CN106942710A - One kind dehydration mushroom and preparation method thereof - Google Patents
One kind dehydration mushroom and preparation method thereof Download PDFInfo
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- CN106942710A CN106942710A CN201710071754.XA CN201710071754A CN106942710A CN 106942710 A CN106942710 A CN 106942710A CN 201710071754 A CN201710071754 A CN 201710071754A CN 106942710 A CN106942710 A CN 106942710A
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 84
- 230000018044 dehydration Effects 0.000 title claims abstract description 34
- 238000006297 dehydration reaction Methods 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 238000002156 mixing Methods 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 210000000582 semen Anatomy 0.000 claims abstract description 14
- 235000003332 Ilex aquifolium Nutrition 0.000 claims abstract description 11
- 235000002296 Ilex sandwicensis Nutrition 0.000 claims abstract description 11
- 235000002294 Ilex volkensiana Nutrition 0.000 claims abstract description 11
- 238000001291 vacuum drying Methods 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims description 41
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 24
- ULDHMXUKGWMISQ-UHFFFAOYSA-N carvone Chemical compound CC(=C)C1CC=C(C)C(=O)C1 ULDHMXUKGWMISQ-UHFFFAOYSA-N 0.000 claims description 24
- 229910052700 potassium Inorganic materials 0.000 claims description 24
- 239000011591 potassium Substances 0.000 claims description 24
- 150000001413 amino acids Chemical class 0.000 claims description 18
- 239000011573 trace mineral Substances 0.000 claims description 18
- 235000013619 trace mineral Nutrition 0.000 claims description 18
- 229930003231 vitamin Natural products 0.000 claims description 18
- 239000011782 vitamin Substances 0.000 claims description 18
- 235000013343 vitamin Nutrition 0.000 claims description 18
- 229940088594 vitamin Drugs 0.000 claims description 18
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 18
- 235000001014 amino acid Nutrition 0.000 claims description 17
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 14
- 235000008397 ginger Nutrition 0.000 claims description 14
- 239000002304 perfume Substances 0.000 claims description 14
- 241001666377 Apera Species 0.000 claims description 13
- 244000183278 Nephelium litchi Species 0.000 claims description 13
- 235000013305 food Nutrition 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 13
- ULDHMXUKGWMISQ-VIFPVBQESA-N (S)-(+)-Carvone Natural products CC(=C)[C@H]1CC=C(C)C(=O)C1 ULDHMXUKGWMISQ-VIFPVBQESA-N 0.000 claims description 12
- 241000157282 Aesculus Species 0.000 claims description 12
- LPIDCVUFMJNZRH-SNAWJCMRSA-N CC(C1=CC=CO1)OC(=O)/C=C/C(=O)O Chemical compound CC(C1=CC=CO1)OC(=O)/C=C/C(=O)O LPIDCVUFMJNZRH-SNAWJCMRSA-N 0.000 claims description 12
- 241001646837 Dracocephalum rupestre Species 0.000 claims description 12
- 239000009429 Ginkgo biloba extract Substances 0.000 claims description 12
- 229920002907 Guar gum Polymers 0.000 claims description 12
- 235000003222 Helianthus annuus Nutrition 0.000 claims description 12
- 241000112528 Ligusticum striatum Species 0.000 claims description 12
- 241001675855 Phacellanthus Species 0.000 claims description 12
- 244000185386 Thladiantha grosvenorii Species 0.000 claims description 12
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims description 12
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 12
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 12
- 240000006365 Vitis vinifera Species 0.000 claims description 12
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 12
- 239000000284 extract Substances 0.000 claims description 12
- 229940068052 ginkgo biloba extract Drugs 0.000 claims description 12
- 235000020686 ginkgo biloba extract Nutrition 0.000 claims description 12
- 235000013928 guanylic acid Nutrition 0.000 claims description 12
- 239000000665 guar gum Substances 0.000 claims description 12
- 229960002154 guar gum Drugs 0.000 claims description 12
- 235000010417 guar gum Nutrition 0.000 claims description 12
- 235000010181 horse chestnut Nutrition 0.000 claims description 12
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 claims description 11
- RQFCJASXJCIDSX-UUOKFMHZSA-N guanosine 5'-monophosphate Chemical compound C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP(O)(O)=O)[C@@H](O)[C@H]1O RQFCJASXJCIDSX-UUOKFMHZSA-N 0.000 claims description 11
- 239000004226 guanylic acid Substances 0.000 claims description 11
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 claims description 11
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 claims description 11
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 claims description 11
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 claims description 11
- 229910052708 sodium Inorganic materials 0.000 claims description 11
- 239000011734 sodium Substances 0.000 claims description 11
- 229920002554 vinyl polymer Polymers 0.000 claims description 11
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 10
- 241000209035 Ilex Species 0.000 claims description 10
- 239000002253 acid Substances 0.000 claims description 9
- 125000001931 aliphatic group Chemical group 0.000 claims description 9
- 235000012424 soybean oil Nutrition 0.000 claims description 9
- 239000003549 soybean oil Substances 0.000 claims description 9
- YCIXWYOBMVNGTB-UHFFFAOYSA-N 3-methyl-2-pentylcyclopent-2-en-1-one Chemical compound CCCCCC1=C(C)CCC1=O YCIXWYOBMVNGTB-UHFFFAOYSA-N 0.000 claims description 7
- NLZUEZXRPGMBCV-UHFFFAOYSA-N Butylhydroxytoluene Chemical compound CC1=CC(C(C)(C)C)=C(O)C(C(C)(C)C)=C1 NLZUEZXRPGMBCV-UHFFFAOYSA-N 0.000 claims description 6
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 claims description 6
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims description 6
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims description 6
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 claims description 6
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 claims description 6
