CN108968027A - A kind of processing method that Pleurotus ferulae Lanzi is lyophilized - Google Patents
A kind of processing method that Pleurotus ferulae Lanzi is lyophilized Download PDFInfo
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- CN108968027A CN108968027A CN201810714689.2A CN201810714689A CN108968027A CN 108968027 A CN108968027 A CN 108968027A CN 201810714689 A CN201810714689 A CN 201810714689A CN 108968027 A CN108968027 A CN 108968027A
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- 235000006521 Pleurotus eryngii var ferulae Nutrition 0.000 title claims abstract description 189
- 244000088486 Pleurotus eryngii var. ferulae Species 0.000 title claims abstract description 189
- 238000003672 processing method Methods 0.000 title claims abstract description 23
- 206010033546 Pallor Diseases 0.000 claims abstract description 31
- 238000000034 method Methods 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 81
- 238000007710 freezing Methods 0.000 claims description 44
- 230000008014 freezing Effects 0.000 claims description 44
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 27
- 238000012545 processing Methods 0.000 claims description 24
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 18
- 238000004140 cleaning Methods 0.000 claims description 17
- 238000004108 freeze drying Methods 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 9
- 238000007654 immersion Methods 0.000 claims description 9
- 239000012535 impurity Substances 0.000 claims description 9
- 210000002686 mushroom body Anatomy 0.000 claims description 9
- 229910052757 nitrogen Inorganic materials 0.000 claims description 9
- 241000894006 Bacteria Species 0.000 abstract description 13
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 238000003306 harvesting Methods 0.000 abstract description 6
- 230000006866 deterioration Effects 0.000 abstract description 4
- 230000003647 oxidation Effects 0.000 abstract description 4
- 238000007254 oxidation reaction Methods 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000006378 damage Effects 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract description 2
- 238000009461 vacuum packaging Methods 0.000 abstract 1
- 238000001035 drying Methods 0.000 description 14
- 210000005069 ears Anatomy 0.000 description 5
- 210000001519 tissue Anatomy 0.000 description 5
- 238000004458 analytical method Methods 0.000 description 4
- 230000001932 seasonal effect Effects 0.000 description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- 238000009825 accumulation Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000007162 Ferula assa foetida Nutrition 0.000 description 1
- 244000228957 Ferula foetida Species 0.000 description 1
- 235000012850 Ferula foetida Nutrition 0.000 description 1
- 240000008397 Ganoderma lucidum Species 0.000 description 1
- 235000001637 Ganoderma lucidum Nutrition 0.000 description 1
- 208000015817 Infant Nutrition disease Diseases 0.000 description 1
- 241000446313 Lamella Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000222350 Pleurotus Species 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 235000019507 asafoetida Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 230000000857 drug effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 244000000053 intestinal parasite Species 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 201000004792 malaria Diseases 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
-
- 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
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Microbiology (AREA)
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of processing methods that Pleurotus ferulae Lanzi is lyophilized, including picking of raw material, pretreatment, blanching, prefreezing, freeze-dried, parsing-desiccation, vacuum packaging.The present invention guarantees that Pleurotus ferulae Lanzi while oxidation deterioration will not occur during transportation, has locked the nutriment of Pleurotus ferulae, keeps the color of Pleurotus ferulae Lanzi and delicious, mouthfeel has a very delicious taste, almost consistent with fresh Pleurotus ferulae Lanzi；Convenient transportation, the dry bacterium product of Pleurotus ferulae Lanzi maintains the flavor and quality that fresh bacterium has, convenient quick, improves the market competitiveness of Pleurotus ferulae Lanzi, provides market for Pleurotus ferulae Lanzi seasonality harvest, improves the income at cultivating edible family；Lyophilized technique carries out at low ambient temperatures, will not generate destruction to the tissue of Pleurotus ferulae Lanzi, retain its original nutritional ingredient, preparation process is simple, and product price is reasonable.
Description
Technical field
The invention belongs to technical field of edible fungi cultivation more particularly to a kind of processing methods that Pleurotus ferulae Lanzi is lyophilized.
Background technique
Pleurotus ferulae Lanzi also known as Pleurotus ferulae, asafoetida mushroom, belong to Basidiomycotina Hymenomycetes Agaricales Pleurotaceae Pleurotus, and Latin is planted
Object animal mineral name: FructificatioPleurotiFerulae is gill fungus bacterium representative on aridity grass land, is a kind of
Saprophytic bacteria.Bacteria cover diameter 5-15cm, flat hemispherical, after it is gradually open and flat, middle part is recessed, smooth, initial stage brown, after it is gradually white, and
Edge is involute when having cracking speckle, children.Bacterial context white is thicker.Lamella prolongs life, slightly close, white, is afterwards in faint yellow, Length discrepancy.Bacterium
Wilfully, interior reality, white, long 2-6cm, thick 1-2cm are tapered downwards for handle.The rectangular ellipse of spore is colourless to ellipse, smooth,
(12-14) μ m (5-6) μm, there is content.Nature and flavor: it is bitter, pungent, it is warm-natured；Returns spleen, stomach meridian.It is fragrant since its fructification is tender and crisp palatable
Taste is strong, there is the laudatory title of grassland bolete；Again because it is with disperse accumulation, desinsection, treatment meat accumulation, lump in the abdomen, chronic malaria, the drug effects such as infantile malnutrition due to digestive disturbances or intestinalparasites labor,
Local masses' reputation is the white ganoderma lucidum of Tianshan Mountains mind mushroom and Western Paradise.
