CN115886243A - Method for processing dried shiitake mushrooms, dried shiitake mushroom processing product and application thereof - Google Patents
Method for processing dried shiitake mushrooms, dried shiitake mushroom processing product and application thereof Download PDFInfo
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- 238000001035 drying Methods 0.000 claims abstract description 76
- 238000002791 soaking Methods 0.000 claims abstract description 58
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 235000015067 sauces Nutrition 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 235000001715 Lentinula edodes Nutrition 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 14
- 238000000643 oven drying Methods 0.000 claims description 2
- 230000008569 process Effects 0.000 abstract description 17
- 235000015097 nutrients Nutrition 0.000 abstract description 10
- 239000003205 fragrance Substances 0.000 abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 3
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- 238000002360 preparation method Methods 0.000 abstract description 2
- QHGFEUAAQKJXDI-UHFFFAOYSA-N 1,2,4-trithiolane Chemical compound C1SCSS1 QHGFEUAAQKJXDI-UHFFFAOYSA-N 0.000 description 80
- 238000012360 testing method Methods 0.000 description 39
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- 238000012512 characterization method Methods 0.000 description 10
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- RFFLAFLAYFXFSW-UHFFFAOYSA-N 1,2-dichlorobenzene Chemical compound ClC1=CC=CC=C1Cl RFFLAFLAYFXFSW-UHFFFAOYSA-N 0.000 description 2
- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical compound OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 description 2
- YWHLKYXPLRWGSE-UHFFFAOYSA-N Dimethyl trisulfide Chemical compound CSSSC YWHLKYXPLRWGSE-UHFFFAOYSA-N 0.000 description 2
- YNQLUTRBYVCPMQ-UHFFFAOYSA-N Ethylbenzene Chemical compound CCC1=CC=CC=C1 YNQLUTRBYVCPMQ-UHFFFAOYSA-N 0.000 description 2
- OFBQJSOFQDEBGM-UHFFFAOYSA-N Pentane Chemical compound CCCCC OFBQJSOFQDEBGM-UHFFFAOYSA-N 0.000 description 2
- PPBRXRYQALVLMV-UHFFFAOYSA-N Styrene Chemical compound C=CC1=CC=CC=C1 PPBRXRYQALVLMV-UHFFFAOYSA-N 0.000 description 2
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- WQOXQRCZOLPYPM-UHFFFAOYSA-N dimethyl disulfide Chemical compound CSSC WQOXQRCZOLPYPM-UHFFFAOYSA-N 0.000 description 2
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- ZBEWVJOWXJNDGJ-UHFFFAOYSA-N 1,3-dithiolan-2-one Chemical compound O=C1SCCS1 ZBEWVJOWXJNDGJ-UHFFFAOYSA-N 0.000 description 1
- VSMOENVRRABVKN-MRVPVSSYSA-N 1-Octen-3-ol Natural products CCCCC[C@H](O)C=C VSMOENVRRABVKN-MRVPVSSYSA-N 0.000 description 1
- JATNWMBUDXLMEO-UHFFFAOYSA-N 1-isothiocyanato-3-methylbutane Chemical compound CC(C)CCN=C=S JATNWMBUDXLMEO-UHFFFAOYSA-N 0.000 description 1
- YDXQPTHHAPCTPP-UHFFFAOYSA-N 3-Octen-1-ol Natural products CCCCC=CCCO YDXQPTHHAPCTPP-UHFFFAOYSA-N 0.000 description 1
- UCKMPCXJQFINFW-UHFFFAOYSA-N Sulphide Chemical compound [S-2] UCKMPCXJQFINFW-UHFFFAOYSA-N 0.000 description 1
- FZWLAAWBMGSTSO-UHFFFAOYSA-N Thiazole Chemical compound C1=CSC=N1 FZWLAAWBMGSTSO-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
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Classifications
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a method for processing dried mushroom, a dried mushroom processing product and application thereof, belonging to the technical field of food processing; the method for processing the dried mushroom provided by the invention comprises the following steps: and heating dried shiitake mushrooms to above 40 ℃ for re-drying, soaking, draining, granulating and frying after the re-drying is finished to obtain a dried shiitake mushroom processing product. According to the method provided by the invention, through the processes of re-drying, soaking, draining, granulating and frying, and meanwhile, the process conditions related to each process are accurately controlled, so that a dried mushroom processing product with the maximum reservation of nutrient components and excellent taste and fragrance is obtained; thereby being applied to the preparation of various mushroom seasoning sauce products; moreover, the method for processing the dried mushroom is simple and convenient to operate, controllable in process, free of complex equipment and easy to actually produce.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a method for processing dried mushroom, a dried mushroom processing product and application thereof.
