WO2019169805A1 - Method for dehydrating conditioning of cordyceps militaris and improving quality thereof - Google Patents
Method for dehydrating conditioning of cordyceps militaris and improving quality thereof Download PDFInfo
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- WO2019169805A1 WO2019169805A1 PCT/CN2018/093122 CN2018093122W WO2019169805A1 WO 2019169805 A1 WO2019169805 A1 WO 2019169805A1 CN 2018093122 W CN2018093122 W CN 2018093122W WO 2019169805 A1 WO2019169805 A1 WO 2019169805A1
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- cordyceps militaris
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- 241001264174 Cordyceps militaris Species 0.000 title claims abstract description 77
- 238000000034 method Methods 0.000 title claims abstract description 40
- 230000003750 conditioning effect Effects 0.000 title claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 43
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 26
- 230000018044 dehydration Effects 0.000 claims abstract description 10
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 10
- 238000012545 processing Methods 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000004108 freeze drying Methods 0.000 claims description 33
- 241001248610 Ophiocordyceps sinensis Species 0.000 claims description 15
- 238000007710 freezing Methods 0.000 claims description 9
- 230000008014 freezing Effects 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 241000190633 Cordyceps Species 0.000 claims description 8
- 235000005979 Citrus limon Nutrition 0.000 claims description 7
- 244000131522 Citrus pyriformis Species 0.000 claims description 7
- 235000015205 orange juice Nutrition 0.000 claims description 7
- 238000005507 spraying Methods 0.000 claims description 6
- 235000013948 strawberry juice Nutrition 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 3
- 230000006872 improvement Effects 0.000 claims description 3
- 230000010349 pulsation Effects 0.000 claims description 2
- 238000012360 testing method Methods 0.000 claims description 2
- 230000001105 regulatory effect Effects 0.000 claims 1
- 239000000463 material Substances 0.000 abstract description 12
- 102000004190 Enzymes Human genes 0.000 abstract description 5
- 108090000790 Enzymes Proteins 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 4
- 241000233866 Fungi Species 0.000 abstract description 3
- 239000004480 active ingredient Substances 0.000 abstract description 3
- 238000009777 vacuum freeze-drying Methods 0.000 abstract description 3
- 235000021559 Fruit Juice Concentrate Nutrition 0.000 abstract 3
- 238000002203 pretreatment Methods 0.000 abstract 2
- 238000004332 deodorization Methods 0.000 abstract 1
- 230000003204 osmotic effect Effects 0.000 abstract 1
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- 235000013305 food Nutrition 0.000 description 11
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- 239000000843 powder Substances 0.000 description 4
- OILXMJHPFNGGTO-UHFFFAOYSA-N (22E)-(24xi)-24-methylcholesta-5,22-dien-3beta-ol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(C)C(C)C)C1(C)CC2 OILXMJHPFNGGTO-UHFFFAOYSA-N 0.000 description 3
- RQOCXCFLRBRBCS-UHFFFAOYSA-N (22E)-cholesta-5,7,22-trien-3beta-ol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CCC(C)C)CCC33)C)C3=CC=C21 RQOCXCFLRBRBCS-UHFFFAOYSA-N 0.000 description 3
- OQMZNAMGEHIHNN-UHFFFAOYSA-N 7-Dehydrostigmasterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CC(CC)C(C)C)CCC33)C)C3=CC=C21 OQMZNAMGEHIHNN-UHFFFAOYSA-N 0.000 description 3
- 244000025254 Cannabis sativa Species 0.000 description 3
- 102000030523 Catechol oxidase Human genes 0.000 description 3
- 108010031396 Catechol oxidase Proteins 0.000 description 3
- DNVPQKQSNYMLRS-NXVQYWJNSA-N Ergosterol Natural products CC(C)[C@@H](C)C=C[C@H](C)[C@H]1CC[C@H]2C3=CC=C4C[C@@H](O)CC[C@]4(C)[C@@H]3CC[C@]12C DNVPQKQSNYMLRS-NXVQYWJNSA-N 0.000 description 3
- 235000019606 astringent taste Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000005265 energy consumption Methods 0.000 description 3
- DNVPQKQSNYMLRS-SOWFXMKYSA-N ergosterol Chemical compound C1[C@@H](O)CC[C@]2(C)[C@H](CC[C@]3([C@H]([C@H](C)/C=C/[C@@H](C)C(C)C)CC[C@H]33)C)C3=CC=C21 DNVPQKQSNYMLRS-SOWFXMKYSA-N 0.000 description 3
- 238000007602 hot air drying Methods 0.000 description 3
- 239000012535 impurity Substances 0.000 description 3
- 238000010298 pulverizing process Methods 0.000 description 3
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- 235000015197 apple juice Nutrition 0.000 description 2
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- 229930024421 Adenine Natural products 0.000 description 1
- GFFGJBXGBJISGV-UHFFFAOYSA-N Adenine Chemical compound NC1=NC=NC2=C1N=CN2 GFFGJBXGBJISGV-UHFFFAOYSA-N 0.000 description 1
- 244000045195 Cicer arietinum Species 0.000 description 1
- 235000010523 Cicer arietinum Nutrition 0.000 description 1
- KQLDDLUWUFBQHP-UHFFFAOYSA-N Cordycepin Natural products C1=NC=2C(N)=NC=NC=2N1C1OCC(CO)C1O KQLDDLUWUFBQHP-UHFFFAOYSA-N 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 235000003228 Lactuca sativa Nutrition 0.000 description 1
- 208000019693 Lung disease Diseases 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 238000010306 acid treatment Methods 0.000 description 1
- 229960000643 adenine Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
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- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- OFEZSBMBBKLLBJ-BAJZRUMYSA-N cordycepin Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](CO)C[C@H]1O OFEZSBMBBKLLBJ-BAJZRUMYSA-N 0.000 description 1
- OFEZSBMBBKLLBJ-UHFFFAOYSA-N cordycepine Natural products C1=NC=2C(N)=NC=NC=2N1C1OC(CO)CC1O OFEZSBMBBKLLBJ-UHFFFAOYSA-N 0.000 description 1
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- 235000011869 dried fruits Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 230000002519 immonomodulatory effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000000338 in vitro Methods 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000013021 overheating Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
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- 229930003231 vitamin Natural products 0.000 description 1
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Classifications
-
- 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
- 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
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
Abstract
A method for dehydrating conditioning of Cordyceps militaris and improving the quality thereof, wherein same belongs to the technical field of edible fungi dehydration processing. In the present invention, fresh Cordyceps militaris is taken as a raw material, is sorted and graded, and is then cleaned so as to remove foreign matters on the surface thereof; then, an ultrasonic wave is combined with a fruit juice concentrate to carry out an enzyme deactivation-deodorization pre-treatment on the Cordyceps militaris, and the Cordyceps militaris is drained and then frozen; and then microwave pulse-spouting is combined with vacuum freeze drying technology to dry the frozen Cordyceps militaris. In the present invention, an ultrasonic wave is combined with a fruit juice concentrate to carry out an osmotic dehydration pre-treatment, and then microwave pulse-spouting and vacuum freeze drying technology are used, thus effectively maintaining the original form and active ingredients of Cordyceps militaris, reducing the drying time, and improving the drying efficiency. In addition, the ultrasonic wave is combined with the fruit juice concentrate to pre-treat the Cordyceps militaris, such that the material drying time can be obviously reduced, the earthy smell of the Cordyceps militaris is removed and the Cordyceps militaris is also endowed with the aroma of juice, and during rehydration, the Cordyceps militaris is free from browning.
