CN102204668B - Method for processing golden mushroom root powder - Google Patents
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Abstract
The invention belongs to the field of processing agricultural products, in particular to a method for processing golden mushroom root powder. In the method, fresh golden mushroom roots serving as a raw material undergo boiling, dehydration, drying, grinding and sterilization to prepare the golden mushroom root powder, wherein in the drying step, the two-step drying method is adopted, so that the golden mushroom roots can be fully dried without damaging nutritive matters. The method has the advantages that: the golden mushroom roots which are discarded in the processing of golden mushrooms are used as a raw material, the waste golden mushroom roots are recycled, the source is wide, and the cost is low; and by processing the golden mushroom roots into the golden mushroom root powder, the wastes are changed into the valuables, and the problem that the discarded golden mushroom roots pollute the environment is solved.
Description
Technical field
The invention belongs to the processing of farm products field, be specifically related to a kind of processing method of Asparagus root powder.
Background technology
Asparagus another name hair handle money mushroom, tree mushroom, dried mushroom, Piao Ru and structure bacterium etc. are because of the handle such as the acupuncture needle of its golden yellow delicacy are gained the name; Again because of the umbrella of its russet, little thin button shape like the money money mushroom of gaining the name.Genus flammulina extensively distributes in Agaricales, Tricholomataceae and flammule Pseudomonas in the world.Asparagus nutrition is very abundant, and the intelligence of increasing mushroom and laudatory titles such as " one stop mushroom " are arranged, and is famous in the world edible mushroom, has developed into the third-largest edible mushroom at present.Asparagus is blue or green tender tasty and refreshing, and bright delicacy incense is nutritious, is very high-grade together delicacies.Acupuncture needle is eaten the favor that why receives people, mainly is because it contains rich nutrient contents and has important health protection effect.Asparagus contains the amino acid of needed by human. the necessary lysine of upgrowth and development of children particularly; Therefore be referred to as abroad " increasing the intelligence mushroom "; Asparagus is famous in the world medicine-food two-purpose bacterium, has higher nutritive value and medical value, and the wide development prospect is arranged.
Asparagus is nutritious, contains protein 17.6g in the dried Asparagus of every 100g, fatty 1.9g, carbohydrate 69.4g; Crude fibre 3.7g, ash content 7.4g, in the dried mushroom of every 100g, total amino acid content is about 20g; Wherein 8 seed amino acids of needed by human body are more than 40% of total amino acid content, are higher than general mushroom class, and also contain other many active factors materials; Thereby have many pharmacological actions and medical functions, and help the healthy of people, particularly help teen-age growth.
Contain multiple functional protein in the Asparagus root base of a fruit, have antitumor, antiviral, pest-resistant, antimycotic and anti-people's HIV isoreactivity like ribosome inactivating protein.Also contain flammulina velutipes in the Asparagus root base of a fruit, this polysaccharide has good antitumaous effect, and like intracellular polyse, up to 96%, antitumor activity is all higher than lentinan and coriolan to the inhibiting rate of murine sarcoma.In addition, also contain more ferro element in the Asparagus root base of a fruit, wherein iron content is 20 times of iron content in the spinach; Also have many fibrous matters, can enhance metabolism, and calm effect is arranged; Acidity wherein and the adsorbable bile salt of indeterminate plant fiber, the metabolism of control agent inner cholesterol reduces content of cholesterol in the blood plasma; Also can promote enterogastric peristalsis, strengthen the function of digestive system, it can prevent and treat liver system and intestines and stomach ulcer; Simultaneously, Asparagus also is a kind of hyperkalemia hyponatremia food, and contains V
B1, V
B2, V
EAnd the trace element zinc of high level, these not only have very big benefit to growth of children, and also suitable especially hypertensive patient is edible with the elderly.
At present, each larger food processing enterprise is in the process that Asparagus is processed, and often excision eats the root base of a fruit of Asparagus; It is abandoned as leftover bits and pieces, stay the above part of the Asparagus root base of a fruit and use, because the root base of a fruit that Asparagus is cut accounts for about 1/4th of whole strain Asparagus as processing; And it is dropped more, and this not only causes the significant wastage of Asparagus resource, and because Asparagus root base of a fruit moisture is high; Very easily rotten; The Asparagus root base of a fruit that is dropped emits bad smell easily, produces corruption, thereby environment is also exerted a certain influence.
