Preparation method of frozen soft preserved edible fungi

Abstract

The invention discloses a preparation method of congealed soft preserved edible fungi, and particularly discloses and provides a processing technology of the congealed soft preserved edible fungi, which comprises the following steps of: selecting auricularia fuscosuccinea, tremella, black fungus or other similar mushrooms as characteristic raw materials, and performing molding pretreatment; the product which is good in color, fragrance, taste and shape is refined by a series of processing technologies such as rinsing, sugaring, boiling with sugar, cooling, aging and congelation, has the characteristics of moderate sour and sweet degrees, softness, slag melting, rich flavor and rich nutrition, contains rich vitamin C, mineral substances, dietary fibers and other special nutrient substances, and is suitable for being eaten by people. And the edible mushrooms have the characteristics of reducing blood sugar and blood fat, regulating intestinal tracts, balancing nutrition, regulating immunity and the like.

Description

Technical Field

[0001] The invention discloses a method for preparing edible fungus frozen soft jerky, and belongs to the field of food development. Background Art

[0002] Edible fungi have rich nutritional value and certain medicinal value. Common edible fungi include Auricularia auricula, Tremella fuciformis, Auricularia auricula, etc., which are rich in polysaccharides, amino acids, trace elements, and minerals. Some strains have the functions of improving immunity, protecting normal cells, preventing scurvy, and preventing disorders.

[0003] The principle of traditional preserved fruit processing is mainly to use the high osmotic pressure of sugar solution to dehydrate and destroy the enzymes in the raw materials. At the same time, it also causes the separation of microorganisms in the raw materials, inhibiting their activity, so as to achieve the purpose of long-term preservation. The sugar content of traditional preserved fruits is mostly above 70-75%. During the processing, they are repeatedly boiled for a long time, resulting in low original fruit flavor and browning of the products. In addition, the color and taste rarely retain the characteristic aroma of the original fruit. Most of the aroma components naturally evaporate during the processing process, and very little aroma is retained. The sulfur content is high, and the flavor substances are lost too much, which affects the quality of the products to varying degrees.

[0004] Chinese patent CN101700094B discloses a method for preparing low-sugar edible mushroom preserves, which uses a decoction or ultrafine powder prepared from colloid mushrooms such as Tremella fuciformis and Golden Ear mushrooms to replace conventional animal glue or plant glue as a filler. This not only makes the low-sugar mushroom preserves plump and soft, but also significantly reduces the filler cost by more than half, and improves the nutritional and health functions of the low-sugar edible mushroom preserves. However, the taste and flavor of the edible mushroom preserves obtained according to the preparation method have room for further optimization. Summary of the invention

[0005] The purpose of the present invention is to obtain a method for preparing edible fungus frozen soft preserved food, which has the characteristics of reducing blood sugar and lipid, regulating the intestine, balancing nutrition, regulating immunity and the like.

[0006] The purpose of the present invention is achieved through the following technical methods:

[0007] A. Choose dried edible fungi such as black fungus, white fungus, and black fungus, clean them, and then cut them into blocks. The length and width depend on the product specifications and consumption habits.

[0008] B. Put the processed raw materials into the cooking pot and cook them in boiling water for 1 to 1.5 hours. Take out the pre-cooked raw materials and put them into clean water. When the temperature drops to water temperature, put them into a clean water pool and soak them for 70 to 85 hours.

[0009] C. Squeeze or drain the debittered and rinsed edible fungus raw materials, put them into a container for standby use, prepare a candied solution according to 110 parts by weight of water and 1-5% of sugar alcohols in water, put it into a cooking pot, control the sugar content between 55 and 65 degrees after boiling, stop heating, pour the candied solution into a container containing 50 parts by weight of edible fungus raw materials, and soak for 20 to 30 minutes.

[0010] D. Pour the candied edible fungi raw materials together with the sugar solution into a cooking pot and heat to boil, then add 0.1-1% citric acid and boil. When the sugar content reaches 50-65 degrees, stop heating, pour the sugar solution and the edible fungi raw materials into a container and soak for 20-30 minutes. After cooling, drain the sugar solution.

[0011] E. Place the cooled liquid in the refrigerator for aging. The aging time is 12 hours for the best effect. Take the aged liquid out of the refrigerator and pour it into a freezer for freezing. The freezer stirs the liquid vigorously to mix air into it and increase its volume. Set the freezing temperature to -1°C to -5°C and the freezing time to 2h to 10h to improve the texture.

[0012] F. Cooling packaging.