Description
本发明涉及一种调理蛹虫草脱水及其品质提升的方法，主要用于蛹虫草的干燥，属于食用菌类脱水加工技术领域。The invention relates to a method for conditioning dehydration of Cordyceps militaris and improving its quality, which is mainly used for drying of Cordyceps militaris, and belongs to the technical field of dehydration processing of edible fungi.
蛹虫草，别名北蛹虫草，属于肉座目，麦角菌科。在中国，蛹虫草作为一种可食用的真菌被应用于食疗及中药制作已有上千年的历史(Xiao Y, Xing G, Rui X, et
al. Enhancement of the antioxidant capacity of chickpeas by solid state
fermentation with Cordyceps militaris SN-18[J]. Journal of Functional Foods,
2014, 10: 210-222.)。蛹虫草的食用价值及药用价值与冬虫夏草极为相似，但冬虫夏草产量极低，且价格十分昂贵，蛹虫草可人工培养，与冬虫夏草相比，价格低廉，产量较高，可作为一种冬虫夏草很好的替代品。蛹虫草营养丰富，含有多种活性成分，如腺嘌呤，虫草素，虫草酸，虫草多糖，麦角甾醇，氨基酸，蛋白质，维生素等。其在治疗肝病及舒缓肺病方面有很好的疗效(Zhu S, Pan J, Zhao B, et
al. Comparisons on enhancing the immunity of fresh and dry Cordyceps militaris
in vivo and in vitro[J]. Journal of ethnopharmacology, 2013, 149(3): 713-719.)。此外，蛹虫草含有丰富的麦角固醇及麦角脂醇，在紫外线的照射下，能够转化为维生素D。近些年来，由于其具备多种生理调节功能，如抗疲劳、抗衰老、消炎、免疫调剂等，蛹虫草已被广泛应用于疾病治疗方面。然而，新鲜的蛹虫草不易保存，在采收后极易腐败，造成其营养成分的损失及食用品质的下降。因此，适当的保存方法在延长蛹虫草的货架期方面十分重要。Cordyceps militaris, alias North Cordyceps, belongs to the meat seat, ergotaceae. In China, Cordyceps sinensis has been used as an edible fungus for food and traditional Chinese medicine for thousands of years (Xiao Y, Xing G, Rui X, et
Al. Enhancement of the antioxidant capacity of chickpeas by solid state
Fermentation with Cordyceps militaris SN-18[J]. Journal of Functional Foods,
2014, 10: 210-222.). The edible value and medicinal value of Cordyceps militaris are very similar to those of Cordyceps sinensis, but the yield of Cordyceps sinensis is extremely low, and the price is very expensive. Cordyceps militaris can be cultured artificially. Compared with Cordyceps sinensis, the price is low and the yield is high. It can be used as a kind of Cordyceps sinensis. replacement of. Cordyceps militaris is rich in nutrients and contains various active ingredients such as adenine, cordycepin, cordycepic acid, cordyceps polysaccharide, ergosterol, amino acids, protein, vitamins and the like. It has a good effect in the treatment of liver disease and soothing lung disease (Zhu S, Pan J, Zhao B, et
Al. Comparisons on enhancing the immunity of fresh and dry Cordyceps militaris
In vivo and in vitro [J]. Journal of ethnopharmacology, 2013, 149(3): 713-719.). In addition, Cordyceps militaris is rich in ergosterol and ergosterol, which can be converted to vitamin D under ultraviolet light. In recent years, Cordyceps militaris has been widely used in the treatment of diseases due to its various physiological regulatory functions such as anti-fatigue, anti-aging, anti-inflammatory, and immunomodulation. However, fresh Cordyceps sinensis is not easy to preserve and is highly susceptible to spoilage after harvesting, resulting in loss of nutrients and a decline in food quality. Therefore, proper preservation methods are important in extending the shelf life of Cordyceps militaris.
