CN106804694B - Ultrasonic supercritical-low-temperature vacuum frying and drying process for mushrooms - Google Patents
Ultrasonic supercritical-low-temperature vacuum frying and drying process for mushrooms Download PDFInfo
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- CN106804694B CN106804694B CN201710157470.2A CN201710157470A CN106804694B CN 106804694 B CN106804694 B CN 106804694B CN 201710157470 A CN201710157470 A CN 201710157470A CN 106804694 B CN106804694 B CN 106804694B
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- 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
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- 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
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
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- 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
- A23B7/0205—Dehydrating; Subsequent reconstitution by contact of the material with fluids, e.g. drying gas or extracting liquids
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- 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
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- 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
- A23B7/155—Microorganisms; Enzymes; Antibiotics
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Abstract
The invention provides an ultrasonic supercritical-low temperature vacuum frying and drying process for mushrooms, which comprises the following steps: (1) grading, cleaning and removing impurities from fresh mushrooms; (2) during ultrasonic treatment, putting the mushrooms treated in the step (1) into a mixed solution of Chinese herbal medicine complex enzyme for soaking treatment, and taking out the mushrooms; (3) placing the mushrooms treated in the step (2) in a sealed drying chamber, introducing carbon dioxide to enable the carbon dioxide to reach a supercritical state, and standing in an ultrasonic environment; (4) freezing the mushroom processed in the step (3) into a solid state; (5) frying the mushrooms treated in the step (4) for 20-50 min at 80-85 ℃ and under the vacuum degree of-0.1 MPa; (6) and (5) drying the mushrooms treated in the step (5) by hot air, cooling and packaging. According to the ultrasonic supercritical-low temperature vacuum frying and drying process for the mushrooms, the prepared mushrooms are pure in taste and good in brittleness, and the nutritional value of fresh mushrooms is basically maintained.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to an ultrasonic supercritical-low-temperature vacuum frying and drying process for mushrooms.
Background
Lentinus edodes is a fungus food with high protein, low fat, polysaccharide, various amino acids and various vitamins. The common eating of the mushroom can reduce cholesterol in blood and prevent atherosclerosis, and the mushroom is effective in preventing and treating cerebral hemorrhage, heart disease, obesity and diabetes, the storage life of the fresh mushroom is short, so the mushroom in the market is generally dried and then soaked for eating, and the mushroom is usually dried by solarization, hot air drying, freeze drying, puffing drying and other treatments to obtain a dry product, but the drying methods are long in time, poor in taste, incomplete in drying, or the fresh mushroom is easy to be polluted in the drying process, so the quality is influenced.
Disclosure of Invention
In view of the above, the invention aims to provide an ultrasonic supercritical-low temperature vacuum frying drying process for mushrooms, so as to overcome the defects of the prior art, the mushrooms are short in drying time and thoroughly dried, the prepared mushrooms are pure in taste and good in brittleness, the nutritional value of fresh mushrooms is basically maintained, and the mushrooms are prevented from being polluted in the drying process.
In order to achieve the purpose, the technical scheme of the invention is realized as follows:
an ultrasonic supercritical-low temperature vacuum frying and drying process of lentinus edodes comprises the following steps:
(1) pretreatment: comprises the steps of grading, cleaning and impurity removal of fresh mushrooms;
(2) ultrasonic Chinese herbal medicine compound enzyme treatment: putting the mushrooms treated in the step (1) into a mixed solution of Chinese herbal medicine complex enzyme while performing ultrasonic treatment, soaking for 30-60min, taking out, washing with clear water, and draining surface water for later use;
(3) pre-drying by ultrasonic supercritical carbon dioxide: placing the mushrooms treated in the step (2) in a sealed drying chamber, vacuumizing the sealed drying chamber, introducing carbon dioxide, raising the temperature and the pressure to enable the carbon dioxide to reach a supercritical state, keeping constant temperature and constant pressure, and standing for 30-40 min in an ultrasonic environment;
(4) tempering: taking out the mushrooms processed in the step (3), spreading and airing for 2-3 h, and slicing;
(5) freezing: freezing the mushroom processed in the step (4) into a solid state at-30 to-18 ℃;
(6) and (3) vacuum frying: frying the mushrooms treated in the step (5) for 20-50 min at 80-85 ℃ and under the vacuum degree of-0.1 MPa;
(7) and (3) hot air drying: and (4) drying the mushrooms treated in the step (6) by hot air at 30-50 ℃, cooling and packaging.
