CN116138444A - Prefabricated edible fungi and preparation method thereof - Google Patents
Prefabricated edible fungi and preparation method thereof Download PDFInfo
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- CN116138444A CN116138444A CN202211097664.5A CN202211097664A CN116138444A CN 116138444 A CN116138444 A CN 116138444A CN 202211097664 A CN202211097664 A CN 202211097664A CN 116138444 A CN116138444 A CN 116138444A
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- 241000233866 Fungi Species 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 61
- 239000003292 glue Substances 0.000 claims abstract description 36
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 21
- 239000000084 colloidal system Substances 0.000 claims abstract description 20
- 238000007710 freezing Methods 0.000 claims abstract description 20
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 17
- 239000000661 sodium alginate Substances 0.000 claims abstract description 17
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 17
- 230000008014 freezing Effects 0.000 claims abstract description 16
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 15
- 239000000679 carrageenan Substances 0.000 claims abstract description 12
- 229920001525 carrageenan Polymers 0.000 claims abstract description 12
- 229940113118 carrageenan Drugs 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 9
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000003860 storage Methods 0.000 claims abstract description 6
- 238000002791 soaking Methods 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 238000005086 pumping Methods 0.000 claims description 8
- 229940001941 soy protein Drugs 0.000 claims description 8
- 238000007605 air drying Methods 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 238000010257 thawing Methods 0.000 abstract description 6
- 239000000243 solution Substances 0.000 description 56
- 238000011282 treatment Methods 0.000 description 24
- 230000000052 comparative effect Effects 0.000 description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 244000252132 Pleurotus eryngii Species 0.000 description 8
- 235000001681 Pleurotus eryngii Nutrition 0.000 description 8
- 239000011259 mixed solution Substances 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 6
- 235000014102 seafood Nutrition 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 239000012466 permeate Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 108010010803 Gelatin Proteins 0.000 description 2
- ZNOZWUKQPJXOIG-XSBHQQIPSA-L [(2r,3s,4r,5r,6s)-6-[[(1r,3s,4r,5r,8s)-3,4-dihydroxy-2,6-dioxabicyclo[3.2.1]octan-8-yl]oxy]-4-[[(1r,3r,4r,5r,8s)-8-[(2s,3r,4r,5r,6r)-3,4-dihydroxy-6-(hydroxymethyl)-5-sulfonatooxyoxan-2-yl]oxy-4-hydroxy-2,6-dioxabicyclo[3.2.1]octan-3-yl]oxy]-5-hydroxy-2-( Chemical compound O[C@@H]1[C@@H](O)[C@@H](OS([O-])(=O)=O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H]2OC[C@H]1O[C@H](O[C@H]1[C@H]([C@@H](CO)O[C@@H](O[C@@H]3[C@@H]4OC[C@H]3O[C@H](O)[C@@H]4O)[C@@H]1O)OS([O-])(=O)=O)[C@@H]2O ZNOZWUKQPJXOIG-XSBHQQIPSA-L 0.000 description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000008223 sterile water Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 230000002457 bidirectional effect Effects 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- XOFYZVNMUHMLCC-ZPOLXVRWSA-N prednisone Chemical compound O=C1C=C[C@]2(C)[C@H]3C(=O)C[C@](C)([C@@](CC4)(O)C(=O)CO)[C@@H]4[C@@H]3CCC2=C1 XOFYZVNMUHMLCC-ZPOLXVRWSA-N 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 229960003471 retinol Drugs 0.000 description 1
- 235000020944 retinol Nutrition 0.000 description 1
- 239000011607 retinol Substances 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23B7/0205—Dehydrating; Subsequent reconstitution by contact of the material with fluids, e.g. drying gas or extracting liquids
-
- 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
- A23B7/0215—Post-treatment of dried fruits or vegetables
-
- 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
- A23B7/022—Dehydrating; Subsequent reconstitution with addition of chemicals before or during drying, e.g. semi-moist products
-
- 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
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B7/055—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
-
- 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)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a prefabricated edible fungus and a preparation method thereof, wherein the preparation method comprises the following steps: cleaning the fresh mushrooms, and drying the fresh mushrooms by cold air to dehydrate the fresh mushrooms by 10% -25%; immersing dehydrated fresh mushrooms into a colloid solution formed by mixing sodium alginate and soybean protein, and vacuumizing in a vacuum vacuumizing tank; taking out the fresh mushrooms treated in the previous step, drying with cold air to dehydrate the fresh mushrooms by 10% -25%, and soaking the fresh mushrooms in the Iota-carrageenan solution for 10-20 min; centrifuging the fresh mushrooms treated in the previous step to remove surface glue solution, quickly freezing, and then placing the fresh mushrooms at the temperature of 18 ℃ below zero for freezing storage to obtain the prefabricated quick-frozen edible mushrooms. The edible fungi obtained by the method still have good texture and water retention after frozen storage and thawing.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a prefabricated edible fungus and a preparation method thereof.
