CN108813567A - A kind of preparation method of mushroom chip - Google Patents
A kind of preparation method of mushroom chip Download PDFInfo
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- CN108813567A CN108813567A CN201810586377.8A CN201810586377A CN108813567A CN 108813567 A CN108813567 A CN 108813567A CN 201810586377 A CN201810586377 A CN 201810586377A CN 108813567 A CN108813567 A CN 108813567A
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 136
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 230000001007 puffing effect Effects 0.000 claims abstract description 35
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 29
- 238000001035 drying Methods 0.000 claims abstract description 24
- 238000002386 leaching Methods 0.000 claims abstract description 19
- 230000008014 freezing Effects 0.000 claims abstract description 18
- 238000007710 freezing Methods 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 15
- 239000006188 syrup Substances 0.000 claims description 15
- 235000020357 syrup Nutrition 0.000 claims description 15
- 238000004140 cleaning Methods 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 7
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 7
- 239000001110 calcium chloride Substances 0.000 claims description 7
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 7
- 235000008397 ginger Nutrition 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 238000007711 solidification Methods 0.000 claims description 6
- 230000008023 solidification Effects 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- 230000008961 swelling Effects 0.000 claims description 5
- 238000004880 explosion Methods 0.000 claims description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 claims description 2
- 238000005057 refrigeration Methods 0.000 claims description 2
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims 1
- LEVWYRKDKASIDU-IMJSIDKUSA-N L-cystine Chemical compound [O-]C(=O)[C@@H]([NH3+])CSSC[C@H]([NH3+])C([O-])=O LEVWYRKDKASIDU-IMJSIDKUSA-N 0.000 claims 1
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 229960003067 cystine Drugs 0.000 claims 1
- 238000007598 dipping method Methods 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 239000004615 ingredient Substances 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 238000001802 infusion Methods 0.000 abstract description 2
- 241000723353 Chrysanthemum Species 0.000 description 6
- 241000234314 Zingiber Species 0.000 description 6
- PWKSKIMOESPYIA-UHFFFAOYSA-N 2-acetamido-3-sulfanylpropanoic acid Chemical compound CC(=O)NC(CS)C(O)=O PWKSKIMOESPYIA-UHFFFAOYSA-N 0.000 description 5
- 244000131522 Citrus pyriformis Species 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 235000005979 Citrus limon Nutrition 0.000 description 3
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 229960003512 nicotinic acid Drugs 0.000 description 2
- 235000001968 nicotinic acid Nutrition 0.000 description 2
- 239000011664 nicotinic acid Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 244000251953 Agaricus brunnescens Species 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229920001491 Lentinan Polymers 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229940115286 lentinan Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 230000035939 shock Effects 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 230000007853 structural degeneration Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 238000009834 vaporization Methods 0.000 description 1
- 230000008016 vaporization Effects 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940046008 vitamin d Drugs 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of preparation methods of mushroom chip, the preparation method includes the steps that mushroom pretreatment, ultrasonic wave assistant soakage, freezing, vacuum freeze drying, low-temperature airflow puffing are dry, during this, not only improve raising drying efficiency, shorten drying time, the nutritional ingredient for making dry raw material retain raw material to greatest extent again is not destroyed, does not lose, while avoiding the overlong time of high temperature infusion sugar leaching and causing nutritional ingredient to be thermally decomposed or be destroyed and be damaged with mushroom tissue cell appearance；The mushroom chip color that preparation method of the present invention obtains is excellent, quality is high, palatable crisp, full of nutrition, green natural.
Description
Technical field
The present invention relates to mushroom food technical field more particularly to a kind of preparation methods of mushroom chip.
Background technique
Mushroom is the maximum edible mushroom of yield highest, consumption figure in the world, and mushroom is full of nutrition, contains human body necessary 6
Kind amino acid, vitamin B1 also rich in, vitamin B2, nicotinic acid, nucleotide, niacin, ascorbic acid and vitamin D
Deng, while lentinan contained by agaricus bisporus and M-band also have certain anticancer activity, can inhibit the generation of tumour.However
Due to moisture content height, fresh mushroom is not easy to store.
