CN108719448A - A kind of preservation device and method for high temperature modification edible mushroom - Google Patents
A kind of preservation device and method for high temperature modification edible mushroom Download PDFInfo
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- CN108719448A CN108719448A CN201810578770.2A CN201810578770A CN108719448A CN 108719448 A CN108719448 A CN 108719448A CN 201810578770 A CN201810578770 A CN 201810578770A CN 108719448 A CN108719448 A CN 108719448A
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- fresh
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- temperature modification
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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
- A23B7/04—Freezing; Subsequent thawing; Cooling
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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
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
Abstract
The invention discloses a kind of low cost, the high temperature modification edible fungus fresh-keeping device and methods for using thems without chemical preservative addition.The high temperature modification edible fungus fresh-keeping device of the present invention realizes the high temperature modifications edible fungi storage such as straw mushroom, agaricus bisporus required suitable low temperature, high humility and ozone sterilization.Exterior quality and main nutrient composition content are fully maintained in freshness date, have achieved the purpose that inhibit the quick deterioration of its Post-harvest quality and Shelf-life.
Description
Technical field
The invention belongs to preserving fruit and vegetable utilizing device and applied technical fields, added more particularly, to no chemical preservative, it is low at
This high temperature modification edible fungus fresh-keeping equipment and application process.
Background technology
China is Edible Fungi, consumption and big export country.Fruit body of edible fungi moisture is high, organizes tender, surface
Unprotect structure, adopts rear respiration and transpiration is all stronger, in the case where lacking Preservation Treatment, easily loses original
Color, cause discoloration, it is spoiled, rotten rot, nutritive value and economic value drastically decline, and affect its commercial quality
And shelf life.The fresh-keeping link of logistics is weak in the entire industrial chain of China edible mushroom, loss up to 30%-40% after adopting.Existing rank
Section, for Edible mushroom processing largely using preliminary working techniques such as traditional drying, salt marsh, nutrient component damages are serious, and product is additional
It is worth low.Therefore research and development edible mushroom adopt that rear logistics is fresh-keeping and processing key technology etc. be industry development there is an urgent need to.
Different according to fruiting body differentiation required temperature, edible mushroom can be divided into low form, and (25 DEG C hereinafter, such as needle mushroom, cunning
Mushroom etc.), (40 DEG C hereinafter, such as straw mushroom, double spores for middle warm type (30 DEG C hereinafter, such as mushroom, oyster mushroom, black fungus, white fungus) and high temperature modification
Mushroom, ganoderma lucidum etc.) etc..The edible mushroom of different warm types, storage fresh-keeping condition are different to the influence degree of its quality deterioration.For example, low
The shelf life of low temperature type edible fungus during temperature can effectively extend.However, what the high temperature such as straw mushroom, high wet type were grown and stored is edible
Storage tolerance, easily the low temperature self-dissolving such as appearance softening, liquefaction be not existing under conventional 0~4 DEG C of refrigerated condition for bacterium, mycelia or fructification
As affecting storage and transport after the harvesting of the low-temperature preservation, fructification of strain.For the edible mushroom of high growth temperature type, pass
The preservation method of system is mostly physical method and chemical method, is controlled atmosphere method, x ray irradiation x and fresh chemically respectively.Such as patent CN
106982910 A disclose a kind of preprocess method extending fresh mushroom freshness date, it is main include precooling handled with appropriate dehydration,
Plants essential oil and ozone synchronization process, decompression packaging and 2~4 DEG C of preservations；106305985 A of patent CN using dehydroacetic acid and
The processing straw mushroom such as irradiation, can store 7 days in 12~20 DEG C and 55% or less humidity；And 105724052 A of patent CN are then disclosed
Spray the straw mushroom preservation method of 5~25% mannitol solutions and 3~6 DEG C of conditions.However, the above preservation method can reduce straw mushroom
Characteristic flavor on basis, and there are chemical preservative residual, it is complex for operation step the problems such as, cannot still solve straw mushroom high-volume, for a long time
Fresh-keeping problem, cannot be satisfied the requirement of scale application.
