CN106722877A - A kind of method for being vacuum dried lichee bacterium - Google Patents
A kind of method for being vacuum dried lichee bacterium Download PDFInfo
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- CN106722877A CN106722877A CN201611128058.XA CN201611128058A CN106722877A CN 106722877 A CN106722877 A CN 106722877A CN 201611128058 A CN201611128058 A CN 201611128058A CN 106722877 A CN106722877 A CN 106722877A
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- 241000894006 Bacteria Species 0.000 title claims abstract description 120
- 238000000034 method Methods 0.000 title claims abstract description 51
- 238000001291 vacuum drying Methods 0.000 claims abstract description 29
- 238000004140 cleaning Methods 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 9
- 238000005057 refrigeration Methods 0.000 claims abstract description 9
- IKMDFBPHZNJCSN-UHFFFAOYSA-N Myricetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC(O)=C(O)C(O)=C1 IKMDFBPHZNJCSN-UHFFFAOYSA-N 0.000 claims description 21
- PCOBUQBNVYZTBU-UHFFFAOYSA-N myricetin Natural products OC1=C(O)C(O)=CC(C=2OC3=CC(O)=C(O)C(O)=C3C(=O)C=2)=C1 PCOBUQBNVYZTBU-UHFFFAOYSA-N 0.000 claims description 20
- 229940116852 myricetin Drugs 0.000 claims description 20
- 235000007743 myricetin Nutrition 0.000 claims description 20
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims description 7
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims description 7
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 7
- 239000001527 calcium lactate Substances 0.000 claims description 7
- 229960002401 calcium lactate Drugs 0.000 claims description 7
- 235000011086 calcium lactate Nutrition 0.000 claims description 7
- 235000002949 phytic acid Nutrition 0.000 claims description 7
- 239000000467 phytic acid Substances 0.000 claims description 7
- 229940068041 phytic acid Drugs 0.000 claims description 7
- 238000006243 chemical reaction Methods 0.000 abstract description 18
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 8
- 229910052791 calcium Inorganic materials 0.000 abstract description 8
- 239000011575 calcium Substances 0.000 abstract description 8
- 150000001720 carbohydrates Chemical class 0.000 abstract description 7
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 239000004615 ingredient Substances 0.000 abstract description 5
- 102000004169 proteins and genes Human genes 0.000 abstract description 5
- 108090000623 proteins and genes Proteins 0.000 abstract description 5
- 238000010010 raising Methods 0.000 abstract description 5
- 239000003755 preservative agent Substances 0.000 abstract description 3
- 230000002335 preservative effect Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 22
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 15
- 230000002255 enzymatic effect Effects 0.000 description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 239000000126 substance Substances 0.000 description 9
- 229960005069 calcium Drugs 0.000 description 7
- 230000000694 effects Effects 0.000 description 7
- 239000002932 luster Substances 0.000 description 7
- 102000004190 Enzymes Human genes 0.000 description 6
- 108090000790 Enzymes Proteins 0.000 description 6
- 244000183278 Nephelium litchi Species 0.000 description 6
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 6
- 229910021645 metal ion Inorganic materials 0.000 description 6
- 239000001301 oxygen Substances 0.000 description 6
- 229910052760 oxygen Inorganic materials 0.000 description 6
- 102000030523 Catechol oxidase Human genes 0.000 description 5
- 108010031396 Catechol oxidase Proteins 0.000 description 5
- 150000008442 polyphenolic compounds Chemical class 0.000 description 5
- 235000013824 polyphenols Nutrition 0.000 description 5
- 150000001299 aldehydes Chemical class 0.000 description 4
- 239000003963 antioxidant agent Substances 0.000 description 4
- 230000003078 antioxidant effect Effects 0.000 description 4
- 235000006708 antioxidants Nutrition 0.000 description 4
- 230000002829 reductive effect Effects 0.000 description 4
