CN108771211A - A kind of instant tremella piece and its preparation and application - Google Patents
A kind of instant tremella piece and its preparation and application Download PDFInfo
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- CN108771211A CN108771211A CN201810587791.0A CN201810587791A CN108771211A CN 108771211 A CN108771211 A CN 108771211A CN 201810587791 A CN201810587791 A CN 201810587791A CN 108771211 A CN108771211 A CN 108771211A
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- white fungus
- instant tremella
- tremella
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- 241001506047 Tremella Species 0.000 title claims abstract description 83
- 238000002360 preparation method Methods 0.000 title abstract description 8
- 241000233866 Fungi Species 0.000 claims abstract description 127
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 47
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 18
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 239000007787 solid Substances 0.000 claims description 15
- 235000016709 nutrition Nutrition 0.000 claims description 13
- 235000011950 custard Nutrition 0.000 claims description 10
- 238000007710 freezing Methods 0.000 claims description 10
- 230000008014 freezing Effects 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 238000003860 storage Methods 0.000 claims description 10
- 244000075850 Avena orientalis Species 0.000 claims description 6
- 235000007319 Avena orientalis Nutrition 0.000 claims description 6
- 244000077995 Coix lacryma jobi Species 0.000 claims description 6
- 235000007354 Coix lacryma jobi Nutrition 0.000 claims description 6
- 240000002853 Nelumbo nucifera Species 0.000 claims description 6
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 6
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 6
- 244000062793 Sorghum vulgare Species 0.000 claims description 6
- 240000001417 Vigna umbellata Species 0.000 claims description 6
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 6
- 241001247821 Ziziphus Species 0.000 claims description 6
- 235000019713 millet Nutrition 0.000 claims description 6
- 235000020234 walnut Nutrition 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 4
- 241000758791 Juglandaceae Species 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000000741 silica gel Substances 0.000 claims description 3
- 229910002027 silica gel Inorganic materials 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- 229910001220 stainless steel Inorganic materials 0.000 claims description 2
- 238000007599 discharging Methods 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 35
- 235000014347 soups Nutrition 0.000 abstract description 6
- 239000002932 luster Substances 0.000 abstract description 4
- 239000000470 constituent Substances 0.000 abstract description 3
- 230000001766 physiological effect Effects 0.000 abstract description 2
- 230000008569 process Effects 0.000 description 12
- 238000001035 drying Methods 0.000 description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 10
- 238000009826 distribution Methods 0.000 description 9
- 239000002245 particle Substances 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 235000019441 ethanol Nutrition 0.000 description 7
- 239000003205 fragrance Substances 0.000 description 7
- 239000000243 solution Substances 0.000 description 7
- 239000012634 fragment Substances 0.000 description 6
- 229910052709 silver Inorganic materials 0.000 description 6
- 239000004332 silver Substances 0.000 description 6
- 238000012935 Averaging Methods 0.000 description 5
- 238000005461 lubrication Methods 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
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- 239000004480 active ingredient Substances 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 230000018044 dehydration Effects 0.000 description 3
- 238000006297 dehydration reaction Methods 0.000 description 3
- 238000005265 energy consumption Methods 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 235000010755 mineral Nutrition 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 239000008399 tap water Substances 0.000 description 3
- 235000020679 tap water Nutrition 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 229910000831 Steel Inorganic materials 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
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- 238000010438 heat treatment Methods 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 239000010959 steel Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000003643 water by type Substances 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 239000010963 304 stainless steel Substances 0.000 description 1
- 235000007558 Avena sp Nutrition 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 229910000589 SAE 304 stainless steel Inorganic materials 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
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- 235000020186 condensed milk Nutrition 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
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- 239000013078 crystal Substances 0.000 description 1
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- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
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- 150000004676 glycans Chemical class 0.000 description 1
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- 239000005457 ice water Substances 0.000 description 1
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- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
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- 229920001282 polysaccharide Polymers 0.000 description 1
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- 230000008961 swelling Effects 0.000 description 1
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- 239000011573 trace mineral Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 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
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of instant tremella piece and its preparation and application, the instant tremella piece soaks dry tremella, water proof steams, it is sliced, is cooled to room temperature while hot, first place 1h under the conditions of 4 DEG C, afterwards -18 DEG C of holding 0.5h are cooled to by the speed of 6-10 DEG C/min, -80 DEG C of holding 1h are down to by the cooling rate of 3-5 DEG C/min again, vacuum freeze drying is to get instant tremella piece.It can all be brewed using instant tremella piece hot water cold water made from the method for the invention, with 80 DEG C or more of water can in 1min rehydration, with cold water can in 3min rehydration, and brew rear color and luster compared with it is white, have the original fragrant of white fungus, soup viscosity is close with the White fungus broth of tradition tanning, fat-soluble in white fungus and aqueous soluble active constituent can be preferably kept, the physiological activity of white fungus is kept.
