CN110089555A - A kind of freeze-drying method of Armillaria luteo-virens - Google Patents
A kind of freeze-drying method of Armillaria luteo-virens Download PDFInfo
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- CN110089555A CN110089555A CN201910405858.9A CN201910405858A CN110089555A CN 110089555 A CN110089555 A CN 110089555A CN 201910405858 A CN201910405858 A CN 201910405858A CN 110089555 A CN110089555 A CN 110089555A
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- virens
- armillaria luteo
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- drying method
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- 241000581286 Armillaria luteovirens Species 0.000 title claims abstract description 57
- 238000004108 freeze drying Methods 0.000 title claims abstract description 40
- 238000000034 method Methods 0.000 title claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 230000008569 process Effects 0.000 claims abstract description 8
- 238000010792 warming Methods 0.000 claims abstract description 8
- 238000002604 ultrasonography Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 10
- 239000004615 ingredient Substances 0.000 abstract description 8
- 238000007781 pre-processing Methods 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 11
- 238000010438 heat treatment Methods 0.000 description 7
- 238000001816 cooling Methods 0.000 description 6
- 230000018044 dehydration Effects 0.000 description 5
- 238000006297 dehydration reaction Methods 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
- 238000004321 preservation Methods 0.000 description 3
- 238000001514 detection method Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 208000021760 high fever Diseases 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
Classifications
-
- 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
- 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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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Drying Of Solid Materials (AREA)
Abstract
The present invention discloses a kind of freeze-drying method of Armillaria luteo-virens, comprising the following steps: (1) pre-processes: Armillaria luteo-virens being mixed with water, impregnate 15-25min at room temperature, be ultrasonically treated, be then centrifuged for being dehydrated, be sealed for 24 hours at 4-5 DEG C；(2) precooling；(3) lyophilization: lyophilization carries out stage by stage, keeps 2-3h at -30 ~ -40 DEG C, 70-100Pa；Then 1.5-2h is kept at -20 ~ -25 DEG C, 40-60 Pa；Then 4h is kept at -10 DEG C, 35Pa；Finally continue that the pressure of 35Pa is kept to be warming up to 30 DEG C；(4) parsing-desiccation.Method provided by the invention carries out stage by stage by pre-processing to Armillaria luteo-virens, and in lyophilization, and raw material availability is high, significantly reduces loss of the tradition freeze-drying to nutritional ingredient in Armillaria luteo-virens, and Armillaria luteo-virens appearance condition is high.
Description
Technical field
The invention belongs to Armillaria luteo-virens processing technique fields, and in particular to a kind of freeze-drying side of Armillaria luteo-virens
Method.
Background technique
Armillaria luteo-virens [Armillaria luteo-virens(Aalb.et Schw:Fr.) Sacc.], also known as yellow mushroom
Mushroom, emperor mushroom, yellow ring bacterium, are a kind of rare edible mushrooms, and a kind of important plateau living resources, are distributed mainly on Qinghai, west
Hiding, Sichuan, Gansu, height above sea level distribution are about 3000-4300m, and integrated distribution is on the grassy marshland of 3200 ~ 3800m of height above sea level.Cause
It is especially delicious for taste, or fry meat, or stew it is with rich flavor, because the color majority of this mushroom is yellow, thus also referred to as
Yellow mushroom.
Every year when after rainy season, will emerge very fertile wild yellow mushroom on grassland, and character is fresh and tender full, and mouthfeel is soft
Bullet.But fresh yellow mushroom long-term preservation, yellow mushroom usually can not carry out sunning or stove fire baking at normal temperature after picking
Just enter market circulation and storage after system is dry.But the yellow mushroom after the dry preparation of conventional method is because by high fever, high temperature
Influence, many nutrition and effective component occur oxidation, denaturation and cause to be lost and damage, simultaneously as moisture is rapidly losing
Reason, body shrinks, and fold, color desalination seriously affect its appearance condition, and it is dry shrink after yellow mushroom fiber it is hard
Change, will impregnate 1 with warm water before progress cooking techniques more than hour could eat.So reduce save during nutrition at
The reduction and loss divided, is of great significance to the preservation of Armillaria luteo-virens.
Summary of the invention
In view of the drawbacks of the prior art, the present invention provides a kind of preparation method for being freeze-dried Armillaria luteo-virens, can be reduced
The loss of Armillaria luteo-virens nutritional ingredient during preservation.
