CN102934679A - Agrocybe cylindracea microwave vacuum drying method - Google Patents
Agrocybe cylindracea microwave vacuum drying method Download PDFInfo
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- CN102934679A CN102934679A CN2012104509736A CN201210450973A CN102934679A CN 102934679 A CN102934679 A CN 102934679A CN 2012104509736 A CN2012104509736 A CN 2012104509736A CN 201210450973 A CN201210450973 A CN 201210450973A CN 102934679 A CN102934679 A CN 102934679A
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Abstract
The invention discloses an agrocybe cylindracea microwave vacuum drying method. The method includes sorting, grading, removing stipes, cleaning, draining off, initial moisture content measuring, color protection, microwave vacuum drying and vacuum packaging. By means of the method, a microwave vacuum drying technology and the color protection are combined to dry the fresh agrocybe cylindracea, high quality agrocybe cylindracea dried products are obtained, simultaneously the production efficiency is greatly improved, the production energy consumption is reduced, and remarkable economic and social benefits are achieved.
Description
Technical field
The invention belongs to the drying processing technique field of food, be specifically related to a kind of agrocybe microwave vacuum drying method.
Background technology
Agrocybe has another name called tea firewood mushroom, is the pure natural non-polluted edible bacterium that integrates nutrition, health care, physiotherapy.It is rich in 17 seed amino acids and ten various trace elements such as glutamic acid, asparatate of needed by human body, and its medicinal health curative effect is higher than other edible mushrooms, to anticancer, step-down, the anti-ageing comparatively ideal supplemental treatment function of having waited for a long time, and among the people being referred to as " refreshing mushroom ".The water content of fresh agrocybe reaches about 90%, and the evaporation of respiration and moisture will cause the shrinkage of mushroom body in storage and sales process, directly affect its outward appearance and freshness.Therefore drying agrocybe is to prolong one of effective important method of agrocybe storage life.
The traditional dry-making method of dried of agrocybe is to adopt the drying room baking, dried product quality and baking technology are closely related, more be professional's experience, and in bake process, want duty to stir inspection, stoving time often reaches 10～13 hours, and energy consumption is large, and temperature and humidity is difficult to control, and baking easily causes the quality of agrocybe to descend for a long time, and brown stain is serious.
Microwave drying is to utilize the dielectric heating principle, relies on high-frequency electromagnetic oscillation to come the trigger molecule motion, makes the heating object heating, and mode of heating is different from traditional convection current, conduction and radiation, is that microwave directly heats object, and this limiting factor of conducting heat is broken.When heating using microwave was applied to food industry, under the high-frequency electromagnetic field action, the polar molecule in the food (hydrone) absorbed microwave energy and produces heat, made that food heats rapidly, drying.Microwave drying has that rate of drying is fast, energy-conservation, the production efficiency advantages of higher, but that simple microwave drying easily makes material be heated is inhomogeneous, and temperature is higher to cause rapidly coking of surface, thereby affects the quality of product.
Water and general humid medium are under certain medium dividing potential drop effect, corresponding certain saturation temperature, vacuum is larger, the saturation temperature that the water that wet stock is contained or humid medium are corresponding is lower, be that boiling temperature is low, more easily vaporizing effusion and make dry materials, vacuum drying is exactly according to this thermophysical property, under vacuum condition, with the low-pressure water steam in the gas phase and the less incondensable gas of air equal size, borrow the suction of vavuum pump and remove.Vacuum drying can realize low temperature drying, and this drying to heat sensitive material is favourable.But the dehydration of material is to rely on the heat conduction that heat credit is passed to the material that is dried during vacuum drying, and under hypobaric, carries out heat transfer speed with convection type slower, has hindered the performance of vacuum drying advantage.
Micro-wave vacuum combines microwave drying and two technology of vacuum drying, gives full play to separately advantage.Microwave provides thermal source for vacuum drying, has overcome the slow shortcoming of conventional thermal conduction rate under the vacuum state, thereby has greatly shortened drying time, has improved production efficiency.Vacuum is so that material carries out drying at a lower temperature, preferably preservation object material nutrient composition and improve other qualities of dried product.Processing temperature is low, the nutritional labeling loss late is low, dewatering efficiency is high, so micro-wave vacuum more can bring into play its advantage the higher fruit and vegetable of moisture content is dewatered to add man-hour, is a new technology that has using value.
