CN106259870B - 一种双孢菇保鲜剂及其保鲜方法 - Google Patents
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- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
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Abstract
本发明公开了一种双孢菇保鲜剂及其保鲜方法。所述双孢菇保鲜剂为曲酸、氯化钙、L‑半胱氨酸和焦亚硫酸钠的水溶液,所述水溶液中各组分的浓度如下:所述曲酸的质量百分含量可为0.05%~1%;所述氯化钙的摩尔浓度可为0.5mM~1mM;所述L‑半胱氨酸的质量百分含量可为0.05%~0.2%;所述焦亚硫酸钠的质量百分含量可为0.01%~0.1%。本发明提供保鲜剂及保鲜方法,可有效的抑制双孢菇的褐变,延缓开伞现象,菇味明显,有效的延长其贮藏保鲜期,且本发明方法操作简便快速,溶液简单易配,便于实际生产的应用。
Description
技术领域
本发明涉及一种双孢菇保鲜剂及其保鲜方法,属于农产品贮藏保鲜与加工技术。
背景技术
双孢菇(Agaricusbisporus)是最常见的食用菌之一,肉质肥厚、不易开伞,原产于欧洲及北美洲,人类至少从古希腊时期起开始食用,人工栽培约始于17世纪的发过等地,现已广泛在世界各地栽培,其中我国的总产值占第二位。双孢菇富含蛋白质和维生素等营养物质,营养价值是果蔬的4~12倍,其中含有的蘑菇多糖和异蛋白具有一定的抗癌活性,酪氨酸酶能溶解一定的胆固醇,胰蛋白酶和麦芽糖酶等均有助于消化,享有“保健食品”和“素中之王”的美誉,深受国内外市场青睐。但双孢菇不耐贮藏,极易发生褐变,影响其外观色泽,损害其商品价值和食用价值,严重的甚至失去商品价值和食用价值。因此,双孢菇保鲜加工技术的研究显得尤为重要。
目前,已提出一些双孢菇的保鲜技术。例如,申请号为201110345860.5、名称为“一种双孢蘑菇涂膜保鲜方法”的专利公开了一种纳米TiO2、卡拉胶、魔芋葡甘聚糖、增塑剂(甘油:聚乙二醇200=1:1)组成的涂膜保鲜剂,晾干后蘑菇表面形成一层半透膜,达到保鲜的效果。申请号为201410307661.9、名称为“一种双孢菇的可食性复合涂膜保鲜剂及保鲜加工方法”的专利公开了一种由海藻酸钠、抗坏血酸、甘油和水组成的可食性复合涂膜保鲜剂,将双孢菇在该复合涂膜保鲜剂中浸泡2分钟,空气中静置10分钟,再进入2%氯化钙中1分钟,室温下晾20~30分钟,即可完成涂膜保鲜。虽然上述方法均对双孢菇能起到一定的作用,但均采用涂膜的技术,涂抹后干燥的时间长其操作不便,不利于实际生产,限制了其应用范围。因此亟需一种便于实际生产操作的双孢菇保鲜技术,解决操作不便等问题,以期达到维持双孢菇贮藏品质,延长双孢菇的货架期和商品价值的目的。
发明内容
本发明的目的是提供一种双孢菇保鲜剂及其保鲜方法,利用本发明提供的保鲜剂进行保鲜时,能够有效抑制双孢菇的褐变,保持其外观品质,延长保鲜期。
本发明首先提供一种保鲜剂,其为曲酸、氯化钙、L-半胱氨酸(L-Cys)和焦亚硫酸钠的水溶液。
所述保鲜剂中,所述水溶液中各组分的浓度如下:
所述曲酸的质量百分含量可为0.05%~1%;
所述氯化钙的摩尔浓度可为0.5mM~1mM;
所述L-半胱氨酸的质量百分含量可为0.05%~0.2%;
