CN108497055A - A method of control dried mushroom enzymatic browning - Google Patents
A method of control dried mushroom enzymatic browning Download PDFInfo
- Publication number
- CN108497055A CN108497055A CN201810159659.XA CN201810159659A CN108497055A CN 108497055 A CN108497055 A CN 108497055A CN 201810159659 A CN201810159659 A CN 201810159659A CN 108497055 A CN108497055 A CN 108497055A
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- dried mushroom
- dried
- temperature
- activated water
- plasma
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 63
- 238000000034 method Methods 0.000 title claims abstract description 17
- 230000002255 enzymatic effect Effects 0.000 title claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 18
- 239000007789 gas Substances 0.000 claims abstract description 17
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000007654 immersion Methods 0.000 claims abstract description 8
- 238000004321 preservation Methods 0.000 claims abstract description 8
- 230000003213 activating effect Effects 0.000 claims abstract description 4
- 238000000678 plasma activation Methods 0.000 claims abstract description 4
- 238000002360 preparation method Methods 0.000 claims abstract description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 6
- 239000001301 oxygen Substances 0.000 claims description 6
- 229910052760 oxygen Inorganic materials 0.000 claims description 6
- 239000003570 air Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 230000005611 electricity Effects 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- RWPGFSMJFRPDDP-UHFFFAOYSA-L potassium metabisulfite Chemical compound [K+].[K+].[O-]S(=O)S([O-])(=O)=O RWPGFSMJFRPDDP-UHFFFAOYSA-L 0.000 claims description 3
- 229940043349 potassium metabisulfite Drugs 0.000 claims description 3
- 235000010263 potassium metabisulphite Nutrition 0.000 claims description 3
- 239000002904 solvent Substances 0.000 claims description 3
- 102000030523 Catechol oxidase Human genes 0.000 description 3
- 108010031396 Catechol oxidase Proteins 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000005672 electromagnetic field Effects 0.000 description 1
- 230000005281 excited state Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
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
- A23B7/157—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
-
- 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
- A23L3/3454—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
- A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen
-
- 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
- A23L3/3454—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
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A method of control dried mushroom enzymatic browning, the method include the following steps：（a）Fresh dried mushroom pretreatment：By fresh dried mushroom cleaned standby seam；（b）The preparation of low-temperature plasma activation water：Low-temperature plasma generator is positioned in aqueous hydrogen peroxide solution, it opens air source and is passed through working gas into low-temperature plasma generator, adjust gas flow rate, high voltage power supply is opened after steady air current, discharge 10 30min, obtains the activating solution rich in hydroxy radical；（c）Activated water immersion treatment：The dried mushroom of step (a) is totally submerged 5 15min in plasma-activated water prepared by step (b), and the mass ratio of dried mushroom and plasma-activated water is 1: 31: 5；（d）Anti-browning agent is sprayed, after the dried mushroom after activated water immersion treatment is fully dried, anti-browning agent is sprayed on the surface of dried mushroom and forms the anti-browning agent film on surface；（e）Preservation under room temperature：After the dried mushroom handled through step (d) is fully dried at normal temperatures, it is 15 25 DEG C to be placed in temperature, preservation in the climatic chamber that humidity is 70 90%.
Description
Technical field
The present invention relates to a kind of methods of control dried mushroom enzymatic browning.
Background technology
Dried mushroom is a kind of white agarics wild mushroom being grown on Inner Mongolia Grassland, principal item have white mushroom, green hired thug,
Green leg mushroom, horse lotus bar, apricot perfume, fragrant mushroom, chicken grab mill, black mushroom etc..Dried mushroom bacterial context is plump, meat is fine and smooth, full of nutrition；After dried mushroom is adopted
The enzymatic browning caused by polyphenol oxidase is lead to dried mushroom and its converted products quality decline main during storage and processing
Reason.The technology of dried mushroom prevent-browning mainly has physics at present（Low temperature, ozone, controlled atmospheric packing, vacuum packaging, control humidity, ultrasound
Wave, ultraviolet light etc.）, chemistry（Chemical preservative, crude antistaling agent etc.）And biology（Zymotechnic, technique for gene engineering etc.）Method,
But existing method the problems such as there are of high cost, fresh-keeping effect is undesirable, Consumer acceptance is poor.
