CN103393096B - Brewing-type instant tremella and preparation method thereof - Google Patents
Brewing-type instant tremella and preparation method thereof Download PDFInfo
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Abstract
The invention relates to the field of foods, and particularly relates to a preparation method of brewing-type instant tremella. The preparation method comprises two main steps: curing and drying. In the curing step, the crushed tremella is cooked under high pressure at the temperature of 110-132 DEG C until the tremella is well cooked. In the drying step, the well cooked tremella is mainly dried with hot air so that the temperature of the well cooked tremella reaches 50-100 DEG C and the moisture content of the well cooked tremella is 4-14%. The preparation method has the advantages that 1) the prepared brewing type instant tremella has no loss of nutrient substances; 2) the instant tremella which is complete in leaf appearance, pure white in color and luster, and tender and smooth in taste can be obtained after the prepared brewing type instant tremella is brewed for just five minutes; and 3) the unique drying technology in the preparation method is a key point for ensuring the good sensorial effects of the tremella.
Description
Technical field
The present invention relates to field of food, particularly the drying process of white fungus and other production technology.
Background technology
White fungus (white fungus, Tremella fuciformis), have another name called tremella, tremella, taxology is under the jurisdiction of Eumycota (Eumyeota), Basidiomycetes (Basidiomyeetes), Heterobasidiomycetes subclass (Heterobasidiae), Tremellales (Tremellales), Tremellaceae (Tremellaeeae), Tremella (Tremella), formal name used at school Tremella fuciformis Berk., be distributed widely in temperate zone and subtropical zone, containing carbohydrate in it, protein, vitamin and several amino acids etc., be described as " king of edible mushroom ".White fungus is the product of medicine-food two-purpose, mild in medicine property and, take safety.The traditional Chinese medical science is thought, white fungus slightly sweet flavor is put down, and attaches to the lung and stomach meridians, has effect that is nourishing Yin and moistening lung, nourishing the stomach to improve the production of body fluid.In recent years, domestic and international research finds, the pharmacologically active of white fungus is most relevant with tremella polysaccharides, tremella polysaccharides is the product of tremella spore through submerged fermentation, there is pharmacologically active widely, at adjustment immunity of organisms, improve macrophage phagocytic function, improve cell and humoral immunity ability aspect and have good effect, in antifatigue, anti-ageing, scavenging activated oxygen, hypoglycemic, antitumor and anti-AIDS etc., also have good curative effect simultaneously.
Brewing-type instant tremella is a kind of important white fungus product (abbreviation instant tremella), and the instant tremella product how producing high-quality is the technical barrier that current bank industry is concerned about.Exploitation white fungus instant food, must reach several requirement: whole nutrients that 1. must utilize white fungus; The loss of the nutrient 2. in process must be little as far as possible; 3. the intrinsic mouthfeel of white fungus and local flavor is retained; 4. the longer shelf-life is had; 5. eat and will facilitate; 6. there is stable quality standard, can suitability for industrialized production be carried out.In this context, " instant tremella " one word arisen at the historic moment.Instant tremella utilizes modern high technology to carry out a series of processing and fabricating to natural white fungus and forms, containing the nutritional labeling that white fungus is whole.Chinese patent 201210518025.1 describes a kind of superheated steam that utilizes and prepares the dry method of pouring type instant tremella, the vapor (steam) temperature adopted 90 ~ 110 DEG C, digestion time is 1 ~ 1.5 hours, there is temperature too high, digestion time is long, easily causes Maillard reaction, simultaneously long high temperature action, a part of active polysaccharide can be made to degrade, cause deterioration in quality.Chinese patent 201210463910.4 describes a kind of infrared drying device and technique thereof of fresh white fungus, the single infra-red drying process adopted, although rate of drying is fast, white fungus surface moisture scatters and disappears too fast, surface is caking easily, can not set up white fungus moisture gradient, make its internal moisture not easily dry, surface easily forms one deck duricrust, and uneven drying, easy appearance charing phenomenon, is unfavorable for dry tremella rehydration, causes product quality poor.Application number is the patent of invention of 02104306.X, describes a kind of preparation method of instant tremella, and through super-dry, pulverizing, expanded, dry and pulverize a few step, but the white fungus of preparation still needs " boiling ", could eat.Application number is the patent of invention of 201010291973.7, discloses a kind of fast-food dry tremella, and it is by the method for the white fungus of slaking by microwave freeze-drying, the water content of preparation is the white fungus of 3 ~ 5%, but its production cost is high, its juice viscosity of the white fungus of preparation is low, and nutrient loss is many.