所述焦亚硫酸钠的质量百分含量可为0.01%~0.1%。
所述保鲜剂中,所述水溶液中各组分的浓度具体如下:
所述曲酸的质量百分含量为0.05%;
所述氯化钙的摩尔浓度为1mM;
所述L-半胱氨酸的质量百分含量为0.1%;
所述焦亚硫酸钠的质量百分含量为0.1%。
本发明提供的保鲜剂的组成组分均为食品级。
本发明提供的保鲜剂能够用于蔬菜的保鲜,如用于保鲜双孢菇。
本发明进一步提供了一种双孢菇的保鲜方法,包括如下步骤:
将新鲜采摘的双孢菇浸泡于所述保鲜剂中,捞出晾干后再置于保鲜盒中,于0~15℃的条件下储藏,即实现对双孢菇的保鲜。
所述的保鲜方法中,所述保鲜盒可为带孔的塑料保鲜盒。
所述的保鲜方法中,所述新鲜采摘的双孢菇指的是采摘后4~8小时内的双孢菇,并选择满足如下制备的双孢菇进行保鲜:成熟、色泽正常、菇体完整、朵形紧实、无机械伤、无病虫害的新鲜双孢菇。
所述的保鲜方法中,所述浸泡的时间可为10~15分钟,如10分钟。
所述的保鲜方法中,所述保鲜剂的用量为:每L所述保鲜剂处理2.5~3kg双孢菇,使用量均在安全标准范围之内。
本发明所述的“保鲜”指的是抑制双孢菇的褐变和开伞、延缓衰老、延长保鲜期的作用。
本发明具有如下有益效果:
本发明保鲜剂采用的各组分均为食品级,安全得以保障;利用本发明提供的方法进行双孢菇保鲜时,保鲜剂的各组分的用量均在标准范围之内,无安全隐患。本发明提供保鲜剂及保鲜方法,可有效的抑制双孢菇的褐变,延缓开伞现象,菇味明显,有效的延长其贮藏保鲜期,且本发明方法操作简便快速,溶液简单易配,便于实际生产的应用。
具体实施方式
下述实施例中所使用的实验方法如无特殊说明,均为常规方法。
下述实施例中所用的材料、试剂等,如无特殊说明,均可从商业途径得到。
下述实施例中对处理后双孢菇的色泽、开伞、褐变情况进行感官评分,感官评分标准如下:
外观评分(商品价值评分):9分,菇洁白,菇味正常;8分,菇洁白,菇味正常;7分,菇色泽稍有变化;6分,菇色泽变化明显,商品性下降;5分,菇色明显变化,商品性下降极限;4分,失去商品性;3分,食用价值降低;2分,失去食用价值;1分,腐烂变质。
色泽:5分,洁白;4分,洁白;3分,稍有褐变;2分,明显褐变、黑斑;1分,严重褐变、黑斑。
开伞:5分,无开伞;4分,轻微开伞;3分,明显开伞;2分,严重开伞;1分,全部开伞。
开伞率(%)=开伞个数/总个数×100。
颜色:亮度L*和红度a*采用较真过的CR-400色彩色差计进行测定。
在贮藏过程中,双孢菇的外观感官评分低于5分时失去商品价值。
实施例1、配制保鲜剂并对双孢菇进行保鲜处理
称取曲酸、CaCl2、L-Cys和焦Na2SO3,混合后加入水,配制得到水溶液,即为本发明保鲜剂,保鲜剂中各组分的浓度如下:
曲酸0.05%(wt)、CaCl2 1mM、L-Cys 0.1%(wt)和焦Na2SO30.1%(wt)。
利用本实施例配制的保鲜剂对双孢菇进行保鲜处理:
双孢菇采摘于北京绿源永乐有限公司,选择采摘5小时后的成熟、色泽洁白、菇体完整、大小一致、朵形紧实、无机械伤、无病虫害的新鲜双孢菇,浸泡于本实施例制备的保鲜剂中,保鲜剂的使用量为:1L保鲜剂处理2.5kg双孢菇,浸泡10min后捞出晾干,放置于带孔塑料保鲜盒中,于15℃下贮藏。
