CN113693227A - Process method for removing bitter taste of fresh Hericium erinaceus - Google Patents
Process method for removing bitter taste of fresh Hericium erinaceus Download PDFInfo
- Publication number
- CN113693227A CN113693227A CN202110893163.7A CN202110893163A CN113693227A CN 113693227 A CN113693227 A CN 113693227A CN 202110893163 A CN202110893163 A CN 202110893163A CN 113693227 A CN113693227 A CN 113693227A
- Authority
- CN
- China
- Prior art keywords
- hericium erinaceus
- crushing
- hours
- drying
- fresh
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000000588 Hericium erinaceus Species 0.000 title claims abstract description 126
- 235000007328 Hericium erinaceus Nutrition 0.000 title claims abstract description 126
- 238000000034 method Methods 0.000 title claims abstract description 43
- 235000019658 bitter taste Nutrition 0.000 title description 3
- 238000001035 drying Methods 0.000 claims abstract description 27
- 230000001954 sterilising effect Effects 0.000 claims abstract description 24
- 230000001007 puffing effect Effects 0.000 claims abstract description 21
- 239000003513 alkali Substances 0.000 claims abstract description 16
- 238000005406 washing Methods 0.000 claims abstract description 16
- 238000012258 culturing Methods 0.000 claims abstract description 11
- 230000000694 effects Effects 0.000 claims abstract description 9
- 235000013305 food Nutrition 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 238000004659 sterilization and disinfection Methods 0.000 claims description 18
- 238000010411 cooking Methods 0.000 claims description 15
- 239000002994 raw material Substances 0.000 claims description 11
- 238000007789 sealing Methods 0.000 claims description 11
- 239000012535 impurity Substances 0.000 claims description 10
- 239000002245 particle Substances 0.000 claims description 10
- 238000007873 sieving Methods 0.000 claims description 10
- 238000001125 extrusion Methods 0.000 claims description 7
- 102000030523 Catechol oxidase Human genes 0.000 claims description 6
- 108010031396 Catechol oxidase Proteins 0.000 claims description 6
- 102000003992 Peroxidases Human genes 0.000 claims description 6
- 108040007629 peroxidase activity proteins Proteins 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000002985 plastic film Substances 0.000 claims description 5
- 229920006255 plastic film Polymers 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 238000010894 electron beam technology Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- 241000233866 Fungi Species 0.000 abstract description 5
- 201000010099 disease Diseases 0.000 abstract description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 5
- 230000036039 immunity Effects 0.000 abstract description 5
- 230000001737 promoting effect Effects 0.000 abstract description 5
- 230000000295 complement effect Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000011265 semifinished product Substances 0.000 abstract description 3
- 206010021143 Hypoxia Diseases 0.000 abstract description 2
- 230000005907 cancer growth Effects 0.000 abstract description 2
- 210000004027 cell Anatomy 0.000 abstract description 2
- 230000007954 hypoxia Effects 0.000 abstract description 2
- 210000004347 intestinal mucosa Anatomy 0.000 abstract description 2
- 210000000265 leukocyte Anatomy 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 230000004089 microcirculation Effects 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 description 7
- 210000004369 blood Anatomy 0.000 description 4
- 239000008280 blood Substances 0.000 description 4
- 150000004676 glycans Chemical class 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 238000009736 wetting Methods 0.000 description 3
- 238000009098 adjuvant therapy Methods 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000282693 Cercopithecidae Species 0.000 description 1
- 241000251730 Chondrichthyes Species 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 208000035240 Disease Resistance Diseases 0.000 description 1
- 241000289669 Erinaceus europaeus Species 0.000 description 1
- 208000007882 Gastritis Diseases 0.000 description 1
- 108010006464 Hemolysin Proteins Proteins 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000005770 birds nest Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 208000000718 duodenal ulcer Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 230000007160 gastrointestinal dysfunction Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000003228 hemolysin Substances 0.000 description 1
- 210000002865 immune cell Anatomy 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000035772 mutation Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000000242 pagocytic effect Effects 0.000 description 1
- 210000001539 phagocyte Anatomy 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 208000018556 stomach disease Diseases 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 235000005765 wild carrot Nutrition 0.000 description 1
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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a process method for debitterizing fresh Hericium erinaceus, which comprises the following steps of selecting, boiling with alkali, washing, drying, homogenizing, re-drying, crushing, puffing, sterilizing, secondarily crushing, culturing, re-crushing, storing for later use and the like, wherein the Hericium erinaceus processed by the process method keeps the fungus aroma and nutrition of the Hericium erinaceus, can be directly eaten, can be added into other foods as a semi-finished product, has complementary performance, brings out the best in each other and can better exert the efficacy of the Hericium erinaceus; the hericium erinaceus treated by the method can increase the number of white blood cells, improve the hypoxia tolerance of organisms, accelerate the microcirculation of intestinal mucosa, improve the immunity of human bodies, inhibit the growth of cancer cells, can treat and prevent diseases, does not have any side effect, is suitable for old and young people, and can be eaten for a long time. The method is convenient for realizing large-scale and industrialized production, and has good market value and popularization prospect for promoting the development of the hericium erinaceus industrial chain.
