CN106615059A - Fresh keeping and storage method of truffles - Google Patents
Fresh keeping and storage method of truffles Download PDFInfo
- Publication number
- CN106615059A CN106615059A CN201611192020.9A CN201611192020A CN106615059A CN 106615059 A CN106615059 A CN 106615059A CN 201611192020 A CN201611192020 A CN 201611192020A CN 106615059 A CN106615059 A CN 106615059A
- Authority
- CN
- China
- Prior art keywords
- ferfas
- fresh
- storage method
- keeping storage
- truffles
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/152—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O ; Elimination of such other gases
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/0425—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes
- A23B7/0433—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
Abstract
The invention relates to the technical field of fresh keeping and storage of wild mushrooms, and in particular to a fresh keeping and storage method of truffles. The flavor and the taste of the truffles still can be kept under the situation that no chemical reagents are added in a storage process. The fresh keeping and storage method comprises the following steps: (1) truffles pretreatment; (2) low-temperature treatment; (3) ozone disinfection; (4) packaging and storage. By adopting the fresh keeping and storage method disclosed by the invention, the fresh keeping and storage time of the truffles is greatly prolonged, effective component structure and unique fragrance of kames are reserved, worm damage and lesion are not found during a preservation period, and better appearance, unique fragrance and unique sensory quality of the truffles are maintained; the fresh keeping problem during long-time storage and long-distance transportation processes of the truffles is met.
Description
Technical field
The present invention relates to wild mushroom antistaling storing technical field, and in particular to a kind of fresh-keeping storage method of ferfas.
Background technology
Ferfas (truffles) is called：Pig arch bacterium, without grain rattan fruit, Radix cynanchi wilfordii, belong to Mycophytes door (Eumycota), ascus
Bacterium subphylum (Ascomycotina), Tuberale (Tuberales), Tuberaceae (Tuberaceae), Tuber (Tu ber), it is outside
Form：Ascocarp is oval in irregular spherical, pitchy, dark brown, yellowish-brown when fresh.Be born in Huashan pine, China fir, Quercus acutissima,
In the superficial soil layer of the mixed coniferous broad leaved forests such as Coriaria sinica or the soil of plant rhizosphere, rare edible and medical fungi.Ferfas is a kind of famous and precious
Rare edible fungus, are one of mushrooms of European and American areas eating with high nutritive value, medical value and economic worth.So
And, because present preservation technique there are problems that more, the ferfas for causing such costliness is rotted, quality degradation, serious shadow
Ring its economic worth.A kind of very effective ferfas preservation technique is there is presently no, therefore, study a kind of scale of ferfas and protect
Fresh technology is very urgent.
Mainly have following several to keep the peculiar flavour and mouthfeel of ferfas, current preservation method：
1st, cryogenic freezing：Cryogenic freezing can effectively reduce the metabolism of ferfas, suppress its biochemical reactions, extend
Its fresh keeping time, but prolonged freezing affects the quality of ferfas, this method also to extend fresh-keeping 2-4 days.
2nd, salt marsh immersion：This method be ferfas is cleaned up after be soaked in 1% saline solution about half an hour, air-dry
Deposit in vacuum plastic bag after surface moisture, and be put in cryopreservation, this method can be fresh-keeping 4-7 days.
3rd, irradiation storage：Use atomic energy ray emittance irradiation ferfas, carry out desinsection, sterilizing, to reach prolongation
The methods and techniques of ferfas preservation term, this method can suppress the growth of the harmful bacterium colony in ferfas surface, while keeping higher
Quality, this method can extend 20-25 days storage period in conjunction with cryopreservation, but the method have impact on the nutritive value of ferfas into
Divide and its unique fragrance.
Under this application background, the present inventor is intended to provide a kind of fresh-keeping storage method of brand-new ferfas.
The content of the invention
Technical problem solved by the invention there is provided a kind of fresh-keeping storage method of ferfas, and the fresh-keeping storage method exists
Without the situation of any chemical reagent in storage, ferfas peculiar flavour and mouthfeel can be still kept.
The fresh-keeping storage method of ferfas of the present invention, comprises the steps：
(1) ferfas pretreatment：Ferfas sorting, removal of impurities；
(2) K cryogenic treatment：Ferfas processes 8-10 hours under 0-4 DEG C of cold wind, makes ferfas rapid drop in temperature to less than 4
℃；
(3) ozonization：The ferfas of K cryogenic treatment is placed in into confined space, the fumigation 12-15h under ozone environment,
Ozone concentration is 20-25mg/m in confined space3；
(4) packaging storage：Ferfas is packed using foam preservative box, then built-in ice bag, then is carried out using PVC crispers outer
Packaging, and preserve under conditions of 0-4 DEG C.
