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CN102204667B - Method for preparing agaricus bisporus powder and application thereof - Google Patents

Method for preparing agaricus bisporus powder and application thereof Download PDF

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Publication number
CN102204667B
CN102204667B CN2011101091964A CN201110109196A CN102204667B CN 102204667 B CN102204667 B CN 102204667B CN 2011101091964 A CN2011101091964 A CN 2011101091964A CN 201110109196 A CN201110109196 A CN 201110109196A CN 102204667 B CN102204667 B CN 102204667B
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agaricus bisporus
powder
noodles
slices
color protection
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CN102204667A (en
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黄文�
黄凡
王益
程钢
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Huazhong Agricultural University
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Abstract

一种双孢蘑菇粉制作方法及其应用，本发明属于食品加工技术领域，本发明的制作方法是将新鲜的双孢蘑菇清洗、切成薄片，然后经过D-异抗坏血酸钠、亚硫酸钠、柠檬酸的护色液浸泡处理，再通过鼓风干燥脱水，脱水后的双孢蘑菇片最后经超微粉碎制成的双孢蘑菇粉。本发明可以用于制作面条、豆丝、面包、饼干以及一些膨化食品。A preparation method of Agaricus bisporus powder and its application. The invention belongs to the technical field of food processing. The preparation method of the present invention is to clean and cut fresh Agaricus bisporus powder into thin slices, and then pass through sodium D-isoascorbate, sodium sulfite, citric acid The color-protecting liquid is soaked, and then dried and dehydrated by blasting, and the dehydrated Agaricus bisporus slices are finally ultrafinely pulverized to make Agaricus bisporus powder. The invention can be used to make noodles, bean shreds, bread, biscuits and some puffed foods.

