CN103519160B - Puffed grifola frondosa and preparation method thereof - Google Patents

Abstract

The invention discloses a puffed grifola frondosa product and a production method thereof. The method comprises the following steps: placing the raw material of the frondosa frondosa in an expansion tank to carry out puffing with variable temperature and pressure difference to obtain the puffed frondosa frondosa product. The temperature-variable-pressure-difference expansion includes: 1) Keeping the Grifola frondosa raw material in an expansion tank at a temperature of 90-120°C under normal pressure for no more than 15 minutes; 2) Keeping the temperature of the system and step 1) In the same way, depressurize the system to a vacuum state, and after continuously switching between the normal pressure state and the vacuum state for 3-5 times, cool down to 60-80°C in the vacuum state and keep it for 146-150 minutes; 3) Keep the vacuum of the system The temperature is the same as step 2), continue to cool the system to 10-20°C and keep it for 30-50 minutes, then break the vacuum. The method does not add pigments and other additives in the processing process, keeps the color and flavor of the frondosa frondosa as much as possible, is pure and natural, safe and hygienic.

Description

A kind of puffed Grifola frondosa and preparation method thereof

technical field

The invention belongs to the field of food processing, and relates to puffed frondosa frondosa and a preparation method thereof.

Background technique

Grifola frondosa [Grifola frondosa] belongs to Basidiomycotina, Phyllomycetes, Phyllomycetes, Polyporaceae, Tree Flower Fungus, also known as Chestnut Mushroom, Bayeux Polypore, Thousand Buddha Fungus, Cloud Mushroom, Lotus Fungus etc., Japan calls it Maitake, and the United States calls it Forest Chicken. Grifola frondosa is an excellent edible and medicinal fungus in the world. The fresh product of Grifola frondosa has a unique fragrance and delicious taste; the dried product has a strong aroma, the meat is tender and crisp, tastes like shredded chicken, and is as crisp as magnolia. The nutritional value of Grifola frondosa is very high. According to the test, the dried mushroom contains 24.6% protein, 2.42% fat, 47.5% carbohydrate (including 11% crude fiber), 18.4% water, contains 18 kinds of amino acids, and is rich in 9 kinds of amino acids necessary for human body , the contents of isoleucine, leucine and lysine are higher than other edible fungi; in addition, Grifola frondosa is rich in vitamins (vitamin C, B2, D2, E, niacin, etc.) and trace elements (such as potassium, Calcium, magnesium, iron, phosphorus, selenium, zinc, etc.), its content is also higher than other edible fungi.

Grifola frondosa has extremely high health care functions. According to a large number of literature reports, Grifola frondosa polysaccharide has various pharmacological activities, among which the activity of component D is the most obvious. Grifola frondosa polysaccharide D component has the effects of improving immune system function, regulating blood sugar, blood lipid and cholesterol levels, lowering blood pressure, etc. It has certain curative effects on AIDS, hypertension, obesity, diabetes and immune system dysfunction. In addition, D component can also inhibit the growth and metastasis of cancer cells, and has obvious anti-tumor effect. Therefore, Grifola frondosa is a precious edible fungus, known as "Prince of Edible Fungi" and "North China Ginseng".

At present, Grifola frondosa is mostly eaten for cooking. There are few processed products of Grifola frondosa on the market and the form is single, and they are generally dehydrated dry products. The production of green, natural and ready-to-eat mushroom chips is a new trend in the mushroom processing industry. Food chips processing technologies mainly include vacuum frying, microwave drying and freeze drying. The taste is poor and the input cost of processing equipment is high, and the energy consumption is large, which is unfavorable for popularization and large-scale production.

Contents of the invention

The object of the present invention is to provide a kind of puffed frondosa frondosa and its preparation method.

The method for preparing puffed Grifola frondosa provided by the invention comprises the following steps: placing the raw material of Grifola frondosa in an expansion tank for variable temperature and pressure difference puffing to obtain the puffed Grifola frondosa.

