CN104222263A - Vacuum precooling preservation process of pleurotus eryngii - Google Patents
Vacuum precooling preservation process of pleurotus eryngii Download PDFInfo
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- CN104222263A CN104222263A CN201410431381.9A CN201410431381A CN104222263A CN 104222263 A CN104222263 A CN 104222263A CN 201410431381 A CN201410431381 A CN 201410431381A CN 104222263 A CN104222263 A CN 104222263A
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- pleurotus eryngii
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Abstract
The invention discloses a vacuum precooling preservation process of pleurotus eryngii. The process comprises the following steps: (1) harvesting and trimming, namely harvesting the pleurotus eryngii and removing inedible parts; (2) performing vacuum precooling treatment at 0.5-3 DEG C for 15-20 minutes; (3) packaging in vacuum and storing. According to the process, the pleurotus eryngii is processed by adopting vacuum precooling, is subjected to modified atmosphere packaging by using a packaging bag made from PE (polyethylene) anti-fog film materials, and is stored in an environment with the temperature of 4 DEG C and the humidity of 85%-90%; the storage preservation effect of the harvested pleurotus eryngii is relatively good, and the pleurotus eryngii still can be eaten after being stored for more than 60 days.
Description
Technical field
The present invention relates to a kind of food fresh keeping technique, especially relate to a kind of pleurotus eryngii vacuum precooling freshness retaining technique.
Background technology
Pleurotus eryngii, calls perverse celery and picks up the ears, be under the jurisdiction of the Basidiomycetes in Eumycota, is that China develops that cultivation successfully integrates edible, medicinal, the Rare edible fungus new varieties of dietotherapy in recent years.Pleurotus eryngii has almond flavor, and not only meat is plump, mouthfeel is fresh and tender, fragrant taste, and nutritious.Research shows, pleurotus eryngii is rich in the mineral matter such as protein, carbohydrate, vitamin and calcium, magnesium, copper.In addition, pleurotus eryngii also have reducing blood lipid, norcholesterol, promotion gastro-intestinal digestion, strengthen body immunity, anticancer, prevent the effect such as cardiovascular disease and beauty treatment.Pleurotus eryngii is subject to the favor of consumer deeply with its good mouthfeel and longer shelf life.
At present, pleurotus eryngii export volume is increasing, and this just has higher requirement to pleurotus eryngii freshness date, to improve storage time and the economic benefit of pleurotus eryngii.Current vacuum pre-cooling process is not still applied on pleurotus eryngii is fresh-keeping.
Summary of the invention
The technical problem to be solved in the present invention is, overcomes the deficiencies in the prior art, provides a kind of pleurotus eryngii vacuum precooling freshness retaining technique that can extend the shelf life.
The technical scheme that the present invention solves the employing of its technical problem is that a kind of pleurotus eryngii vacuum precooling freshness retaining technique, comprises the following steps:
(1) gather, repair: pleurotus eryngii of gathering, remove inedible part;
(2) vacuum pre-cooling process: the vacuum pre-cooling time is the preferred 17-18min of 15-20min(), precooling temperature (final temperature) is 0.5-3 DEG C (preferred 1-2 DEG C);
(3) vacuum packaging, storage.
Described packaging preferably carries out controlled atmospheric packing with the packaging bag of PE antifog film material.
The preferred 4-6 DEG C of described reserve temperature.
Vacuum pre-cooling utilizes the boiling point of water to decline along with the reduction of ambient atmosphere pressure this feature, by the lasting reduction of pressure, deflates rapidly, water vapour and heat, lowers the temperature to the fresh fruit of vegetables be placed in closed container.
Research shows, vacuum pre-cooling can extract the in-house toxic gas of pleurotus eryngii and energy out, the cooling of vacuum pre-cooling process is carried out from inside to outside simultaneously, uniform decrease in temperature, organize dehydration less in precooling process, fruits and vegetables can not be caused to occur rotten, the arrival of fruit transition type respiratory climacteric can be postponed, thus can extend the preservation and freshness time of fruits and vegetables.
Under normal atmosphere (An) (101.325kPa), water is 100 DEG C of evaporations, and along with atmospheric reduction, the boiling point of water also can decrease.Vacuum pre-cooling technology is exactly utilize the boiling point of water to decline along with the reduction of ambient atmosphere pressure this feature, by the lasting reduction of pressure, deflates rapidly, water vapour and heat, lowers the temperature to the fresh fruit of vegetables in closed container.
The present invention adopts vacuum pre-cooling to process pleurotus eryngii, then carry out controlled atmospheric packing with the packaging bag of PE antifog film material, be put in that temperature is 4 DEG C, humidity is preserve in the environment of 85% ~ 90% after packaging, pleurotus eryngii postharvest storage fresh-keeping effect is better, preserve more than 60 days, still can normally eat.