Pleurotus ferulae Lanzi passed through that picking is wild to be obtained mostly in the past, trampleed on due to excessively picking with livestock, natural resources is by tight
It destroys again, wild Pleurotus ferulae Lanzi is reduced year by year.Wild Pleurotus ferulae Lanzi is distributed mainly on the Yi Li of Xinjiang Gaer basin Desert Regions, tower
City and Altay Prefecture, wherein the Pleurotus ferulae Lanzi popularity highest of Altay Prefecture Qinghe County.Because wild Pleurotus ferulae Lanzi only originates in
Particular season, yield are few, picking is difficult, and Pleurotus ferulae Lanzi on the market is based on artificial culture now.
But due to being limited by special physiological biochemical property possessed by Pleurotus ferulae Lanzi itself, the fresh asafoetide side after picking
Corruption or rotten just occurs quickly for ear, therefore, fresh products are limited only to seasonal consumption, not in asafoetide as eaten not in time
The pick up the ears people of growing location are difficult to have palatable Pleurotus ferulae.In addition, because being restricted by existing processing technology, asafoetide can not be allowed
That picks up the ears is delicious lasting, and nutriment can be also lost much, and making the dry bacterium product of Pleurotus ferulae Lanzi, there are flavor substances to lose, under quality
The problems such as drop, edible inconvenience, transport hardly possible, receives seasonal harvest influence, and the harvest season is often unsalable, other seasons are basic
It does not sell, so its price is very expensive, therefore, restricts the development in Pleurotus ferulae Lanzi market.
Summary of the invention
The present invention is in order to solve the above technical problems, provide a kind of processing method that Pleurotus ferulae Lanzi is lyophilized.The present invention is being frozen
Blanching and prefreezing processing are first passed through before knot, are also carried out parsing-desiccation processing after frozen dried, have been taken off the freedom of Pleurotus ferulae Lanzi
Water and water is combined, guarantees that Pleurotus ferulae Lanzi while oxidation deterioration will not occur during transportation, has locked the nutrition of Pleurotus ferulae
Substance keeps the color of Pleurotus ferulae Lanzi and delicious, and mouthfeel has a very delicious taste, almost consistent with fresh Pleurotus ferulae Lanzi；So that asafoetide
It picks up the ears convenient transportation, the dry bacterium product of Pleurotus ferulae Lanzi maintains the flavor and quality that fresh bacterium has, after being bubbled open when need to eat with boiled water
It cleans up and is cooked, it is convenient and efficient, it allows people all over the world that can have delicious Pleurotus ferulae Lanzi, improves asafoetide
The market competitiveness picked up the ears provides market for Pleurotus ferulae Lanzi seasonality harvest, improves the income at cultivating edible family.
In order to reach purpose described above, the invention adopts the following technical scheme:
A kind of processing method that Pleurotus ferulae Lanzi is lyophilized, comprising the following steps:
(1) picking of raw material: the just wild or artificial cultivation within picking 3h of selection, it is no it is objectionable, without going mouldy, be no different
Taste, shape be complete, uniform Pleurotus ferulae Lanzi；
(2) it pre-processes: the Pleurotus ferulae Lanzi of step (1) being put into cleaning machine and is cleaned, remove impurity and mud foot, cleaning is dry
Only, it is placed in prevent-browning processing solution and is impregnated, taking-up drains away the water；
(3) Pleurotus ferulae Lanzi pre-processed blanching: is placed in 1~3min of blanching in 90~98 DEG C of water；
(4) it prefreezing: after the good Pleurotus ferulae Lanzi of step (3) blanching is carried out cold water shower, is first carried out in freezer preliminary
Freezing, is carrying out freezing to freeze；
(5) freeze-dried: the good Pleurotus ferulae Lanzi of prefreezing being placed in and is sent into freeze-dried environment, temperature and humidity and pressure are controlled
Power progress is freeze-dried, and the Free water that Pleurotus ferulae Lanzi is contained is taken off；
(6) parsing-desiccation: the freeze-dried good Pleurotus ferulae Lanzi of step (5) is sent into parsing-desiccation environment, is controlled warm and humid
Degree and pressure carry out parsing-desiccation, and the small part combination water that Pleurotus ferulae Lanzi contains is taken off；
(7) it is vacuum-packed: the Pleurotus ferulae Lanzi that step (6) parsing-desiccation is handled well is cooled to room temperature, it is qualified through examining, it fills
Nitrogen is vacuum-packed to get the freeze-drying Pleurotus ferulae Lanzi.