本实施例中,贮藏至2d时,双孢菇的的感官评分为:色泽3分、开伞3.5分、开伞率53.33%、L*值为89.40、a*值为-0.85,商品价值评分(即外观评分)为7分,双孢菇表面稍有褐变、商品性较好,商品价值较高,可较好的延长双孢菇3~5d。
对比例1、
配制如下浓度的水溶液作为对照保鲜剂1:
120mg/L ClO2、1mM CaCl2、0.2%(wt)ASA(抗坏血酸)、0.1%(wt)焦Na2SO3。
利用对照保鲜剂1对双孢菇进行保鲜处理:
采摘与实施例1中相同指标的双孢菇,处理方法与实施例1中相同。
本对比例中,贮藏至2d时,双孢菇的的感官评分为:色泽2分、开伞2.5分、开伞率61.54%、L*值为80.23、a*值为0.89,商品价值评分为3分,完全失去商品性。
对比例2、
配制如下浓度的水溶液作为对照保鲜剂2:
0.05%(wt)曲酸、1mM CaCl2、0.2%(wt)ASA、0.1%(wt)焦Na2SO3。
利用对照保鲜剂2对双孢菇进行保鲜处理:
采摘与实施例1中相同指标的双孢菇,处理方法与实施例1中相同。
本对比例中,贮藏至2d时,双孢菇的的感官评分为:色泽1.8分、开伞2.5分、开伞率63.64%、L*值为76.38、a*值为2.79,商品价值评分为2.5分,双孢菇褐变严重、完全失去商品性。
对比例3、
利用水对双孢菇进行保鲜处理:
采摘与实施例1中相同指标的双孢菇,处理方法与实施例1中相同。
本对比例中,贮藏至2d时,双孢菇的的感官评分为色泽2.8分、开伞2分、开伞率76.92%、L*值为83.98、a*值为1.25,商品价值评分为5分,达商品性极限。
由实施例1、对比例1-3的处理结果可以看出,本发明保鲜剂(曲酸0.05%(wt)、CaCl2 1mM、L-Cys 0.1%(wt)和焦Na2SO30.1%(wt))处理的双孢菇可较好的延缓菇的褐变、开伞,维持菇盖表面较高的亮度,且商品价值保持较高,有效延长保鲜期3~5d。该保鲜剂配制简单,易于操作,便于实际生产的应用。
以上所述仅为本发明的一些实施而已,并不用以限制本发明,凡是在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均包含在本发明的保护范围之内。
Claims (4)
1.一种双孢菇保鲜剂,为曲酸、氯化钙、L-半胱氨酸和焦亚硫酸钠的水溶液;
所述水溶液中各组分的浓度如下:
所述曲酸的质量百分含量为0.05%~1%;
所述氯化钙的摩尔浓度为0.5mM~1mM;
所述L-半胱氨酸的质量百分含量为0.05%~0.2%;
所述焦亚硫酸钠的质量百分含量为0.01%~0.1%。
2.根据权利要求1所述的双孢菇保鲜剂,其特征在于:所述水溶液中各组分的浓度如下:
所述曲酸的质量百分含量为0.05%;
所述氯化钙的摩尔浓度为1mM;
所述L-半胱氨酸的质量百分含量为0.1%;
所述焦亚硫酸钠的质量百分含量为0.1%。
3.权利要求1或2所述双孢菇保鲜剂在双孢菇保鲜中的应用。
4.一种双孢菇的保鲜方法,包括如下步骤:
将新鲜采摘的双孢菇浸泡于权利要求1或2所述双孢菇保鲜剂中,捞出晾干后再置于保鲜盒中于0~15℃的条件下储藏,即实现对双孢菇的保鲜;
所述新鲜采摘的双孢菇指的是采摘后4~8小时内的双孢菇;
所述浸泡的时间为10~15分钟;
所述双孢菇保鲜剂的用量为:每L所述双孢菇保鲜剂处理2.5~3kg双孢菇。
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