Background
The researches on the related technologies of the shiitake mushrooms relate to a plurality of documents and patent reports, including cultivation, drying modes, flavor component analysis and the like. The mushroom patents mainly focus on the mushroom cultivation technology, mushroom sauce production, mushroom processing equipment and the like. The lentinus edodes literature is more comprehensive in coverage direction, wherein in terms of the nutritional ingredients of the lentinus edodes, the lentinus edodes is mainly prepared into dried lentinus edodes links, such as Zhao Yuan round influence of a drying mode on the sensory, texture and nutritional quality of rehydrated lentinus edodes, li Wen application of different drying modes on sulfur-containing flavor compounds of the lentinus edodes and the like, the research on the influence of different drying modes of the lentinus edodes on the nutritional ingredients is more inclined, and the research on the using and processing links of the dried lentinus edodes is relatively less.
From the existing patent and literature reports, the research on the loss condition of the nutrient components in the processing process of processing dried shiitake mushrooms into the shiitake seasoning sauce is less, and the loss control of the nutrient components in the processing process of shiitake sauce products cannot be systematically and accurately guided.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide a method for processing dried mushroom, a dried mushroom processed product and application thereof, wherein the method has the advantages of great reservation of nutrient components and excellent fragrance and taste.
In order to achieve the purpose, the invention adopts the technical scheme that: a method for processing dried mushroom comprises the following steps:
(1) Re-baking: heating dried Lentinus Edodes to above 40 deg.C, and oven drying;
(2) Soaking and draining: soaking the dried mushroom in water, and draining to obtain rehydrated mushroom;
(3) Cutting into granules and frying: and cutting the rehydrated shiitake mushroom into particles and frying to obtain a dried shiitake mushroom processing product.
According to the method for processing the dried mushroom, the re-drying step is adopted before soaking, so that volatile components in the dried mushroom can be obviously activated, and then the subsequent soaking, draining, granulating and frying steps are matched, so that nutritional components in the processed product of the dried mushroom can be greatly reserved, and the dried mushroom has excellent taste and fragrance.
As a preferred embodiment of the method for processing dried shiitake mushrooms, in the step (1), the re-drying temperature is 40-120 ℃, the re-drying time is 1-9min, and the re-drying mode is microwave re-drying or hot air re-drying.
Preferably, in the step (1), the re-drying temperature is 100 ℃, the re-drying time is 5min, and the re-drying mode is microwave re-drying.
The inventor researches and discovers that the re-drying process can obviously excite the volatile components in the dried mushroom, and by taking 1,2, 4-trithiolane as an example, when the re-drying temperature is 40-120 ℃, the re-drying time is 1-9min, and the re-drying mode is microwave re-drying or hot air re-drying, the retention rate of the obtained 1,2, 4-trithiolane is more than 105%, and is increased by 5% compared with that of non-re-drying; particularly, the temperature of the re-drying is further preferably 100 ℃, the time of the re-drying is 5min, and when the re-drying mode is microwave re-drying, the retention rate of the obtained 1,2, 4-trithiolane is 133%, and compared with the retention rate of the obtained 1,2, 4-trithiolane which is not re-dried, the retention rate is increased by 33%.
As a preferred embodiment of the method for processing dried shiitake mushrooms, in the step (2), the soaking temperature is 25-80 ℃, the soaking time is 1-4 hours, and the soaking material-liquid ratio (material-liquid ratio refers to the mass ratio of dried shiitake mushrooms to water after re-drying) is 1: (1-4).
