CN109907302A - A kind of needle mushroom reconstitutes the preparation method of ready-to-eat food - Google Patents
A kind of needle mushroom reconstitutes the preparation method of ready-to-eat food Download PDFInfo
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Abstract
The invention discloses the preparation methods that a kind of needle mushroom reconstitutes ready-to-eat food, belong to and facilitate conditioning food processing technique field.The present invention is using microwave de-enzyming coupling ultrasonic wave-light wave water-removing technology, inactivate the enzymes such as needle mushroom polyphenol oxidase largely using microwave heating effect in the early stage, the processing of short time again destroys heat-sensitive substance small, later-stage utilization ultrasonic wave-light wave collaboration water-removing effect makes enzyme activity be rapidly achieved complete deactivation, solve traditional water-removing technology lead to problems such as nutrient component damages are serious, heat-sensitive active material destroy it is serious；Using gellan gum-propylene glycol alginate-gelling agent of the okra pectin as needle mushroom soup, three kinds of compound adhesives have synergistic function, keep product shape complete, solve the contradiction of current gelling agent usage amount and shape under ultrasonic wave-light wave synergistic effect.Products obtained therefrom has the sense of reality, dense taste, color and the nutritive value of needle mushroom itself, and can direct Instant Drinks fast food.
Description
Technical field
The invention belongs to facilitate conditioning food processing technique field, and in particular to a kind of needle mushroom reconstitutes the system of ready-to-eat food
Preparation Method.
Background technique
Needle mushroom (Flammulina velutipes) belongs to Basidiomycotina Hymenomycetes Agaricales mouth Cordycepps money line category, is
World-renowned edible mushroom has developed into the third position edible mushroom that yield is only second to white mushroom and mushroom in the international market.Gold
Not only shape is beautiful, delicious for needle mushroom, but also rich in the nutriments such as protein, unsaturated fatty acid, zinc, dietary fiber and plain mushroom
The particular matters such as element, garlic mushroom element, needle mushroom essence, dried mushroom element, structure rhzomorph contain 18 kinds of essential amino acid You Yijing ammonia
Acid, lysine content are the abundantest, nutritive value with higher and promotion intellectual development, liver protection, immunological regulation, antitumor etc.
Physiological active functions, therefore like by consumer.
With the maturation of industrialized cultivation for needle mushroom technology, existing numerous needle mushroom production plant, China, yield height, matter
Amount is steady, the market saturation of fresh needle mushroom.Meanwhile needle mushroom has stronger afterripening, pole is intolerant to hiding, if processing is not after adopting
When by that will start within 2~3 days to deliquesce, self-dissolving, or even rotting, lose commodity value.Therefore, effective processing of needle mushroom is compeled
In the eyebrows and eyelashes.Effective processing of needle mushroom is to solve an effective way of needle mushroom surplus, can not only reduce the waste of mushroom source, mention
The economic benefit of high mushroom grower and enterprise, and peomote the health of the people, pull dining table economy.
Current needle 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 needle mushroom itself.Separately
Outside, the processing of needle mushroom is only limitted to dewatering drying product, instant gold-needle mushroom etc., and product form is single, so being badly in need of exploitation multi items
Needle mushroom product.With the development of society, the accelerating rhythm of life, the natural of food, nutrition and convenience increasingly obtain people
Attention, Tang Pin is always that everybody likes and one of indispensable dish of family life, but the Production Time of soup product is long, this
Contradiction is formed with allegro life, therefore, producing standardized instant instant soup product becomes the demand of the modern life.
Current various tastes, various proportions convenient instant edible fungi soup constantly emerge, and its consumption figure with
The development of industrialization food and high-speeding of living and sharply increase, but also have biggish difference with consumer demand as a whole
Away from, it is primarily due to current most of instant edible bacterium bacterium soup products and only focuses on taste, and nutritive value is ignored, it is processing
General in the process all to pass through boiling and blanching, for nutrient loss in blanching solution, loss is serious, so being badly in need of developing a kind of battalion
It supports and destroys small edible mushroom cake processing technology.
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 the preparation side that a kind of needle mushroom reconstitutes ready-to-eat food
Method.Using microwave de-enzyming coupling ultrasonic wave-light wave water-removing, ultrasonic-microwave seasoning curing and Vacuum Freezing & Drying Technology preparation
Needle mushroom soup with effect of benefiting intelligence, solving traditional water-removing technology leads to that nutrient component damages are serious, heat-sensitive active material
Destroy serious problem.Products obtained therefrom has the sense of reality, dense taste, color and the nutritive value of needle mushroom itself, and can be straight
Connect Instant Drinks fast food.
