CN106923139B - Intelligent fresh-keeping system of fresh cordyceps sinensis - Google Patents
Intelligent fresh-keeping system of fresh cordyceps sinensis Download PDFInfo
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- CN106923139B CN106923139B CN201710103321.8A CN201710103321A CN106923139B CN 106923139 B CN106923139 B CN 106923139B CN 201710103321 A CN201710103321 A CN 201710103321A CN 106923139 B CN106923139 B CN 106923139B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/363—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L3/3409—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 gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3418—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 gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
Abstract
The invention relates to an intelligent fresh-keeping system for fresh cordyceps sinensis, which comprises a quality detection device, a pre-cooling chamber and a refrigerating chamber, wherein the quality detection device is provided with a weight sensor; the pre-cooling chamber is kept at a constant temperature of 4 ℃; the refrigerating chamber comprises temperature control equipment, a humidity balancer and an oxygen concentration sensor; conveying the precooled fresh cordyceps sinensis to a refrigerating chamber, setting automatic temperature control conditions for the temperature control equipment, balancing humidity by using the humidity balancer, and introducing precooled mixed gas, wherein the mixed gas is 3-5% of O2、19～23％CO2、74～76％N2When O is present2When the concentration range is exceeded, the oxygen concentration sensor can automatically give an alarm. The invention provides an intelligent preservation system for fresh cordyceps sinensis, which can keep the fresh vitality and the nutrient content of the fresh cordyceps sinensis from a cell level by intelligently and programmatically regulating and controlling the parameters of refrigeration preservation temperature, time, humidity and the like according to the self characteristics of the fresh cordyceps sinensis.
Description
Technical Field
The invention belongs to the technical field of preservation of medicinal edible fungi, and relates to an intelligent preservation system for fresh cordyceps sinensis, which can achieve the purpose of long-term preservation of the fresh cordyceps sinensis.
Background
The cordyceps sinensis is a high-grade rare and nourishing traditional Chinese medicinal material, contains various active ingredients such as nucleoside, polysaccharide, sterol, fatty acid, protein, polypeptide and volatile ingredients, has the functions of resisting tumors, regulating the immune system, promoting the repair of body cell injury, regulating the blood system, regulating blood fat and the like, and can retain the active ingredients in the harvested fresh cordyceps sinensis to the maximum extent. With the development of the cordyceps sinensis industry, the nutritional requirements of people on fresh cordyceps sinensis are continuously enlarged and improved, and the long-term fresh-keeping technology of fresh cordyceps sinensis is gradually concerned by people.
Although the prior art solves the fresh-keeping problem of fresh cordyceps to a certain extent, the fresh-keeping is carried out manually, and the technologies can not meet the practical requirements and face the following defects: firstly, the fresh-keeping effect is not ideal, the fresh-keeping time is short, the fresh-keeping agent is easy to freeze injury and generate brown stain, the appearance, the taste and the nutrition of the fresh cordyceps sinensis are seriously influenced, and the fresh activity of the cordyceps sinensis cannot be kept for a long time; secondly, the manual operation is with high costs, complex operation, and manual control fresh-keeping temperature and humidity also are very inaccurate when bringing inconvenience, and production efficiency is low, hardly guarantee to accomplish real-time supervision, in time adjustment. For example, the Chinese patent (CN103740592B) discloses a preservation method of cordyceps sinensis, which comprises the steps of sequentially cleaning each part of cordyceps sinensis, soaking in 0.9% acidic sodium chloride solution, rapidly cooling at-75 ℃ and air-conditioning preservation and refrigeration at-5 to-25 ℃. The fresh-keeping method is complicated and tedious, the manpower consumption is large, and the extremely low processing temperature of-75 ℃ and-25 ℃ can cause the fresh cordyceps sinensis to be seriously frozen, damage the freshness activity of the fresh cordyceps sinensis and be difficult to maintain the original appearance, nutrition and moisture of the fresh cordyceps sinensis. The invention patent (CN102178226B) of China is a fresh processing technique of cordyceps sinensis, which also carries out manual screening, sterilization and sealing on the cordyceps sinensis, and low-temperature refrigeration is carried out at-65 ℃, so that the fresh and alive characteristics of the cordyceps sinensis are lost, the nutritional value of the cordyceps sinensis is reduced, and the production efficiency is low. Chinese patent application (CN105199956A) performs shape preservation and sterilization on Cordyceps, adopts a disinfection towel to cover residual moisture, sprays honey water on the surface of Cordyceps uniformly, air-dries and dehumidifies, quickly freezes at-30 deg.C for 15min, and freezes at-5 deg.C for fresh-keeping. The quick-freezing treatment is easy to cause the fresh cordyceps sinensis to be frozen, and the sterilization towel is used for treating residual moisture, spraying honey water and the like, so that the manual operation cost is greatly increased, the operation is not accurate, a great deal of inconvenience is brought to preservation, and the industrial production is not facilitated.
