阅读说明：本技术 一种食、药用菌无硫干燥方法 (Sulfur-free drying method for edible and medicinal fungi ) 是由 王瑞 曹森 吉宁 马风伟 马超 巴良杰 吴文能 雷霁卿 于 2019-09-25 设计创作，主要内容包括：本发明属于食品干燥技术领域,尤其是一种食、药用菌无硫干燥方法,包括以下过程：(1)浸泡清洗：将水冲洗后的新鲜食、药用菌放入抑制液中浸泡25-30min,捞出,沥干；(2)蒸制：采用气体混合水对食、药用菌快速蒸制10min-80min；(3)干燥：将蒸制后的食、药用菌干燥至料含水率低于10％,然后放入臭氧环境中冷却至屋40℃以下；(4)焙香：将冷却后的食、药用菌加到成膜液中蘸取2-3s,然后烘焙催香6-8min；冷却后装入高阻隔膜材质的包装袋,通过抽真空、充入纯度高于98％CO<Sub>2</Sub>,并放入非接触性吸水剂,即可。本发明提供的干燥方法,能有效降低干燥过程中食、药用菌内营养成分损失,增加食、药用菌的香味；加工的干燥制品保存时间长、品质好。(The invention belongs to the technical field of food drying, in particular to a sulfur-free drying method for edible and medicinal fungi, which comprises the following steps: (1) soaking and cleaning: soaking fresh edible and medicinal fungi in the inhibiting solution for 25-30min, taking out, and draining; (2) steaming: quickly steaming edible and medicinal fungi with gas-mixed water for 10-80 min; (3) and (3) drying: drying the steamed edible and medicinal fungi until the water content of the material is lower than 10%, and then putting the material into an ozone environment to cool the material to below 40 ℃; (4) baking: adding the cooled edible and medicinal fungi into the film-forming solution, dipping for 2-3s, and baking for fragrance promotion for 6-8 min; cooling, packaging with high-barrier film material, vacuumizing, charging CO2 with purity higher than 98%, and adding non-contact water absorbent. The drying method provided by the invention can effectively reduce the loss of nutrient components in the edible and medicinal fungi in the drying process and increase the fragrance of the edible and medicinal fungi; the processed dry product has long storage time and good quality.)

1. A sulfur-free drying method for edible and medicinal fungi is characterized by comprising the following steps:

(1) soaking and cleaning: soaking fresh edible and medicinal fungi in the inhibiting solution for 25-30min, taking out, and draining;

(2) steaming: quickly steaming edible and medicinal fungi with gas-mixed water for 10-80 min;

(3) And (3) drying: drying the steamed edible and medicinal fungi by hot air or infrared rays until the water content of the material is lower than 10%, and then cooling the material to below 40 ℃ in an ozone environment;

(4) Baking: adding the cooled edible and medicinal fungi into the film-forming solution, dipping for 2-3s, and baking in a vacuum drier for fragrance promotion for 6-8 min; cooling, packaging with high-barrier film material, vacuumizing, charging CO2 with purity higher than 98%, and adding non-contact water absorbent.

2. the sulfur-free drying method for edible and medicinal fungi of claim 1, wherein the inhibiting solution is prepared from the following raw materials in parts by weight: 6-8 parts of loquat leaves, 1-2 parts of houttuynia cordata, 3-4 parts of white paeony roots, 6-8 parts of cortex lycii radicis, 1-2 parts of selfheal, 6-8 parts of camellia oleifera shells, 0.3-0.5 part of betaine and 0.1-0.2 part of calcium chloride.

3. The sulfur-free drying method for edible and medicinal fungi of claim 2, wherein the inhibiting solution is prepared by the following steps: pulverizing folium Eriobotryae, herba Houttuyniae and radix Paeoniae alba, adding 5-6 times of water, performing ultrasonic extraction at 30-40 deg.C for 25-30min, filtering, and concentrating the filtrate under reduced pressure to obtain extract A; mixing cortex Lycii, Prunellae Spica and Camellia oleifera shell, pulverizing, adding 8-10 times of 80% ethanol, reflux extracting for 35-40min, filtering, and recovering ethanol under reduced pressure to obtain extract B; mixing and diluting the extract A, the extract B and calcium chloride by 600 times to obtain the inhibition solution.

4. The sulfur-free drying method for edible and medicinal fungi according to claim 1, wherein the film-forming solution is prepared from the following raw materials in parts by weight: 4-6 parts of dextrin, 3-4 parts of chitosan, 6-7 parts of pepper, 1-2 parts of galangal, 1-2 parts of litsea cubeba, 0.1-0.2 part of clove and 0.5-1 part of cinnamon.