Description
The technical field is as follows:
the invention relates to a food processing method, in particular to a process method for removing bitter taste of fresh Hericium erinaceus, belonging to the technical field of food processing.
Background art:
ancient times, the theory of Hericium Erinaceus in mountain and Pottuynoid fossa was said. Hericium erinaceus is known as four famous dishes together with shark's fin, bear's paw and bird's nest. Hericium erinaceus is also known as Hericium erinaceus, hedgehog fungus, etc., and its fruiting body is shaped like the head of a monkey. The hericium erinaceus has high edible and medicinal values: 1. has the effects of enhancing the immunity of the organism: the hericium erinaceus contains rich protein, mineral substances, vitamins, low fat and polysaccharide components, the protein is beneficial to promoting the generation of immune cells of a body, and the polysaccharide is beneficial to enhancing the phagocytic function of phagocytic cells of the body and promoting the generation of hemolysin, so that the immunity of the body is enhanced, and the body building effect is achieved. 2. Has the effects of invigorating stomach and promoting digestion: hericium erinaceus contains amino acids and polysaccharide, is beneficial for promoting digestion function of organism, and can be used for adjuvant treatment of digestive tract diseases such as gastritis, gastric ulcer, and duodenal ulcer. 3. Has the efficacy of reducing blood fat: the hericium erinaceus contains unsaturated fatty acid, is beneficial to reducing the contents of cholesterol and triglyceride, is beneficial to reducing blood fat, and can effectively prevent cardiovascular and cerebrovascular diseases and the like.
Hericium erinaceus is a fine product in edible fungi, is a health-preserving food material capable of preventing and resisting cancer and prolonging life, but most of the Hericium erinaceus sold in the market are dry goods after air drying, so that the Hericium erinaceus cannot be eaten directly and can be eaten only after being subjected to debitterizing treatment.
The invention content is as follows:
the technical problem to be solved by the invention is as follows: the fresh Hericium erinaceus is adopted as a raw material, the Hericium erinaceus processed by the method retains the fungus aroma and nutrition of the Hericium erinaceus, can be directly eaten, can also be added into other foods as a semi-finished product, has complementary performance, brings out the best in each other and better plays the effect of the Hericium erinaceus.
The technical scheme adopted by the invention for solving the technical problem is as follows:
a process for debitterizing fresh Hericium erinaceus, which adopts fresh Hericium erinaceus as raw materials, and comprises the following specific process steps:
A. selecting raw materials: selecting fresh Hericium erinaceus which is picked for less than 24 hours, and washing with clear water to remove impurities;
B. alkali cooking: crushing the wet hericium erinaceus subjected to impurity removal, and then cooking in alkaline water of 100 ℃ for 4-6 minutes;
C. washing: repeatedly washing the cooked hericium erinaceus by clear water until the water is thoroughly clear;
D. drying: drying the washed hericium erinaceus at 30 ℃ for 1-2 hours, at 35 ℃ for 1-2 hours, at 40 ℃ for 1-2 hours, and at last at 45 ℃ for 1-2 hours;
E. moisture equalizing: putting the dried hericium erinaceus into a sealing box lined with a clean plastic film, and covering and sealing the sealing box for 12-16 hours to enable the dry part of the outer surface to slowly absorb the internal moisture so as to enable the internal and external moisture to reach a uniform state;
F. re-baking: drying the hericium erinaceus subjected to uniform humidity at the temperature of 55 ℃ for 1-2 hours, drying at the temperature of 60 ℃ for 1-2 hours, and drying at the temperature of 65 ℃ for 3-4 hours;
G. crushing: crushing the dried hericium erinaceus into particles with the particle size of 1-2 mm;
H. puffing: putting the crushed hericium erinaceus into a bulking machine for bulking;
I. and (3) sterilization: sterilizing the puffed hericium erinaceus;
J. and (3) secondary crushing: crushing the sterilized hericium erinaceus for the second time, and sieving the crushed hericium erinaceus with a 20-mesh sieve;
K. culturing: culturing the crushed hericium erinaceus in a greenhouse at 40 ℃ to activate the activities of polyphenol oxidase and peroxidase, wherein the culture period is 7-10 days;
l, crushing again: crushing the cultured hericium erinaceus again, and sieving the crushed hericium erinaceus with a 80-mesh sieve;
m, storing for later use: packaging the pulverized Hericium erinaceus powder, and storing at low temperature.
