CN105795240A - Production method of high-quality instant lentinus edodes crisp chips - Google Patents
Production method of high-quality instant lentinus edodes crisp chips Download PDFInfo
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- CN105795240A CN105795240A CN201410824894.6A CN201410824894A CN105795240A CN 105795240 A CN105795240 A CN 105795240A CN 201410824894 A CN201410824894 A CN 201410824894A CN 105795240 A CN105795240 A CN 105795240A
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Abstract
The invention relates to a production method of high-quality instant lentinus edodes crisp chips, and belongs to the technical field of deep processing of agricultural products. Lentinus edodes regarded as nutritional supplement in traditional Chinese medicine is used as raw material. Recent studies have found that lentinus edodes is rich in vitamin B, iron, potassium and vitamin D and is a low-fat and high-protein green health food. With the development of the market and gradual understanding of lentinus edodes by people, the development of lentinus edodes is also becoming more and more diversified. The lentinus edodes crisp chips product produced by the vacuum low-temperature drying process retains the original nutrients and flavor of lentinus edodes to the maximum extent, and changes the defects of high oil content, color difference and hard taste of fried crisps in traditional process. The product has the characteristics of rich flavor, crisp taste, low oil content, and high added value, is portable and instant, and brings health, vitality, fashion and other benefits and spiritual enjoyment for consumers.
Description
Technical field
The present invention relates to vacuum dehydrating at lower temperature food processing technology field, be specifically related to a kind of with new fresh mushroom for the Raw material processing production technology for instant leisure food.
Background technology
Shangnan County, Shaanxi Province is located in north latitude 33 °, it is positioned at southern foot, the Qinling Mountains, occupy according to the southeast, the Qinling Mountains, edge Danjiang River is moist and emerging, region environment is graceful, and weather conditions are superior, and Henan Xixia Mine (distribution centre, Lentinus Edodes market of Largest In China) is adjoined in the domestic Lentinus Edodes plantation in Shangnan, mushroom production accounts for 1/10th of whole nation Lentinus Edodes total output, and produced mushroom quality is excellent.The edible fungus of present implant mass has Auricularia, Pleurotus nebrodensis, Hericium erinaceus (Bull. Ex Fr.) Pers., Pleurotus eryngii etc..Them are medically looked for tonic food by motherland, research in recent years finds, Lentinus Edodes, rich in vitamin B, ferrum, potassium, provitamin D etc., is the green health care food of a kind of low fat, high protein, in Lentinus Edodes, Quantitative Determination of Ergosterol is significantly high, preventing and treating rickets is very effective, and lentinan can strengthen cell immunocompetent, thus the growth of anticancer, Lentinus Edodes contains more than 40 kind of enzyme of six big enzymes, can correcting human chitinase deficiency disease, the fatty institute fatty acids in Lentinus Edodes, to reducing, human body blood fat is useful.Development through recent two decades, the Lentinus Edodes of China develops into dry, fresh mushroom from the dried thin mushroom that the past is single and develops simultaneously, change to intensive processing direction, constantly having Lentinus Edodes sauce, canned Xianggu mushroom, mushroom soy sauce, mushroom extract powder, hands to tear the research and development success of the product such as Lentinus Edodes, crisp mushroom chips in recent years, product structure forms diversification general layout.
Market is the guide of Lentinus Edodes industry development, with the quickening pace of modern life, the raising of living standards of the people, the consumer's progressively understanding to Lentinus Edodes nutrition and medical value, it is not content with simple Lentinus Edodes and has cooked soup, cooking etc., more pursue nutrient health, convenient, fast.The demand of leisure food has been not content with the consumption demand of features good taste, health and packaging class these more basic levels high, also want to supplement the nutrients to oneself while product is delicious, bringing function interests and the spiritual enjoyment of the aspects such as health, vigor, fashion, the successful research and development of Qin Lin crisp and fragrant mushroom product meet the consumption demand direction of consumer just.
Under vacuum, moisture is become gaseous state by solid ice distillation, so that material dewatering dries.The food made by lyophilizing technique, not only color, shape are various, and save the nutrient substance such as the vitamin in food, protein.Lyophylized food does not want refrigerating equipment, after packing, can at normal temperatures can long storage periods, transport and sale, never degenerate in 3 or five years.Owing to lyophylized food has 5% water content, quality is good, lightweight, can be substantially reduced its running cost.The article of pre-treatment being carried out quick-freezing, freezes more fast, in article, crystallization is more little, and article structure disorganization is just little.Freeze-off time is short, and protein, under cohesion and inspissation, qualitative change will not occur.Food after quick-freezing must carry out rapidly vacuum sublimation and dry, it is desirable to vacuum quickly reaches sublimation pressure, and supply sublimation thermal image safeguards that sublimation temperature is constant in time, is generally adopted radiation heating.Lyophylized food is cellular, and tissue surface expands 100 ~ 150 times than original, and the chance therefore contacted with oxygen increases, and when recovering normal pressure from low-temp low-pressure, should carry out in nitrogen environment.Water will reach boiling point at 69 DEG C under vacuum conditions, and the Lentinus Edodes under ice cube state is moisture moment sublimation drying with this understanding, and low-temp low-pressure can efficiently reduce the high temperature destruction to food nutrient composition.And the food processing of traditional handicraft is under the oil temperature of 170 DEG C, nutritional labeling major part is destroyed, and is easily generated carcinogen.
