CN109275832A - A kind of drying means of seafood mushroom - Google Patents
A kind of drying means of seafood mushroom Download PDFInfo
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- CN109275832A CN109275832A CN201811381540.3A CN201811381540A CN109275832A CN 109275832 A CN109275832 A CN 109275832A CN 201811381540 A CN201811381540 A CN 201811381540A CN 109275832 A CN109275832 A CN 109275832A
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- seafood mushroom
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- vacuum freeze
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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Abstract
The invention discloses a kind of drying means of seafood mushroom, belong to Drying Technology of Agriculture Products field, are using hot plate-dry preparation seafood mushroom dry product of vacuum freeze drying coupling carbon dioxide source heat pump low-temperature cold wind.The present invention uses hot plate-vacuum freeze drying in the biggish evaporation phase (35-90%) of moisture, sloughs most of moisture within a short period of time, effectively maintains the complete and color of seafood mushroom texture；And it is dry using carbon dioxide source heat pump low-temperature cold wind in the later period, the texture form and color of product are not influenced significantly；The method of the present invention can avoid the shortcomings that serious seafood mushroom dry product brown stain caused by heat pump drying, shape shrinkage, also the shortcomings that simple vacuum freeze drying time is long, energy consumption is high is compensated for, gained seafood mushroom dry product remains the shape of fresh seafood mushroom, color, and there is strong seafood mushroom fragrance, energy consumption and production cycle are considerably reduced under the premise of quality is freeze-dried quality close to single vacuum, to reduce production cost.
Description
Technical field
The invention belongs to Drying Technology of Agriculture Products fields, and in particular to a kind of drying means of seafood mushroom.
Background technique
Seafood mushroom Hypsizigus marmorens (Peck) H.E.Bigelo, also known as true pleurotus cornucopiae, spot jade gill fungus, crab flavour mushroom
Deng being subordinate to Basidiomycotina, Hymenomycetes, Agaricales, Tricholomataceae, beautiful gill fungus category, full of nutrition, unique flavor is deep by consumer blueness
It looks at.Amino acid classes contained by seafood mushroom are complete, the necessary amino acid in 8 comprising needed by human body kind, and lysine and arginine content
Higher than general mushroom class, play an important role to teenagers growth development.Often edible seafood mushroom has relax bowel and defecation, raising immune
It is power, anticancer, pre- anti-aging and other effects.Since the eighties in last century, seafood mushroom has started commercialization plantation in China,
The factorial production kind one of important as China edible mushroom.
Current seafood mushroom is mainly sold in the form of fresh mushroom on the market, and edible way is typically restricted to steam, boil, fry, frying etc. often
Advise dish cooking method.This eating method both expends the time, does not also give full play to the pharmacological action of seafood mushroom itself.Separately
Outside, the processing of seafood mushroom is only limitted to dehydration raw product, seafood mushroom can, seafood mushroom sauce, hypsizygus marmoreus puffed food etc., but seafood mushroom
After the dehydration of traditional hot-air seasoning, appearance easily turns yellow nigrescence, and shape is destroyed, and can be lost the nutrition of wherein most at
Point, and it is at high cost.So urgent need develops one kind, low energy consumption, seafood mushroom drying technology at low cost and superior product quality.
Summary of the invention
In view of the above-mentioned deficiencies in the prior art, it is an object of the present invention to provide a kind of drying means of seafood mushroom.This method work
Skill is simple, low energy consumption, at low cost, and products obtained therefrom organoleptic quality is good, remains shape (not shrinkage), the color of fresh seafood mushroom
(white), and there is strong seafood mushroom fragrance.
