CN106360306A - Straw mushroom flour and making method thereof - Google Patents
Straw mushroom flour and making method thereof Download PDFInfo
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- CN106360306A CN106360306A CN201610833064.9A CN201610833064A CN106360306A CN 106360306 A CN106360306 A CN 106360306A CN 201610833064 A CN201610833064 A CN 201610833064A CN 106360306 A CN106360306 A CN 106360306A
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- 240000006794 Volvariella volvacea Species 0.000 title claims abstract description 102
- 238000000034 method Methods 0.000 title claims abstract description 63
- 235000013312 flour Nutrition 0.000 title claims abstract description 56
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 238000001035 drying Methods 0.000 claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 claims abstract description 13
- 238000004321 preservation Methods 0.000 claims abstract description 6
- 235000004501 Volvariella volvacea Nutrition 0.000 claims description 91
- 244000309464 bull Species 0.000 claims description 90
- 210000000582 semen Anatomy 0.000 claims description 53
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 40
- 238000003306 harvesting Methods 0.000 claims description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000002360 preparation method Methods 0.000 claims description 14
- 210000002686 mushroom body Anatomy 0.000 claims description 12
- 244000025254 Cannabis sativa Species 0.000 claims description 11
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 10
- 238000012545 processing Methods 0.000 claims description 9
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 229960005070 ascorbic acid Drugs 0.000 claims description 5
- 235000010323 ascorbic acid Nutrition 0.000 claims description 5
- 239000011668 ascorbic acid Substances 0.000 claims description 5
- 230000018044 dehydration Effects 0.000 claims description 5
- 238000006297 dehydration reaction Methods 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 4
- 239000007921 spray Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 241000209140 Triticum Species 0.000 abstract 2
- 235000021307 Triticum Nutrition 0.000 abstract 2
- 240000008042 Zea mays Species 0.000 abstract 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 2
- 235000005822 corn Nutrition 0.000 abstract 2
- 244000105624 Arachis hypogaea Species 0.000 abstract 1
- 240000008620 Fagopyrum esculentum Species 0.000 abstract 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 abstract 1
- 235000020232 peanut Nutrition 0.000 abstract 1
- 235000012149 noodles Nutrition 0.000 description 13
- 230000000050 nutritive effect Effects 0.000 description 8
- 230000000694 effects Effects 0.000 description 5
- 238000002372 labelling Methods 0.000 description 4
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- KDCGOANMDULRCW-UHFFFAOYSA-N 7H-purine Chemical compound N1=CNC2=NC=NC2=C1 KDCGOANMDULRCW-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 241001507667 Volvariella Species 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000002443 hepatoprotective effect Effects 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
- A23L3/3517—Carboxylic acid esters
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses straw mushroom flour and a making method thereof. The straw mushroom flour is made from straw mushrooms, yellow corn, buckwheat, peanuts and wheat. The straw mushrooms are pretreated starting from picking and preserving of fresh straw mushrooms to drying of the fresh straw mushrooms, finally, the straw mushrooms are mixed with the raw materials such as the yellow corn and the wheat, and the straw mushroom flour is made. The finished straw mushroom flour has the advantages of being special in flavor, good in preservation performance and not prone to rot, the adopted raw materials are simple, easy to purchase and low in cost, the making method is simple, and volume production can be achieved. The straw mushroom flour made through the making method is high in nutritional value, is easily prepared into multiple kinds of delicious and nutritional cooked wheaten food, has instant, delicious and healthcare value, and has large market prospects.
Description
Technical field
The present invention relates to the formula of flour and manufacture method, more particularly, to a kind of Volvariella volvacea (Bull.Ex Franch.) Singer． flour and preparation method thereof.
Background technology
Volvariella volvacea (Bull.Ex Franch.) Singer． another name Volvariella volvacen, Chinese mushroom, mushroom of binding foot, trade name bar mushroom, numb mushroom, individual big, meat is thick, delicious, deep is subject to people
Like, and in Volvariella volvacea (Bull.Ex Franch.) Singer．, also contain a kind of isomerism protein, often eat the immunity that can strengthen people, containing in Volvariella volvacea (Bull.Ex Franch.) Singer．
Nitrogen extractum and purine base also have anti-cancer and cancer-preventing, the multiple efficacies such as hepatoprotective.Volvariella volvacea (Bull.Ex Franch.) Singer． is because it is nutritious, delicious flavour, fresh
The fertile tender crisp cunning of mushroom, the strong fragrance of dry product, deep be subject to domestic and international consumers, in the international market, either fresh mushroom, dry mushroom be still
Can product, all enjoys a very good reputation.
