CN102499362A - Full-natural extruded coprinus slices and production method thereof - Google Patents
Full-natural extruded coprinus slices and production method thereof Download PDFInfo
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- CN102499362A CN102499362A CN2011103510290A CN201110351029A CN102499362A CN 102499362 A CN102499362 A CN 102499362A CN 2011103510290 A CN2011103510290 A CN 2011103510290A CN 201110351029 A CN201110351029 A CN 201110351029A CN 102499362 A CN102499362 A CN 102499362A
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Abstract
The invention relates to full-natural extruded coprinus slices and a production method thereof, belonging to the technical field of agricultural product deep processing. The production method comprises the following the steps that: after slicing and color protection processing, coprinus is put in an air dry oven until the water content of the corpinus is 65-70% of the water content of fresh unopened coprinus; and coprinus slices are placed in a vacuum microwave drying machine to be processed for 3-4min, and then, are returned to be at one air pressure. In the invention, by adopting ozonated water color protection, vacuum microwave drying extrusion, and other technical research and application, during the production process, no any additive is added, processed extruded coprinus slices have beautiful appearances and crisp taste, and are less in nutrition loss, the quality of the product is good, and the full-natural extruded coprinus slices have a wide market development prospect. According to the invention, the defects of fry extrusion and differential pressure extrusion are overcome, and the quick, low-temperature and non-fried extrusion processing of the coprinus slices are realized.
Description
Technical field
The invention belongs to deep-processing technical field of agricultural products.
Background technology
China is Edible Fungi big country, and particularly rare kind coprinus comatus output maintains the leading position in the world.In the season of coprinus comatus results, because quantity is more, be difficult to store, generally reach processing purpose with the salt marsh method.But this processing method is unfavorable for directly edible, when carrying out terminal processing or eating, can carry out processing and eating after must salt being reduced to finite concentration.This process can cause the waste of water, heat, nutriment, environmental pollution.And utilization micro-wave vacuum process technology is less to the influence of environment, helps environmental protection, economizes on resources, and reduces nutriment and runs off.
At present, the processing method of fruit and vegetable crisp chip is puffed to the master with frying-expansion and air-flow differential, and the fruit and vegetable crisp chip of frying-expansion is owing to produce higher with oil temperature; Cause its nutriment to receive heavy damage and greatly loss, and produce and be in the condition of high temperature for a long time with oil, the oxidation that causes oil easily with become sour; Some composition generation chemical change in the oil; Produce harmful substance, even produce carcinogen, often edible meeting cause adverse effect to people's health.And the expanded employing HTHP that needs of air-flow differential is bigger to the material influence, need be equipped with bigger pressure vessel simultaneously, and energy consumption is higher, and process time is longer, generally needs 2-5 hour, and expanding processing is prone to cause unstable product quality for a long time, and production capacity is lower.
Summary of the invention
The object of the invention is to propose to the coprinus comatus moisture high, organizes soft characteristic, studies crisp of a kind of All Pure Nature coprinus comatus.
The moisture content that the expanded coprinus comatus of All Pure Nature of the present invention is crisp is 4.5～6%, and expansion rate is 115～120%.
Crisp good looking appearance of product coprinus comatus of the present invention, mouthfeel is crisp, loss of nutritional ingredients is few, good quality of product.
Another purpose of the present invention is the production method that proposes crisp of the expanded coprinus comatus of All Pure Nature.
May further comprise the steps:
1) coprinus comatus is cut into slices and protects look and handle: after adopting the coprinus comatus section of fresh not parachute-opening, through soak with ozone solution, and drain to coprinus comatus sheet surface no water stain;
2) the coprinus comatus sheet is predrying: will protect look coprinus comatus sheet be put in dry in the air dry oven to the water content of coprinus comatus sheet be fresh not parachute-opening the coprinus comatus water content 65～70%;
3) coprinus comatus sheet vacuum microwave drying, expanding treatment: the coprinus comatus sheet is placed the vacuum microwave drier cavity, is that 800～900W, pressure are to handle 3～4min under the condition of 0.0080～0.095Mpa at microwave power, returns back to 1 atmospheric pressure then.