To achieve the above object, the present invention adopts the following technical scheme:
A kind of drying means of seafood mushroom is by the fresh seafood mushroom after impurity elimination, precooling using hot plate-vacuum freeze drying
Coupling carbon dioxide source heat pump low-temperature cold wind drying is handled, and seafood mushroom dry product is made.Itself specifically includes the following steps:
1) impurity elimination: fresh seafood mushroom is rejected, cuts culture medium part, removes impurity；
2) precooling: the seafood mushroom after impurity elimination is placed in precooling in -38 DEG C of freezers and handles 12 h, makes seafood mushroom central temperature control
System is at -18 DEG C or less；
3) hot plate-vacuum freeze drying: being heated by the staged of interior heating plate and assist carrying out vacuum freeze drying, temperature,
The step variation of vacuum degree are as follows: first stage dry 2 ~ 4h under the conditions of -10 DEG C, 20 ~ 35Pa of vacuum degree；Second stage is 65
~ 70 DEG C, dry 18 ~ 20h under the conditions of 30 ~ 50Pa of vacuum degree；Phase III is dry under the conditions of 30 ~ 35 DEG C, 20 ~ 30Pa of vacuum degree
2~4 h；Fourth stage dry 1 ~ 3h under the conditions of 25 ~ 28 DEG C, 15 ~ 25Pa of vacuum degree；Seafood mushroom after hot plate-vacuum freeze drying
Moisture content be 30 ~ 35%；
4) carbon dioxide source heat pump low-temperature cold wind is dry: the seafood mushroom after hot plate-vacuum freeze drying is immediately placed in two
Carbonoxide is that cyclic drying is carried out in the heat pump low-temperature cold wind drying machine of dried medium, sets drying temperature as 25 ~ 28 DEG C, circulation
Air quantity is 2000 ~ 2800m3/ h, oxygen content is 8-12% in hothouse, dry 7 ~ 9 h；Gained seafood mushroom moisture content is less than
10%。
1. by four stage hot plates-vacuum freeze drying of the invention and vacuum freeze drying (no hot plate, -10 DEG C, vacuum degree
20Pa), two-stage hot plate-vacuum freeze drying (first stage dry 2 ~ 4h under the conditions of -10 DEG C, 20 ~ 35Pa of vacuum degree；The
Two-stage dry 18 ~ 20h under the conditions of 65 ~ 70 DEG C, 30 ~ 50Pa of vacuum degree), three stage hot plates-vacuum freeze drying (the first rank
Section dry 2 ~ 4h under the conditions of -10 DEG C, 20 ~ 35Pa of vacuum degree；Second stage is done under the conditions of 65 ~ 70 DEG C, 30 ~ 50Pa of vacuum degree
Dry 18 ~ 20h；Phase III drying 2 ~ 4 under the conditions of 30 ~ 35 DEG C, 20 ~ 30Pa of vacuum degree h) compares, and considers different sublevels
Influence of the section processing to seafood mushroom quality, the results are shown in Table 1.
Influence situation of 1 treatment by stages of table to seafood mushroom quality
Seen from table 1, compared with no hot plate vacuum freeze drying, four sections of hot plate-vacuum freeze dryings of the invention be can obviously reduce
Drying time and energy consumption for drying, and whiteness is suitable with vacuum freeze drying；And with two sections or three sections of hot plates-vacuum freeze drying phase
Than four sections of hot plate-vacuum freeze dryings of the invention are suitable in terms of drying time and energy consumption for drying, but keep effect in terms of whiteness
It is good, the good whiteness of seafood mushroom can be kept.
2. dry heat pump low-temperature cold wind, vacuum freeze drying (no hot plate) and hot plate-vacuum refrigeration of the present invention is respectively adopted
Fresh seafood mushroom is dried in dry coupling carbon dioxide source heat pump low-temperature cold wind drying, investigates different drying means pair
The influence of seafood mushroom dry product quality, the results are shown in Table 2.
Influence situation of the different drying means of table 2 to seafood mushroom dry product quality
Remarkable advantage of the invention is:
1) the present invention provides a kind of hot plate-dry preparation seafood of vacuum freeze drying coupling carbon dioxide source heat pump low-temperature cold wind
The method of mushroom dry product, that define moisture content transfer points and suitable Drying Technology Parameter stage by stage that coupling is dry；In water
Divide biggish evaporation phase (35-90%) to use hot plate-vacuum freeze drying, slough most of moisture within a short period of time, effectively protects
The complete and color of seafood mushroom texture is held；And it is dry using carbon dioxide source heat pump low-temperature cold wind in the later period, to the matter of product
Configuration state and color do not influence significantly, and can reduce energy consumption and production cycle.
2) inventive process avoids seafood mushroom dry product brown stains caused by the single heat pump dryings such as hot wind low-temperature cold wind drying
Seriously, the shortcomings that shape shrinkage, the shortcomings that simple vacuum freeze drying time is long, energy consumption is high is also compensated for, energy consumption is than tradition
Vacuum freeze drying reduces by 38% or more, and product color L value (whiteness value) is drier than single heat pump low-temperature cold wind to improve 50% or more,
A value, b value respectively reduce 100%, 40% or more than the drying of single heat pump low-temperature cold wind, are freeze-dried close to traditional vacuum.Gained sea
Fresh mushroom dry product remains the shape (not shrinkage) of fresh seafood mushroom, color (white), and has strong seafood mushroom fragrance, in product
Matter considerably reduces energy consumption and production cycle under the premise of being freeze-dried quality close to single vacuum, is produced into reduce
This.