Summary of the invention
Technical problems based on background technology, the invention proposes a kind of preparation method of mushroom chip, this method
Mushroom chip obtained, full of nutrition, crispy in taste.
A kind of preparation method of mushroom chip proposed by the present invention, includes the following steps：
S1. mushroom pre-processes：Mature fresh mushroom is selected, cleaning drains, color protection, is sliced, and obtains sliced mushroom；
S2. ultrasonic wave assistant soakage：Sliced mushroom is immersed to ultrasonic wave assistant soakage in 50~65 DEG C of syrup, obtains sugar leaching
Sliced mushroom；
S3. freeze：Sugar leaching sliced mushroom is freezed, sliced mushroom is freezed in acquisition；
S4. vacuum freeze drying：It will freeze sliced mushroom and carry out vacuum freeze drying, obtaining water content is the cold of 34-38%
Freeze sliced mushroom；
S5. low-temperature airflow puffing is dry：Freezing sliced mushroom is subjected to low-temperature airflow puffing drying, obtains mushroom chip.
Preferably, in S1, during color protection, the raw material of colour protecting liquid used includes by weight：80~90 parts of water, Portugal
3~15 parts of grape sugar, 0.1~0.3 part of salt, 0.3~0.5 part of ginger, 0.05~0.1 part of chrysanthemum extract, calcium chloride 0.1~0.5
Part.
Preferably, in S2, the raw material of the syrup includes by weight：30~35 parts of sucrose, distannous citrate
0.02~0.06 part, 0.02~0.08 part of citric acid, 0.02~0.05 part of L-cysteine, 80~90 parts of water.
Preferably, in S2, the ultrasonic wave assistant soakage time is 12-16min.
Preferably, in S2, the power of ultrasonic wave is 100-200W.
Preferably, in S3, the process conditions freezed：Solidification point is -33~-35 DEG C, and freeze-off time is 4~6h.
Preferably, in S4, the process conditions of vacuum freeze drying：Vacuum degree is 40-60Pa, vacuum freeze drying temperature
It is 36~42 DEG C.
Preferably, in S5, the dry process conditions of low-temperature airflow puffing：Evacuation temperature is 72~76 DEG C, puffing time
For 6~9min, evacuation temperature is 62~68 DEG C, and bulking pressure difference is 0.1~0.3MPa.
Drying stage of the present invention is in such a way that vacuum freeze drying combination low-temperature airflow puffing is dry, vacuum refrigeration early period
Dry technology makes wet stock directly carry out moisture therein to be sublimed into gas without liquid at lower temperature, vacuum state
State keeps material dewatering dry to water content 34-38%, the dry water for making mushroom internal residual of later-stage utilization low-temperature airflow puffing
Divide moment heating vaporization, decompression expansion, and by the expansive force of gas, drives the structural degeneration of polymer substance in tissue, and
Moisture is removed under extruding state, forms the cellular substance with network character, sizing；Vacuum freeze drying joint is low
The mode of warm air explosion puffing drying had both improved the drying efficiency of single drying mode, shortened drying time, and made drying
The nutritional ingredient that raw material can retain raw material to greatest extent is not destroyed, does not lose；Using ultrasonic wave assistant soakage, using super
Sound wave generates " cavitation " in a liquid, and the intensity of shock wave caused by " cavitation " and jet stream can puncture in moment
The cell membrane of plant cell realizes that mushroom tissue efficiently seeps sugared purpose under lower temperature, the time for avoiding high temperature infusion sugar from soaking
It is too long and cause nutritional ingredient to be thermally decomposed or be destroyed and be badly damaged with mushroom tissue cell appearance；The present invention uses ultrasonic wave
The dry mode of assistant soakage combination vacuum freeze drying joint low-temperature airflow puffing makes that the mushroom chip color obtained is excellent, product
Matter height, palatable crisp, full of nutrition, green natural.
Specific embodiment
In the following, technical solution of the present invention is described in detail by specific embodiment.
