CN108260661A - Edible mushroom coating-film fresh-keeping method - Google Patents
Edible mushroom coating-film fresh-keeping method Download PDFInfo
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- CN108260661A CN108260661A CN201810037069.XA CN201810037069A CN108260661A CN 108260661 A CN108260661 A CN 108260661A CN 201810037069 A CN201810037069 A CN 201810037069A CN 108260661 A CN108260661 A CN 108260661A
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- edible mushroom
- antistaling agent
- film
- konjaku
- fresh
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- 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
- 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
- A23B7/157—Inorganic compounds
-
- 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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
Abstract
The invention discloses a kind of edible mushroom coating-film fresh-keeping method, including the first antistaling agent and the second antistaling agent, wherein, first antistaling agent is made of the component of following mass percentage：Chlorine dioxide 0.0025 0.01%, calcium lactate 0.5 2.5%, salicylic acid 0.015 0.035%, phytic acid 0.0025 0.009% and tea polyphenols 0.01 0.02%, surplus is distilled water；Second antistaling agent is made of the component of following parts by weight：Vitamin C 0.03 0.1, chitosan 1.5 3, konjaku extract 5 10 and extract solution from aloe 25, surplus are distilled water.Its mixing application by two kinds of composite preservatives can significantly extend the freshness date of edible mushroom, improve the benefit of mushroom industry chain.
Description
Technical field
The present invention relates to fruit and vegetable coating technical field of preservation of fresh, more particularly to a kind of edible mushroom coating-film fresh-keeping method.
Background technology
Edible mushroom has special growth rhythm and post-harvest physiology activity, still possesses exuberant vitality after adopting, when it can not
Nutrient is obtained from culture substrate when meeting mycelial growth needs, the nutriment of itself will be degraded to keep growing
Energy requirement, so as to cause the decline of itself quality.However current Edible mushroom processing industry basis is also weaker, to solve
Using the method for traditional solarization or drying dry product is made, but dry product loses original thalline shape in edible mushroom harvest time unsalable problem
State, flavor and nutrition.
Edible mushroom water content height, tissue is fragile, is harvesting and is easily causing to damage in transportational process, is causing discoloration, goes bad
Or rot, so, strengthen the preservation and freshness of edible mushroom, the deep process technology of high technology content is promoted, which to research and develop, has become food
With an important topic of bacterium production development.By prolonging storage period, can long run supply fresh goods, maintain price steadiness, and lead to
It crosses and intensive processing is carried out to it can improve added value of product, the benefit of mushroom industry chain is improved with this, agriculture is significantly increased
The people take in.
Coating-film fresh-keeping is easy to operate to be increasingly taken seriously since its is of low cost, and selected coating antistaling agent is to reach
To anti-dehydration, it is anti-oxidant the purpose of, become one of important subject of fruit and vegetable coating fresh-keeping aspect.Edible mushroom easily dehydration, breathing
Intensity is high, i.e. rotten after 2-3 days under room temperature, and certain preservation can be played using single antistaling agent, when extending storage
Between, but effect is not fine.However, although existing composite preservative can be fresh-keeping with reference to the advantages of various single antistaling agents
Effect is better than single antistaling agent, but is only able to be maintained at 7-8 days for the fresh-keeping of edible mushroom, to a certain extent still
Limit the development of fresh food bacterium industrial chain.
Invention content
It is an object of the invention to solve at least the above, and provide the advantages of at least will be described later.
It is a still further object of the present invention to provide a kind of edible mushroom coating-film fresh-keeping method, pass through the mixed of two kinds of composite preservatives
Application is closed, can significantly extend the freshness date of edible mushroom, improves the benefit of mushroom industry chain.