Description

A kind of agaricus bisporus powder preparation method and application thereof
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of agaricus bisporus powder preparation method and application thereof.
Background technology
Agaricus bisporus is the health food of a kind of high protein, low fat, low heat energy, high nutritive value, can regulate body metabolism, build up health, and liked by the consumer.Because agaricus bisporus reaches the short and brown stain of fructification freshness date after the physiological maturity, so cause its commodity to reduce.The processing of at present two spore mushrooms follows traditional processing method always, and as can, dried product, curing food etc., these have been difficult to satisfy the demands of consumers, and are difficult to obtain more high benefit.Therefore, the agaricus bisporus product of being badly in need of development of new satisfies the demand in market.Agaricus bisporus powder product development and application have good prospect.
At present, the technology of fruits and vegetables powder processing is relatively ripe, and the pumpkin powder that this technology is produced and banaina be good colour not only, and be nutritious, and instant, is subjected to liking very much of consumer, has good market cognition degree.This technology is applied in the exploitation of agaricus bisporus powder, can solves the single shortcoming of agaricus bisporus preservation and manufacturing process, open again its application in field of food.
Agaricus bisporus is brown stain easily in preservation and process, but is a difficult problem so seek suitable color stabilizer always.
Do not see the report of relevant agaricus bisporus powder preparation method and application thereof up to now as yet.
Summary of the invention
Purpose of the present invention is intended to overcome agaricus bisporus and adopts back brown stain easily, is difficult for the defective of preservation, provides a kind of preservation and instant, color and luster and nutrition all good agaricus bisporus powder, increases agaricus bisporus in Application in Food Processing.
Core of the present invention is the inhibition of the brown stain of agaricus bisporus powder in manufacturing process and the reservation of nutritional labeling.
Concrete technical scheme of the present invention is:
Fresh agaricus bisporus is handled through the look of cutting into slices, protect, and makes the agaricus bisporus powder by forced air drying and ultramicro grinding then.
Concrete preparation method is as follows:
1) section of two spore mushrooms: commercially available agaricus bisporus is tentatively cleared up, cleaned 2-3 time with running water, then the agaricus bisporus of cleaning is cut into the thin slice about 2-4mm;
2) preparation of colour protecting liquid: with D-sodium isoascorbate (food-grade), sodium sulfite, citric acid (food-grade) dissolve in deionized water and are mixed with and protect look solution;
3) protect look and dry the processing: with the agaricus bisporus sheet in the step 1) in step 2) in the colour protecting liquid immersion protect look 1h, picking up sliced mushroom then cleans 1-2 time with running water, dry, the sliced mushroom after drying is put into 45 ℃ of-60 ℃ of dry 6-8h of air dry oven, dry temperature: 40 ℃-60 ℃;
4) with the agaricus bisporus sheet of drying in the step 3) through ultramicro grinding, cross 100 mesh sieves, make all good agaricus bisporus powder of color and luster and nutrition.
The application of agaricus bisporus powder of the present invention in processed food.
Colour protecting liquid prescription of the present invention is: A: 100 parts of deionized waters, D-sodium isoascorbate 0.1-0.5 part, sodium sulfite 0.05-0.2 part, citric acid 0.05-0.2 part; B: 100 parts of deionized waters, sodium sulfite 0.05-0.2 part, citric acid 0.05-0.2 part.
Compared with prior art, the present invention has the following advantages:
(1) agaricus bisporus powder of the present invention is very high to utilization ratio of raw materials, and size, the shape of agaricus bisporus all do not required.
(2) agaricus bisporus powder moisture of the present invention is low, has both prolonged storage period, has reduced expenses such as storage, transportation, packing again.
Advantages such as (3) agaricus bisporus powder of the present invention is compared with traditional two spore mushroom products, has to preserve and instant, and color and luster and nutrition are better.
Description of drawings
Fig. 1 is agaricus bisporus powder craft flow chart.
The specific embodiment
Embodiment 1:
Main technologic parameters is as follows in all good agaricus bisporus powder processing of a kind of color and luster and nutrition:
Agaricus bisporus slice thickness: 2mm
The proportioning of colour protecting liquid:
Forced air drying temperature: 45 ℃
Wherein said agaricus bisporus powder preparation method is as follows:
Commercially available agaricus bisporus is tentatively cleared up, cleaned 2-3 time with running water, then the agaricus bisporus of cleaning is thinly sliced, thin slice is put into the colour protecting liquid immersion protect look 1h.
Protect two spore mushroom sheets behind the look and clean and drain, put into about the dry 8h of air dry oven, when moisture arrives 6% left and right sides, obtain the agaricus bisporus powder through ultramicro grinding.
Embodiment 2:
Main technologic parameters is as follows in all good agaricus bisporus powder processing of a kind of color and luster and nutrition:
Agaricus bisporus slice thickness: 3mm
The proportioning of colour protecting liquid:
Figure BDA0000058103860000032
Forced air drying temperature: 50 ℃
Procedure of processing according to embodiment 1 obtains the agaricus bisporus powder.
Embodiment 3:
Main technologic parameters is as follows in all good agaricus bisporus powder processing of a kind of color and luster and nutrition:
Agaricus bisporus slice thickness: 4mm
The proportioning of colour protecting liquid:
Figure BDA0000058103860000033
Figure BDA0000058103860000041
Forced air drying temperature: 55 ℃
Procedure of processing according to embodiment 1 obtains the agaricus bisporus powder.
Embodiment 4:
Main technologic parameters is as follows in all good agaricus bisporus powder processing of a kind of color and luster and nutrition:
Agaricus bisporus slice thickness: 2mm
The proportioning of colour protecting liquid:
100 parts of deionized waters
D-sodium isoascorbate (food-grade) 0.1-0.5 part
Sodium sulfite 0.05-0.2 part
Forced air drying temperature: 45 ℃
Procedure of processing according to embodiment 1 obtains the agaricus bisporus powder.
Embodiment 5:
Main technologic parameters is as follows in all good agaricus bisporus powder processing of a kind of color and luster and nutrition:
