CN113812612A - Deep processing technology of edible fungi subjected to vacuum freeze drying treatment - Google Patents
Deep processing technology of edible fungi subjected to vacuum freeze drying treatment Download PDFInfo
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- 238000001035 drying Methods 0.000 claims abstract description 39
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- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 230000006866 deterioration Effects 0.000 claims abstract description 11
- 235000013305 food Nutrition 0.000 claims abstract description 10
- 238000002061 vacuum sublimation Methods 0.000 claims description 38
- 238000010438 heat treatment Methods 0.000 claims description 28
- 230000008014 freezing Effects 0.000 claims description 24
- 238000012216 screening Methods 0.000 claims description 23
- 238000004140 cleaning Methods 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 230000005855 radiation Effects 0.000 claims description 10
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- 238000005092 sublimation method Methods 0.000 claims description 8
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- 238000002844 melting Methods 0.000 claims description 5
- 102000004169 proteins and genes Human genes 0.000 claims description 5
- 108090000623 proteins and genes Proteins 0.000 claims description 5
- 239000002683 reaction inhibitor Substances 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000009833 condensation Methods 0.000 claims description 4
- 230000005494 condensation Effects 0.000 claims description 4
- 230000008859 change Effects 0.000 abstract description 8
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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
-
- 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
- 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- 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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- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a deep processing technology of edible fungi through vacuum freeze drying treatment, which specifically comprises the following steps: s1, selecting and cleaning materials, S2, cutting, blanching, S3, sterilizing, S4, quick-freezing, S5, and carrying out sublimation drying. The edible fungus deep processing technology through vacuum freeze drying treatment can realize that the vacuum freeze drying effect is better by accurately controlling the temperature and the vacuum degree, the physical structure of the fungus mushroom is not changed, the chemical structure change of the fungus mushroom is small, the color, the fragrance, the taste and the nutrient components of the fungus mushroom can be kept, the speed is high during rehydration, the flavor of fresh food is closer, the vacuum freeze drying treatment effect is good, the freeze drying is sufficient, the processing quality of the edible fungus is well ensured, and the edible fungus is stored in a dark place without deterioration and the storage time is more than one time longer by adopting vacuum or nitrogen-filled packaging.
Description
Technical Field
The invention relates to the technical field of edible fungus processing, in particular to an edible fungus deep processing technology through vacuum freeze drying treatment.
Background
The edible fungus refers to edible mushroom (large-scale fungus) with large fruiting body, and is commonly called mushroom. More than 350 kinds of edible fungi are known in China, wherein more of the edible fungi belong to the subphylum basidiomycotina, and the common edible fungi comprise: lentinus Edodes, straw mushroom, Agaricus campestris, Auricularia, Tremella, Hericium Erinaceus, caulis Bambusae in Taeniam, Tricholoma matsutake, Russula vinifera, Ganoderma, Cordyceps, truffle, Pleurotus nebrodensis, and Boletus edulis; a few belong to the subdivision ascomycotina, among which are: morchella, saddle fungus, truffle, etc. The fungi grow in different regions and different ecological environments, and the wood strains and the quantity of the wood strains growing in forests in mountainous regions are large, such as mushroom, agaric, tremella, hericium erinaceus, tricholoma matsutake, russula, boletus and the like. Manure and grass-growing bacteria, such as straw mushrooms and tricholoma matsutake, are put on the field, the roadside, the grassland and the grass heap. The more grown fungi in south are high-temperature fruiting fungi; the low-temperature fruiting fungi are grown in high mountain areas and northern cold areas.
The principle of vacuum quick freezing is the coexistence point of three phases of gas, liquid and solid of water, which is called as a three-phase point. The triple point pressure of water is 610.5Pa, the triple point temperature is 0.0098 ℃, ice needs to be converted into water above the triple point, and the water is converted into gas, and the process is named as evaporation. Only below the triple point pressure line can ice be converted directly from the solid phase to the gas phase, a process known as sublimation. Therefore, if a freeze-dried food is desired, only sublimation drying can be used, otherwise an evaporation-dried food is obtained.