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 claims description 6
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 claims description 6
- 239000003963 antioxidant agent Substances 0.000 claims description 6
- 230000003078 antioxidant effect Effects 0.000 claims description 6
- 235000006708 antioxidants Nutrition 0.000 claims description 6
- 239000011651 chromium Substances 0.000 claims description 6
- 229910052804 chromium Inorganic materials 0.000 claims description 6
- 239000010949 copper Substances 0.000 claims description 6
- 229910052802 copper Inorganic materials 0.000 claims description 6
- 238000000605 extraction Methods 0.000 claims description 6
- 235000013922 glutamic acid Nutrition 0.000 claims description 6
- 239000004220 glutamic acid Substances 0.000 claims description 6
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 239000011669 selenium Substances 0.000 claims description 6
- 229910052711 selenium Inorganic materials 0.000 claims description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 5
- 229930003268 Vitamin C Natural products 0.000 claims description 5
- 239000011691 vitamin B1 Substances 0.000 claims description 5
- 235000019154 vitamin C Nutrition 0.000 claims description 5
- 239000011718 vitamin C Substances 0.000 claims description 5
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 claims description 4
- 229920001817 Agar Polymers 0.000 claims description 4
- 240000004784 Cymbopogon citratus Species 0.000 claims description 4
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims description 4
- 235000002710 Ilex cornuta Nutrition 0.000 claims description 4
- 241001310146 Ilex cornuta Species 0.000 claims description 4
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 claims description 4
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 239000008272 agar Substances 0.000 claims description 4
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 claims description 4
- 235000019155 vitamin A Nutrition 0.000 claims description 4
- 239000011719 vitamin A Substances 0.000 claims description 4
- 229940045997 vitamin a Drugs 0.000 claims description 4
- 239000010977 jade Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 2
- -1 hydroxypropyl methyl Chemical group 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 claims description 2
- 230000035764 nutrition Effects 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 244000020551 Helianthus annuus Species 0.000 claims 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims 2
- 239000001913 cellulose Substances 0.000 claims 1
- 229920002678 cellulose Polymers 0.000 claims 1
- 229910052742 iron Inorganic materials 0.000 claims 1
- 210000004185 liver Anatomy 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 235000013402 health food Nutrition 0.000 abstract description 3
- 238000007654 immersion Methods 0.000 abstract description 3
- 231100000614 poison Toxicity 0.000 abstract description 3
- 230000001105 regulatory effect Effects 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 239000003440 toxic substance Substances 0.000 abstract description 3
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000005507 spraying Methods 0.000 abstract 1
- 241000208818 Helianthus Species 0.000 description 10
- 241000234314 Zingiber Species 0.000 description 10
- 150000002576 ketones Chemical class 0.000 description 6
- 235000013599 spices Nutrition 0.000 description 6
- 235000013311 vegetables Nutrition 0.000 description 6
- 235000010254 Jasminum officinale Nutrition 0.000 description 5
- 240000005385 Jasminum sambac Species 0.000 description 5
- 235000014347 soups Nutrition 0.000 description 5
- 235000010469 Glycine max Nutrition 0.000 description 3
- 210000000988 bone and bone Anatomy 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 238000006735 epoxidation reaction Methods 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 150000004665 fatty acids Chemical class 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- NYHBQMYGNKIUIF-UUOKFMHZSA-N Guanosine Chemical compound C1=NC=2C(=O)NC(N)=NC=2N1[C@@H]1O[C@H](CO)[C@@H](O)[C@H]1O NYHBQMYGNKIUIF-UUOKFMHZSA-N 0.000 description 2
- 235000021183 entrée Nutrition 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- MIKUYHXYGGJMLM-GIMIYPNGSA-N Crotonoside Natural products C1=NC2=C(N)NC(=O)N=C2N1[C@H]1O[C@@H](CO)[C@H](O)[C@@H]1O MIKUYHXYGGJMLM-GIMIYPNGSA-N 0.000 description 1
- NYHBQMYGNKIUIF-UHFFFAOYSA-N D-guanosine Natural products C1=2NC(N)=NC(=O)C=2N=CN1C1OC(CO)C(O)C1O NYHBQMYGNKIUIF-UHFFFAOYSA-N 0.000 description 1
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 125000003929 folic acid group Chemical group 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 229940029575 guanosine Drugs 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
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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
- A23B7/022—Dehydrating; Subsequent reconstitution with addition of chemicals before or during drying, e.g. semi-moist products
-
- 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
- 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
Abstract
The invention discloses one kind dehydration mushroom and preparation method thereof, the dehydration mushroom is that blending is handled after being cut into slices by mushroom, and frying is bakeed after gas steams, and is absorbed while spraying into nutrient solution, then vacuum drying oven is dried, and obtains finished product.Dehydration mushroom delicate fragrance produced by the present invention is elegant, replys full after water immersion, nutritive and health protection components are absorbed in fixing is bakeed, wherein semen litchi-soothing liver and harmonizing stomach, regulating qi-flowing for relieving pain, holly leaf, floral disc of sunflower-clearing heat and nourishing yin, soothing the liver, kidney-nourishing, phacellanthus-tonifying kidney and strengthening yang, removing toxic substances；The abundant health-care effect for perfecting mushroom, meets demand of the modern to health food.
