CN115428938A - Production method of instant freeze-dried white fungus soup - Google Patents
Production method of instant freeze-dried white fungus soup Download PDFInfo
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- CN115428938A CN115428938A CN202211086132.1A CN202211086132A CN115428938A CN 115428938 A CN115428938 A CN 115428938A CN 202211086132 A CN202211086132 A CN 202211086132A CN 115428938 A CN115428938 A CN 115428938A
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- 241000233866 Fungi Species 0.000 title claims abstract description 32
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 29
- 235000014347 soups Nutrition 0.000 title claims abstract description 18
- 235000012907 honey Nutrition 0.000 claims abstract description 145
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 109
- 241001506047 Tremella Species 0.000 claims abstract description 85
- 235000015110 jellies Nutrition 0.000 claims abstract description 62
- 239000008274 jelly Substances 0.000 claims abstract description 62
- 238000010438 heat treatment Methods 0.000 claims abstract description 55
- 238000004108 freeze drying Methods 0.000 claims abstract description 51
- 238000002791 soaking Methods 0.000 claims abstract description 47
- 238000000034 method Methods 0.000 claims abstract description 39
- 238000007710 freezing Methods 0.000 claims abstract description 29
- 230000008014 freezing Effects 0.000 claims abstract description 29
- 239000000203 mixture Substances 0.000 claims abstract description 22
- 238000005520 cutting process Methods 0.000 claims abstract description 16
- 230000005855 radiation Effects 0.000 claims abstract description 15
- 238000009210 therapy by ultrasound Methods 0.000 claims abstract description 14
- 238000004140 cleaning Methods 0.000 claims abstract description 10
- 239000000243 solution Substances 0.000 claims description 49
- 238000002156 mixing Methods 0.000 claims description 15
- 239000007864 aqueous solution Substances 0.000 claims description 13
- 238000009835 boiling Methods 0.000 claims description 7
- 230000000284 resting effect Effects 0.000 claims 1
- 235000015097 nutrients Nutrition 0.000 abstract description 8
- 239000000126 substance Substances 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 238000001035 drying Methods 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 36
- 239000000463 material Substances 0.000 description 7
- 241000908178 Tremella fuciformis Species 0.000 description 5
- 239000004382 Amylase Substances 0.000 description 3
- 102000013142 Amylases Human genes 0.000 description 3
- 108010065511 Amylases Proteins 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 235000019418 amylase Nutrition 0.000 description 3
- 239000013078 crystal Substances 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000001050 lubricating effect Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000005092 sublimation method Methods 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 238000004804 winding Methods 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
- 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
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
-
- 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
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention relates to a production method of instant freeze-dried white fungus soup, which comprises the following steps: removing base of Tremella, cleaning, and cutting into pieces; adding minced Tremella into water to obtain jelly; soaking the obtained jelly in honey water solution, and introducing a magnetic field into the honey water solution during the soaking process; placing the jelly soaked by the honey water into a freeze dryer for freeze drying treatment to prepare a freeze-dried tremella product, wherein the freeze drying treatment comprises a freezing stage and a heating stage, and the freezing stage is assisted by ultrasonic treatment; the heating stage is assisted by far infrared radiation treatment and magnetic treatment; soaking the prepared freeze-dried tremella product in the honey water solution again, and introducing a magnetic field into the honey water solution in the soaking process to obtain a tremella-honey mixture; and (4) freezing and drying the soaked tremella and honey mixture again. Because the temperature of the honey in the whole production and processing technology does not exceed 35 ℃, most of nutrient substances in the honey are effectively ensured not to be damaged.
Description
Technical Field
The invention relates to the technical field of tremella processing, and particularly relates to a production method of instant freeze-dried tremella soup.
Background
The tremella fuciformis has the effects of strengthening essence, tonifying kidney, lubricating intestines, benefiting stomach and tonifying qi, can be used as a nutritional nourishing product, can strengthen body resistance and strengthen body, can tonify spleen and stimulate appetite, tonify qi and clear intestines, and can also nourish yin and moisten lung.