Agaricus bisporus slice thickness: 3mm
The proportioning of colour protecting liquid:
100 parts of deionized waters
D-sodium isoascorbate (food-grade) 0.1-0.5 part
Sodium sulfite 0.05-0.2 part
Forced air drying temperature: 50 ℃
Procedure of processing according to embodiment 1 obtains the agaricus bisporus powder.
Embodiment 6:
Main technologic parameters is as follows in all good agaricus bisporus powder processing of a kind of color and luster and nutrition:
Agaricus bisporus slice thickness: 4mm
The proportioning of colour protecting liquid:
100 parts of deionized waters
D-sodium isoascorbate (food-grade) 0.1-0.5 part
Sodium sulfite 0.05-0.2 part
Forced air drying temperature: 55 ℃
Procedure of processing according to embodiment 1 obtains the agaricus bisporus powder.
Embodiment 7:
Main technologic parameters is as follows in all good agaricus bisporus powder processing of a kind of color and luster and nutrition:
Agaricus bisporus slice thickness: 2mm
The proportioning of colour protecting liquid:
100 parts of deionized waters
Citric acid (food-grade) 0.05-0.2 part
Sodium sulfite 0.05-0.2 part
Forced air drying temperature: 45 ℃
Procedure of processing according to embodiment 1 obtains the agaricus bisporus powder.
Embodiment 8:
Main technologic parameters is as follows in all good agaricus bisporus powder processing of a kind of color and luster and nutrition:
Agaricus bisporus slice thickness: 3mm
The proportioning of colour protecting liquid:
100 parts of deionized waters
Citric acid (food-grade) 0.05-0.2 part
Sodium sulfite 0.05-0.2 part
Forced air drying temperature: 50 ℃
Procedure of processing according to embodiment 1 obtains the agaricus bisporus powder.
Embodiment 9:
Main technologic parameters is as follows in all good agaricus bisporus powder processing of a kind of color and luster and nutrition:
Agaricus bisporus slice thickness: 4mm
The proportioning of colour protecting liquid:
100 parts of deionized waters
Citric acid (food-grade) 0.05-0.2 part
Sodium sulfite 0.05-0.2 part
Forced air drying temperature: 55 ℃
Procedure of processing according to embodiment 1 obtains the agaricus bisporus powder.
The applicating example-1 of embodiment 10 agaricus bisporus powder (two spore mushroom noodles)
In present case: natural strip-breaking rate, ripe section bar rate, water absorption rate, the mensuration of cooking loss: adopt (Guo Xiaona etc., the Chinese grain and oil journal of the research of bitter buckwheat nourishing health caring noodles [J], 2009,24 (10): 117-119) reported method such as Guo Xiao Na;
Nature strip-breaking rate: with the noodles hanging that presses, calculate the percentage that the noodles broken account for total noodles.
Ripe section bar rate: get 40 drying noodles, put in the aluminum pot that the people fills 50 times of boiling water of sample quality, keep slight boiling condition, reach the boiling time after, with chopsticks noodles are chosen gently, calculate ripe strip-breaking rate:
S＝(Ns/40)×100％
In the formula: S is ripe strip-breaking rate %; Ns is the sectional strip radical.
Noodles water absorption rate: get 30 drying noodles, be placed on the electronic balance and weigh, be designated as m 1When boiling to best digestion time then, pull noodles out, drench the water of the noodles outside of drying, put again to balance and weigh, be designated as m 2, calculate the noodles water absorption rate:
Noodles water absorption rate=[(m 2-m 1)/m1] * 100%
Cooking loss: get 30 noodles, weigh (being accurate to 0.1g) put into the boiling water of 500mL, boil under 98～100 ℃ to the best boiling time, with screen cloth filtering noodles, noodle soup is put to normal temperature, the noodle soup constant volume is gone in the 500mL volumetric flask, inhale the 50mL noodle soup and put into that the beaker of constant weight heats at electric furnace, when noodle soup is less than 10mL, adding 50mL noodle soup in the beaker, be heated to noodle soup again when being approximately 25mL, under 105 ℃, dry to constant weight.Repeat 2 times
P = 5 M G × ( 1 - W ) × 100 %
In the formula: P is cooking loss/%; M is dry/g in the 100mL noodle soup; W is vermicelli moisture/%; G is sample quality/g.
Subjective appreciation: with reference to Guo Xiaona etc. (Guo Xiaona etc., the research of bitter buckwheat nourishing health caring noodles [J]. Chinese grain and oil journal, 2009,24 (10): method 117-119), slightly modified, full marks are 100 minutes.
Concrete steps:
After flour, two spore mushroom powder, additive accurately measured, mix, add an amount of saline solution again, and face, through fully rubbing, progressively form and have toughness, elasticity, stickiness and ductile dough.
The dough of becoming reconciled covers preservative film, leaves standstill slaking 20-30min, and the dough after the slaking enters oodle maker and carries out compressing tablet.Will note the roll gap of two rollers during compressing tablet, by regulating nip and compressing tablet repeatedly, making thickness is 1mm and even, smooth dough sheet.Carry out slitting with the wide face cutter of 2.0mm then.2mm is wide, and noodles moisture≤12% o'clock is treated in hanging under the thick noodles room temperature of 1mm, is cut into the noodles of long 20cm, and then it is carried out physics and chemistry and the organoleptic analysis measures.Experimental result table 1:
The agaricus bisporus powder of table 1 the present invention processing is as physics and chemistry and the attributional analysis of the noodles of raw material production
Figure BDA0000058103860000071
The paragragh bar rate of noodles can reflect the breaking degree of noodles in processing and preserving process, and paragragh bar rate is more high, and then the loss of noodles in the processing preserving process is more big.Ripe section bar rate of noodles can reflect the breaking degree of noodles in boiling process, and ripe section bar rate is more high, and fracture is more severe in its boiling process.What water absorption rate reflected is the degree that noodles absorb water in boiling process.What cooking loss reflected is the degree of noodles mass loss in boiling process.
Drawn by data analysis in the table, increase along with agaricus bisporus powder ratio in noodles, the paragragh bar rate of noodles, ripe section bar rate and cooking loss present the trend of a linear increment, and the water absorption rate of noodles then is first increase, begin slightly to reduce during to a certain degree (100: 20).The addition of two spore mushroom powder has a significant impact the organoleptic quality of noodles, and it shows that the sense organ score value increases progressively earlier, after successively decrease, the highest with two 100: 10 o'clock sensory evaluation scores of spore mushroom powder ratio at flour.