In the above method, the variable temperature and pressure difference expansion includes the following steps:

1) keeping the Grifola frondosa raw material in an expansion tank at a temperature of 90-120°C under normal pressure for no more than 15 minutes;

2) Keep the temperature of the system the same as step 1), reduce the pressure of the system to a vacuum state, and switch between the normal pressure state and the vacuum state for 3-5 times, then cool down to 60-80°C in the vacuum state and keep for 146 -150 minutes;

3) Keep the vacuum of the system the same as step 2), continue to cool the system to 10-20°C for 30-50 minutes and then break the vacuum.

In step 1) of the above method, the temperature is preferably 105°C; the holding time is preferably 10 minutes;

In step 2), the vacuum degree of the vacuum state is 0 to -0.1MPa, preferably -0.098MPa; the number of conversions is preferably 4 times; in the cooling step, the temperature after cooling is preferably 70°C, and the cooling The time used is 1-3 minutes, preferably 2 minutes; the holding time is preferably 148 minutes; the pressure drop is instantaneously reduced to a vacuum state by vacuuming the vacuum tank.

The step 2) can specifically be the following steps a, b or c:

Among them, step a includes: keeping the temperature of the system the same as step 1), reducing the pressure of the system to a vacuum state, and then immediately returning to a normal pressure state, and then reducing the pressure of the system to a vacuum state, and immediately returning to a normal pressure state, After the system is depressurized to a vacuum state, the temperature is lowered to 60-80°C in a vacuum state and kept for 146-150 minutes;

Step b includes: keeping the temperature of the system the same as step 1), reducing the pressure of the system to a vacuum state, and then immediately returning to a normal pressure state, and then reducing the system to a vacuum state, immediately returning to a normal pressure state, and then After the system is depressurized to a vacuum state, it is immediately returned to a normal pressure state, and then the system is depressurized to a vacuum state, and the temperature is lowered to 60-80°C in a vacuum state for 146-150 minutes;

Step c includes: keeping the temperature of the system the same as step 1), reducing the pressure of the system to a vacuum state, and then immediately returning to a normal pressure state, and then reducing the system to a vacuum state, immediately returning to a normal pressure state, and then After the system is depressurized to a vacuum state, it is immediately returned to a normal pressure state, and then the system is depressurized to a vacuum state, and then immediately returned to a normal pressure state, and then the system is depressurized to a vacuum state, and then cooled to 60°C in a vacuum state. -80°C for 146-150 minutes;

In step 3), the temperature after cooling is preferably 15°C, and the holding time is preferably 40 minutes.

In the step 3) in the cooling step, the cooling method is selected from at least one of natural cooling and air-conditioning cooling.

The step of breaking the vacuum is to return the system to the normal pressure state immediately from the vacuum state; as can realize the step of breaking the vacuum by closing the vacuum valve and opening the atmospheric valve;

The method also includes: before the variable temperature and pressure difference puffing step, pre-drying the Grifola frondosa raw material until the mass percentage of water therein is 18-22%, specifically 19.4%, 20.3%, 21.1%, 19.4-21.1%, 19.4-20.3%, or 20.3-21.1%.

Wherein, in the pre-drying step, the temperature is 70-90°C, preferably 80°C, and the time is 3-5h, preferably 4h.

The method also includes:

After the pre-drying step and before the variable temperature and pressure difference puffing step, store the pre-dried Grifola frondosa raw material in an airtight container for 24 hours.

The method also includes:

Before the pre-drying step, the Grifola frondosa raw material was blanched in water at 100° C. for 5 minutes.

The above-mentioned Grifola frondosa raw material is that Grifola frondosa is torn apart and cleaned.

The above method is applicable to all varieties of Grifola frondosa.

The expanded Grifola frondosa product and products containing the expanded Grifola frondosa product prepared according to the above method also belong to the protection scope of the present invention.

The method of the present invention adopts the method of pre-drying and variable temperature and pressure difference puffing and drying to prepare puffed frondosa frondosa. During the repeated puffing process, the raw material of Grifola frondosa is lost due to the instant vaporization of the moisture inside the tissue, resulting in the expansion of the raw material cells or between cells to form a uniform honeycomb structure, which makes the product have good crispness, good taste and easy digestion. This uniform and porous texture also makes the product easy to absorb water and has good rehydration properties. The product does not add any pigments and additives in the process of processing, try to retain the color and flavor of Grifola frondosa, pure and natural, safe and hygienic.

