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Processing method of brewing instant integral-flower tremella

A processing method and technology of white fungus, which is applied in food processing, food preservation, food drying, etc., can solve the problems that the shape and original taste of white fungus cannot be reflected, the viscosity of the soup is not enough, and the processing is difficult, so as to avoid enzymes Promoting reaction and microbial action, making up for long operating time and shortening the production cycle

Inactive Publication Date: 2016-12-14
罗源县岐峰山水生态农业农民专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The processing method of broken ear slices is simple, but the nutritional damage is relatively large. After brewing and rehydrating, the leaves of the white fungus are scattered, and the original flower shape of the white fungus cannot be restored, and it cannot meet consumers' needs for product shape and nutrition. For example, Chinese patent (CN 104381998 A) and Chinese patent (CN 103610030A) disclose a kind of tremella product in the form of broken ears; after brewing, the flake-shaped instant tremella product is snowflake-shaped, and the ear pieces are loose. It also cannot reflect the original shape and original flavor of white fungus; after brewing, the whole white fungus is in the shape of a chrysanthemum or peony, with a complete flower shape and stretched ears, which can directly attract consumers from the appearance, but the processing is difficult, and drying consumes energy Big
[0004] At present, the main methods of drying and processing instant white fungus products are: (1) hot air drying: the drying speed is faster, but the white fungus products are prone to browning and yellowing, the ear piece shrinks and does not stretch, and the soup is thick after brewing (2) Vacuum drying: the color of the product is kept good, but the volume shrinks and becomes irregular block, and the drying time is long, the drying energy consumption is high, and the soup is thick after brewing (3) Vacuum freeze-drying: the shape, color and nutritional content of the product are well maintained, and the taste and flavor of the product after brewing are good, but the processing time is long, the energy consumption is large, and the production cost is high

Method used

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  • Processing method of brewing instant integral-flower tremella

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1) Cleaning: select fresh, whole white fungus free of diseases and insect pests, remove the base of the ear, and clean to remove impurities;

[0024] 2) Blanching: Blanch the washed whole white fungus in hot water at 80°C for 2 minutes, remove and drain;

[0025] 3) Pre-freezing: Cool the whole white fungus with the original shape after draining to room temperature, and then pre-freeze at -40°C for 10 hours, so that the central temperature of the white fungus is controlled below -20°C;

[0026] 4) Microwave vacuum freeze-drying: put the pre-frozen whole white fungus into the microwave vacuum freeze dryer quickly, and dry it in two stages. The first stage: the pressure is 180Pa, the microwave power is 350 W / Kg, and the drying time 5 hours; the second stage: the pressure is 10Pa, the microwave power is 100 W / Kg, and the drying time is 2 hours; the surface temperature of the white fungus during the drying process is 50°C; the water content of the white fungus product obtai...

Embodiment 2

[0028] 1) Cleaning: select fresh, whole white fungus free of diseases and insect pests, remove the base of the ear, and clean to remove impurities;

[0029] 2) Blanch: Blanch the washed whole white fungus in hot water at 100°C for 1 minute, remove and drain;

[0030] 3) Pre-freezing: Cool the whole white fungus with the original shape after draining to room temperature, and then pre-freeze at -40°C for 3 hours, so that the central temperature of the white fungus is controlled below -20°C;

[0031] 4) Microwave vacuum freeze-drying: put the pre-frozen whole white fungus into the microwave vacuum freeze dryer quickly, and dry it in two stages. The first stage: the pressure is 120Pa, the microwave power is 200 W / Kg, and the drying time 3 hours; the second stage: the pressure is 100Pa, the microwave power is 150 W / Kg, and the drying time is 4 hours; the surface temperature of the white fungus during the drying process is 30°C; the water content of the white fungus product obtained...

Embodiment 3

[0033] 1) Cleaning: select fresh, whole white fungus free of diseases and insect pests, remove the base of the ear, and clean to remove impurities;

[0034] 2) Blanch: Blanch the washed whole white fungus in hot water at 90°C for 2 minutes, remove and drain;

[0035] 3) Pre-freezing: Cool the whole white fungus with the original shape after draining to room temperature, and then pre-freeze at -40°C for 6 hours, so that the central temperature of the white fungus is controlled below -20°C;

[0036] 4) Microwave vacuum freeze-drying: put the pre-frozen whole white fungus into the microwave vacuum freeze dryer quickly, and dry it in two stages. The first stage: the pressure is 150Pa, the microwave power is 250 W / Kg, and the drying time 4 hours; the second stage: the pressure is 50Pa, the microwave power is 120 W / Kg, and the drying time is 3 hours; the surface temperature of the white fungus during the drying process is 40°C; the water content of the white fungus product obtained ...

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Abstract

The invention discloses a processing method of brewing instant integral-flower tremella. The brewing instant integral-flower tremella is prepared by the steps of cleaning, blanching, pre-freezing and performing microwave vacuum freeze-drying treatment on the whole fresh tremella. The tremella product prepared by the method provided by the invention can maintain the original integral flower shape and color of the tremella, has chrysanthemum or peony shapes and integral flower shape, has the fragrant smell of the tremella after being brewed, can maintain the original viscosity, mouthfeel, flavor and nutrients of the tremella to the greatest extent, and has the advantages of long shelf life, portability, capability of being brewed and eaten instantly and the like. The drying method provided by the invention has the characteristics of energy saving and high efficiency and can save energy by more than 60% as compared with the traditional freeze-drying method.

Description

technical field [0001] The invention belongs to the technical field of edible mushroom processing, and in particular relates to a processing method for brewing instant whole white fungus. Background technique [0002] As a traditional medicinal and edible fungus, Tremella is rich in natural colloids. It is a traditional nutritious and nourishing food, and it is also a food for public health. It has become a delicacy on consumers' tables. Modern pharmacological studies have shown that tremella acidic polysaccharides have the effects of improving the body's immunity, lowering blood sugar and blood lipids, and the like. [0003] With the acceleration of the pace of modern life, instant white fungus products are more and more popular with consumers and become one of the important products of white fungus processing. At present, according to the shape and size of white fungus, the instant white fungus products are mainly divided into broken ear pieces (below 3mm), small flower f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23B7/024
CPCA23B7/024A23V2002/00A23V2300/10A23V2300/20Y02P60/85
Inventor 肖国彬肖国水郭维兴肖仕锐肖尚兵肖尚文
Owner 罗源县岐峰山水生态农业农民专业合作社
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