The wheaten food such as noodles are most of north and part southerner is rely the Main Foods allayed one's hunger, if Volvariella volvacea (Bull.Ex Franch.) Singer． is this
It is of high nutritive value and the mushroom of unique flavor combines the more preferable health-care effect playing Volvariella volvacea (Bull.Ex Franch.) Singer． with wheaten food, at present by Volvariella volvacea (Bull.Ex Franch.) Singer．
It is applied in noodles Deng mushroom that to make the foods such as Volvariella volvacea (Bull.Ex Franch.) Singer． noodles more, be on the one hand to improve its nutritive value and taste, but
The cost of manufacture of noodles is higher, is applied if directly Volvariella volvacea (Bull.Ex Franch.) Singer． being combined with cereal crops and being prepared into Volvariella volvacea (Bull.Ex Franch.) Singer． flour,
Then solve a lot of problems, not only facilitate consumer to prepare various wheaten food, also reduce preparation cost.And the product of Volvariella volvacea (Bull.Ex Franch.) Singer． flour
Matter and its fresh keeping property are heavily dependent on the selection of primary raw material Volvariella volvacea (Bull.Ex Franch.) Singer． and the process of preparation, there is no a fit at present
Fit effective method.
Content of the invention
Goal of the invention: in order to solve the problems of prior art, the invention provides a kind of formula is unique, to Volvariella volvacea (Bull.Ex Franch.) Singer．
Carry out certain pretreatment, processing technology simply, cost is relatively low, is less prone to Volvariella volvacea (Bull.Ex Franch.) Singer． flour and its making of putrid and deteriorated problem
Method.
Technical scheme: for reaching above-mentioned purpose, a kind of present invention Volvariella volvacea (Bull.Ex Franch.) Singer． flour, its preparing raw material according to mass percent by
Following components forms: Volvariella volvacea (Bull.Ex Franch.) Singer． 20%-30%, Semen Maydiss 10%-15%, Semen Fagopyri Esculenti 10%-15%, Semen arachidis hypogaeae 5%-10%, Semen Tritici aestivi
30%-50%.
It is more highly preferred to, a kind of Volvariella volvacea (Bull.Ex Franch.) Singer． flour, its preparing raw material is composed of the following components according to mass percent: Volvariella volvacea (Bull.Ex Franch.) Singer．
25%th, Semen Maydiss 10%, Semen Fagopyri Esculenti 13%, Semen arachidis hypogaeae 7%, Semen Tritici aestivi 45%.
For obtaining more preferably mouthfeel and nutritive value and more excellent fresh keeping property, described Volvariella volvacea (Bull.Ex Franch.) Singer． selects fresh grass mushroom to carry out adding
Prepared by work.
A kind of manufacture method of above-mentioned Volvariella volvacea (Bull.Ex Franch.) Singer． flour, comprises the following steps:
(1) harvesting of Volvariella volvacea (Bull.Ex Franch.) Singer． raw material and transport: select the Volvariella volvacea (Bull.Ex Franch.) Singer． of fresh harvesting to be processed, reject mould after the harvesting of fresh grass mushroom
Rotten, pest and disease damage, the band mud mushroom fresh-keeping mixed liquor of sprinkling above backward, load Wooden container and are stored, in 48h during transport
12～15 DEG C of preservations, the holding time must not exceed 72h；
(2) be dehydrated dried agaric mushroom preparation: by freezing Volvariella volvacea (Bull.Ex Franch.) Singer． carry out vacuum thaw process after, clean up, mushroom body be cut into
Filament, is dried process using negative pressure hot air seasoning, and dried is divided into three phases, and the initial stage is 30-40 DEG C of process 1-
2h, mid-term is 45-55 DEG C of process 3-5h, and the later stage is 55-65 DEG C of process 2-3h；Mushroom body participate in three phases drying finish after i.e.
Complete dried；
(3) Semen Maydiss, Semen Fagopyri Esculenti, Semen arachidis hypogaeae and Semen Tritici aestivi are soaked in water dry that mixed material is standby after 12-16h；
(4) mixed material being obtained the dehydration dried agaric mushroom that step (2) obtains with step (3) is mixed and is added using long patent flour
The processing that work technique carries out flour obtains required Volvariella volvacea (Bull.Ex Franch.) Singer． flour.
