CN105053157A - Volvariella volvacea preservation and storage method - Google Patents
Volvariella volvacea preservation and storage method Download PDFInfo
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- CN105053157A CN105053157A CN201510492086.9A CN201510492086A CN105053157A CN 105053157 A CN105053157 A CN 105053157A CN 201510492086 A CN201510492086 A CN 201510492086A CN 105053157 A CN105053157 A CN 105053157A
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- straw mushroom
- ozone
- volvariella volvacea
- water
- treatment
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- 240000006794 Volvariella volvacea Species 0.000 title claims abstract description 48
- 238000000034 method Methods 0.000 title claims abstract description 22
- 238000004321 preservation Methods 0.000 title claims abstract description 11
- 235000004501 Volvariella volvacea Nutrition 0.000 title abstract 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 26
- 238000011282 treatment Methods 0.000 claims abstract description 16
- 238000002360 preparation method Methods 0.000 claims abstract description 7
- 229920000573 polyethylene Polymers 0.000 claims abstract description 6
- 239000012153 distilled water Substances 0.000 claims abstract description 4
- 206010036590 Premature baby Diseases 0.000 claims description 3
- 238000009423 ventilation Methods 0.000 claims description 3
- 238000005138 cryopreservation Methods 0.000 claims description 2
- 239000004698 Polyethylene Substances 0.000 abstract 3
- -1 polyethylene Polymers 0.000 abstract 3
- 238000001816 cooling Methods 0.000 abstract 2
- 239000008223 sterile water Substances 0.000 abstract 2
- 238000011221 initial treatment Methods 0.000 abstract 1
- 239000007787 solid Substances 0.000 abstract 1
- 238000004448 titration Methods 0.000 abstract 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Packages (AREA)
Abstract
The present invention discloses a volvariella volvacea preservation and storage method. The method successively comprises the following steps: 1) volvariella volvacea pre-cooling treatment: fresh volvariella volvacea is picked, spread on trays, and performed with the pre-cooling treatment at a constant temperature of 14-16 DEG C for 2 hours; 2) volvariella volvacea preparation: volvariella volvacea is selected with the following requirements: full and solid, smooth and clean, neat in surface, no wormhole, immature, consistent in specification and uniform in color and no obvious damage and washed with distilled water, and surface moisture is drained for later use; 3) ozonated water preparation: a 1L beaker with inner wall coated with a polyethylene film bag is prepared, 1L sterile water is added into the polyethylene film bag, an ozone-proof hose is put into the sterile water, the mouth of the polyethylene film bag and an ozone-producing hose are fastened together; and the ozone-producing hose is removed until aerated for a certain period of time, and the ozonated water with an ozone concentration of 0.30 m-0.36/L measured by a iodometric titration method is prepared for later use; and 4) ozonated water treatment: the volvariella volvacea after initial treatment is soaked in the ozonated water for 28-32 seconds with a temperature controlled at 25-27 DEG C, and the ozonated volvariella volvacea is put into preservation packages and stored at 14-16 DEG C.
Description
Technical field
The invention belongs to edible fungus fresh-keeping and processing technique field, relate to a kind of straw mushroom fresh-keeping and preserving method.
Technical background
Straw mushroom contains multiple proteins, and its meat is fine and smooth, delicious taste, and taste cold in nature is sweet, can help digestion and reduce phlegm and internal heat, and promotes healthy, improves body immunity.Straw mushroom is rich in 17 seed amino acids, 8 kinds of essential amino acids, dry 30.1% is accounted in protein content, straw mushroom protein content is the abundantest compared with other mushroom classes, and the amino acid of 25 ~ 35% is free state, other be then incorporated into protein, except lysine, leucine contained by it, tryptophan, pick the content that propylhomoserin all exceeded ideal protein defined, be rich in carbohydrate and cellulose, in addition containing enough vitamin and mineral element.The sterilization of ozone; Oxidation fruits and vegetables metabolism product; Resistance against diseases improves; Suppress the respiration of microorganism to reach certain bactericidal effect, can sterilize up hill and dale to phage surface, microorganism just not easily in the survival of edible mushroom surface, thus delays rotting of edible mushroom.There is cost low, the advantages such as equipment is simple, easy popularization.