Preferably, in the step B, 1.0g to 1.2g of edible alkali is added into 100g of hericium erinaceus in the alkali cooking process.
Preferably, in step "H", the puffing process is as follows: and (3) opening an extrusion puffing machine for preheating, feeding materials when the temperature reaches 50-60 ℃ in a 1 region, 70-80 ℃ in a 2 region and 90-100 ℃ in a 3 region, and then carrying out extrusion puffing.
Preferably, in the step "I", the sterilization is conventional sterilization of food, and is any one of pasteurization, ultra-high temperature flash sterilization and electron beam sterilization.
The invention has the following positive beneficial effects:
1. the hericium erinaceus processed by the processing method disclosed by the invention keeps the fungus aroma and nutrition of the hericium erinaceus, can be directly eaten, can also be added into other foods as a semi-finished product, has complementary performances and brings out the best in each other, and the efficacy of the hericium erinaceus is better exerted.
2. The hericium erinaceus treated by the method can increase the number of white blood cells, improve the hypoxia tolerance of organisms, accelerate the microcirculation of intestinal mucosa, improve the immunity of human bodies, inhibit the growth of cancer cells, and can treat and prevent diseases without any side effect.
3. The invention effectively maintains the activity of polyphenol oxidase and peroxidase, and the hericium erinaceus treated by the method can improve the immunity of human bodies, resist fatigue, oxidation and mutation, reduce blood fat, resist aging, tonify spleen and stomach, and nourish qi and blood.
4. The hericium erinaceus treated by the method is beneficial to prevention and treatment of stomach diseases, has the function of nourishing the stomach, can be eaten for a long time, and is suitable for people with poor appetite, gastrointestinal dysfunction and weak body and people who need to be nourished.
5. The hericium erinaceus treated by the method is suitable for the old and the young, disease resistance can be enhanced if the hericium erinaceus is free of diseases, and the hericium erinaceus with diseases can be eaten as food for adjuvant therapy.
6. The invention is convenient for realizing large-scale and industrialized production, promotes the development of industrial chains, and has good market value and popularization prospect.
The specific implementation mode is as follows:
the invention will be further explained and illustrated with reference to specific examples:
example 1
A process for debitterizing fresh Hericium erinaceus, which adopts fresh Hericium erinaceus as raw materials, and comprises the following specific process steps:
A. selecting raw materials: selecting fresh Hericium erinaceus picked for 12 hours, washing with clear water to remove impurities;
B. alkali cooking: crushing the wet hericium erinaceus after impurity removal, and cooking in alkaline water of 100 ℃ for 5 minutes;
C. washing: repeatedly washing the cooked hericium erinaceus by clear water until the water is thoroughly clear;
D. drying: drying the cleaned hericium erinaceus at 30 ℃ for 1.5 hours, at 35 ℃ for 1.5 hours, at 40 ℃ for 1.5 hours, and at last at 45 ℃ for 1.5 hours;
E. moisture equalizing: putting the dried hericium erinaceus into a sealed box lined with a clean plastic film, covering and sealing for 15 hours to enable the dry part of the outer surface to slowly absorb the internal moisture so as to enable the internal and external moisture to reach a uniform state;
F. re-baking: drying the hericium erinaceus subjected to uniform wetting at the temperature of 55 ℃ for 1.5 hours, drying at the temperature of 60 ℃ for 1.5 hours, and drying at the temperature of 65 ℃ for 3.5 hours;
G. crushing: pulverizing the dried Hericium erinaceus into particles with a particle size of 1.5 mm;
H. puffing: putting the crushed hericium erinaceus into a bulking machine for bulking;
I. and (3) sterilization: sterilizing the puffed hericium erinaceus;
J. and (3) secondary crushing: crushing the sterilized hericium erinaceus for the second time, and sieving the crushed hericium erinaceus with a 20-mesh sieve;
K. culturing: culturing pulverized Hericium erinaceus in a greenhouse at 40 deg.C for 8 days to activate polyphenol oxidase and peroxidase;
l, crushing again: crushing the cultured hericium erinaceus again, and sieving the crushed hericium erinaceus with a 80-mesh sieve;
m, storing for later use: packaging the pulverized Hericium erinaceus powder, and storing at low temperature.
