CN109965267A - A kind of processing method of golden mushroom root - Google Patents
A kind of processing method of golden mushroom root Download PDFInfo
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- CN109965267A CN109965267A CN201910228737.1A CN201910228737A CN109965267A CN 109965267 A CN109965267 A CN 109965267A CN 201910228737 A CN201910228737 A CN 201910228737A CN 109965267 A CN109965267 A CN 109965267A
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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
- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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Abstract
The present invention relates to a kind of processing methods of golden mushroom root, harvest fresh needle mushroom, every bundle needle mushroom quality control is at 90-118 grams, whole strain needle mushroom is perforated from outside with diameter 1mm steel needle, 5-6ml nutrient solution is injected into every bundle needle mushroom with syringe, and whole strain needle mushroom 10-15h is impregnated in room temperature clear water；The ingredient of the nutrient solution is according to important part are as follows: 0.5-1 parts of sodium chloride, 3-5 parts of chitosan, 0.5-2.5 parts of magnesium carbonate, 20-25 parts of sucrose, 5-7 parts of cider, 2-3 parts of egg white, 60-70 parts of water；Step b cleans above-mentioned needle mushroom with bubble washer, removes silt, sundries on needle mushroom, is eliminated the needle mushroom base of a fruit with knife, retains；The above-mentioned golden mushroom root base of a fruit modulated is squeezed, is squeezed using press machine, after extruding, the thickness of the golden mushroom root base of a fruit retains needle mushroom soup and the golden mushroom root base of a fruit between 7-10mm.
Description
Technical field
The present invention relates to golden mushroom root technical field more particularly to a kind of processing methods of golden mushroom root.
Background technique
Needle mushroom scientific name hair handle money bacterium, also known as hair handle small fire mushroom, plain mushroom, dried mushroom, plain wild rice, freeze bacterium, golden mushroom, intelligence at structure bacterium
Power mushroom etc..Because its stem is elongated, like day lily, therefore claims needle mushroom, belong to Agaricales Tricholomataceae needle gold mushroom category, is a kind of bacterium algae
Clothing.Needle mushroom has very high medicinal dietary function.
Needle mushroom is both a kind of ticbit and preferable health food, and the domestic and international market of needle mushroom is increasingly wide
It is wealthy.Needle mushroom artificial cultivation technique is simultaneously uncomplicated, as long as can control environmental condition, is easy for obtaining reliable and stable yield.
According to surveying and determination, the content of needle mushroom amino acid is very rich, is higher than general mushroom class, reaches in every 100g fresh mushroom containing total amino acid content
20.9mg, wherein 8 kinds of essential amino acids account for the 42.29~51.17% of total amount, isoleucine and content of glutamic acid are most
It is high, it is necessary to which that arginine and lysine content are higher in amino acid, and the arginine of high level can prevent and treat hepatitis, stomach and intestine
The disease of digestive systems such as disease are presented, lysine can promote upgrowth and development of children, and enhancing memory improves intelligence.In needle mushroom dry product
Containing protein 8.87%, carbohydrate 60.2%, crude fibre is often edible to prevent and treat canker up to 7.4%.But use this
Under the premise of field conventional medium, conventional culture methods are cultivated, the content of above-mentioned nutritional ingredient is difficult to be mentioned again
It is high.
But golden mushroom root base of a fruit carbohydrate rich in and scarcity metals element, golden mushroom root in the prior art are being made
During work, the method distilled often is used, the ingredient in golden mushroom root is difficult to be used.
Summary of the invention
The purpose of the present invention is to provide a kind of processing methods of golden mushroom root, to overcome the technology of the prior art to lack
It falls into.