[0013] Further:

[0014] The edible fungi selected in A include fungus, white fungus, black fungus or other fruits and vegetables with similar characteristics.

[0015] The steam pressure of the steam cooking pot in B is controlled at 0.1~0.21Mpa.

[0016] Sugar alcohols in C include: 1%, 2%, 3%, 4%, and 5%.

[0017] The proportions of citric acid in D are: 0.2%, 0.4%, 0.6%, 0.8%, 1.0%. Citric acid can further improve the anti-sticking effect of preserved fruits, promote the proliferation of Endobacterium in the small intestine, and prevent constipation. Citric acid can also make certain changes to the permeability of cell membranes, causing the total sugar content of preserved fruits to decrease within a certain range.

[0018] Beneficial Effects

[0019] (1) A product with excellent color, fragrance, taste and shape is made by selecting Auricularia auricula, Tremella fuciformis, Auricularia auricula or other similar mushrooms as characteristic raw materials, and after pre-treatment of forming, it is refined through a series of processing techniques such as rinsing, candied, boiled in sugar, cooled, aged and frozen. It has the characteristics of moderate sweetness and sourness, softness, rich flavor and rich nutrition. It is rich in vitamin C and minerals, dietary fiber and other special nutrients, and thus has good health care effects. Edible fungi can reduce blood sugar and lipids, regulate the intestines, balance nutrition and regulate immunity.

[0020] (2) Appropriate texture improvement treatment can comb and reorganize the soft tissue of edible fungi. The cross section of the product has a three-dimensional layered and regular network structure. The fibers, proteins, polysaccharides and other macromolecular substances in the soft tissue of edible fungi are rearranged and entangled to form a three-dimensional interwoven network structure. Soluble components such as sugar alcohols and organic acids are filled in it. This comprehensive effect improves the shape retention of the product, prevents shrinkage and deformation during storage, makes the product soft and elastic, and gives the product an excellent taste.

[0021] (3) Citric acid can further improve the anti-sticking effect of preserved fruits, promote the proliferation of Entamoeba bacteria in the small intestine, and prevent constipation. Citric acid can also change the permeability of cell membranes to a certain extent, causing the total sugar content of preserved fruits to decrease within a certain range. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 Effect of citric acid addition on sensory scores of preserved fruits;

[0023] Figure 2 Flow chart of the preparation method of edible mushroom frozen soft preserved food; DETAILED DESCRIPTION

[0024] The following examples are used to illustrate the present invention and make it more clear, but are by no means intended to limit the scope of the present invention.

[0025] Example 1

[0026] 1) Wash 1 part of black fungus, 1 part of white fungus, and 0.5 part of black fungus, then cut them into pieces. The length and width of the pieces depend on the product specifications and consumption habits.

[0027] 2) Put the processed raw materials into a cooking pot and cook them in boiling water for 1 to 1.5 hours. Take out the pre-cooked raw materials and put them into clean water. When the temperature drops to water temperature, soak them in a clean water tank for 70 to 85 hours.

[0028] 3) Squeeze or drain the debittered and rinsed edible fungus raw materials, put them into a container for later use, prepare a candied solution according to 110 parts by weight of water and 1%, 2%, 3%, 4%, and 5% of sugar alcohols, put them into a cooking pot, control the sugar content between 55 and 65 degrees after boiling, stop heating, pour the candied solution into a container containing 50 parts by weight of edible fungus raw materials, and soak for 20 to 30 minutes.

[0029] 4) Pour the candied edible fungi raw materials together with the sugar solution into a cooking pot and heat to boil, then add citric acid in amounts of 0.2%, 0.4%, 0.6%, 0.8% and 1.0% respectively and boil. When the sugar content reaches 50-65 degrees, stop heating, pour the sugar solution and the edible fungi raw materials into a container and soak for 20-30 minutes. After cooling, drain the sugar solution.

[0030] 5) Place the cooled liquid in the refrigerator for aging. The aging time is 12 hours for the best effect. Use a freezer to stir the liquid vigorously so that air is mixed into the liquid to increase its volume. Take the aged liquid out of the refrigerator, pour it into the freezer for freezing, and then cool and package.

[0031] 6) Place the cooled liquid in the refrigerator for aging. The aging time is 12 hours, which has the best effect. Take the aged liquid out of the refrigerator and pour it into a freezer for freezing. The strong stirring of the freezer allows air to mix into the liquid to increase its volume. Set the freezing temperature (-1°C, -2°C, -3°C, -4°C, -5°C) and freezing time (2h, 4h, 6h, 8h, 10h) to improve the texture.

