Method for processing collybia albuminosa by vacuum low-temperature freeze drying technology

A vacuum low-temperature, bristly fungus technology, applied in food drying, food freezing, food preservation and other directions, can solve the problems of internal tissue structure damage, dark color, low rehydration rate, etc., to achieve comprehensive nutrition retention, bright color, complex The effect of high water rate

Inactive Publication Date: 2020-10-30
NANJING INST FOR THE COMPREHENSIVE UTILIZATION OF WILD PLANTS CHINA COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the drying of Gallus pilosula mainly uses hot air drying, including heating-up drying room, hot air drying machine, infrared drying machine, etc. The products obtained by using these drying technologies have a low rehydration rate and greatly damage the internal organizational structure. , poor quality, dull color

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Select, trim and clean the raw materials of fresh gallinaceae, blanching them in hot water at 100°C for 60 seconds, cooling them quickly in cold water at 10-20°C, draining the free water on the surface of the raw materials, and putting them into trays. The thickness of the material is 40 mm, and it is quick-frozen in a low-temperature freezer at -38 °C, using shelf heating (the temperature control parameter is to increase the temperature to 60 °C within 30 min, maintain 60 min; increase the temperature to 80 °C, maintain 150 min; cool to 60 °C, Maintain for 60 min; cool down to 40°C, maintain for 60 min, cold well temperature -40°C) freeze-dry at a vacuum degree of -50 KPa, and dry into a finished product with a water content of about 5%. Freeze-drying parameters can be timely adjusted according to actual conditions.

[0024] (2) After the products obtained in step (1) are screened, sorted, and inspected, the finished products are immediately vacuum-sealed or filled...

Embodiment 2

[0026] (1) Select, trim, and clean the raw materials of fresh gallinaceous fungus, blanch them in hot water at 100°C for 60 seconds, then cool them quickly in cold water at 10-20°C, drain the free water on the surface of the raw materials, and put them into a tray. The thickness of the material is 30 mm, and it is quick-frozen in a low-temperature freezer at -38°C, and heated on a shelf (the temperature control parameter is to raise the temperature to 60°C within 30 minutes and maintain it for 60 minutes; raise the temperature to 80°C and maintain it for 120 minutes; cool down to 60°C , maintain 90 min; cool down to 40°C, maintain 30min, cold well temperature -40°C) freeze-dry at a vacuum degree of -50 KPa, and dry into a finished product with a water content of about 5%. Freeze-drying parameters can be timely adjusted according to actual conditions.

[0027] (2) After the products obtained in step (1) are screened, sorted, and inspected, the finished products are immediately ...

Embodiment 3

[0029] (1) Select, trim, and clean the raw materials of fresh Gallus pilosula, blanching them in hot water at 100°C for 60 seconds, cooling them quickly in cold water at 10-20°C, draining the free water on the surface of the raw materials, and putting them into trays. The thickness of the material is 30 mm, and it is quick-frozen in a low-temperature freezer at -38°C, and heated on a shelf (the temperature control parameter is to increase the temperature to 60°C within 30 minutes and maintain it for 60 minutes; increase the temperature to 80°C and maintain it for 100 minutes; cool down to 60°C , maintain for 120 min; cool down to 40°C, maintain for 30 min, cold well temperature -40°C) freeze-dry at a vacuum degree of -50 KPa, and dry to a finished product with a water content of about 5%. Freeze-drying parameters can be timely adjusted according to actual conditions.

[0030] (2) After the products obtained in step (1) are screened, sorted, and inspected, the finished products...

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PUM

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Abstract

The invention discloses a method for processing collybia albuminosa by a vacuum low-temperature freeze drying technology, and belongs to the technical field of food processing. Fresh termitomyces albuminosus is subjected to primary treatment, then the vacuum low-temperature freeze-drying technology is adopted to prepare a dried product with the water content being 5% or below, and then grading selection (or sealed pre-packaging and temporary storage can be conducted firstly), inspection, sealed packaging, inspection, warehousing and the like are conducted. According to the termitomyces albuminosus dehydrated product processed by the method, all nutritional ingredients can be well retained, the original quality is maintained, the product is resistant to storage and convenient to transport,the product can obtain a very high rehydration rate, and the unique fresh taste and flavor of the product are reproduced.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for processing food materials of Gallus firsum with vacuum low-temperature freeze-drying technology, and specifically relates to the production of dry and healthy Gallus firsum with high rehydration rate and comprehensive nutritional quality retention by adopting vacuum low-temperature freeze-drying technology Ingredients. Background technique [0002] Gallinarum is a fungus that lives in symbiosis with termites. It is produced in southwest and southeastern provinces of China and Taiwan. It contains amino acids, proteins, and fats necessary for the human body, as well as various vitamins, calcium, phosphorus, riboflavin and other substances. Its meat is thick and plump, its texture is thin and white, and its taste is sweet and crisp. Its taste is delicious and it is the crown of fungi. [0003] According to the analysis, every 100 grams of fresh Gallinarum co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23B7/024
CPCA23B7/024A23V2002/00A23L31/00A23V2300/10A23V2300/20A23V2300/24A23V2250/124
Inventor 陈文华金敬红侯北伟孙力军吴亮亮林群英姚正颖
Owner NANJING INST FOR THE COMPREHENSIVE UTILIZATION OF WILD PLANTS CHINA COOP
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