Velvet antler mushroom drying process
Through the combination of pulse electric field pretreatment and air energy tunnel dryer, the contradiction between drying efficiency and quality maintenance in the drying process of antler mushroom is solved, and efficient and energy-saving drying effect is achieved, ensuring the Nutritional and medicinal value.
Patent Information
- Application Number
- CN202411282694.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-09-13
- Publication Date
- 2024-12-10
AI Technical Summary
The existing antler mushroom drying process has a contradiction between drying efficiency and quality maintenance. High-temperature drying can easily destroy active substances, freeze-drying equipment is costly, and microwave drying is uneven, affecting quality.
Pulse electric field pretreatment and air energy tunnel dryer, combined with classification and reflux treatment, the pulse electric field voltage is 10-20V, the frequency is 800-1000Hz, the drying temperature is 52-58℃, and the wind speed is 2-3m/s , the return air temperature is 42-48℃, and humidified and moisture-recovered after drying.
It improves drying rate and quality, avoids the decomposition of active substances and yellowing and dark appearance, saves energy consumption and labor costs, ensures the nutritional composition and medicinal value of the antler mushroom, and improves the pass rate and market value of the product.
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Abstract
Description
Technical Field
[0001] The invention relates to the technical field of edible fungi drying treatment, in particular to a pilose antler mushroom drying process. Background Art
[0002] Porcupine, also known as velvet mushroom, is an edible mushroom with high nutritional and medicinal value, widely used in food, health products and traditional Chinese medicine. It is rich in various amino acids, vitamins, minerals and bioactive substances, and has multiple effects such as enhancing immunity, anti-oxidation and anti-tumor. However, the shelf life of velvet mushroom is short and it is susceptible to microbial contamination and oxidative degradation. Therefore, a reasonable drying process is essential to maintain its nutritional content and medicinal value.
[0003] At present, the drying process of velvet antler mushroom mainly adopts hot air drying, freeze drying and microwave drying. Hot air drying is the most commonly used drying method. Although its equipment investment is relatively low, due to the usually high drying temperature, it is easy to cause the decomposition of active substances in velvet antler mushroom, affecting its market value. In addition, high temperature during the drying process may also destroy the bioactive components in velvet antler mushroom, reduce its antioxidant activity, and thus affect its medicinal effect. Although freeze drying technology can better maintain the nutritional components and flavor of the ingredients, its equipment cost is high and energy consumption is large. Microwave drying technology has the advantages of fast heating speed and low energy consumption, but in actual application, the unevenness of microwaves may cause local overheating, thereby affecting the overall quality of velvet antler mushroom. Therefore, there is a contradiction between drying efficiency and quality maintenance in the existing drying process, and a new drying process is urgently needed to solve this problem. Summary of the invention
[0004] In view of this, the purpose of the present invention is to propose a drying process for velvet antler mushroom to solve the problem of the contradiction between drying efficiency and quality maintenance in the existing drying process.
[0005] Based on the above purpose, the present invention provides a drying process for velvet antler mushroom, including storage, harvesting, classification, pretreatment, drying, moisture regain and packing.
[0006] Furthermore, the pretreatment is to use a pulse electric field to treat the classified velvet antler mushrooms, the voltage of the pulse electric field is 10-20V, the time is 120-160s, the frequency is 800-1000Hz, and the pulse width is 8-12μs; Furthermore, the drying temperature is 52-58°C, the wind speed is 2-3m / s, the humidity is 12%-15%, and the return air temperature is 42-48°C.
[0007] Furthermore, the antler mushrooms released from the warehouse are selected to have uniform cap diameter and overall shape and no obvious deformity or damage.
[0008] Furthermore, the harvesting is to select the cultivation baskets of Pleurotus eryngii that have grown to the harvesting requirements and place them on the conveyor line, then transfer the cultivation baskets of Pleurotus eryngii to the harvesting and packaging room through the conveyor line, and cut the fruiting bodies along the bottle mouth manually or by machine.
