CN105994580A - White mushroom processing method - Google Patents
White mushroom processing method Download PDFInfo
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- CN105994580A CN105994580A CN201610408356.8A CN201610408356A CN105994580A CN 105994580 A CN105994580 A CN 105994580A CN 201610408356 A CN201610408356 A CN 201610408356A CN 105994580 A CN105994580 A CN 105994580A
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- Prior art keywords
- white mushroom
- processing method
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- extract
- soak
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 52
- 238000003672 processing method Methods 0.000 title claims abstract description 20
- 238000011282 treatment Methods 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 10
- 239000003755 preservative agent Substances 0.000 claims abstract description 6
- 230000002335 preservative effect Effects 0.000 claims abstract description 6
- 238000004321 preservation Methods 0.000 claims description 21
- 239000007788 liquid Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 235000005593 Camellia sinensis f parvifolia Nutrition 0.000 claims description 5
- 244000041840 Camellia sinensis f. parvifolia Species 0.000 claims description 5
- 241000628997 Flos Species 0.000 claims description 5
- 235000009496 Juglans regia Nutrition 0.000 claims description 5
- 239000007921 spray Substances 0.000 claims description 5
- 235000020234 walnut Nutrition 0.000 claims description 5
- 238000004108 freeze drying Methods 0.000 claims description 4
- 229910052757 nitrogen Inorganic materials 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 3
- 240000007049 Juglans regia Species 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000005057 refrigeration Methods 0.000 abstract 1
- 241000758789 Juglans Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 230000035943 smell Effects 0.000 description 2
- 241000222519 Agaricus bisporus Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000011321 prophylaxis Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a white mushroom processing method which comprises the following steps of obtaining of fresh white mushrooms, pretreatment, cleaning, draining, preservative treatment, refrigeration and drying. The white mushroom processing method has the advantage that nutritional ingredients in white mushrooms can be effectively reserved.
Description
Technical field
The present invention relates to Edible mushroom processing technical field, the processing method being specifically related to a kind of white mushroom.
Background technology
White mushroom, formal name used at school is Agaricus Bisporus, and it is not only the delicious food on dining table, and has multiple medical valency
Value, can the multiple disease such as prophylaxis of hypertension, hyperlipidemia, coronary heart disease, there is good health-care effect, be generation
A kind of edible fungi the widest, that yield is most, consumption is the most universal is cultivated in boundary.
During existing processing white mushroom, often use and dry, dry or the mode such as lyophilizing allows white mushroom be dehydrated, make
It can preserve for a long time, but the distinctive abnormal smells from the patient of white mushroom and nutrient loss are serious.
Summary of the invention
The processing method that it is an object of the invention to provide a kind of white mushroom, the method can be effectively retained in white mushroom
Nutritional labeling.
The technical solution used in the present invention is the processing method of a kind of white mushroom, comprises the following steps: take new
Fresh white mushroom, preprocessed, clean, drain, Preservation Treatment, cold preservation, be dried.
Preferably, described pretreatment is to use soak to soak fresh white mushroom, and this soak is by following heavy
The component of amount number is made: 100 parts of water, Sal 0.1～0.3 part, Flos Chrysanthemi extract 0.05～0.1 part, Fructus Citri tangerinae
Peel extract 0.05～0.1 part and camellia oleosa seed extract 0.05～0.1 part.
Preferably, described in drain use rotary air-blow mode carry out, draining temperature is 3 DEG C～10 DEG C.
Preferably, described Preservation Treatment uses fresh-keeping liquid to spray, and then wraps up with preservative film；Described fresh-keeping liquid
It is made up of the component of following parts by weight: 100 parts of water, Walnut extract 0.1～0.5 part and Pachyrhizua angulatus extract
0.1～0.5 part.
Preferably, the time of described cold preservation is 1-3 days, and the temperature of cold preservation is 1 DEG C～3 DEG C.
Preferably, the mode of described dry employing lyophilization or cold drying is carried out.
Preferably, white mushroom is placed in containing nitrogen amount by described cold drying is 90%～95% (volume ratio)
Sealed environment heats under the conditions of 55 DEG C～70 DEG C and stir-fries.
The beneficial effects of the present invention is: fresh white mushroom is preprocessed, clean, drain, Preservation Treatment,
Cold preservation, after drying, can be effectively retained the nutritional labeling in white mushroom.Compare and existing directly white mushroom is carried out
The mode being dried, the present patent application also add before the drying and drains and the step such as cold preservation, can more preferably retain
The color, smell and taste of white mushroom.
