CN103349066A - Mushroom storage fresh-keeping agent and preparation method thereof - Google Patents
Mushroom storage fresh-keeping agent and preparation method thereof Download PDFInfo
- Publication number
- CN103349066A CN103349066A CN201310135159XA CN201310135159A CN103349066A CN 103349066 A CN103349066 A CN 103349066A CN 201310135159X A CN201310135159X A CN 201310135159XA CN 201310135159 A CN201310135159 A CN 201310135159A CN 103349066 A CN103349066 A CN 103349066A
- Authority
- CN
- China
- Prior art keywords
- mushroom
- tween
- storage
- fresh
- sterilized water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Images
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention belongs to the field of edible fungi storage, and particularly relates to a mushroom storage fresh-keeping agent and a preparation method thereof. The mushroom storage fresh-keeping agent is characterized in that a formula of the mushroom storage fresh-keeping agent comprises, by mass, 0.005-25 parts of cassia bark essential oil, 7-13 parts of tween 80, and 970-1000 parts of sterile water. The mushroom storage fresh-keeping agent has characteristics of low cost, mushroom rotting reduction, original flavor maintaining, shelf life prolonging, and storage period prolonging, can be used for transportation and storage periods, can be used separately, and can further be combined with other fresh-keeping methods to be used. The method has characteristics of simple operation, labor cost reduction and easy popularization.
Description
Technical field
The invention belongs to the edible fungi storage field, relate in particular to a kind of mushroom preservation agent for storing and preparation method thereof.
Background technology
Mushroom is second-biggest-in-the-world edible mushroom, also is one of China's special product, at the title of among the people have " mountain delicacy ".It is a kind of fungi that is grown on the timber.Delicious flavour, the fragrance people that oozes, nutritious, have " plant queen " good reputation.New fresh mushroom contains crude protein 19.9%, crude fat 4%, soluble N-free material 67%, crude fibre 7%, ash content 3% in the solid content except moisture 85-90%.Be rich in Cobastab group, iron, potassium, provitamin D (after Exposure to Sunlight, changing into vitamin D), flavor is sweet, property is flat.Cure mainly anorexia, weak breath is weak.Improve the vigor of helper T lymphocyte and strengthen the human body fluid immunologic function.Facts have proved that in a large number mushroom is prevented the in extensive range of curing cancers, be used for clinical treatment.Mushroom also contains multivitamin, mineral matter, and to promoting human body metabolism, improving organism adaptation power has great role.
Mushroom fruiting body Dan Sheng, grow thickly or all living creatures, fructification is medium large to slightly large.Bacteria cover diameter 5-12cm can reach 20cm sometimes, when children hemispherical, after be flat to slightly flat, surperficial water chestnut look, light brown, dark brown are to dark cinnamon, often there is dark scale at the middle part, and often there are dirty white hair shape or cotton-shaped scale in the edge.Bacterial context white, slightly thick or thick, fine and closely woven, tool fragrance.The edge is involute during the children, and the fine hair of adularescent or yellow-white disappears along with growth.Velum is arranged below the cap, after break, form incomplete collarium.Aging bonnet edge warp, cracking.Lamella white, close, curved life, not isometric.
After mushroom is gathered, still keep the activity of body, carrying out respiration ester biochemical reaction.Cause brown stain, stem elongation, variable color, softening, moisture loss atrophy, corruption, degradation under the qualities such as local flavor and quality, final parachute-opening is launched spore and is rotted.Like this, cause the mushroom fruiting body fresh goods to have characteristics perishable, that freshness date is short.Be convenient to mushroom and transport for a long time, and prolong storage time, reduce the loss, increase economic efficiency, it is necessary carrying out fresh-keeping to mushroom.
At present, generally eat by drying perfume (or spice) and prolong storage period, or with methods such as quick-frozen, refrigeration, chemistry, controlled atmosphere, microwave freeze-dries to mushroom preservation, prolong new fresh mushroom shelf-life and storage period.But drying or put in storage in the transportation or seasoning process before freezing after harvesting, mushroom fresh-keeping how reduces that to rot be the problem that will consider.In addition, the modes such as quick-frozen, refrigeration and freeze-drying have played effect and have obtained certain effect mushroom preservation, but exist the problem that cost is large, input is many.How to make mushroom preservation, prolong transportation or storage time, the own local flavor that keeps again fresh perfume (or spice) to eat is present needs.
