The Experimental Research On Processing Technology Of Fresh Truffle

The truffle is one kind of precious rare edible fungus, with a high nutritional value, medicinal value and economic value. Along with the success in the truffle manual cultivation research and expansion of large-scale planting, large-scale processing of fresh truffle will become inevitable. At present, however, the processing technology of fresh truffles is not publicly reported. In this article, in order to provide technical basis for future large-scale production of enterprises,the processing craft and parameters of fresh truffles have been studied and reported from three aspects,including the hot-air drying,the freezing as well as the soft canned, the results indicated:①Using the response surface design to carry on the optimization of technical parameters of the immersion sterilization, obtaining a group of optimum parameters: The sodium hypochlorite dose 0.04%, the citric acid dose 1.57%, the immersion time 20.75min, the immersion temperature for 85℃; Through using the single factor and the orthogonal combination design to optimize technical parameters of the best conditions for destroying enzyme: citric acid dose 0.4 %, the temperature 100℃, the time 10 min;②The dehydration process of hot air drying of the fresh truffle slices have three stages of the adjustment,sustained speed and declined speed . Hot air temperature, hot air speed and loading quantity have a significant effect on product quality, dehydration rate and rehydrate ratio. Through analysis the three factors interaction effects,showing the existence of complex interaction effect on product quality, dehydration rate and rehydrate ratio.③With combination of the second orthogonal rotation design and the method of linear weighted to optimize technical parameters of hot air drying of the fresh truffle slices, obtaining the best combination of technical parameters, that is: hot air temperature to 50℃, hot air speed of 0.3 m/s and loading capacity of 2.81kg/m~2 ④Using the single factor experiment to determine best freezing temperature of fresh truffle is - 30℃, freezing time of 2L whole is 280min, freezing time of L whole is 240min, freezing time of M whole is 200min, freezing time of S whole is170min, freezing time of 500g packing slice is 220min.⑤Using the orthogonal combination design to determine the best mixing ratio and dosage of soup: citric acid 2%,calcium lactate 1%, Vc 0.05%,dose of soup 30%;Through using the single factor to determine the best conditions for sterilization: sterilization temperature of truffle whole 110℃, sterilization time 40 min, sterilization temperature of truffle slice 100℃, sterilization time 40 min,...