Detailed description of the invention
For making those skilled in the art understand production technology and the technique effect of the present invention in detail, below with specifically
Production instance be further described application and the technique effect of the present invention.
Embodiment 1
The processing method of a kind of white mushroom, comprises the following steps: take fresh white mushroom, preprocessed, cleans,
The mode using rotary air-blow under conditions of 6 DEG C drains, Preservation Treatment, cold preservation 2 days under the conditions of 2 DEG C,
Cold drying.
Wherein, pretreatment is to use soak to soak fresh white mushroom, and this soak is by following parts by weight
Component make: 100 parts of water, Sal 0.2 part, Flos Chrysanthemi extract 0.08 part, Pericarpium Citri tangerinae extract 0.08 part
With camellia oleosa seed extract 0.08 part.
Preservation Treatment uses fresh-keeping liquid to spray, and then wraps up with preservative film；Described fresh-keeping liquid is by following weight portion
The component of number is made: 100 parts of water, Walnut extract 0.3 part and Pachyrhizua angulatus extract 0.3 part.
Cold drying be white mushroom is placed in containing in the sealed environment that nitrogen amount is 90%～95% (volume ratio)
Under the conditions of 62 DEG C, heating stir-fries.
Embodiment 2
The processing method of a kind of white mushroom, comprises the following steps: take fresh white mushroom, preprocessed, cleans,
The mode using rotary air-blow under conditions of 3 DEG C drains, Preservation Treatment, cold preservation 3 days under the conditions of 3 DEG C,
Cold drying.
Pretreatment is to use soak to soak fresh white mushroom, and this soak is by the component of following parts by weight
Make: 100 parts of water, Sal 0.3 part, Flos Chrysanthemi extract 0.1 part, Pericarpium Citri tangerinae extract 0.1 part and camellia oleosa seed carry
Take thing 0.1 part.
Preservation Treatment uses fresh-keeping liquid to spray, and then wraps up with preservative film；Described fresh-keeping liquid is by following weight portion
The component of number is made: 100 parts of water, Walnut extract 0.1 part and Pachyrhizua angulatus extract 0.1 part.
Cold drying be white mushroom is placed in containing in the sealed environment that nitrogen amount is 90%～95% (volume ratio)
Under the conditions of 70 DEG C, heating stir-fries.
Embodiment 3
The processing method of a kind of white mushroom, comprises the following steps: take fresh white mushroom, preprocessed, cleans,
The mode using rotary air-blow under conditions of 10 DEG C drains, Preservation Treatment, cold preservation 1 day under the conditions of 1 DEG C,
Lyophilization.
Pretreatment is to use soak to soak fresh white mushroom, and this soak is by the component of following parts by weight
Make: 100 parts of water, Sal 0.1 part, Flos Chrysanthemi extract 0.05 part, Pericarpium Citri tangerinae extract 0.05 part and camellia oleosa seed
Extract 0.05 part.
Preservation Treatment uses fresh-keeping liquid to spray, and then wraps up with preservative film；Described fresh-keeping liquid is by following weight portion
The component of number is made: 100 parts of water, Walnut extract 0.5 part and Pachyrhizua angulatus extract 0.5 part.
Comparative example 1
The processing method of a kind of white mushroom, takes fresh white mushroom, cleans, lyophilization.
Comparative example 2
The processing method of a kind of white mushroom, takes fresh white mushroom, cleans, dries.
Comparative example 3
The processing method of a kind of white mushroom, takes fresh white mushroom, cleans, and dries under conditions of 60 DEG C.
For verifying the effect of the present invention, the following inspection of special work:
As can be seen from the above table, through the white mushroom product that the inventive method prepares, compare employing the most freezing dry
Traditional diamond-making technique dry, that dry or dry, effective ingredient is significantly higher, illustrates to use the inventive method energy
Retain the nutrient substance of white mushroom well；Separately can also efficient solution burst the bad problem of sense.Edible in foaming
After, taste is more fragrant and more sweet.
Above example is only in order to illustrative not limiting technical scheme, although with reference to above-described embodiment
The present invention is described in detail, it will be appreciated by those skilled in the art that and still the present invention can be carried out
Amendment or equivalent, any modification or partial replacement without departing from the spirit and scope of the present invention, its
All should contain in scope of the presently claimed invention.
