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Reshaped tricholoma matsutake chewable tablet preparation method

A technology of chewable tablets and matsutake, which is applied in the field of preparation of reshaped matsutake chewable tablets, can solve the problems of less processed matsutake products, loss of active substances, and high price of matsutake, and achieve the effects of shortening drying time, facilitating absorption, and facilitating human body absorption

Active Publication Date: 2017-10-20
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the growth and collection of matsutake are limited by factors such as seasons, regions, and climates, it is difficult to keep fresh and store them. As a result, matsutake is expensive and fluctuates frequently. Only a few people at home and abroad can eat it. It is difficult for most people to taste matsutake products. Enjoy Taste and health function of matsutake products
At present, there are relatively few studies on matsutake at home and abroad, and the cultivation is limited to the technology of artificially promoting high yield, and the processing is only a simple fresh-keeping technology, and there are few matsutake processed products on the market.
[0003] The development of matsutake chewable tablets can realize the sustainable and efficient utilization of matsutake resources, but affected by the processing technology, a large amount of active substances will be lost and the nutritional value will be reduced

Method used

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  • Reshaped tricholoma matsutake chewable tablet preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A preparation method for reshaped matsutake chewable tablets, comprising the following steps:

[0035] Step 1. Select fresh matsutake, remove deformed and rotten bacteria, wash and slice to obtain matsutake slices, and the thickness of the matsutake slices is 4mm;

[0036] Step 2, pre-drying matsutake slices in a low-temperature vacuum thin layer to obtain semi-dry slices, the moisture content of the semi-dry slices is 20% by mass, and then performing differential pressure flash drying on the semi-dry slices, and pressure differential flash drying Specifically: put the semi-dry slices in the puffing chamber, increase the pressure of the puffing chamber to 0.1MPa, raise the temperature to 90°C, stagnate for 0.5min, then drop the pressure in the puffing chamber to 0.003MPa, and drop the temperature to 50°C , stagnate for 1h to obtain a dried sheet, the mass percentage of the moisture content of the dried sheet is 5.5%;

[0037] Among them, the specific parameters of low-...

Embodiment 2

[0042] A preparation method for reshaped matsutake chewable tablets, comprising the following steps:

[0043] Step 1. Select fresh matsutake, remove deformed and rotten bacteria, wash and slice to obtain matsutake slices, and the thickness of the matsutake slices is 10mm;

[0044] Step 2. Pre-drying matsutake slices in a low-temperature vacuum thin layer to obtain semi-dry slices. The moisture content of the semi-dry slices is 30% by mass, and then the semi-dry slices are subjected to differential pressure flash drying. Specifically: put the semi-dry slices in the puffing chamber, increase the pressure of the puffing chamber to 0.6MPa, raise the temperature to 140°C, stagnate for 10 minutes, then drop the pressure in the puffing chamber to 0.01MPa, and drop the temperature to 70°C, After stagnation for 3 hours, a dried sheet was obtained, and the moisture content of the dried sheet was 7.0% by mass;

[0045] Among them, the specific parameters of low-temperature vacuum thin-l...

Embodiment 3

[0050] A preparation method for reshaped matsutake chewable tablets, comprising the following steps:

[0051] Step 1. Select fresh matsutake, remove deformed and rotten bacteria, wash and slice to obtain matsutake slices, and the thickness of the matsutake slices is 7mm;

[0052] Step 2. Pre-drying matsutake slices in a low-temperature vacuum thin layer to obtain semi-dry slices. The moisture content of the semi-dry slices is 25% by mass, and then the semi-dry slices are subjected to differential pressure flash drying. Specifically: put the semi-dry slices in the puffing chamber, increase the pressure of the puffing chamber to 0.35MPa, raise the temperature to 115°C, stagnate for 5 minutes, then drop the pressure in the puffing chamber to 0.006MPa, and drop the temperature to 60°C, After stagnation for 2 hours, a dried sheet is obtained, and the mass percentage of the moisture content of the dried sheet is less than 6.0%;

[0053] Among them, the specific parameters of low-te...

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Abstract

The invention discloses a reshaped tricholoma matsutake chewable tablet preparation method which comprises the following steps: step one of washing tricholoma matsutake clean and manufacturing into tricholoma matsutake slices; step two of performing low-temperature vacuum thin-layer pre-drying on the tricholoma matsutake slices to obtain half-dry slices and then performing differential-pressure flash-evaporation drying on the half-dry slices to obtain dry slices; step three of performing low-temperature ultrathin smashing on the dry slices to obtain tricholoma matsutake powder; step four of evenly mixing the tricholoma matsutake powder with auxiliary materials and manufacturing into tricholoma matsutake tablets; step five of utilizing ultraviolet ray and electronic beam to irradiate the tricholoma matsutake tablet at the same time to obtain the chewable tablet. The reshaped tricholoma matsutake chewable tablet disclosed by the invention has the characteristics of small nutrition loss, crispy taste and long quality guarantee, a retention rate of active substances of the tricholoma matsutake and a content of vitamin D are improved, and furthermore, the preparation method has the beneficial effects of simple technology and short technological period.

Description

technical field [0001] The invention relates to the field of food processing. More specifically, the present invention relates to a preparation method of reshaped matsutake chewable tablets. Background technique [0002] As a precious and rare edible and medicinal fungus, matsutake is rich in nutritional active substances, has important health functions and medicinal value, and its application has received extensive attention. The main nutritional components of matsutake are polysaccharides, polypeptides, amino acids, mycoproteins, minerals, trace elements and alcohols. matsutake contains 18 kinds of amino acids, 14 kinds of essential trace elements, 49 kinds of active nutrients, 5 kinds of unsaturated fatty acids, 8 kinds of vitamins, 2 kinds of glycoproteins, rich in dietary fiber and a variety of active enzymes, and 3 kinds of precious active substances, which are double-chain matsutake polysaccharides, matsutake polypeptides and the world's unique anti-cancer The subst...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L31/00A23P10/28
CPCA23L31/00A23L33/00A23P10/28
Inventor 毕金峰易建勇陈芹芹赵圆圆周林燕周沫吴昕烨肖敏
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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