Summary of the invention
For solving above technical problem, the invention provides a kind of reduction cost, reduce and rot, keep original local flavor, mushroom preservation agent for storing with storage period and preparation method thereof extends the shelf life.
A kind of mushroom preservation agent for storing among the present invention of technical solution problem is characterized in that: antistaling agent prescription is comprised of following mass parts component: cinnamon essential oil 0.005-25 part, 7-13 part Tween 80,970-1000 part sterilized water.
Preferred version is: cinnamon essential oil 0.0078-24 part, 8-12 part Tween 80,975-1000 part sterilized water.
Scheme also can be: cinnamon essential oil 0.001-22 part, Tween-80 9-11 part, sterilized water 980-1000 part.
In addition, priority scheme also is: 15 parts of cinnamon essential oils, 10 parts of Tween-80s, 985 parts of sterilized waters.
The pH value of antistaling agent of the present invention is 4-7.
The preparation method of mushroom preservation agent among the present invention is characterized in that:
Step 1: sterilized water is mixed with Tween-80, be stirred into mixed liquor A;
Step 2: add cinnamon essential oil in the mixed liquor A, be stirred into mixed liquid B;
Step 3: mixed liquid B is diluted with sterilized water again.
Wherein, mixed liquor is the Tween-80 sterilized water of 9-11% in the step 1.
That cinnamon essential oil has is antibacterial, protect look, reduce mushroom pluck after the effect of respiratory intensity.Tween 80 is Tween-80, the emulsification diffusion.The present invention is used for mushroom transportation or storage period.
Antistaling agent cost among the present invention is low, the minimizing mushroom rots, and keeps original local flavor, extends the shelf life and storage period, can be used for transportation, duration of storage; Can use separately, also can engage other preservation method and use together.Method is simple to operate, reduces cost of labor, is easy to promote.
Antistaling agent among the present invention use separately or in conjunction with other method basis on, can make mushroom preservation storage period reach 15-18 days or prolong 6-10 days.
Description of drawings
Fig. 1 be in the antistaling agent of the present invention the variable concentrations cinnamon essential oil on the figure that affects of mushroom weight-loss ratio
Specific embodiment
Preparation Tween-80 aseptic aqueous solution after the rear adding cinnamon essential oil that stirs mixes, stirs, dilute with sterilized water again.
Preparation 9% Tween-80 sterilized water adds after 0.005 part of cinnamon essential oil mixes, and dilutes with remaining sterilized water in 1000 parts again.
Preparation 10% Tween-80 sterilized water adds after 0.0078 part of cinnamon essential oil mixes, and dilutes with remaining sterilized water in 970 parts again.
Preparation 11% Tween-80 sterilized water adds after 24 parts of cinnamon essential oils mix, and dilutes with remaining sterilized water in 985 parts again.
Embodiment 4
Preparation 9.5% Tween-80 sterilized water adds after 25 parts of cinnamon essential oils mix, and dilutes with remaining sterilized water in 1000 parts again.
Embodiment 5-14
Prepare sterilized 10% Tween-80 sterilized water, add after 0.1,0.157,0.313,0.625,1.25,2.5,15,10,20,22 part of cinnamon essential oil mixes, dilute with residue sterilization sterilized water in 1000 parts again.
Raw of the present invention is bought from market, and mushroom was transported the laboratory back and sort the same day, choose cap be dark brown, lamella pure white, Individual Size consistent, carry out fresh-keeping test without disease and pest, undamaged mushroom.Test low density polyethylene (LDPE) (LDPE) freshness protection package of pack into after processing 18cm * 20cm, thick 0.04mm, 4 ℃ of refrigerators storages.
Mushroom is packed in the container, the antistaling agent among the present invention is sprayed on the mushroom with sprayer, natural drying after, mushroom is taken out the PE freshness protection package of packing into, the sealing moisturizing.Mushroom after the processing is positioned in 4 ℃, the environment of relative air humidity more than 90% and preserves every group of 250g.
Two groups of contrasts are set simultaneously, and one group with untreated mushroom (CK in contrast
1).Another group was pestered 3～5 minutes with 0.01% sodium pyrosulfite water rinse first, soaked 30min with 0.1% sodium pyrosulfite again, took out the mushroom body, naturally dried in the PE freshness protection package of packing into, in contrast (CK
2).
