CN107439676A - A kind of preservation method of cepe - Google Patents
A kind of preservation method of cepe Download PDFInfo
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- CN107439676A CN107439676A CN201710734815.6A CN201710734815A CN107439676A CN 107439676 A CN107439676 A CN 107439676A CN 201710734815 A CN201710734815 A CN 201710734815A CN 107439676 A CN107439676 A CN 107439676A
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- preservation method
- sweet osmanthus
- osmanthus
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- 238000004321 preservation Methods 0.000 title claims abstract description 30
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims abstract description 46
- 244000242564 Osmanthus fragrans Species 0.000 claims abstract description 46
- 238000003860 storage Methods 0.000 claims abstract description 12
- 241000607479 Yersinia pestis Species 0.000 claims abstract description 8
- 238000007605 air drying Methods 0.000 claims abstract description 8
- 201000010099 disease Diseases 0.000 claims abstract description 8
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims abstract description 8
- 239000012535 impurity Substances 0.000 claims abstract description 8
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- 238000002791 soaking Methods 0.000 claims abstract description 5
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- 235000019082 Osmanthus Nutrition 0.000 claims description 25
- 241000333181 Osmanthus Species 0.000 claims description 25
- 238000000605 extraction Methods 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 12
- 239000000341 volatile oil Substances 0.000 claims description 10
- 229930003944 flavone Natural products 0.000 claims description 9
- 235000011949 flavones Nutrition 0.000 claims description 9
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 claims description 7
- 150000002212 flavone derivatives Chemical class 0.000 claims description 7
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 5
- 235000013824 polyphenols Nutrition 0.000 claims description 5
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- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 claims description 3
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- 239000012153 distilled water Substances 0.000 claims description 3
- RTZKZFJDLAIYFH-UHFFFAOYSA-N ether Substances CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 150000004676 glycans Chemical class 0.000 claims description 3
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims description 3
- 229910052737 gold Inorganic materials 0.000 claims description 3
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- 108010054147 Hemoglobins Proteins 0.000 description 1
- 241000446313 Lamella Species 0.000 description 1
- 241000207834 Oleaceae Species 0.000 description 1
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- 230000003213 activating effect Effects 0.000 description 1
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- 125000003118 aryl group Chemical group 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
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- 210000004185 liver Anatomy 0.000 description 1
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- 244000005700 microbiome Species 0.000 description 1
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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
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
Abstract
The invention discloses a kind of preservation method of cepe, the preservation method comprises the following steps：Select complete mushroom body, no disease and pests harm, without machinery wound and fructification of uniform size, remove stem base portion impurity；Rotate the 15min of UV treatment 8；Sweet osmanthus extract solution is imposed on into fructification surface in a manner of soaking, spray or fumigate, after air-drying, 26 DEG C of storages.Beneficial effects of the present invention are：Sweet osmanthus extract solution is imposed on into cepe surface, respiratory intensity, rotting rate and the weight-loss ratio of cepe can be reduced, holding adopts rear bolete quality, extends its freshness date；The nutrition and health care effect of cepe can be strengthened；Assign cepe more pleasant fragrance, stimulate appetite；Nutrition, natural, safety, cost is low, and technique is simple, and application value is big.
Description
Technical field
The invention belongs to edible fungus fresh-keeping technical field, and in particular to a kind of preservation method of cepe.
Background technology
Cepe (Boletus edulisBall.exFr) belong to Basidiomycotina (Basidiomyco tina),
One kind in Hymenomycetes (Hym enomy cetes), Agaricales (Aga ricases), Boletaceae (Boletaceae).It is delicious
Bolete is aromatic delicious, nutritious, according to surveying and determination, 20.0g containing protein, fatty 4.0g in the dry mushroom of every hectogram, contains whole 20
Kind amino acid, various trace elements and vitamin.Cepe is also a kind of famous medicinal fungi, and it is improved human organism
Immunologic function, humoral immunity is adjusted, reduce body oxygen consumption, increase hemoglobin oxygen carrying capability, reducing blood lipid；Also have anticancer and
The effect of resisiting influenza virus；Relaxing tendons and activating collaterals, lumbocrural pain can be treated, can qi-restoratives refresh oneself, be it is a kind of eat medicine dual-purpose Mountain Treasures.
