CN107411052B - 一种红椎菌粉的生产方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明涉及一种红椎菌粉的生产方法,属于菌菇类生产加工领域,其包括五个步骤:清洗、升温干燥、降温、超微粉碎和灭菌装袋。其中,升温干燥过程为程序升温;超微粉碎是将干燥后的红椎菌转移到气流式超微粉碎机中,利用气流粉碎红椎菌,空气压力0.2Mpa~0.4Mpa,气固比为2:1~3:1,得到的红椎菌粉的粒度达80μm以下。本发明方法最大程度地保留了红椎菌的营养元素,制得的红椎菌粉,可速配成各种饮料,亦可添加到各种食材中,增加食物的营养,同时具有滋阴补肾、健脑养颜之功效。本方法制作的红椎菌粉贮存时间长,方便运输,便于销售,提高红椎菌的商业价值。
Description
技术领域
本发明主要涉及菌菇类生产加工领域,尤其涉及一种红椎菌粉的生产方法。
背景技术
红椎菌,又名红菇,是在高温高湿的特定气候条件下,自然生长的纯天然食用菌。广西浦北县是全国最大的连片天然红椎次生林生长基地,拥有7590公顷连片原始次生天然红椎林,年产天然红椎菌干品10余万千克,浦北红椎菌生长密集、产量大、价格高,给当地林农带来了良好收益。红椎菌极具营养价值,富含占其干重16.5%以上的十八种氨基酸和约26%的蛋白质,富含铁、锌、硒等关键微量元素,还富含人体不可或缺的维生素A、B、C、D、E、V等。因此,浦北红椎菌滋补效果显著,还可堪称富硒食品,具有降低血压、养血壮体、延缓衰老、减少胆固醇、调节免疫力等药用功效。几百年来,当地产妇坐月进步必吃红椎菌,对产妇哺乳汁减少、贫血等有特殊食疗价值,也因此深受国内外消费者的青睐。红椎菌的子实体生长期只有一天,它从土里冒出来后,会在半天时间内由“盔”变“伞”(开伞),然后枯萎,因此,红椎菌要在其出菇后半天时间内摘下,并尽快加工,才能保证品质。目前,红椎菌主要是采摘后直接销售或进一步晒干后用于运输销售,市场上很少有红椎菌的深加工产品。
发明内容
本发明要解决的技术问题是提供一种红椎菌粉的制备方法,开发出新的红椎菌加工产品,制得的红椎菌粉为易溶于水的粉末,可速配成各种饮料,亦可添加到各种食材中,增加食物的营养元素,同时具有滋阴补肾、健脑养颜之功效。本方法制作的红椎菌粉贮存时间长,方便运输,便于销售,提高红椎菌的商业价值。
本发明是通过以下技术方案实现的:
1.一种红椎菌粉的生产方法,其特征在于,步骤如下:
1)清洗:挑选新鲜采摘的红椎菌,用质量浓度1%~2%的盐水清洗,沥水后备用;
2)升温干燥:将沥水后的红椎菌放进程序升温干燥箱中,然后按30~40℃/h的升温速度将干燥箱内温度升到70~80℃,保持5~7h;接着以35~45℃/h的升温速度将干燥箱内温度升到100~120℃,保持3~4h;再以20~35℃/h的升温速度将干燥箱内温度升到150~160℃,保持0.5~1.5h;
3)降温:关闭热源,采用鼓风机降温,使干燥箱以20~30℃/h的速度将至25~30℃;
4)超微粉碎:将干燥后的红椎菌转移到气流式超微粉碎机中,利用气流粉碎红椎菌,空气压力0.2Mpa~0.4Mpa,气固比为2:1~3:1,得到的红椎菌粉的粒度达80μm以下;
5)灭菌装袋:对红椎菌粉及包装袋进行灭菌处理,将红椎菌装入包装袋中,抽真空后密封即可。
优选地,所述步骤1)中,盐水的质量浓度为1.6%。
优选地,升温干燥阶段,将沥水后的红椎菌放进程序升温干燥箱中,按35℃/h的升温速度将干燥箱内温度升到75℃,保持6h;接着以40℃/h的升温速度将干燥箱内温度升到115℃,保持3.5h;再以30℃/h的升温速度将干燥箱内温度升到155℃,保持1h。
优选地,所述步骤4)中,气流式超微粉碎机的空气压力为0.3Mpa,气固比为2.5:1。
特别地,所述步骤5)中,灭菌方法为紫外灭菌、微波灭菌、巴氏杀菌中的一种或几种的组合。
本发明的有益效果:
1、本发明以红椎菌为主要原料,加工成粉,开发出了一种新的红椎菌加工产品,丰富了消费者的选择;
2、采用阶梯式的连续升降温方法,减少了红椎菌内部产生的温差,从而减少了含水率梯度差导致的菌体开裂、变形等缺陷,既保证了红椎菌水分的完全去除,也不易造成红椎菌营养成分的流失,高温干燥还起到一定的灭菌作用;
3、采用气流式超微粉碎破碎红椎菌,可提高细胞破壁率,充分暴露红椎菌的营养成分,提高红椎菌的营养价值;超微粉碎具有破碎速度快、时间短的特点,使得红椎菌粉末粒径细、分布均匀,可有效节省原料,充分利用红椎菌的价值。
