CN107333869A - A kind of processing method of russule - Google Patents
A kind of processing method of russule Download PDFInfo
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- CN107333869A CN107333869A CN201710642239.2A CN201710642239A CN107333869A CN 107333869 A CN107333869 A CN 107333869A CN 201710642239 A CN201710642239 A CN 201710642239A CN 107333869 A CN107333869 A CN 107333869A
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- CN
- China
- Prior art keywords
- russule
- dry
- processing method
- drying
- vacuum
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Classifications
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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
-
- 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
Abstract
The invention belongs to technical field of agricultural product process, more particularly to a kind of processing method of russule, including following preparation process：1) russule just plucked is taken, sprays ascorbic acid solution, places 5 10min；2) gradient is divided to carry out vacuum microwave drying：It is 2 3kW/kg in microwave intensity, dries 5 10min, then in microwave intensity be 3.5 4.5kW/kg, dry 3 8min, vacuum during drying is always held at 80~70kPa；3) a point thermograde is dried in vacuo again：First in 40 45 DEG C of drys 15 25min, then in 50 55 DEG C of dry 10 20min, continue at 60 65 DEG C, drying to constant weight, vacuum is maintained at -50~70kPa；4) cool down, packaging.Russule is processed using the inventive method, obtained russule dry product has high-quality, and nutritional cost is lost in also few.
Description
Technical field
The invention belongs to technical field of agricultural product process, more particularly to a kind of processing method of russule.
Background technology
Russule is being commonly called as russule (Russula vinosa Lindblad), and Basidiomycota is under the jurisdiction of on taxology
(Basidiomycota) Basidiomycetes (Basidiomycetes) russule mesh (Russulales
KreiselexP.M.Kirk.P.F.Cannon＆J.C.David.) Russulaceae (Russulaceae) Russula (Russula) squama
Lid russule (R.1epida).Russule be red vertebra sylvan life humus is abundant, in micro- abundant unique soil and high temperature,
The pure natural wild edible fungus grown naturally under the specific weather condition of high humidity.Pubei russule is the production of national geography sign protection
Product and the special product of Pubei County, the place of production is based on gantry town of Guangxi Zhuang Autonomous Region Qinzhou City Pubei County.The growth of Pubei russule
Phase only has 4 months of annual 5-8 months, and its dry product annual production also only has 40 tons or so.At present, technical bottleneck restriction is limited by,
Though through domestic well-known the technical specialist research repeatedly and experiment of nearly 20 years, still fail to break through artificial cultivation so far and breed barrier,
Cause Pubei russule into delicious rare mountain delicacy game.The great nutritive value of Pubei russule, rich in accounting for its dry weight
More than 16.5% 18 kinds of amino acid and about 26% protein, the crucial micronutrient levels point such as iron, zinc, selenium in its dry product
Do not reach 53,76.5, more than 0.42mg/kg.In addition, the also dimension life rich in families such as human body indispensable A, B, C, D, E, V
Element.Therefore, russule tonic effect in Pubei is notable, can also can be rated as selenium-enriched food, have reduce blood pressure, blood-nourishing strengthen body, delay to decline
Always, the medicinal efficacies such as cholesterol, regulation immunity are reduced.
But need to be dried as early as possible after russule harvesting, otherwise its quality is remarkably decreased, and influences the harvest of russule,
Therefore it is its dry product that russule, which mainly sells product,.And russule dry product, can because its mushroom shape size, harvesting opportunity, pretreatment and
The factors such as stoving process, impurity is how many are different, and obtained bacterium quality difference is larger.Because in order to ensure and improve russule dry product
Quality, study its pretreatment and stoving process it is significant.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of processing method of russule, and red vertebra is processed using this method
Bacterium, obtained russule dry product have high-quality, and nutritional cost is lost in also few.
To achieve the above object, the present invention adopts the following technical scheme that：
The present invention provides a kind of processing method of russule, including following preparation process：
1) russule just plucked is taken, sprays ascorbic acid solution, places 5-10min；
2) gradient is divided to carry out vacuum microwave drying：It is 2-3kW/kg in microwave intensity, dries 5-10min, then it is strong in microwave
Spend and be always held at -80~-70kPa for 3.5-4.5kW/kg, dry 3-8min, vacuum when drying；
3) a point thermograde is dried in vacuo again：First in 40-45 DEG C of dry 15-25min, then in 50-55 DEG C of dry 10-
20min, continue at 60-65 DEG C, dry to constant weight, vacuum and be maintained at -50~-70kPa；
4) cool down, packaging.
Preferably, in step 1) of the present invention, the mass concentration of ascorbic acid solution is 0.8~1.4%, can be effective
Ensure the quality of russule, prevent its brown stain, decomposition of addling.
