CN108378269A - A kind of Hericium erinaceus bitter taste minimizing technology - Google Patents
A kind of Hericium erinaceus bitter taste minimizing technology Download PDFInfo
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- CN108378269A CN108378269A CN201810073686.5A CN201810073686A CN108378269A CN 108378269 A CN108378269 A CN 108378269A CN 201810073686 A CN201810073686 A CN 201810073686A CN 108378269 A CN108378269 A CN 108378269A
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- hericium erinaceus
- dry
- honeysuckle
- jasmine
- soak
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- 240000000588 Hericium erinaceus Species 0.000 title claims abstract description 65
- 235000007328 Hericium erinaceus Nutrition 0.000 title claims abstract description 65
- 238000005516 engineering process Methods 0.000 title claims abstract description 15
- 235000019658 bitter taste Nutrition 0.000 title claims abstract description 13
- 229920000049 Carbon (fiber) Polymers 0.000 claims abstract description 27
- 239000004917 carbon fiber Substances 0.000 claims abstract description 27
- VNWKTOKETHGBQD-UHFFFAOYSA-N methane Chemical compound C VNWKTOKETHGBQD-UHFFFAOYSA-N 0.000 claims abstract description 27
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 25
- 235000010254 Jasminum officinale Nutrition 0.000 claims abstract description 23
- 238000002360 preparation method Methods 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 7
- 238000002203 pretreatment Methods 0.000 claims abstract description 6
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 5
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 42
- 229920000742 Cotton Polymers 0.000 claims description 26
- 239000004744 fabric Substances 0.000 claims description 25
- 238000002791 soaking Methods 0.000 claims description 19
- 238000001035 drying Methods 0.000 claims description 14
- 238000000605 extraction Methods 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 10
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 10
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 10
- 239000011425 bamboo Substances 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 9
- 239000000047 product Substances 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 238000013019 agitation Methods 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001514 detection method Methods 0.000 claims description 5
- 238000007599 discharging Methods 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 239000000284 extract Substances 0.000 claims description 2
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims description 2
- 229910052737 gold Inorganic materials 0.000 claims description 2
- 239000010931 gold Substances 0.000 claims description 2
- 241000207840 Jasminum Species 0.000 claims 4
- 241000289669 Erinaceus europaeus Species 0.000 claims 2
- 241000577951 Hydnum Species 0.000 claims 2
- 244000082204 Phyllostachys viridis Species 0.000 claims 2
- 229910052709 silver Inorganic materials 0.000 claims 1
- 239000004332 silver Substances 0.000 claims 1
- 240000005385 Jasminum sambac Species 0.000 abstract description 19
- FQTLCLSUCSAZDY-UHFFFAOYSA-N nerolidol group Chemical group OC(C)(C=C)CCC=C(C)CCC=C(C)C FQTLCLSUCSAZDY-UHFFFAOYSA-N 0.000 abstract description 7
- GLZPCOQZEFWAFX-UHFFFAOYSA-N Geraniol Chemical compound CC(C)=CCCC(C)=CCO GLZPCOQZEFWAFX-UHFFFAOYSA-N 0.000 abstract description 6
- 230000005855 radiation Effects 0.000 abstract description 5
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 abstract description 4
- 244000269722 Thea sinensis Species 0.000 abstract description 4
- 150000001875 compounds Chemical class 0.000 abstract description 4
- 238000005485 electric heating Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 229960000367 inositol Drugs 0.000 abstract description 4
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 abstract description 4
- WASNIKZYIWZQIP-AWEZNQCLSA-N nerolidol Natural products CC(=CCCC(=CCC[C@@H](O)C=C)C)C WASNIKZYIWZQIP-AWEZNQCLSA-N 0.000 abstract description 4
- 229930182490 saponin Natural products 0.000 abstract description 4
- 150000007949 saponins Chemical class 0.000 abstract description 4
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 abstract description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract description 3
- 240000008384 Capsicum annuum var. annuum Species 0.000 abstract description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 3
- 239000005792 Geraniol Substances 0.000 abstract description 3
- GLZPCOQZEFWAFX-YFHOEESVSA-N Geraniol Natural products CC(C)=CCC\C(C)=C/CO GLZPCOQZEFWAFX-YFHOEESVSA-N 0.000 abstract description 3