Every 3d investigates each index.By analyzing relatively each evaluation index, with soluble protein, total reducing sugar, reduced sugar, VC content are index.
Interpretation of result:
Antistaling agent is on the impact of mushroom organoleptic quality among the present invention:
Table 1
Organoleptic quality directly affects the quality of product quality, is one of important indicator of estimating the product commodity value.The organoleptic quality of duration of storage mushroom changes as shown in table 1.As seen from table, the mushroom of processing with the antistaling agent among the present invention all can well keep color and luster, hardness and the smell of mushroom, and to compare fresh-keeping effect obvious with CK1 and CK2 control group.During storage 9d, CK2 control group mushroom begins to occur brown stain, the fold phenomenon.During storage 15d, brown stain appears in CK1 control group mushroom, the fold phenomenon; Brown stain appears in CK2 control group mushroom, rots, and slight peculiar smell is arranged, and has lost commodity value; During storage 18d, brown stain appears in CK1 control group mushroom, and softening putrefactive phenomenon is arranged, and loses commodity value.And during the antistaling agent processed group mushroom among the present invention storage 15d, still keep preferably color and luster, hardness, smell.Wherein example 9,13,11 and 12 processed group mushrooms are enhancing trend with the increase fresh-keeping effect of concentration, but when preserving 18d, obvious brown stain appears in example 4 processed group mushrooms, rot, ruckbildung, and other processed group mushroom still keeps certain commodity value, better effects if in the example 8-13 example.Illustrate that the fresh-keeping effect of processing among the present invention is better than traditional antistaling agent sodium pyrosulfite.
Take the Oxford agar diffusion method to measure antistaling agent among the present invention 2 kinds of mushrooms caused the bacteriostatic activity of rotten bacterium, the results are shown in Table 2:
Antistaling agent causes the antibacterial circle diameter (mm) of rotten bacterium among table 2 the present invention to mushroom
(annotate: Z1 bacterium and Z2 bacterium are Candida (Candida elateridarum), same bacterium, different strains)
As can be seen from the table, antistaling agent all has bacteriostasis to causing rotten bacterium Z1 and Z2 among the present invention, and 0.1% sodium pyrosulfite only has bacteriostasis to Z2 to Z1 unrestraint effect.Antistaling agent reaches respectively 85-90.00mm and 35-39.56mm to Z1 and two kinds of antibacterial circle diameters that cause rotten bacterium of Z2 among the present invention.
In addition, preparation 10% Tween-80 sterilized water, cinnamon essential oil arranges 10 μ L/L, 15 μ L/L, 20 μ L/L, 4 processed group of 25 μ L/L, again with residue sterilized water dilution among the 0.965-0.980L, processes in the lower spraying of room temperature (20～25 ℃).Dried mushroom is positioned in 4 ℃, the environment of relative air humidity more than 90% and preserves every group of 250g.
Interpretation of result
Antistaling agent of the present invention reaches the impact of the index that rots on the mushroom color and luster:
The variable concentrations cinnamon essential oil is on the impact of mushroom color and luster and the index that rots in table 3 antistaling agent of the present invention
As shown in Table 3, the antistaling agent among the present invention has and protects significantly look and fresh-keeping effect.Begin variable color during CK1 control group mushroom 7d, begin variable color during CK2 control group mushroom 10d, control group CK1 and CK2 mushroom all are pitchy (++) during storage 18d, lose commodity value.And the antistaling agent of 14 μ L/L cinnamon essential oils and 20 μ L/L cinnamon essential oils all can be postponed the mushroom variable color time to 15d, and mushroom is sepia (+) during 18d, still has commodity value.
By rotten index result as can be known, the rotten index of CK1 control group mushroom is that the rotten index of 0.28, CK2 control group mushroom is 0.32 during 15d.And the rotten index of 20 μ L/L cinnamon essential oil processed group mushrooms only is 0.08; The rotten index of CK1 control group mushroom is that the rotten index of 0.38, CK2 control group mushroom is 0.66 during 18d.This moment, the rotten index of 20 μ L/L cinnamon essential oil processed group mushrooms only was 0.27.
Wherein concentration 15 μ L/L cinnamon essential oils and 20 μ L/L cinnamon essential oil effects are best.