Description
【Technical field】
The invention belongs to Dehydrated Vegetable Processing technical field, and in particular to one kind dehydration mushroom and preparation method thereof.
【Background technology】
With the development of dehydrated vegetables technology, take accelerated freeze-drying and drying to dry and vegetables, meat etc. are carried out at dehydration
Reason, is then made soup blend formula, and supply people are travelled outdoors, travel or other occasions are eaten as soup stock or entree configuration
With having become the food plan that a kind of people gradually adapt to and liked, such as on the train such as common high ferro, aircraft, match somebody with somebody
System is such a soup stock, and in addition with some fast food restaurants in order to save people's dining stand-by period, it is appropriate also to have carried out
Soup stock configuration.
But, soup stock or entree dehydrated vegetables the formula taste made is relatively single, and unsuitable children are precious
Precious mouthfeel requirement.Itself main reason is that, dehydrated vegetables in dehydration it is difficult to ensure that the original color of vegetables, with
And reconstitution rate is bad, last mouthfeel is caused to be not so good as people's will.
【The content of the invention】
It is fragrant to solve existing dehydration the technical problem to be solved in the present invention is to provide one kind dehydration mushroom and preparation method thereof
Mushroom taste is relatively single, it is difficult to ensure that the original color of mushroom in dehydration, and reconstitution rate it is bad the problem of.This hair
Bright obtained dehydration mushroom delicate fragrance is elegant, replys full after water immersion, nutritive and health protection components, wherein litchi are absorbed in fixing is bakeed
Branch core-soothing liver and harmonizing stomach, regulating qi-flowing for relieving pain, holly leaf, floral disc of sunflower-clearing heat and nourishing yin, soothing the liver, kidney-nourishing, phacellanthus-Bu Shen Zhuang
Sun, removing toxic substances；The abundant health-care effect for perfecting mushroom, meets demand of the modern to health food.
In order to solve the above technical problems, the present invention uses following technical scheme：
A kind of preparation method for being dehydrated mushroom, comprises the following steps：
S1：Cut into slices after mushroom is rinsed well, net bubble blending liquid 15-20min is pulled out and rinsed well, is made after blending
Mushroom；
S2：Mushroom after blending made from step S1 is loaded into pallet, steam and microwave is passed through, the vapor (steam) temperature is
66-72 DEG C, microwave power is 160-200w, steams 7-9min, and taking-up, which is spread out, dries in the air cool, be made dry in the air it is cool after mushroom；
S3：By dried in the air made from step S2 it is cool after mushroom put into again in frying pan, the temperature in the frying pan be 73-82 DEG C,
Bakee and dry 1-1.5h, spray fortification liquid during baking per 1-2min simultaneously, the mushroom after bakeing is made；
S4：Mushroom after being bakeed made from step S3 is scatter, vacuum drying oven is put into and is dried, the temperature of baking is
80-90 DEG C, vacuum is 0.08-0.09MPa, and baking time is 2-3h, and dehydration mushroom is made.
Further, the blending liquid described in step S1 is by 12-18 parts of dried orange peel, 3-5 parts of lemon grass (Cymbopogon citratus), 4-7 parts of salt, north wind
Careless 2-3 parts, 1-2 parts of ginger splices, 80-120 parts of decoction filterings of water are produced.
Further, the fortification liquid described in step S3, in units of parts by weight, including following raw material：Ginger 20-
40 parts, 30-50 parts of Momordica grosvenori, 15-18 parts of grape pip, 12-14 parts of buckeye, 13-15 parts of floral disc of sunflower, Dracoceph-alum rupestre 14-17
Part, 10-12 parts of semen litchi, 13-16 parts of Ligusticum wallichii, 12-14 parts of phacellanthus, 6-10 parts of holly leaf, 6-8 parts of north wind grass, GINKGO BILOBA EXTRACT
2-4 parts, 0.7-1.1 parts of polyvinyl pyrilodone, 0.4-0.7 parts of hydroxypropyl methyl cellulose potassium, 0.5-0.8 parts of agar, the U.S.
0.7-1.2 parts of Du Pont EEA2112AC compatilizers, 2640.6-0.9 parts of food grade antioxidant, 0.5-1.2 parts of guar gum, epoxidation
0.3-0.6 parts of soy(a)-bean oil fatty acid, 1.8-3 parts of vitamin, -2 parts of amino acid/11,1-1.6 parts of trace element, dihydro jasmone 0.03-
0.06 part, 0.02-0.04 parts of ethyl perfume, 0.04-0.06 parts of carvol, 0.5-0.9 parts of methyl-furfuryl fumarate, 51- guanylic acids
0.2-0.3 parts of disodium, 0.1-0.2 parts of guanylic acid potassium.
Further, described vitamin is composed of the following components in units of parts by weight：0.8-1.2 parts of vitamin A,
Vitamin B10.6-1 parts, 0.4-0.8 parts of vitamin C.
Further, described amino acid is composed of the following components in units of parts by weight：0.5-0.8 parts of phenylalanine,
0.3-0.7 parts of glutamic acid, 0.2-0.5 parts of serine.
Further, described trace element is composed of the following components in units of parts by weight：Copper 0.05-0.1
Part, 0.05-0.1 parts of manganese element, 0.05-0.1 parts of chromium, 0.2-0.45 parts of ferro element, 0.2-0.45 parts of Zn-ef ficiency, selenium element
0.25-0.4 parts, 0.2-0.4 parts of I.
