CN103125853A - Paecilomyces hepiali fermented mycelium crisps and manufacturing method thereof - Google Patents
Paecilomyces hepiali fermented mycelium crisps and manufacturing method thereof Download PDFInfo
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- CN103125853A CN103125853A CN2013100560263A CN201310056026A CN103125853A CN 103125853 A CN103125853 A CN 103125853A CN 2013100560263 A CN2013100560263 A CN 2013100560263A CN 201310056026 A CN201310056026 A CN 201310056026A CN 103125853 A CN103125853 A CN 103125853A
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Abstract
The invention discloses paecilomyces hepiali fermented mycelium crisps and a manufacturing method thereof. The invention belongs to the field of snack food processing. The crisps are prepared from the raw materials of, by mass, 8-16 parts of paecilomyces hepiali fermented mycelium powder, 100 parts of high-gluten flour, 32-40 parts of water, and 1-3 parts of a flavoring. The method comprises the specific steps that: the paecilomyces hepiali fermented mycelium powder, high-gluten flour, and water are mixed into a dough; re-shaping and water content balancing are carried out; and microwave puffing, flavoring spraying, drying and packaging are carried out, such that the re-shaped paecilomyces hepiali fermented mycelium crisps are obtained. According to the invention, the re-shaping technology is adopted, such that the preparation of the paecilomyces hepiali fermented mycelium crisps is realized, and the operation is simple and fast. Also, a defect of high oil content of oil-fry puffed food is overcome, and non-dry puffing of the re-shaped crisps is realized. The processed crisp product has rich nutrients and good crispy taste.
Description
Technical field
The present invention relates to crisp of a kind of Paecilomyces hepiali chen fermentation mycelium and preparation method thereof, 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
Peacilomyce hepiahi bacterium filament powder is the substitute of natural cordyceps in pharmacy industry and food industry.Separate obtaining Chinese caterpillar fungus hypha from natural cordyceps, through fermented and cultured, the mycelial effect of gained and natural cordyceps are basic identical, and effect is stronger.Therefore replace expensive natural product with artificial fermentate, few with mitigation natural cs medicine source, the contradiction that supply falls short of demand.The Paecilomyces hepiali chen fermentation mycelium is rich in polysaccharide, adenosine isoreactivity material, and not only rich content and ratio are suitable, effectively strengthen human body constitution, have improved immunity function and anti-fatigue ability comprehensively.Peacilomyce hepiahi bacterium filament processing at present mainly is limited to capsule (ZL03141626.8, a kind of have delay senility, the capsule of immunoloregulation function and preparation method thereof), oral liquid (ZL93104720.X, oral liquor of fermented cordyceps hypha), health liquor (ZL200410072845.8, ferment cordyceps sinensis, health lycium chinense and preparation method), soup stock (200910009023.8, a kind of soup stock and preparation technology thereof) and the product such as beverage (" agricultural machinery " 23 phases in 2011, the research of Paecilomyces hepiali chen fermentation mycelium red date composite beverage production technology); And being prepared into crisp, the Paecilomyces hepiali chen fermentation mycelium yet there are no report.
Summary of the invention
The purpose of this invention is to provide crisp of a kind of Paecilomyces hepiali chen fermentation mycelium and preparation method thereof, i.e. a kind of utilization moulding again, moisture equilibrium, microwave bulking, sprinkling flavoring and dry method.
For achieving the above object, the present invention adopts following technical scheme: crisp of a kind of Paecilomyces hepiali chen fermentation mycelium, and each raw material and mass parts thereof are: 1～3 part of 32 parts ~ 40 parts, 8 parts ~ 16 parts, Paecilomyces hepiali chen fermentation mycelium powder, 100 parts of high-strength flours, water and flavoring; Described flavoring comprises soft white sugar, salt, chilli powder, five-spice powder, selects one or more combination according to taste; Described Paecilomyces hepiali chen fermentation mycelium powder, high-strength flour and flavoring needed 60 mesh sieves;
Concrete making step is: (1) makes group with Paecilomyces hepiali chen fermentation mycelium powder, high-strength flour and water, then is pressed into the sheet that thickness is 0.4mm～0.6mm, and is divided into circle or definite shape, the areas such as oval are the small pieces of 18cm2～30cm2; (2) will divide balanced 0.5h～1.0h 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 crisp of 45% the type that reproduces Paecilomyces hepiali chen fermentation mycelium.
Owing to having adopted above technical scheme, the present invention has the following advantages:
1, the present invention has adopted Modeling Technology again, and making the Paecilomyces hepiali chen fermentation mycelium be prepared into crisp becomes possibility, 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 is nutritious and have a crisp mouthfeel preferably.
The specific embodiment
Embodiment 1:
Each raw material and mass parts thereof are: Paecilomyces hepiali chen fermentation mycelium powder 0.12kg, high-strength flour 1kg, water 0.35kg, salt 0.01kg and chilli powder 0.01kg; Described Paecilomyces hepiali chen fermentation mycelium powder, high-strength flour, salt and chilli powder needed 60 mesh sieves;
Concrete making step is: (1) makes group with Paecilomyces hepiali chen fermentation mycelium powder, high-strength flour and water, then is pressed into the sheet that thickness is 0.5mm, and to be divided into area be the sequin of 25 square centimeters; (2) will divide balanced 0.5h in 33 ℃ of temperature and relative humidity 61% Water Under through the sequin that step (1) is divided into; (3) will be under the condition that the balanced sequin of crossing of step (2) moisture be 700W at microwave power expanded 115s; (4) will spray flavoring through the sequin of step (3) microwave bulking, 60 ℃ of dry 2h of drying, packing gets crisp of the type that the reproduces Paecilomyces hepiali chen fermentation mycelium of water content 3.3%, puffed degree 48%.