Vacuum dehydrating at lower temperature technology, carries out food processing when this relatively hypoxia of negative pressure state, it is possible to alleviate the harm even avoiding Oxidation (such as fat rancidity, enzymatic browning and other oxidation deteriorations etc.) to bring.In the negative pressure system that vacuum is 90Pa, the boiling point of pure water can calculate with Clausius's C1apeyron equation, and boiling point is approximately 40 DEG C.In negative pressure state, using oil as heat catalysis, the moisture (Free water and part Bound moisture) of food product can sharply evaporate and spray, and makes the structure that organization formation is loose porous, so as to produce good crisp degree and mushroom perfume (or spice) mouthfeel.
The development & production of crisp and fragrant mushroom, meets the agriculture industrialization the policy of construction adjustment that country is current, has expanded Shangri-la Gorge in-depth manufacture field, has extended industry chain (supply chain), drives local Lentinus Edodes plantation family increase wealth, increases fresh blood for field of leisure food simultaneously.
Claims (6)
1. the production method of the instant Qin Lin crisp and fragrant mushroom of high-quality, it is characterised in that: after being gathered by Lentinus Edodes fresh, high-quality, carry out stalk, clean, Lentinus Edodes impregnates after the pretreatment such as complete, then carries out vacuum lyophilization to its dehydration；Its technological process is: raw material gathers → stalk → clean → complete → impregnate → and quick-freezing → vacuum dehydrating at lower temperature → cooling sterilization → seasoning → inspection, packaging；
The concrete operation method of each step of described production method is:
(1) raw material is gathered: the Lentinus Edodes gathered in Lentinus Edodes plantation family sub-elects the cap new fresh mushroom of external diameter 3 ~ 5.5cm；
(2) stalk: manually cut the wood flour under mushroom stems, retains the mushroom base of a fruit about 1.5cm；
(3) clean prevent-browning to process: the Lentinus Edodes after stalk is washed away by clear water foreign material such as being attached to the silt on Lentinus Edodes surface, wood flour, soak in citric acid solution about about 10 minutes；
(4) completing: after the Lentinus Edodes dewatering after pulling out from citric acid solution, through the decocting in water 8 minutes of 100 DEG C, mushroom is well-done to be as the criterion；
(5) dipping: impregnate about 240min in the dipping solution of 25-30 DEG C after the Lentinus Edodes dewatering completed；
(6) quick-freezing: the Lentinus Edodes impregnated is contained in dish tool (Lentinus Edodes is spread in a single layer most suitable), it is then placed in freezer quick-freezing, it is rapidly decreased to-24 DEG C at about 30 minutes cold storehouse temperatures, ensure Lentinus Edodes flash freeze, leave in freezer about 100 minutes, till ensureing no liquid water, overlong time there will be the bad phenomenon such as not full；
(7) vacuum and low temperature sublimation drying: the Lentinus Edodes that freezing is ice crystal is taken out from freezer, send in vacuum low-temperature frying still, start vacuum pump by refining vegetable oil negative pressure to still, pressure is evacuated to-93Pa, then start steam valve supply to kettle heating rapidly by heating temperatures to 90 DEG C and keep this temperature, complete whole process at 80 minutes from starting to be evacuated down to frying；Then carrying out removing oil 15 minutes, this procedure completes；
(8) cooling sterilization: get rid of and after oil completes, Lentinus Edodes is cooled down and sterilize, treat that temperature is down to room temperature state and is seasoned；
(9) seasoning: according to demand popular on the organoleptic properties of Lentinus Edodes self and market, can by various tastes such as Lentinus Edodes furnishing spicy, spiced salt taste, tomato, paste flavor beef flavour, original flavors；
(10) inspection, packaging: after seasoning completes, randomly selecting crisp mushroom chips and test, qualified products carry out class wrapping.
2. according to claim 1, Qin Lin crisp and fragrant mushroom is characterised by: in cleaning prevent-browning operation, the Lentinus Edodes after cleaning is soaked immersion 10 minutes in the citric acid solution of 0.5%, it is suppressed that high temperature Lentinus Edodes brown stain.
3. according to claim 1, Qin Lin crisp and fragrant mushroom is characterised by: complete in this operation, and water temperature should control, at 100 DEG C, to boil 10 minutes, and be stirred continuously, make even water temperature, overflows to Lentinus Edodes fragrance, and Lentinus Edodes quality is softened by slightly embrittlement, till thoroughly well cooked but not mushy.
4. according to claim 1, Qin Lin crisp and fragrant mushroom is characterised by: Qin Lin crisp and fragrant mushroom impregnates, and after the Lentinus Edodes dewatering completed, at the impregnation liquid that temperature is 25-30 DEG C, (mass ratio of maltodextrin, white sugar, edible salt, malt sugar, baking powder and water is: 7:7:0.5:7:0.5:100) impregnate about 240min in solution.
