CN109315761A - A kind of method that short-wave infrared joint pulsation pressure difference flash distillation carries out crisp mushroom chips preparation - Google Patents
A kind of method that short-wave infrared joint pulsation pressure difference flash distillation carries out crisp mushroom chips preparation Download PDFInfo
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- 238000000034 method Methods 0.000 title claims abstract description 30
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- 238000002360 preparation method Methods 0.000 title claims abstract description 20
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- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- LIEMBEWXEZJEEZ-UHFFFAOYSA-N D-threo-Leutysin Natural products NC1=NC=NC2=C1N=CN2CC(O)C(O)C(O)=O LIEMBEWXEZJEEZ-UHFFFAOYSA-N 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
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- 206010013786 Dry skin Diseases 0.000 description 1
- DNVPQKQSNYMLRS-NXVQYWJNSA-N Ergosterol Natural products CC(C)[C@@H](C)C=C[C@H](C)[C@H]1CC[C@H]2C3=CC=C4C[C@@H](O)CC[C@]4(C)[C@@H]3CC[C@]12C DNVPQKQSNYMLRS-NXVQYWJNSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 229920001491 Lentinan Polymers 0.000 description 1
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- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- WBZKQQHYRPRKNJ-UHFFFAOYSA-N disulfurous acid Chemical compound OS(=O)S(O)(=O)=O WBZKQQHYRPRKNJ-UHFFFAOYSA-N 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- DNVPQKQSNYMLRS-SOWFXMKYSA-N ergosterol Chemical compound C1[C@@H](O)CC[C@]2(C)[C@H](CC[C@]3([C@H]([C@H](C)/C=C/[C@@H](C)C(C)C)CC[C@H]33)C)C3=CC=C21 DNVPQKQSNYMLRS-SOWFXMKYSA-N 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
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- 235000004611 garlic Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
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- 229940115286 lentinan Drugs 0.000 description 1
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
-
- 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
Abstract
The invention discloses a kind of short-wave infrareds to combine the method that pulsation pressure difference flash distillation carries out crisp mushroom chips preparation, short-wave infrared pre-dried is carried out after mushroom is cleaned, is sliced first, by the control of suitable temperature and shortwave power, rapidly and efficiently mushroom water content can be controlled to suitable level；The present invention carries out pulsating pressure difference flash distillation after predrying, mushroom pieces internal moisture instant vaporization can be made to evaporate, material moment extruding, and dehydration and drying forms product under vacuum conditions, control certain vaporization temperature, time and the temperature of flash distillation, time, in puffing process will not rehydration ratio, hardness, amino acid and total sugar content to mushroom itself have a significant impact, reduce the consumption of nutriment；Compared with conventional drying techniques, the mushroom pulsation pressure difference flash evaporation puffing dry products crispy in taste obtained under the conditions of the present invention, organoleptic quality is good, and nutritional ingredient retains height, is worth of widely use.
Description
Technical field
The present invention relates to edible mushroom technical fields more particularly to a kind of joint pulsation pressure difference flash distillation of short-wave infrared to carry out mushroom
The method of crisp chip preparation.
Background technique
Mushroom also known as Xiang Qin, fragrant letter, flower mushroom, thick mushroom, dried mushroom, belong to Eumycota, Basidiomycetes Agaricales Pleurotaceae mushroom
Belong to, the cultivation history in China has more than 800 years, and china natural resources are abundant, it has also become the first big country of Lentnus edodes in the world.It is fragrant
Mushroom has nutrition abundant and medical value.It analyzes according to surveying and determination, in usual fresh mushroom in addition to the moisture containing 85%-90%, solid
Contain crude protein 19.9%, crude fat 4%, 67% crude fibre of soluble N-free substance, 7% ash content 3% in object.In addition in mushroom not only
Vitamin D rich in, but also be good for your health containing lentinan, eritadenine and ergosterol etc. are a variety of
Physiologically active ingredient.Therefore mushroom enjoys " natural health food ", " food of god ", " queen in mushroom ", " it in mushroom
The good reputation of king ".
With the development and the improvement of people's living standards of society, requirement of the people to nutrition leisure food is higher and higher.