The variable concentrations cinnamon essential oil is on the impact of mushroom weight-loss ratio, such as Fig. 1 in the antistaling agent of the present invention.
New fresh mushroom is because dehydration, weightlessness along with the increase of storage time, occur in the impact of respiration and transpiration gradually.As can be seen from Figure 1, under 4 ℃, the condition of relative air humidity 90%, the mushroom percentage of water loss generally is lower than 1.4%, and percentage of water loss is lower.The mushroom percentage of water loss of processing with antistaling agent among the present invention all is lower than the CK1 contrast, and explanation can suppress scattering and disappearing of mushroom moisture.The CK1 percentage of water loss is 0.79 during 12d, and 20 μ L/L concentration cinnamon essential oil percentages of water loss are 0.64.But each concentration essential oil processed group percentage of water loss difference with insignificance.CK2 is lower in whole duration of storage percentage of water loss, all is lower than other each groups, may be because the immersion treatment mode has increased the mushroom water content, makes weight-loss ratio lower.
Claims (8)
1. mushroom preservation agent for storing, it is characterized in that: antistaling agent prescription is comprised of following mass parts component:
Cinnamon essential oil 0.005-25 part, Tween-80 7-13 part, sterilized water 970-1000 part.
2. a kind of mushroom preservation agent for storing described in according to claim 1, it is characterized in that: antistaling agent prescription is comprised of following mass parts component:
Cinnamon essential oil 0.0078-24 part, Tween-80 8-12 part, sterilized water 975-1000 part.
3. a kind of mushroom preservation agent for storing described in according to claim 1, it is characterized in that: antistaling agent prescription is comprised of following mass parts component:
Cinnamon essential oil 0.1-22 part, Tween-80 9-11 part, sterilized water 980-1000 part.
4. a kind of mushroom preservation agent for storing described in according to claim 1, it is characterized in that: antistaling agent prescription is comprised of following mass parts component:
15 parts of cinnamon essential oils, 10 parts of Tween-80s, 975 parts of sterilized waters.
5. a kind of mushroom preservation agent for storing described in according to claim 1 and 2, it is characterized in that: the pH value of antistaling agent of the present invention is 4-7.
6. the preparation method of each described a kind of mushroom preservation agent for storing according to claim 1-4 is characterized in that:
Step 1: sterilized water is mixed with Tween-80, be stirred into mixed liquor A;
Step 2: add cinnamon essential oil in the mixed liquor A, be stirred into mixed liquid B;
Step 3: mixed liquid B is diluted with the residue sterilized water again.
7. a kind of mushroom preservation agent for storing preparation method described in according to claim 6, it is characterized in that: mixed liquor is the Tween-80 sterilized water of 9-11% in the step 1.
8. a kind of mushroom preservation agent for storing described in according to claim 1 is characterized in that: be used for mushroom transportation or storage period.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310135159.XA CN103349066B (en) | 2013-04-18 | 2013-04-18 | Mushroom storage fresh-keeping agent and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310135159.XA CN103349066B (en) | 2013-04-18 | 2013-04-18 | Mushroom storage fresh-keeping agent and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103349066A true CN103349066A (en) | 2013-10-16 |
| CN103349066B CN103349066B (en) | 2015-05-27 |
Family
ID=49305569
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310135159.XA Active CN103349066B (en) | 2013-04-18 | 2013-04-18 | Mushroom storage fresh-keeping agent and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103349066B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105557994A (en) * | 2016-01-22 | 2016-05-11 | 湖北省农业科学院农产品加工与核农技术研究所 | Preservation method for fresh-cut common yam rhizomes |
| CN108029754A (en) * | 2017-12-29 | 2018-05-15 | 宁波市农业科学研究院 | A kind of fruits and vegetables composite preservative and its preparation and application method |
| CN108546590A (en) * | 2018-04-20 | 2018-09-18 | 湖南农业大学 | Application process of Fructus Perillae quintessence oil during citrus storage at normal temperature |