To achieve the above object, the present invention adopts the following technical scheme:
A kind of needle mushroom reconstitutes the preparation method of ready-to-eat food, specifically includes the following steps:
(1) it pretreatment of raw material: is broken up after the needle mushroom selected is cut off mycorhiza, surface moisture is filtered dry after cleaning.
(2) coupling water-removing processing: by the needle mushroom after being filtered dry at 980 ~ 1100W of power 8 ~ 11S of microwave de-enzyming, then plus
Enter 1.6 ~ 1.8 times of pure water and gellan gum-propylene glycol alginate-okra pectin of 0.5 ~ 0.7wt%, in ultrasonic wave function
Ultrasonic wave -9 ~ 12S of light wave collaboration water-removing under the conditions of 560 ~ 600W of rate, 720 ~ 760 W of light wave power.
(3) season maturation process: coupling water-removing after add 0.8 ~ 1wt% salt, 1 ~ 1.3wt% glucose, 1.1 ~
1.5wt% cornstarch, 0.9 ~ 1.2wt% maltodextrin, stir evenly dissolution after carry out ultrasonic-microwave seasoning curing 11 ~
16S；530 ~ 600W of ultrasonic power, 680 ~ 710 W of microwave power, it is cooling, die-filling after seasoning curing.
(4) vacuum freeze drying: freeze-off time 5-8h, solidification point are -40 DEG C；50 ~ 70Pa of vacuum degree, heating plate temperature
Dry 35 ~ 40h at 65 DEG C of degree.
Gellan gum-propylene glycol alginate-okra pectin mass ratio in above-mentioned steps (2) are as follows: 1:1:2 ~ 1:2:3.
Needle mushroom prepared by the above method a kind of such as reconstitutes ready-to-eat food.
Prepare the application method that resulting needle mushroom reconstitutes ready-to-eat food: 90 DEG C or more the hot water that 15 ~ 25wt% is added reconstitute
Product, it can be served by 3 ~ 5min.
Remarkable advantage of the invention is:
1) water-removing pretreatment can be passivated or kill enzyme and microorganism in fresh food hyphostroma, prevent edible mushroom in following process
Brown stain during preservation, improves edible mushroom texture, and softening fibre tissue is the garden stuff processings such as edible mushroom to improve product quality
One of important procedure；But water-removing will also result in the loss of nutritional ingredient, and especially bioactive substance thermal stability is poor, more
It is easy to inactivate during water-removing.It is currently practical mainly to there is hot water water-removing, microwave de-enzyming, steam to kill using more fixing method
Blueness, wherein conventional hot water's water-removing, steam beating inevitably result in water-soluble nutrient substance and are largely lost, single microwave treatment
Method effect in terms of destroying oxidase active is undesirable, brown stain of Yi Yinqi product during following process, and to temperature-sensitive
Property active material also has a certain impact.The present invention is utilized in the early stage using microwave de-enzyming coupling ultrasonic wave-light wave water-removing technology
Microwave heating effect inactivates the enzymes such as needle mushroom polyphenol oxidase largely, and the processing of short time is again small to heat-sensitive substance destruction,
Later-stage utilization ultrasonic wave-light wave collaboration water-removing effect makes enzyme be rapidly achieved complete deactivation；On the one hand it solves single microwave to kill
Blueness influences heat-sensitive active material problem while quick enzyme deactivation, on the other hand in ultrasonic wave-light wave collaboration water-removing process
In, make gellan gum-propylene glycol alginate-okra pectolysis synergy, enhances gelation.
2) present invention uses gellan gum-propylene glycol alginate-gelling agent of the okra pectin as needle mushroom soup, compound
Glue has synergistic function, keeps product shape complete, solving current gelling agent makes under ultrasonic wave-light wave synergistic effect
The contradiction of dosage and shape (shape is complete when usage amount is big, but too thick influence mouthfeel when product Instant Drinks).