Embodiment 2:
Each raw material and mass parts thereof are: Paecilomyces hepiali chen fermentation mycelium powder 0.1kg, high-strength flour 1kg, water 0.32kg and soft white sugar 0.02kg; Described Paecilomyces hepiali chen fermentation mycelium powder, high-strength flour and soft white sugar needed 60 mesh sieves;
Concrete making step is: (1) makes group with Paecilomyces hepiali chen fermentation mycelium powder, high-strength flour and water, then is pressed into the sheet that thickness is 0.4mm, and to be divided into area be the little ellipse slice of 28 square centimeters; (2) will divide balanced 1.0h at 34 ° of C of temperature and relative humidity 58% 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 110s; (4) will spray soft white sugar through the little ellipse slice of step (3) microwave bulking, 60 ℃ of dry 2h, packing gets crisp of the type that the reproduces Paecilomyces hepiali chen fermentation mycelium of water content 3.5%, puffed degree 51%.
Embodiment 3:
Each raw material and mass parts thereof are: Paecilomyces hepiali chen fermentation mycelium powder 0.14kg, high-strength flour 1kg, water 0.38kg, salt 0.01kg and five-spice powder 0.015kg; Described Paecilomyces hepiali chen fermentation mycelium powder, high-strength flour, salt and five-spice powder needed 60 mesh sieves;
Concrete making step is: (1) makes group with Paecilomyces hepiali chen fermentation mycelium powder, high-strength flour and water, then is pressed into the sheet that thickness is 0.6mm, and to be divided into area be the small rectangle sheet of 18 square centimeters; (2) will divide balanced 0.8h in 28 ℃ of temperature and relative humidity 54% 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 flavoring through the small rectangle sheet of step (3) microwave bulking, 60 ℃ of dry 1.5h of drying, packing gets crisp of the type that the reproduces Paecilomyces hepiali chen fermentation mycelium of water content 4.6%, puffed degree 53%.
Claims (1)
1. a Paecilomyces hepiali chen fermentation mycelium is crisp, and it is characterized in that: each raw material and mass parts thereof are: 1～3 part of 8 parts ~ 16 parts, Paecilomyces hepiali chen fermentation mycelium powder, 100 parts of high-strength flours, 32 parts ~ 40 parts, water and flavoring; Described flavoring comprises soft white sugar, salt, chilli powder, five-spice powder, selects one or more combination according to taste; Described Paecilomyces hepiali chen fermentation mycelium powder, high-strength flour and flavoring needed 60 mesh sieves;
Concrete making step is: (1) makes group with Paecilomyces hepiali chen fermentation mycelium powder, high-strength flour and water, then is pressed into the sheet that thickness is 0.4mm～0.6mm, and is divided into circle or definite shape, the areas such as oval are 18cm
2～30cm
2Small pieces; (2) will divide balanced 0.5h～1.0h 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 crisp of 45% the type that reproduces Paecilomyces hepiali chen fermentation mycelium.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100560263A CN103125853A (en) | 2013-02-21 | 2013-02-21 | Paecilomyces hepiali fermented mycelium crisps and manufacturing method thereof |
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| CN2013100560263A CN103125853A (en) | 2013-02-21 | 2013-02-21 | Paecilomyces hepiali fermented mycelium crisps and manufacturing method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101803769A (en) * | 2009-02-13 | 2010-08-18 | 朱君国 | Soup base and preparation process thereof |
| CN102302210A (en) * | 2011-07-20 | 2012-01-04 | 郭景龙 | Beverage with anti-fatigue effect |
| CN102894351A (en) * | 2012-10-29 | 2013-01-30 | 徐州工程学院 | Remodeled pleurotus nebrodensis crisp chip and manufacturing method thereof |
| CN102894350A (en) * | 2012-10-29 | 2013-01-30 | 徐州工程学院 | Reshaped pleurotus eryngii and grape skin compound crisp chip and method for making same |
-
2013
- 2013-02-21 CN CN2013100560263A patent/CN103125853A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101803769A (en) * | 2009-02-13 | 2010-08-18 | 朱君国 | Soup base and preparation process thereof |
| CN102302210A (en) * | 2011-07-20 | 2012-01-04 | 郭景龙 | Beverage with anti-fatigue effect |
| CN102894351A (en) * | 2012-10-29 | 2013-01-30 | 徐州工程学院 | Remodeled pleurotus nebrodensis crisp chip and manufacturing method thereof |
| CN102894350A (en) * | 2012-10-29 | 2013-01-30 | 徐州工程学院 | Reshaped pleurotus eryngii and grape skin compound crisp chip and method for making same |
Non-Patent Citations (1)
| Title |
|---|
| 李树立 等: "虫草薏米糊的工艺研究", 《食品工业科技》, vol. 28, no. 5, 25 May 2007 (2007-05-25) * |
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Application publication date: 20130605 |