CN113940420A - Method for promoting release of mushroom flavor substances by using ultrahigh pressure wall breaking technology - Google Patents
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 87
- 238000000034 method Methods 0.000 title claims abstract description 42
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 40
- 235000019634 flavors Nutrition 0.000 title claims abstract description 40
- 239000000126 substance Substances 0.000 title claims abstract description 29
- 230000001737 promoting effect Effects 0.000 title claims abstract description 23
- 238000005516 engineering process Methods 0.000 title claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 62
- 238000012545 processing Methods 0.000 claims abstract description 8
- 240000000599 Lentinula edodes Species 0.000 claims description 32
- 238000004806 packaging method and process Methods 0.000 claims description 26
- 235000001715 Lentinula edodes Nutrition 0.000 claims description 18
- 238000001035 drying Methods 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000009489 vacuum treatment Methods 0.000 claims description 10
- 238000007873 sieving Methods 0.000 claims description 7
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 238000009461 vacuum packaging Methods 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 3
- 239000004698 Polyethylene Substances 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims description 2
- 239000012535 impurity Substances 0.000 claims description 2
- 238000000643 oven drying Methods 0.000 claims description 2
- -1 polyethylene Polymers 0.000 claims description 2
- 229920000573 polyethylene Polymers 0.000 claims description 2
- 239000002994 raw material Substances 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- 238000010438 heat treatment Methods 0.000 abstract description 5
- 239000004480 active ingredient Substances 0.000 abstract description 4
- 238000011161 development Methods 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000001953 sensory effect Effects 0.000 abstract 1
- 150000001875 compounds Chemical class 0.000 description 5
- 210000004027 cell Anatomy 0.000 description 4
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 4
- 238000009517 secondary packaging Methods 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 3
- 239000003797 essential amino acid Substances 0.000 description 3
- VXTWQLLUXWBOGW-UHFFFAOYSA-N 1,2,4,5-Tetrathiane Chemical compound C1SSCSS1 VXTWQLLUXWBOGW-UHFFFAOYSA-N 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- AYQPVPFZWIQERS-UHFFFAOYSA-N cis-2-octen-1-ol Natural products CCCCCC=CCO AYQPVPFZWIQERS-UHFFFAOYSA-N 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- WQOXQRCZOLPYPM-UHFFFAOYSA-N dimethyl disulfide Chemical compound CSSC WQOXQRCZOLPYPM-UHFFFAOYSA-N 0.000 description 2
- 235000020776 essential amino acid Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- DZKOKXZNCDGVRY-UHFFFAOYSA-N lenthionine Chemical compound C1SSCSSS1 DZKOKXZNCDGVRY-UHFFFAOYSA-N 0.000 description 2
- VSMOENVRRABVKN-UHFFFAOYSA-N oct-1-en-3-ol Chemical compound CCCCCC(O)C=C VSMOENVRRABVKN-UHFFFAOYSA-N 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 238000002470 solid-phase micro-extraction Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- VSMOENVRRABVKN-MRVPVSSYSA-N 1-Octen-3-ol Natural products CCCCC[C@H](O)C=C VSMOENVRRABVKN-MRVPVSSYSA-N 0.000 description 1
- PUTSHCSOTBWQAI-UHFFFAOYSA-N 2,6,10,14-tetramethyloctadecane Chemical compound CCCCC(C)CCCC(C)CCCC(C)CCCC(C)C PUTSHCSOTBWQAI-UHFFFAOYSA-N 0.000 description 1
- YDXQPTHHAPCTPP-UHFFFAOYSA-N 3-Octen-1-ol Natural products CCCCC=CCCO YDXQPTHHAPCTPP-UHFFFAOYSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- HIMMOVPGAJKVOS-UHFFFAOYSA-N bicyclo[3.2.1]octan-3-one Chemical compound C1C(=O)CC2CCC1C2 HIMMOVPGAJKVOS-UHFFFAOYSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- LOGSONSNCYTHPS-UHFFFAOYSA-N cyclopentane-1,3-dione Chemical compound O=C1CCC(=O)C1 LOGSONSNCYTHPS-UHFFFAOYSA-N 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 206010013990 dysuria Diseases 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 238000001785 headspace extraction Methods 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000001819 mass spectrum Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
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- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 238000004445 quantitative analysis Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
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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
- 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
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- 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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- 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)
- Microbiology (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A method for promoting the release of mushroom flavor substances by using an ultrahigh pressure wall breaking technology belongs to the technical field of food processing. The invention solves the problems that the utilization rate of the development raw materials of the prior mushroom thermal reaction essence is not high, and the flavor of the product is influenced due to the volatilization of flavor substances in the heating process. According to the invention, the mushroom powder is subjected to ultrahigh pressure wall breaking treatment by using integrated direct pressurization and ultrahigh pressure treatment equipment, so that the release of the flavor of the mushroom can be effectively promoted, the flavor of the product is increased, and the sensory quality of the product is improved. The method of the invention is operated at normal temperature and high pressure, so that the active ingredients in the raw material cells are not lost, the activity of the active ingredients is maintained, the flavor is improved, and the nutrition is not lost. The method also has the advantages of no pollution, high safety and the like, and provides theoretical basis and technical support for the development of the natural mushroom essence.
