CN106262793A - A kind of preparation method keeping original color shape flavor mushroom dry - Google Patents
A kind of preparation method keeping original color shape flavor mushroom dry Download PDFInfo
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- CN106262793A CN106262793A CN201610825868.4A CN201610825868A CN106262793A CN 106262793 A CN106262793 A CN 106262793A CN 201610825868 A CN201610825868 A CN 201610825868A CN 106262793 A CN106262793 A CN 106262793A
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Abstract
The invention discloses a kind of preparation method keeping original color shape flavor mushroom dry, belong to the technical field of the drying Preparation Method of Lentinus Edodes, described preparation method comprises the steps: pretreated Lentinus Edodes is placed in CO2Sealing and standing in controlled atmospheric packing；Precooling；Vacuum in vacuum freezing microwave dryer is adjusted to 100 ± 10Pa；The internal pressure keeping vacuum freezing microwave dryer is 80 ~ 100Pa, and adjusting microwave power is 130 ± 5 W/kg, maintains 0.5 ~ 0.6h；The pressure adjusting vacuum freezing microwave dryer is 50 ~ 80Pa, and microwave power is adjusted to 330 ± 10 W/kg, maintains 2.5 ~ 3.5h；The pressure continuing to adjust vacuum freezing microwave dryer is 80 ~ 100Pa, and microwave power is adjusted to 200 ± 5 W/kg, maintains 1.5 ~ 2h；Be packaged to be have original color shape flavor mushroom do.The inventive method is simple, and preparation cost is low, and the Lentinus Edodes prepared is dry very nearly the same with fresh mushroom, remains the nutritional labeling in Lentinus Edodes, has good market prospect.
Description
Technical field
The present invention relates to the preparation method that Lentinus Edodes is dry, particularly relate to a kind of keep original color shape flavor mushroom dry
Preparation method.
Background technology
Lentinus Edodes is a kind of nutritious, high protein, low fat, amino acids and the edible fungi of Macro and microelements, have
The laudatory title of " king in mushroom ", is the important edible and medical fungus of people and flavoring agent.New fresh mushroom can occur a series of after plucking
Physiological change, as Repiration and aging course consume nutrient substance；Sugar, nitrogen metabolism etc. reduce its freshness.It is difficult to storage,
Therefore, generally edible Lentinus Edodes majority is dry products, and dry-making method of dried and condition are the most reasonable, to the outward appearance of Lentinus Edodes, color and luster, battalion
Forming grades has a great impact.
Lentinus Edodes drying technology present stage mainly have Exposure to Sunlight, bake combination, hot air drying, far-infrared ray drying, low temperature dehumidification do
Dry, vacuum drying, microwave drying and vacuum lyophilization etc..But these techniques each have different shortcomings, with regard to factory
For conventional hot air drying, the dry nutrient loss of Lentinus Edodes prepared by traditional Lentinus Edodes drying means is many, and rehydration is poor, color
Change is big, and dry run is more slow, and the thermal efficiency is the highest.
Vacuum microwave Freeze Drying Technique is exactly on the basis of general freezer dry technology, utilizes microwave heating to replace
Heater plate, microwave (frequency microwave) is the electromagnetic wave of a kind of long wavelength, microwave magnetic flux tube produce.The quilt that microwave energy is strong
Water or other dielectric material, such as ethanol, oil and some organic reagents absorb and are changed into for dry heat.By
Object can be directed through in electromagnetic wave (microwave), this make material can simultaneously by from internal and external heat thus obtain relatively
Good dry homogeneity, improves the efficiency of heating surface, shortens drying time, reduce energy loss and improve dry products quality etc..But
Being that, after Lentinus Edodes is put in microwave drying oven, its drying effect is not complied with one's wishes, the finished product obtained is only than tradition mushroom quality slightly
Good, also there is huge change in its color, smell and taste, therefore the dry technology of complete Lentinus Edodes is conducted in-depth research by inventor, and carries
Go out the drying means of a kind of complete Lentinus Edodes of brand-new high-quality.