The honey contains carbohydrate in an amount of 75.6g per 100g of honey; thirty-five percent glucose; comprises forty percent fructose; the honey contains various inorganic salts with the concentration similar to that of human body clear liquid; also contains a certain amount of vitamins B1, B2; also contains many minerals such as iron, calcium, copper, potassium, etc.; it also contains multiple enzymes, and is one of the most enzyme-containing foods.
In the fast-paced living state, people are often busy working, and do not consider or are difficult to insist on eating the traditional tremella products and honey products.
At present, various tremella freeze-dried products appear on the market, in the processing procedure of the tremella freeze-dried products, tremella and auxiliary materials are required to be mixed and boiled at a high temperature to form jelly, and then freeze-drying is carried out to obtain the tremella freeze-dried products, because the temperature of honey in the processing process generally cannot exceed 40 ℃, otherwise the nutritional ingredients of the tremella freeze-dried products can be damaged, for example, when the honey is flushed by water below 40 ℃, the amylase value of the honey is about 26, and no obvious change exists. When the honey is washed by water at 80 ℃, the amylase value of the honey is 16, which is obviously reduced, and when the honey is washed by boiling water at 100 ℃, the amylase value of the honey is less than 4, which is equivalent to no detection. Therefore, in the production process of the tremella freeze-dried product, the tremella freeze-dried product needs to be boiled, and if honey is used as an auxiliary material and boiled together with tremella, nutrient substances of the honey can be damaged, so that the honey is generally not considered as the auxiliary material in the conventional tremella freeze-dried product.
However, through replacing white sugar with honey, make up with the white fungus, can promote the taste well, consequently, how to improve the production technology of white fungus freeze-dried product, replace white sugar through honey, as the auxiliary material of white fungus freeze-dried product to promote the taste of white fungus freeze-dried product, can avoid causing the destruction of honey nutrient composition because of high temperature simultaneously, become the technical problem that needs to solve urgently.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: how to improve the production technology of white fungus freeze-dried product, replace white sugar through honey to as the auxiliary material of white fungus freeze-dried product to promote the taste of white fungus freeze-dried product, can avoid simultaneously causing the destruction of honey nutrient composition because of high temperature.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows:
a production method of instant freeze-dried white fungus broth comprises the following steps:
step 1: removing base of Tremella, cleaning, and cutting into pieces;
and 2, step: adding minced Tremella into water to obtain jelly;
and 3, step 3: soaking the jelly obtained in the step (2) in a honey water solution, and introducing a magnetic field into the honey water solution in the soaking process;
and 4, step 4: placing the jelly soaked by the honey water into a freeze dryer for freeze drying treatment to prepare a freeze-dried tremella product, wherein the freeze drying treatment comprises a freezing stage and a heating stage, and the freezing stage is assisted by ultrasonic treatment; the heating stage is assisted by far infrared radiation treatment and magnetic treatment;
and 5: soaking the freeze-dried tremella product prepared in the step (4) in a honey water solution again, and introducing a magnetic field into the honey water solution in the soaking process to obtain a tremella and honey mixture;
step 6: and (5) carrying out freeze drying treatment on the tremella and honey mixture soaked in the step (5), wherein the freeze drying treatment is the same as the step (4).
Further, in the production method of the instant freeze-dried white fungus soup, in the step 2, the boiling temperature is 90-100 ℃, and the boiling time is 2-4 hours.
Further, in the production method of the instant freeze-dried white fungus broth, the step 3 is specifically as follows: and (3) soaking the jelly obtained in the step (2) in a honey aqueous solution for 4-8h, wherein the honey aqueous solution is formed by mixing water and honey according to the mass ratio of 5-7: 2-4, and a magnetic field is introduced into the honey aqueous solution in the soaking process, and the magnetic field intensity is 3-6A/m.