[0009] Furthermore, the classification level standards are as follows: Grade 1: The cap is gray-brown to gray-yellow in color; the upper end of the stipe is light gray-yellow to gray-white, and the lower end is gray-white to off-white; the cap is flat hemispherical in shape, with smooth and complete edges; the length and shape of the whole cluster of mushrooms are basically the same; the smell is the unique smell of velvet mushrooms, without any peculiar smell; the diameter of the cap is 1.5cm-2.5cm; the length of the fruiting body is 13cm, of which less than 9cm accounts for less than 10%, and impurities are less than 0.1%; Level 2: The cap is grayish yellow to grayish white in color; the upper end of the stem is light grayish yellow to grayish white, and the lower end is grayish white to off-white; the cap is flat and slightly extended, with relatively complete edges; the length and shape of the whole cluster of mushrooms are relatively consistent; the smell is the unique smell of velvet mushrooms, without any peculiar smell; the diameter of the cap is 1.5cm-3.0cm; the length of the fruiting body is 13cm, of which less than 7cm accounts for less than 20%, and impurities are less than 0.1%; Grade 3: The cap is grayish yellow to grayish white in color; the upper end of the stipe is light grayish yellow to grayish white, and the lower end is grayish white to off-white; the cap is flat and hemispherical; a few caps have defects on the edges; the lower end of the stipe is thicker; the length and shape of the whole cluster of mushrooms are not consistent; the smell is the unique smell of velvet antler mushroom, without any peculiar smell; the diameter of the cap is <1.5cm or >3cm; the length of the fruiting body is >13cm or <7cm, and the impurities are <0.1%.
[0010] Furthermore, the drying adopts an air-energy tunnel dryer; the drying chamber of the air-energy tunnel dryer is fully equipped with 8 drying carts, and hot air enters from one end at high temperature and exits from the other end at low temperature, forming opposite tunnel drying with the drying carts moving in the opposite direction at regular intervals.
[0011] Furthermore, the drying of the velvet antler mushroom is an overall cyclic process, starting from the first drying trolley entering the drying room, and thereafter a drying trolley is pushed in every 2 hours. When the drying room is full, the first trolley located at the air inlet is pushed out every 2 hours, and a new drying trolley is pushed in at the air outlet of the drying room to complete a cycle.
[0012] Furthermore, the rehumidification is to push the dried velvet antler mushroom into a rehumidification chamber with an air humidity of 70% for rehumidification treatment.
[0013] Beneficial effects of the present invention: 1. The drying process of the velvet antler mushroom of the present invention is complete, efficient and energy-saving, and can meet the needs of factory-based drying of velvet antler mushroom. The dried velvet antler mushroom has a full color and a perfect shape, which can meet the characteristics of factory-based cultivation of velvet antler mushroom and a large amount of daily picking and drying. The air supply method and drying mode of the drying room are optimized, and semi-continuous operation is convenient to improve the drying efficiency.
[0014] Second, the present invention classifies velvet antler mushrooms to avoid the problem of yellowing and blackening of velvet antler mushrooms due to different sizes and drying for the same time, thereby greatly improving the qualified rate of velvet antler mushroom drying products.
[0015] 3. The present invention can effectively improve the drying rate and accelerate the drying process, reduce the drying temperature, and avoid the problems of decomposition of active substances and yellowing and blackening of the appearance due to excessively high temperature and excessively long drying time in traditional drying of velvet antler mushrooms by pre-treating velvet antler mushrooms with pulse electric fields. The quality of velvet antler mushroom drying products is greatly improved and energy consumption is solved.
[0016] 4. The present invention uses an air-energy tunnel-type antler mushroom drying machine to effectively discharge moisture from the antler mushroom during evaporation, thereby avoiding the problem of the antler mushroom turning black and yellow due to the inability to discharge moisture during traditional drying of the antler mushroom. It also avoids the need for manual turning over, saves labor costs, and improves drying efficiency.
