一款菌蔬混合脆片工艺

The Processing Technology of Vegetables and Mushrooms Mixed Crisp Chips

以常见的食用菌和蔬菜为食材,经过清洗、去皮、切片、漂烫、冲凉、调味、冷冻、真空冷冻干燥等工序,制成的一种休闲保健食品。采用单因素试验和正交试验优化切片厚度、漂烫时间、浸渍时间及真空冷冻干燥时间对脆片品质的影响;采用试差法,根据中国居民膳食营养素参考摄入量,以膳食纤维为准,确定产品配方并进行成分检测。结果表明:在切片厚度2.0 mm、杀青时间5 min、浸渍时间30 min、真空冷冻干燥时间12 h时,获得的脆片颜色均匀,形状完整,无皱缩,无裂纹,且在味道适宜的基础上保留食用菌风味。在配方含量为香菇33.3%、平菇9.5%、木耳19.0%、贝贝南瓜23.8%、红薯4.8%、胡萝卜4.8%和莲藕4.8%时,产品营养成分较佳,每100 g脆片中蛋白质、多糖、黄酮、还原糖、脂肪和粗纤维含量分别为6.03, 0.14, 0.32, 9.17, 6.62和2.75 g。该方法制备的菌蔬脆片性状完整、营养丰富,适合中国居民膳食营养需求。

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.