CN108902640A - 一种鲜天麻的复合保鲜方法 - Google Patents
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Abstract
本发明属于农产品贮藏保鲜技术领域，特别涉及一种鲜天麻的复合保鲜方法，包括以下步骤：复合保鲜冷却液浸泡、紫外辐照、冻藏处理；本保鲜方法可延长贮藏时间，提高可食率，且方法成本低、操作简单、无需添加化学药物，不存在药物残留问题，是一种高效节能、绿色安全的鲜天麻复合保鲜方法。
Description
技术领域
本发明涉及一种药食两用植物的保鲜方法，属于农产品贮藏保鲜技术领域，具体涉及一种鲜天麻的复合保鲜方法。
背景技术
随着生活水平的提高，健康养生逐渐被人们所重视。鲜食人参、太子参、何首乌、天麻等药食两用食物受到了越来越多的消费者喜爱，并成为了餐桌新宠。天麻性温，主要活性成分为天麻素、对羟基苯甲醛、对羟基苯甲醇和腺苷，具有镇静安眠、降低血压、改善记忆力和调节免疫功能等多种功效。
目前，天麻主要通过炮制作为药材使用，主要针对特殊人群(患者)使用。但天麻干品质硬，食用及药用十分困难，并且干品较鲜品既损失了营养成分又不能保持天麻原有的气味及口感。作为药食同源植物，天麻良好的保健功效逐渐被消费者认知，消费对象逐渐由特殊人群转为大众消费。由于消费群体的增大，天麻也逐渐从传统的炮制品单一销售模式，转变为炮制品与鲜品共同销售模式。
但鲜品销售存在系列问题：天麻采收期集中且短，易因天气转暖和雨水天气导致发浆致使药用、营养成分流失而失去鲜食市场。天麻在种植过程中易感染锈腐菌、褐腐菌、黑腐菌等致病菌，从而导致贮藏期间出现块茎腐烂病；同时天麻也易受到黄霉、青霉、根霉等杂菌感染，这些因素都会缩短天麻贮藏期、影响贮藏品质，从而大大缩小了天麻的应用范围。由于天麻鲜品不耐贮藏，极易腐烂，常温一般只能存放3-5天。目前，亟需开发一种简单高效、绿色安全的天麻贮藏保鲜方法。
根据文献调研，国内外对天麻贮藏保鲜的研究报道较少，孙海燕等以汉中天麻为试材，探究不同保鲜袋对天麻保鲜效果的影响。结果表明，PE20保鲜袋对天麻的保鲜效果最佳，可延长天麻贮藏期至65天。马骏等以汉中红天麻为试材，研究不同1-甲基环丙烯(1-MCP)剂量、熏制时间及天麻用量对常温贮藏天麻保鲜效果的影响。结果表明，在容积为3L的PE薄膜保鲜袋中1-MCP用量为3袋、熏蒸12h、天麻量为1250g时对天麻的保鲜效果较好，可延长天麻贮藏期至31天以上。这些方法均可在一定程度上延长天麻的贮藏期，但效果不明显，且存在一定的化学残留问题。目前，未见复合保鲜技术在天麻保鲜领域的报道。
发明内容
本发明的目的在于提供一种保鲜时间长、效果好、成本低的鲜天麻复合保鲜方法；
为实现上述目的，本发明的技术方案如下：
一种鲜天麻的复合保鲜方法，包括以下步骤：
(1)将采后的新鲜天麻用复合保鲜冷却液浸泡3-8min，捞出清洗并将天麻摊晾于10-20℃的通风环境中，至表面干燥即可；
(2)将表面干燥的天麻装入保鲜袋内扎袋，用紫外光辐照25-35min；
(3)将辐照后的天麻置于-85～-75℃超低温环境下处理24小时，然后取出放入-65～-55℃环境下处理3天，最后转入-20～-16℃环境下长期贮藏。
所述步骤(1)中的复合保鲜冷却液为0.5％柠檬酸和0.25％抗坏血酸的混合溶液。
所述复合保鲜冷却液温度为0-3℃。
所述步骤(2)的保鲜袋的材质为聚乙烯，厚度为20-60μm，透气率为3600-6800cm3/(m2*24h*0.1Mpa)。
所述紫外光波长为253-254nm。
所述天麻为乌天麻、红天麻或乌红杂交天麻。