Summary of the invention
The object of the present invention is to provide a kind of straw mushroom preservation method of simple to operate, highly effective, can be applied in extensive, the long-period freshness preserving storing of straw mushroom, to solve in straw mushroom industry development unsolved fresh-keeping problem always.
For achieving the above object, the present invention adopts following technical scheme:
A preservation method for straw mushroom, comprising: the precooling treatment of straw mushroom, the preparation of straw mushroom, Ozone Water configuration, Ozone Water process, cryopreservation are fresh-keeping.
Comprise the following steps:
1) precooling treatment of straw mushroom: the fresh straw mushroom after plucking is laid on pallet, constant temperature precooling treatment 2h at 14 ~ 16 DEG C.
2) preparation of straw mushroom: by quiet for full real, surface light clean and tidy without small holes caused by worms, prematurity, specification is consistent, color is even, clean with distilled water without the straw mushroom of obviously damage, drains surface moisture stand-by.
3) Ozone Water configuration: the beaker preparing a 1L, polythene film bag on inner wall sleeve, adds 1L sterilized water in bag, and ozone flexible pipe is put into water, is together tightened by sack together with aerogenesis flexible pipe.After ventilation certain hour, remove aerogenesis flexible pipe, recording ozone concentration by iodometry is: 0.30m ~ 0.36/L Ozone Water is stand-by.
4) Ozone Water process: by the straw mushroom soak with ozone solution 28 ~ 32s through preliminary treatment, temperature controls at 25 ~ 27 DEG C, loads in freshness protection package, preserves at 14 ~ 16 DEG C.
Remarkable advantage of the present invention is:
1) straw mushroom after ozone treatment of the present invention, the situation such as weightlessness, brown stain, self-dissolving of duration of storage can significantly improve, and maintains the organoleptic qualities such as good outward appearance, local flavor.
2) show through comparative test, straw mushroom after preservation method process of the present invention extends 7 days with through 0.2% sodium chloride+0.1% calcium chloride Multiple preservative solutions process, storage period of depositing straw mushroom summer under room temperature, 5 days are extended than the storage period without the straw mushroom of Preservation Treatment, 14 ~ 16 DEG C of low-temp storage, Ozone Water process straw mushroom more can extend the storage time of straw mushroom compared with Multiple preservative solutions group, delay the putrid and deteriorated of straw mushroom, effectively can extend the shelf life of straw mushroom.Show to adopt preservation method process straw mushroom of the present invention can obtain extremely significant fresh-keeping effect, effectively can solve straw mushroom storage period short problem.
Detailed description of the invention
Embodiment
1) precooling treatment of straw mushroom: the fresh straw mushroom after plucking is laid on pallet, constant temperature precooling treatment 2h at 14 ~ 16 DEG C; 2) preparation of straw mushroom: by quiet for full real, surface light clean and tidy without small holes caused by worms, prematurity, specification is consistent, color is even, clean with distilled water without the straw mushroom of obviously damage, drains surface moisture stand-by; 3) Ozone Water configuration: the beaker preparing a 1L, polythene film bag on inner wall sleeve, adds 1L sterilized water in bag, and ozone flexible pipe is put into water, is together tightened by sack together with aerogenesis flexible pipe.After ventilation certain hour, remove aerogenesis flexible pipe, recording ozone concentration by iodometry is: 0.33m Ozone Water is stand-by; 4) Ozone Water process: by the soak with ozone solution 28s of the straw mushroom through preliminary treatment, temperature controls at 25 DEG C, loads in freshness protection package, preserves at 14 ~ 16 DEG C.
