CN104068375A - Preparation method for volvariella volvacea powder - Google Patents
Preparation method for volvariella volvacea powder Download PDFInfo
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- CN104068375A CN104068375A CN201310102751.XA CN201310102751A CN104068375A CN 104068375 A CN104068375 A CN 104068375A CN 201310102751 A CN201310102751 A CN 201310102751A CN 104068375 A CN104068375 A CN 104068375A
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- straw mushroom
- volvariella volvacea
- conveyer belt
- powder
- abrasive dust
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- 240000006794 Volvariella volvacea Species 0.000 title claims abstract description 84
- 239000000843 powder Substances 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000004501 Volvariella volvacea Nutrition 0.000 title abstract 15
- 238000012856 packing Methods 0.000 claims abstract description 19
- 238000001035 drying Methods 0.000 claims abstract description 18
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 239000002245 particle Substances 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 6
- 238000000227 grinding Methods 0.000 claims abstract description 5
- 239000000428 dust Substances 0.000 claims description 27
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 16
- 238000007599 discharging Methods 0.000 claims description 12
- 239000004744 fabric Substances 0.000 claims description 9
- 244000234623 Coprinus comatus Species 0.000 claims description 6
- 235000004439 Coprinus comatus Nutrition 0.000 claims description 6
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 6
- 235000019249 food preservative Nutrition 0.000 claims description 6
- 239000005452 food preservative Substances 0.000 claims description 6
- 239000003755 preservative agent Substances 0.000 claims description 6
- 230000002335 preservative effect Effects 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 4
- -1 lacticin Substances 0.000 claims description 4
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 3
- 239000005711 Benzoic acid Substances 0.000 claims description 3
- BCZXFFBUYPCTSJ-UHFFFAOYSA-L Calcium propionate Chemical compound [Ca+2].CCC([O-])=O.CCC([O-])=O BCZXFFBUYPCTSJ-UHFFFAOYSA-L 0.000 claims description 3
- 241000218691 Cupressaceae Species 0.000 claims description 3
- 102000016943 Muramidase Human genes 0.000 claims description 3
- 108010014251 Muramidase Proteins 0.000 claims description 3
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 claims description 3
- 238000003556 assay Methods 0.000 claims description 3
- 235000010233 benzoic acid Nutrition 0.000 claims description 3
- 229960004365 benzoic acid Drugs 0.000 claims description 3
- 235000010331 calcium propionate Nutrition 0.000 claims description 3
- 239000004330 calcium propionate Substances 0.000 claims description 3
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims description 3
- 235000010335 lysozyme Nutrition 0.000 claims description 3
- 239000004325 lysozyme Substances 0.000 claims description 3
- 229960000274 lysozyme Drugs 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000010241 potassium sorbate Nutrition 0.000 claims description 3
- 239000004302 potassium sorbate Substances 0.000 claims description 3
- 229940069338 potassium sorbate Drugs 0.000 claims description 3
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 3
- 235000010234 sodium benzoate Nutrition 0.000 claims description 3
- 239000004299 sodium benzoate Substances 0.000 claims description 3
- 229960003885 sodium benzoate Drugs 0.000 claims description 3
- 235000010199 sorbic acid Nutrition 0.000 claims description 3
- 239000004334 sorbic acid Substances 0.000 claims description 3
- 229940075582 sorbic acid Drugs 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 230000000050 nutritive effect Effects 0.000 abstract description 6
- 230000036039 immunity Effects 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 238000003860 storage Methods 0.000 abstract description 3
- 230000007613 environmental effect Effects 0.000 abstract description 2
- 238000009924 canning Methods 0.000 abstract 1
- 238000007689 inspection Methods 0.000 abstract 1
- 238000009966 trimming Methods 0.000 abstract 1
- 239000002699 waste material Substances 0.000 description 7
- 235000016709 nutrition Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000004888 barrier function Effects 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 244000061520 Angelica archangelica Species 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 235000002722 Dioscorea batatas Nutrition 0.000 description 1
- 235000006536 Dioscorea esculenta Nutrition 0.000 description 1
- 240000001811 Dioscorea oppositifolia Species 0.000 description 1
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 235000001287 Guettarda speciosa Nutrition 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 239000009636 Huang Qi Substances 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 240000005373 Panax quinquefolius Species 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 244000185386 Thladiantha grosvenorii Species 0.000 description 1