- OWIKHYCFFJSOEH-UHFFFAOYSA-N Isocyanic acid Chemical compound N=C=O OWIKHYCFFJSOEH-UHFFFAOYSA-N 0.000 description 3
- 206010033546 Pallor Diseases 0.000 description 3
- 238000010306 acid treatment Methods 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 229930003935 flavonoid Natural products 0.000 description 3
- 150000002215 flavonoids Chemical class 0.000 description 3
- 235000017173 flavonoids Nutrition 0.000 description 3
- 238000007654 immersion Methods 0.000 description 3
- 230000005764 inhibitory process Effects 0.000 description 3
- 239000013067 intermediate product Substances 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 239000000049 pigment Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- KDCGOANMDULRCW-UHFFFAOYSA-N 7H-purine Chemical compound N1=CNC2=NC=NC2=C1 KDCGOANMDULRCW-UHFFFAOYSA-N 0.000 description 2
- MWUXSHHQAYIFBG-UHFFFAOYSA-N Nitric oxide Chemical compound O=[N] MWUXSHHQAYIFBG-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000005864 Sulphur Substances 0.000 description 2
- 239000002250 absorbent Substances 0.000 description 2
- 230000002745 absorbent Effects 0.000 description 2
- 210000000170 cell membrane Anatomy 0.000 description 2
- 239000013522 chelant Substances 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- -1 citric acid Chemical class 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000002845 discoloration Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 230000003834 intracellular effect Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000007800 oxidant agent Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 230000002441 reversible effect Effects 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- LSNNMFCWUKXFEE-UHFFFAOYSA-L sulfite Chemical compound [O-]S([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-L 0.000 description 2
- 238000012546 transfer Methods 0.000 description 2
- 240000002529 Muntingia calabura Species 0.000 description 1
- 235000003886 Muntingia calabura Nutrition 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- OUUQCZGPVNCOIJ-UHFFFAOYSA-M Superoxide Chemical compound [O-][O] OUUQCZGPVNCOIJ-UHFFFAOYSA-M 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 230000027455 binding Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 1
- 239000002738 chelating agent Substances 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- FPVGTPBMTFTMRT-NSKUCRDLSA-L fast yellow Chemical compound [Na+].[Na+].C1=C(S([O-])(=O)=O)C(N)=CC=C1\N=N\C1=CC=C(S([O-])(=O)=O)C=C1 FPVGTPBMTFTMRT-NSKUCRDLSA-L 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- VUZPPFZMUPKLLV-UHFFFAOYSA-N methane;hydrate Chemical compound C.O VUZPPFZMUPKLLV-UHFFFAOYSA-N 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 230000008022 sublimation Effects 0.000 description 1
- 238000000859 sublimation Methods 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 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
- 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
- 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of method for being vacuum dried lichee bacterium, methods described is cleaning lichee bacterium, dispenses feeding disk, and 26~20 DEG C are quickly cooled in refrigeration machine；Vacuum drying is moved to after lichee bacterium is all freezed indoor, keep vacuum indoor seasoning vacuum in 110~150Pa, environment temperature at 16~25 DEG C；30~40min raisings dry vacuum to 200~220Pa, environment temperature and improve to 28~30 DEG C before vacuum drying terminates.In methods described vacuum drying terminate preceding 30~40min dry vacuum lifting speed be 4~6Pa/min.Beneficial effects of the present invention are：The moisture in lichee bacterium more can be thoroughly removed, suppresses browning reaction of the lichee bacterium in drying process, while maintaining the content of the nutritional ingredient such as protein, carbohydrate, calcium in lichee bacterium；The dry rehydration of obtained lichee bacterium is good, pure natural, pollution-free, without preservative.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of method of vacuum drying lichee bacterium.
