CN108741156A - A method of freeze-drying prepares dehydration needle mushroom - Google Patents
A method of freeze-drying prepares dehydration needle mushroom Download PDFInfo
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- CN108741156A CN108741156A CN201810582443.4A CN201810582443A CN108741156A CN 108741156 A CN108741156 A CN 108741156A CN 201810582443 A CN201810582443 A CN 201810582443A CN 108741156 A CN108741156 A CN 108741156A
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- Prior art keywords
- needle mushroom
- freeze
- mushroom
- dehydration
- needle
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
- A23N12/08—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for drying or roasting
Abstract
A method of freeze-drying prepares dehydration needle mushroom, belongs to dehydrated vegetables preparing technical field, including：Needle mushroom pre-processes, dipping by lye, blanching, maltodextrin processing, vacuum infiltration processing, freeze-drying, cooling packing.Dehydration needle mushroom produced by the present invention can retain nutritional ingredient most in needle mushroom and not be destroyed, and the quality of product is high, and organoleptic quality is good, and appearance is fuller, and more crisp slightly tenacity, fragrant are strong.The present invention can significantly improve the rehydration performance of needle mushroom using maltodextrin pretreatment, and the addition of sucrose can increase osmotic pressure, have remarkable effect to the variation of color and luster.
Description
Technical field
The invention belongs to dehydrated vegetables preparing technical fields, and in particular to a kind of freeze-drying prepares the side of dehydration needle mushroom
Method.
Background technology
Vegetables are the required non-staple food of people's life, are the main sources of vitamin, dietary fiber, minerals etc., at me
Occupy an important position in rational diet structure.But fresh vegetables is organism living, and still life work is being carried out after adopting
It is dynamic so that nutriment therein is constantly consumed.Meanwhile vegetables are also perishable farm products, easily disseminate corruption by microorganism etc.,
It is difficult to store for a long time under room temperature, is not easy to keep its original quality.In China, the loss late after vegetables are adopted is as high as one.Vegetable
Dish production season and region are very strong, it is difficult to accomplish that each season plants in all regions.If in addition, vegetables only with fresh vegetable into
It is little that added value is sold in marketing.Therefore it needs to carry out necessary processing to vegetables, to produce nutrition, health, high added value, type
Numerous victuals.
The one kind of dehydrated vegetables as fruits and vegetables product can preferably keep the spies such as color, the matter of fresh vegetables
Point, have many advantages, such as to be readily transported, storage time it is long.Closely the demand of dehydrated vegetables increases year by year on domestic and international market for many years
Add, and the Dehydrated Vegetable Processing industry in China has also obtained swift and violent development in recent years.It is presently used for the vegetable species of dehydration processing
It is more, such as wild cabbage, carrot, garlic, fresh kidney beans, mushroom, Pueraria lobota fragrant plant.The type of product mainly has the dry vegetalbe eaten after rehydration, conveniently
Several major class such as the material packet of food, crisp slices of vegetable.
Although the impetus of China's vegetable industry in recent years is good, from integral level, strength is also weaker, and
And processing capacity is few, product category is single.Main problem present in fruits and vegetables be processing technology is backward, product quality is relatively low,
Product category is single etc..
Invention content
In order to solve the problems in the existing technology, the present invention provides a kind of freeze-dryings to prepare dehydration needle mushroom
The dehydration needle mushroom of high-quality can be made in method.
The present invention uses following technical scheme：
A method of freeze-drying prepares dehydration needle mushroom, includes the following steps：
Step 1：The fresh nothing of needle mushroom of use is rotted, and mushroom shape is complete, cap white or milky, the long 13- of stem
16cm, segment；
Step 2：The silt that needle mushroom surface is washed off using circulating water, is layed in closed box, environment temperature 25
DEG C, relative humidity 60% vacuumizes, and is passed through ozone gas into closed box, waits for that ozone concentration reaches 60mg/m3When, stop
Continue to be passed through ozone, handles 60min；
Step 3：By the Na of ozone bacteria reducing treated needle mushroom is put into mass fraction 1%2CO3It is impregnated in lye, feed liquid
Mass ratio is 1:Pull the lye that needle mushroom remained on surface is washed away with circulating water after 8,15 minutes out；
Step 4：Needle mushroom after dipping by lye is put into blanching in 95-100 DEG C of boiling water, when blanching is gently mixed, blanching
It pulls out after 7 minutes and is cooled down rapidly with circulating water；
Step 5：By maltodextrin, sucrose, water in mass ratio 1:1:8 are configured to maltodextrin mixed liquor, after blanching
Needle mushroom immerses in the maltodextrin mixed liquor, is pulled out after 30 minutes；
Step 6：By the above-mentioned needle mushroom handled well according to feed liquid mass ratio 1:15 are put into the wide-mouth bottle equipped with tap water
In, and be connected to vacuumize with vacuum pump and carry out vacuum infiltration processing, it takes out, drains after operating pressure 0.08-0.09MPa, 6h
To surface without dripping；
Step 7：Needle mushroom is put into refrigerator tray, pre-freeze 48h in -25 DEG C of refrigerators is placed in, then at -65 DEG C of temperature conditions
Lower freeze-drying 12h, then carries out lyophilization 9h again, the parsing-desiccation 3h under the conditions of 50 DEG C；
Step 8：After to be dried, needle mushroom is transferred in drier to rapidly cooling, the nitrogen charging after it is cooled to room temperature
Packaging, must both be dehydrated needle mushroom.
Preferably, laying depth is 3mm in the step two.
Preferably, segment is to be cut into the segment of 2-3cm in the step one.
Preferably, the drying chamber pressure of lyophilization is 1mTorr in the step seven.
Preferably, the operating pressure that vacuum infiltration is handled in the step six is 0.088MPa.
Preferably, it is 100g that refrigerator tray useful load is freeze-dried in the step seven.
Preferably, moisture content≤7% of needle mushroom is dehydrated in the step eight.
The beneficial effects of the present invention are：
1) dehydration needle mushroom produced by the present invention can retain nutritional ingredient most in needle mushroom and not be destroyed,
The quality of product is high, and organoleptic quality is good, and appearance is fuller, and more crisp slightly tenacity, fragrant are strong.
2) present invention can significantly improve the rehydration performance of needle mushroom using maltodextrin pretreatment, and the addition of sucrose can increase
Osmotic pressure has remarkable effect to the variation of color and luster.
Specific implementation mode
With reference to embodiments, the technical solution in the present invention is clearly and completely described.Based in the present invention
Embodiment, every other embodiment obtained by those of ordinary skill in the art without making creative efforts, all
Belong to the scope of protection of the invention.
A method of freeze-drying prepares dehydration needle mushroom, includes the following steps：
Step 1：The fresh nothing of needle mushroom of use is rotted, and mushroom shape is complete, cap white or milky, the long 13- of stem
16cm, segment；
Step 2：The silt that needle mushroom surface is washed off using circulating water, is layed in closed box, environment temperature 25
DEG C, relative humidity 60% vacuumizes, and is passed through ozone gas into closed box, waits for that ozone concentration reaches 60mg/m3When, stop
Continue to be passed through ozone, handles 60min；
Step 3：By the Na of ozone bacteria reducing treated needle mushroom is put into mass fraction 1%2CO3It is impregnated in lye, feed liquid
Mass ratio is 1:Pull the lye that needle mushroom remained on surface is washed away with circulating water after 8,15 minutes out；
Step 4：Needle mushroom after dipping by lye is put into blanching in 95-100 DEG C of boiling water, when blanching is gently mixed, blanching
It pulls out after 7 minutes and is cooled down rapidly with circulating water；
Step 5：By maltodextrin, sucrose, water in mass ratio 1:1:8 are configured to maltodextrin mixed liquor, after blanching
Needle mushroom immerses in the maltodextrin mixed liquor, is pulled out after 30 minutes；
Step 6：By the above-mentioned needle mushroom handled well according to feed liquid mass ratio 1:15 are put into the wide-mouth bottle equipped with tap water
In, and be connected to vacuumize with vacuum pump and carry out vacuum infiltration processing, it takes out, drains after operating pressure 0.08-0.09MPa, 6h
To surface without dripping；
Step 7：Needle mushroom is put into refrigerator tray, pre-freeze 48h in -25 DEG C of refrigerators is placed in, then at -65 DEG C of temperature conditions
Lower freeze-drying 12h, then carries out lyophilization 9h again, the parsing-desiccation 3h under the conditions of 50 DEG C；
Step 8：After to be dried, needle mushroom is transferred in drier to rapidly cooling, the nitrogen charging after it is cooled to room temperature
Packaging, must both be dehydrated needle mushroom.
Laying depth is 3mm in the step two.
Segment is to be cut into the segment of 2-3cm in the step one.
The drying chamber pressure of lyophilization is 1mTorr in the step seven.
It is 100g that refrigerator tray useful load is freeze-dried in the step seven.
Moisture content≤7% of needle mushroom is dehydrated in the step eight.
As further preferred embodiment, the operating pressure that vacuum infiltration is handled in the step six is
0.088MPa。
The present invention is exemplarily described above, it is clear that present invention specific implementation is not subject to the restrictions described above,
As long as using the improvement of the various unsubstantialities of inventive concept and technical scheme of the present invention progress, or not improved this is sent out
Bright design and technical solution directly applies to other occasions, within protection scope of the present invention.The protection of the present invention
Range should be determined by the scope of protection defined in the claims.
Claims (7)
1. a kind of method that freeze-drying prepares dehydration needle mushroom, which is characterized in that include the following steps：
Step 1：The fresh nothing of needle mushroom of use is rotted, and mushroom shape is complete, and cap white or milky, the long 13-16cm of stem are cut
Section；
Step 2：The silt that needle mushroom surface is washed off using circulating water, is layed in closed box, 25 DEG C of environment temperature, phase
It to humidity 60%, vacuumizes, and is passed through ozone gas into closed box, wait for that ozone concentration reaches 60mg/m3When, stopping continues to lead to
Enter ozone, handles 60min；
Step 3：By the Na of ozone bacteria reducing treated needle mushroom is put into mass fraction 1%2CO3It is impregnated in lye, feed liquid quality
Than being 1:Pull the lye that needle mushroom remained on surface is washed away with circulating water after 8,15 minutes out；
Step 4：Needle mushroom after dipping by lye is put into blanching in 95-100 DEG C of boiling water, when blanching is gently mixed, and blanching 7 divides
It pulls out after clock and is cooled down rapidly with circulating water；
Step 5：By maltodextrin, sucrose, water in mass ratio 1:1:8 are configured to maltodextrin mixed liquor, by the acupuncture needle after blanching
Mushroom is immersed in the maltodextrin mixed liquor, is pulled out after 30 minutes；
Step 6：By the above-mentioned needle mushroom handled well according to feed liquid mass ratio 1:15 are put into the wide-mouth bottle equipped with tap water, and
It is connected to vacuumize with vacuum pump and carries out vacuum infiltration processing, takes out, drained to surface after operating pressure 0.08-0.09MPa, 6h
Nothing is dripped；
Step 7：Needle mushroom is put into refrigerator tray, pre-freeze 48h in -25 DEG C of refrigerators is placed in, it is cold under -65 DEG C of temperature conditions
Dry 12h is lyophilized, then carries out lyophilization 9h again, the parsing-desiccation 3h under the conditions of 50 DEG C；
Step 8：After to be dried, needle mushroom is transferred in drier to rapidly cooling, the nitrogen charging packet after it is cooled to room temperature
Dress, must both be dehydrated needle mushroom.
2. the method that a kind of freeze-drying according to claim 1 prepares dehydration needle mushroom, it is characterised in that：The step
Laying depth is 3mm in rapid two.
3. the method that a kind of freeze-drying according to claim 1 prepares dehydration needle mushroom, it is characterised in that：The step
Segment is to be cut into the segment of 2-3cm in rapid one.
4. the method that a kind of freeze-drying according to claim 1 prepares dehydration needle mushroom, it is characterised in that：The step
The drying chamber pressure of lyophilization is 1mTorr in rapid seven.
5. the method that a kind of freeze-drying according to claim 1 prepares dehydration needle mushroom, it is characterised in that：The step
The operating pressure that vacuum infiltration is handled in rapid six is 0.088MPa.
6. the method that a kind of freeze-drying according to claim 1 prepares dehydration needle mushroom, it is characterised in that：The step
It is 100g that refrigerator tray useful load is freeze-dried in rapid seven.
7. the method that a kind of freeze-drying according to claim 1 prepares dehydration needle mushroom, it is characterised in that：The step
Moisture content≤7% of needle mushroom is dehydrated in rapid eight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201810582443.4A CN108741156A (en) | 2018-06-07 | 2018-06-07 | A method of freeze-drying prepares dehydration needle mushroom |
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|---|---|---|---|
| CN201810582443.4A CN108741156A (en) | 2018-06-07 | 2018-06-07 | A method of freeze-drying prepares dehydration needle mushroom |
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| CN108741156A true CN108741156A (en) | 2018-11-06 |
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| CN201810582443.4A Pending CN108741156A (en) | 2018-06-07 | 2018-06-07 | A method of freeze-drying prepares dehydration needle mushroom |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109907303A (en) * | 2019-03-15 | 2019-06-21 | 福建省农业科学院农业工程技术研究所 | A kind of preparation method of instant Sparassis crispa |
| CN109907278A (en) * | 2019-03-15 | 2019-06-21 | 福建省农业科学院农业工程技术研究所 | A kind of preparation method of convenient instant seafood mushroom cake |
| CN109907302A (en) * | 2019-03-15 | 2019-06-21 | 福建省农业科学院农业工程技术研究所 | A kind of needle mushroom reconstitutes the preparation method of ready-to-eat food |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109907303A (en) * | 2019-03-15 | 2019-06-21 | 福建省农业科学院农业工程技术研究所 | A kind of preparation method of instant Sparassis crispa |
| CN109907278A (en) * | 2019-03-15 | 2019-06-21 | 福建省农业科学院农业工程技术研究所 | A kind of preparation method of convenient instant seafood mushroom cake |
| CN109907302A (en) * | 2019-03-15 | 2019-06-21 | 福建省农业科学院农业工程技术研究所 | A kind of needle mushroom reconstitutes the preparation method of ready-to-eat food |
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Application publication date: 20181106 |