CN106386161A - Method for preparing edible fungus strains - Google Patents
Method for preparing edible fungus strains Download PDFInfo
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- CN106386161A CN106386161A CN201510488055.6A CN201510488055A CN106386161A CN 106386161 A CN106386161 A CN 106386161A CN 201510488055 A CN201510488055 A CN 201510488055A CN 106386161 A CN106386161 A CN 106386161A
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Abstract
The invention provides a method for preparing edible fungus strains. The method comprises the following steps: pretreating raw materials: selecting edible fungi, carrying out sorting treatment, removing moldy areas, and separating mycelia from stalks; carrying out instant blanching: putting the edible fungi into boiling water, carrying out ultrasonic blanching for 3 to 5 minutes, and rapidly taking out the blanched edible fungi; preparing bamboo fungus water: washing bamboo fungi, chopping the washed bamboo fungi, adding a proper volume of water into the chopped bamboo fungi, carrying out ultrasonic crushing for 15 minutes, carrying out stirred lixiviating for 30 minutes in water bath of 80 DEG C, repeatedly carrying out lixiviating for 3 times, and merging supernatant; precooling the bamboo fungus water obtained in the step (3) to 0 DEG C; carrying out vacuum freeze-drying treatment; and carrying out sealed packaging for sale. According to the method, the treatment steps are simple, and nutrients of the edible fungi are reserved to the maximum; by using instant blanching and vacuum fast-freezing jointly, the taste of the edible fungi can be kept tender and brittle; and the bamboo fungus water is selected as a substitute of antiseptics, so that the product is natural, healthy and additive-free, and the preservation effect is good.
Description
Technical field
The present invention relates to cultivating edible industry is and in particular to a kind of preparation method of edible fungus species.
Background technology
Edible fungi be a class be available for people eat or medicinal macro fungis, animal food, plant food and fungus food be the mankind three major types food.Edible fungi contains substantial amounts of aminoacid, cellulose and trace element, and local flavor is special, and smooth in taste also contains special tropina, and various bioactivators, for example：Macromolecule polysaccharide, RNA complex, nucleic acid degradation product etc., trophic structure and content are the most similar to human body requirements.
The deep processing mode of edible fungi mainly has seasoning and two kinds of pickled method at present, it is dried and typically select vacuum lyophilization, hot air drying, infrared radiation drying, microwave vacuum drying etc., but all there are a lot of defects, such as power consumption height, uneven drying, easy coking, mouthfeel are bad etc..Pickled method is also to extend the usual way of preservation term, but adds substantial amounts of preservative, larger to harm, also finds succedaneum gradual now, and the technique of deep processing is further improved.
Content of the invention
It is an object of the invention to provide a kind of processing step is simple, the preparation method of the edible fungus species of unique flavor, health environment-friendly.
For realizing above-mentioned goal of the invention, technical scheme is as follows：
A kind of preparation method of edible fungus species, comprises the steps：
1st, pretreatment of raw material：Choose edible fungi, carry out sorting process, remove the region gone rotten, and mycelium and stem are separated；
2nd, instantaneous blanch：Edible fungi is placed in boiling water, ultrasound wave blanch 3-5min, rapid taking-up；
3rd, prepare Caulis Bambusae In Taeniam water：Caulis Bambusae In Taeniam is cleaned, chopping, add suitable quantity of water, ultrasonic disruption 15min；It is placed in 80 DEG C of water-baths, stirring and leaching 30min, 8000-12000rpm is centrifuged 15min, repeats to extract 3 times；Merge supernatant；
4th, the Caulis Bambusae In Taeniam water obtaining step 3, is cooled to 0 DEG C in advance；
5th, vacuum lyophilization is processed：The edible fungi that step 2 is processed, it is immediately placed in 3-5min in the frozen water that step 4 prepares, then take out, be placed in vacuum freeze drier, holding vacuum -0.3 to -1.0MPa, -10 to -30 DEG C of low temperature, process 1-2h, take out, place 30min, it is placed in the frozen water that step 4 prepares, be so repeated 3 times；
6th, pack：Carry out vacuum sealed package by processing, through step 5, the edible fungi obtaining, for sale.
Described Caulis Bambusae In Taeniam selects longuette or short-skirted veiled lady, can round a thalline, directly uses, and the Caulis Bambusae In Taeniam that comparatively fresh is plucked is selected in general recommendations.