Description
(1) technical field
The present invention relates to a kind of instant tremella piece and its preparation and application.
(2) background technology
White fungus contains a variety of nutriments such as abundant proteins,vitamins,minerals, and rich in colloids such as tremella polysaccharides
Ingredient has clearing heat and moistening dryness, cough-relieving of promoting the production of body fluid, refreshment and brain nourishing and other effects, is the health food of a kind of high protein, high microsteping, low fat
Product.But since time-consuming for the method for tradition tanning White fungus broth, it is difficult to adapt to modern allegro life.If need to eat immediately, only
It can select to buy canned White fungus broth, but canned White fungus broth extends its shelf life, and can volume often through addition preservative
Greatly, it goes out inconvenient to carry.It is therefore desirable to develop a kind of instant tremella product to meet the needs of modern consumer.
Patent CN107259518 A make white fungus surface crack breakage by the way of centrifuging broken wall, and carry out microwave
Thermal dehydration handles 2-5min, makes curing inside white fungus.Freeze-drying 6-8h then is carried out, obtains instant tremella, white fungus is kept
Its original shape, and section is cellular.After above method microwave heating dehydration, almost without surplus inside white fungus
Yu Shui is remained, and more apparent influence can't be generated to white fungus internal structure by being then dried, and above-mentioned dehydration can cause
The loss of white fungus aqueous soluble active constituent.In addition inherently there is certain stomata in untreated dry tremella section, in use
The method of stating can not effectively enhance its rehydration.In addition although the above method remains the original shape of white fungus and flavor, but
It brews without colloid in rear soup, has larger gap, mouthfeel not good enough with the dried tremella soup, custard sliminess and mouthfeel of daily cooking.
Tremella fructification is put into alkalescent tap water by patent CN106307483 A to be impregnated, and is rinsed and is sliced.Then exist
0.15MPa, steam cooks under the conditions of 126 DEG C, and vacuum microwave drying obtains instant tremella piece at 2.45GMHz, 60 DEG C.Gained
White fungus piece brews 1 minute or more in 95 DEG C or more of boiling water, you can rapid expanding is substantially shorter brewing time.Above-mentioned side
Method impregnates white fungus using dietary alkali, easily leads to dietary alkali and penetrates into inside white fungus, to influence the mouthfeel of white fungus, the above process in addition
And specific dicing method is not specified.
It is dry and preparation method thereof that patent CN103610030A describes instant tremella, its main feature is that selecting fresh white fungus logical
12-14 hours are freezed under the conditions of crossing -10 DEG C -25 DEG C with after microwave vacuum freeze drying, Vacuum Package is made using the above method
White fungus it is dry cannot directly be eaten without curing, and freezing equipment investment is big, and cooling time is up to 12-14 hour, is taken and is consumed
Energy.
Patent CN102669647A describes a kind of production method of instant tremella, by white fungus by cleaning Water blown, surpassing
Sonication white fungus cell obtains instant tremella using high-temperature steam curing, drying.This method uses ultrasonic disruption cell,
There is no related data charts to prove its crushing effect, and ultrasonic wave easily leads to the loss of white fungus nutriment, while increasing energy
Consumption, is unfavorable for continuous production.In addition the white fungus piece granule size that the patent does not also illustrate.
The White fungus broth that solid content is 50-70% is cooled to -60 by patent CN106174457A in 30-120min
DEG C~-51 DEG C；It is laid in the environment that air pressure is 400-500Pa, is heated with 40-60 DEG C of temperature above White fungus broth again,
Holding 22-26h is to White fungus broth moisture less than 5% to get instant tremella custard.Instant tremella custard ice water obtained can be in 1-
It is brewed out in 2min, and colloid is thick, mouthfeel is slided glutinous.The White fungus broth of the solid content 50-70% mentioned in this method, moisture
Content is higher, removes these moisture and needs high energy consumption, heating time is up to 22-26h, time-consuming long, is unfavorable for improving production effect
Rate.In addition the invention does not introduce whether the state after White fungus broth drying is graininess or powdered specifically yet, and colloid is excessively
It is sticky to influence mouthfeel.
