CN106509084A - 竹荪的涂膜保鲜方法 - Google Patents
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Abstract
本发明公开了竹荪的涂膜保鲜方法,先将竹荪子实体置于浓度为0.1~0.6mmol/L的硅酸盐溶液中浸泡10~30min,然后进行常规涂膜保鲜。本发明采用硅酸盐浸渍和常规涂膜结合,可大大降低竹荪的蒸腾作用,延缓竹荪的失水,还可以将竹荪的有氧呼吸强度降至最低,又不至于发生厌氧呼吸,减少营养成分的消耗,再加之竹荪细胞壁的强度增加,对外界的抵御能力加强,使得经本发明保鲜方法处理之后的竹荪可以在常温条件下贮藏保鲜,保鲜期可达10d以上。
Description
技术领域
本发明涉及一种食用菌保鲜方法,具体涉及一种竹荪的涂膜保鲜方法。
背景技术
竹荪(Dictyophora indusiata(Vent.ex Pers)Fisch)又名竹笙、竹参,常见并可供食用的有4种:长裙竹荪、短裙竹荪、棘托竹荪和红托竹荪,是寄生在枯竹根部的一种隐花菌类,形状略似网状干白蛇皮,它有深绿色的菌帽,雪白色的圆柱状的菌柄,粉红色的蛋形菌托,在菌柄顶端有一围细致洁白的网状裙从菌盖向下铺开,被人们称为“雪裙仙子”、“山珍之花”、“真菌之花”、“菌中皇后”。竹荪营养丰富,香味浓郁,滋味鲜美,自古就列为“草八珍”之一。刚采摘的竹荪子实体含水量高,极易失水和收到微生物侵染,造成食用菌子实体的腐败变质,影响其经济价值。我国的食用菌保鲜技术仍处于初级研究阶段,主要包括低温保鲜、化学试剂保鲜、涂膜保鲜等。低温保鲜是将食用菌贮存在低温条件下,食用菌的代谢降低,自身营养物质损耗减少,且能减缓微生物对鲜菇的影响,从而保持鲜菇的品质;化学试剂保鲜主要是通过抑制微生物的繁殖及食用菌呼吸作用进而延长其货架期。涂膜保鲜是以天然糖类、蛋白质、脂质等作为主要原料,通过对食用菌表面喷雾、浸渍等方法涂覆,经干燥后形成一层不易察觉的透明坯膜,防止水分蒸发,对食用菌起到防腐保鲜效果的一种贮藏保鲜的方法。多糖类物质具有良好的成膜性,阻气性好,但阻湿性极差。脂质具有极性弱和易于形成致密分子网状结构的特点,形成的膜阻水能力极强,但是脂类物质在成膜过程中易产生裂纹或孔洞,以及被氧化产生不良风味,所成的膜不透明和蜡味的口感等缺点,脂质很少单独使用。蛋白质具有营养价值高、口感好和透性小的优点,而且具有极强的乳化力,易于脂质形成复合膜。由于竹荪表面只有一层薄而透气的表皮结构,导致竹荪采后的失水远远高于果蔬类,而且竹荪采后呼吸强度,在同等温度下,是常见果蔬的8~20倍,因此竹荪十分不耐贮藏,不论采用多糖膜、蛋白质膜、脂质膜,还是这三者的复合膜进行保鲜,均需要将竹荪置于低温条件下贮藏,而且货架期也基本上无法超过10天。
发明内容
本发明要解决的技术问题是提供竹荪的涂膜保鲜方法,该方法可以在常温条件下大大延长竹荪的货架期。
本发明提供的技术方案提供一种竹荪的涂膜保鲜方法,先将竹荪子实体置于浓度为0.1~0.6mmol/L的硅酸盐溶液中浸泡10~30min,然后进行常规涂膜保鲜。
所述常规涂膜保鲜是以多糖、蛋白质和脂质中的一种或多种为原料进行涂膜保鲜。具体的是以多糖、蛋白质或者脂质为原料进行涂膜,或者以多糖、蛋白质和脂质中任意两种的组合物为原料进行涂膜,又或者多糖、蛋白质和脂质的混合物进行涂膜保鲜。涂膜方式包括对竹荪表面喷雾、浸渍、涂布等。
由于竹荪表面只有一层薄而透气的表皮结构,竹荪细胞壁的气孔较大,可以直接吸收溶液中的硅酸根离子,硅在竹荪细胞中沉积,硅质化,形成硅突,防止病菌菌丝的侵入和扩展,能够降低病菌对细胞壁的酶降解作用,起到类似物理屏障的作用,从而增强病害的抗性。硅酸根离子还能与竹荪细胞壁的重要组成成分--几丁质产生交联,增加了几丁质的分子链长度,在交联过程中,与硅交联的几丁质分子链的排列方向会从平行排列变成反平行排列,大大增强了几丁质的强度,即增加了食用菌细胞壁的强度和稳固性,进而可以阻止液泡中的多酚类物质外渗到细胞质中与酶类接触而产生褐变,延缓竹荪衰老,延长其货架期。
所述硅酸盐为硅酸钠或硅酸钾。
