Method for processing truffle ultra-fine powder

A processing method and technology of ultrafine powder, which are applied in food preparation, food forming, food science and other directions, can solve the problems of insufficient retention of truffle nutritional value, loss of Yunnan truffle industry, and inability to raise prices, so as to facilitate industrialization. Production and marketing, ensuring year-round coverage and good taste

Inactive Publication Date: 2013-04-03
YUNNAN YONGSHENG LYUDIYUAN PLANT DEV CO LTD
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] At present, truffles are mainly sold as fresh truffles. Because of poor freshness preservation, the price cannot be raised, which has caused a huge loss to the truffle industry in Yunnan. Secondly, the frying methods in documents such as CN92112199 Meaty Mushroom Processing Technology have preserved the nutritional value of truffles. insufficient

Method used

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Embodiment Construction

[0018] The present invention will be further described below in combination with specific embodiments.

[0019] Using high-quality truffles from Yunnan, the picked fresh truffles are graded according to the raw material standards of the enterprise, and then the following steps are carried out:

[0020] (1) Carry out anti-browning treatment, usually soak in dilute citric acid solution for 2 minutes, then drain and slice for later use;

[0021] (2) Pre-frozen truffles: When the pre-freezing temperature of the truffles reaches -20~-26°C in the freezer, keep it for more than 90min-110min to freeze the material thoroughly;

[0022] (3) Sublimation and drying of the truffle material: vacuumize the freezer to 30-60Pa, start the pipeline pump, and heat the front box plate. The heating should not be too fast or the temperature is too high, otherwise the temperature of the truffle will be too high and the ice crystals will melt. It will affect the quality, so the temperature of the hea...

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Abstract

The invention relates to a method for processing truffle ultra-fine powders. The method comprises the steps of: preventing brown stain of fresh truffles; prefreezing the truffles; carrying out sublimation drying and desorption drying on the truffle materials to obtain freeze-dried truffles; and placing the freeze-dried truffles in a grinder for fine crushing, and then carrying out superfine grinding in an ultrafine grinder to obtain the ultra-fine powder of the freeze-dried truffles. According to the method, the truffles are processed to prepare the ultra-fine powder, the residence time of nutritional components in a human body is prolonged to promote absorption, the in vivo bioavailability can be improved, and the waste of nutritional components is reduced.

Description

technical field [0001] The invention relates to a truffle deep processing technology based on biological separation technology, in particular to a truffle superfine powder processing method. Background technique [0002] Truffle is the shining crown of natural food. It is not only delicious, but also beneficial to human health. It has wonderful and magical effects. The functional health effects have become a classic handed down from generation to generation. It is unique in the world. Its beautiful taste and rich nutritional value , making it one of the edible fungi with the highest economic value, and a rich truffle picking and eating culture has been derived. Domestic truffles are mainly produced in Yunnan and western Sichuan, and the export of truffles has also become an important source of foreign exchange for Yunnan. At the same time, as a symbiotic bacterium of forest trees, relevant researches have shown that its symbiotic relationship with the host is more conducive...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28A23P1/06
Inventor 冯晓春杨晓莹冯晓明苏瑞华冯永敏马章良
Owner YUNNAN YONGSHENG LYUDIYUAN PLANT DEV CO LTD
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