Description
Technical Field
The invention relates to a method for promoting the release of mushroom flavor substances by using an ultrahigh pressure wall breaking technology, belonging to the technical field of food processing.
Background
Lentinus edodes, also known as mushroom and mushroom, is an important edible and medicinal cultivation fungus distributed in China, Japan, Korea, Vietnam and other countries, and is called "the queen of mushroom". The mushroom has good health care function and higher medicinal value, can prevent and treat various diseases, is recorded as early as Bencao gang mu, and has the advantages of mild nature, sweet taste, qi tonifying without hunger, wind dispelling and blood breaking, phlegm reducing and qi regulating, flavor benefiting and food assisting, and urination difficulty regulating. The mushroom contains 18 kinds of amino acids, including essential amino acids and semi-essential amino acids, and the essential amino acids account for relatively high proportion of total amino acids. And the unique flavor of the mushroom is also a great important reason for the wide favor of the mushroom. The flavor includes a taste tasted by the tongue and a smell smelled by the nose, and the mutual harmonization of the two constitutes a food flavor. Taste-related components are generally non-volatile substances, including free amino acids, nucleotides, carbohydrates, and the like. The unique fragrance of Lentinus edodes depends on the volatile aromatic substances contained therein, mainly comprising eight-carbon volatile compounds 1-octen-3-ol and 2-octen-1-ol, and sulfur-containing compounds comprising 1,2, 4-trithiocyclopentane, 1,2,4, 5-tetrathiacyclohexane and 1,2,3,5, 6-pentathiepane, etc. However, the aroma and fragrance of the mushroom can be lightened along with the prolonging of the quality guarantee period in the existing mushroom quick-freezing or drying storage and transportation process, and in order to improve the standardized production of the flavor quick-frozen food and the overall flavor in the storage and transportation process, the mushroom essence is often added to increase the stability of the aroma. However, the existing shiitake mushroom thermal reaction essence has the problems that the utilization rate of raw materials is not high in the preparation process, the flavor of a product is influenced due to volatilization of flavor substances in the heating process, and the like, so that the method for promoting the release of the flavor substances of the shiitake mushrooms is necessary.
Disclosure of Invention
The invention provides a method for promoting the release of mushroom flavor substances by using an ultrahigh pressure wall breaking technology, aiming at the problems that the utilization rate of development raw materials of the existing mushroom thermal reaction essence is not high, the flavor of a product is influenced due to volatilization of the flavor substances in the heating process, and the like.
The technical scheme of the invention is as follows:
a method for promoting the release of flavor substances of shiitake mushrooms by using an ultrahigh pressure wall breaking technology is characterized in that ultrahigh pressure wall breaking treatment is carried out on shiitake mushroom powder by using integrated direct pressurization ultrahigh pressure treatment equipment.
Further limited, the method comprises the following operation processes: and (3) placing the vacuum-packaged mushroom powder in a cavity of integrated direct-pressurization ultrahigh-pressure treatment equipment, and performing ultrahigh-pressure wall breaking treatment.
Further limiting, the ultrahigh pressure wall breaking treatment conditions are as follows: the vacuum-packed mushroom powder is 2-10L, the treatment pressure is 300-600 MPa, the treatment temperature is 10-25 ℃, and the treatment time is 1-10 min.
Further limiting, the ultrahigh pressure wall breaking treatment conditions are as follows: vacuum packaging Lentinus Edodes powder 5L, processing pressure 400MPa, processing temperature 10 deg.C and processing time 2 min.
Further limited, the preparation method of the mushroom powder comprises the following steps: cleaning Lentinus Edodes, removing impurities, oven drying to constant weight, pulverizing, and sieving.
Further limiting, the conditions for drying the shiitake mushrooms to constant weight are as follows: the drying temperature is 50-60 ℃, and the drying time is 24-48 h.
Further limiting, the mesh number of the screen in the screening treatment is 40-100 meshes.