Further, the preparation method of described fortification liquid, comprises the following steps：
S31：By ginger, Momordica grosvenori, grape pip, buckeye, floral disc of sunflower, Dracoceph-alum rupestre, semen litchi, Ligusticum wallichii, phacellanthus,
Holly leaf, north wind grass are dried and are pulverized and mixed, and add 250-400 parts of water, are 1 in solid-liquid ratio:10-15 (W/V), microwave work(
Rate is 150-180W, and Extracting temperature is 86-92 DEG C, and extraction time is 1.6-2h, then filter residue, and extract solution is made；
S32：By extract solution made from step S31, GINKGO BILOBA EXTRACT, polyvinyl pyrilodone, hydroxypropyl methyl cellulose potassium,
Agar, Dupont EEA2112AC compatilizers, food grade antioxidant 264, guar gum, epoxidized soybean oil aliphatic acid, 300-500
It is 140-160W in microwave power, temperature is 58-64 DEG C, speed of agitator is stirring under 200-400r/min after part water mixing
0.4-0.8h, is made uniform mixed liquor A；
S33：Vitamin, amino acid, trace element, dihydro jasmine are added into uniform mixed liquor A made from step S32
Ketone, ethyl perfume, carvol, methyl-furfuryl fumarate, 51- Sodium guanylates, guanylic acid potassium, are stirred under microwave action, are made
Fortification liquid.
Further, the condition stirred described in step S3 under microwave action：Microwave power is 130-150W, and temperature is
45-54 DEG C, speed of agitator be 300-500r/min under stir 0.3-0.6h.
Dehydration mushroom prepared by a kind of method according to claim any one of 1-8.
Further, the water content of described dehydration mushroom is 1.2%-2.5%.
The invention has the advantages that：
(1) preparation method of dehydration mushroom of the invention, still has preferable color after remaining mushroom dehydration；
(2) dehydration mushroom delicate fragrance produced by the present invention is elegant, replys full after water immersion, nutrition is absorbed in fixing is bakeed
Health-care components, wherein semen litchi-soothing liver and harmonizing stomach, regulating qi-flowing for relieving pain, holly leaf, floral disc of sunflower-clearing heat and nourishing yin, soothing the liver, kidney-nourishing,
Phacellanthus-tonifying kidney and strengthening yang, removing toxic substances；The abundant health-care effect for perfecting mushroom, meets demand of the modern to health food.
【Embodiment】
For ease of more fully understanding the present invention, it is illustrated by following examples, these embodiments belong to the present invention's
Protection domain, but do not limit the scope of the invention.
In embodiment, the preparation method of the dehydration mushroom comprises the following steps：
S1：Cut into slices after mushroom is rinsed well, net bubble blending liquid 15-20min is pulled out and rinsed well, is made after blending
Mushroom；
S2：Mushroom after blending made from step S1 is loaded into pallet, steam and microwave is passed through, the vapor (steam) temperature is
66-72 DEG C, microwave power is 160-200w, steams 7-9min, and taking-up, which is spread out, dries in the air cool, be made dry in the air it is cool after mushroom；
S3：By dried in the air made from step S2 it is cool after mushroom put into again in frying pan, the temperature in the frying pan be 73-82 DEG C,
Bakee and dry 1-1.5h, spray fortification liquid during baking per 1-2min simultaneously, the mushroom after bakeing is made；
Described fortification liquid, in units of parts by weight, including following raw material：20-40 parts of ginger, Momordica grosvenori 30-50
Part, 15-18 parts of grape pip, 12-14 parts of buckeye, 13-15 parts of floral disc of sunflower, 14-17 parts of Dracoceph-alum rupestre, 10-12 parts of semen litchi,
13-16 parts of Ligusticum wallichii, 12-14 parts of phacellanthus, 6-10 parts of holly leaf, 6-8 parts of north wind grass, 2-4 parts of GINKGO BILOBA EXTRACT, polypropylene pyrrolidines
0.7-1.1 parts of ketone, 0.4-0.7 parts of hydroxypropyl methyl cellulose potassium, 0.5-0.8 parts of agar, Dupont EEA2112AC compatilizers
0.7-1.2 parts, 2640.6-0.9 parts of food grade antioxidant, 0.5-1.2 parts of guar gum, 0.3-0.6 parts of epoxidized soybean oil aliphatic acid,
1.8-3 parts of vitamin, -2 parts of amino acid/11,1-1.6 parts of trace element, 0.03-0.06 parts of dihydro jasmone, ethyl perfume 0.02-
0.04 part, 0.04-0.06 parts of carvol, 0.5-0.9 parts of methyl-furfuryl fumarate, 0.2-0.3 parts of 51- Sodium guanylates, guanosine
Sour potassium 0.1-0.2 parts；
Described vitamin is composed of the following components in units of parts by weight：0.8-1.2 parts of vitamin A, vitamin
B10.6-1 parts, 0.4-0.8 parts of vitamin C；
Described amino acid is composed of the following components in units of parts by weight：0.5-0.8 parts of phenylalanine, glutamic acid
0.3-0.7 parts, 0.2-0.5 parts of serine；
Described trace element is composed of the following components in units of parts by weight：0.05-0.1 parts of copper, manganese element
0.05-0.1 parts, 0.05-0.1 parts of chromium, 0.2-0.45 parts of ferro element, 0.2-0.45 parts of Zn-ef ficiency, selenium element 0.25-0.4
Part, 0.2-0.4 parts of I；
The preparation method of described fortification liquid, comprises the following steps：
S31：By ginger, Momordica grosvenori, grape pip, buckeye, floral disc of sunflower, Dracoceph-alum rupestre, semen litchi, Ligusticum wallichii, phacellanthus,
Holly leaf, north wind grass are dried and are pulverized and mixed, and add 250-400 parts of water, are 1 in solid-liquid ratio:10-15 (W/V), microwave work(
Rate is 150-180W, and Extracting temperature is 86-92 DEG C, and extraction time is 1.6-2h, then filter residue, and extract solution is made；
S32：By extract solution made from step S31, GINKGO BILOBA EXTRACT, polyvinyl pyrilodone, hydroxypropyl methyl cellulose potassium,
Agar, Dupont EEA2112AC compatilizers, food grade antioxidant 264, guar gum, epoxidized soybean oil aliphatic acid, 300-500
It is 140-160W in microwave power, temperature is 58-64 DEG C, speed of agitator is stirring under 200-400r/min after part water mixing
0.4-0.8h, is made uniform mixed liquor A；
S33：Vitamin, amino acid, trace element, dihydro jasmine are added into uniform mixed liquor A made from step S32
Ketone, ethyl perfume, carvol, methyl-furfuryl fumarate, 51- Sodium guanylates, guanylic acid potassium, are 130-150W in microwave power,
Temperature is 45-54 DEG C, and fortification liquid is made to stir 0.3-0.6h under 300-500r/min in speed of agitator.
