CN102894070A - Edible mushroom preservation treatment method - Google Patents
Edible mushroom preservation treatment method Download PDFInfo
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- CN102894070A CN102894070A CN2012104252638A CN201210425263A CN102894070A CN 102894070 A CN102894070 A CN 102894070A CN 2012104252638 A CN2012104252638 A CN 2012104252638A CN 201210425263 A CN201210425263 A CN 201210425263A CN 102894070 A CN102894070 A CN 102894070A
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Abstract
The invention relates to an edible mushroom preservation treatment method, which comprises the following steps of: 1) preparing preservation solution : taking and dissolving 2-5 parts of high-molecular-weight chitosan and 2-5 parts of low-molecular-weight chitosan by weight in 90-96 parts of acetic acid solution to obtain the preservation solution; and 2) dipping edible mushrooms in the preservation solution : soaking the clearly washed edible mushrooms in the preservation solution for 60-120 seconds, then taking the edible mushrooms out and drying the edible mushrooms to obtain convenient-to-preserve edible mushrooms. By dipping the edible mushrooms in the preservation solution, not only can the edible mushrooms be enabled to be antibacterial and anticorrosive, but also the original nutritional components of the edible mushrooms can be reserved to the utmost extent, the effect is remarkable, the method is suitable for all kinds of edible mushrooms, purely natural green food can be provided, the process is simple, the energy consumption is low and the cost is saved.
Description
Technical field
The present invention relates to the Storage technical field of edible mushroom, particularly a kind of preservation processing method when making the edible mushroom shelf life extension, reaches again the method that keeps its original nutritional labeling.
Background technology
In China, edible mushroom have the title of " mountain delicacy ", is high protein, low-fat nutritional health food.Modern medicine and Nutritional studies show, are rich in bacterium mushroom polysaccharide in the edible mushroom, can strengthen human body cell immunity, the growth of inhibition cancer cell.Simultaneously, edible fungi also contains several amino acids, vitamin, mineral matter etc., to promoting human body metabolism, improving organism adaptation power has great role, can also norcholesterol, and reducing blood lipid, prevention of liver disease and intestines and stomach ulcer, strengthen body healthy tendency, illness prevention and fitness has very high medicinal dietary function.
Be subject to the restriction of the existing storage of China and processing conditions, owing to go mouldy, the reason such as germ contamination, mushroom industry exists larger loss.This has seriously restricted the development of related industry, therefore must strengthen its advanced preservation technology research, keeps its nutritional quality under the prerequisite that guarantees edible safety, prolongs the commodity price phase.Along with improving constantly of the mankind's healthy and environmental protection understanding to self, healthy, pollution-free food more and more receives an acclaim, and this is so that the natural fresh-keeping processing is subject to people's favor day by day.
The preservation technology of edible mushroom is take drying dehydration as main at present, and energy-output ratio is very high.For fully energy-saving and cost-reducing, promote the sound development of mushroom industry, a kind of natural effective chemical preservation method for edible mushroom of research and development has very good application prospect.
Summary of the invention
Technical problem to be solved by this invention provides the preservation processing method of a kind of edible mushroom, can solve edible mushroom easily corrupt, be difficult to the problem such as preservation, the natural polysaecharides material shitosan that employing has antibiotic anti-oxidation function is primary raw material, raw material is dissolved in 1% acetum makes preservative fluid, then the edible mushroom that cleans up is soaked in the preservative fluid, 60 seconds of soak time are after the immersion, with edible mushroom drying to water content about 15%, but preservation more than 2 years under the normal temperature.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is: the preservation processing method of a kind of edible mushroom may further comprise the steps:
1) preparation of preservative fluid
By weight, get 2-5 part high molecular weight chitosan, 2-5 part low-molecular weight chitoglycan, with 90-96 part acetum two kinds of shitosans are dissolved, get preservative fluid;
2) edible mushroom dipping preservative fluid
The edible mushroom that cleans up is soaked in the preservative fluid 60 ~ 120 seconds, then takes out edible mushroom drying, must make things convenient for the edible mushroom of preservation.