Preferably, in the step (2), the soaking temperature is 40 ℃, the soaking time is 3 hours, and the soaking material-liquid ratio is 1:3.
the inventor researches and discovers that parameters in the soaking process can obviously influence the content of nutrient components and the taste of a dried mushroom processed product, when the soaking temperature is 25-80 ℃, the soaking time is 1-4h, and the ratio of the soaked materials to the soaked liquids is 1: (1-4), the content of crude polysaccharide in the soaked product is more than 3.1g/100g, the retention rate of 1,2, 4-trithiolane is more than 70%, the elasticity is 3.2-5.3mm, and the chewing feeling is 25-71 mJ; when the soaking temperature is further preferably 40 ℃, the soaking time is 3 hours, and the soaking material-liquid ratio is 1:3, the content of the crude polysaccharide in the obtained soaked product is 3.5g/100g, the retention rate of 1,2, 4-trithiolane is 87%, the elasticity is 5.2mm, and the chewing feeling is 31mJ, namely, the elasticity is in the optimal state, the chewing feeling is in a moderate level, and the overall taste is good; and the water attaching rate reaches the balance of 2.7 times.
In a preferred embodiment of the method for processing dried shiitake mushrooms according to the present invention, in the step (2), the end point of the draining is that no water drops after being left for 3 min.
As a preferred embodiment of the method for processing dried shiitake mushrooms according to the present invention, in the step (3), the frying parameters are: frying at 90-120 deg.C for 3-12min at a material-oil ratio of (mass ratio of rehydrated Lentinus Edodes to fried oil) of 1: (1-4).
Preferably, in the step (3), the frying parameters are as follows: the frying temperature is 100 ℃, the frying time is 6min, and the frying material-oil ratio is 1:2.
the inventor researches and discovers that parameters in the frying process can influence the nutrient content and the taste of a dried mushroom processed product, when the frying temperature is 90-120 ℃, the frying time is 3-12min, and the frying material-oil ratio is 1: (1-4) the obtained crude polysaccharide has a content of 2.9g/100g or more, a retention of 1,2, 4-trithiolane of 50% or more, an elasticity of 4.0-6.5mm, and a chewy feeling of 30-60 mJ; when the frying temperature is 100 ℃, the frying time is 6min, and the frying material-oil ratio is 1:2, the content of the crude polysaccharide in the obtained dried mushroom processed product is 3.0g/100g, the retention rate of 1,2, 4-trithiolane is 68%, the elasticity is 5.5mm, and the chewing feeling is 34mJ, namely, the elasticity is in the best state, the chewing feeling is in a moderate level, and the overall taste is good.
As a preferable embodiment of the method for processing dried shiitake mushrooms according to the present invention, in the step (3), the cut pellets have a cube shape of rehydrated shiitake mushroom pellets with a side length of 2 ± 0.2 cm.
In addition, the invention also provides a dried mushroom processed product, and the dried mushroom processed product is prepared by adopting the method for processing dried mushrooms.
In addition, the invention also provides application of the dried mushroom processing product in preparing mushroom sauce products.
In addition, the invention also provides a mushroom sauce which comprises the dried mushroom processed product.
Compared with the prior art, the invention has the following beneficial effects:
according to the method for processing the dried mushroom, provided by the invention, the processes of re-drying, soaking, draining, granulating and frying are carried out, and meanwhile, the process conditions related to each process are accurately controlled, so that a dried mushroom processing product with the nutritional ingredients retained to the greatest extent is obtained, and in the process of controlling the process conditions, the fragrance and the taste of the product are also considered; therefore, the obtained dried mushroom processed product has excellent aroma and mouthfeel on the basis of retaining the nutritional ingredients to the maximum extent; thereby being applied to the preparation of various mushroom seasoning sauce products. Moreover, the method for processing the dried mushroom provided by the invention is simple and convenient to operate, controllable in process, free of complex equipment and easy for actual production.
Detailed Description
To better illustrate the objects, technical solutions and advantages of the present invention, the present invention will be further described with reference to specific examples.
The reagents, methods and equipment used in the invention are conventional in the art unless otherwise specified.