控制微生物的生长繁殖是延长食品货架期的重要手段。而水分是影响食品中微生物生长繁殖的最主要因素之一。在食品工业中，通常利用干燥的方式来降低食品中的水分含量，从而达到延长食品货架期的目的。在食品工业中，热风干燥是最常用的一种干燥方式，它易于操作，便于控制。然而热风干燥会降低产品的品质，造成营养成分的流失。冷冻干燥以其高品质干燥的特点而著称，但冷冻干燥所需时间长，加之其所需的真空泵及循环水，造成干燥能耗高，导致生产成本的增加。为克服冷冻干燥时间长，能耗高的缺点，引入微波来辅助其干燥过程，即微波冻干。与传统的冷冻干燥相比，微波冻干可以将干燥时间缩短50% ( Jiang H, Zhang M,
Mujumdar A S, et al. Comparison of drying characteristic and uniformity of
banana cubes dried by pulse‐spouted microwave vacuum drying, freeze drying and microwave freeze
drying[J]. Journal of the Science of Food and Agriculture, 2014, 94(9):
1827-1834.)。然而，新的问题随之而来。微波冻干中微波场的不均匀分布，会导致干燥过程中出现“尖端放电”效应，导致冰晶的融化，使得干燥产品出现皱缩或过热现象。为了解决此问题，本实验室发明了负压微波喷动辅助冷冻干燥装置。负压微波喷动辅助冻干综合了微波及传统冻干的优势，喷动模式使得干燥过程中物料均匀分散在干燥腔的不同位置，实现了高效及高品质兼备的均匀干燥(Wang Y, Zhang M, Mujumdar
A S, et al. Microwave-assisted pulse-spouted bed freeze-drying of stem lettuce
slices—Effect on product
quality[J]. Food and bioprocess technology, 2013, 6(12): 3530-3543.)。Controlling the growth and reproduction of microorganisms is an important means to extend the shelf life of food. Water is one of the most important factors affecting the growth and reproduction of microorganisms in food. In the food industry, it is common to use a dry method to reduce the moisture content of the food, thereby achieving the purpose of extending the shelf life of the food. In the food industry, hot air drying is the most common drying method, which is easy to handle and easy to control. However, hot air drying will reduce the quality of the product and cause the loss of nutrients. Freeze-drying is known for its high-quality drying characteristics, but the long time required for freeze-drying, combined with the vacuum pump and circulating water required, results in high drying energy consumption and an increase in production costs. In order to overcome the shortcomings of long freeze-drying time and high energy consumption, microwaves are introduced to assist the drying process, that is, microwave freeze-drying. Compared to traditional freeze drying, microwave lyophilization can reduce drying time by 50% ( Jiang H, Zhang M,
Mujumdar A S, et al. Comparison of drying characteristic and uniformity of
Banana cubes dried by pulse-spouted microwave vacuum drying, drying drying and microwave freeze
Drying[J]. Journal of the Science of Food and Agriculture, 2014, 94(9):
1827-1834.). However, new problems have followed. The uneven distribution of the microwave field in the microwave freeze-drying will lead to the "tip discharge" effect in the drying process, leading to the melting of the ice crystals, causing shrinkage or overheating of the dried product. In order to solve this problem, the laboratory invented a vacuum microwave spray assisted freeze-drying device. Negative pressure microwave spray assisted lyophilization combines the advantages of microwave and traditional freeze-drying. The spray mode makes the material evenly dispersed in different positions in the drying chamber during the drying process, achieving uniform drying with high efficiency and high quality (Wang Y, Zhang M, Mujumdar
A S, et al. Microwave-assisted pulse-spouted bed freeze-drying of stem lettuce
slices-Effect on product
Quality[J]. Food and bioprocess technology, 2013, 6(12): 3530-3543.).
由于负压微波喷动辅助冻干在整个干燥过程中保持较低的温度，能够最大程度的保留干燥物料中的颜色及营养成分，因此蛹虫草中的酶类物质及多酚类物质得到了较好的保存，在蛹虫草子实体复水过程中会出现较为严重的褐变现象，因此本发明采取超声波联合浓缩果Because negative pressure microwave spray assisted lyophilization keeps the temperature lower during the whole drying process, it can retain the color and nutrients in the dry material to the utmost extent. Therefore, the enzymes and polyphenols in Cordyceps militaris are compared. Good preservation, there will be more serious browning in the rehydration process of the Cordyceps militaris fruit body, so the invention adopts ultrasonic combined concentration fruit
汁预处理对蛹虫草进行灭酶、脱腥，同时超声波的空化效应使得水分的表面附着力降低，减小其迁移阻力，促进蛹虫草内部水分流出，有利于其后续冻干过程的进行。The juice pretreatment inhibits the enzyme and dislocation of Cordyceps militaris. At the same time, the cavitation effect of ultrasonic wave reduces the surface adhesion of water, reduces the migration resistance, and promotes the moisture outflow of Cordyceps militaris, which is beneficial to the subsequent freeze-drying process.
蔡亚禄等（专利申请号：201510196189.0）公开了一种中药材黄山贡菊蒸汽漂烫、微波杀青及真空冷冻干燥的炮制方法，该方法采用蒸汽漂烫及微波杀青两种技术对黄山贡菊中的多酚氧化酶进行处理，防止其变色，而后进行真空冷冻干燥，有效地缩短干燥时间，提高干燥效率，保留黄山贡菊的绿原酸及木樨草苷等活性成分。而本发明则采用超声波结合浓缩果汁对蛹虫草进行灭酶预处理，随后进行负压微波喷动辅助冷冻干燥，在保持蛹虫草品质的前提下，能够明显缩短干燥时间，节约干燥能耗。Cai Yalu et al. (Patent Application No.: 201510196189.0) discloses a processing method of Chinese herbal medicine Huangshan Gongju steam blanching, microwave sterilization and vacuum freeze-drying. The method adopts two techniques of steam blanching and microwave killing on Huangshan Gongju. Polyphenol oxidase is treated to prevent discoloration, and then vacuum freeze-drying is carried out to effectively shorten the drying time, improve the drying efficiency, and retain the active components such as chlorogenic acid and hibiscus of Huangshan Gongju. The invention adopts ultrasonic combined with concentrated juice to carry out enzyme pretreatment of Cordyceps militaris, and then carries out negative pressure microwave spraying to assist freeze-drying, and under the premise of maintaining the quality of Cordyceps militaris, the drying time can be obviously shortened, and the drying energy consumption is saved.
