A processing method of Flammulina velutipes root powder for improving color

A technology of Flammulina velutipes root and processing method, which is applied in food processing, food science, food preservation, etc., can solve the problems of Flammulina velutipes pink and yellow color, low heat energy utilization, burnt smell, etc., to avoid oxidative browning, prolong Preservation time, the effect that the bacteria fragrance is strong

Inactive Publication Date: 2017-11-10
JINAN FRUIT & VEGETABLE HUADE OF ALL CHINA FEDERATION OF SUPPLY & MARKETING COOP
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Chinese patent CN102204668A discloses a processing method of Flammulina velutipes root powder. In this method, a two-step drying method is used to dry Flammulina velutipes. Although the roots of Flammulina velutipes can be dried thoroughly, the time is long and the heat energy utilization is low.
[0008] Flammulina velutipes obtained by the above three treatment methods has a yellowish pink color, dark color, greatly affected appearance, and even has a burnt smell

Method used

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  • A processing method of Flammulina velutipes root powder for improving color

Examples

Experimental program
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Effect test

Embodiment 1

[0027] A processing method for improving color and luster of Flammulina velutipes root powder, comprising steps as follows:

[0028] (1) The fresh Flammulina velutipes mushroom root of factory production is directly excised culture medium, removes impurity, rejects diseased root, rotten root and the mushroom root of pollution, obtains the raw material of processing mushroom root powder, and described fresh mushroom root water content is 85% ;

[0029] (2) Superheated steam drying: use superheated steam to dry for 2 hours, dry the fresh mushroom roots until the water content of the material is 30%, the steam pressure of the superheated steam is 120.05kPa, the steam temperature is 140°C, and the steam flow rate is 3.0m / s;

[0030] (3) Drying under reduced pressure and dehumidification: place the material dried by superheated steam under a vacuum degree of -0.2Mpa, and carry out dehumidification and drying for 0.5h, so that the water content of Flammulina velutipes is 7%, and the...

Embodiment 2

[0033] A processing method for improving color and luster of Flammulina velutipes root powder, comprising steps as follows:

[0034] (1) The fresh Flammulina velutipes mushroom root of factory production is directly excised culture medium, removes impurity, rejects diseased root, rotten root and polluted mushroom root, obtains the raw material of processing mushroom root powder, and described fresh mushroom root water content is 82% ;

[0035] (2) Superheated steam drying: use superheated steam to dry for 3 hours, dry the fresh mushroom roots until the water content of the material is 25%, the steam pressure of the superheated steam is 140.50kPa, the steam temperature is 160°C, and the steam flow rate is 4.0m / s;

[0036] (3) Drying under reduced pressure and dehumidification: place the material dried by superheated steam under a vacuum degree of -0.15Mpa, and carry out dehumidification and drying for 1 hour, so that the water content of Flammulina velutipes is 5%, and the temp...

experiment example

[0048] 1. Quality evaluation of Flammulina velutipes root powder

[0049] The prepared Flammulina velutipes mushroom root powder of Examples 1-2 and Comparative Examples 1-3 were stored in a dry and cool place at room temperature for 6 months to observe the stability of the product, the results are shown in Table 1 below.

[0050] Table 1

[0051]

[0052] After observing the appearance quality of the product, it will be found that the root of Flammulina velutipes obtained by the treatment of Examples 1-2 is yellowish-white in color and has a strong bacterium fragrance. The color of Flammulina velutipes mushroom root powder obtained after steam combined with decompression and dehumidification and drying is yellowish, brownish yellow, dark yellow or even browning, and has a slightly burnt smell. After a period of time, the fluidity of the mushroom powder becomes significantly worse. The process technology described in the application can better solve the problems of burnt t...

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Abstract

The invention relates to a processing method of flammulina velutipes mushroom root powder with improved color and luster. The processing method comprises the following steps: pre-treating fresh mushroom roots and then drying by overheat steam; then decompressing, dehumidifying and drying; and carrying out mechanical rough crushing and fine crushing on the dried flammulina velutipes mushroom roots to obtain the flammulina velutipes mushroom root powder with the improved color and luster. According to the processing method, the overheat steam is combined with post-period vacuum dehumidification to dry the flammulina velutipes roots, so that the mushroom roots are prevented from browning at a high temperature; the obtained mushroom roots have natural color and luster and the aroma is dispersed sufficiently; the quality of materials can be kept for long time; meanwhile, the drying speed is relatively rapid and the power consumption is small; the flammulina velutipes mushroom roots can be treated in a large scale in batches; the produced high-quality mushroom root powder can be used as raw materials for extracting functional components and also can be used as a food additive; the waste mushroom roots which pollute the environment can be processed into a high-value product; and a good processing channel is provided for development and utilization of fresh flammulina velutipes.

Description

technical field [0001] The invention relates to a processing method of Flammulina velutipes mushroom root powder with improved color and luster, and belongs to the technical field of edible fungus processing. Background technique [0002] Flammulina velutiper (Flammulina velutiper) is also known as money mushroom, tree mushroom, winter mushroom, park ru, and structure bacteria, etc., because it is rich in essential amino acids, especially lysine, which is necessary for children's growth and development, it is also called " Zengzhi Mushroom", "Yixiu Mushroom". Flammulina velutipes is an ideal nutritious food with the characteristics of high protein, low fat, high potassium, low sodium, and high amino acid content. It has been selected as the best vegetable in the World Health Organization's best food list. Flammulina velutipes is widely distributed all over the world and is a famous edible fungus in the world, ranking third in global production. [0003] At the same time Fl...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L31/00A23L3/40
CPCA23L3/40Y02P60/85
Inventor 张明马超吴茂玉古静燕李新胜孟晓峰王朝川周萍
Owner JINAN FRUIT & VEGETABLE HUADE OF ALL CHINA FEDERATION OF SUPPLY & MARKETING COOP
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