The present invention protects look through adopting Ozone Water; The technical research and application of the expanded grade of vacuum microwave drying; Accomplished not add any additives in process of production; Processing crisp good looking appearance of coprinus comatus, mouthfeel is crisp, loss of nutritional ingredients is few, good quality of product has the vast market development prospect.Can overcome the defective of frying-expansion and pressure-difference and puffing, realize crisp of coprinus comatus fast, low temperature, the processing of non-frying-expansion.
Slice thickness according to the invention is 8～10mm.
The time of adopting said soak with ozone solution is 10～15min.
At forced air drying the temperature inside the box is that 50～70 ℃ of conditions are handled 1～3h.
To make that at dry closed environment held 4～5h mushroom body moisture distribution is even through crisp of the coprinus comatus of oven dry, and prevent again to occur in the micro-wave vacuum process hot-spot and cause burnt the paste; Also avoid again simultaneously mushroom body moisture regain in the following process and influence treatment effect.
Characteristics of the present invention are:
1, adopt Ozone Water to protect look and handle, simple to operate on the one hand, avoided interpolation chemistry color stabilizer commonly used at present to protect the food quality safety problem that look causes on the other hand, really realize producing All Pure Nature fruit and vegetable crisp chip product; Adopt Ozone Water to protect look; Utilize its hyperoxia voltinism characteristics; Can killing ova and degraded in planting process, remain in the residues of pesticides of mushroom body; Suppress the coprinus comatus related enzyme activity simultaneously, avoided conventional employing blanching technology (100 ℃ of poach) to complete and the nutrition leak and the distortion of mushroom sheet that cause, improved the quality and the outward appearance of product greatly.
2, higher through the coprinus comatus sheet moisture of protecting after look is handled, the forced air drying of employing constant temperature can be taken away moisture through circulation of air rapidly, and is dry under 50～70 ℃ of conditions, can keep the nutritional labeling of material preferably.And other dilated crisp slices adopt the pre-dried method of vacuum drying, and because of vacuum drying needs in comparatively airtight environment, moisture can't volatilize rapidly, are prone to cause the mushroom sheet to form " poach " appearance, influence product quality.
3, adopt crisp of micro-wave vacuum expanding processing coprinus comatus, can be about 40 ℃, reach the purpose of dry and expanded coprinus comatus sheet in several minutes, greatly improve production capacity, product design is attractive in appearance, color, smell and taste are all good, mouthfeel is crisp, nutritional labeling is high; Overcome the defective that the frying-expansion product quality is low with vacuum puffed drying time is long, production capacity is lower, realized crisp of coprinus comatus fast, low temperature, the processing of non-frying-expansion.
The specific embodiment
One, production process:
1, clean, cut into slices:
Select for use our province to use coprinus comatus kind (Gaoyou extra white 33) 100g always, it is pure white to select color and luster, no brown stain, blackspot; No disease and pest, fresh not parachute-opening does not have the mushroom of the peculiar smell that goes mouldy; Cut root, remove impurity; And with clear water that the coprinus comatus surface washing is clean, remove the silt and the impurity on surface, erect and be cut into the semicircle sheet that thickness is 6～10mm.
2, protect look:
Utilize FCY-W3A type oxygen atom sterilization detoxifcation water purifier to obtain Ozone Water, put into the coprinus comatus sheet after the section simultaneously and wherein soak 10～15min, the mushroom sheet will be positioned at the underwater.
After protecting look and handling, it is pulled out, divide on the gauze or in the bamboo basket, place with shady and cool place and drain anhydrous stain to the material surface.