Preferably, in the step (2), the Chinese herbal medicine complex enzyme is a mixed solution of Chinese herbal medicine liquid and a complex enzyme solution according to a volume ratio of 1 (50-100); the Chinese herbal medicine liquid is houttuynia cordata juice; the compound enzyme solution is a mixed solution of cellulase, hemicellulose plum, pectinase and bromelain with the mass fraction of 1.5% in a volume ratio of 1:1:1: 1. Herba Houttuyniae has antibacterial and antiviral effects. The compound enzyme solution can improve the removal efficiency of water in the fresh mushrooms and reduce the risk of mushroom cracking.
Preferably, in the step (2), the houttuynia cordata juice is obtained by cleaning fresh houttuynia cordata, extruding, grinding and filtering; the Chinese herbal medicine complex enzyme is a mixed solution of Chinese herbal medicine liquid and a complex enzyme solution according to the volume ratio of 1: 60.
Preferably, in the step (3), the temperature is increased to 50 ℃, the pressure is increased to 30MPa, so that the carbon dioxide reaches a supercritical state, and the constant temperature and the constant pressure are maintained.
Preferably, the step (3) further comprises a step of adding a carrying agent into the sealed drying chamber while keeping constant temperature and pressure and standing in an ultrasonic environment for 30-40 min, and continuously introducing fresh dry carbon dioxide into the sealed drying chamber and discharging supercritical carbon dioxide; the carrying agent is ethanol, and the rates of introducing fresh dry carbon dioxide and deriving supercritical carbon dioxide are equal. The ethanol is added as a carrying agent, so that the polarity of the supercritical carbon dioxide (the supercritical carbon dioxide is a nonpolar solvent, and the solubility of water in the supercritical carbon dioxide is low) can be increased, the efficiency of extracting water by the supercritical carbon dioxide is higher, and the drying efficiency is indirectly improved.
Preferably, in the step (2) and the step (3), the ultrasonic power is 80-150W, and the ultrasonic frequency is 20-23 kHz.
Preferably, the step (4) may be omitted.
Preferably, the step (1) further comprises a pretreatment of cutting or slicing the fresh shiitake mushrooms, which is after the impurity removal process.
Preferably, in the step (6), the oil used for frying is edible oil.
The principle of supercritical carbon dioxide drying is as follows: the essence of the supercritical carbon dioxide drying is an extraction process, when the supercritical carbon dioxide drying method is used for drying the mushrooms, the water in the mushrooms is a solute, the supercritical carbon dioxide is a solvent, the supercritical carbon dioxide is fully contacted with the mushrooms at the beginning of the supercritical carbon dioxide drying, even permeates into tissue cells, and continuously carries the water out of the mushrooms, so that the mushrooms are dried. The supercritical carbon dioxide dried mushroom has the advantages that: the drying process belongs to extraction drying, and in the process of removing moisture, as the phase equilibrium relationship between carbon dioxide and moisture is reestablished, the moisture in the shiitake can be removed to the maximum extent; the dried mushroom has no surface tension under the supercritical condition, and the possibility of changing the microstructure of the dried mushroom due to the action of the surface tension of a capillary tube does not exist; the supercritical carbon dioxide has good diffusion capability and can be quickly diffused into the shiitake mushrooms to extract water in the shiitake mushrooms; the carbon dioxide is an inert gas, is safe to the mushrooms, has no pollution, has lower temperature for drying the mushrooms by the supercritical carbon dioxide than the traditional drying method, and can furthest retain the nutritional ingredients of the food.
The principle of vacuum frying and drying is as follows: under the condition of negative pressure, the mushroom after pre-drying treatment is fried, dehydrated and dried in edible oil, so that the moisture in the mushroom after pre-drying treatment is fully evaporated. The vacuum fried dried mushroom has the advantages that: the temperature is low, and the loss of nutrient components is less; reduced pressure, rapid water evaporation and short drying time; the fragrance and the flavor of the mushroom are kept; has puffing effect and good rehydration property.