Example 1
The embodiment of the invention analyzes the volatile components in the dried shiitake to determine the reference index of the subsequent aroma change, and the specific analysis steps are as follows:
1. sample pretreatment and detection conditions: selecting 100g of dried shiitake mushrooms purchased in Henan market, crushing the dried shiitake mushrooms by using a crusher, sieving the crushed shiitake mushrooms by using a 30-mesh sieve, and taking undersize products to obtain shiitake mushroom powder; analyzing the aroma components of the mushroom powder, wherein the specific analysis is set by referring to 'SPME-GC-MS analysis of mushroom volatile components and establishment of characteristic fingerprint spectrum' in Chenwangtao super literature; namely, 1.0g of mushroom powder is accurately weighed into a 15mL solid phase micro-extraction bottle, 5mL of water and 10 μ L of o-dichlorobenzene (with the concentration of 96 mg/L) are added, and the mixture is sealed and mixed. Inserting the SPME extraction head into an extraction bottle, and extracting for 30min in a water bath at the constant temperature of 55 ℃. The extraction head is moved to a GC-MS sample inlet and is analyzed for 10min at 250 ℃. The GC-MS detection conditions of the sulfur-containing compounds are as follows: DB-5ms capillary chromatography column (30 cm × 0.25mm,0.25 μm); heating, keeping the temperature at 50 ℃ for 1min, heating to 280 ℃ at a heating rate of 10 ℃/min, and keeping the temperature for 5min; the flow of carrier gas (He) is 1.0mL/min; the sample inlet does not split the flow for sample injection; EI ion source, mass scan range 35-450amu.
2. And (3) volatile component analysis: detecting under the above detection conditions, and calculating relative content of the obtained results according to peak area ratio of chromatogram to obtain volatile components and content information thereof shown in Table 1;
TABLE 1
As can be seen from table 1, there were 11 detected characteristic flavors of shiitake mushrooms, among which 7 sulfides: dimethyl disulfide (C) 2 H 6 S 2 ) Thiazole (C) 3 H 3 NS), dimethyl trisulfide (C) 2 H 6 S 3 ) 3-methylbutyl isothiocyanate (C) 6 H 11 NS), 1,2, 4-trithiolane (C) 2 H 4 S 3 ) 1, 3-dithiolane-2-one (C) 3 H 4 OS 2 ) 1,2,4, 6-Tetrathiophene (C) 3 H 6 S 4 ) The total area of volatile sulfide peaks was 74.4% of the total, where 1,2, 4-trithiolane (C) 2 H 4 S 3 ) Occupying 67.6 percent of the total area; eight carbonsThere are 4 compounds: ethyl benzene (C) 8 H 10 ) Styrene (C) 8 H 8 ) 1-octen-3-ol (C) 8 H 16 O), beta-phenylethyl alcohol (C) 8 H 10 O) which makes up 2.7% of the whole.
Since the proportion of 1,2, 4-trithiolane is the highest in the whole, the proportion is used as a reference index of aroma component change in the process of processing dried mushroom to determine the influence of parameters in the processing method on the aroma component change.
Example 2
The embodiment of the invention researches the influence of a re-drying process on the retention rate of 1,2, 4-trithiolane, and specifically researches the influence of a re-drying mode, a re-drying temperature and a re-drying time in the re-drying process on the retention rate of 1,2, 4-trithiolane, wherein a control group in the embodiment refers to dried shiitake mushrooms without re-drying, and the content of the obtained 1,2, 4-trithiolane is tested according to the test method in the embodiment 1, wherein the retention rate is the content of the 1,2, 4-trithiolane in a corresponding test group compared with the control group.
1. Effect of redrying mode on Retention Rate of 1,2, 4-trithiolane
Setting a test 1-2, wherein the test 1 is to heat dried mushroom to 80 ℃ by a microwave redrying mode and keep the heated dried mushroom for 5min, and the test 2 is to heat the dried mushroom to 80 ℃ by a hot air redrying mode and keep the heated dried mushroom for 5min; the content of 1,2, 4-trithiolane in the product after the re-drying in the test 1-2 is tested, and the retention rate is calculated, and the obtained results are shown in table 2;
TABLE 2
| Group of | Control group | Test 1 | Test 2 |
| 1,2, 4-trithiolane Retention | 100％ | 118％ | 110％ |
As can be seen from table 2, the retention rate of 1,2, 4-trithiolane can be significantly improved by microwave re-drying or hot air re-drying compared to the control group, wherein the effect of microwave re-drying on the retention rate of 1,2, 4-trithiolane is more significant.
