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Processing method of russula vinosa

A processing method, the technology of Rhodochromyces, applied in food preservation, fruit and vegetable preservation, food science, etc., can solve the problems of quality decline, large difference in fungus quality, and affecting the harvest of Rhodochromyces, and prevent browning and shrinkage Even and protect the effect of nutrients

Inactive Publication Date: 2017-11-10
GUANGXI JIANMEILE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, Rhodochromyces needs to be dried as soon as possible after picking, otherwise the quality will drop significantly, which will affect the harvest of Rhodochromyces. Therefore, the main products sold of Rhodochromyces are dry products.
As for the dried products of Rhodochromyces, the quality of the obtained fungus varies greatly due to the different factors such as the size of the mushroom, the timing of picking, the pretreatment and drying process, and the amount of impurities.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A processing method of rhodochromycetes, comprising the following preparation steps:

[0025] 1) Take the just-picked Rhodochromycetes, spray the ascorbic acid solution with a mass concentration of 0.8%, and the spraying amount is 400ml / kg, and leave it for 5 minutes;

[0026] 2) Vacuum microwave drying is carried out in different gradients: when the microwave intensity is 3kW / kg, dry for 5 minutes, then when the microwave intensity is 4.5kW / kg, dry for 3 minutes, and the vacuum degree during drying is kept at -80kPa;

[0027] 3) Vacuum drying with temperature gradient: firstly dry at 40°C for 25 minutes, then dry at 50°C for 20 minutes, continue to dry at 60°C until constant weight, and keep the vacuum at -70kPa;

[0028] 4) After cooling and packing, the surface of the obtained rhodochromycetes has no cracks, scorched, or mildew. The whole mushroom shrinks uniformly and is in a round state. The color is reddish brown. The whole mushroom is smooth, bright in color, ri...

Embodiment 2

[0030] A processing method of rhodochromycetes, comprising the following preparation steps:

[0031] 1) Take the just-picked Rhodochromycetes, spray the ascorbic acid solution with a mass concentration of 0.9%, and the spraying amount is 350ml / kg, and leave it for 6 minutes;

[0032] 2) Vacuum microwave drying is carried out in different gradients: at a microwave intensity of 2.8kW / kg, dry for 6 minutes, then at a microwave intensity of 4.2kW / kg, dry for 4 minutes, and the vacuum degree during drying is kept at -70kPa;

[0033] 3) Carry out vacuum drying with temperature gradient: firstly dry at 41°C for 22 minutes, then dry at 51°C for 18 minutes, continue to dry at 62°C until constant weight, and keep the vacuum at -65kPa;

[0034] 4) After cooling and packing, the surface of the obtained rhodochromycetes has no cracks, scorched, or mildew. The whole mushroom shrinks uniformly and is in a round state. The color is reddish brown. The whole mushroom is smooth, bright in color...

Embodiment 3

[0036] A processing method of rhodochromycetes, comprising the following preparation steps:

[0037] 1) Take the just-picked rhodochromycetes, spray the ascorbic acid solution with a mass concentration of 1.2%, and the spraying amount is 300ml / kg, and leave it for 7 minutes;

[0038] 2) Vacuum microwave drying is carried out in different gradients: at a microwave intensity of 2.5kW / kg, dry for 8 minutes, then at a microwave intensity of 4.0kW / kg, dry for 5 minutes, and the vacuum degree during drying is kept at -75kPa;

[0039] 3) Vacuum drying with temperature gradient: first dry at 42°C for 20 minutes, then dry at 52°C for 15 minutes, continue to dry at 63°C until constant weight, and keep the vacuum at -60kPa;

[0040] 4) After cooling and packing, the surface of the obtained rhodochromycetes has no cracks, scorched, or mildew. The whole mushroom shrinks uniformly and is in a round state. The color is reddish brown. The whole mushroom is smooth, bright in color, rich in ar...

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PUM

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Abstract

The present invention belongs to the technical field of agricultural product processing and particularly relates to a processing method of russula vinosa. The processing method comprises the following preparation steps: 1) freshly picked russula vinosa is taken, an ascorbic acid solution is sprayed, and the treated russula vinosa is placed for 5-10 min; 2) a fractional vacuum microwave drying is conducted: a drying is conducted for 5-10 min at a microwave intensity of 2-3 kW / kg, then a drying is conducted for 3-8 min at a microwave intensity of 3.5-4.5 kW / kg, and a vacuum degree of the drying is kept at -80 to -70 kPa during the drying; 3) then a vacuum drying is conducted in a temperature gradient: firstly, a drying is conducted at 40-45 DEG C for 15-25 min, then a drying is conducted at 50-55 DEG C for 10-20 min, a drying continues at 60-65 DEG C until a weight is constant, and a vacuum degree is kept at -50 to -70 kPa; and 4) cooling and packaging are conducted. By using the method to process the russula vinosa, the obtained russula vinosa has high quality and is also less in nutritional cost loss.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing, and in particular relates to a processing method of rhodochromycetes. Background technique [0002] Russula vinosa Lindblad is commonly known as Russula vinosa Lindblad, which belongs to Basidiomycota (Basidiomycetes) Russulales Kreiselex P.M.Kirk.P.F.Cannon&J.C.David. Mushroom (Russulaceae) Russula (Russula) scales Russula (R.1epida). Red cone fungus is a pure natural wild edible fungus that grows naturally in the unique soil rich in humus and rich in trace elements under the red cone forest and under the specific climatic conditions of high temperature and high humidity. Pubei Rhodospinus is a national geographical indication protected product and a specialty of Pubei County, mainly produced in Longmen Town, Pubei County, Qinzhou City, Guangxi Zhuang Autonomous Region. The growth period of Rhodospermum pubei is only 4 months from May to August every year, and the annua...

Claims

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Application Information

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IPC IPC(8): A23B7/02A23B7/154
CPCA23B7/02A23B7/154
Inventor 陆成明陆强宁赞琼
Owner GUANGXI JIANMEILE FOOD
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