The puffed frondosa frondosa of the invention can better retain various nutritional components in the frondosa frondosa, such as soluble sugar, cellulose, protein and component D of the frondosa frondosa polysaccharide. The water content of the puffed Grifola frondosa of the present invention is generally 3%-5%, so that the water activity of the puffed product is low, which is not conducive to the growth and reproduction of microorganisms, and can be stored for a long time. In addition, the Grifola frondosa expanded with variable temperature and pressure difference has not undergone high-temperature frying treatment during the processing process, and there is no oil residue in the product. This is the biggest difference from fried products, and it is also the biggest advantage of this product. It overcomes the disadvantages of fried products that are not easy to store because they contain a small amount of oil, and the flavor is easy to deteriorate.

The invention adopts the puffing and drying method with variable temperature and pressure difference to directly dry and puff the raw material of the frondosa frondosa, so as to maintain the nutritional components and flavor of the raw material to the greatest extent. Compared with freeze-drying equipment, puffing equipment has the characteristics of wide applicability, low price, simple operation, and easy control. These advantages are conducive to the promotion and use of variable temperature and pressure difference puffing technology.

The puffed frondosa frondosa product provided by the invention can be directly used as a natural and green puffed snack food or breakfast supplementary food, which is convenient to carry and eat; puffed frondosa frondosa can be used as an instant food, such as an additive for instant noodles; The product can also be further ultrafinely pulverized to produce new edible fungus nutritional powder, which can be used as a raw material for producing new functional foods (especially suitable for children or the elderly); the superfine powder of Grifola frondosa can also be directly formulated as a health drink.

Detailed ways

The present invention will be further described below in conjunction with specific examples, but the present invention is not limited to the following examples. The methods are conventional methods unless otherwise specified. The raw materials can be obtained from open commercial channels unless otherwise specified. Said percentages are all percentages by mass unless otherwise specified.

Embodiment 1, expanded Grifola frondosa

One, the preparation of puffed Grifola frondosa

Get fresh Grifola frondosa as raw material, measure each index of fresh sample Grifola frondosa raw material according to the following methods:

Moisture determination method: drying method. Specifically: accurately weigh 2-10g of the sample, place it in a covered weighing bottle that has been dried, cooled and weighed to constant weight, move it into a normal pressure oven at 95-105°C, open the cover and bake for 2-4 hours, then take it out. Covered and placed in a desiccator to cool for 0.5h and then weighed. Weigh after baking for another hour. Repeat this operation until the mass difference between the two times before and after does not exceed 2 mg, which is the constant weight after drying, and the water content = (fresh weight (weight before drying) - constant weight after drying)/fresh weight.

Protein determination method: Determination of protein content according to the national standard GB8856-88, determination method of crude protein of fruit and vegetable products.

Determination method of crude fiber: Determination method of cellulose: Determination of cellulose content according to the national standard GB10469-89, Determination method of crude fiber of fruits and vegetables (weight method).

Determination method of soluble sugar: determine the content of soluble sugar according to the national standard GB6194-86 Determination method of soluble sugar in fruits and vegetables. The preparation of instruments and reagents is the same as GB6194-86.

Extraction method of Grifola frondosa polysaccharide D component: put the fresh material of Grifola frondosa frondosa in a hot air drying oven (Shanghai Jinghong Experimental Equipment Co., Ltd., electric heating constant temperature blast drying oven: DHG-9123A type) to dry, drying temperature After drying at 80°C for 12 hours, the raw material of Grifola frondosa is crushed into powder with a plant grinder; the puffed Grifola frondosa product is directly crushed into powder with a plant grinder. After extracting 100g of Grifola frondosa dry powder with 1000mL boiling water for 30min, filter the supernatant, add an equal volume of ethanol and place it overnight at 4°C, filter the precipitate, resuspend it with water, add ethanol to make the final concentration 80%, and place it at 4°C After overnight, centrifuge at 8000rpm for 15min to obtain a precipitate which is the crude product of Grifola frondosa polysaccharide D component, which is subjected to DEAE ion exchange chromatography, concentrated and dried to obtain Grifola frondosa polysaccharide D component.

The test results of the above indicators are: the water content of the fresh sample of Grifola frondosa is 85.32%, the protein content is 30.84%, the crude fiber is 9.48%, and the soluble sugar is 39.96%. 253 mg.

Select fresh Grifola frondosa raw materials, remove inferior quality and impurities, tear apart and clean Grifola frondosa, and prepare puffed Grifola frondosa according to the following method:

1. Pretreatment (hot blanching): blanching with 100°C hot water for 5 minutes.

2, pre-drying: put the Grifola frondosa raw material after the pretreatment of step 1 in the hot-air drying oven (Shanghai Jinghong Experimental Equipment Co., Ltd., electric heating constant temperature blast drying oven: DHG-9123A type) and carry out pre-drying, the drying temperature is 80°C, drying time 4h. Measure water content according to above-mentioned drying method, the result shows, the water content of dried frondosa frondosa is 19.4%.

3. Humidity equalization: the pre-dried Grifola frondosa raw material in step 2 is subjected to a humidity equalization treatment, that is, the pre-dried raw material is stored in an airtight container at room temperature for 24 hours.

4. Puffing and drying with variable temperature and pressure difference

Technological process: put the pre-dried Grifola frondosa raw materials into the expansion tank, seal the tank, heat and pressurize, release pressure and expand, change temperature and vacuum dehydration, cool, and open the tank.

The specific steps are:

1) Place the Grifola frondosa raw material wetted in step 3 in an expansion tank (QDPH10-1 type, Tianjin Qinde New Material Technology Co., Ltd.), heat it to a temperature of 105°C, and keep it at normal pressure for 10 minutes;

2) Then open the vacuum valve to connect the expansion tank with the vacuum tank, and pump the vacuum to reduce the pressure to a vacuum state with a vacuum degree of -0.098MPa;

Close the vacuum valve, open the atmospheric valve, and restore the system to normal pressure;

Then open the vacuum valve immediately, so that the system is instantly reduced to a vacuum state of -0.098MPa;

Close the vacuum valve, open the atmospheric valve, and restore the system to normal pressure;

Then open the vacuum valve immediately, so that the system is instantly reduced to a vacuum state of -0.098MPa;

Close the vacuum valve, open the atmospheric valve, and restore the system to normal pressure;

Open the vacuum valve immediately again to make the system drop to the vacuum state of -0.0098MPa in an instant, keep the pressure, drop the temperature to 70°C in 2 minutes, then keep it for 148 minutes, so that the water content of the Grifola frondosa raw material is 3- 5%;

3) After step 2), the temperature of the system is naturally cooled to room temperature and then air-conditioned to 15°C, and the vacuum is broken after keeping for 40 minutes to obtain the puffed Grifola frondosa provided by the present invention.

5. Grading and packaging: the puffed maitake frondosa is classified by manual or automatic grading machine; the packaging is packed with nitrogen.

2. Quality inspection of puffed Grifola frondosa products

1. Sensory testing

Pour the sample to be tested into a clean white porcelain plate, directly observe the color, shape and impurities with the naked eye, smell its smell, taste the taste, the results show that the above prepared puffed Grifola frondosa retains the color and flavor of the raw material; Or the cells expand to form a uniform honeycomb structure, which has good crispness, good taste and easy digestion. The obtained results are shown in Table 1.

Table 1. Sensory test results

2. Detection of physical and chemical indicators

The protein content, crude fiber content, soluble sugar content, and D component content in the prepared puffed Grifola frondosa were detected according to the aforementioned method. The results show that the water content of the above-mentioned expanded Grifola frondosa is 3.32%, the protein content is 28.74%, the crude fiber content is 8.21%, and the soluble sugar content is 36.03%. 100g of expanded Grifola frondosa powder makes 212mg of Grifola frondosa polysaccharide D component .

It can be seen that the expanded Grifola frondosa can better retain and concentrate various nutritional components in fresh Grifola frondosa, such as soluble sugar, protein, cellulose and the like.

3. Detection of sensory and physical and chemical indicators during storage

After the packaged puffed frondosa frondosa prepared by the aforementioned method was detected and prepared at room temperature for 12 months, various indicators were detected, and the water content obtained was 3.34%, the protein content was 28.72%, the crude fiber content was 8.20%, and the soluble sugar content 36.01%, 100g of puffed Grifola frondosa powder made 210mg of Grifola frondosa polysaccharide D component.

The results showed that the color, taste, mouthfeel, shape, and physical and chemical indexes of the puffed frondosa frondosa had no obvious changes compared with those of the freshly prepared product after being placed at room temperature for 12 months.

Embodiment 2, expanded Grifola frondosa

One, the preparation of puffed Grifola frondosa

Get fresh Grifola frondosa as raw material, detect according to the method described in Example 1, and the obtained detection result is: Grifola frondosa fresh sample water content is 85.82%, contains protein 31.05%, crude fiber 9.76%, soluble sugar 40.03%, 100g The Grifola frondosa fresh sample powder extracts 246 mg of the Grifola frondosa polysaccharide D component.

Select fresh Grifola frondosa raw materials, remove inferior quality and impurities, tear apart and clean Grifola frondosa, and prepare puffed Grifola frondosa according to the following method:

1. Pretreatment (hot blanching): same as Example 1;

2, pre-drying: put the Grifola frondosa raw material after the pretreatment of step 1 in the hot-air drying oven (Shanghai Jinghong Experimental Equipment Co., Ltd., electric heating constant temperature blast drying oven: DHG-9123A type) and carry out pre-drying, the drying temperature is 70°C, drying time 5h. Measure water content according to above-mentioned drying method, the result shows that the water content of dried Grifola frondosa is 21.1%.

3. Humidity equalization: the pre-dried Grifola frondosa raw material in step 2 is subjected to a humidity equalization treatment, that is, the pre-dried raw material is stored in an airtight container at room temperature for 24 hours.

4. Puffing and drying with variable temperature and pressure difference

Technological process: put the pre-dried Grifola frondosa raw materials into the expansion tank, seal the tank, heat and pressurize, release pressure and expand, change temperature and vacuum dehydration, cool, and open the tank.

The specific steps are:

1) Put the Grifola frondosa raw material wetted in step 3 into an expansion tank (QDPH10-1 type, Tianjin Qinde New Material Technology Co., Ltd.), heat it to a temperature of 90°C, and keep it under normal pressure for 15 minutes;

2) Then open the vacuum valve to connect the expansion tank with the vacuum tank, and pump the vacuum to reduce the pressure to a vacuum state with a vacuum degree of -0.098MPa;

Close the vacuum valve, open the atmospheric valve, and restore the system to normal pressure;

Then open the vacuum valve immediately, so that the system is instantly reduced to a vacuum state of -0.098MPa;

Close the vacuum valve, open the atmospheric valve, and restore the system to normal pressure;

Open the vacuum valve immediately again to make the system drop to the vacuum state of -0.0098MPa in an instant, keep the pressure, drop the temperature to 60°C in 1 minute, then keep it for 146 minutes, so that the water content of the Grifola frondosa raw material is 3- 5%;

3) After step 2), the temperature of the system is naturally cooled to room temperature and then air-conditioned to 10°C, and the vacuum is broken after keeping for 30 minutes to obtain the puffed Grifola frondosa provided by the present invention.

5. Grading and packaging: the puffed maitake frondosa is classified by manual or automatic grading machine; the packaging is packed with nitrogen.

2. Quality inspection of puffed Grifola frondosa products

1. Sensory testing

Pour the sample to be tested into a clean white porcelain plate, directly observe the color, shape and impurities with the naked eye, smell its smell, taste the taste, the results show that the above prepared puffed Grifola frondosa retains the color and flavor of the raw material; Or the cells expand to form a uniform honeycomb structure, which has good crispness, good taste and easy digestion. The obtained results are shown in Table 2.

Table 2. Sensory test results

2. Detection of physical and chemical indicators

The fresh sample of Grifola frondosa has a water content of 85.82%, contains 31.05% protein, 9.76% crude fiber, and 40.03% soluble sugar. 246 mg of the Grifola frondosa polysaccharide D component is extracted from 100 g of the fresh sample powder of Grifola frondosa.

Detect the protein content, soluble sugar content, crude fiber content, and D component content in the prepared expanded maitake frondosa according to the aforementioned method. The content is 35.37%, the crude fiber content is 8.68%, 100g of puffed powder extracts 204mg of Grifola frondosa polysaccharide D component.

It can be seen that the expanded Grifola frondosa can better retain and concentrate various nutritional components in fresh Grifola frondosa, such as soluble sugar, protein, cellulose and the like.

3. Detection of sensory and physical and chemical indicators during storage

After the packaged puffed frondosa frondosa prepared by the aforementioned method was detected and prepared at room temperature for 12 months, various indicators were detected, and the water content obtained was 3.22%, the protein content was 28.06%, the crude fiber content was 8.67%, and the soluble sugar content 35.37%, 100g puffed powder extracts 201mg of Grifola frondosa polysaccharide D component

The results showed that the color, taste, mouthfeel, shape, and physical and chemical indexes of the puffed frondosa frondosa had no obvious changes compared with those of the freshly prepared product after being placed at room temperature for 12 months.

Embodiment 3, expanded Grifola frondosa

One, the preparation of puffed Grifola frondosa

Get fresh Grifola frondosa as raw material, detect according to the method described in Example 1, and the obtained detection result is: Grifola frondosa fresh sample water content is 84.62%, contains protein 31.20%, crude fiber 9.72%, soluble sugar 40.22%, 100g The Grifola frondosa fresh sample powder extracts 249 mg of the Grifola frondosa polysaccharide D component.

Select fresh Grifola frondosa raw materials, remove inferior quality and impurities, tear apart and clean Grifola frondosa, and prepare puffed Grifola frondosa according to the following method:

1. Pretreatment (hot blanching): same as Example 1;

2, pre-drying: put the Grifola frondosa raw material after the pretreatment of step 1 in the hot-air drying oven (Shanghai Jinghong Experimental Equipment Co., Ltd., electric heating constant temperature blast drying oven: DHG-9123A type) and carry out pre-drying, the drying temperature is 90°C, drying time 3h. Measure water content according to above-mentioned drying method, the result shows that the water content of dried Grifola frondosa is 20.3%.

3. Humidity equalization: the pre-dried Grifola frondosa raw material in step 2 is subjected to a humidity equalization treatment, that is, the pre-dried raw material is stored in an airtight container at room temperature for 24 hours.

4. Puffing and drying with variable temperature and pressure difference

Technological process: put the pre-dried Grifola frondosa raw materials into the expansion tank, seal the tank, heat and pressurize, release pressure and expand, change temperature and vacuum dehydration, cool, and open the tank.

The specific steps are:

1) Place the Grifola frondosa raw material wetted in step 3 in an expansion tank (QDPH10-1 type, Tianjin Qinde New Material Technology Co., Ltd.), heat to a temperature of 120°C, and keep at normal pressure for 5 minutes;

2) Then open the vacuum valve to connect the expansion tank with the vacuum tank, and pump the vacuum to reduce the pressure to a vacuum state with a vacuum degree of -0.098MPa;

Close the vacuum valve, open the atmospheric valve, and restore the system to normal pressure;

Then open the vacuum valve immediately, so that the system is instantly reduced to a vacuum state of -0.098MPa;

Close the vacuum valve, open the atmospheric valve, and restore the system to normal pressure;

Then open the vacuum valve immediately, so that the system is instantly reduced to a vacuum state of -0.098MPa;

Close the vacuum valve, open the atmospheric valve, and restore the system to normal pressure;

Then open the vacuum valve immediately, so that the system is instantly reduced to a vacuum state of -0.098MPa;

Close the vacuum valve, open the atmospheric valve, and restore the system to normal pressure;

Open the vacuum valve immediately again to make the system drop to a vacuum state of -0.098MPa in an instant, keep the pressure, drop the temperature to 80°C in 3 minutes, and then keep it for 150 minutes, so that the water content of the Grifola frondosa raw material is 3- 5%;

3) After step 2), the temperature of the system is naturally cooled to room temperature and then air-conditioned to 20°C, kept for 50 minutes and then the vacuum is broken to obtain the puffed Grifola frondosa provided by the present invention.

5. Grading and packaging: the puffed maitake frondosa is classified by manual or automatic grading machine; the packaging is packed with nitrogen.

2. Quality inspection of puffed Grifola frondosa products

1. Sensory testing

Pour the sample to be tested into a clean white porcelain plate, directly observe the color, shape and impurities with the naked eye, smell its smell, taste the taste, the results show that the above prepared puffed Grifola frondosa retains the color and flavor of the raw material; Or the cells expand to form a uniform honeycomb structure, which has good crispness, good taste and easy digestion. The obtained results are shown in Table 3.

Table 3. Sensory test results

2. Detection of physical and chemical indicators

Get fresh Grifola frondosa as raw material, detect according to the method described in Example 1, and the obtained detection result is: Grifola frondosa fresh sample water content is 84.62%, contains protein 31.20%, crude fiber 9.72%, soluble sugar 40.22%, 100g The Grifola frondosa fresh sample powder extracts 249 mg of the Grifola frondosa polysaccharide D component.

Detect the protein content, crude fiber content, soluble sugar content, and D component content in the prepared expanded frondosa frondosa according to the aforementioned method. The content is 8.20%, the soluble sugar content is 36.12%, 100g of puffed grifola frondosa powder extracts 205mg of Grifola frondosa polysaccharide D component.

It can be seen that the expanded Grifola frondosa can better retain and concentrate various nutritional components in fresh Grifola frondosa, such as soluble sugar, protein, cellulose and the like.

3. Detection of sensory and physical and chemical indicators during storage

After the packaged puffed frondosa frondosa prepared by the aforementioned method was detected and prepared at room temperature for 12 months, various indicators were detected, and the water content obtained was 3.14%, the protein content was 28.28%, the crude fiber content was 8.19%, and the soluble sugar content 36.08%, 100g of puffed Grifola frondosa powder extracts 203mg of Grifola frondosa polysaccharide D component.

The results showed that the color, taste, mouthfeel, shape, and physical and chemical indexes of the puffed frondosa frondosa had no obvious changes compared with those of the freshly prepared product after being placed at room temperature for 12 months.

Claims (9)

1. prepare a method for expanded grifola frondosus, comprise the steps: that grifola frondosus raw material is placed in Bulking tank carries out changing temperature-pressure-difference and puffing, obtains described expanded grifola frondosus;

Described changing temperature-pressure-difference and puffing in turn includes the following steps:

1) be 105-120 DEG C in temperature by described grifola frondosus raw material in Bulking tank, keep being not more than 15 minutes under atmospheric pressure state;

2) temperature of system and step 1 is kept) identical, system is depressurized to vacuum state, change 3-5 time continuously between described atmospheric pressure state and vacuum state after, is cooled to 60-80 DEG C at vacuum state and keeps 146-150 minute;

3) vacuum of system and step 2 is kept) identical, system is continued be cooled to 10-20 DEG C and keep breaking vacuum after 30-50 minute;

Described method also comprises: described grifola frondosus raw material being carried out the predrying extremely wherein mass percentage of water before described changing temperature-pressure-difference and puffing step is 18-22%.

2. method according to claim 1, is characterized in that: described step 1) in, temperature is 105 DEG C; The time kept is 10 minutes;

Step 2) in, the vacuum of described vacuum state is 0 to-0.1MPa; The described number of times changed is 3 times; In described cooling step, the time used of lowering the temperature is 1-3 minute; Retention time is 148 minutes;

Step 3) in, the temperature after cooling is 15 DEG C, and the time of maintenance is 40 minutes.

3. method according to claim 2, is characterized in that: described step 2) in, the vacuum of described vacuum state is-0.098MPa; In described cooling step, the temperature after cooling is 70 DEG C, and the time used of lowering the temperature is 2 minutes.

4. method according to claim 1, is characterized in that: described step 3) in cooling step, the mode of cooling be all selected from nature cooling and air-conditioning cool at least one.

5. method according to claim 1, is characterized in that: in described pre-drying step, and temperature is 70-90 DEG C; Time is 3-5h.

6. method according to claim 5, is characterized in that: in described pre-drying step, and temperature is 80 DEG C; Time is 4h.

7. method according to claim 1, is characterized in that: described method also comprises:

After described pre-drying step, before described changing temperature-pressure-difference and puffing step, by with predrying after grifola frondosus raw material in closed container, store 24h.

8., according to the arbitrary described method of claim 1-7, it is characterized in that: described method also comprises:

Before described pre-drying step, by the blanching 5 minutes in the water of 100 DEG C of described grifola frondosus raw material.

9. the expanded grifola frondosus product for preparing of the arbitrary described method of claim 1-8.