For obtaining more preferable fresh-keeping effect to reduce the loss of Volvariella volvacea (Bull.Ex Franch.) Singer． nutritional labeling, fresh-keeping mixed liquor in described step (1)
Including 0.05% citric acid, 0.05% ascorbic acid, 0.5% Sal, the water of surplus.
It is more highly preferred to, in described step (2), mid-term processes and is divided into two benches, when the first stage processes half for full blast amount
Between, second stage is that half air quantity processes half the time.
Further, in described step (3) mixed material drying to water content 10%-15%.
Beneficial effect: a kind of Volvariella volvacea (Bull.Ex Franch.) Singer． flour provided by the present invention and preparation method thereof, with Volvariella volvacea (Bull.Ex Franch.) Singer．, Semen Maydiss, Semen Fagopyri Esculenti, flower
Raw and Semen Tritici aestivi is raw material, is saved in dried from the harvesting of fresh grass mushroom and sets about carrying out the pretreatment of Volvariella volvacea (Bull.Ex Franch.) Singer．, last and Semen Maydiss,
The mixed raw materials such as Semen Tritici aestivi standby become Volvariella volvacea (Bull.Ex Franch.) Singer． flour, it is good that its finished product Volvariella volvacea (Bull.Ex Franch.) Singer． flour has unique flavor, a fresh keeping property, not perishable
Advantage, and raw material of the present invention all simply easily buys, with low cost, manufacture method is simple, can produce in batches, make
The Volvariella volvacea (Bull.Ex Franch.) Singer． flour being made with the present invention is of high nutritive value, and is easily prepared into multiple good to eat nutrient noodles, have concurrently instant, delicious and
Health value, has very big market prospect.
Specific embodiment
Embodiment 1:
A kind of Volvariella volvacea (Bull.Ex Franch.) Singer． flour, its preparing raw material is composed of the following components according to mass percent: Volvariella volvacea (Bull.Ex Franch.) Singer． 20%, Semen Maydiss
15%th, Semen Fagopyri Esculenti 10%, Semen arachidis hypogaeae 5%, Semen Tritici aestivi 50%.
For obtaining more preferably mouthfeel and nutritive value and more excellent fresh keeping property, described Volvariella volvacea (Bull.Ex Franch.) Singer． selects fresh grass mushroom to carry out adding
Prepared by work.
A kind of manufacture method of above-mentioned Volvariella volvacea (Bull.Ex Franch.) Singer． flour, comprises the following steps:
(1) harvesting of Volvariella volvacea (Bull.Ex Franch.) Singer． raw material and transport: select the Volvariella volvacea (Bull.Ex Franch.) Singer． of fresh harvesting to be processed, reject mould after the harvesting of fresh grass mushroom
Rotten, pest and disease damage, the band mud mushroom fresh-keeping mixed liquor of sprinkling above backward, load Wooden container and are stored, in 48h during transport
12～15 DEG C of preservations, the holding time must not exceed 72h；
(2) be dehydrated dried agaric mushroom preparation: by freezing Volvariella volvacea (Bull.Ex Franch.) Singer． carry out vacuum thaw process after, clean up, mushroom body be cut into
Filament, is dried process using negative pressure hot air seasoning, and dried is divided into three phases, and the initial stage is 30 DEG C of process 2h, in
Phase is 45 DEG C of process 5h, and the later stage is 55 DEG C of process 3h；The drying of mushroom body participation three phases completes dried, mushroom after finishing
Drying after handle continues 70 DEG C of process 0.5h finishes；
(3) Semen Maydiss, Semen Fagopyri Esculenti, Semen arachidis hypogaeae and Semen Tritici aestivi are soaked in water dry that mixed material is standby after 12h；
(4) mixed material being obtained the dehydration dried agaric mushroom that step (2) obtains with step (3) is mixed and is added using long patent flour
The processing that work technique carries out flour obtains required Volvariella volvacea (Bull.Ex Franch.) Singer． flour.
Wherein, for obtaining more preferable fresh-keeping effect to reduce the loss of Volvariella volvacea (Bull.Ex Franch.) Singer． nutritional labeling, fresh-keeping mixed in described step (1)
Close liquid include 0.05% citric acid, 0.05% ascorbic acid, 0.5% Sal, the water of surplus；At mid-term in step (2)
Reason is divided into two benches, and the first stage processes half the time for full blast amount, and second stage is that half air quantity processes half the time；Step
(3) in, mixed material drying is to water content 10%.
