Drying method of shiitake

A drying method and technology for shiitake mushrooms, which are applied in the directions of food drying, functions of food ingredients, bacteria used in food preparation, etc., can solve the problems of reducing the aroma and nutritional components of shiitake mushrooms, increasing the content of lignin, reducing the quality of shiitake mushrooms, etc. Effects of aroma, browning inhibition, aroma retention and nutrients

Inactive Publication Date: 2018-05-18
枞阳县新农民农业种植有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Shiitake mushrooms, also known as winter mushrooms, shiitake mushrooms, northern mushrooms, and thick mushrooms, are delicious in taste, rich in nutrients, rich in protein, amino acids, vitamins and mineral elements, and have comprehensive health functions. They can improve the immune function of the body, protect the cardiovascular and cerebrovascular, and promote gastric Intestinal function, treatment of diabetes, anti-aging, anti-cancer and anti-cancer, are loved by consumers; dried shiitake mushrooms have a longer storage time and can be eaten after rehydration at any time. The sales range is wider than that of fresh shiitake mushrooms. Sunshine and baking methods can fully dehydrate the shiitake mushrooms, but the high-temperature drying process will increase the respiration of the shiitake mushrooms, reduce the fragrance and nutrients of the shiitake mushrooms, increase the lignin content, and slow rehydration. The taste is hard, the tenderness is poor, and the browning is serious, the color is brown and black, which obviously reduces the quality of shiitake mushrooms

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  • Drying method of shiitake

Examples

Experimental program
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Effect test

Embodiment 1

[0017] A drying method of shiitake mushrooms, comprising the following steps:

[0018] (1) Moisturizing: choose fresh and complete shiitake mushrooms, soak the shiitake mushrooms in the nutrient solution for 3 hours, take them out, drain, and obtain moist shiitake mushrooms; the nutrient solution is made of the following raw materials in parts by weight: acetic acid 34, astragalus Extract 10, arginine 1.2, vitamin C 1.2, add water to acetic acid, so that the volume fraction of acetic acid is 1.2%, then add the remaining raw materials, stir until completely mixed, and obtain a nutrient solution; the astragalus extract , the Radix Astragali is washed, pulverized, adding 60 times of the weight of Radix Astragali with a volume fraction of 81% alcohol solution, supersonicating at 32kHz for 20 minutes, filtering, adding 40 times of the weight of the filter residue with a volume fraction of 64% alcohol solution , decoct until the volume is 1 / 20 of the original volume, filter, combine...

Embodiment 2

[0024] A drying method of shiitake mushrooms, comprising the following steps:

[0025] (1) Wet: choose fresh and complete shiitake mushrooms, soak the shiitake mushrooms in the nutrient solution for 3 hours, take them out, drain, and obtain moist shiitake mushrooms; the nutrient solution is made of the following raw materials in parts by weight: acetic acid 35, astragalus Extract 11, arginine 1.3, vitamin C 1.3, add water to acetic acid so that the volume fraction of acetic acid is 1.3%, then add the remaining raw materials, stir until completely mixed, and obtain a nutrient solution; the astragalus extract , the Radix Astragali is washed, pulverized, adding 65 times of the weight of Radix Astragali with a volume fraction of 82% alcohol solution, supersonicating at 33kHz for 23 minutes, filtering, adding 45 times of the weight of the filter residue with a volume fraction of 65% alcohol solution , decoct until the volume is 1 / 20 of the original volume, filter, combine all the f...

Embodiment 3

[0031] A drying method of shiitake mushrooms, comprising the following steps:

[0032] (1) Wet: choose fresh and complete shiitake mushrooms, soak the shiitake mushrooms in the nutrient solution for 4 hours, take them out, drain, and obtain moist shiitake mushrooms; the nutrient solution is made of the following raw materials in parts by weight: acetic acid 36, astragalus Extract 12, arginine 1.4, vitamin C 1.4, add water to acetic acid so that the volume fraction of acetic acid is 1.4%, then add the remaining raw materials, stir until completely mixed, and obtain a nutrient solution; the astragalus extract , the Radix Astragali is washed, pulverized, adding 70 times of the weight of Radix Astragali with a volume fraction of 83% alcohol solution, supersonicating at 34kHz for 25 minutes, filtering, adding 50 times of the weight of the filter residue with a volume fraction of 66% alcohol solution , decoct until the volume is 1 / 20 of the original volume, filter, combine all the f...

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Abstract

The present invention mainly relates to the technical field of preservation and discloses a drying method of shiitake. The drying method comprises steps of moistening, fermenting, primary drying, secondary drying and packaging. The method is simple, drying time of the method is shortened to be 1 / 3-1 / 2 of the drying time of conventional drying methods, and the method significantly increases production efficiency of dried shiitake. The obtained dried shiitake is rich in aroma, rich in nutrients, light brown in color and luster, full in mushroom body, not wrinkling, rapid in rehydration, and tender and smooth in mouthfeel. The drying method of the shiitake is enriched and meets consumers' needs for nutrition and taste. The shiitake is collected, the collected shiitake is soaked in a nutrientsolution, impurities in the shiitake are removed, and the nutrient solution contains various ingredients, is safe and healthy, can suppress browning of the shiitake, slows respiration functions of theshiitake, and maintains fragrance and nutrients of the shiitake. The shiitake is moistened, the moistened shiitake is subjected to lactic acid bacterium fermentation, rich small molecule nutrients are produced, fragrance of the shiitake is increased, browning of the shiitake and the increase of lignin are inhibited, and fresh state of the shiitake is maintained.

Description

technical field [0001] The invention mainly relates to the field of fresh-keeping technology, in particular to a method for drying shiitake mushrooms. Background technique [0002] Shiitake mushrooms, also known as winter mushrooms, shiitake mushrooms, northern mushrooms, and thick mushrooms, are delicious in taste, rich in nutrients, rich in protein, amino acids, vitamins and mineral elements, and have comprehensive health functions. They can improve the immune function of the body, protect the cardiovascular and cerebrovascular, and promote gastric Intestinal function, treatment of diabetes, anti-aging, anti-cancer and anti-cancer, are loved by consumers; dried shiitake mushrooms have a longer storage time and can be eaten after rehydration at any time. The sales range is wider than that of fresh shiitake mushrooms. Sunshine and baking methods can fully dehydrate the shiitake mushrooms, but the high-temperature drying process will increase the respiration of the shiitake m...

Claims

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Application Information

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IPC IPC(8): A23B7/024A23B7/154A23B7/155A23L29/00
CPCA23B7/024A23B7/154A23B7/155A23L29/065A23V2002/00A23V2400/11A23V2400/113A23V2400/249A23V2400/169A23V2200/048A23V2200/10A23V2250/022A23V2250/0606A23V2250/21A23V2250/708A23V2300/10
Inventor 瞿爱武
Owner 枞阳县新农民农业种植有限公司
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