Invention content
It is an object of the invention to overcome the shortcomings of the prior art, and provide a kind of efficient, convenient, environmentally friendly control
The method of dried mushroom enzymatic browning.
The purpose of the present invention is by following technical solution to complete, a method of control dried mushroom enzymatic browning, institute
The method stated includes the following steps：
（a）Fresh dried mushroom pretreatment：By fresh dried mushroom cleaned standby seam；
（b）The preparation of low-temperature plasma activation water：Low-temperature plasma generator is positioned in aqueous hydrogen peroxide solution, is beaten
It opens air source and is passed through working gas into low-temperature plasma generator, adjust gas flow rate, high-voltage electricity is opened after steady air current
Source, discharge 10-30min, obtains the activating solution rich in hydroxy radical；
（c）Activated water immersion treatment：The dried mushroom of step (a) is totally submerged in plasma-activated water prepared by step (b)
5-15min, and the mass ratio of dried mushroom and plasma-activated water is 1: 3-1: 5；
（d）Anti-browning agent is sprayed, after the dried mushroom after activated water immersion treatment is fully dried, sprinkling is anti-on the surface of dried mushroom
Brown stain agent and the anti-browning agent film for forming surface；
（e）Preservation under room temperature：After the dried mushroom handled through step (d) is fully dried at normal temperatures, it is 15-25 DEG C to be placed in temperature,
Humidity is preservation in the climatic chamber of 70-90%.
As preferred：The step（b）In, the hydrogen peroxide mass concentration in the aqueous hydrogen peroxide solution is
0.1-3%；The working gas is selected from least one of air, oxygen, nitrogen, rare gas/oxygen；
In the step (c), the plasma-activated water impregnates the time of dried mushroom for 5-15min, and dried mushroom and plasma
The mass ratio of body activated water is 1: 3-1: 5；
The step（d）In, the anti-browning agent by 0.05g/L~0.08g/L concentration potassium metabisulfite and
The solvent of the citric acid mixing composition of 0.05g/L~0.1g/L concentration；
In the step (e), will treated that dried mushroom is placed in Biohazard Safety Equipment fully dries, flash-off time 20-40min,
It is 15-25 DEG C to dry temperature.
As preferred：In the step (b), the working gas flow velocity being passed through in low temperature plasma is 2-5L/h；Low temperature
The processing power of plasma is 20-60W, processing time 10-30min；
In the step (e), the dried mushroom after drying is immediately placed on the constant temperature and humidity that temperature is 15-25 DEG C, humidity is 70-90%
Storage in case.
The present invention mainly carries out activated water using lower temperature plasma technology, in conjunction with dedicated anti-browning agent, has height
The features such as imitating, be convenient, environmentally friendly.
Specific implementation mode
Below in conjunction with specific embodiment, the present invention will be described in detail：A kind of control dried mushroom enzymatic of the present invention
The method of brown stain, the method include the following steps：
（a）Fresh dried mushroom pretreatment：By fresh dried mushroom cleaned standby seam；
（b）The preparation of low-temperature plasma activation water：Low-temperature plasma generator is positioned in aqueous hydrogen peroxide solution, is beaten
It opens air source and is passed through working gas into low-temperature plasma generator, adjust gas flow rate, high-voltage electricity is opened after steady air current
Source, discharge 10-30min, obtains the activating solution rich in hydroxy radical；
（c）Activated water immersion treatment：The dried mushroom of step (a) is totally submerged in plasma-activated water prepared by step (b)
5-15min, and the mass ratio of dried mushroom and plasma-activated water is 1: 3-1: 5；
（d）Anti-browning agent is sprayed, after the dried mushroom after activated water immersion treatment is fully dried, sprinkling is anti-on the surface of dried mushroom
Brown stain agent and the anti-browning agent film for forming surface；
（e）Preservation under room temperature：After the dried mushroom handled through step (d) is fully dried at normal temperatures, it is 15-25 DEG C to be placed in temperature,
Humidity is preservation in the climatic chamber of 70-90%.