Further limiting, the specific operation process of vacuum packaging of the mushroom powder is as follows: firstly, placing mushroom powder in a first layer of packaging bag; then, the mushroom powder packaged with the first layer packaging bag is placed in the second layer packaging bag, and the opening of the first layer packaging bag is placed at the bottom of the second layer packaging bag; and finally, carrying out vacuum treatment on the mushroom powder packaged twice to obtain the vacuum-packaged mushroom powder.
Further, the first layer of packaging bag and the second layer of packaging bag are made of polyethylene.
Further limiting, the specific operation process of the ultrahigh pressure wall breaking treatment is as follows:
step one, putting the mushroom powder packaged in vacuum into a cavity of an integrated direct pressurization ultrahigh pressure treatment device;
injecting water into the cavity to ensure that the vacuum-packaged mushroom powder is completely immersed in the water;
lowering the plunger piston, raising the pressure in the cavity to a specified value, and maintaining the pressure;
and step four, after the pressure maintaining is finished, the plunger is lifted until the pressure in the cavity is restored to the normal pressure, and the mushroom powder after the ultrahigh pressure treatment is taken out.
The invention has the following beneficial effects: the method for promoting the release of the flavor substances of the shiitake mushrooms by using the ultrahigh pressure wall breaking technology has the following advantages:
(1) the method has high utilization rate of raw materials, does not have a heating process, and can avoid the influence of heating on the flavor of the product;
(2) the method utilizes the ultrahigh pressure technology to balance the pressure inside and outside the cell of the mushroom powder in the pressure maintaining process, and the osmotic pressure difference inside and outside the cell is rapidly increased in the pressure relief process, so that the effective components in the cell rapidly pass through the cell membrane along with the solvent, thereby promoting the release of flavor substances;
(3) the method of the invention is operated at normal temperature and high pressure, so that the active ingredients in the raw material cells are not lost, the activity of the active ingredients is maintained, the flavor is improved, and the nutrition is not lost;
(4) the method disclosed by the invention is pollution-free and high in safety, provides theoretical basis and technical support for development of natural mushroom essence, and improves the additional value of mushrooms.
Detailed Description
The experimental procedures used in the following examples are conventional unless otherwise specified. The materials, reagents, methods and apparatus used, unless otherwise specified, are conventional in the art and are commercially available to those skilled in the art.
Example 1:
the specific operation process for promoting the release of the mushroom flavor substances by using the ultrahigh pressure wall breaking technology in the embodiment is as follows:
(1) drying the cleaned mushrooms in an oven for 48 hours at 50 ℃, and drying the mushrooms to constant weight; and then putting the dried shiitake mushrooms into a high-speed pulverizer, pulverizing at a high speed for 3min, and sieving with a 80-mesh sieve to obtain the shiitake mushroom powder.
(2) Placing 5L of Lentinus Edodes powder in the first layer of packaging bag, and placing the opening of the first layer of packaging bag containing Lentinus Edodes powder toward the bottom of the second layer of packaging bag; and carrying out vacuum treatment on the shiitake powder after secondary packaging.
(3) Placing the mushroom powder subjected to vacuum treatment in a cavity of integrated direct-pressurization ultrahigh-pressure treatment equipment; injecting water into the cavity to ensure that the water in the cavity completely submerges the mushroom powder; lowering the plunger to a proper position, and increasing the pressure in the cavity to 400 MPa; maintaining the pressure for 4min at 400MPa and the pressure maintaining temperature of 10 deg.C; and after the pressure maintaining is finished, the pressure in the cavity is restored to the atmospheric pressure, and the mushroom powder subjected to the ultrahigh pressure treatment is taken out.
Example 2:
the specific operation process for promoting the release of the mushroom flavor substances by using the ultrahigh pressure wall breaking technology in the embodiment is as follows:
(1) drying the cleaned mushrooms in an oven for 48 hours at 50 ℃, and drying the mushrooms to constant weight; and then putting the dried shiitake mushrooms into a high-speed pulverizer, pulverizing at a high speed for 3min, and sieving with a 80-mesh sieve to obtain the shiitake mushroom powder.
(2) Placing 5L of Lentinus Edodes powder in the first layer of packaging bag, and placing the opening of the first layer of packaging bag containing Lentinus Edodes powder toward the bottom of the second layer of packaging bag; and carrying out vacuum treatment on the shiitake powder after secondary packaging.