Background
The edible fungi in China have rich output, are delicious in taste and low in heat, contain rich nutrients such as retinol and mineral elements, and are popular with consumers.
However, various edible fungi are produced in obvious seasonings, and most of fresh edible fungi (hereinafter referred to as fresh mushrooms) are produced in large quantities in a short time, so that the edible fungi are difficult to sell, and consumers cannot purchase the edible fungi in non-production seasons.
In recent years, a cold chain distribution system is rapidly developed, and quick-frozen fresh mushrooms become an important factor for eliminating seasonal influence of edible mushroom production. However, the thawing of fresh mushrooms after frozen storage causes problems such as massive loss of nutrients and moisture, softening of tissue structures and the like.
Disclosure of Invention
In order to solve the problems, the invention provides a prefabricated edible fungus and a preparation method thereof, and the edible fungus obtained by the method still has good texture and water retention after freezing and storing and thawing.
In order to achieve the above object, in one aspect, the embodiment of the present invention provides a method for preparing a pre-frozen edible fungus, which includes the following steps:
(1) Cleaning the fresh mushrooms, and drying the fresh mushrooms by cold air to dehydrate the fresh mushrooms by 10% -25%;
(2) Immersing dehydrated fresh mushrooms into a colloid solution formed by mixing sodium alginate and soybean protein, vacuumizing in a vacuum pumping tank, and then pressurizing;
(3) Taking out the fresh mushrooms treated in the step (2), drying with cold air to dehydrate the fresh mushrooms by 10% -25%, and soaking the fresh mushrooms in the Iota-carrageenan solution for 10-20 min;
(4) Centrifuging the fresh mushrooms treated in the step (3) to remove surface glue solution, quickly freezing, and then placing the fresh mushrooms at the temperature of 18 ℃ below zero for freezing storage to obtain the prefabricated quick-frozen edible mushrooms.
According to the preparation method of the prefabricated quick-frozen edible fungi, glue solution is permeated into fresh edible fungi (fresh mushrooms) through vacuum and high-pressure bidirectional treatment, and thawing and dehydration after freezing preservation are prevented; the two glue solutions are penetrated in batches, so that the thawing texture characteristics and water retention property of the frozen fresh mushrooms are obviously improved, the problem of juice loss and tissue softening of the traditional quick-frozen fresh edible mushroom products is effectively solved, and the fresh and bright color of the fresh edible mushrooms is maintained.
In addition, the preparation method of the prefabricated quick-frozen edible fungi provided by the embodiment of the invention can also have the following additional technical characteristics:
optionally, in the step (1) and the step (3), the cold air drying is performed at the temperature of 10-20 ℃ and the relative humidity of 45-55% of the air outlet temperature of the large air conditioner/air cooler.
Optionally, in step (2), the ratio of sodium alginate to soy protein is 15:4.
Optionally, in the step (2), the concentration of the colloidal solution is 0.5-1.5%.
