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Shii-take product producing method by combining pressure difference puffing with microwave technology

A technology of shiitake mushrooms and pressure difference, which is applied in the field of pressure difference puffing combined with microwave technology to produce shiitake mushroom products, which can solve the problems of affecting flavor and commodity value, difficult storage of fresh mushrooms, and increasing added value, so as to shorten the time-consuming process, facilitate storage, The effect of reducing frequency and time

Active Publication Date: 2015-11-18
湖北浩伟科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The water content of fresh shiitake mushrooms is high, generally 85%-95%. Its texture is tender and its post-ripening effect is strong. After harvesting, the freshness decreases rapidly, and then it causes umbrella opening, gill fold browning, mushroom body shrinkage, etc., which affects the flavor. and commodity value, fresh mushrooms are not easy to store, but they can be stored for a long time by drying them to increase their added value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0076] Step 1: Raw material processing:

[0077] After cleaning the fresh shiitake mushrooms, separate the caps from the stems, cut the caps into 0.5-1cm wide strips, and cut the stems into two halves longitudinally to form four types: caps, caps, stems, and stems State mushroom raw materials;

[0078] Step 2: Pre-drying treatment:

[0079] The shiitake mushroom raw materials in four states are pre-dried by means of rehydration and drying, which is specifically realized by the following steps:

[0080] (1) Soak the shiitake mushroom raw materials in four states with 0.1% Vc aqueous solution for 2 hours until completely rehydrated, and then drain to ensure the same water content of the shiitake mushroom raw materials;

[0081] (2) Place the fully rehydrated shiitake mushroom raw materials in a hot air drying oven at 65-75°C for 1-3.5 hours.

[0082] The pre-drying time of the mushroom cap is 3-3.5h;

[0083] The pre-drying time of the cover strip is 2-2.5h;

[0084] The pr...

Embodiment 2

[0093] Step 1: Raw material processing:

[0094] After cleaning the fresh shiitake mushrooms, separate the caps from the stems, cut the caps into 0.5-1cm wide strips, and cut the stems into two halves longitudinally to form four types: caps, caps, stems, and stems State mushroom raw materials;

[0095] Step 2: Pre-drying treatment:

[0096] The raw materials of shiitake mushrooms in four states were pre-dried by rehydration gradient heating and dehumidification. Specifically, it is realized by the following steps:

[0097] (1) Soak the shiitake mushroom raw materials in four states with 0.1% Vc aqueous solution for 2 hours until completely rehydrated, and then drain to ensure the same water content of the shiitake mushroom raw materials;

[0098] (2) Heat the fully rehydrated shiitake mushroom raw materials to 70-75°C, and dehumidify while heating, for 30-40 minutes; then gradually lower the temperature to 60-65°C, and dehumidify while heating, for 0.5h-1h; Then gradually ...

Embodiment 3

[0106] Step 1: Raw material processing:

[0107] After cleaning the fresh shiitake mushrooms, separate the caps from the stems, cut the caps into 0.5-1cm wide strips, and cut the stems into two halves longitudinally to form four types: caps, caps, stems, and stems State mushroom raw materials;

[0108] Step 2: Pre-drying treatment:

[0109] The raw materials of shiitake mushrooms in four states are pre-dried by multiple times of rehydration, freezing and thawing, and drying, which is specifically realized by the following steps:

[0110] (1) Soak the shiitake mushroom raw materials in four states with 0.1% Vc aqueous solution for 2 hours until completely rehydrated, and then drain to ensure the same water content of the shiitake mushroom raw materials;

[0111] (2) Put the fully rehydrated shiitake mushroom raw materials into the freezer compartment of the refrigerator, and freeze them at -18°C; after thawing, soak them in 0.1% Vc aqueous solution for 2 hours until completel...

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Abstract

The present invention relates to a shii-take product producing method by combining pressure difference puffing with microwave technology. The shii-take drying methods are relative many, but are slow in dehydration speed, poor in product quality, large in energy consumption, and more expensive in equipment. The fresh shii-takes are washed, the shii-take caps and stems are separated to form the shii-take raw materials in different states, and Vc aqueous solution is used to soak the shii-take raw materials, and the shii-take raw materials are rehydrated and pre-dried; the pre-dried materials are loaded into a puffing chamber of a pressure difference puffing machine, and are heated, pressurized and subjected to a first puffing; and the temperature is lowered, and the shii-take materials are taken out and further dried by microwave to obtain the finished products. The shii-take products are classified based on the physical and chemical characteristics of the each part of the shii-takes and are puffed under a certain condition to achieve the best quality. By using the rehydration approach while adding Vc antioxidant to protect color, the water content of the shii-takes before the puffing is ensured to be kept consistent as far as possible; and the puffing combined with the microwave technology is conductive for industrial production, and the quality of the various color, flavor, taste and shape aspects of the shii-takes are all significantly improved; and the use of microwave heating mode can effectively shorten the processing time.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for producing shiitake mushroom products by pressure difference puffing combined with a microwave process. Background technique [0002] Lentinus edodes is a characteristic edible fungus in my country, which is rich in polysaccharides, proteins, mineral elements and other components, and has high nutritional value and health care function. The water content of fresh shiitake mushrooms is high, generally 85%-95%. Its texture is tender and its post-ripening effect is strong. After harvesting, the freshness decreases rapidly, and then it causes umbrella opening, gill fold browning, mushroom body shrinkage, etc., which affects the flavor. and commodity value, fresh mushrooms are not easy to store, but they can be stored for a long time by drying them to increase their added value. [0003] Pressure difference puffing is also called low-temperature airflo...

Claims

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Application Information

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IPC IPC(8): A23L1/28A23L1/00
Inventor 常大伟
Owner 湖北浩伟科技股份有限公司
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