CN103082273B - Tricholoma matsutake dried product with nutrients and flavor fully preserved, and preparation method thereof - Google Patents
Tricholoma matsutake dried product with nutrients and flavor fully preserved, and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a tricholoma matsutake dried product with nutrients and flavor fully preserved, and a preparation method thereof. The tricholoma matsutake dried product comprises a volatile oil component accounting for 0.04-0.1% of a total mass thereof. The preparation method of the tricholoma matsutake dried product comprises the steps of pretreatment, lyophilization, and pulverization. The method comprises the specific steps that: impurities are removed from fresh tricholoma matsutake; the tricholoma matsutake is washed and cut into slices with thicknesses of 2-10mm; the slices are quickly frozen in a quick-freezing device, and is placed into a vacuum lyophilization device; lyophilization and vacuum drying are carried out, such that lyophilized tricholoma matsutake slices, lyophilized tricholoma matsutake bars, or lyophilized full tricholoma matsutake are obtained; the lyophilized tricholoma matsutake slices are subjected to fine pulverization, such that tricholoma matsutake lyophilized powder is obtained. According to the invention, with the vacuum lyophilization process, tricholoma matsutake enzyme activity and specific volatile oil component volatilization under low temperature are reduced. The tricholoma matsutake dried product has the advantages of pure fragrance, low loss in nutrients, natural color, complete shape, and long preservation time. Through wall-breaking pulverization after drying, the tricholoma matsutake fragrance is rich, and beneficial components can be more easily absorbed by human bodies.
Description
Technical field
The invention belongs to technical field of agricultural product process, be specifically related to that a kind of fragrance is pure, nutritional labeling loss less, the matsutake dried product grown of color and luster nature, complete form, holding time and preparation method thereof.
Background technology
Matsutake (
tricholoma Matsutake[S. Ito et Imai] Sing) formal name used at school Trichotoma matsutake, claim again Qinggang bacterium, pine mushroom, peeling bacterium, original name Brazilian mushroom (its fecund of source is in South America Brazil), for the fructification of Tricholomataceae fungi Trichotoma matsutake, in China, mainly originate in the Northeast and Guizhou, Yunnan, the Sichuan wealthy forest zone of the needle with height above sea level 3000m that has a common boundary.The delicate plumpness of matsutake bacterial context, be of close texture, mouthfeel is lubricious, be rich in crude protein, crude fat, crude fibre, multivitamin and amino acid etc., distinctive volatile oil component matsutakealcohol (matsutakeol) is that 1-OCOL (1-octen-3-ol) is the common flavor component of characteristic of edible mushroom, and methyl cinnamate (methyl cinnamate) to be methyl-beta-phenylacrylate (β-phenylacrylate) be makes matsutake produce the material of unique perfume, existence due to matsutakealcohol and methyl cinnamate, make matsutake there is strong unique perfume, and matsutake also has reduction cholesterol, anti-oxidant, the effects such as immunological regulation.Song dynasty < < bacterium spectrum > > carries: " pine mushroom, raw pine is cloudy ... the ill unrestrained turbid person of can't help of people, Ou Chuo Panasonic bacterium, sick good." matsutake nature and flavor are sweet flat, have and keep fit, beneficial stomach; pain relieving, regulating qi-flowing for eliminating phlegm, the effects such as expelling parasite; be used for the treatment of traditionally essence and blood loss, in poor health, impotence and seminal emission; frequency of micturition; cough ant phlegm, poor appetite, dry; weakly wait sickly, modern medicine study thinks that its distinctive blazei polysaccharide has anticancer and radiation resistance.