Further, in the production method of the instant freeze-dried white fungus soup, the freeze-drying treatment specifically comprises the following steps: placing the jelly soaked by the honey water on a placing plate of a freeze dryer, and freezing for 1-3h at the temperature of-20 to-40 ℃; in the freezing process, carrying out ultrasonic treatment on the jelly by an ultrasonic generator, wherein the power of ultrasonic is 200-210W; opening a vacuum pump, and vacuumizing the freeze dryer; starting the heating function of the freeze dryer, adjusting the temperature of the shelf plate to-20 ℃, heating for 12-18h, continuously adjusting the temperature to 20 ℃, heating for 3-4h, continuously adjusting the temperature to 35 ℃, and heating for 1-2h; in the heating process, far infrared radiation treatment and magnetic treatment are assisted to the laying plate, and the magnetic field intensity of the magnetic treatment is 5-10A/m.
Further, in the above method for producing instant freeze-dried white fungus broth, in step 3, the jelly is cut into slices and soaked in a honey aqueous solution.
Further, in the production method of the instant freeze-dried white fungus soup, the jelly is cut into slices with the thickness of 0.5-2 cm.
Specifically, the invention relates to a production method of instant freeze-dried white fungus soup, which comprises the following steps:
step 1: removing base of Tremella, cleaning, and cutting into pieces;
and 2, step: adding minced Tremella into water, decocting at 90-100 deg.C for 2-4 hr to obtain jelly;
and step 3: cutting the jelly obtained in the step 2 into slices with the thickness of 0.5-2cm, and soaking in a honey water solution for 4-8h, wherein the honey water solution is formed by mixing water and honey according to the mass ratio of 5-7: 2-4, and in the soaking process, a magnetic field is introduced into the honey water solution, and the magnetic field intensity is 3-6A/m;
and 4, step 4: placing the jelly soaked by the honey water into a freeze dryer for freeze drying treatment to obtain a freeze-dried tremella product;
the freeze drying treatment specifically comprises the following steps: placing the jelly soaked by the honey water on a placing plate of a freeze dryer, and freezing for 1-3h at the temperature of-20 to-40 ℃; in the freezing process, carrying out ultrasonic treatment on the jelly by an ultrasonic generator, wherein the power of ultrasonic is 200-210W; opening a vacuum pump, and vacuumizing the freeze dryer; starting the heating function of the freeze dryer, adjusting the temperature of the shelf plate to-20 ℃, heating for 12-18h, continuously adjusting the temperature to 20 ℃, heating for 3-4h, continuously adjusting the temperature to 35 ℃, and heating for 1-2h; in the heating process, far infrared radiation treatment and magnetic treatment are assisted to the laying plate, and the magnetic field intensity of the magnetic treatment is 5-10A/m;
and 5: soaking the freeze-dried tremella product prepared in the step 4 in a honey water solution for 4-8 hours, wherein the honey water solution is formed by mixing water and honey according to the mass ratio of 5-7: 2-4, and in the soaking process, a magnetic field is introduced into the honey water solution, and the magnetic field intensity is 3-6A/m; obtaining a tremella and honey mixture;
step 6: and (5) performing freeze drying treatment on the tremella and honey mixture soaked in the step (5) again to obtain the instant freeze-dried tremella broth, wherein the freeze drying treatment is the same as the step (4).