Applicant seminar early-stage study finds, low temperature (being less than 10 DEG C) environment pole is unfavorable for the preservation of straw mushroom, and (12h goes out
The low temperature autolysis such as now softening, liquefaction)；Meanwhile adding Exogenous Antioxidants, chitosan coating, controlled atmosphere fresh-keeping packing, controlled atmosphere
It can not effectively slow down straw mushroom Post-harvest quality deterioration process in conjunction with a series of strategies such as hygroscopic agent and corona treatment.
Based on the above production and present Research, after being adopted the invention discloses a kind of high temperature modification edible mushroom that low cost is no added
Fresh-keeping device and method.The high temperature modification edible fungus fresh-keeping of the highly sensitive control temperature and humidity of development is equipped it to be applied to
The post-harvest fresh-keeping of the high temperature modifications edible mushroom such as straw mushroom and White mushroom can keep the good sense organ of its fructification and Physiology and biochemistry quality,
Inhibit fructification stickness, peculiar smell etc., and keep preferable hardness and nutritional ingredient etc., significantly extend its freshness date respectively to 7d and
14d or more, for the development of high temperature modification Edible Fungi and post-harvest fresh-keeping and the problems such as storage and transportation provide effective resolution policy and
Approach.
Invention content
The object of the present invention is to provide it is a kind of low cost without chemical preservative addition high temperature modification edible fungus fresh-keeping device and
The high temperature modification edible fungus fresh-keeping of method, especially a kind of Precision Integrated control temperature/humidity and ozone sterilization equips it and is applied to grass
The method of the high temperature modifications edible mushroom post-harvest fresh-keeping such as mushroom and White mushroom.
A kind of preservation device preparing high temperature modification edible mushroom；
A kind of application of device in the preservation device for preparing high temperature modification edible mushroom；
It is related to the parts such as babinet, temperature control system, humidity control system and ozone disinfecting system；
The temperature control system is made of air compressor machine, refrigeration unit, refrigeration pipeline, air-cooler, air-supply orifice plate etc.；Storehouse
Temperature sensor that interior is set detects temperature change, feeds back to PLC control system controlled at -5 DEG C -26 DEG C, control accuracy
It is 0.1-0.3 DEG C；
Humidity control system is made of water tank, humidifier, humidity sensor etc.；
Setting humidity sensor detects humidity variation in fresh-keeping warehouse, feeds back to PLC control system regulation and control humidifier and increases
Or reduce the relative humidity of fresh-keeping storehouse room air；Humid control ranging from 0-99%, moisture measurement precision 3.0%；Program control
Precision 2.0% processed；
Ozone disinfecting system includes the compositions such as air cleaning facility, ozone generator；PLC control system controls ozone sterilization
Concentration 0.10-50ppm and time 1-900s；Ozone concentration measurement accuracy 1.0%；
Air flow system relates generally to intelligent wind turbine, can manually or automatically be run according to the Preservation Treatment time, control
Make the indoor gas with foreign flavor in fresh-keeping storehouse or the content containing humid gas；Wind speed blow as 0.1-5.0m/s in air port；
A kind of preservation device preparing high temperature modification edible mushroom；
Device includes：Box preservation device, cabinet type preservation device, walk-in type preservation device.
A kind of high temperature modification edible fungus fresh-keeping device is used to extend the preparation method of high temperature modification edible mushroom shelf life；Its feature exists
In by following step progress：
Harvesting high temperature modification edible mushroom is placed directly in porous type plastic container, 1.0-50.0kg/ casees；
The porous type plastic container for being equipped with high temperature modification edible mushroom is placed in low temperature chamber, 10~15 DEG C of fast precoolings 5~
60min；
The 10-15 DEG C of porous type plastic container equipped with high temperature modification edible mushroom will be cooled in advance and be placed in high temperature modification edible fungus fresh-keeping
Fresh-keeping preservation is carried out in device, temperature control is：10-20℃；Humid control is 75-95%；Draft speed is 0.01-
1.5m/s；Ozone concentration 0.10-20ppm, sterilizing time 5-300s；
According to preservation device space size, corresponding high temperature modification edible mushroom treating capacity is 0.5-5.0kg/m3；
Fresh-keeping initial stage often starts ozone sterilization 1-3 times for 24 hours, intelligent wind turbine is opened 1-10 minutes；Fresh-keeping mid-term, per for 24 hours
Start ozone sterilization 1-5 times, intelligent wind turbine opens 1-15min；It is the fresh-keeping later stage, every to start ozone sterilization for 24 hours 1-10 times, is intelligent
Change wind turbine and opens 1-20min.