In the step B, 1.0g of edible alkali is added into 100g of hericium erinaceus in the alkali cooking process.
In step "H", the puffing process is as follows: opening an extrusion puffing machine for preheating to reach the temperature of 55 ℃ in a 1 area, 75 ℃ in a 2 area and 95 ℃ in a 3 area, feeding, and then extruding and puffing.
In step "I", the sterilization is pasteurization.
Example 2
A process for debitterizing fresh Hericium erinaceus, which adopts fresh Hericium erinaceus as raw materials, and comprises the following specific process steps:
A. selecting raw materials: selecting fresh Hericium erinaceus picked for 20 hours, washing with clear water to remove impurities;
B. alkali cooking: crushing the wet hericium erinaceus after impurity removal, and cooking in alkaline water of 100 ℃ for 6 minutes;
C. washing: repeatedly washing the cooked hericium erinaceus by clear water until the water is thoroughly clear;
D. drying: drying the cleaned hericium erinaceus at 30 ℃ for 2 hours, at 35 ℃ for 2 hours, at 40 ℃ for 2 hours, and at last at 45 ℃ for 2 hours;
E. moisture equalizing: putting the dried hericium erinaceus into a sealed box lined with a clean plastic film, and covering and sealing the sealed box for 12 hours to enable the dry part of the outer surface to slowly absorb the internal moisture so as to enable the internal and external moisture to reach a uniform state;
F. re-baking: drying the hericium erinaceus subjected to uniform wetting at the temperature of 55 ℃ for 2 hours, drying at the temperature of 60 ℃ for 2 hours, and drying at the temperature of 65 ℃ for 3 hours;
G. crushing: crushing the dried hericium erinaceus into particles with the particle size of 1 mm;
H. puffing: putting the crushed hericium erinaceus into a bulking machine for bulking;
I. and (3) sterilization: sterilizing the puffed hericium erinaceus;
J. and (3) secondary crushing: crushing the sterilized hericium erinaceus for the second time, and sieving the crushed hericium erinaceus with a 20-mesh sieve;
K. culturing: culturing pulverized Hericium erinaceus in a greenhouse at 40 deg.C for 7 days to activate polyphenol oxidase and peroxidase;
l, crushing again: crushing the cultured hericium erinaceus again, and sieving the crushed hericium erinaceus with a 80-mesh sieve;
m, storing for later use: packaging the pulverized Hericium erinaceus powder, and storing at low temperature.
In the step B, 1.1g of edible alkali is added into 100g of hericium erinaceus in the alkali cooking process.
In step "H", the puffing process is as follows: opening an extrusion puffing machine for preheating to reach the temperature of 50 ℃ in a 1 region, 70 ℃ in a 2 region and 90 ℃ in a 3 region, feeding, and then extruding and puffing.
In step "I", the sterilization is ultra-high temperature flash sterilization.