A kind of freeze-drying method of Armillaria luteo-virens, comprising the following steps:
(1) pre-process: mixing Armillaria luteo-virens with water according to weight ratio 1:(2:3), impregnate 15-25min at room temperature, it is ultrasonic at
5-10min is managed, is then centrifuged for being dehydrated, is sealed for 24 hours at 4-5 DEG C；
(2) precooling: Armillaria luteo-virens are cooled to -40 ~ -45 DEG C, then keep 2-2.5h；
(3) lyophilization: lyophilization carries out stage by stage, and the Armillaria luteo-virens that precooling is crossed are put into dry vacuum container ,-
30 ~ -40 DEG C, keep 2-3h under 70-100Pa；Then 1.5-2h is kept at -20 ~ -25 DEG C, 40-60 Pa；Then -10 DEG C,
4h is kept under 35Pa；Finally continue that the pressure of 35Pa is kept to be warming up to 30 DEG C；
(4) parsing-desiccation.
Preferably, the rate of cooling described in step (2) is 15-20 DEG C/h.
Preferably, the rate of heating described in step (3) is 8-10 DEG C/h.
Preferably, the parsing-desiccation specifically: 45-55 DEG C of temperature, pressure 20-25Pa, time 1.5-2h.
Preferably, frequency ultrasonic described in step (1) be 35-40KHz, power 300W.
Preferably, the revolving speed of centrifugation described in step (1) be 300-400rpm, time 50-60s.
Advantages of the present invention:
Method provided by the invention carries out stage by stage by pre-processing to Armillaria luteo-virens, and in lyophilization, former
Expect that utilization rate is high, significantly reduces loss of the tradition freeze-drying to nutritional ingredient in Armillaria luteo-virens, and Armillaria luteo-virens
Mode of appearance variation is small.
Specific embodiment mode
Embodiment 1
A kind of freeze-drying method of Armillaria luteo-virens, comprising the following steps:
(1) it pre-processes: Armillaria luteo-virens being mixed with water according to weight ratio 1:2, impregnate 15min at room temperature, in the frequency of ultrasound
It is ultrasonically treated 10min under conditions of being 300W for 35KHz, power, then under conditions of revolving speed is 300rpm, centrifugal dehydration
60s is sealed for 24 hours at 4 DEG C；
(2) precooling: it is 15 DEG C/h according to the rate of cooling, Armillaria luteo-virens is cooled to -40 DEG C, then keep 2.5h；
(3) lyophilization: lyophilization carries out stage by stage, and the Armillaria luteo-virens that precooling is crossed are put into dry vacuum container ,-
40 DEG C, keep 2h under 70Pa；Then 1.5h is kept at -20 DEG C, 60 Pa；Then 4h is kept at -10 DEG C, 35Pa；Finally press
Rate according to heating is 8 DEG C/h, continues that the pressure of 35Pa is kept to be warming up to 30 DEG C；
(4) parsing-desiccation: parsing-desiccation 1.5h under conditions of temperature 45 C, pressure 25Pa.
Embodiment 2
A kind of freeze-drying method of Armillaria luteo-virens, comprising the following steps:
(1) it pre-processes: Armillaria luteo-virens being mixed with water according to weight ratio 1:3, impregnate 25min at room temperature, in the frequency of ultrasound
It is ultrasonically treated 5min under conditions of being 300W for 40KHz, power, then under conditions of revolving speed is 400rpm, centrifugal dehydration
50s is sealed for 24 hours at 5 DEG C；
(2) precooling: it is 20 DEG C/h according to the rate of cooling, Armillaria luteo-virens is cooled to -45 DEG C, then keep 2h；
(3) lyophilization: lyophilization carries out stage by stage, and the Armillaria luteo-virens that precooling is crossed are put into dry vacuum container ,-
30 DEG C, keep 3h under 100Pa；Then 2h is kept at -25 DEG C, 40Pa；Then 4h is kept at -10 DEG C, 35Pa；Finally according to
The rate of heating is 10 DEG C/h, continues that the pressure of 35Pa is kept to be warming up to 30 DEG C；
(4) parsing-desiccation: parsing-desiccation 2h under conditions of 55 DEG C of temperature, pressure 20Pa.