Further, in step (2), the prevent-browning processing solution is the citric acid solution that mass concentration is 8%；It is described
The time of immersion is 2~5min.
Further, in step (4), the temperature of the cold water is 0~4 DEG C；The time of the cold water shower be 30~
36s。
Further, in step (4), the temperature tentatively freezed is -32~-26 DEG C, and the time is 24~30min, cold
Freeze to mushroom body core temperature and is reduced to -25~-20 DEG C.
Further, in step (4), the temperature for freezing freezing is -36~-30 DEG C, cooling time is 20~
26min。
Further, in step (5), the freeze-dried time is 95~105min, it is described it is freeze-dried after
The water content of Pleurotus ferulae Lanzi is 2.5~5.5%.
Further, in step (5), the temperature control of the freeze-dried environment is -32~-26 DEG C, relative humidity control
Being made as the control of 20~26%, pressure is 30~60Pa.
Further, in step (6), the temperature control of the parsing-desiccation environment is 44~50 DEG C, relative humidity controls
It is 10~15Pa for the control of 10~20%, pressure.
Further, in step (6), the time of the parsing-desiccation is 6~8h；Asafoetide side after the parsing-desiccation
The moisture content 6~8% of ear.
Further, in step (7), the vacuum-packed vacuum degree is 100Pa.
Since present invention employs above technical schemes, have the advantages that
(1) present invention first passes through blanching and prefreezing processing before freezing, and also carries out parsing-desiccation processing after frozen dried,
It has taken off the Free water of Pleurotus ferulae Lanzi and has combined water, guaranteed that the same of oxidation deterioration will not occur during transportation for Pleurotus ferulae Lanzi
When, the nutriment of Pleurotus ferulae has been locked, has kept the color of Pleurotus ferulae Lanzi and delicious, mouthfeel has a very delicious taste, with fresh asafoetide
It picks up the ears almost consistent.
(2) the invention enables Pleurotus ferulae Lanzi convenient transportation, the dry bacterium product of Pleurotus ferulae Lanzi maintain flavor that fresh bacterium has and
Quality is cleaned up after being bubbled open when need to eat with boiled water and is cooked, convenient and efficient, and people all over the world can have
Delicious Pleurotus ferulae Lanzi, improves the market competitiveness of Pleurotus ferulae Lanzi, provides market for Pleurotus ferulae Lanzi seasonality harvest, improves
The income at cultivating edible family.
(3) lyophilized technique of the present invention carries out at low ambient temperatures, will not generate destruction to the tissue of Pleurotus ferulae Lanzi, retain
Its original nutritional ingredient, preparation process is simple, guarantees that people can have delicious Pleurotus ferulae Lanzi, and valence throughout the year
Difference of the lattice in 1 year is little, and people can receive.
Specific embodiment
Specific embodiments of the present invention will be described in further detail below, but the invention is not limited to these realities
Mode is applied, it is claimed to still fall within the claims in the present invention for any improvement or replacement on the present embodiment essence spirit
Range.
Embodiment 1
A kind of processing method that Pleurotus ferulae Lanzi is lyophilized, comprising the following steps:
(1) picking of raw material: the just wild or artificial cultivation within picking 3h of selection, it is no it is objectionable, without going mouldy, be no different
Taste, shape be complete, uniform Pleurotus ferulae Lanzi；
(2) it pre-processes: the Pleurotus ferulae Lanzi of step (1) being put into cleaning machine and is cleaned, remove impurity and mud foot, cleaning is dry
Only, it is placed in prevent-browning processing solution and is impregnated, taking-up drains away the water；The prevent-browning processing solution is that mass concentration is
8% citric acid solution；The time of the immersion is 2min；
(3) Pleurotus ferulae Lanzi pre-processed blanching: is placed in blanching 1min in 90 DEG C of water；
(4) it prefreezing: after the good Pleurotus ferulae Lanzi of step (3) blanching is carried out cold water shower, is first carried out in freezer preliminary
Freezing, is carrying out freezing to freeze；The temperature of the cold water is 0 DEG C；The time of the cold water shower is 30s；The preliminary freezing
Temperature be -32 DEG C, time 24min, be refrigerated to mushroom body core temperature and be reduced to -25 DEG C；The temperature for freezing freezing is -36
DEG C, cooling time 20min；
(5) freeze-dried: the good Pleurotus ferulae Lanzi of prefreezing being placed in and is sent into freeze-dried environment, temperature and humidity and pressure are controlled
Power progress is freeze-dried, and the Free water that Pleurotus ferulae Lanzi is contained is taken off；The freeze-dried time is 95min, described to freeze
The water content of Pleurotus ferulae Lanzi is 2.5% after drying；The temperature control of the freeze-dried environment is -32 DEG C, relative humidity
Control is 20%, pressure control is 30Pa；
(6) parsing-desiccation: the freeze-dried good Pleurotus ferulae Lanzi of step (5) is sent into parsing-desiccation environment, is controlled warm and humid
Degree and pressure carry out parsing-desiccation, and the small part combination water that Pleurotus ferulae Lanzi contains is taken off；The temperature of the parsing-desiccation environment
Control is 44 DEG C, relative humidity control is 10%, pressure control is 10Pa；The time of the parsing-desiccation is 6h；The parsing
The moisture content 6% of Pleurotus ferulae Lanzi after drying；
(7) it is vacuum-packed: the Pleurotus ferulae Lanzi that step (6) parsing-desiccation is handled well is cooled to room temperature, it is qualified through examining, it fills
Nitrogen is vacuum-packed to get the freeze-drying Pleurotus ferulae Lanzi；The vacuum-packed vacuum degree is 100Pa.
