CN107712851A - 一种高品质姬松茸的加工方法 - Google Patents
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Abstract
本发明属于姬松茸加工技术领域,尤其是一种高品质姬松茸的加工方法,通过浸泡、冷冻、加压、减压、干燥五个步骤完成对姬松茸的加工处理,通过工艺参数的调控,有效的防止姬松茸褐变的发生,使姬松茸的有效成分得到较大化的保留,提升了产品的附加值,同时降低人力物力的投入,缩短加工时间,进而降低工艺成本,该姬松茸的营养丰富、弹性好、菌盖无龟裂和脱皮、色泽均匀、气味清香。
Description
技术领域
本发明属于姬松茸加工技术领域,尤其是一种高品质姬松茸的加工方法。
背景技术
姬松茸,又名巴西蘑菇或者巴氏蘑菇,肉质鲜美,营养丰富,富含多种药效成分,是一种珍稀食、药兼用菇;姬松茸菌盖中不饱和脂肪酸含量高,具有降低胆固醇和抗血栓活性等功效;姬松茸子实体和菌丝体中含有的多糖,具有显著抗肿瘤活性;姬松茸中的甾醇有明显抑制子宫颈癌细胞增殖作用;另外,姬松茸还具有活化胃肠蠕动、抑制肝脏障碍性疾病、抗疲劳、强心、健体等作用;目前,姬松茸已经被用于临床治疗癌症、痔疮、香港脚、糖尿病、神经病和肝病等。
在姬松茸的加工过程中,一般药物采摘之后要立即干燥,否则容易发生褐变,降低有效物质的含量,而传统的自然晾晒干燥,对于有些干燥的药物在色、香、形上较差,遇到阴雨天容易发生霉变,影响到产品的品质和保存期,并且烘烤时间较长,费时费力。
发明内容
为解决上述技术问题,本发明提供一种高品质姬松茸的加工方法。
具体是通过以下技术方案得以实现的
一种高品质姬松茸的加工方法,包括以下步骤:
(1)浸泡:采摘新鲜的姬松茸,采用清水冲洗2~3次,将其放入30~40℃混合液中浸泡20~30min;
(2)冷冻:将浸泡后的姬松茸放入-20~-10℃条件下冷冻处理30~50min;
(3)加压:将冷冻后的姬松茸放入烘箱中烘烤20~30s,再将其置于压强为0.05~0.1MPa的条件下处理1~3min;
(4)减压:加压结束后,将姬松茸置于压强为0.015~0.025Mpa的条件下处理3~5min;
(5)干燥:减压结束后,将姬松茸置于温度为82~93℃条件下真空干燥至含水量为5~10%即可。
所述混合液是将柠檬酸、冰醋酸、蜂蜜、氯化钙、褐藻酸钠、瓜蒌提取物混合均匀,加入其重量1~3倍水搅拌均匀,放入70~80℃微波中处理5~10min,采用纱布进行过滤,滤液加入活性炭搅拌脱色,滤除活性炭,将溶液减压浓缩至体积减少至20~30%即可。
所述瓜蒌提取物是将瓜蒌粉碎至100~200目,加入浓度为70~80%的乙醇,调整料液比为(15~18):1,置于20~30KHz的超声条件下提取25~35min,提取2~3次即可。
所述混合液原料以重量份计为柠檬酸60~80份、冰醋酸30~40份、蜂蜜10~15份、氯化钙20~30份、褐藻酸钠1~5份、瓜蒌提取物10~20份。
所述步骤(4)烘烤温度为60~80℃。
有益效果
本发明通过浸泡、冷冻、加压、减压、干燥五个步骤完成对姬松茸的加工处理,通过工艺参数的调控,有效的防止姬松茸褐变的发生,使姬松茸的有效成分得到较大化的保留,提升了产品的附加值,同时降低人力物力的投入,缩短加工时间,进而降低工艺成本,该姬松茸的营养丰富、弹性好、菌盖无龟裂和脱皮、色泽均匀、气味清香。
效果验证:试验材料选用同时栽培区采摘的姬松茸,选择大小均匀,无病虫还的子实体,低温存放;其中试验组采用本发明方案对姬松茸进行加工处理,对照组采用传统工艺对姬松茸进行加工处理,对其外观质量及蛋白质和多糖含量进行测定,结果如下表:
由试验结果可知,试验组姬松茸的菌盖富有弹性、浅黄、均匀、无龟裂、脱皮,菌褶白且均匀,香味浓,无收缩,对照组姬松茸菌盖弹性差、浅褐、较均匀、有明显皲裂和脱皮,菌褶淡黄、较均匀,香味一般,收缩稍粗;并且试验组的蛋白质含量和多糖含量均高于对照组,因此试验组加工后的姬松茸在的品质优于对照组。