Patent CN1167357 discloses a kind of preparation method of quickly imersing dried tremella as snack, and this method impregnates silver using alcohol
Ear, and immersion liquid is removed by centrifuge.The above method is impregnated using alcohol, and cost is excessively high.If alcohol removing is not thorough,
The mouthfeel of white fungus finished product can also be influenced.In addition the working substance that alcohol is dissolved in white fungus may be removed while removing alcohol
Matter, and the excessively high spilling for easily leading to tremella gel of curing temperature cause white fungus to be overlapped adhesion.In addition the patent is also without reference to silver
The size of ear particle controls explanation.
Patent CN105166867A is sliced after white fungus is impregnated 30-40min, and the citric acid for being put into 0.04%-0.08% is molten
It is boiled in liquid, 30-50min is kept the temperature at 88-96 DEG C, then at 65-75 DEG C of heated-air drying 50-90min, be cooled to room temperature and obtain
Speed bubble white fungus piece.Acid is added in product, can be entered inside white fungus in boiling process, and the residual of acid is had after dry
It stays, influences the mouthfeel of product, while also resulting in the loss of white fungus itself active ingredient, the above method is also cut without explanation in addition
The size distribution of piece.
Patent CN102266044A discloses a kind of preparation method that speed bubble white fungus is dry, and this method includes impurity elimination, immersion, puts down
Weighing apparatus, softening, dry and cooling step.Wherein, immersion is to be put into the white fungus raw material after impurity elimination in low-concentration ethanol solution in short-term
Between impregnate；Balance is to place 2-4h at room temperature after the white fungus after impregnating is pulled out, is filtered dry；Softening is by the silver after equilibrium water conten
Ear, which is put into retort, carries out high pressure steaming；Drying is that the white fungus after softening is put into drying box to dry to moisture
Content is less than 10%.This method needs to balance 2-4h before steaming, and entire production process takes long.It is also deposited using ethyl alcohol immersion
Excessively high in cost, the problem of fat-soluble loss of effective components, and the operating procedure of this method is relatively complicated.
(3) invention content
Purpose of the present invention is in view of the above shortcomings of the prior art, provide a kind of hot water cold water all can quick brewing, and it is multiple
Good, the production method of soup viscosity instant tremella piece appropriate of aqueous energy.Fast food silver can be reduced using the method for the invention
The loss of active ingredient in the brown stain of auricle and its process, effectively shortens process time of instant tremella piece, and keeps silver
The original shape of ear.Instant tremella piece is applied in instant tremella custard or Solid nutritional congee, required brewing time is short, eats side
Just, full of nutrition, and without any additive, it is cuisines suitable for people of all ages.
The technical solution adopted by the present invention is：
The present invention provides a kind of instant tremella piece, and the instant tremella piece is prepared as follows：(1) dry tremella is soaked
Water 5-30s is put into high-pressure sterilizing pot and steams 2-6min in 90-121 DEG C of water proof, while hot after removing root yellow and woody part
Slice obtains white fungus piece；(2) step (1) white fungus piece is cooled to room temperature, first places 1h under the conditions of 4 DEG C, then press 6-10
DEG C/speed of min is cooled to -18 DEG C of holding 0.5h, then is down to -80 DEG C of holding 1h by the cooling rate of 3-5 DEG C/min, acquisition is cold
Freeze white fungus piece；(3) step (2) freezing white fungus piece is subjected to rapidly vacuum freeze drying to get instant tremella piece.
Further, step (1) dry tremella soaking time is preferably 10-20s.
Further, preferred steps (1) high-pressure sterilizing pot steams 3-5min in 100-121 DEG C of water proof.
Further, step (3) vacuum freeze drying condition is vacuum degree 20Pa, -75 DEG C of temperature.
Further, step (1) slice is carried out using slicing device, and the slicing device includes slice component, support member
And storage member；The slice component is fixed in support member, and is sliced immediately below component discharge port and is placed with storage member；
The slice component is made of push rod and hollow cylinder, the push rod end be equipped with push material cutting and with hollow cylinder inner wall
The piston of cooperation, the hollow cylinder bottom are equipped with for cutting the grid for also serving as discharge port.
Further, the piston is silica gel disk, and the storage member is storage tray.
Further, described is to be compiled into the long 10-15mm of grid by 304 stainless steel wires of diameter 0.2mm, wide 10-15mm's
It is netted.
