Tremella pregelation treatment method and application thereof

Abstract

The invention relates to the technical field of food processing, in particular to a tremella pregelation treatment method and application thereof. The method comprises the following steps: cooking tremella of which the base is removed after soaking for 20 minutes under the conditions that the pressure is 0.01-0.05 MPa and the temperature is 110-120 DEG C, and then performing crushing treatment for 1-3 minutes by utilizing ultrasonic waves with the power of 70-90W, so as to obtain the tremella slurry. According to the method, through the synergistic effect of specific pressure, temperature and ultrasonic treatment, the gel characteristic of tremella polysaccharide is effectively excited. The obtained tremella slurry is applied to preparation of the tremella cake, and the preferable formula of the cake comprises 20 g of low-gluten flour, 5 g of corn starch, 24 g of white granulated sugar, 5 g of the tremella slurry, 12 g of vegetable oil, 21 g of milk and 55 g of eggs. The processing method is simple in step and clear in condition, and the obtained tremella pulp can remarkably improve the texture of the cake and effectively delay the aging rate of the cake in the storage period.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of food processing, and particularly relates to a tremella pretreatment method for delaying the aging of tremella cakes. BACKGROUND

[0002] Tremella cake is a baked food with tremella as one of the characteristic raw materials. By adding tremella ingredients in the traditional cake formula, the cake not only retains the basic taste of softness and sweetness, but also integrates the unique gelatinous texture and nutritional properties of tremella. Tremella cakes are favored in the healthy baking market in recent years due to their rich polysaccharide, amino acid and mineral content, and the dual advantages of natural health and unique flavor.

[0003] However, tremella cakes still face the key quality problem of aging during storage. The aging phenomenon mainly manifests as the gradual hardening of the cake structure, the decrease in elasticity and chewiness, the imbalance of internal moisture distribution leading to rough texture, and even the deterioration of flavor. The core cause of this problem lies in the fact that starch molecules in the cake system are prone to recrystallization during storage. Although the introduction of tremella ingredients may have some inhibitory effect on starch crystallization through the gel properties of its polysaccharides, the existing pretreatment methods for tremella have obvious limitations, which prevent this effect from being fully realized.

[0004] To alleviate cake aging, existing technologies often add chemical modifiers such as monoglyceride and sodium stearoyl lactylate, or increase the proportion of oil and sucrose to delay starch crystallization. However, such methods may reduce the natural health attributes of tremella cakes, which is contrary to the needs of consumers for clean label foods. Therefore, how to optimize the pretreatment process of tremella, without introducing external additives, to fully release the functional activity of tremella polysaccharide and effectively inhibit starch crystallization and stabilize the cake structure, has become the key to solving the problem of short storage period and quality deterioration of tremella cakes, and is also a technical bottleneck that needs to be broken through in the field. SUMMARY

[0005] The purpose of the present application is to provide a tremella pre-gelatinization treatment method and its application. By optimizing the pressure, temperature, ultrasonic crushing power and time of tremella pretreatment, the present application realizes the efficient release of tremella polysaccharide, which can form a stable gel network with starch in the cake to trap water, thereby significantly delaying starch crystallization and cake hardening, while ensuring the sensory quality and natural flavor of the cake.

[0006] To achieve the above purpose, on the one hand, the present application provides a tremella pre-gelatinization treatment method, comprising the following steps: S1, removing the base after soaking the tremella; S2, cooking the treated tremella at a pressure of 0.01-0.05 MPa and a temperature of 110-120℃ for 20 min; S3, the broken silver fungus after cooking is treated by ultrasonic wave, the ultrasonic power is 70-90W, the breaking time is 1-3min, and the silver fungus serum is obtained.

[0007] Further, the pressure of S2 is 0.03MPa, and the temperature is 110℃.

[0008] Further, the ultrasonic power of S3 is 90W, and the breaking time is 2.6min.

[0009] The application further provides application of the silver fungus serum prepared by the silver fungus pre-gelatinization treatment method in preparation of a silver fungus cake.

[0010] Further, the silver fungus cake raw material is: 20g of low-gluten flour, 5g of corn starch, 24g of white granulated sugar, 5g of silver fungus serum, 12g of vegetable oil, 21g of milk, and 55g of egg.

[0011] The silver fungus pre-gelatinization treatment method and the application thereof have the following beneficial effects: (1) The present application realizes efficient pre-gelatinization of silver fungus by precise control of pressure and temperature combined with ultrasonic breaking treatment of specific parameters. The combined treatment can synergistically destroy the cell wall of silver fungus, promote the dissolution of a large amount of silver fungus polysaccharide, and form a delicate and stable gel network structure.