具体实施方式
实施例1
一种高品质姬松茸的加工方法,包括以下步骤:
(1)浸泡:采摘新鲜的姬松茸,采用清水冲洗2次,将其放入30℃混合液中浸泡20min;
(2)冷冻:将浸泡后的姬松茸放入-20℃条件下冷冻处理30min;
(3)加压:将冷冻后的姬松茸放入烘箱中烘烤20s,再将其置于压强为0.05MPa的条件下处理1min;
(4)减压:加压结束后,将姬松茸置于压强为0.015Mpa的条件下处理3min;
(5)干燥:减压结束后,将姬松茸置于温度为82℃条件下真空干燥至含水量为5%即可。
所述混合液是将柠檬酸、冰醋酸、蜂蜜、氯化钙、褐藻酸钠、瓜蒌提取物混合均匀,加入其重量1倍水搅拌均匀,放入70℃微波中处理5min,采用纱布进行过滤,滤液加入活性炭搅拌脱色,滤除活性炭,将溶液减压浓缩至体积减少至20%即可。
所述瓜蒌提取物是将瓜蒌粉碎至100目,加入浓度为70%的乙醇,调整料液比为15:1,置于20KHz的超声条件下提取25min,提取2次即可。
所述混合液原料以重量份计为柠檬酸60kg、冰醋酸30kg、蜂蜜10kg、氯化钙20kg、褐藻酸钠1kg、瓜蒌提取物10kg。
所述步骤(4)烘烤温度为60℃。
实施例2
一种高品质姬松茸的加工方法,包括以下步骤:
(1)浸泡:采摘新鲜的姬松茸,采用清水冲洗3次,将其放入40℃混合液中浸泡30min;
(2)冷冻:将浸泡后的姬松茸放入-10℃条件下冷冻处理30~50min;
(3)加压:将冷冻后的姬松茸放入烘箱中烘烤30s,再将其置于压强为0.1MPa的条件下处理3min;
(4)减压:加压结束后,将姬松茸置于压强为0.025Mpa的条件下处理5min;
(5)干燥:减压结束后,将姬松茸置于温度为93℃条件下真空干燥至含水量为10%即可。
所述混合液是将柠檬酸、冰醋酸、蜂蜜、氯化钙、褐藻酸钠、瓜蒌提取物混合均匀,加入其重量3倍水搅拌均匀,放入80℃微波中处理10min,采用纱布进行过滤,滤液加入活性炭搅拌脱色,滤除活性炭,将溶液减压浓缩至体积减少至30%即可。
所述瓜蒌提取物是将瓜蒌粉碎至200目,加入浓度为80%的乙醇,调整料液比为18:1,置于30KHz的超声条件下提取35min,提取2~3次即可。
所述混合液原料以重量份计为柠檬酸80kg、冰醋酸40kg、蜂蜜15kg、氯化钙30kg、褐藻酸钠5kg、瓜蒌提取物20kg。
所述步骤(4)烘烤温度为80℃。
实施例3
一种高品质姬松茸的加工方法,包括以下步骤:
(1)浸泡:采摘新鲜的姬松茸,采用清水冲洗3次,将其放入35℃混合液中浸泡25min;
(2)冷冻:将浸泡后的姬松茸放入-15℃条件下冷冻处理30~50min;
(3)加压:将冷冻后的姬松茸放入烘箱中烘烤30s,再将其置于压强为0.1MPa的条件下处理2min;
(4)减压:加压结束后,将姬松茸置于压强为0.02Mpa的条件下处理5min;
(5)干燥:减压结束后,将姬松茸置于温度为90℃条件下真空干燥至含水量为7%即可。
所述混合液是将柠檬酸、冰醋酸、蜂蜜、氯化钙、褐藻酸钠、瓜蒌提取物混合均匀,加入其重量2倍水搅拌均匀,放入75℃微波中处理7min,采用纱布进行过滤,滤液加入活性炭搅拌脱色,滤除活性炭,将溶液减压浓缩至体积减少至24%即可。
所述瓜蒌提取物是将瓜蒌粉碎至180目,加入浓度为75%的乙醇,调整料液比为16:1,置于20KHz的超声条件下提取30min,提取2次即可。
所述混合液原料以重量份计为柠檬酸68kg、冰醋酸35kg、蜂蜜12kg、氯化钙24kg、褐藻酸钠4kg、瓜蒌提取物16kg。
所述步骤(4)烘烤温度为75℃。
实施例4
一种高品质姬松茸的加工方法,包括以下步骤:
(1)浸泡:采摘新鲜的姬松茸,采用清水冲洗2次,将其放入40℃混合液中浸泡20min;
(2)冷冻:将浸泡后的姬松茸放入-20℃条件下冷冻处理50min;
(3)加压:将冷冻后的姬松茸放入烘箱中烘烤20s,再将其置于压强为0.1MPa的条件下处理1min;
(4)减压:加压结束后,将姬松茸置于压强为0.015Mpa的条件下处理5min;