Matsutake is because moisture content is high, storage endurance not, general adopt dry, dry, boil dry, salt marsh, quick-frozen, ice cube refrigerating fresh-keeping, blanching kill that enzyme is fresh-keeping, controlled atmosphere, radiation preservation, chemistry spray the techniques such as fresh-keeping.Although dry, dry, boil dry, the technique such as salt marsh is easy, but the general volume-diminished of product, the quality hardening of dry gained, there is oxidation in some material, color and luster flavescence, some volatile composition major parts can lose, the material of some thermal sensitivity, as there is sex change in protein, vitamin, microbes loses biologos, and dried material is difficult for dissolving in water, generally only for a small amount of processing; Also there is the inferior position that cost of transportation is high in quick-frozen and ice cube refrigeration process; Blanching kill enzyme antistaling process while there is blanching active nutrient component oxidation, volatile ingredient lose large shortcoming; Controlled atmosphere and the deficiency that radiation preservation process costs is high, storage time is short.Existing various matsutake drying process, due to defect separately, the dry matsutake volatile oil content obtaining is lower than 0.03%, matsutake fragrance is light, nutritional labeling oxidation, color jaundice, process easily broken, the holding time is short.If can provide that a kind of fragrance is pure, nutritional labeling loss less, the matsutake dried product grown of color and luster nature, complete form, holding time, and can provide the method for preparing this kind of matsutake dried product, can improve the quality of matsutake dried product, overcome the deficiency of existing technique.
Summary of the invention
The first object of the present invention is to provide that a kind of fragrance is pure, nutritional labeling loss less, the matsutake dried product grown of color and luster nature, complete form, holding time; The second object is to provide the preparation method of described matsutake dried product.
The first object of the present invention is achieved in that described matsutake dried product comprises the volatile oil component that accounts for described matsutake dried product gross mass 0.04% ~ 0.1%.
The second object of the present invention is achieved in that and comprises pre-treatment, quick-frozen, freeze drying, pulverising step, specifically comprises:
A, pre-treatment: will after fresh matsutake removal of impurities, cleaning, be cut into the sheet of thick 2～10mm or longitudinally be cut into matsutake bar or whole mushroom;
B, quick-frozen: pack the matsutake sheet of getting the raw materials ready, matsutake bar or the whole mushroom of matsutake in quick-freezing plant quick-frozen;
C, freeze drying: matsutake sheet, matsutake bar or the whole mushroom of matsutake through quick-frozen pack in vacuum freezing drying device, through lyophilization, parsing-desiccation step, discharging obtains described matsutake freeze-drying sheet, freeze-drying bar or the whole mushroom of freeze-drying;
D, pulverizing: described matsutake freeze-drying sheet is obtained to matsutake freeze-drying wall cell disruption powder through Crushing of Ultrafine.
The present invention adopts vacuum freeze-drying technique, by the low temperature control of whole process of dry run, both suppressed activity and the microbial activity of enzyme in matsutake, be conducive to extend the fresh keeping time of matsutake, but can not kill beneficial microbe, decomposition and the oxidation of active nutrient component have been reduced, also reduced matsutake volatile ingredient as the loss of matsutakealcohol (1-OCOL) and methyl cinnamate (methyl-beta-phenylacrylate), and heat-sensitive substance is as protein, vitamin etc. lose biologically active, make matsutake dried product color and luster nature, aromatic flavour, complete form, mouthfeel is fresh refreshing, the active nutritional material and the excellent flavor that have fully retained matsutake dried product.In freeze drying production process, do not add other material or only carry out edible citric acid solution rinsing, can guarantee that dried product is without processing pollution, keeping pure natural state and the form of matsutake, and matsutake color and luster nature after processing, Modern Green food requirement met; Matsutake goods after freeze drying are loose porous, are spongy, and moisture content is more traditional to be dried and dry low, has the advantages that rehydration time is short, water absorption rate is high.By further broken wall pulverization process, after matsutake wall cell disruption powder is edible, easy and digestive juice fusion, is conducive to absorbing of human body.In a word, matsutake dried product of the present invention and preparation method thereof have that fragrance is pure, nutritional labeling loss less, the feature grown of color and luster nature, complete form, holding time.
Accompanying drawing explanation
Fig. 1 is typical process flow schematic diagram of the present invention.
