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Method for preparing dehydrated enoki mushrooms by freeze drying

Flammulina velutipes, drying technology, applied in application, food science, food processing and other directions, can solve the problems of backward processing technology, single product variety, low product quality, etc., and achieve the effect of plump appearance, improved rehydration performance, and high quality.

Inactive Publication Date: 2018-11-06
WUHU HYK FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although the momentum of my country's vegetable processing industry has been good in recent years, from the overall level, the strength is still relatively weak, and the processing volume is small and the product category is single.
The main problems in vegetable processing are backward processing technology, low product quality, single product types, etc.

Method used

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Embodiment Construction

[0025] The technical solutions in the present invention are clearly and completely described below in conjunction with the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

[0026] A method for preparing dehydrated Flammulina velutipes by freeze-drying, comprising the following steps:

[0027] Step 1: The Flammulina velutipes used are fresh and non-rotten, the shape of the mushroom is complete, the cap is white or milky white, the stipe is 13-16cm long, and cut into sections;

[0028] Step 2: Rinse with running water to remove the sediment on the surface of Flammulina velutipes, lay it in a closed box, the ambient temperature is 25°C, the relative humidity is 60%, vacuumize, and pass ozone gas into the closed box until the ozone concentration reaches 60mg / m 3 , stop feeding ozone and treat for 60 minutes...

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Abstract

The invention relates to a method for preparing dehydrated enoki mushrooms by freeze drying, and belongs to the technical field of the preparation of dehydrated vegetables. The method comprises the following steps: enoki mushroom pre-treatment, soaking in alkali liquor, blanching, maltodextrin treatment, vacuum infiltration treatment, freeze drying, cooling and packaging. The dehydrated enoki mushrooms prepared by the method can reserves the majority of nutrient components in enoki mushrooms without damage. The product is high in quality, good in sensory quality, full in appearance, crisp andslightly tough, and strong in fragrance. The method adopts maltodextrin pretreatment to significantly improve the rehydration performance of enoki mushroom, and the addition of sucrose can increase osmotic pressure, and has a significant effect on the change of color.

Description

technical field [0001] The invention belongs to the technical field of dehydrated vegetable preparation, and in particular relates to a method for preparing dehydrated Flammulina velutipes by freeze-drying. Background technique [0002] Vegetables are non-staple foods necessary for people's lives, and are the main source of vitamins, dietary fiber, minerals, etc., and occupy an important position in our reasonable dietary structure. However, fresh vegetables are living organisms, and they are still carrying out life activities after harvesting, so that the nutrients in them are constantly being consumed. At the same time, vegetables are also perishable products, which are easily contaminated and spoiled by microorganisms. It is difficult to store them for a long time at room temperature, and it is difficult to maintain their original quality. In my country, the loss rate of vegetables after harvest is as high as 1%. Vegetable production is highly seasonal and regional, and...

Claims

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Application Information

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IPC IPC(8): A23N12/08
CPCA23N12/08
Inventor 秦义山
Owner WUHU HYK FOOD CO LTD