CN108925623A - 一种食用菌保鲜剂及其使用方法 - Google Patents
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Abstract
本发明属于农产品储藏保鲜技术领域,具体涉及一种食用菌保鲜剂及其使用方法。所述食用菌保鲜剂,是由以下重量百分比的原料组成:1.5‑2%桦褐孔菌提取液,0.5‑1%侧耳多糖,0.1‑0.2%食用级木醋,0.1‑0.2%大豆蛋白,余量为水。本发明通过各原料的复配,提供的食用菌保鲜剂安全无污染,能够有效的保持食用菌的营养成分,有效抑制各种食用菌的褐变,保持其优良品质,延长货架期;本发明提供的使用方法,同保鲜剂协同作用,保持食用菌品质,延长货架期,且操作简单易行,可实现对杏鲍菇、平菇、真姬菇等食用菌的长效保鲜储藏。
Description
技术领域
本发明属于农产品储藏保鲜技术领域,具体涉及一种食用菌保鲜剂及其使用方法。
背景技术
食用菌是可供人类食用的大型真菌,通称为蘑菇。食用菌营养丰富,是高蛋白、低脂肪,富含纤维素的健康食品,菌类多糖具有抗癌、防癌、抗氧化、提高免疫力等功效。但是其组织含水量较高,新采收的子实体含水量可达90%以上,由于组织脆嫩,表面无保护组织,容易感染杂菌。而且采后的食用菌呼吸代谢仍然旺盛,极易衰老变质,货架期非常短,常温下一般只有2~3天。在流通和销售环节由于贮运保鲜措施不当,也会造成食用菌商品质量下降。
食用菌保鲜储藏技术包括物理、化学、生物等方式,如气调贮藏、热处理、高压静电处理、酸处理、臭氧处理、保鲜剂处理等。这些技术要么需要特定装置或设备,要么工艺繁琐,成本较高,要么使用化学物质,存在化学元素残留的风险。
食用菌多糖种类繁多,有杂多糖、甘露聚糖、葡聚糖、糖蛋白和多糖肽等,一般含有单糖、多糖、蛋白多糖等多种结构,其糖链的连接类型和顺序、糖苷键构型及组成等与其功能密切相关。药理研究结果表明食用菌多糖不仅具有抑菌、抗炎、抗凝血、抗病毒、降血糖脂、延缓衰老等功能,而且还对多种致癌和促癌物有良好的抑制作用。桦褐孔菌(lnonotusobliquus (Fr.) Pilat)是一种治疗人类恶性肿瘤的理想的天然药物,对肥胖引起的非胰岛素依赖性糖尿病有较好的治疗作用,对大肠杆菌及多种病原菌有明显抑制作用,还有抗病毒、抗氧化,保肝、养胃、增强免疫功能等功效。侧耳多糖是由十个以上的单糖通过糖苷键连接而成的天然高分子聚合物,对多种肿瘤细胞有明显抑制作用,具有免疫调节、抗病毒、抗氧化、降低血糖和血脂等作用。木醋液来源于植物体,是生物质在热解炭化过程中产生的气体经冷凝回收分离得到的有机液体组分,其制取和精制过程绿色、无害,被广泛应用于农林业、畜牧业、食品加工、果蔬保鲜及医疗卫生等领域。动物实验表明,精制木醋液为安全无毒物质,将木醋液添加到家畜饲料中,能有效改善家禽的肉质,提高畜产品的品质和营养价值。木醋还具有抑菌和防虫功效,能够抑制细菌和真菌性病害,对防治根结线虫具有持效性。中国专利申请CN105494616A提供了一种含有木醋液的果蔬保鲜剂,能够延长果蔬货架期,但是该保鲜剂成分复杂,且主要针对苹果、绿叶蔬菜类的保鲜,而对于蘑菇类的保鲜则有待考究。中国专利申请CN107183157A公开了一种鲜食金针菇的简易保鲜方法,该方法所使用的保鲜剂成本高,且对其他菇类的适用性差。研发一种适应性广的蘑菇保鲜剂具有重要的意义。
发明内容
针对现有技术存在的问题,本发明提供了一种食用菌保鲜剂。
本发明还提供了一种食用菌保鲜剂的制备方法。
本发明为了实现上述目的所采用的技术方案为:
一种食用菌保鲜剂,是由以下重量百分比的原料组成:1.5-2%桦褐孔菌提取液,0.5-1%侧耳多糖,0.1-0.2%食用级木醋,0.1-0.2%大豆蛋白,余量为水。