[0012] (2) The silver fungus serum obtained by the method can significantly improve the texture properties of the cake. Experiments prove that it can effectively inhibit the recrystallization of starch during the storage of the cake, slow down the increase rate of the hardness of the cake, thereby significantly delaying the aging of the cake and prolonging the shelf life.

[0013] (3) The pre-treatment method provided by the present application has clear steps, clear parameters, good reproducibility, and is easy to standardize and industrialize. At the same time, the method provides an effective technical approach for high-value application of silver fungus in baked foods.

[0014] The technical solutions of the present application will be further described in detail below with the aid of drawings and examples. BRIEF DESCRIPTION OF DRAWINGS

[0015] Figure 1 The different single factors affect the sensory evaluation score of the silver fungus cake, wherein A is the effect of different pressure pretreated silver fungus on the sensory evaluation score, B is the effect of different temperature pretreated silver fungus on the sensory evaluation score, C is the effect of different ultrasonic breaking power pretreated silver fungus on the sensory evaluation score, and D is the effect of different ultrasonic breaking time pretreated silver fungus on the sensory evaluation score. Figure 2 A is the isobaric line graph of the effect of pressure and temperature pretreated silver fungus on the sensory evaluation score, and B is a three-dimensional graph. Figure 3A is the contour plot of the effect of pressure and ultrasonic power pretreatment on sensory score of tremella, and B is the three-dimensional graph; Figure 4 A is the contour plot of the effect of pressure and ultrasonic time pretreatment on sensory score of tremella, and B is the three-dimensional graph; Figure 5 A is the contour plot of the effect of temperature and ultrasonic power pretreatment on sensory score of tremella, and B is the three-dimensional graph; Figure 6 A is the contour plot of the effect of temperature and ultrasonic time pretreatment on sensory score of tremella, and B is the three-dimensional graph; Figure 7 A is the contour plot of the effect of ultrasonic time and ultrasonic power pretreatment on sensory score of tremella, and B is the three-dimensional graph; Figure 8 The hardness change of tremella cake with optimized tremella pretreatment condition and tremella cake with basic tremella pretreatment condition; Figure 9 The microstructure of tremella cake with optimized tremella pretreatment condition and tremella cake with basic tremella pretreatment condition; Figure 10 The infrared spectrum of tremella cake with optimized tremella pretreatment condition and tremella cake with basic tremella pretreatment condition; Figure 11 The radar chart of tremella cake based on reference solution (artificial saliva); Figure 12 The sensor contribution rate analysis chart of tremella cake sample. DETAILED DESCRIPTION

[0016] The technical solutions of the present application are further described below by means of the accompanying drawings and examples.

[0017] Based on the examples in the present application, all other examples obtained by those skilled in the art without making creative efforts shall fall within the scope of protection of the present application. The experimental methods not specified in the following examples are generally determined according to national standards. The experimental instruments, equipment and reagents not specified in the following examples are all commercially available raw materials.

[0018] Unless otherwise defined or specified, all professional and scientific terms used in the present application have the same meaning as familiar to those skilled in the art. In addition, any method and material similar or equivalent to those described can be applied in the method of the present application. It should be noted that the examples in the present application and the features in the examples can be combined with each other without conflict.

[0019] Example 1 I. Optimization of Tremella Pretreatment Method Conditions: 1. The basic method of pre-treatment of Tremella fuciformis: soak Tremella fuciformis overnight, remove the base of Tremella fuciformis, 0.01 MPa, 100℃, cook for 20 min, ultrasonic disruptor power 70 W, disrupt time 2 min, obtain Tremella fuciformis pulp. Take 5 g of Tremella fuciformis pulp to make Tremella fuciformis cake.

[0020] 2. Single factor experiment: Pressure: soak Tremella fuciformis overnight, remove the base of Tremella fuciformis, select pressure 0 MPa, 0.01 MPa, 0.03 MPa, 0.05 MPa, 0.1 MPa, 100℃, cook for 20 min, ultrasonic disruptor power 70 W, ultrasonic disrupt time 2 min, obtain Tremella fuciformis pulp. Take 5 g of Tremella fuciformis pulp to make Tremella fuciformis cake. Take sensory evaluation as index, investigate the influence of Tremella fuciformis pulp treated by different pressure on cake quality.