In above-mentioned technical proposal, ferfas sorting described in the pretreatment of step (1) ferfas is to select maturation, without breakage, without worm
The intact ferfas of moth carries out classification and selects.Classification is sorted according to following standard：A levels：More than diameter 15cm, B level：10-15cm.C
Level：5-10cm, D level：Below 5cm.
In above-mentioned technical proposal, ferfas removal of impurities described in the pretreatment of step (1) ferfas is：With the running water and hair sterilized
Brush away except the soil on ferfas surface.
In above-mentioned technical proposal, during step (2) K cryogenic treatment preferably, ferfas is processed 8 hours under 0-4 DEG C of cold wind.
In above-mentioned technical proposal, during step (2) K cryogenic treatment preferably, ferfas rapid drop in temperature is made to less than 2 DEG C.
Wherein step (2) K cryogenic treatment when, need to guarantee that ferfas surface is fully contacted cold wind, by ferfas heat and surface moisture
Take away rapidly, reach the purpose of fast cooling to target temperature.
In above-mentioned technical proposal, step (3) provides ozone can be using ozone generator, the condition of such as ozonization：Often
m3Space produces per hour ozone amount 20-25mg, fumigation 12-15h；It is preferred that per m3Space produces per hour ozone amount 25mg,
Fumigation 12h.
The reason for present invention is using ozone is that ozone sterilization has broad spectrum activity, high efficiency, do not produce the advantages such as residual contamination.
According to the Ministry of Public Health《Disinfection technology standard》：Ozone is a kind of wide-spectrum bactericide, can kill bacterial propagule and brood cell, virus, fungi
Deng, and botulin toxin can be destroyed.High efficiency：Ozone sterilization speed is rapidly, after concentration exceedes certain threshold value, to sterilize
It is sterilized even to be completed with moment.
In above-mentioned technical proposal, step (4) packaging storage：Ferfas is packed using foam preservative box, then built-in ice bag, then
External packing is carried out using PVC crispers, and is preserved under conditions of 0-4 DEG C.
Specifically, the specification of foam preservative box is the high 180mm of long 340mm width 220mm, can also be put in foam preservative box
Ice bag is lowered the temperature.Ice bag quantity can reach 0-4 DEG C of holding conditions to meet, and in inventor's practical operation 1-2 is placed
The ice bag of individual 100-200g.
Specifically, according to the foam preservative box of above-mentioned employing, the specification of PVC crispers is that volume is fresh-keeping for the PVC of 5-10L
Box, it is preferred to use volume is the PVC crispers of 5-10L.
Using above-mentioned fresh-keeping storage method, with advantages below：
(1) the inventive method greatly extends the fresh-retaining preserving time of ferfas, antistaling storing for up to 3-4 month,
Extend 1-3 month than traditional preservation method, and the method for operating of the present invention is simpler, environmental protection.
(2) the inventive method utilizes ozonization, and the active ingredient and local flavor for changing ferfas useless, and traditional surface
When sterilization is carried out disinfection using 75% alcohol, alcohol can be penetrated in kames, cause fat-soluble active ingredient to disappear, and changed
Become the local flavor and mouthfeel of ferfas, at the same also can change during traditional utilization irradiation sterilization kames active ingredient structure and
Its unique fragrance.
(3) ferfas Jing after the inventive method process, does not find to damage by worms and pathology during the preservation of 3 months, maintains
The fragrance and organoleptic quality of the preferable outward appearance of ferfas and uniqueness.Meet the long-time storage and long-distance transport process of ferfas
In fresh-keeping problem, selling market has been widened so that the ferfas of China can go abroad, in the face of more external consumers.
Specific embodiment
By the following examples the specific embodiment of form, remakes further specifically to the above of the present invention
It is bright, illustrate but do not limit the present invention.
Embodiment 1
(1), preservation material is selected
Choose December to be sorted to the maturation of Second Year 1-2 month outputs, without the intact ferfas of damaged, free from insect pests, sort
Standard is divided according to ferfas size diameter., present case selection C levels 5-10cm.
(2), removal of impurities：The soil on ferfas surface is removed with the running water sterilized and hairbrush, then by each ferfas gas
Bubble bag is individually wrapped, for future use.