In order to realize these purposes and other advantages according to the present invention, a kind of edible mushroom coating-film fresh-keeping method is provided,
1st, after using edible mushroom is impregnated in antistaling agent, film layer is formed on edible mushroom surface, with to the edible fungus fresh-keeping；Wherein,
The antistaling agent includes the first antistaling agent and the second antistaling agent；
First antistaling agent is made of the component of following mass percentage：Chlorine dioxide 0.0025-0.01%, lactic acid
Calcium 0.5-2.5%, salicylic acid 0.015-0.035%, phytic acid 0.0025-0.009% and tea polyphenols 0.01-0.02%, surplus
For distilled water；
Second antistaling agent is made of the component of following mass percentage：Vitamin C 0.03-0.1%, chitosan
1.5-3%, konjaku extract 5-10% and extract solution from aloe 2-5%, surplus are distilled water.
Preferably, in the edible mushroom coating-film fresh-keeping method, first antistaling agent is by following mass percentage
Component composition：Chlorine dioxide 0.005%, calcium lactate 2%, salicylic acid 0.03%, phytic acid 0.005% and tea polyphenols
0.015%, surplus is distilled water.
Preferably, in the edible mushroom coating-film fresh-keeping method, second antistaling agent is by following mass percentage
Component composition：Vitamin C 0.08%, chitosan 2%, konjaku extract 8% and extract solution from aloe 4%, surplus are distillation
Water.
Preferably, in the edible mushroom coating-film fresh-keeping method, konjaku is after being cleaned peeling by the konjaku extract
The diced konjaku that the length of side is 0.5-1cm is cut into, 1-2 times of the distilled water that diced konjaku quality is added in the diced konjaku is cooked
After 1-2h, 0.5-1h is stood, filters to take supernatant, then the distilled water of 1-2 times of filter residue quality is incorporated as in filter residue, cook 1-2h
Afterwards, 0.5-1h is stood, filters to take supernatant, the filtrate being obtained by filtration is mixed to get konjaku mixed liquor by repetitive operation 2-3 times,
The konjaku mixed liquor is concentrated into the 1/3-1/2 of konjaku mixeding liquid volume to get the konjaku extract.
Preferably, in the edible mushroom coating-film fresh-keeping method, the extract solution from aloe is beaten after fresh aloe is removed the peel
It is broken into aloe pasty liquid, stands 1-2h, filtering, then 0.5-1 times of distilled water of the quality of the filter residue is added in filter residue, it is mixed
It closes uniformly, stands 1-2h, filtering, the filtrate of 3-5 filtering gained is mixed to get mixed liquor, by described in by repetitive operation 3-5 times
Mixed liquor is concentrated into the 1/5-1/3 of mixeding liquid volume to get the extract solution from aloe.
Preferably, it in the edible mushroom coating-film fresh-keeping method, mainly includes the following steps that：
Step 1 after edible mushroom is picked, is placed on after impregnating 5-10min in syrup mixed liquor and pulls out, naturally dry；
Step 2 is pulled out after the edible mushroom after being dried in step 1 is impregnated 3-5min in second antistaling agent, natural
It dries, obtains primary film edible mushroom；
Step 3, the primary film edible mushroom for obtaining step 2 are pulled out after impregnating 1-2min in first antistaling agent,
Naturally dry obtains two level film edible mushroom；
After step 4, the two level film edible mushroom package preservative film for obtaining step 3, it is placed in the environment that temperature is 8-12 DEG C
Middle storage.
Preferably, in the edible mushroom coating-film fresh-keeping method, the syrup mixed liquor is by white sugar and the white sugar matter
The distilled water of 100-150 times of amount is mixed to get.
The present invention includes at least following advantageous effect：
The present invention can form one layer of nontoxic, uniform, transparent protective film by antistaling agent on edible mushroom surface, block edible
Bacterium and the direct of external environment contact, and make its internal microenvironment for forming a low O2 and high CO2, inhibit respiration etc. aerobic
Physiological and biochemical procedure reduces moisture loss, material consumption, maintains the freshness of edible mushroom, and by the way that two kinds of differences are respectively configured
The first antistaling agent and the second antistaling agent of composition so that two kinds of antistaling agent synergistic effects, the film layer that the second antistaling agent is formed are located at
Edible mushroom surface, and the film layer that the first antistaling agent is formed is located at outside the film layer of the second antistaling agent so that the first antistaling agent is to the
Two antistaling agents have certain protective effect, improve the stability of the second antistaling agent, while conducive to the antibacterial of the second antistaling agent
The raising of ability has extended to the freshness date of edible mushroom 10 days or more, maintains the quality of edible mushroom.