The vacuum freeze drying effect is better by accurately controlling the temperature and the vacuum degree, the physical structure of the mushroom is not changed, the chemical structure change of the mushroom is very small, the color, the fragrance, the taste and the nutrient components of the mushroom can be kept, the speed is high during rehydration and is closer to the flavor of fresh food, and the mushroom is preserved in a dark place without deterioration and the preservation time is more than twice as long by adopting vacuum or nitrogen-filled packaging.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a deep processing technology of edible fungi subjected to vacuum freeze drying treatment, and solves the problems that the vacuum freeze drying treatment effect is poor, the freeze drying is insufficient, and the processing quality of the edible fungi cannot be ensured in the production process of the conventional edible fungi.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: a deep processing technology of edible fungi subjected to vacuum freeze drying treatment specifically comprises the following steps:
s1, selecting and cleaning: firstly, pouring edible fungi onto screening conveyer belt equipment through sorting equipment, screening the edible fungi with full mushroom bodies, no opening of the mushrooms, no mechanical damage, no mildew and rot and deterioration and large mushroom caps which can be divided into two halves by a screening personnel, screening out the edible fungi, collecting the screened edible fungi in a centralized manner, and pouring the screened edible fungi into a cleaning pool for ultrasonic cleaning for 15-20 min;
s2, cutting, blanching: cutting the edible fungi cleaned in the step S1 into slices with the thickness of 2-4mm by using slicing equipment, pouring the cut slices into a rinsing pool, heating water in the rinsing pool, heating the water to 60-70 ℃, soaking for 15-20min, then stirring and cleaning for 20-22min, thereby finishing blanching;
s3, sterilization treatment: fishing out the edible fungus pieces blanched in the step S2 from the rinsing pool, draining, pouring into a sterilization box, and then respectively adding a reaction inhibitor and an antioxidant to remove the deterioration caused by impurities and mould fungi, prevent the fat oxidation and the chemical change caused by yeast, and enable the edible fungus pieces to be easy to sublimate and dry;
s4, quick-freezing treatment: transferring the edible fungus sheet sterilized in the step S3 to quick-freezing equipment, and quickly freezing for 3-5min at the temperature of-30 ℃ to-10 ℃;
s5, sublimation drying: and rapidly transferring the edible fungus sheet subjected to quick freezing in the step S4 to vacuum sublimation equipment for vacuum sublimation drying.
Preferably, the freezing temperature in step S4 is required to be lower than the triple point temperature of the solution in the food, the protein is in a condensed and concentrated state, the faster the freezing is, the smaller the crystallization in the product is, the less the damage to the edible fungus tissue, especially the capillary tube is, and the freezing can be performed in a sublimation drying chamber.
Preferably, the vacuum degree of the vacuum sublimation device in step S5 needs to reach sublimation pressure within 1-2min, and the sublimation pressure is kept lower than the triple point pressure, and during sublimation, because the heat in the object is continuously taken away by sublimation heat, if the sublimation heat cannot be supplied in time, the temperature of the object is continuously reduced.
Preferably, in the sublimation process of step S5, sublimation heat energy is supplied to maintain the sublimation temperature constant.
Preferably, the vacuum sublimation apparatus in step S5 is a radiation heating type vacuum sublimation machine with a model of YFJ3DRZYJQ, heat of the vacuum sublimation machine is transferred to the material in radiation form by an upper heating plate and a lower heating plate, and the material can be sublimated only when the pressure of the vacuum degree is lower than 0.61 Kpa.
Preferably, the vacuum sublimation temperature of the step S5 is-30 ℃ to-20 ℃.
Preferably, the sublimation drying in step S5 is as follows: the processed articles are placed in a vacuum chamber and placed between two heating plates, the low temperature is utilized to excite the far infrared rays to ensure uniform drying, the temperature of the heating plates is accurately controlled according to the heating curve of the drying process, the selected vacuum degree enables all water in the whole drying process to be frozen in the form of ice without melting, and the vacuum degree of 66.661-133.322Pa is selected.
(III) advantageous effects
The invention provides a deep processing technology of edible fungi through vacuum freeze drying treatment. Compared with the prior art, the method has the following beneficial effects: the deep processing technology of the edible fungi subjected to vacuum freeze drying treatment specifically comprises the following steps: s1, selecting and cleaning: firstly, pouring edible fungi onto screening conveyer belt equipment through sorting equipment, screening the edible fungi with full mushroom bodies, no opening of the mushrooms, no mechanical damage, no mildew and rot and deterioration and large mushroom caps which can be divided into two halves by a screening personnel, screening out the edible fungi, collecting the screened edible fungi in a centralized manner, and pouring the screened edible fungi into a cleaning pool for ultrasonic cleaning for 15-20 min; s2, cutting, blanching, S3, sterilizing, S4, quick-freezing: and (4) transferring the edible fungus sheet sterilized in the step (S3) to quick-freezing equipment, and quickly freezing for 3-5min at the temperature of-30 ℃ to-10 ℃. S5, sublimation drying: the edible mushroom sheet after being quick frozen in the step S4 is quickly transferred to vacuum sublimation equipment for vacuum sublimation drying, so that the vacuum freeze drying effect is better by accurately controlling the temperature and the vacuum degree.