[0017] 5. After high-temperature drying, the present invention further adds a humidification and rehumidification step. The drying process may cause the moisture content of the antler mushroom to be too low, making it fragile and brittle. Proper humidification after drying can restore the antler mushroom to a more ideal moisture content, increase its toughness, reduce the breakage rate, and avoid the poor taste of the antler mushroom caused by over-drying. Proper rehumidification can help restore its natural texture, making it taste better when eaten.
[0018] 6. The present invention uses hot air to enter from one end at high temperature and exit from the other end at low temperature, and forms an "opposite tunnel-type" air energy tunnel dryer with a drying cart filled with velvet antler mushrooms moving in the opposite direction at regular intervals. The temperature inside the dryer can be divided into a stepped type, so that the evaporation of water inside the velvet antler mushrooms becomes more stable, and the dried velvet antler mushrooms are of high quality. DETAILED DESCRIPTION
[0019] In order to make the objectives, technical solutions and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with specific embodiments.
[0020] Embodiment 1:
[0021] Step 1: Delivering Pilose Antler Mushrooms Select velvet antler mushrooms with uniform cap diameter and overall shape, without obvious deformities or damage; Step 2: Harvesting of Porcupine The cultivation baskets of velvet antler mushrooms that have reached the harvesting requirements are selected and taken down to the conveyor line; the cultivation baskets of velvet antler mushrooms are transported to the harvesting and packaging room through the conveyor line, and the fruiting bodies are cut along the bottle mouth manually or by machine; Step 3: Classification of Deer Antler Mushroom The classification and grade standards of Porcupine are as follows: Grade 1: The cap is gray-brown to gray-yellow in color; the upper end of the stipe is light gray-yellow to gray-white, and the lower end is gray-white to off-white; the cap is flat hemispherical in shape, with smooth and complete edges; the length and shape of the whole cluster of mushrooms are basically the same; the smell is the unique smell of velvet mushrooms, without any peculiar smell; the diameter of the cap is 1.5cm-2.5cm; the length of the fruiting body is 13cm, of which less than 9cm accounts for less than 10%, and impurities are less than 0.1%; Level 2: The cap is grayish yellow to grayish white in color; the upper end of the stem is light grayish yellow to grayish white, and the lower end is grayish white to off-white; the cap is flat and slightly extended, with relatively complete edges; the length and shape of the whole cluster of mushrooms are relatively consistent; the smell is the unique smell of velvet mushrooms, without any peculiar smell; the diameter of the cap is 1.5cm-3.0cm; the length of the fruiting body is 13cm, of which less than 7cm accounts for less than 20%, and impurities are less than 0.1%; Grade 3: The cap is grayish yellow to grayish white in color; the upper end of the stipe is light grayish yellow to grayish white, and the lower end is grayish white to off-white; the cap is flat and hemispherical; a few caps have defects on the edge; the lower end of the stipe is thicker; the length and shape of the whole cluster of mushrooms are not consistent; the smell is the unique smell of velvet mushrooms, without peculiar smell; the diameter of the cap is <1.5cm or >3cm; the length of the fruiting body is >13cm or <7cm, and the impurities are <0.1%; Step 4: Pretreatment of Porcupine The classified first-grade velvet antler mushrooms were mixed with water at a rate of 40 g / 100 ml, and then placed in a pulse electric field treatment chamber with an electrode distance of 40 mm, with a treatment voltage of 15 kV, a time of 140 s, a frequency of 900 Hz, and a pulse width of 10 μs, and then drained after treatment; Step 5: Initial drying stage of velvet antler mushroom The drained velvet mushrooms are placed on a plate, loaded into a drying cart, and pushed into a drying room for drying; dehumidification and drying are carried out simultaneously, with the supply air temperature maintained at 55°C, the return air temperature at 44°C, the wind speed at 2.4m / s, and the humidity at 14%; the first drying cart is pushed in and placed at the very back of the dryer near the air outlet; after drying for 2 hours, most of the moisture on the surface of the velvet mushrooms