Claims (7)
1. the processing method of a white mushroom, it is characterised in that comprise the following steps: take fresh white mushroom,
Preprocessed, clean, drain, Preservation Treatment, cold preservation, be dried.
The processing method of a kind of white mushroom the most according to claim 1, it is characterised in that: described pre-place
Reason is to use soak to soak fresh white mushroom, and this soak is made up of the component of following parts by weight: water
100 parts, Sal 0.1～0.3 part, Flos Chrysanthemi extract 0.05～0.1 part, Pericarpium Citri tangerinae extract 0.05～0.1 part and
Camellia oleosa seed extract 0.05～0.1 part.
The processing method of a kind of white mushroom the most according to claim 1, it is characterised in that drain described in:
The mode using rotary air-blow is carried out, and draining temperature is 3 DEG C～10 DEG C.
The processing method of a kind of white mushroom the most according to claim 1, it is characterised in that: described fresh-keeping
Process and use fresh-keeping liquid to spray, then wrap up with preservative film；Described fresh-keeping liquid is by the component of following parts by weight
Make: 100 parts of water, Walnut extract 0.1～0.5 part and Pachyrhizua angulatus extract 0.1～0.5 part.
The processing method of a kind of white mushroom the most according to claim 1, it is characterised in that: described cold preservation
Time be 1-3 days, the temperature of cold preservation is 1 DEG C～3 DEG C.
The processing method of a kind of white mushroom the most according to claim 1, it is characterised in that: described dry
The mode using lyophilization or cold drying is carried out.
The processing method of a kind of white mushroom the most according to claim 6, it is characterised in that: described low temperature
Be dried be white mushroom is placed in containing in the sealed environment that nitrogen amount is 90%～95% (volume ratio) at 55 DEG C～
Under the conditions of 70 DEG C, heating stir-fries.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610408356.8A CN105994580A (en) | 2016-06-12 | 2016-06-12 | White mushroom processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610408356.8A CN105994580A (en) | 2016-06-12 | 2016-06-12 | White mushroom processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105994580A true CN105994580A (en) | 2016-10-12 |
Family
ID=57090981
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610408356.8A Pending CN105994580A (en) | 2016-06-12 | 2016-06-12 | White mushroom processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105994580A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107318959A (en) * | 2017-08-10 | 2017-11-07 | 合肥元政农林生态科技有限公司 | A kind of high-quality drying means of purslane |
| CN108308503A (en) * | 2018-04-25 | 2018-07-24 | 湖州草本连生物科技有限公司 | Hypoglycemic vegetable protein solid beverage and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101554185A (en) * | 2009-03-12 | 2009-10-14 | 湖北新美香食品有限公司 | Processing method of dehydrated agaricus bisporus |
| CN101904348A (en) * | 2010-07-29 | 2010-12-08 | 湖南省食用菌研究所 | Compound biological preservative for golden mushrooms and application method thereof |
| CN103891871A (en) * | 2012-12-25 | 2014-07-02 | 西宁天谷农牧科技有限公司 | Method for drying pulveroboletus ravenelii |
-
2016
- 2016-06-12 CN CN201610408356.8A patent/CN105994580A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101554185A (en) * | 2009-03-12 | 2009-10-14 | 湖北新美香食品有限公司 | Processing method of dehydrated agaricus bisporus |
| CN101904348A (en) * | 2010-07-29 | 2010-12-08 | 湖南省食用菌研究所 | Compound biological preservative for golden mushrooms and application method thereof |
| CN103891871A (en) * | 2012-12-25 | 2014-07-02 | 西宁天谷农牧科技有限公司 | Method for drying pulveroboletus ravenelii |
Non-Patent Citations (2)
| Title |
|---|
| 杨志萍等: "葛根提取液防腐性能的研究", 《中国食品添加剂》 * |
| 陈虹霞等: "核桃酚类化合物的研究进展", 《林产化学与工业》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107318959A (en) * | 2017-08-10 | 2017-11-07 | 合肥元政农林生态科技有限公司 | A kind of high-quality drying means of purslane |
| CN108308503A (en) * | 2018-04-25 | 2018-07-24 | 湖州草本连生物科技有限公司 | Hypoglycemic vegetable protein solid beverage and preparation method thereof |
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Application publication date: 20161012 |