CN105285964A - Efficient energy-saving method for producing high-quality dehydrated agaricus bisporus slices through combined drying - Google Patents
Efficient energy-saving method for producing high-quality dehydrated agaricus bisporus slices through combined drying Download PDFInfo
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- CN105285964A CN105285964A CN201510664239.3A CN201510664239A CN105285964A CN 105285964 A CN105285964 A CN 105285964A CN 201510664239 A CN201510664239 A CN 201510664239A CN 105285964 A CN105285964 A CN 105285964A
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 76
- 238000001035 drying Methods 0.000 title claims abstract description 58
- 241000222519 Agaricus bisporus Species 0.000 title claims abstract description 32
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 20
- 238000004108 freeze drying Methods 0.000 claims abstract description 26
- 230000018044 dehydration Effects 0.000 claims abstract description 19
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 19
- 238000007710 freezing Methods 0.000 claims abstract description 19
- 230000008014 freezing Effects 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 19
- 238000012545 processing Methods 0.000 claims abstract description 14
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 12
- 230000008569 process Effects 0.000 claims abstract description 11
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims description 27
- 238000001764 infiltration Methods 0.000 claims description 20
- 230000008595 infiltration Effects 0.000 claims description 20
- 239000012530 fluid Substances 0.000 claims description 12
- 230000000149 penetrating effect Effects 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 7
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 6
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 5
- 229910052782 aluminium Inorganic materials 0.000 claims description 5
- 239000001110 calcium chloride Substances 0.000 claims description 5
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 5
- 239000011888 foil Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- 238000005516 engineering process Methods 0.000 abstract description 10
- 238000001291 vacuum drying Methods 0.000 abstract description 5
- 230000035515 penetration Effects 0.000 abstract 2
- 238000012856 packing Methods 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 238000005265 energy consumption Methods 0.000 description 10
- 235000013305 food Nutrition 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 230000008901 benefit Effects 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 241000222518 Agaricus Species 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 238000007605 air drying Methods 0.000 description 2
- 230000005496 eutectics Effects 0.000 description 2
- 238000004880 explosion Methods 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 238000007781 pre-processing Methods 0.000 description 2
- 230000001007 puffing effect Effects 0.000 description 2
- 241000222485 Agaricales Species 0.000 description 1
- 241000222382 Agaricomycotina Species 0.000 description 1
- 244000003416 Asparagus officinalis Species 0.000 description 1
- 235000005340 Asparagus officinalis Nutrition 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 244000252132 Pleurotus eryngii Species 0.000 description 1
- 235000001681 Pleurotus eryngii Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 238000004134 energy conservation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
- 238000002834 transmittance Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
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- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
Abstract
The invention discloses an efficient energy-saving method for producing high-quality dehydrated agaricus bisporus slices through combined drying, and belongs to the field of a key technique for fine and deep processing of edible mushrooms. The main process for producing the dehydrated agaricus bisporus slices comprises the following steps of performing pretreatment including conventional choosing, precise cutting, vacuum penetration, pre-freezing and the like on agaricus bisporus, performing dehydration in a combined drying manner of freeze drying and microwave vacuum drying, and finally performing nitrogen-filled packing and sealed preservation in the absence of light. According to the method disclosed by the invention, a new technology of combining vacuum penetration treatment and combined drying of freeze drying and microwave vacuum drying is adopted, so that the drying efficiency and the organoleptic quality of the dehydrated agaricus bisporus slices are greatly promoted and improved, the production cost is reduced, and a feasible new way for producing and processing high-quality dehydrated agaricus bisporus is provided.
Description
One, technical field
The present invention relates to a kind of method of energy-efficient combination drying production high-quality dehydration white mushroom slices, belong to edible mushroom intensive processing key technology area.