Embodiment 1
A kind of preparation method of mushroom chip proposed by the present invention, includes the following steps：
S1. mushroom pre-processes：Mature fresh mushroom is selected, cleaning drains, color protection, is sliced, and obtains sliced mushroom；
S2. ultrasonic wave assistant soakage：Sliced mushroom is immersed to ultrasonic wave assistant soakage in 50 DEG C of syrup, obtains sugar leaching mushroom
Piece；
S3. freeze：Sugar leaching sliced mushroom is freezed, sliced mushroom is freezed in acquisition；
S4. vacuum freeze drying：It will freeze sliced mushroom and carry out vacuum freeze drying, and obtain the freezing mushroom that water content is 38%
Mushroom piece；
S5. low-temperature airflow puffing is dry：Freezing sliced mushroom is subjected to low-temperature airflow puffing drying, obtains mushroom chip.
Embodiment 2
A kind of preparation method of mushroom chip proposed by the present invention, includes the following steps：
S1. mushroom pre-processes：Mature fresh mushroom is selected, cleaning drains, color protection, is sliced, and obtains sliced mushroom；
S2. ultrasonic wave assistant soakage：Sliced mushroom is immersed to ultrasonic wave assistant soakage in 65 DEG C of syrup, obtains sugar leaching mushroom
Piece；
S3. freeze：Sugar leaching sliced mushroom is freezed, sliced mushroom is freezed in acquisition；
S4. vacuum freeze drying：It will freeze sliced mushroom and carry out vacuum freeze drying, and obtain the freezing mushroom that water content is 34%
Mushroom piece；
S5. low-temperature airflow puffing is dry：Freezing sliced mushroom is subjected to low-temperature airflow puffing drying, obtains mushroom chip.
Embodiment 3
A kind of preparation method of mushroom chip proposed by the present invention, includes the following steps：
S1. mushroom pre-processes：Mature fresh mushroom is selected, cleaning drains, color protection, is sliced, and obtains sliced mushroom；Wherein,
During color protection, the raw material of colour protecting liquid used includes by weight：85 parts of water, 9 parts of glucose, 0.1 part of salt, 0.3 part of ginger,
0.1 part of chrysanthemum extract, 0.5 part of calcium chloride；
S2. ultrasonic wave assistant soakage：Sliced mushroom is immersed to ultrasonic wave assistant soakage in 60 DEG C of syrup, obtains sugar leaching mushroom
Piece；
S3. freeze：Sugar leaching sliced mushroom is freezed, sliced mushroom is freezed in acquisition；
S4. vacuum freeze drying：It will freeze sliced mushroom and carry out vacuum freeze drying, obtaining water content is 36% freezing mushroom
Piece；
S5. low-temperature airflow puffing is dry：Freezing sliced mushroom is subjected to low-temperature airflow puffing drying, obtains mushroom chip.
Embodiment 4
A kind of preparation method of mushroom chip proposed by the present invention, includes the following steps：
S1. mushroom pre-processes：Mature fresh mushroom is selected, cleaning drains, color protection, is sliced, and obtains sliced mushroom；Wherein,
During color protection, the raw material of colour protecting liquid used includes by weight：85 parts of water, 9 parts of glucose, 0.1 part of salt, 0.3 part of ginger,
0.1 part of chrysanthemum extract, 0.5 part of calcium chloride；
S2. ultrasonic wave assistant soakage：Sliced mushroom is immersed in 60 DEG C of syrup, set ultrasonic power as 150W, it is ultrasonic
Wave assistant soakage 12min obtains sugar leaching sliced mushroom；Wherein, the raw material of the syrup includes by weight：32 parts of sucrose, lemon
Acid Distannous 0.04 part, 0.04 part of citric acid, 0.03 part of L-cysteine, 88 parts of water；
S3. freeze：Freeze 5h at being -35 DEG C in solidification point by sugar leaching sliced mushroom, sliced mushroom is freezed in acquisition；
S4. vacuum freeze drying：To freeze sliced mushroom vacuum degree be 50Pa, vacuum freeze drying temperature be 40 DEG C at into
Row vacuum freeze drying obtains the freezing sliced mushroom that water content is 36%；
S5. low-temperature airflow puffing is dry：Freezing sliced mushroom is subjected to low-temperature airflow puffing drying, obtains mushroom chip,
In, the dry process conditions of the low-temperature airflow puffing are：Swelling temperature is 75 DEG C, puffing time 8min, and evacuation temperature is
