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Processing method for improving rehydration characteristics and reconstitution quality of dried shiitake mushrooms

A processing method and technology for dried shiitake mushrooms, which are applied in food drying, food science and other directions, can solve the problems of poor chewiness, loss of flavor and nutrients, and poor texture quality of rehydrated products, so as to promote the migration of water and reduce damage. effect of shortening the degree of drying and drying time

Active Publication Date: 2022-04-15
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

Among them, vacuum freeze-drying has good application potential and market prospect because the low temperature is beneficial to the retention of nutrients, but it has long drying time, high energy consumption, poor chewiness of rehydrated products, poor texture quality, and the flavor and nutrients are not stable after rehydration. Serious problems such as water juice loss; Therefore, there is an urgent need for a fast rehydration speed, good rehydration characteristics of shiitake mushrooms, and a good shiitake mushroom processing method of reconstitution quality

Method used

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  • Processing method for improving rehydration characteristics and reconstitution quality of dried shiitake mushrooms
  • Processing method for improving rehydration characteristics and reconstitution quality of dried shiitake mushrooms
  • Processing method for improving rehydration characteristics and reconstitution quality of dried shiitake mushrooms

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A processing technology that uses instantaneous high-temperature differential pressure flash steaming combined with low-temperature hot air drying to improve the rehydration characteristics and restoration quality of shiitake mushrooms. The process flow is as follows:

[0026] (1) Raw material processing: select intact mushrooms with a diameter of about 6 cm without mechanical damage, clean and remove the stems.

[0027] (2) Instantaneous high-temperature differential pressure drying: evenly lay the materials in step (1) on the tray of the instantaneous differential pressure treatment tank, the temperature is 95°C, the pressure is 0.8MPa, the heat preservation and pressure holding time is 20min, and the differential pressure treatment is 3 times; followed by vacuuming at 50 °C for 2.5 h to help fix the porous structure.

[0028] (3) Hot air drying: The sample after the instantaneous high temperature differential pressure treatment in step (2) is subjected to hot air dry...

Embodiment 2

[0031] The processing technology that utilizes instantaneous high-temperature differential pressure flash evaporation combined with low-temperature heat pump drying to improve the rehydration characteristics and restoration quality of shiitake mushrooms. The process flow is as follows:

[0032] (1) Raw material processing: select whole mushrooms without mechanical damage and about 6 cm in diameter, clean and remove the stems.

[0033] (2) Instantaneous high-temperature differential pressure drying: evenly lay the materials in step (1) on the tray of the instantaneous differential pressure treatment tank, the temperature is 95°C, the pressure is 0.8MPa, the heat preservation and pressure holding time is 20min, and the differential pressure treatment is 3 times; followed by vacuuming at 50 °C for 2.5 h to help fix the porous structure.

[0034] (3) Heat pump drying: heat pump drying is carried out on the sample after the instantaneous high temperature differential pressure dryin...

Embodiment 3

[0037] The processing technology that uses instantaneous high-temperature differential pressure flash steaming combined with low-temperature, medium-short-wave infrared drying to improve the rehydration characteristics and restoration quality of shiitake mushrooms. The process flow is as follows:

[0038] (1) Raw material processing: select whole mushrooms without mechanical damage and about 6 cm in diameter, clean and remove the stems.

[0039] (2) Instantaneous high-temperature differential pressure drying: evenly lay the materials in step (1) on the tray of the instantaneous differential pressure treatment tank, the temperature is 95°C, the pressure is 0.8MPa, the heat preservation and pressure holding time is 20min, and the differential pressure treatment is 3 times; followed by vacuuming at 50 °C for 2.5 h to help fix the porous structure.

[0040] (3) Medium-short wave infrared drying: The sample after the instantaneous high-temperature pressure difference drying in step...

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Abstract

The invention discloses a processing method for improving the rehydration characteristics and restoration quality of dried shiitake mushrooms. Differential pressure treatment is performed 1 to 3 times with an interval of 3 to 8 minutes; the shiitake mushrooms after initial treatment are obtained; and then low-temperature convection drying is performed to dry the shiitake mushrooms to a water content below 13%. The invention utilizes differential pressure flash drying to make the water in the shiitake mushrooms violently flash outward, improve the pore structure, increase the water permeability and drying efficiency, quickly absorb water through the multi-channels, and increase the rehydration rate and rehydration ratio of the dried shiitake mushrooms ;Convective drying at a lower temperature reduces the damage to the internal structure and cells of the material during the drying process. The operation is simple, the energy consumption is low, and the time spent is short. Good elasticity, comparable to the quality of fresh shiitake mushrooms.

Description

technical field [0001] The invention relates to the field of food processing. More specifically, the present invention relates to a processing method for improving the rehydration characteristics and reconstitution quality of dried shiitake mushrooms. Background technique [0002] Shiitake mushroom (Lentinus edodes.) is a nutritious edible fungus, known as the "King of Mushrooms". Worldwide, shiitake mushroom products are mainly dry products. Fresh shiitake mushrooms are dehydrated into dried shiitake mushrooms, which are convenient for transportation and storage. When consumers eat, in addition to making soup, the dried shiitake mushrooms are generally soaked in water first, and the next step of cooking is performed when they are restored to be close to fresh shiitake mushrooms. Therefore, the rehydration characteristics and recovery ability have become important indicators for evaluating the quality of dried shiitake mushrooms, which directly determine their commodity v...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L31/00A23L5/00
CPCA23L31/00A23L5/00A23V2002/00A23V2300/10
Inventor 金鑫毕金峰胡丽娜邱阳李旋
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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