CN102894350A - Reshaped pleurotus eryngii and grape skin compound crisp chip and method for making same - Google Patents
Reshaped pleurotus eryngii and grape skin compound crisp chip and method for making same Download PDFInfo
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- CN102894350A CN102894350A CN2012104182264A CN201210418226A CN102894350A CN 102894350 A CN102894350 A CN 102894350A CN 2012104182264 A CN2012104182264 A CN 2012104182264A CN 201210418226 A CN201210418226 A CN 201210418226A CN 102894350 A CN102894350 A CN 102894350A
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Abstract
The invention discloses a reshaped pleurotus eryngii and grape skin compound crisp chip and a method for making the same, which belong to the field of food production. The crisp chip comprises the following raw materials in parts by weight: 20 parts-24 parts of pleurotus eryngii powder, 1 part-2 parts of grape skin powder, 46 parts-54 parts of high gluten flour, 27 parts-33 parts of water and 0.7 parts-2.4 parts of seasonings (one or the combination of two or more than two of soft sugar, salt, chilli powder and five-spice powder is selected according to the flavors); the specific making steps are that the pleurotus eryngii powder, the grape skin powder, the high gluten flour and the water are made into a paste at first; then, reshaping and water balancing are carried out; and finally, through microwave puffing, spraying the seasoning, drying and packaging, the reshaped pleurotus eryngii and grape skin compound crisp chip is obtained. A reshaping technology is adopted, so that the utilization rate of the reshaped pleurotus eryngii and grape skin compound crisp chip is greatly improved, and the method is convenient and quick to operate; moreover, the defect that fried puffing food have high oil content is also overcome, and the non quick -fried puffing of the reshaped crisp chip is realized; and the made crisp chip product has a better crisp taste and strong pleurotus eryngii and grape skin flavor.
Description
Technical field
It is compound crisp and preparation method thereof to the present invention relates to a kind of type pleurotus eryngii Grape Skin of reproducing, and specifically a kind of utilization and face, again moulding, moisture equilibrium, microwave bulking, sprinkling flavoring and dry method belong to food processing field.
Background technology
Pleurotus eryngii: having another name called eryngo and pick up the ears, is to develop in recent years the rare edible mushroom new varieties edible, medicinal, dietotherapy that integrate of cultivating successfully.The mushroom body has almond flavor, and meat is plump, and mouthfeel is fresh and tender, and taste delicate fragrance is nutritious, can cook tens road delicious foods.Also have reducing blood lipid, norcholesterol, promotion gastro-intestinal digestion, strengthen body immunity, prevent the effects such as cardiovascular disease.Grape Skin is grape wine factory and the Soft Drinks Plant byproduct in the process of squeezing the juice.Be rich in a kind of Polyhydroxy phenol-resveratrol in the Grape Skin, have the effects such as reducing blood lipid, antithrombotic, prevention of arterial sclerosis, enhancing immunocompetence; Another kind of important substance-tannin in the Grape Skin, the effect that has antiallergy, delays senility, strengthens immunity and prevent cardiovascular and cerebrovascular disease; The anthocyanidin that contains in the Grape Skin has strong anti-oxidation, anti-sudden change, alleviates dyshepatia, protects the functions such as cardiovascular; Grape Skin also has antitumaous effect, and the researcher of Illinois, US pharmaceutical university finds, all more or less in 70 various plants such as shelled peanut, grape that ground exists for this material, and especially with maximum in Grape Skin and the claret.At present pleurotus eryngii processing only limits to the raw product that dewaters, and pleurotus eryngii sauce, pleurotus eryngii can, pleurotus eryngii dried meat etc.Number of patent application is 201010573525.6 to disclose the production method of crisp of a kind of instant type pleurotus eryngii, is characterized in that direct slicing after the pleurotus eryngii preliminary treatment (thickness 5-8mm), blanching, the pre-explosion puffing drying of far infrared, sam, vacuum microwave drying is expanded, rushes the nitrogen packing; Number of patent application is 201010271631.9 to disclose production technology of crisp of a kind of expanded pleurotus eryngii and products thereof, is characterized in direct slicing after the pleurotus eryngii preliminary treatment (thickness 1-3mm), blanching go out enzyme, dipping, draining, heated-air drying, vacuum frying, de-oiling, seasoning, packing; But these two kinds raw material availabilities of making crisp method of pleurotus eryngii not high, product is not attractive in appearance without solid shape and profile.Grape Skin processing mainly is limited to the raw material of health drink and extraction active component etc., makes crisp take it as raw material and has no report.This product reproduces compound crisp of type fabrication techniques and had not only enriched crisp kind but also nutritious take pleurotus eryngii and Grape Skin as prepared using.