Embodiment 2
A kind of processing method that Pleurotus ferulae Lanzi is lyophilized, comprising the following steps:
(1) picking of raw material: the just wild or artificial cultivation within picking 3h of selection, it is no it is objectionable, without going mouldy, be no different
Taste, shape be complete, uniform Pleurotus ferulae Lanzi；
(2) it pre-processes: the Pleurotus ferulae Lanzi of step (1) being put into cleaning machine and is cleaned, remove impurity and mud foot, cleaning is dry
Only, it is placed in prevent-browning processing solution and is impregnated, taking-up drains away the water；The prevent-browning processing solution is that mass concentration is
8% citric acid solution；The time of the immersion is 5min；
(3) Pleurotus ferulae Lanzi pre-processed blanching: is placed in blanching 3min in 98 DEG C of water；
(4) it prefreezing: after the good Pleurotus ferulae Lanzi of step (3) blanching is carried out cold water shower, is first carried out in freezer preliminary
Freezing, is carrying out freezing to freeze；The temperature of the cold water is 4 DEG C；The time of the cold water shower is 36s；The preliminary freezing
Temperature be -26 DEG C, time 30min, be refrigerated to mushroom body core temperature and be reduced to -20 DEG C；The temperature for freezing freezing is -30
DEG C, cooling time 26min；
(5) freeze-dried: the good Pleurotus ferulae Lanzi of prefreezing being placed in and is sent into freeze-dried environment, temperature and humidity and pressure are controlled
Power progress is freeze-dried, and the Free water that Pleurotus ferulae Lanzi is contained is taken off；The freeze-dried time is 105min, described to freeze
The water content of Pleurotus ferulae Lanzi is 5.5% after drying；The temperature control of the freeze-dried environment is -26 DEG C, relative humidity
Control is 26%, pressure control is 60Pa；
(6) parsing-desiccation: the freeze-dried good Pleurotus ferulae Lanzi of step (5) is sent into parsing-desiccation environment, is controlled warm and humid
Degree and pressure carry out parsing-desiccation, and the small part combination water that Pleurotus ferulae Lanzi contains is taken off；The temperature of the parsing-desiccation environment
Control is 50 DEG C, relative humidity control is 20%, pressure control is 15Pa；The time of the parsing-desiccation is 8h；The parsing
The moisture content 8% of Pleurotus ferulae Lanzi after drying；
(7) it is vacuum-packed: the Pleurotus ferulae Lanzi that step (6) parsing-desiccation is handled well is cooled to room temperature, it is qualified through examining, it fills
Nitrogen is vacuum-packed to get the freeze-drying Pleurotus ferulae Lanzi；The vacuum-packed vacuum degree is 100Pa.
Embodiment 3
A kind of processing method that Pleurotus ferulae Lanzi is lyophilized, comprising the following steps:
(1) picking of raw material: the just wild or artificial cultivation within picking 3h of selection, it is no it is objectionable, without going mouldy, be no different
Taste, shape be complete, uniform Pleurotus ferulae Lanzi；
(2) it pre-processes: the Pleurotus ferulae Lanzi of step (1) being put into cleaning machine and is cleaned, remove impurity and mud foot, cleaning is dry
Only, it is placed in prevent-browning processing solution and is impregnated, taking-up drains away the water；The prevent-browning processing solution is that mass concentration is
8% citric acid solution；The time of the immersion is 3min；
(3) Pleurotus ferulae Lanzi pre-processed blanching: is placed in blanching 1.5min in 91 DEG C of water；
(4) it prefreezing: after the good Pleurotus ferulae Lanzi of step (3) blanching is carried out cold water shower, is first carried out in freezer preliminary
Freezing, is carrying out freezing to freeze；The temperature of the cold water is 1 DEG C；The time of the cold water shower is 31s；The preliminary freezing
Temperature be -28 DEG C, time 26min, be refrigerated to mushroom body core temperature and be reduced to -21 DEG C；The temperature for freezing freezing is -31
DEG C, cooling time 21min；
(5) freeze-dried: the good Pleurotus ferulae Lanzi of prefreezing being placed in and is sent into freeze-dried environment, temperature and humidity and pressure are controlled
Power progress is freeze-dried, and the Free water that Pleurotus ferulae Lanzi is contained is taken off；The freeze-dried time is 96min, described to freeze
The water content of Pleurotus ferulae Lanzi is 3.5% after drying；The temperature control of the freeze-dried environment is -28 DEG C, relative humidity
Control is 21%, pressure control is 40Pa；
(6) parsing-desiccation: the freeze-dried good Pleurotus ferulae Lanzi of step (5) is sent into parsing-desiccation environment, is controlled warm and humid
Degree and pressure carry out parsing-desiccation, and the small part combination water that Pleurotus ferulae Lanzi contains is taken off；The temperature of the parsing-desiccation environment
Control is 45 DEG C, relative humidity control is 12%, pressure control is 11Pa；The time of the parsing-desiccation is 6.5h；The solution
Analyse the moisture content 6.5% of Pleurotus ferulae Lanzi after drying；
(7) it is vacuum-packed: the Pleurotus ferulae Lanzi that step (6) parsing-desiccation is handled well is cooled to room temperature, it is qualified through examining, it fills
Nitrogen is vacuum-packed to get the freeze-drying Pleurotus ferulae Lanzi；The vacuum-packed vacuum degree is 100Pa.