(3), K cryogenic treatment：Ferfas after sorting removal of impurities is removed after bubble bags, is processed 10 hours under 0-4 DEG C of cold wind,
Must assure that ferfas surface is fully contacted cold wind, ferfas heat and surface moisture are taken away rapidly, reach fast cooling, make ferfas
Temperature drop to 2 DEG C.
(4), ozonization：The ferfas of K cryogenic treatment is placed in confined space, ozone generator disinfection is used,
Per m3Space produces per hour ozone amount 25mg/h, fumigation 15h.
(5), pack：PVC crispers during storage using volume for 5L are packed.In order to avoid being damaged, then carry out
The process of bubble bags parcel.
(6), cryopreservation：Packaged ferfas is housed in 0-4 DEG C of freezer.
Embodiment 2
(1), preservation material is selected
Choose December to be sorted to the maturation of Second Year 1-2 month outputs, without the intact ferfas of damaged, free from insect pests, sort
Standard is divided according to ferfas size diameter.Present case chooses C levels 5-10cm.
(2), removal of impurities：The soil on ferfas surface is removed with the running water sterilized and hairbrush, then by each ferfas gas
Bubble bag is individually wrapped.
(3), K cryogenic treatment：Ferfas after sorting removal of impurities is removed after bubble bags, is processed 8 hours under 0-4 DEG C of cold wind, must
Must ensure that ferfas surface is fully contacted cold wind, and ferfas heat and surface moisture are taken away rapidly, reach fast cooling, make ferfas temperature
Degree drops to 2 DEG C.
(4), ozonization：The ferfas of K cryogenic treatment is placed in confined space, ozone generator disinfection is used,
Per m3Space produces per hour ozone amount 25mg/h, fumigation 12h.
(5), pack：PVC crispers during storage using volume for 10L are packed.
(6), cryopreservation：Packaged ferfas is housed in 0-4 DEG C of freezer.
Embodiment 3
(1), preservation material is selected
Choose December to be sorted to the maturation of Second Year 1-2 month outputs, without the intact ferfas of damaged, free from insect pests, sort
Standard is divided according to ferfas size diameter.Present case chooses C levels 5-10cm.
(2), removal of impurities：The soil on ferfas surface is removed with the running water sterilized and hairbrush, then by each ferfas gas
Bubble bag is individually wrapped.
(3), K cryogenic treatment：Ferfas after sorting removal of impurities is removed after bubble bags, is processed 9 hours under 0-4 DEG C of cold wind, must
Must ensure that ferfas surface is fully contacted cold wind, and ferfas heat and surface moisture are taken away rapidly, reach fast cooling, make ferfas temperature
Degree drops to 2 DEG C.
(4), ozonization：The ferfas of K cryogenic treatment is placed in confined space, ozone generator disinfection is used,
Per m3Space produces per hour ozone amount 20-25mg/h, fumigation 14h.
(5), pack：PVC crispers during storage using volume for 8L are packed.
(6), cryopreservation：Packaged ferfas is housed in 0-4 DEG C of freezer.
Comparative result：
| Case | Storage time (my god) | Ferfas change of moisture content (%) | Organoleptic quality | Go mouldy ratio |
| 1 | 78 | 24 | It is good | 3.5% |
| 2 | 86 | 18 | It is best | 2.8% |
| 3 | 72 | 20 | It is good | 4% |
Optimal K cryogenic treatment time, disinfecting time and PVC crisper volume sizes, low temperature are determined by test of many times
Process time 8 hours, ozonization 12 hours, ferfas fresh-keeping effect is optimal during volume 8L, and mouthfeel might as well.The inventive method is utilized
Ozonization, and the active ingredient and local flavor for changing ferfas useless, and traditional surface sterilization is carried out disinfection using 75% alcohol
When, alcohol can be penetrated in kames, cause fat-soluble active ingredient to disappear, and change the local flavor and mouthfeel of ferfas.
Claims (10)
1. the fresh-keeping storage method of ferfas, it is characterised in that：Comprise the steps：
(1) ferfas pretreatment：Ferfas sorting, removal of impurities；
(2) K cryogenic treatment：Ferfas processes 8-10 hours under 0-4 DEG C of cold wind, makes ferfas rapid drop in temperature to less than 4 DEG C；
(3) ozonization：The ferfas of K cryogenic treatment is placed in into confined space, fumigation 12-15h, closed under ozone environment
Ozone concentration is 20-25mg/m in space3；
(4) packaging storage：Ferfas is packed using foam preservative box, then built-in ice bag, then carries out outsourcing using PVC crispers
Dress, and preserve under conditions of 0-4 DEG C.