Summary of the invention
It is compound crisp and preparation method thereof that the purpose of invention provides a kind of type pleurotus eryngii Grape Skin of reproducing, i.e. the method for a kind of utilization and face, again moulding, moisture equilibrium, microwave bulking, sprinkling flavoring and drying.
For achieving the above object, the present invention adopts following technical scheme: each raw material and mass parts thereof are: 20 parts ~ 24 parts in pleurotus eryngii powder, 0.7 part～2.4 parts of 1 part ~ 2 parts in Grape Skin powder, 46 parts ~ 54 parts of high-strength flours, 27 parts ~ 33 parts in water and flavorings (any can be prepared into the product of four kinds of tastes in soft white sugar, salt, chilli powder or the five-spice powder); Described flavoring comprises soft white sugar, salt, chilli powder and five-spice powder, selects one or more combination according to taste; Described pleurotus eryngii powder, Grape Skin powder, high-strength flour and flavoring needed 60 mesh sieves.
Concrete making step is: (1) with the pleurotus eryngii powder, Grape Skin powder, high-strength flour and water are made dough, then are pressed into the sheet that thickness is 0.4mm～0.8mm, and are divided into circle or ellipse; (2) will be divided into circular or oval-shaped compressing tablet divides balanced 0.5h～1.5h in 20 ℃～40 ℃ of temperature and relative humidity 40%～80% Water Under through step (1); (3) will be under the condition that the balanced compressing tablet of crossing of step (2) moisture be 700W at microwave power expanded 1.5min～2.5min; (4) will spray flavoring through crisp of step (3) microwave bulking, 50 ℃ are dried to moisture below 5%, and packing must be reproduced compound crisp of type pleurotus eryngii Grape Skin; (5) will be through the compound crisp puffed degree of the type that reproduces pleurotus eryngii Grape Skin of step (4) preparation greater than 100%.
Owing to adopted above technical scheme, the present invention has the following advantages:
1, the present invention has adopted again Modeling Technology, has greatly improved the utilization rate that pleurotus eryngii and Grape Skin prepare crisp, and easy and simple to handle, quick;
2, the present invention has also overcome the high shortcoming of frying-expansion product oil content, has realized the quick non-frying-expansion of crisp of again moulding;
3, the crisp flake products that processes of the present invention has preferably crisp mouthfeel and strong pleurotus eryngii and Grape Skin local flavor.
The specific embodiment
Embodiment 1:
Each raw material and mass parts thereof are: pleurotus eryngii powder 2.3kg, 0.1 part in Grape Skin powder, high-strength flour 5.0kg, water 2.8kg and soft white sugar 0.13kg; Described pleurotus eryngii powder, Grape Skin powder, high-strength flour and soft white sugar needed 60 mesh sieves.
Its concrete making step is: (1) with the pleurotus eryngii powder, Grape Skin powder, high-strength flour and water are made dough, then are pressed into the sheet that thickness is 0.6mm, and are divided into circle or ellipse; (2) will be divided into circular or oval-shaped compressing tablet divides balanced 1.5h in 35 ℃ of temperature and relative humidity 68% Water Under through step (1); (3) will be under the condition that the balanced compressing tablet of crossing of step (2) moisture be 700W at microwave power expanded 1.5min; (4) will spray soft white sugar through crisp of step (3) microwave bulking, pack behind 50 ℃ of dry 2h, must reproduce compound crisp of type pleurotus eryngii Grape Skin; (5) will be through the compound crisp water content 3.5% of the type that reproduces pleurotus eryngii Grape Skin of step (4) preparation, puffed degree 125%.
Embodiment 2:
Each raw material and mass parts thereof are: pleurotus eryngii powder 2.4kg, 0.2 part in Grape Skin powder, high-strength flour 4.8kg, water 3.0kg and salt 0.2kg; Described pleurotus eryngii powder, Grape Skin powder, high-strength flour and salt needed 60 mesh sieves.
Its concrete making step is: (1) with the pleurotus eryngii powder, Grape Skin powder, high-strength flour and water are made dough, then are pressed into the sheet that thickness is 0.4mm, and are divided into circle or ellipse; (2) will be divided into circular or oval-shaped compressing tablet divides balanced 0.5h in 40 ℃ of temperature and relative humidity 76% Water Under through step (1); (3) will be under the condition that the balanced compressing tablet of crossing of step (2) moisture be 700W at microwave power expanded 2min; (4) will spray salt through crisp of step (3) microwave bulking, pack behind 50 ℃ of dry 1.5h, must reproduce compound crisp of type pleurotus eryngii Grape Skin; (5) will be through the compound crisp water content 4.4% of the type that reproduces pleurotus eryngii Grape Skin of step (4) preparation, puffed degree 108%.
