CN110200065A - A kind of fresh tremella bacteria reducing film and cold chain preservation method - Google Patents
A kind of fresh tremella bacteria reducing film and cold chain preservation method Download PDFInfo
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- CN110200065A CN110200065A CN201910374764.XA CN201910374764A CN110200065A CN 110200065 A CN110200065 A CN 110200065A CN 201910374764 A CN201910374764 A CN 201910374764A CN 110200065 A CN110200065 A CN 110200065A
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- 241001506047 Tremella Species 0.000 title claims abstract description 102
- 238000000034 method Methods 0.000 title claims abstract description 28
- 238000004321 preservation Methods 0.000 title claims abstract description 24
- 241000894006 Bacteria Species 0.000 title claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 50
- 238000005868 electrolysis reaction Methods 0.000 claims abstract description 39
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 23
- 239000011248 coating agent Substances 0.000 claims abstract description 21
- 238000000576 coating method Methods 0.000 claims abstract description 21
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 9
- 239000003094 microcapsule Substances 0.000 claims abstract description 8
- 238000003306 harvesting Methods 0.000 claims abstract description 5
- 238000007654 immersion Methods 0.000 claims abstract description 4
- 238000004140 cleaning Methods 0.000 claims abstract description 3
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- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 17
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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
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- 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
-
- 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
-
- 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
Abstract
The invention discloses a kind of fresh tremella bacteria reducing film and cold chain preservation methods.Immersion bacteria reducing is carried out the following steps are included: the fresh tremella of cleaning and descaling after harvesting is put into subacidity electrolysis water, taking-up is sprayed with coating anti-staling solution by high-pressure sprayer after drying, the latter single crisper with cover being put into air hole is dried, frames up and is placed in 4 DEG C of refrigerator cars, cold chain transportation circulation.The present invention carries out sterilization treatment to fresh tremella using broad-spectrum, subacidity electrolysis water efficiently, safe, and the good film forming of biological nano microcapsules antistaling agent and antibiotic property, the moisture and quality of the fabulous fresh tremella of holding, the corruption because of caused by microbial contamination is effectively reduced, extends fresh tremella cold chain shelf life.The present invention is applicable not only to the fresh-keeping of fresh tremella, it may also be used for other edible mushrooms and preserving fruit and vegetable utilizing.
Description
Technical field
The present invention relates to the antistaling agent technical fields of marketing fresh edible mushroom, and in particular to the bacteria reducing film of a kind of fresh tremella and cold
Chain preservation method.
Background technique
Tremella (Tremellafuciformis) also known as tremella, tremella, always same ginseng, pilose antler, bird's nest are eponymous,
It is that a kind of traditional high tonic and sweet food are precious containing bioactive ingredients such as polysaccharide, phenols, flavonoids and a variety of amino acid
Product.Chinese medicine thinks that tremella is sweet and light, attaches to the lung and stomach meridians, and has effects that nourishing Yin and moistening lung, nourishing the stomach to improve the production of body fluid.Tremella contains abundant
Nutritional ingredient, fresh goods moisture content is high, tissue is tender and crisp, and thallus exocuticle is unprotected, and all easily physics damages for harvesting front and back
Wound, introduced disease cause mildew to be rotted, and preservation and freshness difficulty is big, are only sold in the form of dried product so tremella is general, product goes out
Road is few, and added value is low, and organoleptic quality and nutritive value decline to a great extent compared with fresh goods.Therefore, research is suitable for safety after fresh tremella is adopted
Efficient preservation method is the key that push tremella industry development.
Subacidity electrolysis water (slightly acidic electrolyzed water, SAEW) is also known as subacidity hypochlorous acid
Water, subacidity electrolyzed oxidizing water are dilute saline solution or dilute hydrochloric acid solution under electric field action, are consumed made of micro electric energy electrolysis
Function water with biocidal efficacies.Its microorganism that can be done directly on fruit and vegetable surfaces reduces fruit vegetables storing Initial microorganisms bacterium
Sum is fallen, while Defense Enzyme Activities in fruits and vegetables can be stimulated, achievees the purpose that Shelf-life, furthermore fruits and vegetables are living after its processing
Property oxygen and effective chlorine residual also below other disinfectants.Subacidity electrolysis water have instantaneous, wide spectrum, efficiently, safety, noresidue
Sterilization feature, and electrolysis water is convenient for production, low in cost, is easy to promote the use of on a large scale, has stronger actual operation.