Further, step (2) the white fungus piece is cooled to room temperature, and first places 1h under the conditions of 4 DEG C, then presses 8 DEG C/min
Speed be cooled to -18 DEG C holding 0.5h, then by the cooling rate of 3 DEG C/min be down to -80 DEG C holding 1h, obtain freeze white fungus
Piece.
The present invention also provides a kind of application of instant tremella piece in preparing instant tremella custard or Solid nutritional congee, institutes
The instant tremella custard stated is made of following components in percentage by weight：Instant tremella piece 20%, white granulated sugar 10%, water 70%.
The Solid nutritional congee is made of the raw material of following quality proportioning：5~10% instant tremella pieces, 15~20%
Millet, 10~18% oats, 5~15% walnuts, 12~20% adlays, 10~18% red beans, 5~12% jujubes, 10~15%
Lotus seeds, each composition total amount are 100%.
Further, preferably Solid nutritional congee is made of the raw material of following quality proportioning：6~10% instant tremella pieces, 16~
20% millet, 12~16% oats, 8~12% walnuts, 14~18% adlays, 12~16% red beans, 6~10% jujubes, 10~
14% lotus seeds, each composition total amount are 100%.Most preferably Solid nutritional congee is made of the raw material of following quality proportioning：8% fast food
White fungus piece, 18% millet, 14% oat, 10% walnut, 16% adlay, 14% red bean, 8% jujube, 12% lotus seeds.
Millet and oat are swelling powder in Solid nutritional congee of the present invention, walnut, adlay, red bean, jujube, lotus seeds are ripe
Change dry powder (being commercially available in the market).
Further, it is brewed using plain chocolate, mineral water etc. when the Solid nutritional congee is edible, usual electuary volume is used
Amount is calculated as 6mL/g with Solid nutritional congee weight.It is seasoned in addition, honey, condensed milk etc. can be added according to personal like, mouthfeel is more
It is good.
In the technical solution of above-mentioned instant tremella piece, the wet white fungus piece in step (1) with slicing device slice gained is average
Grain size is 1-2cm, and the white fungus piece average grain diameter after drying accounts for 97% (concrete outcome is shown in Fig. 3) of gross weight in 0.4-1cm or so.
It can be good at keeping the original shape of dry tremella piece before the instant tremella piece rehydration that the present invention makes, surface has carefully
Crack mouth is laminar structured by the way that its surface can be seen by electron microscope observation, and section structure is loose, there is certain sky
Gap, with better rehydration performance compared with untreated white fungus piece.With 80 DEG C or more of water can in 1min rehydration, use
Cold water can in 3min rehydration, and after rehydration white fungus piece aqueous solution taste and flavor with tradition cook White fungus broth be close.
Compared with prior art, the present invention having the advantages that：
1, it can be effectively shortened using slicing device and be sliced the time, can preferably controlled the particle size range of product after drying, carry
The qualification rate of high product, there is the features such as easy to operate, at low cost, speed is fast.
2, the present invention in process, can preferably keep fat-soluble in white fungus and aqueous soluble active constituent, keep silver
The physiological activity of ear.
3, the moisture that white fungus of the invention is brought into during processing is less, can substantially reduce follow-up dry required energy
Consumption.
4, the present invention uses quick changeable temperature chamber to freeze (4 DEG C, -18 DEG C to -80 DEG C) into line program cooling is slow, this slow jelly
Process can effectively increase the ice crystal volume inside white fungus piece, keep the white fungus chip architecture after drying more loose, dry to significantly increase
The rehydration performance of white fungus piece.
5, it can all be brewed using instant tremella piece hot water cold water made from the method for the invention, with 80 DEG C or more of water
Can in 1min rehydration, with cold water can in 3min rehydration, and brew rear color and luster compared with it is white, have the original fragrant of white fungus, soup
Juice viscosity is close with the White fungus broth of tradition tanning.
6, instant tremella piece of the present invention is free of any synthetic dyestuff, essence and preservative, and safety is good, is suitble to each
The crowd of age level brews edible, can be widely applied to the exploitation of the instant product containing white fungus.
(4) it illustrates
Fig. 1 is sliced size of mesh opening mark (mm).
Fig. 2 slicing device easy structure figures；(a) easy structure figure, 10- are sliced component, 20- support members, the incorporating sections 30-
Part；(b) part structure diagram, 101- push rods, 102- pistons, 103- hollow cylinders are sliced.
