Brewing-type instant tremella and preparation method thereof

Abstract

The invention relates to the field of foods, and particularly relates to a preparation method of brewing-type instant tremella. The preparation method comprises two main steps: curing and drying. In the curing step, the crushed tremella is cooked under high pressure at the temperature of 110-132 DEG C until the tremella is well cooked. In the drying step, the well cooked tremella is mainly dried with hot air so that the temperature of the well cooked tremella reaches 50-100 DEG C and the moisture content of the well cooked tremella is 4-14%. The preparation method has the advantages that 1) the prepared brewing type instant tremella has no loss of nutrient substances; 2) the instant tremella which is complete in leaf appearance, pure white in color and luster, and tender and smooth in taste can be obtained after the prepared brewing type instant tremella is brewed for just five minutes; and 3) the unique drying technology in the preparation method is a key point for ensuring the good sensorial effects of the tremella.

Description

technical field [0001] The invention relates to the field of food, in particular to a drying process and other production processes of white fungus. Background technique [0002] Tremella fuciformis (white fungus; Tremella fuciformis), also known as white fungus and tremella, belongs to Eumyeota, Basidiomycetes, Heterobasidiae, Tremellales in taxonomy , Tremella family (Tremellaeeae), Tremella (Tremella), scientific name Tremella fuciformis Berk., widely distributed in temperate and subtropical regions, it contains carbohydrates, proteins, vitamins and a variety of amino acids, etc., known as "the king of edible fungi ". Tremella is a product with both medicinal and edible properties. It has mild medicinal properties and is safe to take. According to traditional Chinese medicine, white fungus is sweet and mild in taste, and belongs to the lung and stomach meridians, and has the effects of nourishing yin and lungs, nourishing the stomach and promoting body fluid. In recent...

AI Technical Summary

Problems solved by technology

Chinese patent 201210518025.1 describes a method for preparing ready-to-eat dried tremella using superheated steam. The temperature of the steam used is 90-110°C, and the cooking time is about 1-1.5 hours. Initiate the Maillard reaction, and at the same time, the long-term high temperature can degrade part of the active polysaccharides, resulting in a decline in product quality

Chinese patent 201210463910.4 describes an infrared drying equipment and process for fresh white fungus. Although the single infrared drying process adopted is fast, the water on the surface of the white fungus is lost too quickly, and the surface is easy to agglomerate, and the internal moisture of the white fungus cannot be established. Gradient, so that the internal moisture is not easy to bake out, and a hard shell is easy to form on the surface, and the drying is uneven, prone to carbonization, which is not conducive to the rehydration of dried white fungus, resulting in poor product quality

In the normal temperature curing process, the cooking time is long, resulting in high loss of nutrients; in a single drying method, the drying time is long, the loss of nutrients is large, the drying efficiency is low, and the energy consumption is large, and because the internal moisture diffusion rate of white fungus is not as good as the external moisture diffusion speed, the surface is easy to form a layer of hard shell, and the drying is uneven, prone to carbonization, which is not conducive to the rehydration of dried white fungus; and the white fungus is in contact with the oxygen in the hot air flow, which is prone to oxidative discoloration, the color turns yellow and destroys the natural color of the white fungus. color

[0005] Due to the high water absorption rate of white fungus and the high content of acidic polysaccharides, it has the disadvantages of long cooking time (4-5 hours), high viscosity, greasy taste and inconvenient eating.

That is, the traditional way of eating white fungus is cumbersome, which is seriously inconsistent with the modern fast-paced life rules. The research on the rapid ripening and drying of white fungus is the key to the deep processing of white fungus. Shortening the ripening time of white fungus can not only solve the problem of the industrialization of white fungus , can also greatly reduce energy consumption, save costs, and shorten the heating time of white fungus, avoiding the loss of active ingredients of white fungus