Optionally, in the step (2), vacuumizing to 600mmHg in a vacuum pumping tank, maintaining for 2-10 min, releasing the vacuum, pressurizing to 0.1MPa, and maintaining for 10-20 min.
Alternatively, in step (2), the soy protein has a molecular weight of 10kDa to 50kDa.
Optionally, in the step (3), the concentration of the Iota-carrageenan solution is 0.2% -0.8%.
Optionally, in the step (2) and the step (3), the edible fungi soaked in each 1L of the glue solution does not exceed 700g.
The embodiment of the invention provides a prefabricated quick-frozen edible fungus, which is prepared by the preparation method.
According to the prefabricated quick-frozen edible fungi, the edible fungi can be processed by the method, so that the frozen and preserved edible fungi can be prevented from being thawed and dehydrated; the thawing texture characteristics and the water retention capacity of the frozen fresh mushrooms are remarkably improved, the problems of juice loss and tissue softening of the traditional quick-frozen fresh edible mushroom products are effectively solved, and the fresh and bright color of the fresh edible mushrooms is maintained.
Additional aspects and advantages of the invention will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention.
Detailed Description
The technical scheme of the invention is described below through specific examples. It is to be understood that the mention of one or more method steps of the present invention does not exclude the presence of other method steps before and after the combination step or that other method steps may be interposed between these explicitly mentioned steps; it should also be understood that these examples are illustrative of the present invention and are not intended to limit the scope of the present invention. Moreover, unless otherwise indicated, the numbering of the method steps is merely a convenient tool for identifying the method steps and is not intended to limit the order of arrangement of the method steps or to limit the scope of the invention in which the invention may be practiced, as such changes or modifications in their relative relationships may be regarded as within the scope of the invention without substantial modification to the technical matter.
In order to better understand the above technical solution, exemplary embodiments of the present invention are described in more detail below. While exemplary embodiments of the invention are shown, it should be understood that the invention may be embodied in various forms and should not be limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.
The test materials adopted by the invention are all common commercial products and can be purchased in the market.
It should be noted that:
the sensory evaluation method of the invention is to evaluate the hardness and taste of fresh mushrooms by referring to (Xie Jing, zhao Adan, xiong Shanbai, zhao Saiming. Influence of a drying mode on the quality of crisp mushrooms [ J ]. Food science, 2012,33 (13): 87-91) to formulate a sensory evaluation standard table, invite 8 men and women (23-30 years) with sensory evaluation experience of foods to form an evaluation group, and take 5 items of hardness, crispness, elasticity, chewiness and resilience as sensory evaluation indexes. To reduce the subjectivity of the assessment, each treatment was encoded with a random number. The scoring range is 1-5 points, and specific scoring criteria are referred to in table 1. In addition, the full texture analysis (texture profile analysis, TPA) used a TA.TOUGH model texture Meter from Shanghai, paul, see Table 2 for specific parameters.
Table 1 sensory evaluation table
Table 2 TPA test parameters
The invention adopts a WSC-S color measurement color difference meter to measure the color of the fresh mushroom, and each group of data measures the midpoint of the cross section of the fresh mushroom for 10 times in parallel. The results of the instrument measurements are shown as L, a, b. Wherein, positive value of L represents white, and the larger the numerical value is, the more white the color is; negative values indicate black, with smaller values being darker. Positive a represents red, the greater the number the more red the color; negative values indicate green, with smaller values being more green. Positive values represent yellow, the greater the number the more yellow the color is; negative values indicate blue, with smaller values being more blue.
Calculating the value of the difference delta E by using the measured L, a and b, wherein the calculation formula is as follows:
l in the formula 0 * 、a 0 * 、b 0 * Is the color value of unfrozen fresh mushroom.
The method for measuring the water retention capacity of the invention is to heat quick-frozen fresh mushrooms in microwaves for 1min, take out and drain water, and weigh to obtain W1. And drying the weighed fresh mushrooms to constant weight at 105 ℃ and weighing to obtain W2. Water retention= (W1/W2) ×100%.