Discuss as can be seen from above, the preparation method of traditional Brewing-type instant tremella goods mainly utilizes normal temperature to carry out slaking to carrying out white fungus, then adopts single drying mode to carry out the drying of slaking white fungus.In normal temperature maturing process, digestion time is long, causes nutrient component damages high; In single drying mode, drying time is long, and nutritive loss is large, and drying efficiency is low; energy consumption is large, and because white fungus internal moisture diffusion rate is not as good as outside moisture diffusion rate, surface easily forms one deck duricrust; and uneven drying, easily there is charing phenomenon, be unfavorable for dry tremella rehydration; And white fungus contacts with the oxygen in thermal air current, easily oxidation stain occurs, yellowish and destroy white fungus natural colored.
Because white fungus water absorption rate is high, acidic polysaccharose content is high, and bring it to boil the time long (4 ~ 5h) thus, viscosity is large, the shortcomings such as mouthfeel is felt sick of, inconvenient eating.The i.e. edible way of traditional white fungus and loaded down with trivial details, rule of life serious non-compliance allegro with the modern times, research white fungus rapid aging and drying are the key problem in technology of white fungus deep processing, the curing time of white fungus is shortened, the problem of white fungus industrialized development can be solved, also can reduce energy consumption greatly, cost-saving, the heated time of white fungus can be allowed again to shorten, avoid the loss of white fungus active ingredient.
The present invention is based on above-mentioned prior art, and for the deficiencies in the prior art carry out improve invention.
Summary of the invention
In view of this, the invention provides a kind of drying means for slaking white fungus, the method nutrition deterioration is few, and rehydration is good.
For achieving the above object, technical scheme of the present invention is:
The drying means of slaking white fungus, makes the white fungus temperature after slaking reach 50 ~ 100 DEG C with heated-air drying process, and makes the water content of the white fungus after described slaking be 4 ~ 14%.Through hot blast process, keep the white fungus after the slaking in this temperature range, be heated evenly, while the moisture removing surface fast, internal moisture is also dried.In addition, the temperature of indication of the present invention, does not refer to air-heater design temperature, refers to the temperature of dried white fungus self.When the own temperature of white fungus is lower than 50 DEG C, dry time and efficiency all significantly reduce; When the own temperature of white fungus is more than 100 DEG C, easily cause the coking of white fungus outer surface, and then make nutrition leak and drying efficiency low (internal moisture is not easy to flow out).And in embodiment, adopt other single drying means (infra-red drying, freezing microwave drying and microwave drying), either reconstitution rate is not good, or color and luster is not good.
As preferred scheme, the drying means of described slaking white fungus, makes the white fungus temperature after slaking reach 60 ~ 80 DEG C with heated-air drying process, and makes the water content of the white fungus after described slaking be 6 ~ 8%, by weight, the rehydration effect within the scope of this is good for water content.
As preferred scheme.Described heated-air drying process is divided into two stages, in the first phase, makes the temperature 80 ~ 90 DEG C of the white fungus after described slaking, is designated as first stage initial temperature, and in 30 ~ 60 minutes, at the uniform velocity temperature is risen to 100 DEG C; In second stage, after the temperature of white fungus is down to 80 DEG C naturally, at the uniform velocity white fungus temperature was down to 55 ~ 50 DEG C with 70 ~ 120 minutes.