The specific embodiment
Below in conjunction with embodiment, the present invention is further illustrated, but never in any form the present invention is limited, and any change or the improvement based on training centre of the present invention, done, all belong to protection scope of the present invention.
The matsutake dried product of abundant reservation nutritional labeling of the present invention and local flavor, comprises the volatile oil component that accounts for described matsutake dried product gross mass 0.04% ~ 0.1%.
Described volatile oil component comprises mass percent 1-OCOL 50～80%, methyl cinnamate 2.2% ~ 9.5%.
Described matsutake dried product is matsutake sheet or 80～200 object matsutake powder.
The present invention prepares the method for the matsutake dried product of abundant reservation nutritional labeling and local flavor, comprises pre-treatment, quick-frozen, freeze drying, pulverising step, specifically comprises:
A, pre-treatment: will after fresh matsutake removal of impurities, cleaning, be cut into the sheet of thick 2～10mm or longitudinally be cut into matsutake bar or whole mushroom;
B, quick-frozen: pack the matsutake sheet of getting the raw materials ready, matsutake bar or the whole mushroom of matsutake in quick-freezing plant quick-frozen;
C, freeze drying: matsutake sheet, matsutake bar or the whole mushroom of matsutake through quick-frozen pack in vacuum freezing drying device, through lyophilization, parsing-desiccation step, discharging obtains described matsutake freeze-drying sheet, freeze-drying bar or the whole mushroom of freeze-drying;
D, pulverizing: described matsutake freeze-drying sheet is obtained to matsutake freeze-drying wall cell disruption powder through Crushing of Ultrafine.
Described pre-treatment also comprises the matsutake rinsing 5 ~ 15min after cleaning, removes surperficial excessive moisture.
Described rinsing is to be placed in clear water rinsing or to be placed in 0.5～1% citric acid solution rinsing, is preferably placed in 0.5～1% citric acid solution rinsing.
Described pre-treatment also comprises carries out cryopreservation operation to matsutake thin slice, matsutake bar or whole mushroom, then before lyophilization step, according to quick-frozen operation, carries out prefreezing.
The reserve temperature of described cryopreservation operation is 0～3 ℃.
Matsutake sheet in described quick-frozen operation and/or freeze drying operation, matsutake bar or whole mushroom are with the sabot of 20～50mm thickness and be placed in refrigerating plant.
Described vacuum freezing drying device adopts transmission of heat by contact, compound heating, has one or more in nail-plate heating, radiation heating, heating using microwave, infrared heating.
The quick freezing temperature of described quick-frozen operation is-50～-22 ℃ or freezes to finishing temperature-25～-40 ℃ with-0.5～-1.5 ℃/min speed.
In described quick-frozen operation, the quick-frozen temperature retention time of matsutake sheet is 0.5～2h.
The temperature of described lyophilization is-30～-19 ℃, and pressure is 20～80Pa.
Be 8～18h the drying time of described lyophilization step.
During described parsing-desiccation, material central temperature is less than 45 ℃.
The pressure of described parsing-desiccation step is 20～80Pa, and be 5～15h drying time.
Described Crushing of Ultrafine was for pulverizing 80 ~ 200 mesh sieves.
Matsutake wall cell disruption powder after matsutake freeze-drying sheet after described freeze drying operation, freeze-drying bar or the whole mushroom of freeze-drying or pulverizing process carries out vacuum packaging or vacuum nitrogen filling packing.
Described matsutake sheet or matsutake wall cell disruption powder packaging seal be by 250～400 kilorad gamma-radiation radiation sterilizations, or with the sterilizing of super-pressure normal temperature.
Described matsutake refers to wild matsutake.