Part is illustrated to embody by further advantage, target and the feature of the present invention by following, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art.
Description of the drawings
Fig. 1 is the variation diagram using the mda content of the fresh-keeping oyster mushroom of edible mushroom coating-film fresh-keeping method of the present invention；
Fig. 2 is the variation diagram using the content of reducing sugar of the fresh-keeping oyster mushroom of edible mushroom coating-film fresh-keeping method of the present invention；
Fig. 3 is the variation diagram using the protein content of the fresh-keeping oyster mushroom of edible mushroom coating-film fresh-keeping method of the present invention.
Specific embodiment
The present invention is described in further detail below in conjunction with the accompanying drawings, to enable those skilled in the art with reference to specification text
Word can be implemented according to this.
It should be appreciated that such as " having ", "comprising" and " comprising " term used herein are not precluded one or more
The presence or addition of a other element or combinations.
The present invention provides a kind of edible mushroom coating-film fresh-keeping method, after edible mushroom is impregnated in antistaling agent, edible
Bacterium surface forms film layer, with to the edible fungus fresh-keeping；Wherein, the antistaling agent includes the first antistaling agent and the second antistaling agent.
First antistaling agent is made of the component of following mass percentage：Chlorine dioxide 0.0025-0.01%, lactic acid
Calcium 0.5-2.5%, salicylic acid 0.015-0.035%, phytic acid 0.0025-0.009% and tea polyphenols 0.01-0.02%, surplus
For distilled water.
Second antistaling agent is made of the component of following mass percentage：Vitamin C 0.03-0.1%, chitosan
1.5-3%, konjaku extract 5-10% and extract solution from aloe 2-5%, surplus are distilled water.
In said program, one layer of nontoxic, uniform, transparent protective film can be formed on edible mushroom surface by antistaling agent,
Edible mushroom and the direct of external environment is blocked to contact, makes one low O of its internal formation2With high CO2Microenvironment, inhibit breathing make
With etc. aerobic physiological and biochemical procedure, reduce moisture loss, material consumption, maintain the freshness of edible mushroom, and by being respectively configured
The first antistaling agent and the second antistaling agent of two kinds of different compositions so that two kinds of antistaling agent synergistic effects, what the second antistaling agent was formed
Film layer is located at edible mushroom surface, and the film layer that the first antistaling agent is formed is located at outside the film layer of the second antistaling agent so that first protects
Fresh dose has certain protective effect to the second antistaling agent, improves the stability of the second antistaling agent, while fresh-keeping conducive to second
The raising of the antibacterial ability of agent has extended to the freshness date of edible mushroom 10 days or more, maintains the quality of edible mushroom.