Claims (2)
1. a preservation method for straw mushroom, is characterized in that: described preservation method comprises: the precooling treatment of straw mushroom, the preparation of straw mushroom, Ozone Water configuration, Ozone Water process, cryopreservation are fresh-keeping.
2. the preservation method of straw mushroom described in a Ju claim 1, is characterized in that: comprise the following steps:
1) precooling treatment of straw mushroom: the fresh straw mushroom after plucking is laid on pallet, constant temperature precooling treatment 2h at 14 ~ 16 DEG C;
2) preparation of straw mushroom: by quiet for full real, surface light clean and tidy without small holes caused by worms, prematurity, specification is consistent, color is even, clean with distilled water without the straw mushroom of obviously damage, drains surface moisture stand-by;
3) Ozone Water configuration: the beaker preparing a 1L, polythene film bag on inner wall sleeve, adds 1L sterilized water in bag, and ozone flexible pipe is put into water, is together tightened by sack together with aerogenesis flexible pipe;
After ventilation certain hour, remove aerogenesis flexible pipe, recording ozone concentration by iodometry is: 0.30m ~ 0.36/L Ozone Water is stand-by;
4) Ozone Water process: by the straw mushroom soak with ozone solution 28 ~ 32s through preliminary treatment, temperature controls at 25 ~ 27 DEG C, loads in freshness protection package, preserves at 14 ~ 16 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510492086.9A CN105053157A (en) | 2015-08-12 | 2015-08-12 | Volvariella volvacea preservation and storage method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510492086.9A CN105053157A (en) | 2015-08-12 | 2015-08-12 | Volvariella volvacea preservation and storage method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105053157A true CN105053157A (en) | 2015-11-18 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510492086.9A Pending CN105053157A (en) | 2015-08-12 | 2015-08-12 | Volvariella volvacea preservation and storage method |
Country Status (1)
| Country | Link |
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| CN (1) | CN105053157A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106305985A (en) * | 2016-08-11 | 2017-01-11 | 江苏省农业科学院 | Method for prolonging shelf lives of straw mushrooms |
| CN108719448A (en) * | 2018-06-07 | 2018-11-02 | 上海市农业科学院 | A kind of preservation device and method for high temperature modification edible mushroom |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101438733A (en) * | 2008-12-25 | 2009-05-27 | 上海交通大学 | Ozone sterilizing method for American red globe grape |
| CN102119713A (en) * | 2010-12-02 | 2011-07-13 | 天津市林业果树研究所 | Processing and preserving method of edible mushrooms |
-
2015
- 2015-08-12 CN CN201510492086.9A patent/CN105053157A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101438733A (en) * | 2008-12-25 | 2009-05-27 | 上海交通大学 | Ozone sterilizing method for American red globe grape |
| CN102119713A (en) * | 2010-12-02 | 2011-07-13 | 天津市林业果树研究所 | Processing and preserving method of edible mushrooms |
Non-Patent Citations (3)
| Title |
|---|
| 刘敏等: "不同保鲜处理对白灵菇保鲜效果的影响", 《中国食用菌》 * |
| 姜红波等: "臭氧处理对茶树菇低温贮藏品质影响的研究", 《2006福建省冷藏技术研讨会论文资料集》 * |
| 贾文君等: "臭氧处理对草菇保鲜效果的影响", 《保鲜与加工》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106305985A (en) * | 2016-08-11 | 2017-01-11 | 江苏省农业科学院 | Method for prolonging shelf lives of straw mushrooms |
| CN108719448A (en) * | 2018-06-07 | 2018-11-02 | 上海市农业科学院 | A kind of preservation device and method for high temperature modification edible mushroom |
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| C41 | Transfer of patent application or patent right or utility model | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20160729 Address after: 233030 Cao Road, Anhui, Bengbu No. 1866 Applicant after: Bengbu College Address before: 209, executive building, room 1866, Bengbu College, 233030 Cao Lu, Anhui, Bengbu Applicant before: Wu Jie |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151118 |
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| RJ01 | Rejection of invention patent application after publication |