| CN110100879A (en) * | 2019-04-26 | 2019-08-09 | 成都市农林科学院 | A kind of preservation method suitable for agrocybe logistics transportation |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1038920A (en) * | 1989-05-22 | 1990-01-24 | 湖南省塞陵地区制药厂 | A kind of fruit fungus-proof antisepsis emulsion and compound method thereof |
| JPH08205768A (en) * | 1995-02-02 | 1996-08-13 | Snow Brand Milk Prod Co Ltd | Freshness-preserving agent for mushroom |
| 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 |
-
2013
- 2013-04-18 CN CN201310135159.XA patent/CN103349066B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1038920A (en) * | 1989-05-22 | 1990-01-24 | 湖南省塞陵地区制药厂 | A kind of fruit fungus-proof antisepsis emulsion and compound method thereof |
| JPH08205768A (en) * | 1995-02-02 | 1996-08-13 | Snow Brand Milk Prod Co Ltd | Freshness-preserving agent for mushroom |
| 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 (1)
| Title |
|---|
| 邓靖等: "肉桂油的抑菌性能及其在金针菇保鲜中的应用研究", 《中国调味品》, vol. 34, no. 5, 31 December 2009 (2009-12-31) * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105557994A (en) * | 2016-01-22 | 2016-05-11 | 湖北省农业科学院农产品加工与核农技术研究所 | Preservation method for fresh-cut common yam rhizomes |
| CN105557994B (en) * | 2016-01-22 | 2019-10-01 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of preservation method of fresh-cut yams |
| CN108029754A (en) * | 2017-12-29 | 2018-05-15 | 宁波市农业科学研究院 | A kind of fruits and vegetables composite preservative and its preparation and application method |
| CN108546590A (en) * | 2018-04-20 | 2018-09-18 | 湖南农业大学 | Application process of Fructus Perillae quintessence oil during citrus storage at normal temperature |
| CN110100879A (en) * | 2019-04-26 | 2019-08-09 | 成都市农林科学院 | A kind of preservation method suitable for agrocybe logistics transportation |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103349066B (en) | 2015-05-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Mastromatteo et al. | Shelf life of ready to use peeled shrimps as affected by thymol essential oil and modified atmosphere packaging | |
| US10632163B2 (en) | Fresh Ophiocordyceps sinensis product and preparation method thereof | |
| CN105410167A (en) | Edible mushroom fresh keeping agent and preparation method thereof | |
| Niksic et al. | Safety of foods based on mushrooms | |
| CN103349066B (en) | Mushroom storage fresh-keeping agent and preparation method thereof | |
| CN101176481B (en) | Cherry biological antimicrobial preserving agent and thereof fresh-keeping method | |
| CN101228893A (en) | Fresh-cut lotus root fresh-keeping method of modified atmosphere packing with high oxygen | |
| CN106172732A (en) | A kind of Truffe preservation method | |
| Babicz et al. | Effects of biopreservatives combined with modified atmosphere packaging on the quality of apples and tomatoes | |
| CN105265569A (en) | Mushroom fresh-keeping agent and preparation method thereof | |
| Kirigia et al. | African Leafy Vegetables Pre-harvest and Post-harvest constrains and Technologies for losses reduction along the field to consumer chain | |
| Afifi | Effect of active and passive modified atmosphere packaging on quality attributes of strawberry fruits during cold storage | |
| CN101218937B (en) | Strawberry biological antimicrobial antistaling agent and fresh-keeping method thereof | |
| Loyola-López et al. | Increasing the shelf life of post-harvest table grapes (Vitis vinífera cv. Thompson Seedless) using different packaging material with copper nanoparticles to change the atmosphere | |
| CN105265571A (en) | Bamboo fungus preservative and preparation method thereof | |
| CN104782747B (en) | A kind of preservation method of mulberry fruit | |
| CN106819082A (en) | A kind of fresh-keeping method for storage and transportation of lichee | |
| CN102885129A (en) | Pleurotus eryngii freshness retaining method | |
| CN109691534A (en) | A kind of method that fresh needle mushroom is fresh-keeping | |
| CN105285080A (en) | Fresh keeping agent for needle mushrooms and preparation method of fresh keeping agent | |
| CN104170949A (en) | Antistaling agent for tender ginger storage, and preparation method thereof | |
| CN105145798B (en) | Refrigeration preservation method for prolonging shelf life of fresh-cut cress | |
| CN104542953B (en) | Thick-skinned melon preserves preservative specially | |
| Li et al. | Effects of modified atmosphere packaging of PE film with different thickness on quality of Pleurotus nebrodensis | |
| CN115152831B (en) | Vegetable cold-chain logistics ecological preservation method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |