The Processing Technology of Vegetables and Mushrooms Mixed Crisp Chips
Mixed crisp chips were used common edible fungi and vegetables as raw materials,with cleaning,peeling,slicing,blanching,cooling,seasoning,freezing,vacuum freeze-drying and other processes.The effects of chips thickness,blanching time,impregnation time and vacuum freeze-drying time on the quality of crisp chips were optimized by single factor experiment and orthogonal experiment.According to the reference intake of dietary nutrients of Chinese residents and dietary fiber,the formula of the product was determined,and the composition was tested by trial and error method.The results showed that when the chips thickness was 2.0 mm,the cleaning time was 5 min,the impregnation time was 30 min,and the vacuum freeze-drying time was 12 h,the crisp slices had uniform color,complete shape,no shrinkage,no crack,and retained the flavor of edible fungi on the basis of suitable taste.When the formula contained 33.3% Lentinus edodes,9.5% Oyster edodes,19% Auricularia auriculata,23.8% pebei-pumpkin,4.8% sweet potato,4.8% carrot and 4.8% lotus root,the.nutritional composition of the product was better.The contents of protein,polysaccharide,flavonoid,reducing sugar,fat and crude fiber per 100 g of mixed crisp chips were 6.03,0.14,0.32,9.17,6.62 and 2.75 g,respectively.The mushroom and vegetable crisp chips prepared by this method are complete in character,rich in nutrition,and compound the dietary nutrition composition of Chinese residents.
NETL
NSTL
万方数据