(5)干燥:减压结束后,将姬松茸置于温度为93℃条件下真空干燥至含水量为5%即可。
所述混合液是将柠檬酸、冰醋酸、蜂蜜、氯化钙、褐藻酸钠、瓜蒌提取物混合均匀,加入其重量1.5倍水搅拌均匀,放入70℃微波中处理10min,采用纱布进行过滤,滤液加入活性炭搅拌脱色,滤除活性炭,将溶液减压浓缩至体积减少至20%即可。
所述瓜蒌提取物是将瓜蒌粉碎至100目,加入浓度为80%的乙醇,调整料液比为15:1,置于20KHz的超声条件下提取35min,提取3次即可。
所述混合液原料以重量份计为柠檬酸60kg、冰醋酸40kg、蜂蜜15kg、氯化钙20kg、褐藻酸钠5kg、瓜蒌提取物10kg。
所述步骤(4)烘烤温度为60℃。
实施例5
一种高品质姬松茸的加工方法,包括以下步骤:
(1)浸泡:采摘新鲜的姬松茸,采用清水冲洗3次,将其放入32℃混合液中浸泡24min;
(2)冷冻:将浸泡后的姬松茸放入-18℃条件下冷冻处理30~50min;
(3)加压:将冷冻后的姬松茸放入烘箱中烘烤20~30s,再将其置于压强为0.08MPa的条件下处理2min;
(4)减压:加压结束后,将姬松茸置于压强为0.023Mpa的条件下处理5min;
(5)干燥:减压结束后,将姬松茸置于温度为85℃条件下真空干燥至含水量为9%即可。
所述混合液是将柠檬酸、冰醋酸、蜂蜜、氯化钙、褐藻酸钠、瓜蒌提取物混合均匀,加入其重量2.5倍水搅拌均匀,放入72℃微波中处理6min,采用纱布进行过滤,滤液加入活性炭搅拌脱色,滤除活性炭,将溶液减压浓缩至体积减少至24%即可。
所述瓜蒌提取物是将瓜蒌粉碎至120目,加入浓度为73%的乙醇,调整料液比为17:1,置于28KHz的超声条件下提取27min,提取2次即可。
所述混合液原料以重量份计为柠檬酸75kg、冰醋酸34kg、蜂蜜13kg、氯化钙22kg、褐藻酸钠2kg、瓜蒌提取物16kg。
所述步骤(4)烘烤温度为65℃。
在此有必要指出的是,以上实施例和试验例仅限于对本发明的技术方案做进一步的阐述和理解,不能理解为对本发明的技术方案做进一步的限定,本领域技术人员作出的非突出实质性特征和显著进步的发明创造,仍然属于本发明的保护范畴。
Claims (5)
1.一种高品质姬松茸的加工方法,其特征在于,包括以下步骤:
(1)浸泡:采摘新鲜的姬松茸,采用清水冲洗2~3次,将其放入30~40℃混合液中浸泡20~30min;
(2)冷冻:将浸泡后的姬松茸放入-20~-10℃条件下冷冻处理30~50min;
(3)加压:将冷冻后的姬松茸放入烘箱中烘烤20~30s,再将其置于压强为0.05~0.1MPa的条件下处理1~3min;
(4)减压:加压结束后,将姬松茸置于压强为0.015~0.025Mpa的条件下处理3~5min;
(5)干燥:减压结束后,将姬松茸置于温度为82~93℃条件下真空干燥至含水量为5~10%即可。
2.如权利要求1所述高品质姬松茸的加工方法,其特征在于,所述混合液是将柠檬酸、冰醋酸、蜂蜜、氯化钙、褐藻酸钠、瓜蒌提取物混合均匀,加入其重量1~3倍水搅拌均匀,放入70~80℃微波中处理5~10min,采用纱布进行过滤,滤液加入活性炭搅拌脱色,滤除活性炭,将溶液减压浓缩至体积减少至20~30%即可。
3.如权利要求2所述高品质姬松茸的加工方法,其特征在于,所述瓜蒌提取物是将瓜蒌粉碎至100~200目,加入浓度为70~80%的乙醇,调整料液比为(15~18):1,置于20~30KHz的超声条件下提取25~35min,提取2~3次即可。
4.如权利要求2所述高品质姬松茸的加工方法,其特征在于,所述混合液原料以重量份计为柠檬酸60~80份、冰醋酸30~40份、蜂蜜10~15份、氯化钙20~30份、褐藻酸钠1~5份、瓜蒌提取物10~20份。
5.如权利要求1所述高品质姬松茸的加工方法,其特征在于,所述步骤(4)烘烤温度为60~80℃。
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