2. the fresh-keeping storage method of ferfas according to claim 1, it is characterised in that：Institute in the pretreatment of step (1) ferfas
State ferfas sorting and select to select maturation, carrying out classification without the intact ferfas of damaged, free from insect pests.
3. the fresh-keeping storage method of ferfas according to claim 1, it is characterised in that：Institute in the pretreatment of step (1) ferfas
Stating ferfas removal of impurities is：The soil on ferfas surface is removed with the running water and hairbrush sterilized.
4. the fresh-keeping storage method of ferfas according to claim 1, it is characterised in that：During step (2) K cryogenic treatment, ferfas
Process 8 hours under 0-4 DEG C of cold wind；
Further, ferfas rapid drop in temperature is made during step (2) K cryogenic treatment to less than 2 DEG C.
5. the fresh-keeping storage method of ferfas according to claim 1, it is characterised in that：Step (3) provides ozone and can adopt
Ozone generator, the condition of ozonization is：Every cubic metre of space produces per hour ozone amount 20-25mg, fumigation 12-
15h。
6. the fresh-keeping storage method of ferfas according to claim 5, it is characterised in that：The condition of step (3) ozonization
For：Every cubic metre of space produces per hour ozone amount 25mg, fumigation 12h.
7. the fresh-keeping storage method of ferfas according to claim 1, it is characterised in that：Step (4) packaging storage：Ferfas is adopted
Packed with foam preservative box, then built-in ice bag, then external packing is carried out using PVC crispers, and store under conditions of 0-4 DEG C
Hide.
8. the fresh-keeping storage method of ferfas according to claim 7, it is characterised in that：The specification of the foam preservative box is
The high 180mm of long 340mm width 220mm, can also be put into ice bag cooling in foam preservative box.
9. the fresh-keeping storage method of ferfas according to claim 8, it is characterised in that：Described is ice bag for 100-200g
Ice bag, it is 1-2 to place quantity.
10. the fresh-keeping storage method of ferfas according to claim 8, it is characterised in that：According to the specification of foam preservative box,
The specification of PVC crispers is the PVC crispers that volume is 5-10L；It is preferred that adopt volume for 5-10L PVC crispers.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611192020.9A CN106615059A (en) | 2016-12-20 | 2016-12-20 | Fresh keeping and storage method of truffles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611192020.9A CN106615059A (en) | 2016-12-20 | 2016-12-20 | Fresh keeping and storage method of truffles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106615059A true CN106615059A (en) | 2017-05-10 |
Family
ID=58834670
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611192020.9A Pending CN106615059A (en) | 2016-12-20 | 2016-12-20 | Fresh keeping and storage method of truffles |
Country Status (1)
| Country | Link |
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| CN (1) | CN106615059A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108812649A (en) * | 2018-06-20 | 2018-11-16 | 西南林业大学 | A kind of storage method for preventing ganoderma lucidum sample and being damaged by insects |
| CN113973905A (en) * | 2021-11-04 | 2022-01-28 | 四川大学 | Truffle electron beam irradiation process capable of retaining original aroma and product |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6269947A (en) * | 1985-09-24 | 1987-03-31 | Midori Shokai:Kk | Long-term preservation of dried shiitake mushroom |
| CN106172732A (en) * | 2016-07-27 | 2016-12-07 | 永仁野森达菌业有限公司 | A kind of Truffe preservation method |
-
2016
- 2016-12-20 CN CN201611192020.9A patent/CN106615059A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6269947A (en) * | 1985-09-24 | 1987-03-31 | Midori Shokai:Kk | Long-term preservation of dried shiitake mushroom |
| CN106172732A (en) * | 2016-07-27 | 2016-12-07 | 永仁野森达菌业有限公司 | A kind of Truffe preservation method |
Non-Patent Citations (2)
| Title |
|---|
| 杨青云: "《农业技术职业教程》", 30 June 2014 * |
| 韩艳丽: "《食品贮藏保鲜技术》", 31 October 2015, 中国轻工业出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108812649A (en) * | 2018-06-20 | 2018-11-16 | 西南林业大学 | A kind of storage method for preventing ganoderma lucidum sample and being damaged by insects |
| CN108812649B (en) * | 2018-06-20 | 2020-12-11 | 西南林业大学 | Storage method for preventing ganoderma lucidum specimen from being damaged by worms |
| CN113973905A (en) * | 2021-11-04 | 2022-01-28 | 四川大学 | Truffle electron beam irradiation process capable of retaining original aroma and product |
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Application publication date: 20170510 |