CN110537696A - Instant food of black fungus and its preparation method - Google Patents
Instant food of black fungus and its preparation method Download PDFInfo
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- CN110537696A CN110537696A CN201910932365.0A CN201910932365A CN110537696A CN 110537696 A CN110537696 A CN 110537696A CN 201910932365 A CN201910932365 A CN 201910932365A CN 110537696 A CN110537696 A CN 110537696A
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- black fungus
- powder
- sugar
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- 241000233866 Fungi Species 0.000 title claims abstract description 170
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 235000013305 food Nutrition 0.000 title abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 103
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 57
- 235000000346 sugar Nutrition 0.000 claims abstract description 32
- SRBFZHDQGSBBOR-HWQSCIPKSA-N L-arabinopyranose Chemical compound O[C@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-HWQSCIPKSA-N 0.000 claims abstract description 26
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 26
- 239000000679 carrageenan Substances 0.000 claims abstract description 26
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 26
- 229920001525 carrageenan Polymers 0.000 claims abstract description 26
- 229940113118 carrageenan Drugs 0.000 claims abstract description 26
- 235000014347 soups Nutrition 0.000 claims abstract description 26
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 26
- 239000004376 Sucralose Substances 0.000 claims abstract description 25
- 235000019408 sucralose Nutrition 0.000 claims abstract description 25
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims abstract description 25
- 235000021395 porridge Nutrition 0.000 claims abstract description 24
- 238000002791 soaking Methods 0.000 claims abstract description 22
- 229920002752 Konjac Polymers 0.000 claims abstract description 18
- 238000001035 drying Methods 0.000 claims abstract description 18
- 239000000252 konjac Substances 0.000 claims abstract description 18
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 16
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 16
- 235000010485 konjac Nutrition 0.000 claims abstract description 16
- 229920001353 Dextrin Polymers 0.000 claims abstract description 14
- 239000004375 Dextrin Substances 0.000 claims abstract description 14
- 235000019425 dextrin Nutrition 0.000 claims abstract description 14
- 240000008892 Helianthus tuberosus Species 0.000 claims abstract description 13
- 235000003230 Helianthus tuberosus Nutrition 0.000 claims abstract description 13
- 238000010025 steaming Methods 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims description 20
- 235000021551 crystal sugar Nutrition 0.000 claims description 14
- 238000004806 packaging method and process Methods 0.000 claims description 10
- 239000002245 particle Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 238000005187 foaming Methods 0.000 claims description 9
- 230000032683 aging Effects 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000007873 sieving Methods 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims 2
- 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 2
- 238000004519 manufacturing process Methods 0.000 abstract description 13
- 239000008280 blood Substances 0.000 abstract description 11
- 210000004369 blood Anatomy 0.000 abstract description 11
- 235000013325 dietary fiber Nutrition 0.000 abstract description 4
- 206010010774 Constipation Diseases 0.000 abstract description 3
- 208000029078 coronary artery disease Diseases 0.000 abstract description 3
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 3
- 230000000968 intestinal effect Effects 0.000 abstract description 3
- 208000008589 Obesity Diseases 0.000 abstract description 2
- 206010033307 Overweight Diseases 0.000 abstract description 2
- 238000009776 industrial production Methods 0.000 abstract description 2
- 235000020824 obesity Nutrition 0.000 abstract description 2
- 239000002253 acid Substances 0.000 abstract 1
- 210000000936 intestine Anatomy 0.000 abstract 1
- 150000002632 lipids Chemical class 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- 235000021552 granulated sugar Nutrition 0.000 description 12
- 238000000034 method Methods 0.000 description 11
- 235000016709 nutrition Nutrition 0.000 description 7
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- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 238000004108 freeze drying Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 230000007547 defect Effects 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 230000002040 relaxant effect Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 235000019823 konjac gum Nutrition 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 239000006041 probiotic Substances 0.000 description 2
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- 235000013311 vegetables Nutrition 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 description 1
- 229940107187 fructooligosaccharide Drugs 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000000291 postprandial effect Effects 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/38—L-sugars
-
- 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
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
-
- 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
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- 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
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- 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)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The instant black fungus food provided by the invention comprises 3 products of instant black fungus, low-sugar black fungus soup product and low-sugar black fungus porridge product. The preparation process of the quick-soaking black fungus comprises the steps of acid softening, steaming and curing and microwave-hot air combined drying; the low-sugar black fungus thick soup product consists of instant black fungus powder, resistant dextrin, jerusalem artichoke powder, konjac powder, L-arabinose, edible sugar powder, carrageenan and sucralose; the low-sugar black fungus porridge product consists of quick-soaking black fungus pieces, konjac powder, L-arabinose, carrageenan, edible sugar powder, citric acid and sucralose. The preparation method of the quick-soaking black fungus has the advantages of simple production process, short production period, low production cost and easy industrial production; the 3 kinds of products have high dietary fiber, low sugar and low energy, can moisten intestine, relieve constipation, improve intestinal flora, reduce blood sugar and blood lipid, and are especially suitable for constipation patients, overweight patients, obesity patients, and patients with diabetes and coronary heart disease.