Embodiment 3
A kind of freeze-drying method of Armillaria luteo-virens, comprising the following steps:
(1) it pre-processes: Armillaria luteo-virens being mixed with water according to weight ratio 1:2, impregnate 18min at room temperature, in the frequency of ultrasound
It is ultrasonically treated 8min under conditions of being 300W for 35KHz, power, then under conditions of revolving speed is 400rpm, centrifugal dehydration
55s is sealed for 24 hours at 5 DEG C；
(2) precooling: it is 20 DEG C/h according to the rate of cooling, Armillaria luteo-virens is cooled to -40 DEG C, then keep 2.5h；
(3) lyophilization: lyophilization carries out stage by stage, and the Armillaria luteo-virens that precooling is crossed are put into dry vacuum container ,-
35 DEG C, keep 2.5h under 80Pa；Then 1.8h is kept at -25 DEG C, 50 Pa；Then 4h is kept at -10 DEG C, 35Pa；Finally
Rate according to heating is 10 DEG C/h, continues that the pressure of 35Pa is kept to be warming up to 30 DEG C；
(4) parsing-desiccation: parsing-desiccation 1.8h under conditions of temperature 50 C, pressure 25Pa.
Embodiment 4
A kind of freeze-drying method of Armillaria luteo-virens, comprising the following steps:
(1) it pre-processes: Armillaria luteo-virens being mixed with water according to weight ratio 1:3, impregnate 20min at room temperature, in the frequency of ultrasound
It is ultrasonically treated 8min under conditions of being 300W for 35KHz, power, then under conditions of revolving speed is 350rpm, centrifugal dehydration
55s is sealed for 24 hours at 4 DEG C；
(2) precooling: it is 15 DEG C/h according to the rate of cooling, Armillaria luteo-virens is cooled to -40 DEG C, then keep 2.3h；
(3) lyophilization: lyophilization carries out stage by stage, and the Armillaria luteo-virens that precooling is crossed are put into dry vacuum container ,-
30 DEG C, keep 3h under 90Pa；Then 2h is kept at -25 DEG C, 55 Pa；Then 4h is kept at -10 DEG C, 35Pa；Finally according to
The rate of heating is 8 DEG C/h, continues that the pressure of 35Pa is kept to be warming up to 30 DEG C；
(4) parsing-desiccation: parsing-desiccation 1.8h under conditions of temperature 50 C, pressure 25Pa.
Comparative example 1
Using traditional heated air drying mode, Armillaria luteo-virens are placed in air drier, dry 12h is dried at 75 DEG C, from
So it is cooled to room temperature.
Comparative example 2
Without pretreatment, when lyophilization, is heated up using a step, specific as follows:
A kind of freeze-drying method of Armillaria luteo-virens, comprising the following steps:
(1) precooling: it is 15 DEG C/h according to the rate of cooling, Armillaria luteo-virens is cooled to -40 DEG C, then keep 2.3h；
(2) lyophilization: and then 12h is kept at -10 DEG C, 35Pa；
(3) parsing-desiccation: parsing-desiccation 1.8h under conditions of temperature 50 C, pressure 25Pa.
Comparative example 3
The rate of temperature fall and heating rate of (2) and step (3) are changed the step, specific as follows:
A kind of freeze-drying method of Armillaria luteo-virens, comprising the following steps:
(1) it pre-processes: Armillaria luteo-virens being mixed with water according to weight ratio 1:3, impregnate 20min at room temperature, in the frequency of ultrasound
It is ultrasonically treated 8min under conditions of being 300W for 35KHz, power, then under conditions of revolving speed is 350rpm, centrifugal dehydration
55s is sealed for 24 hours at 4 DEG C；
(2) precooling: Armillaria luteo-virens are placed in -40 DEG C of environment and keep 2.3h；
(3) lyophilization: lyophilization carries out stage by stage, and the Armillaria luteo-virens that precooling is crossed are put into dry vacuum container ,-
30 DEG C, keep 3h under 90Pa；Then 2h is kept at -25 DEG C, 55 Pa；Then 4h is kept at -10 DEG C, 35Pa；Finally according to
The rate of heating is 5 DEG C/h, continues that the pressure of 35Pa is kept to be warming up to 30 DEG C；
(4) parsing-desiccation: parsing-desiccation 1.8h under conditions of temperature 50 C, pressure 25Pa.