Since its abundant, health nutritive value gradually has been favored by people, mushroom product is also slowly to environmental protection, naturalization, battalion
Feedingization, functionalization development.Simultaneously because fresh mushroom quality is delicate, moisture content is high, the easily brown stain, corruption in storage and transportational process
It is rotten, it is dry to can remove the moisture of mushroom as the most common technology of mushroom processing, inhibit microbial activity, it reduces quality and becomes
Change, extends mushroom storage period.Based on this, this natural dewatering drying snack food of crisp mushroom chips just comes into being.Food at present
There is the main production technology of crisp mushroom chips in industry: vacuum frying extruding, vacuum freeze drying, vacuum microwave drying etc. are all deposited
In many disadvantages.Compared with conventional heating techniques, infrared radiation heating dry technology have it is high-efficient, low energy consumption, drying time
Short, temperature is uniform during product drying, is convenient for temperature control, the advantages that quality of dry products is high, citrus, onion, sweet potato,
It is widely applied in the fruit and vegetable dryings such as radish living.Pulsating differential pressure flash drying be also known as changing temperature-pressure-difference and puffing dry, explosion explosion puffing drying,
Airflow puffing is dry, and principle is that pretreatment is removed the fruit and vegetable materials of partial moisture to be placed in pressurized canister the pressurization that heats up, when reaching
To after certain pressure, pressurized canister is connected to vacuum tank.Steam meeting since the pressure in pressurized canister suddenly disappears, in material
" flash distillation " phenomenon occurs, material internal moisture instant vaporization is promoted to evaporate, material moment extruding, and dehydration is dry under vacuum conditions
Dry formation product.The fruit and vegetable crisp chip produced using the technology is not only solved fried fruit and vegetable crisp chip oil content height, is not easy
The problems such as storage and flavor are poor, while also remaining fruits and vegetables major part flavor and nutritional ingredient.The product have green natural,
It is full of nutrition, crispy in taste, convenient and be easy to the advantages that storing.At present it is proved that pulsating differential pressure flash drying can be applied
There are many fruit and vegetable varieties that technology is produced, such as apple, "Hami" melon, pineapple, jujube, carrot, garlic, jackfruit, sweet potato, and
It is also rarely reported using the article that mushroom carries out pulsating differential pressure flash drying as raw material.The present invention plans infrared radiation heating and pulsation
Pressure difference expansion drying combines the preparation for carrying out crisp mushroom chips, to meet needed for modern market.
Summary of the invention
The object of the invention is to remedy the disadvantages of known techniques, provides a kind of short-wave infrared joint pulsation pressure difference flash distillation
The method for carrying out crisp mushroom chips preparation.
The present invention is achieved by the following technical solutions:
A kind of method that short-wave infrared joint pulsation pressure difference flash distillation carries out crisp mushroom chips preparation, comprising the following specific steps
(1) mushroom stems are removed after cleaning up fresh mushroom, are then sliced, the thickness being consistent as far as possible, then will
The mushroom pieces cut, which immerse in colour protecting liquid, impregnate 60-90 minutes；
(2) mushroom pieces Jing Guo color protection treatment are put into medium and short-wave infrared drying equipment and carry out predrying, control infra-red drying
The parameters of equipment, until the water content of mushroom pieces is 35-36%；
(3) mushroom after predrying is sent into pulsating differential pressure flash drying equipment, controls certain flash temperature, then stagnates
10-12 minutes, then vacuumize process is carried out, control evacuation temperature and time；
(4) by step (3), treated, and mushroom pieces are cooled to room temperature, and are then seasoned processing, finally by mushroom classification,
Sealed package.
The method that a kind of short-wave infrared joint pulsation pressure difference flash distillation carries out crisp mushroom chips preparation, step (1) are described
Slice, refer to and keep 12-14 millimeters of thickness.
The method that a kind of short-wave infrared joint pulsation pressure difference flash distillation carries out crisp mushroom chips preparation, step (1) are described
Colour protecting liquid, specific formula be (according to quality meter) citric acid 0.08-0.1%, vitamin C 0.08-0.1%, sodium chloride 0.05-
0.07%, the non-water of sodium pyrosulfite 0.1-0.2%, surplus.
The method that a kind of short-wave infrared joint pulsation pressure difference flash distillation carries out crisp mushroom chips preparation, step (2) are described
The parameters for controlling infra-red drying equipment, refer to control short-wave infrared drying equipment temperature be 55 DEG C, irradiation distance
120 millimeters, irradiation power 1350W.
The method that a kind of short-wave infrared joint pulsation pressure difference flash distillation carries out crisp mushroom chips preparation, step (3) are described
The certain flash temperature of control, refer to the flash temperature of 90 DEG C of control.
The method that a kind of short-wave infrared joint pulsation pressure difference flash distillation carries out crisp mushroom chips preparation, step (3) are described
Control evacuation temperature and the time, specially control 56.88 DEG C of evacuation temperature, evacuated time 52-53 minutes.