5. The sulfur-free drying method for edible and medicinal fungi according to claim 4, wherein the film-forming solution is prepared by the following steps: pulverizing fructus Zanthoxyli, rhizoma Alpiniae Officinarum, fructus Litseae, flos Caryophylli, and cortex Cinnamomi Japonici, adding 15-20 times of anhydrous ethanol, extracting in 45-55 deg.C water bath for 4-5 hr, and recovering ethanol under reduced pressure to obtain essential oil; mixing essential oil, dextrin and chitosan, adding water about 500 times of the mass of the essential oil, and then adding the mixture into a high-speed shearing emulsifying machine to shear for 5min at the shearing speed of 10000r/min to obtain the film forming liquid.

6. The sulfur-free edible and medicinal bacteria drying method according to claim 1, wherein the gas is a mixed gas of ClO2 and CO 2.

7. The sulfur-free drying method for edible and medicinal fungi of claim 1 wherein the concentration of the ozone environment is 2.5-3.5 μ L/L.

8. The sulfur-free drying method for edible and medicinal fungi according to claim 1, wherein the vacuum degree of the roasting aroma promotion is 0MPa to-0.1 MPa, and the temperature is 60-65 ℃.

Technical Field

the invention belongs to the technical field of food drying, and particularly relates to a sulfur-free drying method for edible and medicinal fungi.

Background

the edible and medicinal fungi, such as dictyophora rubrovolvata, morchella esculenta, lentinus edodes, gastrodia elata, dictyophora rubrovolvata and the like, contain rich substances beneficial to human health, such as protein, amino acid, vitamin, mineral elements, trace elements and the like, the content of the substances beneficial to the human health is several times to dozens of times of that of common vegetables and fruits, and the fat content of the edible and medicinal fungi is very low, so that the edible and medicinal fungi has good health-care effect, is often called as health food by people and is very popular with people. The fresh edible fungi and medicinal fungi have short shelf life, so that people all over the country can eat various edible fungi in order to facilitate transportation and sale, and the edible fungi can be dried and packaged. The traditional drying process generally adopts heating drying to obtain a dry product. However, in the large-scale operation process, the problems of uneven drying, rotting bacteria and insect pest residues often exist, and a large amount of rotting is caused in the storage process. In order to avoid the problems, most enterprises often add sulfur in the raw material drying process for treatment, which is contrary to food safety; but also has the disadvantages of yellowing and mildewing in storage period. Based on the problems of the existing drying of edible and medicinal fungi, many scholars research on a new drying method.

For example, chinese patent application No. CN201711056344.4 discloses a method for preparing dried edible fungi, which comprises the following steps: selecting materials; washing off impurities on the surface of the edible fungi by using clear water; soaking by using ozone water and a sodium carbonate solution to remove pesticide residues: washing off sodium carbonate solution, ozone water and pesticide decomposer on the surface of the edible fungi by using flowing clear water; and (3) dehydrating: reducing the water content of the edible fungi to 12-18%; and (3) sterilization: placing the dehydrated edible fungi on a screen mesh, blowing hot air at the temperature of 85-95 ℃ to the edible fungi for 10-15 minutes, and reducing the water content of the edible fungi to 5-8% while sterilizing the hot air; cooling and vacuum packaging.

Also, for example, chinese patent No. CN201210537827.7 discloses a medium-short wave infrared and radio frequency combined drying method suitable for dehydrating large-batch conditioned edible fungi, which specifically comprises: the edible fungi are pretreated (carefully selected, cleaned, tidied, cut, blanched and blanched to inactivate enzyme (90-100 ℃), then cooled, soaked and drained in seasoning liquid, then subjected to medium-short wave infrared pre-dehydration (60-70 ℃, the wind speed is 1-3 m/s, and the radiation distance is 10-18 cm) to reduce the water content to 30% -60%, and then subjected to radio frequency drying (the distance between polar plates is 20.5cm, the frequency is 27MHz, the power is 6KW, the material temperature is 50-60 ℃, and three material plates can be arranged) to reduce the water content of the edible fungi to 8%.

The method provided by the above patent cannot effectively inhibit the activity of enzymes and the production of ethylene in the edible fungi before dehydration and drying, and easily causes the loss of nutrients therein.

Disclosure of Invention

In order to solve the technical problems in the prior art, the invention provides a sulfur-free drying method for edible and medicinal fungi, which is realized by the following technical scheme:

A sulfur-free drying method for edible and medicinal fungi comprises the following steps:

(1) Soaking and cleaning: soaking fresh edible and medicinal fungi in the inhibiting solution for 25-30min, taking out, and draining;

(2) Steaming: quickly steaming edible and medicinal fungi with gas-mixed water for 10-80 min;

(3) And (3) drying: drying the steamed edible and medicinal fungi by hot air or infrared rays until the water content of the material is lower than 10%, and then cooling the material to below 40 ℃ in an ozone environment;

(4) Baking: adding the cooled edible and medicinal fungi into the film-forming solution, dipping for 2-3s, and baking in a vacuum drier for fragrance promotion for 6-8 min; cooling, packaging with high-barrier film material, vacuumizing, charging CO2 with purity higher than 98%, and adding non-contact water absorbent.

