CN102578558A - Eryngii mushroom microwave vacuum drying method - Google Patents
Eryngii mushroom microwave vacuum drying method Download PDFInfo
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- CN102578558A CN102578558A CN2012100546350A CN201210054635A CN102578558A CN 102578558 A CN102578558 A CN 102578558A CN 2012100546350 A CN2012100546350 A CN 2012100546350A CN 201210054635 A CN201210054635 A CN 201210054635A CN 102578558 A CN102578558 A CN 102578558A
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- vacuum drying
- pleurotus eryngii
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Abstract
The invention belongs to the technical field of agricultural product deep processing, in particular to an eryngii mushroom microwave vacuum drying method. According to the method, eryngii mushrooms are used as raw materials and are subjected to sulfur-free color protection treatment after the cleaning and the block cutting shaping, and then, the microwave vacuum drying is carried out until the water content is 10 to 12 percent (wet basis). The color of products is bright and white, the form is full, the rehydration performance is good, and the nutrition ingredient remaining rate is high. The operation of a preparation method is simple, health and environment protection are realized, the production period is short, the operation cost is low, the energy utilization rate is high, and the quality and the market competitiveness of the eryngii mushroom dry products are favorably improved.
Description
Technical field
The invention belongs to deep-processing technical field of agricultural products, be specifically related to a kind of pleurotus eryngii microwave vacuum drying method.
Background technology
Pleurotus eryngii has another name called eryngo and picks up the ears, avenges young pilose antler, grey mushroom (abalonelike) or dried scallop mushroom, belongs to Agaricales Pleurotaceae Pleurotus mushroom, is a kind of medicine-food two-purpose fungi of preciousness.Its meat is plump, tender and crisp, the delicious flavour of quality, has the fragrance of almond and the mouthfeel of abalone concurrently, enjoys the consumer to welcome.Pleurotus eryngii is nutritious, often eats and can prevent high fat of blood, high cholesterol, has effects such as angiocardiopathy preventing, enhancing body immunity.In recent years, the pleurotus eryngii plant production development is rapid, and output sharply increases, but the pleurotus eryngii water content is very high, and it is short to pluck the back storage time, causes very big difficulty to sale.Carrying out pleurotus eryngii drying is to alleviate marketing fresh pressure, prolongs one of important measures of its shelf supply phase.The drying normal employing heated-air drying technology of pleurotus eryngii; It has advantages such as treating capacity is big, processing cost is low, but exists the production cycle long, and product is prone to problems such as brown stain, loss of nutritional ingredients be serious; Product quality can't ensure, has seriously restricted the sale of pleurotus eryngii dried product.Micro-wave vacuum is a kind of novel dry technology; Be under vacuum condition, material to be carried out heating using microwave and the evaporation that reaches moisture; It combines microwave drying and vacuum drying advantage; Have fast, advantage such as efficient, low temperature, original color of retaining food product and nutritional labeling have a extensive future preferably.
Summary of the invention
The object of the present invention is to provide a kind of pleurotus eryngii microwave vacuum drying method, adopt microwave vacuum drying technology that pleurotus eryngii is carried out drying, this method can shorten the production cycle, reduce production costs, improves product quality.
For realizing above-mentioned purpose, the present invention adopts following technical scheme:
Pleurotus eryngii microwave vacuum drying method of the present invention, the concrete steps of said method comprise:
(1) shaping: fresh pleurotus eryngii laterally is cut into the mushroom piece after washing surface impurity with clear water;
(2) no sulfur to protecting color: adopt colour protecting liquid that the mushroom piece is not had sulfur to protecting color and handle;
(3) micro-wave vacuum: will not have the mushroom piece that drains behind the sulfur to protecting color and evenly put in the material disc of microwave vacuum drying chamber, micro-wave vacuum to moisture content is 10～12%; Described micro-wave vacuum condition is: microwave intensity 4 W/g～16 W/g, chamber pressure 10 kPa～40 kPa, material thickness 0.5 cm～3.5 cm;
(4) packing, storage: product cooling final vacuum packing places-4～5 ℃ freezer to preserve.
