CN102940028B - Production process of permeation dehydrated-microwave dried pleurotus eryngii and product - Google Patents
Production process of permeation dehydrated-microwave dried pleurotus eryngii and product Download PDFInfo
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- CN102940028B CN102940028B CN201210529222.3A CN201210529222A CN102940028B CN 102940028 B CN102940028 B CN 102940028B CN 201210529222 A CN201210529222 A CN 201210529222A CN 102940028 B CN102940028 B CN 102940028B
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- pleurotus eryngii
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
Abstract
The invention relates to a method for machining dry pleurotus eryngii by permeation dehydration-microwave drying and belongs to the field of deep machining of agricultural products. The method comprises the following steps of: slicing washed pleurotus eryngii into slices by a slicer, wherein the thickness of pleurotus eryngii slices is 5-8 mm; protecting the color by adopting a mixed solution of citric acid, Vc and sodium chloride; immersing the pleurotus eryngii slices which are subjected to color protection into a maltodextrin solution with the concentration of 40-50%, wherein the temperature of the solution is 30-40 DEG C and the immersing time is 2-3 hours; carrying out permeation dehydration; and carrying out freezing treatment on the pleurotus eryngii slices which are subjected to the permeation dehydration and paving the pleurotus eryngii slices on a conveying belt of 6CW-10E type tunnel microwave drying equipment to be dried to prepare a pleurotus eryngii dry product. According to the characteristics of pleurotus eryngii materials, the permeation dehydration and the microwave drying are organically combined, so that the production efficiency is improved, the energy consumption is obviously reduced, the reconstitution properties of the produced dry pleurotus eryngii are high, the color and luster are good and the nutritional ingredient retention rate is high.
Description
One, technical field
The present invention relates to dry production technology of a kind of pleurotus eryngii and products thereof, belong to field of deep processing of farm products.
Two, background technology
Pleurotus eryngii has another name called eryngo picks up the ears, and another name snow young pilose antler, grey mushroom (abalonelike) or dried scallop mushroom are that a kind of medicine food of preciousness all should fungi.Pleurotus eryngii originates in high mountain, grassland, the desert area of south of europe, African the north and Central Asia, and also there is a small amount of distribution in China Sichuan, Qinghai, Xinjiang.Pleurotus eryngii has that bacterial context plumpness, quality are tender and crisp, the feature of excellent taste, and its taste has almond flavor and abalone local flavor, very edibility concurrently.Through to its medicinal efficacy research find, pleurotus eryngii can significantly improve immune function of human body, and has the effect of anticancer, reducing blood lipid, ease constipation stomach, beauty treatment.The lipid peroxidation of the linoleic acid that Polysaccharide in Pleurotus eryngii causes free radical, rape oil oxidation and in vitro liver organization all has certain inhibitory action, as a kind of special immunomodulator, in activated T lymphocytes, there is strong host's mediation property, can stimulate antibody to form, strengthen body immunity, performance antitumaous effect.
Yet pleurotus eryngii moisture content is high, fresh goods storage time is limited, in the results busy season, easily occurs the phenomenon that Higher output is not accompanied by a higher income, and pleurotus eryngii is carried out to drying processing, can extend the storage life of product, is convenient to store and transportation.In recent years, Xing Shujie, Pei Fei, Zhang Ying, Li Bo's philosophy to pleurotus eryngii carried out that vacuum microwave drying, vacuum low-temperature frying are dry, vacuum freeze drying and heated-air drying research, simultaneously, Chinese patent CN 201010271631.9 discloses crisp method of the drying expanded pleurotus eryngii of a kind of employing vacuum microwave combining negative pressure far infrared, Chinese patent CN 201010573525.6 discloses the method for crisp of the fried pleurotus eryngii of a kind of heated-air drying combined vacuum, yet there is not yet the relevant report about permeating and dewatering-microwave drying pleurotus eryngii.
Three, summary of the invention
Technical problem
The object of this invention is to provide dry production technology and the product of a kind of permeating and dewatering-microwave drying pleurotus eryngii.For the pleurotus eryngii dryed product on domestic market, there is the defects such as poor quality, nutritional labeling loss is serious, energy consumption is high.The new method that pleurotus eryngii sheet permeating and dewatering combines with microwave drying is set up in research, and new drying method significantly reduces energy consumption, can effectively keep pleurotus eryngii nutrition and functional component simultaneously.