The invention has the advantages that the present invention carries out short-wave infrared pre-dried after cleaning, being sliced by mushroom first,
By the control of suitable temperature and shortwave power, rapidly and efficiently mushroom water content can be controlled to suitable level,
Temperature is uniform during product drying, convenient for the implementation of subsequent step, while it is high-efficient, low energy consumption；The present invention passes through predrying
The flash distillation of pulsating pressure difference is carried out afterwards, and mushroom pieces internal moisture instant vaporization can be made to evaporate, material moment extruding, and in vacuum state
Lower dehydration and drying forms product, controls certain vaporization temperature, time and the temperature of flash distillation, time, in puffing process not
Rehydration ratio, hardness, amino acid and the total sugar content of mushroom itself can be had a significant impact, reduce the consumption of nutriment；With
Conventional drying techniques are compared, the mushroom pulsation pressure difference flash evaporation puffing dry products crispy in taste obtained under the conditions of the present invention, sense
Official's quality is good, and nutritional ingredient retains height, is worth of widely use.
Specific embodiment
A kind of method that short-wave infrared joint pulsation pressure difference flash distillation carries out crisp mushroom chips preparation, comprising the following specific steps
(1) mushroom stems are removed after cleaning up fresh mushroom, are then sliced, the thickness being consistent as far as possible, 12 millis
The thickness of rice or so, then the mushroom pieces cut are immersed in colour protecting liquid and impregnate 60 minutes；
(2) mushroom pieces Jing Guo color protection treatment are put into medium and short-wave infrared drying equipment and carry out predrying, control infra-red drying
The parameters of equipment, temperature are 55 DEG C, 120 millimeters of irradiation distance, irradiation power 1350W, until the water content of mushroom pieces is
35%；
(3) mushroom after predrying is sent into pulsating differential pressure flash drying equipment, then the flash temperature of 90 DEG C of control stagnates 10
Minute, then vacuumize process is carried out, control 56.88 DEG C of evacuation temperature, evacuated time 52 minutes；
(4) by step (3), treated, and mushroom pieces are cooled to room temperature, and are then seasoned processing, finally by mushroom classification,
Sealed package.
The method that a kind of short-wave infrared joint pulsation pressure difference flash distillation carries out crisp mushroom chips preparation, step (1) are described
Colour protecting liquid, specific formula be (according to quality meter) citric acid 0.08%, vitamin C 0.08%, sodium chloride 0.05%, pyrosulfurous acid
The non-water of sodium 0.1%, surplus.
Claims (6)
1. a kind of method that short-wave infrared joint pulsation pressure difference flash distillation carries out crisp mushroom chips preparation, which is characterized in that including following
Specific steps:
(1) mushroom stems are removed after cleaning up fresh mushroom, are then sliced, the thickness being consistent as far as possible, then will
The mushroom pieces cut, which immerse in colour protecting liquid, impregnate 60-90 minutes；
(2) mushroom pieces Jing Guo color protection treatment are put into medium and short-wave infrared drying equipment and carry out predrying, control infra-red drying
The parameters of equipment, until the water content of mushroom pieces is 35-36%；
(3) mushroom after predrying is sent into pulsating differential pressure flash drying equipment, controls certain flash temperature, then stagnates
10-12 minutes, then vacuumize process is carried out, control evacuation temperature and time；
(4) by step (3), treated, and mushroom pieces are cooled to room temperature, and are then seasoned processing, finally by mushroom classification,
Sealed package.
2. the method that a kind of short-wave infrared joint pulsation pressure difference flash distillation according to claim 1 carries out crisp mushroom chips preparation,
It is characterized in that, slice described in step (1), refers to the thickness of 12-14 millimeters of holding.
3. the method that a kind of short-wave infrared joint pulsation pressure difference flash distillation according to claim 1 carries out crisp mushroom chips preparation,
It is characterized in that, colour protecting liquid described in step (1), specific formula is (according to quality meter) citric acid 0.08-0.1%, vitamin
C0.08-0.1%, sodium chloride 0.05-0.07%, sodium pyrosulfite 0.1-0.2%, the non-water of surplus.
4. the method that a kind of short-wave infrared joint pulsation pressure difference flash distillation according to claim 1 carries out crisp mushroom chips preparation,
It is characterized in that, controlling the parameters of infra-red drying equipment described in step (2), refer to control short-wave infrared drying equipment
Temperature be 55 DEG C, 120 millimeters of irradiation distance, irradiation power 1350W.
5. the method that a kind of short-wave infrared joint pulsation pressure difference flash distillation according to claim 1 carries out crisp mushroom chips preparation,
It is characterized in that, controlling certain flash temperature described in step (3), refer to the flash temperature of 90 DEG C of control.
6. the method that a kind of short-wave infrared joint pulsation pressure difference flash distillation according to claim 1 carries out crisp mushroom chips preparation,
It is characterized in that, control evacuation temperature and the time described in step (3), 56.88 DEG C of evacuation temperature are specially controlled, when evacuation
Between 52-53 minutes.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112425769A (en) * | 2020-11-09 | 2021-03-02 | 中国农业科学院农产品加工研究所 | Processing method for improving rehydration characteristics and recovery quality of dried mushrooms |
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