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Mushroom crisps are a fashionable food popular in Europe, America, Japan and Southeast Asia in recent years, and they are also appearing more and more in our supermarkets. The key to determining the nutritional value of mushroom crisps lies in the way they are made and processed.

The production of mushroom crisps are mainly vacuum drying or vacuum puffing, vacuum low-temperature deep-frying, vacuum freeze-drying three methods. Different production processes make the nutritional value of the crisps are not the same.

The mushroom crisps are not crushed, juiced, concentrated and other processes, and are directly dried and puffed, without adding coloring and other additives in the processing, pure and natural. Retained and concentrated a variety of nutrients of fresh fruit, such as vitamins, fiber, minerals and so on. And compared with fruit and vegetable juice, fruit and vegetable powder made from fruit and vegetable juice, it can retain more nutrients in fruits and vegetables.

Shiitake Mushroom Crisp is a new, natural green puffed snack food, easy to carry, open the bag to eat. Shangda Official Mall's Shiitake Mushroom Crisps, on the basis of maintaining the original nutrition and flavor, adds a crispy texture to bring you a different kind of enjoyment. The taste is very good.

Expanded information:

Vacuum low-temperature deep-frying on the mushroom in the potassium, calcium and zinc elements in the content of serious damage, manganese is lower in the two products; in terms of amino acid content, in addition to the essential amino acids,, low-temperature vacuum deep-frying on the destruction of amino acids in the crispy pieces of the degree of significantly stronger than the vacuum freeze-drying, but low-temperature vacuum deep-frying of crispy pieces of protein nutrient value

In terms of non-volatile components, there were significant differences in the content of mannitol, glucose, alginate and flavor nucleotides between the two products, with the soluble sugar content of vacuum freeze-dried shiitake mushroom crisps being higher and the flavor nucleotide content of vacuum low-temperature deep-frying shiitake mushroom crisps being higher, and the two types of shiitake mushroom crisps did not contain 5'-inosinic acid and 5'-flavosinic acid. '-flavosidic acid.

The effects of the two processing techniques on the nutritional characteristics and non-volatile flavor components of mushroom crisps varied significantly. Among them, vacuum low-temperature freezing and deep-frying process could enhance the edible flavor of shiitake mushroom crisps and increase the protein nutritive value of the crisps, but vacuum freeze-dried shiitake mushroom crisps had higher contents of mineral elements and soluble sugars.

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