The invention has the beneficial effects that: according to the production method of the tremella fuciformis freeze-drying, the tremella fuciformis is cut up, the tremella fuciformis is boiled separately to form jelly, the jelly is soaked in honey water solution, a magnetic field is introduced into the water solution, hydrogen bonds of water molecules are broken, large water molecule groups are changed into small water molecule groups, and the water molecules and nutrient components in the honey can be permeated and fused in the tremella fuciformis jelly more efficiently; in the freeze drying process, water molecules in jelly are further decomposed by assisting ultrasonic treatment in the freezing stage, so that ice crystal small particles which are uniformly distributed, uniform in size and dense in quality are formed in the tremella product in the freezing stage, and in the heating stage, under the combined treatment of far infrared radiation and magnetic treatment, the ice crystal small particles can be assisted to carry out rapid biochemical treatment, so that the biochemical treatment of the ice crystals in the tremella can be completed at the bottom crossing temperature, and the freeze drying processing of the tremella can be completed at the temperature below 35 ℃; after freeze-drying processing, micropores which are dense, uniformly distributed and uniform in size are formed in the freeze-dried tremella product, the freeze-dried tremella product is soaked in honey water again, the honey water can uniformly permeate into the micropores of the freeze-dried tremella product under the action of magnetic treatment, the honey and the freeze-dried tremella product are fully and uniformly mixed, and then the soaked freeze-dried tremella product is freeze-dried again, so that water in the micropores is frozen again and sublimated; in the sublimation process, the nutrient components in the honey can be effectively retained in the micropores, so that most nutrient substances in the honey are retained, and because the temperature of the honey in the whole production and processing process does not exceed 35 ℃, most nutrient substances in the honey are effectively prevented from being damaged.
Detailed Description
In order to explain the technical content, the objects and the effects of the present invention in detail, the following description will be given with reference to the embodiments.
The invention relates to a production method of instant freeze-dried white fungus soup, which comprises the following steps:
step 1: removing base of Tremella, cleaning, and cutting into pieces;
step 2: adding minced Tremella into water to obtain jelly;
and step 3: soaking the jelly obtained in the step (2) in a honey water solution, and introducing a magnetic field into the honey water solution in the soaking process;
and 4, step 4: placing the jelly soaked by the honey water into a freeze dryer for freeze drying treatment to prepare a freeze-dried tremella product, wherein the freeze drying treatment comprises a freezing stage and a heating stage, and the freezing stage is assisted by ultrasonic treatment; the heating stage is assisted by far infrared radiation treatment and magnetic treatment;
and 5: soaking the freeze-dried tremella product prepared in the step (4) in a honey water solution again, and introducing a magnetic field into the honey water solution in the soaking process to obtain a tremella and honey mixture;
step 6: and (5) carrying out freeze drying treatment on the tremella and honey mixture soaked in the step (5), wherein the freeze drying treatment is the same as the step (4).
Preferably, in the step 2, the boiling temperature is 90-100 ℃, and the boiling time is 2-4h.
Preferably, the step 3 specifically comprises: and (3) soaking the jelly obtained in the step (2) in a honey aqueous solution for 4-8h, wherein the honey aqueous solution is formed by mixing water and honey according to the mass ratio of 5-7: 2-4, and a magnetic field is introduced into the honey aqueous solution in the soaking process, and the magnetic field intensity is 3-6A/m.
Preferably, the freeze-drying treatment specifically comprises: placing the jelly soaked by the honey water on a placing plate of a freeze dryer, and freezing for 1-3h at the temperature of-20 to-40 ℃; in the freezing process, carrying out ultrasonic treatment on the jelly by an ultrasonic generator, wherein the power of ultrasonic is 200-210W; opening a vacuum pump, and vacuumizing the freeze dryer; starting the heating function of the freeze dryer, adjusting the temperature of the shelf plate to-20 ℃, heating for 12-18h, continuously adjusting the temperature to 20 ℃, heating for 3-4h, continuously adjusting the temperature to 35 ℃, and heating for 1-2h; in the heating process, far infrared radiation treatment and magnetic treatment are assisted to the laying plate, and the magnetic field intensity of the magnetic treatment is 5-10A/m.
Preferably, in the step 3, the jelly is cut into slices and soaked in the honey water solution.
Preferably, the jelly is cut into thin pieces having a thickness of 0.5 to 2 cm.