The thickness of mushroom piece described in the step (1) is 0.5 cm～3.5 cm.
The mass percent of the component of colour protecting liquid and each component is described in the step (3): citric acid 0.1～0.3%, and ascorbic acid 0.15～0.35%, cysteine 0.05～0.15%, surplus is a pure water; Protecting the look time is 0.5～1.5 h.
Remarkable advantage of the present invention is: the no sulfur to protecting color through before dry is handled, and can effectively suppress the brown stain between the pleurotus eryngii dry period; Micro-wave vacuum has shortened drying time, has improved production efficiency, has reduced energy consumption, has reduced loss of nutritive components again; And in the micro-wave vacuum process, the steam pressure difference that product inside forms has gradually prevented the contraction distortion of product; The inner even hole structure that forms of product has strengthened its rehydration, and product quality obviously is superior to the pleurotus eryngii dried product of conventional dehydration.The micro-wave vacuum process is easy to control, and clean environment firendly helps to improve the market competitiveness of pleurotus eryngii dried product.
The specific embodiment
Can more clearly understand the present invention through specific embodiment of the present invention given below, but they not to qualification of the present invention.
Embodiment 1:
One, the micro-wave vacuum step of pleurotus eryngii:
(1) select materials and shaping: select size evenly, consistent, the no disease and pest of color and luster, the fresh pleurotus eryngii that has no mechanical damage, wash surface impurity with clear water after, laterally be cut into the thick mushroom piece of 1.0 cm;
(2) protect look: adopt colour protecting liquid that the mushroom piece is not had sulfur to protecting color and handle 0.5 h, colour protecting liquid consists of: citric acid 0.2%, ascorbic acid 0. 3%, cysteine 0.05%;
(3) measure the initial aqueous rate: choose bright mushroom 200 g, mix after fully shredding with cutter, get 5 g at 105 ℃ of following forced air drying 5 h; Cooling 0.5 h weighs in the drier, dries by the fire 1 h again; Weigh, be no more than 0.002 g, be constant weight until double weighing; Repeat 3 times, measuring the initial aqueous rate is 90 ± 2%;
(4) micro-wave vacuum: will not have the mushroom piece that drains behind the sulfur to protecting color and evenly put in the material disc of microwave vacuum drying chamber; Carry out micro-wave vacuum, the micro-wave vacuum condition is: microwave intensity 4W/g, chamber pressure 20 kPa; Material thickness 1.0 cm, to moisture content be 10～12%;
(5) packing and storage: product cooling final vacuum packing places-4～5 ℃ freezer to preserve.
Two, dried product Quality Detection and energy consumption calculation
Measure each item index according to following method:
(1) mensuration of reconstitution rate: reconstitution rate
R f =(
m f -
m g )/
m g ,
In the formula:
m f Drain quality after the-sample rehydration, g;
m g -over dry quality of material, g.
(2) mensuration of color and luster: adopt the full-automatic colour examining colour-difference-metre of ADCI-60-C type to measure the color of drying back pleurotus eryngii piece, condition of work is: halogen tungsten lamp, the D65 standard sources is a standard sample with the standard white plate, adopts Hunter Lab colour system to measure L, a, b value.During mensuration, randomly draw 10 appearance for every group and measure, each appearance is rotated reading from different perspectives 3 times, gets the mean value of measuring the result.With sample L, a, b mean value, the following formula of substitution calculates its whiteness value.
Hunter whiteness:
.
(3) mensuration of shrinkage factor: displacement method is adopted in the stereometry of pleurotus eryngii, and replacement media was the fine sand after the cleaning of 80 eye mesh screens.Concrete operations are: at the bottom of a small amount of fine sand evenly being tiled glass in the beaker of 1L; Get testing sample and put into beaker; Continue in beaker, to add fine sand again beaker is tamped, till the mushroom piece is buried fully, vibration gently then; Make the graduation mark of beaker no longer change and mark that this volume is the cumulative volume of fine sand and mushroom piece; Again the testing sample in the beaker is taken out, record the volume of used fine sand.Test repetition 3 times for every group, the result gets the volume of the mean value of three groups of data as testing sample.The volume of mushroom piece is calculated as follows:
V=?V
2－V
1 ?，
In the formula: the volume of V-mushroom piece to be measured, mL; V1-fine sand volume, mL; V
2-fine sand and mushroom piece cumulative volume, mL.