蔡茜（专利申请号：201610039639.X）公开了一种铁皮石斛微波真空冷冻干燥方法，通过对铁皮石斛蒸汽熏蒸后，进行预冷过程，而后在-32~-36℃条件下冻结，进行微波冷冻干燥。该方法能最大限度保留铁皮石斛的活性物质，干燥速度快，时间短。而本发明采用负压脉冲喷动的模式对蛹虫草进行微波冻干，能够改善微波冻干产品的均匀性，在提高生产效率的同时，也提高了干燥产品的品质。Cai Wei (Patent Application No.: 201610039639.X) discloses a microwave vacuum freeze-drying method for Dendrobium candidum, which is subjected to pre-cooling process after steam fumigation of Dendrobium candidum, and then frozen at -32~-36 °C for microwave Freeze-dried. The method can retain the active substance of Dendrobium candidum to the utmost extent, and the drying speed is fast and the time is short. The invention adopts the mode of negative pressure pulse spraying to perform microwave freeze-drying on Cordyceps militaris, which can improve the uniformity of the microwave freeze-dried product, and improve the production efficiency and the quality of the dried product.
张
等（专利申请号：201210518887.4）公开了一种用于颗粒状调理食品的脉冲喷动微波冻干装置及均匀化高效加工方法，该方法将气-固分离器连接微波加热腔体内真空干燥管出口，且通过管道与捕水器连接。该装置可实现物料在微波冻干条件下的喷动、旋转，达到高效、均匀干燥的目的。与本发明相比，该专利主要侧重微波冻干装置的设计，而对于物料品质方面的参数叙述较少。本发明采用超声波结合浓缩果汁对蛹虫草进行预处理，能够防止其复水过程中的褐变现象，且超声波预处理可减少后期干燥时间，提高干燥品质。Zhang Etc. (Patent Application No.: 201210518887.4) discloses a pulse-spraying microwave freeze-drying device for a granular conditioning food and a homogenization and high-efficiency processing method, which connects a gas-solid separator to a vacuum drying tube outlet in a microwave heating chamber And connected to the water trap through a pipe. The device can realize the spouting and rotation of the material under the condition of microwave freeze-drying, and achieve the purpose of high efficiency and uniform drying. Compared with the present invention, the patent mainly focuses on the design of the microwave freeze-drying device, and the parameters for the material quality are less described. The invention adopts ultrasonic combined with concentrated juice to pretreat the Cordyceps militaris, which can prevent browning during the rehydration process, and the ultrasonic pretreatment can reduce the drying time and improve the drying quality.
张等（专利申请号：200910213559.1）公开了一种提高微波喷动干燥中颗粒状果蔬均匀膨化效果的分段方法。该方法通过对果蔬原料进行漂烫灭酶及护色处理后，采用热风与微波喷动干燥分段的方法，使得果蔬物料水分快速蒸发，干燥之后的果蔬产品呈多孔性结构，提高了其膨化度。该专利采用传统的漂烫方式对果蔬进行灭酶处理，同时侧重产品的膨化效果。而本发明则采用超声波结合浓缩果汁的方式进行灭酶脱腥，侧重微波喷动冻干后产品在复水过程中褐变的抑制及土腥味的脱除。Zhang Etc. (Patent Application No.: 200910213559.1) discloses a segmentation method for improving the uniform expansion effect of granular fruits and vegetables in microwave spray drying. The method uses the method of hot air and microwave spray drying to segment the fruit and vegetable raw materials by using the hot air and the microwave spray drying segmentation method, so that the moisture of the fruit and vegetable materials is rapidly evaporated, and the dried fruit and vegetable products have a porous structure and the puffing is improved. degree. The patent adopts the traditional blanching method to inactivate the fruits and vegetables, while focusing on the puffing effect of the products. In the present invention, the enzyme is deactivated and desorbed by means of ultrasonic combined with concentrated juice, and the browning inhibition and the removal of the soil odor during the rehydration process are emphasized after the microwave squirting and lyophilization.
任迪峰等（专利申请号：201210335302.5）公开了一种微波真空冷冻干燥制备螺旋藻粉的方法。该发明采用新鲜螺旋藻为原料，经预冻、微波真空冷冻干燥后，得到的螺旋藻粉具有良好的流动性，且其色素成分保留较好，藻蛋白含量较高。本发明则采用新鲜的蛹虫草进行超声波预处理后干燥，物料为棒状，而非粉末状。且在微波冻干过程中采用脉冲喷动模式实现产品干燥的均匀性，粉末状的物料无法采用此方法。Ren Difeng et al. (Patent Application No. 201210335302.5) discloses a method for preparing spirulina powder by microwave vacuum freeze-drying. The invention adopts fresh spirulina as raw material, and the spirulina powder obtained by pre-freezing and microwave vacuum freeze-drying has good fluidity, and the pigment component thereof is well retained, and the algae protein content is high. The invention adopts fresh Cordyceps militaris for ultrasonic pretreatment and then drying, and the material is rod-shaped instead of powder. In the microwave freeze-drying process, the pulse spray mode is adopted to achieve the uniformity of product drying, and the powdery material cannot adopt this method.
张等（专利申请号：201610672263.6）公开了一种低频超声波辅助提高葛仙米脱水及复水的方法。该方法采用超声波对葛仙米进行预处理，前期采用脉冲低频微波结合真空冷冻干燥，后期采用热风干燥。所得产品质构完整，复水速率快，且复水后的产品颗粒饱满，弹性较高。该专利也将超声波用作预处理手段，其目的主要是缩短干燥时间及干燥后产品的复水时间。而本发明采用超声波结合浓缩果汁预处理，其目的在缩短干燥时间的基础上，更着重对蛹虫草中多酚氧化酶等酶类的灭活作用，防止其在复水过程中褐变现象的发生。Zhang Etc. (Patent Application No.: 201610672263.6) discloses a method for improving the dehydration and rehydration of Gexianmi by low frequency ultrasonic assist. The method uses ultrasonic wave to pretreat Ge Xianmi. In the early stage, pulse low-frequency microwave combined with vacuum freeze-drying is used, and hot air drying is used in the later stage. The obtained product has a complete texture, a fast rehydration rate, and the product particles after rehydration are full and have high elasticity. The patent also uses ultrasonic as a pretreatment means, the main purpose of which is to shorten the drying time and the rehydration time of the product after drying. The invention adopts ultrasonic combined with concentrated juice pretreatment, and the purpose thereof is to shorten the drying time, and more emphasis on the inactivation of enzymes such as polyphenol oxidase in Cordyceps militaris to prevent browning during rehydration. occur.