Accompanying drawing explanation
Fig. 1 is that in the embodiment of the present invention 1, vacuum pre-cooling affects result figure to water content in pleurotus eryngii;
Fig. 2 be in the embodiment of the present invention 1 vacuum pre-cooling to the effect diagram of pleurotus eryngii Determination of Free Amino Acids;
Fig. 3 be in the embodiment of the present invention 1 vacuum pre-cooling to catalase in pleurotus eryngii (CAT) activity influence result figure;
Fig. 4 be in the embodiment of the present invention 1 vacuum pre-cooling to the active effect diagram of polyphenol oxidase in pleurotus eryngii (PPO);
Fig. 5 be in the embodiment of the present invention 1 vacuum pre-cooling to the effect diagram of crude protein content in pleurotus eryngii.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further detail.
Embodiment 1
The present embodiment comprises the following steps:
(1) gather, repair: pleurotus eryngii of gathering, remove inedible part;
(2) vacuum pre-cooling process: the vacuum pre-cooling time is 18min, precooling temperature (final temperature) is 1 DEG C,
(3) vacuum packaging, storage: select the packaging bag of PE antifog film material to carry out controlled atmospheric packing, reserve temperature is 2 DEG C.
Adopt the pretreated pleurotus eryngii hoarding effect experiment of the present embodiment:
Pack through the pleurotus eryngii of the present embodiment process and the pleurotus eryngii PE antifog film that do not carry out processing respectively, be placed in 2 DEG C of environment and preserve, storage humidity remains on 85%-90%; From preserving the same day, grab sample in every 10 days once detects.By the mensuration of the index such as the water content to duration of storage pleurotus eryngii, polyphenol oxidase (PPO) activity, catalase (CAT) activity, free aminoacid content, crude protein content, and in conjunction with sense organ Changeement vacuum pre-cooling, bottle is planted to the impact of pleurotus eryngii fructification post-harvest physiology Biochemical changes rule and fresh-keeping effect.
1. moisture determination: direct drying method, dries to constant weight in baking oven.The direct drying method of the mensuration of moisture in GB 50093-2003 food is adopted to measure water content.By fresh pleurotus eryngii fructification section, accurately take 5 g(m0) sample, put into measuring cup, thickness is unsuitable blocked up, add a cover rear precision weighing, then be placed in the air dry oven of 105 DEG C, after dry 2 h ~ 4 h, taking-up is put into after drier cools half an hour and is weighed, and then the air dry oven putting into 105 DEG C continues dry 1 h, taking-up weighs after putting into drier cooling 0.5 h again, and repeats above to be operated to that front and back twice are of poor quality is no more than 2 mg, is constant weight m1.
Water content=(m0-m1)/m0*100%.
Result as shown in Figure 1.Wherein CK is the change of moisture content that control group does not carry out the pleurotus eryngii processed.
As seen from Figure 1, in storage, the water content in pleurotus eryngii is all on a declining curve, and first 20 days, the water content of pleurotus eryngii did not change substantially.In control group (CK), pleurotus eryngii water content reduced from the 30th day, after 40th day, water content remains unchanged, in processed group, pleurotus eryngii water content reduced from the 40th day, after 50th day, water content remains unchanged, illustrate after pretreatment, pleurotus eryngii is in cold storage procedure, and fresh-keeping effect is better, and storage time is longer.
2. the mensuration of free amino acid: adopt Hitachi 835-50 type amino-acid analyzer to measure.
As shown in Figure 2.
As seen from Figure 2, in storage, the free aminoacid content in pleurotus eryngii is all in rear downward trend of first rising, and first 20 days, the free aminoacid content of pleurotus eryngii did not change substantially.In control group (CK), pleurotus eryngii free aminoacid content rose from the 20th day, after 40th day, free aminoacid content starts to decline, in processed group, pleurotus eryngii free aminoacid content rose from the 30th day, but still lower than the free aminoacid content of control group, after 50th day, free aminoacid content starts to decline, and illustrates that, after pretreatment, pleurotus eryngii is in cold storage procedure, fresh-keeping effect is better, and storage time is longer.
The impact that vacuum pre-cooling is active on catalase in pleurotus eryngii (CAT), polyphenol oxidase (PPO) is active respectively as shown in Figure 3 and Figure 4.
From Fig. 3,4, in storage, the trend that in pleurotus eryngii, catalase (CAT) is active, polyphenol oxidase (PPO) activity change is total is all first raise rear reduction.In control group (CK) pleurotus eryngii there is enzymatic activity peak at the 30th day in the activity of two kinds of enzymes, enzymatic activity reduces subsequently, and in processed group, the activity of two kinds of enzymes occurred enzymatic activity peak at the 40th day, and enzymatic activity reduces subsequently, but in processed group first 35 days, the activity of two kinds of enzymes was all lower than control group.