具体实施方式
实施例1
一种红椎菌粉的生产方法,其特征在于,步骤如下:
1)清洗:挑选新鲜采摘的红椎菌,用质量浓度1%的盐水清洗,沥水后备用;
2)升温干燥:将沥水后的红椎菌放进程序升温干燥箱中,然后按30℃/h的升温速度将干燥箱内温度升到70℃,保持5h;接着以35℃/h的升温速度将干燥箱内温度升到100℃,保持3h;再以20℃/h的升温速度将干燥箱内温度升到150℃,保持0.5h;
3)降温:关闭热源,采用鼓风机降温,使干燥箱以20~30℃/h的速度将至25~30℃;
4)超微粉碎:将干燥后的红椎菌转移到气流式超微粉碎机中,利用气流粉碎红椎菌,空气压力0.2Mpa,气固比为2:1,得到的红椎菌粉的粒度达80μm以下;
5)灭菌装袋:对红椎菌粉及包装袋进行灭菌处理,将红椎菌装入包装袋中,抽真空后密封即可。
实施例2
一种红椎菌粉的生产方法,其特征在于,步骤如下:
1)清洗:挑选新鲜采摘的红椎菌,用质量浓度2%的盐水清洗,沥水后备用;
2)升温干燥:将沥水后的红椎菌放进程序升温干燥箱中,按40℃/h的升温速度将干燥箱内温度升到80℃,保持7h;接着以45℃/h的升温速度将干燥箱内温度升到120℃,保持4h;再以35℃/h的升温速度将干燥箱内温度升到160℃,保持1.5h;
3)降温:关闭热源,采用鼓风机降温,使干燥箱以20~30℃/h的速度将至25~30℃;
4)超微粉碎:将干燥后的红椎菌转移到气流式超微粉碎机中,利用气流粉碎红椎菌,空气压力0.4Mpa,气固比为3:1,得到的红椎菌粉的粒度达80μm以下;
5)灭菌装袋:对红椎菌粉及包装袋进行灭菌处理,将红椎菌装入包装袋中,抽真空后密封即可。
实施例3
一种红椎菌粉的生产方法,其特征在于,步骤如下:
1)清洗:挑选新鲜采摘的红椎菌,用质量浓度1.6%的盐水清洗,沥水后备用;
2)升温干燥:将沥水后的红椎菌放进程序升温干燥箱中,按35℃/h的升温速度将干燥箱内温度升到75℃,保持6h;接着以40℃/h的升温速度将干燥箱内温度升到115℃,保持3.5h;再以30℃/h的升温速度将干燥箱内温度升到155℃,保持1h;
3)降温:关闭热源,采用鼓风机降温,使干燥箱以20~30℃/h的速度将至25~30℃;
4)超微粉碎:将干燥后的红椎菌转移到气流式超微粉碎机中,利用气流粉碎红椎菌,空气压力0.3Mpa,气固比为2.5:1,得到的红椎菌粉的粒度达80μm以下;
5)灭菌装袋:对红椎菌粉及包装袋进行灭菌处理,将红椎菌装入包装袋中,抽真空后密封即可。
Claims (5)
1.一种红椎菌粉的生产方法,其特征在于,步骤如下:
1)清洗:挑选新鲜采摘的红椎菌,用质量浓度1%~2%的盐水清洗,沥水后备用;
2)升温干燥:将沥水后的红椎菌放进程序升温干燥箱中,按30~40℃/h的升温速度将干燥箱内温度升到70~80℃,保持5~7h;接着以35~45℃/h的升温速度将干燥箱内温度升到100~120℃,保持3~4h;再以20~35℃/h的升温速度将干燥箱内温度升到150~160℃,保持0.5~1.5h;
3)降温:关闭热源,采用鼓风机降温,使干燥箱以20~30℃/h的速度降至25~30℃;
4)超微粉碎:将干燥后的红椎菌转移到气流式超微粉碎机中,利用气流粉碎红椎菌,空气压力0.2Mpa~0.4Mpa,气固比为2:1~3:1,得到的红椎菌粉的粒度达80μm以下;
5)灭菌装袋:对红椎菌粉及包装袋进行灭菌处理,将红椎菌装入包装袋中,抽真空后密封即可。
2.根据权利要求1所述的一种红椎菌粉的生产方法,其特征在于:所述步骤1)中,盐水的质量浓度为1.6%。
3.根据权利要求1所述的一种红椎菌粉的生产方法,其特征在于:升温干燥:将沥水后的红椎菌放进程序升温干燥箱中,按35℃/h的升温速度将干燥箱内温度升到75℃,保持6h;接着以40℃/h的升温速度将干燥箱内温度升到115℃,保持3.5h;再以30℃/h的升温速度将干燥箱内温度升到155℃,保持1h。
4.根据权利要求1所述的一种红椎菌粉的生产方法,其特征在于:所述步骤4)中,气流式超微粉碎机的空气压力为0.3Mpa,气固比为2.5:1。
5.根据权利要求1所述的一种红椎菌粉的生产方法,其特征在于:所述步骤5)中,灭菌方法为紫外灭菌、微波灭菌、巴氏杀菌中的一种或几种的组合。
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