CN102919824B - Processing method for improving quality of canned edible mushrooms - Google Patents
Processing method for improving quality of canned edible mushrooms Download PDFInfo
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- CN102919824B CN102919824B CN201210395236.0A CN201210395236A CN102919824B CN 102919824 B CN102919824 B CN 102919824B CN 201210395236 A CN201210395236 A CN 201210395236A CN 102919824 B CN102919824 B CN 102919824B
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Abstract
The invention provides a processing method for improving the quality of canned edible mushrooms. The processing method comprises the following process flows of preparing for raw materials (dried edible mushrooms), re-watering, fixing colors, spin-drying, tumbling and seasoning in vacuum, packaging in vacuum, sterilizing at high temperature under high pressure and storing. According to the processing method for improving the quality of the canned edible mushrooms, the greatest obstacle of brown stain of dried products is overcome, and the canned edible mushrooms have the advantages of high production efficiency, long storage time, instant eating after opening bags, nutrition and delicious taste, can be subjected to mass industrial production and has the characteristics of the edible mushrooms and the function of health care. According to the processing method, a compound color fixative and carboxymethylcellulose with a certain concentration are adopted to treat, by combining a vacuum tumbling process, a proper process is adopted by aiming at different small pack snack canned edible mushrooms, and snack soft cans having good quality and a long shelf period can be finally obtained; and various defects caused by severe brown stain or irrigation treatment of a product sterilization process are overcome.
Description
(1) technical field
The present invention relates to a kind of processing method of improving canned edible mushroom and fungus quality.
(2) background technology
Edible mushroom (Edible Fungi) is the general name of the large-scale higher fungus of a class edible, mushroom body, has the fructification of meat or colloid, as mushroom, agrocybe, white fungus, auricularia auriculajudae, glossy ganoderma etc., and its delicious flavour, mouthfeel is tender and crisp, is well received by consumers.Edible mushroom has also more and more been subject to researcher's concern and accreditation at the efficacy study that improves immune function of human body, the aspect such as anticancer.
Because seasonality and the nutritive value of edible mushroom determine that its price is higher, belong to high-end product.Edible mushroom, by being processed into can, can reach the object of long-term storage, can keep preferably again original shape and local flavor.Therefore, edible mushroom in the market occurs with the can pack form of note soup, because edible mushroom fresh feed water content is up to more than 85%, and is rich in aldehydes matter and polyphenol oxidase; Soup stock soaks for a long time, organizes soft its nutrition of rotten loss and delicate flavour material, and after high temperature sterilization, brown stain is serious, has reduced consumer's degree of recognition, and the color and luster problem of dried product edible mushroom is the step of the most critical of puzzlement production always.To further open canned edible mushroom and fungus produce market, just must be in the restriction that ensures to break through under the product shelf phase color and luster of product and the technical bottleneck of mouthfeel.This research is produced and sold scale to expanding enterprise, and the economic benefit that improves enterprise has vital effect.
Carboxymethyl cellulose (CMC), is cellulosic carboxymethyl group substitution product, is not only good emulsion stabilizer, thickener in food applications, and has the excellent stability of freezing, melt, and can improve the local flavor of product, prolongation storage time.With the stable emulsified dispersed liquid of vegetable oil forming property, prevent profit layering, can make the homogeneous emulsion that its forming property is stable.Improve the caking property of goods tissue and the homogeneity of goods interior tissue and water holding effect simultaneously, prevent the brown stain of the mushroom body that in mushroom body space, residual air oxidation causes.Also comprehensively do not developed being applied in canned edible mushroom and fungus.In order further to develop canned edible mushroom and fungus resource, especially edible mushroom moisture is controlled effectively, being necessary provides certain scientific theory reference to carboxymethyl cellulose (CMC) for the matter structure of tinned food and the improvement of stability.
(3) summary of the invention
The object of the invention is to provide a kind of processing method of improving canned edible mushroom and fungus quality.