Embodiment 4
A kind of processing method that Pleurotus ferulae Lanzi is lyophilized, comprising the following steps:
(1) picking of raw material: the just wild or artificial cultivation within picking 3h of selection, it is no it is objectionable, without going mouldy, be no different
Taste, shape be complete, uniform Pleurotus ferulae Lanzi；
(2) it pre-processes: the Pleurotus ferulae Lanzi of step (1) being put into cleaning machine and is cleaned, remove impurity and mud foot, cleaning is dry
Only, it is placed in prevent-browning processing solution and is impregnated, taking-up drains away the water；The prevent-browning processing solution is that mass concentration is
8% citric acid solution；The time of the immersion is 5min；
(3) Pleurotus ferulae Lanzi pre-processed blanching: is placed in blanching 2.5min in 96 DEG C of water；
(4) it prefreezing: after the good Pleurotus ferulae Lanzi of step (3) blanching is carried out cold water shower, is first carried out in freezer preliminary
Freezing, is carrying out freezing to freeze；The temperature of the cold water is 3 DEG C；The time of the cold water shower is 35s；The preliminary freezing
Temperature be -30 DEG C, time 29min, be refrigerated to mushroom body core temperature and be reduced to -24 DEG C；The temperature for freezing freezing is -35
DEG C, cooling time 25min；
(5) freeze-dried: the good Pleurotus ferulae Lanzi of prefreezing being placed in and is sent into freeze-dried environment, temperature and humidity and pressure are controlled
Power progress is freeze-dried, and the Free water that Pleurotus ferulae Lanzi is contained is taken off；The freeze-dried time is 104min, described to freeze
The water content of Pleurotus ferulae Lanzi is 4.5% after drying；The temperature control of the freeze-dried environment is -30 DEG C, relative humidity
Control is 25%, pressure control is 50Pa；
(6) parsing-desiccation: the freeze-dried good Pleurotus ferulae Lanzi of step (5) is sent into parsing-desiccation environment, is controlled warm and humid
Degree and pressure carry out parsing-desiccation, and the small part combination water that Pleurotus ferulae Lanzi contains is taken off；The temperature of the parsing-desiccation environment
Control is 49 DEG C, relative humidity control is 19%, pressure control is 14Pa；The time of the parsing-desiccation is 7.5h；The solution
Analyse the moisture content 7.5% of Pleurotus ferulae Lanzi after drying；
(7) it is vacuum-packed: the Pleurotus ferulae Lanzi that step (6) parsing-desiccation is handled well is cooled to room temperature, it is qualified through examining, it fills
Nitrogen is vacuum-packed to get the freeze-drying Pleurotus ferulae Lanzi；The vacuum-packed vacuum degree is 100Pa.
