CN110959852A - 一种白木耳干燥方法 - Google Patents
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Abstract
本发明公开了一种白木耳干燥方法,包括漂洗、除杂、轻炒、回潮、冷冻干燥、真空干燥、风选除杂,本发明采用配合花生壳翻炒的方法,花生壳不仅可以吸水干燥,且能够保持白木耳的香气,同时免去了常规需要摊晾的过程,节约了时间,本发明的整个干燥过程温和,不需要进行离心,成本低,对营养的保留性较高。
Description
技术领域
本发明属于食品加工领域,具体涉及一种白木耳干燥方法。
背景技术
银耳又称作白木耳、雪耳、银耳子等,属于真菌类银耳科银耳属,是门担子菌门真菌银耳的子实体,有"菌中之冠"的美称。银耳子实体纯白至乳白色,直径5-10厘米,柔软洁白,半透明,富有弹性。银耳味甘、淡、性平、无毒,既有补脾开胃的功效,又有益气清肠、滋阴润肺的作用。既能增强人体免疫力,又可增强肿瘤患者对放、化疗的耐受力。银耳富有天然植物性胶质,外加其具有滋阴的作用,是可以长期服用的良好润肤食品;
传统的白木耳干燥主要是先通过杀菌浸泡、摊晾、离心风干、真空干燥、风选除杂等过程,处理时间久,成本较高,且营养物质流失较多。
发明内容
本发明的目的是提供一种白木耳干燥方法。
为实现上述目的,本发明采用以下技术方案:
一种白木耳干燥方法,包括以下步骤:
(1)漂洗、除杂:
将新鲜白木耳置于50-55℃的浸泡液中,保温浸泡100-120分钟,过滤出料;
所述浸泡液是由下述重量百分比的原料混合组成的:
乙二胺四乙酸3-5%、氯化钠10-17%、山梨坦单硬脂酸酯0.7-1%、剩余的为去离子水;
(2)轻炒;
将湿木耳倒入锅中,加入花生壳,小火翻炒10-20分钟,加入枇杷叶,继续小火翻炒3-5分钟,出料,冷却,筛取木耳;
(3)回潮;
铺于潮湿的稻草表面,回潮处理7-10小时,保持空气相对湿度为40-50%,温度为20-25℃;
(4)冷冻干燥:
在0-2℃下干燥10-12小时;
(5)真空干燥:
放入真空干燥机内进行再次干燥,干燥温度控制为70-75℃,开启真空泵使真空度达90-97Pa,干燥时间为30-50分钟;
(6)风选除杂。
所述的风选除杂中控制风速为10-15m/s。
所述花生壳的用量为湿木耳重量的60-70%,所述枇杷叶用量为湿木耳重量的8-11%。
本发明的优点:
本发明首先将新鲜白木耳在含有螯合剂的氯化钠水溶液中进行浸泡处理,可以有效的促进氯化钠对白木耳的杀菌效果,能够带走白木耳中的灰尘和杂质,且提高了白木耳对水分的吸收率,之后采用配合花生壳翻炒的方法,花生壳不仅可以吸水干燥,且能够保持白木耳的香气,同时免去了常规需要摊晾的过程,节约了时间,本发明的整个干燥过程温和,不需要进行离心,成本低,对营养的保留性较高。
具体实施方式
实施例1
一种白木耳干燥方法,包括以下步骤:
(1)漂洗、除杂:
将新鲜白木耳置于50℃的浸泡液中,保温浸泡100分钟,过滤出料;
所述浸泡液是由下述重量百分比的原料混合组成的:
乙二胺四乙酸3%、氯化钠10%、山梨坦单硬脂酸酯0.7%、剩余的为去离子水;
(2)轻炒;
将湿木耳倒入锅中,加入花生壳,小火翻炒10分钟,加入枇杷叶,继续小火翻炒3分钟,出料,冷却,筛取木耳;
(3)回潮;
铺于潮湿的稻草表面,回潮处理7小时,保持空气相对湿度为40%,温度为20℃;
(4)冷冻干燥:
在0℃下干燥10小时;
(5)真空干燥:
放入真空干燥机内进行再次干燥,干燥温度控制为70℃,开启真空泵使真空度达90Pa,干燥时间为300分钟;
(6)风选除杂,控制风速为15m/s。
所述花生壳的用量为湿木耳重量的60%,所述枇杷叶用量为湿木耳重量的8%。
实施例2
一种白木耳干燥方法,包括以下步骤:
(1)漂洗、除杂:
将新鲜白木耳置于55℃的浸泡液中,保温浸泡120分钟,过滤出料;
所述浸泡液是由下述重量百分比的原料混合组成的:
乙二胺四乙酸5%、氯化钠17%、山梨坦单硬脂酸酯1%、剩余的为去离子水;
(2)轻炒;
将湿木耳倒入锅中,加入花生壳,小火翻炒10分钟,加入枇杷叶,继续小火翻炒5分钟,出料,冷却,筛取木耳;
(3)回潮;
铺于潮湿的稻草表面,回潮处理10小时,保持空气相对湿度为40-50%,温度为25℃;
(4)冷冻干燥:
在2℃下干燥12小时;
(5)真空干燥:
放入真空干燥机内进行再次干燥,干燥温度控制为75℃,开启真空泵使真空度达97Pa,干燥时间为50分钟;
(6)风选除杂,控制风速为10m/s。
所述花生壳的用量为湿木耳重量的70%,所述枇杷叶用量为湿木耳重量的11%。
实施例3
一种白木耳干燥方法,包括以下步骤:
(1)漂洗、除杂:
将新鲜白木耳置于52℃的浸泡液中,保温浸泡110分钟,过滤出料;
所述浸泡液是由下述重量百分比的原料混合组成的:
乙二胺四乙酸4%、氯化钠13%、山梨坦单硬脂酸酯0.8%、剩余的为去离子水;
(2)轻炒;
将湿木耳倒入锅中,加入花生壳,小火翻炒15分钟,加入枇杷叶,继续小火翻炒4分钟,出料,冷却,筛取木耳;
(3)回潮;
铺于潮湿的稻草表面,回潮处理8小时,保持空气相对湿度为44%,温度为22℃;
(4)冷冻干燥:
在1℃下干燥11小时;
(5)真空干燥:
放入真空干燥机内进行再次干燥,干燥温度控制为72℃,开启真空泵使真空度达93Pa,干燥时间为36分钟;
(6)风选除杂,控制风速为12m/s。
所述花生壳的用量为湿木耳重量的65%,所述枇杷叶用量为湿木耳重量的10%。
Claims (3)
1.一种白木耳干燥方法,其特征在于,包括以下步骤:
(1)漂洗、除杂:
将新鲜白木耳置于50-55℃的浸泡液中,保温浸泡100-120分钟,过滤出料;
所述浸泡液是由下述重量百分比的原料混合组成的:
乙二胺四乙酸3-5%、氯化钠10-17%、山梨坦单硬脂酸酯0.7-1%、剩余的为去离子水;
(2)轻炒;
将湿木耳倒入锅中,加入花生壳,小火翻炒10-20分钟,加入枇杷叶,继续小火翻炒3-5分钟,出料,冷却,筛取木耳;
(3)回潮;
铺于潮湿的稻草表面,回潮处理7-10小时,保持空气相对湿度为40-50%,温度为20-25℃;
(4)冷冻干燥:
在0-2℃下干燥10-12小时;
(5)真空干燥:
放入真空干燥机内进行再次干燥,干燥温度控制为70-75℃,开启真空泵使真空度达90-97Pa,干燥时间为30-50分钟;
(6)风选除杂。
2.根据权利要求1所述的一种白木耳干燥方法,其特征在于,所述的风选除杂中控制风速为10-15m/s。
3.根据权利要求1所述的一种白木耳干燥方法,其特征在于,所述花生壳的用量为湿木耳重量的60-70%,所述枇杷叶用量为湿木耳重量的8-11%。
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CN113317505A (zh) * | 2021-06-04 | 2021-08-31 | 高州市人民医院 | 一种凉粉籽代餐片及其制作方法 |
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CN104068179A (zh) * | 2014-05-23 | 2014-10-01 | 天长市金集镇草庙山茶场 | 一种燕麦香的茶叶及其制备方法 |
CN105231441A (zh) * | 2015-11-17 | 2016-01-13 | 刘自忠 | 一种黑木耳干燥方法 |
CN110200062A (zh) * | 2019-07-17 | 2019-09-06 | 王问渠 | 一种木耳的干燥方法 |
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CN1390483A (zh) * | 2002-07-25 | 2003-01-15 | 刘绍卿 | 黑木耳加工方法 |
CN104068179A (zh) * | 2014-05-23 | 2014-10-01 | 天长市金集镇草庙山茶场 | 一种燕麦香的茶叶及其制备方法 |
CN105231441A (zh) * | 2015-11-17 | 2016-01-13 | 刘自忠 | 一种黑木耳干燥方法 |
CN110200062A (zh) * | 2019-07-17 | 2019-09-06 | 王问渠 | 一种木耳的干燥方法 |
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CN113317505A (zh) * | 2021-06-04 | 2021-08-31 | 高州市人民医院 | 一种凉粉籽代餐片及其制作方法 |
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