A kind of high temperature modification edible fungus fresh-keeping device and method of the low cost without chemical preservative addition of the present invention, is pressed
It is carried out according to following step：
(1) by the high temperature modification edible mushroom of harvesting (straw mushroom of egg type phase or double spore mushrooms of a diameter of 2.5cm~5.5cm of mushroom lid
Mushroom etc.) it is placed directly in porous type plastic container, 1.0~50.0kg/ casees；
(2) the porous type plastic container for being equipped with high temperature modification edible mushroom is placed in low temperature chamber (10~15 DEG C) fast precooling 10
~60min；
3) freshness preserving equipment control system is opened, setting temperature, which controls, is：10~20 DEG C；Humid control is 75~95%；It is logical
Wind air velocity is 0.01~1.5m/s；0.10~20ppm of ozone concentration, 5~300s of sterilizing time.
4) the 10-15 DEG C of porous type plastic container equipped with high temperature modification edible mushroom will be cooled in advance and be placed in high temperature modification edible mushroom guarantor
Fresh-keeping preservation is carried out in fresh device, temperature control is：10~20 DEG C；Humid control is 75~95%；Draft speed is
0.01~1.5m/s；0.10~20ppm of ozone concentration, 5~300s of sterilizing time.
Wherein, according to preservation device space size, corresponding high temperature modification edible mushroom treating capacity is 0.5~5.0kg/m3。
The warm type edible fungus fresh-keeping device can be box preservation device, cabinet type preservation device, walk-in type (Walk-
In) preservation device etc., total fresh-keeping warehouse are 0.5~20m3；Include mainly case (cabinet) body, temperature control system, humid control
The parts such as system and ozone disinfecting system；It is characterized in that：
The temperature control system is made of air compressor machine, refrigeration unit, refrigeration pipeline, air-cooler, air-supply orifice plate etc..It protects
Air is sent into refrigeration unit by the fresh indoor temperature control in storehouse by air compressor machine, has the cold air that this is generated through refrigeration pipeline by sending
Air holes plate uniformly diffuses in warehouse, and detects temperature change as the temperature sensor built in warehouse, feeds back to PLC controls system
System, temperature controlling range are -5 DEG C~26 DEG C, and control accuracy is 0.1~0.3 DEG C.
The humidity control system is made of water tank, humidifier, humidity sensor etc..Setting humidity passes in fresh-keeping warehouse
Sensor detects humidity variation, after feeding back to PLC control system, regulates and controls the fan of humidifier, forced air is contacted and exchanged with water
To increase or decrease the relative humidity (humidify or dry) of fresh-keeping storehouse room air；When water variation is controlled by PLC in humidifier
The storage water of water tank is sent into humidifier by system regulation automatically when less than setting value；Humid control ranging from 0~99%,
Moisture measurement precision 3.0%；Program control accuracy 2.0%.
The ozone disinfecting system includes air cleaning facility, ozone generator (ozonizer, power supply of ozonizer, air source dress
Set and electric control gear) etc. compositions.PLC control system controls ozone sterilization dosage and time.Start sterilization or disinfection before, air by
Air inlet valve starts the work of corona discharge type ozone generator after air filter is handled.Ozone concentration measurement accuracy 1.0%.