Description
Technical Field
The invention belongs to the field of food processing, relates to instant black fungus food and a preparation method thereof, and particularly relates to quick-soaking black fungus and a preparation method thereof, as well as a low-sugar black fungus thick soup product and a low-sugar black fungus porridge product prepared on the basis of the quick-soaking black fungus.
Background
The black fungus is praised by nutriologists as 'meat in vegetable' and 'king in vegetable', is rich in nutrients such as protein, amino acid, dietary fiber, calcium, iron, zinc, selenium and the like, is rich in active ingredients such as polysaccharide, melanin and the like, and has extremely high nutritional and health-care values. Modern pharmacological studies show that the black fungus has the effects of relaxing bowel, reducing blood sugar, blood fat and blood pressure, resisting coagulation, resisting aging, enhancing immunity and the like.
China is a big country for producing black fungus, but the deep processing degree is low, and the instant black fungus products are very rare in the market. With the continuous acceleration of the life rhythm and the continuous enhancement of health care consciousness of people, the black fungus instant food with good taste and rich nutrition inevitably has wide market prospect.
The patent with the application number of 201811349296.2 discloses an instant freeze-dried black fungus and a preparation method thereof, the product takes fresh black fungus as a raw material, and the preparation process comprises the steps of sun-drying and screening, soaking and washing, enzyme deactivating and pre-boiling, pre-freezing and freeze-drying. The adoption of low-temperature freeze drying not only can maximally retain the original color, fragrance, taste, form and nutrient components of the black fungus, but also can make the dried black fungus have excellent rehydration property. However, longer prefreezing and freeze-drying times can extend the production cycle, significantly increasing energy consumption. In addition, freeze drying has the defects of high equipment requirement, low drying efficiency and the like. Therefore, the preparation method has the defects of complex operation, large equipment investment, long production period, high production cost and the like.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides the quick-soaking black fungus and the preparation method thereof, so that the production process of the quick-soaking black fungus is simplified, the production period is shortened, the production cost is reduced, the prepared quick-soaking black fungus is easy to rehydrate, and the rehydrated black fungus has a crisp taste and a special flavor; the invention also provides a low-sugar black fungus thick soup product and a low-sugar black fungus porridge product, so as to enrich the variety of the black fungus instant food and meet the requirements of consumers on the instant black fungus product with rich nutrition.
The preparation method of the instant black fungus comprises the following steps:
(1) softening
Putting the dried black fungus product into a citric acid solution with the mass concentration of 0.03-0.06% and the mass of 40-50 times that of the dried black fungus product, keeping the temperature at 50-60 ℃ for 20-30 min, fishing out, removing the handle and cleaning to obtain softened black fungus;
(2) Aging
steaming the softened black fungus obtained in the step (1) at normal pressure for 25-30 min, taking out, and draining to obtain cured black fungus;
(3) Drying
And (3) drying the cured black fungus obtained in the step (2) at 350-400W by microwave for 3-5 min, then drying the cured black fungus by hot air at 60-70 ℃ for 1.0-1.5 h, and cooling to obtain the quick-soaking black fungus.
The low-sugar black fungus thick soup product comprises, by mass, 44-55 parts of quick-soaking black fungus powder, 20-25 parts of resistant dextrin, 11-15 parts of jerusalem artichoke powder, 5-9 parts of konjac refined powder, 3-5 parts of L-arabinose, 1-3 parts of edible sugar powder, 1-3 parts of carrageenan and 0.007-0.011 part of sucralose, and the preparation method comprises the following steps: mixing sucralose with a small amount of edible sugar powder, sequentially adding the rest edible sugar powder, carrageenan, L-arabinose, rhizoma Amorphophalli refined powder, Jerusalem artichoke powder and resistant dextrin, mixing, adding instant black fungus powder, stirring, and packaging.
