CN101513209A - Superheated steam blanching method for improving quality of quick freezing edible fungi - Google Patents
Superheated steam blanching method for improving quality of quick freezing edible fungi Download PDFInfo
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- CN101513209A CN101513209A CNA2009100253095A CN200910025309A CN101513209A CN 101513209 A CN101513209 A CN 101513209A CN A2009100253095 A CNA2009100253095 A CN A2009100253095A CN 200910025309 A CN200910025309 A CN 200910025309A CN 101513209 A CN101513209 A CN 101513209A
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Abstract
The invention provides a superheated steam blanching method for improving the quality of quick freezing edible fungi which belongs to the edible fungi processing technical field and relates to the quick freezing processing of the edible fungi. The invention provides the application of superheated steam technology in the quick freezing processing of the edible fungi. The key technology is to utilize superheated steam for the blanching of the edible fungi. The process comprises edible fungi raw material selecting, cleaning, grading, blanching, quick freezing, packaging and frozen storing. The superheated steam has the characteristics of high temperature, oxygen-free property and low water content. Therefore, the superheated steam can passivate enzyme contained in the edible fungi raw material rapidly and thoroughly and achieve the effect of proper dehydration through the regulation of technological parameters. Thus, the proper water content of quick freezing edible fungi products is maintained. The superheated steam blanching method has the advantages of convenient operation, reliable operation and high production efficiency. The whole process has no escape of nutrients and lowers the quality deterioration of the processing process to the maximum extent, thereby obviously improving the quality of the quick freezing edible fungi products to reach to the longer high quality shelf-life.
Description
Technical field
A kind of superheated steam blanching method that improves quality of quick freezing edible fungi belongs to the edible mushroom processing technique field, relates to edible mushroom quick-frozen processing.
Background technology
Edible mushroom is that a kind of high protein, low fat, content of mineral substances are higher relatively, delicious flavour, the luxury food of unique flavor; Have immunological regulation, antitumor, anti-inflammatory, reducing blood lipid, strengthen the T cell function, be described as the healthy food of 21 century.China is maximum in the world Edible Fungi state, and annual production (pressing the fresh food bacterium calculates) surpasses 7,000,000 tons, accounts for 70% of Gross World Product, and edible mushroom has become the sixth-largest plantation industry of China after grain, cotton, oil, dish, fruit.
Yet quality deterioration phenomenon such as be easy to occur brown stain, parachute-opening, self-dissolving behind the edible mushroom collection, find time so that lose edibility and commodity value, generally can only be preserved 1～2 day under the normal temperature.Traditional edible mushroom store method is based on drying, but through drying product not only local flavor, mouthfeel not as good as bright product, but also can cause the massive losses of nutritional labeling and active component, quick freezing edible fungi is because its health, convenience and characteristics such as of fine quality, be subjected to consumers in general's welcome deeply, demand is in rising trend always in recent years.
Most of quick-frozen gardening agricultural product raw materials will carry out blanching before freezing handles with its enzymatic activity of passivation.Blanching is one of critical process of gardening product quick-frozen processing, and the blanching process promptly adopts the high temperature measure, the gardening product internal substance is transformed, the activity of destructive enzyme rapidly.The blanching technical method can be divided into hot water blanching, steam blanching etc., easy and simple to handle, reliable, productivity ratio advantages of higher that the hot water blanching has according to the difference of heat-conducting medium.But because conventional hot water blanching meeting causes problems such as edible fungus flavor ingredients from lossing, nutritional labeling and active component destruction, high-grade edible bacterium quick frozen product generally directly carries out quick refrigeration storage without blanching at present.But, owing to the residual enzyme that greater activity is arranged, also can cause producing in the quick freezing edible fungi storage quality deterioration problems such as brown stain, local flavor loss, nutritional labeling and active component loss in this type of edible mushroom quick frozen product.
Superheated steam is saturated water vapour to be sent into superheater carry out post bake, a kind of steam heat-conducting medium that a kind of high temperature, the water content that produces by heat energy conversion is low relatively.Superheated steam is compared with saturated vapor, has higher temperature, higher heat and bigger specific volume.Utilize superheated steam that gardening product etc. is carried out the short time heating, can make that wherein the thermal sensitivity nutritional labeling is not oxidized or few oxidized, this generally adds hot-air and saturated vapor can not be accomplished.The specific heat of superheated steam is big, and steam consumption is few, can reduce the purge amount of the volume and the waste gas of equipment.Superheated steam does not have air and exists, and does not have oxidation reaction.Can utilize the latent heat of steam, thermal efficiency height, energy-saving effect is remarkable.Apply it in the blanching technology of edible mushroom, more meet the requirement of " high temperature, in short-term " of blanching technology on the principle, it has than the advantage that hot water blanching is easy, reliable, productivity ratio is high, can be rapider, the oxidation of inactive enzyme more up hill and dale, keep product quality.Because the superheated steam water content is lower, whole blanching process is a dehydration, can keep the blanching product surface dry and comfortable, prevents the loss of nutritional labeling, plays the effect of well guaranteeing the quality.
