CN115067509B - Method for improving fragrance of dried bolete with stigmata - Google Patents
Method for improving fragrance of dried bolete with stigmata Download PDFInfo
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- CN115067509B CN115067509B CN202210564819.5A CN202210564819A CN115067509B CN 115067509 B CN115067509 B CN 115067509B CN 202210564819 A CN202210564819 A CN 202210564819A CN 115067509 B CN115067509 B CN 115067509B
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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
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
Abstract
The invention discloses a method for improving fragrance of dried bolete with stigmata, belonging to the field of edible fungus processing. The method comprises the following steps: selecting fresh bolete with equal maturity, uniform appearance, shape and size and no mechanical damage and disease as a treatment material; drying Boletus edulis in a heat pump dryer to constant weight; and then placing the dried edible fungi under a light emitting diode, and carrying out illumination treatment for a certain time under a certain temperature and humidity condition. The method adopts monochromatic light and compound light white light to treat the dry Boletus edulis, can increase the variety of volatile substances, effectively improves the total content of octacarbon compounds, alcohols, ketones and pyrazines, ensures that the Boletus edulis has stronger fragrance and improves the flavor quality of the Boletus edulis. The method is novel, simple and feasible, saves cost, enriches the edible fungus flavoring technology, and promotes the development of the Boletus edulis industry.
Description
Technical Field
The invention belongs to the technical field of edible fungus processing, and particularly relates to a method for improving fragrance of dried bolete with stigmata.
Background
Boletus punctatus, which is named as Tricholoma annuum, is a wild edible fungus with precious mycorrhizal property which can be symbiotic with Pinus koraiensis, and is distributed in China and other countries. The compound preparation not only is rich in various nutritional ingredients, but also has rich aroma, and can be used for treating the bone joint diseases, and the active extract in the fruiting body has a strong inhibition effect on various tumor cells, so that the compound preparation has high economic and medicinal values. Indeed, the broad consumption of Boletus punctatus is mainly due to its intense flavour. Aroma is a prominent feature of edible fungus flavor.
However, fresh Boletus edulis has a high moisture content and is not easy to store, and is often sold after being dried. The quality of aroma of the dried bolete with stipple can be reduced during the storage, transportation and sales processes. The compound light can be used as a processing technology to improve the fragrance quality of the dry boletus armyworms, but as the compound light has a plurality of light types, the effect of different types of light is different, and the actual effect is not ideal, the processing method which has the advantages of simple equipment process, high efficiency and low cost is provided, and has great practical significance and economic value.
Disclosure of Invention
Aiming at the defects and shortcomings of the existing technology for preserving and improving the aroma of the dry point-handle armyworm, the invention aims to provide a flavoring method of the dry point-handle armyworm, and aims to improve the aroma quality of the dry point-handle armyworm and promote the development of the processing industry of the dry point-handle armyworm. The light-emitting diode with high lighting effect, long service life, rich wavelength types and convenient illuminance and spectral energy modulation can be used for carrying out illumination treatment on the dried Boletus pinnatifida, so that the fragrance quality of the Boletus pinnatifida can be effectively improved, and the development of the Boletus pinnatifida industry can be promoted.
The specific scheme is as follows:
a method for improving fragrance of dry boletus edulis comprises the following steps:
s1, selecting fresh Boletus punctatus as a treatment material;
s2, placing the Boletus punctatus into a heat pump dryer for drying to constant weight;
s3, spreading the dried boletus punctatus monolayer under a visible light emitting diode, and carrying out illumination treatment for a certain time under a certain temperature and humidity condition.
Preferably, in step S1, the dry boletus punctatus is fresh boletus punctatus which has the same maturity, uniform appearance, shape and size, and no mechanical damage or disease.
Further, in step S2, the drying temperature of the heat pump dryer is 60-70 ℃ and the drying time is 18-22 hours.
Further, in step S3, the visible light is one of composite light or monochromatic light.
Preferably, in step S3, the composite light is white light.
Preferably, in step S3, the monochromatic light is any one of yellow light, red light, blue light and green light.
Further, in step S3, the light emitting diodes are all disposed at a position 10cm above the sample, and the illumination intensity reaching the surface of the fruiting body of the edible fungus is 3500-4000 lux.
Further, in step S3, the light treatment time is 3 to 12 hours.
Further, in step S3, the temperature of the light treatment is 20-24 ℃ and the relative humidity is 49-53%.
Preferably, in step S3, the wavelength range of the blue light treatment is 450-480 nm; the yellow light treatment wavelength range is 580-595 nm; the red light treatment wavelength range is 630-680 nm, and the white light treatment wavelength range is 300-800 nm.