- -1 alkaloid compound Chemical class 0.000 abstract description 3
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 3
- 239000010692 aromatic oil Substances 0.000 abstract description 3
- 230000003750 conditioning effect Effects 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 3
- 229940113087 geraniol Drugs 0.000 abstract description 3
- 235000009569 green tea Nutrition 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 230000035699 permeability Effects 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 239000000341 volatile oil Substances 0.000 abstract description 3
- 229930013930 alkaloid Natural products 0.000 abstract description 2
- 230000004071 biological effect Effects 0.000 abstract description 2
- 239000000446 fuel Substances 0.000 abstract description 2
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 2
- 239000001397 quillaja saponaria molina bark Substances 0.000 abstract 1
- 241001330002 Bambuseae Species 0.000 description 8
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 4
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 3
- 229910052799 carbon Inorganic materials 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- 235000017709 saponins Nutrition 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 244000223014 Syzygium aromaticum Species 0.000 description 2
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- CWVRJTMFETXNAD-BMNNCGMMSA-N (1s,3r,4s,5r)-3-[(e)-3-(3,4-dihydroxyphenyl)prop-2-enoyl]oxy-1,4,5-trihydroxycyclohexane-1-carboxylic acid Chemical compound O[C@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-BMNNCGMMSA-N 0.000 description 1
- 241000609240 Ambelania acida Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 description 1
- 241000282693 Cercopithecidae Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- CITFYDYEWQIEPX-UHFFFAOYSA-N Flavanol Natural products O1C2=CC(OCC=C(C)C)=CC(O)=C2C(=O)C(O)C1C1=CC=C(O)C=C1 CITFYDYEWQIEPX-UHFFFAOYSA-N 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 229910002651 NO3 Inorganic materials 0.000 description 1
- FQTLCLSUCSAZDY-ATGUSINASA-N Nerolidol Chemical compound CC(C)=CCC\C(C)=C\CC[C@](C)(O)C=C FQTLCLSUCSAZDY-ATGUSINASA-N 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 244000297179 Syringa vulgaris Species 0.000 description 1
- 235000004338 Syringa vulgaris Nutrition 0.000 description 1
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 150000003863 ammonium salts Chemical class 0.000 description 1
- 239000003708 ampul Substances 0.000 description 1
- 239000010905 bagasse Substances 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 239000004202 carbamide Substances 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 150000002206 flavan-3-ols Chemical class 0.000 description 1
- 235000011987 flavanols Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- KRZBCHWVBQOTNZ-DLDRDHNVSA-N isochlorogenic acid Natural products O[C@@H]1[C@H](C[C@@](O)(C[C@H]1OC(=O)C=Cc2ccc(O)c(O)c2)C(=O)O)OC(=O)C=Cc3ccc(O)c(O)c3 KRZBCHWVBQOTNZ-DLDRDHNVSA-N 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 239000005416 organic matter Substances 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 230000002688 persistence Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 239000010453 quartz Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N silicon dioxide Inorganic materials O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
Classifications
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Present invention relates particularly to a kind of Hericium erinaceus bitter taste minimizing technologies, belong to mushroom non-staple food processing technique field, specifically include that pre-treatment, booth dry, preparation of soak, to impregnate removal, secondary booth dry.The present invention uses natural honeysuckle, Jasmine and loguat leaf, contains the ingredients such as cyanidenon, inositol and saponin in honeysuckle, can play antibacterial action, and the sweet cold air fragrance of honeysuckle property, flower juice have sweet taste；Containing 20 multiple compounds such as a large amount of aromatic oil, geraniol, flores aurantii green pepper alcohol in Jasmine, the astringent sense in green tea can be weakened；Loguat leaf contains volatile oil, and main component is nerolidol and fanesol, has certain coordination performance and fixation effect, and can weaken alkaloid compound.The present invention using microwave fuel factor and biological effect under cryogenic, and using carbon fiber electric heating tube irradiation processing dried product, because infra-red radiation permeability is strong, conditioning time is short, can keep the original taste of Hericium erinaceus.
Description
Technical field
The invention belongs to mushroom non-staple food processing technique fields, and in particular to a kind of Hericium erinaceus bitter taste minimizing technology.
Background technology
Hericium erinaceus is also medicinal material as food materials, the drug made of Hericium erinaceus this medicinal material monkey mushroom piece,《In
Magnificent people's republic's the Sanitation Ministry medicine standard》15th page 207 on the books.Hericium erinaceus category timber saprophytic bacteria, decomposes the energy of timber
Power is very strong, can utilize carbon source, nitrogen source, mineral element and vitamin etc. extensively.When artificial cultivation, the sawdust of preferent is most to pass through
It helps and excellent carbon source, and bagasse, cotton seed hulls etc. are also ideal carbon source, and wheat bran and rice bran are good nitrogen sources, it is other
The nitrogen source that can be utilized also has urea, peptone, ammonium salt, nitrate etc..
Carbon fiber electrical heating also known as carbon fiber heating, infrared heating, carbon fiber infrared electric heating etc. are put in quartz ampoule
A carbon fiber wire is set, sealing is vacuumized in pipe, voltage is passed through on carbon fiber wire, carbon fiber wire is made to generate heat and generate heat.
The advantages of carbon fiber electrical heating, is that its energy transmitting mode is based on far infrared radiation, and wherein far infrared radiation efficiency reaches
80% or more, and organic matter absorbing wavelength, infrared intensity be respectively increased 30% or more, with carbon fiber electric heating tube irradiation plus
Work dried product, because infra-red radiation permeability is strong, conditioning time is short, and dried product sense of food can keep genuine.
In honeysuckle green original is may separate out containing ingredients, cyanidenon, inositol and saponins such as cyanidenon, inositol and saponins
Acid and isochlorogenic acid are the main components of honeysuckle antibacterial action, and the sweet cold air fragrance of honeysuckle property, flower juice have sweetness
Taste.Containing in Jasmine is largely beneficial to the compound of health, such as catechin, vitamin C, caffeine and flavanols,
Also contain 20 multiple compounds such as a large amount of aromatic oil, geraniol, flores aurantii green pepper alcohol, cloves ester.Polyphenols, tea list in tealeaves
The rather decomposition under Water condition, protein degradation not soluble in water is at amino acid, and Jasmine can weaken in green tea
Astringent sense.Loguat leaf contains volatile oil, and main component is nerolidol and fanesol, and nerolidol and fanesol are for preparing rose
The essence such as rare type, lilac type, persistence is good, has certain coordination performance and fixation effect, and can weaken bases
Close object.
Invention content
（1）Technical solution
The present invention for overcome the deficiencies in the prior art place, a kind of Hericium erinaceus bitter taste minimizing technology is provided, specifically include with
Lower step：
（1）Pre-treatment：The rotten Hericium erinaceus of fresh nothing is selected, the short handle in fructification narrow base is cut off, is placed in 45 ~ 50 DEG C
Water in clean, pick up to be put into screen drum after cleaning and filter moisture；
（2）Booth is dry：It is laid with all cotton fabric in the inside top surface of bamboo plaque, then by step（2）The new fresh Hericium erinaceus tiling that filtering is completed
To all cotton fabric；
（3）The preparation of soak：Fresh honeysuckle, Jasmine and loguat leaf are won, loguat leaf brushes away the villus of leaf surface, so
Honeysuckle, Jasmine and loguat leaf are put into microwave tissue crusher afterwards and smashed to pieces, wherein honeysuckle, Jasmine and loguat leaf
Mass ratio is 1：1~2：3 ~ 5, microwave power control temperature control in 2 ~ 3kW, microwave tissue crusher is being smash at 30 ~ 40 DEG C
Extraction of acetic acid liquid is added in broken completion, temperature rises to 40 ~ 60 DEG C, then continues 30 ~ 60min of extraction using agitating mode, extracts
Filter residue is removed in discharging filtering after the completion, and it is the soak to obtain filtrate；
（4）Impregnate removal：By step（2）Dry Hericium erinaceus carries out water content detection at booth, waits for that Hericium erinaceus moisture is less than 5% or less
When put into steeping tank, and step is added（3）The ratio between mixing quality of the soak of preparation, wherein Hericium erinaceus and soak is 1:
3 ~ 5, constant soaking temperature is 15 ~ 18 DEG C, and soaking time is 6 ~ 12h, is stirred every a hour needs in soaking process
Bar agitation is primary；
（5）Secondary booth is dry：It is laid with all cotton fabric in the inside top surface of bamboo plaque, then by step（4）Impregnate the Hericium erinaceus tiling completed
It is spread out on to all cotton fabric dry；
（6）Dry finished product：By step（5）Hericium erinaceus after secondary booth is dry, which is tiled to bottom, to be equipped on carbon fiber electrothermal plate, carbon fiber
It needs to be laid with all cotton fabric on dimension electric hot plate, the tiling drying thickness of Hericium erinaceus is not more than 20cm, the drying temperature of carbon fiber electrothermal plate
40 ~ 45 DEG C are set as, waits for that the moisture of Hericium erinaceus is put in storage less than 8% vacuum packaging.
Further, in step（3）In, the mass ratio of honeysuckle, Jasmine and loguat leaf is 1：2：4, microwave power control
Extraction of acetic acid liquid is added at 35 DEG C in system temperature control in 2.5kW, microwave tissue crusher in smashing completion to pieces, and temperature rises to
50 DEG C, then continue to extract 45min using agitating mode.
Further, in step（4）In, the ratio between mixing quality of Hericium erinaceus and soak is 1：4, constant soaking temperature is
16 DEG C, soaking time 10h.
Further, in step（6）In, the tiling drying thickness of Hericium erinaceus is 15cm, the drying temperature of carbon fiber electrothermal plate
Degree is set as 42 DEG C.
Further, the Extraction of acetic acid liquid of 5 ~ 10% contents, and the acetic acid solute matter being added are added in smashing completion to pieces
It is 6.8% to measure score.
（2）Advantageous effect
Beneficial effects of the present invention：Compared with the existing technology, the present invention uses natural honeysuckle, Jasmine and loguat leaf, gold
Containing ingredients such as cyanidenon, inositol and saponins in honeysuckle flower, antibacterial action, and the sweet cold air fragrance of honeysuckle property can be played,
Flower juice has sweet taste；Contain 20 multiple compounds such as a large amount of aromatic oil, geraniol, flores aurantii green pepper alcohol, cloves ester, energy in Jasmine
Enough weaken the astringent sense in green tea；Loguat leaf contains volatile oil, and main component is nerolidol and fanesol, has certain association
Tonality can be acted on fixation, and can weaken alkaloid compound.The present invention is using the fuel factor and biological effect of microwave low
Under the conditions of temperature, and using carbon fiber electric heating tube irradiation processing dried product, because infra-red radiation permeability is strong, conditioning time is short, energy
Enough keep the original taste of Hericium erinaceus.
Specific implementation mode
It is further clearly and completely described, is shown with reference to embodiment technical solution in the embodiment of the present invention
So, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.
Embodiment one
The present embodiment provides a kind of Hericium erinaceus bitter taste minimizing technologies, specifically include following steps：
（1）Pre-treatment：The rotten Hericium erinaceus of fresh nothing is selected, the short handle in fructification narrow base is cut off, is placed in 45 DEG C
It is cleaned in water, picks up to be put into screen drum after cleaning and filter moisture；
（2）Booth is dry：It is laid with all cotton fabric in the inside top surface of bamboo plaque, then by step（2）The new fresh Hericium erinaceus tiling that filtering is completed
To all cotton fabric；
（3）The preparation of soak：Fresh honeysuckle, Jasmine and loguat leaf are won, loguat leaf brushes away the villus of leaf surface, so
Honeysuckle, Jasmine and loguat leaf are put into microwave tissue crusher afterwards and smashed to pieces, wherein honeysuckle, Jasmine and loguat leaf
Mass ratio is 1：1：3, microwave power control temperature control in 2kW, microwave tissue crusher adds at 30 DEG C in smashing completion to pieces
The acetic acid Solute mass fraction for entering the Extraction of acetic acid liquid of 5% content, and being added is 6.8%, and temperature rises to 40 DEG C, then uses
Agitating mode continues to extract 30min, and discharging, which is filtered, after the completion of extraction removes filter residue, and it is the soak to obtain filtrate；
（4）Impregnate removal：By step（2）Dry Hericium erinaceus carries out water content detection at booth, waits for that Hericium erinaceus moisture is less than 5% or less
When put into steeping tank, and step is added（3）The ratio between mixing quality of the soak of preparation, wherein Hericium erinaceus and soak is 1:
3, constant soaking temperature is 15 DEG C, soaking time 6h, is needed with stirring rod agitation one every a hour in soaking process
It is secondary；
（5）Secondary booth is dry：It is laid with all cotton fabric in the inside top surface of bamboo plaque, then by step（4）Impregnate the Hericium erinaceus tiling completed
It is spread out on to all cotton fabric dry；
（6）Dry finished product：By step（5）Hericium erinaceus after secondary booth is dry, which is tiled to bottom, to be equipped on carbon fiber electrothermal plate, carbon fiber
It needs to be laid with all cotton fabric on dimension electric hot plate, the tiling drying thickness of Hericium erinaceus is 10cm, and the drying temperature of carbon fiber electrothermal plate is set as
40 DEG C, wait for that the moisture of Hericium erinaceus is put in storage less than 8% vacuum packaging.
Embodiment two
The present embodiment provides a kind of Hericium erinaceus bitter taste minimizing technologies, specifically include following steps：
（1）Pre-treatment：The rotten Hericium erinaceus of fresh nothing is selected, the short handle in fructification narrow base is cut off, is placed in 48 DEG C
It is cleaned in water, picks up to be put into screen drum after cleaning and filter moisture；
（2）Booth is dry：It is laid with all cotton fabric in the inside top surface of bamboo plaque, then by step（2）The new fresh Hericium erinaceus tiling that filtering is completed
To all cotton fabric；
（3）The preparation of soak：Fresh honeysuckle, Jasmine and loguat leaf are won, loguat leaf brushes away the villus of leaf surface, so
Honeysuckle, Jasmine and loguat leaf are put into microwave tissue crusher afterwards and smashed to pieces, wherein honeysuckle, Jasmine and loguat leaf
Mass ratio is 1：2：5, temperature control is at 35 DEG C in 2.5kW, microwave tissue crusher for microwave power control, in smashing completion to pieces
The acetic acid Solute mass fraction that the Extraction of acetic acid liquid of 8% content is added, and is added is 6.8%, and temperature rises to 50 DEG C, then adopts
Continued to extract 45min with agitating mode, discharging, which is filtered, after the completion of extraction removes filter residue, and it is the soak to obtain filtrate；
（4）Impregnate removal：By step（2）Dry Hericium erinaceus carries out water content detection at booth, waits for that Hericium erinaceus moisture is less than 5% or less
When put into steeping tank, and step is added（3）The ratio between mixing quality of the soak of preparation, wherein Hericium erinaceus and soak is 1:
4, constant soaking temperature is 16 DEG C, soaking time 10h, is needed with stirring rod agitation one every a hour in soaking process
It is secondary；
（5）Secondary booth is dry：It is laid with all cotton fabric in the inside top surface of bamboo plaque, then by step（4）Impregnate the Hericium erinaceus tiling completed
It is spread out on to all cotton fabric dry；
（6）Dry finished product：By step（5）Hericium erinaceus after secondary booth is dry, which is tiled to bottom, to be equipped on carbon fiber electrothermal plate, carbon fiber
It needs to be laid with all cotton fabric on dimension electric hot plate, the tiling drying thickness of Hericium erinaceus is 15cm, and the drying temperature of carbon fiber electrothermal plate is set as
42 DEG C, wait for that the moisture of Hericium erinaceus is put in storage less than 8% vacuum packaging.
Embodiment three
The present embodiment provides a kind of Hericium erinaceus bitter taste minimizing technologies, specifically include following steps：
（1）Pre-treatment：The rotten Hericium erinaceus of fresh nothing is selected, the short handle in fructification narrow base is cut off, is placed in 45 ~ 50 DEG C
Water in clean, pick up to be put into screen drum after cleaning and filter moisture；
（2）Booth is dry：It is laid with all cotton fabric in the inside top surface of bamboo plaque, then by step（2）The new fresh Hericium erinaceus tiling that filtering is completed
To all cotton fabric；
（3）The preparation of soak：Fresh honeysuckle, Jasmine and loguat leaf are won, loguat leaf brushes away the villus of leaf surface, so
Honeysuckle, Jasmine and loguat leaf are put into microwave tissue crusher afterwards and smashed to pieces, wherein honeysuckle, Jasmine and loguat leaf
Mass ratio is 1：2：5, microwave power control temperature control in 3kW, microwave tissue crusher adds at 40 DEG C in smashing completion to pieces
The acetic acid Solute mass fraction for entering the Extraction of acetic acid liquid of 10% content, and being added is 6.8%, and temperature rises to 60 DEG C, then adopts
Continued to extract 60min with agitating mode, discharging, which is filtered, after the completion of extraction removes filter residue, and it is the soak to obtain filtrate；
（4）Impregnate removal：By step（2）Dry Hericium erinaceus carries out water content detection at booth, waits for that Hericium erinaceus moisture is less than 5% or less
When put into steeping tank, and step is added（3）The ratio between mixing quality of the soak of preparation, wherein Hericium erinaceus and soak is 1:
5, constant soaking temperature is 18 DEG C, soaking time 12h, is needed with stirring rod agitation one every a hour in soaking process
It is secondary；
（5）Secondary booth is dry：It is laid with all cotton fabric in the inside top surface of bamboo plaque, then by step（4）Impregnate the Hericium erinaceus tiling completed
It is spread out on to all cotton fabric dry；
（6）Dry finished product：By step（5）Hericium erinaceus after secondary booth is dry, which is tiled to bottom, to be equipped on carbon fiber electrothermal plate, carbon fiber
It needs to be laid with all cotton fabric on dimension electric hot plate, the tiling drying thickness of Hericium erinaceus is 20cm, and the drying temperature of carbon fiber electrothermal plate is set as
45 DEG C, wait for that the moisture of Hericium erinaceus is put in storage less than 8% vacuum packaging.
The preferred embodiment of the present invention above described embodiment only expresses, the description thereof is more specific and detailed, but simultaneously
Cannot the limitation to the scope of the claims of the present invention therefore be interpreted as.It should be pointed out that for those of ordinary skill in the art
For, without departing from the inventive concept of the premise, several deformations can also be made, improves and substitutes, these belong to this hair
Bright protection domain.Therefore, the protection domain of patent of the present invention should be determined by the appended claims.