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 206010047623 Vitamin C deficiency Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000010261 cell growth Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 208000010233 scurvy Diseases 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 230000036642 wellbeing Effects 0.000 description 1
- 230000029663 wound healing Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a preparation method for volvariella volvacea powder, and the method comprises the following steps: pouring the raw material of volvariella volvacea into a rinsing machine and rinsing, drying the volvariella volvacea in a drying box, crushing the volvariella volvacea in a crusher, grinding the volvariella volvacea into powder with a particle size of 40 to 200 meshes in a grinding device, and subjecting the volvariella volvacea powder to canning, sterilizing, and packing after passing a qualified inspection at a test platform. The preparation method solves the following problems that the yield of the volvariella volvacea is high but the earning is little; unnecessary economic losses of people are generated due to the rotting of the volvariella volvacea because of the difficult storage of volvariella volvacea, and the volvariella volvacea trimmings are wasted seriously. The preparation method increases the utilization rate of the volvariella volvacea and the added value of the volvariella volvacea. The preparation method makes the volvariella volvacea easy to carry and easy to eat, and fully utilizes the natural nutritive value of the volvariella volvacea so as to make the nutrient easier to absorb, so that human immunity is enhanced. The preparation method has characteristics of simple process line, high production efficiency, low investment, high yield, economy and practicality. The preparation method plays a positive role in environmental protection, has a wide market prospect, and is suitable for promotion and application.
Description
Technical field
The present invention relates to mushroom manufacture field, especially a kind of preparation method of straw mushroom powder.
Background technology
Straw mushroom delicious flavour, nutritious, low price, can buy everywhere, for people often eat.In straw mushroom, the content of protein is very high, contains necessary eight seed amino acids of human body, accounts for 38.2% of total amino acid content, contain abundant vitamin C, straw mushroom also contains foreign protei matter, can eliminate human cancer cell, has detoxication, contained crude protein surpasses mushroom, other nutritional labelings and wooden class edible mushroom are also about the same, have equally the effect of inhibition cancer cell growth, can strengthen the vigor of liver kidney, the absorption of human body to carbohydrate of can slowing down is diabetic's good food.Straw mushroom is cold in nature, taste is sweet, micro-salty, the heat of dispelling that can help digestion, invigorates the spleen and benefits qi, clear hot summer weather, nourishing and strengthening vital, increases milk, prevent scurvy, promote wound healing, protect liver and strengthening stomach, strengthen body immunity, it is the nutritional health food of good food medicine dual-purpose type, often eat and can promote human body metabolism, improve immunity of organisms, strengthen resistance against diseases.
Straw mushroom is short picking time, is difficult to deposit, and storage and transportation, fresh keeping time is short, eats and will rot, and have to throw away in 2-3 days as not in time, causes the waste of rare nutritional labeling; Or can long term storage after it is drying, and dried food and nuts is very inconvenient when cooking dish, generally needs long-time immersion, has increased the time of cooking, and is not suitable for current allegro life; When choosing straw mushroom, for the straw mushroom particle or the leftover bits and pieces that produce because of extruding in transportation, common way is thrown away, and the straw mushroom particle of being thrown away or leftover bits and pieces still contain various abundant full-natural nutritive elements, has caused the waste of a large amount of rare resources.Straw mushroom particle or the leftover bits and pieces thrown away become rubbish, mouldy rotting, and acid smell distributes in air, and breed bacteria, insect, polluted environment, is unfavorable for people ' s health.Existing way is: the one, bury, the 2nd, and burn, the 3rd, process and make fertilizer, insert and in methane-generating pit, do biogas; The energy resource utilization rate of these ways is low, added value is low, takes a lot of work, time-consuming, effort, has expended the ample resources energy and time, has increased the people's funds spending burden, and has made a big impact to management and the improvement of environment.
Through patent searching number, for the patent document of 03155492.X, announced a kind of wild mushroom processing method of instant edible, need to select new fresh mushroom is that raw material is processed, and for mushroom particle or leftover bits and pieces, as raw material, does not cause the waste of resource.