The air flow system relates generally to intelligent wind turbine, can manually or automatically be transported according to the Preservation Treatment time
Row, controls the indoor gas with foreign flavor in fresh-keeping storehouse or the content containing humid gas；It is of different sizes according to fresh-keeping warehouse, air port air-supply wind speed
For 0.1~5.0m/s.
The high temperature modification edible fungus fresh-keeping control technique, relates generally to straw mushroom or the White mushroom fast precooling of fresh picking
Preservation Treatment amount, ozone concentration, sterilizing time and the frequency of time, straw mushroom or White mushroom, preservation temperature, humid control and intelligence
It can ventilation velocity and the frequency etc..
I.e.：The straw mushroom of fresh harvesting or the agaricus bisporus etc. of a diameter of 2.5cm~5.5cm of mushroom lid) it is placed in porous plastic
In turnover box, 1.0~50.0kg/ casees, low temperature (10~15 DEG C) 10~60min of fast precooling；
Freshness preserving equipment control parameter includes：
10~20 DEG C of temperature；Humidity 75~95%；
0.01~1.5m/s of draft speed；0.10~20ppm of ozone concentration,
5~300s of sterilizing time.
The Preservation Treatment amount of straw mushroom or White mushroom is 0.5~5.0kg/m3；2~14d of fresh keeping time.
Fresh-keeping initial stage often starts ozone sterilization 1~3 time for 24 hours, intelligent wind turbine is opened 1~10 minute；
Fresh-keeping mid-term often starts ozone sterilization 1~5 time for 24 hours, intelligent wind turbine opens 1~15min；
The fresh-keeping later stage often starts ozone sterilization 1~10 time for 24 hours, intelligent wind turbine opens 1~20min.
The gas with foreign flavor is mainly ammonia, hydrogen sulfide and the volatile organic generated in high temperature mushroom preservation process
Object etc. is closed, can be distinguished, based on the ammonia intelligence sensor of Electrochemical Detection principle and hydrogen sulfide sensor etc. or just by manually smelling
The formula gas detecting instrument of taking is monitored and controls.
In fresh-keeping period, through manually smell distinguish, ammonia intelligence sensor and hydrogen sulfide sensor or portable gas detector
It detects when the accumulation such as ammonia and hydrogen sulfide is a certain amount of in fresh-keeping warehouse (ammonia 1.0-25.0ppm, hydrogen sulfide 0.1-2.0ppm), hand
Ventilation is exhausted in dynamic or automatic opening 1~20min of wind turbine.
The good sense organ of high temperature massee fruiting bodies and Physiology and biochemistry quality, relate generally to exterior quality, hardness, weightlessness
Rate, brown stain degree and the nutritional ingredients such as soluble protein and sugar etc..Exterior quality is measured based on point system, i.e.,：Selecting research, production
With the professionals such as sale, to the color and luster of different freshness date high temperature massee fruiting bodies, viscosity, quality, smell, peculiar smell and whole receive
The indexs such as degree carry out evaluation marking.
Evaluation criterion is shown in Table 1.Whole acceptance scoring is less than 4 points, that is, terminates storage, is considered as and loses edible and commercial valence
Value.
1 high temperature massee fruiting bodies sense organ rating scale of table
Based on puncture method detection hardness, i.e.,：
Using physical properties of food tester, probe diameter 2mm, depression distance 5mm are used into power 5g, and rate is before measuring
2mm/s, detection medium velocity are 2mm/s, and speed is 10mm/s, unit N after detection, represents hardness number with peak-peak, at random
5 high temperature massee fruiting bodies are chosen, each fructification is symmetrically and evenly chosen six points, is finally averaged.
Based on colorimetric method for determining brown stain degree, i.e.,：
High temperature massee fruiting bodies quality and volume ratio=1 extracting solution (50mM phosphate buffers, pH 7.8):2 homogenate,
8000rpm centrifuges 20min, takes supernatant extracting solution, accurate to draw extracting solution 0.5mL, and distilled water dilutes 10 times.It is sky with distilled water
White control, measures its light absorption value (OD) at 410nm；Brown stain degree (BD)=value × 10 OD.