Embodiment 1
Get Shangri-La, Yunnan Province and produce wild fresh matsutake, reject earth, weeds, go mouldy and broken little matsutake, after clear water is cleaned, normal temperature accelerated surface is air-dry, is longitudinally cut into the thin slice of 5mm; Matsutake thin slice is laid in refrigerator tray by 30mm thickness and is placed in quick-freezing plant, to be incubated 1h at-22 ℃ of temperature, complete quick-frozen; Rapidly the matsutake sheet after quick-frozen is packed into by 40mm thickness in the vacuum freezing drying device of pressure 80Pa, with-25 ℃ of insulation lyophilization 8h; Then with 40 ℃ of matsutake central temperatures, pressure 70Pa parsing-desiccation 5h, discharging obtains moisture content 3% matsutake freeze-drying sheet.
Embodiment 2
Get Shangri-La, Yunnan Province and produce wild fresh matsutake, reject earth, weeds, go mouldy and broken little matsutake, after clear water is cleaned, be placed in 0.5% citric acid solution rinsing 10min, be then filtered dry surperficial excessive moisture, be longitudinally cut into the thin slice of 3mm; Matsutake thin slice is laid in refrigerator tray and is placed in quick-freezing plant by 50mm thickness is staggered, to be incubated 1.5h at-35 ℃ of temperature, complete quick-frozen; Matsutake after quick-frozen is packed into by 10mm thickness in the vacuum freezing drying device of pressure 40Pa rapidly, with-19 ℃ of insulation lyophilization 5h; Then with 25 ℃ of matsutake central temperatures, pressure 40Pa parsing-desiccation 3h, discharging obtains moisture content 5% Freeze drying Tricholaoma matsutake sheet; Discharging micro mist is broken into 100 object matsutake wall cell disruption powders, then vacuum nitrogen filling gas bag dress after 400 kilorad gamma-radiation irradiation-sterilizes.
Embodiment 3
Get Lijiang, yunnan and produce wild fresh matsutake, reject earth, weeds, go mouldy and broken little matsutake, after clear water is cleaned, be placed in 1% citric acid solution rinsing 5min, with dewaterer, remove surperficial excessive moisture, be longitudinally cut into the thin slice of 7mm; Matsutake thin slice is laid in refrigerator tray by 20mm thickness and is placed in quick-freezing plant, to be incubated 0.5h at-45 ℃ of temperature, complete quick-frozen; By the matsutake sheet after quick-frozen 0 ℃ of cryopreservation; Matsutake sheet after cryopreservation is laid in refrigerator tray the pre-freeze through-30 ℃ by 20mm thickness, then the matsutake sheet of pre-freeze is packed in the vacuum freezing drying device of pressure 60Pa, with-30 ℃ of insulation lyophilization 12h; Then with 35 ℃ of matsutake central temperatures, pressure 50P parsing-desiccation 11h, discharging obtains the Freeze drying Tricholaoma matsutake sheet of moisture content 6%; Discharging Crushing of Ultrafine to 200 object broken wall matsutake powder vacuum packaging, by the sterilization of 600Mpa super-pressure normal temperature, obtain broken wall matsutake powder finished product.
Embodiment 4
Get Lijiang, yunnan and produce wild fresh matsutake, reject earth, weeds, go mouldy and broken little matsutake, after clear water is cleaned, be placed in 0.7% citric acid solution rinsing 15min, then low temperature dries up surperficial excessive moisture, is longitudinally cut into the thin slice of 10mm; Matsutake thin slice is laid in refrigerator tray and is placed in quick-freezing plant by 20mm thickness is staggered, to be incubated 1.5h at-30 ℃ of temperature, complete quick-frozen; By the matsutake sheet after quick-frozen 3 ℃ of cryopreservations; Matsutake sheet after cryopreservation is laid in refrigerator tray the pre-freeze through-25 ℃ by 20mm thickness, then the matsutake sheet of pre-freeze is packed in the vacuum freezing drying device of pressure 20Pa, with-20 ℃ of insulation lyophilization 15.5h; Then with 45 ℃ of matsutake central temperatures, pressure 20Pa parsing-desiccation 15h, discharging obtains moisture content 2% Freeze drying Tricholaoma matsutake sheet; Discharging is by Crushing of Ultrafine to 80 object broken wall matsutake powder and vacuumize and rush nitrogen packing.
