膨化杏鲍菇休闲食品的工艺

The Process of Puffed Snack Food of Pleurotus eryngii

以杏鲍菇为原料,添加适量的β-环状糊精、复配膨松剂、红薯淀粉、绵白糖、食用盐、水混合搅拌均匀制成粉浆熟化自然干燥制粉皮,油炸膨化,旨在研制杏鲍菇膨化休闲食品。试验确定杏鲍菇膨化休闲食品的工艺条件:红薯淀粉质量为基准,杏鲍菇浆添加量100%,复配膨松剂添加量4%,β-环状糊精添加量0.3%,食用盐添加量2%,绵白糖添加量2%,添加50%水混合搅拌均匀制成粉浆熟化;室温25℃自然干燥16 h制成粉皮,在180~190℃的玉米油中炸制得到杏鲍菇膨化休闲食品。以此工艺条件得到产品膨化程度较好,口感酥脆,杏鲍菇风味适中。

The Pleurotus eryngii was used as raw material,adding proper amount ofβ-cyclodextrine,compound leavening agent,sweet potato starch,soft sugar,food grade salt and water to make powder pulp and ripening,and then made it into sheet jelly after natural drying.The sheet jelly was fried and puffed to get Pleurotus eryngii puffed snack food.The Pleurotus eryngii puffed snack food processing condition was determined as follows:taking weight of sweet potato starch as the benchmark,with the condition that the content of Pleurotus eryngii pulp 100%,the content of compound leavening agent 4%,the amount of food grade salt addition 2%,the content of soft sugar 2%,the adding amount ofβ-cyclodextrine 0.3%,and adding 50%water then stiring it evenly to make powder pulp and ripening.It was dried naturally for 16 h at room temperature of 25℃to make sheet jelly.The sheet jelly was fired in 180-190℃corn oil to get the Pleurotus eryngii puffed snack food.The products obtained by this process were good in puddling degree,crisp in taste,and moderate in flavor.