It is highly preferred that in step 1) of the present invention, the mass concentration of ascorbic acid solution is 1.2%.
Preferably, in step 1) of the present invention, the fountain height of ascorbic acid solution is 250~400ml/kg.
It is highly preferred that in step 1) of the present invention, the fountain height of ascorbic acid solution is 300ml/kg.Just plucked per 1kg
Russule sprays 300ml ascorbic acid solutions.
Preferably, in step 2) of the present invention, vacuum when drying is -75kPa.
Preferably, in step 3) of the present invention, vacuum when drying is -65kPa.
Compared with prior art, the beneficial effects of the present invention are：
1st, the russule dry product obtained by the inventive method, crack-free, it is burned, go mouldy, whole mushroom is shunk uniformly, in circle
Shape state, color are bronzing, and mushroom handle surface is mellow and full, lilac red, cap and stem it is smooth, whole mushroom color is vivid.
2nd, the inventive method sprays ascorbic acid solution, in order to prevent that russule is brown when being pre-processed to russule
Become, ensure the quality of russule, while avoid because immersion, and make substantial amounts of nutrient loss.
3rd, in the inventive method, by dividing gradient to carry out vacuum microwave drying, it can ensure that the shape of russule is intact,
Russule is shunk uniformly, mild condition, will not also destroy the nutritional ingredient of russule.
4th, a point thermograde is dried in vacuo again in the inventive method, is in order to further, drying russule, is ensured red
The shape of vertebra bacterium, and the nutritional ingredient of protection russule, improve the quality of russule.
Embodiment
The invention will be further described with reference to embodiments, but the invention is not limited in these embodiments.
Embodiment 1
A kind of processing method of russule, including following preparation process：
1) russule just plucked, the ascorbic acid solution that sprinkling mass concentration is 0.8%, fountain height 400ml/ are taken
Kg, place 5min；
2) gradient is divided to carry out vacuum microwave drying：It is 3kW/kg in microwave intensity, dries 5min, then be in microwave intensity
4.5kW/kg, 3min is dried, vacuum when drying is always held at -80kPa；
3) a point thermograde is dried in vacuo again：First in 40 DEG C of dry 25min, then in 50 DEG C of dry 20min, continue
60 DEG C, dry to constant weight, vacuum and be maintained at -70kPa；
4) cool down, packaging, obtained russule surface crack-free, it is burned, go mouldy, whole mushroom shrinks uniform, in rounded shape
State, color are bronzing, and mushroom handle surface is mellow and full, lilac red, cap and stem it is smooth, whole mushroom color is vivid, and fragrance is dense
It is strongly fragrant, it is pure, with reference to GB 5009.5-2010《The measure of national food safety standard Protein in Food》, the content of protein
For 27.2%.
Embodiment 2
A kind of processing method of russule, including following preparation process：
1) russule just plucked, the ascorbic acid solution that sprinkling mass concentration is 0.9%, fountain height 350ml/ are taken
Kg, place 6min；
2) gradient is divided to carry out vacuum microwave drying：It is 2.8kW/kg in microwave intensity, dries 6min, then be in microwave intensity
4.2kW/kg, 4min is dried, vacuum when drying is always held at -70kPa；
3) a point thermograde is dried in vacuo again：First in 41 DEG C of dry 22min, then in 51 DEG C of dry 18min, continue
62 DEG C, dry to constant weight, vacuum and be maintained at -65kPa；
4) cool down, packaging, obtained russule surface crack-free, it is burned, go mouldy, whole mushroom shrinks uniform, in rounded shape
State, color are bronzing, and mushroom handle surface is mellow and full, lilac red, cap and stem it is smooth, whole mushroom color is vivid, and fragrance is dense
It is strongly fragrant, it is pure, with reference to GB 5009.5-2010《The measure of national food safety standard Protein in Food》, the content of protein
For 27.1%.
Embodiment 3
A kind of processing method of russule, including following preparation process：
1) russule just plucked, the ascorbic acid solution that sprinkling mass concentration is 1.2%, fountain height 300ml/ are taken
Kg, place 7min；
2) gradient is divided to carry out vacuum microwave drying：It is 2.5kW/kg in microwave intensity, dries 8min, then be in microwave intensity
4.0kW/kg, 5min is dried, vacuum when drying is always held at -75kPa；
3) a point thermograde is dried in vacuo again：First in 42 DEG C of dry 20min, then in 52 DEG C of dry 15min, continue
63 DEG C, dry to constant weight, vacuum and be maintained at -60kPa；
4) cool down, packaging, obtained russule surface crack-free, it is burned, go mouldy, whole mushroom shrinks uniform, in rounded shape
State, color are bronzing, and mushroom handle surface is mellow and full, lilac red, cap and stem it is smooth, whole mushroom color is vivid, and fragrance is dense
It is strongly fragrant, it is pure, with reference to GB 5009.5-2010《The measure of national food safety standard Protein in Food》, the content of protein
For 26.5%.