In the technical scheme of the low-sugar black fungus thick soup product, the instant black fungus powder is obtained by crushing and sieving the instant black fungus obtained in the claim 1, and the particle size of the instant black fungus powder is 0.15-0.18 mm.
In the technical scheme of the low-sugar black fungus thick soup product, the edible sugar powder is at least one of white granulated sugar powder and crystal sugar powder which are screened by a 60-80-mesh screen.
the low-sugar black fungus porridge product disclosed by the invention comprises 73-82 parts by mass of fast-foaming black fungus pieces, 10-15 parts by mass of konjac fine powder, 2-5 parts by mass of L-arabinose, 2-4 parts by mass of carrageenan, 1-3 parts by mass of edible sugar powder, 1-2 parts by mass of citric acid and 0.010-0.016 part by mass of sucralose, and the preparation method comprises the following steps: mixing sucralose with a small amount of edible sugar powder, sequentially adding the rest edible sugar powder, citric acid, carrageenan, L-arabinose, and rhizoma Amorphophalli refined powder, mixing, adding instant black fungus, stirring, and packaging.
According to the technical scheme of the low-sugar black fungus porridge product, the quick-soaking black fungus is obtained by crushing the quick-soaking black fungus obtained in the claim 1, and the particle size of the quick-soaking black fungus is 1-5 mm.
In the technical scheme of the low-sugar black fungus porridge product, the edible sugar powder is at least one of white granulated sugar powder and crystal sugar powder which are screened by a 40-60-mesh screen.
The eating method of the low-sugar black fungus soup product comprises the following steps: the low-sugar black fungus soup product is eaten after being mixed with hot boiled water with the mass being 10-14 times that of the black fungus soup product.
the eating method of the low-sugar black fungus porridge product comprises the following steps: the low-sugar black fungus porridge product is eaten after being mixed with hot boiled water with the mass of 15-25 times of that of the black fungus porridge product.
Compared with the prior art, the invention has the following beneficial effects:
1. the invention provides a novel method for preparing quick-soaking black fungus, which takes a dried black fungus product as a raw material, adopts a preparation process of softening, curing and then drying by microwave-hot air in a combined manner, and obtains the quick-soaking black fungus with good rehydration property. Soaking the dried black fungus product in a low-quality citric acid solution at a proper temperature, and reducing compactness of the dried black fungus product by utilizing the hydrolysis of citric acid on cell walls of black fungus sporocarp, thereby accelerating water absorption expansion of the black fungus and shortening softening time of the black fungus; the softened black fungus is cured by adopting a normal pressure steaming method, so that the nutrition and the flavor of the black fungus can be retained to the maximum extent, the problem that the nutrition and the flavor components in the black fungus are easily lost due to the cooking method is solved, and the penetration effect of steam is favorable for the formation of a porous structure on the surface layer of the black fungus, so that the dried black fungus is convenient to rehydrate; the mode of microwave-followed hot air drying with medium and low power can obviously shorten the drying time, improve the drying efficiency, shorten the production period and simultaneously facilitate the preservation of the complete shape, nutrition and flavor of the black fungus.
2. The preparation method of the quick-soaking black fungus has the characteristics of simple production process, short production period, low production cost and easy industrial production.
3. the invention provides a novel low-sugar black fungus thick soup product, which takes instant black fungus powder as a main raw material and is added with resistant dextrin, jerusalem artichoke powder, konjac refined powder, L-arabinose, edible sugar powder, carrageenan and sucralose. The addition of the resistant dextrin can improve the taste of the product and can also be used as a nutrient substance of probiotics in the intestinal tract to promote the growth and the propagation of the probiotics, thereby achieving the purposes of balancing intestinal flora and maintaining the health of the intestinal tract; the jerusalem artichoke powder is rich in prebiotics fructo-oligosaccharide, crude fiber and various mineral substances, has sweet taste, and can improve the nutrition and the mouthfeel of the product and enhance the function of the product for improving intestinal flora; the konjac gum and the carrageenan are water-soluble dietary fibers, have the effects of relaxing bowel, delaying sugar absorption and postprandial blood sugar rise, reducing blood sugar and blood fat, preventing and treating diabetes and coronary heart disease and the like, and the combination of the konjac gum and the carrageenan with the quick-soaking black fungus powder and the resistant dextrin can ensure that the product has proper texture and taste after being mixed and blended and can also enhance the health-care effect of the product; the L-arabinose, the sucralose and the edible sugar powder are reasonably matched, so that the product has pleasant pure sweet taste under low sugar content, and the L-arabinose can enhance the effects of reducing blood sugar and blood fat of the product.