Preferably, the production method of the instant freeze-dried white fungus soup comprises the following steps:
step 1: removing base of Tremella, cleaning, and cutting into pieces;
step 2: adding minced Tremella into water, decocting at 90-100 deg.C for 2-4 hr to obtain jelly;
and step 3: cutting the jelly obtained in the step 2 into slices with the thickness of 0.5-2cm, and soaking in a honey water solution for 4-8h, wherein the honey water solution is formed by mixing water and honey according to the mass ratio of 5-7: 2-4, and in the soaking process, a magnetic field is introduced into the honey water solution, and the magnetic field intensity is 3-6A/m;
and 4, step 4: placing the jelly soaked by the honey water into a freeze dryer for freeze drying treatment to obtain a freeze-dried tremella product;
the freeze drying treatment specifically comprises the following steps: placing the jelly soaked by the honey water on a placing plate of a freeze dryer, and freezing for 1-3h at the temperature of-20 to-40 ℃; in the freezing process, carrying out ultrasonic treatment on the jelly by an ultrasonic generator, wherein the power of ultrasonic is 200-210W; opening a vacuum pump, and vacuumizing the freeze dryer; starting the heating function of the freeze dryer, adjusting the temperature of the shelf plate to-20 ℃, heating for 12-18h, continuously adjusting the temperature to 20 ℃, heating for 3-4h, continuously adjusting the temperature to 35 ℃, and heating for 1-2h; in the heating process, far infrared radiation treatment and magnetic treatment are assisted to the laying plate, and the magnetic field intensity of the magnetic treatment is 5-10A/m;
and 5: soaking the freeze-dried tremella product prepared in the step 4 in a honey water solution for 4-8 hours, wherein the honey water solution is formed by mixing water and honey according to the mass ratio of 5-7: 2-4, and in the soaking process, a magnetic field is introduced into the honey water solution, and the magnetic field intensity is 3-6A/m; obtaining a tremella and honey mixture;
step 6: and (5) performing freeze drying treatment on the tremella and honey mixture soaked in the step (5) again to obtain the instant freeze-dried tremella broth, wherein the freeze drying treatment is the same as the step (4).
In the above schemes, it should be noted that: the above magnetic treatment can be realized by winding a coil outside the container, providing a magnetic field in the container by electrifying the coil, and adjusting the magnetic field intensity by adjusting the number of turns of the coil and the power of the electrification.
In the above schemes, it should be noted that: in the freeze drying process, the auxiliary ultrasonic drying treatment can be realized by adding ultrasonic generators in the freeze drying furnace in multiple directions, the ultrasonic generators are existing equipment, and the specific working principle is not described again here.
In the above schemes, it should be noted that: in the freeze drying process, the auxiliary far infrared radiation treatment can be realized by coating a layer of far infrared material on the surfaces of the inner wall of the freeze drying furnace, the placing plate, the supporting columns and the like, and the materials on the placing plate are uniformly irradiated by far infrared rays through proper heating in the freeze drying furnace.
The edible method of the freeze-dried white fungus soup is simple, and the white fungus soup can be eaten only by soaking the white fungus soup in water with the temperature of below 40 ℃.