Summary of the invention
The present invention is to solve that existing Lentinus Edodes is done black, there is fold, cracking in surface, nutritive value step-down etc. is asked
Topic, it is provided that a kind of preparation method keeping original color shape flavor mushroom dry, the dry preparation method of described Lentinus Edodes include as
Lower step:
(1) CO2Process: pretreated Lentinus Edodes is placed in CO2Content is in the container of 60 ~ 80%, sealing and standing；
(2) precooling: Lentinus Edodes is through CO2After process, continue to keep described container to be in sealing state, move and put-70 ~-30 DEG C
Temperature conditions under precooling, make the material temperature of Lentinus Edodes drop to its eutectic point to fully charge；
(3) evacuation: the Lentinus Edodes after pre-freeze is taken out from described container, is placed in the vacuum being pre-chilled to-25 DEG C ~-35 DEG C
In freezing microwave dryer, and the vacuum in vacuum freezing microwave dryer is adjusted to 100 ± 10Pa；
(4) first microwave: the internal pressure keeping vacuum freezing microwave dryer is 80 ~ 100Pa, adjusting microwave power is
130 ± 5 W/kg, maintain this condition vacuum microwave drying 0.5 ~ 0.6h；
(5) secondary microwave: the internal pressure keeping vacuum freezing microwave dryer is 50 ~ 80Pa, is adjusted to by microwave power
330 ± 10 W/kg, maintain this condition vacuum microwave drying 2.5 ~ 3.5h；
(6) three microwaves: the internal pressure continuing to keep vacuum freezing microwave dryer is 80 ~ 100Pa, is adjusted by microwave power
Whole is 200 ± 5 W/kg, maintains this condition vacuum microwave drying 1.5 ~ 2h, closes microwave；
(7) cooling packing: after stopping microwave, the pressure of recovery vacuum freezing microwave dryer is to normal atmosphere, and is doing
Dry environment intermediate package, obtains having original color shape flavor mushroom and does.
Further, the time of described precooling is 8 ~ 12h.
Further, the time of described sealing and standing is 6 ~ 24h.
Further, the method for described Lentinus Edodes pretreatment is: take new fresh mushroom, and removal is damaged by worms, go rotten Lentinus Edodes, removes mushroom stems
The base of a fruit.
Beneficial effect
The Lentinus Edodes that the present invention produces dry is substantially better than what market was sold, the dry cap of Lentinus Edodes that prepared by the present invention in appearance
Surface smooths corrugationless, and crimp contraction is little, and the Lentinus Edodes dry cap surface keratinization of common traditional drying is serious, shape and fresh phase
Very bigger than changing, crimp contraction is the highest；For from color and luster, the color that the Lentinus Edodes that the method for the present invention produces is done is closer to fresh
Lentinus Edodes, lamella is faint yellow to milky, and the Lentinus Edodes of common traditional drying is dry due to the interaction between component of Lentinus Edodes itself, and
Promoting Maillard reaction in the course of processing and make Lentinus Edodes that serious browning phenomenon to occur, how brown its color is and black；
Do the result of rehydration from Lentinus Edodes for, the Lentinus Edodes that the present invention produces is done and is also significantly greater than common biography in rehydration speed and rehydration ratio
The Lentinus Edodes that system is dried is done, rehydration than high mean Lentinus Edodes do rehydration after moisture content significantly increase, edible mouthfeel is close to fresh perfume (or spice)
Mushroom, the defects such as after solving dried thin mushroom rehydration, mouthfeel is poor, and matter structure is stiff；For from nutritional quality, in Lentinus Edodes, we more note
The reservation of weight polysaccharose substance, the Lentinus Edodes that the present invention produces does in the course of processing the strict controlled atmosphere environment that controls, microwave power, true
Reciprocal of duty cycle and temperature, make dried greatly reduce the nutritive loss of Lentinus Edodes.
The present invention is the drying process invented based on the feature in Lentinus Edodes, does not just destroy perfume (or spice) while Lentinus Edodes is dried
The original composition of mushroom so that it is shape color changes hardly, obtains combining water content low, meets the Lentinus Edodes of national standard
Dry, all of step of whole invention is an entirety, indispensable, if changing technique or adjusting process step, the Lentinus Edodes obtained
Dry CF can occur significantly to change.Present invention process is simple, and preparation cost is low, beneficially large-scale production.
Accompanying drawing explanation
The Lentinus Edodes that Fig. 1: the inventive method obtains is done；
The Lentinus Edodes that Fig. 2: conventional drying process obtains is done；
Fig. 3: the Lentinus Edodes of embodiment group and matched group does the rehydration curve under the conditions of 25 DEG C.
