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Negative-pressure microwave combined drying method for preparing mushroom chips from dried mushrooms

A negative pressure microwave and combined drying technology, which is applied in applications, food preparation, food science, etc., can solve problems such as uneven drying, long drying time, and large loss of nutrients, and achieve color retention, improved drying efficiency, and good rehydration. Effect

Inactive Publication Date: 2012-05-02
建德市农家宝食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional hot air drying has high drying temperature and long drying time, resulting in poor food quality after drying, large color changes, large loss of aroma and nutrients, hard tissue structure, and poor rehydration, which will greatly reduce food quality
[0007] Problems in negative pressure microwave drying: Drying unevenness is the main aspect faced by microwave drying
There are few domestic and foreign literature reports on the use of negative pressure microwave drying technology to process fruit and vegetable raw materials and produce snack foods
However, negative pressure microwave combined drying has not been reported for the processing of shiitake mushroom chips.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031]Example 1 A negative-pressure microwave combined drying method for making cut shiitake mushroom chips with dried shiitake mushrooms

[0032] First, soak the dried shiitake mushrooms at room temperature for 2 hours, wash them thoroughly, add 0.3% citric acid monohydrate and 0.01%-0.02% EDTA-2Na color-protecting agent, blanch at 95±2℃ for 2.5-3min, then cut into 10×10×10mm For the diced mushrooms, add 20% maltose soaking liquid to fully soak, drain the sugar and spread out on a plate. After the pretreatment, the diced shiitake mushrooms are dried by negative pressure microwave spraying, and the parameters of the negative pressure microwave spouted bed are set: vacuum degree 0.03MPa, spraying temperature 60°C and microwave power 2W / g, dry for 10-15min, and then take out the shiitake mushrooms Put the semi-finished product into a vacuum microwave drying box, turn on the vacuum pump to make the vacuum degree reach 0.07MPa, set the microwave power to 10W / g, and dry for 15 minu...

Embodiment 2

[0033] Example 2 Negative-pressure microwave combined drying method for making complete crispy mushrooms with dried mushrooms

[0034] Select whole shiitake mushrooms with a diameter of 2.5-3.0cm, soak them at room temperature for 2 hours, wash them thoroughly, add 0.3% citric acid monohydrate and 0.01%-0.02% EDTA-2Na color-protecting agent, blanch at 95±2°C for 2.5-3min, then add Fully impregnate with 20% maltose impregnation solution, drain the sugar and spread it out on a plate. After the pretreatment, the complete shiitake mushrooms are dried by negative pressure microwave spraying, and the parameters of the negative pressure microwave spouted bed are set: vacuum degree 0.02MPa, spraying temperature 60°C and microwave power 2W / g, dry for 10-15min, and then take out the shiitake mushrooms Put the semi-finished product into a vacuum microwave drying box, turn on the vacuum pump to make the vacuum degree reach 0.08MPa, set the microwave power to 10W / g, and dry for 20 minutes ...

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PUM

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Abstract

The invention discloses a negative-pressure microwave combined drying method for preparing mushroom chips from dried mushrooms, which belongs to the technical field of processing of fruit and vegetable foods. The method mainly comprises the following steps of: foaming the dried mushrooms, fully washing, adding a color fixative for bleaching, cutting (or not cutting), adding a steeping liquor for steeping, draining sugar and scattering; performing negative-pressure spray drying on the pretreated mushrooms for 10-15 minutes, and rapidly dehydrating a high-moisture material in the uniform dryingstate till the moisture content is 20-30 percent; taking semi-finished mushrooms out, and putting the semi-finished mushrooms into a vacuum microwave drying box to be dried for 15-20 minutes till thefinal moisture content is below 6 percent; and charging nitrogen and packing to obtain a crisp mushroom product. The method has the advantages of high moisture evaporating speed, short drying time, uniform drying, product crispness, and capability of well keeping the original luster, appearance and nutrients of the mushrooms.

Description

technical field [0001] The invention relates to a negative-pressure microwave combined drying method for making mushroom chips from dried mushrooms, which belongs to the technical field of fruit and vegetable food processing and relates to fruit and vegetable dehydration processing. Background technique [0002] my country has extremely rich species resources of edible fungi, and shiitake mushrooms are a major export species of edible fungi in my country. Mushrooms are delicious, nutritious, high in protein and low in fat, and are favored by people as a common food. Shiitake mushroom is also a traditional Chinese medicine with high medicinal value, which can clear away heat, detoxify and lower blood pressure; the lentinan contained in shiitake mushroom has certain effects in improving human immunity and preventing cancer. Shiitake mushrooms are known as the "Queen of Mushrooms" and have broad prospects for development. [0003] At present, the main processed products of sh...

Claims

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Application Information

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IPC IPC(8): A23L1/28
Inventor 张慜齐琳琳祁会林
Owner 建德市农家宝食品有限公司
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