(3) Placing the mushroom powder subjected to vacuum treatment in a cavity of integrated direct-pressurization ultrahigh-pressure treatment equipment; injecting water into the cavity to ensure that the water in the cavity completely submerges the mushroom powder; lowering the plunger to a proper position, and increasing the pressure in the cavity to 600 MPa; maintaining the pressure for 1min at 600MPa and the pressure maintaining temperature of 10 deg.C; and after the pressure maintaining is finished, the pressure in the cavity is restored to the atmospheric pressure, and the mushroom powder subjected to the ultrahigh pressure treatment is taken out.
Example 3:
the specific operation process for promoting the release of the mushroom flavor substances by using the ultrahigh pressure wall breaking technology in the embodiment is as follows:
(1) drying the cleaned mushrooms in an oven for 36 hours at the temperature of 55 ℃, and drying the mushrooms to constant weight; and then putting the dried shiitake mushrooms into a high-speed pulverizer, pulverizing at a high speed for 5min, and sieving by a 100-mesh sieve to obtain the shiitake mushroom powder.
(2) Placing 5L of Lentinus Edodes powder in the first layer of packaging bag, and placing the opening of the first layer of packaging bag containing Lentinus Edodes powder toward the bottom of the second layer of packaging bag; and carrying out vacuum treatment on the shiitake powder after secondary packaging.
(3) Placing the mushroom powder subjected to vacuum treatment in a cavity of integrated direct-pressurization ultrahigh-pressure treatment equipment; injecting water into the cavity to ensure that the water in the cavity completely submerges the mushroom powder; lowering the plunger to a proper position, and increasing the pressure in the cavity to 400 MPa; maintaining the pressure for 4min at 400MPa and the pressure maintaining temperature of 25 deg.C; and after the pressure maintaining is finished, the pressure in the cavity is restored to the atmospheric pressure, and the mushroom powder subjected to the ultrahigh pressure treatment is taken out.
Example 4:
the specific operation process for promoting the release of the mushroom flavor substances by using the ultrahigh pressure wall breaking technology in the embodiment is as follows:
(1) drying the cleaned mushrooms in an oven for 24 hours at the temperature of 60 ℃, and drying the mushrooms to constant weight; and then putting the dried shiitake mushrooms into a high-speed pulverizer, pulverizing at a high speed for 2min, and sieving with a 40-mesh sieve to obtain the shiitake mushroom powder.
(2) Placing 5L of Lentinus Edodes powder in the first layer of packaging bag, and placing the opening of the first layer of packaging bag containing Lentinus Edodes powder toward the bottom of the second layer of packaging bag; and carrying out vacuum treatment on the shiitake powder after secondary packaging.
(3) Placing the mushroom powder subjected to vacuum treatment in a cavity of integrated direct-pressurization ultrahigh-pressure treatment equipment; injecting water into the cavity to ensure that the water in the cavity completely submerges the mushroom powder; lowering the plunger to a proper position, and increasing the pressure in the cavity to 300 MPa; maintaining the pressure for 10min at 300MPa and the pressure maintaining temperature of 25 deg.C; and after the pressure maintaining is finished, the pressure in the cavity is restored to the atmospheric pressure, and the mushroom powder subjected to the ultrahigh pressure treatment is taken out.
Volatile components of the untreated mushroom powder and the mushroom powder subjected to the ultrahigh pressure wall breaking treatment in examples 1,2,3 and 4 were compared and analyzed on line by GC-MS.
The detection process comprises the following steps: firstly, aging the solid phase micro-extraction head at a sample inlet for 2h at the aging temperature of 250 ℃, respectively weighing 1.5g of samples in a headspace extraction bottle, extracting for 40min at the temperature of 45 ℃ by using the solid phase micro-extraction head, enriching volatile compounds, desorbing for 5min at the temperature of 250 ℃ of a GC-MS sample inlet, and detecting and analyzing the volatile compounds on the fiber head by using the GC-MS. The GC conditions during GC-MS on-line analysis were: DB-5MS (30m is multiplied by 250 μm is multiplied by 0.25 μm) capillary column, the sample inlet adopts a non-shunting mode, the temperature is 250 ℃, the initial temperature of the column temperature is 35 ℃, the temperature is kept for 5min, the temperature is increased to 70 ℃ at 3 ℃/min, the temperature is increased to 120 ℃ at 5 ℃/min, and then the temperature is increased to 200 ℃ at 8 ℃/min, and the temperature is kept for 5 min; the flow rate of the carrier gas (He) was 1 mL/min. The MS condition is that the temperature of an EI ion source is 230 ℃; the temperature of a four-level bar is 150 ℃; electron energy 70 eV; electron multiplier voltage 1200V; scanning mass range: 30 to 450 amu. And (3) according to the obtained total ion current chromatogram, performing computer retrieval by using a Nisto5a spectrum library, analyzing by referring to related literature data, and determining the chemical composition of the volatile component by combining retention time, mass spectrum, manual map analysis and standard compound comparison and identification and matching degree. Quantitative analysis was performed by area normalization, and the relative content (%) of each separated component was (peak area of separated component/total peak area) × 100.