[0021] Temperature: soak Tremella fuciformis overnight, remove the base of Tremella fuciformis, 0.01 MPa pressure, select temperature 100℃, 105℃, 110℃, 115℃, 120℃, cook for 20 min, ultrasonic disruptor power 70 W, ultrasonic disrupt time 2 min, obtain Tremella fuciformis pulp. Take 5 g of Tremella fuciformis pulp to make Tremella fuciformis cake. Take sensory evaluation as index, investigate the influence of Tremella fuciformis pulp treated by different temperature on cake quality.

[0022] Ultrasonic power: soak Tremella fuciformis overnight, remove the base of Tremella fuciformis, 0.01 MPa pressure, 100℃, cook for 20 min, select ultrasonic power 60 W, 70 W, 80 W, 90 W, 100 W, ultrasonic disrupt time 2 min, obtain Tremella fuciformis pulp. Take 5 g of Tremella fuciformis pulp to make Tremella fuciformis cake. Take sensory evaluation as index, investigate the influence of Tremella fuciformis pulp treated by different ultrasonic power on cake quality.

[0023] Ultrasonic disrupt time: soak Tremella fuciformis overnight, remove the base of Tremella fuciformis, 0.01 MPa pressure, 100℃, cook for 20 min, ultrasonic disruptor power 70 W, select ultrasonic disrupt time 1 min, 2 min, 3 min, 4 min, 5 min, obtain Tremella fuciformis pulp. Take 5 g of Tremella fuciformis pulp to make Tremella fuciformis cake. Take sensory evaluation as index, investigate the influence of Tremella fuciformis pulp treated by different ultrasonic disrupt time on cake quality.

[0024] Tremella fuciformis cake formula: Low gluten flour 20 g, corn starch 5 g, white granulated sugar 24 g, Tremella fuciformis pulp 5 g, vegetable oil 12 g, milk 21 g, egg 55 g.

[0025] Cake making method: Prepare two water-free and oil-free pots to separate egg white and yolk; corn oil and milk are thoroughly stirred and emulsified into yogurt, sift in low gluten flour, stir evenly, add yolk and stir smoothly; add fine granulated sugar into egg white and beat until wet foam; take 1 / 3 egg cream and add into yolk paste, mix evenly, then pour the mixed cake paste into the remaining egg cream pot and mix evenly; pour the cake paste into chiffon molds, shake gently to remove air bubbles, and send into the preheated oven at 140℃ for 45min. Take out the baked cake, turn it upside down and cool it, then demold it.

[0026] According to the sensory evaluation table 1, sensory evaluation is carried out.

[0027] Table 1 Sensory evaluation table of tremella cake

[0028] Single factor experiment results: (1) The effect of different pressure treatment of tremella on the sensory score of tremella cake: From Figure 1 A, with the increase of pressure, the sensory score of the cake first increases and then decreases, when the pressure of the treated tremella is 0.03MPa, the sensory score of the tremella cake is the highest, at this time the taste of the cake is the best, the shape is full, the organization form is delicate without large cavity. Then the sensory score begins to decline, when the pressure of the treated tremella is 0.1MPa, the sensory score of the cake is the lowest, at this time the cake section is not complete, there are large bubbles in the organization. Therefore, the pressure of the treated tremella is selected as 0.01MPa, 0.03MPa and 0.05MPa.

[0029] (2) The effect of different temperature treatment of tremella on the sensory score of tremella cake: From Figure 1 B, with the increase of temperature, the sensory score of the cake first increases and then decreases, when the temperature of the treated tremella is 115℃, the sensory score of the cake is the highest, at this time the cake is full, the color is brown yellow, the organization form is delicate without large cavity. When the temperature of the treated tremella is 100℃, the sensory score of the cake is the lowest, at this time the color of the top of the cake is uneven, dark brown, the internal organization is sticky. Therefore, the temperature of the treated tremella is selected as 110℃, 115℃ and 120℃ as the three levels of response surface factors.

[0030] (3) The effect of different ultrasonic crushing power treatment of tremella on the sensory score of tremella cake: From Figure 1 C, when the ultrasonic crushing power is 60W, the cake surface is slightly crushed, the section is not complete, the resilience is poor, and the sensory score is the lowest, when the ultrasonic crushing power is 80W, the shape is complete, the taste is soft, and the overall sensory score of the cake is the highest. Therefore, the ultrasonic crushing power is selected as 70W, 80W and 90W as the three levels of response surface factors.

