阅读说明：本技术 一种利用食用菌副产物加工高等真菌高钙休闲食品的方法 (Method for processing higher fungus high-calcium leisure food by utilizing edible fungus byproducts ) 是由 薛淑静 杨德 王俊 李露 卢琪 关健 高虹 郭鹏 任艳芬 于 2019-12-10 设计创作，主要内容包括：本发明提供了一种利用食用菌副产物加工高等真菌高钙休闲食品的方法,属于休闲食品加工技术领域。该方法对食用菌采用低温诱导刺激,活化Ca<Sup>2+</Sup>信号通路；采用中波紫外线光信号刺激促进麦角甾醇转化为VD<Sub>2</Sub>,提高了Ca<Sup>2+</Sup>的吸收率；采用超高压膳食纤维改性,减少不溶性膳食纤维对Ca<Sup>2+</Sup>吸收的影响；采用湿法超细粉碎对细胞壁进行破碎,增加Ca<Sup>2+</Sup>的溶出；同时搭配药食两用资源黄精、皱皮木瓜,进一步达到舒筋活络,强筋健骨的保健功效。(The invention provides a method for processing high-calcium leisure food with high-grade fungi by utilizing edible fungi byproducts, belonging to the technical field of leisure food processing. The method adopts low temperature induction stimulation to edible fungi to activate Ca 2+ A signal path; stimulation of ergosterol to VD by adopting medium-wave ultraviolet light signal 2 Increase Ca 2+ The absorption rate of (a); adopts ultrahigh pressure dietary fiber modification to reduce insoluble dietary fiber pair Ca 2+ The effect of absorption; crushing cell wall by wet superfine grinding and adding Ca 2+ The dissolution of (3); meanwhile, the health care effects of relaxing tendons and activating collaterals and strengthening tendons and bones are further achieved by matching the medicinal and edible resources of rhizoma polygonati and wrinkled pawpaw.)

1. A method for processing high-calcium leisure food of higher fungi by utilizing edible fungus byproducts is characterized by comprising the following steps:

1) taking fresh edible fungus byproducts, carrying out medium-wave ultraviolet irradiation at the temperature of 2-6 ℃ for 1-2 h, then turning off an ultraviolet lamp, and keeping the low-temperature adversity stimulation at the temperature of 2-6 ℃ for 20-28 h;

2) cleaning the edible fungus by-product treated in the step 1), adding 18-22 times of purified water, pulping, and packaging with a plastic bag;

3) putting the packaged pulp into ultrahigh pressure equipment, and modifying ultrahigh pressure dietary fibers at the pressure of 400-500 MPa for 30-40 min to obtain a raw material A;

4) cleaning and peeling rhizoma polygonati tubers, cutting into slices with the thickness of about 4-6 mm, adding 0.9-1.2% of salt, uniformly stirring, pickling for 1-2 h, pre-boiling in boiling water for 30-40 min, taking out, adding 3-5 times of purified water, and pulping to obtain a raw material B;

5) cleaning wrinkled pawpaw, peeling, removing kernels, cutting into slices of about 2-4 mm, blanching with boiling water for 3-5 min, taking out, cooling in running water, adding 2-3 times of purified water, and pulping to obtain a raw material C;

6) the obtained raw material A, B, C is prepared according to the following steps of (7-8): (1-2): (1-2) mixing in a volume ratio, uniformly stirring, and performing wet ultrafine grinding by using a fine grinder;

7) adding 7-9 wt% of flavoring agent and 1-2 wt% of gelling agent into the mixture obtained in the step 6), uniformly stirring, heating to 85-95 ℃, continuously stirring, and keeping for 30-40 min;

8) pouring the mixture onto a baking pan with the thickness of about 4-6 mm, baking the mixture at 60-70 ℃ until the water content is 15-19%, taking out the mixture, cooling, cutting into blocks and packaging to obtain the finished product.

2. The method for processing higher fungus high calcium snack food according to claim 1, wherein said edible fungus by-product is selected from one or more of the following: mushroom stems, stropharia rugoso-annulata mushroom stems, morchella defective products and pleurotus eryngii defective products.