Weight-loss ratio is counted with weight-loss method, i.e.,：Fresh weight before weight-loss ratio (%)=(fresh weight after fresh weight-storage before storage)/storage
×100。
Soluble protein content, which measures, uses Bradford methods, takes supernatant extracting solution, is established and marked with bovine serum albumin(BSA)
Directrix curve measures.Soluble sugar content, which measures, uses Dubois methods, takes supernatant extracting solution, standard curve benzene is established with glucose
Phenol-sulfuric acid method measures.
The present invention is based on high temperature modification edible mushroom post-harvest physiology Biochemical changes rules, consider temperature, humidity, sterilization and gas
The factors such as body environment, integrated humidity control system, temperature control system, ozone disinfecting system, air flow system and intelligence control
System processed regulates and controls fresh-keeping storehouse indoor temperature, humidity and ozone equal size.High temperature modification edible mushroom is without chemical preservative processing, directly
Connect through simple, low temperature to the cold after be placed in fresh-keeping warehouse, hence it is evident that improve its freshness date and and fresh-keeping effect, significantly suppress it and adopt
The quick deterioration process of quality afterwards.Freshness preserving equipment provided by the present invention and method are easy to operate, and operating cost is low, and fresh-keeping effect is aobvious
It writes, there is considerable scale application and promotion prospect.
Description of the drawings
Fig. 1 is principle of the invention block diagram.
Fig. 2 is overall structure of the present invention.
As shown in the figure：
1. water tank；
2. pressure fan；
Case 3. (cabinet) body；
4. control panel；
5. switch board；
6. scavenger pump；
7. ozone generator；
8. refrigeration machine；
9. steering wheel；
10. compressor；
11. partition board；
12. chamber door；
13. storage cabinet；
14. headlamp；
15. heat insulation layer；
16. temperature sensor；
17. humidity sensor；
18. osculum；
19. humidifier；
20. door handle；
21. main controller.
Specific implementation mode
The embodiment of the present invention is described further below in conjunction with the accompanying drawings：
1, a kind of preservation device for high temperature modification edible mushroom,
Case (cabinet) body (3) is internally provided with partition board (11),
The case (cabinet) (3) is divided into fresh-keeping warehouse (13) and switch board (5) by the partition board (11),
Control panel (4) is installed on switch board (5) door and is mutually electrically connected with main controller (21),
The storage cabinet (13) is internally provided with sensor, humidifier (19) and headlamp (14),
Sensor includes temperature sensor (16) and humidity sensor (17),
Sensor, humidifier (19) and headlamp (14) are connected to main controller (4), and the main controller (4) is placed in the control
Cabinet (5) processed；
Switch board (5) further includes scavenger pump (6), ozone generator (7), refrigeration machine (8), compressor (10), and they are
It is connected to main controller (4)；
The fresh-keeping warehouse (13) is installed outside thickeies the opaque chamber door of insulation (12), and the chamber door (12) plays heat preservation
Heat-blocking action；
After temperature, humidity, ozone concentration numerical value are set in control panel on the switch board (5) door, main controller (4)
Instruction is assigned, refrigeration machine (8), ozone generator (7) and humidifier (19) work,
Water in water tank (1), which is automatically fed into humidifier (19), enhances or reduces the relative humidity in storage cabinet (13),
Compressor (10) sucks air using air filter, and gas is discharged into refrigeration machine (8) through pressure fan (2), makes
The cold air that cold (8) generates through pipeline into the temperature in the fresh-keeping warehouse of the internal control system of putting in storage (13),
When fresh-keeping warehouse (13) internal temperature, humidity and sterilizing time reach setting value, ozone generator (7) closes automatically
It closes, termination signal is transferred to main controller (4), refrigeration machine (8) and humidification by temperature sensor (16) and humidity sensor (17)
Machine (19) receives the signal-off of main controller (4), and the interior temperature of fresh-keeping warehouse (13), humidity and ozone concentration reach perfect condition,
Play fresh-keeping effect.
