Tricholoma matsutake water and processing method thereof

Abstract

The invention relates to the technical field of beverage processing, and discloses tricholoma matsutake water and a processing method thereof.The processing method comprises the following steps that S1, fresh tricholoma matsutake is taken and cleaned; s2, dicing the cleaned fresh tricholoma matsutake, and grinding the diced tricholoma matsutake to obtain juice; s3, mixing the juice obtained in the step S2 with specially-made purified water; s4, curing the mixed solution obtained in the step S3; s5, filtering the cured mixed solution; s6, performing UHT instantaneous high-temperature sterilization on the filtered liquid; and S7, cooling the sterilized liquid, and filling. And S8, carrying out heat preservation and sterilization on the filled liquid to prepare a tricholoma matsutake water finished product. High-speed grinding (5000-8000 rpm, 80-120 meshes) is adopted to extract juice, and UHT instantaneous high-temperature sterilization is combined, so that the alcohol content of the finished product tricholoma matsutake reaches 0.08-0.15 mg / L and is higher than 0.05-0.07 mg / L of a traditional method, and the retention efficiency of active ingredients of tricholoma matsutake is improved.

Description

Technical Field

[0001] The invention relates to the technical field of beverage processing, in particular to a pine mushroom water and a processing method thereof. Background Art

[0002] Matsutake (Tricholomamatsutake) is an edible fungus rich in matsutake alcohol, polysaccharides, amino acids and trace elements, and its juice can be used to prepare beverages. In the prior art, the processing methods of matsutake mainly include frozen storage and simple extraction and liquid preparation. For example, a common method is to wash fresh matsutake and store it in a freezer at -18°C, or to extract the juice by manual squeezing and then dilute it with water, followed by high-temperature sterilization at 100°C for 30 minutes and filling. In addition, some methods use 70°C hot water to soak matsutake for 20 minutes to extract the juice, and then make a beverage through single-stage coarse filtration (about 10μm pore size). These technologies are intended to extend the storage time of matsutake and retain some nutrients for later consumption or processing.

[0003] However, the prior art has certain shortcomings. First, cryopreservation requires maintaining low temperature conditions, and the energy consumption during storage and transportation is high. After thawing, the content of Tricholoma matsutake may decrease by 20-30%, and components such as polysaccharides are also easily lost. Secondly, the extraction efficiency of manual squeezing or hot water immersion is low. The content of Tricholoma matsutake in the finished product is usually 0.05-0.07 mg / L, and the content of polysaccharides is 0.2-0.3 g / L, which fails to fully utilize the nutritional value of Tricholoma matsutake. In addition, high-temperature sterilization (100°C, 30 minutes) damages heat-sensitive components. The shelf life of the finished product is usually 6-12 months, and it needs to be frozen for storage. The stability is poor when stored at room temperature. The existing method also lacks effective control of the clarity and pH value of the juice (fluctuating between 5.5-6.0), and the finished product often contains more impurities, affecting the consistency of quality. Summary of the invention

[0004] In view of the deficiencies of the prior art, the present invention provides a pine mushroom water and a processing method thereof, which solves the problems of the prior art that the frozen storage needs to maintain low temperature conditions, the high energy consumption during storage and transportation, the pine mushroom alcohol content may be reduced by 20-30% after thawing, and the components such as polysaccharides are also easily lost.

[0005] To achieve the above purpose, the present invention is implemented by the following technical scheme: a method for processing pine mushroom water, comprising the following steps:

[0006] S1. Take fresh matsutake mushrooms and wash them;

[0007] S2. Dice and grind the cleaned fresh matsutake mushroom to obtain juice;

[0008] S3. The juice obtained in step S2 is mixed with specially purified water;

[0009] S4. The mixed solution obtained in step S3 is matured;

[0010] S5. Filter the matured mixture;

[0011] S6. Perform UHT instant high temperature sterilization on the filtered liquid;

[0012] S7. Cool the sterilized liquid and then fill it;

[0013] S8. Keep the filled liquid warm and sterilize it to make the finished product of Matsutake water.

[0014] Preferably, the fresh matsutake is artificially grown matsutake, the matsutake alcohol content is 0.2-0.5 mg / kg, and the growth cycle is 60-90 days.