Fig. 3 instant tremella piece distribution of particles；(a) ratio chart；(b) distribution map in kind.
Dry white fungus piece surface microstructure under Fig. 4 electron microscopes；(a) untreated white fungus piece；(b) treated
White fungus piece.
Dry white fungus piece fractography structure under Fig. 5 electron microscopes；(a) untreated white fungus piece；(b) treated
White fungus piece.
Fig. 6 drying white fungus piece hot and cold waters brew rear reconstitution rate and change with time figure.
The White fungus broth that Fig. 7 instant tremella pieces brew figure compared with traditional White fungus broth viscosity.
(5) specific implementation mode
With reference to specific embodiment, the present invention is described further, but protection scope of the present invention is not limited in
This：
Room temperature of the present invention refers to 25-30 DEG C.
Embodiment 1
1, slicing device
Referring to Fig. 2, slicing device used in the present invention includes being sliced component 10, support member 20 and storage member 30, described
Slice component 10 is fixed in support member 20, and is sliced immediately below 10 discharge port of component and is placed with storage member 30, the receipts
Component 30 of receiving is storage tray；The slice component 10 is made of push rod 101 and hollow cylinder 103, and 101 end of the push rod is equipped with
The piston for pushing material cutting and coordinating with hollow cylinder inner wall, the piston are silica gel disk, 103 bottom of the hollow cylinder
Equipped with for cutting the grid for also serving as discharge port；The grid is long 10-15mm, and the steel wire grid of wide 10-15mm, steel wire is
304 stainless steels of 0.2mm (being specifically shown in Fig. 1).
2, Performance Testing
(1) rehydration compares assay method：
The accurate white fungus weighed after drying, places it in beaker (beaker is placed in 90 DEG C of waters bath with thermostatic control or cold water), adds
Enter 80 times of 90 DEG C of water or cold water and stir, rehydration is pulled out after a certain period of time drains removing surface moisture, precise.
RR- rehydrations ratio, M in formula (1)fQuality (g) after rehydration, the quality (g) of dry product before Mg- rehydrations.
Reconstitution rate computational methods：Sample reconstitution rate (R) is calculated according to formula (2), indicates to drain quality after sample rehydration
It is the parameter for weighing sample rehydration situation with the ratio between the quality after the difference and sample rehydration of the quality of drying sample.
(3) white fungus piece sensory evaluation scores standard (table 1) after rehydration：
Table 1
Embodiment 2
(1) dry tremella is soaked 10s, after removing root yellow and woody part, be put into high-pressure sterilizing pot (100 DEG C,
3min) carry out water proof steam treatment.It is cut into fractionlet with 1 slicing device of embodiment while hot, obtains white fungus piece, average particle size distribution
White fungus piece within the scope of 0.4-1cm accounts for 93.6%；
(2) white fungus piece is cooled to room temperature, being put into quick changeable temperature chamber, (KWB-80, it is limited that Shanghai steps Shanghai testing equipment
Company), it is freezed.Specifically refrigerating process is：First under the conditions of 4 DEG C 1h is placed, be then cooled to by the speed of 8 DEG C/min-
18 DEG C of holding 0.5h, then -80 DEG C of holding 1h are down to by the cooling rate of 3 DEG C/min, obtain freezing white fungus piece.
(3) the white fungus piece freezed is subjected to vacuum freeze drying, vacuum freeze drying condition is：Vacuum degree 20Pa, temperature
- 75 DEG C of degree, obtains required instant tremella piece.Take 0.5g instant tremella pieces, use respectively 90 DEG C of hot water of 50ml and 15 DEG C of tap water according to
It is secondary brew 0,0.5,1,1.5,2,2.5,3,3.5,4min, calculate reconstitution rate by 1 method of embodiment, as a result as shown in Figure 6,
It is 81.4% that wherein 90 DEG C of brewed in hot water 1min, which obtain its rehydration, and 15 DEG C of tap water, which brew 3min and obtain its reconstitution rate, is
80.2%.
(4) can be good at keeping the original shape of dry tremella piece before the instant tremella piece rehydration that the present embodiment makes,
There is subtle opening on surface, is laminar structured by the way that its surface can be seen by electron microscope observation, section structure is loose, has
Certain gap (being specifically shown in Fig. 4, Fig. 5), with better rehydration performance compared with untreated white fungus piece, and after rehydration
White fungus piece aqueous solution taste and flavor is close with the White fungus broth that tradition cooks.According to table 1, the white fungus piece after being soaked is white,
Solution homogeneous and bright；Fragrance is denseer and pure；White fungus flavor is more apparent；Mouthfeel is blurted out compared with lubrication, and hard brittleness is general.
