即食银耳脯的生产工艺

The processing technology of instant Tremella fuciformis preserves

以干银耳为原料,研究了低糖即食银耳脯的加工工艺。首先对干银耳浸发煮制的工艺参数进行优化;然后从浸糖前的脱水,浸糖过程中葡聚糖和蔗糖的比例,浸渍时间,浸糖后的干燥和微波杀菌技术等方面对即食银耳脯的加工工艺进行了研究。结果表明,浸发煮制较优工艺参数为:水pH 6,温度30℃,浸泡15 min,0.1 MPa蒸煮8 min时银耳浸发煮制过程中多糖损失量最少和感官评定结果最佳。浸渍前采用功率为700 W的微波对银耳进行预处理,可以提高总糖含量;浸渍时以20%葡聚糖与30%蔗糖混合液浸渍5 h可以得到含糖量40%~45%的银耳脯,此时产品的口感最佳;浸渍后用700 W功率的微波对产品进行干燥能快速得到口感较好的即食银耳脯;聚丙烯包装的即食银耳脯50 g经700 W功率的微波照射120 s,对霉菌、酵母菌的杀菌率分别达到82%和71%以上,在室温下保质期至少180 d。

Dried Tremella fuciformis＇ fruit bodies were used as raw material and technology of processing low- sugar instant T. fuciformis＇ preserve was studied. First, the technological parameters of soaking and boiling dried T. fuciformis were optimized. Second, the technologies of pre-soaking sugar dehydration, proportions of glucan to sucrose in the soaking process , soaking time, drying methods after soaking and microwave sterilization technology for instant low-sugar T. fuciformis＇ preserve were investigated. The optimal technological parameters for soaking and boiling con- ditions were： soaking temperature 30 ℃, soaking time 15 min, pH6, steaming time $ min under 0.1 MPa. Under the above conditions, the loss of polysaccharide of T. fuciformis＇ fruit bodies was the smallest, and sensory evaluation value was the highest. Pre-dry of 700 w microwave could improve total sugar content. When soaking with a mixture of 20% glucan and 30% sucrose for 5 hours, the total sugar content of T. fuciformis＇ ＇ preserve was from 40% to 45% , the taste was the best. The instant T. fuciformis＇ preserve was dried by 700 W microwave, and it was a fast and the best drying method. Polypropylene packed 50g instant T. fuciformis＇ preserves were treated at 700 W microwave for 120 seconds, 82% mold and 71% yeast were sterilized and the shelf life of the product was extended to more than 180 d at room temperature.