Background technology
Lichee bacterium is a kind of edible mushroom of Guangdong special product, and color and luster is pure white, and fine and tender taste, fragrant in taste, taste is fresh and sweet, is praised
It is " king in bacterium ".Lichee bacteria growing on the moist termitary of lichee woods, by high temperature and rainy, rapid sunny rapid drawdown heavy rain
Urge paddy, mushroom out, and general in midnight growth, it is necessary to morning 5,6 points or so could pluck that to arrive taste most delicious
Lichee bacterium.The lichee bacteria growing cycle is extremely short, is often only 1 month Time To Market, if miss can only again wait 1 year then, it is impossible to adjust
The dull and rush season of lichee bacterium, solves the problems, such as its year-round supply.
The content of the invention
For the above-mentioned problems in the prior art, it is an object of the invention to provide a kind of vacuum drying lichee bacterium
Method, to effectively reducing on the premise of lichee bacterium nutritional ingredient and physiologically active ingredient lose, develop it is pure natural, without dirt
Dye, without preservative, the lyophilized lichee bacterium product of high nutritive value so that lichee bacterium supply do not limited by time and region
System.
For achieving the above object, the technical solution adopted by the present invention is as follows：
A kind of method for being vacuum dried lichee bacterium, methods described is cleaning lichee bacterium, dispenses feeding disk, fast in refrigeration machine
Speed is cooled to -26~-20 DEG C；Vacuum drying is moved to after lichee bacterium is all freezed indoor, keep vacuum indoor seasoning vacuum
In 110~150Pa, environment temperature at 16~25 DEG C；30~40min is improved and is dried vacuum to 200 before vacuum drying terminates
~220Pa, environment temperature are improved to 28~30 DEG C.
One of embodiment, lichee bacterium piece or lichee mycelia are cut into after cleaning lichee bacterium in methods described.
One of embodiment, clears up lichee bacterium after 20~40min of immersion in myricetin in methods described.
One of embodiment, the concentration of myricetin is 0.2~0.4% in methods described.
One of embodiment, adds phytic acid or calcium lactate in myricetin in methods described.
One of embodiment, vacuum drying terminates the lifting speed that preceding 30~40min dries vacuum in methods described
It is 4~6Pa/min.
Lichee bacterium is drying also known as to be dried, is dehydrated, and is under natural conditions or manual control condition, to promote fresh lichee bacterium water
Point evaporation, makes its water content be reduced to less than 13%, solable matter concentration in lichee bacterium is brought up to microorganism and is difficult by
Degree, the technical process of the original nutritional ingredient of lichee bacterium and local flavor is preserved as far as possible.
Fresh lichee hyphostroma is soft, and water content is high, pole not storage tolerance, and easily occurs in storage and process brown
Become.The reason for lichee bacterium occurs brown stain mainly includes enzymatic browning and non-enzymatic browning.Enzymatic browning is also referred to as biochemical brown stain, refer to
In the presence of polyphenol oxidase, aldehydes matter and O in lichee bacterium2React, form the mistake of brown or black oxidation product
Journey.The reaction is taken place mostly in fresh lichee bacterium and the insufficient lichee bacterium of blanching destroy the enzyme treatment without any treatment.It is non-
It refers to carbonyl complex (such as reduced sugar, aldehydes, ketone) and the amino chemical combination in lichee bacterium that enzymatic browning is also referred to as carbonyl ammonia brown stain
The browning reaction that thing (such as amine, amino acids, peptides or protein-based) occurs during heating or high temperature storage.This
Outward, the natural pigment (such as flavonoids) that lichee bacterium contains in itself may be because of pH value, O in its process2And metal
The change of the factors such as ion and there is brown stain.
Enzymatic browning reaction is polyphenol oxidase, polyphenol substrate and O2Coefficient result, therefore in the processing of lichee bacterium
As long as in control one of them just can Restrain browning generation.Because polyphenol substrate is intrinsic chemical composition in lichee bacterium, no
May be eliminated, therefore generally using control enzymatic activity and O2Method suppress lichee bacterium enzymatic browning.Wherein, enzyme activity is controlled
Property method include blanching treatment, regulation pH value, use metal ion chelation agent, change enzyme effect condition and addition enzyme level
Agent (such as sulphite)；Control O2Method be mainly using antioxidant or oxygen absorbent.And the non-enzymatic occurred in lichee bacterium
Brown stain is mainly influenceed by environment temperature, and generation is more easy under metal ion and alkalescence condition, therefore strict control lichee bacterium
Hot-working condition and reserve temperature and the generation of non-enzymatic browning can be suppressed using acid treatment method.