The Yunnan in China has widely distributed, it has also become a staple product of local farmers increase wealth.But cepe, which belongs to, to be exhaled
Transition type fungi is inhaled, there is obvious physiological afterripening period, organizes in addition tender and crisp, mushroom cap surface does not have obvious protection structure, adopts
The moisture in 1~2d mushrooms body will largely be lost afterwards, and lamella starts brown stain, and the nutriment consumption in fructification is accelerated, resistance
The ability of external world's invasion and attack reduces, and is highly prone to infecting for microorganism and causes thalline to rot, commodity reduces, loses processing
And edibility.How to extend the post-harvest fresh-keeping phase of fresh cepe, keep freshness, reduce storing loss, be to ensure that
Cepe industry sustainable development, increases economic efficiency and problem urgently to be resolved hurrily.
The content of the invention
For the above-mentioned problems in the prior art, it is an object of the invention to provide a kind of the fresh-keeping of cepe
Method, to reduce respiratory intensity, rotting rate and the weight-loss ratio of cepe by sweet osmanthus extract solution, rear bolete is adopted in holding
Quality, extend its freshness date.
For achieving the above object, the technical solution adopted by the present invention is as follows：
A kind of preservation method of cepe, comprises the following steps：
(1) complete mushroom body, no disease and pests harm are selected, without machinery wound and fructification of uniform size, removes stem base portion impurity；
(2) UV treatment 8-15min is rotated；
(3) sweet osmanthus extract solution is imposed on into fructification surface in a manner of soaking, spray or fumigate, after air-drying, 2-6 DEG C of storage
Hide.
One embodiment wherein, the sweet osmanthus extract solution of the preservation method step (3) is day fragrant osmanthus extract solution, Osmanthus fragans
Extract solution, late silver osmanthus extract solution or ripple leaf gold osmanthus extract solution.
One embodiment wherein, the sweet osmanthus extract solution of the preservation method step (3) is sweet osmanthus flavone extractive.
One embodiment wherein, the extracting method of the sweet osmanthus flavone extractive are：60-80 mesh sweet osmanthus powder is taken in carrying
In extracting container, the 55-65% ethanol solutions of 10-16 times of volume are added, microwave abstracting, cooling, decompression, which filters, produces sweet osmanthus flavones
Extract solution.
One embodiment wherein, the sweet osmanthus extract solution of the preservation method step (3) is sweet osmanthus polysaccharide extraction liquid.
One embodiment wherein, the sweet osmanthus extract solution of the preservation method step (3) is sweet osmanthus polyphenol extract solution.
One embodiment wherein, the sweet osmanthus extract solution of the preservation method step (3) is osmanthus essential oil extract solution.
One embodiment wherein, the extracting method of the osmanthus essential oil extract solution are：Take the sweet osmanthus powder of 50-70 mesh in
In extractor, add distilled water to moisten 8-12min, add the petroleum ether of 5.5-8.5 times of volume, sealing is placed in Microwave samples processor
In system, 50-60s is extracted under 2.6-3kPa microwave pressures, cold filtration produces osmanthus essential oil extract solution.
Sweet osmanthus (Osmanthus fragrans Lour), also known as sweet-scented osmanthus, rock osmanthus etc., chain timbers Rhinocerotidae (Oleaceae) are evergreen
Shrub or dungarunga, pattern is golden yellow or silvery white, and leaf is oval.Sweet osmanthus has warm-natured, acrid flavour, nontoxic, enters spleen, transpulmonary,
There are warming spleen and stomach for dispelling cold, warm stomach analgesic, relieving cough and reducing sputum, the clear swollen scattered stasis of blood.The edibility of sweet osmanthus is very high, can supplement needed by human
Amino acid, containing many trace elements, there is certain beauty treatment whitening, reduce blood pressure, mitigate pain, blood circulation promoting and enriching, reduce pressure
Power, improve immunity, promote the effect such as organism metabolism function.In addition, sweet osmanthus also has pleasant fragrance.
Compared with prior art, beneficial effects of the present invention are：Sweet osmanthus extract solution is imposed on into cepe surface, can be dropped
Respiratory intensity, rotting rate and the weight-loss ratio of low cepe, holding adopt rear bolete quality, extend its freshness date；It can strengthen
The nutrition and health care effect of cepe；Assign cepe more pleasant fragrance, stimulate appetite；Nutrition, natural, peace
Entirely, cost is low, and technique is simple, and application value is big.