3, predrying, equal wet process:
The coprinus comatus sheet that protects behind the look is spread out; Put into DHG-9073BS-III convection oven; Dry 1～3h under 50～70 ℃ of conditions; Place 4～5h in dry back is taken out rapidly between the airtight sam of drying and do equal wet process, the water content (weight) of controlling the coprinus comatus sheet be fresh not parachute-opening the coprinus comatus water content 65～70%.
4, microwave drying, expanding treatment: coprinus comatus sheet after the equal wet process is placed MVD-1 type micro-wave vacuum device, the adjustment microwave power be 800～900W, pressure be 0.0080～0.095Mpa, drying time 3～4min.Handle 3～4min, return back to 1 standard atmospheric pressure then, product takes place expanded immediately.
5, packing:
The expanded coprinus comatus sheet that obtains in time pack into food with in the polybag, adopt vacuum packing machine to vacuumize towards nitrogen packed.
Two, product quality:
Through detecting, adopting the moisture content of crisp of coprinus comatus that above technology makes is 4.5～6%, and expansion rate is 115～120%.
Three, products characteristics:
This product does not add any additives in process of production, and crisp good looking appearance of the coprinus comatus of processing, mouthfeel is crisp, its loss of nutritional ingredients is few, good quality of product.
The main nutrient composition testing result is following: crude fat 3.11%, ash content 11.46%, crude protein 27.52%, total reducing sugar 53.87%, crude fibre 5.64%, free amino acid 0.64%.
The product sanitary index is (packing is placed on normal temperature and places) as follows: pathogenic bacteria do not detect; Escherichia coli/(individual/100g) < 30; Total plate count/>(individual/g) < 1000.
The organoleptic indicator: have the distinctive smell of coprinus comatus, color is a white, and shape does not neatly have fragmentation, has the neat air chamber of size, and quality is crisp.Accord with Q B 2076-1995 quality standard.Assay method: physics and chemistry and sanitary index adopt the concerned countries standard method to detect; The organoleptic indicator adopts nasil and perusal; Institutional framework adopts the section microscopy; Coprinus comatus sheet volume is measured and is adopted displacement method, and replacement media is a millet.
Claims (6)
1. the expanded coprinus comatus of All Pure Nature is crisp, and it is held to levy and is that moisture content is 4.5～6%, and expansion rate is 115～120%.
2. the production method of crisp of the expanded coprinus comatus of All Pure Nature according to claim 1 is characterized in that may further comprise the steps:
1) coprinus comatus is cut into slices and protects look and handle: after adopting the coprinus comatus section of fresh not parachute-opening, through soak with ozone solution, and drain to coprinus comatus sheet surface no water stain;
2) the coprinus comatus sheet is predrying: will protect look coprinus comatus sheet be put in dry in the air dry oven to the water content of coprinus comatus sheet be fresh not parachute-opening the coprinus comatus water content 65～70%;
3) coprinus comatus sheet vacuum microwave drying, expanding treatment: the coprinus comatus sheet is placed the vacuum microwave drier cavity, is that 800～900W, pressure are to handle 3～4min under the condition of 0.0080～0.095Mpa at microwave power, returns back to 1 atmospheric pressure then.
3. according to the production method of crisp of the expanded coprinus comatus of the said All Pure Nature of claim 2, it is characterized in that: said slice thickness is 8～10mm.
4. according to the production method of crisp of the expanded coprinus comatus of the said All Pure Nature of claim 2, it is characterized in that: the time of adopting said soak with ozone solution is 10～15min.
5. according to the production method of crisp of the expanded coprinus comatus of the said All Pure Nature of claim 2, it is characterized in that: at forced air drying the temperature inside the box is that 50～70 ℃ of conditions are handled 1～3h.
