Pleurotus eryngii processing steps

Pleurotus ostreatus, a member of the fungus phyllosidaceae, is called pleurotus ostreurotus because its fleshy flesh resembles abalone. It is a new variety of rare edible fungi which has been successfully developed and cultivated in recent years and is integrated with food, medicine and food therapy. Apricot bao mushroom fungus meat hypertrophy, crisp texture, especially stipe compact structure, strong, milky white, can eat all, more than pileus and stipe crisp, and refreshing, mushroom body with almond aroma, succulent hypertrophy, taste fresh and tender, taste fragrance, nutrition is rich, known as "king oyster mushroom" have fall hematic fat, cholesterol, promote gastrointestinal digestion, strengthen the body's immune ability to prevent cardiovascular disease, and so on, are adored by people, suitable for fresh and processing. This paper introduces the drying technology and matters needing attention of sharing abalone mushroom dryer.

Pleurotus eryngii processing steps:

1.Main structure of the drying machine:

(1)Heat pump drying dehumidifier (using very little electric energy to absorb heat from the air, used to dry oyster mushrooms)

(2)Polyurethane foam heat preservation drying room (customized), used for loading oyster mushroom slices, and heat preservation to avoid heat loss.

(3)The hot air circulation system will bring the heat to every corner of the drying room to raise the temperature of the drying room, and take away the moisture evaporated from the mushroom slices.

(4)Drainage and drainage system: most of the hot and humid air in the oven is condensed into water, and the excess water vapor is discharged through the fan.

(5)Automatic control system: according to the appropriate drying process curve, automatically adjust the temperature, humidity, drying time.

(6)Unique energy-saving technology: high efficiency waste heat recovery dehumidifier, 30% higher energy efficiency than ordinary heat pump dryer.

2.The slice size of oyster mushroom is about 2-4mm. The thinner the slice, the higher the drying efficiency. This is mainly because the thinner the slice, the greater the contact area between surface moisture and hot air, thus improving the drying rate. In addition, when the slice is thin, the internal moisture in the mushroom slice has a short migration path, which is conducive to the evaporation of water on the outer surface, thus improving the drying efficiency. When the slice is too thick, the water evaporation path is long and the internal water migration and evaporation rate is relatively slow.

3.The drying temperature range of the air energy heat pump is divided into low temperature (10-45℃), medium temperature (45-65℃) and high temperature (65-85℃). Dried with most Chinese medicinal materials and flowers are very similar, starting from the low temperature section, and then slowly adjust the temperature, according to the size of the mushroom pieces, water content, drying process 15 hours to 20 hours. Production experience shows that under the condition of fixed wind speed, material size and material accumulation number, drying time of pleurotus aureus is shortened with the increase of hot air temperature, especially in the medium temperature range. In this range, the higher the temperature, the faster the heat transfer rate and the shorter the drying time.

4.Dry pleurotus ostreatus should not be too low or too high temperature, when the temperature is low, the material surface moisture evaporation is slow, internal diffusion and migration force is small, resulting in the drying rate of pleurotus ostreurotus low, drying time is long, the polyphenol oxidase in pleurotus ostreurotus and oxygen in the air for a long time contact, resulting in enzymatic Browning. If dried at high temperature, the surface of mushroom slice is easy to dry and harden, even because of too high temperature will produce the effect of Browning.

5.The experience of using the drying machine of pleurotus ostreatus showed that the drying time of pleurotus ostreurotus decreased with the increase of wind speed. When the wind speed was 0.8 m/s, 1.2 m/s, and 1.5 m/s, the drying time required to dry the pleurotus aureus to the target water content was 255 min, 225 min, and 120 min, respectively. The drying time in the 1.5 m/s wind speed was more than twice shorter than that in 0.8 m/s. In the application of drying machine, it was found that the dried products of pleurotus ostreatus had the lowest degree of whiteness and Browning in 1.5 m/s.

6.The heat pump type drying machine can adjust the temperature and humidity according to the material characteristics, and can optimize the combination of different drying modes. It can also adopt the gradient cooling drying mode, and the drying temperature is 60℃ for 3 hours. After lowering the temperature to 55℃, dry for 3 hours; Finally, at the drying temperature of 50℃, the oyster mushrooms were dried to a constant weight. The advantages of this are twofold: the freshly picked mushrooms have a high moisture content, and gradual heating and cooling ensures that the surface of the mushrooms does not wrinkle; The thermal air drying method with gradient cooling has lower energy consumption and lower production cost. Take a set of 6P machine as an example, it can hold fresh abalone mushroom pieces about 1500 jin, each batch drying time is 15-20 hours, dried abalone mushroom pieces water content of about 10%, complete shape, color milky white slightly yellow, with light fragrance.