High composite aquosity fruit vegetables and edible fungi non-sulphur drying technics

Abstract

The invention relates to a high-rehydration and high-safety fruit vegetable or edible fungus non-sulfur drying technique, and is characterized in that the tidied and cleaned fruit vegetable or edible fungus is blanched and scalded, and then is positioned in solvent containing 0.1-0.5 percent of citric acid and 0.02-0.1 percent of cysteine, and through the ultrasonic process which is favorable to protect the color and the drying, the finished product is made. The invention takes comprehensive researches on the blanching and scalding technique, the compositions of the blanching and scalding fluid, the color protecting technique, and the drying technique of the fruit vegetable or edible fungus non-sulfur drying technique; the invention does not adopt the noxious and harmful process methods such as sulphur fumigating, and charcoal-fire firing and drying; the invention can get better color protecting effect by combining organically the advanced ultrasonic process and compound color protecting fluid; and ensures that the finished products can keep fine color, fragrant, taste, and shape after being rehydrated; the invention has high rehydration and high safety. In the case of the bamboo shoot drying, the obtained product is white, the residual value of SO2 is less than or equal to 0.05g / Kg, the rehydration rate reaches more than 5-10, the crispness after rehydration is good, and the invention possesses the characteristic faint scent and the characteristic fresh taste of the fresh bamboo shoot.

Description

Technical field [0001] The invention relates to a sulfur-free drying process for highly rehydrating fruits and vegetables and edible fungi, which is especially suitable for the processing and production of bamboo shoots, bamboo fungus, collybia spp. and boletus. Background technique [0002] At present, the drying process of fresh bamboo shoots and bamboo fungus is mostly charcoal fire drying and hot air drying. The cut bamboo shoots and bamboo fungus are fumigated with sulfur, and then dried with charcoal fire or hot air respectively. The product quality cannot be guaranteed, the labor intensity is high, and the pollution to the environment is serious, which is not conducive to large-scale industrial production. Moreover, bamboo shoots adsorbed SO during processing 2 , Hg, benzopyrene and other substances, the SO of the product 2 The residual amount exceeds the standard dozens of times. The above substances are highly toxic to the human body and can cause cancer in severe...

AI Technical Summary

Problems solved by technology

Hot air drying is to cut bamboo shoots and bamboo stalks. In addition, the fruits, vegetables and edible fungi produced according to these drying processes have a large water content, and a large amount of preservatives are often added to prevent mold growth. The rehydration time of the product is long and complex. The water rate is low, the nutrient loss is large during the processing, the quality after rehydration cannot be guaranteed, the taste is poor, and even due to unreasonable processing, the green food that is beneficial to human health has become a poisonous food that is toxic and harmful to the human body. "

Reports on the processing and production of "poisonous bamboo shoots" have seriously affected the production and sales of bamboo shoots and other dried vegetables and edible fungi, hindered the development and utilization of green food resources in rural areas, and restricted the healthy development of rural economy