Currently, acidic electrolytic water extensive exploitation be the fields such as food industry, agricultural, animal husbandry, gardening and medicine a kind of novel peace
Full efficient germicide.But subacidity electrolysis water should be comprehensively considered according to the different characteristics of sample when handling different biological samples
Different parameters.
Application No. is a kind of aquatic products bacteria reducing pre-treatment of 201310087544.1 patent disclosure and cold storing and fresh-keeping sides
Method.The patent first uses subacidity electrolysis water to carry out soaking and stirring sterilization to aquatic products, and then by treated, aquatic products are placed in
In foam safe, fresh-keeping ice is covered, then joint sealing saves.The invention can be such that the shelf-life longest of aquatic products reaches 15-20 days,
It can generally reach 10-15 days.Due to being not appropriate for fresh mushroom the process employs covering fresh-keeping ice and preservation being fully sealed
It saves；In addition, the shelf-life of this method averagely only has 15 days, need to be further improved and enhanced.
In fresh tremella preservation method of the invention, a kind of capsule of nano coating antistaling agent is also used.Microcapsules technology
Refer to through certain processing technology, by solid matter, liquid even gaseous matter, utilizes natural or artificial synthesized macromolecule
Material be embedded in it is small and seal capsule in, formed have sealing or semipermeable cyst membrane structure.Form the macromolecule of cyst membrane
Material is known as wall material, and solid matter, liquid or the gas wrapped up is known as core material.The size and shape of microcapsules is due to each preparation
The difference of condition, and it is different.Under normal conditions, in 1-1000 μm, wall material thickness is generally the particle size range of microcapsules
0.2-10μm.The present invention uses Nano-meter SiO_22It is wall material in conjunction with natural macromolecular material.Because of Nano-meter SiO_22It is that a kind of tool is certain anti-
Tasteless, the free of contamination nonmetallic materials of bacterium property and nano-meter characteristic, SiO2The composite membrane mechanism fresh-keeping for food storage is multiple
The silicon oxygen bond of film is closed to CO2And O2With absorption, dissolution, diffusion and release action, CO inside and outside adjustable film2And O2Two kinds of gas
The exchange capacity of body inhibits the respiratory rate of fruits and vegetables to a certain extent, and similar controlled atmospheric packing can significantly improve the fresh-keeping of food
Efficiency.Further, the present invention is using ginger essential oil as core material, because ginger essential oil has very strong broad spectrum antibacterial ability, incessantly
To bacteriums and fungies such as salmonella, staphylococcus aureus, Gram-negative bacteria, gram-positive bacteria, colyliform sickle mycetes
There is inhibiting effect, while also having very strong inhibiting effect to pest, ginger essential oil can directly result in harmful insect feeding rate, deposit
Motility rate and larval weight decline.Meanwhile ginger essential oil also have anti-oxidant, anti-inflammatory and antalgic, it is antitumor, adjust it is immune and other effects.
To sum up, fresh tremella preservation method of the invention can significantly extend the holding time of fresh tremella, and to the face of product
Color, hardness, flavor all do not influence.
The present invention relates to theoretical foundation and conclusion Jing Guo validation trial have: 1) subacidity electrolysis water passes through it
PH, ORP and available chlorine content generate shadow to the form of microbial cell, the metabolism of microorganism, active oxygen metabolism and Physiology and biochemistry
It rings to play the role of sterilization fresh-keeping；2) essential oil is uniformly mixed with film forming agent, forms nano-essential oil drop in conjunction with polysaccharide
" hydrophobe-hydrophile " semi-permeable membrane had both remained the film functional characteristic of carbohydrate film forming matter, and evenly dispersed nano-essential oil is formed
Hydrophobicity be isolated hydroaropic substance with fresh tremella surface and air, to reach the mesh for extending fresh tremella shelf life
's；3) semi-permeable membrane can be covered on the micropore on tremella surface, and part penetrates into tremella tissue, reduces the hole of epidermal tissue
Gap significantly reduces tremella in the weight-loss ratio of storage period, firmness change, thin to inhibit the breathing and transpiration of edible mushroom
After birth permeability and mda content；It 4) is based on polysaccharide molecule because interaction forms fine and close reticular structure, class at film liquid
It is similar to controlled atmospheric packing, to play the role of isolated environment to fresh tremella, makes CO inside fruit2/O2Increase, avoids by extraneous micro-
Biology infects, and reduces mechanical damage between edible mushroom and rots, prevents fresh tremella moisture and nutrient loss.
