CN114304592B - Method for processing low-salt edible fungus sauce with assistance of micro-freezing - Google Patents
Method for processing low-salt edible fungus sauce with assistance of micro-freezing Download PDFInfo
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Abstract
The invention discloses a method for processing low-salt edible fungus sauce by utilizing micro-freezing assistance, and belongs to the technical field of food processing. According to the invention, edible fungi are treated by a micro-freezing technology at the temperature of minus 2 ℃ to minus 6 ℃, proteins in the edible fungi are degraded by micro-freezing, the amino acid content is improved, and the dissolution of flavor amino acids and flavor peptides is promoted; secondly, the application adopts a membrane technology to separate different molecular weights at the same time, so that the flavor is enhanced; finally, the residence time of the salt in the oral cavity is changed by matching with the konjak gum, so that the low-salt edible fungus sauce is developed.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a method for processing low-salt edible fungus sauce by using micro-freezing assistance.
Background
Edible fungi are a collective term for edible large-scale higher fungi. The edible fungi has unique flavor and rich nutrition, and contains nutritional and functional substances such as protein, amino acid, polysaccharide, dietary fiber and the like. Along with the continuous expansion of the edible fungi planting amount, edible fungi processing is more and more paid attention to. The edible fungus sauce is used as one of edible fungus processing products, is convenient to use, and can give different tastes.
Salt is an important auxiliary material of the sauce product, however, excessive salt intake can cause adverse physiological reactions to influence the health of people. Long-term high sodium intake can lead to elevated blood pressure, thereby increasing the risk of cardiovascular disease, kidney disease, and also associated with the occurrence of stroke, ventricular hypertrophy, kidney stones, and osteoporosis. The world health organization recommends that the proper intake of the salt for adults is 9-12 g/d, and the intake of the salt for northern people in China is even 12-18g/d in China which is a traditional high-salt diet country. In contrast, it was found in the investigation that 77% of common salt taken by people in daily life was added during food processing and production. Thus, the research and development of salt reduction in the food processing industry is eager.
The micro-freezing technology is used as a novel fresh-keeping method after the refrigeration and freezing technology. The method is mainly applied to the storage of meat products at present. However, in the aspect of fruits and vegetables, fruits and vegetables often have higher moisture, are sensitive to temperature and freezing change, and have limitation in preservation. The micro-freezing causes different degrees of damage to fruit and vegetable tissues, such as degradation of pectin structures in cell walls, reduction of molecular weight and softening of tissues; the cell membrane structure is destroyed, so that intracellular juice is lost, ions leak, and the like. However, since the freezing temperature of the micro-freezer is not lower than the freezing storage temperature, the total water content of the micro-freezer is not more than 30%, and different food materials generally have complex compositions, complicated dynamics and thermodynamic processes are accompanied in the freezing process, if the micro-freezer can be reasonably utilized, the beneficial processing performance can be obtained.
Disclosure of Invention
The invention aims to promote the dissolution of flavor amino acid and flavor peptide by a micro-freezing technology, strengthen the flavor by a film technology, change the residence time of salt in an oral cavity by water-soluble dietary fiber, and develop the edible fungus low-salt sauce product on the basis of utilizing the flavor and nutrition characteristics of edible fungi.