2. Effect of redrying temperature on Retention Rate of 1,2, 4-Trithiolane
Setting tests 3-7, wherein the tests 3-7 adopt a microwave re-drying mode, the re-drying time is 5min, the re-drying temperature is 40 ℃, 60 ℃, 80 ℃, 100 ℃ and 120 ℃, the content of 1,2, 4-trithiolane in the product after the re-drying of the tests 3-7 is tested, the retention rate is calculated, and the obtained results are shown in table 3;
TABLE 3
| Group of | Control group | Test 3 | Test 4 | Test 5 | Test 6 | Test 7 |
| 1,2, 4-trithiolane Retention | 100％ | 105％ | 108％ | 115％ | 132％ | 125％ |
As can be seen from Table 3, the activation effect of the volatile components is gradually increased with the increase of the temperature within a certain range, the activation effect is the best when the temperature of the re-baking is 100 ℃, and the retention rate of the obtained 1,2, 4-trithiolane begins to show a trend of decreasing when the temperature is further increased on the basis of 100 ℃.
3. Effect of redrying time on Retention Rate of 1,2, 4-Trithiolane
Setting tests 8-12, wherein the tests 8-12 adopt a microwave re-drying mode, the re-drying temperature is 100 ℃, the re-drying time is 1min, 3min, 5min, 7min and 9min respectively, the content of 1,2, 4-trithiolane in the product after the re-drying of the tests 8-12 is tested, the retention rate is calculated, and the obtained results are shown in table 4;
TABLE 4
As can be seen from Table 4, in the range of 1-5min, the activation effect of the volatile components is gradually improved along with the prolonging of the time, and when the re-drying time is further prolonged on the basis of 5min, the retention rate of the obtained 1,2, 4-trithiolane shows a descending trend.
Comprehensive tests 1-12, the most preferable parameters in the re-baking link are as follows: the re-drying temperature is 100 ℃, the re-drying time is 5min, and the re-drying mode is microwave re-drying.
Example 3
In the embodiment of the invention, the influence of the soaking process on the retention rate of 1,2, 4-trithiolane, the content of crude polysaccharide, the taste and the water adsorption rate of the 1,2, 4-trithiolane in the soaked product is specifically researched by utilizing the dried mushroom (the temperature of re-drying is 100 ℃, the time of re-drying is 5min, and the mode of re-drying is microwave re-drying) after the same batch of re-drying; in this example, the retention rate of 1,2, 4-trithiolane is the content of 1,2, 4-trithiolane in the corresponding test group, compared to the control group (the control group refers to the content of 1,2, 4-trithiolane obtained by testing the dried shiitake mushroom without re-drying according to the test method in example 1); elasticity and chewing feeling data in the mouthfeel are obtained by testing through a texture analyzer, and referring to sensory standard samples, the chewiness is better at the level of 30-40mJ, the chewing feeling is too high, the biting feeling is slightly hard, and the chewing feeling is too low, the biting feeling is soft and collapses; the elasticity is better at the level of 5-6mm, and the lower the elasticity, the harder the mushroom grains are bitten or no resilience is generated; in addition, due to different soaking conditions, the moisture of the mushrooms is different, and the data in the embodiment are uniformly converted according to the dry weight of the mushrooms.
1. Influence of the temperature of immersion
Setting tests 13-16, wherein in the tests 13-16, the fixed material-liquid ratio is 1, the soaking time is 3 hours, the set soaking temperatures are respectively 25 ℃, 40 ℃, 60 ℃ and 80 ℃, and the performance characterization is carried out on the soaked product, and the characterization results are shown in table 5;
TABLE 5
As can be seen from Table 5, the crude polysaccharide content was 3.5g/100g at the immersion water temperatures of 25 ℃ and 40 ℃, and decreased as the temperature increased to 60-80 ℃; the retention rate of the 1,2, 4-trithio-heterocycle pentane shows a descending trend along with the rising of the water temperature; by combining the analysis conditions of the water adsorption capacity, elasticity and chewiness data, when the temperature is selected and controlled at 40 ℃, the comprehensive effect is optimal, the water adsorption rate is basically balanced and is 2.7 times of that of dried mushrooms, the elasticity is in the optimal state of 5.2mm, and the chewing feeling is in a moderate 31mJ level; the problems of insufficient elasticity and strong chewing hardness are easily caused by temperature reduction; the loss of nutrient components is serious when the temperature is too high, and the chewing feeling and the elasticity are obviously reduced.