To achieve the above object, the present invention provides a kind of processing method of golden mushroom root, comprising:
Step a, harvests fresh needle mushroom, and every bundle needle mushroom quality control is at 90-118 grams, by whole strain needle mushroom from outside
It is perforated with diameter 1mm steel needle, injects 5-6ml nutrient solution into every bundle needle mushroom with syringe, whole strain is impregnated in room temperature clear water
Needle mushroom 10-15h；
The ingredient of the nutrient solution is according to important part are as follows: 0.5-1 parts of sodium chloride, 3-5 parts of chitosan, magnesium carbonate 0.5-2.5
Part, 20-25 parts of sucrose, 5-7 parts of cider, 2-3 parts of egg white, 60-70 parts of water；
Step b cleans above-mentioned needle mushroom with bubble washer, removes silt, sundries on needle mushroom, will be golden with knife
The needle mushroom base of a fruit eliminates, and retains；The above-mentioned golden mushroom root base of a fruit modulated is squeezed, is squeezed using press machine, after extruding,
The thickness of the golden mushroom root base of a fruit retains needle mushroom soup and the golden mushroom root base of a fruit between 7-10mm；
Step c freezes the needle mushroom soup after molding pressurization and the root base of a fruit in refrigerator, -25 DEG C of temperature with
Under, cooling time is 20-25 minutes；
Step d, by after freezing needle mushroom soup and the root base of a fruit be put into 10% milk with quality such as the golden mushroom root bases of a fruit
Vacuum impregnation in fragrance solution, the equiponderant starch fluid of the golden mushroom root base of a fruit, ultrasonic wave added power are 250W, and ultrasonic time is
40 minutes, the needle mushroom after drip liquid is put into instant freezer, the temperature of instant freezer is -17 DEG C；
The golden mushroom root base of a fruit after impregnation is put into the low-temperature fryer of 80-95 DEG C of oil temperature and carries out frying by step e
30 minutes, the pressure and temperature change of Fryer are controlled, after the completion of fried, take out and places, the golden mushroom root base of a fruit is the crisp grain of mouthfeel
Shape, packaging, wind sleeve.
Further, in above-mentioned steps b, the golden mushroom root base of a fruit draining of excision is placed on draining rack, is dried up with blower
Needle mushroom surface moisture, time 5-7 second drain surface moisture.
Further, by above-mentioned steps e, golden mushroom root base of a fruit particle is fitted into vacuum bag, will be with the gold of vacuum bag packages
Needle mushroom root base of a fruit particle is 5 minutes cooling in 15-18 DEG C of sink；Needle mushroom after freezing is saved in low temperature environment.
Further, the pressure sensor detected to pressure is set on the Fryer inner wall, the Fryer
It is additionally provided with several circle heater strips on side wall, humidity sensor is set on the side wall of the Fryer, further includes being arranged in oil
Control panel outside aircraft bombing, the real-time detection information that each sensor will test are transmitted in control panel, and according to testing result
It is controlled with default result；
In above-mentioned steps e, Fryer carries out pressure control according to the relationship of following Fryer pressure and heating temperature,
Wherein, in the first temperature section, in 80-85 DEG C of temperature range:
In formula, p1Indicate the real-time pressure value of the first temperature section, T indicates the real time temperature in the first temperature section, T0It indicates
With reference to preset temperature value, temperature is 80 DEG C, and m indicates that the starch weight in the golden mushroom root base of a fruit being added, M indicate the acupuncture needle being added
The quality summation of each ingredient and the golden mushroom root base of a fruit, P in the mushroom root base of a fruit0The preset pressure value for indicating the first temperature section is
0.7MPa；
K indicates golden mushroom root base of a fruit water content of the golden mushroom root base of a fruit after step a injects nutrient solution；Its calculation are as follows:
In formula, k indicates golden mushroom root base of a fruit water content of the golden mushroom root base of a fruit after step a injects nutrient solution, k0Indicate picking
Needle mushroom water content, m1Indicate the quality of the needle mushroom of picking, m2Indicate the quality of the water in the nutrient solution of injection, m0Table
Show the quality of the nutrient solution of injection.
Wherein, in second temperature section, in 85-90 DEG C of temperature range:
In formula, P2Indicate the real-time pressure value of second temperature section, T indicates the real time temperature in second temperature section, T10It indicates
With reference to preset temperature value, thermostat temperature is 85 DEG C, and m indicates that the starch weight in the golden mushroom root base of a fruit being added, M indicate addition
The quality summation of each ingredient and the golden mushroom root base of a fruit in the golden mushroom root base of a fruit, k indicate the golden mushroom root base of a fruit after step a injects nutrient solution
Golden mushroom root base of a fruit water content, P0The preset pressure value for indicating the first temperature section is 0.7MPa；
P10The preset pressure value for indicating second temperature section, is 0.8MPa；
When being warming up to 85 DEG C, in 85-95 DEG C of temperature range:
In formula, P3Indicate the real-time pressure controlling value frequency of third temperature section, T indicates the real-time temperature in third temperature section
Degree, T20Indicate that, with reference to preset temperature value, temperature is 90 DEG C, m indicates that the starch weight in the golden mushroom root base of a fruit being added, M indicate to add
The quality summation of each ingredient and the golden mushroom root base of a fruit in the golden mushroom root base of a fruit entered, k indicate that the golden mushroom root base of a fruit injects nutrition in step a
Golden mushroom root base of a fruit water content after liquid, P20The preset pressure value for indicating the first temperature section is 0.75MPa.