Therefore, a cordyceps sinensis preservation system or method which can preserve the appearance, color, nutritional value and taste of cordyceps sinensis to the maximum extent and high efficiently, can preserve cordyceps sinensis for a long time and has less manual participation is required.
The invention content is as follows:
the invention provides an intelligent preservation system for fresh cordyceps sinensis, which can keep the fresh vitality and the nutrient content of the fresh cordyceps sinensis from a cell level by intelligently and programmatically regulating and controlling the parameters of refrigeration preservation temperature, time, humidity and the like according to the self characteristics of the fresh cordyceps sinensis.
The method has reasonable design, simplifies manual operation, performs low-temperature exercise on the fresh cordyceps sinensis to be refrigerated, enhances the cold damage tolerance, performs gradient cooling, humidity control and respiratory inhibition, and can furthest retain the unique flavor and nutritional ingredients of the fresh cordyceps sinensis.
The purpose of the invention is realized by the following technical scheme:
on one hand, the invention provides an intelligent fresh-keeping system for fresh cordyceps sinensis, which comprises a quality detection device, a pre-cooling chamber and a refrigerating chamber,
the quality detection device is provided with a weight sensor; placing the cleaned fresh cordyceps sinensis in a quality detection device for automatic screening, and automatically conveying the screened fresh cordyceps sinensis meeting the weight standard to a pre-cooling chamber;
the pre-cooling chamber is kept at a constant temperature of 4 ℃; screening out fresh cordyceps sinensis meeting the weight standard, and carrying out pre-cooling treatment in a pre-cooling chamber;
the refrigerating chamber comprises temperature control equipment, a humidity balancer and an oxygen concentration sensor; conveying the precooled fresh cordyceps sinensis to a refrigerating chamber, setting automatic temperature control conditions for the temperature control equipment, balancing humidity by using the humidity balancer, and introducing precooled mixed gas, wherein the mixed gas is 3-5% of O2、19～23％CO2、74～76％N2When O is present2When the concentration range is exceeded, the oxygen concentration sensor can automatically give an alarm.
In some embodiments, the quality detection device can screen Cordyceps sinensis with weight of 0.5g or more.
In some embodiments, the pre-cooling treatment is to quickly convey the screened fresh cordyceps sinensis meeting the weight standard to a pre-cooling chamber, and pre-cool the cordyceps sinensis for 1-2 hours in an environment at 4 ℃.
In some embodiments, the humidity of the refrigerating chamber is maintained within a range of 65-75%. .
In some embodiments, the moisture control is performed in a gradient manner as the fresh cordyceps sinensis is refrigerated for a time period of: when the refrigerating time is less than or equal to 3 days, the humidity is 65 percent, and then the humidity is increased by 0.8 percent every 5 days until the humidity reaches 75 percent and the stability is maintained.
In some embodiments, the refrigeration of the refrigeration compartment is gradient chill refrigeration: when the refrigeration time is less than or equal to 3 days, the preservation temperature is-4 ℃, and then the temperature is reduced by 1 ℃ every 5 days until the temperature reaches-8 ℃ and is maintained stable.
Has the advantages that:
1. the invention can pre-cool the fresh cordyceps sinensis to be refrigerated at the low temperature of 4 ℃ for 1-2 h, can enhance the frost damage resistance of the cordyceps sinensis, and simultaneously inhibits respiration and reduces metabolism.
