CN109222150A - A kind of drying and bacteria reducing method of the spouted freeze-dried type stem of ultrasonic combined microwave - Google Patents
A kind of drying and bacteria reducing method of the spouted freeze-dried type stem of ultrasonic combined microwave Download PDFInfo
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- CN109222150A CN109222150A CN201811135453.XA CN201811135453A CN109222150A CN 109222150 A CN109222150 A CN 109222150A CN 201811135453 A CN201811135453 A CN 201811135453A CN 109222150 A CN109222150 A CN 109222150A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
- A23N12/06—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for washing or blanching, combined with subsequent drying
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Abstract
The invention discloses the dryings and bacteria reducing method of a kind of ultrasonic combined spouted freeze-dried type stem of microwave, comprising the following steps: (1) cleans shaping: edible mushroom cleaning being drained, trimming removes cap and mycorhiza, obtains stem；(2) ultrasonication: gained stem in step (1) is immersed in clear water, using the ultrasonication 15-30min of 500-1000W/kg；(3) freeze: passing through step (2), treated, and stem is put into low temperature refrigerator, is cooled to stem central temperature with the cooling velocity of 3-5 DEG C/min and is dropped to -40 DEG C；(4) the spouted drying of variable frequency microwave；(5) natural cooling；(6) subsequent storage is handled.
Description
Technical field
The present invention relates to the dry bacteria reducing technical field of mushroom, in particular to a kind of spouted freeze-dried type bacterium of ultrasonic combined microwave
The drying and bacteria reducing method of handle.
Background technique
Stem is that cap post-processing is gone to form with edible mushroom, is rich in protein, amino acid, fat, polysaccharide, vitamin and mine
Substance etc..Stem product is the reinforcing agent for improving immune function of human body, and wherein protein, essential amino acid and polysaccharide are stems
Key component plays main function in terms of human physiological metabolism.Drying stem is the important fresh-retaining preserving means of product, is added
The nutritional quality and microbial safety of work storage period are major issues.It is directed to the drying bacteria reducing side of edible mushroom in the prior art
Method, some microbial safeties are high not enough, and some microbial safeties it is high its nutritional quality and mouthfeel it is very big by being influenced.
Such as:
Patent application publication number be CN106720225A a kind of freeze-drying white mushroom piece preparation method, first by fresh white mushroom into
Row cleaning, sorting and slicing treatment；Then through cooked and vacuum freeze drying, packed products in boiled water.The sliced mushroom of production, food
With safety, unobvious change edible mushroom mouthfeel is full of nutrition.But microbial safety is high not enough.
Patent application publication number is a kind of edible mushroom powder and preparation method thereof disclosed in CN105995735A.Including that will do
Net mushroom slice is irradiated with ultraviolet light, and be milled step after freeze-drying.The more conventional mushroom of calciferol content in mushroom powder obtained by it
Mushroom powder has very big raising.But its product quality is high not enough.
Patent application publication number is a kind of Brazilian mushroom albumen flour producing process disclosed in CN104381584A.It impregnates clear
It washes, coarse crushing, size mixing, ultra-fine grinding, centrifuge separation, reverse osmosis concentration, spray drying, cold sterilization, packaging.Brazil mushroom obtained
Mushroom albumen powder, microorganism qualification rate are greater than 90%, and Brazilian mushroom utilization rate is greater than 95%, have power consumption of polymer processing low, product health
The high feature of grade.But the shade and quality of its product is not ideal enough, and step is complicated, it is also necessary to use cold sterilization.
Patent application publication number is that CN103783422A discloses a kind of freeze-drying nutritious mushroom soup-meagre and preparation method thereof.It will
The dish material and prepared soup pre-processed is proportionally added into blocky moulded tray, by using Vacuum Freezing & Drying Technology
It is dehydrated to obtain drying stock-cube block, remains the distinctive flavor of new fresh mushroom, structural state and nutrition to the maximum extent
Ingredient, not only convenient instant, delicious flavour are unique, but also nutrition and health care with higher is worth, and is suitble to any consumer group
Body can satisfy the dietary requirements of modern.But its processing cost is high, product quality is also not ideal enough.