Specific embodiment
In order to make content of the present invention easily facilitate understanding, With reference to embodiment to of the present invention
Technical solution is described further, but the present invention is not limited only to this.
Embodiment 1
A kind of drying means of seafood mushroom comprising following steps:
1) impurity elimination: fresh seafood mushroom is rejected, cuts culture medium part, removes impurity；
2) precooling: the seafood mushroom after impurity elimination is placed in precooling in -38 DEG C of freezers and handles 12 h, makes seafood mushroom central temperature control
System is at -18 DEG C or less；
3) hot plate-vacuum freeze drying: being heated by the staged of interior heating plate and assist carrying out vacuum freeze drying, temperature,
The step variation of vacuum degree are as follows: first stage dry 4h under the conditions of -10 DEG C, vacuum degree 35Pa；Second stage 65 DEG C, it is true
Dry 20h under the conditions of reciprocal of duty cycle 30Pa；Phase III dry 2h under the conditions of 35 DEG C, vacuum degree 20Pa；Fourth stage 25 DEG C, it is true
Dry 3h under the conditions of reciprocal of duty cycle 25Pa；The moisture content of seafood mushroom is 31.3% after hot plate-vacuum freeze drying.
4) carbon dioxide source heat pump low-temperature cold wind is dry: the seafood mushroom after hot plate-vacuum freeze drying is immediately placed in
Using carbon dioxide to carry out cyclic drying in the heat pump low-temperature cold wind drying machine of dried medium, set drying temperature as 28 DEG C, follow
Ring air quantity is 2800m3/ h, oxygen content is 12% in hothouse, dry 7 h；Gained seafood mushroom moisture content is 9.3%.
Heat pump drying, vacuum freeze drying (no hot plate) is respectively adopted and couples carbon dioxide with hot plate-vacuum freeze drying
Fresh seafood mushroom is dried in the drying of source heat pump type low-temperature cold wind, investigates different drying means to seafood mushroom dry product quality
Influence, the results are shown in Table 3.
Influence situation of the different drying means of table 3 to seafood mushroom dry product quality
Seen from table 3, present invention process energy consumption reduces 46.6% than traditional vacuum freeze-drying, product color L value (whiteness value)
63.8%, a value, b value is improved than the drying of single heat pump low-temperature cold wind to respectively reduce than the drying of single heat pump low-temperature cold wind
112.3%, 50.9%, it is freeze-dried close to traditional vacuum.
Embodiment 2
A kind of drying means of seafood mushroom comprising following steps:
1) impurity elimination: fresh seafood mushroom is rejected, cuts culture medium part, removes impurity；
2) precooling: the seafood mushroom after impurity elimination is placed in precooling in -38 DEG C of freezers and handles 12 h, makes seafood mushroom central temperature control
System is at -18 DEG C or less；
3) hot plate-vacuum freeze drying: being heated by the staged of interior heating plate and assist carrying out vacuum freeze drying, temperature,
The step variation of vacuum degree are as follows: first stage dry 2h under the conditions of -10 DEG C, vacuum degree 20Pa；Second stage 70 DEG C, it is true
Dry 18h under the conditions of reciprocal of duty cycle 50Pa；Phase III dry 4 h under the conditions of 30 DEG C, vacuum degree 30Pa；Fourth stage 28 DEG C,
Dry 1h under the conditions of vacuum degree 15Pa；The moisture content of seafood mushroom is 33.1% after hot plate-vacuum freeze drying.
4) carbon dioxide source heat pump low-temperature cold wind is dry: the seafood mushroom after hot plate-vacuum freeze drying is immediately placed in
Using carbon dioxide to carry out cyclic drying in the heat pump low-temperature cold wind drying machine of dried medium, set drying temperature as 25 DEG C, follow
Ring air quantity is 2000m3/ h, oxygen content is 8% in hothouse, dry 9 h；Gained seafood mushroom moisture content is 9.8%.