Compared with the prior art, the ultrasonic supercritical-low temperature vacuum frying drying process for the mushrooms has the following advantages:
(1) according to the ultrasonic supercritical-low temperature vacuum frying and drying process for the mushrooms, the pretreated fresh mushrooms are dried by adopting the modes of ultrasonic supercritical and low-temperature (80-85 ℃) vacuum frying, the drying efficiency is high, the required time is short, the prepared mushrooms are pure in taste and good in brittleness, and the nutritional values of the fresh mushrooms in the aspects of total sugar, amino acid and the like are basically maintained.
(2) According to the ultrasonic supercritical-low-temperature vacuum frying and drying process for the mushrooms, the pretreated fresh mushrooms are treated by adopting Chinese herbal medicine compound enzyme, wherein the compound enzyme solution can improve the removal efficiency of water in the fresh mushrooms and reduce the risk of mushroom burst phenomenon; the Chinese herbal medicine (houttuynia cordata) can improve the antibacterial capacity of the fresh shiitake mushrooms and avoid secondary pollution in the drying process; and ultrasonic treatment is adopted in the pre-drying process of the Chinese herbal medicine compound enzyme and the supercritical carbon dioxide, so that the rate of blending the Chinese herbal medicine compound enzyme into the fresh mushrooms and the drying efficiency of the supercritical carbon dioxide can be respectively increased. Vacuum frying can improve the fluffy state of the mushrooms and the crispness after drying, and hot air drying can further dry and maintain the crispness.
Detailed Description
Unless defined otherwise, technical terms used in the following examples have the same meanings as commonly understood by one of ordinary skill in the art to which the present invention belongs. The test reagents used in the following examples, unless otherwise specified, are all conventional biochemical reagents; the experimental methods are conventional methods unless otherwise specified.
The present invention will be described in detail with reference to examples.
Example 1
An ultrasonic supercritical-low temperature vacuum frying and drying process of lentinus edodes comprises the following steps:
(1) grading fresh mushrooms purchased in a supermarket according to Chinese mushroom grading standards, sequentially cleaning the graded mushrooms with saline water and clear water, removing impurities, and cutting into slices with the thickness of 1 cm;
(2) ultrasonic Chinese herbal medicine compound enzyme treatment: putting the mushrooms treated in the step (1) into a mixed solution of Chinese herbal medicine complex enzyme (mixed solution of Chinese herbal medicine liquid and complex enzyme solution in a volume ratio of 1:60, wherein the complex enzyme solution is mixed solution of cellulase, hemicellulose plum, pectinase and bromelain with mass fractions of 1.5% in a volume ratio of 1:1:1: 1) while performing ultrasonic treatment (ultrasonic power of 100W and frequency of 20kHz), soaking for 30min, taking out, washing with clear water, and draining surface water for later use;
(3) pre-drying by ultrasonic supercritical carbon dioxide: placing the mushrooms processed in the step (2) in a sealed drying chamber, vacuumizing the sealed drying chamber, introducing carbon dioxide, heating to 50 ℃, boosting the pressure to 30MPa to enable the carbon dioxide to reach a supercritical state, keeping the temperature and the pressure unchanged, standing in an ultrasonic environment for 35min, adding ethanol into the sealed drying chamber, and simultaneously uninterruptedly introducing fresh dry carbon dioxide into the sealed drying chamber at the same speed (6L/S) and discharging the supercritical carbon dioxide;
(4) freezing: freezing the mushroom processed in the step (3) into a solid state at-25 ℃;
(5) and (3) vacuum frying: frying the mushrooms treated in the step (4) in edible oil at 80 ℃ and under the vacuum degree of-0.1 MPa for 20 min;
(6) and (3) hot air drying: and (4) drying the mushrooms treated in the step (5) by hot air at 30 ℃ until the moisture content is lower than 13%, cooling and packaging.
In the step (2), the houttuynia cordata juice is obtained by cleaning fresh houttuynia cordata, extruding, grinding and filtering.