[0015] Preferably, in step S2, the fresh matsutake is diced and then ground into 80-120 meshes using a high-speed grinding device, the grinding speed is 5000-8000 rpm, and the grinding time is 5-15 minutes.

[0016] Preferably, in step S3, the amount of specially prepared purified water added is 50-100 times the weight of the juice, and the mixing process is carried out under stirring conditions, the stirring speed is 50-200 rpm, the mixing time is 10-30 minutes, and there is no additive.

[0017] Preferably, in step S4, the aging is carried out at a constant temperature of 60-80° C., and the aging time is 40-60 minutes.

[0018] Preferably, in step S5, filtering is performed using a filter medium with a pore size of 0.5-2 μm and a filtering pressure of 0.1-0.3 MPa.

[0019] Preferably, in step S6, the temperature of UHT instantaneous high temperature sterilization is 120-140° C., and the sterilization time is 3-10 seconds.

[0020] Preferably, in step S7, the sterilized liquid is cooled to 30-40°C, and aseptic filling equipment is used for filling, and the filling environment temperature is controlled at 20-25°C.

[0021] Preferably, in step S8, the heat preservation and sterilization is carried out in a sterilizer at a temperature of 80-85° C. for 20-40 minutes.

[0022] Preferably, a pine mushroom water is prepared by the above-mentioned processing method of pine mushroom water, and the finished product has a pine mushroom alcohol content of 0.08-0.15 mg / L, a polysaccharide content of 0.4-0.8 g / L, and a pH value of 5.5-6.5.

[0023] The present invention provides a pine mushroom water and a processing method thereof, which has the following beneficial effects:

[0024] 1. The present invention adopts high-speed grinding (5000-8000rpm, 80-120 mesh) to extract juice and combines it with UHT instantaneous high temperature sterilization (120-140℃, 3-10 seconds) to make the content of Tricholoma matsutake alcohol in the finished product reach 0.08-0.15mg / L, which is higher than the 0.05-0.07mg / L of the traditional method, thereby improving the retention efficiency of the active ingredients of Tricholoma matsutake.

[0025] 2. The present invention matures at a constant temperature of 60-80°C for 40-60 minutes, and promotes the dissolution of polysaccharides by controlling temperature and time. The polysaccharide content of the finished product reaches 0.4-0.8 g / L. Compared with the traditional method (0.2-0.3 g / L), the extraction rate is improved, and the nutrient concentration of the product is increased.

[0026] 3. The present invention uses a two-stage filtration process with a pore size of 0.5-2μm (first stage 1-2μm, second stage 0.5-0.75μm, pressure 0.1-0.3MPa) to remove suspended matter and impurities, and the clarity of the finished product reaches more than 95%, which is better than the turbidity effect of single-stage coarse filtration (10μm) by traditional methods.

[0027] 4. The present invention sterilizes at 80-85°C for 20-40 minutes after filling, combined with UHT sterilization, the shelf life of the finished product is extended to 12-24 months, and there is no need for frozen storage. Compared with the traditional method (6-12 months, freezing is required), the storage stability is improved.

[0028] 5. In the present invention, artificially cultivated Matsutake (Matsutake alcohol content 0.2-0.5 mg / kg, growth period 60-90 days) is selected, the raw material quality is consistent and can be supplied all year round, overcoming the limitations of wild Matsutake (0.1-0.3 mg / kg) harvesting seasonality and content fluctuations, and improving the stability of the processing process. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 The present invention is a flow chart of a method for processing pine mushroom water. DETAILED DESCRIPTION

[0030] The technical solution of the present invention will be described clearly and completely below in conjunction with the accompanying drawings of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0031] Please see attached Figure 1 The embodiment of the present invention provides a method for processing pine mushroom water, comprising the following steps:

[0032] S1. Take fresh matsutake mushrooms and wash them;

[0033] S2. Dice and grind the cleaned fresh matsutake mushroom to obtain juice;

[0034] S3. The juice obtained in step S2 is mixed with specially purified water;

[0035] S4. The mixed solution obtained in step S3 is matured;

[0036] S5. Filter the matured mixture;

[0037] S6. Perform UHT instant high temperature sterilization on the filtered liquid;

[0038] S7. Cool the sterilized liquid and then fill it;

[0039] S8. Keep the filled liquid warm and sterilize it to make the finished product of Matsutake water.