Embodiment 5
A kind of processing method that Pleurotus ferulae Lanzi is lyophilized, comprising the following steps:
(1) picking of raw material: the just wild or artificial cultivation within picking 3h of selection, it is no it is objectionable, without going mouldy, be no different
Taste, shape be complete, uniform Pleurotus ferulae Lanzi；
(2) it pre-processes: the Pleurotus ferulae Lanzi of step (1) being put into cleaning machine and is cleaned, remove impurity and mud foot, cleaning is dry
Only, it is placed in prevent-browning processing solution and is impregnated, taking-up drains away the water；The prevent-browning processing solution is that mass concentration is
8% citric acid solution；The time of the immersion is 3.5min；
(3) Pleurotus ferulae Lanzi pre-processed blanching: is placed in blanching 2min in 94 DEG C of water；
(4) it prefreezing: after the good Pleurotus ferulae Lanzi of step (3) blanching is carried out cold water shower, is first carried out in freezer preliminary
Freezing, is carrying out freezing to freeze；The temperature of the cold water is 2 DEG C；The time of the cold water shower is 33s；The preliminary freezing
Temperature be -29 DEG C, time 27min, be refrigerated to mushroom body core temperature and be reduced to -23 DEG C；The temperature for freezing freezing is -33
DEG C, cooling time 23min；
(5) freeze-dried: the good Pleurotus ferulae Lanzi of prefreezing being placed in and is sent into freeze-dried environment, temperature and humidity and pressure are controlled
Power progress is freeze-dried, and the Free water that Pleurotus ferulae Lanzi is contained is taken off；The freeze-dried time is 100min, described to freeze
The water content of Pleurotus ferulae Lanzi is 4% after drying；The temperature control of the freeze-dried environment is -29 DEG C, relative humidity control
Being made as the control of 23%, pressure is 45Pa；
(6) parsing-desiccation: the freeze-dried good Pleurotus ferulae Lanzi of step (5) is sent into parsing-desiccation environment, is controlled warm and humid
Degree and pressure carry out parsing-desiccation, and the small part combination water that Pleurotus ferulae Lanzi contains is taken off；The temperature of the parsing-desiccation environment
Control is 47 DEG C, relative humidity control is 15%, pressure control is 13Pa；The time of the parsing-desiccation is 7h；The parsing
The moisture content 7% of Pleurotus ferulae Lanzi after drying；
(7) it is vacuum-packed: the Pleurotus ferulae Lanzi that step (6) parsing-desiccation is handled well is cooled to room temperature, it is qualified through examining, it fills
Nitrogen is vacuum-packed to get the freeze-drying Pleurotus ferulae Lanzi；The vacuum-packed vacuum degree is 100Pa.
Embodiment 6
A kind of processing method that Pleurotus ferulae Lanzi is lyophilized, comprising the following steps:
(1) picking of raw material: the just wild or artificial cultivation within picking 3h of selection, it is no it is objectionable, without going mouldy, be no different
Taste, shape be complete, uniform Pleurotus ferulae Lanzi；
(2) it pre-processes: the Pleurotus ferulae Lanzi of step (1) being put into cleaning machine and is cleaned, remove impurity and mud foot, cleaning is dry
Only, it is placed in prevent-browning processing solution and is impregnated, taking-up drains away the water；The prevent-browning processing solution is that mass concentration is
8% citric acid solution；The time of the immersion is 2.5min；
(3) Pleurotus ferulae Lanzi pre-processed blanching: is placed in blanching 1.3min in 92 DEG C of water；
(4) it prefreezing: after the good Pleurotus ferulae Lanzi of step (3) blanching is carried out cold water shower, is first carried out in freezer preliminary
Freezing, is carrying out freezing to freeze；The temperature of the cold water is 1 DEG C；The time of the cold water shower is 32s；The preliminary freezing
Temperature be -27 DEG C, time 26min, be refrigerated to mushroom body core temperature and be reduced to -22 DEG C；The temperature for freezing freezing is -32
DEG C, cooling time 22min；
(5) freeze-dried: the good Pleurotus ferulae Lanzi of prefreezing being placed in and is sent into freeze-dried environment, temperature and humidity and pressure are controlled
Power progress is freeze-dried, and the Free water that Pleurotus ferulae Lanzi is contained is taken off；The freeze-dried time is 97min, described to freeze
The water content of Pleurotus ferulae Lanzi is 3% after drying；The temperature control of the freeze-dried environment is -27 DEG C, relative humidity control
Being made as the control of 22%, pressure is 35Pa；
(6) parsing-desiccation: the freeze-dried good Pleurotus ferulae Lanzi of step (5) is sent into parsing-desiccation environment, is controlled warm and humid
Degree and pressure carry out parsing-desiccation, and the small part combination water that Pleurotus ferulae Lanzi contains is taken off；The temperature of the parsing-desiccation environment
Control is 46 DEG C, relative humidity control is 12%, pressure control is 12Pa；The time of the parsing-desiccation is 6.2h；The solution
Analyse the moisture content 6.2% of Pleurotus ferulae Lanzi after drying；
(7) it is vacuum-packed: the Pleurotus ferulae Lanzi that step (6) parsing-desiccation is handled well is cooled to room temperature, it is qualified through examining, it fills
Nitrogen is vacuum-packed to get the freeze-drying Pleurotus ferulae Lanzi；The vacuum-packed vacuum degree is 100Pa.