Example 2
(1) Grading fresh mushrooms purchased in a supermarket according to Chinese mushroom grading standards, and cleaning and removing impurities from the graded mushrooms by using saline water and clear water in sequence;
(2) ultrasonic Chinese herbal medicine compound enzyme treatment: putting the mushrooms treated in the step (1) into a mixed solution of Chinese herbal medicine complex enzyme (mixed solution of Chinese herbal medicine liquid and complex enzyme solution in a volume ratio of 1:70, wherein the complex enzyme solution is mixed solution of cellulase, hemicellulose plum, pectinase and bromelain with mass fractions of 1.5% in a volume ratio of 1:1:1: 1) while performing ultrasonic treatment (with the ultrasonic power of 100W and the frequency of 20kHz), soaking for 45min, taking out, washing with clear water, and draining surface water for later use;
(3) pre-drying by ultrasonic supercritical carbon dioxide: placing the mushrooms processed in the step (2) in a sealed drying chamber, vacuumizing the sealed drying chamber, introducing carbon dioxide, heating to 50 ℃, boosting the pressure to 30MPa to enable the carbon dioxide to reach a supercritical state, keeping the temperature and the pressure unchanged, standing in an ultrasonic environment for 35min, adding ethanol into the sealed drying chamber, and simultaneously uninterruptedly introducing fresh dry carbon dioxide into the sealed drying chamber at the same speed (6L/S) and discharging the supercritical carbon dioxide;
(4) tempering: taking out the lentinus edodes treated in the step (3), spreading and airing for 2 hours, and cutting into pieces with the thickness of 0.5 cm;
(5) freezing: freezing the mushroom processed in the step (4) into a solid state at-20 ℃;
(6) and (3) vacuum frying: frying the mushrooms treated in the step (5) for 40min at the temperature of 85 ℃ and the vacuum degree of-0.1 MPa;
(7) and (3) hot air drying: and (4) drying the mushrooms treated in the step (6) by hot air at 50 ℃ until the moisture content is lower than 13%, cooling and packaging.
In the step (2), the houttuynia cordata juice is obtained by cleaning fresh houttuynia cordata, extruding, grinding and filtering.
Comparative example
The fresh mushrooms in the same batch as those in the examples 1 and 2 are directly dried by adopting a hot air drying mode at 55 ℃ until the water content is lower than 13 percent, and the standard requirements of national food safety standard edible mushrooms and products thereof-GB 7096-2014 are met.
And (4) detecting a result:
the dried shiitake mushrooms of example 1, example 2 and comparative example were subjected to quality characteristic evaluation,
the results are shown in the following table:
as can be seen from the table above, the mushrooms dried by the drying method of the invention have better rehydration, nutrient content, appearance, flavor and taste than the mushrooms dried by the conventional hot air.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (8)
1. An ultrasonic supercritical-low temperature vacuum frying drying process for mushrooms is characterized by comprising the following steps: the method comprises the following steps:
(1) pretreatment: comprises the steps of grading, cleaning and impurity removal of fresh mushrooms;
(2) ultrasonic Chinese herbal medicine compound enzyme treatment: putting the mushrooms treated in the step (1) into a mixed solution of Chinese herbal medicine complex enzyme while performing ultrasonic treatment, soaking for 30-60min, taking out, washing with clear water, and draining surface water for later use; the Chinese herbal medicine compound enzyme is a mixed solution of Chinese herbal medicine liquid and a compound enzyme solution according to the volume ratio of 1 (50-100); the Chinese herbal medicine liquid is houttuynia cordata juice; the compound enzyme solution is a mixed solution of cellulase, hemicellulose plum, pectinase and bromelain with the mass fraction of 1.5 percent in a volume ratio of 1:1:1: 1;
(3) pre-drying by ultrasonic supercritical carbon dioxide: placing the mushrooms treated in the step (2) in a sealed drying chamber, vacuumizing the sealed drying chamber, introducing carbon dioxide, raising the temperature and the pressure to enable the carbon dioxide to reach a supercritical state, keeping constant temperature and constant pressure, and standing for 30-40 min in an ultrasonic environment;
(4) tempering: taking out the mushrooms processed in the step (3), spreading and airing for 2-3 h, and slicing;
(5) freezing: freezing the mushroom processed in the step (4) into a solid state at-30 to-18 ℃;
(6) and (3) vacuum frying: frying the mushrooms treated in the step (5) for 20-50 min at 80-85 ℃ and under the vacuum degree of-0.1 MPa;
(7) and (3) hot air drying: and (4) drying the mushrooms treated in the step (6) by hot air at 30-50 ℃, cooling and packaging.