Heat pump drying, vacuum freeze drying (no hot plate) is respectively adopted and couples carbon dioxide with hot plate-vacuum freeze drying
Fresh seafood mushroom is dried in the drying of source heat pump type low-temperature cold wind, investigates different drying means to seafood mushroom dry product quality
Influence, the results are shown in Table 4.
Influence situation of the different drying means of table 4 to seafood mushroom dry product quality
By table 4 as it can be seen that present invention process energy consumption reduces 47.3% than traditional vacuum freeze-drying, product color L value (whiteness value)
59.4%, a value, b value is improved than the drying of single heat pump low-temperature cold wind to respectively reduce than the drying of single heat pump low-temperature cold wind
113.1%, 52.8%, it is freeze-dried close to traditional vacuum.
Embodiment 3
A kind of drying means of seafood mushroom comprising following steps:
1) impurity elimination: fresh seafood mushroom is rejected, cuts culture medium part, removes impurity；
2) precooling: the seafood mushroom after impurity elimination is placed in precooling in -38 DEG C of freezers and handles 12 h, makes seafood mushroom central temperature control
System is at -18 DEG C or less；
3) hot plate-vacuum freeze drying: being heated by the staged of interior heating plate and assist carrying out vacuum freeze drying, temperature,
The step variation of vacuum degree are as follows: first stage dry 3h under the conditions of -10 DEG C, vacuum degree 30Pa；Second stage 68 DEG C, it is true
Dry 20h under the conditions of reciprocal of duty cycle 40Pa；Phase III dry 3.5 h under the conditions of 30 DEG C, vacuum degree 25Pa；Fourth stage is 26
DEG C, dry 2h under the conditions of vacuum degree 20Pa；The moisture content of seafood mushroom is 32.7% after hot plate-vacuum freeze drying；
4) carbon dioxide source heat pump low-temperature cold wind is dry: the seafood mushroom after hot plate-vacuum freeze drying is immediately placed in two
Carbonoxide is that cyclic drying is carried out in the heat pump low-temperature cold wind drying machine of dried medium, sets drying temperature as 26 DEG C, circulated air
Amount is 2500m3/ h, oxygen content is 10% in hothouse, dry 8 h；Gained seafood mushroom moisture content is 9.6%.
The foregoing is merely presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with
Modification, is all covered by the present invention.
Claims (3)
1. a kind of drying means of seafood mushroom, it is characterised in that: couple carbon dioxide source heat pump using hot plate-vacuum freeze drying
Low-temperature cold wind is dry, handles the fresh seafood mushroom after impurity elimination, precooling, and seafood mushroom dry product is made；
Wherein, the hot plate-vacuum freeze drying is to carry out vacuum freeze drying by the staged heating auxiliary of interior heating plate,
The step variation of its temperature, vacuum degree are as follows: first stage dry 2 ~ 4h under the conditions of -10 DEG C, 20 ~ 35Pa of vacuum degree；Second
Stage dry 18 ~ 20h under the conditions of 65 ~ 70 DEG C, 30 ~ 50Pa of vacuum degree；Phase III is in 30 ~ 35 DEG C, vacuum degree 20 ~ 30Pa item
Dry 2 ~ 4 h under part；Fourth stage dry 1 ~ 3h under the conditions of 25 ~ 28 DEG C, 15 ~ 25Pa of vacuum degree；
The carbon dioxide source heat pump low-temperature cold wind drying be the seafood mushroom after hot plate-vacuum freeze drying is immediately placed in
Carbon dioxide be dried medium heat pump low-temperature cold wind drying machine in carry out cyclic drying, set drying temperature as 25 ~ 28 DEG C, follow
Ring air quantity is 2000 ~ 2800m3/ h, oxygen content is 8-12% in hothouse, dry 7 ~ 9 h.
2. the drying means of seafood mushroom according to claim 1, it is characterised in that: after hot plate-vacuum freeze drying, seafood mushroom
Moisture content be 30 ~ 35%.
3. the drying means of seafood mushroom according to claim 1, it is characterised in that: the moisture content of gained seafood mushroom dry product is small
In 10%.
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| CN201811381540.3A CN109275832A (en) | 2018-11-20 | 2018-11-20 | A kind of drying means of seafood mushroom |
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| CN201811381540.3A CN109275832A (en) | 2018-11-20 | 2018-11-20 | A kind of drying means of seafood mushroom |
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Application publication date: 20190129 |