[0040] Specifically, in step S1, fresh matsutake mushrooms are picked and placed in a cold chain transport box, the transport temperature is controlled at 0-4°C, the transport time does not exceed 12 hours, and multi-stage spray equipment is used for cleaning, the water pressure is 0.2-0.5MPa, and the spray water is pure water treated with reverse osmosis.

[0041] In step S2, the dicing is performed using an automatic dicing machine, the size of the dices is 5-10 mm, the grinding equipment is a high-speed centrifugal grinder, and the temperature of the grinding chamber is controlled at 10-15°C.

[0042] In step S3, mixing is carried out in a closed stainless steel stirring tank with an internal pressure of 0.01-0.03 MPa, and special purified water is added after being sterilized by ultraviolet rays.

[0043] In step S4, a jacketed thermostatic bath is used for aging, the jacket steam pressure is 0.1-0.2 MPa, and the stirring speed during aging is 20-50 rpm.

[0044] In step S5, the filtering device is a plate and frame filter, and the filtered liquid is directly transported to the sterilization unit through a pipeline.

[0045] In step S6, the UHT sterilization equipment is equipped with a preheating module, the preheating temperature is 80-90°C, and the preheating time is 10-20 seconds.

[0046] In step S7, a cold water circulation system is used for cooling, and the cooling rate is 5-10°C / min. The liquid is stored in a sterile buffer tank before filling.

[0047] In step S8, the sterilization autoclave is a horizontal autoclave with a food-grade coating on the inner wall, and the finished product is cooled to 25-30°C after sterilization.

[0048] Beneficial effects:

[0049] Cold chain transportation and multi-stage spray cleaning improve the cleanliness of raw materials and reduce the microbial content by 50-60%. Constant temperature stirring during the ripening process ensures the uniform release of nutrients and increases the extraction rate by 10-15%. UHT sterilization combined with heat preservation and sterilization controls the total number of bacteria in the finished product to below 10CFU / mL, and extends the shelf life to 12-24 months. The continuity of the process is enhanced and the production efficiency is increased by 20%.

[0050] Fresh Matsutake is artificially cultivated, with a matsutake alcohol content of 0.2-0.5 mg / kg and a growth cycle of 60-90 days.

[0051] Specifically, a 40-foot container is used as a matsutake planting unit, and an automated control system is installed in the box, including a constant temperature device (temperature range 15-25℃, accuracy ±0.5℃), a humidity regulator (humidity range 80-90%, achieved by a spray device) and an adjustable lighting module (light intensity 50-200lux, cycle 12-16 hours). The planting matrix is ​​a prefabricated matsutake mushroom stick, which is prepared with pine needles, humus and nutrients in a ratio of 3:1:0.5, and no additional organic fertilizer is required. The mushroom sticks are placed on multi-layer trays in the box, with a tray spacing of 10-15cm and a vent diameter of 5-10cm to ensure air circulation. The planting cycle is 60-90 days. After harvesting, the matsutake is immediately transferred to the processing workshop through cold chain transportation (0-4℃, no more than 12 hours) to reduce the loss of nutrients. The automated system records environmental parameters every 4 hours, and the data is transmitted to the central control unit through sensors to achieve real-time monitoring and adjustment.

[0052] Beneficial effects:

[0053] Artificial cultivation conditions stabilize the content of matsutake alcohol at 0.2-0.5mg / kg, and the consistency of raw material quality is improved by 15-20%. Refrigeration treatment reduces the water loss rate to less than 5%, maintains the freshness of matsutake at 95%, provides high-quality raw materials for subsequent juice extraction, and improves the extraction efficiency by 10%.

[0054] In step S2, the fresh matsutake mushrooms are diced and then ground into 80-120 meshes using a high-speed grinding device, the grinding speed is 5000-8000 rpm, and the grinding time is 5-15 minutes.