It refers to using oxygen absorbent or oxygen-inhibiting agent solution (such as NaCl or CaCl that oxygen drives away method2) soak lichee bacterium to exclude it
In O2, so that the generation of Restrain browning reaction.Wherein, Ca2+Increase is combined by with polysaccharose substance on lichee bacterium cell membrane
The hardness of its tissue, prevents intracellular polyphenols from oozing out, it is to avoid it is contacted with polyphenol oxidase, so as to suppress enzymatic browning
Occur.Additionally, Ca2+Carbonyl ammonia browning reaction can be suppressed with chelating amino acids in lichee bacterium.
Acidic treatment mainly improves the acidity of blanching water by adding the organic acids such as citric acid, its pH value is deviateed polyphenol oxygen
Change the optimum pH of enzyme and nonenzymatic browning reaction, thus reach the purpose of Restrain browning reaction.In addition, acid treatment is to a certain degree
On may also suppress lichee bacterium in itself natural pigment discoloration.And can also chelate Cu2+And Fe3+Deng metal ion.
Chemical color protection refers to by adding chemical substance with inhibitory enzyme activity, chelated metal ions, binding activity oxygen, rush
Enter coloured brown stain intermediate product and be converted into the mode Restrain brownings such as light color or colourless substance, mainly including sulphite process, metal
Ion chelating method and non-sulphur antioxidant method.
Non- sulphur antioxidant has stronger inoxidizability, can compete O with aldehydes matter2With other oxidants, can also be by
Coloured intermediate product in the reversible reaction of browning reaction initial stage is reduced to light color or colourless substance, thus plays the work of Restrain browning
With.
Flavonoid class compound can cut off the free chain reaction occurred during fatty acid oxidation, the work with antioxidant
With.Myricetin (MY) can effectively suppress nitric oxide production generation as a kind of critically important flavonoid substances, suppress yellow fast
The oxidation of purine and the formation of superoxide anion, therefore can be developed as good natural.
It is generally time-consuming most long in this stage during lichee bacterium vacuum freeze drying.Lichee bacterium should be immediately placed in after freezing
In drying box, now drying box is vacuumized so that the moisture in lichee bacterium product being capable of rapid sublimation.The process is also
The process that a kind of complicated heat transfer, mass transfer are carried out simultaneously.
After ice in drying box in lichee bacterium distils completely, the parsing-desiccation stage is just initially entered.In the stage lichee bacterium
Do not exist and freezed ice, but can also there is the moisture of fraction, in order to reduce the water content of lichee bacterium, it need to further have been done
It is dry.Method is the highest critical-temperature for making lichee bacterium temperature rise to the lichee bacterium kind as early as possible, and freezing need to be in the temperature before terminating
Degree is lower to maintain a period of time.The mode of increase pressure can be now taken, so as to increase diabatic process, lichee bacterium can be further speeded up
Moisture removal process.
The present invention prepares lyophilized lichee bacterium product using vacuum drying technique, by quick raising before vacuum drying terminates
Vacuum and environment temperature are dried, can rapidly go deicing to distil the fraction moisture of remaining in rear lichee bacterium.To litchi after cleaning
Branch bacterium is cut into slices, chopping can increase the specific surface area of lichee bacterium, accelerates the removal speed of moisture.And myricetin can be with
Aldehydes matter competes O2With other oxidants, the coloured intermediate product in the reversible reaction of browning reaction initial stage can be also reduced to shallow
Color or colourless substance, browning reaction of the lichee bacterium in process of vacuum drying can be effectively suppressed with its immersion, maintain its natural colour
Pool.Further in myricetin it is auxiliary give phytic acid or calcium lactate can make its pH value deviate polyphenol oxidase and nonenzymatic browning reaction
Optimum pH, thus reach Restrain browning reaction purpose.In addition, acid treatment may also suppress edible mushroom sheet to a certain extent
The natural pigment discoloration of body.And can also chelate Cu2+And Fe3+Deng metal ion；Ca2+By with polysaccharide on lichee bacterium cell membrane
Material combines the hardness for increasing its tissue, prevents intracellular polyphenols from oozing out, it is to avoid it is contacted with polyphenol oxidase, so as to press down
The generation of enzymatic browning processed.Additionally, Ca2+Carbonyl ammonia browning reaction can be suppressed with chelating amino acids in lichee bacterium, strawberry tree can be improved
The browning inhibition effect of Pi Su.