Two, background technology
Agaricus bisporus (Agaricusbisporus), also known as white mushroom, mushroom etc., belongs to mycota, Eumycota, Basidiomycotina, Hymenomycetes, Homobasidiomycetidae, Agaricales, Agaricus edibilis, Agaricus.Agaricus bisporus is one of edible mushroom that cultivated area is the most extensive and consumption figure is maximum in the world at present, accounts for world's edible mushroom total output 37.89%.Agaricus bisporus contains abundant nutriment, and protein, vitamin, mineral element, polyphenols and functional polysaccharide content are relatively high.Compared with animal protein source, because agaricus bisporus fat content is lower, be the amino acid being rich in comprehensive and abundant, especially lysine content is higher, therefore, is considered to a kind of healthy food that can substitute beef.
But, agaricus bisporus keeping quality extreme difference, the agaricus bisporus moisture of fresh harvesting is higher, adopt rear respiration and metabolism vigorous, the quality deterioration phenomenon such as easily cause moisture loss in storage and transport process, cap parachute-opening comes off, brown stain is even rotted, finally loses edible quality and value of the product.Therefore, how extend the agaricus bisporus product shelf phase by safest means, ensure agaricus bisporus edible quality, become the focus of scholar, mushroom agriculture and planting edible mushroom and deep processing enterprises pay attention.Wherein, drying is a kind of process means of effective prolongation edible mushroom shelf life, and has been widely used in the edible mushroom dehydration storages such as mushroom, asparagus, agaricus bisporus, pleurotus eryngii.The means of the most frequently used drying have heated-air drying, vacuum drying and freeze drying, and at present, freeze drying is considered to the drying means keeping food quality best up to now, and has been widely used in the production and processing of high-quality dehydrated food.Although freeze-dried food has ensureing there is incomparable advantage in food quality and nutrition with other drying modes, but freeze drying also exists production cycle long, the weak point such as energy consumption is high, production cost is high, and these shortcomings limit cryodesiccated development and application.
Combination drying, refers to according to material characteristic, by two or more drying mode Combination application, reaches a kind of composite drying (dehydration) technology with energy-conservation value preserving object of having complementary advantages.The product that the various drying modes such as it is heated-air drying, microwave drying, vacuum drying, freeze drying, infiltration drying, pressure explosion puffing drying, far-infrared ray drying, pressure explosion puffing drying, spraying dry combine and develop.Combination drying make use of the advantage of various drying mode, adopts different drying means at different drying stages, removes most of Free water and Bound moisture in material respectively in the mode of evaporation or distillation.Not only can improve product quality, drying efficiency can be improved simultaneously, reduce energy consumption, particularly applicable to heat sensitive material.Freeze drying is the drying means that at utmost can keep materials quality in current all drying means, but freeze drying energy consumption is large, and cost is high, and the long production cycle consuming time is long.And by the combination of freeze drying and other drying modes, in guarantee product quality simultaneously, provide a lot of feasible scheme for effectively alleviating cryodesiccated a lot of deficiency.Therefore, Freeze Drying Technique is adopted to carry out dehydration processing in conjunction with microwave vacuum drying technology to agaricus bisporus, not only possess the feature of lyophilisation product color, shape, nutrition and functional component height retention rate, combine fast, the consuming time feature such as short of micro-wave vacuum rate of heat transfer simultaneously.
Permeating and dewatering refers at a certain temperature, material is by being immersed in the solution (being generally sugar juice or salting liquid) of hyperosmosis, by the semi permeability of material cell membrane, the water transport in material in penetrating fluid, thus removes a kind of technology of moisture.Compared to drying and dehydrating mode, permeating and dewatering is spontaneous transmittance process, and the migration of moisture does not undergo phase transition, and thus avoids the destruction of high temperature for food composition and organoleptic quality.At present, this technology, as a kind of garden stuff processing pretreatment mode, is widely used in drying, freezing, sterilization, storage.Infiltration is applied in agaricus bisporus combination drying as a kind of preprocessing means, not only can improve and promote dry products texture quality, prefreezing efficiency before lifting combination drying, and can by changing the eutectic point of material and reducing a large amount of moisture loads thus promote the drying efficiency in lyophilization stage in combination drying process, can also pass through to increase the dielectric constant of material thus the ability of lifting microwave absorption, promote the micro-wave vacuum stage rate of drying in combination drying later stage, there is high application prospect.
