CN103110076A - Reshaping purple sweet potato and brown shimeji compound chips and preparation method thereof - Google Patents
Reshaping purple sweet potato and brown shimeji compound chips and preparation method thereof Download PDFInfo
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- CN103110076A CN103110076A CN2013100558719A CN201310055871A CN103110076A CN 103110076 A CN103110076 A CN 103110076A CN 2013100558719 A CN2013100558719 A CN 2013100558719A CN 201310055871 A CN201310055871 A CN 201310055871A CN 103110076 A CN103110076 A CN 103110076A
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Abstract
The invention discloses reshaping purple sweet potato and brown shimeji compound chips and a preparation method thereof, and belongs to the field of processing of snack food. The reshaping purple sweet potato and brown shimeji compound chips comprise the following raw materials in parts by mass: 6-8 parts of purple sweet potato powder, 6-8 parts of brown shimeji powder, 50 parts of high gluten flours, 16-21 parts of water and 0.6-2.0 parts of seasonings. The preparation method comprises the steps of: firstly, preparing the purple sweet potato powder, the brown shimeji powder, the high gluten flours and water to be dough; performing reshaping and balancing of water contents; and finally, performing microwave puffing, sprinkling of the seasoning, drying and packaging to obtain the reshaping purple sweet potato and brown shimeji compound chips. By using a reshaping technology, the utilization rates of the purple sweet potato and the brown shimeji are greatly improved, and the method is convenient and quick to operate; and meanwhile, the defect of high oil content of a fried puffing product also can be overcome, and rapid non-fried puffing of reshaping chips is achieved; and the processed chips have good crisp tastes and intense flavors of the purple sweet potato and brown shimeji.
Description
Technical field
The present invention relates to a kind of compound crisp of purple potato crab flavour mushroom of type and preparation method thereof that reproduces, specifically a kind of utilization moulding again, moisture equilibrium, microwave bulking, sprinkling flavoring and dry method belong to the leisure food manufacture field.
Background technology
(formal name used at school: Solanum tuberdsm) be again black potato, potato meat is purple to darkviolet to purple potato.It also is rich in selenium element and anthocyanidin except the nutritional labeling with common Ipomoea batatas.Anthocyanidin has preventive and therapeutic action to 100 various diseases, is described as the seventh-largest essential nutrients after water, protein, fat, carbohydrate, vitamin, mineral matter.Anthocyanidin is the disease preventing and treating found of present scientific circles, safeguards the most direct, the most effective, the safest free radical scavenger of human health, and its ability of removing free radical is ascorbic 20 times, 50 times of vitamin E.Purple sweet potato has become one of primary raw material of anthocyanidin.Purple potato extremely sells well on the world, domestic market, and development prospect is boundless.Present purple potato processing mainly is limited to the products such as noodles, sauce, cake, powder, beverage, crisp.Number of patent application is 201210046411.5 to disclose the preparation method of crisp of a kind of purple potato, be characterized in purple potato direct slicing (thickness 2-4mm), hot soup, cooling, drain, quick-frozen, vacuum drying, de-oiling and packing; Number of patent application is 201210046401.1 to disclose crisp of a kind of purple potato and preparation method thereof, is characterized in purple potato washing, peeling, stripping and slicing, protects look, boiling, allotment, moulding, bakes and pack; The two has following two shortcomings: the one, and product all oil-containing is higher, and the 2nd, taste more single (the former is saline taste, and the latter is sweet taste).Crab flavour mushroom, Chinese rectification of name " true Ji mushroom ", formal name used at school (Hypsizygus marmoreus (Peck) H.E.Bigelow) has another name called beautiful gill fungus, the beautiful gill fungus of spot, Lyophyllum decastes, and because it has unique crab delicate flavour, it is crab flavour mushroom, seafood mushroom therefore person is arranged; Crab flavour mushroom flavor is brighter than flat mushroom, and meat is thick than sliding mushroom, and matter is more tough than mushroom, and excellent taste also has unique crab fragrance, and saying of " perfume at matsutake, distinguish the flavor of beautiful gill fungus " arranged in Japan.Contain and enrich vitamin and 17 seed amino acids, wherein lysine, arginic content higher than general mushroom class, help teenager's intelligence