 25min~35min. After cooling, add 200ml water wall breaking machine for pulping and standby.

[0030] At the same time, the processing of fruit accessories is also carried out simultaneously. Select fruits rich in vitamins and antioxidants, wash them, peel and core them, and cut them into small pieces for subsequent processing. Put the cut fruit pieces into low-temperature cooking equipment for cooking at a temperature of 70℃~80℃ for 15 to 20 minutes. Low-temperature cooking can retain the heat-sensitive nutrients in the fruit to the greatest extent and avoid the damage of high temperature to active substances such as vitamin C. After the cooking is completed, take out the fruit pieces and use a beater to make a fine fruit puree for later use.

[0031] Next comes the mixing and homogenization stage. The prepared edible fungus puree and fruit puree are mixed in proportion, wherein the mass ratio of edible fungus puree to fruit puree is 1:2 to 1:5. This ratio can not only ensure that the umami flavor of the edible fungi is fully displayed, but also allow the natural flavor of the fruit to dominate, thereby achieving a balance between taste and nutrition. The mixed slurry needs to be subjected to two pressure gradient homogenization treatments through the homogenization module. The first homogenization pressure is set to 10MPa, and the second homogenization pressure is set to 20MPa, which meets the requirements of the formula P2=2×P1. The design principle of this formula is to gradually increase the homogenization pressure so that the slurry particles are gradually refined and distributed, and finally reach a uniform state at the micron or even submicron level. Homogenization can not only improve the fineness of the product, but also enhance its stability and avoid stratification during subsequent processing.

[0032] After homogenization, the slurry is transferred and concentrated for further processing. The concentration adopts a technology combining constant temperature heating and stirring to ensure that the mixed slurry does not coke or stratify during the concentration process. The specific operation is as follows: Pour the homogenized slurry into a constant temperature stirring pot, set the heating temperature to 60℃ to 70℃, and start the stirring device at the same time, with a stirring speed of 60 rpm to 80 rpm. Under the combined action of heating and stirring, the water in the slurry gradually evaporates until a jelly with a certain viscosity is formed. This process requires strict control of the heating temperature and stirring speed to avoid local coking or stratification problems caused by excessive temperature or insufficient stirring. After the concentration is completed, the jelly is taken out and evenly spread on a food-grade silicone mold, with a thickness controlled between 2 mm and 6 mm.

[0033] Finally, the forming stage begins. The spread jelly is placed in a low-temperature baking device for baking at a temperature of 50°C to 60°C for 4 to 7 hours. Low-temperature baking can remove excess moisture while retaining the product's nutritional ingredients and natural flavor to the maximum extent. After baking, the finished sheet is removed from the mold and cut into sheets of appropriate size to obtain the final edible fungus fruit leather product.

[0034] The present invention is further described below in conjunction with specific embodiments, wherein Embodiment 1 is the best embodiment.

[0035] Example 1

[0036] The present embodiment provides a method for preparing mushroom, apple, strawberry fruit leather, which comprises the following steps:

[0037] Preparation of mushroom puree: Take 1000g of mushrooms, steam them in a high pressure steamer at 115℃ for 50min, take them out and freeze them in a -15℃ cold storage for 40min, take them out and steam them again in a high pressure steamer at 115℃ for 30min, after cooling, add 200ml of water and beat them in a wall breaking machine for later use;

[0038] Prepare fruit puree: Take 1000 g of frozen apples and strawberries, wash them, steam them in a high pressure steamer at 75°C for 18 min, and beat them with a wall breaking machine after cooling to obtain fruit puree for later use;

[0039] Mixing: Mix 1000g of prepared mushroom puree with 400g of apple puree, 200g of strawberry puree and 150g of white sugar and stir evenly;

[0040] Homogenization: homogenize the mixed mushroom, apple and strawberry puree twice with a homogenizer, the first homogenization pressure is 10MPa, and the second homogenization pressure is 20MPa;

[0041] Concentration: Pour the homogenized edible fungus pulp mixture into a constant temperature stirring pot and heat at 80-100℃ until it becomes gelatinous;

