CN103610030B - Instant dried white fungus and production method thereof - Google Patents
Instant dried white fungus and production method thereof Download PDFInfo
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- CN103610030B CN103610030B CN201310580595.8A CN201310580595A CN103610030B CN 103610030 B CN103610030 B CN 103610030B CN 201310580595 A CN201310580595 A CN 201310580595A CN 103610030 B CN103610030 B CN 103610030B
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- vacuum
- white fungus
- drying
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- temperature
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- 241000233866 Fungi Species 0.000 title claims abstract description 24
- 238000004519 manufacturing process Methods 0.000 title abstract description 5
- 241001506047 Tremella Species 0.000 claims abstract description 21
- 238000001035 drying Methods 0.000 claims abstract description 15
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 7
- 238000007710 freezing Methods 0.000 claims abstract description 6
- 230000008014 freezing Effects 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 239000012535 impurity Substances 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims description 14
- 238000002360 preparation method Methods 0.000 claims description 8
- 230000008030 elimination Effects 0.000 claims description 4
- 238000003379 elimination reaction Methods 0.000 claims description 4
- 238000005292 vacuum distillation Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 abstract description 22
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 150000004676 glycans Chemical class 0.000 abstract description 2
- 229920001282 polysaccharide Polymers 0.000 abstract description 2
- 239000005017 polysaccharide Substances 0.000 abstract description 2
- 238000005538 encapsulation Methods 0.000 abstract 1
- 238000000859 sublimation Methods 0.000 abstract 1
- 230000008022 sublimation Effects 0.000 abstract 1
- 238000002372 labelling Methods 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 238000003672 processing method Methods 0.000 description 5
- 238000009835 boiling Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 230000006378 damage Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000001802 infusion Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 230000035800 maturation Effects 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241000209202 Bromus secalinus Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 241000908178 Tremella fuciformis Species 0.000 description 1
- 125000003158 alcohol group Chemical group 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000010981 drying operation Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 235000019601 food appearance Nutrition 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000004792 oxidative damage Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a production method of instant dried white fungus. The production method comprises the following steps: (1) material selection, namely removing impurities from fresh white fungus, and cleaning; (2) slicing; (3) pre-freezing, namely carrying out pre-freezing for 12-14 hours at temperature from -10 DEG C to -25 DEG C; (4) drying, namely carrying out microwave vacuum freeze drying, wherein the microwave vacuum freeze drying comprises a low-temperature sublimation stage and a normal-temperature vacuum microwave drying stage; (5) vacuum encapsulation. According to the process, a curing process before drying is omitted, so that the loss of the tremella polysaccharide is avoided, and processing cost is saved by 15%. According to the instant dried white fungus processed by utilizing the production method, the product is pure in appearance and color and plump in form; after being rehydrated, the product is nature in form and pure in taste and flavor, the product quality is greatly improved, and the product is obviously superior to similar products processed by utilizing traditional methods.
Description
Technical field
The present invention relates to a kind of instant tremella to do and preparation method thereof.
Background technology
White fungus (
tremella fuciformis), also known as tremella, tremella, its property is flat, taste is sweet, nontoxic, is a kind of senior edible fungus, enjoys the good reputation of " king of edible mushroom ".Fresh white fungus water content reaches 75-80%, not storage endurance under normal temperature, and perishable rotten, drying is that requisite link processed by white fungus.The traditional processing method of white fungus is baking process, and its color and luster is dark, easy broken, poor quality, has illegal processor to adopt sulphuring to brighten and cheats consumers, bring food security hidden danger.As everyone knows, white fungus has edible inconvenient feature, and long-time infusion is unsuitable for the rhythm of life of modern, have impact on the expansion of consumption market.Market needs one conveniently white fungus food appearance.
Existing multinomial patent and document disclose the processing technology of instant tremella.As: Sichuan University number be 201110215249.0 Chinese patent, its main technique is alcohol immersion and high steam sofening treatment.Number be 201010291973.7 Chinese patent disclose a kind of fast-food dry tremella, its technique is by after raw white fungus slaking, does microwave vacuum freeze drying process." research of white fungus crisps by microwave vacuum drying technique " (total 305 phase 48-50 pages of processing of farm products research academic periodical) of Su Lijuan etc. disclose a kind of processing method of instant crisp white fungus, and main technique is that boiling slaking adds micro-wave vacuum.In these techniques, the maturation process methods such as HTHP are absolutely necessary processing step, unavoidably bring destruction and the loss of nutritional labeling in processing procedure.
Summary of the invention
The problem to be solved in the present invention is the preparation method providing a kind of instant tremella dry, and the instant tremella that this method is made is done, and brews i.e. edible with boiling water.
Another problem that the present invention will solve is to provide more than one instant tremella stating method processing to do.