Further, the chitosan, magnesium carbonate, sucrose granularity be 60-80 mesh.
Further, the granularity of the starch is 80-100 mesh.
The beneficial effects of the present invention are the processing method of golden mushroom root of the present invention, the present invention is led to compared with prior art
It crosses and handles needle mushroom, be made as brittle sweets, be convenient for carrying, excellent taste, also, it is wherein abundant rich in having
Carbohydrate and protein, nutritive validity is splendid.
In particular, the present invention when preparing golden mushroom root base of a fruit raw material, injects sodium chloride 0.5- first in fresh needle mushroom
1 part, 3-5 parts of chitosan, 0.5-2.5 parts of magnesium carbonate, 20-25 parts of sucrose, 5-7 parts of cider, 2-3 parts of egg white, each ingredient
Next, protein and microelement containing uniform sugar, after picking needle mushroom, by way of injection, golden mushroom root bottom can also
Intact absorption is enough carried out, therefore, final golden mushroom root base of a fruit sweets obtained has nutritive value abundant.
In particular, the present invention is squeezed first when handling golden mushroom root bottom, change the property of the golden mushroom root base of a fruit
Shape makes it become soft；And freeze needle mushroom soup and the golden mushroom root base of a fruit simultaneously, by addition milk flavour, form sediment
Powder liquid, so that starch, milk are sufficiently merged with the golden mushroom root base of a fruit.When making sweets, by the frying of cryogenic high pressure, starch,
Milk is sufficiently merged with the golden mushroom root base of a fruit, and is attached to golden mushroom root base of a fruit surface, forms crackling layer.
In particular, the present invention in frying course, using dynamic pressure and temperature relation, and combines the aqueous of needle mushroom
Amount processing, when water content is higher, applies higher pressure, the golden mushroom root base of a fruit is enabled to have mouthfeel as well as possible.This hair
It is bright that dynamic controlling value mode is used to pressure value, in the first stage, while temperature increases, quickly increase Fryer
Interior pressure value, is sufficiently mixed various composition, in particular, starch juice under high pressure with a variety of reacted constituent rapid fusions；
In second stage, as temperature increases, pressure inside the tank is gradually risen, and lower than solution boils are avoided in 85 DEG C of temperature, makes starch
Equal ingredients sufficiently merge, which is optimal reaction temperature；Pressure in temperature-fall period, by the reduction of temperature, in tank
It reduces rapidly, is sufficiently mixed various composition.
Specific embodiment
Hereinafter, the forgoing and additional technical features and advantages are described in more detail.
The present embodiment system includes: Fryer, and the tank mouth position of Fryer is provided with the pressure detected to pressure inside the tank
Force snesor.It further include the control panel being arranged in outside Fryer, the real-time detection information that each sensor will test is transmitted to
In control panel, and controlled according to testing result with default result.
The processing method of the golden mushroom root of the embodiment of the present invention, comprising:
Step a, harvests fresh needle mushroom, and every bundle needle mushroom quality control is at 90-118 grams, by whole strain needle mushroom from outside
It is perforated with diameter 1mm steel needle, injects 5-6ml nutrient solution into every bundle needle mushroom with syringe, whole strain is impregnated in room temperature clear water
Needle mushroom 10-15h；
The ingredient of the nutrient solution is according to important part are as follows: 0.5-1 parts of sodium chloride, 3-5 parts of chitosan, magnesium carbonate 0.5-2.5
Part, 20-25 parts of sucrose, 5-7 parts of cider, 2-3 parts of egg white, 60-70 parts of water；
Step b cleans above-mentioned needle mushroom with bubble washer, removes silt, sundries on needle mushroom, will be golden with knife
The needle mushroom base of a fruit eliminates, and retains；The above-mentioned golden mushroom root base of a fruit modulated is squeezed, is squeezed using press machine, after extruding,
The thickness of the golden mushroom root base of a fruit retains needle mushroom soup and the golden mushroom root base of a fruit between 7-10mm；
Step c freezes the needle mushroom soup after molding pressurization and the root base of a fruit in refrigerator, -25 DEG C of temperature with
Under, cooling time is 20-25 minutes；
Step d, by after freezing needle mushroom soup and the root base of a fruit be put into 10% milk with quality such as the golden mushroom root bases of a fruit
Vacuum impregnation in fragrance solution, the equiponderant starch fluid of the golden mushroom root base of a fruit, ultrasonic wave added power are 250W, and ultrasonic time is
40 minutes, the needle mushroom after drip liquid is put into instant freezer, the temperature of instant freezer is -17 DEG C；
The golden mushroom root base of a fruit after impregnation is put into the low-temperature fryer of 80-95 DEG C of oil temperature and carries out frying by step e
30 minutes, the pressure and temperature change of Fryer are controlled, after the completion of fried, take out and places, the golden mushroom root base of a fruit is the crisp grain of mouthfeel
Shape, packaging, wind sleeve.