The invention will now be described with reference to specific examples, which are intended to be illustrative only and not limiting in any way.
Example 1
(1) Pretreatment of fresh mushrooms: the seafood mushrooms are washed off surface stains by clean water, and dried by low-temperature cold air with the temperature of 10 ℃ and the relative humidity of 45 percent, so that the fresh mushrooms lose 10 percent of water.
(2) Primary glue solution permeation treatment: immersing slightly dehydrated hypsizigus marmoreus in a mixed colloid solution composed of sodium alginate and soy protein, placing in a vacuum air pumping tank, vacuumizing to 600mmHg, maintaining for 2min, releasing vacuum, pressurizing to 0.1MPa, and maintaining for 10min to allow the colloid solution to permeate into hypsizigus marmoreus. The colloid solution is mixed solution of sodium alginate and soybean protein, the sodium alginate and the soybean protein with molecular weight of 10kDa are mixed according to the proportion of 15:4, and the concentration of the prepared colloid mixed solution is 0.5%.
(3) And (3) secondary glue solution permeation treatment: the hypsizigus marmoreus is fished out from the glue solution, the glue solution on the surface is drained, the hypsizigus marmoreus is dried by cold air with the temperature of 10 ℃ and the relative humidity of 45 percent, the hypsizigus marmoreus is dehydrated by 10 percent, and the hypsizigus marmoreus is soaked in the Iota-carrageenan solution with the concentration of 0.2 percent for 10 minutes.
(4) Quick-freezing: centrifuging the seafood mushroom subjected to the secondary glue solution permeation treatment to remove the surface glue solution, quickly freezing, and then putting into a refrigerator for freezing and storing at the temperature of minus 18 ℃.
Example 2
(1) Pretreatment of fresh mushrooms: the hypsizigus marmoreus is washed off with clean water to remove surface stains, and is dried by low-temperature cold air with the temperature of 20 ℃ and the relative humidity of 55 percent, so that the hypsizigus marmoreus is dehydrated by 25 percent.
(2) Primary glue solution permeation treatment: immersing slightly dehydrated hypsizigus marmoreus in a mixed colloid solution composed of sodium alginate and soy protein, placing in a vacuum air pumping tank, vacuumizing to 600mmHg, maintaining for 10min, releasing vacuum, pressurizing to 0.1MPa, and maintaining for 20min to allow the colloid solution to permeate into hypsizigus marmoreus. The colloid solution is mixed solution of sodium alginate and soybean protein, the sodium alginate and the soybean protein with molecular weight of 50kDa are mixed according to the proportion of 15:4, and the concentration of the prepared colloid mixed solution is 1.5%.
(3) And (3) secondary glue solution permeation treatment: the hypsizigus marmoreus is fished out from the glue solution, the glue solution on the surface is drained, the hypsizigus marmoreus is dried by cold air with the low temperature of 20 ℃ and the relative humidity of 55 percent, the hypsizigus marmoreus is dehydrated by 25 percent, and the hypsizigus marmoreus is soaked in the Iota-carrageenan solution with the concentration of 0.8 percent for 20 minutes.
(4) Quick-freezing: centrifuging the seafood mushroom subjected to the secondary glue solution permeation treatment to remove the surface glue solution, quickly freezing, and then putting into a refrigerator for freezing and storing at the temperature of minus 18 ℃.
Example 3
(1) Pretreatment of fresh mushrooms: the surface stains of the pleurotus eryngii are washed away by the cleaning water, and the pleurotus eryngii is dried by low-temperature cold air with the temperature of 15 ℃ and the relative humidity of 50 percent, so that the pleurotus eryngii loses water by 18 percent.
