CN103349066B - Mushroom storage fresh-keeping agent and preparation method thereof - Google Patents
Mushroom storage fresh-keeping agent and preparation method thereof Download PDFInfo
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- CN103349066B CN103349066B CN201310135159.XA CN201310135159A CN103349066B CN 103349066 B CN103349066 B CN 103349066B CN 201310135159 A CN201310135159 A CN 201310135159A CN 103349066 B CN103349066 B CN 103349066B
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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 edible fungi storage field, particularly relate to a kind of mushroom preservation agent for storing and preparation method thereof.
Background technology
Mushroom is second-biggest-in-the-world edible mushroom, one of Ye Shi China special product, at the title have " mountain delicacy " among the people.It is the fungi of a kind of growth on timber.Delicious flavour, fragrance oozes people, nutritious, have " plant queen " good reputation.New fresh mushroom, except moisture 85-90%, contains crude protein 19.9% in solid content, crude fat 4%, soluble N-free material 67%, crude fibre 7%, ash content 3%.Be rich in Cobastab group, iron, potassium, provitamin D (changing into vitamin D after Exposure to Sunlight), taste are sweet, property is put down.Cure mainly anorexia, weak breath is weak.Improve the vigor of helper T lymphocyte and strengthen human body fluid immunologic function.Facts have proved in a large number, the anti-curing cancers of mushroom in extensive range, for clinical treatment.Mushroom is also containing multivitamin, mineral matter, and to promotion human 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, hemispherical during children, rear in flat extremely slightly flat, and surperficial water chestnut look, light brown, dark brown extremely dark cinnamon, often there is dark scale at middle part, and often there are dirty white hair shape or cotton-shaped scale in edge.Bacterial context white, slightly thick or thick, fine and closely woven, tool fragrance.During children, edge is involute, and the fine hair of adularescent or yellow-white, disappears along with growth.Have velum below cap, after break, form incomplete collarium.Aging bonnet edge warp, cracking.Lamella white, close, curved life, Length discrepancy.
After mushroom is gathered, still remain the activity of body, carry out respiration ester biochemical reaction.Cause brown stain, stem elongation, variable color, soften, moisture loss atrophy, corruption, degradation under the quality such as local flavor and quality, final parachute-opening is launched spore and is rotted.Like this, mushroom fruiting body fresh goods is caused to have perishable, that freshness date is short feature.Be convenient to mushroom transport for a long time, and extend storage time, reduce the loss, increase economic efficiency, it is necessary for carrying out fresh-keeping to mushroom.
At present, generally eaten by drying perfume (or spice) and extend storage period, or by methods such as quick-frozen, refrigeration, chemistry, controlled atmosphere, microwave freeze-dries to mushroom preservation, extend new fresh mushroom shelf-life and storage period.But after harvesting drying or put in storage freezing before transport or seasoning process in, how mushroom fresh-keeping, reduces and rots to be the problem that will consider.In addition, the modes such as quick-frozen, refrigeration and freeze-drying, play effect to mushroom preservation and obtain certain effect, but there is the problem that cost is large, input is many.How making mushroom preservation, extend transport or storage time, keeping again the own local flavor that fresh perfume (or spice) is eaten, is present needs.
Summary of the invention
For solving above technical problem, the invention provides one and reducing costs, reduce rotten, keeping original local flavor, extend the shelf life and the mushroom preservation agent for storing and preparation method thereof of storage period.
A kind of mushroom preservation agent for storing in the present invention of technical solution problem, is characterized in that: antistaling agent prescription is made up 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 is also: cinnamon essential oil 15 parts, Tween-80 10 parts, sterilized water 985 parts.
The pH value of antistaling agent of the present invention is 4-7.
The preparation method of mushroom preservation agent in the present invention, is characterized in that:
Step one: mixed with Tween-80 by sterilized water, is stirred into mixed liquor A;
Step 2: add cinnamon essential oil in mixed liquor A, is stirred into mixed liquid B;
Step 3: mixed liquid B is diluted with sterilized water again.
Wherein, in step one, mixed liquor is the Tween-80 sterilized water of 9-11%.
Cinnamon essential oil has effect that is antibacterial, that protect look, reduce the rear respiratory intensity of mushroom harvesting.Tween 80 is Tween-80, emulsification diffusion.The present invention is used for mushroom transport or storage period.
Antistaling agent cost in the present invention is low, minimizing mushroom rots, and keeps original local flavor, extends the shelf life and storage period, can be used for transport, duration of storage; Can be used alone, also can engage other preservation method and use together.Method is simple to operate, reduces cost of labor, is easy to promote.