Embodiment 3
(1) dry tremella is soaked 10s, after removing root yellow and woody part, be put into high-pressure sterilizing pot (109 DEG C,
5min) carry out water proof steam treatment.It is cut into fractionlet with 1 slicing device of embodiment, obtains white fungus piece, averaging of income particle diameter distribution
White fungus piece within the scope of 0.4-1cm accounts for 94.2%；
(2) white fungus piece is cooled to room temperature, is put into quick changeable temperature chamber, is freezed.Specifically refrigerating process is：First exist
1h is placed under the conditions of 4 DEG C, is then cooled to -18 DEG C of holding 0.5h, then the cooling rate by 5 DEG C/min by the speed of 10 DEG C/min
- 80 DEG C of holding 1h are down to, freezing white fungus piece is obtained.
(3) the white fungus fragment freezed is subjected to vacuum freeze drying, vacuum freeze drying condition is：Vacuum degree 20Pa,
- 75 DEG C of temperature obtains required instant tremella piece, and with 90 DEG C of brewed in hot water 1min, its rehydration is calculated by 1 method of embodiment
Rate is 80.8%.
(4) according to table 1, the white fungus piece after being soaked is whiter, solution homogeneous and bright；There is slight fragrance；White fungus flavor is more apparent；
Mouthfeel is blurted out compared with lubrication, and hard brittleness is moderate.
Embodiment 4
(1) dry tremella is soaked 15s, after removing root yellow and woody part, be put into high-pressure sterilizing pot (109 DEG C,
5min) carry out water proof steam treatment.It is cut into fractionlet with 1 slicing device of embodiment, obtains white fungus piece, averaging of income particle diameter distribution
White fungus piece within the scope of 0.4-1cm accounts for 96.8%；
(2) white fungus piece is cooled to room temperature, is put into quick changeable temperature chamber, is freezed.Specifically refrigerating process is：First exist
1h is placed under the conditions of 4 DEG C, is then cooled to -18 DEG C of holding 0.5h, then the cooling rate by 3 DEG C/min by the speed of 8 DEG C/min
- 80 DEG C of holding 1h are down to, freezing white fungus piece is obtained.
(3) the white fungus fragment freezed is subjected to vacuum freeze drying, vacuum freeze drying condition is：Vacuum degree 20Pa,
- 75 DEG C of temperature obtains required instant tremella piece, and with 90 DEG C of brewed in hot water 1min, its rehydration is calculated by 1 method of embodiment
Rate is 90.5%.
(4) according to table 1, the white fungus piece brilliant white after being soaked, solution homogeneous and bright；White fungus aroma of pure is strong；White fungus wind
Taste is strong, fragrant and sweet tasty and refreshing；Taste lubrication is blurted out, and hard brittleness is moderate.
Embodiment 5
(1) dry tremella is crossed into water 15s, after removing root yellow and woody part, be put into high-pressure sterilizing pot (115 DEG C,
5min) carry out water proof steam treatment.It is cut into fractionlet with 1 slicing device of embodiment, obtains white fungus piece, averaging of income particle diameter distribution
White fungus piece within the scope of 0.4-1cm accounts for 87.6%；
(2) white fungus piece is cooled to room temperature, is put into quick changeable temperature chamber, is freezed.Specifically refrigerating process is：First exist
1h is placed under the conditions of 4 DEG C, is then cooled to -18 DEG C of holding 0.5h, then the cooling rate by 4 DEG C/min by the speed of 8 DEG C/min
- 80 DEG C of holding 1h are down to, freezing white fungus piece is obtained.
(3) the white fungus fragment freezed is subjected to vacuum freeze drying, vacuum freeze drying condition is：Vacuum degree 20Pa,
- 75 DEG C of temperature obtains required instant tremella piece, and with 90 DEG C of brewed in hot water 1min, its rehydration is calculated by 1 method of embodiment
Rate is 89.2%.
(4) according to table 1, the white fungus piece after being soaked is whiter, and solution is substantially uniform, relatively bright；There is slight fragrance；White fungus flavor
More apparent, mouthfeel is blurted out compared with lubrication, and hard brittleness is general.