Embodiment as one preferred：The present invention is further on the basis of disclosed above：
The step（b）In, the hydrogen peroxide mass concentration in the aqueous hydrogen peroxide solution is 0.1-3%；Described
Working gas is selected from least one of air, oxygen, nitrogen, rare gas/oxygen；
In the step (c), the plasma-activated water impregnates the time of dried mushroom for 5-15min, and dried mushroom and plasma
The mass ratio of body activated water is 1: 3-1: 5；
The step（d）In, the anti-browning agent by 0.05g/L~0.08g/L concentration potassium metabisulfite and
The solvent of the citric acid mixing composition of 0.05g/L~0.1g/L concentration；
In the step (e), will treated that dried mushroom is placed in Biohazard Safety Equipment fully dries, flash-off time 20-40min,
It is 15-25 DEG C to dry temperature.
As a further preference：In step (b) of the present invention, the working gas flow velocity that is passed through in low temperature plasma
For 2-5L/h；The processing power of low temperature plasma is 20-60W, processing time 10-30min；
In the step (e), the dried mushroom after drying is immediately placed on the constant temperature and humidity that temperature is 15-25 DEG C, humidity is 70-90%
Storage in case.
The present invention mainly uses lower temperature plasma technology（Electromagnetic field, heat, purple with chemical bond damage capability can be generated
Outside line, charged particle, excited state particle, metastable particle isoreactivity component prepare activated water using the technology and combine anti-brown
Become agent processing dried mushroom surface（Or section）, can make dried mushroom polyphenol oxidase inactivate, to inhibit polyphenol oxidase caused by enzyme
The generation for promoting browning reaction, prevents dried mushroom and its converted products brown stain.
Other embodiments of the present invention can in technical foundation disclosed above, by the simple replacement of numerical value and feature,
Numerous embodiment can be obtained, and those skilled in the art can be advantageously carried out this hair on the basis of understanding the present invention
It is bright.
Claims (3)
1. a kind of method of control dried mushroom enzymatic browning, it is characterised in that the method includes the following steps：
（a）Fresh dried mushroom pretreatment：By fresh dried mushroom cleaned standby seam；
（b）The preparation of low-temperature plasma activation water：Low-temperature plasma generator is positioned in aqueous hydrogen peroxide solution, is beaten
It opens air source and is passed through working gas into low-temperature plasma generator, adjust gas flow rate, high-voltage electricity is opened after steady air current
Source, discharge 10-30min, obtains the activating solution rich in hydroxy radical；
（c）Activated water immersion treatment：The dried mushroom of step (a) is totally submerged in plasma-activated water prepared by step (b)
5-15min, and the mass ratio of dried mushroom and plasma-activated water is 1: 3-1: 5；
（d）Anti-browning agent is sprayed, after the dried mushroom after activated water immersion treatment is fully dried, sprinkling is anti-on the surface of dried mushroom
Brown stain agent and the anti-browning agent film for forming surface；
（e）Preservation under room temperature：After the dried mushroom handled through step (d) is fully dried at normal temperatures, it is 15-25 DEG C to be placed in temperature,
Humidity is preservation in the climatic chamber of 70-90%.
2. the method for control dried mushroom enzymatic browning according to claim 1, it is characterised in that：
The step（b）In, the hydrogen peroxide mass concentration in the aqueous hydrogen peroxide solution is 0.1-3%；Described
Working gas is selected from least one of air, oxygen, nitrogen, rare gas/oxygen；
In the step (c), the plasma-activated water impregnates the time of dried mushroom for 5-15min, and dried mushroom and plasma
The mass ratio of body activated water is 1: 3-1: 5；
The step（d）In, the anti-browning agent by 0.05g/L~0.08g/L concentration potassium metabisulfite and
The solvent of the citric acid mixing composition of 0.05g/L~0.1g/L concentration；
In the step (e), will treated that dried mushroom is placed in Biohazard Safety Equipment fully dries, flash-off time 20-40min,
It is 15-25 DEG C to dry temperature.