As preferred scheme, the drying means of described slaking white fungus, while described heated-air drying, with infra-red drying process, jointly heats to the white fungus of described slaking, obtains dry slaking white fungus.Confirm in experiment in the following embodiments, the white fungus of combined drying, rehydration and color and luster the best.
Further, the drying means of described slaking white fungus, keeps white fungus temperature to be 50 ± 5 DEG C in the slaking white fungus of the described drying microwave of 1 ~ 3W/g, processes 3 ~ 7 minutes.Dry homogenization can be ensured like this.
The slaking white fungus of drying prepared by described drying means.
Two of object of the present invention is the preparation method providing Brewing-type instant tremella, and the method step is few, can realize suitability for industrialized production.
The preparation method of Brewing-type instant tremella, is characterized in that, specifically comprises the following steps:
1) slaking of white fungus
By the white fungus of chopping at high pressure and temperature be under 110 ~ 132 DEG C of conditions boiling to slaking;
2) dry
Drying process is carried out with the above-mentioned drying means mentioned.
Further, the preparation method of described instant tremella, in step 1), digestion time is 5 ~ 20 minutes.
Further, the preparation method of described instant tremella, in step 1), before chopping white fungus, also comprise the pre-treatment step of white fungus, be specially: will select and the white fungus rehydration cleaned up to fully swelling, chopping, and carry out centrifugal dehydration treatment to remove surface moisture.
Further, the preparation method of described instant tremella, the speed of described centrifugal dehydration is 500 ~ 3500rpm, and the time is 1 ~ 6 minute.
Beneficial effect of the present invention is: the convenience type 1) prepared under the technique of the present invention's protection brews white fungus, runs off without nutriment.2) only need within five minutes, brew, then can obtain white fungus blade profile complete, color and luster is pure white, the instant tremella that mouthfeel is soft.3), in this preparation method, unique drying process is the key technology ensureing white fungus sense organ.
Detailed description of the invention
Heated-air drying is one of modern drying means, is in baking oven or drying chamber, be blown into the drying means that hot blast makes air flow faster.Hothouse is arranged with warm-air pipe, air blast etc., makes thermal source in combustion chamber with coal, and hot blast is inputted indoor by warm-air pipe, due to the effect of air blast, make hot air convection reach homogeneous temperature, waste heat is discharged by hot-air mouth.Microwave drying utilizes frequency to be 300 megahertzes ~ 300,000 megahertzes, wavelength is the frequency electromagnetic waves of 1 millimeter ~ 1 meter, drying is carried out by the heat transfer identical with moisture diffusion direction, the frequency of microwave current drying is mainly 2450 megahertzes, be used for the drying of the industries such as chemical industry, food, agricultural byproducts, wood type, building material, paper product, also can be used for the sterilization of food, agricultural byproducts etc.
The slaking of embodiment 1 white fungus
One white fungus pretreatment
Selecting without disease and pest and not mouldy fresh white fungus or dry tremella is raw material, cleaning, sorting and chopping; The white fungus raw material selected is rejected ear base place's culture medium and impurity etc., cleans; As being dry tremella, soaking 60min rehydration at infusion chamber, making that white fungus is swelling to scatter; Shredded by white fungus, it is 2 ~ 6cm that its leaf blade size controls.The white fungus fragment handled well is carried out centrifugal dehydration treatment (2000rpm, 3min), removes surface moisture, then the white fungus fragment of processed is divided in material disc.
The slaking of two white fungus
Tradition boils White fungus broth, time lengthening, can ensure that nutriment fully overflows from juice, and juice thickness, the soft cunning of white fungus.But, in the technological design of Brewing-type instant tremella: the white fungus after slaking has to pass through drying; As the curing time extends, the nutriment be lost in juice also can run off in the process of drying.So Brewing-type instant tremella, the white fungus should taken into account after slaking has the mouthfeel of soft cunning, also will ensure that nutriment does not run off.