The same with a lot of edible mushrooms, brown stain can occur in agrocybe in dry run.This not only affects outward appearance, value and the market of product, and so that the local flavor variation, nutrient loss.The present invention protects look after adopting certain density citric acid and ascorbic acid as colour protecting liquid fresh agrocybe to be adopted, and in conjunction with micro-wave vacuum rapid draing under cryogenic conditions.The method can effectively be cut off the brown stain source, improves the agrocybe product quality, is the agrocybe dry technology that vast rural area provides innoxious, production cost is low.
Summary of the invention
The object of the present invention is to provide a kind of agrocybe microwave vacuum drying method, the applied microwave vacuum drying technique with protect the means that form and aspect are combined fresh agrocybe carried out drying, when obtaining high-quality agrocybe dried product, greatly improved production efficiency, reduce energy consumption, possessed significant economic and social benefit.
For achieving the above object, the present invention adopts following technical scheme:
A kind of agrocybe microwave vacuum drying method comprises: select materials, classification, rejecting stem, clean, drain, the initial aqueous rate is measured, protect look, micro-wave vacuum, vacuum packaging.Concrete steps are as follows:
(1) select materials: select fresh, without rot, the tea plant mushroom fruit body of free from insect pests is raw material;
(2) classification: the agrocybe of select is carried out classification according to the grade scale (DB35-T522.5-2003) of fresh agrocybe;
(3) reject stem: reject long stem;
(4) clean: the agrocybe that will reject stem places tank to clean;
(5) drain: the fresh agrocybe that will clean is divided on the bamboo sieve and is drained the globule;
(6) the initial aqueous rate is measured: the initial aqueous rate of fresh agrocybe is measured in sampling;
(7) protect look: use colour protecting liquid that fresh agrocybe is carried out color retention;
(8) micro-wave vacuum: agrocybe is placed in the rotating disk of microwave vacuum drying chamber, carry out micro-wave vacuum;
(9) vacuum packaging: the agrocybe that drying is good carries out vacuum packaging.
Described cleaning is that agrocybe is placed tank circulating water flush away wood chip, cotton seed hulls, straw impurity.
Described draining is agrocybe to be divided drain on bamboo sieve to the surface without the globule, and the time of draining is 0.5h～1h.
Described initial aqueous rate assay method is with reference to GB 5009.3-2010, and the initial aqueous rate is 90 ± 2%.
Described colour protecting liquid is that mass fraction is the mixed solution of 0.35%～0.45% citric acid and 0.03%～0.05% ascorbic acid; Color retention time 30min～50min.
The condition of described micro-wave vacuum: microwave power is 2kW～4kW, and vacuum is 75 kPa～90kPa, and material bed thickness is 5mm～20mm; Be dried to moisture content≤13%.
Remarkable advantage of the present invention is:
(1) the applied microwave vacuum drying technique with protect the means that form and aspect are combined fresh agrocybe carried out drying, when obtaining high-quality agrocybe dried product, greatly improved production efficiency, reduce energy consumption, compared time shorten nearly 9-12 hour with tradition oven dry means.And the active component in the agrocybe---Methods of Polysaccharide From Agrocybe Chaxingu has obtained great reservation.
(2) the sterilizing effect of microwave itself has prolonged the shelf life of product greatly so that the product safety health.Gained agrocybe product quality is even, occur without the overfocus phenomenon, has the distinctive fragrance of agrocybe, lamella is neat and be dark palm fibre to dark brown through the agrocybe dry product cap of color retention, with compare brightness value L without the dried product of color retention and brought up to 47.95 by 41.82, illustrate that micro-wave vacuum makes the brown stain effect be subject to larger inhibition in conjunction with color retention.
(3) the agrocybe dried product behind the micro-wave vacuum and the agrocybe dry product that uses traditional handicraft processing to obtain are carried out the rehydration test, the result shows that the dry product rehydration ratio in 1min that uses technique of the present invention to make can reach more than 5, and the dry product that traditional drying technique makes can only reach about 3.7 with interior rehydration ratio at 20min, shows that the agrocybe dry product rehydration quality that makes through micro-wave vacuum is better.
The specific embodiment
Below be several specific embodiment of the present invention, further specify the present invention, but the present invention be not limited only to this.