Wherein, the vitamin C in the second antistaling agent have antioxidation, can long sustaining edible mushroom surface color
Pool prevents edible mushroom surface from brown stain occurs, while can also supplement ascorbic loss in edible mushroom body, but vitamin C is to warm
It is unstable, it is easy to it degrades, and the phytic acid in the first antistaling agent can delay ascorbic degradation in the second antistaling agent,
Phytic acid can also close the stomata of edible mushroom epidermis simultaneously, and the respiration for inhibiting edible hyphostroma vigorous reduces edible mushroom moisture
Scatter and disappear, resist extraneous germ intrusion and inhibit fungi breeding, but phytic acid to caused by mould rot inhibiting effect it is weaker,
Therefore tea polyphenols are added in reduce the rotting rate of edible mushroom, in addition tea polyphenols can inhibit film ester peroxidation, greatly reduce
The loss of vitamin in edible mushroom；Konjaku extract has certain viscosity and adhesive force, and with excellent levelability and into
Film property can be such that the second antistaling agent is uniformly adhered on the surface of edible mushroom, while konjaku extract can continue to keep edible
The gloss on bacterium surface, and konjaku extract causes film to be in gel state, so as to substantially improve the elasticity of film and rigidity, but
Be can cause there are more gap on film that konjaku extract is formed film OTR oxygen transmission rate and moisture-vapor transmission compared with
Height influences the fresh-keeping effect of edible mushroom, and the film layer that the first antistaling agent is formed in the second antistaling agent outer layer can fill up
The gap for the film layer that two antistaling agents are formed, and then ensure that the fresh-keeping effect of antistaling agent；And in the first calcium lactate in antistaling agent
Calcium ion not only can directly inhibit fungal spore sprouting and mycelia growth or indirectly influence ectoenzyme vigor and reduce disease
Fruit rot caused by the original, but also fruit cell wall can be reinforced, the resistance that enhancing fruit infects pathogenic microorganism.Breast
Sour calcium is as a kind of safe and non-toxic food additives, not only free from extraneous odour, but also have and keep moisture, adjust acidity, is anti-oxidant
The effects that, while calcium lactate is a kind of soluble ion calcium, can also be penetrated into edible mushroom, and is easy to be absorbed by the body,
The effect replenished the calcium also is can reach while the shelf life for extending edible mushroom.Salicylic acid can reduce edible mushroom and rot, and delay after adopting
Edible mushroom ripening and senscence reduces respiratory rate, cell leakage and peroxidase activity, keeps edible mushroom quality, enhancing food
With bacterium Inappropriate ADH syndrome performance, the fresh-keeping rate of edible mushroom is improved；Chlorine dioxide belongs to strong oxidizer, non-stimulated to skin, to environment not
Secondary pollution can be caused, is widely used in that drinking water, health care, hotel food and drink, food brewing, beasts, birds and aquatic products cultivation, industry follows
The fields such as ring water, waste water control, food fresh keeping, greenhouse gardening, therefore it is also current disinfection sanitizer optimal in the world
One of, it is identified efficient, wide spectrum, safe and nontoxic, harmless disinfectant of new generation, thus two in the first antistaling agent of outer layer
Chlorine monoxid can be resisted effectively from interference of the extraneous germ to edible mushroom, improve edible mushroom anti-corrosive antibacterial ability；Shell gathers
Sugar is a kind of natural polymer, safe and non-toxic, and filming performance is excellent, can be semi-transparent in one layer of edible mushroom surface formation
Film so as to reduce scattering and disappearing, and can automatically adjust the gas exchanges inside and outside edible mushroom for edible mushroom moisture, inhibits the breathing of edible mushroom
Effect, simultaneously because its excellent filming performance, can further improve the integrality of the second antistaling agent film forming, make up konjaku and carry
Take the generation in liquid film forming crack；And extract solution from aloe equally have certain viscosity and adhesive force and excellent levelability and into
Film property can be such that the second antistaling agent is uniformly adhered on the surface of edible mushroom, and can continue to keep the gloss on edible mushroom surface,
Meanwhile extract solution from aloe has the ability of good inhibition and killing bacterium, it is thus possible to which killing is formed in edible mushroom surface
Bacterium.The reasonable science of antistaling agent prescription of the present invention, proportioning is simple, and at low cost, safely and effectively, fresh-keeping edible mushroom effect is good, energy
Edible fungi storage quality is improved, adjusts and extends edible mushroom shelf life.
In one preferred embodiment, first antistaling agent is made of the component of following mass percentage：Chlorine dioxide
0.005%th, calcium lactate 2%, salicylic acid 0.03%, phytic acid 0.005% and tea polyphenols 0.015%, surplus are distilled water.
In one preferred embodiment, second antistaling agent is made of the component of following mass percentage：Vitamin
C0.08%, chitosan 2%, konjaku extract 8% and extract solution from aloe 4%, surplus are distilled water.