Antistaling agent in the present invention is being used alone or in conjunction with on other method basis, mushroom preservation storage period can be being made to reach 15-18 days or extend 6-10 days.
Accompanying drawing explanation
Fig. 1 be in antistaling agent of the present invention variable concentrations cinnamon essential oil to the effect diagram of mushroom weight-loss ratio
Specific embodiment
Preparation Tween-80 aseptic aqueous solution, after adding cinnamon essential oil mixing, stirs after stirring, then with sterilized water dilution.
embodiment 1
The Tween-80 sterilized water of preparation 9%, after adding the mixing of 0.005 part of cinnamon essential oil, then dilutes with remaining sterilized water in 1000 parts.
Embodiment 2
The Tween-80 sterilized water of preparation 10%, after adding the mixing of 0.0078 part of cinnamon essential oil, then dilutes with remaining sterilized water in 970 parts.
Embodiment 3
The Tween-80 sterilized water of preparation 11%, after adding the mixing of 24 parts of cinnamon essential oils, then dilutes with remaining sterilized water in 985 parts.
Embodiment 4
The Tween-80 sterilized water of preparation 9.5%, after adding the mixing of 25 parts of cinnamon essential oils, then dilutes with remaining sterilized water in 1000 parts.
Embodiment 5-14
Preparing sterilized 10% Tween-80 sterilized water, after adding the mixing of 0.1,0.157,0.313,0.625,1.25,2.5,15,10,20,22 part of cinnamon essential oil, then diluting with remaining sterilizing sterilized water in 1000 parts.
Raw of the present invention is bought from market, and mushroom was transported laboratory back and sort the same day, chooses that cap is dark brown, lamella pure white, Individual Size consistent, carry out fresh-keeping test without disease and pest, undamaged mushroom.Low density polyethylene (LDPE) (LDPE) freshness protection package of 18cm × 20cm, thick 0.04mm is loaded, 4 DEG C of refrigerator storages after experiment process.
Mushroom is loaded in container, the antistaling agent sprayer in the present invention is sprayed on mushroom, after natural drying, mushroom is taken out and loads PE freshness protection package, sealing moisturizing.Mushroom after process is positioned over 4 DEG C, preserves in the environment of relative air humidity more than 90%, often organizes 250g.
Arrange two groups of contrasts, one group with untreated mushroom (CK in contrast simultaneously
1).Another group first uses the sodium pyrosulfite water rinse mushroom 3 ~ 5 minutes of 0.01%, then soaks 30min with 0.1% sodium pyrosulfite, takes out mushroom body, naturally dries in loading PE freshness protection package, (CK in contrast
2).
Every 3d investigates each index.By each evaluation index of com-parison and analysis, with soluble protein, total reducing sugar, reduced sugar, VC content is index.
Interpretation of result:
In the present invention, antistaling agent is on the impact of mushroom organoleptic quality:
Table 1
Organoleptic quality directly affects the quality of product quality, is one of important indicator evaluating product commodity value.The organoleptic quality change of duration of storage mushroom is as shown in table 1.As seen from table, all well can keep the color and luster of mushroom, hardness and smell with the mushroom of the antistaling agent process in the present invention, to compare fresh-keeping effect obvious with CK1 with CK2 control group.During storage 9d, CK2 control group mushroom starts to occur brown stain, buckling phenomena.During storage 15d, there is brown stain, buckling phenomena in CK1 control group mushroom; There is brown stain in CK2 control group mushroom, rots, and have slight peculiar smell, lose commodity value; During storage 18d, there is brown stain in CK1 control group mushroom, and has softening putrefactive phenomenon, loses commodity value.And in the present invention antistaling agent processed group mushroom storage 15d time, still keep good color and luster, hardness, smell.Wherein example 9,13,11 and 12 processed group mushroom is enhancing trend with the increase fresh-keeping effect of concentration, but during storage 18d, obvious brown stain appears in example 4 processed group mushroom, rot, ruckbildung, and other processed group mushroom still keeps certain commodity value, better effects if in example 8-13 example.Illustrate that the fresh-keeping effect processed in the present invention is better than traditional antistaling agent sodium pyrosulfite.