is removed, and there is no obvious change in the surface color of the velvet mushrooms; then the second drying cart is pushed in and placed behind the first drying cart, while the first drying cart moves forward. After drying for 2 hours, the surface of the velvet mushrooms on the first drying cart is slightly dry, and the overall texture is still relatively soft. The surface of the mushroom body is slightly dry, but there is no significant shrinkage, and the shape maintains its natural shape and color, while the moisture content is reduced; Step 6: Mid-term drying stage of velvet antler mushroom After the second drying trolley has been dried for 2 hours, the third drying trolley is pushed in and placed behind the second drying trolley. At the same time, the drying trolleys in front move forward in sequence. After drying for 2 hours, the fourth drying trolley is pushed in and placed behind the third drying trolley. At the same time, the drying trolleys in front move forward in sequence and dry for 2 hours. At this time, the surface of the velvet antler mushrooms on the first drying cart began to wrinkle and shrink as the drying time prolonged, and the surface color began to turn gray; after being dried on the fourth drying cart for 2 hours, the surface of the velvet antler mushrooms on the first drying cart began to wrinkle and shrink significantly, and the surface color further deepened and became grayish white, and the mushroom body began to harden, but still had a certain elasticity; Step 7: Deep drying of velvet antler mushroom After the fourth drying cart has dried for 2 hours, the fifth drying cart is pushed in and placed behind the fourth drying cart, while the drying carts in front move forward in sequence, and dried for 2 hours; the sixth drying cart is pushed in and placed behind the fifth drying cart, while the drying carts in front move forward in sequence, and dried for 2 hours; at this time, the velvet antler mushrooms in the first drying cart, as the drying time increases, the surface moisture of the velvet antler mushrooms is basically evaporated, and become very dry, with more obvious wrinkles and shrinkage, the color becomes more grayish white, and the texture becomes harder; Step 8: Stabilization of drying of velvet antler mushrooms After the sixth drying cart has been dried for 2 hours, the seventh drying cart is pushed in and placed behind the sixth drying cart. At the same time, the drying carts in front move forward in sequence. At this time, the color of the antler mushrooms on the first drying cart further deepens, and the whole is off-white. The wrinkles on the surface of the mushrooms deepen, and the texture is very hard, with almost no elasticity when touched. After drying for 2 hours, the eighth drying cart is pushed in; it is placed behind the seventh drying cart. At the same time, the drying carts in front move forward in sequence and dry for 2 hours. At this time, the dryer is in a full state. The antler mushrooms on the first drying cart are obviously off-white in color, with very obvious wrinkles on the surface, and the texture is brittle and hard. The overall appearance is extremely dry and shrunken. After drying for 2 hours, the first drying cart completes the drying process and moves out of the drying tunnel. When it is full, the first cart at the air inlet is pushed out every 2 hours, and a new drying cart is pushed in at the air outlet of the drying room to complete a cycle. Step 9: Rehydration and packaging of velvet antler mushrooms The dried antler mushrooms are pushed into a rehumidification room with an air humidity of 70% for rehumidification. After the rehumidification treatment, the surface of the antler mushrooms becomes smooth, and the color is restored, no longer so dry and dull; the mushroom body as a whole becomes slightly softer, and the texture is slightly more elastic than when it is completely dry; at the same time, a fragrance appears on the surface of the mushroom body, and the mushroom body itself reaches the best taste and preservation state; the antler mushrooms after rehumidification treatment are packed in boxes.
[0022] Embodiment 2:
[0023] The difference between Example 2 and Example 1 is that the voltage of the pulse electric field is 10 kV, the time is 120 s, the frequency is 800 Hz, and the pulse width is 8 μs.
[0024] Embodiment 3:
[0025] The difference between Example 3 and Example 1 is that the voltage of the pulse electric field is 20 kV, the time is 160 s, the frequency is 1000 Hz, and the pulse width is 12 μs.