At present domestic patent in the superheated steam field mainly lays particular emphasis on aspect the generating means of superheated steam: patent (publication number CN2522811) has been reported a kind of continous way superheated steam grass drier; Patent (publication number CN2511139) has been reported a kind of oscillatory type superheated steam tea water-removing machine; Patent (publication number CN1615423) report utilizes the equipment of superheat steam drying particle product; Patent (publication number CN1041625) has been reported a kind of superheated steam temperature difference heat supply Processes and apparatus; Patent (publication number CN1451904) has been reported a kind of superheated steam producer; Patent (publication number CN2909011) has been reported a kind of overheated steam heating apparatus; Patent (publication number CN1696246) has been reported a kind of annealing device that uses superheated steam; Patent (publication number CN2847046) has been reported a kind of superheated steam generator.And the domestic patent relevant with fruits and vegetables blanching field mainly concentrates on blanching equipment and non-superheated steam blanching technical field: patent (publication number CN101010009) has been reported a kind of new infrared ray dry chemicking boiling hot (IDB) and infra red drying technology that is used for food processing; Patent (publication number CN201101115) has been reported a kind of blanching machine; Patent (publication number CN2737165) has been reported a kind of continuous steam blanching machine; Patent (publication number CN2236750) has been reported a kind of quick-frozen fresh vegetables pre-treatment blanching equipment.In the superheated steam application facet: patent (publication number CN1050580) has been reported a kind of application of superheated steam, steam is applied to the method for paper surface; Patent (publication number CN86102860) has been reported paper and cardboard superheat steam drying method and drying machine; Patent (publication number CN1276976) has been reported the application of superheated steam at tea-manufacturing technology, utilizes superheated steam to carry out tea green-keeping.
Summary of the invention
The purpose of this invention is to provide a kind of superheated steam blanching method that improves quality of quick freezing edible fungi, cause problems such as edible fungus flavor ingredients from lossing, nutritional labeling and active component destruction at conventional hot water blanching meeting, in edible mushroom quick-frozen processing, adopt the superheated steam blanching technology, reach a high temperature, fast blanching, thereby produce high-quality edible mushroom quick frozen product, can be used for the processing of various edible mushrooms.
Technical scheme of the present invention: a kind of superheated steam blanching method that improves quality of quick freezing edible fungi, in edible mushroom quick-frozen process, use superheated steam and edible mushroom is carried out blanching go out after enzyme handles, carry out quick freezing cold storage; Process is: edible fungi raw materials is selected, classification, cleaning, superheated steam blanching, quick-frozen, packing and cold storage;
Blanching:, adopt normal pressure overheat steam or high pressure superheated steam blanching according to different edible fungi raw materials;
Normal pressure overheat steam blanching: steam pressure: 1atm; Temperature:＞100 ℃, handle 4-5min;
Or high pressure superheated steam blanching: steam pressure P:1atm＜P≤3.5atm, temperature T: 100 ℃＜T≤400 ℃, handle 1-2min;
Quick-frozen: in 20-30min, edible mushroom central point temperature after the blanching is reduced to below-18 ℃;
Cold storage: the edible fungus after the packing is preserved at the low-temperature cold store below-18 ℃.
Beneficial effect of the present invention: because superheat steam temperature height, oxygen-free gas, water content are low, therefore can not only be rapidly in the blanching process, contained enzyme in the passivation edible fungi raw materials up hill and dale, and the regulation and control by technological parameter, can reach the effect of appropriateness dehydration, thereby keep the suitable water content of quick freezing edible fungi product.The advantage that the present invention has is easy and simple to handle, reliable, productivity ratio is high, whole process does not have nutrient loss, and can reduce the quality deterioration of process to greatest extent, thereby significantly improves the quality of quick freezing edible fungi product.
Compare with conventional hot water blanching, the present invention adopts superheated steam blanching can not cause the edible fungus flavor ingredients from lossing, can better keep its nutritional labeling and active component, and can reach the effect that appropriateness is dewatered, thereby keep the suitable water content of quick freezing edible fungi product, significantly improve the quality of quick freezing edible fungi product.
Compare with the edible mushroom quick frozen product that directly carries out quick refrigeration storage without blanching.The present invention adopts the superheated steam blanching activity of enzyme in the passivation edible fungi raw materials to greatest extent, effectively prevents to produce in the quick freezing edible fungi storage quality deterioration problems such as brown stain, local flavor loss, nutritional labeling and active component loss.
The specific embodiment
Embodiment 1: mushroom
After the new proportionately ripe degree of fresh mushroom, shape, size are carried out classification, clean with circulating water, remove the foreign material such as dust on surface, mushroom pressure after the cleaning is 2atm, temperature is that 250 ℃ high pressure superheated steam is carried out the blanching enzyme that goes out and handled 1min, mushroom after the blanching cools off fast, freezes, and packs cold storage after in 25min the central point temperature being reduced to-18 ℃.Color, smell and taste cold storage time of guaranteeing the quality can reach more than 2 years.