Preferably, the inhibition solution is prepared from the following raw materials in parts by weight: 6-8 parts of loquat leaves, 1-2 parts of houttuynia cordata, 3-4 parts of white paeony roots, 6-8 parts of cortex lycii radicis, 1-2 parts of selfheal, 6-8 parts of camellia oleifera shells, 0.3-0.5 part of betaine and 0.1-0.2 part of calcium chloride.

Preferably, the preparation method of the inhibiting solution comprises the following steps: pulverizing folium Eriobotryae, herba Houttuyniae and radix Paeoniae alba, adding 5-6 times of water, performing ultrasonic extraction at 30-40 deg.C for 25-30min, filtering, and concentrating the filtrate under reduced pressure to obtain extract A; mixing cortex Lycii, Prunellae Spica and Camellia oleifera shell, pulverizing, adding 8-10 times of 80% ethanol, reflux extracting for 35-40min, filtering, and recovering ethanol under reduced pressure to obtain extract B; mixing and diluting the extract A, the extract B and calcium chloride by 600 times to obtain the inhibition solution.

Preferably, the film-forming solution is prepared from the following raw materials in parts by weight: 4-6 parts of dextrin, 3-4 parts of chitosan, 6-7 parts of pepper, 1-2 parts of galangal, 1-2 parts of litsea cubeba, 0.1-0.2 part of clove and 0.5-1 part of cinnamon.

Preferably, the preparation method of the film-forming solution is as follows: pulverizing fructus Zanthoxyli, rhizoma Alpiniae Officinarum, fructus Litseae, flos Caryophylli, and cortex Cinnamomi Japonici, adding 15-20 times of anhydrous ethanol, extracting in 45-55 deg.C water bath for 4-5 hr, and recovering ethanol under reduced pressure to obtain essential oil; mixing essential oil, dextrin and chitosan, adding water about 500 times of the mass of the essential oil, and then adding the mixture into a high-speed shearing emulsifying machine to shear for 5min at the shearing speed of 10000r/min to obtain the film forming liquid.

preferably, the gas is a mixed gas of ClO2 and CO 2.

Preferably, the concentration of the ozone environment is 2.5-3.5. mu.L/L.

Preferably, the vacuum degree of the baking aroma accelerating is 0MPa to-0.1 MPa, and the temperature is 60-65 ℃.

When the method is used for drying the gastrodia elata, the steaming time in the step (2) is 80 min; when the method is used for drying dictyophora rubrovolvata, morchella esculenta, shiitake, dictyophora phalloidea and the like, the steaming time in the step (2) is 10-20 min.

The invention has the beneficial effects that:

The edible fungi are soaked by adopting an inhibiting liquid prepared from extracts of loquat leaves, houttuynia cordata, white paeony roots, cortex lycii radicis, selfheal and camellia oleifera shells, and betaine and calcium chloride, and active ingredients in the extracts of traditional Chinese medicines such as the loquat leaves, the houttuynia cordata and the white paeony roots can enter the edible fungi under the action of an osmotic pressure regulator calcium chloride to inhibit the activity of enzymes in the edible fungi and prevent the enzymes in the edible and medicinal fungi from degrading nutritional ingredients in the subsequent processing process; meanwhile, the inhibiting liquid can also inhibit bacteria in the edible fungi and the medicinal fungi. The edible fungi and the medicinal fungi can be fully filled with the ClO2 and the CO2 under the carrying of water vapor by steaming the mixture of ClO2 and CO2, so that the respiration of the edible fungi and the medicinal fungi and the synthesis of ethylene in the edible fungi are inhibited, and the sterilization effect is achieved. The film forming agent can form a thin antibacterial protective film on the surfaces of edible and medicinal fungi, can effectively prevent and control the edible fungi polluted by mixed fungi in the later storage process, and prolongs the storage life of the edible fungi; meanwhile, the film can prevent the loss of nutrient components in the baking and flavor-accelerating process and increase the flavor of edible and medicinal fungi.

the drying method provided by the invention can effectively reduce the loss of nutrient components in the edible and medicinal fungi in the drying process and increase the fragrance of the edible and medicinal fungi; the processed dry product has long storage time, the mildew rate after 180 days of normal temperature storage is only about 4 percent, and no insect pest occurs.

Detailed Description

the technical solution of the present invention is further defined below with reference to the specific embodiments, but the scope of the claims is not limited to the description.