The patent No. is that 201120004135.7 patent document has been announced a kind of mushroom processing production equipment, and choosing new fresh mushroom is raw material, through production line, is finally processed as sliced mushroom, for mushroom particle or leftover bits and pieces, also as raw material, does not use, and causes the waste of resource.
The patent No. is that the patent document of CN201210183416.2 has been announced a kind of compound powder of edible fungus and preparation method thereof, and selecting fresh food bacterium is that raw material is processed, and for particle or leftover bits and pieces, will not choose.
A difficult problem of not having a good harvest in order fundamentally to solve straw mushroom high yield, solve that straw mushroom is difficult to store and the situation that rots and suffer a loss, solve straw mushroom leftover bits and pieces wasting of resources problem, for the nutritive value of straw mushroom is made full use of, increase utilization rate, the increase added value of leftover bits and pieces, now invent a kind of preparation method of straw mushroom powder, solved insoluble technical barrier for a long time.
Summary of the invention
The object of the invention is, in order to make full use of the nutritive value in straw mushroom, provides a kind of preparation method of straw mushroom powder, the natural contained various nutrients of straw mushroom can be made full use of, and has avoided the waste of precious nutritional labeling.
The present invention to achieve these goals, adopts following technical scheme: a kind of preparation system of straw mushroom powder is by potcher, drying baker, and the first conveyer belt, pulverizer, abrasive dust equipment, can packing machine, the second conveyer belt, sterilizing chamber, verifying bench forms; Potcher one side arranges drying baker, drying baker one side arranges the first conveyer belt, the first conveyer belt opposite side arranges pulverizer, pulverizer opposite side arranges abrasive dust equipment, in abrasive dust equipment, screen cloth is set, screen cloth is 40-200 order, abrasive dust equipment opposite side arranges can packing machine, between abrasive dust equipment discharging opening and can packing machine charging aperture, conduit is set, can packing machine below arranges the second conveyer belt, the second conveyer belt middle part arranges sterilizing chamber, and the second conveyer belt opposite side arranges verifying bench, and verifying bench table top and the second conveyor belt surface are in same level.
The preparation method of straw mushroom powder is: choose fresh, without straw mushroom and the leftover bits and pieces of rotting, straw mushroom raw material is poured in potcher, add 3-5 times of water, rinsing 5-8 minute, emptied of water, straw mushroom raw material enters drying baker through the discharging opening of potcher, baking temperature is set as 40-50 degree, baking 6-8 hour, the discharging opening of straw mushroom siccative drying case enters the first conveyer belt, the first conveyer belt is sent straw mushroom siccative into pulverizer, straw mushroom particle after blending enters abrasive dust equipment through the discharging opening of pulverizer, in abrasive dust equipment, add edible mushroom preservative specially (the gloomy cypress antistaling agent of directly buying from market, B B-complex C derivative antistaling agent, lacticin, lysozyme, the wherein combination of one or more), account for the 1%-2% of gross weight, food preservative (benzoic acid, Sodium Benzoate, sorbic acid, potassium sorbate, calcium propionate, the wherein combination of one or more), account for the 1%-2% of gross weight, edible mushroom preservative specially and food preservative mix with shaggymane particle in abrasive dust equipment, shaggymane compound is powdered after grinding, straw mushroom powder enters screen cloth, the straw mushroom powder being sifted out through 40-200 eye mesh screen enters can packing machine by conduit, the straw mushroom grain weight of not sifted out by 40-200 eye mesh screen is got back to abrasive dust equipment and is continued to grind, can packing machine packs straw mushroom powder in the container of powder filling port below correspondence position, the second conveyer belt is transported to sterilizing chamber by the container of filling straw mushroom powder and is carried out ten thousand grades of sterilizings of 10-30, after sterilizing, be transported on verifying bench, inspector can case after the assay was approved.
The invention has the beneficial effects as follows: be easy to carry, eat very conveniently, changed traditional straw mushroom edible way, more the nutritive value of straw mushroom pure natural can be made full use of, be more conducive to the absorption of human body, thereby strengthen human immunological competence.