进一步地,所述桦褐孔菌提取液采用以下方法制备而成:取菌核粉碎,加10倍重量的温度为35-40℃的水,然后加入纤维素酶,浸泡酶解3h,然后加入海藻酸,超声提取30min,提取过程中滴加饱和碳酸氢钠水溶液,分离滤液即为桦褐孔菌提取液。
进一步地,所述侧耳多糖采用以下方法制备而成:侧耳干燥后粉碎,加10倍重量的水,超声提取15min,然后沸水浸提2h,浓缩滤液中加入3倍体积的乙醇,沉淀物即为侧耳多糖。
进一步地,所述海藻酸的加入量占菌核重量的0.8-1%;所述碳酸氢钠水溶液的加入量占菌核重量的0.8-1%。
进一步地,所述纤维素酶的加入量占菌核重量的2%。
进一步地,所述超声提取的温度为50℃,功率为250W。
一种上述食用菌保鲜剂的使用方法,其特征在于,包括以下步骤:
(1)选择八分熟的食用菌子实体,采收前一天停止加湿,均匀喷洒保鲜剂,待子实体表面完全干爽后采收;
(2)将采收后的食用菌进行分级处理,去掉菇脚,选择菇形完整,无机械损伤,无病虫害的新鲜子实体为保鲜材料,用PE保鲜膜或保鲜袋封装;
(3)将封装好的食用菌置于预冷室内快速预冷至2~5℃,然后于0~5℃温度,湿度75%~80%的环境中储藏。
本发明所用所有原料均安全无污染,不存在化学元素残留问题。所用桦褐孔菌提取方法采用低温酶解和超声辅助提取方法,增大了有效物质浸出率,且有利于保持抑菌物质活性。保藏过程中,保鲜剂和低温环境抑制了食用菌采后的呼吸强度和部分酶的活性,尤其保鲜剂的抑菌作用使食用菌表面的微生物活动减少,因此喷洒保鲜剂的食用菌与未喷洒对照相比,其色泽、组织状态、失重率、腐败率均优于对照,而可溶性蛋白含量与对照相当。
本发明的有益效果为:
(1)本发明通过各原料的复配,提供的食用菌保鲜剂安全无污染,能够有效的保持食用菌的营养成分,有效抑制各种食用菌的褐变,保持其优良品质,延长货架期;
(2)本发明提供的使用方法,同保鲜剂协同作用,保持食用菌品质,延长货架期,且操作简单易行,可实现对杏鲍菇、平菇、真姬菇等食用菌的长效保鲜储藏。
具体实施方式
下面通过具体的实施方式对本发明的技术方案作进一步的解释和说明。
实施例1 杏鲍菇的保鲜储藏
(1)取桦褐孔菌菌核粉碎,加10倍重量的温度为35℃的温水,然后加入占菌核重量的2%的纤维素酶,浸泡酶解3h,然后再加入0.8-1%的海藻酸,250W,50℃超声提取30min,提取过程中滴加占菌核重量0.8-1%的饱和碳酸氢钠水溶液,分离滤液得桦褐孔菌提取液,按照配方(质量百分比):1.5%桦褐孔菌提取液,0.5%侧耳多糖,0.2%食用级木醋,0.1%大豆蛋白,余量为水,进行复配,混合均匀;
(2)选择八分熟的杏鲍菇子实体,采收前一天停止加湿,表面均匀喷洒保鲜剂,待子实体表面完全干爽后采收。将采收后的杏鲍菇进行分级处理,去掉菇脚,选择菇形完整,无机械损伤,无病虫害的新鲜子实体为保鲜材料,用PE保鲜袋封装。将封装好的食用菌置于预冷室内快速预冷至2~5℃。然后于0~5℃温度,湿度75%~80%的环境中储藏、上市。
实施例2杏鲍菇的保鲜储藏
(1)取桦褐孔菌菌核粉碎,加10倍重量的温度为40℃的温水,然后加入占菌核重量的2%的纤维素酶,浸泡酶解3h,然后加入0.8-1%的海藻酸,250W,50℃超声提取30min,提取过程中滴加占菌核重量0.8-1%的饱和碳酸氢钠水溶液,分离滤液得桦褐孔菌提取液,按照配方(质量百分比):2%桦褐孔菌提取液,1%侧耳多糖,0.1%食用级木醋,0.2%大豆蛋白,余量为水,进行复配,混合均匀;
步骤(2)同实施例1;
实施例3美味侧耳的保鲜储藏
步骤(1)同实施例1;
(2)将采收后的美味侧耳去掉残留培养基和菇脚,选择朵形完整,无机械损伤,无病虫害的新鲜子实体为保鲜材料,表面均匀喷洒保鲜剂,待子实体表面完全干爽后用PE保鲜膜封装。将封装好的美味侧耳置于预冷室内快速预冷至2~5℃,然后于0~5℃温度,湿度75%~80%的环境中储藏,储藏期可延长5-7天。
