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Eryngii mushroom microwave vacuum drying method

A microwave vacuum drying technology for king oyster mushrooms, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of restricting the sales of dried king oyster mushroom products, inability to guarantee product quality, loss of nutrients, etc., and improve market competitiveness. , The effect of shortening drying time and reducing the loss of nutrients

Inactive Publication Date: 2012-07-18
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The drying of Pleurotus eryngii often adopts hot air drying technology, which has the advantages of large processing capacity and low processing cost, but there are problems such as long production cycle, easy browning of products, serious loss of nutrients, etc., and product quality cannot be guaranteed, which seriously restricts Sales of dried Pleurotus eryngii products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] 1. Microwave vacuum drying steps of Pleurotus eryngii:

[0016] (1) Material selection and shaping: Choose fresh Pleurotus eryngii mushrooms with uniform size, consistent color, no pests and diseases, and no mechanical damage. After cleaning the surface impurities with clean water, cut them into 1.0 cm thick mushroom pieces horizontally;

[0017] (2) Color protection: the mushroom blocks were treated with sulfur-free color protection solution for 0.5 h, and the composition of the color protection solution was: 0.2% citric acid, 0.3% ascorbic acid, and 0.05% cysteine;

[0018] (3) Determination of the initial moisture content: select 200 g of fresh mushrooms, chop them thoroughly with a knife and mix them evenly, take 5 g and dry them with air at 105°C for 5 h, cool in the desiccator for 0.5 h, weigh them, and bake for 1 h , weigh until the weight does not exceed 0.002 g for two consecutive times, which is the constant weight, repeat 3 times, and measure the initial mois...

Embodiment 2

[0039] 1. Microwave vacuum drying steps of Pleurotus eryngii:

[0040] (1) Shaping: fresh Pleurotus eryngii, wash off the surface impurities with clean water, and cut into 2.0 cm thick mushroom pieces horizontally;

[0041] (2) Color protection: the mushroom blocks were treated with sulfur-free color protection solution for 1.0 h. The color protection solution was composed of 0.1% citric acid, 0.2% ascorbic acid, and 0.1% cysteine;

[0042] (3) Microwave vacuum drying: Place the drained mushroom pieces evenly in the material tray of the microwave vacuum drying room after sulfur-free color protection, and carry out microwave vacuum drying. The microwave vacuum drying conditions are: microwave intensity 16 W / g, cavity The pressure is 40 kPa, the material thickness is 2.0 cm, and the moisture content is 10-12%;

[0043] (4) Packaging and storage: After the product is cooled, it is vacuum-packed and stored in a freezer at -4 to 5°C.

[0044] 2. Dry product quality inspec...

Embodiment 3

[0047] 1. Microwave vacuum drying steps of Pleurotus eryngii:

[0048] (1) Material selection and shaping: select fresh Pleurotus eryngii mushrooms without pests and diseases, and without mechanical damage, wash off surface impurities with clean water, and cut them into 3.0 cm thick mushroom pieces horizontally;

[0049] (2) Color protection: the mushroom blocks were treated with sulfur-free color protection solution for 1.5 h, and the composition of the color protection solution was: 0.3% citric acid, 0.15% ascorbic acid, and 0.15% cysteine;

[0050] (3) Determination of the initial moisture content: select 200 g of fresh mushrooms, chop them thoroughly with a knife and mix them evenly, take 5 g and dry them with air at 105°C for 5 h, cool in the desiccator for 0.5 h, weigh them, and bake for 1 h , weigh until the weight does not exceed 0.002 g for two consecutive times, which is the constant weight, repeat 3 times, and measure the initial moisture content to be 9...

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PUM

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Abstract

The invention belongs to the technical field of agricultural product deep processing, in particular to an eryngii mushroom microwave vacuum drying method. According to the method, eryngii mushrooms are used as raw materials and are subjected to sulfur-free color protection treatment after the cleaning and the block cutting shaping, and then, the microwave vacuum drying is carried out until the water content is 10 to 12 percent (wet basis). The color of products is bright and white, the form is full, the rehydration performance is good, and the nutrition ingredient remaining rate is high. The operation of a preparation method is simple, health and environment protection are realized, the production period is short, the operation cost is low, the energy utilization rate is high, and the quality and the market competitiveness of the eryngii mushroom dry products are favorably improved.

Description

technical field [0001] The invention belongs to the technical field of deep processing of agricultural products, and in particular relates to a microwave vacuum drying method of Pleurotus eryngii. Background technique [0002] Pleurotus eryngii, also known as Pleurotus eryngii, Snow Velvet, Abalone Mushroom or Scallop Mushroom, belongs to the genus Pleurotus of the family Agaricaceae Pleurotus, and is a precious medicinal and edible fungus. Its meat is thick, crisp and tender, delicious, with the aroma of almonds and the taste of abalone, and is very popular among consumers. Pleurotus eryngii is rich in nutrition, and regular consumption can prevent hyperlipidemia and high cholesterol, prevent cardiovascular diseases, and enhance the body's immunity. In recent years, the cultivation of Pleurotus eryngii has developed rapidly, and the output has increased sharply. However, the water content of Pleurotus eryngii is very high, and the storage time after picking is short, whic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28
Inventor 林河通陈健凯李辉王志艳陈艺晖林艺芬黄美香王绍青陈洪彬
Owner FUJIAN AGRI & FORESTRY UNIV
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