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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 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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  • Freeze-dried truffle slice production method

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[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 edible ethanol containing 0.25% citric acid and 0.07% TBHQ by weight for 2min, and dry them at 8°C Dry surface moisture.

[0049] B. Freezing: put the raw materials processed in 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.

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

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

[0052] E. Packaging: Take out the dried product in time, and pack it in an aluminum foil composite bag filled with nitrogen and sealed under aseptic conditions.

[0053]F. Storage...

Embodiment 2

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

[0061] B. Freezing: put the processed raw materials in A into a vacuum freeze dryer for freezing, the freezing speed is 2°C / min, the final freezing temperature is -25°C, and keep warm for 1h.

[0062] C. Vacuum drying: vacuumize 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 for 5 minutes.

[0064] E. Packaging: Take out the dried product in time, and pack it in an aluminum foil composite bag filled with nitrogen and sealed under aseptic conditions.

[0065] F. Storage: Store in the dark ...

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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

technical field [0001] The invention belongs to the field of novel biological products, and in particular relates to a production method of truffle freeze-dried tablets. Background technique [0002] Truffles, also known as truffles, are commonly known as Suigum and Musculus, which are higher fungi of the class Fungi, Ascomycotina, Truffles, Truffles, and the genus Truffles (Tuber). Truffles have a special fragrance, are rich in protein, amino acid, polysaccharide, androgenic ketone 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 only 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. Therefore, ...

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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