Three, summary of the invention
Technical problem
For effectively solving the problems such as traditional cold freeze-drying dry production of articles cost is high, energy consumption is large, the production cycle is long.The invention provides a kind of method of energy-efficient combination drying production high-quality dehydration white mushroom slices.The method combines vacuum infiltration techniques and microwave vacuum freeze dry technology respectively on cryodesiccated basis, dry products texture quality is promoted in improvement, while effectively can reducing fresh material moisture load, the remarkable drying efficiency promoting the dehydration later stage, reduce energy consumption and production cycle, this technology operation is reasonable, simple to operate, has good application prospect.
Technical scheme
The present invention solves the solution that its technical problem adopts:
(1) raw material cleaning, section: selecting agaricus bisporus fresh, of uniform size is raw material, and agaricus bisporus, after abundant rinsing, is cut to the thin slice of thickness 5mm by mushroom slicer;
(2) vacuum infiltration process: the white mushroom slices cut is inserted in the vacuum infiltration tank that penetrating fluid is housed and carries out vacuum infiltration, wherein the mass fraction ratio of penetrating fluid composition is: the mass ratio of penetrating fluid composition is: sucrose 20-25%, calcium chloride 1-1.5%, sodium chloride 0.8-1%, surplus is water, arranging process of osmosis environment vacuum degree is 20-30kPa, temperature 25-30 DEG C;
(3) paving dish, precooling: after the white mushroom slices after infiltration is drained, be evenly laid on charging tray, and send into and carry out freezing in freezer, cryogenic temperature is-35 DEG C, freezing 6-8h;
(4) vacuum freeze drying: the white mushroom slices after freezing processing is carried out vacuum freeze drying, condenser temperature-40 ~-45 DEG C, vacuum pressure 100-120Pa, freeze drying temperature 35-40 DEG C, take out charging tray after being dried to material water ratio 38%;
(5) micro-wave vacuum: the charging tray after taking-up is put into microwave vacuum dryer immediately and carries out drying, arranging vacuum is 80-90kPa, Microwave Power Density 60W/g, is dried to material moisture and stops drying after 5%, and open a position taking-up charging tray;
(6) pack, store: adopt aluminum foil package material to carry out nitrogen-filled packaging the dehydration white mushroom slices delivered from godown in charging tray, keep in Dark Place.
Beneficial effect
(1) compared with traditional freeze drying, adopt vacuum infiltration preprocessing means, not only effectively can reduce material moisture load in the freezing or dry processing of agaricus bisporus, promote freezing and rate of drying.Meanwhile, by changing eutectic point and the dielectric constant of material, lyophilization efficiency and microwave absorption capacity is promoted.
(2) ratio is thought with traditional freeze drying, the combination drying way of freeze drying-micro-wave vacuum is adopted to carry out dehydration processing to agaricus bisporus, not only significantly improve the drying efficiency of dehydration white mushroom slices the later stage of drying, significantly shorten the production cycle, reduce energy consumption.Meanwhile, its product produced in color and luster, matter structure, reconstitution rate, nutrition (table 1) and microstructure etc. (accompanying drawing 1) and compared with lyophilisation product also there was no significant difference.
(3) the gained dehydration sliced mushroom production cycle of the present invention is compared with traditional freeze drying process, and shorten 35.63%, energy consumption saves 35.27% (table 1), significantly improves production efficiency, reduces production cost.