Embodiment
To make those skilled in the art be better understood when technical scheme, with reference to embodiment pair
Technical solution of the present invention is described in detail.
Experimental method used in following embodiments is conventional method unless otherwise specified.
Material used, reagent etc., unless otherwise specified, are commercially obtained in following embodiments.
Embodiment 1
A kind of preservation method of cepe, comprises the following steps：
(1) complete mushroom body, no disease and pests harm are selected, without machinery wound and fructification of uniform size, removes stem base portion impurity；
(2) UV treatment 8min is rotated；
(3) day fragrant osmanthus extract solution is imposed on into fructification surface in a manner of soaking 30-60s, after air-drying, 2 DEG C of storages.
Embodiment 2
A kind of preservation method of cepe, comprises the following steps：
(1) complete mushroom body, no disease and pests harm are selected, without machinery wound and fructification of uniform size, removes stem base portion impurity；
(2) UV treatment 10min is rotated；
(3) Osmanthus fragans flavone extractive is imposed on into fructification surface in a manner of sprinkling, after air-drying, 3 DEG C of storages.
Embodiment 3
A kind of preservation method of cepe, comprises the following steps：
(1) complete mushroom body, no disease and pests harm are selected, without machinery wound and fructification of uniform size, removes stem base portion impurity；
(2) UV treatment 11.5min is rotated；
(3) late silver osmanthus polysaccharide extraction liquid is imposed on into fructification surface in a manner of stifling, after air-drying, 4 DEG C of storages.
Embodiment 4
A kind of preservation method of cepe, comprises the following steps：
(1) complete mushroom body, no disease and pests harm are selected, without machinery wound and fructification of uniform size, removes stem base portion impurity；
(2) UV treatment 13min is rotated；
(3) ripple leaf gold osmanthus polyphenol extract solution is imposed on into fructification surface in a manner of soaking 30-60s, after air-drying, 5 DEG C of storages
Hide.
Embodiment 5
A kind of preservation method of cepe, comprises the following steps：
(1) complete mushroom body, no disease and pests harm are selected, without machinery wound and fructification of uniform size, removes stem base portion impurity；
(2) UV treatment 15min is rotated；
(3) day fragrant osmanthus extraction of essential oil liquid is imposed on into fructification surface in a manner of sprinkling, after air-drying, 6 DEG C of storages.
The Osmanthus fragans flavone extractive of embodiment 2 can be prepared by the following method gained：60-80 mesh sweet osmanthus powder is taken in extraction
In container, the 55-65% ethanol solutions of 10-16 times of volume are added, microwave abstracting, cooling, decompression, which filters, to be produced sweet osmanthus flavones and carry
Take liquid.
Embodiment fragrant osmanthus extraction of essential oil liquid on the 5th can be prepared by the following method gained：The sweet osmanthus powder of 50-70 mesh is taken in carrying
Take in tank, add distilled water to moisten 8-12min, add the petroleum ether of 5.5-8.5 times of volume, sealing is placed in Microwave samples processor system
In system, 50-60s is extracted under 2.6-3kPa microwave pressures, cold filtration produces osmanthus essential oil extract solution.
Using the cepe handled without any sweet osmanthus extract solution as blank control CK, other same embodiments of holding conditions
1-5。
1. the measure of respiratory intensity
Settled process.
Respiratory intensity is the strong and weak index of reflection metabolism, and respiratory intensity is high, then illustrates that respiratory metabolism is vigorous, cepe
The nutriment stored in vivo especially will be consumed quickly, and quality decline is fast.It will be seen from figure 1 that U.S. of sweet osmanthus extract solution processing
The respiratory intensity of taste bolete will be significantly lower than CK groups, illustrate that the processing of sweet osmanthus extract solution can suppress delicious ox to a certain extent
The breathing of liver bacterium, wherein embodiment 4,5 are better than embodiment 1-3.
2. determination of moisture
Weight method, weight-loss ratio is calculated according to weight change of the cepe in storage period.
It is can be seen that from Fig. 2 results during fresh-retaining preserving because transpiration, the moisture of cepe are continuous
Decline, weight-loss ratio is gradually increasing.CK group moisture losses are most fast, and its weight-loss ratio is just more than 30.3% after 4d；Embodiment 4,5 effects are most
Good, moisture loss is most slow, and weight-loss ratio is still below 3.7% in 12d, and its reason is probably that liquid energy is strong subtracts for sweet osmanthus extraction
Delay its transpiration, and the transpiration of simple sweet osmanthus polyphenol extract solution, osmanthus essential oil extract solution slow down effect it is stronger.
