Method for preparing brewing-type ready-to-eat dried tremella by using superheated steam

Abstract

The invention relates to a method for preparing brewing-type ready-to-eat dried tremella by using superheated steam. The method comprises the following steps of: (1) raw material treating; (2) hot-water soaking; (3) steam cooking; and (4) superheated steam drying. A system for preparing the brewing-type ready-to-eat dried tremella by using the superheated steam is characterized by consisting of a hot-water soaking chamber, a steam cooking chamber, a superheated steam drying chamber, a first hot water storage tank, a second hot water storage tank, a heater, a steam-water separator and a delivery pump. By adopting the method and the system, the energy of the superheated steam can be used hierarchically, so that the superheated steam drying efficiency, the heat transfer coefficient and the drying rate are high, and mass transfer resistance is not generated; the temperature of the superheated steam is more than 100 DEG C, so that the superheated steam can kill bacteria; oxygen does not exist in a drying medium, so that the original color of the tremella is kept; and a small quantity of crusts are generated on the surface of the obtained dried tremella, and the internal structure of the dried tremella is uniform, so that the dried tremella is convenient to instantly eat by rehydration.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for preparing brewed instant dried white fungus by using superheated steam. Background technique [0002] Tremella is a plant of the fungus Tremellaceae Tremella, also known as Tremella, Tremella, Tremella and so on. Tremella is mild in nature, sweet in taste, light in taste, and non-toxic. It contains protein, fat, various amino acids, minerals, glycogen, vitamin D, natural plant gum and other nutrients. It has anti-aging, anti-tumor, and anti-radiation effects. Therefore, it is one of the favorite foods of our people. However, the traditional eating of white fungus is generally stewed, boiled, cooked, etc., which takes a long time, is inconvenient to eat and carry, and is also not suitable for industrialized production. Tremella beverages and porridge on the market are often added with preservatives in order to prevent rot and deterioration, and the consumpti...

AI Technical Summary

Problems solved by technology

[0005] It can be seen from the above discussion that the traditional tremella drying method is mainly hot air drying, but in hot air drying, the drying time is long, the nutrient loss is large, the drying efficiency is low, and the energy consumption is large. speed, the surface is easy to form a hard shell, and the internal structure is not uniform, which is not conducive to the rehydration of the dried white fungus; and the white fungus is in contact with the oxygen in the hot air flow, which is prone to oxidative discoloration, the color turns yellow and destroys the natural color of the white fungus

Due to the low drying temperature of tremella vacuum drying, the damage to nutrients and color is small, but due to the use of vacuum equipment, equipment investment increases and drying energy consumption is high

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