[0031] (4) The effect of different ultrasonic breaking time on the sensory evaluation of the cake: From Figure 1 As shown in Table D, when the ultrasonic breaking time was 1-3 min, the sensory evaluation increased with the increase of the ultrasonic time. When the ultrasonic breaking time was 2 min, the sensory evaluation of the cake was the highest, and the cake had a full shape, a five-hole internal structure, and a delicate taste. When the ultrasonic breaking time was 5 min, the cake had a broken shape and the lowest sensory evaluation. Therefore, the ultrasonic breaking time of 1 min, 2 min, and 3 min was selected as the three levels of the response surface factor.

[0032] 3. Optimization of the pretreatment method of tremella by response surface: (1) Response surface experiment design and results: According to the results of the single-factor experiment, the pretreatment conditions of tremella were selected as follows: pressure (A), temperature (B), ultrasonic breaking power (C), and ultrasonic breaking time (D) as independent variables, and sensory evaluation as the response value. According to the Box-Behnken central model experiment design, a four-factor three-level response surface optimization experiment was conducted with a total of 29 groups. The response surface factor level table is shown in Table 2.

[0033] Table 2: Response surface experiment factor coding

[0034] The experimental results are shown in Table 3: Table 3: Response surface experiment results

[0035]

[0036] (2) Establishment of the response surface model: Using Design-Expert 8.0.6, the 29 groups of data were subjected to multiple regression fitting, and the model was established. The regression equation was: Y = 81.76 - 0.067A + 0.013B + 0.21C + 0.19D + 0.40AB - 0.58AC + 1.38AD + 0.63BC + 1.11BD - 1.57CD - 1.54A 2 -0.65B 2 + 0.15C 2 -0.86D 2 .

[0037] (3) Variance analysis results of the response surface: The analysis of variance for the regression model is shown in Table 4 below. P = 0.0001 < 0.01, indicating that the differences in the response surface models are extremely significant; the lack-of-fit term P = 0.6158 > 0.05, indicating that the lack-of-fit aspect is not significant; therefore, the model fits well. Table 4 shows the linear terms B and D, and the quadratic term B... 2 D 2 The p-value was highly significant (p < 0.01), and the quadratic term C 2 Significant (P<0.05).

[0038] Table 4. Analysis of Variance of Regression Model

[0039] Note: P<0.05 is considered significant. P < 0.01 is considered highly significant. ), N indicates that it is not significant.

[0040] (4) Response surface interaction: Based on the 3D map and contour map ( Figures 2-7 The slope of the response surface plot and the shape of the contour plot can intuitively reflect the interaction between various factors and the strength of their influence on the response value. A steeper slope in the surface plot indicates a more significant interaction between the two factors on the response value, while a gentler slope indicates a less significant interaction. A more elliptical contour plot indicates a significant interaction between the two factors. As shown in the figure, in the pretreatment of *Tremella fuciformis*, the contour lines for pressure and temperature, pressure and ultrasonic time, and ultrasonic time and ultrasonic power are elliptical, and the steep slope of the response surface plot indicates a significant interaction. The elliptical contour lines for temperature and ultrasonic time indicate a relatively significant interaction. The response surface methodology was transformed into a digital model, and the optimal pretreatment conditions for Tremella fuciformis were determined to be: pressure 0.033 MPa, temperature 111℃, ultrasonic disruption power 88.7 W, and ultrasonic disruption time 2.67 min. For ease of operation, the conditions were changed to pressure 0.03 MPa, temperature 110℃, ultrasonic disruption power 90 W, and ultrasonic disruption time 2.6 min. A verification experiment was conducted, and the sensory score was 82.79 points. The results were similar, indicating that the cake processed under the optimized Tremella fuciformis pretreatment conditions had a finer texture, moderate viscosity, and better quality.

[0041] II. Measurement of the aging of the white fungus cake: 1. Texture analysis of tremella cake: The hardness of the cake was determined using a texture analyzer. A flat-ended cylindrical probe (P / 75) with a diameter of 75 mm was used. A double compression test was conducted at a height of 5 cm (50% compression) with a speed of 1 mm / s and a waiting time of 5 s between cycles. The peak force during the first compression cycle was the hardness (N).

[0042] The hardness of the cakes with optimized pre-treatment conditions of Tremella and the cakes with basic pre-treatment conditions of Tremella was determined by a texture analyzer, and the hardness change was determined after 1d, 3d, 6d storage at 4℃. The hardness change results are shown in Table 2. Figure 8 As shown in Table 2, the hardness of the cakes increased with the increase of storage days, and the hardness of the cakes with optimized pre-treatment conditions of Tremella was always less than that of the cakes with basic pre-treatment conditions of Tremella. It is shown that the addition of Tremella can slow down the hardening of the cakes during storage.

