CN106615079B - 一种羊肚菌的长时保鲜方法 - Google Patents
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- 241000221638 Morchella Species 0.000 title claims abstract description 33
- 238000000034 method Methods 0.000 title claims abstract description 19
- 230000007774 longterm Effects 0.000 title description 2
- 239000003755 preservative agent Substances 0.000 claims abstract description 36
- 230000002335 preservative effect Effects 0.000 claims abstract description 36
- 238000005507 spraying Methods 0.000 claims abstract description 20
- 238000004321 preservation Methods 0.000 claims abstract description 14
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 240000002769 Morchella esculenta Species 0.000 abstract description 16
- 235000002779 Morchella esculenta Nutrition 0.000 abstract description 16
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 4
- 239000011780 sodium chloride Substances 0.000 abstract description 2
- ZCCIPPOKBCJFDN-UHFFFAOYSA-N calcium nitrate Chemical compound [Ca+2].[O-][N+]([O-])=O.[O-][N+]([O-])=O ZCCIPPOKBCJFDN-UHFFFAOYSA-N 0.000 abstract 2
- 239000008367 deionised water Substances 0.000 abstract 1
- 229910021641 deionized water Inorganic materials 0.000 abstract 1
- 239000011790 ferrous sulphate Substances 0.000 abstract 1
- 235000003891 ferrous sulphate Nutrition 0.000 abstract 1
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 abstract 1
- 229910000359 iron(II) sulfate Inorganic materials 0.000 abstract 1
- AVTYONGGKAJVTE-OLXYHTOASA-L potassium L-tartrate Chemical compound [K+].[K+].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O AVTYONGGKAJVTE-OLXYHTOASA-L 0.000 abstract 1
- 229940111695 potassium tartrate Drugs 0.000 abstract 1
- 239000001472 potassium tartrate Substances 0.000 abstract 1
- 235000011005 potassium tartrates Nutrition 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 4
- 239000000126 substance Substances 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 241001052560 Thallis Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
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- 239000012528 membrane Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
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- 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
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- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
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- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
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- A—HUMAN NECESSITIES
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明提供了一种羊肚菌的长时保鲜方法，该方法包括如下步骤：(1)向新鲜的羊肚菌喷洒保鲜剂；保鲜剂的喷洒量为羊肚菌重量的0.5‑1％；所述保鲜剂按重量份计由如下组分组成：硝酸钙0.5～0.8份、氯化钠1～2份、酒石酸钾0.01～0.02份、硫酸亚铁2～5份、去离子水1000份；(2)将步骤(1)所得物在30‑60Pa下真空预冷至‑1～1℃，然后于3200‑5000Pa、2‑3℃条件下进行贮藏。本发明可对羊肚菌进行长达25‑28天的贮藏；本发明对羊肚菌的品质和风味影响不大，羊肚菌的商品率高。