Embodiment 1
A kind of no added, inexpensive walk-in type (Walk-in) high temperature modification edible fungus fresh-keeping device includes mainly babinet, temperature
Spend the parts such as control system, humidity control system and ozone disinfecting system.Its specific component as shown in figure 1 and 2, total fresh-keeping storehouse
Room 20m3.PLC control temperature range be -5 DEG C~26 DEG C, humidity range is 0~99%, 0.10~20ppm of ozone concentration, sterilization
5~300s of time, it is 0.01~1.5m/s that draft speed, which is manually or automatically arranged,；The intelligent wind turbine of side installation, can be with
It is manually or automatically run according to the Preservation Treatment time, controls the indoor gas with foreign flavor in fresh-keeping storehouse or the content containing humid gas；Air port
Air-supply wind speed is 0.1~5.0m/s.
The straw mushroom of harvesting egg type phase is placed in porous type plastic container, 10.0kg/ baskets, coprocessing 300kg；Grass will be equipped with
The porous type plastic container of mushroom is placed in 15 DEG C of fast precooling 30min of low temperature chamber；Freshness preserving equipment control system is opened, ozone is set
Dosage 5ppm sterilizations 30s, 15 DEG C of temperature of control, humidity 90%, starting device.Refrigeration machine works first, by condenser to storage
Cabinet inner space is deposited to freeze, when temperature reaches 15 DEG C of set temperature, temperature sensor can pass the signal along to controller,
Refrigeration machine is closed.According to above-mentioned flow, humidification process and sterilization processing are completed, until storage in-cabinet temperature, humidity and ozone are dense
Degree reaches setting value.In fresh-keeping initial stage 3d, often start ozone sterilization for 24 hours 1 time, intelligent wind turbine opens 3min；The fresh-keeping middle and later periods
4-7d often starts ozone sterilization 2 times for 24 hours, intelligent wind turbine opens 5min.
As a result：Straw mushroom fructification freshness date extends to 7d from 1d, and the qualities such as hardness, brown stain degree, fragranced become without apparent
Change, no parachute-opening phenomenon；Compared with fresh straw mushroom fructification, soluble protein, soluble sugar content change not significantly；It is weightless
Rate is less than 10%, and whole acceptable degree scoring is 8.0 points or more.
Embodiment 2
A kind of no added, cabinet type high temperature modification edible fungus fresh-keeping device of low cost, include mainly babinet, temperature control system,
The parts such as humidity control system and ozone disinfecting system.Its specific component as shown in figure 1 and 2, total fresh-keeping warehouse 5m3.PLC is controlled
Temperature range processed is -5 DEG C~26 DEG C, humidity range is 0~99%, 0.10~20ppm of ozone concentration, 5~300s of sterilizing time,
Manually or automatically setting draft speed is 0.01~1.5m/s；The intelligent wind turbine of side installation, can be according to Preservation Treatment
Time manually or automatically runs, and controls the indoor gas with foreign flavor in fresh-keeping storehouse or the content containing humid gas；Air port air-supply wind speed is 0.1
~5.0m/s.
The agaricus bisporus of a diameter of 2.5cm of harvesting mushroom lid is placed in porous type plastic container, and 5.0kg/ casees amount to
10.0kg；The porous type plastic container for being equipped with agaricus bisporus is placed in 10 DEG C of fast precooling 45min of low temperature chamber；Open fresh-keeping set
Standby control system, setting ozone dosage 20ppm sterilizations 60s, 10 DEG C of temperature of control, humidity 85%, starting device.Refrigeration machine first
Work, freezes to storage cabinet inner space by condenser, and when temperature reaches 10 DEG C of set temperature, temperature sensor can
Controller is passed the signal along to, refrigeration machine is closed.According to above-mentioned flow, humidification process and sterilization processing are completed, until storage cabinet
Interior temperature, humidity and ozone concentration reach setting value.In fresh-keeping initial stage 5d, often start ozone sterilization for 24 hours 1 time, intelligent wind turbine
Open 3min；Fresh-keeping mid-term 6-10d often starts ozone sterilization 1 time for 24 hours, intelligent wind turbine opens 5min；Fresh-keeping later stage 10-
14d often starts ozone sterilization 2 times for 24 hours, intelligent wind turbine opens 10min.
