Tricholoma matsutake dried product with nutrients and flavor fully preserved, and preparation method thereof

A technology of nutritional components and dry products, which is applied in food preparation, application, food science, etc., can solve the problems of large loss of volatile components, short storage time, short storage time, etc., to reduce decomposition and oxidation, and reduce loss of nutritional components , the effect of prolonging the preservation time

Active Publication Date: 2013-05-08
戴群
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although drying, drying, boiling, salting and other processes are simple and convenient, the products obtained from drying generally shrink in size and harden in texture, some substances are oxidized, the color turns yellow, and most of some volatile components will be lost. Heat-sensitive substances, such as proteins and vitamins, will be denatured, and microorganisms will lose their biological activity. The dried substances are not easy to dissolve in water, and are generally only used for a small amount of treatment; quick-freezing and ice refrigeration processes also have the disadvantage of high ...

Method used

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  • Tricholoma matsutake dried product with nutrients and flavor fully preserved, and preparation method thereof
  • Tricholoma matsutake dried product with nutrients and flavor fully preserved, and preparation method thereof
  • Tricholoma matsutake dried product with nutrients and flavor fully preserved, and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Take the wild fresh matsutake produced in Shangri-La, Yunnan, remove the soil, weeds, mildew and broken matsutake, wash it with clean water, then quickly air-dry the surface at room temperature, and cut it into 5mm thin slices longitudinally; spread the matsutake thin slices on a 30mm thick plate in the freezer And put it in the quick-freezing device, and complete the quick-freezing at -22°C for 1 hour; quickly put the quick-frozen matsutake slices into a vacuum freeze-drying device with a pressure of 80Pa according to the thickness of 40mm, and sublimate and dry at -25°C for 8 hours; The central temperature of the matsutake was 40°C, and the pressure was 70Pa, which was analyzed and dried for 5 hours, and then the freeze-dried sheets of matsutake with a moisture content of 3% were obtained.

Embodiment 2

[0041] Take wild fresh matsutake produced in Shangri-La, Yunnan, remove soil, weeds, mildew and broken matsutake, wash with water, rinse in 0.5% citric acid solution for 10 minutes, then filter and dry the excess water on the surface, cut into 3mm lengthwise Thin slices of matsutake; spread the matsutake thin slices in a staggered manner according to the thickness of 50mm and place them in the quick-freezing device, and heat them at -35°C for 1.5h to complete the quick-freezing; quickly put the quick-frozen matsutake into a vacuum with a pressure of 40Pa according to the thickness of 10mm In the freeze-drying device, heat preservation and sublimation drying at -19°C for 5 hours; then analyze and dry the matsutake at a central temperature of 25°C and a pressure of 40Pa for 3 hours, and obtain freeze-dried matsutake slices with a moisture content of 5%; the discharged materials are finely crushed into 100 mesh matsutake broken walls powder, and then 400 krad gamma-ray irradiation...

Embodiment 3

[0043]Take wild fresh matsutake produced in Lijiang, Yunnan, remove soil, weeds, mildew and broken matsutake, wash with water, rinse in 1% citric acid solution for 5 minutes, use a dehydrator to remove excess water on the surface, cut longitudinally into thin slices of 7 mm; spread the matsutake slices on a freezing plate with a thickness of 20 mm and place them in a quick-freezing device, and heat them at -45 ° C for 0.5 h to complete the quick-freezing; store the quick-frozen matsutake slices at 0 ° C; The stored matsutake slices were laid flat in a freezer tray with a thickness of 20mm and pre-frozen at -30°C, and then the pre-frozen matsutake slices were placed in a vacuum freeze-drying device with a pressure of 60Pa, and sublimated and dried at -30°C for 12 hours; then The central temperature of matsutake is 35°C, the pressure is 50P, and it is analyzed and dried for 11 hours, and the material is discharged to obtain freeze-dried matsutake slices with a moisture content of...

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Abstract

The invention discloses a tricholoma matsutake dried product with nutrients and flavor fully preserved, and a preparation method thereof. The tricholoma matsutake dried product comprises a volatile oil component accounting for 0.04-0.1% of a total mass thereof. The preparation method of the tricholoma matsutake dried product comprises the steps of pretreatment, lyophilization, and pulverization. The method comprises the specific steps that: impurities are removed from fresh tricholoma matsutake; the tricholoma matsutake is washed and cut into slices with thicknesses of 2-10mm; the slices are quickly frozen in a quick-freezing device, and is placed into a vacuum lyophilization device; lyophilization and vacuum drying are carried out, such that lyophilized tricholoma matsutake slices, lyophilized tricholoma matsutake bars, or lyophilized full tricholoma matsutake are obtained; the lyophilized tricholoma matsutake slices are subjected to fine pulverization, such that tricholoma matsutake lyophilized powder is obtained. According to the invention, with the vacuum lyophilization process, tricholoma matsutake enzyme activity and specific volatile oil component volatilization under low temperature are reduced. The tricholoma matsutake dried product has the advantages of pure fragrance, low loss in nutrients, natural color, complete shape, and long preservation time. Through wall-breaking pulverization after drying, the tricholoma matsutake fragrance is rich, and beneficial components can be more easily absorbed by human bodies.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing, and in particular relates to a dry matsutake product with pure fragrance, little loss of nutritional components, natural color, complete shape and long storage time and a preparation method thereof. Background technique [0002] Matsutake ( Tricholoma Matsutake [S. Ito et Imai] Sing) scientific name Matsuzuki, also known as Qinggang mushroom, matsutake mushroom, peeling fungus, formerly known as Brazilian mushroom (it is mostly produced in South America and Brazil), it is the fruiting body of the fungus Trichomonas pine mushroom, which is mainly used in my country It is produced in the coniferous broad forest area at an altitude of 3000m in the Northeast China and the junction of Guizhou, Yunnan and Sichuan. The meat of matsutake mushroom is white and tender, with fine texture and smooth taste. It is rich in crude protein, crude fat, crude fiber, multivitamins and amino ...

Claims

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Application Information

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IPC IPC(8): A23L1/28
Inventor 黄晓戈
Owner 戴群
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