The ratio adding water every time in described step 3 is w/v 1:10 to 1:50.
In described step 1, instantaneous blanch, it is therefore an objective to be cleaned to edible fungi surface, inactivates the active enzyme on edible fungi surface simultaneously, and it is combined with ultrasound wave and carries out by the present invention, and cleaning performance is more preferable, and blanch is evenly deeply.
Fresh Caulis Bambusae In Taeniam in described step 3, shreds and is not more than 3mm to length.
The vacuum lyophilization step of described step 4, after adding Caulis Bambusae In Taeniam water, using carrying out by the way of lyophilization thaws again repeatedly for three times, so that Caulis Bambusae In Taeniam water more fully enters inside edible fungi, the effect of preservation and antisepsis is more notable than common single treatment, can be with Shelf-life at least more than a week.
Described edible fungi is mainly agrocyb eaegerita, Pleurotus nebrodensis, Pleurotus ostreatus, Volvariella volvacea (Bull.Ex Franch.) Singer．, Ganoderma, Pleurotus eryngii etc., in step 1 it is also possible to need not separate mycelium and stem, carries out the process of whole strain.
The antiseptic effect of Caulis Bambusae In Taeniam is refer in some documents, different extraction processs have been carried out to Caulis Bambusae In Taeniam, obtain extract, and its fungistatic effect is verified, some research shows the good antimicrobial effect that alcohol extracting thing is than water extract, but alcohol extracting thing needs effective ingredient to be carried out separate, the extraction of the present invention is directly using water extraction, and first carries out ultrasonication to Caulis Bambusae In Taeniam, then carries out three extractions, extract thoroughly, and be used directly for food-processing industry.
Patent of the present invention has the advantages that：
1st, the deep working method of the present invention, process step is simple, farthest remains the nutrition of edible fungi, instantaneous blanch and the combination of vacuum quickly cooling, can keep the tender crisp taste of edible fungi；
2nd, select Caulis Bambusae In Taeniam water as the succedaneum of preservative, natural health is no added and of good preservation effect, the combination of edible fungi and Caulis Bambusae In Taeniam, and taste is more delicious, and ratio is using pickled method, or the universal Shelf-life of chemical addition agent is more than two weeks；
3rd, this deep working method is applied widely, and the preservation and antisepsis that can be used for most of edible fungi are processed it might even be possible to promote the Preservation Treatment for other rare water fruits and vegetables.
Specific embodiment
Embodiment
A kind of agrocyb eaegerita deep process, comprises the steps：
1st, pretreatment of raw material：Agrocyb eaegerita is carried out with sorting process, removes the region gone rotten, and mycelium and stem are separated；
2nd, instantaneous blanch：The agrocyb eaegerita that step 1 is handled well is placed in boiling water, ultrasound wave blanch 3-5min, rapid taking-up；
3rd, prepare Caulis Bambusae In Taeniam water：Caulis Bambusae In Taeniam is cleaned, chopping, weigh 100g, according to w/v 1:10 add water 1000ml, ultrasonic disruption 15min；It is placed in 80 DEG C of water-baths, stirring and leaching 30min, 8000-12000rpm is centrifuged 15min, takes supernatant, continuously adds water 1000ml in precipitation, ultrasound wave simultaneously extracts, centrifugation, merge primary supernatant；Add water in precipitation 1000ml, repeats once, and the supernatant that three centrifugations are obtained merges, and obtains the Caulis Bambusae In Taeniam water preparing.
4th, the Caulis Bambusae In Taeniam water obtaining step 3, is cooled to 0 DEG C in advance on ice；
5th, vacuum lyophilization is processed：The edible fungi that step 2 is processed, it is immediately placed in the frozen water that step 4 prepares, soak 3-5min, then take out, it is placed in vacuum freeze drier, keep vacuum -0.3 to -1.0MPa, -10 to -30 DEG C of low temperature, process 2h, take out, place 30min, be again placed in the frozen water that step 4 prepares, be so repeated 3 times；
6th, pack：Carry out vacuum sealed package by processing, through step 5, the edible fungi obtaining, for sale.
Comparative example：
By the same agrocyb eaegerita gathering batch, add the propyl p-hydroxybenzoate of typical concentrations, pack, be placed in same interior, room temperature, observe the long bacterium situation in bag, using Caulis Bambusae In Taeniam water process, preservation time length 37 days.