[0032] 7) Cooling packaging.

[0033] Results Analysis

[0034] The raw materials were fixed as follows: 1 part of Auricularia auricula, 1 part of Tremella fuciformis, 0.5 part of Auricularia auricula, and the cooking time was 1 to 1.5 hours. The sugar alcohol ratio (1%, 2%, 3%, 4%, 5%), the amount of citric acid added (0.2%, 0.4%, 0.6%, 0.8%, 1.0%), the freezing temperature (-1℃, -2℃, -3℃, -4℃, -5℃), and the freezing time (2h, 4h, 6h, 8h, 10h) were studied respectively. The sensory score of the sugar alcohol ratio on the preserved fruit is shown in Table 1.

[0035] Table 1 Sensory scoring results of sugar alcohol comparison on preserved fruits

[0036] Sugar alcohol ratio Sensory evaluation Sensory Rating 1％ The preserved fruit has poor transparency, moderate viscosity, and no sand return 80±1.7 2％ The preserved fruit has poor transparency, moderate viscosity, and no sand return 82±1.5 3％ The preserved fruit has good transparency, moderate viscosity, and no sand return 89±1.5 4％ The preserved fruit has good transparency, high viscosity, and returns sand 78±1.4 5％ The preserved fruit has good transparency, high viscosity, and returns sand 76±1.6

[0037] As shown in Table 1, the sensory score is the highest when the sugar alcohol ratio is 3%. The preserved fruits produced at this time have good transparency, moderate viscosity, and no sand. The effect of citric acid addition on the sensory score of preserved fruits is shown in the attached figure of the specification. Figure 1.

[0038] Among all organic acids, citric acid has the advantage that its sour taste is the most delicious and mild, so citric acid is widely used in the food industry. Figure 1 It can be seen that the amount of citric acid added will not only affect the sweetness and sourness of the product, but also have a direct impact on its color, etc. In addition, it can also reduce the sweetness of the product, improve the storage of the product, and optimize the flavor of the product. However, if the concentration of citric acid is too high, it may have a negative impact on the quality of the preserved fruit, such as causing the preserved fruit to have a poor taste, or excessive sweetness or acidity.

[0039] By analyzing Figure 1 It can be seen that when the amount of citric acid added is controlled at 0.8%, the highest sensory evaluation can be obtained. The reason is that citric acid can change the permeability of cell membranes to a certain extent, resulting in a decrease in the total sugar content of preserved fruits within a certain range. The effect of freezing temperature on the sensory evaluation of preserved fruits is shown in Table 2.

[0040] Table 2 Effect of freezing temperature on sensory evaluation of preserved fruits

[0041] Freezing temperature Sensory evaluation Sensory Rating -1℃ Soft hardness, sticky to teeth 75±1.7 -2℃ Soft hardness, sticky to teeth 77±1.5 -3℃ Soft and suitable hardness, slightly sticky to teeth 79±1.5 -4℃ The hardness is soft and suitable, and it does not stick to teeth 90±1.3 -5℃ Hardness is relatively hard, not sticky to teeth 85±1.6

[0042] One of the important factors affecting the quality of preserved fruits is the freezing temperature, which directly affects the taste and storage period of the preserved fruits. When the freezing temperature is too high, the viscosity of the preserved fruits will increase, making them stick to the teeth easily, and the taste of the finished product will be slightly worse. On the contrary, when the freezing temperature is too low, the hardness of the preserved fruits will become stronger, which will have a certain impact on the taste, color, and chewiness of the preserved fruits.

[0043] From Table 2, we can see that when the freezing temperature is -4℃, the sensory score of the preserved fruit is the highest. The preserved fruit made with this freezing temperature has the best taste, moderate softness, balanced sweetness and sourness, no sandiness, and no stickiness to teeth. Therefore, the optimal freezing temperature of the experiment was determined to be -4℃.

[0044] The effect of freezing time on the sensory scores of preserved fruits is shown in Table 3.

