Production process of permeation dehydrated-microwave dried pleurotus eryngii and product

A production process and technology for king oyster mushrooms, which are applied in the direction of preservation of fruits/vegetables by dehydration, food processing, etc., can solve the problems of high production energy consumption, loss of nutrients, poor quality, etc., and achieve the goal of reducing energy consumption and improving production efficiency. Effect

Active Publication Date: 2013-02-27
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The dried Pleurotus eryngii products in the domestic market have defects such as poor quality, serious loss of nutrients, and high production energy consumption.

Method used

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  • Production process of permeation dehydrated-microwave dried pleurotus eryngii and product
  • Production process of permeation dehydrated-microwave dried pleurotus eryngii and product
  • Production process of permeation dehydrated-microwave dried pleurotus eryngii and product

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Experimental program
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Effect test

Embodiment 1

[0027] 1. Cleaning, peeling, and slicing: choose Pleurotus eryngii mushrooms with thick flesh, crisp and tender texture, and milky white as raw materials, and use SA-300D semi-automatic slicer (Guangzhou Minhong Food Machinery Co., Ltd.) to slice, and the slice thickness is 6mm;

[0028] 2. Color protection: quickly place the Pleurotus eryngii slices in the color protection solution, which is a mixture of 0.2% citric acid, 0.3% Vc and 1% sodium chloride, for 40 minutes;

[0029] 3. Osmotic dehydration: put Pleurotus eryngii slices in 40% maltodextrin solution, the temperature of the solution is controlled at 40°C, and soak for 120 minutes for osmotic dehydration;

[0030] 4. Refrigerated treatment: place the Pleurotus eryngii slices in a 5°C refrigerator for refrigerated treatment;

[0031] 5. Microwave drying: place the permeated and dehydrated Pleurotus eryngii slices on the conveyor belt of 6CW-10E tunnel microwave drying equipment (Nanjing Greatpower Microwave Technology D...

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Abstract

The invention relates to a method for machining dry pleurotus eryngii by permeation dehydration-microwave drying and belongs to the field of deep machining of agricultural products. The method comprises the following steps of: slicing washed pleurotus eryngii into slices by a slicer, wherein the thickness of pleurotus eryngii slices is 5-8 mm; protecting the color by adopting a mixed solution of citric acid, Vc and sodium chloride; immersing the pleurotus eryngii slices which are subjected to color protection into a maltodextrin solution with the concentration of 40-50%, wherein the temperature of the solution is 30-40 DEG C and the immersing time is 2-3 hours; carrying out permeation dehydration; and carrying out freezing treatment on the pleurotus eryngii slices which are subjected to the permeation dehydration and paving the pleurotus eryngii slices on a conveying belt of 6CW-10E type tunnel microwave drying equipment to be dried to prepare a pleurotus eryngii dry product. According to the characteristics of pleurotus eryngii materials, the permeation dehydration and the microwave drying are organically combined, so that the production efficiency is improved, the energy consumption is obviously reduced, the reconstitution properties of the produced dry pleurotus eryngii are high, the color and luster are good and the nutritional ingredient retention rate is high.

Description

1. Technical field [0001] The invention relates to a production process of dried pleurotus eryngii and a product thereof, belonging to the field of deep processing of agricultural products. 2. Background technology [0002] Pleurotus eryngii, also known as Pleurotus eryngii, also known as velvet, abalone mushroom or scallop mushroom, is a precious fungus suitable for both medicine and food. Pleurotus eryngii is native to the mountains, grasslands, and deserts of southern Europe, northern Africa, and Central Asia. It is also distributed in a small amount in Sichuan, Qinghai, and Xinjiang in my country. Pleurotus eryngii has the characteristics of thick flesh, crisp and tender texture, and excellent taste. Its taste has both almond flavor and abalone flavor, which is very suitable for consumption. Research on its medicinal efficacy has found that Pleurotus eryngii can significantly improve the immune function of the human body, and has the effects of anti-cancer, lowering blo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/02
CPCY02P60/85
Inventor 江宁李大婧刘春泉
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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