Embodiment 2:
A kind of Volvariella volvacea (Bull.Ex Franch.) Singer． flour, its preparing raw material is composed of the following components according to mass percent: Volvariella volvacea (Bull.Ex Franch.) Singer． 25%, Semen Maydiss
10%th, Semen Fagopyri Esculenti 13%, Semen arachidis hypogaeae 7%, Semen Tritici aestivi 45%.
For obtaining more preferably mouthfeel and nutritive value and more excellent fresh keeping property, described Volvariella volvacea (Bull.Ex Franch.) Singer． selects fresh grass mushroom to carry out adding
Prepared by work.
A kind of manufacture method of above-mentioned Volvariella volvacea (Bull.Ex Franch.) Singer． flour, comprises the following steps:
(1) harvesting of Volvariella volvacea (Bull.Ex Franch.) Singer． raw material and transport: select the Volvariella volvacea (Bull.Ex Franch.) Singer． of fresh harvesting to be processed, reject mould after the harvesting of fresh grass mushroom
Rotten, pest and disease damage, the band mud mushroom fresh-keeping mixed liquor of sprinkling above backward, load Wooden container and are stored, in 48h during transport
12～15 DEG C of preservations, the holding time must not exceed 72h；
(2) be dehydrated dried agaric mushroom preparation: by freezing Volvariella volvacea (Bull.Ex Franch.) Singer． carry out vacuum thaw process after, clean up, mushroom body be cut into
Filament, is dried process using negative pressure hot air seasoning, and dried is divided into three phases, and the initial stage is 35 DEG C of process 1.5h,
Mid-term is 50 DEG C of process 4h, and the later stage is 60 DEG C of process 2.5h；The drying of mushroom body participation three phases completes at dry after finishing
Reason, drying after mushroom handle continues 70 DEG C of process 0.5h finishes；
(3) Semen Maydiss, Semen Fagopyri Esculenti, Semen arachidis hypogaeae and Semen Tritici aestivi are soaked in water dry that mixed material is standby after 14h；
(4) mixed material being obtained the dehydration dried agaric mushroom that step (2) obtains with step (3) is mixed and is added using long patent flour
The processing that work technique carries out flour obtains required Volvariella volvacea (Bull.Ex Franch.) Singer． flour.
Wherein, for obtaining more preferable fresh-keeping effect to reduce the loss of Volvariella volvacea (Bull.Ex Franch.) Singer． nutritional labeling, fresh-keeping mixed in described step (1)
Close liquid include 0.05% citric acid, 0.05% ascorbic acid, 0.5% Sal, the water of surplus；At mid-term in step (2)
Reason is divided into two benches, and the first stage processes half the time for full blast amount, and second stage is that half air quantity processes half the time；Step
(3) in, mixed material drying is to water content 13%.
Embodiment 3:
A kind of Volvariella volvacea (Bull.Ex Franch.) Singer． flour, its preparing raw material is composed of the following components according to mass percent: Volvariella volvacea (Bull.Ex Franch.) Singer． 30%, Semen Maydiss
15%th, Semen Fagopyri Esculenti 15%, Semen arachidis hypogaeae 10%, Semen Tritici aestivi 30%.
For obtaining more preferably mouthfeel and nutritive value and more excellent fresh keeping property, described Volvariella volvacea (Bull.Ex Franch.) Singer． selects fresh grass mushroom to carry out adding
Prepared by work.