Embodiment 5
Get Baoshan, Yunnan and produce wild fresh matsutake, reject earth, weeds, go mouldy and broken little matsutake, after clear water is cleaned, with dewaterer, remove surperficial excessive moisture, be longitudinally cut into the thin slice of 2mm; Matsutake thin slice is laid in refrigerator tray by 35mm thickness and is placed in quick-freezing plant, to be incubated 0.5h at-50 ℃ of temperature, complete quick-frozen; By the matsutake sheet after quick-frozen 1 ℃ of cryopreservation; Matsutake sheet after cryopreservation is laid in refrigerator tray the pre-freeze through-40 ℃ by 45mm thickness, then the matsutake sheet of pre-freeze is packed in the vacuum freezing drying device of pressure 70Pa, with-27 ℃ of insulation lyophilization 9h; Then with 30 ℃ of matsutake central temperatures, pressure 30Pa parsing-desiccation 2h, discharging obtains moisture content 5% Freeze drying Tricholaoma matsutake sheet, through vacuumize rush nitrogen packing after with 250 kilorad gamma-radiation irradiation-sterilizes.Obtain Freeze drying Tricholaoma matsutake sheet finished product.
Embodiment 6
Get Baoshan, Yunnan and produce wild fresh matsutake, reject earth, weeds, go mouldy and broken little matsutake, after clear water is cleaned, the air-dry surperficial excessive moisture of normal temperature, is longitudinally cut into the thin slice of 6mm; Matsutake thin slice is laid in refrigerator tray by 25mm thickness and is placed in quick-freezing plant, to be incubated 2h at-25 ℃ of temperature, complete quick-frozen; By the matsutake sheet after quick-frozen 2 ℃ of cryopreservations; Matsutake sheet after cryopreservation is laid in refrigerator tray the pre-freeze through-35 ℃ by 35mm thickness, then the matsutake sheet of pre-freeze is packed in the freeze drying plant of pressure 50Pa, with-23 ℃ of insulation lyophilization 12h; Then with 20 ℃ of matsutake central temperatures, pressure 80Pa parsing-desiccation 11h, discharging obtains moisture content 4% Freeze drying Tricholaoma matsutake sheet, obtains Freeze drying Tricholaoma matsutake sheet finished product after vacuum packaging.
Embodiment 7
Freeze drying Tricholaoma matsutake sheet and the commercially available matsutake dry plate of getting embodiment 5 preparations adopt GC-MS (GC-MS) to measure the relative amount of volatile oil content and 1-OCOL and methyl cinnamate, and result is as table 1.
Table 1 embodiment 5 Freeze drying Tricholaoma matsutake sheets and the comparison of commercially available matsutake dry plate volatile ingredient content
As seen from the above table, Freeze drying Tricholaoma matsutake sheet on year-on-year basis existing matsutake sheet to have volatile oil content high, it is large that characteristic flavor component 1-OCOL and methyl cinnamate account for volatile oil ratio.
Embodiment 8
Freeze drying Tricholaoma matsutake sheet and the commercially available matsutake dry plate of getting respectively embodiment 1,2,3,4,6 preparations adopt GC-MS (GC-MS) to measure the relative amount of volatile oil content and 1-OCOL and methyl cinnamate, and result is corresponding table 2, table 3, table 4, table 5, table 6 respectively.