The preparation method that instant tremella is dry, comprises the steps:
(1) select materials: select fresh white fungus, impurity elimination, cleaning;
(2) cut into slices: be cut into little sheet by after the raw material draining of step (1);
(3) pre-freeze: by the raw material of step (2) under-10 DEG C ~-25 DEG C conditions freezing 12 ~ 14 hours;
(4) dry: the raw material microwave vacuum freeze-drying device of step (3) is carried out drying, and dry run comprises two temperature rise periods, the first stage :-30 DEG C ~ 0 DEG C low-temperature distillation, vacuum 130 ~ 230Pa, 4 ~ 6 hours time; Second stage: 0-30 DEG C of normal-temperature vacuum microwave drying, vacuum 200 ~ 300Pa, time 3-4 hour;
(5) Vacuum Package.
More than one are stated the instant tremella that processing method makes and do.This instant tremella is done, and keep the natural form of white fungus after rehydration, taste flavor is purer, and nutritional labeling maximizes the retention, and improves product quality.
Present invention process has the following advantages:
1, compare with ZL201010291973.7 patented method, the application eliminates the curing step of dry process front HTHP, poach etc., avoid the loss of tremella polysaccharides, its microwave vacuum freeze manufacturing procedure is carried out stage by stage, the later stage of drying operation reaches the effect of nature slaking, the white fungus that present invention process is produced is done, more natural (the product that ZL201010291973.7 patented method is produced of its form after rehydration, rehydration aftershaping degree is poor), taste flavor is purer, substantially increases product quality.
2, microwave vacuum freeze drying process is adopted, microwave is as heating source, pyrolytic damage and the oxidative damage of dry run can be avoided, under vacuum state, the hydrone freezed directly distils as steam effusion, can not there is shrinkage phenomenon in the white fungus freezed in this process, white fungus auricle retains original shape substantially because of dehydration.Owing to not having the flowing of moisture, nutritional labeling is fixed in material, avoids the loss of nutritional labeling.After dry, material activity is constant, and appearance luster is pure, and form is full, sound construction, and simultaneously because moisture evaporation rate is fast, form porous, the rehydration of product is good.Boiling water brews i.e. edible, and its natural shape, shape, as frost flower, is equipped with matrimony vine, red date, rock sugar, is as good as with the white fungus congee of infusion.
3, eliminate the maturation process such as HTHP, poach program in early stage, save processing cost about 15%.
Detailed description of the invention
Embodiment 1
The first embodiment, the preparation method that a kind of instant tremella is dry, comprises the steps:
(1) select materials: select fresh white fungus double centner, impurity elimination, cleaning;
(2) cut into slices: be cut into little sheet by after the raw material draining of step (1);
(3) pre-freeze: by the raw material of step (2) under-10 DEG C ~-25 DEG C conditions freezing 12 hours;
(4) dry: the raw material of step (3) microwave vacuum freeze-drying device (is adopted the special microwave vacuum freeze drier that Nanjing Ya Tai microwave energy research institute produces, equipment patent ZL200920235147.3) carry out drying, dry run comprises two temperature rise periods, first stage :-30 DEG C ~ 0 DEG C low-temperature distillation, vacuum 130 ~ 230Pa, 6 hours time; Second stage: 0-30 DEG C of normal-temperature vacuum microwave drying, vacuum 200 ~ 300Pa, 3 hours time, terminate drying when the vacuum number of degrees are stablized constant, now raw material moisture is down to 3.5%, obtains finished product 25.3 kilograms;
(5) Vacuum Package.
A kind of instant tremella made with the first embodiment processing method is done.This instant tremella is done, and keep the natural form of white fungus after rehydration, taste flavor is purer, and nutritional labeling maximizes the retention, and improves product quality.
Embodiment 2
The second embodiment, the preparation method that a kind of instant tremella is dry, comprises the steps:
(1) select materials: select fresh white fungus double centner, impurity elimination, cleaning;
(2) cut into slices: be cut into little sheet by after the raw material draining of step (1);
(3) pre-freeze: by the raw material of step (2) under-15 DEG C ~-20 DEG C conditions freezing 14 hours;
(4) dry: the raw material of step (3) microwave vacuum freeze-drying device (is adopted the special microwave vacuum freeze drier that Nanjing Ya Tai microwave energy research institute produces, equipment patent ZL200920235147.3) carry out drying, dry run comprises two temperature rise periods, first stage :-30 DEG C ~ 0 DEG C low-temperature distillation, vacuum 150 ~ 210Pa, 4 hours time; Second stage: 0-30 DEG C of normal-temperature vacuum microwave drying, vacuum 220 ~ 280Pa, 4 hours time, terminate drying when the vacuum number of degrees are stablized constant, now raw material moisture is down to 4.5%, obtains finished product 26.7 kilograms;
(5) Vacuum Package.