A kind of manufacture method of above-mentioned Volvariella volvacea (Bull.Ex Franch.) Singer． flour, comprises the following steps:
(1) harvesting of Volvariella volvacea (Bull.Ex Franch.) Singer． raw material and transport: select the Volvariella volvacea (Bull.Ex Franch.) Singer． of fresh harvesting to be processed, reject mould after the harvesting of fresh grass mushroom
Rotten, pest and disease damage, the band mud mushroom fresh-keeping mixed liquor of sprinkling above backward, load Wooden container and are stored, in 48h during transport
12～15 DEG C of preservations, the holding time must not exceed 72h；
(2) be dehydrated dried agaric mushroom preparation: by freezing Volvariella volvacea (Bull.Ex Franch.) Singer． carry out vacuum thaw process after, clean up, separate mushroom handle and
Mushroom body is processed respectively, and mushroom body is cut into filament, and mushroom handle is cut into thin skin, is dried process using negative pressure hot air seasoning, does
Dry process is divided into three phases, and the initial stage is 40 DEG C of process 1h, and mid-term is 55 DEG C of process 3h, and the later stage is 65 DEG C of process 2h；Mushroom body is joined
Plus the drying of three phases finish after complete dried, mushroom handle continue 70 DEG C process 0.5h after drying finishes；
(3) Semen Maydiss, Semen Fagopyri Esculenti, Semen arachidis hypogaeae and Semen Tritici aestivi are soaked in water dry that mixed material is standby after 16h；
(4) mixed material that the mushroom body of the dehydration dried agaric mushroom obtaining step (2), mushroom handle are obtained with step (3) mixes and adopts
Obtain required Volvariella volvacea (Bull.Ex Franch.) Singer． flour with the processing that long patent flour processing technique carries out flour.
Wherein, for obtaining more preferable fresh-keeping effect to reduce the loss of Volvariella volvacea (Bull.Ex Franch.) Singer． nutritional labeling, fresh-keeping mixed in described step (1)
Close liquid include 0.05% citric acid, 0.05% ascorbic acid, 0.5% Sal, the water of surplus；At mid-term in step (2)
Reason is divided into two benches, and the first stage processes half the time for full blast amount, and second stage is that half air quantity processes half the time；Step
(3) in, mixed material drying is to water content 15%.
After testing, given birth to traditional handicraft using the Volvariella volvacea (Bull.Ex Franch.) Singer． flour made by the present invention a kind of Volvariella volvacea (Bull.Ex Franch.) Singer． flour and preparation method thereof
The Volvariella volvacea (Bull.Ex Franch.) Singer． beans indices producing are as shown in table 1: indices all meet national health safety criterion regulation.
The Volvariella volvacea (Bull.Ex Franch.) Singer． flour that embodiment of the present invention 1-3 is made prepares Volvariella volvacea (Bull.Ex Franch.) Singer． noodles and city using common noodles processing technique
Sell Volvariella volvacea (Bull.Ex Franch.) Singer． noodles and carry out foretasting investigation using after same cooking skill culinary art, participation investigator is 50 people, is health, five
The normal personnel of official's function, give a mark to the local flavor of noodles, profile, mouthfeel, and full marks are 100 points, and comparison is as shown in the table:
Table 1 embodiment of the present invention Volvariella volvacea (Bull.Ex Franch.) Singer． flour prepares Volvariella volvacea (Bull.Ex Franch.) Singer． noodles and commercially available Volvariella volvacea (Bull.Ex Franch.) Singer． noodles contrast
As shown in table 1, the Volvariella volvacea (Bull.Ex Franch.) Singer． flour made by a kind of Volvariella volvacea (Bull.Ex Franch.) Singer． of present invention flour and preparation method thereof is prepared into Volvariella volvacea (Bull.Ex Franch.) Singer． face
Bar, compared to commercially available Volvariella volvacea (Bull.Ex Franch.) Singer． noodles, all even better in its local flavor, profile, mouthfeel.
A kind of finished product Volvariella volvacea (Bull.Ex Franch.) Singer． flour of present invention Volvariella volvacea (Bull.Ex Franch.) Singer． flour and preparation method thereof preparation has unique flavor, fresh keeping property
Good, not perishable advantage, and raw material of the present invention all simply easily buys, with low cost, manufacture method is simple, can
To produce in batches, the Volvariella volvacea (Bull.Ex Franch.) Singer． flour being made using the present invention is of high nutritive value, and is easily prepared into multiple good to eat nutrient noodles, and
Tool instant, delicious and health value, have very big market prospect.
It should be pointed out that above specific embodiment is only illustrative of the invention and is not intended to limit the scope of the invention,
After having read the present invention, the modification of the various equivalent form of values to the present invention for the those skilled in the art all falls within power appended by the application
Profit requires limited range.
Claims (7)
1. a kind of Volvariella volvacea (Bull.Ex Franch.) Singer． flour is it is characterised in that its preparing raw material is composed of the following components according to mass percent: Volvariella volvacea (Bull.Ex Franch.) Singer． 20%-
30%th, Semen Maydiss 10%-15%, Semen Fagopyri Esculenti 10%-15%, Semen arachidis hypogaeae 5%-10%, Semen Tritici aestivi 30%-50%.