65 DEG C, bulking pressure difference is 0.3MPa.
Embodiment 5
A kind of preparation method of mushroom chip proposed by the present invention, includes the following steps：
S1. mushroom pre-processes：Mature fresh mushroom is selected, cleaning drains, color protection, is sliced, and obtains sliced mushroom；Wherein,
During color protection, the raw material of colour protecting liquid used includes by weight：85 parts of water, 9 parts of glucose, 0.3 part of salt, 0.5 part of ginger,
0.08 part of chrysanthemum extract, 0.2 part of calcium chloride；
S2. ultrasonic wave assistant soakage：Sliced mushroom is immersed in 65 DEG C of syrup, set ultrasonic power as 100W, it is ultrasonic
Wave assistant soakage 16min obtains sugar leaching sliced mushroom；Wherein, the syrup, component include by weight：32 parts of sucrose, lemon
Acid Distannous 0.04 part, 0.06 part of citric acid, 0.03 part of L-cysteine, 85 parts of water；
S3. freeze：Freeze 6h at being -33 DEG C in solidification point by sugar leaching sliced mushroom, sliced mushroom is freezed in acquisition；
S4. vacuum freeze drying：To freeze sliced mushroom vacuum degree be 60Pa, vacuum freeze drying temperature be 40 DEG C at into
Row vacuum freeze drying obtains the freezing sliced mushroom that water content is 36%；
S5. low-temperature airflow puffing is dry：Freezing sliced mushroom is subjected to low-temperature airflow puffing drying, obtains mushroom chip,
In, the dry process conditions of the low-temperature airflow puffing are：Swelling temperature is 74 DEG C, puffing time 8min, and evacuation temperature is
65 DEG C, bulking pressure difference is 0.1MPa.
Embodiment 6
A kind of preparation method of mushroom chip proposed by the present invention, includes the following steps：
S1. mushroom pre-processes：Mature fresh mushroom is selected, cleaning drains, color protection, is sliced, and obtains sliced mushroom；Wherein,
During color protection, the raw material of colour protecting liquid used includes by weight：80 parts of water, 12 parts of glucose, 0.1 part of salt, ginger 0.4
Part, 0.05 part of chrysanthemum extract, 0.4 part of calcium chloride；
S2. ultrasonic wave assistant soakage：Sliced mushroom is immersed in 55 DEG C of syrup, sets the power of ultrasonic wave as 175W, surpass
Sound wave assistant soakage 15min obtains sugar leaching sliced mushroom；Wherein, the raw material of the syrup includes by weight：30 parts of sucrose, lemon
Lemon acid Distannous 0.06 part, 0.02 part of citric acid, 0.02 part of L-cysteine, 80 parts of water；
S3. freeze：Freeze 4h at being -34 DEG C in solidification point by sugar leaching sliced mushroom, sliced mushroom is freezed in acquisition；
S4. vacuum freeze drying：To freeze sliced mushroom vacuum degree be 40Pa, vacuum freeze drying temperature be 40 DEG C at into
Row vacuum freeze drying obtains the freezing sliced mushroom that water content is 35%；
S5. low-temperature airflow puffing is dry：Freezing sliced mushroom is subjected to low-temperature airflow puffing drying, wherein the low temperature gas
Stream explosion puffing drying process conditions be：Swelling temperature is 72 DEG C, puffing time 9min, and evacuation temperature is 68 DEG C, bulking pressure
Difference is 0.2MPa, obtains mushroom chip.