The white fungus of slaking is processed the different time under different temperature conditions, more respective mouthfeel and loss late.In an experiment, when the temperature of white fungus is 100 DEG C, employing be normal pressure poach; When the temperature of white fungus is higher than 100 DEG C, employing be pressure cooker.Process is to white fungus slaking, and softness relatively consistent (soft degree is derived from the subjective judgement that Duoduoruner Nutritious Food Co., Ltd. has the professional person of the experience of white fungus product development for many years).Dry mode selects microwave drying.Weigh the weight of white fungus of processed, and the weight of white fungus after drying, calculated weight is poor, adds up loss late (table 1).
Table 1 baking temperature and time are on the impact of white fungus rate of weight loss
| Design temperature | Processing time | Be dried to the rate of weight loss that water content is 10% |
| 10O℃ | 120 minutes | 15％ |
| 11O℃ | 5 minutes | 0.8% |
| 12O℃ | 15 minutes | 1.2％ |
| 132℃ | 20 minutes | 1.0% |
Adopt the mode slaking white fungus of autoclaving, the loss of its nutrition is minimum.So in subsequent embodiment, at all adopting pressure cooker 120 DEG C, the process mode of 15 minutes carries out slaking to white fungus.In addition, the microwave drying slaking white fungus that the present embodiment adopts, object is to make degree of drying unification, reduces weight system weighing error.But, there is expanded phenomenon in the white fungus of microwave drying.So subsequent embodiment, will select the drying means being more suitable for Brewing-type instant tremella.
The heated-air drying of embodiment 2 slaking white fungus
The temperature of one heated-air drying
At adopting pressure cooker 120 DEG C, the process mode of 15 minutes carries out slaking to white fungus, obtains the white fungus after slaking.Dry in air drier to the white fungus after slaking, air drier sets different temperature, makes white fungus self and environment temperature around thereof be respectively 40 DEG C, 50 DEG C, 60 DEG C, 70 DEG C, 80 DEG C, 90 DEG C, 100 DEG C and 110 DEG C.
40 DEG C time, the white fungus of slaking obviously extends drying time, is not suitable for the requirement of suitability for industrialized production; And after dry 16 hours, water content is more than 25%.110 DEG C time, there is the phenomenon of coking in the white fungus surface of slaking.50 DEG C, 60 DEG C, 70 DEG C, 80 DEG C, 90 DEG C and 100 DEG C of 6 Temperature Treatment 8 hours, the water content of the white fungus of slaking is below 14%.
Two air drying methods optimized
At adopting pressure cooker 120 DEG C, the process mode of 15 minutes carries out slaking to white fungus, obtains the white fungus after slaking.
Described heated-air drying process is divided into two stages, in the first phase, makes the temperature 80 DEG C of the white fungus after described slaking, is designated as first stage initial temperature, and in 60 minutes, at the uniform velocity temperature is risen to 100 DEG C;
In second stage, after the temperature of white fungus is down to 80 DEG C naturally, at the uniform velocity white fungus temperature was down to 50 DEG C with 100 minutes.
In dry run, after tested, the difference of the design temperature of air drier and the own temperature of white fungus is 10 DEG C.Baking temperature in the present invention, all refers to the own temperature of white fungus.
After tested, make the water content of the white fungus after described slaking be 7 ± 1%(by weight).
The far-infrared ray drying of embodiment 3 slaking white fungus
At adopting pressure cooker 120 DEG C, the process mode of 15 minutes carries out slaking to white fungus, obtains the white fungus after slaking.At drying tunnel, Far-infrared drying device is installed, the white fungus after slaking is placed in drying tunnel and uses Far-infrared drying device to its drying.The water content being dried to described white fungus is 12%.
Embodiment 4 combined drying case (heated-air drying associating infra-red drying)
Design has the combined drying case of heated-air drying associating far-infrared ray drying function, be vertically arranged with some layers independently dry foraminous conveyer in the casing of described combined drying case, above described dry foraminous conveyer or below is provided with the warm-air pipe of blowing mouth and the far infrared heater that controlled by intelligent controller.The dry foraminous conveyer of single or multiple lift, long 50 meters of guipure, transfer rate can be set to 0.05 ~ 0.75 m/min.
