Research On Snack Food Of Flammulina Velutipes

Flammulina velutipes is a kind of edible fungi which is rich of dietary fiber,high-protein and polysaccharide,it tastes delicious and unique,has wide distribution and high output,the yield has become the third largest of edible fungi.In recent years,with the development of mushroom cultivation technology,and the strengthen of health consciousness,the consumer market of edible fungi products have great potential.So the research of new snack food of Flammulina velutipes has a greater development potential.In this article,mainly research the processing technology of two new types of Flammulina velutipes snack food through the experiments.The specific research includes the following four areas:1.The development of mixed Flammulina velutipes chips.Determine the ratio of the raw materials,the process parameters of vacuum microwave puffing machining,and the best formulation process,through the single factor experiments and orthogonal experiments.The optimal formula and process of the dough modulation of the mixed Flammulina velutipes chips:mixed the glutinous rice flour with corn starch in the mass ratio of 2:3 to get the pre-mixed powder,beating the drinking water with twice the amount of fresh Flammulina velutipes,then mix the paste and the pre-mixed powder in the mass ratio 5:1,water bath for 15min at the temperature of 80? to pre-gelatinized for the next,then mixed it with the remaining 80%mixed powder to reconcile and knead dough.The flavored recipe of the dough is:add 10%oil,4%salt,10%sugar,and 1%sodium bicarbonate,in the standard of 100g mushroom slurry.Optimal thickness of the dough piece is 3mm,and the optimal expansion process is:dry the dough sheet with hot air to a moisture content of 35%,and go on drying by vacuum microwave puffing machine for 8min at the vacuum degree of 0.085MPa,and microwave power of 750W.The product under the optimum appear to be pale golden yellow,color uniformity;with uniformly circular convex in the middle,and surface integrity.The texture:puffed well and taste crisply,not stick to the teeth.The taste:with Flammulina velutipes unique salty flavor and not greasy.The product can get the highest acceptance of the sensory evaluation test,and the average score can reach 90 points.The hardness of the Flammulina velutipes chip is 4991.21g,the value L is 70.7.2.The research of the process technology of extracting Flammulina velutipes fiber powder.Through the single factor experiment,make it sure to beat the fresh Flammulina velutipes with the same amount of drinking water,then steaming and cooking the pulp at high pressure of 0.07MPa and high temperature of 117 ? for about an hour.Then mix the filtration residue with water by weight ratio of 1:1 and extraction again,that is extraction for twice.Mill the drying residue and get it through a 60 mesh sieve to get the final Flammulina velutipes fiber powder.The product has the capacity of water of 6.51g,the capacity of oil of 2.04g,the expansion force of 3.6mL,the angle of repose of 38.21°(the mobility is good),and contains 40.65%fiber and 23.38%protein.3.The effect of the characteristics in dough rheological with the Flammulina velutipes full nutrition powder or the fiber powder added to the flour.Respectively mixed the flour with the Flammulina velutipes full nutrition powder or the fiber powder in certain proportion,and then study the properties of the dough through RVA and Mixolab experiment.Analysis the results we get to know that,the amount of the powder added to the dough effects the characteristics of dough larger when the the Flammulina velutipes full nutrition powder exceeds 15%or the fiber powder exceeds 12.5%,the forming time lengthen and stable time of the dough decreased,and the pasting characteristics of the starch get worse,and not suitable to the processing of low gluten flour products.4.The exploration of the processing technology of Flammulina velutipes fiber crisp biscuits.Through the single factor and orthogonal experiments of the adding amount of Flammulina velutipes fiber powder and the processing technology,get the best formula of the Flammulina velutipes fiber biscuit.The adding amount of the ratio is,fiber powder 10%,oil 25%,sugar 20%,salt 3%,and baking soda 2%.The optimum roasting technology of the square(3mm X 5mm)with the thickness of 3mm is,baking for 8min with surface fire of 180? and bottom fire of 150?,and then baking for 5min with surface fire of 150? and bottom fire of 120?,then cooling at the room temperature and packaging.The fiber biscuits under the optimum have characteristic granular texture,rich in the special flavor of Flammulina velutipes,and have higher nutritional value and unique product characteristics.The fiber crisp biscuits on the condition of best formula look brown,the surface have obvious rough sense of crude fiber,and the large particles of fiber visible.The biscuits have smooth surface,shape intact without obvious subsidence,lack of angle,or residue.The biscuits have the special flavor of Flammulina velutipes and the special fiber rough,not greasy or stick teeth.The hardness of the biscuit is 2527.21g,the value L is 50.7,and the average score can reach 90 points.