Four, accompanying drawing explanation
Fig. 1 is that two kinds of drying modes are on the impact of agaricus bisporus microstructure
Five, detailed description of the invention
Embodiment 1:
Selecting agaricus bisporus fresh, of uniform size is raw material, and agaricus bisporus, after abundant rinsing, is cut to the thin slice of thickness 5mm by mushroom slicer.Inserted in vacuum infiltration tank by the white mushroom slices cut and carry out vacuum infiltration in penetrating fluid, wherein the mass fraction ratio of penetrating fluid composition is: sucrose 20%, calcium chloride 1%, sodium chloride 0.8%, and surplus is water.Arranging process of osmosis environment vacuum degree is 30kPa, temperature 25 DEG C.After being drained by white mushroom slices after infiltration, be evenly laid on charging tray, and send into and carry out freezing in freezer, cryogenic temperature is-35 DEG C, freezing 6h.White mushroom slices after freezing processing is carried out vacuum freeze drying, condenser temperature-40 DEG C, vacuum pressure 100Pa, freeze drying temperature 40 DEG C, takes out charging tray after being dried to material water ratio 38%.Charging tray after taking-up is put into microwave vacuum dryer immediately and carries out drying, arranging vacuum is 90kPa, Microwave Power Density 60W/g, is dried to material moisture and stops drying after 5%, and open a position taking-up charging tray.Adopt aluminum foil package material to carry out nitrogen-filled packaging by the dehydration white mushroom slices in charging tray that delivers from godown, keep in Dark Place.
Embodiment 2:
Selecting agaricus bisporus fresh, of uniform size is raw material, and agaricus bisporus, after abundant rinsing, is cut to the thin slice of thickness 5mm by mushroom slicer.Inserted in vacuum infiltration tank by the white mushroom slices cut and carry out vacuum infiltration in penetrating fluid, wherein the mass fraction ratio of penetrating fluid composition is: sucrose 25%, calcium chloride 1.5%, sodium chloride 0.8%, and surplus is water.Arranging process of osmosis environment vacuum degree is 20kPa, temperature 25 DEG C.After being drained by white mushroom slices after infiltration, be evenly laid on charging tray, and send into and carry out freezing in freezer, cryogenic temperature is-40 DEG C, freezing 6h.White mushroom slices after freezing processing is carried out vacuum freeze drying, condenser temperature-40 DEG C, vacuum pressure 110Pa, freeze drying temperature 35 DEG C, takes out charging tray after being dried to material water ratio 38%.Charging tray after taking-up is put into microwave vacuum dryer immediately and carries out drying, arranging vacuum is 90kPa, Microwave Power Density 60W/g, is dried to material moisture and stops drying after 5%, and open a position taking-up charging tray.Adopt aluminum foil package material to carry out nitrogen-filled packaging by the dehydration white mushroom slices in charging tray that delivers from godown, keep in Dark Place.
Embodiment 3
Selecting agaricus bisporus fresh, of uniform size is raw material, and agaricus bisporus, after abundant rinsing, is cut to the thin slice of thickness 5mm by mushroom slicer.Inserted in vacuum infiltration tank by the white mushroom slices cut and carry out vacuum infiltration in penetrating fluid, wherein the mass fraction ratio of penetrating fluid composition is: sucrose 20%, calcium chloride 1.5%, sodium chloride 1%, and surplus is water.Arranging process of osmosis environment vacuum degree is 20kPa, temperature 30 DEG C.After being drained by white mushroom slices after infiltration, be evenly laid on charging tray, and send into and carry out freezing in freezer, cryogenic temperature is-40 DEG C, freezing 6h.White mushroom slices after freezing processing is carried out vacuum freeze drying, condenser temperature-40 DEG C, vacuum pressure 100Pa, freeze drying temperature 35 DEG C, takes out charging tray after being dried to material water ratio 38%.Charging tray after taking-up is put into microwave vacuum dryer immediately and carries out drying, arranging vacuum is 80kPa, Microwave Power Density 60W/g, is dried to material moisture and stops drying after 5%, and open a position taking-up charging tray.Adopt aluminum foil package material to carry out nitrogen-filled packaging by the dehydration white mushroom slices in charging tray that delivers from godown, keep in Dark Place.