In order to achieve the purpose of the invention, the inventor finally obtains the following technical scheme through a large amount of experimental researches:
a method for processing low-salt edible fungus sauce by using micro-freezing assistance comprises the following steps:
1) Freezing fresh edible fungi at the temperature of-2 to-6 ℃ for 1 to 2 days;
2) Slicing the edible fungi in the step 1) to obtain edible fungi slices, adding the edible fungi slices into a citric acid aqueous solution with the mass concentration of 0.1% for ultrasonic extraction, cooling the extracting solution, filtering the extracting solution by using 3-4 layers of gauze to obtain extracting solution, and draining the edible fungi slices for later use, wherein the temperature is 50-60 ℃, the power is 50-100 w, and the time is 0.5-1 h;
the mass ratio of the edible fungus tablet to the 0.1% citric acid aqueous solution is 1:1.2;
3) Filtering and clarifying the extracting solution obtained in the step 2) through a 150 kDa ceramic membrane to obtain a permeate;
the operating temperature is 40 ℃ and the pressure is 0.6-0.8 bar when the ceramic membrane is used for filtering;
4) Separating the permeate from the step 3) by using an organic membrane of 150 Da to obtain a concentrated solution;
the operating temperature and pressure of the organic membrane separation permeate are respectively set to be 35 ℃ and 2.0 bar;
5) Adding star anise, myrcia, cinnamon, salt and brown sugar into the concentrated solution obtained in the step 4), boiling with low fire, and filtering to obtain filtrate;
6) Adding konjak fine powder into the filtrate obtained in the step 5) according to the mass ratio of 0.3% -0.5% of the filtrate, and swelling for 30min at 60 ℃;
7) Pouring edible oil into a pot for heating, adding chopped shallot, ginger and garlic powder after the oil temperature is quickly raised to form slight fragrance, adding the edible fungus slices in the step 2), stir-frying with medium and small fire, adding the solution obtained in the step 6) according to the mass ratio of 30% -40% of the edible fungus slices, continuously stir-frying for 10 min, adding a proper amount of cooked sesame, canning while hot, degassing, and sterilizing to obtain the low-salt edible fungus sauce.
Preferably, in the method for processing the low-salt edible fungus sauce with the assistance of micro-freezing as described above, the edible fungus in the step 1) may be optionally one or more of stropharia rugoso-annulata, morchella, pleurotus eryngii, agaricus bisporus and the like.
Compared with the prior art, the invention has the following advantages and effects:
1. the edible fungus raw material is processed by adopting the micro-freezing technology, and the micro-freezing degrades protein in the edible fungus, so that the amino acid content is improved, and the dissolution of flavor amino acid and flavor peptide is promoted; secondly, the application adopts a membrane technology to separate different molecular weights at the same time, so that the flavor is enhanced; finally, the residence time of the salt in the oral cavity is changed by matching with the konjak gum, so that the low-salt edible fungus sauce is developed.
2. The micro-freezing technology can moderately destroy cell walls and cell membrane structures, and can change the texture of edible fungi and improve the taste on the premise of not changing the flavor.
3. The flavor substances of the edible fungi are extracted and returned to the processing process of the product, and meanwhile, the flavor and the nutrition characteristics of the edible fungi are considered.
Drawings
FIG. 1 is a graph showing the thawing effect of stropharia rugoso-annulata frozen at-2 ℃, -6 ℃, -10 ℃ for 2d at room temperature, respectively.
Detailed Description
The invention is further illustrated by the following examples. It should be understood that the preparation method of the embodiment of the present invention is merely for illustrating the present invention, and not for limiting the present invention, and simple modification of the preparation method of the present invention under the premise of the concept of the present invention falls within the scope of the present invention as claimed.