2. Influence of the time of immersion
Setting tests 16-19, wherein the fixed material-liquid ratio in the tests 16-19 is 1:3, the soaking temperature is 40 ℃, the set soaking time is 1h, 2h, 3h and 4h respectively, and performing performance characterization on the soaked product, wherein the characterization results are shown in table 6;
TABLE 6
As can be seen from Table 6, the crude polysaccharide content gradually decreased from 3.6g/100g to 3.2g/100g with the lapse of soaking time, and the volatile component retention decreased from 88% to 72%. When the soaking time is prolonged from 3h to 4h, the reduction of polysaccharide and volatile components is most obvious; by combining with the analysis of the water adsorption capacity, elasticity and chewiness data of the mushrooms, the water adsorption rate is balanced to 2.7 times after the mushrooms are soaked for 3 hours, the elasticity is in the optimal state of 5.2mm, and the chewiness is in a moderate 31mJ level; the problems of insufficient elasticity and strong chewing hardness of the mushrooms caused by insufficient water attaching rate are easily caused by shortening of time; the loss of nutrient components is serious after the time is prolonged, and the chewing feeling and the elasticity are obviously reduced.
3. Influence of the feed-to-liquid ratio of soaking
Setting tests 20-23, wherein the fixed soaking time in the tests 20-23 is 3h, the soaking temperature is 40 ℃, and the soaking material-liquid ratio is set to be 1: 1. 1:2. 1:3. 1:4, performing performance characterization on the soaked product, wherein the characterization result is shown in a table 7;
TABLE 7
As can be seen from Table 7, as the amount of the soaking solution is increased, the content of crude polysaccharide is gradually reduced from 3.6g/100g to 3.1g/100g, the retention rate of volatile components is reduced from 90% to 73%, and the ratio of the soaking solution to the volatile components is increased from 1:3, adjusting to 1:4, the reduction of polysaccharides and volatile components is most obvious; and (3) analyzing the conditions by combining the water adsorption capacity, elasticity and chewiness data of the mushrooms, wherein the ratio of the material to the liquid is 1:3, the water adsorption rate is balanced and is 2.7 times, the elasticity is in the best state of 5.2mm, and the chewing feeling is in a moderate 31mJ level; the problems of insufficient elasticity and strong chewing hardness of the mushrooms caused by insufficient water adsorption rate are easily caused by narrowed soaking water; the soaking water is excessive, the loss of nutrient components is serious, and the chewing feeling and the elasticity are obviously reduced.
In the comprehensive tests 13-23, the most preferable parameters in the soaking link are as follows: the soaking temperature is 40 ℃, the soaking time is 3 hours, and the soaking material-liquid ratio is 1.
Example 4
In the embodiment of the invention, the influence of the frying process on the retention rate, the crude polysaccharide content and the taste of 1,2, 4-trithiolane is researched by using dried mushrooms soaked in the same batch (in the re-drying process, the re-drying temperature is 100 ℃, the re-drying time is 5min, the re-drying mode is microwave re-drying, the soaking temperature is 40 ℃, the soaking time is 3h, and the soaking material-liquid ratio is 1); in this example, the retention rate of 1,2, 4-trithiolane is the content of 1,2, 4-trithiolane in the corresponding test group, compared to the control group (the control group refers to the content of 1,2, 4-trithiolane obtained by testing the dried shiitake mushroom without re-drying according to the test method in example 1); elasticity and chewing feeling data in the mouthfeel are obtained by testing through a texture analyzer, and referring to sensory standard samples, the chewiness is better at the level of 30-40mJ, the chewing feeling is too high, the biting feeling is slightly hard, and the chewing feeling is too low, the biting feeling is soft and collapses; the elasticity is better at the level of 5-6mm, and the lower the elasticity, the harder the mushroom grains are bitten or no resilience is generated; in addition, due to different frying conditions, the water loss degree of the mushrooms is different, and the data in the embodiment are uniformly converted according to the dry weight of the mushrooms.