As a result：Agaricus bisporus fructification freshness date extends to 14d from 7d, and uniform color is without brown stain, compact structure, surface
It is smooth, there is good consistency and elasticity and has certain fragranced etc., parachute-opening rate not notable；With fresh agaricus bisporus fructification
It compares, soluble protein, soluble sugar content change not significantly；Weight-loss ratio is less than 15%, whole acceptable degree scoring
It is 7.5 points or more.
The screening process of high temperature modification edible fungus fresh-keeping control technique described in embodiment 3
The straw mushroom of harvesting egg type phase is placed in porous type plastic container, 5.0kg/ baskets, coprocessing 50kg；By the more of straw mushroom
Pass plastic container opens freshness preserving equipment control system after being placed in 15 DEG C of fast precooling 10min of low temperature chamber, sets ozone dosage
5ppm sterilizes 30s, and 15 DEG C of temperature of control, humidity 85% start cabinet type freshness preserving equipment.Fresh-keeping starting (0h), straw mushroom brown stain degree are
2.19, hardness 2.71N.
After fresh-keeping 1d, it is 2.24 that straw mushroom, which keeps its original color and luster and fragrance, brown stain degree, and hardness 2.65N can integrally connect
It is 9.5 points by degree scoring, does not occur soft rotten phenomenon；Start ozone sterilization 1 time, intelligent wind turbine is opened 1 minute.
After fresh-keeping 4d, without significant change, no parachute-opening phenomenon is whole acceptable for brown stain degree (2.43), hardness (2.58N) etc.
Degree scoring is 9.0 points；Start ozone sterilization 2 times, intelligent wind turbine opens 5min.
After fresh-keeping 7d, brown stain degree and hardness become 2.92 and 2.06N, no parachute-opening phenomenon, whole acceptable degree respectively
Scoring is 8.0 points.
Embodiment 4
The straw mushroom of harvesting egg type phase is placed in porous type plastic container, 10.0kg/ baskets, coprocessing 100kg；By straw mushroom
Porous type plastic container opens freshness preserving equipment control system after being placed in 15 DEG C of fast precooling 5min of low temperature chamber, sets ozone dosage
5ppm sterilizes 30s, and 15 DEG C of temperature of control, humidity 85% start cabinet type freshness preserving equipment.Fresh-keeping starting (0h), straw mushroom complete appearance,
In original color and luster and fragrance, free from extraneous odour.
It after fresh-keeping 1d, is distinguished through manually smelling, straw mushroom still keeps its original color and luster and fragrance, does not occur soft rotten phenomenon；By just
It is respectively 0.5ppm and 0.01ppm to take formula gas detecting instrument and detect ammonia and hydrogen sulfide content in fresh-keeping warehouse；Start ozone to kill
Bacterium 1 time, intelligent wind turbine open 1min and ventilation are exhausted.
It after fresh-keeping 4d, is distinguished through manually smelling, straw mushroom still preferably keeps its original color and luster and fragrance, does not occur soft rotten existing
As；It is respectively 3ppm, hydrogen sulfide 0.1ppm to detect ammonia and hydrogen sulfide equal size in fresh-keeping warehouse by portable gas detector；
Start ozone sterilization 1 time, intelligent wind turbine opens 3min and ventilation is exhausted.
It after fresh-keeping 7d, is distinguished through manually smelling, the color and luster and fragrance of straw mushroom are by certain loss；It is examined by portable gas detector
It is respectively 8.0ppm, hydrogen sulfide 0.5ppm to survey ammonia and hydrogen sulfide equal size in fresh-keeping warehouse, starts ozone sterilization 2 times, intelligence
Change wind turbine unlatching 5min and ventilation is exhausted.
The separate embodiment of the present invention is described in detail above, above description is not limitation of the present invention,
The present invention is also not limited to the example above, the change that those skilled in the art make in the essential scope of the present invention
Change, remodeling, add or replace.Also it should belong to the scope of protection of the present invention.