Example 1
A method for processing low-salt edible fungus sauce with the assistance of micro-freezing comprises the following steps:
1) Freezing fresh stropharia rugoso-annulata at-6deg.C for 2 days;
2) Slicing the edible fungi in the step 1) to obtain edible fungi slices, adding the edible fungi slices into a citric acid aqueous solution with the mass concentration of 0.1% for ultrasonic extraction, wherein the mass ratio of the edible fungi slices to the citric acid aqueous solution with the mass concentration of 0.1% is 1:1.2, the ultrasonic extraction temperature is 60 ℃, the power is 50 w, the time is 1 h, the extracting solution is moderately cooled and then filtered by 3 layers of gauze to obtain the extracting solution, and the stropharia rugoso-annulata slices are drained for later use;
3) Filtering and clarifying the extracting solution obtained in the step 2) through a 150 kDa ceramic membrane to obtain a permeate, wherein the operating temperature is 40 ℃ and the pressure is 0.8 bar;
4) Taking the permeate of the step 3), and separating by using an organic membrane of 150 Da to obtain a concentrated solution, wherein the operation temperature and the operation pressure are respectively set at 35 ℃ and 2.0 bar;
5) Taking 1000 g of the concentrated solution in the step 4), adding 8g of star anise, 2g of myrcia, 5g of cinnamon, 40 g of salt and 20 g of brown sugar, boiling with slow fire, decocting with 1 h of slow fire, and filtering to obtain filtrate;
6) Adding konjak fine powder into the filtrate obtained in the step 5) according to the mass proportion of 0.5% of the filtrate, and swelling for 30min at 60 ℃;
7) Heating edible oil in a pot to quickly heat the oil temperature, adding chopped shallot, ginger and garlic powder, frying to slightly fragrant, adding the stropharia rugoso-annulata 1000 g obtained in the step 2), stir-frying with small fire for 20 min, adding the solution obtained in the step 6) according to the mass ratio of 40% of the stropharia rugoso-annulata, continuously stir-frying for 10 min, adding a proper amount of cooked sesame, canning while hot, degassing, and sterilizing.
Example 2
1) Freezing fresh Agaricus bisporus at-2deg.C for 1 day;
2) Slicing the edible fungi in the step 1) to obtain edible fungi slices, adding the edible fungi slices into a citric acid aqueous solution with the mass concentration of 0.1% for ultrasonic extraction, wherein the mass ratio of the edible fungi slices to the citric acid aqueous solution with the mass concentration of 0.1% is 1:1.2, the ultrasonic extraction temperature is 50 ℃, the power is 100 w, the time is 0.5 h, filtering the extract with 4 layers of gauze after moderately cooling the extract to obtain extract, and draining the agaricus bisporus slices for later use;
3) Filtering and clarifying the extracting solution obtained in the step 2) through a 150 kDa ceramic membrane to obtain a permeate, wherein the operating temperature is 40 ℃ and the pressure is 0.6 bar;
4) Taking the permeate of the step 3), and separating by using an organic membrane of 150 Da to obtain a concentrated solution, wherein the operation temperature and the operation pressure are respectively set at 35 ℃ and 2.0 bar;
5) Adding 15g of star anise, 5g of bay leaves, 8g of cinnamon, 40 g of salt and 20 g of brown sugar into 1000 g of the concentrated solution obtained in the step 4), boiling with small fire to obtain 1 h, and filtering to obtain filtrate;
6) Adding konjak fine powder into the filtrate obtained in the step 5) according to the mass proportion of 0.3% of the filtrate, and swelling for 30min at 60 ℃;
7) Heating edible oil in a pot to quickly raise the temperature of the oil, adding chopped shallot, ginger and garlic powder, frying to obtain a slight fragrance, adding the agaricus bisporus slices 1000 g obtained in the step 2), stir-frying with small fire for 20 min, adding the solution obtained in the step 6) according to the 30% mass ratio of the agaricus bisporus slices, continuously stir-frying for 10 min, adding a proper amount of cooked sesame, canning while the mixture is hot, degassing, and sterilizing.
Test one
To illustrate the effect of micro-freezing on improving the delicate flavor and taste sense of edible mushrooms, stropharia rugoso-annulata is taken as a raw material, frozen for 2 days at the temperature of minus 6 ℃, thawed, freeze-dried, subjected to amino acid measurement and analysis, and compared with fresh stropharia rugoso-annulata, and the results are shown in table 1.
TABLE 1 amino acid content comparison
As can be seen from the table, after slightly freezing and thawing treatment, the total amount of hydrolyzed amino acids is increased by 27.67%, wherein the amount of delicious amino acids is increased by 34.70%, and the amount of sweet amino acids is increased by 24.15%; after slightly freezing and thawing treatment, the free amino acid is increased by 96.68%, the delicious amino acid is increased by 78.28%, and the sweet amino acid is increased by 118.73%. The fresh taste and the sweet taste have obvious synergistic effect on salty taste, and the use amount of salt can be reduced. Meanwhile, from the viewpoints of free amino acid and hydrolyzed amino acid content, the flavor sensation such as umami taste and sweet taste exists in the form of polypeptide in addition to the free amino acid form.