In above-mentioned steps b, the golden mushroom root base of a fruit draining of excision is placed on draining rack, dries up needle mushroom surface with blower
Moisture, time 5-7 second drain surface moisture.
By in above-mentioned steps e, golden mushroom root base of a fruit particle is fitted into vacuum bag, will be with the golden mushroom root base of a fruit of vacuum bag packages
Particle is 5 minutes cooling in 15-18 DEG C of sink；Needle mushroom after freezing is saved in low temperature environment.
In above-mentioned steps e, Fryer carries out pressure control according to the relationship of following Fryer pressure and heating temperature,
Wherein, in the first temperature section, in 80-85 DEG C of temperature range:
In formula, p1Indicate the real-time pressure value of the first temperature section, T indicates the real time temperature in the first temperature section, T0It indicates
With reference to preset temperature value, temperature is 80 DEG C, and m indicates that the starch weight in the golden mushroom root base of a fruit being added, M indicate the acupuncture needle being added
The quality summation of each ingredient and the golden mushroom root base of a fruit, P in the mushroom root base of a fruit0The preset pressure value for indicating the first temperature section is
0.7MPa；
K indicates golden mushroom root base of a fruit water content of the golden mushroom root base of a fruit after step a injects nutrient solution；Its calculation are as follows:
In formula, k indicates golden mushroom root base of a fruit water content of the golden mushroom root base of a fruit after step a injects nutrient solution, k0Indicate picking
Needle mushroom water content, m1Indicate the quality of the needle mushroom of picking, m2Indicate the quality of the water in the nutrient solution of injection, m0Table
Show the quality of the nutrient solution of injection.
Wherein, in second temperature section, in 85-90 DEG C of temperature range:
In formula, P2Indicate the real-time pressure value of second temperature section, T indicates the real time temperature in second temperature section, T10It indicates
With reference to preset temperature value, thermostat temperature is 85 DEG C, and m indicates that the starch weight in the golden mushroom root base of a fruit being added, M indicate addition
The quality summation of each ingredient and the golden mushroom root base of a fruit in the golden mushroom root base of a fruit, k indicate the golden mushroom root base of a fruit after step a injects nutrient solution
Golden mushroom root base of a fruit water content, P0The preset pressure value for indicating the first temperature section is 0.7MPa；
P10The preset pressure value for indicating second temperature section, is 0.8MPa；
When being warming up to 85 DEG C, in 85-95 DEG C of temperature range:
In formula, P3Indicate the real-time pressure controlling value frequency of third temperature section, T indicates the real-time temperature in third temperature section
Degree, T20Indicate that, with reference to preset temperature value, temperature is 90 DEG C, m indicates that the starch weight in the golden mushroom root base of a fruit being added, M indicate to add
The quality summation of each ingredient and the golden mushroom root base of a fruit in the golden mushroom root base of a fruit entered, k indicate that the golden mushroom root base of a fruit injects nutrition in step a
Golden mushroom root base of a fruit water content after liquid, P20The preset pressure value for indicating the first temperature section is 0.75MPa.
The chitosan, magnesium carbonate, sucrose granularity be 60-80 mesh.
Wherein, the granularity of the starch is 80-100 mesh.
Embodiment 1
The processing method of the present embodiment golden mushroom root is cultivated, and is recorded according to following table 1 items.
