Method for drying whole flower instant tremella

Abstract

The invention discloses a method for drying whole flower instant tremella. The method comprises the following steps: carrying out vacuum freeze drying on cleaned, blanched and pre-frozen whole fresh tremella in combination with the drying of a nitrogen source hypoxia heat pump to prepare the quick soaking type whole flower instant tremella. Drying adopting the method disclosed by the invention has the advantages of energy saving and high efficiency, more than 30% of energy sources can be saved compared with traditional freeze drying, the prepared whole flower instant tremella product can keep the original appearance, color and luster of tremella, is in the shape of chrysanthemum or peony, the flower is complete, the aromatic odor of tremella is produced after brewing the whole flower instant tremella in water, the original viscosity, the taste, the flavor and the nutritional ingredients of tremella can be maximally retained, and the whole flower instant tremella further has the advantages of long expiration date, convenience in carrying, instant brewing, etc.

Description

technical field [0001] The invention belongs to the technical field of edible fungus processing, and in particular relates to a drying method for whole flower and instant white fungus. Background technique [0002] As a traditional medicinal and edible fungus, Tremella is rich in natural colloids. It is a traditional nutritious and nourishing food, and it is also a food for public health. It has become a delicacy on consumers' tables. Modern pharmacological studies have shown that tremella acidic polysaccharides have the effects of improving the body's immunity, lowering blood sugar and blood lipids, and the like. [0003] With the acceleration of the pace of modern life, instant white fungus products are more and more popular with consumers and become one of the important products of white fungus processing. At present, according to the shape and size of white fungus, the instant white fungus products are mainly divided into broken ear pieces (below 3mm), small flower flak...

AI Technical Summary

Problems solved by technology

The processing method of broken ear slices is simple, but the nutritional damage is relatively large. After brewing and rehydrating, the leaves of the white fungus are scattered, and the original flower shape of the white fungus cannot be restored, and it cannot meet consumers' needs for product shape and nutrition. , such as a preparation method disclosed in Chinese patent (CN 104381998 A) for brewing and instant vacuum freeze-dried white fungus; Appearance and original taste; the whole white fungus takes the shape of chrysanthemum or peony after brewing, the shape of the flower is complete, and the ears are stretched, which can directly attract consumers from the appearance, but the processing is difficult and the drying consumes a lot of energy

[0004] At present, the main methods of drying and processing instant white fungus products are: (1) hot air drying: the drying speed is faster, but the white fungus products are prone to browning and yellowing, the ear piece shrinks and does not stretch, and the soup is thick after brewing (2) Vacuum drying: the color of the product is kept good, but the volume shrinks and becomes irregular block, and the drying time is long, the drying energy consumption is high, and the soup is thick after brewing (3) Vacuum freeze-drying: the shape, color and nutritional content of the product are well maintained, and the taste and flavor of the product after brewing are good, but the processing time is long, the energy consumption is large, and the production cost is high

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