Because of straw mushroom freshness date short, be difficult to store, straw mushroom leftover bits and pieces serious waste of resources, this method can make full use of the nutritive value of straw mushroom pure natural, fundamentally solve the difficult problem that straw mushroom high yield is not had a good harvest, solved straw mushroom and be difficult to store and the situation of the unnecessary economic loss of rotting to cause to the people, solved the problem of straw mushroom leftover bits and pieces serious waste of resources, increased straw mushroom leftover bits and pieces utilization rate, increased the added value of straw mushroom, solved insoluble technical barrier for a long time.Make the nutrient of straw mushroom pure natural obtain better development and utilization.Adopt canned straw mushroom powder, be convenient to store and transportation, after can opening, can directly cook, be applicable to very much current allegro life, and do not affect the natural quality of straw mushroom pure natural, and distinctive local flavor and mouthfeel, the canned shelf-life can reach 12 months.According to customer demand, also can add the batchings such as American Ginseng, Radix Angelicae Sinensis, matrimony vine, the Radix Astragali, Chinese yam, Momordica grosvenori, Radix Glycyrrhizae, the root of Dahurain angelica, can add one or more to make the product with different health-care efficacies, meet all kinds of different clients' demand.
Production line of the present invention is simple, and production efficiency is high, invests lowly, and income is high, economical and practical, and environmental protection has been played to positive effect, has improved the economic well-being of workers and staff at plantation family, and market prospects are wide, are applicable to promoting the use of.
Accompanying drawing explanation
Below in conjunction with accompanying drawing, the invention will be further described:
Fig. 1 is, production line general assembly structural representation;
Fig. 2 is, process chart;
In Fig. 1: potcher 1, drying baker 2, the first conveyer belts 3, pulverizer 4, abrasive dust equipment 5, can packing machine 6, the second conveyer belts 7, sterilizing chamber 8, verifying bench 9.
The specific embodiment
Below in conjunction with accompanying drawing and embodiment, the present invention is described in further detail:
Embodiment 1
Potcher 1 one sides arrange drying baker 2, drying baker 2 one sides arrange the first conveyer belt 3, the first conveyer belt 3 opposite sides arrange pulverizer 4, pulverizer 4 opposite sides arrange abrasive dust equipment 5, the interior screen cloth that arranges of abrasive dust equipment 5, screen cloth is 40-200 order, abrasive dust equipment 5 opposite sides arrange can packing machine 6, between abrasive dust equipment 5 discharging openings and can packing machine 6 charging apertures, conduit is set, can packing machine 6 belows arrange the second conveyer belt 7, the second conveyer belt 7 middle parts arrange sterilizing chamber 8, the second conveyer belt 7 opposite sides arrange verifying bench 9, verifying bench 9 table tops and the second conveyer belt 7 surfaces are in same level.
Embodiment 2
Choose fresh, without straw mushroom and the leftover bits and pieces of rotting, straw mushroom raw material is poured in potcher 1, add 3-5 times of water, rinsing 5-8 minute, emptied of water, straw mushroom raw material enters drying baker 2 through the discharging opening of potcher 1, baking temperature is set as 40-50 degree, baking 6-8 hour, the discharging opening of straw mushroom siccative drying case 2 enters the first conveyer belt 3, the first conveyer belt 3 is sent straw mushroom siccative into pulverizer 4, straw mushroom particle after blending enters abrasive dust equipment 5 through the discharging opening of pulverizer 4, in abrasive dust equipment 5, add edible mushroom preservative specially (the gloomy cypress antistaling agent of directly buying from market, B B-complex C derivative antistaling agent, lacticin, lysozyme, the wherein combination of one or more), account for the 1%-2% of gross weight, food preservative (benzoic acid, Sodium Benzoate, sorbic acid, potassium sorbate, calcium propionate, the wherein combination of one or more), account for the 1%-2% of gross weight, edible mushroom preservative specially and food preservative mix with shaggymane particle in abrasive dust equipment 5, shaggymane compound is powdered after grinding, straw mushroom powder enters screen cloth, the straw mushroom powder being sifted out through 40-200 eye mesh screen enters can packing machine 6 by conduit, the straw mushroom grain weight of not sifted out by 40-200 eye mesh screen is got back to abrasive dust equipment 5 and is continued to grind, can packing machine 6 packs straw mushroom powder in the container of powder filling port below correspondence position, the second conveyer belt 7 is transported to sterilizing chamber 8 by the container of filling straw mushroom powder and is carried out ten thousand grades of sterilizings of 10-30, after sterilizing, be transported on verifying bench 9, inspector can case after the assay was approved.