In one preferred embodiment, the konjaku extract is to be cut into the evil spirit that the length of side is 0.5-1cm after konjaku is cleaned peeling
Taro fourth after 1-2 times of distilled water of addition diced konjaku quality carries out cooking 1-2h in the diced konjaku, stands 0.5-1h, mistake
Leaching supernatant, then the distilled water of 1-2 times of filter residue quality is incorporated as in filter residue, after cooking 1-2h, 0.5-1h is stood, is filtered to take
The filtrate being obtained by filtration is mixed to get konjaku mixed liquor by supernatant, repetitive operation 2-3 times, and the konjaku mixed liquor is concentrated
To konjaku mixeding liquid volume 1/3-1/2 to get the konjaku extract.
In said program, konjaku can remove the toxicity of itself, and by cooking and filtering repeatedly, make after cooking
The konjaku extract recovery rate that must be obtained is high and pure no added, while operating procedure is simple.
In one preferred embodiment, the extract solution from aloe is to be broken into aloe pasty liquid after fresh aloe is removed the peel, and stands 1-
2h, filtering, then 0.5-1 times of distilled water of the quality of the filter residue is added in filter residue, it is uniformly mixed, stands 1-2h, filter,
The filtrate of 3-5 filtering gained is mixed to get mixed liquor, the mixed liquor is concentrated into mixing liquid by repetitive operation 3-5 times
Long-pending 1/5-1/3 is to get the extract solution from aloe.
In said program, pass through mixing and filtering repeatedly so that obtained extract solution from aloe recovery rate is high and pure
It is no added, while operating procedure is simple.
In one preferred embodiment, mainly include the following steps that：
Step 1 after edible mushroom is picked, is placed on after impregnating 5-10min in syrup mixed liquor and pulls out, naturally dry.
Step 2 is pulled out after the edible mushroom after being dried in step 1 is impregnated 3-5min in second antistaling agent, natural
It dries, obtains primary film edible mushroom.
Step 3, the primary film edible mushroom for obtaining step 2 are pulled out after impregnating 1-2min in first antistaling agent,
Naturally dry obtains two level film edible mushroom.
After step 4, the two level film edible mushroom package preservative film for obtaining step 3, it is placed in the environment that temperature is 8-12 DEG C
Middle storage.
In said program, the dirt that can remove edible mushroom surface is impregnated after edible mushroom is picked in syrup mixed liquor
Object, and the edible mushroom that syrup impregnates so that edible mushroom drinking water is fast, keeps original fragrance, and edible mushroom inhales in soaking process
Sugared part is received, taste is more delicious when eating；And by the way that edible mushroom soaking time in the second antistaling agent is controlled to be protected compared with first
The time is longer in fresh dose so that the second antistaling agent will not be dissolved in the first antistaling agent, and then ensure that the separation of two layers of film layer, carried
The high fresh-keeping effect of edible mushroom.
In one preferred embodiment, the syrup mixed liquor is mixed by the distilled water of 100-150 times of white sugar and the white sugar quality
Conjunction obtains.
Experimental data
The common oyster mushroom in market is selected as experimental subjects, by the content of malonaldehyde MDA, content of reducing sugar in oyster mushroom with
And parameter of three parameters of protein content as evaluation fresh-keeping effect.
Because first, the direct result of Lipid peroxidation metabolism is that film quality component changes, MDA makes memebrane protein cross-linked polymeric, film phase
Switch to gel state, so as to destroy membrane structure, so, MDA contents can reflect Lipid peroxidation metabolism degree, it is the finger of lipid oxidation
Mark.Wherein, malonaldehyde uses thiobarbituricacidα- (TBA) determination of color.
Secondly, total reducing sugar is constantly decomposed after oyster mushroom harvesting, generates a large amount of reduced sugar, and reduced sugar is also constantly used as exhales simultaneously
It inhales product to be broken down into water and carbon dioxide and generate energy or be converted to other substances, with its content of the extension of storage time
Also it can change.Wherein, content of reducing sugar is measured using 3,5- dinitrosalicylic acid systems.
