CN111758957A - Quick-frozen tremella processing technology - Google Patents
Quick-frozen tremella processing technology Download PDFInfo
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- CN111758957A CN111758957A CN202010654091.6A CN202010654091A CN111758957A CN 111758957 A CN111758957 A CN 111758957A CN 202010654091 A CN202010654091 A CN 202010654091A CN 111758957 A CN111758957 A CN 111758957A
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- tremella
- frozen
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- 241001506047 Tremella Species 0.000 title claims abstract description 77
- 235000000346 sugar Nutrition 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 238000009835 boiling Methods 0.000 claims abstract description 12
- 238000002791 soaking Methods 0.000 claims abstract description 9
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical class [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 4
- 230000001502 supplementing effect Effects 0.000 claims abstract description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 238000000859 sublimation Methods 0.000 claims description 4
- 230000008022 sublimation Effects 0.000 claims description 4
- 238000001291 vacuum drying Methods 0.000 claims description 4
- 241000282817 Bovidae Species 0.000 claims description 3
- 229960004106 citric acid Drugs 0.000 claims description 3
- 235000015165 citric acid Nutrition 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 229920000609 methyl cellulose Polymers 0.000 claims description 3
- 239000001923 methylcellulose Substances 0.000 claims description 3
- 235000010981 methylcellulose Nutrition 0.000 claims description 3
- 230000007935 neutral effect Effects 0.000 claims description 3
- 235000013343 vitamin Nutrition 0.000 claims description 3
- 239000011782 vitamin Substances 0.000 claims description 3
- 229940088594 vitamin Drugs 0.000 claims description 3
- 229930003231 vitamin Natural products 0.000 claims description 3
- 239000000230 xanthan gum Substances 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 235000010493 xanthan gum Nutrition 0.000 claims description 3
- 229940082509 xanthan gum Drugs 0.000 claims description 3
- 235000017784 Mespilus germanica Nutrition 0.000 claims description 2
- 235000000560 Mimusops elengi Nutrition 0.000 claims description 2
- 235000007837 Vangueria infausta Nutrition 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 240000002624 Mespilus germanica Species 0.000 claims 1
- 241001391944 Commicarpus scandens Species 0.000 abstract description 3
- 241000233866 Fungi Species 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 241000221424 Tremellaceae Species 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000221198 Basidiomycota Species 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 235000015468 Lycium chinense Nutrition 0.000 description 1
- 244000182216 Mimusops elengi Species 0.000 description 1
- 241000221365 Tremellales Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
Images
Classifications
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- 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
- A23L5/276—Treatment with inorganic compounds
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the technical field of tremella processing, and discloses a quick-frozen tremella processing technology which is characterized by comprising the following steps: s1, selecting fresh tremella, and soaking in water for 3-4 hours; s2, soaking the soaked tremella in saturated limewater for 20min, taking out, and rinsing with clear water; s3, putting the rinsed tremella into a sugar solution boiling pot, boiling for 15min until the sugar concentration reaches 65-70%, boiling for 15min, measuring every 15min, and supplementing a proper amount of white granulated sugar to keep the sugar concentration at 65-70% and fishing out the tremella when the sugar solution concentration is kept at 65% and does not decrease any more; and S4, pre-cooling the tremella fished out in the step S3 in vacuum, wherein the pre-cooling time in vacuum is 20-25 min. The invention provides a processing technology of quick-frozen tremella, which is not easy to break and is tasty and refreshing.
Description
Technical Field
The invention relates to the field of tremella processing, in particular to a processing technology of quick-frozen tremella.
Background
Along with the development of society, the living pace of people is continuously accelerated, quick-frozen foods become more and more important parts in the life of people, and products of the quick-frozen foods are more and more extensive; such as quick-frozen dumplings, quick-frozen glue puddings, quick-frozen fish and the like; the quick-frozen variety is also five-flower eight-door.
Tremella is the fruiting body of fungi of Basidiomycota, Tremellaceae, Tremellales, Tremellaceae and Tremella, also called Tremella, etc., and has the name of crown in fungi, the Tremella is generally chrysanthemum-shaped or cockscomb-shaped, the diameter is 5-10 cm, the Tremella is soft, white, translucent and elastic, the Tremella is used as the traditional edible fungi in China and has been popular with the people all the time, the Tremella polysaccharide which is the active ingredient has special health care function, and when the tremella is clear, the good-quality Tremella is always a good product for emperor and sense organ, and the health preservation and life prolonging.
At present, when the tremella is freeze-dried, some are fragile and fragile, the integrity of the tremella is difficult to guarantee, and meanwhile, the refreshing property of the tremella is to be improved.