Claims (2)
1. a preparation system for straw mushroom powder, is by potcher (1), drying baker (2), and the first conveyer belt (3), pulverizer (4), abrasive dust equipment (5), can packing machine (6), the second conveyer belt (7), sterilizing chamber (8), verifying bench (9) forms, it is characterized in that: potcher (1) one side arranges drying baker (2), drying baker (2) one sides arrange the first conveyer belt (3), the first conveyer belt (3) opposite side arranges pulverizer (4), pulverizer (4) opposite side arranges abrasive dust equipment (5), abrasive dust equipment arranges screen cloth in (5), screen cloth is 40-200 order, abrasive dust equipment (5) opposite side arranges can packing machine (6), between abrasive dust equipment (5) discharging opening and can packing machine (6) charging aperture, conduit is set, can packing machine (6) below arranges the second conveyer belt (7), the second conveyer belt (7) middle part arranges sterilizing chamber (8), the second conveyer belt (7) opposite side arranges verifying bench (9), verifying bench (9) table top and the second conveyer belt (7) surface are in same level.
2. right to use requires the using method of the preparation system of a kind of straw mushroom powder described in 1, it is characterized in that: choose fresh, without straw mushroom and the leftover bits and pieces of rotting, straw mushroom raw material is poured in potcher (1), add 3-5 times of water, rinsing 5-8 minute, emptied of water, straw mushroom raw material enters drying baker (2) through the discharging opening of potcher (1), baking temperature is set as 40-50 degree, baking 6-8 hour, the discharging opening of straw mushroom siccative drying case (2) enters the first conveyer belt (3), the first conveyer belt (3) is sent straw mushroom siccative into pulverizer (4), straw mushroom particle after blending enters abrasive dust equipment (5) through the discharging opening of pulverizer (4), in abrasive dust equipment (5), add edible mushroom preservative specially " the gloomy cypress antistaling agent of directly buying from market, B B-complex C derivative antistaling agent, lacticin, lysozyme, the wherein combination of one or more ", account for the 1%-2% of gross weight, food preservative " benzoic acid, Sodium Benzoate, sorbic acid, potassium sorbate, calcium propionate, the wherein combination of one or more ", account for the 1%-2% of gross weight, edible mushroom preservative specially and food preservative mix with shaggymane particle in abrasive dust equipment (5), shaggymane compound is powdered after grinding, straw mushroom powder enters screen cloth, the straw mushroom powder being sifted out through 40-200 eye mesh screen enters can packing machine (6) by conduit, the straw mushroom grain weight of not sifted out by 40-200 eye mesh screen is got back to abrasive dust equipment (5) and is continued to grind, can packing machine (6) packs straw mushroom powder in the container of powder filling port below correspondence position, the second conveyer belt (7) is transported to sterilizing chamber (8) by the container of filling straw mushroom powder and is carried out ten thousand grades of sterilizings of 10-30, after sterilizing, be transported on verifying bench (9), inspector can case after the assay was approved.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310102751.XA CN104068375A (en) | 2013-03-27 | 2013-03-27 | Preparation method for volvariella volvacea powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310102751.XA CN104068375A (en) | 2013-03-27 | 2013-03-27 | Preparation method for volvariella volvacea powder |
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| Publication Number | Publication Date |
|---|---|
| CN104068375A true CN104068375A (en) | 2014-10-01 |
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| CN201310102751.XA Pending CN104068375A (en) | 2013-03-27 | 2013-03-27 | Preparation method for volvariella volvacea powder |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1351843A (en) * | 2000-11-08 | 2002-06-05 | 株式会社农心 | Method and apparatus for preparing dry pepper healthly by using continuously sterilizing and dry process |
| CN1415240A (en) * | 2002-11-08 | 2003-05-07 | 仲维波 | Edible fungus in dry powder type and its preparation method |
| JP2006180716A (en) * | 2004-12-24 | 2006-07-13 | Taiyo Koko Co Ltd | Method for producing vanadium-containing mycelium of agaricus and food having agaricus function |
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2013
- 2013-03-27 CN CN201310102751.XA patent/CN104068375A/en active Pending
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Application publication date: 20141001 |