S4：Mushroom after being bakeed made from step S3 is scatter, vacuum drying oven is put into and is dried, the temperature of baking is
80-90 DEG C, vacuum is 0.08-0.09MPa, and baking time is 2-3h, water content is made fragrant for 1.2%-2.5% dehydration
Mushroom.
It is illustrated below by more specifically embodiment.
Embodiment 1
A kind of preparation method for being dehydrated mushroom, comprises the following steps：
S1：Cut into slices after mushroom is rinsed well, net bubble blending liquid 18min pulls out and rinsed well, the perfume (or spice) after blending is made
Mushroom；
S2：Mushroom after blending made from step S1 is loaded into pallet, steam and microwave is passed through, the vapor (steam) temperature is 70
DEG C, microwave power is 180w, steams 8min, and taking-up, which is spread out, dries in the air cool, be made dry in the air it is cool after mushroom；
S3：By dried in the air made from step S2 it is cool after mushroom put into again in frying pan, the temperature in the frying pan be 76 DEG C, bakee
1.3h is dried, fortification liquid is sprayed during baking per 1min simultaneously, the mushroom after bakeing is made；
Described fortification liquid, in units of parts by weight, including following raw material：30 parts of ginger, 40 parts of Momordica grosvenori, grape
17 parts of seed, 13 parts of buckeye, 14 parts of floral disc of sunflower, 16 parts of Dracoceph-alum rupestre, 11 parts of semen litchi, 15 parts of Ligusticum wallichii, 13 parts of phacellanthus, Chinese holly
8 parts of bone leaf, 7 parts of north wind grass, 3 parts of GINKGO BILOBA EXTRACT, 1 part of polyvinyl pyrilodone, 0.6 part of hydroxypropyl methyl cellulose potassium, agar
0.7 part, 1 part of Dupont EEA2112AC compatilizers, 2640.8 parts of food grade antioxidant, 0.9 part of guar gum, epoxidized soybean oil
0.5 part of aliphatic acid, 2.5 parts of vitamin .5 parts of amino acid/11,1.5 parts of trace element, 0.05 part of dihydro jasmone, ethyl perfume (or spice) 0.03
Part, 0.05 part of carvol, 0.8 part of methyl-furfuryl fumarate, 0.2 part of 51- Sodium guanylates, 0.1 part of guanylic acid potassium；
Described vitamin is composed of the following components in units of parts by weight：1 part of vitamin A, vitamin B10.8 part,
0.7 part of vitamin C；
Described amino acid is composed of the following components in units of parts by weight：0.7 part of phenylalanine, 0.5 part of glutamic acid,
0.3 part of serine；
Described trace element is composed of the following components in units of parts by weight：0.08 part of copper, manganese element 0.07
Part, 0.05 part of chromium, 0.3 part of ferro element, 0.3 part of Zn-ef ficiency, 0.3 part of selenium element, 0.3 part of I；
The preparation method of described fortification liquid, comprises the following steps：
S31：By ginger, Momordica grosvenori, grape pip, buckeye, floral disc of sunflower, Dracoceph-alum rupestre, semen litchi, Ligusticum wallichii, phacellanthus,
Holly leaf, north wind grass are dried and are pulverized and mixed, and add 320 parts of water, are 1 in solid-liquid ratio:14 (W/V), microwave power is
170W, Extracting temperature is 88 DEG C, and extraction time is 1.8h, then filter residue, and extract solution is made；
S32：By extract solution made from step S31, GINKGO BILOBA EXTRACT, polyvinyl pyrilodone, hydroxypropyl methyl cellulose potassium,
Agar, Dupont EEA2112AC compatilizers, food grade antioxidant 264, guar gum, epoxidized soybean oil aliphatic acid, 400 parts of water
It is 150W in microwave power, temperature is 62 DEG C, uniform mixing is made to stir 0.6h under 300r/min in speed of agitator after mixing
Liquid A；
S33：Vitamin, amino acid, trace element, dihydro jasmine are added into uniform mixed liquor A made from step S32
Ketone, ethyl perfume, carvol, methyl-furfuryl fumarate, 51- Sodium guanylates, guanylic acid potassium, are 140W, temperature in microwave power
For 52 DEG C, fortification liquid is made to stir 0.5h under 400r/min in speed of agitator.
