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    Heat pump drying solution for Lentinus edodes

    Zhengxu design department updated on: April 28, 2015
    early stage

    1. Collection preparation:
       Do not water the day before harvest and harvest timely. Pleurotus ostreatus should be harvested when it is ripe in the fourth five years, and generally it should not be more than eight mature. When harvesting, the mushroom body with natural rupture of the membrane, the cover has not been opened, the edge of the mushroom is rolled inside, and the mushroom body with no disease and deformity is selected. When harvesting, you should gently pinch the stalk with your fingers and twist it. Do not touch the fold. Handle it gently. The overstock should not be too thick. When handling or placing in the bamboo basket, it is necessary to avoid collision, deformation or damage. Cut off the mushroom roots and leave the stalks 1-2 cm long. After sorting the mushroom, thick mushroom and thin mushroom, they are packed in plates according to the variety and size, and exposed to the sun for 2-3 hours to remove some moisture.

    2. Pretreatment
       When loading the plate, make the cover up and the stalk down, and put it in the right place. It is not allowed to overlap and overstock, so as to avoid damaging the mushroom and affecting the quality. Lentinus edodes must be roasted within 6 hours after harvest. If refrigerated, the preservation time can be extended.



    Heat pump drying resolvent:

    1. Drying in
       The mushroom is put on the grill after being put into the tray and sent to the drying room for baking. The large, thick and high moisture content of the upper layer should be placed, and the small and thin layer with low moisture content should be put down. It is usually placed on 8 to 10 floors. If there are too many materials in the middle and lower layers, the temperature is not easy to be heated. The spacing of each layer shall be 30 cm.

    2. Temperature control
       When the temperature of the drying room rises to 35 ℃, the Lentinus edodes can be dried in the room. When drying, it must be low temperature first, and then gradually increase the temperature. Generally, the temperature is increased by 1-3 ℃ in one hour, and the maximum temperature should be controlled at 80-85 ℃. It is generally required to bake at 35-40 ℃ for 6 hours, 40-60 ℃ for 8-10 hours, and 80 ℃ for 2 hours. The higher the moisture content of Lentinus edodes, the longer the baking time at low temperature. If the temperature rises suddenly at the beginning of baking, it will cause the tissue to lose water too quickly, which will cause the Lentinus edodes to lose its original flavor, such as the deformation of the mushroom cap is not round and round, the folds are folded, the cap is cracked, the color turns black, and the enzyme activity is destroyed. After being put into the drying room, Lentinus edodes should be continuously baked until it is dried. The heating should not be interrupted, and the temperature should not be changed from high to low, otherwise the color of Lentinus edodes will turn black and the quality will be decreased.

    3. Dehumidification control
       In the drying process of Lentinus edodes, in addition to strictly controlling the heating temperature, timely moisture removal is also an important link. The drying temperature of Lentinus edodes should be from 35 ℃ to 40 ℃ in the early stage, and the drying temperature should be slow in the early stage of drying. After 60 ℃, there is no need to remove moisture. If excessive moisture, easy to make the mushroom light white. If the temperature is not enough, it is more likely to cause the phenomenon.

    4. Quality inspection
       After baking for 16-18 hours, the door of drying room can be opened to check whether the dried Lentinus edodes is qualified. During the inspection, press the cover with your finger at the junction of the stipe. If there are only traces, it indicates that the drying is qualified; if the handle is soft and the pleats are soft, it needs to be continued dry The characteristics of qualified dried products are as follows: it has the special flavor of Lentinus edodes; the pleats are yellow, upright, complete and not inverted; the water content of Lentinus edodes is not more than 13%; the original shape of Lentinus edodes is maintained, and the cover is round and flat, and the color of self heating is maintained.



       Note: according to different water content, fresh mushrooms can be roughly divided into: big flower mushroom 5-7kg, dark flower mushroom 7-8kg, smooth mushroom 8-9kg, standard mushroom 10-12kg and water mushroom 13kg-16kg.

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