[0042] Slice preparation: Spread the edible fungus and fruit mixture prepared in the previous step onto a stainless steel tray with a scraper to a thickness of 2-6 mm, and bake in an oven at 55° C. for 6 h to obtain edible fungus fruit jelly slices;

[0043] Example 2

[0044] The present embodiment provides a method for preparing Pleurotus eryngii, apple, strawberry, mulberry and fruit peony bark, which comprises the following steps:

[0045] Preparation of King Oyster Mushroom Puree: Take 1000 g of King Oyster Mushroom, steam it in a high pressure steamer at 115°C for 50 min, take it out and freeze it in a -15°C cold storage for 40 min, take it out and steam it again in a high pressure steamer at 115°C for 30 min, after cooling, add 200 ml of water and use a wall breaking machine to beat it for later use;

[0046] Preparation of fruit puree: Take 1000 g each of frozen apples, strawberries and mulberries, wash and steam in a high pressure steamer at 70°C for 20 min, and after cooling, beat with a wall breaking machine to obtain fruit puree for later use;

[0047] Mixing: Mix 1000g of prepared edible fungus puree with 400g of apple puree, 200g of strawberry puree, 50g of mulberry and 200g of white sugar and stir evenly;

[0048] Homogenization: homogenize the mixed oyster mushroom, apple, strawberry and mulberry puree twice with a homogenizer, the first homogenization pressure is 10MPa, and the second homogenization pressure is 20MPa;

[0049] Concentration: Pour the homogenized edible fungus pulp mixture into a constant temperature stirring pot and heat at 80-100℃ until it becomes gelatinous;

[0050] Slice preparation: Spread the edible fungus and fruit mixture prepared in the previous step onto a stainless steel tray with a scraper to a thickness of 2-6 mm, and bake in an oven at 55° C. for 6 h to obtain edible fungus fruit jelly slices;

[0051] Example 3

[0052] The present embodiment provides a method for preparing Hericium erinaceus, apple, strawberry, mulberry and fruit peony bark, which comprises the following steps:

[0053] Preparation of Hericium erinaceus puree: 1000 g of Hericium erinaceus was steamed in a high pressure steamer at 115°C for 50 min, taken out and placed in a -15°C cold storage for 40 min, taken out and steamed again in a high pressure steamer at 115°C for 30 min, after cooling, 200 ml of water was added and the mixture was beaten in a wall breaking machine for later use;

[0054] Preparation of fruit puree: Take 1000 g each of frozen apples, strawberries and mulberries, wash and steam in a high pressure steamer at 80°C for 15 min, and after cooling, beat with a wall breaking machine to obtain fruit puree for later use;

[0055] Mixing: Mix 1000g of prepared edible fungus puree with 400g of apple puree, 200g of strawberry puree, 50g of mulberry and 200g of white sugar and stir evenly;

[0056] Homogenization: homogenize the mixed Hericium erinaceus, apple, strawberry and mulberry puree twice with a homogenizer, the first homogenization pressure is 10MPa, and the second homogenization pressure is 20MPa;

[0057] Concentration: Pour the homogenized edible fungus pulp mixture into a constant temperature stirring pot and heat at 80-100℃ until it becomes gelatinous;

[0058] Slice preparation: Spread the edible fungus and fruit mixture prepared in the previous step onto a stainless steel tray with a scraper to a thickness of 2-6 mm, and bake in an oven at 55° C. for 6 h to obtain edible fungus fruit jelly slices;

[0059] Example 4

[0060] The present embodiment provides a method for preparing maitake mushroom, apple, strawberry, mulberry and moutan bark, which comprises the following steps:

[0061] Preparation of maitake mushroom paste: 1000 g maitake mushroom was steamed in a high pressure steamer at 115°C for 50 min, taken out and placed in a -15°C cold storage for 40 min, taken out and steamed again in a high pressure steamer at 115°C for 30 min, after cooling, 200 ml of water was added and pulped in a wall breaking machine for later use;

[0062] Preparation of fruit puree: Take 1000 g each of frozen apples, strawberries and mulberries, wash and steam in a high pressure steamer at 75°C for 17 min, and after cooling, beat with a wall breaking machine to obtain fruit puree for later use;