Summary of the invention
In view of this, one of the objects of the present invention is to provide a kind of fresh tremella bacteria reducing film and cold chain preservation methods.Tool
Body technique is as follows:
A kind of fresh tremella bacteria reducing film and cold chain preservation method, the method first soak material with subacidity electrolysis water
Bacteria reducing is steeped, coating anti-staling solution then is sprayed to bacteria reducing sample with high-pressure sprayer, finally cold chain belt line is combined to reach fresh-keeping
Effect.
Further, above-mentioned fresh tremella preservation method, including the following steps:
1) the fresh tremella of cleaning and descaling after harvesting is put into 5~10min of immersion in subacidity electrolysis water；The harvesting tremella
For the fresh tremella that type is full, no disease and pests harm, shape are all good and has no mechanical damage with impurity；Subacidity electrolysis water and sample
Mass ratio is 10:1；
2) it takes out and tremella is uniformly sprayed by high-pressure sprayer with coating antistaling agent after drying, fountain height is 1~2ml/
100g；
3) the latter single crisper with cover being put into air hole is dried；
4) it is packed into hollow out frame with cover to be placed in 4 DEG C of refrigerator cars, cold chain transportation circulation；The hollow out frame is good air permeability
Plastics box-frame with cover.
Further, the subacidity electrolysis water in step 1) contains the sodium chloride of mass fraction 2.6% and 0.02% hydrochloric acid
Solution；The subacidity electrolysis water pH value is that 5.5 ± 0.2, ACC value is 50 ± 1mg/L, and ORP value is 907 ± 1.8mV.
Further, the coating antistaling agent in step 2) is a kind of capsule of nano coating antistaling agent, includes in parts by mass
Following components: 6~12 parts of ginger essential oil；2~4 parts of konjac glucomannan；10~20 parts of sodium alginate；Nano-meter SiO_223~6 parts.
Further, the coating antistaling agent includes following components in parts by mass: 6 parts of ginger essential oil；2 parts of konjac glucomannan；Sea
10 parts of mosanom；Nano-meter SiO_223 parts.
Further, the capsule of nano particle size range of the coating antistaling agent is 310-590nm.
Preferably, the capsule of nano particle size range of the coating antistaling agent is 316.7-586.5nm.
Further, the crisper in step 3) is the circle PE plastic casing with cover with 2-4 air hole.
The second object of the present invention is to provide a kind of side for carrying out fresh mushroom with subacidity electrolysis water bacteria reducing processing
Method, the specific technical proposal is:
A method of bacteria reducing processing being carried out to fresh mushroom with subacidity electrolysis water, impregnates sample using subacidity electrolysis water
5~10min of product；The mass ratio of the subacidity electrolysis water and sample that use is 10:1；The subacidity electrolysis water is containing quality
The sodium chloride of score 2.6% and 0.02% hydrochloric acid solution, pH value is that 5.5 ± 0.2, ACC value is 50 ± 1mg/L, and ORP value is
907±1.8mV。
The beneficial effects of the present invention are:
1) sterilization treatment is carried out to tremella using subacidity electrolysis water, there is instantaneous, wide spectrum, efficient, safety, noresidue
Sterilization feature, and electrolysis water is convenient for production, low in cost, is easy to promote the use of on a large scale, has stronger practical operation
Property.Subacidity electrolysis water can stimulate Defense Enzyme Activities in fruits and vegetables simultaneously, achieve the purpose that Shelf-life, fruits and vegetables are by its processing
Active oxygen and effective chlorine residual are lower than other disinfectants afterwards.
2) fine quality that there is composite modified capsule of nano antistaling agent general conventional composite antistaling agent not have, such as
Good film forming, moisture barrier, gas permeability, broad spectrum antibacterial, safety etc..In addition, ginger essential oil be coated be made it is slow
Release the natural essential oil Nano capsule of type, in very good solution essential oil effectively antipathogenic composition it is unstable, it is volatile, to fresh-keeping object
The problems such as quality has an impact, and extend the fresh-keeping timeliness of antistaling agent.