The technical solution used in the present invention is:
Improve a processing method for canned edible mushroom and fungus quality, described method comprises:
(1) rehydration: first use flowing water (mobile running water) to soak 10 ~ 20min edible mushroom dried product, then hydrostatic (standing running water) soaks 1 ~ 2 hour; Ingredient requirement is for nothing is gone mouldy, free from admixture, dry without other bacterium mushrooms, and size is even, the stable bacterium mushroom dried product of color and luster;
(2) fixation: the edible mushroom after soaking is drained, pour in the groove that fixation liquid is housed, soak 10 ~ 30min; Described fixation liquid quality is composed as follows: sodium chloride 0.1% ~ 1%, and citric acid 0.1% ~ 0.5%, EDTA-2Na (disodium ethylene diamine tetraacetate) 0.05 ~ 0.10%, solvent is water;
(3) draining: the edible mushroom after fixation is pulled out, at the centrifugal 10 ~ 20s of centrifugal pot, removed surface moisture;
(4) seasoning: the edible mushroom after draining is put into vacuum tumbler, and put into flavoring, control vacuum at 0.8 ~ 1.0MPa, tumbling 1 hour (this is total time, is intermittently operated when operation, rubs and rolls 1 ~ 5 minute intermittence after 1 ~ 5 minute); Taking quality as edible mushroom, (after draining) mass percent quality consists of flavoring: edible salt 1 ~ 1.5%, cooking wine 1.5 ~ 2.0%, vegetable oil 2 ~ 2.5%, ginger 0.1 ~ 0.25%, monosodium glutamate 0.5 ~ 1.0%, white granulated sugar 1.0 ~ 2.0%, chilli powder 0.5 ~ 1.2%, CMC0.1 ~ 0.3%, Vc 0.2 ~ 0.5%; Wherein ginger need pulverize;
(5) post processing: refrigerate under 0 ~ 10 DEG C of condition after edible mushroom vacuum packaging after seasoning, high temperature high pressure sterilizing (121 DEG C, 30MPa, 10 ~ 20min).
Preferably, step (5) flavoring consists of: edible salt 1.25%, cooking wine 1.78%, vegetable oil 2.23%, ginger 0.18%, monosodium glutamate 0.71%, white granulated sugar 1.78%, chilli powder 0.89%, CMC 0.2%, Vc 0.4%.
Described edible mushroom is the edible mushroom that routine can be used for can processing, is preferably one of following: mushroom, agrocybe, black fungus, white fungus, mushroom, straw mushroom, dried mushroom.
Technological process of the present invention: raw material (dried product edible mushroom)-rehydration-fixation-drying-vacuum tumbling seasoning-vacuum packaging-high temperature high pressure sterilizing-storage
Conventional process flow: raw material (fresh food bacterium)-bleach-precook-protect look-steamed dumpling dress-boiling water sterilization-storage
Technique of the present invention concrete advantage compared with traditional handicraft sees the following form:
Canned edible mushroom and fungus processing method of the present invention, overcome the obstacle of the brown stain of dried product maximum, production efficiency is high, storage time is long, instant bagged, nutrition delicious food, is a kind of mass industrialized production of carrying out, there is edible mushroom characteristic, with the processing method of a kind of canned edible mushroom and fungus of health care.By adopting composite color stabilizer and certain density carboxymethyl cellulose processing, adopt suitable technique in conjunction with vacuum tumbling process for different inner wrapping leisure canned edible mushroom and fungus, finally can obtain quality better, the leisure foods packed in carton containers that shelf life is long, has solved the serious brown stain of product sterilization process or has filled with all drawbacks that soup processing brings.
Beneficial effect of the present invention is mainly reflected in:
(1) invent first taking dried product as raw material, obviously increase operation rate
The present invention, first taking edible mushroom dried product as raw material, reduces cost of material greatly.Store because fresh food bacterium has seasonal being difficult for, and water content is high, and brown stain very easily occurs, and complex manufacturing, be difficult for producing in enormous quantities.And the drying process of edible mushroom can cause the variation of nutritional labeling and quality.What the present invention adopted is the raw material of the drying mode of nature, is not only conducive to preserve, and can also improve mushroom quality and improve nutritive value, and the system of solarization can also impel provitamin D contained in edible mushroom to change into calciferol; The water activity of dried product is low, and the activity of enzyme is also suppressed, be easy to preserve, and the dried product of same weight to make the ratio that tinned food and fresh food bacterium make can be 8:1, effectively reduce its production cost; In processing process, reconstitution process with protect look process and carry out simultaneously, save rehydration time and water consumption.For the large-scale production of enterprise provides favourable condition.