Test II
For the purpose of illustrating the temperature selection of the micro-freezing, stropharia rugoso-annulata was frozen at-2 ℃, -6 ℃, -10 ℃ for 2d, respectively, and thawed at room temperature. Sensory evaluation: the loss of juice at-10 ℃ is severe, and more importantly, the flavor is obviously changed, so that the juice is not suitable for reprocessing, and the juice is particularly shown in figure 1 of the specification.
Test three
In order to illustrate the strengthening effect of the ceramic membrane and the ultrafiltration membrane on the flavor, the agaricus bisporus is taken as a raw material, and the flavor change of the solution before and after membrane treatment is compared. Sensory evaluation is carried out on the concentrated solution passing through the ultrafiltration membrane, the taste is fresh, salty and bitter, and electronic tongue analysis is carried out on the concentrated solution, so that the salty degree of the concentrated solution is equal to that of the 3% salt solution.
Test four
In order to illustrate the influence of micro-freezing on edible fungi in the edible fungi paste, the stropharia rugoso-annulata is used as a raw material, the edible fungi paste is processed by adopting the embodiment 1 as the first method, the stropharia rugoso-annulata is directly processed from the step 2) without micro-freezing treatment as the second method, and the stropharia rugoso-annulata texture is full, smooth and tasty in the product processed by the first method.
Claims (2)
1. A method for processing low-salt edible fungus sauce by using micro-freezing assistance is characterized in that: the method comprises the following steps:
1) Freezing fresh edible fungi at the temperature of-2 to-6 ℃ for 1 to 2 days;
2) Slicing the edible fungi treated in the step 1) to obtain edible fungi slices, adding the edible fungi slices into a citric acid aqueous solution with the mass concentration of 0.1% for ultrasonic extraction, wherein the mass ratio of the edible fungi slices to the 0.1% citric acid aqueous solution is 1:1.2;
extracting at 50-60 deg.c and power of 50-100 w for 0.5-1 h, cooling the extractive solution, filtering with gauze to obtain extractive solution, and draining the edible fungus sheet;
3) Filtering and clarifying the extracting solution obtained in the step 2) through a ceramic membrane to obtain a permeate; the operating temperature is 40 ℃ and the pressure is 0.6-0.8 bar when the ceramic membrane is used for filtering;
4) Separating the permeate obtained in the step 3) by using an organic membrane to obtain a concentrated solution; the operating temperature and pressure of the organic membrane separation permeate are respectively set to be 35 ℃ and 2.0 bar;
5) Adding star anise, myrcia, cinnamon, salt and brown sugar into the concentrated solution obtained in the step 4), boiling with low fire, and filtering to obtain filtrate;
6) Adding konjak fine powder into the filtrate obtained in the step 5) according to the mass ratio of 0.3% -0.5% of the filtrate, and swelling for 30min at 60 ℃;
7) Heating edible oil in a pot to quickly raise the temperature of the oil, adding chopped shallot, ginger and garlic powder, frying to obtain slightly fragrant food, adding the edible fungus slices in the step 2), stir-frying with medium and small fire, and adding the edible fungus slices according to the mass ratio of 30% -40%
Continuously stir-frying the solution obtained in the step 6), finally adding a proper amount of cooked sesame, canning while the sesame is hot, degassing, and sterilizing to obtain the low-salt edible fungus sauce.
2. The method for processing low-salt edible fungus sauce by using micro-freezing assistance as claimed in claim 1, wherein the method comprises the following steps: the edible fungi in the step 1) are selected from one or more of stropharia rugoso-annulata, morchella esculenta, pleurotus eryngii and Agaricus bisporus.
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