Drawings
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, the embodiment of the present invention provides three technical solutions: a deep processing technology of edible fungi subjected to vacuum freeze drying treatment specifically comprises the following embodiments:
example 1
S1, selecting and cleaning: firstly, pouring edible fungi onto screening conveyer belt equipment through sorting equipment, screening the edible fungi with full mushroom bodies, no opening of the mushrooms, no mechanical damage, no mildew and rot, and large mushroom caps which can be divided into two halves by a screening personnel, screening out the edible fungi, performing centralized collection, and pouring the screened edible fungi into a cleaning pool for ultrasonic cleaning for 17 min;
s2, cutting, blanching: cutting the edible fungi cleaned in the step S1 into pieces with the thickness of 3mm by using slicing equipment, pouring the cut pieces into a rinsing pool, heating water in the rinsing pool, heating the water to 65 ℃, soaking for 17min, stirring and cleaning for 21min, and thus finishing blanching;
s3, sterilization treatment: fishing out the edible fungus pieces blanched in the step S2 from the rinsing pool, draining, pouring into a sterilization box, and then respectively adding a reaction inhibitor and an antioxidant to remove the deterioration caused by impurities and mould fungi, prevent the fat oxidation and the chemical change caused by yeast, and enable the edible fungus pieces to be easy to sublimate and dry;
s4, quick-freezing treatment: transferring the edible fungus sheets sterilized in the step S3 into quick-freezing equipment, quickly freezing for 4min at the temperature of-20 ℃, wherein the freezing temperature needs to be lower than the triple point temperature of the solution in the food, the protein is in a condensation and concentration state, the faster the freezing is, the smaller the crystallization in the articles is, the less the damage to the edible fungus tissues, particularly to capillaries is, and the freezing can be carried out in a sublimation drying chamber;
s5, sublimation drying: the domestic fungus sheet after accomplishing the quick-freeze of step S4 shifts to vacuum sublimation equipment rapidly and carries out vacuum sublimation drying in, vacuum sublimation equipment' S vacuum needs reach sublimation pressure in 1.5min, it is less than three-phase pressure to keep sublimation pressure, in sublimation process, because the heat in the article is constantly taken away by sublimation, if can not in time supply sublimation, the temperature of article just constantly reduces, in sublimation process, it maintains sublimation temperature unchangeable to supply sublimation heat energy, vacuum sublimation equipment adopts the radiation heating type vacuum sublimation machine that the model is YFJ3DRZYJQ, the heat of this vacuum sublimation machine is passed for the material with radiation form by two upper and lower hot plates, when vacuum pressure is less than 0.61Kpa, can sublime, vacuum sublimation temperature is-25 ℃, sublimation drying is specifically as follows: the processed object is placed in a vacuum chamber and placed between two heating plates, the low temperature is utilized to excite the far infrared rays to ensure uniform drying, the temperature of the heating plates is accurately controlled according to the heating curve of the drying process, the selected vacuum degree enables all water in the whole drying process to be frozen in the form of ice without melting, and the vacuum degree of 100Pa is selected.
Example 2
S1, selecting and cleaning: firstly, pouring edible fungi onto screening conveyer belt equipment through sorting equipment, screening the edible fungi with full mushroom bodies, no opening of the mushrooms, no mechanical damage, no mildew and rot, large mushroom caps and capable of being divided into two halves by screening personnel, carrying out centralized collection, and pouring the screened edible fungi into a cleaning pool for ultrasonic cleaning for 15 min;
s2, cutting, blanching: cutting the edible fungi cleaned in the step S1 into slices with the thickness of 2mm by slicing equipment, pouring the cut slices into a rinsing pool, heating water in the rinsing pool, heating the water to 60 ℃, soaking for 15min, and then stirring and cleaning for 20min, thereby finishing blanching;
s3, sterilization treatment: fishing out the edible fungus pieces blanched in the step S2 from the rinsing pool, draining, pouring into a sterilization box, and then respectively adding a reaction inhibitor and an antioxidant to remove the deterioration caused by impurities and mould fungi, prevent the fat oxidation and the chemical change caused by yeast, and enable the edible fungus pieces to be easy to sublimate and dry;
s4, quick-freezing treatment: transferring the edible fungus sheets sterilized in the step S3 into quick-freezing equipment, quickly freezing for 3min at the temperature of-30 ℃, wherein the freezing temperature needs to be lower than the triple point temperature of the solution in the food, the protein is in a condensation and concentration state, the faster the freezing is, the smaller the crystallization in the articles is, the less the damage to the edible fungus tissues, particularly to capillaries is, and the freezing can be carried out in a sublimation drying chamber;
s5, sublimation drying: the domestic fungus sheet after accomplishing the quick-freeze of step S4 shifts rapidly to vacuum sublimation equipment in carry out vacuum sublimation drying, vacuum sublimation equipment 'S vacuum needs reach sublimation pressure in 1min, it is less than three-phase pressure to keep sublimation pressure, in sublimation process, because the heat in the article is constantly taken away by sublimation heat, if can not in time supply sublimation heat, article' S temperature just constantly reduces, in sublimation process, it maintains sublimation temperature unchangeable to supply sublimation heat energy, vacuum sublimation equipment adopts the radiation heating type vacuum sublimation machine that the model is YFJ3DRZYJQ, the heat of this vacuum sublimation machine is passed for the material with radiation form by two upper and lower hot plates, when vacuum pressure is less than 0.61Kpa, can sublime, vacuum sublimation temperature is-30 ℃, sublimation drying specifically as follows: the processed articles are put into a vacuum chamber and are arranged between two heating plates, the low temperature is utilized to excite far infrared rays to ensure uniform drying, the temperature of the heating plates is accurately controlled according to the heating curve of the drying process, the selected vacuum degree enables all water in the whole drying process to be frozen in an ice form without melting, and the vacuum degree of 66.661Pa is selected.