Compared with prior art, beneficial effects of the present invention are：The moisture in lichee bacterium more can be thoroughly removed, is suppressed
Browning reaction of the lichee bacterium in drying process, while maintaining the nutritional ingredient such as protein, carbohydrate, calcium in lichee bacterium
Content；The rehydration of obtained lichee bacterium dried product is good, can farthest recover to fresh mushroom color and luster；It is pure natural, pollution-free, no
Addition preservative；So that lichee bacterium supply do not limited by time and region, can year-round provision, with huge economic worth.
Specific embodiment
To make those skilled in the art be better understood when technical scheme, with reference to embodiment pair
Technical solution of the present invention is described in detail.
Experimental technique used in following embodiments is conventional method unless otherwise specified.
Material used, reagent etc. in following embodiments, unless otherwise specified, commercially obtain.
Embodiment 1
Cleaning lichee bacterium, dispenses feeding disk, and -26 DEG C are quickly cooled in refrigeration machine；Moved after lichee bacterium is all freezed
It is indoor to being vacuum dried, keep vacuum indoor seasoning vacuum in 130Pa, environment temperature at 25 DEG C；Before vacuum drying terminates
30min dries vacuum to 210Pa, environment temperature and improves to 30 DEG C with the speed raising of 4Pa/min.
Embodiment 2
A kind of method for being vacuum dried lichee bacterium, methods described is cleaning lichee bacterium, is cut into lichee bacterium piece, dispenses pan feeding
Disk, is quickly cooled to -23 DEG C in refrigeration machine；Vacuum drying is moved to after lichee bacterium is all freezed indoor, kept in vacuum chamber
Vacuum is dried in 110Pa, environment temperature at 20.5 DEG C；35min improves dry with the speed of 5Pa/min before vacuum drying terminates
Dry vacuum to 200Pa, environment temperature is improved to 28 DEG C.
Embodiment 3
A kind of method for being vacuum dried lichee bacterium, methods described is cleaning lichee bacterium, is cut into lichee mycelia, dispenses pan feeding
Disk, is quickly cooled to -20 DEG C in refrigeration machine；Vacuum drying is moved to after lichee bacterium is all freezed indoor, kept in vacuum chamber
Vacuum is dried in 150Pa, environment temperature at 16 DEG C；40min improves drying with the speed of 6Pa/min before vacuum drying terminates
Vacuum to 220Pa, environment temperature is improved to 29 DEG C.
Embodiment 4
Cleaning lichee bacterium, soaks 20min in 0.2% myricetin, dispenses feeding disk, is quickly cooled down in refrigeration machine
To -22 DEG C；Vacuum drying is moved to after lichee bacterium is all freezed indoor, keep vacuum indoor seasoning vacuum in 140Pa, environment
Temperature is at 18 DEG C；32min is improved with the speed of 4.5Pa/min and is dried vacuum to 205Pa, environment temperature before vacuum drying terminates
Degree is improved to 28.5 DEG C.