The results are shown in table 1:
TABLE 1 comparison of volatile components in untreated mushroom powder and mushroom powder after ultra-high pressure wall-breaking treatment
As can be seen from the above table, after the ultrahigh pressure wall breaking treatment, dimethyl disulfide, bicyclo [3.2.1] octane-3-one, 1, 3-cyclopentanedione, 1,2,4, 5-tetrathiacyclohexane, 1,2, 3-trithiocyclopentane, 1,3, 5-trithiocyclohexane and 2,6,10, 14-tetramethyloctadecane in the mushroom powder were detected, and the volatile components in the mushroom powder after the ultrahigh pressure wall breaking treatment in example 3 were more abundant than those in examples 1,2 and 4.
Claims (10)
1. A method for promoting the release of mushroom flavor substances by using an ultrahigh pressure wall breaking technology is characterized in that the method utilizes integrated direct pressurization ultrahigh pressure treatment equipment to carry out ultrahigh pressure wall breaking treatment on mushroom powder.
2. The method for promoting the release of the mushroom flavor substances by using the ultrahigh pressure wall breaking technology according to claim 1, which is characterized by comprising the following operation processes: and (3) placing the vacuum-packaged mushroom powder in a cavity of integrated direct-pressurization ultrahigh-pressure treatment equipment, and performing ultrahigh-pressure wall breaking treatment.
3. The method for promoting the release of the mushroom flavor substances by using the ultrahigh pressure wall breaking technology according to claim 1 or 2, wherein the ultrahigh pressure wall breaking treatment conditions are as follows: the vacuum-packed mushroom powder is 2-10L, the treatment pressure is 300-600 MPa, the treatment temperature is 10-25 ℃, and the treatment time is 1-10 min.
4. The method for promoting the release of the mushroom flavor substances by using the ultrahigh pressure wall breaking technology according to claim 3, wherein the ultrahigh pressure wall breaking treatment conditions are as follows: vacuum packaging Lentinus Edodes powder 5L, processing pressure 400MPa, processing temperature 10 deg.C and processing time 2 min.
5. The method for promoting the release of the flavor substances of the mushrooms by utilizing the ultrahigh-pressure wall breaking technology according to claim 1 or 2, wherein the preparation method of the mushroom powder comprises the following steps: cleaning Lentinus Edodes, removing impurities, oven drying to constant weight, pulverizing, and sieving.
6. The method for promoting the release of mushroom flavor substances by using the ultrahigh pressure wall breaking technology according to claim 5, wherein the conditions for drying the mushrooms to a constant weight are as follows: the drying temperature is 50-60 ℃, and the drying time is 24-48 h.
7. The method for promoting release of mushroom flavor substances by using the ultrahigh pressure wall breaking technology according to claim 5 or 6, wherein the mesh number of the sieve in the sieving treatment is 40-100 meshes.
8. The method for promoting the release of the mushroom flavor substances by using the ultrahigh pressure wall breaking technology according to claim 2, wherein the specific operation process of vacuum packaging of the mushroom powder comprises the following steps: firstly, placing mushroom powder in a first layer of packaging bag; then, the mushroom powder packaged with the first layer packaging bag is placed in the second layer packaging bag, and the opening of the first layer packaging bag is placed at the bottom of the second layer packaging bag; and finally, carrying out vacuum treatment on the mushroom powder packaged twice to obtain the vacuum-packaged mushroom powder.
9. The method for promoting the release of mushroom flavor substances by using the ultrahigh pressure wall breaking technology as claimed in claim 8, wherein the first layer packaging bag and the second layer packaging bag are made of polyethylene.
10. The method for promoting the release of the mushroom flavor substances by using the ultrahigh pressure wall breaking technology according to claim 2, wherein the specific operation process of the ultrahigh pressure wall breaking treatment is as follows:
step one, putting the mushroom powder packaged in vacuum into a cavity of an integrated direct pressurization ultrahigh pressure treatment device;
injecting water into the cavity to ensure that the vacuum-packaged mushroom powder is completely immersed in the water;
lowering the plunger piston, raising the pressure in the cavity to a specified value, and maintaining the pressure;
and step four, after the pressure maintaining is finished, the plunger is lifted until the pressure in the cavity is restored to the normal pressure, and the mushroom powder after the ultrahigh pressure treatment is taken out.
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