Embodiment 7
A kind of processing method that Pleurotus ferulae Lanzi is lyophilized, comprising the following steps:
(1) picking of raw material: the just wild or artificial cultivation within picking 3h of selection, it is no it is objectionable, without going mouldy, be no different
Taste, shape be complete, uniform Pleurotus ferulae Lanzi；
(2) it pre-processes: the Pleurotus ferulae Lanzi of step (1) being put into cleaning machine and is cleaned, remove impurity and mud foot, cleaning is dry
Only, it is placed in prevent-browning processing solution and is impregnated, taking-up drains away the water；The prevent-browning processing solution is that mass concentration is
8% citric acid solution；The time of the immersion is 4.5min；
(3) Pleurotus ferulae Lanzi pre-processed blanching: is placed in blanching 2.9min in 96 DEG C of water；
(4) it prefreezing: after the good Pleurotus ferulae Lanzi of step (3) blanching is carried out cold water shower, is first carried out in freezer preliminary
Freezing, is carrying out freezing to freeze；The temperature of the cold water is 3 DEG C；The time of the cold water shower is 35s；The preliminary freezing
Temperature be -31 DEG C, time 28min, be refrigerated to mushroom body core temperature and be reduced to -24 DEG C；The temperature for freezing freezing is -34
DEG C, cooling time 24min；
(5) freeze-dried: the good Pleurotus ferulae Lanzi of prefreezing being placed in and is sent into freeze-dried environment, temperature and humidity and pressure are controlled
Power progress is freeze-dried, and the Free water that Pleurotus ferulae Lanzi is contained is taken off；The freeze-dried time is 103min, described to freeze
The water content of Pleurotus ferulae Lanzi is 5% after drying；The temperature control of the freeze-dried environment is -31 DEG C, relative humidity control
Being made as the control of 25%, pressure is 55Pa；
(6) parsing-desiccation: the freeze-dried good Pleurotus ferulae Lanzi of step (5) is sent into parsing-desiccation environment, is controlled warm and humid
Degree and pressure carry out parsing-desiccation, and the small part combination water that Pleurotus ferulae Lanzi contains is taken off；The temperature of the parsing-desiccation environment
Control is 48 DEG C, relative humidity control is 18%, pressure control is 13Pa；The time of the parsing-desiccation is 7.8h；The solution
Analyse the moisture content 7.8% of Pleurotus ferulae Lanzi after drying；
(7) it is vacuum-packed: the Pleurotus ferulae Lanzi that step (6) parsing-desiccation is handled well is cooled to room temperature, it is qualified through examining, it fills
Nitrogen is vacuum-packed to get the freeze-drying Pleurotus ferulae Lanzi；The vacuum-packed vacuum degree is 100Pa.
The technical effect can be reached in order to further illustrate the present invention, do following experiment:
The freeze-drying Pleurotus ferulae Lanzi that the embodiment of the present invention 1~7 is prepared selects fresh Pleurotus ferulae Lanzi as experimental group
As a control group, it is cooked respectively using identical method, 25 veteran subjective appreciation persons is allowed to be judged, and give institute's product
4 color of mirror Pleurotus ferulae Lanzi product, tissue morphology, texture and flavor indexs carry out subjective appreciations, and 4 indexs press ten point system
It gives a mark, is averaged point as a result score.Specific results of sensory evaluation is as shown in table 1.
Pleurotus ferulae Lanzi results of sensory evaluation is lyophilized in table 1
| Color | Tissue morphology | Texture | Flavor | |
| Embodiment 1 | 8.9 | 9.1 | 9.2 | 9.8 |
| Embodiment 2 | 9.0 | 8.9 | 9.1 | 9.9 |
| Embodiment 3 | 8.8 | 9.2 | 9.2 | 9.8 |
| Embodiment 4 | 9.1 | 9.0 | 9.0 | 9.9 |
| Embodiment 5 | 9.3 | 9.3 | 9.5 | 10.0 |
| Embodiment 6 | 9.1 | 9.2 | 9.3 | 9.8 |
| Embodiment 7 | 9.0 | 9.0 | 9.1 | 9.9 |
| Control group | 10.0 | 10.0 | 10.0 | 10.0 |
By 1 experimental data of table it is found that color, tissue morphology and the texture of Pleurotus ferulae Lanzi is lyophilized relative to fresh in the present invention
Pleurotus ferulae Lanzi is not good enough, and flavor and fresh Pleurotus ferulae Lanzi are very nearly the same.Pleurotus ferulae Lanzi after working process is lyophilized,
Its color, tissue morphology and texture be still kept as it is comparable good, although without appearance not as fresh Pleurotus ferulae Lanzi
It is good, but the flavors such as its mouthfeel, flavour are still kept as very well, texture is tender and crisp, delicious and fragrant taste, sweetness.
In conclusion the present invention is first handled Pleurotus ferulae Lanzi by blanching and prefreezing before freezing, after frozen dried also
Parsing-desiccation processing is carried out, the Free water of Pleurotus ferulae Lanzi has been taken off and combines water, guarantees that Pleurotus ferulae Lanzi during transportation will not
Occur oxidation deterioration while, locked the nutriment of Pleurotus ferulae, keep Pleurotus ferulae Lanzi color and delicious, mouthfeel, taste
It is fabulous, it is almost consistent with fresh Pleurotus ferulae Lanzi.The invention enables Pleurotus ferulae Lanzi convenient transportation, the dry bacterium product of Pleurotus ferulae Lanzi is kept
The flavor and quality that fresh bacterium has, cleaned up after being bubbled open when need to eat with boiled water it is cooked, it is convenient and efficient, make the world each
The people on ground can have delicious Pleurotus ferulae Lanzi, improve the market competitiveness of Pleurotus ferulae Lanzi, be that Pleurotus ferulae Lanzi is seasonal
Harvest provides market, improves the income at cultivating edible family.
