阅读说明：本技术 一种白玉菇热风远红外联合干燥方法 (White beech mushroom hot air and far infrared combined drying method ) 是由 麦馨允 黄江奇 潘淡平 彭绍庭 吴健 于 2020-06-15 设计创作，主要内容包括：本发明公开了一种白玉菇热风远红外联合干燥方法,包括以下步骤：步骤1,将白玉菇切片；步骤2,对切片后的白玉菇热风干燥；步骤3,对热风干燥后的白玉菇采用远红外干燥。本申请的一个技术效果在于,本申请干燥后的白玉菇VC含量最高可达12.10mg/100g。(The invention discloses a white beech mushroom hot air far infrared combined drying method, which comprises the following steps: step 1, slicing white beech mushroom; step 2, drying the sliced white beech mushrooms by hot air; and 3, drying the white beech mushrooms dried by hot air by adopting far infrared rays. One technical effect of the application is that the content of VC in dried white beech mushroom can reach 12.10mg/100g at most.)

1. A white beech mushroom hot air far infrared combined drying method is characterized by comprising the following steps:

step 1, slicing white beech mushroom;

step 2, drying the sliced white beech mushrooms by hot air;

and 3, drying the white beech mushrooms dried by hot air by adopting far infrared rays.

2. The white beech mushroom hot air far infrared combined drying method according to claim 1, characterized in that the slice thickness of white beech mushroom in step 1 is 4-8 mm.

3. The white beech mushroom hot air far infrared combined drying method according to claim 1, characterized in that the loading capacity of the white beech mushroom after being sliced in the step 1 is 10-20g/dm²。

4. The white beech mushroom hot air far infrared combined drying method according to claim 1, characterized in that the white beech mushroom after being sliced is hot air dried by using a hot air drying oven in the step 2.

5. The white beech mushroom hot air far infrared combined drying method according to claim 1, characterized in that the hot air drying temperature in step 2 is 50-80 ℃.

6. The white beech mushroom hot air far infrared combined drying method according to claim 1, characterized in that, in the step 2, the white beech mushroom is dried by hot air until the moisture content of the wet base of the white beech mushroom is 30% -90%.

7. The white beech mushroom hot air far infrared combined drying method according to claim 1, characterized in that, the white beech mushroom is dried by using a far infrared drying oven in the step 3.

8. The white beech mushroom hot air far infrared combined drying method according to claim 1, characterized in that the far infrared drying temperature in step 3 is 50-80 ℃.

9. The method for hot air and far infrared combined drying of white beech mushroom as claimed in claim 1, wherein the far infrared drying time in step 3 is 260-300 min.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a white beech mushroom hot air and far infrared combined drying method.

Background

White beech mushroom, also known as white snow mushroom, white beech mushroom, white hypsizigus marmoreus, white beech mushroom, belonging to the order Agaricales, Tricholomataceae, white mushroom, is a rare edible fungus, called "super-precious product". The mushroom body is white as jade and is glittering and translucent; the quality is fine and smooth, the mushroom body is crisp, tender, fresh and smooth, and fresh, sweet and delicious, and the mushroom is a superior treasure which is popular with markets inside and outside the sea and can be called 'golden-rod jade leaves' in the edible mushrooms. The white beech mushroom has higher protein content than common vegetables, proper proportion of essential amino acid, various trace elements, polysaccharide and vitamin, and higher edible value.

The fresh white beech mushroom has a water content of 95%, and has crisp and tender tissue, easy occurrence of parachute opening, browning, physical damage and nutrient component flowingLosing; the shelf life under natural conditions is not longer than 2 days, even the edible fungi are rotten and deteriorated, and the production, storage and transportation of the edible fungi are limited^[4]. Shanxi province is one of the main production areas of edible fungi in China, and once the edible fungi are harvested in a busy season, the production and marketing contradictions are prominent, so that the development of the industry is restricted. The dehydration and drying are long-term storage methods of agricultural products, the drying can effectively reduce the moisture of the white beech mushroom, can inhibit the growth and the propagation of microorganisms and the activity of biological enzymes, and the dried products are convenient for long-term storage and reduce the storage and transportation cost. The hot air drying has low cost and simple operation, is suitable for industrial production, but the obtained dried white beech mushroom product has low quality, serious brown stain, large shrinkage, no original shape, large hardness and no white beech mushroom flavor, and influences the product sale. Therefore, there is a need for an improved method for drying white beech mushroom.

Disclosure of Invention

The invention aims to provide a new technical scheme of a white beech mushroom hot air and far infrared combined drying method.

According to one aspect of the application, the application provides a white beech mushroom hot air and far infrared combined drying method, which comprises the following steps:

step 1, slicing white beech mushroom;

step 2, drying the sliced white beech mushrooms by hot air;

and 3, drying the white beech mushrooms dried by hot air by adopting far infrared rays.

Optionally, the thickness of the sliced white beech mushroom in step 1 is 4-8 mm.

Optionally, the loading capacity of the sliced white beech mushroom in the step 1 is 10-20g/dm²。

Optionally, in step 2, the sliced white beech mushroom is hot-air dried by using a hot-air drying oven.

Optionally, the hot air drying temperature in step 2 is 50-80 ℃.

Optionally, in the step 2, the white beech mushroom is dried by hot air until the moisture content of the white beech mushroom wet base is 30-90%.

Optionally, the white beech mushroom is dried by using a far infrared drying oven in the step 3.

Optionally, the far infrared drying temperature in step 3 is 50-80 ℃.

Optionally, the far infrared drying time in step 3 is 260-300 min.

One technical effect of the application is that the content of VC in dried white beech mushroom can reach 12.10mg/100g at most.

Detailed Description

The following embodiments are described in detail with reference to the accompanying drawings, so that the implementation process of the present invention for solving the technical problems and achieving the technical effects by applying technical means can be fully understood and implemented.