Embodiment 3:
Each raw material and mass parts thereof are: pleurotus eryngii powder 2.0kg, 0.15 part in Grape Skin powder, high-strength flour 5.4kg, water 3.1kg, salt 0.10kg and five-spice powder 0.12kg; Described pleurotus eryngii powder, Grape Skin powder, high-strength flour, salt and five-spice powder needed 60 mesh sieves.
Its concrete making step is: (1) with the pleurotus eryngii powder, Grape Skin powder, high-strength flour and water are made dough, then are pressed into the sheet that thickness is 0.8mm, and are divided into circle or ellipse; (2) will be divided into circular or oval-shaped compressing tablet divides balanced 1h in 25 ℃ of temperature and relative humidity 52% Water Under through step (1); (3) will be under the condition that the balanced compressing tablet of crossing of step (2) moisture be 700W at microwave power expanded 2.5min; (4) will spray salt and five-spice powder through crisp of step (3) microwave bulking, pack behind 50 ℃ of dry 1h, must reproduce compound crisp of type pleurotus eryngii Grape Skin; (5) will be through the compound crisp water content 4.6% of the type that reproduces pleurotus eryngii Grape Skin of step (4) preparation, puffed degree 115%.
Claims (2)
1. one kind is reproduced compound crisp of type pleurotus eryngii Grape Skin, it is characterized in that: each raw material and mass parts thereof are: 20 parts ~ 24 parts in pleurotus eryngii powder, 0.7 part～2.4 parts of 1 part ~ 2 parts in Grape Skin powder, 46 parts ~ 54 parts of high-strength flours, 27 parts ~ 33 parts in water and flavorings (any can be prepared into the product of four kinds of tastes in soft white sugar, salt, chilli powder or the five-spice powder);
Described flavoring comprises soft white sugar, salt, chilli powder and five-spice powder, selects one or more combination according to taste;
Described pleurotus eryngii powder, Grape Skin powder, high-strength flour and flavoring needed 60 mesh sieves.
2. a kind of compound crisp preparation method of type pleurotus eryngii Grape Skin of reproducing claimed in claim 1 is characterized in that: concrete making step is:
(1) with the pleurotus eryngii powder, Grape Skin powder, high-strength flour and water are made dough, then are pressed into the sheet that thickness is 0.4mm～0.8mm, and are divided into circle or ellipse;
(2) will be divided into circular or oval-shaped compressing tablet divides balanced 0.5h～1.5h in 20 ℃～40 ℃ of temperature and relative humidity 40%～80% Water Under through step (1);
(3) will be under the condition that the balanced compressing tablet of crossing of step (2) moisture be 700W at microwave power expanded 1.5min～2.5min;
(4) will spray flavoring through crisp of step (3) microwave bulking, 50 ℃ are dried to moisture below 5%, and packing must be reproduced compound crisp of type pleurotus eryngii Grape Skin;
(5) will be through the compound crisp puffed degree of the type that reproduces pleurotus eryngii Grape Skin of step (4) preparation greater than 100%.