Example 1
The production method of the instant freeze-dried white fungus soup comprises the following steps:
step 1: removing base of Tremella, cleaning, and cutting into pieces;
step 2: adding minced Tremella into water, decocting at 95 deg.C for 3 hr to obtain jelly;
and step 3: cutting the jelly obtained in the step 2 into slices with the thickness of 1.5cm, and soaking in a honey water solution for 6 hours, wherein the honey water solution is formed by mixing water and honey according to the mass ratio of 2: 1, and in the soaking process, a magnetic field is introduced into the honey water solution, and the magnetic field intensity is 4A/m;
and 4, step 4: placing the jelly soaked by the honey water into a freeze dryer for freeze drying treatment to obtain a freeze-dried tremella product;
the freeze drying treatment specifically comprises the following steps: placing the jelly soaked in the honey water on a shelf of a freeze dryer, and freezing at-30 deg.C for 2 hr; in the freezing process, carrying out ultrasonic treatment on the jelly by an ultrasonic generator, wherein the power of ultrasonic is 205W; opening a vacuum pump, and vacuumizing the freeze dryer; starting the heating function of the freeze dryer, adjusting the temperature of the shelving plate to-20 ℃, heating for 15h, continuously adjusting the temperature to 20 ℃, heating for 3.5h, continuously adjusting the temperature to 35 ℃, and heating for 1.5h; in the heating process, far infrared radiation treatment and magnetic treatment are assisted to the laying plate, and the magnetic field intensity of the magnetic treatment is 7A/m;
and 5: soaking the freeze-dried tremella product prepared in the step 4 in a honey water solution for 6 hours, wherein the honey water solution is formed by mixing water and honey according to the mass ratio of 2: 1, and in the soaking process, a magnetic field is introduced into the honey water solution, and the magnetic field intensity is 4.5A/m; obtaining a tremella and honey mixture;
step 6: and (5) performing freeze drying treatment on the tremella and honey mixture soaked in the step (5) again to obtain the instant freeze-dried tremella broth, wherein the freeze drying treatment is the same as the step (4).
Example 2
A production method of instant freeze-dried white fungus broth comprises the following steps:
step 1: removing base of Tremella, cleaning, and cutting into pieces;
and 2, step: adding minced Tremella into water, decocting at 90 deg.C for 2-4 hr to obtain jelly;
and step 3: cutting the jelly obtained in the step 2 into slices with the thickness of 0.5cm, and soaking in a honey water solution for 4 hours, wherein the honey water solution is formed by mixing water and honey according to the mass ratio of 5: 2, and in the soaking process, a magnetic field is introduced into the honey water solution, and the magnetic field intensity is 3A/m;
and 4, step 4: placing the jelly soaked by the honey water into a freeze dryer for freeze drying treatment to obtain a freeze-dried tremella product;
the freeze drying treatment specifically comprises the following steps: placing the jelly soaked in the Mel water on a shelf of a freeze drier, and freezing at-20 deg.C for 1 hr; in the freezing process, carrying out ultrasonic treatment on the jelly by an ultrasonic generator, wherein the power of ultrasonic is 200W; opening a vacuum pump, and vacuumizing the freeze dryer; starting the heating function of the freeze dryer, adjusting the temperature of the shelf plate to-20 ℃, heating for 12h, continuously adjusting the temperature to 20 ℃, heating for 3h, continuously adjusting the temperature to 35 ℃, and heating for 1h; in the heating process, far infrared radiation treatment and magnetic treatment are assisted to the laying plate, and the magnetic field intensity of the magnetic treatment is 5A/m;
and 5: soaking the freeze-dried tremella product prepared in the step 4 in honey water solution for 4 hours, wherein the honey water solution is formed by mixing water and honey according to the mass ratio of 5: 2, and a magnetic field is introduced into the honey water solution in the soaking process, and the magnetic field intensity is 3A/m; obtaining a tremella and honey mixture;
step 6: and 5, carrying out freeze drying treatment on the tremella and honey mixture soaked in the step 5 again to obtain the instant freeze-dried tremella broth, wherein the freeze drying treatment is the same as the step 4.