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 needle mushroom reconstitutes the preparation method of ready-to-eat food comprising following steps:
It is broken up after taking the fresh needle mushroom 1000g selected to cut off mycorhiza, surface moisture is filtered dry after cleaning；Then in power 1100W
The pure water of 1.7L and gellan gum (1g)-propylene glycol alginate (2g)-okra pectin of 6g is added in lower microwave de-enzyming 8S
After (3g), then ultrasonic wave-light wave collaboration water-removing 9S under the conditions of ultrasonic power 600W, light wave power 760W；Thereafter 9g is added
Salt, 12g glucose, 12g cornstarch, 10g maltodextrin stir evenly after dissolving in ultrasonic power 600W, microwave function
Ultrasonic-microwave seasoning curing 11S under rate 710W；Be fitted into after cooling in 15 square molds (each mold 45g needle mushroom,
Soup 113g), freeze 7h at last -40 DEG C, vacuum degree 60Pa, vacuum freeze drying 38h at 65 DEG C of temperature of heating plate.
It prepares the application method that resulting needle mushroom reconstitutes ready-to-eat food: taking one piece of product (quality 7g), be added 105mL's
100 DEG C of hot water reconstitute product, and it can be served by 3min.
Embodiment 2
A kind of needle mushroom reconstitutes the preparation method of ready-to-eat food comprising following steps:
It is broken up after taking the fresh needle mushroom 1000g selected to cut off mycorhiza, surface moisture is filtered dry after cleaning；Then in power 1100W
The pure water of 1.6L and gellan gum (1.5g)-propylene glycol alginate (2.5g)-okra of 5g is added in lower microwave de-enzyming 11S
After pectin (3g), then ultrasonic wave-light wave collaboration water-removing 12S under the conditions of ultrasonic power 560W, light wave power 720W；Thereafter plus
Enter 8g salt, 10g glucose, 11g cornstarch, 9g maltodextrin, stirs evenly after dissolving in ultrasonic power 530W, microwave
Ultrasonic-microwave seasoning curing 16S under power 680W；(each mold 50g acupuncture needle in 15 square molds is fitted into after cooling
Mushroom, soup 106g), freeze 5h at last -40 DEG C, vacuum degree 50Pa, vacuum freeze drying 35h at 65 DEG C of temperature of heating plate.
It prepares the application method that resulting needle mushroom reconstitutes ready-to-eat food: taking one piece of product (quality 7g), be added 175mL's
90 DEG C of hot water reconstitute product, and it can be served by 5min.
Embodiment 3
A kind of needle mushroom reconstitutes the preparation method of ready-to-eat food comprising following steps:
It is broken up after taking the fresh needle mushroom 1000g selected to cut off mycorhiza, surface moisture is filtered dry after cleaning；Then in power 1000W
The pure water of 1.8L and gellan gum (1.5g)-propylene glycol alginate (1.5g)-okra of 7g is added in lower microwave de-enzyming 10S
After pectin (2.5g), then ultrasonic wave-light wave collaboration water-removing 10S under the conditions of ultrasonic power 580W, light wave power 750W；Thereafter
Be added 10g salt, 13g glucose, 15g cornstarch, 12g maltodextrin, stir evenly dissolution after ultrasonic power 560W,
Ultrasonic-microwave seasoning curing 13S under microwave power 700W；(each mold 50g gold is fitted into 15 square molds after cooling
Needle mushroom, soup 120g), freeze 8h at last -40 DEG C, vacuum degree 70Pa, vacuum freeze drying 40h at 65 DEG C of temperature of heating plate.
It prepares the application method that resulting needle mushroom reconstitutes ready-to-eat food: taking one piece of product (quality 7g), be added 150mL's
95 DEG C of hot water reconstitute product, and it can be served by 4min.
The different water-removing technologies of embodiment 4 reach the Major Nutrient substance measurement of needle mushroom under complete blanching condition
Usually using POD active passivation as standard, the POD activity for being passivated 90% is best terminal for fruits and vegetables water-removing.Using difference
Water-removing technology by the condition below of needle mushroom POD residual activity 10% are as follows: boiling water water-removing: 3min at 100 DEG C；Steam beating:
5min at 100 DEG C；Microwave de-enzyming: 35S under power 1000W；Ultrasonic wave-light wave water-removing: ultrasonic power 600W, light wave power
40S under 720W；Microwave de-enzyming coupling ultrasonic wave-light wave water-removing: 10S under microwave power 1000W, ultrasonic power 600W, light wave
11S under power 720W；Then the content of vitamin C, Thick many candies, reduced sugar also in seafood mushroom after finishing, measurement result are measured
It is shown in Table 1.