3) present invention carries out sterilization treatment to fresh tremella using broad-spectrum, subacidity electrolysis water efficiently, safe, with
And the good film forming of biological nano microcapsules antistaling agent and antibiotic property, the moisture and quality of the fabulous fresh tremella of holding, effectively
The corruption because of caused by microbial contamination is reduced, fresh tremella cold chain shelf life is extended.The present invention is applicable not only to the guarantor of fresh tremella
It is fresh, apply also for other edible mushrooms and preserving fruit and vegetable utilizing field.
Detailed description of the invention
The fresh tremella of Fig. 1 different storage time fresh-keeping liquid processing and control tremella sample microscopic appearance figure (× 500).
The fresh tremella of Fig. 2 different storage time fresh-keeping liquid processing and control tremella sample microscopic appearance figure (× 5000).
The fresh tremella of Fig. 3 different storage time fresh-keeping liquid processing and control tremella sample photo.
Specific embodiment
Hereinafter reference will be made to the drawings, and the preferred embodiment of the present invention is described in detail.Tool is not specified in preferred embodiment
The experimental method of concrete conditions in the establishment of a specific crime, usually according to normal condition, illustrated embodiment are to preferably say to the contents of the present invention
It is bright, but be not that the contents of the present invention are only limitted to illustrated embodiment.So those skilled in the art are according to foregoing invention
Content carries out nonessential modifications and adaptations to embodiment, still falls within protection scope of the present invention.
Embodiment 1
Fresh tremella sterilization treatment (1)
It is 2.6% sodium chloride and 0.02% hydrochloric acid solution with SAEW generator amount of electrolyte score, is prepared micro-
Acidic electrolytic water (pH=5.6, ACC=50.8mg/L, ORP=907.5mV) and fresh tremella solid-liquid ratio 10:1, rotor mixing speed
2000rpm, impregnates 5min, and the total plate count of fresh tremella drops to 500CFU/g by 16500CFU/g.
Blank control: for feed liquid when revolving speed is identical, sterilized pure water embathes fresh tremella 5min, fresh tremella surface
E. coli clones number only drops to 6300CFU/g by 16500CFU/g.Fresh tremella pH after subacidity electrolysis water is impregnated, face
Color, hardness and untreated fresh tremella there are no significant difference (P > 0.05).
Embodiment 2
Fresh tremella sterilization treatment (2)
The present embodiment the difference from embodiment 1 is that: the subacidity electrolysis water processing time is 10min.Fresh tremella
Total plate count drops to 200CFU/g by 16500CFU/g.When revolving speed is identical for blank control feed liquid, and sterilized pure water embathes
The E. coli clones number of fresh tremella 10min, fresh tremella surface only drop to 5700CFU/g by 16500CFU/g.Through subacidity electricity
Xie Shui impregnate after fresh tremella pH, color, hardness and untreated fresh tremella there are no significant difference (P > 0.05).
Embodiment 3
Fresh tremella Preservation Treatment (1)
1. sterilization treatment
It is 2.6% sodium chloride and 0.02% hydrochloric acid solution with SAEW generator amount of electrolyte score, is prepared micro-
Acidic electrolytic water (pH=5.6, ACC=50.8mg/L, ORP=907.5mV) and fresh tremella solid-liquid ratio 10:1, rotor mixing speed
2000rpm, impregnates 5min, and the total plate count of fresh tremella drops to 500CFU/g by 16500CFU/g.It is impregnated through subacidity electrolysis water
Rear fresh tremella pH, color, hardness and untreated fresh tremella there are no significant difference (P > 0.05).
2. coating problems
Capsule of nano coating antistaling agent is prepared according to following mass ratio: 6 parts of ginger essential oil；2 parts of konjac glucomannan；Sodium alginate
10 parts；Nano-meter SiO_223 parts.It will be led to after the taking-up of the fresh tremella of subacidity electrolysis water soaking sterilization is dried with coating anti-staling solution
High pressure atomizers spray tremella is crossed, fountain height is 1~2ml/100g, is dried.
3. the single crisper with cover being put into air hole.