4. The invention provides a novel low-sugar black fungus porridge product, which takes fast-foaming black fungus slices as a main raw material, and is added with konjac refined powder, L-arabinose, carrageenan, edible sugar powder, citric acid and sucralose, wherein the citric acid can enable the product to have pleasant sour and sweet mouthfeel. Compared with the thick soup product, the product not only has a more intense black fungus flavor, but also contains more dietary fibers and mineral substances, and has stronger effects of relaxing bowel, reducing blood sugar and blood fat.
5. The low-sugar black fungus thick soup product and the low-sugar black fungus porridge product do not contain artificially synthesized pigment, essence and preservative, have high safety, and are suitable for various people except infants and children, in particular for constipation patients, overweight patients, obesity patients and patients with diabetes and coronary heart disease.
Detailed Description
The instant black fungus, low sugar black fungus soup product, low sugar black fungus porridge product and the preparation method thereof are further described by the following examples.
Example 1
In this example, the preparation method of instant black fungus is as follows:
(1) Softening
Weighing 20 kg of dried Auricularia auricula-judae product, adding into 800 kg (40 times of Auricularia auricula-judae) citric acid solution with mass concentration of 0.03%, maintaining at 50 deg.C for 30 min, taking out, removing stems, and cleaning to obtain softened Auricularia auricula-judae;
(2) Aging
Steaming the softened black fungus obtained in the step (1) for 25 min at normal pressure, taking out, and removing surface moisture to obtain cured black fungus;
(3) Drying
And (3) microwave drying the cured black fungus obtained in the step (2) for 5 min at 350W, removing surface moisture, drying by hot air at 70 ℃ for 1.0 h, and cooling to obtain the quick-soaking black fungus.
50 g (recorded as m 1) of the quick-soaked black fungus prepared in the embodiment is put into boiling water with the mass being 100 times of that of the black fungus, the black fungus is sealed and soaked for 5 min, the water on the surface of the black fungus is drained by using filter paper, then the mass (recorded as m 2) of the black fungus is weighed, and the value of m2/m1 is calculated, namely the rehydration ratio of the quick-soaked black fungus. The rehydration ratio of the instant black fungus prepared in this example is 16.5.
Example 2
In this example, the preparation method of instant black fungus is as follows:
(1) Softening
Weighing 20 kg of dried Auricularia auricula-judae product, adding into 1000 kg (50 times of Auricularia auricula-judae mass) citric acid solution with mass concentration of 0.06%, maintaining at 60 deg.C for 20 min, taking out, removing stems, and cleaning to obtain softened Auricularia auricula-judae;
(2) Aging
Steaming the softened black fungus obtained in the step (1) for 30 min at normal pressure, taking out, and removing surface moisture to obtain cured black fungus;
(3) Drying
And (3) microwave drying the cured black fungus obtained in the step (2) for 3 min at 400W, removing surface moisture, drying the black fungus by hot air at 60 ℃ for 1.5 h, and cooling to obtain the quick-soaking black fungus.
50 g (recorded as m 1) of the quick-soaked black fungus prepared in the embodiment is put into boiling water with the mass being 100 times of that of the black fungus, the black fungus is sealed and soaked for 5 min, the water on the surface of the black fungus is drained by using filter paper, then the mass (recorded as m 2) of the black fungus is weighed, and the value of m2/m1 is calculated, namely the rehydration ratio of the quick-soaked black fungus. The rehydration ratio of the instant black fungus prepared in this example is 17.8.
Example 3
in the embodiment, the low-sugar black fungus thick soup product comprises 44 kg of instant black fungus powder (with the particle size of 0.15 mm), 25 kg of resistant dextrin, 14.989 kg of jerusalem artichoke powder (with the particle size of 0.15 mm), 9 kg of konjac refined powder, 3 kg of L-arabinose, 3 kg of carrageenan, 1 kg of white granulated sugar powder passing through a 60-mesh screen and 0.011 kg of sucralose, and the preparation method comprises the following steps: mixing sucralose with a small amount of white granulated sugar powder, sequentially adding the rest white granulated sugar powder, carrageenan, L-arabinose, konjac fine powder, Jerusalem artichoke powder and resistant dextrin, mixing, adding instant black fungus powder, stirring, and packaging.