1 needle mushroom of table is reaching the Major Nutrient substance under complete blanching condition using different water-removing technologies
Table 1 the result shows that, the present invention is finished technology using microwave de-enzyming coupling ultrasonic wave-light wave, utilizes microwave thermal effect in the early stage
The enzymes such as needle mushroom polyphenol oxidase should be made largely to inactivate, the processing of short time destroys small, later-stage utilization to heat-sensitive substance again
Ultrasonic wave-light wave collaboration water-removing effect makes enzyme be rapidly achieved complete deactivation；On the one hand single microwave de-enzyming is solved quick
Heat-sensitive active material problem is influenced while enzyme deactivation.Microwave de-enzyming coupling ultrasonic wave-light wave water-removing water-removing skill in the present invention
Art, under conditions of complete water-removing vitamin C, Thick many candies, reduced sugar content be apparently higher than traditional boiling water water-removing, wet sterilization
And under single microwave de-enzyming or ultrasonic wave-light wave water-removing complete blanching condition of technology Major Nutrient substance content.The present invention
The microwave de-enzyming coupling ultrasonic wave of use-light wave water-removing technology can retain mushroom while guaranteeing mushroom mouthfeel to the greatest extent
Nutritional ingredient.
Influence of the 5 various combination gelling agent of embodiment to needle mushroom soup gel strength
With the gelling agent of various combination (0.9wt% gellan gum, 0.9wt% propylene glycol alginate, 3wt% okra pectin,
0.4wt% gellan gum -0.4wt% propylene glycol alginate, 0.5wt% gellan gum -2wt% okra pectin, 0.5wt% alginic acid third
Diol ester -2wt% okra pectin, 0.1wt% gellan gum -0.2wt% propylene glycol alginate -0.2wt% okra pectin) conduct
The gelling agent of instant Sparassis crispa investigates influence of the different gelling agents to instant Sparassis crispa gel strength.By embodiment 2
In, a kind of needle mushroom reconstitutes gellan gum-propylene glycol alginate-okra pectin in the preparation method of ready-to-eat food and replaces with
The gelling agent of various combination, remaining step the results are shown in Table 2 with embodiment 2.
2 various combination gelling agent of table reconstitutes the influence of ready-to-eat food gel strength to needle mushroom
Table 2 the result shows that, the present invention use gellan gum-propylene glycol alginate-gelling of the okra pectin as needle mushroom soup
Agent, compound adhesive have synergistic function, keep product shape complete, solve current glue under ultrasonic wave-light wave synergistic effect
The contradiction of solidifying agent usage amount and shape (shape is complete when usage amount is big, but too thick influence mouthfeel when product Instant Drinks).
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. the preparation method that a kind of needle mushroom reconstitutes ready-to-eat food, which comprises the following steps:
(1) it pretreatment of raw material: is broken up after the needle mushroom selected is cut off mycorhiza, surface moisture is filtered dry after cleaning；
(2) coupling water-removing processing: by the needle mushroom after being filtered dry at 980 ~ 1100W of power 8 ~ 11S of microwave de-enzyming, be then added
1.6 ~ 1.8 times of pure water and gellan gum-propylene glycol alginate-okra pectin of 0.5 ~ 0.7wt%, in ultrasonic power
Ultrasonic wave -9 ~ 12S of light wave collaboration water-removing under the conditions of 560 ~ 600W, 720 ~ 760 W of light wave power；
(3) season maturation process: it is beautiful to add 0.8 ~ 1wt% salt, 1 ~ 1.3wt% glucose, 1.1 ~ 1.5wt% after coupling water-removing
Rice starch, 0.9 ~ 1.2wt% maltodextrin carry out 11 ~ 16S of ultrasonic-microwave seasoning curing after stirring evenly dissolution；Ultrasonic wave
530 ~ 600W of power, 680 ~ 710 W of microwave power, it is cooling, die-filling after seasoning curing；
(4) vacuum freeze drying: freeze-off time 5-8h, solidification point are -40 DEG C；50 ~ 70Pa of vacuum degree, temperature of heating plate 65
Dry 35 ~ 40h at DEG C.
2. the preparation method that a kind of needle mushroom according to claim 1 reconstitutes ready-to-eat food, it is characterised in that: the step
(2) gellan gum-propylene glycol alginate-okra pectin mass ratio in are as follows: 1:1:2 ~ 1:2:3.
3. a kind of needle mushroom prepared such as claim 1-2 the method reconstitutes ready-to-eat food.
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Application publication date: 20190621 |