2. In a large number of experimental processes, the invention discovers that the optimal refrigeration temperature and humidity required by different refrigeration time are inconsistent and change along with the gradient of the refrigeration time, and the optimal fresh-keeping effect can be realized by regulating and controlling the refrigeration temperature, time and humidity in a gradient way.
3. The invention simplifies manual operation by intelligently regulating and controlling the fresh-keeping system, can accurately control the condition change of the system along with the time change or indoor condition, and is provided with the oxygen concentration sensor to monitor O in real time2Concentration, maintains the low respiration state of cells, effectively keeps the freshness of the fresh cordyceps sinensis, and the fresh-keeping period can reach 75 days.
Description of the drawings:
FIG. 1 is a block diagram of the system components of the present invention
FIG. 2 is a flow chart of a method of the present invention
The specific implementation mode is as follows:
in order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
The freshness of fresh cordyceps sinensis is closely related to aspects of smell, color, luster, hardness, section color, structure, taste and the like, the smell of fresh cordyceps sinensis is faint scent and light mushroom flavor, the appearance color is golden yellow, the appearance is full and hard, the section color of worm bodies is milky/snow white, the section structure is compact, the phenomenon of water yielding is avoided, and the taste is crisp, refreshing, chewy, sweet, fresh and fragrant, and obvious and lasting in taste. The fresh-keeping degree of the fresh cordyceps sinensis can be judged according to the indexes, and the specific judgment standard is as follows:
the fresh keeping effect of Cordyceps sinensis was evaluated by the above sensory evaluation in the following examples.
Example 1
Placing the cleaned fresh Cordyceps in a quality detection device for automatic screening, automatically conveying the screened fresh Cordyceps with weight of 0.5g or more to a pre-cooling chamber, pre-cooling at 4 deg.C for 1h, conveying the pre-cooled fresh Cordyceps to a refrigerating chamber, and setting automatic temperature control conditions (when the refrigerating time is 3 days or less, the temperature is-4 deg.C, the humidity is 65%, and then the temperature is reduced by 1 deg.C every 5 days, the humidity is increased by 0.8%, and the temperature is maintained stable when the temperature reaches-8 deg.C and the humidity reaches 75%). Introducing pre-cooled mixed gas under the condition of balanced humidity, wherein the mixed gas is 3% of O2、23％CO2、74％N2When O is present2When the concentration range is exceeded, the oxygen concentration sensor can automatically give an alarm.
After the refrigeration time reaches 75 days, the following quality tests are carried out:
1. [ PROPERTIES ] the product has the advantages of full, hard and solid insect body, golden yellow appearance color, compact and snowy white cross section structure, no water discharge, no visible impurities such as soil and insect eggs, no mildew, rot, and slight fishy smell.
2. [ KOUKUI ] has faint scent and light mushroom flavor, crisp and refreshing texture, chewy and full-bodied taste, sweet flavor, and obvious and lasting fresh and fragrant feeling.
Example 2
Placing the cleaned fresh Cordyceps in a quality detection device for automatic screening, and screening out fresh Cordyceps with weight of not less than 0.5gTransferring to a pre-cooling chamber, pre-cooling at 4 deg.C for 2 hr, transferring to a refrigerating chamber, and setting automatic temperature control conditions (refrigerating time is less than or equal to 3 days, temperature is-4 deg.C, humidity is 65%, then reducing temperature by 1 deg.C every 5 days, increasing humidity by 0.8%, and maintaining stability when temperature reaches-8 deg.C and humidity reaches 75%). Introducing pre-cooled mixed gas under the condition of balanced humidity, wherein the mixed gas is 5% O2、19％CO2、76％N2When O is present2When the concentration range is exceeded, the oxygen concentration sensor can automatically give an alarm.
After the refrigeration time reaches 75 days, the following quality tests are carried out:
1. [ PROPERTIES ] the product has the advantages of full, hard and solid insect body, golden yellow appearance color, compact and snowy white cross section structure, no water discharge, no visible impurities such as soil and insect eggs, no mildew, rot, and slight fishy smell.