Embodiment 2: mushroom
After new fresh mushroom carries out classification by shape, size, color and luster, clean with circulating water, remove the foreign material such as dust on surface, mushroom after the cleaning is 3.5atm with pressure, temperature is that 300 ℃ high pressure superheated steam is carried out the blanching enzyme that goes out and handled 2min, mushroom after the blanching is cooled off fast, freezes, and packs cold storage after in 30min the central point temperature being reduced to-18 ℃.Color, smell and taste cold storage time of guaranteeing the quality can reach more than 2 years.
Embodiment 3: bolete
After fresh bolete carries out classification by shape, size, clean with circulating water, remove the foreign material such as dust on surface, bolete after the cleaning is that 105 ℃ normal pressure overheat steam carries out the blanching enzyme that goes out and handles 4min with temperature, bolete after the blanching is cooled off fast, freezes, and packs cold storage after in 20min the central point temperature being reduced to-18 ℃.Color, smell and taste cold storage time of guaranteeing the quality can reach 1.5 years.
Claims (1)
1, a kind of superheated steam blanching method that improves quality of quick freezing edible fungi is characterized in that in edible mushroom quick-frozen process using superheated steam and edible mushroom is carried out blanching goes out after enzyme handles, and carries out quick freezing cold storage; Process is: edible fungi raw materials is selected, classification, cleaning, superheated steam blanching, quick-frozen, packing and cold storage;
Blanching:, adopt normal pressure overheat steam or high pressure superheated steam blanching according to different edible fungi raw materials;
Normal pressure overheat steam blanching: steam pressure: 1atm; Temperature:＞100 ℃, handle 4-5min;
Or high pressure superheated steam blanching: steam pressure P:1atm＜P≤3.5atm, temperature T: 100 ℃＜T≤400 ℃, handle 1-2min;
Quick-frozen: in 20-30min, edible mushroom central point temperature after the blanching is reduced to below-18 ℃;
Cold storage: the edible fungus after the packing is preserved at the low-temperature cold store below-18 ℃.
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2009100253095A CN101513209A (en) | 2009-03-09 | 2009-03-09 | Superheated steam blanching method for improving quality of quick freezing edible fungi |
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| CNA2009100253095A CN101513209A (en) | 2009-03-09 | 2009-03-09 | Superheated steam blanching method for improving quality of quick freezing edible fungi |
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| CN101513209A true CN101513209A (en) | 2009-08-26 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102805318A (en) * | 2012-08-22 | 2012-12-05 | 广州南联实业有限公司 | Push-type constant-pressure steaming-ironing and vacuum processing equipment and method for fruit and vegetable |
| CN102823849A (en) * | 2012-08-25 | 2012-12-19 | 丽江中源绿色食品有限公司 | Quick-frozen bolete and a quick-freezing method thereof as well as equipment |
| CN103431365A (en) * | 2013-08-23 | 2013-12-11 | 广西大学 | Preprocessing anti-browning method for freeze-dried ready-to-eat seasoning mushrooms |
| CN111034794A (en) * | 2020-01-06 | 2020-04-21 | 湖北省农业科学院农产品加工与核农技术研究所 | Special diet edible fungus dissolved bean capable of benefiting intelligence and strengthening brain and preparation method thereof |
| WO2021232987A1 (en) * | 2020-05-21 | 2021-11-25 | 江苏省农业科学院 | Production method for special poultry meat raw material for soup and stew food |
| CN115119874A (en) * | 2022-05-17 | 2022-09-30 | 中国农业大学 | Method for treating agaricus bisporus by combining superheated steam and gas jet impact drying |
-
2009
- 2009-03-09 CN CNA2009100253095A patent/CN101513209A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102805318A (en) * | 2012-08-22 | 2012-12-05 | 广州南联实业有限公司 | Push-type constant-pressure steaming-ironing and vacuum processing equipment and method for fruit and vegetable |
| CN102805318B (en) * | 2012-08-22 | 2013-09-25 | 广州南联实业有限公司 | Push-type constant-pressure steaming-ironing and vacuum processing equipment and method for fruit and vegetable |
| CN102823849A (en) * | 2012-08-25 | 2012-12-19 | 丽江中源绿色食品有限公司 | Quick-frozen bolete and a quick-freezing method thereof as well as equipment |
| CN103431365A (en) * | 2013-08-23 | 2013-12-11 | 广西大学 | Preprocessing anti-browning method for freeze-dried ready-to-eat seasoning mushrooms |
| CN111034794A (en) * | 2020-01-06 | 2020-04-21 | 湖北省农业科学院农产品加工与核农技术研究所 | Special diet edible fungus dissolved bean capable of benefiting intelligence and strengthening brain and preparation method thereof |
| WO2021232987A1 (en) * | 2020-05-21 | 2021-11-25 | 江苏省农业科学院 | Production method for special poultry meat raw material for soup and stew food |
| CN115119874A (en) * | 2022-05-17 | 2022-09-30 | 中国农业大学 | Method for treating agaricus bisporus by combining superheated steam and gas jet impact drying |
| CN115119874B (en) * | 2022-05-17 | 2023-09-22 | 中国农业大学 | Method for treating agaricus bisporus by combining superheated steam and gas jet impact drying |
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Application publication date: 20090826 |