Embodiment 5
Cleaning lichee bacterium, soaks 30min in 0.4% myricetin, and phytic acid is contained in the myricetin, dispenses
Feeding disk, is quickly cooled to -25 DEG C in refrigeration machine；Vacuum drying is moved to after lichee bacterium is all freezed indoor, keep vacuum
Indoor seasoning vacuum is in 125Pa, environment temperature at 22 DEG C；38min is carried with the speed of 5.5Pa/min before vacuum drying terminates
Height dries vacuum to 215Pa, environment temperature and improves to 29.5 DEG C.
Embodiment 6
Cleaning lichee bacterium, soaks 40min in 0.3% myricetin, and calcium lactate is contained in the myricetin, point
Load charging tray, -21 DEG C are quickly cooled in refrigeration machine；Vacuum drying is moved to after lichee bacterium is all freezed indoor, keep true
Empty indoor seasoning vacuum is in 120Pa, environment temperature at 24 DEG C；32min is with the speed of 4.8Pa/min before vacuum drying terminates
Raising dries vacuum to 209Pa, environment temperature and improves to 29 DEG C.
1. the degree of its lichee bacterium brown stain is differentiated with the difference of embodiment 1-6 lichee bacterium surface colors, is used
MINOLTACR-201 color differences instrument surveys tangent plane lightness L values (lightness), and brown stain value is reflected by L values, the results are shown in Table 1.
The embodiment 1-6 lichee bacterium surface color brown stain degree of table 1
The brown stain index measured from the embodiment 1-6 lichee bacterium of table 1 understands the vacuum drying lichee bacterium provided using the present invention
Method achieves preferable Restrain browning effect, and all more than 83.6, immersion can put forward high l value to L values in myricetin
(88.2) browning inhibition effect, is strengthened, in addition, being respectively 92.1,92.6 L values from embodiment 5,6, it is known that phytic acid, calcium lactate
Addition can further suppress the brown stain of lichee bacterium, collaboration promotes the browning inhibition effect of myricetin.
2. lichee bacterium dried product obtained in embodiment 1-6 is soaked into 40min in water, drain 15min, and inhaled with blotting paper
Do its surface moisture, then determine rehydration after with rehydration before weight ratio, the results are shown in Table 2.
The rehydration ratio of the embodiment 1-6 lichee bacterium dried products of table 2
| Test example | Rehydration ratio | External appearance characteristic after rehydration |
| Embodiment 1 | 3.6 | Color is slightly deeper than fresh litchi bacterium after rehydration, and mushroom bar is mellow and full, slightly puts shrinkage |
| Embodiment 2 | 5.2 | Close to fresh mushroom color and luster, mushroom bar is mellow and full complete after rehydration, and restoration is good |
| Embodiment 3 | 5.2 | Close to fresh mushroom color and luster, mushroom bar is mellow and full complete after rehydration, and restoration is good |
| Embodiment 4 | 4.5 | Close to fresh mushroom color and luster, mushroom bar is mellow and full complete after rehydration, and restoration is good |
| Embodiment 5 | 4.7 | Close to fresh mushroom color and luster, mushroom bar is mellow and full complete after rehydration, and restoration is good |
| Embodiment 6 | 4.6 | Close to fresh mushroom color and luster, mushroom bar is mellow and full complete after rehydration, and restoration is good |
Rehydration from the embodiment 1-6 lichee bacterium dried products of table 2 with the external appearance characteristic after rehydration than understanding to be carried using the present invention
Product quality is softer after lichee bacterium dried product rehydration obtained in the vacuum drying lichee bacterium method of confession, and high resilience maintains litchi
Branch the original fragrance of bacterium, rehydration ratio all more than 3.6, the rehydration ratio and rehydration of lichee bacterium dried product obtained in comparative example 1
External appearance characteristic afterwards understand by the chopping of lichee bacterium or section, addition myricetin and add in myricetin phytic acid or
Calcium lactate is remarkably improved rehydration ratio, preferably keeps the external appearance characteristic after lichee bacterium dried product rehydration.
3. use the vacuum drying method of embodiment 1, test vacuum drying that vacuum is dried before terminating and improve speed to lichee
The influence of bacterium dried product water content.