development to increase, anticancer, reduction cholesterol.Particularly the extract of fructification (being the above part of root) has multiple physiologically active composition, and wherein fungi polysaccharide, purine, adenosine can strengthen immunity, and enhancing antibody forms antioxidant content and can delay senility, improve looks etc.The β-1 that extracts in crab flavour mushroom (true Ji mushroom) fructification, the 3-D glucan has very high antitumor activity, and the activity of separating the polymerization carbohydrase that obtains from true Ji mushroom is also much higher than other mushroom class, its fructification hot water extract and extractive with organic solvent have the effect of the interior free yl of removing, therefore, the constipation of preventing, anticancer, anti-cancer, the immunity that improves, anti-aging, life-extending unique effects are in advance arranged.It is a kind of health food low in calories, low-fat.Crab flavour mushroom is processed only limit to dewater raw product and crab flavour mushroom can (" edible mushroom " 04 phase in 2003, the research of true Ji mushroom foods packed in carton containers processing technology) etc. at present.With purple potato with crab flavour mushroom is compound is prepared into crisp of moulding again and yet there are no report.
Summary of the invention
The purpose of this invention is to provide a kind of compound crisp of purple potato crab flavour mushroom of type and preparation method thereof, i.e. a kind of utilization moulding again, moisture equilibrium, microwave bulking, sprinkling flavoring and dry method of reproducing.
For achieving the above object, the present invention adopts following technical scheme: a kind of compound crisp of purple potato crab flavour mushroom of type that reproduces, and each raw material and mass parts thereof are: 0.6 part～2.0 parts of 6 parts～8 parts of purple sweet potato powders, 6 parts～8 parts, crab flavour mushroom powder, 50 parts of high-strength flours, 16 parts～21 parts, water and flavorings; Described flavoring comprises soft white sugar, salt, chilli powder, five-spice powder, selects one or more combination according to taste; Described purple sweet potato powder, crab flavour mushroom powder, high-strength flour and flavoring needed 60 mesh sieves;
Concrete making step is: (1) makes group with purple sweet potato powder, crab flavour mushroom powder, high-strength flour and water, then is pressed into the sheet that thickness is 0.4mm～0.8mm, and is divided into circle or definite shape, the areas such as oval are 15cm
2～25cm
2Small pieces; (2) will divide balanced 0.5h～1.5h in 20 ℃～40 ℃ of temperature and relative humidity 40%～80% Water Under through the small pieces that step (1) is divided into; (3) will be under the condition that the balanced small pieces of crossing of step (2) moisture be 700W at microwave power expanded 110s～130s; (4) will spray flavoring through the small pieces of step (3) microwave bulking, 60 ℃ are dried to moisture below 5%, and packing gets puffed degree greater than compound crisp of 120% the purple potato crab flavour mushroom of the type that reproduces.
Owing to having adopted above technical scheme, the present invention has the following advantages:
1, the present invention has adopted Modeling Technology again, has greatly improved the utilization rate of purple potato and crab flavour mushroom, 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 moulding again;
3, the crisp flake products that processes of the present invention has crisp mouthfeel and strong purple potato and crab flavour mushroom local flavor preferably.
The specific embodiment
Embodiment 1:
Each raw material and mass parts thereof are: purple sweet potato powder 0.8kg, crab flavour mushroom powder 0.8kg, high-strength flour 5.0kg, water 1.9kg and soft white sugar 0.16kg; Described purple sweet potato powder, crab flavour mushroom powder, high-strength flour and soft white sugar material needed 60 mesh sieves;
Concrete making step is: (1) makes group with purple sweet potato powder, crab flavour mushroom powder, high-strength flour and water, then is pressed into the sheet that thickness is 0.8mm, and to be divided into area be 15cm
2Little ellipse slice; (2) will divide balanced 1.0h in 23 ℃ of temperature and relative humidity 72% Water Under through the little ellipse slice that step (1) is divided into; (3) will be under the condition that the balanced little ellipse slice of crossing of step (2) moisture be 700W at microwave power expanded 120s; (4) will spray soft white sugar through the little ellipse slice of step (3) microwave bulking, 60 ℃ of dry 2.5h, packing gets compound crisp of the purple potato crab flavour mushroom of the type that reproduces of water content 3.6%, puffed degree 144%.