Detailed description of the invention
Vacuum freezing microwave dryer used in the present embodiment is: NJL07-9 type vacuum freezing microwave oven.
Embodiment 1
A kind of preparation method keeping original color shape flavor mushroom dry, concrete operation step is as follows:
(1) Lentinus Edodes pretreatment: take new fresh mushroom, gets rid of wherein to have and damages by worms, goes rotten, then to mushroom classification, pick out diameter
At 4 ~ 6cm, thickness is the Lentinus Edodes of 10 ~ 20mm, is finally removed by the handle base of a fruit of these Lentinus Edodess.
(2) CO2Process: the pretreated Lentinus Edodes of precise 1kg is in CO2Content is in the container of 80%, sealing and standing 6 ~
24h。
(3) precooling: Lentinus Edodes is through above-mentioned CO2After process, continue to keep described container to be in sealing state, mobile put-
Under the temperature conditions of 30 DEG C, making the material temperature of Lentinus Edodes drop to its eutectic point so that it is fully charge, the precooling time is 8 ~ 12h.
(4) evacuation: by the Lentinus Edodes after pre-freeze from CO2Content be 80% container in take out, be placed in and be pre-chilled to-25
DEG C ~ the NJL07-9 type vacuum freezing microwave oven of-35 DEG C in, and the absolute pressure of vacuum freezing microwave oven is adjusted to 100Pa.
(5) first microwave: the internal pressure keeping vacuum freezing microwave oven is 80 ~ 100Pa, adjusting microwave power is 130
± 5W, maintains this condition vacuum microwave drying 0.5h.
(6) secondary microwave: the internal pressure keeping vacuum freezing microwave oven is 50 ~ 80Pa, and microwave power is adjusted to 330
± 10W, maintains this condition vacuum microwave drying 3h.
(7) three microwaves: the internal pressure continuing to keep vacuum freezing microwave oven is 80 ~ 100Pa, is adjusted by microwave power
It is 200 ± 5W, maintains this condition vacuum microwave drying 1.5h.
(8) cooling packing: stop after microwave, adjusts the absolute pressure of vacuum freezing microwave oven to a normal atmosphere,
Pack in a dry environment, obtain that there is original color shape flavor mushroom and do.
Lentinus Edodes, to the dry quality of the present embodiment and tradition Lentinus Edodes with through having gone mensuration, is divided into embodiment group and biography by applicant
The Lentinus Edodes that system method is prepared is dry as a control group, measures its aberration, rehydration ratio, water activity and crude polysaccharides, the specifically side of mensuration
Method is as follows:
(1) color difference measurement
Colour difference meter is utilized to measure L*, a*, b* and the E value index as aberration of sample surfaces.Each numerical value is 10 surveys
The meansigma methods of amount.Test object of reference based on blank.Lentinus Edodes fungus cap surface color and luster utilizes CR-400/410 aberration to measure
Fixed.Before mensuration, colour difference meter standard white plate corrects.L*(100 → 0) expression sample is by bright dimmed, and a* the biggest expression sample is the reddest
Color (corresponding green), b* the biggest expression sample partially yellow (corresponding blue), Δ E represents the overall color and luster of drying sample and fresh sample
Difference.
ΔE=[(L*-Lo*)2+(a*-ao*)2+(b*-b0*)2]1/2
In formula: Lo*, ao*, b0* being respectively new fresh mushroom surface color numerical value, often 10 sample determinations, result are chosen in group test
Average.
(2) rehydration test
Mensuration all uses about 5 dry Lentinus Edodess as test specimen every time, is repeated 3 times, averages.Dried Lentinus Edodes is placed in
Rehydration in the distilled water of 25 DEG C, after taking-up, filter paper carefully blots material surface moisture, weighs, and measures once every 10 min.Multiple
Water ratio (Rehydration Ratio, RR) is pressed formula (3) and is calculated:
RR=Mrh/Mdh………………………………(3)
In formula: MrhWeight of material (g) after rehydration；
MdhThe weight of material (g) being dried
(3) mensuration of soluble polysaccharide content is according to NY/T1676-2008 " mensuration of crude polysaccharides content in edible fungi " method.
(4) water activity detecting is according to GB/T 23490-2009 " mensuration of food water activity " method.