2. [ KOUKUI ] has faint scent and light mushroom flavor, crisp and refreshing texture, chewy and full-bodied taste, sweet flavor, and obvious and lasting fresh and fragrant feeling.
Comparative example 1 Effect of different precooling treatment time on fresh keeping effect of Cordyceps sinensis
And (2) placing the cleaned fresh cordyceps sinensis in a quality detection device for automatic screening, screening fresh cordyceps sinensis with the weight of more than or equal to 0.5g, taking 50 screened fresh cordyceps sinensis, randomly dividing into five groups, automatically conveying the groups of 10 cordyceps sinensis into a pre-cooling chamber, and pre-cooling for 0, 1, 2, 3 and 4 hours in an environment at 4 ℃. Conveying the precooled fresh Cordyceps to a refrigerating chamber, and setting automatic temperature control conditions (when the refrigerating time is less than or equal to 3 days, the temperature is-4 ℃, the humidity is 65%, then reducing the temperature by 1 ℃ every 5 days, increasing the humidity by 0.8%, and keeping stable when the temperature reaches-8 ℃ and the humidity reaches 75%). Introducing pre-cooled mixed gas under the condition of balanced humidity, wherein the mixed gas is 5% O2、19％CO2、76％N2When O is present2When the concentration range is exceeded, the oxygen concentration sensor gives an alarm. And comparing the fresh-keeping effects of different groups after the cold storage time reaches 75 days.
The experimental results are as follows:
influence of different precooling treatment time on fresh-keeping effect of cordyceps sinensis
| Precooling time (h) | 0 | 1 | 2 | 3 | 4 |
| Degree of freshness | Is not fresh | Is very fresh | Is very fresh | Is fresher | Is not fresh |
The results show that the fresh cordyceps sinensis treated by different precooling times has different fresh-keeping effects, the fresh-keeping effect of precooling treatment for 1-2 h is the best, and the proper precooling treatment can enhance the low-temperature-resistant capability of the fresh cordyceps sinensis, so that the freezing damage is avoided and the freshness activity of the fresh cordyceps sinensis is not influenced.
Comparative example 2 influence of different refrigerating temperature-humidity-time relationships on fresh keeping effect of Cordyceps
The cleaned fresh cordyceps sinensis is placed in a quality detection device for automatic screening, the fresh cordyceps sinensis with the weight being more than or equal to 0.5g is screened out, 120 screened fresh cordyceps sinensis are taken and randomly divided into three groups, 40 cordyceps sinensis groups are automatically conveyed to a pre-cooling chamber, the fresh cordyceps sinensis is pre-cooled for 1-2 hours in the environment of 4 ℃, the pre-cooled fresh cordyceps sinensis is conveyed to a refrigerating chamber, three schemes are set for respectively and automatically regulating and controlling the refrigerating time, temperature and humidity, and each scheme corresponds to one group of fresh cordyceps sinensis.
The first scheme is as follows: refrigerating at constant temperature and humidity of-4 deg.C and humidity of 65%;
the second scheme is as follows: refrigerating at constant temperature and humidity, wherein the refrigerating temperature is-8 ℃ and the humidity is 75%;
in the third scheme: when the refrigerating time is less than or equal to 3 days, the temperature is-4 ℃, and the humidity is 65%; then, the temperature is reduced by 1 ℃ every 5 days, the humidity is increased by 0.8 percent until the temperature reaches-8 ℃ and the humidity reaches 75 percent, and the temperature is kept stable;
introducing pre-cooled mixed gas with the proportion of 5% O into the three groups respectively under the balanced humidity condition2、19％CO2、76％N2When O is present2When the concentration range is exceeded, the oxygen concentration sensor can automatically give an alarm. When the fresh cordyceps sinensis preserved in each group of the scheme is refrigerated for 45 th, 60 th, 75 th and 90 th days, 10 fresh cordyceps sinensis are respectively taken to evaluate the color, the hardness, the section condition of the worm body and the taste.