Claims (5)
1. a kind of Hericium erinaceus bitter taste minimizing technology, it is characterised in that include the following steps：
（1）Pre-treatment：The rotten Hericium erinaceus of fresh nothing is selected, the short handle in fructification narrow base is cut off, is placed in 45 ~ 50 DEG C
Water in clean, pick up to be put into screen drum after cleaning and filter moisture；
（2）Booth is dry：It is laid with all cotton fabric in the inside top surface of bamboo plaque, then by step（2）The new fresh Hericium erinaceus tiling that filtering is completed
To all cotton fabric；
（3）The preparation of soak：Fresh honeysuckle, Jasmine and loguat leaf are won, loguat leaf brushes away the villus of leaf surface, so
Honeysuckle, Jasmine and loguat leaf are put into microwave tissue crusher afterwards and smashed to pieces, wherein honeysuckle, Jasmine and loguat leaf
Mass ratio is 1：1~2：3 ~ 5, microwave power control temperature control in 2 ~ 3kW, microwave tissue crusher is being smash at 30 ~ 40 DEG C
Extraction of acetic acid liquid is added in broken completion, temperature rises to 40 ~ 60 DEG C, then continues 30 ~ 60min of extraction using agitating mode, extracts
Filter residue is removed in discharging filtering after the completion, and it is the soak to obtain filtrate；
（4）Impregnate removal：By step（2）Dry Hericium erinaceus carries out water content detection at booth, waits for that Hericium erinaceus moisture is less than 5% or less
When put into steeping tank, and step is added（3）The ratio between mixing quality of the soak of preparation, wherein Hericium erinaceus and soak is 1:
3 ~ 5, constant soaking temperature is 15 ~ 18 DEG C, and soaking time is 6 ~ 12h, is stirred every a hour needs in soaking process
Bar agitation is primary；
（5）Secondary booth is dry：It is laid with all cotton fabric in the inside top surface of bamboo plaque, then by step（4）Impregnate the Hericium erinaceus tiling completed
It is spread out on to all cotton fabric dry；
（6）Dry finished product：By step（5）Hericium erinaceus after secondary booth is dry, which is tiled to bottom, to be equipped on carbon fiber electrothermal plate, carbon fiber
It needs to be laid with all cotton fabric on dimension electric hot plate, the tiling drying thickness of Hericium erinaceus is not more than 20cm, the drying temperature of carbon fiber electrothermal plate
40 ~ 45 DEG C are set as, waits for that the moisture of Hericium erinaceus is put in storage less than 8% vacuum packaging.
2. a kind of Hericium erinaceus bitter taste minimizing technology according to claim 1, which is characterized in that in step（3）In, gold and silver
The mass ratio of flower, Jasmine and loguat leaf is 1：2：4, microwave power control temperature in 2.5kW, microwave tissue crusher controls
At 35 DEG C, Extraction of acetic acid liquid is added in smashing completion to pieces, temperature rises to 50 DEG C, then continues to extract 45min using agitating mode.
3. a kind of Hericium erinaceus bitter taste minimizing technology according to claim 1, which is characterized in that in step（4）In, hedgehog hydnum
The ratio between mixing quality of mushroom and soak is 1：4, constant soaking temperature is 16 DEG C, soaking time 10h.
4. a kind of Hericium erinaceus bitter taste minimizing technology according to claim 1, which is characterized in that in step（6）In, hedgehog hydnum
The tiling drying thickness of mushroom is 15cm, and the drying temperature of carbon fiber electrothermal plate is set as 42 DEG C.
5. a kind of Hericium erinaceus bitter taste minimizing technology according to claim 1, which is characterized in that be added in smashing completion to pieces
The Extraction of acetic acid liquid of 5 ~ 10% contents, and the acetic acid Solute mass fraction being added is 6.8%.
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509850A (en) * | 2016-11-04 | 2017-03-22 | 仙芝科技(福建)股份有限公司 | Manufacture recipe and manufacture technology of hericium erinaceus smelly taste and bitterness removing products |
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2018
- 2018-01-25 CN CN201810073686.5A patent/CN108378269A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509850A (en) * | 2016-11-04 | 2017-03-22 | 仙芝科技(福建)股份有限公司 | Manufacture recipe and manufacture technology of hericium erinaceus smelly taste and bitterness removing products |
Non-Patent Citations (2)
| Title |
|---|
| 张卫鹏等: "碳纤维红外板辐射特性及其农产品物料干燥试验", 《农业工程学报》 * |
| 徐洁等: "《芳香植物研究与应用》", 31 October 2017, 云南科技出版社 * |
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