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Superheated steam blanching method for improving quality of quick freezing edible fungi

A technology of superheated steam and edible fungi, which is applied in food preservation, application, food science, etc., can solve problems such as the destruction of nutrients and active components, the loss of flavor components of edible fungi, etc., to achieve good nutrition and active components, reduce The effect of quality deterioration and low water content

Inactive Publication Date: 2009-08-26
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to provide a superheated steam blanching method for improving the quality of quick-frozen edible fungi. Aiming at the problems that conventional hot water blanching can lead to the loss of flavor components of edible fungi and the destruction of nutritional components and active components, it can be used in quick-freezing edible fungi. Superheated steam blanching technology is adopted to achieve high temperature and fast blanching, so as to produce high-quality quick-frozen edible fungi products, which can be used for the processing of various edible fungi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: shiitake mushrooms

[0018] Fresh shiitake mushrooms are graded according to maturity, shape, and size, and then washed with running water to remove dust and other sundries on the surface. After cleaning, shiitake mushrooms are blanched with high-pressure superheated steam at a pressure of 2atm and a temperature of 250°C to kill enzymes. After 1 minute, the blanched shiitake mushrooms are rapidly cooled and frozen, and the temperature of the central point is lowered to -18°C within 25 minutes before packaging and freezing. The color, fragrance and quality can be frozen and stored for more than 2 years.

Embodiment 2

[0019] Example 2: Mushrooms

[0020] Fresh mushrooms are classified according to their shape, size and color, and then washed with running water to remove dust and other impurities on the surface. After cleaning, the mushrooms are blanched with high-pressure superheated steam at a pressure of 3.5atm and a temperature of 300°C to kill enzymes. After 2 minutes, the blanched mushrooms were rapidly cooled and frozen, and the temperature of the central point was lowered to -18°C within 30 minutes before packaging and freezing. The color, fragrance and quality can be frozen and stored for more than 2 years.

Embodiment 3

[0021] Embodiment 3: boletus

[0022] After the fresh boletus is classified according to shape and size, it is washed with running water to remove dust and other sundries on the surface. After cleaning, the boletus is blanched with superheated steam at a temperature of 105°C for 4 minutes to kill enzymes. The blanched boletus is rapidly cooled and frozen, and the central point temperature is reduced to -18°C within 20 minutes before packaging and freezing. The color, fragrance and quality can be frozen for up to 1.5 years.

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Abstract

The invention provides a superheated steam blanching method for improving the quality of quick freezing edible fungi which belongs to the edible fungi processing technical field and relates to the quick freezing processing of the edible fungi. The invention provides the application of superheated steam technology in the quick freezing processing of the edible fungi. The key technology is to utilize superheated steam for the blanching of the edible fungi. The process comprises edible fungi raw material selecting, cleaning, grading, blanching, quick freezing, packaging and frozen storing. The superheated steam has the characteristics of high temperature, oxygen-free property and low water content. Therefore, the superheated steam can passivate enzyme contained in the edible fungi raw material rapidly and thoroughly and achieve the effect of proper dehydration through the regulation of technological parameters. Thus, the proper water content of quick freezing edible fungi products is maintained. The superheated steam blanching method has the advantages of convenient operation, reliable operation and high production efficiency. The whole process has no escape of nutrients and lowers the quality deterioration of the processing process to the maximum extent, thereby obviously improving the quality of the quick freezing edible fungi products to reach to the longer high quality shelf-life.

Description

technical field [0001] The invention discloses a superheated steam blanching method for improving the quality of quick-frozen edible fungi, which belongs to the technical field of edible fungus processing and relates to quick-freezing processing of edible fungi. Background technique [0002] Edible fungus is a high-grade food with high protein, low fat, relatively high mineral content, delicious taste and unique flavor; it has the functions of immune regulation, anti-tumor, anti-inflammation, lowering blood fat, and enhancing T cell function. healthy food. my country is the largest producer of edible fungi in the world, and its annual output (calculated by fresh edible fungi) has exceeded 7 million tons, accounting for about 70% of the world's total output. The sixth largest planting industry after that. [0003] However, edible fungi are prone to quality deterioration such as browning, umbrella opening, autolysis, and evacuation after harvesting, so that they lose their ed...

Claims

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Application Information

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IPC IPC(8): A23B7/00A23B7/005A23B7/04
Inventor 张慜陆东和马海燕张卫明
Owner JIANGNAN UNIV
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