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Dictyophora rubrovolvata (Zhijin bamboo fungus) sulfur-free baking technology

A technology of red-bearing bamboo fungus and weaving gold, applied in the field of agricultural science and technology, can solve the problems of excessive sulfur content in products, lack of unified drying process and parameters, and inability to control product quality.

Inactive Publication Date: 2018-07-31
GUIZHOU CROP VARIETIES RESOURCE INST
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AI Technical Summary

Problems solved by technology

There is no unified drying process and parameters, resulting in uncontrollable product quality. Farmers generally believe that coal drying can keep the product white. The sulfur content of the product processed by this method often exceeds the standard, which seriously affects the product quality and market competitiveness of Hongtuo bamboo fungus.

Method used

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Embodiment Construction

[0007] On May 15, 2016, the company collected the fresh bamboo fungus with three-dimensional cultivation at the base of Longguang Town, Anlong County, Guizhou Province. The trays were discarded, and the caps were separated. Bamboo flowers and mushroom caps that have been cleaned of spores and drained are placed flat on a tray and placed in an oven to adjust the drying process parameters to dry the bamboo fungus. The process parameters are the first stage, the temperature is 45°C, the target moisture content is 30%, and the time is 5h. After the first stage is over, quickly take out the sample, buckle the complete mushroom cap to the top of the bamboo flower, and arrange the stipe and mushroom skirt to keep the sample full and complete, then continue to put it on the tray for the second stage of baking, set the temperature to 55°C, the target water content is 13%, and the time is 2h. After the second stage, the finished product is brittle and can be broken by hand. After takin...

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Abstract

The invention discloses a dictyophora rubrovolvata (Zhijin bamboo fungus) sulfur-free baking technology. An air energy heat supply system is adopted, baking is performed at two stages, a first stage is a water evaporation stage, a second stage is a water sufficient evaporation and shaping stage, the drying rate of finished products is about 11%, the finished products are white in color, plump andcomplete, the sulfur content detection is qualified, and a base is established for authentication of ''harmless agricultural products, green foods, organic agricultural products and geographic indicates for agricultural products'' of dictyophora rubrovolvata.

Description

technical field [0001] The invention relates to the technical field of agricultural science and technology, in particular to a non-vulcanization drying process of hongtuo dicot fungus (zhijin dicot fungus). Background technique [0002] Red bamboo fungus ( Dictyophora rubrovolvata ), belonging to Phallaceae (Phallaceae), Dictyophora ( Dictyophora ) fungi. In the 1980s, relevant scientific and technological personnel in Guizhou carried out domestication and cultivation, and carried out demonstration and promotion in Zhijin until now, and obtained the geographical indication of "Zhijin Dictyophora", so it is also called Zhijin Dictyophora. The fungus has a unique flavor and high edible and health value. It is one of the most characteristic edible fungi in Guizhou. Fresh bamboo fungus has a short shelf life due to its high water content, brittle quality, and easy corruption. Currently, it mainly appears in the market as dry products. [0003] For a long time, the processin...

Claims

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Application Information

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IPC IPC(8): A23B7/02
CPCA23B7/02
Inventor 龚光禄朱国胜桂阳杨通静卢颖颖黄万兵
Owner GUIZHOU CROP VARIETIES RESOURCE INST
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