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Grifola frondosa dried product and preparation method thereof

A technology of maitake and dried products, which is applied in the directions of food drying, food science, preservation of fruits/vegetables by dehydration, etc., can solve the problems of loss of nutrients, destruction of nutrients, increase of production costs, etc., to improve the retention and utilization, Extend shelf life and reduce energy consumption

Active Publication Date: 2016-05-25
贵州布依丽吉油茶实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional drying method not only does not preserve the sensory quality well, but also leads to the loss of most of the nutrients
Freeze-drying requires pre-freezing fresh raw materials and then sublimation drying, so that part of the water inside the material forms ice crystals, destroying the tissue structure of the material itself, resulting in the destruction of some nutrients, and the freeze-drying lasts for a long time, resulting in an increase in production costs.

Method used

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  • Grifola frondosa dried product and preparation method thereof
  • Grifola frondosa dried product and preparation method thereof
  • Grifola frondosa dried product and preparation method thereof

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preparation example Construction

[0047] In a second aspect, the present invention provides a method for preparing the above-mentioned dry product of Grifola frondosa, which is characterized in that it consists of the following steps:

[0048] (3) select fresh Grifola frondosa and undergo pretreatments such as sorting, cleaning, and slicing;

[0049] (4) Place the frondosa frondosa slices in a vacuum glass dryer for drying: the glass drying process is divided into two stages, the first stage starts a first-level vacuum, and the vacuum is reduced from atmospheric pressure to 4300Pa. At this time, the material temperature From room temperature to 16-18°C, the time is about 30min; in the second stage, the secondary vacuum is started, and the pressure is reduced from 4300Pa to about 100Pa. At this time, the temperature of the material drops rapidly, and the temperature drops to -20°C, and the time is 30-40min. When the pressure drops to about 100Pa, start heating, the heating temperature is 70-75°C, the drying tim...

Embodiment 1

[0085] First: select fresh Grifola frondosa and undergo pretreatments such as sorting, cleaning, and slicing;

[0086] Then: place the Grifola frondosa slices in a vacuum glass dryer for drying: the glass drying process is divided into two stages, the first stage starts a first-level vacuum, and the vacuum degree is reduced from atmospheric pressure to 4300Pa. At this time, the temperature of the material is from The room temperature will drop to 16-18°C, and the time will be about 30 minutes; the second stage starts the secondary vacuum, and the pressure will drop from 4300Pa to about 100Pa. At this time, the temperature of the material will drop rapidly, and the temperature will drop to -20°C, and the time will be 30-40min; When the pressure drops to about 100 Pa, start heating, the heating temperature is 70-75° C., and the drying time is 12-18 hours to obtain dry frondosa frondosa with a water content of less than 5%.

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Abstract

The invention discloses a dried Grifola frondosa and a preparation method thereof. In the dried Grifola frondosa, the content of saponin is 16.5-18.5 mg / g, the SOD enzyme activity is 6-7 U / g, and the polysaccharide content is 4-5%. The preparation method comprises the following steps: selecting fresh Grifola frondosa, and subjecting the fresh Grifola frondosa to pretreatments including sorting, cleaning and slicing; and drying the Grifola frondosa slices in a vacuum glassy dryer. The original food sensory qualities of the fresh Grifola frondosa such as shape, color, smell and good taste can be maintained, and the nutrients in the fresh Grifola frondosa can also be maintained.

Description

technical field [0001] The invention relates to a grifola frondosa dry product which retains the original shape, color, smell, good taste and other food sensory qualities of the fresh frondosa frondosa and the nutritional components in the fresh frondosa frondosa and a preparation method thereof. Background technique [0002] Grifola frondosa, also known as Thousand Buddha, Grifola, Chestnut Mushroom, Lotus Mushroom, etc., is called Maitake in Japan. Taxonomy belongs to Basidiomycotina, Phyllomycetes, Phyllomycetes, Polyporaceae, Tree Flower fungus is a fungus, which is a rare edible fungus with both food and medicine. Wild Grifola frondosa is distributed in Japan, Europe, etc., and is also distributed in Heilongjiang, Jilin, Guangxi, Hebei, Sichuan, Yunnan, Fujian and other provinces in my country. [0003] The Food and Agriculture Organization of the United Nations proposed that the most reasonable dietary structure in the 21st century is "one meat, one vegetarian and one...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L31/00A23L33/00A23B7/02
CPCA23B7/02A23L31/00A23V2002/00A23V2300/10
Inventor 李云孙凯李红艳杜艳艳
Owner 贵州布依丽吉油茶实业有限公司