[0063] Mixing: Mix 1000g of prepared edible fungus puree with 400g of apple puree, 200g of strawberry puree, 50g of mulberry and 200g of white sugar and stir evenly;

[0064] Homogenization: homogenize the mixed maitake mushroom, apple, strawberry and mulberry puree twice with a homogenizer, the first homogenization pressure is 10MPa, and the second homogenization pressure is 20MPa;

[0065] Concentration: Pour the homogenized edible fungus pulp mixture into a constant temperature stirring pot and heat at 80-100℃ until it becomes gelatinous;

[0066] Slice preparation: Spread the edible fungus and fruit mixture prepared in the previous step onto a stainless steel tray with a scraper to a thickness of 2-6 mm, and bake in an oven at 55° C. for 6 h to obtain edible fungus fruit jelly slices;

[0067] Example 5

[0068] The present embodiment provides a method for preparing shiitake mushroom and cocoa fruit leather, which comprises the following steps:

[0069] Preparation of mushroom puree: Take 1000g of mushrooms, steam them in a high pressure steamer at 115℃ for 50min, take them out and freeze them in a -15℃ cold storage for 40min, take them out and steam them again in a high pressure steamer at 115℃ for 30min, after cooling, add 200ml of water and beat them in a wall breaking machine for later use;

[0070] Mixing: Mix 1000g of prepared mushroom puree with 80g of cocoa powder, 250g of white sugar and 500ml of water and mix well;

[0071] Homogenization: homogenize the mixed mushroom and cocoa puree twice with a homogenizer, the first homogenization pressure is 10MPa, and the second homogenization pressure is 20MPa;

[0072] Concentration: Pour the homogenized edible fungus pulp mixture into a constant temperature stirring pot and heat at 80-100℃ until it becomes gelatinous;

[0073] Slice preparation: Spread the edible fungus and fruit mixture prepared in the previous step onto a stainless steel tray with a scraper to a thickness of 2-6 mm, and bake in an oven at 55° C. for 6 h to obtain edible fungus fruit jelly slices;

[0074] Example 6

[0075] This embodiment provides a method for preparing Pleurotus eryngii cocoa fruit jelly, which comprises the following steps:

[0076] Preparation of King Oyster Mushroom Puree: Take 1000 g of King Oyster Mushroom, steam it in a high pressure steamer at 115°C for 50 min, take it out and freeze it in a -15°C cold storage for 40 min, take it out and steam it again in a high pressure steamer at 115°C for 30 min, after cooling, add 200 ml of water and use a wall breaking machine to beat it for later use;

[0077] Mixing: Mix 1000g of prepared edible fungus puree with 80g of cocoa powder, 200g of white sugar and 300ml of water and mix well;

[0078] Homogenization: homogenize the mixed King Oyster Mushroom and cocoa puree twice with a homogenizer, the first homogenization pressure is 10MPa, and the second homogenization pressure is 20MPa;

[0079] Concentration: Pour the homogenized edible fungus pulp mixture into a constant temperature stirring pot and heat at 80-100℃ until it becomes gelatinous;

[0080] Slice preparation: Spread the edible fungus and fruit mixture prepared in the previous step onto a stainless steel tray with a scraper to a thickness of 2-6 mm, and bake in an oven at 55° C. for 6 h to obtain edible fungus fruit jelly slices;

[0081] Example 7

[0082] The present embodiment provides a method for preparing Hericium erinaceus and blueberry zero-added sucrose sugar moutan bark, which comprises the following steps:

[0083] Preparation of Hericium erinaceus puree: 1000 g of Hericium erinaceus was steamed in a high pressure steamer at 115°C for 50 min, taken out and placed in a -15°C cold storage for 40 min, taken out and steamed again in a high pressure steamer at 115°C for 30 min, after cooling, 200 ml of water was added and the mixture was beaten in a wall breaking machine for later use;

[0084] Prepare fruit puree: Take 1000 g of frozen blueberries, wash them, and steam them in a high pressure steamer at 75°C for 20 min. After cooling, beat them with a wall breaking machine to obtain fruit puree for later use;