[0055] Specifically, after dicing, the matsutake is placed on a conveyor belt at a conveying speed of 0.5-1m / s. It is sprayed with nitrogen before being sent to the grinder, and the nitrogen flow rate is 0.2-0.5L / min. The high-speed grinding equipment is equipped with a water cooling system, the cooling water temperature is 5-10℃, the grinding blade is made of stainless steel, the blade speed is graded, 6000rpm in the first stage, 8000rpm in the second stage, and the grinding chamber pressure is 0.02-0.04MPa. After grinding, the juice is separated through a sieve with an aperture of 80-120 meshes and a separation time of 3-5 minutes.

[0056] Beneficial effects:

[0057] Nitrogen spraying reduces oxidation loss and increases the retention rate of matsutake alcohol by 10-15%. Water-cooled grinding reduces thermal damage and increases the polysaccharide retention rate by 20%. Grinding to 80-120 mesh makes the juice particle size uniform and the extraction rate reaches 85-90%, providing a good foundation for subsequent mixing.

[0058] In step S3, the amount of specially prepared purified water added is 50-100 times the weight of the juice, and the mixing process is carried out under stirring conditions, the stirring speed is 50-200 rpm, the mixing time is 10-30 minutes, and there is no additive.

[0059] Specifically, the specially purified water is prepared through a two-stage reverse osmosis system, with a membrane pore size of 0.0001-0.001μm, a dissolved oxygen content controlled at 1-3mg / L, and a water temperature maintained at 20-25°C. The mixing equipment is a vertical stirring tank with a double-layer spiral design. The stirring speed is adjusted in stages, 150-200rpm for 10 minutes at the initial stage, and then reduced to 50-100rpm for 20 minutes at the later stage. There are no additives in the mixing process, and the inner wall of the tank is coated with a hydrophobic coating to reduce liquid adhesion.

[0060] Beneficial effects:

[0061] The water purity of the two-stage reverse osmosis is improved, the impurity content is less than 0.01mg / L, and the mixing uniformity is improved by 15%. The staged stirring reduces the foam generation and improves the liquid stability by 10%.

[0062] In step S4, aging is carried out at a constant temperature of 60-80° C. for 40-60 minutes.

[0063] Specifically, the aging equipment is a double-layer constant temperature reactor with an inner volume of 500-1000L and steam introduced into the outer layer with a steam flow rate of 0.5-1m 3 / h, the temperature is precisely adjusted by a PID controller, with a fluctuation range of ±0.5°C. A trace amount of antioxidant (such as vitamin C, 0.005-0.01%) is added during aging, the stirring blade speed is 30-50rpm, and the liquid after aging is pre-cooled to 50-60°C through a cooling pipe, and the cooling time is 5-10 minutes.

[0064] Beneficial effects:

[0065] Precise temperature control stabilizes the ripening process and increases the solubility of matsutake alcohol by 15-20%. Antioxidants reduce oxidation losses and increase the retention rate of active ingredients by 10%. Pre-cooling shortens the subsequent process time and increases production efficiency by 10-15%.

[0066] In step S5, the filtration is performed using a filter medium with a pore size of 0.5-2 μm and a filtration pressure of 0.1-0.3 MPa.

[0067] Specifically, the filtration adopts a two-stage filtration system. The first stage is a plate and frame filter, the filter medium is a fiber membrane, the pore size is 2μm, and the pressure is 0.3MPa; the second stage is a precision filter, the pore size is 0.5μm, and the pressure is 0.1MPa. The liquid is preheated to 40-50℃ before filtration, the filtration flow rate is 100-200L / h, and the liquid after filtration passes through the ultraviolet sterilization pipeline with an irradiation intensity of 20-30μW / cm 2 , the pipe length is 2-3m.

[0068] Beneficial effects:

[0069] Double-stage filtration achieves an impurity removal rate of 98% and increases liquid clarity to over 95%. Preheating and UV treatment reduce microbial content to below 5 CFU / mL and improves finished product stability by 10-15%.

[0070] In step S6, the temperature of UHT instantaneous high temperature sterilization is 120-140° C., and the sterilization time is 3-10 seconds.

[0071] Specifically, the UHT sterilization equipment is a tubular heat exchanger with a heat exchange tube diameter of 10-20mm, a steam pressure of 0.4-0.6MPa, and a staged control of the sterilization temperature, 130°C for 5 seconds in the initial stage, and then reduced to 120°C for 3 seconds in the later stage. Before sterilization, the liquid is processed by a homogenizer with a homogenization pressure of 10-15MPa and a homogenization time of 10-20 seconds. Immediately after sterilization, it enters the cooling unit, and the cooling medium is 4-8°C cold water.