3. The method for processing the higher fungus high calcium snack food by using the edible fungus byproducts as claimed in claim 1, wherein the wavelength of the ultraviolet rays in the step 1) is 280-315 nm.

4. The method for processing the higher fungus high-calcium leisure food by utilizing the edible fungus byproducts as claimed in claim 1, wherein the pressure in the step 3) is preferably 400-430 MPa.

5. The method for processing the higher fungus high calcium leisure food by utilizing the edible fungus byproducts as claimed in claim 1, wherein the technical parameters of the wet ultra-fine grinding in the step 6) are as follows: the rotating speed is 6000 to 9000 r/min, the number of the shear blade teeth is 180 to 200 teeth, and 1 to 3 cycles are carried out.

6. The method for processing higher fungus high calcium snack food using edible fungus by-products as claimed in claim 1, wherein the flavoring agent in step 7) is selected from one or more of the following: white granulated sugar, xylitol and maltitol.

7. The method for processing higher fungus high calcium snack food using edible fungus by-products as claimed in claim 1, wherein the gelling agent in step 7) is selected from one or more of the following: carrageenan, konjac gum and agar.

Technical Field

The invention belongs to the technical field of snack food processing, and particularly relates to a method for processing high-calcium snack food of higher fungi by using edible fungus byproducts.

Background

The refinement of modern food processing technology leads to the great loss of mineral substances in the food raw materials in the processing process, and leads to the problem that the daily diet of people cannot meet the mineral substance requirements of human bodies. Calcium deficiency has become one of the important factors harming human health, and is a global nutritional problem for both the elderly and children. Calcium deficiency not only affects normal development of children, but also has important influence on various diseases such as hyperosteogeny, colon cancer, hypertension and the like of middle-aged and elderly people. Therefore, calcium supplementation has become a common consensus in modern society.

CN1785427A discloses a compound calcium preparation for astronauts, which is prepared by using high-quality calcium carbonate, collagen peptide and stachyose capable of improving intestinal flora as main raw materials, and vitamin D3, pregelatinized starch and magnesium stearate as auxiliary materials, and can be prepared into dosage forms such as oral tablets, granules, capsules and the like.

CN101416734A discloses a health care product for improving functions of bones and joints, which is prepared from the following raw materials in parts by weight: 3-5 parts of glucosamine, 1-1.5 parts of coral calcium, 5-10 parts of collagen, 15-20 parts of dietary fiber, and VD30.001.5-0.01 part of dietary fiber.

CN100486590C discloses a high milk calcium granule, whose formula is as follows: the weight percentage is 40-50% of glucose, 30-40% of cane sugar, 10-15% of natural milk calcium powder, 3-5% of omethoate, 3-5% of guar gum, 2-4% of milk powder and 0.1-0.2% of cream essence.

CN105581331A discloses a calcium supplement nutritional composition, which comprises calcium, oligosaccharide and matcha, wherein the mass ratio of the calcium to the oligosaccharide to the matcha is 1: 0.3-6: 0.1-2, and the calcium source is one or more of milk mineral salt, calcium phosphate, calcium hydrophosphate, calcium carbonate and amino acid chelated calcium.

In the patent technologies, some inorganic calcium such as calcium carbonate, calcium phosphate and other calcium sources are used for supplementing calcium, calculus is easily generated in residues, and a large amount of gastric acid is consumed, so that the gastric function is lost; some adopt natural calcium source to supplement calcium, but do not provide an effective way to enhance the absorption and utilization rate of calcium in human body.

Edible fungi are a general term for edible large-scale higher fungi. The edible fungus has unique flavor and rich nutrition, and contains nutrients and functional substances such as protein, amino acid, polysaccharide, dietary fiber and the like. The edible fungi have the capability of enriching mineral elements, and the contents of Ca, Mg, Fe, Zn and the like are rich. The edible fungus by-product is the rest edible fungus after commercial treatment of the edible fungus, and is usually the part with poor taste, such as the mushroom stem; or edible fungi with poor shape, such as defective mushrooms. The edible fungus by-products are further processed, so that the industrial benefit of the edible fungi can be improved, the mushroom agricultural benefit can be improved, the resources can be fully utilized, and the environmental pollution can be reduced.