[0043] 2. Hardening rate determination of Tremella cakes: The hardness of the samples placed at 4℃ for about 1d, 3d, 6d was determined, and the hardening rate of the samples was calculated according to the following formula: Sample hardening rate = (sample hardness after 3d storage - sample hardness after 1d storage) / 2; Wherein: sample hardening rate, N / d; sample hardness, N.

[0044] The hardness of the cakes stored at 4℃ for 1d, 3d, 6d was analyzed, and the hardening rate was calculated. The results are shown in Table 5. With the increase of time, the hardening rate of the cakes with added Tremella and the cakes without added Tremella decreased, and the hardening rate of the cakes with added Tremella was less than that of the cakes without added Tremella, which indicated that the addition of Tremella effectively inhibited the aging of the cakes.

[0045] Table 5 Hardening rate of Tremella cakes

[0046] 3. Scanning electron microscope determination: The samples were frozen at -80℃ for 24h and then freeze-dried for 12h until no water remained in the samples, and then observed by scanning electron microscope.

[0047] The morphological changes of starch in the cakes with optimized pre-treatment conditions of Tremella and the cakes with basic pre-treatment conditions of Tremella were observed by scanning electron microscope after 1d and 6d storage. The results are shown in Table 6. Figure 9 It can be seen from Table 6 that the holes formed on the surface of the cakes with basic pre-treatment conditions of Tremella were scattered and few, and the holes on the surface of the cakes with optimized pre-treatment conditions of Tremella were dense and many. This may be because the Tremella polysaccharide in Tremella was combined with starch particles to form a more compact gel network structure after pre-treatment under optimized conditions, thereby trapping water and reducing water loss. With the extension of storage time, the holes became less, which was due to the dehydration and shrinkage effect during starch aging. It is shown that the addition of Tremella can alleviate the aging effect of starch.

[0048] 4. Fourier transform infrared spectroscopy (FT-IR) determination: The sample was mixed with KBr at a ratio of 1%, ground and pressed into a tablet, and then tested on an infrared spectrometer with a scanning wave range of 4000-400 cm -1 , a resolution of 4 cm -1 , a DTGS detector, and air as a blank.

[0049] According to the infrared spectrum, the change in the structure of the starch can be determined. The absorption values at 1047 cm -1 and 1022 cm -1 can reflect the order of the surface of the starch granules. 1047 cm -1 / 1022 cm -1 represents the crystalline region of the starch, and 1022 cm -1 / 998 cm -1 represents the non-crystalline region of the starch. 1047 cm -1 / 1022 cm -1 -1022 cm -1 / 998 cm -1 is called the starch structure factor index, which represents the proportion of the crystalline region. The test results are shown in Figure 10 .

[0050] The infrared spectrum of the cakes aged for 3d and 6d was determined. The results showed that the absorbance ratio of 1047 cm -1 / 1022 cm -1 increased gradually with time, but the absorbance ratio of 1047 cm -1 / 1022 cm -1 of the Tremella cake with the optimized Tremella pretreatment condition was smaller than that of the Tremella cake with the basic Tremella pretreatment condition, and the growth rate was also smaller, indicating that the crystallinity of the Tremella cake with the optimized Tremella pretreatment condition was smaller, and the aging degree was smaller. This may be due to the fact that the optimized Tremella pretreatment condition made the Tremella polysaccharide more dispersed and delicate, better combined with the starch, formed a gel network structure, reduced the loss of water, and thus slowed down the aging of the starch.

[0051] 5. Electronic tongue determination of the taste index of Tremella cake: The electronic tongue data analysis of the Tremella cake is shown in Table 6. The radar chart of the Tremella cake is shown in Figure 11 .

[0052] Table 6 Electronic tongue experimental data of Tremella cake

[0053] Note: All data are relative output values based on artificial saliva (reference solution). The artificial saliva used in the electronic tongue test simulates the condition in the oral cavity when there is only saliva. Tasteless: The tasteless point, i.e. the output of the reference solution, is -13 for sour taste and -6 for salty taste. When the taste value of a sample is lower than the tasteless point, it means that the sample has no such taste; otherwise, it means that the sample has such taste. WY-Cake: Tremella cake prepared under basic tremella pretreatment conditions. YY-Cake: Tremella cake prepared under optimized tremella pretreatment conditions.