Example 3
S1, selecting and cleaning: firstly, pouring edible fungi onto screening conveyer belt equipment through sorting equipment, screening the edible fungi with full mushroom bodies, no opening of the mushrooms, no mechanical damage, no mildew and rot, and large mushroom caps which can be divided into two halves by a screening personnel, screening out the edible fungi, performing centralized collection, and pouring the screened edible fungi into a cleaning pool for ultrasonic cleaning for 20 min;
s2, cutting, blanching: cutting the edible fungi cleaned in the step S1 into sheets with the thickness of 4mm by using slicing equipment, pouring the cut sheets into a rinsing pool, heating water in the rinsing pool, heating the water to 70 ℃, soaking for 20min, stirring and cleaning for 22min, and thus finishing blanching;
s3, sterilization treatment: fishing out the edible fungus pieces blanched in the step S2 from the rinsing pool, draining, pouring into a sterilization box, and then respectively adding a reaction inhibitor and an antioxidant to remove the deterioration caused by impurities and mould fungi, prevent the fat oxidation and the chemical change caused by yeast, and enable the edible fungus pieces to be easy to sublimate and dry;
s4, quick-freezing treatment: transferring the edible fungus sheets sterilized in the step S3 into quick-freezing equipment, quickly freezing for 5min at the temperature of-10 ℃, wherein the freezing temperature needs to be lower than the triple point temperature of the solution in the food, the protein is in a condensation and concentration state, the faster the freezing is, the smaller the crystallization in the articles is, the less the damage to the edible fungus tissues, particularly to capillaries is, and the freezing can be carried out in a sublimation drying chamber;
s5, sublimation drying: the domestic fungus sheet after accomplishing the quick-freeze of step S4 shifts rapidly to vacuum sublimation equipment in carry out vacuum sublimation drying, vacuum sublimation equipment ' S vacuum needs reach sublimation pressure in 2min, it is less than three-phase pressure to keep sublimation pressure, in sublimation process, because the heat in the article is constantly taken away by sublimation heat, if can not in time supply sublimation heat, article ' S temperature just constantly reduces, in sublimation process, it maintains sublimation temperature unchangeable to supply sublimation heat energy, vacuum sublimation equipment adopts the radiation heating type vacuum sublimation machine that the model is YFJ3DRZYJQ, the material is passed with radiation form by two upper and lower hot plates to this vacuum sublimation machine ' S heat, when vacuum pressure is less than 0.61Kpa, can sublime, vacuum sublimation temperature is-20 ℃, sublimation drying specifically as follows: the processed object is placed in a vacuum chamber and placed between two heating plates, the low temperature is utilized to excite the far infrared rays to ensure uniform drying, the temperature of the heating plates is accurately controlled according to the heating curve of the drying process, the selected vacuum degree enables all water in the whole drying process to be frozen in the form of ice without melting, and the vacuum degree of 133.322Pa is selected.
In conclusion, the invention can realize that the vacuum freeze drying effect is better by accurately controlling the temperature and the vacuum degree, the invention does not change the physical structure of the mushroom, has little change of the chemical structure of the mushroom, can keep the color, the fragrance, the taste and the nutrient components of the mushroom, has high speed when rehydrating, is closer to the flavor of fresh food, has good effect of vacuum freeze drying treatment, is fully freeze-dried, well ensures the processing quality of the edible mushroom, and has no deterioration and more than one time of preservation time by adopting vacuum or nitrogen-filled package and light-shielding preservation.