3. the method for control dried mushroom enzymatic browning according to claim 2, it is characterised in that：
In the step (b), the working gas flow velocity being passed through in low temperature plasma is 2-5L/h；The processing of low temperature plasma
Power is 20-60W, processing time 10-30min；
In the step (e), the dried mushroom after drying is immediately placed on the constant temperature and humidity that temperature is 15-25 DEG C, humidity is 70-90%
Storage in case.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810159659.XA CN108497055A (en) | 2018-02-26 | 2018-02-26 | A method of control dried mushroom enzymatic browning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810159659.XA CN108497055A (en) | 2018-02-26 | 2018-02-26 | A method of control dried mushroom enzymatic browning |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108497055A true CN108497055A (en) | 2018-09-07 |
Family
ID=63375748
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810159659.XA Pending CN108497055A (en) | 2018-02-26 | 2018-02-26 | A method of control dried mushroom enzymatic browning |
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| Country | Link |
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| CN (1) | CN108497055A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109832585A (en) * | 2019-02-15 | 2019-06-04 | 国投中鲁果汁股份有限公司 | Yacon thin slice and the polynary joint processing system of full powder |
| CN110447888A (en) * | 2019-08-08 | 2019-11-15 | 浙江大学 | A method of heated-air drying mushroom total phenol content and antioxidant activity are improved using cold plasma activation water pretreatment |
| CN110447705A (en) * | 2019-08-08 | 2019-11-15 | 浙江大学 | A method of red date slices hot air drying rate and bioactive ingredients content are improved using cold plasma activation water pretreatment |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461654A (en) * | 2010-11-05 | 2012-05-23 | 王琴 | Fresh keeping agent |
| CN105166030A (en) * | 2015-08-07 | 2015-12-23 | 北京大学 | Method for keeping fruits fresh through atmospheric pressure low temperature plasma activated water |
| CN107333870A (en) * | 2016-04-29 | 2017-11-10 | 北京大学 | A kind of method of the fresh-keeping fruit of atmos low-temperature plasma activating solution |
-
2018
- 2018-02-26 CN CN201810159659.XA patent/CN108497055A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461654A (en) * | 2010-11-05 | 2012-05-23 | 王琴 | Fresh keeping agent |
| CN105166030A (en) * | 2015-08-07 | 2015-12-23 | 北京大学 | Method for keeping fruits fresh through atmospheric pressure low temperature plasma activated water |
| CN107333870A (en) * | 2016-04-29 | 2017-11-10 | 北京大学 | A kind of method of the fresh-keeping fruit of atmos low-temperature plasma activating solution |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109832585A (en) * | 2019-02-15 | 2019-06-04 | 国投中鲁果汁股份有限公司 | Yacon thin slice and the polynary joint processing system of full powder |
| CN110447888A (en) * | 2019-08-08 | 2019-11-15 | 浙江大学 | A method of heated-air drying mushroom total phenol content and antioxidant activity are improved using cold plasma activation water pretreatment |
| CN110447705A (en) * | 2019-08-08 | 2019-11-15 | 浙江大学 | A method of red date slices hot air drying rate and bioactive ingredients content are improved using cold plasma activation water pretreatment |
| WO2021023295A1 (en) * | 2019-08-08 | 2021-02-11 | 浙江大学 | Zizyphus jujube slice drying method using cold plasma activated water |
| CN110447705B (en) * | 2019-08-08 | 2022-05-20 | 浙江大学 | Method for improving hot air drying rate and bioactive component content of red date slices by adopting cold plasma activated water pretreatment |
| CN110447888B (en) * | 2019-08-08 | 2022-10-21 | 浙江大学 | Method for improving total phenol content and antioxidant activity of hot-air dried shiitake mushrooms by adopting cold plasma activated water pretreatment |
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Application publication date: 20180907 |