Embodiment 1
(1) select materials: select fresh, without rot, the tea plant mushroom fruit body of free from insect pests is raw material;
(2) classification: the agrocybe of select is carried out classification according to the grade scale (DB35-T522.5-2003) of fresh agrocybe;
(3) reject stem: reject long stem;
(4) clean: agrocybe is placed the impurity such as tank circulating water flush away wood chip, cotton seed hulls, straw;
(5) drain: agrocybe is divided drained on bamboo sieve to the surface without the globule, the time of draining is 0.5h;
(6) the initial aqueous rate is measured: with reference to GB 5009.3-2010, the initial aqueous rate of fresh agrocybe is measured in sampling, and moisture content is 90 ± 2%;
(7) protect look: use 0.35% citric acid+0.03% ascorbic acid solution colour protecting liquid that agrocybe is carried out color retention 30min;
(7) micro-wave vacuum: at microwave power 2kW, vacuum 75 kPa are dried to safe moisture content, moisture content≤13% under the material bed thickness 5mm condition;
(9) vacuum packaging: the agrocybe that drying is good carries out vacuum packaging.
Embodiment 2
(1) select materials: select materials: select fresh, without rot, the tea plant mushroom fruit body of free from insect pests is raw material;
(2) classification: the agrocybe of select is carried out classification according to the grade scale (DB35-T522.5-2003) of fresh agrocybe;
(3) reject stem: reject long stem;
(4) clean: agrocybe is placed the impurity such as tank circulating water flush away wood chip, cotton seed hulls, straw;
(5) drain: agrocybe is divided drained on bamboo sieve to the surface without the globule, the time of draining is 0.5h;
(6) the initial aqueous rate is measured: with reference to GB 5009.3-2010, the initial aqueous rate of fresh agrocybe is measured in sampling, and moisture content is 90 ± 2%;
(7) protect look: use 0.40% citric acid+0.03% ascorbic acid solution colour protecting liquid that agrocybe is carried out color retention 40min;
(8) micro-wave vacuum: at microwave power 3kW, vacuum 85 kPa are dried to safe moisture content, moisture content≤13% under the material bed thickness 15mm condition;
(9) vacuum packaging: the agrocybe that drying is good carries out vacuum packaging.
Embodiment 3
(1) select materials: select materials: select fresh, without rot, the tea plant mushroom fruit body of free from insect pests is raw material;
(2) classification: the agrocybe of select is carried out classification according to the grade scale (DB35-T522.5-2003) of fresh agrocybe;
(3) reject stem: reject long stem;
(4) clean: agrocybe is placed the impurity such as tank circulating water flush away wood chip, cotton seed hulls, straw;
(5) drain: agrocybe is divided drained on bamboo sieve to the surface without the globule, the time of draining is 1h;
(6) the initial aqueous rate is measured: with reference to GB 5009.3-2010, the initial aqueous rate of fresh agrocybe is measured in sampling, and moisture content is 90 ± 2%;
(7) protect look: use 0.45% citric acid+0.04% ascorbic acid solution colour protecting liquid that agrocybe is carried out color retention 50min;
(8) micro-wave vacuum: at microwave power 4kW, vacuum 85 kPa are dried to safe moisture content, moisture content≤13% under the material bed thickness 20mm condition;
(9) vacuum packaging: the agrocybe that drying is good carries out vacuum packaging.
The above only is preferred embodiment of the present invention, and all equalizations of doing according to the present patent application claim change and modify, and all should belong to covering scope of the present invention.
Claims (7)
1. agrocybe microwave vacuum drying method, it is characterized in that: described method comprises: select materials, classification, rejecting stem, clean, drain, the initial aqueous rate is measured, protect look, micro-wave vacuum, vacuum packaging.
2. agrocybe microwave vacuum drying method according to claim 1, it is characterized in that: the concrete steps of described method are as follows:
(1) select materials: select fresh, without rot, the tea plant mushroom fruit body of free from insect pests is raw material;
(2) classification: the agrocybe of select is carried out classification according to the grade scale of fresh agrocybe;
(3) reject stem: reject long stem;
(4) clean: the agrocybe that will reject stem places tank to clean;
(5) drain: the fresh agrocybe that will clean is divided on the bamboo sieve and is drained the globule;
(6) the initial aqueous rate is measured: the initial aqueous rate of fresh agrocybe is measured in sampling;
(7) protect look: use colour protecting liquid that fresh agrocybe is carried out color retention;
(8) micro-wave vacuum: agrocybe is placed in the rotating disk of microwave vacuum drying chamber, carry out micro-wave vacuum;
(9) vacuum packaging: the agrocybe that drying is good carries out vacuum packaging.
