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Puffed lentinus edodes free from sulfur peculiar smell, and production technology of puffed lentinus edodes

A production process and technology for shiitake mushrooms, which are applied to the field of puffed shiitake mushrooms and their production technology, can solve the problems of limiting the intake of shiitake mushrooms and the development of shiitake mushroom food, and achieve the effects of good crispiness, good taste and easy digestion.

Inactive Publication Date: 2014-01-15
食品行业生产力促进中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the strong sulfur odor of shiitake mushrooms, according to the measurement, this sulfur odor is composed of 18 kinds of cyclic sulfides and non-cyclic sulfides. Due to the existence of these sulfur-containing organic compounds, the unique flavor of shiitake mushrooms is formed. Some consumption Children, especially children do not like to eat the food of mushroom flavor, thereby limiting people's intake of mushroom and the development of mushroom food, so it is important to develop the mushroom food production technology that can remove peculiar smell, process is simple, and energy consumption is low Practical significance
There is no record of a kind of puffed shiitake mushroom without sulfur peculiar smell and its production process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] 1. Raw material cleaning: wash the fresh shiitake mushrooms with water to remove the dirt on the surface of the raw materials;

[0016] 2. Pretreatment: Put the fresh shiitake mushrooms cleaned in step 1 into 0.5% sodium bisulfite solution for 10 minutes to protect the color, then put them in boiling water at 100°C and cook for 10-15 minutes. All boiled thoroughly, then cooled in clean water for 10 minutes, soaked in 0.4% calcium chloride solution for 5 hours to harden, after hardening, wash with water to remove the residual liquid and drain the water for later use;

[0017] 3. Pre-drying: put the shiitake mushrooms pretreated in step 2 in a hot-air drying oven for pre-drying, the drying temperature is 30°C, and the drying time is 6 hours, until the water content is 24.2%;

[0018] 4. Peanut oil extraction: Extract the shiitake mushrooms pre-dried in step 3 with peanut oil at 80°C for 30 minutes;

[0019] 5. Puffing and drying with variable temperature and pressure dif...

Embodiment 2

[0022] 1. Raw material cleaning: wash the fresh shiitake mushrooms with water to remove the dirt on the surface of the raw materials;

[0023] 2. Pretreatment: Put the fresh shiitake mushrooms cleaned in step 1 into 0.5% sodium bisulfite solution for 10 minutes to protect the color, then put them in boiling water at 100°C and cook for 10-15 minutes. All boiled thoroughly, then cooled in clean water for 10 minutes, soaked in 0.4% calcium chloride solution for 6.5 hours to harden, after hardening, wash with water to remove the residual liquid and drain the water for later use;

[0024] 3. Pre-drying: put the shiitake mushrooms pretreated in step 2 in a hot-air drying oven for pre-drying, the drying temperature is 32.5°C, and the drying time is 8 hours, until the water content is 22.4%;

[0025] 4. Peanut oil extraction: extract the shiitake mushrooms pre-dried in step 3 with peanut oil at 80°C for 35 minutes;

[0026] 5. Puffing and drying with variable temperature and pressure...

Embodiment 3

[0029] 1. Raw material cleaning: wash the fresh shiitake mushrooms with water to remove the dirt on the surface of the raw materials;

[0030] 2. Pretreatment: Put the fresh shiitake mushrooms cleaned in step 1 into 0.5% sodium bisulfite solution for 10 minutes to protect the color, then put them in boiling water at 100°C and cook for 10-15 minutes. All boiled thoroughly, then cooled in clean water for 10 minutes, soaked in 0.4% calcium chloride solution for 5 hours to harden, after hardening, wash with water to remove the residual liquid and drain the water for later use;

[0031] 3. Pre-drying: put the shiitake mushrooms pretreated in step 2 in a hot-air drying oven for pre-drying, the drying temperature is 35°C, and the drying time is 10 hours, until the water content is 20.3%;

[0032] 4. Peanut oil extraction: Extract the shiitake mushrooms pre-dried in step 3 with peanut oil at 80°C for 40 minutes;

[0033] 5. Puffing and drying with variable temperature and pressure di...

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PUM

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Abstract

The invention relates to puffed lentinus edodes free from a sulfur peculiar smell, and a production technology of the puffed lentinus edodes, and discloses the puffed lentinus edodes and a production method thereof. The sulfur peculiar smell is removed from the lentinus edodes; the technology is simple; the obtained lentinus edodes is low in contractility; the time required by rewatering soaking is short; and a nutrition preservation rate is high. The puffed lentinus edodes is prepared by a pretreatment, predrying, peanut oil leaching and varying temperature differential pressure puffing and drying method. In a leaching process, the time is short, a finished product rate is high, and nutritional ingredients of the lentinus edodes are preserved to the greatest extent; in a puffing process, moisture in a tissue of the lentinus edodes is instantly vaporized and dissipated, so that a raw material expands intracellularly or intercellularly to form a uniform honeycomb structure, and the puffed lentinus edodes has good crisp property, can be rapidly molten in a mouth after eaten, and is good in taste and easy to digest; and in addition, the uniform and porous texture allows the puffed lentinus edodes to absorb water easily, and the puffed lentinus edodes has good rewatering property.

Description

technical field [0001] The invention relates to a puffed shiitake mushroom without sulfur and peculiar smell and a production process thereof, belonging to the field of food engineering. Background technique [0002] The nutritional value of shiitake mushrooms is very high, and the edible part of dried shiitake mushrooms accounts for 72%. Each 100g edible part contains 13g of water, 1.8g of fat, 54g of carbohydrates, 7.8g of crude fiber, 4.9g of ash, 124mg of calcium, 415mg of phosphorus, 25.3mg of iron, and vitamins B 1 0.07mg, Vitamin B 2 1.13mg, niacin 18.9mg. Fresh shiitake mushrooms contain 85-90% moisture, 19.9% ​​crude protein, 4% crude fat, 67% soluble nitrogen-free substances, 7% crude fiber and 3% ash in solid matter. A lot of practice has proved that shiitake mushrooms have a wide range of cancer prevention and treatment, and have been used in clinical treatment. In addition, it has a great effect on promoting the metabolism of the human body and improving t...

Claims

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Application Information

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IPC IPC(8): A23L1/28A23L3/015A23L3/40A23P1/14A23L31/00A23P30/32
CPCA23L31/00A23P30/32A23V2002/00
Inventor 屠振华孙丽娟冯霖
Owner 食品行业生产力促进中心
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