The needle mushroom for obtaining preset quality, injects 5ml nutrient solution, the nutrient solution into every bundle needle mushroom with syringe
Ingredient according to important part are as follows: 0.5 part of sodium chloride, 3 parts of chitosan, 0.5 part of magnesium carbonate, 20 parts of sucrose, 5 parts of cider, egg
Clear 2 parts, 60 parts of water；
It is put into 10% milk flavour solution, vacuum impregnation in the equiponderant starch fluid of the golden mushroom root base of a fruit, system is completed in frying
Make.
Embodiment 2
The needle mushroom for obtaining preset quality, injects 6ml nutrient solution, the nutrient solution into every bundle needle mushroom with syringe
Ingredient according to important part are as follows: 1 part of sodium chloride, 5 parts of chitosan, 2.5 parts of magnesium carbonate, 25 parts of sucrose, 7 parts of cider, egg white
3 parts, 70 parts of water；
It is put into and 10% milk flavour solution of the quality such as the golden mushroom root base of a fruit, the equiponderant starch fluid of the golden mushroom root base of a fruit
Middle vacuum impregnation, frying complete the production.
Embodiment 3
The needle mushroom for obtaining preset quality, injects 6ml nutrient solution, the nutrient solution into every bundle needle mushroom with syringe
Ingredient according to important part are as follows: 0.6 part of sodium chloride, 4 parts of chitosan, 2 parts of magnesium carbonate, 22 parts of sucrose, 6 parts of cider, egg white
2.5 parts, 65 parts of water；
It is put into and 10% milk flavour solution of the quality such as the golden mushroom root base of a fruit, the equiponderant starch fluid of the golden mushroom root base of a fruit
Middle vacuum impregnation, frying complete the production.
Embodiment 4
The needle mushroom for obtaining preset quality, injects 5.5ml nutrient solution, the nutrition into every bundle needle mushroom with syringe
The ingredient of liquid is according to important part are as follows: 0.8 part of sodium chloride, 3.5 parts of chitosan, 2.2 parts of magnesium carbonate, 24 parts of sucrose, cider 6.5
Part, 2.2 parts of egg white, 65 parts of water；
It is put into and 10% milk flavour solution of the quality such as the golden mushroom root base of a fruit, the equiponderant starch fluid of the golden mushroom root base of a fruit
Middle vacuum impregnation, frying complete the production.
It is as follows for the golden mushroom root base of a fruit measurement indices of above each embodiment:
So far, preferred embodiment shown in having been combined describes technical solution of the present invention, still, this field skill
Art personnel are it is easily understood that protection scope of the present invention is expressly not limited to these specific embodiments.Without departing from this hair
Under the premise of bright principle, those skilled in the art can make equivalent change or replacement to the relevant technologies feature, these are more
Technical solution after changing or replacing will fall within the scope of protection of the present invention.
Claims (6)
1. a kind of processing method of golden mushroom root characterized by comprising
Step a harvests fresh needle mushroom, and every bundle needle mushroom quality control is at 90-118 grams, by whole strain needle mushroom from outside with directly
The perforation of diameter 1mm steel needle, injects 5-6ml nutrient solution into every bundle needle mushroom with syringe, whole strain acupuncture needle is impregnated in room temperature clear water
Mushroom 10-15h；
The ingredient of the nutrient solution is according to important part are as follows: 0.5-1 parts of sodium chloride, 3-5 parts of chitosan, 0.5-2.5 parts of magnesium carbonate, sugarcane
20-25 parts sugared, 5-7 parts of cider, 2-3 parts of egg white, 60-70 parts of water；
Step b cleans above-mentioned needle mushroom with bubble washer, silt, sundries on needle mushroom is removed, with knife by the needle mushroom base of a fruit
It eliminates, retains；The above-mentioned golden mushroom root base of a fruit modulated is squeezed, is squeezed using press machine, after extruding, golden mushroom root
The thickness of the base of a fruit retains needle mushroom soup and the golden mushroom root base of a fruit between 7-10mm；
Step c, needle mushroom soup and the root base of a fruit after molding is pressurizeed freeze in refrigerator, and -25 DEG C of temperature is hereinafter, freezing
Time is 20-25 minutes；
Step d, by after freezing needle mushroom soup and the root base of a fruit be put into 10% milk flavour with quality such as the golden mushroom root bases of a fruit
Vacuum impregnation in solution, the equiponderant starch fluid of the golden mushroom root base of a fruit, ultrasonic wave added power are 250W, and ultrasonic time is 40 points
Needle mushroom after drip liquid is put into instant freezer by clock, and the temperature of instant freezer is -17 DEG C；
The golden mushroom root base of a fruit after impregnation is put into the low-temperature fryer of 80-95 DEG C of oil temperature and carries out 30 points of frying by step e
Clock controls the pressure and temperature change of Fryer, after the completion of fried, take out and places, and the golden mushroom root base of a fruit is crisp granular, the packet of mouthfeel
Dress, wind sleeve.