Result is as follows:
Table 1 embodiment group and the comparison of matched group Lentinus Edodes dry product matter
Table 2 chromatism data contrast table
Data and Fig. 1, Fig. 2 by embodiment combination matched group are it can be seen that the cap of embodiment group is light brown, and lamella is yellowish
Color is very nearly the same to milky, color and luster and fresh mushroom, is difficult to the difference distinguished between colors from naked eyes, and the profile that Lentinus Edodes is done is complete, nothing
Shrinkage.Fig. 1 is shown in by concrete photo；And Lentinus Edodes prepared by traditional method is done and is had bigger difference with embodiment group and fresh mushroom, and
From perusal, shrinkage is serious, cap dark brown, lamella are yellow.Fig. 2 is shown in by concrete photo.Aberration from table 2 can also
Going out, matched group is very big with the color distortion of fresh mushroom, and the aberration of embodiment group is the least.As can be seen here, the method for the present invention is complete
Good remains the original color of fresh mushroom.
From the point of view of nutritive value, the rehydration ratio of embodiment group is significantly higher than matched group, and rehydration speed is fast, when consumer processes
Between short, instant edible；Quality after rehydration is identical with fresh mushroom, and its rehydration is shown in Fig. 3 than curve comparison；And the rehydration ratio of matched group
Being substantially less than embodiment group, the water activity of embodiment group is also below matched group, and water activity is the lowest, the available water of microorganism
The fewest, the holding time that Lentinus Edodes is done is the longest, and the shelf life that Lentinus Edodes of the present invention is done is also significantly greater than tradition Lentinus Edodes and does；Last this
The crude polysaccharides content approximation tradition Lentinus Edodes that the Lentinus Edodes of bright preparation is done does 2 times, it can be seen that, the preparation that the Lentinus Edodes that the present invention proposes is dry
Method can effectively preserve original nutritional labeling in Lentinus Edodes, meets the machining based conception of modern food.
Embodiment 2
A kind of preparation method keeping original color shape flavor mushroom dry, concrete operation step is as follows:
(1) Lentinus Edodes pretreatment: take new fresh mushroom, gets rid of wherein to have and damages by worms, goes rotten, then to mushroom classification, pick out diameter
At 4 ~ 6cm, thickness is the Lentinus Edodes of 10 ~ 20mm, is finally removed by the handle base of a fruit of these Lentinus Edodess.
(2) CO2Process: the pretreated Lentinus Edodes of precise 2kg is in CO2Content is in the controlled atmospheric packing of 60%, seals quiet
Put 6 ~ 24h.
(3) precooling: Lentinus Edodes is through above-mentioned CO2After process, continue to keep described container to be in sealing state, mobile put-
Under the temperature conditions of 70 DEG C, making the material temperature of Lentinus Edodes drop to its eutectic point so that it is fully charge, the precooling time is 8 ~ 12h.
(4) evacuation: by the Lentinus Edodes after pre-freeze from CO2Content be 60% container in take out, be placed in and be pre-chilled to-25
DEG C ~ the NJL07-9 type vacuum freezing microwave oven of-35 DEG C in, and the absolute pressure of vacuum freezing microwave oven is adjusted to 100 ±
10Pa。
(5) first microwave: the internal pressure keeping vacuum freezing microwave oven is 80 ~ 100Pa, adjusting microwave power is 260
± 10W, maintains this condition vacuum microwave drying 0.6h.
(6) secondary microwave: the internal pressure keeping vacuum freezing microwave oven is 50 ~ 80Pa, and microwave power is adjusted to 660
± 20W, maintains this condition vacuum microwave drying 2.8h.
(7) three microwaves: the internal pressure continuing to keep vacuum freezing microwave oven is 80 ~ 100Pa, is adjusted by microwave power
It is 400 ± 10W, maintains this condition vacuum microwave drying 2h, close microwave afterwards.
(8) cooling packing: stop after microwave, adjusts the absolute pressure of vacuum freezing microwave oven to a normal atmosphere,
Pack in a dry environment, obtain that there is original color shape flavor mushroom and do.
Embodiment 3
A kind of preparation method keeping original color shape flavor mushroom dry, concrete operation step is as follows:
(1) Lentinus Edodes pretreatment: take new fresh mushroom, gets rid of wherein to have and damages by worms, goes rotten, then to mushroom classification, pick out diameter
At 4 ~ 6cm, thickness is the Lentinus Edodes of 10 ~ 20mm, is finally removed by the handle base of a fruit of these Lentinus Edodess.