The computing formula of pleurotus eryngii shrinkage factor is:
S=（Vo-Vt）/?Vo×100% ，
In the formula, Vo-bright pleurotus eryngii volume, mL; The volume of Vt-drying back pleurotus eryngii, mL
(4) calculating of specific energy consumption: specific energy consumption is defined as the energy that moisture consumed of every dry unit, and unit does
KJ/g (H
2O), total energy consumption is directly read by ammeter.The dry run dehydrating amount is by computes:
Dehydrating amount
In the formula:
m=material initial mass (kg);
M i=original water content (%, w.b);
M f=final moisture content (%, w.b).
Measure according to above method, the reconstitution rate of the pleurotus eryngii dried product of above-mentioned preparation is 1.27; Enjoying the extra white degree is 76.76; Shrinkage factor is 87.35%; Specific energy consumption is 7.79KJ/g (H
2O).Product color is turned to be yellow slightly, form is comparatively full, rehydration is good, the nutritional labeling retention rate high, and microwave vacuum drying method has shortened drying time, has improved production efficiency, has reduced energy consumption.
Embodiment 2:
One, the micro-wave vacuum step of pleurotus eryngii:
(1) shaping: fresh pleurotus eryngii, wash surface impurity with clear water after, laterally be cut into the thick mushroom piece of 2.0 cm;
(2) protect look: adopt colour protecting liquid that the mushroom piece is not had sulfur to protecting color and handle 1.0 h, colour protecting liquid consists of: citric acid 0.1%, ascorbic acid 0. 2%, cysteine 0.1%;
(3) micro-wave vacuum: will not have the mushroom piece that drains behind the sulfur to protecting color and evenly put and in the material disc of microwave vacuum drying chamber, carry out micro-wave vacuum; The micro-wave vacuum condition is: microwave intensity 16 W/g; Chamber pressure 40 kPa, material thickness 2.0 cm, to moisture content be 10～12%;
(4) packing and storage: product cooling final vacuum packing places-4～5 ℃ freezer to preserve.
Two, dried product Quality Detection and energy consumption calculation
Measure according to the said method of case study on implementation 1 step 2, the reconstitution rate of the pleurotus eryngii dried product of above-mentioned preparation is 0.9; Enjoying the extra white degree is 79.16; Shrinkage factor is 82.57%; Specific energy consumption is 9.69KJ/g (H
2O).Product color brilliant white, form are comparatively full, rehydration better, the nutritional labeling retention rate is high, and microwave vacuum drying method has shortened drying time, has improved production efficiency, has reduced energy consumption.
Embodiment 3:
One, the micro-wave vacuum step of pleurotus eryngii:
(1) select materials and shaping: the fresh pleurotus eryngii that select no disease and pest, has no mechanical damage, wash surface impurity with clear water after, laterally be cut into the thick mushroom piece of 3.0 cm;
(2) protect look: adopt colour protecting liquid that the mushroom piece is not had sulfur to protecting color and handle 1.5 h, colour protecting liquid consists of: citric acid 0.3%, ascorbic acid 0. 15%, cysteine 0.15%;
(3) measure the initial aqueous rate: choose bright mushroom 200 g, mix after fully shredding with cutter, get 5 g at 105 ℃ of following forced air drying 5 h; Cooling 0.5 h weighs in the drier, dries by the fire 1 h again; Weigh, be no more than 0.002 g, be constant weight until double weighing; Repeat 3 times, measuring the initial aqueous rate is 90 ± 2%;
(4) micro-wave vacuum: will not have the mushroom piece that drains behind the sulfur to protecting color and evenly put and in the material disc of microwave vacuum drying chamber, carry out micro-wave vacuum; The micro-wave vacuum condition is: microwave intensity 10 W/g; Chamber pressure 10 kPa, material thickness 3.0 cm, to moisture content be 10～12%;
(5) packing and storage: product cooling final vacuum packing places-4～5 ℃ freezer to preserve.