2. Volvariella volvacea (Bull.Ex Franch.) Singer． flour according to claim 1 it is characterised in that its preparing raw material according to mass percent by with the following group
It is grouped into: Volvariella volvacea (Bull.Ex Franch.) Singer． 25%, Semen Maydiss 10%, Semen Fagopyri Esculenti 13%, Semen arachidis hypogaeae 7%, Semen Tritici aestivi 45%.
3. Volvariella volvacea (Bull.Ex Franch.) Singer． flour according to claim 1 it is characterised in that: described Volvariella volvacea (Bull.Ex Franch.) Singer． selects fresh grass mushroom to be processed preparing.
4. as claimed in claim 1 a kind of manufacture method of Volvariella volvacea (Bull.Ex Franch.) Singer． flour it is characterised in that comprising the following steps:
(1) harvesting of Volvariella volvacea (Bull.Ex Franch.) Singer． raw material and transport: select fresh harvesting Volvariella volvacea (Bull.Ex Franch.) Singer． processed, fresh grass mushroom harvesting after reject go rotten,
Pest and disease damage, band mud mushroom spray fresh-keeping mixed liquor backward above, load Wooden container and are stored, 12 in 48h during transport
～15 DEG C of preservations, the holding time must not exceed 72h；
(2) be dehydrated dried agaric mushroom preparation: by freezing Volvariella volvacea (Bull.Ex Franch.) Singer． carry out vacuum thaw process after, clean up, mushroom body be cut into filament,
Process is dried using negative pressure hot air seasoning, dried is divided into three phases, the initial stage is 30-40 DEG C of process 1-2h, in
Phase is 45-55 DEG C of process 3-5h, and the later stage is 55-65 DEG C of process 2-3h；The drying of mushroom body participation three phases completes after finishing
Dried；
(3) Semen Maydiss, Semen Fagopyri Esculenti, Semen arachidis hypogaeae and Semen Tritici aestivi are soaked in water dry that mixed material is standby after 12-16h；
(4) mixed material being obtained the dehydration dried agaric mushroom that step (2) obtains with step (3) is mixed using long patent flour processing work
The processing that skill carries out flour obtains required Volvariella volvacea (Bull.Ex Franch.) Singer． flour.
5. Volvariella volvacea (Bull.Ex Franch.) Singer． flour according to claim 4 manufacture method it is characterised in that: fresh-keeping mixing in described step (1)
Liquid include 0.05% citric acid, 0.05% ascorbic acid, 0.5% Sal, the water of surplus.
6. Volvariella volvacea (Bull.Ex Franch.) Singer． flour according to claim 4 manufacture method it is characterised in that: in described step (2) mid-term process
It is divided into two benches, the first stage processes half the time for full blast amount, second stage is that half air quantity processes half the time.
7. Volvariella volvacea (Bull.Ex Franch.) Singer． flour according to claim 4 manufacture method it is characterised in that: mixed material in described step (3)
It is dried to water content 10%-15%.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610833064.9A CN106360306A (en) | 2016-09-19 | 2016-09-19 | Straw mushroom flour and making method thereof |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1164336A (en) * | 1996-05-02 | 1997-11-12 | 段建国 | Flour made from five cereals and containing pure raw or cooked organic matter |
| CN1709070A (en) * | 2005-05-10 | 2005-12-21 | 大连轻工业学院 | Nutrient wheat flour containing fruit and or vegetable ad its preparation method |
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2016
- 2016-09-19 CN CN201610833064.9A patent/CN106360306A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1164336A (en) * | 1996-05-02 | 1997-11-12 | 段建国 | Flour made from five cereals and containing pure raw or cooked organic matter |
| CN1709070A (en) * | 2005-05-10 | 2005-12-21 | 大连轻工业学院 | Nutrient wheat flour containing fruit and or vegetable ad its preparation method |
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| 王德芝等: "《现代食用菌生产技术》", 31 December 2012, 武汉：华中科技大学出版社 * |
| 王慧: "《小麦与面粉》", 31 December 2015, 成都：西南交通大学出版社 * |
| 王美等: "《中式面点工艺 第2版》", 31 December 2005, 中国轻工业出版社 * |
| 荣瑞芬等: "草菇保鲜新技术研究及褐变机理初探", 《食品科学》 * |
| 辽宁省科学技术协会编: "《玉米高产栽培与加工新技术》", 31 December 2007, 辽宁科学技术出版社 * |
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