Example 3
The production method of the instant freeze-dried white fungus soup comprises the following steps:
step 1: removing pedicel from Tremella, cleaning, and cutting;
step 2: adding minced Tremella into water, and decocting at 100 deg.C for 4 hr to obtain jelly;
and step 3: cutting the jelly obtained in the step 2 into slices with the thickness of 2cm, and soaking in a honey aqueous solution for 8 hours, wherein the honey aqueous solution is formed by mixing water and honey according to the mass ratio of 7: 4, and in the soaking process, a magnetic field is introduced into the honey aqueous solution, and the magnetic field intensity is 6A/m;
and 4, step 4: placing the jelly soaked by the honey water into a freeze dryer for freeze drying treatment to obtain a freeze-dried tremella product;
the freeze drying treatment specifically comprises the following steps: placing the jelly soaked in the Mel water on a shelf of a freeze drier, and freezing at-40 deg.C for 3 hr; in the freezing process, carrying out ultrasonic treatment on the jelly by an ultrasonic generator, wherein the power of ultrasonic is 210W; opening a vacuum pump, and vacuumizing the freeze dryer; starting the heating function of the freeze dryer, adjusting the temperature of the placing plate to-20 ℃, heating for 18h, continuously adjusting the temperature to 20 ℃, heating for 4h, continuously adjusting the temperature to 35 ℃, and heating for 2h; in the heating process, far infrared radiation treatment and magnetic treatment are assisted to the laying plate, and the magnetic field intensity of the magnetic treatment is 10A/m;
and 5: soaking the freeze-dried tremella product prepared in the step 4 in a honey water solution for 8 hours, wherein the honey water solution is formed by mixing water and honey according to the mass ratio of 7: 4, and in the soaking process, a magnetic field is introduced into the honey water solution, and the magnetic field intensity is 6A/m; obtaining a tremella and honey mixture;
and 6: and 5, carrying out freeze drying treatment on the tremella and honey mixture soaked in the step 5 again to obtain the instant freeze-dried tremella broth, wherein the freeze drying treatment is the same as the step 4.
The above description is only an example of the present invention, and is not intended to limit the scope of the present invention, and all equivalent modifications made by the present invention in the specification, or directly or indirectly applied to the related technical field, are included in the scope of the present invention.
Claims (7)
1. The production method of the instant freeze-dried white fungus soup is characterized by comprising the following steps of:
step 1: removing base of Tremella, cleaning, and cutting into pieces;
step 2: adding minced Tremella into water to obtain jelly;
and step 3: soaking the jelly obtained in the step (2) in a honey water solution, and introducing a magnetic field into the honey water solution in the soaking process;
and 4, step 4: placing the jelly soaked by the honey water into a freeze dryer for freeze drying treatment to prepare a freeze-dried tremella product, wherein the freeze drying treatment comprises a freezing stage and a heating stage, and the freezing stage is assisted by ultrasonic treatment; the heating stage is assisted by far infrared radiation treatment and magnetic treatment;
and 5: soaking the freeze-dried tremella product prepared in the step (4) in a honey water solution again, and introducing a magnetic field into the honey water solution in the soaking process to obtain a tremella and honey mixture;
step 6: and (5) carrying out freeze drying treatment on the tremella and honey mixture soaked in the step (5), wherein the freeze drying treatment is the same as the step (4).
2. The production method of the instant freeze-dried white fungus soup according to claim 1, wherein in the step 2, the boiling temperature is 90-100 ℃, and the boiling time is 2-4h.
3. The production method of the instant freeze-dried white fungus broth according to claim 1, wherein the step 3 specifically comprises: and (3) soaking the jelly obtained in the step (2) in a honey aqueous solution for 4-8h, wherein the honey aqueous solution is formed by mixing water and honey according to the mass ratio of 5-7: 2-4, and in the soaking process, a magnetic field is introduced into the honey aqueous solution, and the magnetic field intensity is 3-6A/m.
4. The production method of the instant freeze-dried white fungus broth according to claim 1, wherein the freeze-drying treatment specifically comprises: placing the jelly soaked by the honey water on a placing plate of a freeze drier, and freezing for 1-3h at the temperature of-20 to-40 ℃; in the freezing process, carrying out ultrasonic treatment on the jelly by an ultrasonic generator, wherein the power of ultrasonic is 200-210W; opening a vacuum pump, and vacuumizing the freeze dryer; starting the heating function of the freeze dryer, adjusting the temperature of the shelf plate to-20 ℃, heating for 12-18h, continuously adjusting the temperature to 20 ℃, heating for 3-4h, continuously adjusting the temperature to 35 ℃, and heating for 1-2h; in the heating process, far infrared radiation treatment and magnetic treatment are assisted to the resting plate, and the magnetic field intensity of the magnetic treatment is 5-10A/m.