The processing by-products of the edible fungi are often richer in mineral elements, such as mushroom stems, and the calcium content even exceeds that of mushroom caps, and is about 200 ug/g. However, the edible fungi contain rich dietary fiber, such as lentinus edodes stems, and the dietary fiber accounts for about 70% of dry matters. Insoluble dietary fiber, accounting for more than 90% of the total dietary fiber. However, insoluble dietary fibers affect the absorption and utilization of certain minerals, and it has been reported that dietary fibers of fruits such as cereals and vegetables cause a decrease in calcium absorption, and especially, the intake of high-wheat food is responsible for negative calcium balance in humans and animals, and is considered as one of the causes of osteoporosis. This is also one of the main reasons for affecting the absorption of mineral elements such as calcium in edible fungi.

Disclosure of Invention

In view of the defects of the prior art, the invention aims to compound rhizoma polygonati and chaenomeles speciosa by processing technologies such as low-temperature stress stimulation, light energy stimulation, ultrahigh-pressure dietary fiber modification, wet ultrafine grinding and the like on the raw materials of the edible fungus byproducts, thereby providing the high-calcium fungus leisure food with high calcium content, which is easy to absorb calcium.

In order to achieve the purpose of the present invention, the inventor finally obtains the following technical scheme through a large number of experimental studies and combined with years of research experiences on edible fungi:

a method for processing high-calcium leisure food of higher fungi by utilizing edible fungus byproducts comprises the following steps:

1) taking fresh edible fungus byproducts, carrying out medium-wave ultraviolet irradiation at the temperature of 2-6 ℃ for 1-2 h, then turning off an ultraviolet lamp, and keeping the low-temperature adversity stimulation at the temperature of 2-6 ℃ for 20-28 h;

2) cleaning the edible fungus by-product treated in the step 1), adding 18-22 times of purified water, pulping, and packaging with a plastic bag;

3) putting the packaged pulp into ultrahigh pressure equipment, and modifying ultrahigh pressure dietary fibers at the pressure of 400-500 MPa for 30-40 min to obtain a raw material A;

4) cleaning and peeling rhizoma polygonati tubers, cutting into slices with the thickness of about 4-6 mm, adding 0.9-1.2% of salt, uniformly stirring, pickling for 1-2 h, pre-boiling in boiling water for 30-40 min, taking out, adding 3-5 times of purified water, and pulping to obtain a raw material B;

5) cleaning wrinkled pawpaw, peeling, removing kernels, cutting into slices of about 2-4 mm, blanching with boiling water for 3-5 min, taking out, cooling in running water, adding 2-3 times of purified water, and pulping to obtain a raw material C;

6) the obtained raw material A, B, C is prepared according to the following steps of (7-8): (1-2): (1-2) mixing in a volume ratio, uniformly stirring, and performing wet ultrafine grinding by using a fine grinder;

7) adding 7-9 wt% of flavoring agent and 1-2 wt% of gelling agent into the mixture obtained in the step 6), uniformly stirring, heating to 85-95 ℃, continuously stirring, and keeping for 30-40 min;

8) pouring the mixture onto a baking pan with the thickness of about 4-6 mm, baking the mixture at 60-70 ℃ until the water content is 15-19%, taking out the mixture, cooling, cutting into blocks and packaging to obtain the finished product.

It is to be noted that the two medicinal and edible raw materials matched in the preparation process have the following sources and effects:

rhizoma Polygonati (Rhizoma Polygonatum) is the rhizome of Polygonatum sibiricum of Polygonatum of Liliaceae, and is a traditional medicinal and edible plant material, and is also a plant resource special in Wuling mountain area. The records of the famous medical records of Liang Dynasty pottery Hongjing are that the Liang Dynasty pottery Hongjing has sweet, mild and nontoxic smell and mainly treats the functions of tonifying qi and kidney, tonifying the five strains and seven injuries, assisting muscles and bones, resisting cold and summer heat and moistening heart and lung.