S4：Mushroom after being bakeed made from step S3 is scatter, vacuum drying oven is put into and is dried, the temperature of baking is
86 DEG C, vacuum is 0.085MPa, and baking time is 2.5h, and the dehydration mushroom that water content is 2.2% is made.
Embodiment 2
A kind of preparation method for being dehydrated mushroom, comprises the following steps：
S1：Cut into slices after mushroom is rinsed well, net bubble blending liquid 15min pulls out and rinsed well, the perfume (or spice) after blending is made
Mushroom；
S2：Mushroom after blending made from step S1 is loaded into pallet, steam and microwave is passed through, the vapor (steam) temperature is 66
DEG C, microwave power is 160w, steams 9min, and taking-up, which is spread out, dries in the air cool, be made dry in the air it is cool after mushroom；
S3：By dried in the air made from step S2 it is cool after mushroom put into again in frying pan, the temperature in the frying pan be 73 DEG C, bakee
1.5h is dried, fortification liquid is sprayed during baking per 1min simultaneously, the mushroom after bakeing is made；
Described fortification liquid, in units of parts by weight, including following raw material：22 parts of ginger, 32 parts of Momordica grosvenori, grape
15 parts of seed, 12 parts of buckeye, 13 parts of floral disc of sunflower, 14 parts of Dracoceph-alum rupestre, 10 parts of semen litchi, 13 parts of Ligusticum wallichii, 12 parts of phacellanthus, Chinese holly
6 parts of bone leaf, 6 parts of north wind grass, 2 parts of GINKGO BILOBA EXTRACT, 0.7 part of polyvinyl pyrilodone, 0.4 part of hydroxypropyl methyl cellulose potassium, fine jade
0.5 part of fat, 0.7 part of Dupont EEA2112AC compatilizers, 2640.6 parts of food grade antioxidant, 0.5 part of guar gum, epoxidation
0.3 part of soy(a)-bean oil fatty acid, 1.8 parts of vitamin, amino acid/11 part, 1 part of trace element, 0.03 part of dihydro jasmone, ethyl perfume (or spice) 0.02
Part, 0.04 part of carvol, 0.5 part of methyl-furfuryl fumarate, 0.2 part of 51- Sodium guanylates, 0.1 part of guanylic acid potassium；
Described vitamin is composed of the following components in units of parts by weight：Raw 0.8 part of element A, vitamin B10.6 part,
0.4 part of vitamin C；
Described amino acid is composed of the following components in units of parts by weight：0.5 part of phenylalanine, 0.3 part of glutamic acid,
0.2 part of serine；
Described trace element is composed of the following components in units of parts by weight：0.05 part of copper, manganese element 0.05
Part, 0.05 part of chromium, 0.2 part of ferro element, 0.2 part of Zn-ef ficiency, 0.25 part of selenium element, 0.2 part of I；
The preparation method of described fortification liquid, comprises the following steps：
S31：By ginger, Momordica grosvenori, grape pip, buckeye, floral disc of sunflower, Dracoceph-alum rupestre, semen litchi, Ligusticum wallichii, phacellanthus,
Holly leaf, north wind grass are dried and are pulverized and mixed, and add 250 parts of water, are 1 in solid-liquid ratio:10 (W/V), microwave power is
150W, Extracting temperature is 86 DEG C, and extraction time is 2h, then filter residue, and extract solution is made；
S32：By extract solution made from step S31, GINKGO BILOBA EXTRACT, polyvinyl pyrilodone, hydroxypropyl methyl cellulose potassium,
Agar, Dupont EEA2112AC compatilizers, food grade antioxidant 264, guar gum, epoxidized soybean oil aliphatic acid, 300 parts of water
It is 140W in microwave power, temperature is 64 DEG C, uniform mixing is made to stir 0.8h under 200r/min in speed of agitator after mixing
Liquid A；
S33：Vitamin, amino acid, trace element, dihydro jasmine are added into uniform mixed liquor A made from step S32
Ketone, ethyl perfume, carvol, methyl-furfuryl fumarate, 51- Sodium guanylates, guanylic acid potassium, are 130W, temperature in microwave power
For 45 DEG C, fortification liquid is made to stir 0.6h under 300r/min in speed of agitator.
S4：Mushroom after being bakeed made from step S3 is scatter, vacuum drying oven is put into and is dried, the temperature of baking is