[0026] Embodiment: 4:
[0027] The difference between Example 4 and Example 1 is that the supply air temperature is maintained at 52° C., the return air temperature is 42° C., the wind speed is 2 m / s, and the humidity is 12%.
[0028] Embodiment 5:
[0029] The difference between Example 5 and Example 1 is that the supply air temperature is maintained at 58°C, the return air temperature is 48°C, the wind speed is 3m / s, and the humidity is 15%.
[0030] Comparative Example 1: The difference between Comparative Example 1 and Example 2 is that the classified velvet antler mushrooms are directly placed on a plate, loaded into a drying cart, and pushed into a drying room for drying.
[0031] Comparative Example 2: The difference between Comparative Example 2 and Example 2 is that the drained velvet antler mushrooms are placed on a plate, loaded into a drying trolley, placed at the front of the dryer near the air inlet, dried for 16 hours, and pushed out from the air inlet.
[0032] Comparative Example 3: The difference between Comparative Example 1 and Example 2 is that the classified velvet antler mushrooms are directly placed on a plate, loaded into a drying cart, and pushed into a drying chamber for drying. The supply air temperature is maintained at 70°C, the return air temperature is 60°C, the wind speed is 2.4m / s, and the humidity is 14%.
[0033] Total phenol content test: The dried velvet antler mushroom in the embodiment and the comparative example was crushed, 10 g of the powder was weighed and added to 100 g of 80% methanol, extracted at 45° C. for 2 h, and then filtered to obtain an extract. The extract was centrifuged at 3000 r / min for 20 min, the supernatant was taken, the volume of the extract was measured, and the total polyphenol concentration of the sample extract was determined by the Folin-phenol colorimetric method.
[0034] Antioxidant test: The dried velvet antler mushrooms in the examples and comparative examples were crushed, 10 g of the powder was weighed and added to 100 g of 80% methanol, extracted at 40°C for 2 h, and then filtered to obtain an extract. The extract was centrifuged at 3000 r / min for 20 min, and the supernatant was taken. The DPPH free radical scavenging rate and hydroxyl free radical scavenging rate were tested by spectrophotometry. The results are shown in Table 1.
[0035] Table 1 Performance test results of dried velvet antler mushroom
[0036] Data analysis: From the performance test results of Examples 1-5, it can be seen that the dried pilose antler mushroom obtained by the drying process of the present invention has a high total phenol content and antioxidant activity, a low moisture content, and a uniform appearance color without yellowing or blackening. It has excellent quality and a high market value.
[0037] It can be seen from Example 1 and Comparative Example 1 that the pulsed electric field pretreatment before drying does not affect the appearance color of the dried velvet antler mushroom, but helps to increase the total phenol content and antioxidant activity and reduce the moisture content. This is mainly because the appropriate pulsed electric field pretreatment helps to increase the drying rate and accelerate the drying process, and reduce the drying temperature. At a lower drying temperature, the denaturation of phenolic substances can be prevented, and the pulsed electric field further releases the phenolic substances combined with sugars or cell walls, thereby increasing the total phenol content.
[0038] It can be seen from Example 1 and Comparative Example 2 that the "opposite tunnel type" drying method helps prevent the antler mushroom from turning yellow and black. This is mainly because the "opposite tunnel type" air energy tunnel dryer can divide the temperature inside the dryer into a stepped type, making the evaporation of water inside the antler mushroom more stable, and the antler mushroom obtained by drying is of high quality.
[0039] It can be seen from Example 1 and Comparative Example 3 that the process method of the present invention can achieve a dehydration effect matching that of the traditional drying process at 70°C, but the total phenol content and antioxidant activity of the traditional drying process at 70°C are lower than those of the process method of the present invention, and the dried pilose antler mushroom obtained by the drying process at 70°C is yellow and black as a whole.