王杰等（专利申请号：201610285366.3）公开了一种利用超声-微波辅助结合真空冷冻干燥提取食用菌麦角硫因的方法。虽然此发明也应用了超声波、微波及真空冷冻干燥技术，但其过程为先对杏鲍菇进行真空冷冻干燥，然后用微波及超声波处理其提取液。该发明侧重利用微波及超声波对杏鲍菇的活性成分的提取，而不是其对冷冻干燥进程的促进作用。本发明则先采用超声波对蛹虫草进行预处理，而后负压脉冲喷动辅助微波冻干，并无涉及到原料活性成分或营养物质的提取。Wang Jie et al. (Patent Application No.: 201610285366.3) discloses a method for extracting edible fungus ergothione by ultrasonic-microwave assisted vacuum freeze drying. Although the invention also applies ultrasonic, microwave and vacuum freeze-drying techniques, the process is to vacuum freeze-dry the Pleurotus eryngii first, and then to treat the extract by microwave and ultrasonic. The invention focuses on the extraction of active ingredients of Pleurotus eryngii by microwave and ultrasonic wave, rather than its promotion effect on the freeze-drying process. In the present invention, the ultrasonic treatment of the Cordyceps militaris is carried out first, and then the negative pressure pulse spray assists the microwave lyophilization, and no extraction of the active ingredient or nutrient of the raw material is involved.
孙玉敬等（专利申请号：201210043177.0）公开了一种鲜榨苹果汁防褐变的方法，该方法利用超声波处理鲜榨果汁达到抑制苹果汁褐变的目的。张鲁斌等（张鲁斌, 宋康华, 谷会, 等. 柠檬酸处理对鲜切粉葛褐化保鲜效果研究[J]. 热带作物学报, 2017, 38(6): 1143-1148.）研究了柠檬酸处理对鲜切粉葛护色效果的影响，发现适宜浓度的柠檬酸预处理可显著减轻鲜切粉葛的褐变程度。本发明采取超声波与浓缩果汁相结合的方法对蛹虫草子实体进行预处理，达到抑制多酚氧化酶的目的，防止干燥品复水过程中出现褐变现象。Sun Yujing et al. (Patent Application No. 201210043177.0) discloses a method for preventing browning of freshly squeezed apple juice, which uses ultrasonic treatment of freshly squeezed juice to achieve the purpose of inhibiting browning of apple juice. Zhang Lubin et al. (Zhang Lubin, Song Kanghua, Gu Hui, et al. Study on the effect of citric acid treatment on fresh-cut powder browning[J]. Journal of Tropical Crops, 2017, 38(6): 1143-1148. The effect of the fresh-cut powder on the color-protecting effect of the fresh-cut powder was found to reduce the browning degree of the fresh-cut powder. The invention adopts the method of combining ultrasonic wave with concentrated juice to pretreat the fruit body of Cordyceps militaris to achieve the purpose of inhibiting polyphenol oxidase and prevent browning during the rehydration process of the dried product.
以上是利用微波冷冻干燥进行加工生产的一些实例，与这些实例报道的方法相比，本发明的方法采用超声波结合浓缩果汁对蛹虫草进行预处理，而后利用负压脉冲喷动辅助微波冻干过程，提高了蛹虫草的干燥效率，缩短了干燥时间，降低了干燥所需能耗，同时最大程度的保留了蛹虫草中的营养物质及其感官品质，避免了其在干燥后的复水阶段中褐变现象发生。The above are some examples of processing by microwave freeze drying. Compared with the methods reported in these examples, the method of the present invention uses ultrasonic combined with concentrated juice to pretreat Cordyceps militaris, and then uses a negative pressure pulse spray to assist the microwave freeze-drying process. It improves the drying efficiency of Cordyceps militaris, shortens the drying time, reduces the energy consumption for drying, and at the same time retains the nutrients and sensory qualities of Cordyceps sinensis to the greatest extent, avoiding its rehydration stage after drying. Browning occurs.
本发明的目的是提供一种调理蛹虫草脱水及其品质提升的方法，将超声波结合浓缩果汁对蛹虫草进行脱水预处理，以提高后续负压微波喷动冻干的干燥效率，提升蛹虫草干燥产品的品质，在去除蛹虫草的土腥味的同时赋予其果汁的香气，且在其复水过程中避免褐变现象的发生。The object of the present invention is to provide a method for conditioning the dehydration of Cordyceps militaris and improving its quality. The ultrasonication combined with the concentrated juice is used for dehydration pretreatment of Cordyceps militaris to improve the drying efficiency of the subsequent negative pressure microwave spray lyophilization and improve the drying of Cordyceps militaris. The quality of the product gives the aroma of the juice while removing the soil odor of Cordyceps militaris, and avoids browning during its rehydration.