Protein measuring: accurately take sample lg in kjeldahl determination bottle, adds potassium sulfate 10 g, copper sulphate lg, concentrated sulfuric acid 20ml and broken porcelain ring several, bottleneck lays a little triangular funnel, and on electric furnace, hot digestion to solution is as clear as crystal shape.100ml (first adding people 50ml water in volumetric flask) is settled to after cooling.Take out 50ml and be placed in cucurbit, add the NaOH solution of people 60ml30%, the sulfuric acid solution adding thermal distillation 50m10.1mol/L absorbs.After distillation absorption terminates, if add people 0.1 methyl red indicator in dripping.With the NaOH standard liquid of 0.1 mol/L, to be titrated to sample be yellow is terminal.
Vacuum pre-cooling the results are shown in Figure shown in 5 the impact of crude protein content in pleurotus eryngii.
Can know from Fig. 5, storage period, in pleurotus eryngii, crude protein content reduces gradually.In control group (CK), pleurotus eryngii crude protein content reduced from the 30th day, after 50th day, crude protein content remains unchanged, pleurotus eryngii crude protein content through precooling treatment reduced from the 40th day, after 50th day, crude protein content remains unchanged, pleurotus eryngii crude protein content reduction degree through precooling treatment is lower, illustrate that pleurotus eryngii through precooling treatment is in cold storage procedure, fresh-keeping effect is best.
In the pleurotus eryngii of precooling treatment, water content, crude protein content reduction are less, catalase (CAT) is active, polyphenol oxidase (PPO) activity is lower, and it is more late that the active peak of two kinds of enzymes occurs, illustrates that the keeping-freshness storage effect of the pleurotus eryngii through precooling treatment is best; In control group pleurotus eryngii, water content, crude protein content reduction are comparatively large, and catalase (CAT) is active, polyphenol oxidase (PPO) activity is higher, and the active peak of two kinds of enzymes comparatively early occurs, the keeping-freshness storage effect of control group pleurotus eryngii is poor.
Claims (5)
1. a pleurotus eryngii vacuum precooling freshness retaining technique, is characterized in that, comprises the following steps:
(1) gather, repair: pleurotus eryngii of gathering, remove inedible part;
(2) vacuum pre-cooling process: the vacuum pre-cooling time is 15-20min, precooling temperature is 0.5-3 DEG C;
(3) vacuum packaging, storage.
2. pleurotus eryngii vacuum precooling freshness retaining technique according to claim 1, is characterized in that, the described vacuum pre-cooling time is 17-18min.
3. pleurotus eryngii vacuum precooling freshness retaining technique according to claim 1 and 2, is characterized in that, described precooling temperature is 1-2 DEG C.
4. pleurotus eryngii vacuum precooling freshness retaining technique according to claim 1 and 2, is characterized in that, described packaging selects the packaging bag of PE antifog film material to carry out controlled atmospheric packing.
5. pleurotus eryngii vacuum precooling freshness retaining technique according to claim 1 and 2, is characterized in that, described reserve temperature is 4-6 DEG C.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017157057A1 (en) * | 2016-03-17 | 2017-09-21 | 华南理工大学 | Method for preservation of fresh plants by vacuum pre-cooling synchronously combined with modified atmosphere technique |
| CN111227032A (en) * | 2020-02-27 | 2020-06-05 | 东莞市东阳光鲜冬虫夏草有限公司 | Tricholoma matsutake preservation method and tricholoma matsutake product |
| CN113142298A (en) * | 2021-05-06 | 2021-07-23 | 华南农业大学 | Method for delaying lignification of pleurotus eryngii and application |
-
2014
- 2014-08-29 CN CN201410431381.9A patent/CN104222263A/en active Pending
Non-Patent Citations (4)
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| 刘斌等: "不同装载率及补水量对杏鲍菇真空预冷的影响", 《农业工程学报》 * |
| 李素云等: "真空预冷技术及其在食品保鲜中的应用", 《粮油加工》 * |
| 石小琼等: "真空预冷技术在茶树菇冷藏保鲜上的应用研究", 《制冷学报》 * |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017157057A1 (en) * | 2016-03-17 | 2017-09-21 | 华南理工大学 | Method for preservation of fresh plants by vacuum pre-cooling synchronously combined with modified atmosphere technique |
| US20190335775A1 (en) * | 2016-03-17 | 2019-11-07 | South China University Of Technology | Method for Preservation of Fresh Plants by Vacuum Pre-Cooling Synchronously Combined with Modified Atmosphere Technique |
| CN111227032A (en) * | 2020-02-27 | 2020-06-05 | 东莞市东阳光鲜冬虫夏草有限公司 | Tricholoma matsutake preservation method and tricholoma matsutake product |
| CN113142298A (en) * | 2021-05-06 | 2021-07-23 | 华南农业大学 | Method for delaying lignification of pleurotus eryngii and application |
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Application publication date: 20141224 |