[0040] Those skilled in the art should understand that the discussion of any of the above embodiments is merely illustrative and is not intended to imply that the scope of the present invention is limited to these examples. Under the concept of the present invention, the technical features in the above embodiments or different embodiments may be combined, the steps may be implemented in any order, and there are many other variations of the different aspects of the present invention as described above, which are not provided in detail for the sake of simplicity.
Claims
1. A drying process for velvet antler mushroom, characterized in that: Including outbound delivery, harvesting, sorting, pretreatment, drying, moisture regain and packing; The pretreatment is to use a pulse electric field to treat the classified velvet antler mushrooms, wherein the voltage of the pulse electric field is 10-20V, the time is 120-160s, the frequency is 800-1000Hz, and the pulse width is 8-12μs; The drying temperature is 52-58°C, the wind speed is 2-3m / s, the humidity is 12%-15%, and the return air temperature is 42-48°C.
2. The drying process of Pleurotus eryngii according to claim 1, characterized in that: The antler mushrooms released from the warehouse are selected to have uniform cap diameter and overall shape and no obvious deformity or damage.
3. The drying process of Pleurotus eryngii according to claim 1, characterized in that: The harvesting is to select the cultivation baskets of Pleurotus eryngii that have reached the harvesting requirements and take them down to the conveyor line, then transmit the cultivation baskets of Pleurotus eryngii to the harvesting and packaging room through the conveyor line, and cut the fruiting bodies along the bottle mouth manually or by machine.
4. The drying process of Pleurotus eryngii according to claim 1, characterized in that: The classification criteria are as follows: Grade 1: The cap is gray-brown to gray-yellow in color; the upper end of the stipe is light gray-yellow to gray-white, and the lower end is gray-white to off-white; the cap is flat hemispherical in shape, with smooth and complete edges; the length and shape of the whole cluster of mushrooms are basically the same; the smell is the unique smell of velvet mushrooms, without any peculiar smell; the diameter of the cap is 1.5cm-2.5cm; the length of the fruiting body is 13cm, of which less than 9cm accounts for less than 10%, and impurities are less than 0.1%; Level 2: The cap is grayish yellow to grayish white in color; the upper end of the stem is light grayish yellow to grayish white, and the lower end is grayish white to off-white; the cap is flat and slightly extended, with relatively complete edges; the length and shape of the whole cluster of mushrooms are relatively consistent; the smell is the unique smell of velvet mushrooms, without any peculiar smell; the diameter of the cap is 1.5cm-3.0cm; the length of the fruiting body is 13cm, of which less than 7cm accounts for less than 20%, and impurities are less than 0.1%; Grade 3: The cap is grayish yellow to grayish white in color; the upper end of the stipe is light grayish yellow to grayish white, and the lower end is grayish white to off-white; the cap is flat and hemispherical; a few caps have defects on the edges; the lower end of the stipe is thicker; the length and shape of the whole cluster of mushrooms are not consistent; the smell is the unique smell of velvet antler mushroom, without any peculiar smell; the diameter of the cap is <1.5cm or >3cm; the length of the fruiting body is >13cm or <7cm, and the impurities are <0.1%.
5. The drying process of Pleurotus eryngii according to claim 1, characterized in that: The drying adopts an air-energy tunnel dryer; the drying chamber of the air-energy tunnel dryer is fully equipped with 8 drying carts, and hot air enters at high temperature from one end and exits at low temperature from the other end, forming opposite tunnel drying with the drying carts moving in the opposite direction at regular intervals.
6. The drying process of Pleurotus eryngii according to claim 5, characterized in that: The drying of the velvet antler mushroom is an overall cyclic process, starting from the first drying trolley entering the drying room, and then a drying trolley is pushed in every 2 hours. When it is full, the first trolley located at the air inlet is pushed out every 2 hours, and a new drying trolley is pushed in at the air outlet of the drying room to complete a cycle.
7. The drying process of Pleurotus eryngii according to claim 1, characterized in that: The dried velvet antler mushrooms are pushed into a moisture-retention chamber with an air humidity of 70% for moisture-retention treatment.