The beneficial effects of the invention are as follows:
(1) the method adopts the visible light to treat the dried bolete with the stipe, can increase the variety of volatile substances, effectively improves the total content of octacarbon compounds, alcohols, ketones and pyrazines, ensures that the bolete has stronger fragrance and improves the flavor quality of the bolete. The Odor Activity (OAV) data of the volatile components are subjected to principal component analysis to respectively calculate the comprehensive scores of the fragrance quality of the five light-treated dry boletus punctatus under different times. The comprehensive scores of yellow light, red light, blue light and white light in each illumination time are higher than those of light-shading treatment, wherein the comprehensive score of the fragrance quality in the yellow light treatment is highest and the highest score is 89.49; and then sequentially red light, blue light and white light, wherein the maximum of the red light is 32.97, the maximum of the blue light is 8.96, and the maximum of the white light is-24.36.
(1) The method is simple and convenient to operate, does not need a large amount of medicines and large-scale equipment to be input, can improve the fragrance of the dry boletus with the stipe and the cover by only carrying out illumination treatment by using the light-emitting diode, and has wide application prospect.
Drawings
FIG. 1 is a bar graph of the total octacarbon content of the dried Boletus gracilis treated with different light treatments according to the present invention.
FIG. 2 is a bar graph of total content of Boletus pinnatifida alcohols in different light treatments of the present invention.
FIG. 3 is a bar graph of total content of the dry point-handle Boletiones species of the present invention for different light treatments.
FIG. 4 is a bar graph of total content of the various light treated dry point handle Boletus gracilis pyrazines of the present invention.
Detailed Description
The following non-limiting examples will enable those of ordinary skill in the art to more fully understand the invention and are not intended to limit the invention in any way.
The test methods described in the following examples, unless otherwise specified, are all conventional; the reagents and materials, unless otherwise specified, are commercially available.
Example 1
A method for improving fragrance of dry boletus with stigmata is carried out according to the following steps:
(1) Fresh bolete with the same maturity, uniform appearance, shape and size and no mechanical damage and disease is selected as a treatment material.
(2) And (3) drying the boletus punctatus in the step (1) to constant weight in a heat pump dryer, wherein the drying temperature is 60 ℃, and the drying time is 20 hours.
(3) And (3) carrying out illumination treatment on the boletus punctatus obtained in the step (2) under the conditions that the temperature is 22 ℃ and the relative humidity is 51% under the condition that the light intensity is 4000lux of yellow light emitting diodes (peak value is 575 nm), and measuring each index every 3 hours.
(4) Duplicate samples were taken for testing in three batches.
(5) And (3) index detection: the yellow light treated volatile aroma components of the dry Phlebopus portentosus are detected, and the detection results of the flavor indexes of the dry Phlebopus portentosus are shown in figures 1-4 and tables 1-6.
Example 2
A method for improving fragrance of dry boletus with stigmata is carried out according to the following steps:
(1) Fresh bolete with the same maturity, uniform appearance, shape and size and no mechanical damage and disease is selected as a treatment material.
(2) And (3) drying the boletus punctatus in the step (1) to constant weight in a heat pump dryer, wherein the drying temperature is 65 ℃ and the drying time is 20 hours.
(3) And (3) carrying out illumination treatment on the boletus punctatus obtained in the step (2) under the conditions that the temperature is 20 ℃ and the relative humidity is 49%, and the boletus punctatus is subjected to illumination treatment for 12 hours under the condition that the light intensity is 3500lux of red light emitting diodes (the peak value is 625 n), and measuring each index every 3 hours.
(4) Duplicate samples were taken for testing in three batches.
(5) And (3) index detection: the red light treated volatile aroma components of the dry Phlebopus portentosus are detected, and the detection results of the flavor indexes of the dry Phlebopus portentosus are shown in figures 1-4 and tables 1-6.
Example 3
A method for improving fragrance of dry boletus with stigmata is carried out according to the following steps:
(1) Fresh bolete with the same maturity, uniform appearance, shape and size and no mechanical damage and disease is selected as a treatment material.
(2) And (3) drying the boletus punctatus in the step (1) to constant weight in a heat pump dryer, wherein the drying temperature is 70 ℃, and the drying time is 18 hours.
(3) And (3) carrying out illumination treatment on the boletus punctatus obtained in the step (2) under the conditions that the temperature is 24 ℃ and the relative humidity is 53% for 12 hours under the condition that the light intensity is 3700lux of blue light emitting diode (the peak value is 460 nm), and measuring each index every 3 hours.
(4) Duplicate samples were taken for testing in three batches.
(5) And (3) index detection: the volatile aroma components of the blue light treated dry Phlebopus portentosus are detected, and the detection results of the flavor indexes of the dry Phlebopus portentosus are shown in figures 1-4 and tables 1-6.