In order to solve the problems, the application provides a processing technology of quick-frozen tremella.
Disclosure of Invention
Objects of the invention
In order to solve the technical problems in the background technology, the invention provides a processing technology of quick-frozen tremella, and the processing technology is not easy to break and tasty.
(II) technical scheme
In order to solve the problems, the invention provides a processing technology of quick-frozen tremella, which comprises the following steps:
s1, selecting fresh tremella, and soaking in water for 3-4 hours;
s2, soaking the soaked tremella in saturated limewater for 20min, taking out, and rinsing with clear water;
s3, putting the rinsed tremella into a sugar solution boiling pot, boiling for 15min until the sugar concentration reaches 65-70%, boiling for 15min, measuring every 15min, and supplementing a proper amount of white granulated sugar to keep the sugar concentration at 65-70% and fishing out the tremella when the sugar solution concentration is kept at 65% and does not decrease any more;
s4, pre-cooling the tremella fished out in the step S3 in vacuum, wherein the pre-cooling time in vacuum is 20-25 min;
s5, placing the tremella subjected to vacuum precooling in the S4 in a dryer for sublimation treatment;
s6, vacuum drying for 5-7 h until the water content of the tremella is 0.1-1%.
Preferably, in S1, fresh tremella needs to have its earpieces removed.
Preferably, in S3, the PH of the water added inside the saucepan in S3 is 6.2.
Preferably, in S3, the sugar solution further contains red date, wolfberry, vitamins, citric acid, xanthan gum and antelope methyl cellulose.
Preferably, in S2, the tremella is uniformly mixed in saturated limewater, and soaked for 20min until rinsing liquid is neutral (PH7.0) after rinsing with clean water.
Preferably, in S4, the vacuum degree is 400-450 Pa, the temperature is kept at 3-5 ℃, then the vacuum degree is adjusted to 100-120 Pa, and the temperature is adjusted to-8-10 ℃ until the tremella is frozen.
Preferably, in S5, in S5, the temperature is raised to 60 ℃, and the tremella is sublimated for 2-3 hours while the temperature of the tremella is controlled below 0 ℃.
Preferably, in S6, the drying time is not less than 10 hours.
The technical scheme of the invention has the following beneficial technical effects:
the tremella is added into the saturated limewater, so that the taste of the tremella is improved, the richness of the taste is promoted, the sterilization effect is achieved, and the safety of food is improved; through vacuum precooling, sublimation and vacuum drying, the integrity of the tremella is favorably maintained, and the tremella is not easy to break.
Drawings
Fig. 1 is a flow chart of a processing technology of quick-frozen tremella provided by the invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention will be described in further detail with reference to the accompanying drawings in conjunction with the following detailed description. It should be understood that the description is intended to be exemplary only, and is not intended to limit the scope of the present invention. Moreover, in the following description, descriptions of well-known structures and techniques are omitted so as to not unnecessarily obscure the concepts of the present invention.
As shown in figure 1, the processing technology of quick-frozen tremella provided by the invention comprises the following steps:
s1, selecting fresh tremella, and soaking in water for 3-4 hours;
s2, soaking the soaked tremella in saturated limewater for 20min, taking out, and rinsing with clear water;
s3, putting the rinsed tremella into a sugar solution boiling pot, boiling for 15min until the sugar concentration reaches 65-70%, boiling for 15min, measuring every 15min, and supplementing a proper amount of white granulated sugar to keep the sugar concentration at 65-70% and fishing out the tremella when the sugar solution concentration is kept at 65% and does not decrease any more;
s4, pre-cooling the tremella fished out in the step S3 in vacuum, wherein the pre-cooling time in vacuum is 20-25 min;
s5, placing the tremella subjected to vacuum precooling in the S4 in a dryer for sublimation treatment;
s6, vacuum drying for 5-7 h until the water content of the tremella is 0.1-1%.
In an alternative embodiment, in S1, fresh tremella needs to have its earpieces removed.
In an alternative embodiment, in S3, the PH of the water added inside the saucepan at S3 is 6.2.
In an alternative embodiment, in S3, the sugar solution further comprises red date, medlar, vitamins, citric acid, xanthan gum and antelope methyl cellulose.
In an alternative embodiment, in S2, the tremella is uniformly mixed in saturated limewater, and soaked for 20min until rinsing with clean water is neutral (PH 7.0).
In an optional embodiment, in S4, the vacuum degree is 400-450 Pa, the temperature is kept at 3-5 ℃, the vacuum degree is adjusted to 100-120 Pa, and the temperature is adjusted to-8-10 ℃ until the tremella is frozen.