80 DEG C, vacuum is 0.08MPa, and baking time is 3h, and the dehydration mushroom that water content is 1.2% is made.
Embodiment 3
A kind of preparation method for being dehydrated mushroom, comprises the following steps：
S1：Cut into slices after mushroom is rinsed well, net bubble blending liquid 20min pulls out and rinsed well, the perfume (or spice) after blending is made
Mushroom；
S2：Mushroom after blending made from step S1 is loaded into pallet, steam and microwave is passed through, the vapor (steam) temperature is 72
DEG C, microwave power is 200w, steams 7min, and taking-up, which is spread out, dries in the air cool, be made dry in the air it is cool after mushroom；
S3：By dried in the air made from step S2 it is cool after mushroom put into again in frying pan, the temperature in the frying pan be 82 DEG C, bakee
1h is dried, fortification liquid is sprayed during baking per 2min simultaneously, the mushroom after bakeing is made；
Described fortification liquid, in units of parts by weight, including following raw material：40 parts of ginger, 50 parts of Momordica grosvenori, grape
18 parts of seed, 14 parts of buckeye, 15 parts of floral disc of sunflower, 17 parts of Dracoceph-alum rupestre, 12 parts of semen litchi, 16 parts of Ligusticum wallichii, 14 parts of phacellanthus, Chinese holly
10 parts of bone leaf, 8 parts of north wind grass, 4 parts of GINKGO BILOBA EXTRACT, 1.1 parts of polyvinyl pyrilodone, 0.7 part of hydroxypropyl methyl cellulose potassium, fine jade
0.8 part of fat, 1.2 parts of Dupont EEA2112AC compatilizers, 2640.9 parts of food grade antioxidant, 1.2 parts of guar gum, epoxidation
0.6 part of soy(a)-bean oil fatty acid, 3 parts of vitamin, 2 parts of amino acid, 1.6 parts of trace element, 0.06 part of dihydro jasmone, ethyl perfume (or spice) 0.04
Part, 0.06 part of carvol, 0.9 part of methyl-furfuryl fumarate, 0.3 part of 51- Sodium guanylates, 0.2 part of guanylic acid potassium；
Described vitamin is composed of the following components in units of parts by weight：Raw 1.2 parts of element A, vitamin B11 part, dimension
Raw 0.8 part of element C；
Described amino acid is composed of the following components in units of parts by weight：0.8 part of phenylalanine, 0.7 part of glutamic acid,
0.5 part of serine；
Described trace element is composed of the following components in units of parts by weight：0.1 part of copper, 0.1 part of manganese element,
0.1 part of chromium, 0.45 part of ferro element, 0.45 part of Zn-ef ficiency, 0.4 part of selenium element, 0.4 part of I；
The preparation method of described fortification liquid, comprises the following steps：
S31：By ginger, Momordica grosvenori, grape pip, buckeye, floral disc of sunflower, Dracoceph-alum rupestre, semen litchi, Ligusticum wallichii, phacellanthus,
Holly leaf, north wind grass are dried and are pulverized and mixed, and add 400 parts of water, are 1 in solid-liquid ratio:15 (W/V), microwave power is
180W, Extracting temperature is 92 DEG C, and extraction time is 1.6h, then filter residue, and extract solution is made；
S32：By extract solution made from step S31, GINKGO BILOBA EXTRACT, polyvinyl pyrilodone, hydroxypropyl methyl cellulose potassium,
Agar, Dupont EEA2112AC compatilizers, food grade antioxidant 264, guar gum, epoxidized soybean oil aliphatic acid, 500 parts of water
It is 160W in microwave power, temperature is 64 DEG C, uniform mixing is made to stir 0.4h under 400r/min in speed of agitator after mixing
Liquid A；
S33：Vitamin, amino acid, trace element, dihydro jasmine are added into uniform mixed liquor A made from step S32
Ketone, ethyl perfume, carvol, methyl-furfuryl fumarate, 51- Sodium guanylates, guanylic acid potassium, are 150W, temperature in microwave power
For 54 DEG C, fortification liquid is made to stir 0.3h under 500r/min in speed of agitator.
S4：Mushroom after being bakeed made from step S3 is scatter, vacuum drying oven is put into and is dried, the temperature of baking is
90 DEG C, vacuum is 0.09MPa, and baking time is 2h, and the dehydration mushroom that water content is 2.5% is made.
Mushroom, detection sense organ, economy, physical and chemical index, as a result such as following table institute are prepared using embodiment 1-3 dewatering
Show.
The specific implementation of the invention is not to be limited to these illustrations for above content, is led for technology belonging to the present invention
For the those of ordinary skill in domain, without departing from the inventive concept of the premise, some simple deduction or replace can also be made,
The scope of patent protection that the present invention is determined by the claims submitted should be all considered as belonging to.
Claims (10)
1. a kind of preparation method for being dehydrated mushroom, it is characterised in that comprise the following steps：
S1：Cut into slices after mushroom is rinsed well, net bubble blending liquid 15-20min pulls out and rinsed well, the mushroom after blending is made；
S2：Mushroom after blending made from step S1 is loaded into pallet, steam and microwave is passed through, the vapor (steam) temperature is 66-72
DEG C, microwave power is 160-200w, steams 7-9min, and taking-up, which is spread out, dries in the air cool, be made dry in the air it is cool after mushroom；
S3：By dried in the air made from step S2 it is cool after mushroom put into again in frying pan, the temperature in the frying pan be 73-82 DEG C, bakee
1-1.5h is dried, fortification liquid is sprayed during baking per 1-2min simultaneously, the mushroom after bakeing is made；
S4：Mushroom after being bakeed made from step S3 is scatter, vacuum drying oven is put into and is dried, the temperature of baking is 80-
90 DEG C, vacuum is 0.08-0.09MPa, and baking time is 2-3h, and dehydration mushroom is made.
2. the preparation method of dehydration mushroom according to claim 1, it is characterised in that blending liquid described in step S1 by
12-18 parts of dried orange peel, 3-5 parts of lemon grass (Cymbopogon citratus), 4-7 parts of salt, 2-3 parts of north wind grass, 1-2 parts of ginger splices, 80-120 parts of decoction filterings of water are
.