(2) Primary glue solution permeation treatment: immersing slightly dehydrated Pleurotus eryngii in mixed colloid solution composed of sodium alginate and soybean protein, placing in a vacuum air pumping tank, vacuum pumping to 600mmHg, maintaining for 6min, releasing vacuum, pressurizing to 0.1MPa, and maintaining for 15min to allow the colloid solution to permeate into Pleurotus eryngii. The colloid solution is mixed solution of sodium alginate and soybean protein, the sodium alginate and the soybean protein with molecular weight of 30kDa are mixed according to the proportion of 15:4, and the concentration of the prepared colloid mixed solution is 1.0%.
(3) And (3) secondary glue solution permeation treatment: taking out Pleurotus eryngii from the gelatin solution, draining the surface gelatin solution, drying with low-temperature cold air at 15deg.C and 50% relative humidity to make Pleurotus eryngii dehydrated by 17%, and soaking with Iota-carrageenan solution with concentration of 0.5% for 15min.
(4) Quick-freezing: centrifuging Pleurotus eryngii subjected to secondary glue solution permeation to remove surface glue solution, rapidly freezing, and freezing at-18deg.C.
Example 4
(1) Pretreatment of fresh mushrooms: the hypsizigus marmoreus is washed off with clean water to remove surface stains, and is dried by low-temperature cold air with the temperature of 15 ℃ and the relative humidity of 45 percent, so that the hypsizigus marmoreus is dehydrated by 25 percent.
(2) Primary glue solution permeation treatment: immersing slightly dehydrated hypsizigus marmoreus in a mixed colloid solution composed of sodium alginate and soy protein, placing in a vacuum air pumping tank, vacuumizing to 600mmHg, maintaining for 2min, releasing vacuum, pressurizing to 0.1MPa, and maintaining for 20min to allow the colloid solution to permeate into hypsizigus marmoreus. The colloid solution is mixed solution of sodium alginate and soybean protein, the sodium alginate and the soybean protein with molecular weight of 40kDa are mixed according to the proportion of 15:4, and the concentration of the prepared colloid mixed solution is 1.5%.
(3) And (3) secondary glue solution permeation treatment: the hypsizigus marmoreus is fished out from the glue solution, the glue solution on the surface is drained, the hypsizigus marmoreus is dried by low-temperature cold air with the temperature of 15 ℃ and the relative humidity of 45 percent, the hypsizigus marmoreus is dehydrated by 25 percent, and the hypsizigus marmoreus is soaked in the Iota-carrageenan solution with the concentration of 0.6 percent for 20 minutes.
(4) Quick-freezing: centrifuging the seafood mushroom subjected to the secondary glue solution permeation treatment to remove the surface glue solution, quickly freezing, and then putting into a refrigerator for freezing and storing at the temperature of minus 18 ℃.
Comparative example 1:
the seafood mushroom is cleaned, drained, and put into a refrigerator with the temperature of minus 20 ℃ for 3 days of cold storage.
The comparative example represents quick frozen fresh edible fungi that have not been colloidally fortified.
Comparative example 2
The same procedure was followed using sterile water instead of the 0.5% (w/v) mixed colloidal solution of step (2) in example 1.
The comparative example represents quick-frozen fresh edible fungi which are not subjected to primary glue solution permeation treatment, but are subjected to cleaning and secondary glue solution permeation.
Comparative example 3
The 0.2% (w/v) Iota-carrageenan solution for step (3) of example 1 was soaked with sterile water instead of the other treatments were identical.
The comparative example represents quick-frozen fresh edible fungi which are not subjected to secondary glue permeation treatment, but are subjected to cleaning and primary glue permeation.
Comparative example 4
The same procedure was followed using 60kDa soybean protein instead of the 50kDa soybean protein of step (2) in example 2.
The comparative example shows that the effect of the macromolecular soy protein permeation treatment on quick-frozen fresh edible fungi is different from that of the lower molecular weight soy protein treatment of the invention when the glue solution permeation treatment is performed once.
Comparative example 5
The kappa-carrageenan was used instead of the Iota-carrageenan for step (3) of example 1, the other treatments being the same.