Chaenomeles speciosa (sweet) Nakai), another name: papaya, chaenomeles speciosa, and tiejiaoli, etc. As the most main species of plants of the genus Chaenomeles, the plants are mainly distributed in provinces such as Sichuan, Chongqing, Hubei, Anhui, Zhejiang and the like in China, and are also planted in provinces such as Hunan, Fujian, Shaanxi, Shandong, Yunnan and the like. The pawpaw in Xuancheng Anhui, Hubei Zichu pawpaw and Zhejiang Chunhuan pawpaw have the best quality and the maximum yield in Sichuan (Chuanchou pawpaw). The chaenomeles speciosa has developed vascular bundles, hard fruit texture and sour and astringent taste, and the texture and the taste of the chaenomeles speciosa are difficult to accept when the chaenomeles speciosa is eaten fresh, so that a lot of wild chaenomeles speciosa fruits in production places are discarded, and serious waste of the chaenomeles speciosa in China is caused. Chaenomeles speciosa is one of 30 medicinal and edible foods published by Ministry of health in 2003. It is sour in taste and warm in nature. The traditional Chinese medicine considers that the traditional Chinese medicine has the effects of relaxing tendons and activating collaterals, strengthening spleen and stimulating appetite, and dispelling wind and removing dampness, and is especially used for treating waist and knee pain.

Further preferably, the method for processing the higher fungus high calcium leisure food by utilizing the edible fungus by-products as described above, wherein the edible fungus by-products are selected from one or more of the following: mushroom stems, stropharia rugoso-annulata mushroom stems, morchella defective products and pleurotus eryngii defective products.

Further preferably, the method for processing the higher fungus high calcium leisure food by using the edible fungus byproducts is as described above, wherein the wavelength of the ultraviolet light in the step 1) is 280-315 nm.

Further preferably, the method for processing the high-calcium leisure food of higher fungi by using the edible fungus byproducts is as described above, wherein the pressure in the step 3) is preferably 400-430 MPa.

Further preferably, the method for processing the higher fungus high calcium leisure food by using the edible fungus byproducts as described above, wherein the technical parameters of the wet ultra-fine grinding in the step 6) are as follows: the rotating speed is 6000 to 9000 r.min^-1The number of the teeth of the shear blade is 180-200Tooth, 1 ~ 3 cycles.

Further preferably, the method for processing the higher fungus high calcium snack food by using the edible fungus byproducts as described above, wherein the flavoring agent in the step 7) is selected from one or more of the following: white granulated sugar, xylitol, maltitol, and the like.

Further preferably, the method for processing higher fungus high calcium snack food by using edible fungus byproducts as described above, wherein the gelling agent in step 7) is selected from one or more of the following: carrageenan, konjac gum, agar, and the like.

Compared with the prior art, the invention utilizes the edible fungus by-products, rhizoma polygonati and chaenomeles speciosa to process high-grade fungus high-calcium leisure food, and has the following advantages and progresses:

(1) low-temperature induced stimulation is adopted to the edible fungus by-products to activate Ca²⁺The signal path is stimulated by medium-wave ultraviolet light signals to promote the ergosterol to be converted into VD₂Promoting Ca²⁺Absorption of (2);

(2) adopts ultrahigh pressure to modify dietary fiber contained in the edible fungus by-product and reduce Ca caused by insoluble dietary fiber²⁺The effect of absorption;

(3) crushing the cell wall of the edible fungus by-product by adopting a wet ultrafine grinding process to increase Ca²⁺The calcium content of the leisure food is ensured by dissolution;

(4) meanwhile, the health-care functions of relaxing tendons and activating collaterals and strengthening tendons and bones are further achieved by matching medical and edible resources of rhizoma polygonati and wrinkled pawpaw.

Detailed Description

The invention is further illustrated by the following examples. It should be understood that the preparation method of the embodiment of the present invention is only for illustrating the present invention and not for limiting the present invention, and the simple modification of the preparation method of the present invention based on the concept of the present invention is within the scope of the claimed invention.