Description
技术领域
本发明属于食品保鲜领域，具体涉及一种羊肚菌的长时保鲜方法。
背景技术
羊肚菌含水量高，组织非常细嫩，菌盖表面没有明显的保护结构,常温下采后1-2天，菌体内部的水分就会大量蒸发散失，菌盖及菌褶开始破膜、开伞、失水、萎缩、褐变甚至腐烂，菌柄伸长，商品价值下降甚至丧失。一旦羊肚菌因采后造成积压导致品质下降从而达不到出口和加工要求，就会带来巨大的经济损失。因此，解决好羊肚菌的采后保鲜问题,延长其运输和贮藏期限，是羊肚菌产业化发展迫在眉睫的大事。
目前，常用的保鲜方法有短期休眠贮藏、机械冷藏和化学贮藏。短期休眠贮藏是将羊肚菌先在20℃下放置12小时，再于0℃下处理24小时，使其进入休眠状态，再于20℃左右贮藏，可贮藏4-5天。机械冷藏是将羊肚菌放置在温度在1-5℃，湿度在85-90％的环境下，可贮藏10天左右。化学贮藏是利用一些化学试剂进行处理，常用的试剂为0.2％的氯化钠和0.1％的氯化钙的混合液。化学贮藏一般能提供4-10天的贮藏期。
然而，随着羊肚菌的需求日益增大，对保鲜方法的保鲜时长提出了更高的要求。更为重要的是，在保鲜期间，羊肚菌的品质和风味需尽量少的受到破坏。
综上所述，本领域亟需寻找一种既能大幅提升羊肚菌保鲜贮藏时长，又不影响羊肚菌品质和风味的保鲜方法。
发明内容
针对现有技术的缺点，本发明的目的在于提供一种羊肚菌的长时保鲜方法，该方法包括如下步骤：
(1)向新鲜的羊肚菌喷洒保鲜剂；保鲜剂的喷洒量为羊肚菌重量的0.5-1％；所述保鲜剂按重量份计由如下组分组成：
(2)将步骤(1)所得物在30-60Pa下真空预冷至-1～1℃，然后于3200-5000Pa、2-3℃条件下进行贮藏。
本发明的发明人发现，采用本发明方法可使羊肚菌的贮藏期长达25-28天，且羊肚菌的品质和风味基本不受到影响。
如本发明的实施例所示，当仅采用机械贮藏法时(即先预冷再低压贮藏)，贮藏期仅有15天左右。而仅当采用本发明的保鲜剂进行处理时，仅能提供3-4天的贮藏期。
值得指出的是，本发明的保鲜剂的浓度和用量十分的少，可以在低成本下大批量的对羊肚菌进行处理。
优选的，所述保鲜剂的喷洒量为羊肚菌重量的0.8％。
优选的，所述保鲜剂按重量份计由如下组分组成：
更优选的，所述保鲜剂按重量份计由如下组分组成：
优选的，步骤(2)中，真空预冷时气压为40-50Pa。
优选的，步骤(2)中，贮藏时，气压为3500-4500Pa。
本发明的有益效果：
1、本发明可对羊肚菌进行长达25-28天的贮藏；
2、本发明对羊肚菌的品质和风味影响不大，羊肚菌的商品率高。
具体实施方式
下面通过实施例对本发明进行具体描述，有必要在此指出的是以下实施例只是用于对本发明进行进一步的说明，不能理解为对本发明保护范围的限制，该领域的技术熟练人员根据上述发明内容所做出的一些非本质的改进和调整，仍属于本发明的保护范围。
实施例1
(1)向新鲜的羊肚菌喷洒保鲜剂；保鲜剂的喷洒量为羊肚菌重量的0.5-1％；所述保鲜剂按重量份计由如下组分组成：
(2)将步骤(1)所得物在30-60Pa下真空预冷至-1～1℃，然后于3200-5000Pa、2-3℃条件下进行贮藏。
实施例2
(1)向新鲜的羊肚菌喷洒保鲜剂；保鲜剂的喷洒量为羊肚菌重量的0.5-1％；所述保鲜剂按重量份计由如下组分组成：
(2)将步骤(1)所得物在30-60Pa下真空预冷至-1～1℃，然后于3200-5000Pa、2-3℃条件下进行贮藏。
实施例3
(1)向新鲜的羊肚菌喷洒保鲜剂；保鲜剂的喷洒量为羊肚菌重量的0.5-1％；所述保鲜剂按重量份计由如下组分组成：
(2)将步骤(1)所得物在30-60Pa下真空预冷至-1～1℃，然后于3200-5000Pa、2-3℃条件下进行贮藏。
实施例4
(1)向新鲜的羊肚菌喷洒保鲜剂；保鲜剂的喷洒量为羊肚菌重量的0.5-1％；所述保鲜剂按重量份计由如下组分组成：
(2)将步骤(1)所得物在30-60Pa下真空预冷至-1～1℃，然后于3200-5000Pa、2-3℃条件下进行贮藏。
实施例5
(1)向新鲜的羊肚菌喷洒保鲜剂；保鲜剂的喷洒量为羊肚菌重量的0.5-1％；所述保鲜剂按重量份计由如下组分组成：
(2)将步骤(1)所得物在30-60Pa下真空预冷至-1～1℃，然后于3200-5000Pa、2-3℃条件下进行贮藏。
对比实施例1
将新鲜羊肚菌浸泡于实施例1中的保鲜液10分钟，然后常温贮藏。
对比实施例2
除了将保鲜液替换为水之外，其余与实施例1一致。
对比实施例3
(1)向新鲜的羊肚菌喷洒保鲜剂；保鲜剂的喷洒量为羊肚菌重量的0.5-1％；所述保鲜剂按重量份计由如下组分组成：
(2)将步骤(1)所得物在300-600Pa下真空预冷至4～8℃，然后于30000-50000Pa、相对湿度85-95％条件下进行贮藏，贮藏期间控制二氧化碳含量在15％以下。
实验例
对实施例1-5和对比实施例1-3的保鲜效果进行测试，测试结果如表1所示。
表1
注：表中(A)表示测试的时间为贮藏后第4天；(B)表示测试的时间为贮藏后第15天；其余数据为贮藏后第28天的测试结果。
Claims (6)
1.一种羊肚菌的长时保鲜方法，其特征在于，所述方法包括如下步骤：
(1)向新鲜的羊肚菌喷洒保鲜剂；保鲜剂的喷洒量为羊肚菌重量的0.5-1％；所述保鲜剂按重量份计由如下组分组成：
(2)将步骤(1)所得物在30-60Pa下真空预冷至-1～1℃，然后于3200-5000Pa、2-3℃条件下进行贮藏。
2.根据权利要求1所述的保鲜方法，其特征在于，所述保鲜剂的喷洒量为羊肚菌重量的0.8％。
3.根据权利要求1所述的保鲜方法，其特征在于，所述保鲜剂按重量份计由如下组分组成：
4.根据权利要求1所述的保鲜方法，其特征在于，所述保鲜剂按重量份计由如下组分组成：
5.根据权利要求1所述的保鲜方法，其特征在于，步骤(2)中，真空预冷时气压为40-50Pa。
6.根据权利要求1所述的保鲜方法，其特征在于，步骤(2)中，贮藏时，气压为3500-4500Pa。
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