2. The ultrasonic supercritical-low temperature vacuum frying drying process of the shiitake mushrooms according to claim 1, which is characterized in that: in the step (2), the houttuynia cordata juice is obtained by cleaning fresh houttuynia cordata, extruding, grinding and filtering; the Chinese herbal medicine complex enzyme is a mixed solution of Chinese herbal medicine liquid and a complex enzyme solution according to the volume ratio of 1: 60.
3. The ultrasonic supercritical-low temperature vacuum frying drying process of the shiitake mushrooms according to claim 1, which is characterized in that: in the step (3), the temperature is raised to 50 ℃, the pressure is raised to 30MPa, so that the carbon dioxide reaches a supercritical state, and the constant temperature and the constant pressure are maintained.
4. The ultrasonic supercritical-low temperature vacuum frying drying process of mushroom as claimed in claim 1, characterized in that: in the step (3), the method further comprises the working procedures of adding a carrying agent into the sealed drying chamber while keeping constant temperature and constant pressure and standing in an ultrasonic environment for 30-40 min, and continuously introducing fresh dry carbon dioxide into the sealed drying chamber and introducing supercritical carbon dioxide out; the carrying agent is ethanol, and the rates of introducing fresh dry carbon dioxide and deriving supercritical carbon dioxide are equal.
5. The ultrasonic supercritical-low temperature vacuum frying drying process of mushroom as claimed in claim 1, characterized in that: in the step (2) and the step (3), the ultrasonic power is 80-150W, and the ultrasonic frequency is 20-23 kHz.
6. The ultrasonic supercritical-low temperature vacuum frying drying process of mushroom as claimed in claim 1, characterized in that: the step (4) may be omitted.
7. The ultrasonic supercritical-low temperature vacuum frying drying process of the shiitake mushrooms according to claim 1, which is characterized in that: in the step (1), the method also comprises the pretreatment of cutting or slicing the fresh lentinus edodes, wherein the pretreatment is positioned after the impurity removal process.
8. The ultrasonic supercritical-low temperature vacuum frying drying process of the shiitake mushrooms according to claim 1, which is characterized in that: in the step (6), the oil adopted for frying is edible oil.
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| CN107712042A (en) * | 2017-09-13 | 2018-02-23 | 安徽鑫泉米业有限公司 | A kind of multiple step format rice drying method |
| CN110447809A (en) * | 2018-05-08 | 2019-11-15 | 陈雅琼 | A kind of preparation method of instant sea tangle food |
| CN109043492A (en) * | 2018-07-13 | 2018-12-21 | 成都大学 | A method of reducing Pleurotus eryngii vacuum frying crisp chip oil content |
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| WO2012132867A1 (en) * | 2011-03-31 | 2012-10-04 | 日東紡績株式会社 | Method for cleaning woven glass fiber fabric |
| US8945644B2 (en) * | 2009-06-15 | 2015-02-03 | Cavitation Technologies, Inc. | Process to remove impurities from triacylglycerol oil |
| CN105273843A (en) * | 2015-11-27 | 2016-01-27 | 四川昱天成科技有限公司 | Extraction method of wood essential oil |
| CN105767422A (en) * | 2016-03-10 | 2016-07-20 | 徐州工程学院 | Highly anti-oxidation-type compound preserved fruit and preparation method thereof |
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| CN102113699B (en) * | 2010-11-19 | 2012-11-21 | 广东海洋大学 | Device and method for drying food by supercritical carbon dioxide |
| CN103892255B (en) * | 2013-12-12 | 2015-09-02 | 浙江省林业科学研究院 | The production technology of the fried edible mushroom of a kind of ultrasonic wave added freezing vacuum |
| CN106359548A (en) * | 2016-09-07 | 2017-02-01 | 合肥元政农林生态科技有限公司 | Drying method for lentinus edodes |
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| US8945644B2 (en) * | 2009-06-15 | 2015-02-03 | Cavitation Technologies, Inc. | Process to remove impurities from triacylglycerol oil |
| WO2012132867A1 (en) * | 2011-03-31 | 2012-10-04 | 日東紡績株式会社 | Method for cleaning woven glass fiber fabric |
| CN105273843A (en) * | 2015-11-27 | 2016-01-27 | 四川昱天成科技有限公司 | Extraction method of wood essential oil |
| CN105767422A (en) * | 2016-03-10 | 2016-07-20 | 徐州工程学院 | Highly anti-oxidation-type compound preserved fruit and preparation method thereof |
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