The eating method comprises the following steps: the low-sugar black fungus soup product is eaten after being mixed with hot boiled water with the mass of 14 times of that of the black fungus soup product.
Example 4
In the embodiment, the low-sugar black fungus thick soup product comprises 49 kg of instant black fungus powder (with the particle size of 0.16 mm), 23 kg of resistant dextrin, 13 kg of jerusalem artichoke powder (with the particle size of 0.16 mm), 7 kg of konjac refined powder, 4 kg of L-arabinose, 2 kg of carrageenan, 1.991 kg of crystal sugar powder passing through a 70-mesh screen and 0.009 kg of sucralose, and the preparation method comprises the following steps: mixing sucralose with a small amount of crystal sugar powder, sequentially adding the rest of crystal sugar powder, carrageenan, L-arabinose, rhizoma Amorphophalli refined powder, Jerusalem artichoke powder and resistant dextrin, mixing, adding instant black fungus powder, stirring, and packaging.
The eating method comprises the following steps: the low-sugar black fungus soup product is eaten after being mixed with hot boiled water with the weight being 12 times that of the black fungus soup product.
Example 5
in the embodiment, the low-sugar black fungus thick soup product consists of 55 kg of instant black fungus powder (with the particle size of 0.18 mm), 20 kg of resistant dextrin, 11 kg of jerusalem artichoke powder (with the particle size of 0.18 mm), 5 kg of konjac refined powder, 5 kg of L-arabinose, 2 kg of white granulated sugar powder passing through an 80-mesh screen, 0.993 kg of crystal sugar powder, 1 kg of carrageenan and 0.007 kg of sucralose, and the preparation method comprises the following steps: mixing sucralose and crystal sugar powder, sequentially adding white granulated sugar powder, carrageenan, L-arabinose, rhizoma Amorphophalli refined powder, Jerusalem artichoke powder and resistant dextrin, mixing, adding instant black fungus powder, stirring, and packaging.
The eating method comprises the following steps: the low-sugar black fungus soup product is eaten after being mixed with hot boiled water with the weight 10 times that of the black fungus soup product.
example 6
In the embodiment, the low-sugar black fungus porridge product consists of 73 kg of fast-foaming black fungus pieces (with the grain diameter of 1 mm), 15 kg of konjac powder, 5 kg of L-arabinose, 4 kg of carrageenan, 1.984 kg of citric acid, 1 kg of white granulated sugar powder passing through a 40-mesh screen and 0.016 kg of sucralose, and the preparation method comprises the following steps: mixing sucralose with a small amount of white granulated sugar powder, sequentially adding the rest white granulated sugar powder, citric acid, carrageenan, L-arabinose and konjac powder, mixing, adding instant black fungus, stirring, and packaging.
The eating method comprises the following steps: the low-sugar black fungus porridge product is eaten after being mixed with hot boiled water with the weight of 25 times of that of the black fungus porridge product.
Example 7
In the embodiment, the low-sugar black fungus porridge product consists of 77.5 kg of fast-foaming black fungus pieces (with the grain diameter of 3 mm), 12.5 kg of konjac powder, 3.487 kg of L-arabinose, 3 kg of carrageenan, 2 kg of crystal sugar powder passing through a 50-mesh screen, 1.5 kg of citric acid and 0.013 kg of sucralose, and the preparation method comprises the following steps: mixing sucralose with a small amount of crystal sugar powder, sequentially adding the rest crystal sugar powder, citric acid, carrageenan, L-arabinose, and rhizoma Amorphophalli refined powder, mixing, adding instant black fungus, stirring, and packaging.
The eating method comprises the following steps: the low-sugar black fungus porridge product is eaten after being mixed with 20 times of hot boiled water by mass.
Example 8
In the embodiment, the low-sugar black fungus porridge product consists of 82 kg of fast-foaming black fungus pieces (with the grain diameter of 5 mm), 10 kg of konjac powder, 2 kg of white granulated sugar powder passing through a 60-mesh screen, 0.99 kg of crystal sugar powder, 2 kg of L-arabinose, 2 kg of carrageenan, 1 kg of citric acid and 0.01 kg of sucralose, and the preparation method comprises the following steps: mixing sucralose and crystal sugar powder, sequentially adding white granulated sugar powder, citric acid, carrageenan, L-arabinose, and rhizoma Amorphophalli refined powder, mixing, adding instant black fungus, stirring, and packaging.
