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

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 ...

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 transportation costs; blanching Enzyme-killing fresh-keeping technology has the disadvantages of oxidation of active nutrients and large loss of volatile components during blanching; modified atmosphere and radiation fresh-keeping technology have the disadvantages of high cost and short storage time

Due to the respective defects of the various existing matsutake drying processes, the volatile oil content of the obtained dried matsutake is less than 0.03%, the matsutake has a light fragrance, the nutrients are oxidized, the color is yellow, the processing process is easy to break, and the storage time is short

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