Embodiment 5 heated-air drying associating infra-red drying
At adopting pressure cooker 120 DEG C, the process mode of 15 minutes carries out slaking to white fungus, obtains the white fungus after slaking.The method of heated-air drying associating (simultaneously) infra-red drying is adopted to carry out drying to the white fungus after slaking.Can adopt in the air-heater being mounted with infrared drying apparatus and carry out.Device as described in Example 4.
Described heated-air drying process is divided into two stages, in the first phase, makes the temperature 80 ~ 90 DEG C of the white fungus after described slaking, is designated as first stage initial temperature, and in 30 ~ 60 minutes, at the uniform velocity temperature is risen to 100 DEG C; In second stage, after the temperature of white fungus is down to 80 DEG C naturally, at the uniform velocity white fungus temperature was down to 55 ~ 50 DEG C with 70 ~ 120 minutes.Concrete drying process is with reference to following table 2.In table 2, first stage Mo and the second stage temperature difference just, be nature and be down to 80 DEG C.
Table 2 heated-air drying associating infra-red drying technique
| First stage | Second stage | |
| Technique one | 80 DEG C to 100 DEG C, 30 minutes, average rate rose | 50 DEG C are down to, 70 minutes, uniform descent by 80 DEG C |
| Technique two | 9O DEG C to 100 DEG C, 60 minutes, average rate rose | 50 DEG C are down to, 120 minutes, uniform descent by 80 DEG C |
| Technique three | 95 DEG C to 100 DEG C, 50 minutes, average rate rose | 50 DEG C are down to, 90 minutes, uniform descent by 80 DEG C |
| Technique four | 85 DEG C to 100 DEG C, 45 minutes, average rate rose | 55 DEG C are down to, 100 minutes, uniform descent by 80 DEG C |
Wherein, the water content in technique one is 13%, and the water content in technique two is 4%, and the water content in technique three is 6%, and the water content in technique four is 8%.
Embodiment 6 is supplemented dry with low-frequency band microwave
In embodiment 5 table 2 technique four basis on the dry white fungus of gained, with low-frequency band microwave drying 5 minutes, to realize dry homogenization.
Embodiment 7 reconstitution rate compares
The comparison of the rehydration of products obtained therefrom under each process conditions of table 3
| ? | Reconstitution rate |
| The air drying methods that embodiment 2 is optimized | 4.28 |
| Embodiment 3 | 6.27 |
| Embodiment 5 technique one | 6.81 |
| Embodiment 5 technique two | 6.64 |
| Embodiment 5 technique three | 7.42 |
| Embodiment 5 technique four | 6.75 |
| Embodiment 6 | 7.21 |
Note: rehydration test method, quantitatively takes the dry tremella M after slaking
1g () puts in beaker, add the boiling water of 50 times, add a cover immediately, drain after rehydration 5min, blots surface moisture and weighs M
2, reconstitution rate is calculated as M
2/ M
1.
Embodiment 8 subjective appreciation
By white fungus prepared by various modes listed in embodiment 7 table 3, start to eat after brewed 5 minutes with boiling water; Following index is evaluated: 1) lubricity 20 points; ) pliability 20 points; 3) color and luster 20 points; 4) tissue integrated degree 20 points; 5) smell, 20 points.Wherein, 60 are divided into qualified, and more than 80 points is better, and more than 90 points is outstanding.The results detailed in Table 4.
The comparison of the sensory scores of products obtained therefrom under each process conditions of table 4
| ? | Sensory scores's (full marks 100 points) |
| The air drying methods that embodiment 2 is optimized | 75 |
| Embodiment 3 | 84 |
| Embodiment 5 technique one | 87 |
| Embodiment 5 technique two | 86 |
| Embodiment 5 technique three | 96 |
| Embodiment 5 technique four | 91 |
| Embodiment 6 | 92 |
By white fungus prepared by various modes listed in embodiment 7 table 3, with boiling water after brewed 5 minutes, removing white fungus, measures the viscosity of juice and is converted into 25 DEG C.