Therefore, it is necessary to be improved to solve the above technical problems to the prior art.
Summary of the invention
In view of this, the purpose of the present invention is to provide a kind of drying of ultrasonic combined spouted freeze-dried type stem of microwave and
Bacteria reducing method, while guaranteeing that microbial safety is high, the nutrient loss in stem is few.
The drying and bacteria reducing method of the spouted freeze-dried type stem of ultrasonic combined microwave of the invention, comprising the following steps:
(1) it cleans shaping: edible mushroom cleaning is drained, trimming removes cap and mycorhiza, obtains stem；
(2) ultrasonication: gained stem in step (1) is immersed in clear water, using the ultrasonication of 500-1000W/kg
15-30min；
(3) freeze: passing through step (2), treated, and stem is put into low temperature refrigerator, cooling with the cooling velocity of 3-5 DEG C/min
- 40 DEG C are dropped to stem central temperature；
(4) the spouted drying of variable frequency microwave: by step (3), treated that stem is quickly passed in microwave spouted bed, is evacuated to
50Pa, the in two stages spouted drying of microwave；First stage is after 5-8h, spouted bed frequency 1-3/min, microwave power 2W/
G, microwave frequency use 915MHz or 2450MHz；Second stage is dry to be terminated to bacteria reducing, spouted bed frequency 1-3/min, micro-
Wave power is 2W/g, and microwave frequency uses another frequency different from the first stage；
(5) natural cooling: will be by 25 DEG C of cooled to room temperature under step (4) treated stem drying condition；
(6) subsequent storage is handled: being used inert gas shielding and sealed package, is stored at 0-15 DEG C.
Further, the edible mushroom of 5-15cm high is selected in the step 1, the cleaning process water surface is higher by edible mushroom 5-10cm,
3-5min is stirred with the speed of 20-30rpm, trimming removes cap and the process of mycorhiza uses sterile trimming.
Further, in the step (3), clear water floods stem 5-10 cm, and the mass ratio of stem and clear water is 1:2-1:3.
Further, the inert gas that the step (6) uses is the mixed gas of nitrogen and argon gas.
Further, it is nitrogen that the inert gas, which is according to volume ratio: argon gas=80:20 mixed gas, nitrogen, argon gas
Purity is >=99.5%.
Further, it is nitrogen that the inert gas, which is according to volume ratio: argon gas=60:40 mixed gas, nitrogen, argon gas
Purity is >=99.5.
Beneficial effects of the present invention: the drying of the spouted freeze-dried type stem of ultrasonic combined microwave of the invention and bacteria reducing side
Method, by ultrasonic wave and the spouted drying of two waveband microwave, the rehydration of stem product, mouthfeel, color and nutrition are improved, and microorganism
Quantity decline is significant, meets food safety.
Ultrasonic technology is novel drying and bacteria reducing technology, has been played by fuel factor and void effect to microorganism
Cell membrane generates broken wall lethal effect, and improving rate of drying reduces micro organism quantity, has saved drying cost.Microwave technology
Freeze-drying speed is accelerated, the nucleic acid, protein and cell membrane of microorganism are destroyed, has played dry and bacteria reducing effect.
915MHz, 2450MHz are the microwave bands that industrial processes allow, and have different material penetration depths, have different dryings
Kinetic characteristics, in conjunction with the microwave freeze drying technology of two wave bands, obtained product quality is higher.Spouted bed, which has, makes material in sky
Between the optional effect in position, can overcome the problems, such as microwave freeze-drying heating unevenness, obtain the stem product of high-quality.Oxygen is removed to fill
Enter inert gas and cryopreservation, facilitate nutrition composition damage, protects product quality.Nitrogen and argon gas mixed inert gas
Body more reduces the destruction of product nutrition, and the content of product protein, essential amino acid and polysaccharide is high, more conducively improves
Body immunity.