Finally, during oyster mushroom cryopreservation, protein can largely be consumed as substrate, so as to make organization softening,
Resistance is lower.Wherein, protein content determination uses Coomassie brilliant G-250 method, and standard curve is done with bovine serum albumin, surveys
Its fixed light absorption value.
Experimental procedure is：
Step 1 selects that fresh, color and luster cinerous, mushroom shape are complete, have no mechanical damage, shape is consistent, is of moderate size, without worm
Harmful, free from extraneous odour mushroom carpophore is as experimental subjects.
The mushroom carpophore of selection is divided into three parts by step 2, and two parts of coating problems, portion is used as blank control, does not do
Plastics processing.Wherein, the first antistaling agent is made of the component of following mass percentage in first part：Chlorine dioxide
0.005%th, calcium lactate 2%, salicylic acid 0.03%, phytic acid 0.005% and tea polyphenols 0.015%, surplus are distilled water；Second
Antistaling agent is made of the component of following mass percentage：Vitamin C 0.08%, chitosan 2%, konjaku extract 8% and
Extract solution from aloe 4%, surplus are distilled water；The first antistaling agent is made of the component of following mass percentage in second part：Two
Chlorine monoxid 0.008%, calcium lactate 2.2%, salicylic acid 0.032%, phytic acid 0.008% and tea polyphenols 0.01%, surplus is steams
Distilled water；Second antistaling agent is made of the component of following mass percentage：Vitamin C 0.06%, chitosan 2.3%, konjaku carry
Liquid 7% and extract solution from aloe 3.5% are taken, surplus is distilled water.
Step 3 is wrapped up three parts of mushroom carpophores with preservative film respectively, is stored under 10 DEG C of low temperature.
Step 4 every other day samples, and carries out fresh-keeping effect evaluation according to the organoleptic indicator of the following table 1, observes its fresh-keeping effect
Fruit, and compared with the oyster mushroom of space management, results of comparison is as shown in table 2.
The sense organ bioassay standard of 1 oyster mushroom of table
The sense organ measurement result of 2 oyster mushroom of table
As shown in Table 2, first portion of antistaling agent is in fresh-keeping to oyster mushroom, and at the 12nd day, oyster mushroom still kept good new
Fresh state, and the oyster mushroom for the control group not processed rots have peculiar smell on day 4, using edible mushroom film of the present invention
Preservation method can be for a long time holding edible mushroom it is fresh, significantly extend the fresh keeping time of edible mushroom.
Then, the fresh-keeping parameter of each part oyster mushroom to be evaluated respectively, specific evaluation result is consistent with sense organ evaluation and test,
It is specific as follows：
As shown in Figure 1, the variation tendency respectively handled is basically identical, and with the extension of period of storage, mda content is overall
It is in rising trend.When processing was to the 10th day, first part of mda content is significantly lower than other processing groups.The third the two of first part
The content of aldehyde is 0.02865mg/g；And control group is 0.04136mg/g, second part of mda content is relatively low, is 0.03267mg/
g.And in entire storage process, the increasing degree of first part and second part of mda content is significantly less than control group, and
First part of increasing degree is minimum.As it can be seen that handling oyster mushroom with first portion of antistaling agent more can significantly inhibit the membrane oxidation of oyster mushroom.
Under 10 DEG C of preservation conditions, the variation of first part, second part and blank control group to oyster mushroom mushroom body content of reducing sugar,
As shown in Figure 2.During oyster mushroom is stored, content of reducing sugar presentation rises after falling before, then downward trend；Some presentations are first
Decline after rising, then rise downward trend again.When on day 4, first part, second part and control group content of reducing sugar all reach
To minimum, but the content of reducing sugar minimum 0.0002 of control group.At the 12nd day, first part of reduction sugar amount fall
Minimum, second part is taken second place, so first part of decomposition that can preferably inhibit reduced sugar.