The foregoing is only presently preferred embodiments of the present invention, be not limited to the present invention, all any modifications within the spirit and principles in the present invention, made and equivalent, should be included within the scope of the present invention.
Claims (5)
1. a kind of preparation method of edible fungus species, comprises the steps：
1）Pretreatment of raw material：Choose edible fungi, carry out sorting process, remove the region gone rotten, and mycelium and stem are separated；
2）Instantaneous blanch：Edible fungi is placed in boiling water, ultrasound wave blanch 3-5min, rapid taking-up；
3）Prepare Caulis Bambusae In Taeniam water：Caulis Bambusae In Taeniam is cleaned, chopping, add suitable quantity of water, ultrasonic disruption 15min；It is placed in 80 DEG C of water-baths, stirring and leaching 30min, 8000-12000rpm is centrifuged 15min, takes supernatant, repeats to extract 3 times, merge supernatant；
4）The Caulis Bambusae In Taeniam water that step 3 is obtained, is cooled to 0 DEG C in advance；
5）Vacuum lyophilization is processed：The edible fungi that step 2 is processed, it is immediately placed in 3-5min in the frozen water that step 4 prepares, then take out, be placed in vacuum freeze drier, holding vacuum -0.3 to -1.0MPa, -10 to -30 DEG C of low temperature, process 1-2h, take out again, place 30min, it is placed in the frozen water that step 4 prepares, be so repeated 3 times；
6）Pack：Carry out vacuum sealed package by processing, through step 5, the edible fungi obtaining, for sale.
2. a kind of edible fungus species according to claim 1 preparation method it is characterised in that：Caulis Bambusae In Taeniam described in step 3 selects longuette or short-skirted veiled lady, rounds a thalline and uses.
3. described a kind of edible fungus species according to claim 1 preparation method it is characterised in that：Caulis Bambusae In Taeniam in described step 3, shreds and is not more than 3mm to length.
4. described a kind of edible fungus species according to claim 1 preparation method it is characterised in that：The ratio adding water every time in described step 3 is Caulis Bambusae In Taeniam w/v 1:10 to 1:50.
5. described a kind of edible fungus species according to claim 1 preparation method it is characterised in that：Described edible fungi is mainly one of agrocyb eaegerita, Pleurotus nebrodensis, Pleurotus ostreatus, Volvariella volvacea (Bull.Ex Franch.) Singer．, Ganoderma, Pleurotus eryngii.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102027858A (en) * | 2010-09-30 | 2011-04-27 | 甘肃赫原生物制品有限公司 | Edible fungus culture method based on xylose residues |
| CN102783356A (en) * | 2012-06-28 | 2012-11-21 | 江苏华绿生物科技股份有限公司 | Method for converting edible mushroom solid strain into liquid strain |
| CN103238463A (en) * | 2013-04-29 | 2013-08-14 | 何松庆 | Edible mushroom culture medium, manufacturing method thereof and edible mushroom culture method |
| CN103250548A (en) * | 2012-02-15 | 2013-08-21 | 何寒 | Edible fungus strain taking method besides tissue isolation |
| CN103431371A (en) * | 2013-09-16 | 2013-12-11 | 天津市宏胜源食用菌科技发展有限公司 | Deep processing process for edible mushrooms |
-
2015
- 2015-08-11 CN CN201510488055.6A patent/CN106386161A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102027858A (en) * | 2010-09-30 | 2011-04-27 | 甘肃赫原生物制品有限公司 | Edible fungus culture method based on xylose residues |
| CN103250548A (en) * | 2012-02-15 | 2013-08-21 | 何寒 | Edible fungus strain taking method besides tissue isolation |
| CN102783356A (en) * | 2012-06-28 | 2012-11-21 | 江苏华绿生物科技股份有限公司 | Method for converting edible mushroom solid strain into liquid strain |
| CN103238463A (en) * | 2013-04-29 | 2013-08-14 | 何松庆 | Edible mushroom culture medium, manufacturing method thereof and edible mushroom culture method |
| CN103431371A (en) * | 2013-09-16 | 2013-12-11 | 天津市宏胜源食用菌科技发展有限公司 | Deep processing process for edible mushrooms |
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