Example 4
A method for improving fragrance of dry boletus with stigmata is carried out according to the following steps:
(1) Fresh bolete with the same maturity, uniform appearance, shape and size and no mechanical damage and disease is selected as a treatment material.
(2) And (3) drying the boletus punctatus in the step (1) to constant weight in a heat pump dryer, wherein the drying temperature is 60 ℃, and the drying time is 22 hours.
(3) And (3) carrying out illumination treatment on the boletus punctatus obtained in the step (2) under the conditions that the temperature is 20 ℃ and the relative humidity is 53%, and the boletus punctatus is subjected to illumination treatment for 12 hours under the condition that the light intensity is 3900lux of a green light emitting diode (the peak value is 530 nm), and measuring each index every 3 hours.
(4) Duplicate samples were taken for testing in three batches.
(5) And (3) index detection: the volatile aroma components of the green light treated dry Phlebopus portentosus are detected, and the detection results of the flavor indexes of the dry Phlebopus portentosus are shown in figures 1-4 and tables 1-6.
Example 5
A method for improving fragrance of dry boletus with stigmata is carried out according to the following steps:
(1) Fresh bolete with the same maturity, uniform appearance, shape and size and no mechanical damage and disease is selected as a treatment material.
(2) And (3) drying the boletus punctatus in the step (1) to constant weight in a heat pump dryer, wherein the drying temperature is 60 ℃, and the drying time is 20 hours.
(3) And (3) carrying out illumination treatment on the boletus punctatus obtained in the step (2) under the conditions that the temperature is 22 ℃ and the relative humidity is 51% under the condition that the light intensity is 4000lux of a white light emitting diode (the spectrum range is 300-800 nm), and measuring each index every 3 hours.
(4) Duplicate samples were taken for testing in three batches.
(5) And (3) index detection: the white light treated volatile aroma components of the dry Phlebopus portentosus are detected, and the detection results of the flavor indexes of the dry Phlebopus portentosus are shown in figures 1-4 and tables 1-6.
Comparative example 1
A method for improving fragrance of dry boletus with stigmata is carried out according to the following steps:
(3) Fresh bolete with the same maturity, uniform appearance, shape and size and no mechanical damage and disease is selected as a treatment material.
(4) And (3) drying the boletus punctatus in the step (1) to constant weight in a heat pump dryer, wherein the drying temperature is 60 ℃, and the drying time is 20 hours.
(3) And (3) carrying out light-shielding treatment on the boletus punctatus obtained in the step (2) at the temperature of 20 ℃ and the relative humidity of 50% for 12 hours, and measuring each index every 3 hours.
(4) Duplicate samples were taken for testing in three batches.
(5) And (3) index detection: the volatile aroma components of the dry Phlebopus portentosus treated in a dark place are detected, and the detection results of the flavor indexes of the dry Phlebopus portentosus are shown in figures 1-4 and tables 1-6.
Detection result
Through detection, 36 volatile components are detected in all illumination treatments, wherein 34 types of yellow light, 31 types of red light, 30 types of blue light, 27 types of green light, 29 types of white light and 25 types of light-shielding treatment are detected, and compared with other illumination treatments, the types of heterocyclic compounds are the largest; the total content of the octacarbon compounds in the yellow light, the red light, the blue light and the white light is higher than that of the light-shading treatment, and is respectively 2.75-3.60 times, 2.32-2.90 times, 2.02-2.87 times and 1.59-1.95 times higher than that of the light-shading treatment; the total content of the octacarbon compound in the green light is lower than that of the light-shading treatment, and is reduced by 10.15-18.46%. In addition, the five illumination treatments all detect the most volatile components and the total content of the octacarbon compounds when the illumination is carried out for 9 hours; the total content of octacarbon compounds in yellow, red, blue, green, white and light-shielding treatments was 15.87mg/kg, 11.2mg/kg, 10.88mg/kg, 7.90mg/kg, 10.05mg/kg and 9.13mg/kg, respectively, when illuminated for 9 hours.
Acetophenone, geranylacetone, methyl heptenone, 2, 5-dimethyl pyrazine and tetramethyl pyrazine are key aroma components of the dried Boletus edulis, the content of the key aroma components is higher than that of the contrast photophobic treatment under the treatment of yellow light, red light, blue light, white light and green light, and the content of the key aroma components is highest under the treatment of yellow light, and is respectively improved by 1.30-3.35 times, 1.14-1.99 times, 1.25-2.51 times, 1.31-1.93 times and 1.54-3.02 times compared with the photophobic treatment.