In an alternative embodiment, in S5, in S5, the temperature is raised to 60 deg.C, and the temperature of Tremella is controlled below 0 deg.C and sublimed for 2-3 h.
In an alternative embodiment, in S6, the drying time is not less than 10 h.
It is to be understood that the above-described embodiments of the present invention are merely illustrative of or explaining the principles of the invention and are not to be construed as limiting the invention. Therefore, any modification, equivalent replacement, improvement and the like made without departing from the spirit and scope of the present invention should be included in the protection scope of the present invention. Further, it is intended that the appended claims cover all such variations and modifications as fall within the scope and boundaries of the appended claims or the equivalents of such scope and boundaries.
Claims (8)
1. A processing technology of quick-frozen tremella is characterized by comprising the following steps:
s1, selecting fresh tremella, and soaking in water for 3-4 hours;
s2, soaking the soaked tremella in saturated limewater for 20min, taking out, and rinsing with clear water;
s3, putting the rinsed tremella into a sugar solution boiling pot, boiling for 15min until the sugar concentration reaches 65-70%, boiling for 15min, measuring every 15min, and supplementing a proper amount of white granulated sugar to keep the sugar concentration at 65-70% and fishing out the tremella when the sugar solution concentration is kept at 65% and does not decrease any more;
s4, pre-cooling the tremella fished out in the step S3 in vacuum, wherein the pre-cooling time in vacuum is 20-25 min;
s5, placing the tremella subjected to vacuum precooling in the S4 in a dryer for sublimation treatment;
s6, vacuum drying for 5-7 h until the water content of the tremella is 0.1-1%.
2. The processing technology of quick-frozen tremella according to claim 1, wherein in S1, the fresh tremella needs to be removed from its earpieces.
3. The processing technology of quick-frozen tremella as claimed in claim 1, wherein in S3, in S3, the pH value of the water added inside the saucepan is 6.2.
4. The processing technology of quick-frozen tremella according to claim 1, wherein in S3, the sugar solution further comprises red dates, medlar, vitamins, citric acid, xanthan gum and antelope methyl cellulose.
5. The processing technology of quick-frozen tremella according to claim 1, wherein in S2, tremella is uniformly mixed in saturated limewater, and after soaking for 20min, the tremella is rinsed with clean water until the rinsing liquid is neutral (PH 7.0).
6. The processing technology of the quick-frozen tremella according to claim 1, wherein in S4, the vacuum degree is 400-450 Pa, the temperature is kept at 3-5 ℃, then the vacuum degree is adjusted to 100-120 Pa, and the temperature is adjusted to-8-10 ℃ until the tremella is frozen.
7. The processing technology of quick-frozen tremella according to claim 1, wherein in S5, in S5, the temperature is raised to 60 ℃, and the tremella is sublimated for 2-3 hours while the temperature of the tremella is controlled to be below 0 ℃.
8. The processing technology of quick-frozen tremella according to claim 1, wherein in S6, the drying time is not less than 10 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010654091.6A CN111758957A (en) | 2020-07-09 | 2020-07-09 | Quick-frozen tremella processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010654091.6A CN111758957A (en) | 2020-07-09 | 2020-07-09 | Quick-frozen tremella processing technology |
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| Publication Number | Publication Date |
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| CN111758957A true CN111758957A (en) | 2020-10-13 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202010654091.6A Pending CN111758957A (en) | 2020-07-09 | 2020-07-09 | Quick-frozen tremella processing technology |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103120204A (en) * | 2013-03-15 | 2013-05-29 | 广东永利机械设备有限公司 | Drying production process for sulfur-free white fungus |
| CN103719521A (en) * | 2013-12-26 | 2014-04-16 | 陶峰 | Making method of instant tremella |
| CN105394744A (en) * | 2015-11-27 | 2016-03-16 | 遵义天阳食品股份有限公司 | Freeze-dried tremella soup and preparation method thereof |
-
2020
- 2020-07-09 CN CN202010654091.6A patent/CN111758957A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103120204A (en) * | 2013-03-15 | 2013-05-29 | 广东永利机械设备有限公司 | Drying production process for sulfur-free white fungus |
| CN103719521A (en) * | 2013-12-26 | 2014-04-16 | 陶峰 | Making method of instant tremella |
| CN105394744A (en) * | 2015-11-27 | 2016-03-16 | 遵义天阳食品股份有限公司 | Freeze-dried tremella soup and preparation method thereof |
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Application publication date: 20201013 |