Technical scheme
Production technology that a kind of pleurotus eryngii provided by the present invention is dry and products thereof, according to following program, carry out:
1) selecting bacterial context plumpness, tender and crisp, the milky pleurotus eryngii of quality is raw material, and with slicer section, pleurotus eryngii sheet thickness is 5-8mm;
2) pleurotus eryngii sheet is dipped in colour protecting liquid, colour protecting liquid is that 0.2% citric acid, 0.3%Vc and 1% sodium chloride mixed configuration form, and protects look 40min;
3) the pleurotus eryngii sheet protecting after look is taken out, be placed in 40-50% maltodextrin solution and flood 2-3h, solution temperature is controlled at 30-40 ℃, carries out permeating and dewatering;
4), by the pleurotus eryngii sheet after permeating and dewatering, be positioned in 5 ℃ of freezers and refrigerate and process 6h;
5) the pleurotus eryngii sheet after refrigeration is placed on 6CW-10E type tunnel type micro wave drying equipment conveyer belt and is dried, transfer rate 400-600r/min is set, microwave power 5-8W/g, cooling;
6) pleurotus eryngii making is dry, adopt vacuum nitrogen filling packing machine to carry out nitrogen-filled packaging.
7) relevant evaluation index: pleurotus eryngii dryed product rehydration ratio is not less than 3.5, and color and luster L* is not less than 50, and polysaccharide conservation rate is not less than 70%, unit dehydration energy consumption is lower than 8kJ/g, and product moisture content is lower than 5%.
Beneficial effect
Production technology and product that a kind of pleurotus eryngii provided by the present invention is dry, its advantage and good effect are:
(1) the present invention adopts permeating and dewatering-micro-wave drying method to produce pleurotus eryngii dryed product first, and the index of quality such as product reconstitution rate, color and luster, polysaccharide yield are all good;
(2) the present invention organically combines permeating and dewatering and microwave drying, and processing pleurotus eryngii is dry, has improved production efficiency, has significantly reduced energy consumption;
(3) after to freshly prepd and packing, the room temperature storage pleurotus eryngii dryed product of 12 months carries out microorganism detection discovery, all do not detect pathogenic bacteria (salmonella, staphylococcus aureus), the < 800 of total plate count/(cfu/g), the < 60 of coliform/(MPN/100g), meets national industry sanitary standard
Four, accompanying drawing explanation
The impact of Fig. 1 maltodextrin concentration on permeating and dewatering
The impact of Fig. 2 maceration extract temperature on permeating and dewatering
The impact of Fig. 3 dip time on permeating and dewatering
The unit dehydration energy consumption comparison of the different dewatering types of Fig. 4 pleurotus eryngii sheet
(note: FD-freeze drying; MD-microwave drying; OD+MD-permeating and dewatering+microwave drying)
Five, the specific embodiment
The following examples are to describe in further detail of the present invention, but and do not mean that any limitation of the invention.
Embodiment 1
1. clean, remove the peel, cut into slices: selecting bacterial context plumpness, tender and crisp, the milky pleurotus eryngii of quality is raw material, adopt the semi-automatic slicer of SA-300D type (Guangzhou Min Hong Food Machinery Co., Ltd.) to cut into slices, slice thickness is 6mm;
2. protect look: pleurotus eryngii sheet is placed in rapidly to colour protecting liquid, and colour protecting liquid is that 0.2% citric acid, 0.3%Vc and 1% sodium chloride mixed configuration form, and protects look 40min;
3. permeating and dewatering: pleurotus eryngii sheet is placed in to 40% maltodextrin solution, and solution temperature is controlled at 40 ℃, dipping 120min carries out permeating and dewatering;
4. refrigeration is processed: pleurotus eryngii sheet is placed in to 5 ℃ of freezers and refrigerates processing;
5. microwave drying: the pleurotus eryngii sheet after permeating and dewatering is placed on 6CW-10E type tunnel type micro wave drying equipment (Nanjing Gepai Microwave Technology Development Co., Ltd.) conveyer belt and is dried, transfer rate 480r/min is set, microwave power 7.2W/g, cooling;
6. pack: vacuum nitrogen filling packing machine (Shanghai Pu Yue package packing machine Co., Ltd) is got in the dry employing of pleurotus eryngii Pu and carry out nitrogen-filled packaging.
7. index of correlation detects: the pleurotus eryngii dry color pool 58 of above-mentioned preparation, polysaccharide yield 79.33%, moisture content 4.58%, the dehydration energy consumption 5.56kJ/g of unit.
Index of correlation assay method:
1. percentage of water loss (WL):
In formula: m
0for pleurotus eryngii initial mass/g; w
0for pleurotus eryngii initial aqueous rate/%; m
1quality/g for pleurotus eryngii after permeating and dewatering processing; w
1; Moisture content/% for pleurotus eryngii after permeating and dewatering processing.