5., according to claim 1, the production method of Qin Lin crisp and fragrant mushroom, wherein in seasoning step, every 1000g crisp and fragrant mushroom proportioning is flavouring agent (different taste institute auxiliary tone taste substance materials are different) 5g.
6. the crisp mushroom chips production technology according to claim 15 just can produce the crisp and fragrant mushroom of taste delicious, many.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410824894.6A CN105795240A (en) | 2014-12-27 | 2014-12-27 | Production method of high-quality instant lentinus edodes crisp chips |
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| CN201410824894.6A CN105795240A (en) | 2014-12-27 | 2014-12-27 | Production method of high-quality instant lentinus edodes crisp chips |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262791A (en) * | 2016-08-31 | 2017-01-04 | 湖北浩伟科技股份有限公司 | A kind of preparation method of instant Lentinus Edodes |
| CN107136277A (en) * | 2017-04-27 | 2017-09-08 | 东莞爱尚菇食品科技有限公司 | The preparation method of instant edible mushroom leisure food |
| CN107232584A (en) * | 2017-06-05 | 2017-10-10 | 甘肃省科学院生物研究所 | A kind of preparation method of instant mushroom |
| CN107373628A (en) * | 2017-07-24 | 2017-11-24 | 南京农业大学 | A kind of production method of instant straw mushroom crisp chip |
| CN107751981A (en) * | 2017-10-31 | 2018-03-06 | 贵州省印江自治县梵净山生态菌业有限公司 | A kind of crisp mushroom chips processing method |
| CN107996806A (en) * | 2017-12-05 | 2018-05-08 | 湖北浩伟科技股份有限公司 | A kind of dehydrated fruits and vegetables and preparation method thereof |
| CN108294295A (en) * | 2018-02-24 | 2018-07-20 | 安徽东方果园生物科技有限公司 | A kind of preparation method of homovitamin D crisp mushroom chips |
| CN109170841A (en) * | 2018-09-30 | 2019-01-11 | 广西南宁品亚商贸有限公司 | A kind of preparation method of edible fungi instant crisp chip |
| CN109170842A (en) * | 2018-09-30 | 2019-01-11 | 广西南宁品亚商贸有限公司 | A kind of preparation method of jasmin edible fungi instant crisp chip |
| CN111034899A (en) * | 2018-10-15 | 2020-04-21 | 上海大山合菌物科技股份有限公司 | Mushroom crisp chips and preparation method thereof |
| CN111631389A (en) * | 2020-06-29 | 2020-09-08 | 陕西聚英农产品开发有限公司 | Production method of mushroom crisp chips |
| CN116035199A (en) * | 2023-01-06 | 2023-05-02 | 贵州鸿乐源果蔬有限公司 | Production method of instant lentinus edodes crisp chips |
-
2014
- 2014-12-27 CN CN201410824894.6A patent/CN105795240A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262791A (en) * | 2016-08-31 | 2017-01-04 | 湖北浩伟科技股份有限公司 | A kind of preparation method of instant Lentinus Edodes |
| CN107136277A (en) * | 2017-04-27 | 2017-09-08 | 东莞爱尚菇食品科技有限公司 | The preparation method of instant edible mushroom leisure food |
| CN107232584A (en) * | 2017-06-05 | 2017-10-10 | 甘肃省科学院生物研究所 | A kind of preparation method of instant mushroom |
| CN107373628A (en) * | 2017-07-24 | 2017-11-24 | 南京农业大学 | A kind of production method of instant straw mushroom crisp chip |
| CN107751981A (en) * | 2017-10-31 | 2018-03-06 | 贵州省印江自治县梵净山生态菌业有限公司 | A kind of crisp mushroom chips processing method |
| CN107996806A (en) * | 2017-12-05 | 2018-05-08 | 湖北浩伟科技股份有限公司 | A kind of dehydrated fruits and vegetables and preparation method thereof |
| CN108294295A (en) * | 2018-02-24 | 2018-07-20 | 安徽东方果园生物科技有限公司 | A kind of preparation method of homovitamin D crisp mushroom chips |
| CN109170841A (en) * | 2018-09-30 | 2019-01-11 | 广西南宁品亚商贸有限公司 | A kind of preparation method of edible fungi instant crisp chip |
| CN109170842A (en) * | 2018-09-30 | 2019-01-11 | 广西南宁品亚商贸有限公司 | A kind of preparation method of jasmin edible fungi instant crisp chip |
| CN111034899A (en) * | 2018-10-15 | 2020-04-21 | 上海大山合菌物科技股份有限公司 | Mushroom crisp chips and preparation method thereof |
| CN111631389A (en) * | 2020-06-29 | 2020-09-08 | 陕西聚英农产品开发有限公司 | Production method of mushroom crisp chips |
| CN116035199A (en) * | 2023-01-06 | 2023-05-02 | 贵州鸿乐源果蔬有限公司 | Production method of instant lentinus edodes crisp chips |
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