In actual production process; The Asparagus root base of a fruit that is rich in various multifunctional proteins, polysaccharide and ferro element is not paid attention to for people; Suffer that people abandon, therefore how the Asparagus root base of a fruit that nutrition is abundant uses, by people are absorbed; Become the new focus in present Asparagus working research field, received the common concern of food service industry.
Summary of the invention
The object of the present invention is to provide a kind of processing method of Asparagus root powder; This method will be handled by the Asparagus root base of a fruit that people abandoned for a long time; Make it to be absorbed by people, not only improved the utilization rate of Asparagus for people provide nutrition; Increased its added value, also alleviated pollution simultaneously environment.
The processing method of a kind of Asparagus root powder of the present invention comprises following step:
(1) boiling: get the fresh Asparagus root base of a fruit; Adding concentration and be 1 ‰ Sodium Thiosulfate bleaches it; The ratio of weight and number of the addition of Sodium Thiosulfate and the Asparagus root base of a fruit is 1.8～2.2:1; Add concentration again and be 1 ‰ citric acid, the ratio of weight and number of its addition and the Asparagus root base of a fruit is 1.8～2.2:1, to the boiling of the Asparagus root base of a fruit;
(2) dehydration: the Asparagus root base of a fruit drop after the boiling is gone out, and putting into centrifuge dewatering to Asparagus root base of a fruit water content is 65～75%;
(3) drying: oven dry, earlier at 80～90 ℃ of down dry 0.8～1.2h, making Asparagus root base of a fruit moisture is 15%～20%, again at 50～60 ℃ of drying 8～10h, to Asparagus root base of a fruit moisture be 3～5%;
The present invention adopts two step seasonings; Two step seasonings are promptly dried the Asparagus root base of a fruit under two different temperature or in two sections different temperatures intervals; Adopt this method can not only make the Asparagus root base of a fruit dry relatively thoroughly, thereby but also avoided the shortcoming that to its oven dry its nutrition lost for a long time because of at high temperature;
(4) pulverize:, get Asparagus root powder dried Asparagus root base of a fruit ultramicro grinding to 300～400 orders; Compare with common breaking method, ultramicro grinding can be pulverized Asparagus root powder more completely, makes its fineness thinner, strengthens its mouthfeel and local flavor;
(5) sterilization: with Asparagus root powder at CO
60The dosage of radioactive source 5～9kGy under irradiation 10～14min sterilization, Asparagus root powder is carried out sterilization treatment, make Asparagus root powder have the longer shelf-life, thereby guaranteed the quality of Asparagus root powder.
More than the concentration of said Sodium Thiosulfate be 1 ‰, the ratio of weight and number of its addition and Asparagus is 1.8～2.2:1, under the material ratio in this concentration and scope; The appearance luster of the Asparagus root base of a fruit is best, if be higher than this material ratio, the color of the Asparagus root base of a fruit does not have obvious variation on this basis; The waste bleaching agent; And it is too much to add bleaching agent, and it is healthy also to influence people, is lower than this material ratio; It is poor that the color of the Asparagus root base of a fruit is handled than the Sodium Thiosulfate of this scope of application, the weak effect of bleaching.
More than the action condition of said citric acid be at 90～100 ℃ of following boiling 50～70min, the ratio of weight and number of its addition and the Asparagus root base of a fruit is 1.8～2.2:1.
Preferably, more than in the said ultramicro grinding, the fineness of Asparagus root powder is 400 orders.