[0072] Beneficial effects:

[0073] Segmented sterilization reduces heat damage and increases the retention rate of Tricholoma matsutake by 10-15%. Homogenization increases the uniformity of liquid particles by 20% and enhances the stability of the finished product. Rapid cooling reduces the nutrient loss rate to less than 5%.

[0074] In step S7, the sterilized liquid is cooled to 30-40°C, and aseptic filling equipment is used for filling, and the filling environment temperature is controlled at 20-25°C.

[0075] Specifically, the cooling equipment is a spiral heat exchanger with a heat exchange area of ​​5-10m 2 The cold water flow rate is 200-300L / h. After cooling, the liquid is stored in a sterile tank with an internal pressure of 0.01-0.02MPa. The filling equipment is a rotary filling machine with a filling accuracy of ±0.5mL and a filling speed of 200-300 bottles / minute. The filling bottles are high-temperature resistant PP plastic bottles with silicone pads lined in the bottle caps. The filling environment is equipped with a HEPA filtration system with an air cleanliness level of 100,000.

[0076] Beneficial effects:

[0077] Spiral cooling enables precise temperature control and improves liquid uniformity by 10%. Aseptic filling reduces secondary contamination rate to less than 1%, extending the shelf life of finished products by 15-20%. The clean environment ensures that the total number of bacteria is less than 10 CFU / mL.

[0078] In step S8, heat preservation and sterilization are carried out in a sterilizer at a temperature of 80-85° C. for 20-40 minutes.

[0079] Specifically, the autoclave is equipped with an automatic temperature control system, the temperature sensor accuracy is ±0.2℃, the steam pressure during heat preservation is 0.1-0.2MPa, multiple layers of trays are placed in the autoclave, the spacing between each layer is 10-15cm, and the tray load is 50-100kg. After sterilization, the temperature is reduced by the air cooling system, the wind speed is 2-5m / s, and the cooling time is 20-30 minutes. The liquid turbidity is monitored during the sterilization process and the turbidity is controlled at 0.1-0.5NTU.

[0080] Beneficial effects:

[0081] Automatic temperature control improves sterilization uniformity by 15% and reduces bacterial residue rate to 0.01%. Air cooling shortens cooling time by 10-15 minutes and increases production efficiency by 10%. Turbidity monitoring ensures that the clarity of the finished product is stable at more than 95%.

[0082] A kind of pine mushroom water is prepared by adopting the processing method of pine mushroom water, and the finished product has a pine mushroom alcohol content of 0.08-0.15 mg / L, a polysaccharide content of 0.4-0.8 g / L, and a pH value of 5.5-6.5.

[0083] Specifically, the finished product of Matsutake water uses 250-500mL high-temperature resistant PP plastic bottles, and the bottle body is pre-sterilized at 100℃ for 10-15 minutes. After packaging, the finished product is stored in a light-proof warehouse at 5-15℃. Each batch is sampled to test the content of Matsutake alcohol and polysaccharides. The testing equipment is a high-performance liquid chromatograph with a detection accuracy of ±0.001mg / L. The pH value of the finished product is tested monthly, and the fluctuation range is controlled within ±0.1.

[0084] Beneficial effects:

[0085] High temperature resistant PP plastic bottle packaging and pre-sterilization improve the storage stability of the finished product by 20%, with a shelf life of 12-24 months. Regular testing ensures that the content of matsutake alcohol is maintained at 0.08-0.15mg / L, the polysaccharide content is 0.4-0.8g / L, the pH value is stable at 6.0-7.0, and the product consistency is improved by 15%.

[0086] The following is an introduction in conjunction with specific embodiments:

[0087] Example 1: Highest Data Example

[0088] Process flow and parameters

[0089] S1. Cleaning:

[0090] Raw materials: Artificially cultivated Matsutake, with a growth cycle of 90 days and a Matsutake alcohol content of 0.5 mg / kg.

[0091] Cold chain transportation: temperature 4°C, time 12 hours.

[0092] Cleaning: multi-stage spraying, water pressure 0.5MPa, water temperature 25℃, cleaning time 15 minutes.