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, Er Qie
In the case where without departing from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, nothing
By from the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended
Claim rather than above description limit, it is intended that by the institute in the meaning and scope for the equivalent loins for falling in claim
It changes and includes within protection scope of the present invention.
Claims (10)
1. a kind of processing method that Pleurotus ferulae Lanzi is lyophilized, which comprises the following steps:
(1) picking of raw material: selection just picking 3h within wild or artificial cultivation, without it is objectionable, without mildew, free from extraneous odour, shape
Shape is complete, uniform Pleurotus ferulae Lanzi；
(2) it pre-processes: the Pleurotus ferulae Lanzi of step (1) being put into cleaning machine and is cleaned, remove impurity and mud foot, clean up, set
It is impregnated in prevent-browning processing solution, taking-up drains away the water；
(3) Pleurotus ferulae Lanzi pre-processed blanching: is placed in 1~3min of blanching in 90~98 DEG C of water；
(4) prefreezing: after the good Pleurotus ferulae Lanzi of step (3) blanching is carried out cold water shower, first tentatively being freezed in freezer,
It is carrying out freezing to freeze；
(5) freeze-dried: the good Pleurotus ferulae Lanzi of prefreezing is placed in and is sent into freeze-dried environment, control temperature and humidity and pressure into
Row is freeze-dried, and the Free water that Pleurotus ferulae Lanzi is contained is taken off；
(6) parsing-desiccation: the freeze-dried good Pleurotus ferulae Lanzi of step (5) is sent into parsing-desiccation environment, control temperature and humidity and
Pressure carries out parsing-desiccation, and the small part combination water that Pleurotus ferulae Lanzi contains is taken off；
(7) it is vacuum-packed: the Pleurotus ferulae Lanzi that step (6) parsing-desiccation is handled well is cooled to room temperature, qualified through examining, nitrogen charging is true
Empty package is to get the freeze-drying Pleurotus ferulae Lanzi.
2. a kind of processing method that Pleurotus ferulae Lanzi is lyophilized according to claim 1, it is characterised in that: described in step (2)
Prevent-browning processing solution is the citric acid solution that mass concentration is 8%；The time of the immersion is 2~5min.
3. a kind of processing method that Pleurotus ferulae Lanzi is lyophilized according to claim 1, it is characterised in that: described in step (4)
The temperature of cold water is 0~4 DEG C；The time of the cold water shower is 30~36s.
4. a kind of processing method that Pleurotus ferulae Lanzi is lyophilized according to claim 1, it is characterised in that: described in step (4)
The temperature tentatively freezed is -32~-26 DEG C, and the time is 24~30min, is refrigerated to mushroom body core temperature and is reduced to -25~-20 DEG C.
5. a kind of processing method that Pleurotus ferulae Lanzi is lyophilized according to claim 1, it is characterised in that: described in step (4)
The temperature for freezing freezing is -36~-30 DEG C, and cooling time is 20~26min.
6. a kind of processing method that Pleurotus ferulae Lanzi is lyophilized according to claim 1, it is characterised in that: described in step (5)
The freeze-dried time be 95~105min, it is described it is freeze-dried after Pleurotus ferulae Lanzi water content be 2.5~5.5%.
7. a kind of processing method that Pleurotus ferulae Lanzi is lyophilized according to claim 1, it is characterised in that: described in step (5)
The temperature control of freeze-dried environment is -32~-26 DEG C, relative humidity control is 20~26%, pressure control is 30~60Pa.
8. a kind of processing method that Pleurotus ferulae Lanzi is lyophilized according to claim 1, it is characterised in that: described in step (6)
The temperature control of parsing-desiccation environment is 44~50 DEG C, relative humidity control is 10~20%, pressure control is 10~15Pa.
9. a kind of processing method that Pleurotus ferulae Lanzi is lyophilized according to claim 1, it is characterised in that: described in step (6)
The time of parsing-desiccation is 6~8h；The moisture content 6~8% of Pleurotus ferulae Lanzi after the parsing-desiccation.
10. a kind of processing method that Pleurotus ferulae Lanzi is lyophilized according to claim 1, it is characterised in that: in step (7), institute
Stating vacuum-packed vacuum degree is 100Pa.
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| CN115918901A (en) * | 2022-12-13 | 2023-04-07 | 石河子大学 | Processing method and application of fresh asafetida |
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| CN1547947A (en) * | 2003-05-08 | 2004-11-24 | 中华全国供销合作总社昆明食用菌研究 | Freeze dried edible mushroom and its processing method |
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