褐变是农产品加工贮藏过程中变色的主要原因之一。在新鲜农产品加工、贮藏或受到机械损伤后，其色泽会有不同程度变暗，称之为褐变。对于大多数农产品的加工过程，褐变是有害的，主要体现在影响风味和降低营养价值两个方面。在正常细胞内，酚类物质与氧化酶由细胞膜系统分隔，并分布于不同的区域。果蔬加工过程会破坏这些起分隔作用的膜系统，从而引起酶促褐变。褐变主要与多酚氧化酶(PPO)有关，多数酚酶最适宜的pH值为6-7，随着pH值的降低，酚酶逐渐失活。柠檬酸和抗坏血酸(Vc)可以降低溶液的pH值，酸性环境能够抑制样品表面PPO的活性。同时，Vc还具有还原剂的作用，可以在样品表面形成一层“保护膜”，在一定时间内可阻止酶促褐变，可将体系中的醌类及其衍生物还原成酚，并通过自身氧化来减少体系的含氧量。特别是对于挖伤天麻，呼吸作用和代谢反应急剧活化，品质迅速下降，一定浓度的复合保鲜冷却液可以起到护色的效果，能有效抑制酚酶活性，从而保持原有色泽，防止酶促褐变。同时，挖伤天麻表面容易生长霉菌，通过加入少量的柠檬酸及抗坏血酸可在天麻表面形成防腐层，抑制各类微生物对天麻的作用。
清洗是延长农产品保存时间的重要处理过程。本发明采用冷却水将天麻清洗干净，不仅可以减少病原菌数，降低挖伤天麻表面遭受侵害的几率；低温还可以在一定程度上抑制酚酶活性，减轻褐变。
同时，紫外辐照天麻，可以将天麻块茎内部的致病菌及感染的杂菌杀灭，从而缓解贮藏过程中的腐烂问题，保持天麻贮藏品质，延长天麻贮藏期；且光照处理也对天麻变色具有一定控制作用，光照主要使过氧化物酶和PPO等酶活性降低或钝化而护色。
冻藏技术是运用制冷技术使食品快速冻结并保持在冻结状态下贮藏的食品保藏方法。速冻低温处理可优化食品结构，提高人们的生活水平，大大拓宽贮藏食品领域。速冻可以将食品以最短的时间通过最大冰晶生成区，使得冻品中心温度快速下降，所含的全部或大部分水分随着食品内部热量的外散形成微小冰晶体，从而最大限度地减少食品营养成分的流失和微生物的生命活动，进而有效地保持其风味及营养物质。辐照后的天麻分三阶段进行预冷，可以在确保天麻贮藏品质的同时节约能源、降低成本。
本发明与现有的天麻保鲜技术相比，可延长贮藏时间，提高可食率。且方法成本低、操作简单、无需添加化学药物，不存在药物残留问题，是一种高效节能、绿色安全的鲜天麻复合保鲜方法。
针对天麻采挖时带土问题，特别是对于挖伤天麻，一定浓度的复合保鲜冷却液可以起到浸泡清洗、护色、冷却的作用，既可以除去天麻表面泥土等杂质，又可以通过酸性、低温的条件降低天麻呼吸作用和酚酶活性，防止褐变；同时，配合紫外辐照处理能够杀灭致病菌和感染的杂菌；最后，结合三阶段的冷冻过程，达到减小营养成分损失、延长贮藏期的目的，这也是本申请的技术创新所在。
具体实施方式
下面对本发明的具体实施方式作进一步详细的说明，但本发明并不局限于这些实施方式，任何在本实施例基本精神上的改进或代替，仍属于本发明权利要求所要求保护的范围。
实施例1
一种鲜天麻的复合保鲜方法，包括以下步骤：
(1)将采后的新鲜天麻用0℃的复合保鲜冷却液浸泡3min，捞出清洗并将天麻摊晾于10℃的通风环境中，至表面干燥即可；所述复合保鲜冷却液为0.5％柠檬酸和0.25％抗坏血酸的混合溶液；
(2)将表面干燥的天麻装入保鲜袋内扎袋，用波长为253nm的紫外光辐照25min；
(3)将辐照后的天麻置于-85℃超低温环境下处理24小时，然后取出放入-65℃环境下处理3天，最后转入-20℃环境下长期贮藏。
实施例2
一种鲜天麻的复合保鲜方法，包括以下步骤：