The comparative example shows that the effect of the common kappa-carrageenan permeation treatment and the Iota-carrageenan permeation treatment of the invention on quick-frozen fresh edible fungi is different when the secondary glue solution permeation treatment is performed.
Comparative example 6
The other treatments were the same for the removal of the low temperature cool air drying step in step (1) and step (3) in example 1.
The comparative example shows that cold air drying has different effects on quick-frozen fresh edible fungi caused by glue solution permeation.
Test examples the products obtained in examples 1 to 4 and comparative examples 1 to 6 were subjected to performance test, and the results are shown in tables 3 to 5.
TABLE 3 sensory evaluation results
Note that: the data in the table are analyzed for minimal significant differences (Fisher LSD), with the different letters in the same column indicating significant differences, p <0.05.
TABLE 4TPA and Water retention test determination results
Note that: the data in the table are analyzed for minimal significant differences (Fisher LSD), with the different letters in the same column indicating significant differences, p <0.05.
Table 5 color difference meter test results
Note that: the data in the table are analyzed for minimal significant differences (Fisher LSD), with the different letters in the same column indicating significant differences, p <0.05.
The above examples and comparative examples show that the texture, color and water holding capacity of frozen fresh mushrooms can be improved by prefabricating quick-frozen edible mushrooms by the method of the examples. The method is suitable for various fresh mushroom varieties which are common in the market.
In the description of the present specification, a description referring to terms "one embodiment," "some embodiments," "examples," "specific examples," or "some examples," etc., means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the present invention. In this specification, schematic representations of the above terms should not be understood as necessarily being directed to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Further, one skilled in the art can engage and combine the different embodiments or examples described in this specification.
While embodiments of the present invention have been shown and described above, it will be understood that the above embodiments are illustrative and not to be construed as limiting the invention, and that variations, modifications, alternatives and variations may be made to the above embodiments by one of ordinary skill in the art within the scope of the invention.
Claims (9)
1. The preparation method of the prefabricated quick-frozen edible fungi is characterized by comprising the following steps of:
(1) Cleaning the fresh mushrooms, and drying the fresh mushrooms by cold air to dehydrate the fresh mushrooms by 10% -25%;
(2) Immersing dehydrated fresh mushrooms in a colloid solution formed by mixing sodium alginate and soybean protein, vacuumizing in a vacuum pumping tank, and pressurizing to promote colloid permeation;
(3) Taking out the fresh mushrooms treated in the step (2), drying with cold air to dehydrate the fresh mushrooms by 10% -25%, and soaking the fresh mushrooms in the Iota-carrageenan solution for 10-20 min;
(4) Centrifuging the fresh mushrooms treated in the step (3) to remove surface glue solution, quickly freezing, and then placing the fresh mushrooms at the temperature of 18 ℃ below zero for freezing storage to obtain the prefabricated quick-frozen edible mushrooms.
2. The preparation method according to claim 1, wherein in the step (1) and the step (3), the cold air drying is performed at the temperature of 10-20 ℃ and the relative humidity of 45% -55% of the outlet air temperature of the large air conditioner/air cooler.
3. The method of claim 1, wherein in step (2), the ratio of sodium alginate to soy protein is 15:4.
4. The method according to claim 1, wherein the concentration of the colloidal solution in the step (2) is 0.5 to 1.5%.
5. The method according to claim 1, wherein in the step (2), the vacuum is applied to the vacuum pump tank to 600mmHg, the vacuum is released and the pressure is increased to 0.1MPa for 10 to 20 minutes.
6. The method according to claim 1, wherein in the step (2), the soybean protein has a molecular weight of 10kDa to 50kDa.
7. The process according to claim 1, wherein in step (3), the concentration of Iota-carrageenan solution is between 0.2% and 0.8%.
8. The method according to claim 1, wherein in the step (2) and the step (3), the edible fungi soaked in the glue solution is not more than 700g per 1L.
9. A pre-frozen edible fungus, characterized in that it is produced by the method for producing a pre-frozen edible fungus according to any one of claims 1 to 8.
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