Embodiment 7
A kind of preparation method of mushroom chip proposed by the present invention, includes the following steps：
S1. mushroom pre-processes：Mature fresh mushroom is selected, cleaning drains, color protection, is sliced, and obtains sliced mushroom；Wherein,
During color protection, the raw material of colour protecting liquid used includes by weight：85 parts of water, 10 parts of glucose, 0.3 part of salt, ginger 0.4
Part, 0.1 part of chrysanthemum extract, 0.4 part of calcium chloride；
S2. ultrasonic wave assistant soakage：Sliced mushroom is immersed in 58 DEG C of syrup, sets the power of ultrasonic wave as 200W, it is ultrasonic
Wave assistant soakage 14min obtains sugar leaching sliced mushroom；Wherein, the raw material of the syrup includes by weight：35 parts of sucrose, lemon
Acid Distannous 0.02 part, 0.08 part of citric acid, 0.05 part of L-cysteine, 90 parts of water；
S3. freeze：Freeze 5h at being -35 DEG C in solidification point by sugar leaching sliced mushroom, sliced mushroom is freezed in acquisition；
S4. vacuum freeze drying：It will freeze sliced mushroom in the case where vacuum degree is 60Pa, vacuum freeze drying temperature is at 43 DEG C
Vacuum freeze drying is carried out, the freezing sliced mushroom that water content is 36% is obtained；
S5. low-temperature airflow puffing is dry：Freezing sliced mushroom is subjected to low-temperature airflow puffing drying, wherein the low temperature gas
Stream explosion puffing drying process conditions be：Swelling temperature is 76 DEG C, puffing time 6min, and evacuation temperature is 62 DEG C, bulking pressure
Difference is 0.3MPa, obtains mushroom chip.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (8)
1. a kind of preparation method of mushroom chip, which is characterized in that include the following steps：
S1. mushroom pre-processes：Mature fresh mushroom is selected, cleaning drains, color protection, is sliced, and obtains sliced mushroom；
S2. ultrasonic wave assistant soakage：Sliced mushroom is immersed to ultrasonic wave assistant soakage in 50~65 DEG C of syrup, obtains sugar leaching mushroom
Piece；
S3. freeze：Sugar leaching sliced mushroom is freezed, sliced mushroom is freezed in acquisition；
S4. vacuum freeze drying：It will freeze sliced mushroom to carry out vacuum freeze drying to the water content of gained freezing sliced mushroom to be 34-
38%；
S5. low-temperature airflow puffing is dry：Freezing sliced mushroom is subjected to low-temperature airflow puffing drying, obtains mushroom chip.
2. the preparation method of mushroom chip according to claim 1, which is characterized in that used during color protection in S1
The raw material of colour protecting liquid includes by weight：80~90 parts of water, 3~15 parts of glucose, 0.1~0.3 part of salt, ginger 0.3~0.5
Part, 0.05~0.1 part of chrysanthemum extract, 0.1~0.5 part of calcium chloride.
3. the preparation method of mushroom chip according to claim 1 or claim 2, which is characterized in that in S2, the raw material of the syrup
Include by weight：30~35 parts of sucrose, 0.02~0.06 part of distannous citrate, 0.02~0.08 part of citric acid, L- half
0.02~0.05 part of cystine, 80~90 parts of water.
4. the preparation method of any one of -3 mushroom chips according to claim 1, which is characterized in that in S2, ultrasonic wave
Power is 100-200W.
5. the preparation method of any one of -4 mushroom chips according to claim 1, which is characterized in that in S2, ultrasonic wave is auxiliary
The time for helping dipping is 12-16min.
6. the preparation method of any one of -5 mushroom chips according to claim 1, which is characterized in that in S3, the work freezed
Skill condition：Solidification point is -33~-35 DEG C, and freeze-off time is 4~6h.
7. the preparation method of any one of -6 mushroom chips according to claim 1, which is characterized in that in S4, vacuum refrigeration
Dry process conditions：Vacuum degree is 40-60Pa, and vacuum freeze drying temperature is 36~42 DEG C.
8. the preparation method of any one of -7 mushroom chips according to claim 1, which is characterized in that in S5, low-temperature airflow
The process conditions of explosion puffing drying：Swelling temperature is 72~76 DEG C, and puffing time is 6~9min, and evacuation temperature is 62~68 DEG C, swollen
Change pressure difference is 0.1~0.3MPa.
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