2. the processing method of golden mushroom root according to claim 1, which is characterized in that in above-mentioned steps b, the gold of excision
Needle mushroom root base of a fruit draining, is placed on draining rack, dries up needle mushroom surface moisture with blower, time 5-7 second drains surface moisture.
3. the processing method of golden mushroom root according to claim 1, which is characterized in that by above-mentioned steps e, golden mushroom root
Base of a fruit particle is fitted into vacuum bag, will be 5 minutes cooling in 15-18 DEG C of sink with the golden mushroom root base of a fruit particle of vacuum bag packages；It will
Needle mushroom after freezing saves in low temperature environment.
4. the processing method of golden mushroom root according to claim 1, which is characterized in that setting pair on the Fryer inner wall
The pressure sensor that pressure is detected is additionally provided with several circle heater strips on the side wall of the Fryer, in the Fryer
Side wall on humidity sensor is set, further include the control panel being arranged in outside Fryer, each sensor will test real-time
Detection information is transmitted in control panel, and is controlled according to testing result with default result；
In above-mentioned steps e, Fryer carries out pressure control according to the relationship of following Fryer pressure and heating temperature, wherein
In the first temperature section, in 80-85 DEG C of temperature range:
In formula, p1Indicate the real-time pressure value of the first temperature section, T indicates the real time temperature in the first temperature section, T0It indicates with reference to pre-
If temperature value, temperature is 80 DEG C, and m indicates that the starch weight in the golden mushroom root base of a fruit being added, M indicate in the golden mushroom root base of a fruit being added
The quality summation of each ingredient and the golden mushroom root base of a fruit, P0The preset pressure value for indicating the first temperature section is 0.7MPa；
K indicates golden mushroom root base of a fruit water content of the golden mushroom root base of a fruit after step a injects nutrient solution；Its calculation are as follows:
In formula, k indicates golden mushroom root base of a fruit water content of the golden mushroom root base of a fruit after step a injects nutrient solution, k0Indicate the acupuncture needle of picking
The water content of mushroom, m1Indicate the quality of the needle mushroom of picking, m2Indicate the quality of the water in the nutrient solution of injection, m0Indicate injection
Nutrient solution quality.
Wherein, in second temperature section, in 85-90 DEG C of temperature range:
In formula, P2Indicate the real-time pressure value of second temperature section, T indicates the real time temperature in second temperature section, T10Indicate reference
Preset temperature value, thermostat temperature are 85 DEG C, and m indicates that the starch weight in the golden mushroom root base of a fruit being added, M indicate the needle mushroom being added
The quality summation of each ingredient and the golden mushroom root base of a fruit in the root base of a fruit, k indicate needle mushroom of the golden mushroom root base of a fruit after step a injects nutrient solution
Root base of a fruit water content, P0The preset pressure value for indicating the first temperature section is 0.7MPa；
P10The preset pressure value for indicating second temperature section, is 0.8MPa；
When being warming up to 85 DEG C, in 85-95 DEG C of temperature range:
In formula, P3Indicate the real-time pressure controlling value frequency of third temperature section, T indicates the real time temperature in third temperature section, T20
It indicates to refer to preset temperature value, temperature is 90 DEG C, and m indicates that the starch weight in the golden mushroom root base of a fruit being added, M indicate the gold being added
The quality summation of each ingredient and the golden mushroom root base of a fruit in the needle mushroom root base of a fruit, k indicate gold of the golden mushroom root base of a fruit after step a injects nutrient solution
Needle mushroom root base of a fruit water content, P20The preset pressure value for indicating the first temperature section is 0.75MPa.
5. the processing method of golden mushroom root according to claim 4, which is characterized in that wherein, the chitosan, carbonic acid
Magnesium, sucrose granularity be 60-80 mesh.
6. the processing method of golden mushroom root according to claim 5, which is characterized in that wherein, the granularity of the starch is equal
For 80-100 mesh.
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