Other beneficial effects of the invention will be combined and will be further detailed in embodiment in detail below.
Specific embodiment
The drying and bacteria reducing method of the spouted freeze-dried type stem of ultrasonic combined microwave in the present embodiment, including following step
It is rapid:
(1) it cleans shaping: the edible mushroom of 5-15cm high is fitted into rinse bath；Injected clear water, the water surface are higher by 5- above material
10cm stirs 3-5min；Mixing speed 20-30rpm is pulled out after stirring, is paved and drain, and trimming removes cap and mycorhiza, is obtained
Length is the stem of 5-10cm；
(2) ultrasonication: gained stem in step (1) is immersed in clear water, using the ultrasonication of 500-1000W/kg
15-30min, this process can carry out in round rustless steel container；
(3) freeze: passing through step (2), treated, and stem is put into low temperature refrigerator, cooling with the cooling velocity of 3-5 DEG C/min
- 40 DEG C are dropped to stem central temperature；Quickly through maximum ice crystal temperature band, prevent from stopping within the scope of ice crystal temperature zone temperature
It stays the time too long, causes stem rotten；
(4) the spouted drying of variable frequency microwave: by step (3), treated that stem is quickly passed in microwave spouted bed, is evacuated to
50Pa, the in two stages spouted drying of microwave；First stage is after 5-8h, spouted bed frequency 1-3/min, microwave power 2W/
G, microwave frequency use 915MHz or 2450MHz；Second stage is dry to be terminated to bacteria reducing, spouted bed frequency 1-3/min, micro-
Wave power is 2W/g, and microwave frequency uses another frequency different from the first stage, if i.e. the first rank section is using 915MHz frequency
The microwave of rate, then second stage use 2450MHz frequency microwave, the first stage according to 2450MHz frequency microwave, second
Stage then uses the microwave of 915MHz frequency；915MHz, 2450MHz are the microwave bands that industrial processes allow, and are had different
Material penetration depth has different Drying Dynamics characteristics, in conjunction with the microwave freeze drying technology of two wave bands, obtained product product
Matter is higher；Spouted bed, which has, makes material in the optional effect in spatial position, can overcome the problems, such as microwave freeze-drying heating unevenness, obtain
The stem product of high-quality；
(5) natural cooling: will be by 25 DEG C of cooled to room temperature under step (4) treated stem drying condition；
(6) subsequent storage is handled: being used inert gas shielding and sealed package, is stored at 0-15 DEG C.
In the present embodiment, the edible mushroom of 5-15cm high is selected in the step 1, the cleaning process water surface is higher by edible mushroom 5-
10cm stirs 3-5min with the speed of 20-30rpm, and trimming removes cap and the process of mycorhiza uses sterile trimming.Clean shaping
Effect is more preferable, is conducive to the preservation of later product.
In the present embodiment, in the step (3), clear water floods stem 5-10 cm, and the mass ratio of stem and clear water is 1:2-
1:3。
In the present embodiment, the inert gas that the step (6) uses is the mixed gas of nitrogen and argon gas.Remove oxygen
It is filled with inert gas and cryopreservation, facilitates nutrition composition damage, protects product quality.
In the present embodiment, it is nitrogen that the inert gas, which is according to volume ratio: argon gas=80:20 mixed gas, nitrogen,
Purity of argon is >=99.5%.
In the present embodiment, it is nitrogen that the inert gas, which is according to volume ratio: argon gas=60:40 mixed gas, nitrogen,
Purity of argon is >=99.5.
The invention will be further described With reference to embodiment:
Embodiment 1.