[0045] Table 3 Effect of freezing time on sensory evaluation of preserved fruits

[0046] Freezing time Sensory evaluation Sensory Rating 2h Soft hardness, sticky to teeth 80±1.7 4h The hardness is soft and suitable, and it does not stick to teeth 86±1.2 6h Hardness is relatively hard, not sticky to teeth 79±1.5 8h Hardness is relatively hard, not sticky to teeth 75±1.4 10h Hardness is relatively hard, not sticky to teeth 70±1.3

[0047] Another important factor affecting the quality of preserved fruit is the freezing time, which directly affects the taste of preserved fruit. When the freezing time is short, the viscosity of the preserved fruit will increase, making it easy to stick to the teeth, and the taste of the finished product will be slightly worse; on the contrary, when the freezing time is too long, the hardness of the preserved fruit will become stronger, which will have a certain impact on the taste, color, and chewiness of the preserved fruit. As shown in Table 3, when the freezing time is 4h, the sensory score of the preserved fruit is the highest. The preserved fruit made with this freezing temperature has the best taste, moderate softness, balanced sweetness and sourness, no sandiness, and no stickiness. Therefore, the optimal freezing time for the experiment is determined to be 4h.

[0048] Effect analysis

[0049] The product obtained in Example 1 of the present invention was subjected to sensory evaluation, and the flavor and overall evaluation of the finished product were evaluated. The evaluation criteria are shown in Table 4. The results are shown in Table 5.

[0050] Table 4 Finished product flavor and overall evaluation criteria

[0051] Evaluation indicators Evaluation Rules Rating score Flavor No odor 0-10 Overall evaluation Good palatability and complete shape 0-10

[0052] Table 5 Sensory evaluation results

[0053] Flavor Overall evaluation Total score Example 1 8.5 8.9 17.4

[0054] As shown in Table 5, the best process parameters for producing preserved shiitake mushrooms through single factor optimization are freezing temperature of -4°C, sugar content in the mixed syrup of 8%, sugar alcohol ratio of 3%, citric acid addition of 0.8%, and freezing time of 4h. The sensory quality of the product is good.

Claims

1. A method for preparing frozen soft preserved edible fungi, characterized in that: The steps include: A. Select dried edible fungi such as black fungus, white fungus, and black fungus, clean them, and then cut them into blocks. The length and width of the blocks depend on the product specifications and consumption habits. B. Put the processed raw materials into the cooking pot and cook them in boiling water for 1 to 1.5 hours. Take out the pre-cooked raw materials and put them into clean water. When the temperature drops to water temperature, put them into a clean water pool and soak them for 70 to 85 hours. C. Squeeze or drain the debittered and rinsed edible fungus raw materials, put them into a container for standby use, prepare a candied solution according to 110 parts by weight of water and 1-5% of sugar alcohol in water, put it into a cooking pot, control the sugar content between 55 and 65 degrees after boiling, stop heating, pour the candied solution into a container containing 50 parts by weight of edible fungus raw materials, and soak for 20-30 minutes; D. Pour the candied mushroom raw materials together with the sugar solution into a cooking pot and heat to boil, then add 0.1-1% citric acid and boil. When the sugar content reaches 50-65 degrees, stop heating, pour the sugar solution and the mushroom raw materials into a container and soak for 20-30 minutes. After cooling, drain the sugar solution; E. Put the cooled liquid into the refrigerator for aging. The aging time is 12 hours, which has the best effect. Take the aged liquid out of the refrigerator. F. Cooling packaging.

2. The method for preparing the edible fungus frozen soft preserved food according to claim 1, characterized in that: Step E also includes a texture improvement step, that is, pouring the aged liquid into a freezer for freezing. The freezer stirs the liquid vigorously to mix air into the liquid, thereby increasing the volume of the liquid. The freezing temperature is set at -1 to -5°C and the freezing time is set at 2 to 10 hours.

3. The method for preparing the frozen soft preserved mushroom according to claim 2, characterized in that: When the freezing temperature is set to -4°C in step E, the preserved fruits made at this freezing temperature are moderately soft and have a balanced sweetness and sourness.

4. The method for preparing the frozen soft preserved mushroom according to claim 2, characterized in that: When the freezing time is set to 4 hours in step E, the preserved fruits made at this freezing temperature will not be sandy or sticky.

5. The method for preparing the frozen soft preserved mushroom according to claim 1, characterized in that: The edible fungi selected in step A include Auricularia auricula, Tremella fuciformis, Auricularia auricula or other fruits and vegetables with similar characteristics.

6. The method for preparing the edible fungus frozen soft preserved food according to claim 1, characterized in that: In step B, the steam pressure of the steam cooking pot is controlled at 0.1-0.21 MPa.

7. The method for preparing the frozen soft preserved mushroom according to claim 1, characterized in that: When the sugar alcohol content in step C is 3%, the preserved fruit produced has better transparency, moderate viscosity, and no sandiness.

8. The method for preparing edible fungus frozen soft preserved food according to claim 1, characterized in that: In the edible step D, the amount of citric acid added is controlled at 0.8%, which can obtain the highest sensory evaluation.

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