所述多糖为淀粉、改性淀粉、羧甲基纤维素钠、羧甲基纤维素钠的衍生物、植物胶或黄原胶。植物胶可以是瓜尔豆胶、刺槐豆胶、田菁胶、香豆胶等。
所述脂质为蜂蜡、硬脂醇、乙酰单甘脂、三硬脂酸甘油酯和硬脂酸中的一种或多种。
所述蛋白质为乳清蛋白、大豆分离蛋白、小麦面筋蛋白、花生蛋白和卵白蛋白中的一种或多种。
与现有技术相比,本发明具有以下有益效果:
1)本发明在常规涂膜之前先置于硅酸盐溶液中进行浸渍,硅酸根离子在竹荪细胞中沉积,硅质化,形成硅突,防止病菌菌丝的侵入和扩展,能够降低病菌对细胞壁的酶降解作用,起到类似物理屏障的作用,从而增强病害的抗性。另外,硅酸根离子还能与竹荪细胞的细胞壁中的主要组分—几丁质产生交联,提高几丁质的强度,从而大大增强细胞壁的稳固性。
2)硅酸盐浸渍和常规涂膜结合,可大大降低竹荪的蒸腾作用,延缓竹荪的失水,还可以将竹荪的有氧呼吸强度降至最低,又不至于发生厌氧呼吸,减少营养成分的消耗,再加之竹荪细胞壁的强度增加,对外界的抵御能力加强,使得经本发明保鲜方法处理之后的竹荪可以在常温条件下贮藏保鲜,保鲜期可达10d以上。
具体实施方式
以下具体实施例对本发明作进一步的阐述,但不作为对本发明的限定。
实施例1
1)制备常规涂膜保鲜液:将3g淀粉加水95g在80℃水浴中充分糊化,再加入1g蜂蜡和2g乳清蛋白,在80℃水浴中继续保持30min,取出,冷却至60℃左右,用均质机均质2次,冷却,即得。
2)将竹荪子实体浸泡于浓度为0.1mmol/L的硅酸钾溶液中10min,然后将涂膜保鲜液采用浸渍的方法进行涂膜,干燥,即得。
将上述处理后的竹荪置于20℃条件下,可以保鲜11d。
实施例2
1)制备常规涂膜保鲜液:将3g羧甲基纤维素钠加水95g,在80℃水浴中充分糊化,再加入1g硬脂醇和2g大豆分离蛋白,在80℃水浴中继续保持30min,取出,冷却至60℃左右,用均质机均质2次,冷却,即得。
2)将竹荪子实体浸泡于浓度为0.6mmol/L的硅酸钠溶液中30min,然后将涂膜保鲜液采用喷雾的方法进行涂膜,干燥,即得。
将上述处理后的竹荪置于25℃条件下,可以保鲜10d。
实施例3
1)制备常规涂膜保鲜液:将3g瓜尔豆胶加水95g,在80℃水浴中充分糊化,再加入1g乙酰单甘脂和2g小麦面筋蛋白,在80℃水浴中继续保持30min,取出,冷却至60℃左右,用均质机均质2次,冷却,即得。
2)将竹荪子实体浸泡于浓度为0.2mmol/L的硅酸钾溶液中20min,然后将涂膜保鲜液采用涂布的方法进行涂膜,干燥,即得。实施例1
将上述处理后的竹荪置于25℃条件下,可以保鲜10d。
实施例4
1)制备常规涂膜保鲜液:将3g黄原胶加水95g在80℃水浴中充分糊化,再加入1g硬脂酸和2g花生蛋白在80℃水浴中继续保持30min,取出,冷却至60℃左右,用均质机均质2次,冷却,即得。
2)将竹荪子实体浸泡于浓度为0.6mmol/L的硅酸钠溶液中30min,然后将涂膜保鲜液采用浸渍的方法进行涂膜,干燥,即得。
将上述处理后的竹荪置于20℃条件下,可以保鲜12d。
Claims (6)
1.竹荪的涂膜保鲜方法,其特征在于:先将竹荪子实体置于浓度为0.1~0.6mmol/L的硅酸盐溶液中浸泡10~30min,然后进行常规涂膜保鲜。
2.根据权利要求1所述的竹荪的涂膜保鲜方法,其特征在于:所述硅酸盐为硅酸钠或硅酸钾。
3.根据权利要求1或2所述的竹荪的涂膜保鲜方法,其特征在于:所述常规涂膜保鲜是以多糖、蛋白质和脂质中的一种或多种为原料进行涂膜保鲜。
4.根据权利要求3所述的竹荪的涂膜保鲜方法,其特征在于:所述多糖为淀粉、改性淀粉、羧甲基纤维素钠、羧甲基纤维素钠的衍生物、植物胶或黄原胶。
5.根据权利要求3所述的竹荪的涂膜保鲜方法,其特征在于:所述脂质为蜂蜡、硬脂醇、乙酰单甘脂、三硬脂酸甘油酯和硬脂酸中的一种或多种。
6.根据权利要求3所述的竹荪的涂膜保鲜方法,其特征在于:所述蛋白质为乳清蛋白、大豆分离蛋白、小麦面筋蛋白、花生蛋白和卵白蛋白中的一种或多种。
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