The detection of one, nutritional ingredient
The detection that the finally obtained Armillaria luteo-virens of each embodiment and comparative example are carried out with nutritional ingredient, without any place
The Armillaria luteo-virens of reason detect the nutritional ingredient in Armillaria luteo-virens oven dry weight as blank control, and testing result is shown in Table 1.
1 nutritional ingredient testing result of table
As shown in Table 1, freeze-drying method through the invention, the nutritional ingredient that can be effectively retained in Armillaria luteo-virens improve
The utilization rate of raw material.
Claims (6)
1. a kind of freeze-drying method of Armillaria luteo-virens, it is characterised in that: the following steps are included:
(1) pre-process: mixing Armillaria luteo-virens with water according to weight ratio 1:(2:3), impregnate 15-25min at room temperature, it is ultrasonic at
5-10min is managed, is then centrifuged for being dehydrated, is sealed for 24 hours at 4-5 DEG C；
(2) precooling: Armillaria luteo-virens are cooled to -40 ~ -45 DEG C, then keep 2-2.5h；
(3) lyophilization: lyophilization carries out stage by stage, and the Armillaria luteo-virens that precooling is crossed are put into dry vacuum container ,-
30 ~ -40 DEG C, keep 2-3h under 70-100Pa；Then 1.5-2h is kept at -20 ~ -25 DEG C, 40-60 Pa；Then -10 DEG C,
4h is kept under 35Pa；Finally continue that the pressure of 35Pa is kept to be warming up to 30 DEG C；
(4) parsing-desiccation.
2. the freeze-drying method of Armillaria luteo-virens according to claim 1, it is characterised in that: cool down described in step (2)
Rate be 15-20 DEG C/h.
3. the freeze-drying method of Armillaria luteo-virens according to claim 1, it is characterised in that: heat up described in step (3)
Rate be 8-10 DEG C/h.
4. the freeze-drying method of Armillaria luteo-virens according to claim 1, it is characterised in that: the parsing-desiccation is specific
Are as follows: 45-55 DEG C of temperature, pressure 20-25Pa, time 1.5-2h.
5. the freeze-drying method of Armillaria luteo-virens according to claim 1, it is characterised in that: ultrasound described in step (1)
Frequency be 35-40KHz, power 300W.
6. the freeze-drying method of Armillaria luteo-virens according to claim 1, it is characterised in that: be centrifuged described in step (1)
Revolving speed be 300-400rpm, time 50-60s.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910405858.9A CN110089555A (en) | 2019-05-16 | 2019-05-16 | A kind of freeze-drying method of Armillaria luteo-virens |
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| CN201910405858.9A CN110089555A (en) | 2019-05-16 | 2019-05-16 | A kind of freeze-drying method of Armillaria luteo-virens |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113208042A (en) * | 2021-04-29 | 2021-08-06 | 浙江工业大学 | Preparation method of coix seed flavor powder |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103891871A (en) * | 2012-12-25 | 2014-07-02 | 西宁天谷农牧科技有限公司 | Method for drying pulveroboletus ravenelii |
| CN104448024A (en) * | 2014-12-22 | 2015-03-25 | 中国科学院西北高原生物研究所 | Preparation method of high-content armillaria luteo-virens polysaccharide |
| CN106810617A (en) * | 2016-12-31 | 2017-06-09 | 新昌县派特普科技有限公司 | A kind of preparation method of Armillaria luteo-virens polysaccharide |
-
2019
- 2019-05-16 CN CN201910405858.9A patent/CN110089555A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103891871A (en) * | 2012-12-25 | 2014-07-02 | 西宁天谷农牧科技有限公司 | Method for drying pulveroboletus ravenelii |
| CN104448024A (en) * | 2014-12-22 | 2015-03-25 | 中国科学院西北高原生物研究所 | Preparation method of high-content armillaria luteo-virens polysaccharide |
| CN106810617A (en) * | 2016-12-31 | 2017-06-09 | 新昌县派特普科技有限公司 | A kind of preparation method of Armillaria luteo-virens polysaccharide |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113208042A (en) * | 2021-04-29 | 2021-08-06 | 浙江工业大学 | Preparation method of coix seed flavor powder |
| CN113208042B (en) * | 2021-04-29 | 2022-10-28 | 浙江工业大学 | Preparation method of coix seed flavor powder |
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