Absrtact: Using Tremella fuciformis as raw material, the processing technology of instant snack food with Tremella fuciformis chips was studied. According to the nutritional, physicochemical and processing characteristics of Tremella fuciformis, the optimum formula and technological conditions of the leaching solution before microwave drying were optimized, and the technological conditions of microwave drying equipment were optimized according to the sensory characteristics of Tremella fuciformis chips.
Through single factor test and orthogonal test, the optimum formula of impregnating solution in the processing of Tremella chips was determined as follows: sugar content 10%, acid content 0.03%, boiling time 15 min, microwave power 750W, microwave drying time 20 min. The Tremella chips prepared by this method had good taste. In the determination of physical and chemical indexes, the moisture content of Tremella fragile tablets was 14.4%, the content of lipid control was 1.2%, and the content of tremella polysaccharide was 23.08%.
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