Preferably, the processing method of Asparagus root powder comprises following step:
(1) boiling: get the fresh Asparagus root base of a fruit; Adding concentration is that 1 ‰ Sodium Thiosulfates are bleached it; The ratio of weight and number of its addition and the Asparagus root base of a fruit is 2:1; Add concentration again and be 1 ‰ citric acid, the ratio of weight and number of its addition and the Asparagus root base of a fruit is 2:1, at 95 ℃ of following boiling 60min;
(2) dehydration: the Asparagus root base of a fruit drop after the boiling is gone out, and putting into centrifuge dewatering to Asparagus root base of a fruit water content is 65～75%;
(3) drying: oven dry, earlier at 80～90 ℃ of down dry 0.8～1.2h, making its moisture is 15%～20%, again at 50～60 ℃ of drying 8～10h, to moisture be 3～5%;
(4) pulverize:, get Asparagus root powder dried Asparagus root base of a fruit ultramicro grinding to 400 order;
(5) sterilization: with Asparagus root powder at CO
60The dosage of radioactive source 6kGy under irradiation 12min sterilization.
Asparagus root powder can directly eat, and also as as food additives, is mixed and made into health care Flour product such as relevant noodles, bread, steamed bun, biscuit by a certain percentage with flour.
Beneficial effect of the present invention is:
(1) be raw material with the Asparagus root base of a fruit that is dropped in the Asparagus process, discarded object is utilized again, its wide material sources, with low cost;
(2) because the Asparagus root base of a fruit is very easily corrupt; Environment produce is polluted, and the present invention uses the Asparagus root base of a fruit and is processed as Asparagus root powder, has not only solved the problem that the Asparagus root base of a fruit that abandons exerts an influence to environment; Also turn waste into wealth, the Asparagus root base of a fruit can be utilized by people;
(3) among the present invention, the Asparagus root base of a fruit is adopted two step oven drying methods, has guaranteed that its nutrition can not run off, and can also be with its oven dry more thorough, guaranteed the quality of product in subsequent production;
(4) among the present invention, the Asparagus root base of a fruit after the drying is carried out ultramicro grinding, guaranteed the fineness of root powder, thereby improved its edible mouthfeel;
(5) among the present invention, the root powder is carried out irradiation sterilization fast, when having guaranteed the security of root powder food, minimum degree alleviated loss of nutrients, but also the storage property that has prolonged product.
The specific embodiment
Below in conjunction with specific embodiment the processing method of a kind of Asparagus root powder of the present invention is done explanation further,, but do not limit the present invention with this so that those skilled in the art more understands the present invention.
Embodiment 1
(1) boiling: get the fresh Asparagus root base of a fruit; Adding concentration is that 1 ‰ Sodium Thiosulfates are bleached the Asparagus root base of a fruit; The ratio of weight and number of the addition of Sodium Thiosulfate and the Asparagus root base of a fruit is 2:1; Add concentration again and be 1 ‰ citric acid, the ratio of weight and number of its addition and the Asparagus root base of a fruit is 2:1, at 95 ℃ of following boiling Asparagus root base of a fruit 60min;
(2) dehydration: the Asparagus root base of a fruit drop after the boiling is gone out, and putting into centrifuge dewatering to Asparagus root base of a fruit water content is 70 left and right sides %;
(3) drying: oven dry, adopt two step seasonings, at 90 ℃ down about dry 1h, make its moisture about 15% earlier, again about 60 ℃ of dry 8h, to moisture at 4 left and right sides %;
(4) pulverize:, get Asparagus root powder dried Asparagus root base of a fruit ultramicro grinding to 400 order;
(5) sterilization: with Asparagus root powder at CO
60The dosage of radioactive source 6kGy under irradiation 12min sterilization.
The mensuration of Asparagus root powder organoleptic indicator of the present invention, physical and chemical index and sanitary index
The method that the present invention handles the Asparagus root base of a fruit is compared table as follows with traditional processing mode that the Asparagus root base of a fruit is abandoned:
| ? | The present invention | Abandon |
| Environmental pollution | Do not have | Seriously polluted, produce corruption, grow mosquitos and flies |
| Economic benefit | Great economic benefit | Do not have |
| Nutritive value | Keep, absorbed acquisition by people | Do not have, be dropped |
Can find out from last table; The method that the present invention handles the Asparagus root base of a fruit is compared with traditional processing mode that the Asparagus root base of a fruit is abandoned; Not only solved the environmental problem of bringing because of the Asparagus root base of a fruit; Also the discarded Asparagus root base of a fruit is used, obtained nutritious can be the Asparagus root powder that people absorbed.