Take Odontothrips loti to determine antistaling agent in the present invention and 2 kinds of mushrooms caused to the bacteriostatic activity of rotten bacterium, the results are shown in Table 2:
In table 2 the present invention, antistaling agent causes the antibacterial circle diameter (mm) of rotten bacterium to mushroom
(note: Z1 bacterium and Z2 bacterium are Candida (Candida elateridarum), same bacterium, different strains)
As can be seen from the table, in the present invention, antistaling agent all has bacteriostasis to causing rotten bacterium Z1 and Z2, and 0.1% sodium pyrosulfite, to Z1 unrestraint effect, only has bacteriostasis to Z2.In the present invention, antistaling agent reaches 85-90.00mm and 35-39.56mm respectively to Z1 and Z2 two kinds of antibacterial circle diameters causing rotten bacterium.
In addition, preparation 10% Tween-80 sterilized water, cinnamon essential oil arranges 10 μ L/L, 15 μ L/L, 20 μ L/L, 25 μ L/L, 4 processed group, then with remain in 0.965-0.980L sterilized water dilution, under room temperature (20 ~ 25 DEG C) spraying process.Dried mushroom is positioned over 4 DEG C, preserves in the environment of relative air humidity more than 90%, often organizes 250g.
Interpretation of result
Antistaling agent of the present invention is on the impact of mushroom color and luster and rotting mechanism:
In table 3 antistaling agent of the present invention, variable concentrations cinnamon essential oil is on the impact of mushroom color and luster and rotting mechanism
As shown in Table 3, the antistaling agent in the present invention has and protects look and fresh-keeping effect significantly.Start variable color during CK1 control group mushroom 7d, start variable color during CK2 control group mushroom 10d, during storage 18d, control group CK1 and CK2 mushroom are all in pitchy (++), 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 to postpone mushroom Coloring Time to mushroom when 15d, 18d be sepia (+), still there is commodity value.
From rotting mechanism result, during 15d, CK1 control group mushroom rotting mechanism is 0.28, CK2 control group mushroom rotting mechanism is 0.32.And the rotting mechanism of 20 μ L/L cinnamon essential oil processed group mushrooms is only 0.08; During 18d, CK1 control group mushroom rotting mechanism is 0.38, CK2 control group mushroom rotting mechanism is 0.66.Now the rotting mechanism of 20 μ L/L cinnamon essential oil processed group mushrooms is only 0.27.
Wherein concentration 15 μ L/L cinnamon essential oil and 20 μ L/L cinnamon essential oil effects best.
In antistaling agent of the present invention, variable concentrations cinnamon essential oil is on the impact of mushroom weight-loss ratio, as Fig. 1.
Due to the impact of respiration and transpiration, along with the increase of storage time, there is dehydration, weightlessness gradually in new fresh mushroom.As can be seen from Figure 1,4 DEG C, under the condition of relative air humidity 90%, mushroom percentage of water loss is generally lower than 1.4%, and percentage of water loss is lower.All contrast lower than CK1 by the mushroom percentage of water loss of antistaling agent process in the present invention, illustrate and can suppress scattering and disappearing of mushroom moisture.During 12d, CK1 percentage of water loss is 0.79, 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 lower than other each group, may be because immersion treatment mode increases mushroom water content, make weight-loss ratio lower.
Claims (3)
1. a mushroom preservation agent for storing, is characterized in that: antistaling agent prescription is made up of following mass parts component:
Cinnamon essential oil 0.005-0.1 part, Tween-80 7-13 part, sterilized water 970-1000 part, pH value is 4-7;
Making concrete steps are as follows:
Step one: mixed with Tween-80 by sterilized water, is stirred into mixed liquor A, and mixed liquor A is the Tween-80 sterilized water of 9-11%;
Step 2: add cinnamon essential oil in mixed liquor A, is stirred into mixed liquid B;
Step 3: mixed liquid B is diluted with residue sterilized water again.
2. according to a kind of mushroom preservation agent for storing described in claim 1, it is characterized in that: antistaling agent prescription is made up of following mass parts component:
Cinnamon essential oil 0.0078-0.1 part, Tween-80 8-12 part, sterilized water 975-1000 part.
3. according to a kind of mushroom preservation agent for storing described in claim 1, it is characterized in that: for mushroom transport or storage period.
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| 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 |
Citations (2)
| 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 |
| 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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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPH08205768A (en) * | 1995-02-02 | 1996-08-13 | Snow Brand Milk Prod Co Ltd | Freshness-preserving agent for mushroom |
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Patent Citations (2)
| 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 |
| 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 |
|---|
| 肉桂油的抑菌性能及其在金针菇保鲜中的应用研究;邓靖等;《中国调味品》;20091231;第34卷(第5期);54-58 * |
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