Embodiment 6
(1) dry tremella is soaked 15s, after removing root yellow and woody part, be put into high-pressure sterilizing pot (121 DEG C,
5min) carry out water proof steam treatment.It is cut into fractionlet with 1 slicing device of embodiment, averaging of income particle diameter distribution is in 0.4-1cm models
White fungus piece in enclosing accounts for 80.7%；
(2) white fungus fragment is cooled to room temperature, is put into quick changeable temperature chamber, is freezed.Specifically refrigerating process is：First
1h is placed under the conditions of 4 DEG C, is then cooled to -18 DEG C of holding 0.5h, then the cooling speed by 3 DEG C/min by the speed of 8 DEG C/min
Degree is down to -80 DEG C of holding 1h, obtains freezing white fungus piece.
(3) the white fungus fragment freezed is subjected to vacuum freeze drying, vacuum freeze drying condition is：Vacuum degree 20Pa,
- 75 DEG C of temperature obtains required instant tremella piece, and with 90 DEG C of brewed in hot water 1min, its rehydration is calculated by 1 method of embodiment
Rate is 85.6%.
(4) according to table 1, the white fungus piece after being soaked is light yellow, and color and luster is dim；There is slight fragrance, but fragrance is impure；Have
Slight peculiar smell；Palatability is general, and hard brittleness is poor.
Embodiment 7
(1) dry tremella is soaked 30s, after removing root yellow and woody part, be put into high-pressure sterilizing pot (121 DEG C,
8min) carry out water proof steam treatment.It is cut into fractionlet with 1 slicing device of embodiment, obtains white fungus piece, averaging of income particle diameter distribution
White fungus piece within the scope of 0.4-1cm accounts for 71.2%, and since digestion time is long, causes the loss of white fungus active ingredient, and
White fungus piece generates brown stain；
(2) white fungus piece is cooled to room temperature, is put into quick changeable temperature chamber, is freezed.Specifically refrigerating process is：First exist
1h is placed under the conditions of 4 DEG C, is then cooled to -18 DEG C of holding 0.5h, then the cooling rate by 8 DEG C/min by the speed of 12 DEG C/min
- 80 DEG C of holding 1h are down to, freezing white fungus piece is obtained.
(3) the white fungus fragment freezed is subjected to vacuum freeze drying, vacuum freeze drying condition is：Vacuum degree 20Pa,
- 75 DEG C of temperature obtains required instant tremella piece, is 70.3% by its reconstitution rate is calculated with 90 DEG C of brewed in hot water 1min.
(4) according to table 1, the white fungus piece after being soaked is that light yellow and color and luster is dim；Fragrance is impure；There is apparent peculiar smell；It is agreeable to the taste
Property is poor, and hard brittleness is poor.
8 instant tremella custard of embodiment
The instant tremella piece that embodiment 4 obtains is brewed by following weight percent：Instant tremella piece 20%, white sand
Sugar 10%, hot water 70%.It is instant tremella custard to stir 1min.White fungus broth aroma of pure after brewing, it is with rich flavor, it is fragrant and sweet refreshing
Mouthful；Taste lubrication.Viscosity, test fixture are detected using Anton Paar MCR52 rotational rheometers：PP75, temperature：25 DEG C, with tradition
(after white fungus is soaked, suitable water (solid-liquid ratio 1 is added in White fungus broth:100, g:Ml), high temperature boiling 2h is obtained) it compares, as a result see
Shown in Fig. 7.
9 Solid nutritional congee of embodiment
According to following quality proportioning：8% instant tremella piece (one of embodiment 1-6 preparations), 18% millet, 14% oat,
10% walnut, 16% adlay, 14% red bean, 8% jujube, the mixing of 12% lotus seeds are calculated as the heat of 6mL/g with Solid nutritional congee weight
Water is brewed, and proper honey is added and is seasoned.Result is：Mixed congee mouthfeel after brewing is soft glutinous fragrant and sweet, and soup is viscous
Thick, dried tremella granules sense is full, gives off a strong fragrance.
It can be good at keeping the original shape of dry tremella piece, table before the instant tremella piece rehydration that embodiment 1-6 makes
There is subtle opening in face, is laminar structured by the way that its surface can be seen by electron microscope observation, section structure is loose, there is one
Fixed gap, with better rehydration performance compared with untreated white fungus piece.It can be in 1min with 80 DEG C or more of water
Rehydration, with cold water can in 3min rehydration, and after rehydration white fungus piece aqueous solution taste and flavor and tradition cook White fungus broth phase
It is close.
