Ultrasonic supercritical-low temperature vacuum frying drying technology of mushroom

A low-temperature vacuum frying and drying process technology, applied in food preservation, fruit and vegetable preservation, heating preservation of fruits/vegetables, etc., can solve the problems of easy contamination of fresh mushrooms, short shelf life of mushrooms, incomplete drying, etc. The risk of mushroom bursting, the short drying time, and the effect of avoiding secondary pollution

Inactive Publication Date: 2017-06-09
XUCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Regular consumption can lower blood cholesterol, prevent atherosclerosis, and is effective in preventing and treating cerebral hemorrhage, heart disease, obesity and diabetes. Fresh shiitake mushrooms have a short shelf life, so the shiitake mushrooms currently on the market are generally dried before soaking. Edible. At present, dried shiitake mushrooms are usually processed through exposure, hot air drying, freeze drying, puffing drying, etc., but these drying methods may take a long time, or have poor taste, or dry incompletely, or fresh shiitake mushrooms are easily contaminated during the drying process , affecting the quality

Method used

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  • Ultrasonic supercritical-low temperature vacuum frying drying technology of mushroom

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Effect test

Embodiment 1

[0029] An ultrasonic supercritical-low temperature vacuum frying and drying process of shiitake mushrooms, comprising the following steps:

[0030] (1) Grading the fresh shiitake mushrooms purchased in the supermarket according to the Chinese shiitake mushroom grading standard, washing the graded shiitake mushrooms with salt water and clear water, removing impurities, and then cutting them into thin slices with a thickness of 1 cm;

[0031] (2) Ultrasonic Chinese herbal medicine compound enzyme treatment: while ultrasonic (ultrasonic power 100W, frequency 20kHz), put the shiitake mushrooms processed in step (1) into the mixed solution of Chinese herbal medicine compound enzyme (Chinese herbal medicine liquid and compound enzyme solution by volume ratio 1 :60 mixed solution, the compound enzyme solution is in the mixed solution of cellulase, hemicellulose plum, pectinase and bromelain with a volume ratio of 1:1:1:1) with a mass fraction of 1.5%, soaking for 30min Then take it o...

Embodiment 2

[0038] (1) Grading the fresh shiitake mushrooms purchased in the supermarket according to the Chinese shiitake mushroom grading standard, washing the graded shiitake mushrooms with salt water and clear water successively, and removing impurities;

[0039] (2) Ultrasonic Chinese herbal medicine compound enzyme treatment: while ultrasonic (ultrasonic power 100W, frequency 20kHz), put the shiitake mushrooms processed in step (1) into the mixed solution of Chinese herbal medicine compound enzyme (Chinese herbal medicine liquid and compound enzyme solution by volume ratio 1 :70 mixed solution, the compound enzyme solution is cellulase, hemicellulose plum, pectinase and bromelain mixed solution with a volume ratio of 1:1:1:1) with a mass fraction of 1.5%, soaking for 45min Then take it out, rinse it with clean water and drain the surface water for later use;

[0040] (3) Ultrasonic supercritical carbon dioxide pre-drying: place the shiitake mushrooms treated in step (2) in a sealed ...

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Abstract

The invention provides an ultrasonic supercritical-low temperature vacuum frying drying technology of mushroom. The technology comprises the following steps: grading, cleaning and decontaminating fresh mushroom; (2) while ultrasonic treatment, putting the treated mushroom in the step (1) into a mixed solution of a Chinese herbal medicine complex enzyme, and taking out the mushroom after soaking treatment; (3) putting the mushroom through treatment in the step (2) in a sealing drying room, introducing carbon dioxide so that carbon dioxide reaches a super-critical state, and standing in an ultrasonic environment; (4) freezing the mushroom through treatment in the step (3) to be a solid state; (5) putting the mushroom through treatment in the step (4) at the temperature of 80 to 85 DEG C, and deep-frying for 20 to 50 min under the condition that the vacuum degree is -0.1 MPa; (6) after hot air drying on the mushroom through treatment in the step (5), cooling and packaging. According to the ultrasonic supercritical-low temperature vacuum frying drying technology of the mushroom provided by the invention, the prepared mushroom is pure in taste and good in frangibility, and the nutritive value of the fresh mushroom is basically maintained.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to an ultrasonic supercritical-low temperature vacuum frying and drying process of shiitake mushrooms. Background technique [0002] Shiitake mushrooms are fungal foods with high protein, low fat, polysaccharides, multiple amino acids and multiple vitamins. Regular consumption can lower blood cholesterol, prevent atherosclerosis, and is effective in preventing and treating cerebral hemorrhage, heart disease, obesity and diabetes. Fresh shiitake mushrooms have a short shelf life, so the shiitake mushrooms currently on the market are generally dried before soaking. Edible. At present, dried shiitake mushrooms are usually processed through exposure, hot air drying, freeze drying, puffing drying, etc., but these drying methods may take a long time, or have poor taste, or dry incompletely, or fresh shiitake mushrooms are easily contaminated during the drying process , affectin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/02A23B7/155A23B7/04A23B7/005
CPCA23B7/0053A23B7/02A23B7/0205A23B7/04A23B7/155
Inventor 张晓伟田文翰李鹏
Owner XUCHANG UNIV
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