本发明的技术方案：The technical solution of the invention:
一种调理蛹虫草脱水及其品质提升的方法，以新鲜蛹虫草为原料，对其分级选料后，清洗除去杂质，而后采用超声波结合浓缩果汁对蛹虫草进行预处理，沥干后冷冻，最后进行负压脉冲微波冻干。冻干后的产品进行复水，以检测其是否发生褐变。具体步骤如下：A method for conditioning dehydration and quality improvement of Cordyceps militaris, using fresh Cordyceps militaris as raw material, grading and selecting materials, cleaning and removing impurities, and then pretreating Cordyceps militaris with ultrasonic combined with concentrated juice, draining and freezing, and finally Negative pressure pulse microwave lyophilization was performed. The lyophilized product is rehydrated to detect browning. Specific steps are as follows:
（1）原料分选及清洗：挑选新鲜、长度及粗细一致、颜色均匀且无机械损伤的蛹虫草为原料；对选出的原料进行清洗，以除去其表面附着的杂质；(1) Raw material sorting and cleaning: pick fresh, long and uniform thickness, uniform color and no mechanical damage of Cordyceps militaris as raw material; clean the selected raw materials to remove impurities attached to the surface;
（2）超声波结合浓缩果汁预处理：将步骤（1）清洗后的蛹虫草浸泡于浓缩果汁中，进行超声波预处理；其中，超声波频率为20~30kHz，功率为400~2000W，处理时间为5~10min，蛹虫草与浓缩果汁的质量比为1:2；(2) Ultrasonic combined with concentrated juice pretreatment: Soak the Cordyceps militaris in step (1) in concentrated juice for ultrasonic pretreatment; wherein the ultrasonic frequency is 20~30kHz, the power is 400~2000W, and the processing time is 5 ~10min, the mass ratio of Cordyceps militaris to concentrated juice is 1:2;
（3）冷冻：将步骤（2）超声波预处理后的蛹虫草进行清洗，而后沥干，并将其置于超低温冰箱中冷冻5 h至蛹虫草完全冻结；(3) Freezing: the Cordyceps militaris after the ultrasonic pretreatment in step (2) is washed, then drained, and placed in an ultra-low temperature freezer for 5 h until the cordyceps is completely frozen;
（4）负压脉冲喷动微波冻干：对步骤（3）冻结后的蛹虫草进行负压脉冲喷动微波冷冻干燥，干燥至湿基含水率为6%以下，得到蛹虫草干制品；其中，磁控管工作频率为2450 MHz，微波功率设置为2.2~2.6 w/g，喷动持续时间设置为0.1s，喷动间隔为10 min，干燥时间为3~3.5h；(4) Negative pressure pulse spraying microwave lyophilization: the stepwise (3) frozen Cordyceps militaris is subjected to vacuum pulsation by microwave lyophilization, and dried to a moisture content of 6% or less to obtain a dry product of Cordyceps militaris; The magnetron operating frequency is 2450 MHz, the microwave power is set to 2.2~2.6 w/g, the sprinkling duration is set to 0.1s, the spout interval is 10 min, and the drying time is 3~3.5 h;
（5）复水检验褐变：对步骤（4）所得的蛹虫草干制品进行复水，以检测是否发生褐变现象。(5) Rehydration test Browning: The dried Cordyceps militaris obtained in the step (4) was rehydrated to detect browning.
所述蛹虫草的直径为2~5mm，长度为5~9cm。The Cordyceps militaris has a diameter of 2 to 5 mm and a length of 5 to 9 cm.
所述步骤（2）中，超声波频率为20KHz、功率为800W，处理时间为10 min。In the step (2), the ultrasonic frequency is 20 kHz, the power is 800 W, and the processing time is 10 min.
所述步骤（3）中，超低温冰箱的温度为-40℃，冷冻速率为1℃/min，冷冻时间为5 h。In the step (3), the temperature of the ultra-low temperature refrigerator is -40 ° C, the freezing rate is 1 ° C / min, and the freezing time is 5 h.
所述步骤（4）中，微波功率为2.2w/g。In the step (4), the microwave power is 2.2 w/g.
所述步骤（5）中，复水时的水温为25℃。In the step (5), the water temperature at the time of rehydration is 25 °C.
所述步骤（2）中，浓缩果汁为浓缩柠檬汁、橙汁、草莓汁。In the step (2), the concentrated juice is concentrated lemon juice, orange juice, and strawberry juice.
本发明的有益效果：The beneficial effects of the invention:
（1）本发明采用微波冷冻干燥技术，与传统的冷冻干燥相比，显著缩短了干燥所需时间，提高了干燥效率；(1) The invention adopts the microwave freeze-drying technology, which significantly shortens the drying time and improves the drying efficiency compared with the conventional freeze-drying;
（2）本发明采用负压脉冲喷动模式，克服了微波场分布不均匀的难题，使物料在干燥过程中能均匀分布在干燥腔的不同位置，实现干燥的均匀性；(2) The invention adopts a negative pressure pulse spray mode to overcome the problem of uneven distribution of the microwave field, so that the materials can be evenly distributed in different positions of the drying chamber during the drying process to achieve uniformity of drying;
（3）超声波结合浓缩果汁的应用，能够有效的降低蛹虫草多酚氧化酶的活性，在去除蛹虫草土腥味的同时赋予其水果香气。此外，超声波能够减少物料中水分迁移阻力，有效缩短干燥时间，且复水后的蛹虫草也不会出现褐变现象。(3) The application of ultrasonic combined with concentrated juice can effectively reduce the activity of polyphenol oxidase of Cordyceps militaris, and give the fruit aroma while removing the smell of Cordyceps militaris. In addition, the ultrasonic wave can reduce the moisture migration resistance in the material, effectively shorten the drying time, and the browning phenomenon of the Cordyceps militaris after rehydration.