As shown in figure 3, the protein content during oyster mushroom is stored is totally on a declining curve.12nd day compared with the 0th day, first
The mushroom protein matter changes of contents amplitude of part processing is minimum.At the 12nd day, the increasing degree of first part of protein content is minimum, the
Two groups are taken second place, and the increasing degree of control group is maximum, it is seen then that first part of decomposition that can preferably inhibit protein.
Although the embodiments of the present invention have been disclosed as above, but its be not restricted in specification and embodiment it is listed
With it can be fully applied to various fields suitable for the present invention, for those skilled in the art, can be easily
Realize other modification, therefore without departing from the general concept defined in the claims and the equivalent scope, it is of the invention and unlimited
In specific details and legend shown and described herein.
Claims (7)
1. after edible mushroom is impregnated in antistaling agent, film is formed on edible mushroom surface for a kind of edible mushroom coating-film fresh-keeping method
Layer, with to the edible fungus fresh-keeping；Wherein, the antistaling agent includes the first antistaling agent and the second antistaling agent；
First antistaling agent is made of the component of following mass percentage：Chlorine dioxide 0.0025-0.01%, calcium lactate
0.5-2.5%, salicylic acid 0.015-0.035%, phytic acid 0.0025-0.009% and tea polyphenols 0.01-0.02%, surplus are
Distilled water；
Second antistaling agent is made of the component of following mass percentage：Vitamin C 0.03-0.1%, chitosan 1.5-
3%th, konjaku extract 5-10% and extract solution from aloe 2-5%, surplus are distilled water.
2. edible mushroom coating-film fresh-keeping method as described in claim 1, wherein, first antistaling agent is contained by following quality percentage
The component composition of amount：Chlorine dioxide 0.005%, calcium lactate 2%, salicylic acid 0.03%, phytic acid 0.005% and tea polyphenols
0.015%, surplus is distilled water.
3. edible mushroom coating-film fresh-keeping method as described in claim 1, wherein, second antistaling agent is contained by following quality percentage
The component composition of amount：Vitamin C 0.08%, chitosan 2%, konjaku extract 8% and extract solution from aloe 4%, surplus is steams
Distilled water.
4. edible mushroom coating-film fresh-keeping method as described in claim 1, wherein, the konjaku extract is that konjaku is cleaned peeling
It is cut into the diced konjaku that the length of side is 0.5-1cm afterwards, 1-2 times of the distilled water that diced konjaku quality is added in the diced konjaku is boiled
After 1-2h processed, 0.5-1h is stood, filters to take supernatant, then the distilled water of 1-2 times of filter residue quality is incorporated as in filter residue, cook 1-
After 2h, 0.5-1h is stood, filters to take supernatant, the filtrate being obtained by filtration is mixed to get konjaku and mixed by repetitive operation 2-3 times
The konjaku mixed liquor is concentrated into the 1/3-1/2 of konjaku mixeding liquid volume to get the konjaku extract by liquid.
5. edible mushroom coating-film fresh-keeping method as described in claim 1, wherein, the extract solution from aloe is after fresh aloe is removed the peel
It is broken into aloe pasty liquid, stands 1-2h, filtering, then 0.5-1 times of distilled water of the quality of the filter residue is added in filter residue,
It is uniformly mixed, stands 1-2h, filtering, the filtrate of 3-5 filtering gained is mixed to get mixed liquor, by institute by repetitive operation 3-5 times
It states mixed liquor and is concentrated into the 1/5-1/3 of mixeding liquid volume to get the extract solution from aloe.
6. edible mushroom coating-film fresh-keeping method as described in claim 1, wherein, it mainly includes the following steps that：
Step 1 after edible mushroom is picked, is placed on after impregnating 5-10min in syrup mixed liquor and pulls out, naturally dry；
Step 2 is pulled out, naturally dry after the edible mushroom after being dried in step 1 is impregnated 3-5min in second antistaling agent,
Obtain primary film edible mushroom；
Step 3, the primary film edible mushroom for obtaining step 2 are pulled out after impregnating 1-2min in first antistaling agent, natural
It dries, obtains two level film edible mushroom；
After step 4, the two level film edible mushroom package preservative film for obtaining step 3, it is placed in the environment that temperature is 8-12 DEG C and stores
It hides.