6. according to the production method of crisp of claim 2 or the expanded coprinus comatus of 4 said All Pure Natures, it is characterized in that: will be through crisp of the coprinus comatus of oven dry at dry closed environment held 4～5h.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2011103510290A CN102499362A (en) | 2011-11-09 | 2011-11-09 | Full-natural extruded coprinus slices and production method thereof |
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| CN2011103510290A CN102499362A (en) | 2011-11-09 | 2011-11-09 | Full-natural extruded coprinus slices and production method thereof |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102885260A (en) * | 2012-10-29 | 2013-01-23 | 徐州工程学院 | Reshaped coprinus comatus-aloe composite crisp chip and production method thereof |
| CN103005316A (en) * | 2012-11-27 | 2013-04-03 | 张勇 | Composite preserved vegetable and preparation method thereof |
| CN103005314A (en) * | 2012-11-27 | 2013-04-03 | 张勇 | Preparation method of dried vegetable slice |
| CN103519160A (en) * | 2013-10-29 | 2014-01-22 | 承德神栗食品有限公司 | Puffed Grifola frondosus and preparation method thereof |
| CN104055072A (en) * | 2014-06-26 | 2014-09-24 | 南京飞马食品有限公司 | Processing method of flavor oyster mushroom stalk floss |
| CN104055105A (en) * | 2013-04-02 | 2014-09-24 | 渤海大学 | Production method of athlete leisure and instant seasoned tussah pupa food |
| CN104055071A (en) * | 2014-06-26 | 2014-09-24 | 南京飞马食品有限公司 | Production method of black fungus chips |
| CN104055070A (en) * | 2014-06-26 | 2014-09-24 | 南京飞马食品有限公司 | Production method of oyster mushroom puffing chips |
| CN106509849A (en) * | 2016-10-31 | 2017-03-22 | 成都天绿菌业有限公司 | Coprinus comatus processed food |
| CN106509847A (en) * | 2016-10-31 | 2017-03-22 | 成都天绿菌业有限公司 | Preparation method of coprinus comatus processed food |
| CN109875030A (en) * | 2019-01-18 | 2019-06-14 | 沈阳农业大学 | The crisp fruit of extruding elegant precious mushroom rich in delicate flavour |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102885260A (en) * | 2012-10-29 | 2013-01-23 | 徐州工程学院 | Reshaped coprinus comatus-aloe composite crisp chip and production method thereof |
| CN103005316A (en) * | 2012-11-27 | 2013-04-03 | 张勇 | Composite preserved vegetable and preparation method thereof |
| CN103005314A (en) * | 2012-11-27 | 2013-04-03 | 张勇 | Preparation method of dried vegetable slice |
| CN104055105A (en) * | 2013-04-02 | 2014-09-24 | 渤海大学 | Production method of athlete leisure and instant seasoned tussah pupa food |
| CN103519160A (en) * | 2013-10-29 | 2014-01-22 | 承德神栗食品有限公司 | Puffed Grifola frondosus and preparation method thereof |
| CN103519160B (en) * | 2013-10-29 | 2015-09-30 | 承德神栗食品有限公司 | A kind of expanded grifola frondosus and preparation method thereof |
| CN104055072A (en) * | 2014-06-26 | 2014-09-24 | 南京飞马食品有限公司 | Processing method of flavor oyster mushroom stalk floss |
| CN104055071A (en) * | 2014-06-26 | 2014-09-24 | 南京飞马食品有限公司 | Production method of black fungus chips |
| CN104055070A (en) * | 2014-06-26 | 2014-09-24 | 南京飞马食品有限公司 | Production method of oyster mushroom puffing chips |
| CN106509849A (en) * | 2016-10-31 | 2017-03-22 | 成都天绿菌业有限公司 | Coprinus comatus processed food |
| CN106509847A (en) * | 2016-10-31 | 2017-03-22 | 成都天绿菌业有限公司 | Preparation method of coprinus comatus processed food |
| CN109875030A (en) * | 2019-01-18 | 2019-06-14 | 沈阳农业大学 | The crisp fruit of extruding elegant precious mushroom rich in delicate flavour |
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Application publication date: 20120620 |