Example 3
A process for debitterizing fresh Hericium erinaceus, which adopts fresh Hericium erinaceus as raw materials, and comprises the following specific process steps:
A. selecting raw materials: selecting fresh Hericium erinaceus which is picked for less than 24 hours, and washing with clear water to remove impurities;
B. alkali cooking: crushing the wet hericium erinaceus after impurity removal, and cooking in alkaline water of 100 ℃ for 4 minutes;
C. washing: repeatedly washing the cooked hericium erinaceus by clear water until the water is thoroughly clear;
D. drying: drying the cleaned hericium erinaceus at 30 ℃ for 1 hour, at 35 ℃ for 1 hour, at 40 ℃ for 1 hour, and at last at 45 ℃ for 1 hour;
E. moisture equalizing: putting the dried hericium erinaceus into a sealing box lined with a clean plastic film, and covering and sealing the sealing box for 12-16 hours to enable the dry part of the outer surface to slowly absorb the internal moisture so as to enable the internal and external moisture to reach a uniform state;
F. re-baking: drying the hericium erinaceus subjected to uniform wetting at the temperature of 55 ℃ for 1 hour, drying at the temperature of 60 ℃ for 1 hour, and drying at the temperature of 65 ℃ for 4 hours;
G. crushing: crushing the dried hericium erinaceus into particles with the particle size of 2 mm;
H. puffing: putting the crushed hericium erinaceus into a bulking machine for bulking;
I. and (3) sterilization: sterilizing the puffed hericium erinaceus;
J. and (3) secondary crushing: crushing the sterilized hericium erinaceus for the second time, and sieving the crushed hericium erinaceus with a 20-mesh sieve;
K. culturing: culturing pulverized Hericium erinaceus in a greenhouse at 40 deg.C for 10 days to activate polyphenol oxidase and peroxidase;
l, crushing again: crushing the cultured hericium erinaceus again, and sieving the crushed hericium erinaceus with a 80-mesh sieve;
m, storing for later use: packaging the pulverized Hericium erinaceus powder, and storing at low temperature.
In the step B, 1.2g of edible alkali is added into 100g of hericium erinaceus in the alkali cooking process.
In step "H", the puffing process is as follows: opening an extrusion puffing machine for preheating to reach the temperature of 60 ℃ in a 1 region, 80 ℃ in a 2 region and 100 ℃ in a 3 region, feeding, and then extruding and puffing.
In step "I", the sterilization is performed by electron beam sterilization.
The above is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and various modifications and changes will occur to those skilled in the art. Any modification, equivalent replacement, and improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (4)
1. A process for debitterizing fresh Hericium erinaceus, which adopts fresh Hericium erinaceus as raw materials, and comprises the following specific process steps:
A. selecting raw materials: selecting fresh Hericium erinaceus which is picked for less than 24 hours, and washing with clear water to remove impurities;
B. alkali cooking: crushing the wet hericium erinaceus subjected to impurity removal, and then cooking in alkaline water of 100 ℃ for 4-6 minutes;
C. washing: repeatedly washing the cooked hericium erinaceus by clear water until the water is thoroughly clear;
D. drying: drying the washed hericium erinaceus at 30 ℃ for 1-2 hours, at 35 ℃ for 1-2 hours, at 40 ℃ for 1-2 hours, and at last at 45 ℃ for 1-2 hours;
E. moisture equalizing: putting the dried hericium erinaceus into a sealing box lined with a clean plastic film, and covering and sealing the sealing box for 12-16 hours to enable the dry part of the outer surface to slowly absorb the internal moisture so as to enable the internal and external moisture to reach a uniform state;
F. re-baking: drying the hericium erinaceus subjected to uniform humidity at the temperature of 55 ℃ for 1-2 hours, drying at the temperature of 60 ℃ for 1-2 hours, and drying at the temperature of 65 ℃ for 3-4 hours;
G. crushing: crushing the dried hericium erinaceus into particles with the particle size of 1-2 mm;
H. puffing: putting the crushed hericium erinaceus into a bulking machine for bulking;
I. and (3) sterilization: sterilizing the puffed hericium erinaceus;
J. and (3) secondary crushing: crushing the sterilized hericium erinaceus for the second time, and sieving the crushed hericium erinaceus with a 20-mesh sieve;
K. culturing: culturing the crushed hericium erinaceus in a greenhouse at 40 ℃ to activate the activities of polyphenol oxidase and peroxidase, wherein the culture period is 7-10 days;
l, crushing again: crushing the cultured hericium erinaceus again, and sieving the crushed hericium erinaceus with a 80-mesh sieve;
m, storing for later use: packaging the pulverized Hericium erinaceus powder, and storing at low temperature.
2. The process method for debitterizing fresh Hericium erinaceus as claimed in claim 1, which is characterized in that: in the step B, 1.0g to 1.2g of edible alkali is required to be added into 100g of hericium erinaceus in the alkali cooking process.
