A kind of processing method of superfine powder of boletus

A processing method, technology of boletus, applied in application, food preparation, food science, etc., can solve problems such as loss and achieve the effect of reducing aroma loss

Active Publication Date: 2015-12-30
LIJIANG ZHONGYUAN GREEN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The second is that boletus aroma components are generally volatile fat-soluble components, which have a certain loss during the grinding process of boletus superfine powder

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Preparation of scented embedding emulsion

[0023] According to weight percentage, weigh 10% of β-cyclodextrin, 12% of maltodextrin, 4% of gum arabic, 2% of sodium iso-Vc and 72% of deionized water, and mix well. Among them, β-cyclodextrin and maltodextrin adopt the specification with DE value of 12-15;

[0024] The processing method of superfine powder of boletus

[0025] a. Take fresh boletus, scrape off the soil with bamboo slices, rinse with water, chop up, and obtain the pretreated boletus. Based on the weight of the pretreated boletus, add the above fragrance embedding emulsion with a weight percentage of 20%, place it in a colloid mill for co-grinding, then put the gained slurry on the tray of a vacuum dryer, and dry it under vacuum. Under the condition of 0.8Mpa and temperature of 55°C, carry out vacuum drying to obtain a material with a moisture content of 6% (percentage by weight);

[0026] b. Crush the above-mentioned materials, put them into a vibrating u...

Embodiment 2

[0028] Preparation of scented embedding emulsion

[0029] By weight percentage, weigh 6% of β-cyclodextrin, 20% of maltodextrin, 0.5% of gum arabic, 5% of sodium iso-Vc and 68.5% of deionized water, and mix well. Among them, β-cyclodextrin adopts the specification with DE value of 12-15;

[0030] The processing method of superfine powder of boletus

[0031] a, get the scraps left over in the production process of boletus products, scrape off the soil with bamboo slices, rinse with water, chop up, and obtain the pretreated boletus. Based on the weight of the pretreated boletus, add the above-mentioned fragrance embedding emulsion with a weight percentage of 15%, place it in a colloid mill for co-grinding, then put the gained slurry on the tray of a vacuum dryer, and dry it under vacuum. Under the condition of 0.6Mpa and temperature of 65°C, carry out vacuum drying to obtain a material with a moisture content of 9% (percentage by weight);

[0032] b. Crush the above-mentioned...

Embodiment 3

[0034] Preparation of scented embedding emulsion

[0035] By weight percentage, weigh 14% of β-cyclodextrin, 5% of maltodextrin, 10% of gum arabic, 5% of iso-Vc sodium and 66% of deionized water, and mix well. Among them, β-cyclodextrin and maltodextrin adopt the specification with DE value of 12-15;

[0036] The processing method of superfine powder of boletus

[0037] a. Take fresh boletus, scrape off the soil with bamboo slices, rinse with water, chop up, and obtain the pretreated boletus. Based on the pretreated boletus weight, add the above fragrance embedding emulsion with a weight percentage of 25%, put it in a colloid mill for co-grinding, then put the gained slurry on the tray of a vacuum dryer, and dry it under vacuum. Under the condition of 0.8Mpa and 55°C, the temperature is vacuum-dried to obtain a material with a moisture content of 7% (percentage by weight);

[0038] b. Crush the above-mentioned materials, put them into a vibrating ultrafine pulverizer with c...

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PUM

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Abstract

The invention relates to a method for processing bolete submicron powder, which belongs to the technical field of further processing of edible fungi. The method comprises the following steps: a, mixing bolete with fragrance cladding emulsion, collectively pulping, and vacuum-drying the pulp to obtain a material with the moisture content of less than or equal to 9 percent, wherein the fragrance cladding emulsion consists of the following ingredients by weight percent based on the total weight of the fragrance cladding emulsion: 6 to 14 percent of beta-cyclodextrine, 5 to 20 percent of maltodextrin, 0.5 to 10 percent of Arabic gum, 0.1 to 5 percent of SodiuM different VC and the balance being water; and b, performing submicron crushing on the material under the condition of minus 5 DEG C to minus 15 DEG C. The method has beneficial effects that the fragrance loss of the bolete in the processing process can be effectively reduced.

Description

technical field [0001] The invention belongs to the technical field of edible mushroom deep processing, and in particular relates to a processing method of superfine powder of boletus. Background technique [0002] Boletus, with pleasant aroma, delicious taste and rich nutrition, has always been one of the wild edible mushroom varieties with the largest export volume in my country, and has been generally loved by Chinese consumers in recent years. But along with the expansion of boletus market, as wild edible fungus species, natural output is less and less. In order to save resources, people began to use boletus, especially the leftovers in the processing of boletus, as a kind of seasoning for product development, such as boletus oil, boletus soup, boletus superfine powder, etc., to satisfy the majority consumer needs. [0003] Processing boletus superfine powder at present mostly adopts natural air-drying, or hot-air drying, or vacuum low-temperature drying, and vacuum fr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/28A23L1/30
Inventor 彭宗林
Owner LIJIANG ZHONGYUAN GREEN FOOD
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