The edible mushroom that 3kg is fresh is taken, is loaded into rinse bath, injected clear water stirs 5min；Mixing speed 25rpm, after stirring
It pulls out, paves and drain.Cap and mycorhiza are removed with sterile trimming, obtaining length is 5cm stem, and stem, which is packed into round stainless steel, to be held
Device, 5cm on injected clear water to raw material face are ultrasonically treated 15min；The ratio mass ratio of material and clear water is 1:2, ultrasonic power
For 800W/kg.Stem is put into low temperature refrigerator, 3 DEG C/min of stem temperature drop rate, quickly through maximum ice crystal temperature after draining
Band, stem central temperature are refrigerated to -40 DEG C.The stem freezed, fast transfer close hothouse into microwave spouted bed, take out true
7h is lyophilized to 50Pa in sky；Microwave power is 2W/g；Microwave frequency is 915MHz, 2/min of spouted bed frequency.Bacterium in freeze-drying
Handle keeps 50Pa vacuum, turns off 915MHz microwave source, opens 2450MHz microwave source, spouted bed 4/min of frequency, power 2W/g,
The spouted drying of microwave is until terminate.Drying stem is transferred to aseptic experiment room, is cooled to room temperature 25 DEG C, is fitted into Fresco Bag, from
Inert gas is slowly poured in sack bottom, replaces oxygen in Fresco Bag, time 4s, air velocity 10ml/s, and inert gas is adopted
With volume ratio nitrogen: argon gas=80:20 mixed gas, nitrogen, purity of argon are >=99.5%.Packed bacterium full of inert gas
Handle is stored at 8 DEG C, and the shelf-life 15 months or more.
The protein content range 450-500mg/100g of drying stem, total amino acid content range 400-450mg/
100g, polyoses content range 2.5-3.5 g/100g, compared with before dry bacteria reducing, protein, total amino acid and polyoses content are protected
The rate of depositing is above 90%, and bacteria reducing effect is above 95%, microorganism≤50CFU/g.This product colour brilliant white, has strong mushroom clear
Perfume (or spice), the complete inorganization of body collapses, in 30 DEG C of water, fast rehydrating in 20s, and structure texture and the not big difference of raw material.
Embodiment 2
2kg edible mushroom is taken, is loaded into rinse bath, injected clear water, the water surface is higher by material 5cm, stirs 5min；Mixing speed
30rpm, stirring, which paves, to be drained.Cap and mycorhiza are removed with sterile trimming, obtains stem；Stem shaping length is 7cm, is packed into circle
Shape rustless steel container；5cm on injected clear water to raw material face is ultrasonically treated 20min；The mass ratio of material and clear water ratio is 1:3, is surpassed
Acoustic power is 1000W/kg.Stem is put into low temperature refrigerator after draining, stem central temperature 4 DEG C/min of decrease speed, in stem
Heart temperature is refrigerated to -40 DEG C.Freeze stem, fast transfer closes hothouse, be evacuated to 50Pa into microwave spouted bed；Freeze
Dry 7h, microwave power 2W/g, microwave frequency 2450MHz, 1/min of spouted bed frequency.50Pa vacuum is kept, is turned off
2450MHz microwave source, open 915MHz microwave source, spouted bed 4/min of frequency, power 2W/g, continue the spouted drying of microwave until
Terminate.Drying stem is transferred to aseptic experiment room, is cooled to room temperature 25 DEG C, is fitted into Fresco Bag, slowly pours from sack bottom
Inert gas replaces oxygen in Fresco Bag, and time 4s, air velocity 10ml/s, inert gas is using volume ratio nitrogen: argon gas=
The mixed gas of 60:40, nitrogen, purity of argon are >=99.5%.Packed stem reserve temperature full of inert gas is 10 DEG C,
Shelf-life 15 months or more.
Protein content 400 ~ 450mg/100g of range of drying stem, 350 ~ 400mg/ of total amino acid content range
100g, 2.0 ~ 3.0 g/100g of polyoses content range, compared with before dry bacteria reducing, protein, total amino acid and polyoses content are protected
The rate of depositing is above 90%, and bacteria reducing effect is above 95%, microorganism≤50CFU/g；Product colour brilliant white has mushroom faint scent, outside
Shape is similar to raw material, at a temperature of 30 DEG C, 10s can whole rehydrations, stem texture and raw material indifference after rehydration.