2. consolidate gaining rate (SG):
In formula: m
0for pleurotus eryngii initial mass/g; s
0for the initial solid content/% of pleurotus eryngii; m
1quality/g for pleurotus eryngii after permeating and dewatering processing; s
1solid content/% for pleurotus eryngii after permeating and dewatering processing.
3. color measuring: in order to measure more accurately the color and luster of crisp of pleurotus eryngii, by after its dozen of powder, adopt colour difference meter to measure the aberration of pleurotus eryngii powder.L*=0 represents black, and L*=100 represents white.By lightness index, indirectly reflect color and luster quality.L* value is larger, represents that the color and luster of product is better.
4. reconstitution rate (RR):
Dry later pleurotus eryngii sheet is immersed in the pure water of 20 ℃ and carries out rehydration test, after the constant mass (12h left and right) of rehydration pleurotus eryngii sheet, it is pulled out from water and remove its surface moisture with filter paper, weigh now pleurotus eryngii tablet quality W
r, and with rehydration before weight W
dcompare, calculate the reconstitution rate of drying sample.
5. polysaccharide conservation rate: after adopting the distilled water that adds 40 times of weight to be heated to boil, water-bath lixiviate is 4 hours.Water bath method, concentrated centrifugal, get supernatant and add 3 times of volume 95% ethanol, the centrifugal 10min of 3000r/min, removes supernatant, adds 95% ethanol of test solution 1/2 volume in precipitation, and the centrifugal 10min of 3000r/min, removes supernatant, and absolute ethyl alcohol repeats 2 times.Precipitation normal-temperature vacuum is dried to constant weight, weighs sample quality, then makes comparisons with raw material, is polysaccharide yield.Dried pleurotus eryngii is compared with the polysaccharide quality of raw material pleurotus eryngii, calculated polysaccharide conservation rate.
6. the mensuration of unit dehydration energy consumption: utilize kilowatt-hour meter to measure the total energy consumption in dewatering process, record the quality (dry the whole story sample quality poor) of moisture that material is sloughed simultaneously, by Δ E/ Δ G (kJ/g) representation unit dehydration power consumption values, wherein Δ E and Δ G are respectively the power consumption in dehydration and slough amount of moisture.
7. measurement of water-content coefficient: adopt the method for GB 5009.3-85 to measure.
8. comprehensive grading optimization method: utilize lienar for efficiency coefficient method that 4 target functions are unified to dimension, order: reconstitution rate Y '
1=(Y
1-Y
1min)/(Y
1max-Y
1min); Color and luster Y '
2=(Y
2-Y
2min)/(Y
2max-Y
2min); Polysaccharide conservation rate Y '
2=(Y
3-Y
3min)/(Y
3max-Y
3min); The dehydration energy consumption Y ' of unit
4=1-(Y
4-Y
4min)/(Y
4max-Y
4min), wherein: Y
imaxwith Y
imin(i=1,2,3,4,5) are the maximal and minmal value of each index in test.Like this, with Y '
1, Y '
2, Y '
3, Y '
4maximum represent respectively the minimum of a value of the maximum of color and luster, polysaccharide yield and unit dehydration energy consumption.Comprehensive grading value formula: Y=λ
1y '
1+ λ
2y '
2+ λ
3y '
3+ λ
4y '
4, λ in formula
1, λ
2, λ
3, λ
4for weighted value, λ
1, λ
2, λ
3, λ
4all be greater than zero, and meet λ
1+ λ
2+ λ
3+ λ
4=1.In relevant evaluation index, the weight of each index puts in order into reconstitution rate > color and luster > polysaccharide conservation rate > unit dehydration energy consumption, therefore get λ
1=0.4, λ
2=0.3, λ
3=0.2, λ
4=0.1.
Table 1 factor and water-glass
Table 2 experimental design and result
The microbiological indicator of table 3 pleurotus eryngii dryed product detects
By Fig. 1-Fig. 3 analysis, learnt, maltodextrin concentration, maceration extract temperature and dip time are on pleurotus eryngii percentage of water loss and solid gaining rate impact remarkable (P < 0.05), the optimum parameter value of single factor experiment is respectively: maltodextrin concentration 50%, 40 ℃ of maceration extract temperature, dip time 120min.