A kind of instant tremella made with the second embodiment processing method is done.
Claims (2)
1. the preparation method that instant tremella is dry, is characterized in that comprising the steps:
(1) select materials: select fresh white fungus, impurity elimination, cleaning;
(2) cut into slices: be cut into little sheet by after the raw material draining of step (1);
(3) pre-freeze: by the raw material of step (2) under-10 DEG C ~-25 DEG C conditions freezing 12 ~ 14 hours;
(4) dry: the raw material microwave vacuum freeze-drying device of step (3) is carried out drying, and dry run comprises two temperature rise periods, the first stage :-30 DEG C ~ 0 DEG C low-temperature distillation, vacuum 130 ~ 230Pa, 4 ~ 6 hours time; Second stage: 0-30 DEG C of normal-temperature vacuum microwave drying, vacuum 200 ~ 300Pa, time 3-4 hour;
(5) Vacuum Package.
2. the instant tremella made by preparation method according to claim 1 is done.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310580595.8A CN103610030B (en) | 2013-11-19 | 2013-11-19 | Instant dried white fungus and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310580595.8A CN103610030B (en) | 2013-11-19 | 2013-11-19 | Instant dried white fungus and production method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103610030A CN103610030A (en) | 2014-03-05 |
| CN103610030B true CN103610030B (en) | 2015-07-08 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310580595.8A Expired - Fee Related CN103610030B (en) | 2013-11-19 | 2013-11-19 | Instant dried white fungus and production method thereof |
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| Country | Link |
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| CN (1) | CN103610030B (en) |
Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103815216B (en) * | 2014-03-12 | 2015-05-20 | 四川华信能源集团有限公司 | Vacuum-freeze-dried soup containing fruit juice, tremella fuciformis berk and quinoa and production method thereof |
| CN104000179A (en) * | 2014-05-29 | 2014-08-27 | 吉林农业大学 | Preparation method of instant spiced crisp fungus chips |
| CN104000178A (en) * | 2014-05-29 | 2014-08-27 | 吉林农业大学 | Preparation method of instant fruity crisp fungus chips |
| CN103999987B (en) * | 2014-06-11 | 2015-10-21 | 卢秦 | A kind of preparation method brewing instant type tremella polysaccharides health protection tea |
| CN104381998A (en) * | 2014-11-27 | 2015-03-04 | 福州缘顺食品有限公司 | Preparation method of instant vacuum freeze-dried tremella fuciformis after brewing |
| CN106072507B (en) * | 2016-07-22 | 2019-07-09 | 福建珍妙生物科技有限公司 | A kind of tremella dried product and its processing method |
| CN106212639A (en) * | 2016-07-26 | 2016-12-14 | 廖亚妹 | A kind of preparation method of drying Tremella |
| CN106213480A (en) * | 2016-08-08 | 2016-12-14 | 罗源县岐峰山水生态农业农民专业合作社 | A kind of processing method brewing the whole colored Tremella of instant |
| CN106307483A (en) * | 2016-08-29 | 2017-01-11 | 丽水市康益新生物科技有限公司 | Making method of original-taste rapid-expansion instant tremella slices |
| CN107259518A (en) * | 2017-07-26 | 2017-10-20 | 毛恩明 | One kind brews instant tremella and preparation method thereof |
| CN110074393A (en) * | 2019-05-20 | 2019-08-02 | 福建农林大学 | A kind of speed bubble instant tremella and preparation method thereof |
| CN110604291A (en) * | 2019-10-18 | 2019-12-24 | 深圳市北鼎科技有限公司 | Convenient and quick-cooking tremella soup base and preparation method thereof |
| CN113826688A (en) * | 2021-09-24 | 2021-12-24 | 四川工大西南食品研究有限责任公司 | Drying method of fresh tremella |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101946893A (en) * | 2010-09-26 | 2011-01-19 | 方书义 | Snack dry tremella and preparation method thereof |
| CN102669785A (en) * | 2012-05-09 | 2012-09-19 | 陕西恒康生物科技有限公司 | Preparation method of instant functional solid beverage containing black fungus |
-
2013
- 2013-11-19 CN CN201310580595.8A patent/CN103610030B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101946893A (en) * | 2010-09-26 | 2011-01-19 | 方书义 | Snack dry tremella and preparation method thereof |
| CN102669785A (en) * | 2012-05-09 | 2012-09-19 | 陕西恒康生物科技有限公司 | Preparation method of instant functional solid beverage containing black fungus |
Non-Patent Citations (3)
| Title |
|---|
| 不同干燥方式对银耳品质的影响;黄建立等;《中国食品学报》;20100430;第10卷(第2期);167-173页 * |
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| CN103610030A (en) | 2014-03-05 |
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