[Objective]The purpose of this research was to study the production technology of puffed and recreation food with the ricularia A.auricula.[Method]A.auricula was major stuff,and some potato starch ,sticky ice starch and salt were auxiliary that were done on the production of the A.auricula chips in the experiment.The product's making technology,major technical parameters and ingredient were determined through this study.[Result]The results indicated that the optimum conditions was that A.auricula ∶potaton starch ∶sticky rice starch was 3∶3∶1 of 1% salt,0.5% thickener,0.6% emulsifier,5% caramel pigment and the thickness of slices was 1.0 mm,and the temperature of deep frying was 140 ℃.Under the above conditions,the product was well puffed and brown.It tasted savory,flaky and crisp.[Conclusion]This research will provide a new method for deep processing and utilizing of A.auricula in Northeast.%[目的]研究黑木耳膨化休闲食品的制备方法.[方法]以黑木耳为主要原料,以马铃薯淀粉和糯米粉及食盐等为辅料,对黑木耳膨化脆片的制作工艺进行试验研究,确定产品的制作工艺、主要工艺条件及配方.[结果]结果表明,原料成分比黑木耳∶马铃薯淀粉∶糯米粉为3∶3∶1,食盐1%、增稠剂0.5 %,乳化剂0.6 %,双倍焦糖色素5%,切片厚度为1.0 mm,油炸温度为140 ℃时,所得产品呈棕色,膨化效果好,口感香、酥、脆.[结论]该研究结果为东北黑木耳资源的深加工利用提供一条新途径.
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