The eating method comprises the following steps: the low-sugar black fungus porridge product is eaten after being mixed with hot boiled water with the mass 15 times that of the black fungus porridge product.
Claims (7)
1. The fast-pickled black fungus is characterized by comprising the following preparation methods:
(1) softening
putting the dried black fungus product into a citric acid solution with the mass concentration of 0.03-0.06% and the mass of 40-50 times that of the dried black fungus product, keeping the temperature at 50-60 ℃ for 20-30 min, fishing out, removing the handle and cleaning to obtain softened black fungus;
(2) Aging
Steaming the softened black fungus obtained in the step (1) at normal pressure for 25-30 min, taking out, and draining to obtain cured black fungus;
(3) Drying
And (3) drying the cured black fungus obtained in the step (2) at 350-400W by microwave for 3-5 min, then drying the cured black fungus by hot air at 60-70 ℃ for 1.0-1.5 h, and cooling to obtain the quick-soaking black fungus.
2. A low-sugar black fungus thick soup product is characterized by comprising 44-55 parts by mass of instant black fungus powder, 20-25 parts by mass of resistant dextrin, 11-15 parts by mass of jerusalem artichoke powder, 5-9 parts by mass of konjac refined powder, 3-5 parts by mass of L-arabinose, 1-3 parts by mass of edible sugar powder, 1-3 parts by mass of carrageenan and 0.007-0.011 part by mass of sucralose, and the preparation method comprises the following steps: mixing sucralose with a small amount of edible sugar powder, sequentially adding the rest edible sugar powder, carrageenan, L-arabinose, rhizoma Amorphophalli refined powder, Jerusalem artichoke powder and resistant dextrin, mixing, adding instant black fungus powder, stirring, and packaging.
3. The low-sugar black fungus thick soup product according to claim 2, wherein the instant black fungus powder is obtained by crushing and sieving the instant black fungus obtained in claim 1, and the particle size of the instant black fungus powder is 0.15 mm-0.18 mm.
4. The low-sugar black fungus thick soup product according to claim 2, wherein the edible sugar powder is at least one of white sugar powder and crystal sugar powder which are sieved by a 60-80-mesh sieve.
5. A low-sugar black fungus porridge product is characterized by comprising 73-82 parts by mass of fast-foaming black fungus pieces, 10-15 parts by mass of konjac fine powder, 2-5 parts by mass of L-arabinose, 2-4 parts by mass of carrageenan, 1-3 parts by mass of edible sugar powder, 1-2 parts by mass of citric acid and 0.010-0.016 part by mass of sucralose, and the preparation method comprises the following steps: mixing sucralose with a small amount of edible sugar powder, sequentially adding the rest edible sugar powder, citric acid, carrageenan, L-arabinose, and rhizoma Amorphophalli refined powder, mixing, adding instant black fungus, stirring, and packaging.
6. The low-sugar black fungus porridge product of claim 5, wherein the quick-foaming black fungus is obtained by crushing the quick-foaming black fungus of claim 1, and the particle size of the quick-foaming black fungus is 1 mm-5 mm.
7. The low-sugar black fungus porridge product of claim 5, wherein the edible sugar powder is at least one of white sugar powder and crystal sugar powder which are screened by a 40-60-mesh screen.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112914063A (en) * | 2021-03-05 | 2021-06-08 | 四川大学 | Low-sugar longan pomace jam capable of maintaining beauty and keeping young and preparation method thereof |
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| CN105433119A (en) * | 2014-08-20 | 2016-03-30 | 仲景大厨房股份有限公司 | Instant black fungus powder and preparation method thereof |
| CN109549052A (en) * | 2019-01-08 | 2019-04-02 | 黑龙江省科学院微生物研究所 | A kind of solid beverage and weight-reducing meal replacement powder formula and preparation method thereof |
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| CN105433119A (en) * | 2014-08-20 | 2016-03-30 | 仲景大厨房股份有限公司 | Instant black fungus powder and preparation method thereof |
| CN105166867A (en) * | 2015-07-28 | 2015-12-23 | 四川大学 | Convenient tremella food and preparation method thereof |
| CN109549052A (en) * | 2019-01-08 | 2019-04-02 | 黑龙江省科学院微生物研究所 | A kind of solid beverage and weight-reducing meal replacement powder formula and preparation method thereof |
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