Embodiment 2:
Each raw material and mass parts thereof are: purple sweet potato powder 0.8kg, crab flavour mushroom powder 0.7kg, high-strength flour 5.0kg, water 2.0kg, salt 0.07kg and five-spice powder 0.05kg; Described purple sweet potato powder, crab flavour mushroom powder, high-strength flour, salt and five-spice powder needed 60 mesh sieves;
Concrete making step is: (1) makes group with purple sweet potato powder, crab flavour mushroom powder, high-strength flour and water, then is pressed into the sheet that thickness is 0.6mm, and to be divided into area be 25cm
2The small circular sheet; (2) will divide balanced 1.5h in 27 ℃ of temperature and relative humidity 64% Water Under through the small circular sheet that step (1) is divided into; (3) will be under the condition that the balanced small circular sheet of crossing of step (2) moisture be 700W at microwave power expanded 115s; (4) will spray salt and five-spice powder through the small circular sheet of step (3) microwave bulking, 60 ℃ of dry 2h, packing gets compound crisp of the purple potato crab flavour mushroom of the type that reproduces of water content 4.5%, puffed degree 139%.
Embodiment 3:
Each raw material and mass parts thereof are: purple sweet potato powder 0.6kg, crab flavour mushroom powder 0.8kg, high-strength flour 5.0kg, water 1.8kg and salt 0.10kg; Described purple sweet potato powder, crab flavour mushroom powder, high-strength flour and salt needed 60 mesh sieves;
Concrete making step is: (1) makes group with purple sweet potato powder, crab flavour mushroom powder, high-strength flour and water, then is pressed into the sheet that thickness is 0.5mm, and to be divided into area be 20cm
2The small rectangle sheet; (2) will divide balanced 0.5h in 30 ℃ of temperature and relative humidity 55% Water Under through the small rectangle sheet that step (1) is divided into; (3) will be under the condition that the balanced small rectangle sheet of crossing of step (2) moisture be 700W at microwave power expanded 130s; (4) will spray salt through the small rectangle sheet of step (3) microwave bulking, 60 ℃ of dry 2h, packing gets compound crisp of the purple potato crab flavour mushroom of the type that reproduces of water content 4.3%, puffed degree 133%.
Claims (1)
1. one kind is reproduced compound crisp of the purple potato crab flavour mushroom of type, and it is characterized in that: each raw material and mass parts thereof are: 0.6 part～2.0 parts of 6 parts～8 parts of purple sweet potato powders, 6 parts～8 parts, crab flavour mushroom powder, 50 parts of high-strength flours, 16 parts～21 parts, water and flavorings; Described flavoring comprises soft white sugar, salt, chilli powder, five-spice powder, selects one or more combination according to taste; Described purple sweet potato powder, crab flavour mushroom powder, high-strength flour and flavoring needed 60 mesh sieves;
Concrete making step is: (1) makes group with purple sweet potato powder, crab flavour mushroom powder, high-strength flour and water, then is pressed into the sheet that thickness is 0.4mm～0.8mm, and is divided into circle or definite shape, the areas such as oval are 15cm
2～25cm
2Small pieces; (2) will divide balanced 0.5h～1.5h in 20 ℃～40 ℃ of temperature and relative humidity 40%～80% Water Under through the small pieces that step (1) is divided into; (3) will be under the condition that the balanced small pieces of crossing of step (2) moisture be 700W at microwave power expanded 110s～130s; (4) will spray flavoring through the small pieces of step (3) microwave bulking, 60 ℃ are dried to moisture below 5%, and packing gets puffed degree greater than compound crisp of 120% the purple potato crab flavour mushroom of the type that reproduces.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100558719A CN103110076A (en) | 2013-02-21 | 2013-02-21 | Reshaping purple sweet potato and brown shimeji compound chips and preparation method thereof |