3. the preparation method of dehydration mushroom according to claim 1, it is characterised in that the fortification described in step S3
Liquid, in units of parts by weight, including following raw material：20-40 parts of ginger, 30-50 parts of Momordica grosvenori, 15-18 parts of grape pip, buckeye
12-14 parts, 13-15 parts of floral disc of sunflower, 14-17 parts of Dracoceph-alum rupestre, 10-12 parts of semen litchi, 13-16 parts of Ligusticum wallichii, phacellanthus 12-14
Part, 6-10 parts of holly leaf, 6-8 parts of north wind grass, 2-4 parts of GINKGO BILOBA EXTRACT, 0.7-1.1 parts of polyvinyl pyrilodone, hydroxypropyl methyl
0.4-0.7 parts of cellulose potassium, 0.5-0.8 parts of agar, 0.7-1.2 parts of Dupont EEA2112AC compatilizers, food grade antioxidant
2640.6-0.9 parts, 0.5-1.2 parts of guar gum, 0.3-0.6 parts of epoxidized soybean oil aliphatic acid, 1.8-3 parts of vitamin, amino acid/11-
2 parts, 1-1.6 parts of trace element, 0.03-0.06 parts of dihydro jasmone, 0.02-0.04 parts of ethyl perfume, carvol 0.04-0.06
Part, 0.5-0.9 parts of methyl-furfuryl fumarate, 0.2-0.3 parts of 51- Sodium guanylates, 0.1-0.2 parts of guanylic acid potassium.
4. it is according to claim 3 dehydration mushroom preparation method, it is characterised in that described vitamin using parts by weight as
Unit, it is composed of the following components：0.8-1.2 parts of vitamin A, vitamin B10.6-1 parts, 0.4-0.8 parts of vitamin C.
5. it is according to claim 3 dehydration mushroom preparation method, it is characterised in that described amino acid using parts by weight as
Unit, it is composed of the following components：0.5-0.8 parts of phenylalanine, 0.3-0.7 parts of glutamic acid, 0.2-0.5 parts of serine.
6. the preparation method of dehydration mushroom according to claim 3, it is characterised in that described trace element is with parts by weight
It is composed of the following components for unit：0.05-0.1 parts of copper, 0.05-0.1 parts of manganese element, 0.05-0.1 parts of chromium, iron member
Plain 0.2-0.45 parts, 0.2-0.45 parts of Zn-ef ficiency, 0.25-0.4 parts of selenium element, 0.2-0.4 parts of I.
7. the preparation method of the dehydration mushroom according to claim any one of 3-6, it is characterised in that described fortification
The preparation method of liquid, comprises the following steps：
S31：By ginger, Momordica grosvenori, grape pip, buckeye, floral disc of sunflower, Dracoceph-alum rupestre, semen litchi, Ligusticum wallichii, phacellanthus, Chinese holly
Leaf, north wind grass are dried and are pulverized and mixed, and add 250-400 parts of water, are 1 in solid-liquid ratio:10-15 (W/V), microwave power is
150-180W, Extracting temperature is 86-92 DEG C, and extraction time is 1.6-2h, then filter residue, and extract solution is made；
S32：By extract solution, GINKGO BILOBA EXTRACT, polyvinyl pyrilodone, hydroxypropyl methyl cellulose potassium, fine jade made from step S31
Fat, Dupont EEA2112AC compatilizers, food grade antioxidant 264, guar gum, epoxidized soybean oil aliphatic acid, 300-500 parts
Water mixing after, microwave power be 140-160W, temperature be 58-64 DEG C, speed of agitator be 200-400r/min under stir 0.4-
0.8h, is made uniform mixed liquor A；
S33：Vitamin, amino acid, trace element, dihydro jasmone, second are added into uniform mixed liquor A made from step S32
Basic note, carvol, methyl-furfuryl fumarate, 51- Sodium guanylates, guanylic acid potassium, are stirred under microwave action, nutrition are made strong
Change liquid.
8. the preparation method of dehydration mushroom according to claim 7, it is characterised in that described in step S3 under microwave action
The condition of stirring：Microwave power is 130-150W, and temperature is 45-54 DEG C, and speed of agitator is to stir 0.3- under 300-500r/min
0.6h。
9. dehydration mushroom prepared by a kind of method according to claim any one of 1-8.
10. dehydration mushroom according to claim 9, it is characterised in that the water content of described dehydration mushroom is 1.2%-
2.5%.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461459A (en) * | 2013-08-15 | 2013-12-25 | 当涂县瑞龙果树种植专业合作社 | Method for dehydrating vegetables using daylily as raw material |
| CN106367287A (en) * | 2016-10-17 | 2017-02-01 | 孔令娇 | Novel beautiful millettia root health-care beverage |
| CN106359821A (en) * | 2016-11-08 | 2017-02-01 | 许春玲 | Ginger candy and preparation method thereof |
-
2017
- 2017-02-09 CN CN201710071754.XA patent/CN106942710A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461459A (en) * | 2013-08-15 | 2013-12-25 | 当涂县瑞龙果树种植专业合作社 | Method for dehydrating vegetables using daylily as raw material |
| CN106367287A (en) * | 2016-10-17 | 2017-02-01 | 孔令娇 | Novel beautiful millettia root health-care beverage |
| CN106359821A (en) * | 2016-11-08 | 2017-02-01 | 许春玲 | Ginger candy and preparation method thereof |
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Application publication date: 20170714 |