Speed ​​bubble Of Tremella Ready-to-eat Food Processing Research

The fast food has been become prevalent food which fast modern lifestyle.White fungus (Tremella fuclformis Berk), with great benefits to human health, was enjoyed by Chinese people as a traditional food. The procedure and conditions of instant soup from white fungus was studied in this paper.The technique of hot-air drying was investigated. The results showed that the quality of instant soup from white fungus was optimum when the air temperature was 60℃and the weight load was O.14g/cm2,based on a comprehensive score of recovery ratio of wate absorption, rehydration rate, whiteness and drying time. Influence of glucose, malto dextrin, phosphate mixture was studied with an orthogonal experiment design, and the result suggests that the best recipe would be glucose4%, malto dextrin2%, the mixture phosphate0.6%(the mixture phosphate contains Sodium Polyphosphate 26%,Sodium Hexametaphosphate 72% and Sodium Pyrophosphate 2%), based on a comprehensive score of recovery ratio of water absorption, rehydration rate, whiteness and sensory quality.The technique of vacuum drying was investigated. Based on a comprehensive score of recovery ratio of water absorption, rehydration rate, whiteness and sensory quality, Influence of glucose, malto dextrin, the mixture phosphate was studied with an orthogonal experiment design, and the result suggests that the best recipe would be glucose5%, malto dextrin2%, the mixture phosphate 0.5%(the mixture phosphate contains Sodium Polyphosphate 26%,Sodium Hexametaphosphate 72% and Sodium Pyrophosphate 2%).White fungus was treated by a combination drying of hot air and vacuum freeze in this work. Based on a comprehensive score of recovery ratio of water absorption, rehydration rate, whiteness and sensory quality, it showed the favorite combined drying method was to use vacuum freeze drying 8h first and then shift to hot-air 2.5h, drying at the point when 36% moisture content was reached. The combination dried products of vacuum freeze and hot-air were superior to hot-air dried products, and close to that treated by vacuum freeze dried method.Based on sensory quality, Influence of heating time, water addition and complex sweetener(sucrose:honey=1:2) was studied:with orthogonal experiment. When dried white fungus product was mixed with 100 times of distilled water (V/W) and heated for 100 min, its optimal formula was:complex sweetener40%, stabilizer0.2% and citric acid 0.1%. White fungus product's cold chain logistics was drew up, the future development trend of CTESM(cold thermal energy storage materials) in cold chain logistics was also discussed.