(1)将采后的新鲜天麻用3℃的复合保鲜冷却液浸泡8min，捞出清洗并将天麻摊晾于20℃的通风环境中，至表面干燥即可；所述复合保鲜冷却液为0.5％柠檬酸和0.25％抗坏血酸的混合溶液；
(2)将表面干燥的天麻装入保鲜袋内扎袋，用波长为254nm的紫外光辐照35min；
(3)将辐照后的天麻置于-75℃超低温环境下处理24小时，然后取出放入-55℃环境下处理3天，最后转入-16℃环境下长期贮藏。
实施例3
一种鲜天麻的复合保鲜方法，包括以下步骤：
(1)将采后的新鲜天麻用1℃的复合保鲜冷却液浸泡5min，捞出清洗并将天麻摊晾于15℃的通风环境中，至表面干燥即可；所述复合保鲜冷却液为0.5％柠檬酸和0.25％抗坏血酸的混合溶液；
(2)将表面干燥的天麻装入保鲜袋内扎袋，用波长为253.7nm的紫外光辐照30min；
(3)将辐照后的天麻置于-80℃超低温环境下处理24小时，然后取出放入-60℃环境下处理3天，最后转入-18℃环境下长期贮藏。
对比例A：
参照实施例1进行本对比例的保鲜处理，对比例A与实施例1的区别在于：步骤(1)中所述的0.5％柠檬酸和0.25％抗坏血酸的混合溶液换为0.15％抗坏血酸钠溶液(常用保鲜剂)。
对比例B：
对比例B与实施例1的区别在于：步骤(2)中所述扎袋后用紫外光辐照天麻25分钟换为扎袋后用紫外光辐照天麻10分钟。
对比例C：
对比例C与实施例1的区别在于：步骤(3)中所述将辐照后的天麻进行三阶段的冷冻贮藏直接改为转入-20℃冰箱长期贮藏。
对比例D：
对比例D与实施例1的区别在于：步骤(1)中所述的0.5％柠檬酸和0.25％抗坏血酸的混合溶液换为0.15％抗坏血酸钠溶液；步骤(2)中所述扎袋后用紫外光辐照天麻25分钟换为扎袋后用紫外光辐照天麻10分钟；步骤(3)中所述将辐照后的天麻进行三阶段的冷冻贮藏直接改为转入-20℃冰箱长期贮藏。
以乌天麻、红天麻、乌红杂交天麻为例，分别采用上述方法对分别对实验天麻进行保鲜210天，实验天麻腐烂率及总活性物质含量(天麻素、对羟基苯甲醛、对羟基苯甲醇和腺苷总含量)(相当于采挖当日)分别见表1、表2、表3。
表1不同处理的乌天麻腐烂率及总活性物质含量(每处理30kg，n＝5)
表2不同处理的红天麻腐烂率及总活性物质含量(每处理30kg，n＝5)
表3不同处理的乌红杂交天麻腐烂率及总活性物质含量(每处理30kg，n＝5)
Claims (6)
1.一种鲜天麻的复合保鲜方法，其特征在于，包括以下步骤：
(1)将采后的新鲜天麻用复合保鲜冷却液浸泡3-8min，捞出清洗并将天麻摊晾于10-20℃的通风环境中，至表面干燥即可；
(2)将表面干燥的天麻装入保鲜袋内扎袋，用紫外光辐照25-35min；
(3)将辐照后的天麻置于-85～-75℃超低温环境下处理24小时，然后取出放入-65～-55℃环境下处理3天，最后转入-20～-16℃环境下长期贮藏。
2.根据权利要求1所述的鲜天麻的复合保鲜方法，其特征在于：所述步骤(1)中的复合保鲜冷却液为0.5％柠檬酸和0.25％抗坏血酸的混合溶液。
3.根据权利要求1所述的鲜天麻的复合保鲜方法，其特征在于：所述复合保鲜冷却液温度为0-3℃。
4.根据权利要求1所述的鲜天麻的复合保鲜方法，其特征在于：所述步骤(2)的保鲜袋的材质为聚乙烯，厚度为20-60μm，透气率为3600-6800cm3/(m2*24h*0.1Mpa)。
5.根据权利要求1所述的鲜天麻的复合保鲜方法，其特征在于：所述紫外光波长为253-254nm。
6.根据权利要求1所述的鲜天麻的复合保鲜方法，其特征在于：所述天麻为乌天麻、红天麻或乌红杂交天麻。
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