Traditional lyophilisation product and combination drying product color of the present invention, texture characteristic, nutrition and energy consumption index are measured, result is as shown in table 1.
Table 1 freeze drying and combination drying are on the impact of agaricus bisporus color and luster, texture characteristic, nutrition and energy consumption
Known by table 1, compared with traditional lyophilisation product, the combination drying technology arrived involved in the present invention is at color and luster (L* value, a* value), rehydration ratio, average bulk density, the equal no significant difference of nutritive index.And compared with trying with traditional freeze drying side, energy consumption saves 35.27%.
Claims (3)
1. a method for energy-efficient combination drying production high-quality dehydration white mushroom slices, its technical characteristic is:
(1) selecting agaricus bisporus fresh, of uniform size is raw material, and agaricus bisporus, after abundant rinsing, is cut to the thin slice of thickness 5mm by mushroom slicer;
(2) inserted by the white mushroom slices cut in the vacuum infiltration tank that penetrating fluid is housed and carry out vacuum infiltration, arranging environment vacuum degree is 20-30kPa, temperature 25-30 DEG C;
(3) after being drained by the white mushroom slices after infiltration process, be evenly laid on charging tray, and send into and carry out freezing in freezer, cryogenic temperature is-35 DEG C, freezing 6-8h;
(4) white mushroom slices after freezing processing is carried out vacuum freeze drying, condenser temperature-40 ~-45 DEG C, vacuum pressure 100-120Pa, freeze drying temperature 35-40 DEG C, take out charging tray after being dried to material water ratio 38%;
(5) charging tray after taking-up is put into microwave vacuum dryer immediately and carry out drying, arranging vacuum is 80-90kPa, Microwave Power Density 60W/g, is dried to material moisture and stops drying after 5%, and open a position taking-up charging tray;
(6) adopt aluminum foil package material to carry out nitrogen-filled packaging the dehydration white mushroom slices delivered from godown in charging tray, keep in Dark Place.
2. the production method of high-quality dehydration white mushroom slices according to claim 1, it is characterized in that, in described step (2), the mass ratio of penetrating fluid composition is: sucrose 20-25%, calcium chloride 1-1.5%, sodium chloride 0.8-1%, surplus is water.
3. the production method of the energy-efficient combination drying according to claim 1-2 obtains high-quality dehydration white mushroom slices.
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| CN107668282A (en) * | 2017-11-02 | 2018-02-09 | 广西南亚热带农业科学研究所 | A kind of preparation method of Queensland nut flower jasmine tea |
| CN107712855A (en) * | 2017-09-30 | 2018-02-23 | 深圳市太壹生物科技有限公司 | A kind of Brazilian mushroom health products |
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| CN106722503A (en) * | 2017-02-15 | 2017-05-31 | 大兴安岭中北农业科技股份有限公司 | The preparation method of blueberry powder |
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| CN107494857A (en) * | 2017-09-30 | 2017-12-22 | 深圳市太壹生物科技有限公司 | A kind of preparation method of Brazilian mushroom tea |
| CN107712855A (en) * | 2017-09-30 | 2018-02-23 | 深圳市太壹生物科技有限公司 | A kind of Brazilian mushroom health products |
| CN107668282A (en) * | 2017-11-02 | 2018-02-09 | 广西南亚热带农业科学研究所 | A kind of preparation method of Queensland nut flower jasmine tea |
| CN107668282B (en) * | 2017-11-02 | 2021-05-28 | 广西南亚热带农业科学研究所 | Preparation method of macadamia nut flower tea |
| CN109275832A (en) * | 2018-11-20 | 2019-01-29 | 福建省农业科学院农业工程技术研究所 | A kind of drying means of seafood mushroom |
| CN111912174A (en) * | 2020-07-24 | 2020-11-10 | 中华全国供销合作总社南京野生植物综合利用研究所 | Method for processing dendrobium health food by combining vacuum low-temperature freeze drying with microwave drying |
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