Described high molecular weight chitosan molecular weight 〉=300,000, deacetylation 〉=95%.
Described low-molecular weight chitoglycan molecular weight≤10,000, deacetylation 〉=95%.
Described step 2) in, edible mushroom drying is to water content 15 ± 5%.
Because shitosan is a class natural function polysaccharide, studies show that it has certain antibiotic oxidation resistance, and there are differences according to the difference of its molecular weight, therefore be applied to the fresh-keeping theoretical foundation with reality of edible mushroom.
The preservation processing method of a kind of edible mushroom provided by the invention has following beneficial effect:
1, not only can be antibiotic anticorrosion by the immersion of preservative fluid, and can keep to greatest extent the original nutritional labeling of edible mushroom, and preventing the superheated oven dry to the destruction of edible fungi polysaccharide class material and vitamin, effect is remarkable, be applicable to various edible fungis, do not affect the local flavor of edible mushroom.
2, this method technique is simple, and is easy to implement; With respect to traditional drying dewatering, power consumption is few, saves cost.
3, the shitosan selected of this method is natural extract, and healthy nontoxic, the edible mushroom that makes things convenient for preservation that processing obtains is natural green food.
The specific embodiment
Further specify the present invention below in conjunction with embodiment, but the scope of protection of present invention is not limited to the scope of embodiment statement.
The molecular weight of high molecular weight chitosan described in following examples 〉=300,000, deacetylation 〉=95%; Described low-molecular weight chitoglycan molecular weight≤10,000, deacetylation 〉=95%.
Embodiment 1:
The preservation processing method of a kind of edible mushroom is characterized in that may further comprise the steps:
1) preparation of preservative fluid
By weight, get 2kg high molecular weight chitosan, 2kg low-molecular weight chitoglycan, with the 96kg acetum two kinds of shitosans are dissolved, get preservative fluid;
2) edible mushroom dipping preservative fluid
The edible mushroom that cleans up is soaked in the preservative fluid 60 seconds, then takes out edible mushroom drying to water content 15%, must make things convenient for the edible mushroom of preservation, but preservation 2 years under this edible mushroom normal temperature.
Embodiment 2:
The preservation processing method of a kind of edible mushroom is characterized in that may further comprise the steps:
1) preparation of preservative fluid
By weight, get 5kg high molecular weight chitosan, 5kg low-molecular weight chitoglycan, with the 90kg acetum two kinds of shitosans are dissolved, get preservative fluid;
2) edible mushroom dipping preservative fluid
The edible mushroom that cleans up is soaked in the preservative fluid 120 seconds, then takes out edible mushroom drying to water content 10%, must make things convenient for the edible mushroom of preservation, but preservation 2 years under this edible mushroom normal temperature.
Embodiment 3:
The preservation processing method of a kind of edible mushroom is characterized in that may further comprise the steps:
1) preparation of preservative fluid
By weight, get 3kg high molecular weight chitosan, 4kg low-molecular weight chitoglycan, with the 93kg acetum two kinds of shitosans are dissolved, get preservative fluid;
2) edible mushroom dipping preservative fluid
The edible mushroom that cleans up is soaked in the preservative fluid 100 seconds, then takes out edible mushroom drying to water content 15%, must make things convenient for the edible mushroom of preservation, but preservation 2 years under this edible mushroom normal temperature.
Embodiment 4:
The preservation processing method of a kind of edible mushroom is characterized in that may further comprise the steps:
1) preparation of preservative fluid
By weight, get 4kg high molecular weight chitosan, 2kg low-molecular weight chitoglycan, with the 94kg acetum two kinds of shitosans are dissolved, get preservative fluid;
2) edible mushroom dipping preservative fluid
The edible mushroom that cleans up is soaked in the preservative fluid 80 seconds, then takes out edible mushroom drying to water content 20%, must make things convenient for the edible mushroom of preservation, but preservation 2 years under this edible mushroom normal temperature.