1. Effect of frying time
Setting tests 24-27, wherein the fixed material-oil ratio in the tests 24-27 is 1;
TABLE 8
As can be seen from Table 8, as the frying time is prolonged, the retention rate of 1,2, 4-trithiolane is in a descending trend, and the influence of crude polysaccharide is not significant; the frying time is kept for 6min by combining the control of elasticity and chewiness, so that the problem of excessive loss of nutrient components in the mushroom grains can be better solved.
2. Influence of frying temperature
Setting tests 28-31, wherein in the tests 28-31, the fixed material-oil ratio is 1, the soaking time is 6min, the set soaking temperatures are 90 ℃, 100 ℃, 110 ℃ and 120 ℃, and the performance characterization is carried out on the soaked product, and the characterization results are shown in table 9;
TABLE 9
As can be seen from table 9, the volatile components showed a downward trend with increasing frying temperature, the crude polysaccharide effect was not significant; the frying temperature is controlled at 100 ℃ by combining the control of elasticity and chewiness, so that the problem of excessive loss of nutritional ingredients in the mushroom grains can be better solved.
3. Effect of frying Material to oil ratio
Setting tests 20-23, wherein the fixed frying time in the tests 20-23 is 6min, the frying temperature is 100 ℃, and the set frying material-oil ratio is 1: 1. 1:2. 1:3. 1:4, performing performance characterization on the fried product, wherein the characterization result is shown in a table 10;
TABLE 10
As can be seen from Table 10, as the amount of frying oil increased, the retention of 1,2, 4-trithiolane showed a decreasing trend, with the effect of crude polysaccharide slightly decreasing; by combining elasticity and chewiness control, the frying oil is 2 times of that of the mushroom, so that the problem of excessive loss of nutrient components in mushroom grains can be better solved.
Comprehensive tests 24-35, the most preferred parameters in the frying link are: the frying temperature is 100 ℃, the frying time is 6min, and the frying material-oil ratio is 1:2.
example 5
The embodiment of the invention provides a dried mushroom processed product, and the processing method of the dried mushroom processed product specifically comprises the following steps:
(1) Re-baking: heating dried Lentinus Edodes to 100 deg.C by microwave heating and maintaining for 5min;
(2) Soaking: mixing the dried mushrooms after re-drying with water in a ratio of 1:3, mixing the components according to the mass ratio, and soaking the mixture for 3 hours at 40 ℃;
(3) Draining: draining after soaking is finished, and draining is finished when no water drops for 3min to obtain rehydrated shiitake;
(4) Pelletizing: cutting the rehydrated shiitake mushrooms into cubes with the side length of 2cm to obtain cut shiitake mushrooms;
(5) Frying: and (2) frying the cut mushroom in soybean oil at 100 ℃ for 6min, wherein the mass ratio of the cut mushroom to the soybean oil is 1:2; and (5) after frying, obtaining a dried mushroom processing product.
The dried processed product of shiitake mushroom obtained in this example had a crude polysaccharide content of 3.0g/100g, a 1,2, 4-trithiolane retention of 68%, an elasticity of 5.5mm, and a chewy texture of 34mJ.
Comparative example 1
The invention provides a dried mushroom processed product, and the processing method of the dried mushroom processed product comprises the following steps:
(1) Soaking: mixing the dried mushrooms after re-drying with water in a ratio of 1:3, mixing the raw materials according to the mass ratio, and soaking the mixture for 3 hours at 40 ℃;
(2) Draining: draining after soaking is finished, and draining is finished when no water drops for 3min to obtain rehydrated shiitake;
(3) Pelletizing: cutting the rehydrated shiitake mushrooms into cubes with the side length of 2cm to obtain cut shiitake mushrooms;
(4) Frying: and (2) frying the cut mushroom in soybean oil at 100 ℃ for 6min, wherein the mass ratio of the cut mushroom to the soybean oil is 1:2; and (5) after frying, obtaining a dried mushroom processing product.