Claims (2)

1.一种双孢蘑菇粉制作方法，包括切片、护色、干燥、超微粉碎，其特征在于，按以下方法制作：1. A preparation method of Agaricus bisporus powder, comprising slicing, color protection, drying, ultrafine pulverization, is characterized in that, is made according to the following method: (1) 双孢蘑菇的切片：将市售的双孢蘑菇初步清理，用自来水清洗2-3次，然后将洗净的双孢蘑菇切成2mm-4mm薄片；(1) Slicing of Agaricus bisporus: Preliminarily clean the Agaricus bisporus available in the market, wash it 2-3 times with tap water, and then cut the Agaricus bisporus into 2mm-4mm thin slices; (2) 护色液的配制：用D-异抗坏血酸钠，亚硫酸钠，柠檬酸溶入去离子水配制成护色溶液；所述的护色液的组成为去离子水100份，D-异抗坏血酸钠0.1-0.5份，亚硫酸钠0.05-0.2份，柠檬酸0.05-0.2份；(2) Preparation of color protection solution: D-sodium erythorbate, sodium sulfite, and citric acid are dissolved in deionized water to prepare a color protection solution; the composition of the color protection solution is 100 parts of deionized water, D-isoascorbic acid 0.1-0.5 parts of sodium, 0.05-0.2 parts of sodium sulfite, 0.05-0.2 parts of citric acid; (3) 护色和干燥处理：将步骤(1)中的双孢蘑菇片在步骤(2)的护色液中浸泡护色1h，然后捞起双孢蘑菇片用自来水清洗1-2次，晾干，晾干后的双孢蘑菇片放入鼓风干燥箱中干燥6-8h，干燥温度：40℃-60℃；(3) Color protection and drying treatment: soak the Agaricus bisporus slices in the color protection solution of step (2) for 1 hour, then pick up the Agaricus bisporus slices and wash them with tap water for 1-2 times. Dry in the air, put the dried Agaricus bisporus slices into a blast drying oven for 6-8 hours, drying temperature: 40°C-60°C; (4) 将步骤(3)中烘干的双孢蘑菇片经超微粉碎，过100目筛，制成色泽和营养俱佳的双孢蘑菇粉。(4) The Agaricus bisporus slices dried in step (3) are ultrafinely pulverized and passed through a 100-mesh sieve to prepare Agaricus bisporus powder with excellent color and nutrition. 2.根据权利要求1所述的双孢蘑菇粉制作方法得到的双孢蘑菇粉在加工食品中的应用。2. the application of the Agaricus bisporus powder that the preparation method of Agaricus bisporus powder according to claim 1 obtains in processed food.
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Application publication date: 20111005

Assignee: HUBEI DACHENG RENHE BIOTECHNOLOGY CO., LTD.

Assignor: Wuhan Huazhong Agricultural University Assets Management Co., Ltd.

Contract record no.: 2013420000148

Denomination of invention: Method for preparing agaricus bisporus powder and application thereof

Granted publication date: 20130710

License type: Exclusive License

Record date: 20130913

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Granted publication date: 20130710

Termination date: 20140428