From table 1-table 2, analyze, application DPS v7.05 data handling system is optimized after processing comprehensive grading Y, obtains preferably combination of process parameters and is: dip time 128min, microwave power 7.2W/g, transfer rate 480r/min.Empirical tests test, relevant evaluation index is as follows: reconstitution rate 3.73, color and luster 58, polysaccharide conservation rate is 79.33%, the dehydration energy consumption 5.56kJ/g of unit.Meanwhile, after testing, product moisture content is 4.58%, meets the non-fried fruit of GBT 23787-2009, crisp slices of vegetable standard.
From table 3, analyzed, after the dry and packing of freshly prepd pleurotus eryngii, in room temperature storage, the pleurotus eryngii after 12 months is dry, and microbiological indicator all meets national sector standard.
From Fig. 4, analyzed, the technology of the present invention (OD+MD) can significantly reduce energy consumption, and unit dehydration energy consumption is compared with microwave drying (MD) with freeze drying (FD), reduces and reaches 92.92% and 54.24% respectively, and energy-saving effect is remarkable.
Claims (2)
1. the dry production technology of pleurotus eryngii, is characterized in that:
1) selecting bacterial context plumpness, tender and crisp, the milky pleurotus eryngii of quality is raw material;
2), by the pleurotus eryngii after cleaning, with slicer section, pleurotus eryngii sheet thickness is 6mm;
3) pleurotus eryngii sheet is dipped in colour protecting liquid, colour protecting liquid is the compound colour protecting liquid that 0.2% citric acid, 0.3%Vc and 1% sodium chloride form, and protects look 40min;
4) the pleurotus eryngii sheet protecting after look is taken out, be placed in 40% maltodextrin solution and flood 120min, solution temperature is controlled at 40 ℃, carries out permeating and dewatering;
5), by the pleurotus eryngii sheet after permeating and dewatering, be positioned in 5 ℃ of freezers and refrigerate and process 6h;
6) the pleurotus eryngii sheet after refrigeration is placed on 6CW-10E type tunnel type micro wave drying equipment conveyer belt and is dried, transfer rate 480r/min is set, microwave power 7.2W/g, cooling;
7) pleurotus eryngii making is dry, adopt vacuum nitrogen filling packing machine to carry out nitrogen-filled packaging.
2. the pleurotus eryngii dryed product that described in claim 1, technique obtains.
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| CN103461635A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Pleurotus eryngii sugar tablets and processing method thereof |
| CN103461965A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Milk-fragrance pleurotus eryngii crisp chip and preparation method thereof |
| CN103478697A (en) * | 2013-08-31 | 2014-01-01 | 徐州绿之野生物食品有限公司 | Crispy pleurotus eryngii shreds and preparation method thereof |
| CN103734292B (en) * | 2014-01-15 | 2015-05-13 | 中国热带农业科学院农产品加工研究所 | Method for keeping form of galangals and protecting color of galangals by forced air drying through combination of freezing and microwaving |
| CN103960348B (en) * | 2014-05-22 | 2016-04-20 | 丽江中源绿色食品有限公司 | A kind of preprocess method keeping the fresh and tender quality of fast-freezed wild edible mushroom |
| CN104509841A (en) * | 2014-12-10 | 2015-04-15 | 曹石 | Making method for sauted dried pleurotus eryngii with vinegar |
| CN104542942A (en) * | 2014-12-22 | 2015-04-29 | 大连盖世食品有限公司 | Method for restoring, storing and solidifying natural color and luster of edible fungi product |
| CN108157756A (en) * | 2017-12-28 | 2018-06-15 | 贺州智桂生物科技有限公司 | The method that ultrasonic permeating and dewatering United microwave drying prepares dried apple slices |
| CN108157757A (en) * | 2017-12-28 | 2018-06-15 | 贺州智桂生物科技有限公司 | The method for preparing dried Chinese gooseberry |
| CN108157748A (en) * | 2017-12-28 | 2018-06-15 | 贺州智桂生物科技有限公司 | Microwave prepares the method that mushroom is done |
| CN110558534B (en) * | 2019-10-10 | 2023-03-31 | 天津科技大学 | Preparation method of pleurotus eryngii soy sauce with high alcohol yield and pleurotus eryngii soy sauce |
| CN112826073A (en) * | 2021-01-25 | 2021-05-25 | 北京宜生源食品有限公司 | Preparation method of pleurotus eryngii plain tendon |
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| CN102578557A (en) * | 2012-03-05 | 2012-07-18 | 福建农林大学 | Method for processing combined dried pleurotus eryngii |
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| Title |
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| 张智 等.食用菌罐藏加工实例.《食用菌栽培与加工技术》.中国林业出版社,2011,第160-163页. * |
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