It is placed in 4 DEG C of refrigerator cars 4. framing up, cold chain transportation circulation.
5. Electronic Speculum inspection.
Using scanning electron microscope (Scanning Electron Microscope, SEM) to the processing of above-mentioned fresh-keeping liquid
Fresh tremella afterwards sets up blank control tremella respectively in (4 DEG C) of low temperature storages progress microscopic appearance observation in 0 day and 30 days.
Specific method is to take fresh tremella 1cm2Left and right, is adhesive on testboard with two-sided, directly in spraying on ion sputtering instrument
Then plating metal platinum observes its microscopic appearance in the secure execution mode (sem.Electronic Speculum test condition is JEM-2000FX analytic type scanning electron microscopy
Mirror, acceleration voltage 3.0KV, comparative observation fresh-keeping liquid handles fresh tremella and control sample surface microscopic topographic under different multiples.
Experimental result: see Fig. 1-Fig. 3.Wherein, A is that fresh-keeping liquid is handled tremella 0 day；B is control tremella 0 day；C is fresh-keeping liquid
Processing tremella 30 days；D is control tremella 30 days.
It can be seen that from the SEM scanning result of Fig. 1 and Fig. 2, at storage initial stage, compare A and B sample, fresh-keeping liquid microcapsule is inhaled
It is attached on mycelium, and is filled into fructification, so that the tissue void of the fresh tremella of Preservation Treatment is filled, hyphal cell ratio
Control becomes more sturdy, full, and then there are many water-filled gaps on the fresh Tremella fructification surface without fresh-keeping liquid processing.It is low
After temperature storage 30 days, coating anti-staling solution handles tremella (sample C) appearance and keeps good, and microscopic appearance relatively stores initial stage (sample A)
Have and slightly change, start a small amount of gap occur between mycelium, but at this time control tremella (sample D) appearance occurred dehydration turn yellow,
Here wither, microscopic appearance then shows as after dehydration that hyphal cell is flat presses together.From the point of view of the tremella color of Fig. 3, C and A
It is unchanged compared to almost；But obviously there is yellow compared to B in D, and whole tremella starts to be dehydrated, here wither.
Above-mentioned test result shows based on polysaccharide molecule because interaction forms the microcapsule film of fine and close reticular structure
Liquid is attached to tremella surface, is filled with tremella hyphal cell gap, and effect is similar to controlled atmospheric packing, completely cuts off external microbe
Infect, prevent fresh tremella moisture and nutrient loss, maintain the quality of fresh tremella well.
Embodiment 4
Fresh tremella Preservation Treatment (2)
1. sterilization treatment
It is 2.6% sodium chloride and 0.02% hydrochloric acid solution with SAEW generator amount of electrolyte score, is prepared micro-
Acidic electrolytic water (pH=5.6, ACC=50.8mg/L, ORP=907.5mV) and fresh tremella solid-liquid ratio 10:1, rotor mixing speed
2000rpm, impregnates 10min, and the total plate count of fresh tremella drops to 200CFU/g by 16500CFU/g.It is impregnated through subacidity electrolysis water
Rear fresh tremella pH, color, hardness and untreated fresh tremella there are no significant difference (P > 0.05).
2. coating problems
Capsule of nano coating antistaling agent is prepared according to following mass ratio: 6 parts of ginger essential oil；2 parts of konjac glucomannan；Sodium alginate
10 parts；Nano-meter SiO_223 parts.It will be led to after the taking-up of the fresh tremella of subacidity electrolysis water soaking sterilization is dried with coating anti-staling solution
High pressure atomizers spray tremella is crossed, fountain height is 1~2ml/100g, is dried.
3. the single crisper with cover being put into air hole.
It is placed in 4 DEG C of refrigerator cars 4. framing up, cold chain transportation circulation.
Embodiment 5
Fresh tremella Preservation Treatment (3)
1. sterilization treatment
It is 2.6% sodium chloride and 0.02% hydrochloric acid solution with SAEW generator amount of electrolyte score, is prepared micro-
Acidic electrolytic water (pH=5.6, ACC=50.8mg/L, ORP=907.5mV) and fresh tremella solid-liquid ratio 10:1, rotor mixing speed
2000rpm, impregnates 5min, and the total plate count of fresh tremella drops to 500CFU/g by 16500CFU/g.It is impregnated through subacidity electrolysis water
Rear fresh tremella pH, color, hardness and untreated fresh tremella there are no significant difference (P > 0.05).