7. edible mushroom coating-film fresh-keeping method as claimed in claim 6, wherein, the syrup mixed liquor is by white sugar and the white sugar
The distilled water of 100-150 times of quality is mixed to get.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810037069.XA CN108260661A (en) | 2018-01-15 | 2018-01-15 | Edible mushroom coating-film fresh-keeping method |
| CN201810737770.2A CN108835240A (en) | 2018-01-15 | 2018-07-06 | Edible mushroom coating-film fresh-keeping method |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108835243A (en) * | 2018-07-23 | 2018-11-20 | 贵州清镇白盛农业发展有限公司 | It is a kind of for making the preservation method of the mushroom of mushroom sauce |
| CN108835245A (en) * | 2018-07-31 | 2018-11-20 | 合肥仙之峰农业科技有限公司 | A kind of edible fungus fresh-keeping liquid and preparation method thereof |
| CN108850149A (en) * | 2018-08-23 | 2018-11-23 | 安徽农耕年华农业发展有限公司 | A kind of mushroom coating antistaling agent and preparation method thereof |
| CN112715648A (en) * | 2021-01-03 | 2021-04-30 | 贵阳学院 | Coating air-conditioning composite fresh-keeping method for okra |
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| CN109362870A (en) * | 2018-12-14 | 2019-02-22 | 马山县山山农业科技有限公司 | The combined machining method of edible fungus fresh-keeping |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5851842A (en) * | 1981-09-24 | 1983-03-26 | Hideaki Tanaka | Method for keeping freshness of green vegetable, fruit, mushroom, etc. |
| CN1509615A (en) * | 2002-12-20 | 2004-07-07 | 国家农产品保鲜工程技术研究中心(天津 | Brown fruit and vegetable preserving agent and preparation thereof |
| CN100418426C (en) * | 2006-05-11 | 2008-09-17 | 福建省厨师食品集团有限公司 | Mushroom antistaling agent and processing method |
| CN101218973A (en) * | 2008-01-25 | 2008-07-16 | 刘魁 | Edible mushroom color-protecting antistaling agent and method for producing the same |
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| CN106957458A (en) * | 2017-03-27 | 2017-07-18 | 广西大学 | A kind of preparation method of natural complex fresh-keeping film or coating using chitosan zeins as raw material |
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2018
- 2018-01-15 CN CN201810037069.XA patent/CN108260661A/en active Pending
- 2018-07-06 CN CN201810737770.2A patent/CN108835240A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108835243A (en) * | 2018-07-23 | 2018-11-20 | 贵州清镇白盛农业发展有限公司 | It is a kind of for making the preservation method of the mushroom of mushroom sauce |
| CN108835245A (en) * | 2018-07-31 | 2018-11-20 | 合肥仙之峰农业科技有限公司 | A kind of edible fungus fresh-keeping liquid and preparation method thereof |
| CN108850149A (en) * | 2018-08-23 | 2018-11-23 | 安徽农耕年华农业发展有限公司 | A kind of mushroom coating antistaling agent and preparation method thereof |
| CN112715648A (en) * | 2021-01-03 | 2021-04-30 | 贵阳学院 | Coating air-conditioning composite fresh-keeping method for okra |
| CN112890071A (en) * | 2021-03-11 | 2021-06-04 | 武汉科亿华科技有限公司 | Salicylic acid konjak preservative film and preparation method thereof |
| CN112890071B (en) * | 2021-03-11 | 2024-02-23 | 武汉科亿华科技有限公司 | Salicylic acid konjak preservative film and preparation method thereof |
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| CN108835240A (en) | 2018-11-20 |
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