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Method for producing edible fungi flavoring powder

A production method and technology of seasoning powder, which are applied in the field of new biological products, can solve the problems of blackening, no original fragrance, product deformation, etc., and achieve the effect of strong fragrance

Active Publication Date: 2013-11-06
PANZHIHUA CHENFENG FORESTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The storage and transportation of quick-frozen products are troublesome, and the products are seriously deformed and blackened after thawing, which is inconvenient to use; the aroma substances of dried products are greatly lost, and basically do not have the original fragrance

Method used

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  • Method for producing edible fungi flavoring powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] A. Raw material preparation: collect truffle, matsutake, morel, boletus, and black tiger palm 5 kinds of wild fresh edible fungi, wash, cut into thin slices, and put them in edible ethanol containing 0.2% citric acid and 0.04% TBHQ Soak for 1min, and dry the surface moisture at 5°C.

[0051] B. Freeze-drying: put the raw material processed in step A into a vacuum freeze dryer for freezing, the freezing speed is 1°C / min, the final freezing temperature is -30°C, and keep warm for 1h. Vacuum the dryer to 40Pa, control the drying temperature at -20°C, and dry for 4 hours. Then the drying temperature was raised to 40° C. (heating rate 1° C. / min), the vacuum pressure was gradually reduced to 8 Pa, and the drying time was 10 minutes to obtain freeze-dried sheets of five kinds of fungi.

[0052] C. Crushing and sieving: crush the freeze-dried sheets of various fungi dried in step B, and pass through a 100-mesh sieve to obtain freeze-dried powders of various fungi.

[0053] D....

Embodiment 2

[0061] A. Raw material preparation: collect truffles, Hericium erinaceus, chanterelles, shiitake mushrooms, and Pleurotus eryngii 5 kinds of fresh edible fungi, wash them, cut them into thin slices, and soak them in edible ethanol containing 0.3% citric acid and 0.08% TBHQ 2min, dry the surface moisture at 8°C.

[0062] B. Freeze-drying: put the raw materials processed in step A into a vacuum freeze dryer for freezing, the freezing speed is 2°C / min, the final freezing temperature is -25°C, and the temperature is kept for 2 hours. Vacuum the dryer to 40Pa, control the drying temperature at -25°C, and dry for about 3 hours. Then the drying temperature was raised to 45° C. (heating rate 2° C. / min), the vacuum pressure was gradually reduced to 10 Pa, and the drying time was 10 minutes to obtain freeze-dried sheets of various fungi.

[0063] C. Crushing and sieving: crush the freeze-dried sheets of various fungi dried in B, and pass through a 100-mesh sieve to obtain freeze-dried ...

Embodiment 3

[0072] A. Raw material preparation: collect truffles, pine milk mushrooms, jitake mushrooms, collybia mushrooms, tea tree mushrooms, and russula 6 kinds of fresh edible fungi, wash them, cut them into thin slices, and put them in the 0.2% citric acid and 0.03% TBHQ Soak in edible ethanol for 2 minutes, and dry the surface moisture at 5°C.

[0073] B. Freeze-drying: put the raw material processed in step A into a vacuum freeze dryer for freezing, the freezing speed is 1°C / min, the final freezing temperature is -30°C, and the temperature is kept for 2 hours. Vacuum the dryer to 35Pa, control the drying temperature at -23°C, and dry for about 4 hours. Then the drying temperature was raised to 40° C. (heating rate 2° C. / min), the vacuum pressure was gradually reduced to 8 Pa, and the drying time was 10 minutes to obtain freeze-dried sheets of various fungi.

[0074] C. Crushing and sieving: crush the freeze-dried sheets of various fungi dried in step B, and pass through a 100-mes...

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Abstract

The invention discloses a method for producing edible fungi flavoring powder, and belongs to the field of novel biological products. For solving the technical problems, the invention provides the method for producing the edible fungi flavoring powder for keeping the nutritional and functional components of fungi and keeping original flavor and form. The method comprises the following steps of: a, raw material treatment: cleaning and slicing at least one of fresh tricholoma matsutake, toadstool, bolete, sarcodon quel, hericium erinaceus, lentinus edodes, pleurotus cornucopiae, pleurotus eryngii, cantharellus cibarius, termitomyces albuminosus, agrocybe cylindracea, lactarius deliciosus and russulaceae and fresh truffle, and drying the surface moisture in air; b, freezing; c, vacuum drying; d, resolving and drying; e, crushing; and f, sterile packing. The flavoring powder produced by using the method can keep original flavor and form, the nutritional and functional components are not lost, the indexes of the stored flavoring powder are in accordance with the regulation of edible fungi health standard GB7096-2003, and the water content index of the flavoring powder is lower than 1 / 3 of the national standard.

Description

technical field [0001] The invention belongs to the field of novel biological products, and in particular relates to a production method of edible mushroom seasoning powder. Background technique [0002] Truffles, also known as truffles, are commonly known as Suigum and Muniang, and belong to the class Fungi, Ascomycotina, Truffles, Truffles, and the genus Truffles (Tuber) higher fungi. Truffles have a special fragrance, are rich in protein, amino acid, vitamin, mineral and other nutrients, and a variety of biologically active ingredients with special pharmacological effects. It is one of the most expensive edible fungi in the world, and it is also the newest and most precious biopharmaceutical resource in my country. The fungus has two natural distribution centers in Europe and China in the world. Chinese truffles are mainly distributed within a radius of 200 kilometers centered on Panzhihua City, with an average annual output of 100-150 tons, so Panzhihua City has the rep...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/223A23L1/29A23L27/14A23L33/00
Inventor 韦会平沙万友赵牧魏小庆刘文全
Owner PANZHIHUA CHENFENG FORESTRY
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