The experimental results are as follows:
influence of different refrigeration temperature-humidity-time relations on fresh cordyceps sinensis preservation effect
The data show that different refrigeration temperature-humidity-time relations have different influences on the fresh-keeping effect of the fresh cordyceps sinensis, and the fresh-keeping effect of the third scheme is the best, namely: when the refrigerating time is less than or equal to 3 days, the temperature is-4 ℃, and the humidity is 65%; then the temperature is reduced by 1 ℃ every 5 days, the humidity is increased by 0.8 percent until the temperature reaches-8 ℃ and the humidity reaches 75 percent, the stability is maintained, and the refrigeration and fresh-keeping effects are optimal.
In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.
Claims (2)
1. An intelligent fresh-keeping system for fresh Cordyceps comprises a quality detection device, a pre-cooling chamber, and a refrigerating chamber,
the quality detection device is provided with a weight sensor; placing the cleaned fresh cordyceps sinensis in a quality detection device for automatic screening, and automatically conveying the screened fresh cordyceps sinensis meeting the weight standard to a pre-cooling chamber;
the pre-cooling chamber is kept at a constant temperature of 4 ℃; screening fresh cordyceps sinensis meeting the weight standard, and carrying out pre-cooling treatment in a pre-cooling chamber, wherein the pre-cooling treatment is to quickly convey the screened fresh cordyceps sinensis meeting the weight standard to the pre-cooling chamber and pre-cool the fresh cordyceps sinensis for 1-2 hours in an environment at 4 ℃;
the refrigerating chamber comprises temperature control equipment, a humidity balancer and an oxygen concentration sensor; conveying the precooled fresh cordyceps sinensis to a refrigerating chamber, setting automatic temperature control conditions for the temperature control equipment, balancing humidity by using the humidity balancer, and introducing precooled mixed gas, wherein the mixed gas is 3-5% of O2、19～23％CO2、74～76％N2When O is present2When the concentration range is exceeded, the oxygen concentration sensor can automatically give an alarm; the humidity is controlled in a gradient way along with the change of the refrigeration time of the fresh cordyceps sinensis: when the refrigerating time is less than or equal to 3 days, the humidity is 65 percent, and every later timeThe humidity is increased by 0.8 percent in 5 days until reaching 75 percent and is maintained stable; the refrigeration of the refrigerating chamber is gradient cooling refrigeration: when the refrigeration time is less than or equal to 3 days, the preservation temperature is-4 ℃, and then the temperature is reduced by 1 ℃ every 5 days until the temperature reaches-8 ℃ and is maintained stable.
2. The intelligent freshness preservation system according to claim 1, wherein: the quality detection device can screen cordyceps sinensis with the weight of more than or equal to 0.5 g.
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| CN103740592B (en) * | 2014-01-10 | 2015-09-30 | 钱志强 | A kind of fresh keeping method of Cordyceps sinensis |
| CN105746685A (en) * | 2016-03-17 | 2016-07-13 | 华南理工大学 | Method for preserving fresh plants by synchronously combining vacuum precooling with gas conditioning technique |
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Effective date of registration: 20200525 Address after: Room 302, building 32, No. 368, Zhenan Middle Road, Chang'an Town, Dongguan City, Guangdong Province Co-patentee after: YICHANG SHANCHENGSHUIDU CORDYCEPS Co.,Ltd. Patentee after: Dongguan dongyangguang Cordyceps research and Development Co., Ltd Address before: 523808 Guangdong city of Dongguan province Hubei Songshan Industrial Park Industrial Road No. 1 Co-patentee before: YICHANG SHANCHENGSHUIDU CORDYCEPS Co.,Ltd. Patentee before: SUNSHINE LAKE PHARMA Co.,Ltd. |
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Denomination of invention: An intelligent preservation system of fresh Cordyceps sinensis Effective date of registration: 20201229 Granted publication date: 20200421 Pledgee: Agricultural Bank of China Limited Dongguan Chang'an sub branch Pledgor: Dongguan dongyangguang Cordyceps research and Development Co.,Ltd.|YICHANG SHANCHENGSHUIDU CORDYCEPS Co.,Ltd. Registration number: Y2020980010093 |
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