(2) CO2Process: the pretreated Lentinus Edodes of precise 3kg is in CO2Content is in the container of 70%, sealing and standing 6 ~
24h。
(3) precooling: Lentinus Edodes is through above-mentioned CO2After process, continue to keep described container to be in sealing state, mobile put-
Under the temperature conditions of 50 DEG C, making the material temperature of Lentinus Edodes drop to its eutectic point so that it is fully charge, the precooling time is 8 ~ 12h.
(4) evacuation: by the Lentinus Edodes after pre-freeze from CO2Content be 70% container in take out, be placed in and be pre-chilled to-25
DEG C ~ the NJL07-9 type vacuum freezing microwave oven of-35 DEG C in, and the absolute pressure of vacuum freezing microwave oven is adjusted to 100 ±
10Pa。
(5) first microwave: the internal pressure keeping vacuum freezing microwave oven is 80 ~ 100Pa, adjusting microwave power is 390
± 15W, maintains this condition vacuum microwave drying 0.5h.
(6) secondary microwave: the internal pressure keeping vacuum freezing microwave oven is 50 ~ 80Pa, and microwave power is adjusted to 990
± 30W, maintains this condition vacuum microwave drying 3.5h.
(7) three microwaves: the internal pressure continuing to keep vacuum freezing microwave oven is 80 ~ 100Pa, is adjusted by microwave power
It is 600 ± 15W, maintains this condition vacuum microwave drying 2h, close microwave afterwards.
Cooling packing: after stopping microwave, the absolute pressure of adjustment vacuum freezing microwave oven a to normal atmosphere, dry
Dry environment intermediate package, the Lentinus Edodes obtaining having original color shape local flavor is done.
Claims (4)
1. one kind keeps the preparation method that original color shape flavor mushroom is dry, it is characterised in that: described preparation method include as
Lower step:
CO2Process: pretreated Lentinus Edodes is placed in CO2Content is the CO of 60 ~ 80%2In controlled atmospheric packing, sealing and standing；
Precooling: Lentinus Edodes is through CO2After process, continue to keep sealing state, pre-cooling under the mobile temperature conditions putting-70 ~-30 DEG C
Freeze, make the material temperature of Lentinus Edodes drop to its eutectic point to fully charge；
Evacuation: the Lentinus Edodes after pre-freeze is taken out from described container, is placed in the vacuum freezing being pre-chilled to-25 DEG C ~-35 DEG C
In microwave dryer, and the vacuum in vacuum freezing microwave dryer is adjusted to 100 ± 10Pa；
First microwave: the internal pressure keeping vacuum freezing microwave dryer is 80 ~ 100Pa, and microwave power is adjusted to 130
± 5 W/kg, microwave vacuum drying 0.5 ~ 0.6h；
Secondary microwave: the internal pressure adjusting vacuum freezing microwave dryer is 50 ~ 80Pa, microwave power is adjusted to 330 ±
10 W/kg, microwave vacuum drying 2.5 ~ 3.5h；
Three microwaves: the internal pressure adjusting vacuum freezing microwave dryer is 80 ~ 100Pa, microwave power is adjusted to 200 ±
5 W/kg, microwave vacuum drying 1.5 ~ 2h, close microwave；
Cooling packing: stop after microwave, recovers the pressure of vacuum freezing microwave dryer to normal atmosphere, and dry
Environment intermediate package, obtains having original color shape flavor mushroom and does.
The preparation method that holding the most according to claim 1 original color shape flavor mushroom is dry, it is characterised in that: described
The time of precooling is 8 ~ 12h.
The preparation method that holding the most according to claim 1 original color shape flavor mushroom is dry, it is characterised in that: described
The time of sealing and standing is 6 ~ 24h.
The preparation method that holding the most according to claim 1 original color shape flavor mushroom is dry, it is characterised in that: described
The method of Lentinus Edodes pretreatment is: take new fresh mushroom, and removal is damaged by worms, go rotten Lentinus Edodes, removes the mushroom stems base of a fruit.
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| CN110973490A (en) * | 2019-12-25 | 2020-04-10 | 膳米科技(成都)有限公司 | Instant nutritional rice and preparation process thereof |
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| CN106262793B (en) | 2019-11-29 |
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