The total content of alcohols, ketone and pyrazine substances under the treatment of yellow light, red light, blue light and white light are higher than those under the treatment of light shading, and the content of the pyrazine substances under the treatment of green light is lower than those under the treatment of light shading; the contents of alcohols, ketones and pyrazines are respectively increased by 1.69-2.38 times, 1.76-2.55 times and 1.73-2.40 times under yellow light, respectively increased by 1.40-2.21 times, 1.52-2.29 times and 1.70-2.36 times under red light, respectively increased by 1.22-1.90 times, 1.38-2.03 times and 1.44-2.06 times under blue light, respectively increased by 1.15-1.50 times, 1.08-1.88 times and 1.29-1.90 times under white light, respectively decreased by 9.21% -16.00%, 10.59% -18.70% and 7.88% -15.53% under green light. The contents of alcohols, ketones and pyrazines are relatively highest under each illumination treatment when the illumination is carried out for 9 hours.
Performing principal component analysis on Odor Activity (OAV) data of volatile components, and respectively calculating comprehensive scores of fragrance quality of five kinds of light-treated dry boletus punctatus under different times; the comprehensive scores of yellow light, red light, blue light and white light in each illumination time are higher than those of light-shading treatment; the combined score for fragrance quality under yellow light treatment is highest, at most 89.49; sequentially red light, blue light and white light, wherein the highest red light is 32.97, the highest blue light is 8.96, and the highest white light is-24.32; the integrated score for green light treatment was lower than for dark treatment (the number size was only one ranking, independent of the effect of light on aroma, and negative values were not negative).
As can be seen from the graph, when the light is irradiated for 3h, 6h, 9h and 12h, the yellow light treatment has the most volatile compound types, the octacarbon compound content, the alcohol total content, the ketone total content and the pyrazine total content, and the highest aroma quality comprehensive score, and then red light, blue light, white light, light shading and green light treatment are sequentially carried out, and compared with the four light irradiation times, the five light irradiation treatments all obtain higher aroma quality when the light is irradiated for 9 days; therefore, the yellow light treatment has the best aroma enhancement effect on the dried bolete with stigmata, and then red light, blue light and white light are sequentially emitted, and the aroma quality of the bolete with stigmata is reduced by green light.
TABLE 1 comprehensive score plot of aroma components of dried Boletus edulis with different light treatments of the invention
TABLE 2 comparison of volatile Components of dried Boletus stigmarius with different light treatments after 3h of light irradiation
TABLE 3 comparison of volatile Components of dried Boletus edulis of the invention treated with different light after 6h of light
TABLE 4 comparison of volatile Components of dried Boletus edulis of the invention treated with different light after 9h of light
TABLE 5 comparison of volatile Components of dried Boletus edulis of the invention treated with different light treatments after 12h of light
TABLE 6 volatile components of the light protected dried Boletus edulis of the present invention
Claims (4)
1. A method for improving the aroma of dried boletus edulis, which is characterized by comprising the following steps:
s1, selecting fresh Boletus punctatus as a treatment material;
s2, placing the Boletus punctatus into a heat pump dryer for drying to constant weight;
s3, spreading the dried boletus punctatus monolayer under a visible light emitting diode, and carrying out illumination treatment for a certain time under a certain temperature and humidity condition;
in the step S3, the visible light is one of composite light or monochromatic light;
in the step S3, the composite light is white light;
in the step S3, the monochromatic light is any one of yellow light, red light and blue light;
in the step S3, the light emitting diodes are all arranged at the position 10 and cm above the sample, and the illumination intensity reaching the surface of the edible fungus fruiting body is 3500-4000 lux;
in the step S3, the illumination treatment time is 3-12 hours;
in the step S3, the light treatment temperature is 20-24 ℃ and the relative humidity is 49-53%.
2. The method according to claim 1, wherein in step S1, the dried boletus calcaratus is fresh boletus calcaratus having the same maturity, uniform appearance, shape and size and no mechanical damage or disease.
3. The method according to claim 1, wherein in step S2, the drying temperature of the heat pump dryer is 60-70 ℃ and the drying time is 18-22 hours.
4. The method according to claim 1, wherein in step S3, the wavelength range of the blue light treatment is 450-480 nm; the yellow light treatment wavelength range is 580-595 nm; the red light treatment wavelength range is 630-680 nm, and the white light treatment wavelength range is 300-800 nm.
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| CN113016986A (en) * | 2021-03-29 | 2021-06-25 | 天津科技大学 | Method for improving flavor substances of day lily |
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| US10806101B2 (en) * | 2016-04-14 | 2020-10-20 | Mycotechnology, Inc. | Methods for the production and use of myceliated high protein food compositions |
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| CN202455895U (en) * | 2012-03-01 | 2012-10-03 | 汉圣生物科技股份有限公司 | Antrodia camphorate incubator with illumination unit |
| CN103859007A (en) * | 2014-04-04 | 2014-06-18 | 国家农产品保鲜工程技术研究中心（天津） | Ultraviolet-visible illumination fruit and vegetable fresh-keeping device and application thereof |
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