实施例1：超声波结合浓缩柠檬汁对虫草进行脱水及品质提升的方法Example 1: Method for dehydrating and improving quality of Cordyceps by ultrasonic combined with concentrated lemon juice
选取新鲜、颜色均匀，直径为2~3mm，长度为5~6cm的无机械损伤的蛹虫草子实体300g进行清洗，以去除表面附着的杂质。称取浓缩柠檬汁（广州嘉豪食品有限公司）600g，将蛹虫草子实体浸入浓缩柠檬汁中，进行超声波预处理。超声波频率为20kHz，功率为800W，处理时间为10min，蛹虫草与浓缩柠檬汁质量比为1: 2。将处理后的蛹虫草子实体清洗后沥干，置于超低温冰箱中冷冻5h，至蛹虫草子实体完全冻结后，将冷冻后的物料进行负压脉冲喷动微波冷冻干燥。微波功率设置为660W（2.2 W/g），喷动时间设为0.1 s，喷动间隔为10 min。干燥时间为3.4h，比传统冷冻干燥缩短了62%。干燥后的蛹虫草无腥味，且具有柠檬清香。对干燥后的蛹虫草子实体进行复水处理，水温为25℃，复水后的蛹虫草没有出现褐变现象。300g of fresh, uniform color, 3~3mm in diameter and 5~6cm in length without mechanical damage of Cordyceps militaris fruit body is selected to remove impurities adhering to the surface. 600 g of concentrated lemon juice (Guangzhou Jiahao Food Co., Ltd.) was weighed, and the fruit body of Cordyceps militaris was immersed in concentrated lemon juice for ultrasonic pretreatment. The ultrasonic frequency is 20 kHz, the power is 800 W, the processing time is 10 min, and the mass ratio of Cordyceps militaris to concentrated lemon juice is 1:2. The treated Cordyceps sinensis fruit body was washed, drained, and frozen in an ultra-low temperature freezer for 5 hours. After the Cordyceps militaris fruit body was completely frozen, the frozen material was subjected to vacuum pulverization by vacuum pulse spraying. The microwave power was set to 660 W (2.2 W/g), the spout time was set to 0.1 s, and the spatter interval was 10 min. The drying time is 3.4h, which is 62% shorter than conventional freeze drying. The dried Cordyceps has no astringency and has a lemon fragrance. The dried Cordyceps militaris fruit body was rehydrated, the water temperature was 25 °C, and the brown grass after the rehydration did not appear browning.
实施例2：超声波结合浓缩橙汁对虫草进行脱水及品质提升的方法Example 2: Method for dehydrating and improving quality of Cordyceps by ultrasonic combined with concentrated orange juice
选取新鲜、颜色均匀，直径为2~3mm，长度为5~6cm的无机械损伤的蛹虫草子实体300g进行清洗除杂。称取浓缩橙汁（广州嘉豪食品有限公司）600g，将蛹虫草子实体浸入浓缩橙汁中，进行超声波预处理。超声波频率为20kHz，功率为800W，处理时间为10min，蛹虫草与浓缩橙汁溶液质量比为1:2。将处理后的蛹虫草子实体清洗后沥干，置于超低温冰箱中冷冻5h，至蛹虫草子实体完全冻结后，将冷冻后的物料进行负压脉冲喷动微波冷冻干燥。微波功率设置为660W（2.2 W/g），喷动时间设为0.1 s，喷动间隔为10 min。干燥时间为3.5h，比相同尺寸的蛹虫草子实体采用传统冷冻干燥所需干燥时间缩短了64%。干燥后的蛹虫草无腥味，且具有橙子清香。对干燥后的蛹虫草子实体进行复水处理，水温为25℃，复水后的蛹虫草没有出现褐变现象。The fresh, uniform color, diameter of 2~3mm, length of 5~6cm, 300g of mechanically damaged Cordyceps militaris fruit body was cleaned and removed. 600 g of concentrated orange juice (Guangzhou Jiahao Food Co., Ltd.) was weighed, and the fruit body of Cordyceps militaris was immersed in concentrated orange juice for ultrasonic pretreatment. The ultrasonic frequency is 20 kHz, the power is 800 W, the processing time is 10 min, and the mass ratio of Cordyceps militaris to concentrated orange juice solution is 1:2. The treated Cordyceps sinensis fruit body was washed, drained, and frozen in an ultra-low temperature freezer for 5 hours. After the Cordyceps militaris fruit body was completely frozen, the frozen material was subjected to vacuum pulverization by vacuum pulse spraying. The microwave power was set to 660 W (2.2 W/g), the spout time was set to 0.1 s, and the spatter interval was 10 min. The drying time was 3.5 h, which was 64% shorter than the drying time required for traditional freeze drying of the same size Cordyceps sinensis fruiting body. The dried Cordyceps sinensis has no astringency and has orange scent. The dried Cordyceps militaris fruit body was rehydrated, the water temperature was 25 °C, and the brown grass after the rehydration did not appear browning.
实施例3：超声波结合浓缩草莓汁对虫草进行脱水及品质提升的方法Example 3: Method for dehydrating and improving quality of Cordyceps by ultrasonic combined with concentrated strawberry juice
选取新鲜、颜色均匀，直径为2~3mm，长度为5~6cm的无机械损伤的蛹虫草子实体300g进行清洗除杂。称取浓缩草莓汁（广州嘉豪食品有限公司）600g，将蛹虫草子实体浸入浓缩草莓汁中，进行超声波预处理。超声波频率为20kHz，功率为800W，处理时间为10min，蛹虫草与浓缩橙汁溶液质量比为1:2。将处理后的蛹虫草子实体清洗后沥干，置于超低温冰箱中冷冻5h，至蛹虫草子实体完全冻结后，将冷冻后的物料进行负压脉冲喷动微波冷冻干燥。微波功率设置为660W（2.2 W/g），喷动时间设为0.1 s，喷动间隔为10 min。干燥时间为3.5h，比相同尺寸的蛹虫草子实体采用传统冷冻干燥所需干燥时间缩短了64%。干燥后的蛹虫草无腥味，且具有橙子清香。对干燥后的蛹虫草子实体进行复水处理，水温为25℃，复水后的蛹虫草没有出现褐变现象。The fresh, uniform color, diameter of 2~3mm, length of 5~6cm, 300g of mechanically damaged Cordyceps militaris fruit body was cleaned and removed. 600 g of concentrated strawberry juice (Guangzhou Jiahao Food Co., Ltd.) was weighed, and the fruit body of Cordyceps militaris was immersed in concentrated strawberry juice for ultrasonic pretreatment. The ultrasonic frequency is 20 kHz, the power is 800 W, the processing time is 10 min, and the mass ratio of Cordyceps militaris to concentrated orange juice solution is 1:2. The treated Cordyceps sinensis fruit body was washed, drained, and frozen in an ultra-low temperature freezer for 5 hours. After the Cordyceps militaris fruit body was completely frozen, the frozen material was subjected to vacuum pulverization by vacuum pulse spraying. The microwave power was set to 660 W (2.2 W/g), the spout time was set to 0.1 s, and the spatter interval was 10 min. The drying time was 3.5 h, which was 64% shorter than the drying time required for traditional freeze drying of the same size Cordyceps sinensis fruiting body. The dried Cordyceps sinensis has no astringency and has orange scent. The dried Cordyceps militaris fruit body was rehydrated, the water temperature was 25 °C, and the brown grass after the rehydration did not appear browning.
