Freeze-dried truffle slice production method

A production method and technology for freeze-dried tablets, which are applied in the field of new biological products, can solve the problems of blackening, inconvenient use, troublesome preservation and transportation of quick-frozen products, and achieve long shelf life, broad market prospects, and convenient transportation and use. Effect

Active Publication Date: 2012-08-15
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 thawi

Method used

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  • Freeze-dried truffle slice production method

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0047] Example one

[0048] A. Raw material processing: Collect fresh truffles in the production area, wash and select truffles with a diameter of 5-8cm, slice them, soak them in 0.25% citric acid and 0.07% TBHQ edible ethanol by weight for 2 minutes, and air them at 8°C Dry surface moisture.

[0049] B. Freezing: Put the raw materials processed by A into a vacuum freeze dryer for freezing at a freezing rate of 1°C / min, and the final freezing temperature is -30°C, and the temperature is kept for 2 hours.

[0050] C. Vacuum drying: vacuum the vacuum freeze dryer to 30Pa (vacuum degree), control the drying temperature at -20℃, and dry for about 5 hours.

[0051] D. Desorption drying: Raise the drying temperature to 45°C (heating speed 2°C / min), gradually reduce the vacuum pressure to 8Pa, and dry time 6min.

[0052] E. Packaging: Take out the dried products in time, and seal them with aluminum foil composite bags under aseptic conditions.

[0053] F. Storage: Store at 4-8℃ and avoid light...

Example Embodiment

[0059] Example two

[0060] A. Raw material processing: Collect fresh truffles in the production area, wash and select truffles with a diameter of 3-5 cm, slice them, soak them in 0.35% citric acid and 0.04% TBHQ edible ethanol by weight for 1 min, and dry at 5°C Dry surface moisture.

[0061] B. Freezing: Put the raw materials processed in A into a vacuum freeze dryer for freezing at a freezing rate of 2°C / min, and the final freezing temperature is -25°C, and the temperature is kept for 1 hour.

[0062] C. Vacuum drying: vacuum the vacuum freeze dryer to 20Pa (vacuum degree), control the drying temperature at -18°C, and dry for about 3 hours.

[0063] D. Desorption drying: Raise the drying temperature to 40°C (heating rate 2°C / min), gradually reduce the vacuum pressure to 5Pa, and dry time for 5 minutes.

[0064] E. Packaging: Take out the dried products in time, and seal them with aluminum foil composite bags under aseptic conditions.

[0065] F. Storage: Store in the dark at room tem...

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Abstract

The invention discloses a freeze-dried truffle slice production method belonging to the field of novel biological products. Aiming at the technical problem, the invention provides a freeze-dried truffle slice production method, according to the method, the original flavor and the appearance can be stored. The method comprises the steps of conducting raw material processing, freezing, and carryingout vacuum drying: controlling the vacuum degree of a vacuum freeze drying machine to be 20-40Pa at drying temperature being minus 25-minus 18 DEG C, and controlling drying time within three to six hours; analytic drying: gradually reducing the vacuum degree of the vacuum freeze drying machine to be 5-10Pa, rising the drying temperature to be 35-50 DEG C, and then drying for 5-15 minutes to obtain freeze-dried truffle; and conducting aseptic packaging.

Description

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Claims

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Application Information

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IPC IPC(8): C12N1/04C12R1/645
Inventor 韦会平沙万友赵牧魏小庆刘文全
Owner PANZHIHUA CHENFENG FORESTRY
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