The dried shiitake processed product obtained in the comparative example had a crude polysaccharide content of 3.0g/100g, a 1,2, 4-trithiolane retention of 48%, an elasticity of 5.3mm, and a chewy feel of 33mJ.
Finally, it should be noted that the above embodiments are intended to illustrate the technical solutions of the present invention and not to limit the scope of the present invention, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications and equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.
Claims (10)
1. The method for processing the dried mushroom is characterized by comprising the following steps of:
(1) Re-baking: heating dried Lentinus Edodes to above 40 deg.C, and oven drying;
(2) Soaking and draining: soaking the dried mushroom in water, and draining to obtain rehydrated mushroom;
(3) Granulating and frying: and granulating the rehydrated shiitake mushrooms and frying to obtain the dried shiitake mushroom processing product.
2. The method for processing the dried shiitake mushrooms according to claim 1, wherein in the step (1), the re-drying temperature is 40-120 ℃, the re-drying time is 1-9min, and the re-drying mode is microwave re-drying or hot air re-drying.
3. The method for processing the dried shiitake mushrooms according to claim 1, wherein in the step (2), the soaking temperature is 25-80 ℃, the soaking time is 1-4 hours, and the soaking material-liquid ratio is 1: (1-4).
4. The method for processing dried shiitake mushrooms according to claim 1, wherein in the step (3), the frying parameters are: the frying temperature is 90-120 ℃, the frying time is 3-12min, and the frying material-oil ratio is 1: (1-4).
5. The method for processing the dried shiitake mushrooms according to claim 2, wherein in the step (1), the re-drying temperature is 100 ℃, the re-drying time is 5min, and the re-drying mode is microwave re-drying.
6. The method for processing the dried shiitake mushrooms according to claim 3, wherein in the step (2), the soaking temperature is 40 ℃, the soaking time is 3 hours, and the soaking material-liquid ratio is 1:3.
7. the method for processing dried shiitake mushroom according to claim 4, wherein in the step (3), the frying parameters are: the frying temperature is 100 ℃, the frying time is 6min, and the frying material-oil ratio is 1:2.
8. a dried shiitake mushroom processed product characterized by being produced by the method of processing dried shiitake mushroom according to any one of claims 1 to 7.
9. Use of the dried shiitake mushroom processed product according to claim 8 for preparing a shiitake mushroom ketchup-like product.
10. A shiitake mushroom sauce comprising the dried shiitake mushroom processed product according to claim 8.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101343780B1 (en) * | 2012-10-18 | 2013-12-20 | 경상북도 예천군 | Method for manufacturing tea using dried shiitake |
| CN104982898A (en) * | 2015-06-03 | 2015-10-21 | 安徽小菜一碟食品有限公司 | Spicy clove cassia-bark lentinus edodes stem sauce and preparation method thereof |
| CN113208100A (en) * | 2021-06-25 | 2021-08-06 | 上海市农业科学院 | Mushroom drying process |
| KR20220087185A (en) * | 2020-12-17 | 2022-06-24 | 대한민국(농촌진흥청장) | Method for manufacturing tea of Lentinula edodes tea improved physiological activities and nutrition components |
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- 2022-12-13 CN CN202211601123.1A patent/CN115886243A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101343780B1 (en) * | 2012-10-18 | 2013-12-20 | 경상북도 예천군 | Method for manufacturing tea using dried shiitake |
| CN104982898A (en) * | 2015-06-03 | 2015-10-21 | 安徽小菜一碟食品有限公司 | Spicy clove cassia-bark lentinus edodes stem sauce and preparation method thereof |
| KR20220087185A (en) * | 2020-12-17 | 2022-06-24 | 대한민국(농촌진흥청장) | Method for manufacturing tea of Lentinula edodes tea improved physiological activities and nutrition components |
| CN113208100A (en) * | 2021-06-25 | 2021-08-06 | 上海市农业科学院 | Mushroom drying process |
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