[0085] Mixing: Mix 1000g of Hericium erinaceus puree, 400g of blueberries and 250g of xylitol and mix well;

[0086] Homogenization: homogenize the mixed Hericium erinaceus blueberry sucrose-free seasoning puree twice with a homogenizer, the first homogenization pressure is 10MPa, and the second homogenization pressure is 20MPa;

[0087] Concentration: Pour the homogenized edible fungus pulp mixture into a constant temperature stirring pot and heat at 80-100℃ until it becomes gelatinous;

[0088] Slice preparation: Spread the edible fungus and fruit mixture prepared in the previous step onto a stainless steel tray with a scraper to a thickness of 2-6 mm, and bake in an oven at 55° C. for 6 h to obtain edible fungus fruit jelly slices;

[0089] The above is only a preferred embodiment of the present invention, and does not limit the present invention in other forms. Any technician familiar with the profession may use the above disclosed technical content to change or modify it into an equivalent embodiment with equivalent changes. However, any simple modification, equivalent change and modification made to the above embodiment according to the technical essence of the present invention without departing from the technical solution of the present invention still belongs to the protection scope of the technical solution of the present invention.

Claims

1. An edible fungus, characterized in that: The raw materials include, by weight: 100 parts of edible fungi, 100-500 parts of fruit auxiliary materials, and 1-10 parts of seasoning auxiliary materials.

2. The edible fungus fruit leather according to claim 1, characterized in that: The edible fungi are one or more of shiitake mushrooms, oyster mushrooms, king oyster mushrooms, enoki mushrooms, hericium erinaceus, maitake mushrooms and white mushrooms.

3. The edible fungus fruit leather according to claim 1, characterized in that: The fruit auxiliary material is one or more of apples, strawberries, mulberries, grapes and blueberries.

4. The edible fungus fruit leather according to claim 1, characterized in that: The seasoning auxiliary material is one or more of white sugar, xylitol, erythritol, steviol glycoside, maltose and cocoa powder.

5. A method for preparing the edible fungus fruit leather according to any one of claims 1 to 4, characterized in that: The following steps are involved: 1) performing double-stage steaming and freezing treatment on the edible fungus raw materials; 2) low-temperature steaming and pulping the fruit auxiliary materials; 3) Mixing the edible fungus puree and the fruit puree in proportion, and performing two pressure gradient homogenization treatments by a homogenizer, the first homogenization pressure is 10 MPa, and the second homogenization pressure is 20 MPa; 4) The homogenized mixed slurry is concentrated in a constant temperature stirring pot until a colloid is formed; and a flaky finished product is prepared by low temperature baking.

6. The method for preparing the edible fungus fruit leather according to claim 5, characterized in that: Step 1) The two-stage steaming and freezing treatment of the edible fungus raw material specifically includes: steaming the edible fungus raw material at 110°C to 120°C for 40min to 60min, taking it out and freezing it in a -12°C to -18°C cold storage for 35min to 45min, taking it out and re-steaming it at 110°C to 120°C in a high-pressure steamer for 25min to 35min, and after cooling, adding 200ml of water and beating it with a wall breaking machine for standby use.

7. The method for preparing the edible fungus fruit leather according to claim 5, characterized in that: Step 2) The low-temperature cooking of the fruit auxiliary material specifically includes: the cooking temperature is 70° C. to 80° C., and the time is 15 minutes to 20 minutes.

8. The method for preparing the edible fungus fruit leather according to claim 5, characterized in that: The mass ratio of the edible fungus puree to the fruit puree in step 3) is 1:2 to 1:

5.

9. The method for preparing the edible fungus fruit leather according to claim 5, characterized in that: The concentration in step 4) specifically includes: concentrating the homogenized slurry at 60° C. to 70° C. at a stirring speed of 60 rpm to 80 rpm.

10. The method for preparing the edible fungus fruit leather according to claim 5, characterized in that: The low-temperature baking step in step 4) specifically includes: baking at 50° C. to 60° C. for 4 to 7 hours to form the colloid into a sheet-like finished product with a thickness of 2 mm to 6 mm.