Preparation method of candied Baekdu Mountain wild mellea armillaria sporophore

A technology of wild hazel mushrooms and hazel mushrooms, which is applied in the field of preparation of wild hazel mushroom preserves in Changbai Mountain, can solve the problems of not meeting the requirements of nutrition and health care, long sugar osmosis time, high energy, etc., to inhibit bacterial growth and acid production, and overcome easy The effect of inducing dental caries and simple preparation process

Inactive Publication Date: 2016-09-28
TONGHUA NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Hazel mushroom tastes very delicious, but because of its high water content, the storage time after picking is short, and it is easy to spoil and deteriorate. After making dry products, it will lose a lot of nutrients and fresh substances, and lose the original fresh hazel mushroom. some flavor
[0003] Candied fruit is a traditional snack food in my country with a long history. However, in the production process of candied fruit sold on the market, sugar is repeatedly cooked, soaked, and dried with hot air. The time for sugar infiltration is long, which is not conducive to the improvement of modern industrial production efficiency. Loss of original flavor and serious loss of nutrition; in addition, the formula of traditional candied food not only contains high sugar content and high energy, but also contains color-protecting agents such as sulfites, hardeners, stabilizers, shape-preserving agents and preservatives, etc. It is easy to produce toxic and stimulating effects on the human respiratory system and gastric mucosa, and does not meet the nutritional and health requirements of modern people.
For example, the prior art authorized announcement number: CN101999509B Chinese invention patent, this invention discloses the preparation method of fruit preserves, relates to the field of preserves preparation, solves the problem that the existing preparation methods of preserves are unscientific, making the quality of preserves unstable, easy to cause mold, The problem of excessive sulfur dioxide, benzoic acid and sweeteners

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The fresh wild hazel mushrooms from Changbai Mountain are used as raw materials without pests, mildew, white flesh, thick flesh, complete mushroom shape, and no umbrellas. Blanch it in boiling water containing 0.1% L-cysteine ​​for 150s, then quickly cool it with cold water, wash off all the pine needles and small impurities attached to the surface of the hazel mushroom with running water, drain it and put it in Into 40% xylitol, under the condition of ultrasonic power 300w, microwave power 500w, carry out ultrasonic-microwave synergistic osmosis for 5min. After draining the syrup, spread the mushroom umbrella upwards on the stainless steel mesh, place it in a vacuum drying oven with a vacuum degree of 0.08 MPa, and dry it for 5 hours at a temperature of 55°C. The finished product is vacuum-packed and stored at room temperature.

Embodiment 2

[0028] The fresh wild hazel mushrooms from Changbai Mountain are used as raw materials without pests, mildew, white flesh, thick flesh, complete mushroom shape, and no umbrellas. Put it in boiling water containing 0.07% L-cysteine ​​for 180s, then quickly cool it with cold water, wash off all the pine needles and small impurities attached to the surface of the hazel mushroom with running water, drain it and put it in Into 50% xylitol, under the condition of ultrasonic power 400w, microwave power 300w, carry out ultrasonic-microwave synergistic sugar infusion for 10min. After draining the syrup, spread the mushroom umbrella upwards on the stainless steel mesh, place it in a vacuum drying oven with a vacuum degree of 0.10 MPa, and dry it for 6 hours at a temperature of 50°C. The finished product is vacuum-packed and stored at room temperature.

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PUM

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Abstract

The invention discloses a preparation method of candied Baekdu Mountain wild mellea armillaria sporophore. The preparation method comprises the steps that 1, raw materials are selected; 2, blanching, color protection and cleaning are carried out, wherein Baekdu Mountain wild mellea armillaria sporophore is blanched in boiled water with 0.03-0.3% of L-cysteine for 30-210 s, then rapidly cooled with cool water, pine needles and small impurities attached to the surface of mellea armillaria sporophore are completely washed away with flowing water; 3, sugar infusion is carried out, wherein the mellea armillaria sporophore is placed to 20-50% xylitol, and ultrasonic-microwave synergetic sugar infusion is carried out for 3-20 min; 4, drying is carried out, wherein the mellea armillaria sporophore is placed in a vacuum drying box with the vacuum degee of 0.06-0.10MPa to be dried for 1-8 h; 5, packaging and storage are carried out. The preparation method has the advantages that the production process is simple, consumed time is short, sugar content is low, the fragrance, color, luster, taste and tissue state are good, eating is safe, and investment is low.

Description

technical field [0001] The invention relates to a preparation method of candied fruit, in particular to a preparation method of Changbai Mountain wild Hazel mushroom candied fruit. Background technique [0002] Hazel mushroom is the fruiting body of the fungus Armillaria armillaria, one of the unique mountain delicacies in Northeast China, and one of the very few edible fungi that cannot be cultivated artificially. Hazel mushrooms are tender and refreshing, delicious and nutritious. They contain various amino acids, vitamins, calcium, phosphorus, iron, zinc and other trace elements necessary for the human body. They are listed as a first-class food by some developed countries. Regular consumption has the effects of enhancing the body's immunity, delaying aging, moisturizing the skin, preventing arteriosclerosis, preventing cancer, and improving intelligence and lightening body. Hazel mushroom tastes very delicious, but because of its high water content, the storage time aft...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/42
CPCA23G3/42A23G3/48A23G2200/06A23G2200/14A23V2002/00A23V2250/0616A23V2250/6422A23V2200/048A23V2200/312A23V2200/328
Inventor 邵信儒孙海涛姜瑞平朱俊义徐晶夏广清李明陈丽安
Owner TONGHUA NORMAL UNIV
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