Above-mentioned two embodiment is only the preferable embodiment of the present invention, uses solid mixed congee that above-mentioned formula prepares can be with
It is brewed with plain chocolate, mineral water etc., for the mixed congee after rehydration rich in trace element, nutrient health is suitable for people of all ages.
Claims (10)
1. a kind of instant tremella piece, it is characterised in that the instant tremella piece is prepared as follows：(1) dry tremella is soaked 5-
30s is put into high-pressure sterilizing pot and steams 2-6min in 90-121 DEG C of water proof, be sliced while hot after removing root yellow and woody part,
Obtain white fungus piece；(2) step (1) white fungus piece is cooled to room temperature, first places 1h under the conditions of 4 DEG C, afterwards by 6-10 DEG C/min's
Speed is cooled to -18 DEG C of holding 0.5h, then is down to -80 DEG C of holding 1h by the cooling rate of 3-5 DEG C/min, obtains freezing white fungus
Piece；(3) step (2) freezing white fungus piece is subjected to rapidly vacuum freeze drying to get instant tremella piece.
2. instant tremella piece as described in claim 1, it is characterised in that step (1) dry tremella soaking time is 10-20s.
3. instant tremella piece as described in claim 1, it is characterised in that step (1) high-pressure sterilizing pot is in 100-121 DEG C of water proof
Steam 3-5min.
4. instant tremella piece as described in claim 1, it is characterised in that step (3) vacuum freeze drying condition is vacuum degree
20Pa, -75 DEG C of temperature.
5. instant tremella piece as described in claim 1, it is characterised in that step (1) slice is carried out using slicing device, described
Slicing device includes slice component, support member and storage member；The slice component is fixed in support member, and slice portion
It is placed with storage member immediately below part discharge port；The slice component is made of push rod and hollow cylinder, and the push rod end is set
There is the piston for pushing material to cut and coordinating with hollow cylinder inner wall, the hollow cylinder bottom is equipped with also serves as discharging for cutting
The grid of mouth.
6. instant tremella piece as claimed in claim 5, it is characterised in that the piston is silica gel disk, and the storage member is to receive
Receive disk.
7. instant tremella piece as claimed in claim 5, it is characterised in that the grid is 304 stainless steels by diameter 0.2mm
Silk is compiled into the long 10-15mm of grid, and wide 10-15mm's is netted.
8. application of the instant tremella piece in preparing instant tremella custard or Solid nutritional congee described in a kind of claim 1.
9. application as claimed in claim 8, it is characterised in that the instant tremella custard is by following components in percentage by weight
It is made：Instant tremella piece 20%, white granulated sugar 10%, water 70%.
10. application as claimed in claim 8, it is characterised in that the Solid nutritional congee by following quality proportioning raw material system
At：5~10%, 15~20% millet of instant tremella piece, 10~18% oats, 5~15% walnuts, 12~20% adlays, 10~
18% red bean, 5~12% jujubes, 10~15% lotus seeds, each composition total amount are 100%.
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| CN201669713U (en) * | 2010-05-19 | 2010-12-15 | 彭承珍 | Cutting knife and manual cutting device |
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| CN201907132U (en) * | 2010-12-08 | 2011-07-27 | 蓬莱京鲁渔业有限公司 | Automatic slicing device for soft food |
| CN104381998A (en) * | 2014-11-27 | 2015-03-04 | 福州缘顺食品有限公司 | Preparation method of instant vacuum freeze-dried tremella fuciformis after brewing |
| CN105533668A (en) * | 2015-12-29 | 2016-05-04 | 厦门市年轻益品食品有限公司 | Ready-to-eat instant white fungus thick soup and production method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN201669713U (en) * | 2010-05-19 | 2010-12-15 | 彭承珍 | Cutting knife and manual cutting device |
| CN101946893A (en) * | 2010-09-26 | 2011-01-19 | 方书义 | Snack dry tremella and preparation method thereof |
| CN201907132U (en) * | 2010-12-08 | 2011-07-27 | 蓬莱京鲁渔业有限公司 | Automatic slicing device for soft food |
| CN104381998A (en) * | 2014-11-27 | 2015-03-04 | 福州缘顺食品有限公司 | Preparation method of instant vacuum freeze-dried tremella fuciformis after brewing |
| CN105533668A (en) * | 2015-12-29 | 2016-05-04 | 厦门市年轻益品食品有限公司 | Ready-to-eat instant white fungus thick soup and production method thereof |
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Application publication date: 20181109 |