3. rotting rate
The cepe fresh goods organoleptic quality grade scale of table 1
Embodiment 1-5, the CK group cepe fresh goods organoleptic quality score of table 2
As known from Table 2, with the extension of storage time, the color and luster of cepe is gradually dimmed, and thalline tissue softens, bacterium
Fragrance is thin out.CK groups cepe has just been rotted in the 6d thalline tissue of storage, and embodiment 1-5 thalline is organized in storage
Sensory scores remain above 8 points, and the embodiment 4,5 handled with sweet osmanthus polyphenol extract solution, osmanthus essential oil extract solution during the 18d hidden
Thalline tissue sensory scores be better than the sensory scores of the thalline tissue with the processing of other sweet osmanthus extract solutions.
Obviously, above-described embodiment is only the section Example of the present invention, rather than whole embodiments.Based on opening for the present invention
Show, those of ordinary skill in the art's all other embodiment resulting on the premise of creative work is not made, all
Belong to the scope that the present invention is protected.
Claims (8)
1. a kind of preservation method of cepe, it is characterised in that the preservation method comprises the following steps：
(1) complete mushroom body, no disease and pests harm are selected, without machinery wound and fructification of uniform size, removes stem base portion impurity；
(2) UV treatment 8-15min is rotated；
(3) sweet osmanthus extract solution is imposed on into fructification surface in a manner of soaking, spray or fumigate, after air-drying, 2-6 DEG C of storage.
2. preservation method according to claim 1, it is characterised in that the sweet osmanthus extract solution of the preservation method step (3)
For day fragrant osmanthus extract solution, Osmanthus fragans extract solution, late silver osmanthus extract solution or ripple leaf gold osmanthus extract solution.
3. preservation method according to claim 1 or 2, it is characterised in that the sweet osmanthus extraction of the preservation method step (3)
Liquid is sweet osmanthus flavone extractive.
4. preservation method according to claim 3, it is characterised in that the extracting method of the sweet osmanthus flavone extractive is：
60-80 mesh sweet osmanthus powder is taken in extraction vessel, the 55-65% ethanol solutions of 10-16 times of volume is added, microwave abstracting, cools down,
Decompression, which filters, produces sweet osmanthus flavone extractive.
5. preservation method according to claim 1 or 2, it is characterised in that the sweet osmanthus extraction of the preservation method step (3)
Liquid is sweet osmanthus polysaccharide extraction liquid.
6. preservation method according to claim 1 or 2, it is characterised in that the sweet osmanthus extraction of the preservation method step (3)
Liquid is sweet osmanthus polyphenol extract solution.
7. preservation method according to claim 1 or 2, it is characterised in that the sweet osmanthus extraction of the preservation method step (3)
Liquid is osmanthus essential oil extract solution.
8. preservation method according to claim 7, it is characterised in that the extracting method of the osmanthus essential oil extract solution is：
The sweet osmanthus powder of 50-70 mesh is taken in extractor, adds distilled water to moisten 8-12min, adds the petroleum ether of 5.5-8.5 times of volume,
Sealing is placed in Microwave samples processor system, and 50-60s is extracted under 2.6-3kPa microwave pressures, and cold filtration produces sweet osmanthus essence
Oil extract liquid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201710734815.6A CN107439676A (en) | 2017-08-23 | 2017-08-23 | A kind of preservation method of cepe |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710734815.6A CN107439676A (en) | 2017-08-23 | 2017-08-23 | A kind of preservation method of cepe |
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| CN107439676A true CN107439676A (en) | 2017-12-08 |
Family
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113180101A (en) * | 2021-04-09 | 2021-07-30 | 广西壮族自治区农业科学院 | Preservative for inhibiting diseases of dragon fruit pathogenic bacteria and preparation method and application thereof |
| CN113180100A (en) * | 2021-04-09 | 2021-07-30 | 广西壮族自治区农业科学院 | Litchi preservative solution and preparation method and use method thereof |
Citations (4)
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| CN113180100A (en) * | 2021-04-09 | 2021-07-30 | 广西壮族自治区农业科学院 | Litchi preservative solution and preparation method and use method thereof |
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Application publication date: 20171208 |