Freshness keeping method of dry bamboo shoots

A fresh-keeping method and technology of bamboo fungus, applied in the fields of food preservation, food science, application, etc., can solve the problems of residues, radioisotopes harming human health, and difficulty in controlling sulfur dioxide residues.

Inactive Publication Date: 2012-07-04
李师民 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

but, 60 Co-γ-ray irradiation for food processing is prohibited in many countries, because there is a hidden danger of radioactive isotopes in irradiated food endangering human health
[0007] At present, many Dictyophora distributors use sulfur fumigation to maintain the appearance and taste of Dictyophora. Although sulfur fumigation can inhibit the activity of polyphenol oxi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of fresh-keeping method of dried bamboo fungus, the steps are as follows:

[0021] (1) First, choose materials: conduct quality inspection on the dried bamboo fungus purchased from the bamboo fungus growers and dry them by drying method to ensure that the dried bamboo fungus to be processed has no mud, white color, no stains, and a moisture content of 15%- 16%.

[0022] (2) Spread the dried bamboo fungus evenly on the transmission device of the vacuum microwave processing equipment. Depending on the production scale and material handling capacity, the transmission device of the vacuum microwave processing equipment can be a belt conveyor or a high-power vacuum microwave processing equipment. assembly line. The working frequency of the vacuum microwave processing equipment is 2450MHz, the output power of the microwave generator is controlled to 60%, the vacuum pump is turned on, and the gauge pressure of the vacuum degree is controlled to be -0.009MP. By control...

Embodiment 2

[0024] Embodiment 2: the steps of the fresh-keeping method of dried bamboo fungus of the present invention are as follows:

[0025] (1) Firstly, carry out quality inspection on the dried Dictyophora purchased from Dictyophora growers by drying method to ensure that the dried Dictyophora to be processed has no mud, white color, no stains, and a moisture content of 15%-16%.

[0026](2) Evenly lay the dried bamboo fungus on the belt conveyor of the vacuum microwave processing production line. The microwave power of the vacuum microwave processing equipment is 30 kilowatts, and the working frequency is 2450 MHz. Adjust the output power of the microwave generator to 70%, turn on the vacuum pump to control the vacuum gauge pressure to -0.009MP, turn on the microwave power output switch, adjust and control the walking speed of the belt conveyor to 9 m / min, so that the vacuum microwave energy generation area The temperature of the material is not higher than 45°C. The total residence ...

Embodiment 3

[0029] Embodiment 3: the steps of the method for preserving the freshness of dried bamboo fungus without sulfur dioxide according to the present invention are as follows:

[0030] (1) Firstly, carry out quality inspection on the dried Dictyophora purchased from Dictyophora growers by drying method to ensure that the dried Dictyophora to be processed has no mud, white color, no stains, and a moisture content of 15%-16%.

[0031] (2) above-mentioned dried bamboo fungus is evenly laid on the fixed shelf in the vacuum microwave box-type furnace, the microwave power of the vacuum microwave box-type furnace is 3 kilowatts, and the operating frequency is 2450 MHz. Close the door and control the microwave generator The output power is 85%, turn on the vacuum pump to control the vacuum gauge pressure to -0.009MP, turn on the microwave power output switch, so that the temperature in the vacuum microwave energy generation area is not higher than 45°C, and the dried bamboo fungus in the va...

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PUM

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Abstract

The invention relates to a freshness keeping method of dry bamboo shoots. The polyphenol oxidase of the dry bamboo shoots is inactivated by using a vacuum microwave technology; and in a microwave energy generating area of vacuum microwave equipment, the activity of the polyphenol oxidase of the dry bamboo shoots is destroyed by ultrahigh frequency electromagnetic waves and thermal effect. Meanwhile, because the processing process is carried out under highly vacuum environment, the temperature int he microwave energy generating area cannot exceed 50 DEG C in the polyphenol oxidase inactivatingprocess. Therefore, the polyphenol oxidase can be inactivated without deepening color of the dry bamboo shoots to affect the product quality due to temperature rising. By using the technology provided by the invention to inactivate the polyphenol oxidase of the dry bamboo shoots, the whiteness and mouth feels of the processed dry bamboo shoots reach the premium grade; and the processed dry bambooshoots can be preserved for 12 months at normal temperature without changing color and deteriorating. The difficulties that the dry bamboo shoots are easy to change color and deteriorate, which perplex the producing enterprises for a long time and are to be solved, are solved; moreover, no sulfur dioxide is contained in the product.

Description

technical field [0001] The invention relates to a fresh-keeping method of dried bamboo shoots without sulfur dioxide, belonging to the field of food processing. Background technique [0002] Dictyophora is a cryptogamous fungus that parasitizes the roots of dry bamboos. Its shape is slightly like a net skirt, with a snow-white cylindrical stipe, a pink egg-shaped receptacle, and a fine white net around the top of the stipe. The shape skirt spreads downward from the cap, and is known as "Snow Skirt Fairy", "Flower of Mountain Treasures", "Flower of Fungi", "Queen of Fungi". Dictyophora is rich in nutrition, rich in fragrance and delicious in taste. It has been listed as one of the "Eight Treasures of Grass" since ancient times. [0003] Dictyophora is a rare and precious edible fungus, which was listed as a "court tribute" in history and a famous dish in state banquets in modern times. On February 21, 1972, Premier Zhou Enlai held a state banquet in the Great Hall of the Peo...

Claims

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Application Information

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IPC IPC(8): A23L3/26
Inventor 章正明章元炳李师民
Owner 李师民
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