And those not described in detail in this specification are well within the skill of those in the art.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (7)
1. A deep processing technology of edible fungi subjected to vacuum freeze drying treatment is characterized by comprising the following steps: the method specifically comprises the following steps:
s1, selecting and cleaning: firstly, pouring edible fungi onto screening conveyer belt equipment through sorting equipment, screening the edible fungi with full mushroom bodies, no opening of the mushrooms, no mechanical damage, no mildew and rot and deterioration and large mushroom caps which can be divided into two halves by a screening personnel, screening out the edible fungi, collecting the screened edible fungi in a centralized manner, and pouring the screened edible fungi into a cleaning pool for ultrasonic cleaning for 15-20 min;
s2, cutting, blanching: cutting the edible fungi cleaned in the step S1 into slices with the thickness of 2-4mm by using slicing equipment, pouring the cut slices into a rinsing pool, heating water in the rinsing pool, heating the water to 60-70 ℃, soaking for 15-20min, then stirring and cleaning for 20-22min, thereby finishing blanching;
s3, sterilization treatment: fishing out the edible fungus sheets blanched in the step S2 from the rinsing pool, draining, pouring into a sterilization box, and then respectively adding a reaction inhibitor and an antioxidant to remove the deterioration caused by sundries and mould;
s4, quick-freezing treatment: transferring the edible fungus sheet sterilized in the step S3 to quick-freezing equipment, and quickly freezing for 3-5min at the temperature of-30 ℃ to-10 ℃;
s5, sublimation drying: and rapidly transferring the edible fungus sheet subjected to quick freezing in the step S4 to vacuum sublimation equipment for vacuum sublimation drying.
2. The deep processing technology of edible fungi subjected to vacuum freeze drying treatment according to claim 1, which is characterized in that: the freezing temperature in the step S4 needs to be lower than the triple point temperature of the solution in the food, the protein is in a condensation and concentration state, the faster the freezing is, the smaller the crystallization in the product is, the damage to the edible fungus tissue, especially to the capillary is small, and the freezing can be carried out in a sublimation drying chamber.
3. The deep processing technology of edible fungi subjected to vacuum freeze drying treatment according to claim 1, which is characterized in that: the vacuum degree of the vacuum sublimation device in the step S5 needs to reach the sublimation pressure within 1-2min, and the sublimation pressure is kept lower than the triple point pressure.
4. The deep processing technology of edible fungi subjected to vacuum freeze drying treatment according to claim 1, which is characterized in that: in the sublimation process of step S5, sublimation heat energy is supplied to maintain the sublimation temperature constant.
5. The deep processing technology of edible fungi subjected to vacuum freeze drying treatment according to claim 1, which is characterized in that: in the step S5, the vacuum sublimation apparatus is a radiation heating type vacuum sublimation machine of YFJ3DRZYJQ type, heat of the vacuum sublimation machine is transferred to the material in radiation form by the upper and lower heating plates, and the vacuum sublimation apparatus can sublimate only when the pressure of the vacuum degree is lower than 0.61 Kpa.
6. The deep processing technology of edible fungi subjected to vacuum freeze drying treatment according to claim 1, which is characterized in that: the vacuum sublimation temperature of the step S5 is-30 ℃ to-20 ℃.
7. The deep processing technology of edible fungi subjected to vacuum freeze drying treatment according to claim 1, which is characterized in that: the sublimation drying in step S5 is as follows: the processed articles are placed in a vacuum chamber and placed between two heating plates, the low temperature is utilized to excite the far infrared rays to ensure uniform drying, the temperature of the heating plates is accurately controlled according to the heating curve of the drying process, the selected vacuum degree enables all water in the whole drying process to be frozen in the form of ice without melting, and the vacuum degree of 66.661-133.322Pa is selected.
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| CN115316471A (en) * | 2022-08-26 | 2022-11-11 | 福建金源泉科技发展有限公司 | Processing and eating method of freeze-dried tremella ginseng tea |
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| US4520574A (en) * | 1983-02-25 | 1985-06-04 | House Food Industrial Co., Ltd. | Process for drying foods under reduced pressure |
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| CN115316471A (en) * | 2022-08-26 | 2022-11-11 | 福建金源泉科技发展有限公司 | Processing and eating method of freeze-dried tremella ginseng tea |
| CN115316471B (en) * | 2022-08-26 | 2024-04-12 | 福建金源泉科技发展有限公司 | Processing and eating method of freeze-dried tremella ginseng tea |
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