[0093] S2. Dice and grind:

[0094] Dicing: dices 10mm, nitrogen spray flow rate 0.5L / min.

[0095] Grinding: 120 mesh, speed 8000rpm, time 15 minutes, cooling water 10℃, pressure 0.04MPa.

[0096] S3. Mixing:

[0097] Special purified water: 100 times the weight of juice, dissolved oxygen 3mg / L, water temperature 25℃.

[0098] Stirring: 200 rpm at the beginning, 100 rpm at the end, total time 30 minutes.

[0099] S4. Ripening:

[0100] Temperature 80°C, time 60 minutes, steam pressure 0.2MPa, stirring 50rpm, vitamin C 0.01%, pre-cooling 60°C.

[0101] S5. Filtering:

[0102] Two-stage filtration: first stage 2μm, pressure 0.3MPa; second stage 0.5μm, pressure 0.1MPa, liquid temperature 50℃, flow rate 200L / h, UV intensity 30μW / cm 2 .

[0103] S6.UHT sterilization:

[0104] Temperature 140℃, time 10 seconds, preheating 90℃, homogenization pressure 15MPa, cold water 8℃.

[0105] S7. Cooling and filling:

[0106] Cooling: 40℃, cooling rate 10℃ / min, cold water flow rate 300L / h.

[0107] Filling: Sterile environment 25℃, speed 300 bottles / minute, tank pressure 0.02MPa.

[0108] S8. Heat preservation and sterilization:

[0109] Temperature 85°C, time 40 minutes, steam pressure 0.2MPa, air cooling speed 5m / s, turbidity 0.5NTU.

[0110] Finished product parameters: Tricholoma matsutake alcohol content 0.15 mg / L, polysaccharide content 0.8 g / L, pH 7.0.

[0111] Features and effects

[0112] Using the highest parameters, the extraction rates of matsutake alcohol and polysaccharides reach 90% and 85% respectively, the clarity of the finished product is 98%, the shelf life is 24 months, and the production efficiency is increased by 20%, which is suitable for high quality needs.

[0113] Example 2: Intermediate data example

[0114] Process flow and parameters

[0115] S1. Cleaning:

[0116] Raw materials: Artificially cultivated Matsutake, with a growth cycle of 75 days and a Matsutake alcohol content of 0.35 mg / kg.

[0117] Cold chain transportation: temperature 2°C, time 8 hours.

[0118] Cleaning: multi-stage spraying, water pressure 0.35MPa, water temperature 20℃, cleaning time 10 minutes.

[0119] S2. Dice and grind:

[0120] Dicing: dices 7mm, nitrogen spray flow rate 0.35L / min.

[0121] Grinding: 100 mesh, rotation speed 6500rpm, time 10 minutes, cooling water 7℃, pressure 0.03MPa.

[0122] S3. Mixing:

[0123] Special purified water: 75 times the weight of juice, dissolved oxygen 2mg / L, water temperature 22℃.

[0124] Stirring: 150 rpm at the beginning, 75 rpm at the end, total time 20 minutes.

[0125] S4. Ripening:

[0126] Temperature 70°C, time 50 minutes, steam pressure 0.15MPa, stirring 35rpm, vitamin C 0.007%, pre-cooling 55°C.

[0127] S5. Filtering:

[0128] Two-stage filtration: first stage 1.5μm, pressure 0.2MPa; second stage 0.75μm, pressure 0.15MPa, liquid temperature 45℃, flow rate 150L / h, UV intensity 25μW / cm 2 .

[0129] S6.UHT sterilization:

[0130] Temperature 130℃, time 6 seconds, preheating 85℃, homogenizing pressure 12MPa, cold water 6℃.

[0131] S7. Cooling and filling:

[0132] Cooling: 35℃, cooling rate 7℃ / min, cold water flow rate 250L / h.

[0133] Filling: Sterile environment 22℃, speed 250 bottles / minute, tank pressure 0.015MPa.

[0134] S8. Heat preservation and sterilization:

[0135] Temperature 82°C, time 30 minutes, steam pressure 0.15MPa, air cooling speed 3.5m / s, turbidity 0.3NTU.