Claims (2)
1. a kind of high temperature modification edible fungus fresh-keeping device of low cost；Include mainly box preservation device, cabinet type preservation device, step into
Formula (Walk-in) preservation device etc. relates generally to case (cabinet) body, temperature control system, humidity control system and ozone sterilization system
The parts such as system；
1) box, cabinet type and/or walk-in type (Walk-in) preservation device high temperature modification edible fungus fresh-keeping dress described in claim 1
It sets, which is characterized in that its total fresh-keeping warehouse is 0.5~20m3；
2) high temperature modification edible fungus fresh-keeping device described in claim 1, which is characterized in that the temperature control system is by pneumatics
The compositions such as machine, refrigeration unit, refrigeration pipeline, air-cooler, air-supply orifice plate；Temperature sensor built in warehouse detects temperature change,
PLC control system is fed back to controlled at -5 DEG C~26 DEG C, control accuracy is 0.1~0.3 DEG C；
3) high temperature modification edible fungus fresh-keeping device described in claim 1, which is characterized in that humidity control system is by water tank, humidification
The compositions such as device, humidity sensor；Setting humidity sensor detects humidity variation in fresh-keeping warehouse, feeds back to PLC control system tune
Control humidifier increases or decreases the relative humidity (humidify or dry) of fresh-keeping storehouse room air；Humid control ranging from 0~99%,
Moisture measurement precision 3.0%；Program control accuracy 2.0%；
4) high temperature modification edible fungus fresh-keeping device described in claim 1, which is characterized in that ozone disinfecting system includes air purification
The compositions such as equipment, ozone generator (ozonizer, power supply of ozonizer, compressed air source unit and electric control gear)；PLC control system controls ozone
1~900s of 0.10~50ppm of bacteriocidal concentration and time；Ozone concentration measurement accuracy 1.0%；
5) high temperature modification edible fungus fresh-keeping device described in claim 1, which is characterized in that air flow system relates generally to intelligence
Change wind turbine, can manually or automatically be run according to the Preservation Treatment time, control the indoor gas with foreign flavor in fresh-keeping storehouse or contains humid gas
Content；Wind speed blow as 0.1~5.0m/s in air port.
2. a kind of utilizing high temperature modification edible fungus fresh-keeping device for prolonging high temperature modification edible mushroom goods of the low cost without chemical preservative addition
The method of frame phase；It is characterized in that being carried out by following step：
1) high temperature modification edible mushroom (straw mushroom of egg type phase or the agaricus bisporus etc. of a diameter of 2.5cm~5.5cm of mushroom lid) will be harvested directly
It connects and is placed in porous type plastic container, 1.0~50.0kg/ casees；
2) by the porous type plastic container for being equipped with high temperature modification edible mushroom be placed in low temperature chamber (10~15 DEG C) fast precooling 5~
60min；
3) the 10-15 DEG C of porous type plastic container equipped with high temperature modification edible mushroom will be cooled in advance and is placed in high temperature modification edible fungus fresh-keeping dress
The middle fresh-keeping preservation of progress is set, temperature control is：10~20 DEG C；Humid control is 75~95%；Draft speed is 0.01
~1.5m/s；0.10~20ppm of ozone concentration, 5~300s of sterilizing time；
4) according to preservation device space size, corresponding high temperature modification edible mushroom treating capacity is 0.5~5.0kg/m3；
5) fresh-keeping initial stage often starts ozone sterilization 1~3 time for 24 hours, intelligent wind turbine is opened 1~10 minute；Fresh-keeping mid-term, per for 24 hours
Start ozone sterilization 1~5 time, intelligent wind turbine opens 1~15min；The fresh-keeping later stage, often start ozone sterilization for 24 hours 1~10 time,
Intelligent wind turbine opens 1~20min.
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| CN114987908A (en) * | 2022-07-04 | 2022-09-02 | 宿州学院 | Edible mushroom storage fresh-keeping device convenient to use |
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