Reference examples 1
Reference examples 1 is identical with boiling, dehydration, pulverizing, the sterilization of embodiment 1, and difference is, dry run in the reference examples 1 adopts a direct oven drying method of temperature, dry about material 4h at 90 ℃, to moisture be about 4%;
| ? | Embodiment 1 | Reference examples 1 |
| Color and luster | White is faint yellow partially | Faint yellow, yellow partially |
| Mouthfeel | Good | Slight burnt burning |
| VC(mg/100g) | 2.87 | 1.76 |
Can find out that from above form the drying mode that the present invention adopts helps the reservation of nutrition, common drying mode promptly adopts certain fixing temperature that Asparagus is dried, and the part nutrition loss in the Asparagus is many.Under the drying mode of the present invention, the color and luster of Asparagus root powder is good, and mouthfeel is good, adopts the method for common mode oven dry in the reference examples, and color and luster is yellow partially, and slight burnt burning is arranged.
Embodiment 2
(1) boiling: get the fresh Asparagus root base of a fruit; Adding concentration is that 1 ‰ Sodium Thiosulfates are bleached the Asparagus root base of a fruit; The ratio of weight and number of the addition of Sodium Thiosulfate and the Asparagus root base of a fruit is 2:1; Add concentration again and be 1 ‰ citric acid, the ratio of weight and number of its addition and the Asparagus root base of a fruit is 2:1, at 95 ℃ of following boiling Asparagus root base of a fruit 60min;
(2) dehydration: the Asparagus root base of a fruit drop after the boiling is gone out, and putting into centrifuge dewatering to Asparagus root base of a fruit water content is 75 left and right sides %;
(3) drying: adopt two step seasonings, at 85 ℃ of dry 1h down, making its moisture is about 18 % earlier, again at 55 ℃ of dry 9h, to moisture be about 3%;
(4) pulverize: with dried Asparagus root base of a fruit ultramicro grinding 6 hours, Asparagus root powder, its fineness is about 400 orders;
(5) sterilization: with Asparagus root powder at CO
60The dosage of radioactive source 6kGy under irradiation 12min sterilization.
Reference examples 2
All identical with boiling, dehydration, step, drying, the sterilization steps of embodiment 2, its difference is that reference examples 2 adopts common breaking method, and the golden root mushroom root powder that will obtain through above-mentioned step was pulverized 6 hours.
Embodiment 2 compares with the index of reference examples 2
| ? | Embodiment 2 | Reference examples 2 |
| Color | In vain, faint yellow | Faint yellow, yellow partially |
| Mouthfeel | Fine and smooth, sliding | Coarse slightly |
| The polysaccharide dissolution rate | 53% | 27% |
Can find out that from the above table of comparisons ultramicro grinding improves significantly to the mouthfeel of Asparagus root powder.Because Asparagus root base of a fruit fibre-bearing is many, therefore its coarse mouthfeel adopts the method for ultramicro grinding the Asparagus root base of a fruit to be helped to improve the mouthfeel of Asparagus root powder.
Adopt ultramicro grinding, behind Asparagus root powder ultramicro grinding to 400 order, the meso-position radius of Asparagus root powder is 4.89 μ m; Average grain diameter reaches 36.23 μ m; And the particle diameter distribution uniform shows to observe to show that the whole visual field of Asparagus root powder ultramicro grinding spreads all over short and small mycelia fiber; Do not see complete cell, and fragment of tissue is less.Asparagus root powder can make cellular content fully come out after ultramicro grinding is handled, and has promoted the active ingredient particularly dissolving and the release of flammulina velutipes, makes that the activity of active ingredient is higher, and the absorption that is utilized in the body is arranged.Test from above polysaccharide dissolution rate; Adopt ultramicro grinding that the dissolution rate of flammulina velutipes is reached about 53%; And adopting common grinding mode to pulverize the identical time, the polysaccharide dissolution rate of its Asparagus just reaches 27%, so ultramicro grinding has the stripping that utilizes flammulina velutipes.