Table 2 embodiment 1 Freeze drying Tricholaoma matsutake sheet and the comparison of commercially available matsutake dry plate volatile ingredient content
Table 3 embodiment 2 Freeze drying Tricholaoma matsutake sheets and the comparison of commercially available matsutake dry plate volatile ingredient content
Table 4 embodiment 3 Freeze drying Tricholaoma matsutake sheets and the comparison of commercially available matsutake dry plate volatile ingredient content
Table 5 embodiment 4 Freeze drying Tricholaoma matsutake sheets and the comparison of commercially available matsutake dry plate volatile ingredient content
Table 6 embodiment 6 Freeze drying Tricholaoma matsutake sheets and the comparison of commercially available matsutake dry plate volatile ingredient content
Conclusion: Freeze drying Tricholaoma matsutake sheet on year-on-year basis existing matsutake sheet to have volatile oil content high, it is large that characteristic flavor component 1-OCOL and methyl cinnamate account for volatile oil ratio, makes that Freeze drying Tricholaoma matsutake sheet gives off a strong fragrance, nutriment retains intact, color and luster nature.
Claims (2)
1. a matsutake dried product that fully retains nutritional labeling and local flavor, it is characterized in that comprising the volatile oil component that accounts for described matsutake dried product gross mass 0.0695% ~ 0.0767%, described volatile oil component comprises mass percent 1-OCOL 70.89 ~ 74.31%, methyl cinnamate 5.48% ~ 6.61%; Described matsutake dried product is matsutake sheet, the longitudinal slitting of matsutake or the whole mushroom of matsutake or 80 ~ 200 object matsutake wall cell disruption powders; Its preparation method comprises pre-treatment, quick-frozen, freeze drying, pulverising step, specifically comprises:
A, pre-treatment: fresh matsutake removal of impurities, clear water are cut into the sheet of thick 2 ~ 10mm after rinsing, or are longitudinally cut into matsutake bar or whole mushroom, then matsutake thin slice is carried out to cryopreservation;
B, quick-frozen: pack the matsutake sheet of getting the raw materials ready, matsutake bar or the whole mushroom of matsutake in quick-freezing plant quick-frozen, quick freezing temperature is-50 ~-35 ℃, and quick-frozen temperature retention time is 1 ~ 2h;
C, freeze drying: matsutake sheet, matsutake bar or the whole mushroom of matsutake through quick-frozen pack in vacuum freezing drying device, through lyophilization, parsing-desiccation step, discharging obtains described matsutake freeze-drying sheet, freeze-drying bar or the whole mushroom of freeze-drying; The temperature of lyophilization is-30 ~-27 ℃, and pressure is 70 ~ 80Pa, and be 8 ~ 18h drying time; During parsing-desiccation, material central temperature is 20 ~ 40 ℃, and pressure is 30 ~ 80Pa, and be 5 ~ 15h drying time;
D, pulverizing: described matsutake freeze-drying sheet is crossed to 80 ~ 200 mesh sieves through Crushing of Ultrafine and obtain matsutake freeze-drying wall cell disruption powder.
2. matsutake dried product according to claim 1, is characterized in that described pre-treatment also comprises the matsutake rinsing 5 ~ 15min after cleaning, and removes surperficial excessive moisture.
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| CN105454815A (en) * | 2014-10-20 | 2016-04-06 | 大连三肽生物科技有限公司 | Freeze-dried tricholoma matsutake powder preparation method |
| CN104542914A (en) * | 2015-02-09 | 2015-04-29 | 安徽徽王食品有限公司 | Freshness-retaining storage method of tricholoma matsutake |
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| CN105166014A (en) * | 2015-07-28 | 2015-12-23 | 合肥维巧食品科技有限公司 | Tricholoma matsutake storage method |
| CN105661485A (en) * | 2016-01-27 | 2016-06-15 | 云南星贸食品有限公司 | Freeze-drying process of tricholoma matsutake |
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| CN111869862A (en) * | 2020-08-05 | 2020-11-03 | 江苏省农业科学院 | A kind of preparation method of velvet mushroom nutrition ingredient powder |
| CN113357880B (en) * | 2021-05-17 | 2022-11-11 | 云南易门丛山食用菌有限责任公司 | Processing technology of semi-freeze-dried tricholoma matsutake |
| CN115005379A (en) * | 2022-05-27 | 2022-09-06 | 黑龙江农业工程职业学院 | A kind of Tieneng pine mushroom powder granule and preparation method thereof |
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