Table 3 is vacuum dried before terminating the influence for drying vacuum raising speed to lichee bacterium dried product water content
Vacuum is dried with 4,5, the lifting of 6Pa/min speed respectively in vacuum drying last 40min as known from Table 3
Lichee bacterium can significantly reduce the water content in obtained lichee bacterium dried product (less than 1.9%), hence it is evident that less than in 4~6Pa/min
Lifting dries the water content (higher than 6.2%) of the lichee bacterium dried product of vacuum outside velocity interval.
4. using conventional method determine the lichee bacterium dried product of embodiment 1~6 in protein content, carbohydrate content,
Calcium content, the results are shown in Table 4.
Protein content, carbohydrate content, calcium content in the every lichee bacterium dried product of g embodiments 1~6 of table 4
| Test example | Protein content/g | Carbohydrate content/g | Calcium content/mg |
| Embodiment 1 | 0.326 | 0.457 | 0.257 |
| Embodiment 2 | 0.325 | 0.469 | 0.256 |
| Embodiment 3 | 0.328 | 0.462 | 0.258 |
| Embodiment 4 | 0.352 | 0.521 | 0.302 |
| Embodiment 5 | 0.402 | 0.578 | 0.331 |
| Embodiment 6 | 0.399 | 0.572 | 0.332 |
| Fresh litchi bacterium | 0.452 | 0.621 | 0.365 |
As known from Table 4 in the lichee bacterium dried product of embodiment 1~6 protein content, carbohydrate content, calcium content with
The content of corresponding nutritional ingredient is close in fresh litchi bacterium, and adds myricetin and phytic acid is added in myricetin
Or calcium lactate can further improve the content of protein, carbohydrate and calcium in lichee bacterium dried product, promote corresponding nutrition
The holding of composition.It can be seen that the obtained lichee bacterium dried product of the present invention can to greatest extent keep protein, carbon water in fresh litchi bacterium
The content of compound and calcium.
Obviously, above-mentioned 6 embodiments are only section Examples of the invention, rather than whole embodiments.Based on the present invention
Enlightenment, the resulting all other embodiment party on the premise of creative work is not made of those of ordinary skill in the art
Formula, belongs to the scope that present aspect is protected.
Claims (6)
1. it is a kind of be vacuum dried lichee bacterium method, it is characterised in that methods described for cleaning lichee bacterium, dispense feeding disk, in
- 26~-20 DEG C are quickly cooled in refrigeration machine；Vacuum drying is moved to after lichee bacterium is all freezed indoor, kept in vacuum chamber
Vacuum is dried in 110~150Pa, environment temperature at 16~25 DEG C；30~40min is improved and dried very before vacuum drying terminates
Reciprocal of duty cycle to 200~220Pa, environment temperature is improved to 28~30 DEG C.
2. the method for lichee bacterium is vacuum dried according to claim 1, it is characterised in that after cleaning lichee bacterium in methods described
It is cut into lichee bacterium piece or lichee mycelia.
3. the method for lichee bacterium is vacuum dried according to claim 1, it is characterised in that after clearing up lichee bacterium in methods described
20~40min is soaked in myricetin.
4. the method for lichee bacterium is vacuum dried according to claim 3, it is characterised in that myricetin in methods described
Concentration is 0.2~0.4%.
5. the method for lichee bacterium is vacuum dried according to claim 4, it is characterised in that in methods described in myricetin
Addition phytic acid or calcium lactate.
6. the method for lichee bacterium is vacuum dried according to claim any one of 1-5, it is characterised in that vacuum in methods described
Drying terminate preceding 30~40min dry vacuum lifting speed be 4~6Pa/min.
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| CN108968027A (en) * | 2018-06-29 | 2018-12-11 | 贵州健丰农业发展有限公司 | A kind of processing method that Pleurotus ferulae Lanzi is lyophilized |
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| CN103005401A (en) * | 2012-12-29 | 2013-04-03 | 云南永胜绿地源植物开发有限公司 | Method for processing truffle ultra-fine powder |
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