3. agrocybe microwave vacuum drying method according to claim 2 is characterized in that: described cleaning is to place tank with circulating water flush away wood chip, cotton seed hulls, straw impurity agrocybe.
4. agrocybe microwave vacuum drying method according to claim 2 is characterized in that: described draining is agrocybe to be divided drain on the bamboo sieve to the surface without the globule, and the time of draining is 0.5h～1h.
5. agrocybe microwave vacuum drying method according to claim 2, it is characterized in that: described initial aqueous rate assay method is with reference to GB 5009.3-2010, and the initial aqueous rate is 90 ± 2%.
6. agrocybe microwave vacuum drying method according to claim 2, it is characterized in that: described colour protecting liquid is that mass fraction is the mixed solution of 0.35%～0.45% citric acid and 0.03%～0.05% ascorbic acid; Color retention time 30min～50min.
7. agrocybe microwave vacuum drying method according to claim 2, it is characterized in that: the condition of described micro-wave vacuum: microwave power is 2kW～4kW, and vacuum is 75 kPa～90kPa, and material bed thickness is 5mm～20mm; Be dried to moisture content≤13%.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104365825A (en) * | 2014-12-03 | 2015-02-25 | 遵义市昌平食用菌种植场 | Dried needle mushroom pressing method |
| CN104489639A (en) * | 2014-12-03 | 2015-04-08 | 遵义市昌平食用菌种植场 | Dry agrocybe aegirit pressing method |
| CN104824125A (en) * | 2015-04-22 | 2015-08-12 | 吴中区胥口精益生物医药研究所 | Preparation method of soft cans of agrocybe cylindracea |
| CN105379826A (en) * | 2015-11-24 | 2016-03-09 | 安徽先知缘食品有限公司 | Agrocybe cylindracea processing process |
| CN108576193A (en) * | 2018-01-25 | 2018-09-28 | 福建新益升现代农业有限公司 | A kind of agrocybe carbon fiber electric heating drying means |
| CN109892584A (en) * | 2017-12-07 | 2019-06-18 | 贺州学院 | A kind of method of vaccum microwave puffing processing tomato taste Chinese yam crisp chip |
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| CN101961045A (en) * | 2010-08-17 | 2011-02-02 | 中华全国供销合作总社南京野生植物综合利用研究院 | Method for preparing white mushroom slices |
| CN102429213A (en) * | 2011-11-30 | 2012-05-02 | 建德市农家宝食品有限公司 | Negative-pressure microwave combined drying method for preparing mushroom chips from dried mushrooms |
| CN102578557A (en) * | 2012-03-05 | 2012-07-18 | 福建农林大学 | Method for processing combined dried pleurotus eryngii |
| CN102578558A (en) * | 2012-03-05 | 2012-07-18 | 福建农林大学 | Eryngii mushroom microwave vacuum drying method |
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| CN101961045A (en) * | 2010-08-17 | 2011-02-02 | 中华全国供销合作总社南京野生植物综合利用研究院 | Method for preparing white mushroom slices |
| CN102429213A (en) * | 2011-11-30 | 2012-05-02 | 建德市农家宝食品有限公司 | Negative-pressure microwave combined drying method for preparing mushroom chips from dried mushrooms |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104365825A (en) * | 2014-12-03 | 2015-02-25 | 遵义市昌平食用菌种植场 | Dried needle mushroom pressing method |
| CN104489639A (en) * | 2014-12-03 | 2015-04-08 | 遵义市昌平食用菌种植场 | Dry agrocybe aegirit pressing method |
| CN104824125A (en) * | 2015-04-22 | 2015-08-12 | 吴中区胥口精益生物医药研究所 | Preparation method of soft cans of agrocybe cylindracea |
| CN105379826A (en) * | 2015-11-24 | 2016-03-09 | 安徽先知缘食品有限公司 | Agrocybe cylindracea processing process |
| CN109892584A (en) * | 2017-12-07 | 2019-06-18 | 贺州学院 | A kind of method of vaccum microwave puffing processing tomato taste Chinese yam crisp chip |
| CN108576193A (en) * | 2018-01-25 | 2018-09-28 | 福建新益升现代农业有限公司 | A kind of agrocybe carbon fiber electric heating drying means |
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