(2) adopt the safer and more effective collaborative look scheme of protecting, solved a very easily brown stain difficult problem for dried product maximum
The present invention adopts without sulfur to protecting color and saves bleaching, desulfurized step, and the compound colour protecting liquid that citric acid, sodium chloride and EDTA-2Na are mixed with obviously improves the enzymatic browning problem in process.Traditional color stabilizer is sodium pyrosulfite, but its residual SO
2harmful, and need further blanching, desulfurization.And citric acid in the present invention can make the pH value of product reduce, reduce the activity of polyphenol oxidase.Can the slow down fading rate of the intrinsic pigment of raw material of EDTA-2Na, keeps its color stability.Sodium chloride can be driven away the oxygen in the aqueous solution under finite concentration, makes phenols substrate be difficult to contact with oxygen, reduces the pH of can, thereby better extends the shelf life.Compound colour protecting liquid in the present invention plays further collaborative effectiveness to the browning suppressing in enzymatic browning and sterilization process; The 0.2%Vc adding in flavoring further prevents the non-enzymatic browning problem in sterilization and the period of processing and storing, has played the effect of making something perfect even more perfect.
(3) by controlling water content, add a small amount of thickener, better Shelf-life
The production of tinned food, its moisture directly has influence on tender and crisp degree and the shelf-life of product, and the present invention adds carboxymethyl cellulose (CMC) and vacuum tumbling process first, effectively controls moisture in 60% left and right, and inactive enzyme activity increases material denseness.Because water content after edible mushroom rehydration is larger, and in the situation that drying, still having unnecessary moisture and gas remains in the inner gap of mushroom body, want to get rid of the gas being detained in mushroom soma, traditional way is to precook with boiling water, but boiling process Zhong Gu soma shrinks, softening, lose original fragility, and carboxymethyl cellulose has the enzymatic activity of passivation edible mushroom, improve the close-burning feature of goods tissue, can make moisture cohesion in mushroom body, vacuum tumbling process can play further receipts water effect, the experiment proved that, be that its products'texture of 60% left and right and mouthfeel are better in moisture.
(4) detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described further, but protection scope of the present invention is not limited in this:
Embodiment 1: the processing method of agrocybe dried product foods packed in carton containers
A. select without going mouldy, free from admixture, without the dry 100kg of the dry agrocybe of other bacterium mushrooms;
B. adopt the mushroom water ratio of 1:20 to carry out rehydration, first the dry agrocybe running water that flows that adopts is soaked to 15min, then hydrostatic soaks 1 hour;
C. add the composite color fixative having prepared, soak 15 min, rinsing, and remove residual impurity; Color stabilizer quality composition: 0.5% sodium chloride, 0.2% citric acid and 0.075% EDTA-2Na, solvent is water;
D. the agrocybe after fixation is pulled out, at the centrifugal 10s of centrifugal pot, to remove surface moisture;
E. the flavoring preparing in advance and agrocybe are packed in vacuum tumbler, put into the flavoring (edible salt 1.25% preparing by weight proportion in advance simultaneously; Cooking wine 1.78%; Vegetable oil 2.23%; Ginger 0.18%; Monosodium glutamate 0.71%; White granulated sugar 1.78%; Chilli powder 0.89%; CMC0.2%; Vc0.4%, accounts for the agrocybe mass percent after draining); Setting vacuum is 0.8 ~ 1.0MPa, and total time is 1 hour, and tumbling 2 minutes, stops 1 minute;
F. adopt 121 DEG C of high temperature high pressure sterilizings after vacuum packaging, its sterilization mode is 15 ~ 20min under 121 DEG C, 30MPa, is then cooled to room temperature.
Both obtain moisture and be about 60%; Protein content is 6.5%; Aberration △ E is at 20 ~ 23 the fragrant peppery agrocybe foods packed in carton containers leisure food of low acidity.