Embodiment 4
A kind of processing method of russule, including following preparation process：
1) russule just plucked, the ascorbic acid solution that sprinkling mass concentration is 1.4%, fountain height 300ml/ are taken
Kg, place 8min；
2) gradient is divided to carry out vacuum microwave drying：It is 2.2kW/kg in microwave intensity, dries 9min, then be in microwave intensity
3.7kW/kg, 7min is dried, vacuum when drying is always held at -75kPa；
3) a point thermograde is dried in vacuo again：First in 44 DEG C of dry 18min, then in 53 DEG C of dry 12min, continue
64 DEG C, dry to constant weight, vacuum and be maintained at -55kPa；
4) cool down, packaging, obtained russule surface crack-free, it is burned, go mouldy, whole mushroom shrinks uniform, in rounded shape
State, color are bronzing, and mushroom handle surface is mellow and full, lilac red, cap and stem it is smooth, whole mushroom color is vivid, and fragrance is dense
It is strongly fragrant, it is pure, with reference to GB 5009.5-2010《The measure of national food safety standard Protein in Food》, the content of protein
For 26.4%.
Embodiment 5
A kind of processing method of russule, including following preparation process：
1) russule just plucked, the ascorbic acid solution that sprinkling mass concentration is 1.1%, fountain height 250ml/ are taken
Kg, place 10min；
2) gradient is divided to carry out vacuum microwave drying：It is 2kW/kg in microwave intensity, dries 10min, then be in microwave intensity
3.5kW/kg, 8min is dried, vacuum when drying is always held at -80kPa；
3) a point thermograde is dried in vacuo again：First in 45 DEG C of dry 15min, then in 55 DEG C of dry 10min, continue
65 DEG C, dry to constant weight, vacuum and be maintained at -50kPa；
4) cool down, packaging, obtained russule surface crack-free, it is burned, go mouldy, whole mushroom shrinks uniform, in rounded shape
State, color are bronzing, and mushroom handle surface is mellow and full, lilac red, cap and stem it is smooth, whole mushroom color is vivid, and fragrance is dense
It is strongly fragrant, it is pure, with reference to GB 5009.5-2010《The measure of national food safety standard Protein in Food》, the content of protein
For 26.8%.
Comparative example 1
A kind of processing method of russule, including following preparation process：
1) the russule point gradient just plucked is taken to carry out vacuum microwave drying：It is 2.5kW/kg in microwave intensity, dries
8min, then in microwave intensity be 4.0kW/kg, 5min is dried, vacuum when drying is always held at -75kPa；
2) a point thermograde is dried in vacuo again：First in 42 DEG C of dry 20min, then in 52 DEG C of dry 15min, continue
63 DEG C, dry to constant weight, vacuum and be maintained at -60kPa；
3) cooling down, packaging, obtained russule cap contraction is not uniform enough, and color is brown, and mushroom handle is lilac red, but
It is not full enough, cap and bacterium disease are also not smooth enough, and the color of whole mushroom is slightly dark, and fragrance is light, there is curing taste, with reference to GB
5009.5―2010《The measure of national food safety standard Protein in Food》, the content of protein is 26.1%.
Comparative example 2
A kind of processing method of russule, including following preparation process：
1) russule just plucked, the ascorbic acid solution that sprinkling mass concentration is 1.2%, fountain height 300ml/ are taken
Kg, place 7min；
2) gradient is divided to carry out vacuum microwave drying：It is 2.5kW/kg in microwave intensity, dries 8min, then be in microwave intensity
4.0kW/kg, dry to constant weight, vacuum when drying is always held at -75kPa；
3) cool down, packaging, cap and the contraction of mushroom handle are not uniform enough, and cap is irregular shape, and the color of mushroom is slightly dark, mushroom lid
For bronzing, there is fine wrinkle on mushroom surface, and fragrance is light, there is curing taste, with reference to GB5009.5-2010《National food safety standard food
Middle protein measuring》, the content of protein is 25.8%.