Embodiment 3
(1) boiling: get the fresh Asparagus root base of a fruit; Adding concentration is 1 ‰ Sodium Thiosulfates; The ratio of weight and number of the addition and the Asparagus root base of a fruit is 2.2:1, and the Asparagus root base of a fruit is bleached, and adds concentration again and be 1 ‰ citric acid; The ratio of weight and number of its addition and the Asparagus root base of a fruit is 2.2:1, at 90 ℃ of following boiling Asparagus root base of a fruit 60min;
(2) dehydration: the Asparagus root base of a fruit drop after the boiling is gone out, and putting into centrifuge dewatering to Asparagus root base of a fruit water content is 70 left and right sides %;
(3) drying: adopt two step seasonings, at 85 ℃ of dry 1h down, make its moisture reach 16 left and right sides % earlier, again at 55 ℃ of dry 8h, to moisture be 5 left and right sides %;
(4) pulverize:, get Asparagus root powder dried Asparagus root base of a fruit ultramicro grinding to 300 order;
(5) sterilization: with Asparagus root powder at CO
60The dosage of radioactive source 6kGy under irradiation 12min sterilization.
Reference examples 3
All identical with boiling, dehydration, step, drying, the pulverising step of embodiment 3, its difference is there is not the step of sterilization in the reference examples 3.The golden needle fungus that adopts irradiation sterilization of the present invention to handle was preserved 6 months under-10 ℃ of refrigerations and normal temperature, is refrigerated with irradiation not and normal temperature is all preserved 6 months total plate counts and contrasted like following table:
Embodiment 3 compared with the shelf-life of reference examples 3
| The shelf-life/year | Embodiment 3 | Reference examples 3 |
| 1 year | Color and luster, the equal no change of taste | Begin to bond together |
| 1 year half | Color and luster, the equal no change of taste | Bonding |
| Total plate count (normal temperature) | 50 | 10475 |
| Total plate count (refrigeration) | 0 | 13450 |
Can find out that from the above table of comparisons irradiation sterilization is to the important effect that maintains of Asparagus root powder quality.After adopting irradiation sterilization, long shelf-life is seen from total plate count, receives its total plate count of golden needle fungus of irradiation few, does not almost have bacterium colony.
Embodiment 4
(1) boiling: get the fresh Asparagus root base of a fruit; Adding concentration is that 1 ‰ Sodium Thiosulfates are bleached the Asparagus root base of a fruit; The ratio of weight and number of the addition of Sodium Thiosulfate and the Asparagus root base of a fruit is 1.8:1; Add concentration again and be 1 ‰ citric acid, the ratio of weight and number of its addition and the Asparagus root base of a fruit is 1.8:1, at 90 ℃ of following boiling Asparagus root base of a fruit 50min;
(2) dehydration: the Asparagus root base of a fruit drop after the boiling is gone out, and putting into centrifuge dewatering to Asparagus root base of a fruit water content is about 65 %;
(3) drying: oven dry, adopt two step seasonings, at 80 ℃ down about dry 0.8h, make its moisture about 20% earlier, again about 50 ℃ of dry 8h, to moisture about 5 %;
(4) pulverize:, get Asparagus root powder dried Asparagus root base of a fruit ultramicro grinding to 300 order;
(5) sterilization: with Asparagus root powder at CO
60The dosage of radioactive source 6kGy under irradiation 10min sterilization.
Embodiment 5
(1) boiling: get the fresh Asparagus root base of a fruit; Adding concentration is that 1 ‰ Sodium Thiosulfates are bleached the Asparagus root base of a fruit; The ratio of weight and number of the addition of Sodium Thiosulfate and the Asparagus root base of a fruit is 2.2:1; Add concentration again and be 1 ‰ citric acid, the ratio of weight and number of its addition and the Asparagus root base of a fruit is 2.2:1, at 100 ℃ of following boiling 70min;
(2) dehydration: the Asparagus root base of a fruit drop after the boiling is gone out, and putting into centrifuge dewatering to Asparagus root base of a fruit water content is 75 left and right sides %;
(3) drying: oven dry, adopt two step seasonings, at 90 ℃ down about dry 1.2h, make its moisture about 15% earlier, again about 60 ℃ of dry 10h, to moisture about 3 %;
(4) pulverize:, get Asparagus root powder dried Asparagus root base of a fruit ultramicro grinding to 400 order;
(5) sterilization: with Asparagus root powder at CO
60The dosage of radioactive source 6kGy under irradiation 14min sterilization.