5. The method for producing instant freeze-dried white fungus broth according to claim 1, wherein in step 3, the jelly is cut into slices and soaked in honey water solution.
6. The method for producing instant freeze-dried white fungus broth according to claim 5, wherein the jelly is cut into slices with a thickness of 0.5-2 cm.
7. The production method of the instant freeze-dried white fungus soup is characterized by comprising the following steps of:
step 1: removing base of Tremella, cleaning, and cutting into pieces;
step 2: adding minced Tremella into water, decocting at 90-100 deg.C for 2-4 hr to obtain jelly;
and step 3: cutting the jelly obtained in the step 2 into slices with the thickness of 0.5-2cm, and soaking in a honey water solution for 4-8h, wherein the honey water solution is formed by mixing water and honey according to the mass ratio of 5-7: 2-4, and in the soaking process, a magnetic field is introduced into the honey water solution, and the magnetic field intensity is 3-6A/m;
and 4, step 4: placing the jelly soaked by the honey water into a freeze dryer for freeze drying treatment to obtain a freeze-dried tremella product;
the freeze drying treatment specifically comprises the following steps: placing the jelly soaked by the honey water on a placing plate of a freeze dryer, and freezing for 1-3h at the temperature of-20 to-40 ℃; in the freezing process, carrying out ultrasonic treatment on the jelly by an ultrasonic generator, wherein the power of ultrasonic is 200-210W; opening a vacuum pump, and vacuumizing the freeze dryer; starting the heating function of the freeze dryer, adjusting the temperature of the shelf plate to-20 ℃, heating for 12-18h, continuously adjusting the temperature to 20 ℃, heating for 3-4h, continuously adjusting the temperature to 35 ℃, and heating for 1-2h; in the heating process, far infrared radiation treatment and magnetic treatment are assisted to the laying plate, and the magnetic field intensity of the magnetic treatment is 5-10A/m;
and 5: soaking the freeze-dried tremella product prepared in the step 4 in a honey water solution for 4-8 hours, wherein the honey water solution is formed by mixing water and honey according to the mass ratio of 5-7: 2-4, and in the soaking process, a magnetic field is introduced into the honey water solution, and the magnetic field intensity is 3-6A/m; obtaining a tremella and honey mixture;
step 6: and 5, carrying out freeze drying treatment on the tremella and honey mixture soaked in the step 5 again to obtain the instant freeze-dried tremella broth, wherein the freeze drying treatment is the same as the step 4.
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| CN101125126A (en) * | 2006-08-16 | 2008-02-20 | 丛繁滋 | Method for preparing medical freeze-dried powder (injection) preparation |
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| CN112220018A (en) * | 2020-09-24 | 2021-01-15 | 通江古林银耳有限公司 | Instant tremella soup block and preparation method thereof |
| CN114343153A (en) * | 2022-01-07 | 2022-04-15 | 湖北神农蜂语生物产业有限公司 | Freeze-dried royal jelly tremella soup |
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| CN101125126A (en) * | 2006-08-16 | 2008-02-20 | 丛繁滋 | Method for preparing medical freeze-dried powder (injection) preparation |
| CN103968649A (en) * | 2014-05-13 | 2014-08-06 | 上海理工大学 | Freeze drying method and accessory equipment |
| CN112220018A (en) * | 2020-09-24 | 2021-01-15 | 通江古林银耳有限公司 | Instant tremella soup block and preparation method thereof |
| CN114343153A (en) * | 2022-01-07 | 2022-04-15 | 湖北神农蜂语生物产业有限公司 | Freeze-dried royal jelly tremella soup |
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