[0054] From Figure 11 As can be seen from Table 6, the tremella cakes tested in this experiment have rich taste, and the values of some indicators are below the tasteless point, such as sour taste, bitter aftertaste, astringent aftertaste, and salty taste, indicating that these indicators are not effective taste indicators for tremella cakes. The effective taste indicators for tremella cakes are bitter taste, astringent taste, umami taste, richness, and sweet taste. From the data and graphs, it can be seen that the two tremella cake samples are very similar in taste. This indicates that whether the tremella pretreatment conditions are optimized does not affect the taste of the tremella cake.

[0055] 6. Electronic nose determination of the odor indicators of tremella cakes The sensor contribution rate analysis graph of the tremella cake samples is shown in Figure 12 As can be seen from Figure 12 , R7W1W (sensitive to inorganic sulfides) has the largest contribution rate to the first principal component, followed by R9W2W (sensitive to aromatic components and organic sulfides), which also has a large contribution to the first principal component. In addition, R6W1S (sensitive to short-chain alkane substances such as methane) has the largest contribution to the second principal component, and R2W5S (sensitive to small-molecule nitrogen oxide compounds), R9W2W (sensitive to aromatic components and organic sulfides), and R8W2S (sensitive to alcohol ether aldehyde ketone) also have certain distinguishing contribution rates to the second principal component. Sensors at the XY axis (0.0) have little contribution to the distinction of the samples.

[0056] Therefore, the main difference in odor between the tremella cake prepared under basic tremella pretreatment conditions and the tremella cake prepared under optimized tremella pretreatment conditions is mainly reflected in the R2, 6, 7, 8, and 9 sensors. It is speculated that the difference in odor between the samples may also be mainly reflected in the odor substances corresponding to these sensors.

[0057] In conclusion, the present application takes sensory evaluation as an index, designs single factor for pressure, temperature, ultrasonic breaking power and ultrasonic breaking time of tremella pretreatment, and optimizes tremella pretreatment conditions for making cakes by using response surface experiment. In combination with actual operability, the optimal tremella pretreatment conditions are as follows: pressure 0.03 MPa, temperature 110 DEG C, ultrasonic breaking power 90 W and ultrasonic breaking time 2.6 min. Verification test is carried out, and the sensory score is 82.79.

[0058] The aging of tremella cakes is determined by texture analysis, hardening rate determination, scanning electron microscope test and Fourier infrared spectrum test, and it is further confirmed that the optimized tremella can form gel network structure with starch to intercept water, thereby delaying the aging of starch. Electronic tongue is used to determine the taste index of tremella cakes, and the results show that the pretreatment of tremella does not affect the taste of tremella cakes. Electronic nose is used to determine the smell index of tremella cakes, and the results show that the tremella cakes with optimized tremella pretreatment conditions and the tremella cakes with basic tremella pretreatment conditions have great differences in inorganic sulfide, aromatic components and organic sulfide flavors. Secondly, there are certain differences in short-chain alkane substances, small-molecule nitrogen oxide substances, alcohol ether aldehyde ketone flavor substances.

[0059] Finally, it should be pointed out that the above examples are only used to illustrate the technical solutions of the present application but not to limit it, although the present application has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present application can still be modified or replaced by equivalents, and these modifications or equivalent replacements cannot make the modified technical solutions deviate from the spirit and scope of the technical solutions of the present application.

Claims

1. A method for pre-gelatinization treatment of tremella, characterized in that, The method comprises the following steps: S1, removing the base of the tremella after soaking; S2, cooking the treated tremella at a pressure of 0.01-0.05 MPa and a temperature of 110-120 DEG C for 20 min; S3, crushing the cooked tremella by ultrasonic waves, wherein the ultrasonic power is 70-90 W, and the crushing time is 1-3 min, to obtain a tremella slurry.

2. The method for pre-gelatinization treatment of tremella as claimed in claim 1, wherein, The pressure in S2 is 0.03 MPa, and the temperature is 110 DEG C.

3. The method of pre-gelatinization of Tremella according to claim 1, characterized in that, The ultrasonic power in S3 is 90 W, and the crushing time is 2.6 min.

4. Application of the tremella slurry prepared by the method of any one of claims 1-3 in the preparation of a tremella cake.

5. Use according to claim 4, characterized in that, The tremella cake is prepared from the following raw materials: 20 g of low-gluten flour, 5 g of corn starch, 24 g of white granulated sugar, 5 g of the tremella slurry, 12 g of vegetable oil, 21 g of milk, and 55 g of egg.

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