Claims (4)
1. the processing method of an Asparagus root powder comprises following step:
(1) boiling: get the fresh Asparagus root base of a fruit; Adding concentration and be 1 ‰ Sodium Thiosulfate bleaches it; The ratio of weight and number of the addition of Sodium Thiosulfate and the Asparagus root base of a fruit is 1.8～2.2:1; Add concentration again and be 1 ‰ citric acid, the ratio of weight and number of its addition and the Asparagus root base of a fruit is 1.8～2.2:1, to the boiling of the Asparagus root base of a fruit;
(2) dehydration: the Asparagus root base of a fruit drop after the boiling is gone out, and putting into centrifuge dewatering to Asparagus root base of a fruit water content is 65～75%;
(3) drying: oven dry, earlier at 80～90 ℃ of down dry 0.8～1.2h, making Asparagus root base of a fruit moisture is 15%～20%, again at 50～60 ℃ of drying 8～10h, to Asparagus root base of a fruit moisture be 3～5%;
(4) pulverize:, get Asparagus root powder dried Asparagus root base of a fruit ultramicro grinding to 300～400 orders;
(5) sterilization: with Asparagus root powder at Co
60The dosage of radioactive source 5～9kGy under irradiation 10～14min sterilization.
2. the processing method of a kind of Asparagus root powder as claimed in claim 1 is characterized in that, said adding citric acid is at 90～100 ℃ of following boiling 50～70min to the condition of Asparagus root base of a fruit boiling.
3. the processing method of a kind of Asparagus root powder as claimed in claim 1 is characterized in that, in the described ultramicro grinding Asparagus root base of a fruit being crushed to fineness is 400 orders.
4. the processing method of a kind of Asparagus root powder as claimed in claim 1 comprises following step:
(1) boiling: get the fresh Asparagus root base of a fruit; Adding concentration is that 1 ‰ Sodium Thiosulfates are bleached it; The ratio of weight and number of its addition and the Asparagus root base of a fruit is 2:1; Add concentration again and be 1 ‰ citric acid, the ratio of weight and number of its addition and the Asparagus root base of a fruit is 2:1, at 95 ℃ of following boiling 60min;
(2) dehydration: the Asparagus root base of a fruit drop after the boiling is gone out, and putting into centrifuge dewatering to Asparagus root base of a fruit water content is 65～75%;
(3) drying: oven dry, earlier at 80～90 ℃ of down dry 0.8～1.2h, making its moisture is 15%～20%, again at 50～60 ℃ of drying 8～10h, to moisture be 3～5%;
(4) pulverize:, get Asparagus root powder dried Asparagus root base of a fruit ultramicro grinding to 400 order;
(5) sterilization: with Asparagus root powder at Co
60The dosage of radioactive source 6kGy under irradiation 12min sterilization.
?
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| CN109965267A (en) * | 2019-03-25 | 2019-07-05 | 山东友和菌业有限公司 | A kind of processing method of golden mushroom root |
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| CN1162409A (en) * | 1996-04-12 | 1997-10-22 | 曹德宾 | Edible fungus powder and preparation thereof |
| CN101053367A (en) * | 2006-04-14 | 2007-10-17 | 黄宏渊 | Preparation method of feed addictive |
| CN101914599A (en) * | 2010-07-26 | 2010-12-15 | 中华全国供销合作总社南京野生植物综合利用研究院 | Nucleotide mixture extracted from edible fungi as well as preparation method and application thereof |
| CN101933598A (en) * | 2010-07-26 | 2011-01-05 | 中华全国供销合作总社南京野生植物综合利用研究院 | Meaty seasoning with edible fungi flavor and preparation method and application thereof |
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