[0136] Finished product parameters: Tricholoma matsutake alcohol content 0.12 mg / L, polysaccharide content 0.6 g / L, pH 6.5.

[0137] Features and effects

[0138] The intermediate parameters balance efficiency and cost, with extraction rates of 80% and 75% respectively, clarity of 95%, a shelf life of 18 months, and a 15% increase in production efficiency, making it suitable for routine production.

[0139] Example 3: Minimum Data Example

[0140] Process flow and parameters

[0141] S1. Cleaning:

[0142] Raw materials: Artificially cultivated Matsutake, with a growth cycle of 60 days and a Matsutake alcohol content of 0.2 mg / kg.

[0143] Cold chain transportation: temperature 0℃, time 4 hours.

[0144] Cleaning: multi-stage spraying, water pressure 0.2MPa, water temperature 15℃, cleaning time 5 minutes.

[0145] S2. Dice and grind:

[0146] Dicing: 5 mm dices, nitrogen spray flow rate 0.2 L / min.

[0147] Grinding: 80 mesh, speed 5000rpm, time 5 minutes, cooling water 5℃, pressure 0.02MPa.

[0148] S3. Mixing:

[0149] Special purified water: 50 times the weight of juice, dissolved oxygen 1mg / L, water temperature 20℃.

[0150] Stirring: 100 rpm at the beginning, 50 rpm at the end, total time 10 minutes.

[0151] S4. Ripening:

[0152] Temperature 60°C, time 40 minutes, steam pressure 0.1MPa, stirring 20rpm, vitamin C 0.005%, pre-cooling 50°C.

[0153] S5. Filtering:

[0154] Two-stage filtration: first stage 1μm, pressure 0.1MPa; second stage 0.5μm, pressure 0.1MPa, liquid temperature 40℃, flow rate 100L / h, UV intensity 20μW / cm 2 .

[0155] S6.UHT sterilization:

[0156] Temperature 120℃, time 3 seconds, preheating 80℃, homogenizing pressure 10MPa, cold water 4℃.

[0157] S7. Cooling and filling:

[0158] Cooling: 30℃, cooling rate 5℃ / min, cold water flow rate 200L / h.

[0159] Filling: Sterile environment 20℃, speed 200 bottles / minute, tank pressure 0.01MPa.

[0160] S8. Heat preservation and sterilization:

[0161] Temperature 80℃, time 20 minutes, steam pressure 0.1MPa, air cooling speed 2m / s, turbidity 0.1NTU.

[0162] Finished product parameters: Tricholoma matsutake alcohol content 0.08 mg / L, polysaccharide content 0.4 g / L, pH 6.0.

[0163] Features and effects

[0164] The minimum parameters reduce costs and equipment requirements, with extraction rates of 70% and 65% respectively, clarity of 90%, a shelf life of 12 months, and a 10% increase in production efficiency, making it suitable for small-scale applications.

[0165] Table 1: Comparison of Matsutake water processing methods

[0166]

[0167] The following is an explanation of the characters in the table:

[0168] 1. Indicators / Methods

[0169] Meaning: Column headings in a table, indicating the items and processing methods being compared.

[0170] content:

[0171] “Indicators”: The quality dimensions of finished products listed vertically, including the content of Tricholoma matsutake alcohol in the finished product, the content of polysaccharides in the finished product, pH value and shelf life.

[0172] "Method": Four processing schemes listed horizontally, namely Example 1 (highest data), Example 2 (middle data), Example 3 (lowest data) and the existing method.

[0173] 2. Content of Tricholoma matsutake alcohol in finished product (mg / L)

[0174] Meaning: The concentration of matsutake alcohol in the finished product of Matsutake water, measured in milligrams per liter (mg / L), is an important active ingredient in Matsutake and is related to anti-cancer and immune-regulatory functions.

[0175] explain:

[0176] Example 1: 0.15: The highest concentration, indicating that the processing technology effectively retains the matsutake alcohol and has the best extraction and protection efficiency.

[0177] Example 2: 0.12: Medium concentration, good retention effect, suitable for general applications.

[0178] Example 3: 0.08: Lowest concentration, still higher than existing methods, with weaker but improved retention.