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| CN2013100558719A CN103110076A (en) | 2013-02-21 | 2013-02-21 | Reshaping purple sweet potato and brown shimeji compound chips and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461911A (en) * | 2013-08-15 | 2013-12-25 | 当涂县瑞龙果树种植专业合作社 | Preparation method of vegetable crisp of combination purple sweet potato and purple cabbage |
| CN103907904A (en) * | 2014-03-19 | 2014-07-09 | 福建省农业科学院土壤肥料研究所 | Crab flavor mushroom seasoning sauce and its preparation method |
| CN104187355A (en) * | 2014-07-03 | 2014-12-10 | 安徽三只松鼠电子商务有限公司 | Five-cereal crisp chip and production technology 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 |
| CN106417466A (en) * | 2016-09-08 | 2017-02-22 | 福建农林大学 | Crab-fragrance vegetarian biscuits and preparation method thereof |
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| KR20110122036A (en) * | 2010-05-03 | 2011-11-09 | 정두창 | Scorched rice of sweet potato |
| CN102511783A (en) * | 2011-12-27 | 2012-06-27 | 天津市林业果树研究所 | Edible fungi puffing product processing technology |
| CN102524327A (en) * | 2012-02-19 | 2012-07-04 | 徐静 | Purple potato crisp and production method thereof |
| CN102726689A (en) * | 2012-06-18 | 2012-10-17 | 南京农业大学 | Puffed glutinous rice purple sweet potato crisp chip and production method thereof |
| KR20120130807A (en) * | 2011-05-24 | 2012-12-04 | 정문희 | Preparation method for rice snack including purple sweet patato |
| CN102894351A (en) * | 2012-10-29 | 2013-01-30 | 徐州工程学院 | Remodeled pleurotus nebrodensis crisp chip and manufacturing method thereof |
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Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20110122036A (en) * | 2010-05-03 | 2011-11-09 | 정두창 | Scorched rice of sweet potato |
| KR20120130807A (en) * | 2011-05-24 | 2012-12-04 | 정문희 | Preparation method for rice snack including purple sweet patato |
| CN102511783A (en) * | 2011-12-27 | 2012-06-27 | 天津市林业果树研究所 | Edible fungi puffing product processing technology |
| CN102524327A (en) * | 2012-02-19 | 2012-07-04 | 徐静 | Purple potato crisp and production method thereof |
| CN102726689A (en) * | 2012-06-18 | 2012-10-17 | 南京农业大学 | Puffed glutinous rice purple sweet potato crisp chip and production method thereof |
| CN102894351A (en) * | 2012-10-29 | 2013-01-30 | 徐州工程学院 | Remodeled pleurotus nebrodensis crisp chip and manufacturing method thereof |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461911A (en) * | 2013-08-15 | 2013-12-25 | 当涂县瑞龙果树种植专业合作社 | Preparation method of vegetable crisp of combination purple sweet potato and purple cabbage |
| CN103907904A (en) * | 2014-03-19 | 2014-07-09 | 福建省农业科学院土壤肥料研究所 | Crab flavor mushroom seasoning sauce and its preparation method |
| CN103907904B (en) * | 2014-03-19 | 2015-04-01 | 福建省农业科学院土壤肥料研究所 | Crab flavor mushroom seasoning sauce and its preparation method |
| CN104187355A (en) * | 2014-07-03 | 2014-12-10 | 安徽三只松鼠电子商务有限公司 | Five-cereal crisp chip and production technology 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 |
| CN106417466A (en) * | 2016-09-08 | 2017-02-22 | 福建农林大学 | Crab-fragrance vegetarian biscuits and preparation method thereof |
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Application publication date: 20130522 |