The each embodiment viscosity number of table 5 compares
| ? | Viscosity number (mpa.s) |
| Embodiment 3 | 47.3 |
| Embodiment 5 technique four | 55.8 |
What finally illustrate is, above embodiment is only in order to illustrate technical scheme of the present invention and unrestricted, although with reference to preferred embodiment to invention has been detailed description, those of ordinary skill in the art is to be understood that, can modify to technical scheme of the present invention or equivalent replacement, and not departing from aim and the scope of technical solution of the present invention, it all should be encompassed in the middle of right of the present invention.
Claims (7)
1. the drying means of slaking white fungus, it is characterized in that: make the white fungus temperature after slaking reach 50 ~ 100 DEG C with heated-air drying process, described heated-air drying process is divided into two stages, in the first phase, makes the temperature of the white fungus after described slaking reach 80 ~ 90 DEG C, be designated as first stage initial temperature, and in 30 ~ 60 minutes, at the uniform velocity temperature is risen to 100 DEG C, in second stage, after the temperature of white fungus is down to 80 DEG C naturally, with 70 ~ 120 minutes, white fungus temperature is at the uniform velocity down to 55 ~ 50 DEG C.And make the water content of the white fungus after described slaking be 4 ~ 14%.While heated-air drying, with infra-red drying process, jointly the white fungus of described slaking is heated, obtain dry slaking white fungus.
2. the drying means of slaking white fungus according to claim 1, is characterized in that: make the temperature of white fungus be 50 ± 5 DEG C in the slaking white fungus microwave of described drying, processes 3 ~ 7 minutes.
3. the slaking white fungus of drying prepared of drying means according to claim 1.
4. the preparation method of Brewing-type instant tremella, is characterized in that, specifically comprises the following steps:
1) slaking of white fungus
By the white fungus of chopping at high pressure and temperature be under 110 ~ 132 DEG C of conditions boiling to slaking;
2) dry
Drying process is carried out with drying means according to claim 1.
5. the preparation method of instant tremella according to claim 4, is characterized in that, step 1) in, digestion time is 5 ~ 20 minutes.
6. the preparation method of instant tremella according to claim 5, it is characterized in that, step 1) in, before chopping white fungus, also comprise the pre-treatment step of white fungus, be specially: will select and the white fungus rehydration cleaned up to fully swelling, chopping, and carry out centrifugal dehydration treatment to remove surface moisture.
7. the preparation method of instant tremella according to claim 6, is characterized in that: the speed of described centrifugal dehydration is 500 ~ 3500rpm, and the time is 1 ~ 6 minute.
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| CN103999987B (en) * | 2014-06-11 | 2015-10-21 | 卢秦 | A kind of preparation method brewing instant type tremella polysaccharides health protection tea |
| CN106473110A (en) * | 2016-10-20 | 2017-03-08 | 福建龙和食品实业有限公司 | A kind of freeze-drying instant tremella |
| CN107259518A (en) * | 2017-07-26 | 2017-10-20 | 毛恩明 | One kind brews instant tremella and preparation method thereof |
| CN115349625B (en) * | 2022-08-26 | 2024-04-12 | 福建金源泉科技发展有限公司 | Processing and eating method of tremella freeze-dried food |
| CN115316471B (en) * | 2022-08-26 | 2024-04-12 | 福建金源泉科技发展有限公司 | Processing and eating method of freeze-dried tremella ginseng tea |
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| JPH06339354A (en) * | 1993-05-31 | 1994-12-13 | Kosumosu Shokuhin:Kk | Production of viscous substance and beverage or food using the viscous substance |
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| CN102144802A (en) * | 2011-03-28 | 2011-08-10 | 福建农林大学 | Novel quick drying device for edible mushrooms and quick tremella drying technology of novel quick drying device |
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