Claims (10)
- 一种调理蛹虫草脱水及其品质提升的方法，其特征在于，步骤如下：A method for conditioning dehydration and quality improvement of Cordyceps militaris, characterized in that the steps are as follows:（1）原料分选及清洗：挑选新鲜、长度及粗细一致、颜色均匀且无机械损伤的蛹虫草为原料；对选出的原料进行清洗除杂；(1) Raw material sorting and cleaning: Select fresh, long and uniform thickness, uniform color and no mechanical damage as Cordyceps sinensis; clean and remove the selected raw materials;（2）超声波结合浓缩果汁预处理：将步骤（1）清洗后的蛹虫草浸泡于浓缩果汁中，进行超声波预处理；其中，超声波频率为20~30kHz，功率为400~2000W，处理时间为5~10min，蛹虫草与浓缩果汁的质量比为1:2；(2) Ultrasonic combined with concentrated juice pretreatment: Soak the Cordyceps militaris in step (1) in concentrated juice for ultrasonic pretreatment; wherein the ultrasonic frequency is 20~30kHz, the power is 400~2000W, and the processing time is 5 ~10min, the mass ratio of Cordyceps militaris to concentrated juice is 1:2;（3）冷冻：将步骤（2）超声波预处理后的蛹虫草进行清洗，而后沥干，并将其置于超低温冰箱中冷冻5 h至蛹虫草完全冻结；(3) Freezing: The Cordyceps militaris after the ultrasonic pretreatment in step (2) is washed, then drained, and placed in an ultra-low temperature freezer. h to the cordyceps completely frozen;（4）负压脉冲喷动微波冻干：对步骤（3）冻结后的蛹虫草进行负压脉冲喷动微波冷冻干燥，干燥至湿基含水率为6%以下，得到蛹虫草干制品；其中，磁控管工作频率为2450 MHz，微波功率设置为2.2~2.6 w/g，喷动持续时间设置为0.1s，喷动间隔为10 min，干燥时间为3~3.5h；(4) Negative pressure pulse spraying microwave lyophilization: the stepwise (3) frozen Cordyceps militaris is subjected to vacuum pulsation by microwave lyophilization, and dried to a moisture content of 6% or less to obtain a dry product of Cordyceps militaris; The magnetron operating frequency is 2450 MHz, the microwave power is set to 2.2~2.6 w/g, the sprinkling duration is set to 0.1s, the spout interval is 10 min, and the drying time is 3~3.5 h;（5）复水检验褐变：对步骤（4）所得的蛹虫草干制品进行复水，以检测是否发生褐变现象。(5) Rehydration test Browning: The dried Cordyceps militaris obtained in the step (4) was rehydrated to detect browning.
- 根据权利要求1所述的方法，其特征在于，所述蛹虫草的直径为2~5mm，长度为5~9cm。The method according to claim 1, wherein the Cordyceps militaris has a diameter of 2 to 5 mm and a length of 5 to 9 cm.
- 根据权利要求1或2所述的方法，其特征在于，所述步骤（2）中，超声波频率为20KHz、功率为800W，处理时间为10 min。The method according to claim 1 or 2, wherein in the step (2), the ultrasonic frequency is 20 kHz, the power is 800 W, and the processing time is 10 min.
- 根据权利要求1或2所述的一种调理蛹虫草脱水及其品质提升的方法，其特征在于，所述步骤（3）中，超低温冰箱的温度为-40℃，冷冻速率为1℃/min，冷冻时间为5 h。The method for conditioning and reducing the quality of Cordyceps militaris according to claim 1 or 2, wherein in the step (3), the temperature of the ultra-low temperature refrigerator is -40 ° C, and the freezing rate is 1 ° C / min. The freezing time is 5 h.
- 根据权利要求3所述的一种调理蛹虫草脱水及其品质提升的方法，其特征在于，所述步骤（3）中，超低温冰箱的温度为-40℃，冷冻速率为1℃/min，冷冻时间为5 h。The method for regulating the dehydration and quality improvement of Cordyceps militaris according to claim 3, wherein in the step (3), the temperature of the ultra-low temperature refrigerator is -40 ° C, the freezing rate is 1 ° C / min, and the freezing The time is 5 h.
- 根据权利要求1、2或5所述的一种调理蛹虫草脱水及其品质提升的方法，其特征在于，所述步骤（5）中，微波功率为2.2w/g。The method for conditioning and reducing the quality of Cordyceps militaris according to claim 1, 2 or 5, wherein in the step (5), the microwave power is 2.2 w/g.
- 根据权利要求3所述的一种调理蛹虫草脱水及其品质提升的方法，其特征在于，所述步骤（4）中，微波功率为2.2w/g。The method according to claim 3, wherein the microwave power is 2.2 w/g in the step (4).
- 根据权利要求4所述的一种调理蛹虫草脱水及其品质提升的方法，其特征在于，所述步骤（4）中，微波功率为2.2w/g。The method according to claim 4, wherein the microwave power is 2.2 w/g in the step (4).
- 根据权利要求1、2、5、7或8所述的一种调理蛹虫草脱水及其品质提升的方法，其特征在于，所述步骤（5）中，复水时的水温为25℃。The method for conditioning and reducing the quality of Cordyceps militaris according to claim 1, 2, 5, 7 or 8, wherein in the step (5), the water temperature at the time of rehydration is 25 °C.
- 根据权利要求6所述的一种调理蛹虫草脱水及其品质提升的方法，其特征在于，所述步骤（2）中，浓缩果汁为浓缩柠檬汁、橙汁、草莓汁。The method according to claim 6, wherein the concentrated juice is concentrated lemon juice, orange juice, and strawberry juice.
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