Product sensory quality evaluation:
Its aberration scope of finished product agrocybe can is little, and quality is tender and crisp, has the distinctive delicate flavour of strong agrocybe.Adopt food storing phase accelerated test Accelerated Shelf Life Testing(ASLT) make detailed inspection, assessment, analyzes, and conclusion is can reach more than 12 months the business storage life of this product.
Embodiment 2: the processing method of black fungus dried product foods packed in carton containers
A. select without going mouldy, free from admixture, without the dry black fungus 100kg of other bacterium mushrooms,
B. adopt the mushroom water ratio of 1:20 to carry out rehydration, first by black fungus adopt flow running water soak 15min, then hydrostatic soak 2 hours,
C. add the composite color fixative having prepared, soak 15 min, rinsing, and remove residual impurity; Color stabilizer quality composition: 0.5% sodium chloride, 0.2% citric acid and 0.075% EDTA-2Na, solvent is water;
D. the black fungus after fixation is pulled out, at the centrifugal 10s of centrifugal pot, to remove surface moisture;
E. pre-configured flavoring and black fungus are packed in vacuum tumbler, put into the flavoring (edible salt 1.25% preparing by weight proportion in advance simultaneously; Cooking wine 1.78%; Vegetable oil 2.23%; Ginger 0.18%; Monosodium glutamate 0.71%; White granulated sugar 1.78%; Chilli powder 0.89%; CMC0.2%; Vc0.4%, accounts for the agrocybe mass percent after draining), setting vacuum is 0.8 ~ 1.0MPa, and the time is 1 hour, and tumbling 2 minutes, stops 1 minute;
F. adopting after vacuum packaging its sterilization mode of high temperature high pressure sterilizing is 10 ~ 20min under 121 DEG C, 30MPa, is then cooled to room temperature.
Both moisture be 65%, protein content is 7%, aberration △ E is at 15 ~ 20 the fragrant peppery black fungus foods packed in carton containers leisure food of low acidity.
Product sensory quality evaluation:
Its aberration scope of finished product Canned black edible fungus is little, and quality is tender and crisp, has the distinctive delicate flavour of strong black fungus.Adopt food storing phase accelerated test Accelerated Shelf Life Testing(ASLT) make detailed inspection, assessment, analyzes, and conclusion is the business storage life of this product to be made as 12 months can ensure.
Claims (2)
1. improve a processing method for canned edible mushroom and fungus quality, described method comprises:
(1) rehydration: edible mushroom dried product is first soaked to 10～20min with flowing water, then hydrostatic soaks 1～2 hour; Described edible mushroom is one of following: mushroom, agrocybe, black fungus, white fungus, mushroom, straw mushroom, dried mushroom;
(2) fixation: the edible mushroom after soaking is drained, pour in the groove that fixation liquid is housed, soak 10～30min; Described fixation liquid quality is composed as follows: sodium chloride 0.1%～1%, and citric acid 0.1%～0.5%, EDTA-2Na0.05～0.10%, solvent is water;
(3) draining: the edible mushroom after fixation is pulled out, at the centrifugal 10～20s of centrifugal pot, removed surface moisture;
(4) seasoning: the edible mushroom after draining is put into vacuum tumbler, and put into flavoring, control vacuum at 0.08～0.1MPa, tumbling 1 hour; Flavoring consists of taking quality as edible mushroom mass percent quality: edible salt 1～1.5%, cooking wine 1.5～2.0%, vegetable oil 2～2.5%, ginger 0.1～0.25%, monosodium glutamate 0.5～1.0%, white granulated sugar 1.0～2.0%, chilli powder 0.5～1.2%, CMC0.1～0.3%, Vc0.2～0.5%;
(5) post processing: refrigerate under 0～10 DEG C of condition after edible mushroom vacuum packaging after seasoning, sterilization.
2. the method for claim 1, is characterized in that step (4) flavoring consists of: edible salt 1.25%, cooking wine 1.78%, vegetable oil 2.23%, ginger 0.18%, monosodium glutamate 0.71%, white granulated sugar 1.78%, chilli powder 0.89%, CMC0.2%, Vc0.4%.
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