Comparative example 3
A kind of processing method of russule, including following preparation process：
1) russule just plucked, the ascorbic acid solution that sprinkling mass concentration is 1.2%, fountain height 300ml/ are taken
Kg, place 7min；
2) a point thermograde is dried in vacuo：First in 42 DEG C of dry 20min, then in 52 DEG C of dry 15min, continue 63
DEG C, dry to constant weight, vacuum and be maintained at -60kPa；
3) cool down, packaging, cap and the contraction of mushroom handle are not uniform enough, and cap subcircular, the color of mushroom is slightly dark, and mushroom lid is reddish brown
There is fine wrinkle on color, mushroom surface, and mushroom handle is not mellow and full, somewhat shrivelled, and lilac red, fragrance is light, with reference to GB 5009.5-2010《Food
The measure of safe national standard Protein in Food》, the content of protein is 25.9%.
Comparative example 4
A kind of processing method of russule, including following preparation process：
1) russule just plucked, the ascorbic acid solution that sprinkling mass concentration is 1.2%, fountain height 300ml/ are taken
Kg, place 7min；
2) vacuum microwave drying：It is 2.5kW/kg in microwave intensity, dries 8min, vacuum when drying is always maintained at
In -75kPa；
3) a point thermograde is dried in vacuo again：Dried at 42 DEG C to constant weight, vacuum and be maintained at -60kPa；
4) cool down, packaging, cap and the contraction of mushroom handle are not uniform enough, and cap subcircular, the color of mushroom is slightly dark, and mushroom lid is brown
There is fine wrinkle on color, mushroom surface, and mushroom handle is not mellow and full, somewhat shrivelled, and lilac red, fragrance is light, with reference to GB 5009.5-2010《Food
The measure of safe national standard Protein in Food》, the content of protein is 26.0%.
Claims (7)
1. a kind of processing method of russule, it is characterised in that including following preparation process：
1) russule just plucked is taken, sprays ascorbic acid solution, places 5-10min；
2) gradient is divided to carry out vacuum microwave drying：It is 2-3kW/kg in microwave intensity, dries 5-10min, then be in microwave intensity
3.5-4.5kW/kg, 3-8min is dried, vacuum when drying is always held at -80~-70kPa；
3) a point thermograde is dried in vacuo again：First in 40-45 DEG C of dry 15-25min, then in 50-55 DEG C of dry 10-
20min, continue at 60-65 DEG C, dry to constant weight, vacuum and be maintained at -50~-70kPa；
4) cool down, packaging.
2. the processing method of russule according to claim 1, it is characterised in that：In the step 1), ascorbic acid is molten
The mass concentration of liquid is 0.8~1.4%.
3. the processing method of russule according to claim 2, it is characterised in that：In the step 1), ascorbic acid is molten
The mass concentration of liquid is 1.2%.
4. the processing method of the russule according to Claims 2 or 3, it is characterised in that：In the step 1), ascorbic acid
The fountain height of solution is 250~400ml/kg.
5. the processing method of russule according to claim 4, it is characterised in that：In the step 1), ascorbic acid is molten
The fountain height of liquid is 300ml/kg.
6. the processing method of russule according to claim 1, it is characterised in that：It is true when drying in the step 2)
Reciprocal of duty cycle is -75kPa.
7. the processing method of russule according to claim 1, it is characterised in that：It is true when drying in the step 3)
Reciprocal of duty cycle is -65kPa.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108410676A (en) * | 2018-06-07 | 2018-08-17 | 张承云 | A kind of preparation method of strengthen immunity Russule spirit |
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| CN105211265A (en) * | 2015-11-16 | 2016-01-06 | 广西壮族自治区林业科学研究院 | The method that a kind of mycorhiza type wild mushroom red vertebra bacterium fresh goods is dried |
| CN105394167A (en) * | 2015-10-26 | 2016-03-16 | 青岛佰众化工技术有限公司 | Pleurotus eryngii fresh keeping agent and preparation method thereof |
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Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1956758A (en) * | 2004-05-01 | 2007-05-02 | 农业研究有限公司 | Drying process and apparatus |
| CN101810215A (en) * | 2010-04-27 | 2010-08-25 | 朱书灯 | Microwave vacuum drying process for edible fungi |
| CN103519144A (en) * | 2013-09-17 | 2014-01-22 | 李德新 | Castanopsis hystrix mushroom production processing method |
| CN103609663A (en) * | 2013-12-10 | 2014-03-05 | 中国农业科学院农产品加工研究所 | Method for drying fruits and vegetables by using vacuum-freezing jointed differential-pressure puffing technique |
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| CN105394167A (en) * | 2015-10-26 | 2016-03-16 | 青岛佰众化工技术有限公司 | Pleurotus eryngii fresh keeping agent and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108410676A (en) * | 2018-06-07 | 2018-08-17 | 张承云 | A kind of preparation method of strengthen immunity Russule spirit |
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