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125853A (en) * | 2013-02-21 | 2013-06-05 | 徐州工程学院 | Paecilomyces hepiali fermented mycelium crisps and manufacturing method thereof |
| CN103271294A (en) * | 2013-05-14 | 2013-09-04 | 史岩军 | Garlic flavor stropharia rugoso-annulata crisp chips and preparing method thereof |
| CN103461635A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Pleurotus eryngii sugar tablets and processing method thereof |
| CN103461440A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Crispy pleurotus eryngii chip and preparation method thereof |
| CN103478697A (en) * | 2013-08-31 | 2014-01-01 | 徐州绿之野生物食品有限公司 | Crispy pleurotus eryngii shreds and preparation method thereof |
| CN104381387A (en) * | 2014-11-19 | 2015-03-04 | 罗翔 | Grape biscuit and preparation method thereof |
| CN105077071A (en) * | 2015-07-15 | 2015-11-25 | 徐州工程学院 | Preparation method of pleurotus ostreatus-yam compound crisp chips with the addition of black onions |
| CN105558934A (en) * | 2016-01-13 | 2016-05-11 | 广德原野水果种植家庭农场 | Processing method of grape skin crisp chips |
| CN105558935A (en) * | 2016-01-13 | 2016-05-11 | 广德原野水果种植家庭农场 | Processing method of instant grape skin |
| CN107897880A (en) * | 2017-11-22 | 2018-04-13 | 廊坊师范学院 | Clear-cut piece of Pleurotus eryngii and preparation method thereof |
| CN107927741A (en) * | 2018-01-09 | 2018-04-20 | 常熟理工学院 | A kind of preparation method of the instant crisp chip of reconstruction type Pleurotus eryngii |
| CN109527463A (en) * | 2018-11-30 | 2019-03-29 | 天津农学院 | A kind of development and preparation method thereof of flowers and fruits slag dilated crisp slices |
| CN110432458A (en) * | 2019-08-21 | 2019-11-12 | 徐州工程学院 | A kind of production method of flavourful garlic chips |
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| JP2003265139A (en) * | 2002-03-15 | 2003-09-24 | Akio Nishitani | Method for producing bio-protective immunogenic food for cancer cell and aids virus |
| CN101933617A (en) * | 2010-09-03 | 2011-01-05 | 江苏省农业科学院 | Puffed pleurotus eryngii chip production process and puffed pleurotus eryngii chip products |
| CN102578465A (en) * | 2011-11-26 | 2012-07-18 | 徐州工程学院 | Composite grape skin edible mushroom healthcare fine dried noodles and making method of noodles |
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2012
- 2012-10-29 CN CN 201210418226 patent/CN102894350B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2003265139A (en) * | 2002-03-15 | 2003-09-24 | Akio Nishitani | Method for producing bio-protective immunogenic food for cancer cell and aids virus |
| CN101933617A (en) * | 2010-09-03 | 2011-01-05 | 江苏省农业科学院 | Puffed pleurotus eryngii chip production process and puffed pleurotus eryngii chip products |
| CN102578465A (en) * | 2011-11-26 | 2012-07-18 | 徐州工程学院 | Composite grape skin edible mushroom healthcare fine dried noodles and making method of noodles |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125853A (en) * | 2013-02-21 | 2013-06-05 | 徐州工程学院 | Paecilomyces hepiali fermented mycelium crisps and manufacturing method thereof |
| CN103271294B (en) * | 2013-05-14 | 2015-12-09 | 史岩军 | A kind of crisp of garlic flavor stropharia rugoso-annulata and preparation method thereof |
| CN103271294A (en) * | 2013-05-14 | 2013-09-04 | 史岩军 | Garlic flavor stropharia rugoso-annulata crisp chips and preparing method thereof |
| CN103461635A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Pleurotus eryngii sugar tablets and processing method thereof |
| CN103461440A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Crispy pleurotus eryngii chip and preparation method thereof |
| CN103478697A (en) * | 2013-08-31 | 2014-01-01 | 徐州绿之野生物食品有限公司 | Crispy pleurotus eryngii shreds and preparation method thereof |
| CN104381387A (en) * | 2014-11-19 | 2015-03-04 | 罗翔 | Grape biscuit and preparation method thereof |
| CN105077071A (en) * | 2015-07-15 | 2015-11-25 | 徐州工程学院 | Preparation method of pleurotus ostreatus-yam compound crisp chips with the addition of black onions |
| CN105077071B (en) * | 2015-07-15 | 2018-05-22 | 徐州工程学院 | A kind of preparation method for the compound crisp chip of oyster mushroom Chinese yam for adding black onion |
| CN105558934A (en) * | 2016-01-13 | 2016-05-11 | 广德原野水果种植家庭农场 | Processing method of grape skin crisp chips |
| CN105558935A (en) * | 2016-01-13 | 2016-05-11 | 广德原野水果种植家庭农场 | Processing method of instant grape skin |
| CN107897880A (en) * | 2017-11-22 | 2018-04-13 | 廊坊师范学院 | Clear-cut piece of Pleurotus eryngii and preparation method thereof |
| CN107927741A (en) * | 2018-01-09 | 2018-04-20 | 常熟理工学院 | A kind of preparation method of the instant crisp chip of reconstruction type Pleurotus eryngii |
| CN109527463A (en) * | 2018-11-30 | 2019-03-29 | 天津农学院 | A kind of development and preparation method thereof of flowers and fruits slag dilated crisp slices |
| CN110432458A (en) * | 2019-08-21 | 2019-11-12 | 徐州工程学院 | A kind of production method of flavourful garlic chips |
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| CN102894350B (en) | 2013-12-25 |
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