Finally, it is stated that the above examples are only used to illustrate the technical scheme of the present invention and are not limiting, although referring to compared with
Good embodiment describes the invention in detail, those skilled in the art should understand that, it can be to skill of the invention
Art scheme is modified or replaced equivalently, and without departing from the objective and range of technical solution of the present invention, should all be covered at this
In the scope of the claims of invention.
Claims (6)
1. a kind of drying and bacteria reducing method of the spouted freeze-dried type stem of ultrasonic combined microwave, it is characterised in that including following step
It is rapid:
(1) it cleans shaping: edible mushroom cleaning is drained, trimming removes cap and mycorhiza, obtains stem；
(2) ultrasonication: gained stem in step (1) is immersed in clear water, using the ultrasonication of 500-1000W/kg
15-30min；
(3) freeze: passing through step (2), treated, and stem is put into low temperature refrigerator, cooling with the cooling velocity of 3-5 DEG C/min
- 40 DEG C are dropped to stem central temperature；
(4) the spouted drying of variable frequency microwave: by step (3), treated that stem is quickly passed in microwave spouted bed, is evacuated to
50Pa, the in two stages spouted drying of microwave；First stage is after 5-8h, spouted bed frequency 1-3/min, microwave power 2W/
G, microwave frequency use 915MHz or 2450MHz；Second stage is dry to be terminated to bacteria reducing, spouted bed frequency 1-3/min, micro-
Wave power is 2W/g, and microwave frequency uses another frequency different from the first stage；
(5) natural cooling: will be by 25 DEG C of cooled to room temperature under step (4) treated stem drying condition；
(6) subsequent storage is handled: being used inert gas shielding and sealed package, is stored at 0-15 DEG C.
2. the drying and bacteria reducing method of the spouted freeze-dried type stem of ultrasonic combined microwave according to claim 1, feature
It is: selects the edible mushroom of 5-15cm high in the step 1, the cleaning process water surface is higher by edible mushroom 5-10cm, with 20-30rpm
Speed stir 3-5min, the process that trimming removes cap and mycorhiza uses sterile trimming.
3. the drying and bacteria reducing method of the spouted freeze-dried type stem of ultrasonic combined microwave according to claim 1, feature
Be: in the step (3), clear water floods stem 5-10 cm, and the mass ratio of stem and clear water is 1:2-1:3.
4. the ultrasonic combined spouted freeze-dried type stem of microwave described in -3 any claims is dried and is subtracted according to claim 1
Bacterium method, it is characterised in that: the inert gas that the step (6) uses is the mixed gas of nitrogen and argon gas.
5. the drying and bacteria reducing method of the spouted freeze-dried type stem of ultrasonic combined microwave according to claim 4, feature
Be: the inert gas be according to volume ratio be nitrogen: argon gas=80:20 mixed gas, nitrogen, purity of argon >=
99.5%。
6. the drying and bacteria reducing method of the spouted freeze-dried type stem of ultrasonic combined microwave according to claim 4, feature
Be: the inert gas be according to volume ratio be nitrogen: argon gas=60:40 mixed gas, nitrogen, purity of argon >=
99.5%。
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811135453.XA CN109222150A (en) | 2018-09-28 | 2018-09-28 | A kind of drying and bacteria reducing method of the spouted freeze-dried type stem of ultrasonic combined microwave |
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| CN201811135453.XA CN109222150A (en) | 2018-09-28 | 2018-09-28 | A kind of drying and bacteria reducing method of the spouted freeze-dried type stem of ultrasonic combined microwave |
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| CN104026710A (en) * | 2014-06-11 | 2014-09-10 | 浙江百兴食品有限公司 | Full-automatic cleaning system for edible mushroom and use method thereof |
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Application publication date: 20190118 |