对比例1
步骤(1)同实施例1;
(2)选择八分熟的杏鲍菇子实体,将采收后的杏鲍菇进行分级处理,去掉菇脚,选择菇形完整,无机械损伤,无病虫害的新鲜子实体为保鲜材料,将处理好的食用菌置于预冷室内快速预冷至2~5℃,用PE保鲜袋封装,然后于0~5℃温度,湿度75%~80%的环境中储藏、上市。
对比例2 (不添加侧耳多糖)
(1)得桦褐孔菌提取液制备方法同实施例1,配方(质量百分比):1.5%桦褐孔菌提取液,0.2%食用级木醋,0.1%大豆蛋白,余量为水,进行复配,混合均匀;
步骤(2)同实施例1。
对比例3(不添加桦褐孔菌提取液)
(1)保鲜剂配方(质量百分比): 0.5%侧耳多糖,0.2%食用级木醋,0.1%大豆蛋白,余量为水,进行复配,混合均匀;
步骤(2)同实施例1。
对比例4(不添加木醋)
(1)桦褐孔菌提取液同实施例1,保鲜剂配方:1.5%桦褐孔菌提取液,0.5%侧耳多糖,0.1%大豆蛋白,余量为水,进行复配,混合均匀;
步骤(2)同实施例1。
对比例5(不添加大豆蛋白)
(1)桦褐孔菌提取液同实施例1,保鲜剂配方:1.5%桦褐孔菌提取液,0.5%侧耳多糖,0.2%食用级木醋,余量为水,进行复配,混合均匀;
步骤(2)同实施例1。
效果实施例
(一)将实施例1-2及对比例1-5提供的保鲜剂及使用方法进行货架期统计,具体结果见表1。
表1
(二)将实施例1-2及对比例1-5保鲜剂处理后,对失重率及丙二醛含量进行检测,具体结果见下表。
表2
其中:失重率(%)=(贮藏前的质量-贮藏后的质量)/贮藏前的质量×100
表3
由表1-3可知,根据感官品质评分标准,保藏至15d时,喷洒保鲜剂的杏鲍菇在色泽、质地、组织状态方面的保鲜效果明显优于对照,失重率小于对照,组织老化情况优于对照;丙二醛(MDA)含量变化是评价膜脂过氧化程度的重要指标,过多的MDA破坏膜结构的完整性,促使组织衰老,试验证明,喷洒保鲜剂杏鲍菇中的丙二醛含量低于对照,在第12天时MDA达到最高,而对照在第9天即达到最高。
Claims (7)
1.一种食用菌保鲜剂,其特征在于,是由以下重量百分比的原料组成:1.5-2%桦褐孔菌提取液,0.5-1%侧耳多糖,0.1-0.2%食用级木醋,0.1-0.2%大豆蛋白,余量为水。
2.根据权利要求1所述的食用菌保鲜剂,其特征在于,所述桦褐孔菌提取液采用以下方法制备而成:取菌核粉碎,加10倍重量的温度为35-40℃的水,然后加入纤维素酶,浸泡酶解3h,然后加入海藻酸,超声提取30min,提取过程中滴加饱和碳酸氢钠水溶液,分离滤液即为桦褐孔菌提取液。
3.根据权利要求1所述的食用菌保鲜剂,其特征在于,所述侧耳多糖采用以下方法制备而成:侧耳干燥后粉碎,加10倍重量的水,超声提取15min,然后沸水浸提2h,浓缩滤液中加入3倍体积的乙醇,沉淀物即为侧耳多糖。
4.根据权利要求2所述的食用菌保鲜剂,其特征在于,所述海藻酸的加入量占菌核重量的0.8-1%;所述碳酸氢钠水溶液的加入量占菌核重量的0.8-1%。
5.根据权利要求2或3所述的食用菌保鲜剂,其特征在于,所述纤维素酶的加入量占菌核重量的2%。
6.根据权利要求4所述的食用菌保鲜剂,其特征在于,所述超声提取的温度为50℃,功率为250W。
7.一种如权利要求1-5任一项所述的食用菌保鲜剂的使用方法,其特征在于,包括以下步骤:
(1)选择八分熟的食用菌子实体,采收前一天停止加湿,均匀喷洒保鲜剂,待子实体表面完全干爽后采收;
(2)将采收后的食用菌进行分级处理,去掉菇脚,选择菇形完整,无机械损伤,无病虫害的新鲜子实体为保鲜材料,用PE保鲜膜或保鲜袋封装;
(3)将封装好的食用菌置于预冷室内快速预冷至2~5℃,然后于0~5℃温度,湿度75%~80%的环境中储藏。
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