3. The process method for debitterizing fresh Hericium erinaceus as claimed in claim 1, which is characterized in that: in step "H", the puffing process is as follows: and (3) opening an extrusion puffing machine for preheating, feeding materials when the temperature reaches 50-60 ℃ in a 1 region, 70-80 ℃ in a 2 region and 90-100 ℃ in a 3 region, and then carrying out extrusion puffing.
4. The process method for debitterizing fresh Hericium erinaceus as claimed in claim 1, which is characterized in that: in step "I", the sterilization is conventional sterilization of food, and is any one of pasteurization, ultra-high temperature flash sterilization and electron beam sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110893163.7A CN113693227A (en) | 2021-08-04 | 2021-08-04 | Process method for removing bitter taste of fresh Hericium erinaceus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110893163.7A CN113693227A (en) | 2021-08-04 | 2021-08-04 | Process method for removing bitter taste of fresh Hericium erinaceus |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113693227A true CN113693227A (en) | 2021-11-26 |
Family
ID=78651595
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110893163.7A Pending CN113693227A (en) | 2021-08-04 | 2021-08-04 | Process method for removing bitter taste of fresh Hericium erinaceus |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113693227A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578554A (en) * | 2011-12-27 | 2012-07-18 | 天津市林业果树研究所 | Edible mushroom instant powder processing method |
| CN111436554A (en) * | 2020-04-14 | 2020-07-24 | 安徽斯普瑞生物科技有限公司 | Preparation method of edible and medicinal fungus solid beverage |
-
2021
- 2021-08-04 CN CN202110893163.7A patent/CN113693227A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578554A (en) * | 2011-12-27 | 2012-07-18 | 天津市林业果树研究所 | Edible mushroom instant powder processing method |
| CN111436554A (en) * | 2020-04-14 | 2020-07-24 | 安徽斯普瑞生物科技有限公司 | Preparation method of edible and medicinal fungus solid beverage |
Non-Patent Citations (1)
| Title |
|---|
| 潘崇环, 中国农业出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101949105B1 (en) | Chicken feed composition and preparing method thereof | |
| KR102061047B1 (en) | Feed composition for domestic animals comprising black soldier fly powders and manufacturing method thereof | |
| CN103478627B (en) | Preparation method of dried figs | |
| KR101275750B1 (en) | Korean sauce and paste using salted liquefied pacific saury and process for preparing the same | |
| WO2014059951A1 (en) | Methods for producing foods having germinated-seed activity, germinated seeds enriched with selenium, or germinated seeds enriched with trace elements | |
| KR20190005487A (en) | A method for producing high-protein foods using edible insects | |
| KR101956516B1 (en) | Chicken feed composition and preparing method thereof | |
| CN102783620A (en) | Selenium-enriched purple sweet potato vermicelli processing technology | |
| KR20180009482A (en) | Soybean paste comprising walnuts and Method for preparing the same | |
| KR102206455B1 (en) | Grub pill and manufacturing method of the same | |
| KR101414221B1 (en) | Functional Liquid Additive for Stock Feed comprising Red Ginseng Sludge | |
| KR102017341B1 (en) | Feed composition for pork pig | |
| CN113693227A (en) | Process method for removing bitter taste of fresh Hericium erinaceus | |
| KR101706019B1 (en) | The tofu manufacturing method of containing the functional active ingredient | |
| CN107981280A (en) | A kind of production method of marinated Radix Folium Allii tuberosi | |
| CN106804976A (en) | A kind of green, the egg feedstuff of low cholesterol | |
| CN106819653A (en) | A kind of river snail children's spiral shell feed and preparation method | |
| JP2017131212A (en) | Manufacturing method of black garlic for healthy functional food using pregelatinizing low temperature drying | |
| CN102783624A (en) | Dried selenium-enriched purple sweet potato processing technology | |
| CN102578630A (en) | Natural seaweed composite nutrient powder | |
| JP2011000093A (en) | Health food containing rice and sesame | |
| CN110326755A (en) | A method of chilli is processed using oyster shell | |
| KR100736834B1 (en) | Laver seasoned with a salicornia herbacea and the manufacturing method thereof | |
| KR101811517B1 (en) | Fermented rice with moringa and method of making the same | |
| KR102307191B1 (en) | Method for producing fermented garlic composition of lactic acid bacteria |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20211126 |