Two, dried product Quality Detection and energy consumption calculation
Measure according to the said method of case study on implementation 1 step 2, the reconstitution rate of the pleurotus eryngii dried product of above-mentioned preparation is 1.23; Enjoying the extra white degree is 78.53; Shrinkage factor is 76.27%; Specific energy consumption is 10.94KJ/g (H
2O).The product color brilliant white, form is full, rehydration good, the nutritional labeling retention rate is high, and microwave vacuum drying method has shortened drying time, has improved production efficiency, has reduced energy consumption.
Claims (3)
1. pleurotus eryngii microwave vacuum drying method, it is characterized in that: the concrete steps of said method comprise:
(1) shaping: fresh pleurotus eryngii laterally is cut into the mushroom piece after washing surface impurity with clear water;
(2) no sulfur to protecting color: adopt colour protecting liquid that the mushroom piece is not had sulfur to protecting color and handle;
(3) micro-wave vacuum: will not have the mushroom piece that drains behind the sulfur to protecting color and evenly put in the material disc of microwave vacuum drying chamber, micro-wave vacuum to moisture content is 10～12%; Described micro-wave vacuum condition is: microwave intensity 4 W/g～16 W/g, chamber pressure 10 kPa～40 kPa, material thickness 0.5 cm～3.5 cm;
(4) packing, storage: product cooling final vacuum packing places-4～5 ℃ freezer to preserve.
2. pleurotus eryngii microwave vacuum drying method according to claim 1 is characterized in that: the thickness of mushroom piece described in the step (1) is 0.5 cm～3.5 cm.
3. pleurotus eryngii microwave vacuum drying method according to claim 1; It is characterized in that: the mass percent of the component of colour protecting liquid and each component is described in the step (3): citric acid 0.1～0.3%; Ascorbic acid 0.15～0.35%, cysteine 0.05～0.15%, surplus is a pure water; Protecting the look time is 0.5～1.5 h.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102934679A (en) * | 2012-11-13 | 2013-02-20 | 福建农林大学 | Agrocybe cylindracea microwave vacuum drying method |
| CN102934777A (en) * | 2012-11-16 | 2013-02-20 | 洛阳佳嘉乐农业产品开发有限公司 | Nutrition and health care pleurotus eryngii peony agar-agar and process for manufacturing same |
| RU2558443C1 (en) * | 2014-05-27 | 2015-08-10 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Восточно-Сибирский государственный университет технологий и управления" | Mushroom drying method |
| CN109169852A (en) * | 2018-08-10 | 2019-01-11 | 安徽泓森生物科技有限公司 | Improve the dehydration processing technology of mushroom dry product quality |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101461417A (en) * | 2009-01-13 | 2009-06-24 | 福建农林大学 | Microwave vacuum drying method for champignon |
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2012
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101461417A (en) * | 2009-01-13 | 2009-06-24 | 福建农林大学 | Microwave vacuum drying method for champignon |
Non-Patent Citations (2)
| Title |
|---|
| 李莎莎，等: "食用菌护色方法研究进展", 《安徽农业科学》 * |
| 邢淑婕，等: "不同干制方法对杏鲍菇品质的影响", 《食用菌学报》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102934679A (en) * | 2012-11-13 | 2013-02-20 | 福建农林大学 | Agrocybe cylindracea microwave vacuum drying method |
| CN102934777A (en) * | 2012-11-16 | 2013-02-20 | 洛阳佳嘉乐农业产品开发有限公司 | Nutrition and health care pleurotus eryngii peony agar-agar and process for manufacturing same |
| RU2558443C1 (en) * | 2014-05-27 | 2015-08-10 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Восточно-Сибирский государственный университет технологий и управления" | Mushroom drying method |
| CN109169852A (en) * | 2018-08-10 | 2019-01-11 | 安徽泓森生物科技有限公司 | Improve the dehydration processing technology of mushroom dry product quality |
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Application publication date: 20120718 |