2. coating problems
Capsule of nano coating antistaling agent is prepared according to following mass ratio: 8 parts of ginger essential oil；4 parts of konjac glucomannan；Sodium alginate
20 parts；Nano-meter SiO_226 parts.It will be led to after the taking-up of the fresh tremella of subacidity electrolysis water soaking sterilization is dried with coating anti-staling solution
High pressure atomizers spray tremella is crossed, fountain height is 1~2ml/100g, is dried.
4. the single crisper with cover being put into air hole.
It is placed in 4 DEG C of refrigerator cars 5. framing up, cold chain transportation circulation.
Fresh tremella bacteria reducing coating-film fresh-keeping effect described in embodiment 3 to embodiment 5 is measured, while one group of sky is set
White control, room temperature storage and with no treatment.Being measured by sampling after 30 days the results are shown in Table 1.
The fresh tremella cryopreservation of table 1 quality comparison after 30 days
Finally, it is stated that the above examples are only used to illustrate the technical scheme of the present invention and are not limiting, although referring to compared with
Good embodiment describes the invention in detail, those skilled in the art should understand that, it can be to skill of the invention
Art scheme is modified or replaced equivalently, and without departing from the objective and range of technical solution of the present invention, should all be covered at this
In the scope of the claims of invention.
Claims (9)
1. a kind of fresh tremella bacteria reducing film and cold chain preservation method, which is characterized in that the method is first with subacidity electrolysis water pair
Material carries out immersion bacteria reducing, then sprays coating anti-staling solution to bacteria reducing sample with high-pressure sprayer, finally combines cold chain transportation system
System reaches fresh-keeping effect.
2. preservation method according to claim 1, characterized in that it comprises the following steps:
1) the fresh tremella of cleaning and descaling after harvesting is put into 5~10min of immersion in subacidity electrolysis water；Subacidity electrolysis water and sample
The mass ratio of product is 10:1；
2) it takes out and tremella is uniformly sprayed by high-pressure sprayer with coating antistaling agent after drying, fountain height is 1~2ml/100g；
3) the latter single crisper with cover being put into air hole is dried；
4) it is packed into hollow out frame with cover to be placed in 4 DEG C of refrigerator cars, cold chain transportation circulation.
3. preservation method according to claim 2, which is characterized in that the subacidity electrolysis water in step 1) contains quality point
The sodium chloride of number 2.6% and 0.02% hydrochloric acid solution；The subacidity electrolysis water pH value be 5.5 ± 0.2, ACC value be 50 ±
1mg/L, ORP value are 907 ± 1.8mV.
4. preservation method according to claim 2, which is characterized in that the coating antistaling agent in step 2) is that a kind of nanometer is micro-
Capsule coating antistaling agent includes following components: 6~12 parts of ginger essential oil in parts by mass；2~4 parts of konjac glucomannan；Sodium alginate 10
~20 parts；Nano-meter SiO_223~6 parts.
5. preservation method according to claim 4, which is characterized in that the coating antistaling agent includes following in parts by mass
Component: 6 parts of ginger essential oil；2 parts of konjac glucomannan；10 parts of sodium alginate；Nano-meter SiO_223 parts.
6. preservation method according to claim 4 or 5, which is characterized in that the capsule of nano grain of the coating antistaling agent
Diameter range is 310-590nm.
7. preservation method according to claim 6, which is characterized in that the capsule of nano partial size model of the coating antistaling agent
It encloses for 316.7-586.5nm.
8. preservation method according to claim 2, which is characterized in that the crisper in step 3) is 2-4 air hole of band
Circle PE plastic casing with cover.
9. a kind of method for carrying out bacteria reducing processing to fresh mushroom with subacidity electrolysis water, which is characterized in that use subacidity electricity
Xie Shui impregnates 5~10min of sample；The mass ratio of the subacidity electrolysis water and sample that use is 10:1；The subacidity electrolysis water
It is the hydrochloric acid solution of the sodium chloride containing mass fraction 2.6% and 0.02%, pH value is that 5.5 ± 0.2, ACC value is 50 ± 1mg/
L, ORP value are 907 ± 1.8mV.
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