[0179] Existing methods: 0.05-0.07 (easy to lose): The content range is low and unstable. Due to the lack of protective measures (such as low-temperature treatment or antioxidants), Tricholoma matsutake alcohol is easily oxidized and decomposed during processing and storage, and the retention rate is low.

[0180] 3. Finished product polysaccharide content (g / L)

[0181] Meaning: The concentration of polysaccharides in the finished product of Matsutake water, measured in grams per liter (g / L). Polysaccharides are the main nutrients of Matsutake and are related to enhancing immunity.

[0182] explain:

[0183] Example 1: 0.8: Highest content, high extraction efficiency, and best polysaccharide retention rate.

[0184] Example 2: 0.6: Medium content, moderate extraction and retention effects.

[0185] Example 3: 0.4: The lowest content, still has certain nutritional value, better than the existing method.

[0186] Existing methods: 0.2-0.3 (insufficient extraction): The content is low because only simple pressing or hot water soaking is used, and the polysaccharides are not fully extracted, resulting in nutritional loss.

[0187] 4. Shelf life (months)

[0188] Meaning: The time that the finished product of Matsutake water can be stored under suitable conditions, in months, reflecting the preservation effect of the processing method.

[0189] explain:

[0190] Example 1: 24: The longest shelf life, through UHT sterilization and heat preservation sterilization, the product has the best stability at room temperature.

[0191] Example 2:18: Medium shelf life, sterilization and packaging process effectively extend storage time.

[0192] Example 3:12: Shortest shelf life, still better than existing methods, suitable for short-term storage.

[0193] Existing methods: 6-12 (freezing required): large fluctuation range, reliance on frozen storage, quality degradation after thawing, and short storage time at room temperature.

[0194] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for processing pine mushroom water, characterized in that: The following steps are involved: S1. Take fresh matsutake mushrooms and wash them; S2. Dice and grind the cleaned fresh matsutake mushroom to obtain juice; S3. The juice obtained in step S2 is mixed with specially purified water; S4. The mixed solution obtained in step S3 is matured; S5. Filter the matured mixture; S6. Perform UHT instant high temperature sterilization on the filtered liquid; S7. Cool the sterilized liquid and then fill it; S8. Keep the filled liquid warm and sterilize it to make the finished product of Matsutake water.

2. The method for processing pine mushroom water according to claim 1, characterized in that: The fresh matsutake is artificially grown, has a matsutake alcohol content of 0.2-0.5 mg / kg, and a growth cycle of 60-90 days.

3. The method for processing pine mushroom water according to claim 1, characterized in that: In the step S2, the fresh matsutake is diced and then ground into 80-120 meshes by high-speed grinding equipment, the grinding speed is 5000-8000 rpm, and the grinding time is 5-15 minutes.

4. The method for processing pine mushroom water according to claim 1, characterized in that: In the step S3, the amount of the specially prepared purified water added is 50-100 times the weight of the juice, and the mixing process is carried out under stirring conditions, the stirring speed is 50-200 rpm, and the mixing time is 10-30 minutes.

5. The method for processing pine mushroom water according to claim 1, characterized in that: In the step S4, the aging is carried out at a constant temperature of 60-80° C., and the aging time is 40-60 minutes.

6. The method for processing pine mushroom water according to claim 1, characterized in that: In the step S5, the filtration is performed using a filter medium with a pore size of 0.5-2 μm and a filtration pressure of 0.1-0.3 MPa.

7. The method for processing pine mushroom water according to claim 1, characterized in that: In step S6, the temperature of UHT instantaneous high temperature sterilization is 120-140° C., and the sterilization time is 3-10 seconds.

8. The method for processing pine mushroom water according to claim 1, characterized in that: In step S7, the sterilized liquid is cooled to 30-40°C, and aseptic filling equipment is used for filling, and the filling environment temperature is controlled at 20-25°C.

9. The method for processing pine mushroom water according to claim 1, characterized in that: In step S8, heat preservation and sterilization are carried out in a sterilizer at a temperature of 80-85° C. for 20-40 minutes.

10. A kind of Matsutake water, characterized in that: The finished product is prepared by the processing method of tricholamine water as described in any one of claims 1 to 9, and the content of tricholamine alcohol is 0.08-0.15 mg / L, the content of polysaccharide is 0.4-0.8 g / L, and the pH value is 5.5-6.5.

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