Claims (4)
1. the preservation processing method of an edible mushroom is characterized in that may further comprise the steps:
1) preparation of preservative fluid
By weight, get 2-5 part high molecular weight chitosan, 2-5 part low-molecular weight chitoglycan, with 90-96 part acetum two kinds of shitosans are dissolved, get preservative fluid;
2) edible mushroom dipping preservative fluid
The edible mushroom that cleans up is soaked in the preservative fluid 60 ~ 120 seconds, then takes out edible mushroom drying, must make things convenient for the edible mushroom of preservation.
2. the preservation processing method of edible mushroom according to claim 1 is characterized in that: described high molecular weight chitosan molecular weight 〉=300,000, deacetylation 〉=95%.
3. the preservation processing method of edible mushroom according to claim 1 and 2 is characterized in that: described low-molecular weight chitoglycan molecular weight≤10,000, deacetylation 〉=95%.
4. the preservation processing method of edible mushroom according to claim 1, it is characterized in that: described step 2), edible mushroom drying is to water content 15 ± 5%.
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| CN2012104252638A CN102894070A (en) | 2012-10-31 | 2012-10-31 | Edible mushroom preservation treatment method |
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| CN2012104252638A CN102894070A (en) | 2012-10-31 | 2012-10-31 | Edible mushroom preservation treatment method |
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| CN102894070A true CN102894070A (en) | 2013-01-30 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103651774A (en) * | 2013-12-03 | 2014-03-26 | 河北省科学院生物研究所 | Biological storage agent for edible fungi, preparation method of biological storage agent and edible fungi preservative paper |
| CN106305998A (en) * | 2016-08-20 | 2017-01-11 | 界首市众鑫科技服务有限公司 | Mildew-proof mothproof agent for storage of dried edible fungus products |
| CN106307484A (en) * | 2016-09-06 | 2017-01-11 | 合肥元政农林生态科技有限公司 | Making method of dried shiitake mushroom |
| CN107641598A (en) * | 2017-10-20 | 2018-01-30 | 翔天农业开发集团股份有限公司 | A kind of edible mushroom preservation under room temperature method |
Citations (3)
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| CN1709166A (en) * | 2005-07-05 | 2005-12-21 | 江南大学 | Method for preparing natural food antiseptic chitin and its use |
| CN101720809A (en) * | 2008-10-24 | 2010-06-09 | 辽宁东方农业科技有限公司 | Formula of edible fungi green preservative and using method |
| CN101720812A (en) * | 2009-10-30 | 2010-06-09 | 北京工商大学 | New technology and new method suitable for storage and fresh keeping of edible mushrooms |
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2012
- 2012-10-31 CN CN2012104252638A patent/CN102894070A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1709166A (en) * | 2005-07-05 | 2005-12-21 | 江南大学 | Method for preparing natural food antiseptic chitin and its use |
| CN101720809A (en) * | 2008-10-24 | 2010-06-09 | 辽宁东方农业科技有限公司 | Formula of edible fungi green preservative and using method |
| CN101720812A (en) * | 2009-10-30 | 2010-06-09 | 北京工商大学 | New technology and new method suitable for storage and fresh keeping of edible mushrooms |
Non-Patent Citations (2)
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| 刘海英等: "壳聚糖对平菇褐斑病菌的抑制作用", 《食用菌》 * |
| 谢宪章等: "壳聚糖在常温下保鲜香菇初探", 《农牧产品开发》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103651774A (en) * | 2013-12-03 | 2014-03-26 | 河北省科学院生物研究所 | Biological storage agent for edible fungi, preparation method of biological storage agent and edible fungi preservative paper |
| CN106305998A (en) * | 2016-08-20 | 2017-01-11 | 界首市众鑫科技服务有限公司 | Mildew-proof mothproof agent for storage of dried edible fungus products |
| CN106307484A (en) * | 2016-09-06 | 2017-01-11 | 合肥元政农林生态科技有限公司 | Making method of dried shiitake mushroom |
| CN107641598A (en) * | 2017-10-20 | 2018-01-30 | 翔天农业开发集团股份有限公司 | A kind of edible mushroom preservation under room temperature method |
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Application publication date: 20130130 |