CN110771679A - Freshness retaining method for morchella - Google Patents
Freshness retaining method for morchella Download PDFInfo
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- CN110771679A CN110771679A CN201911107457.1A CN201911107457A CN110771679A CN 110771679 A CN110771679 A CN 110771679A CN 201911107457 A CN201911107457 A CN 201911107457A CN 110771679 A CN110771679 A CN 110771679A
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- morchella
- electrolyzed water
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- 241000221638 Morchella Species 0.000 title claims abstract description 86
- 238000000034 method Methods 0.000 title claims abstract description 58
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 75
- 240000002769 Morchella esculenta Species 0.000 claims abstract description 27
- 235000002779 Morchella esculenta Nutrition 0.000 claims abstract description 27
- 238000002791 soaking Methods 0.000 claims abstract description 6
- 230000001678 irradiating effect Effects 0.000 claims abstract description 4
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 16
- 230000002378 acidificating effect Effects 0.000 claims description 12
- 238000007865 diluting Methods 0.000 claims description 8
- 239000003792 electrolyte Substances 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 5
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims description 4
- 229910052801 chlorine Inorganic materials 0.000 claims description 4
- 239000000460 chlorine Substances 0.000 claims description 4
- 238000004321 preservation Methods 0.000 abstract description 25
- 230000000694 effects Effects 0.000 abstract description 11
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 102000016938 Catalase Human genes 0.000 abstract description 2
- 108010053835 Catalase Proteins 0.000 abstract description 2
- 102000030523 Catechol oxidase Human genes 0.000 abstract description 2
- 108010031396 Catechol oxidase Proteins 0.000 abstract description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 2
- 102000019197 Superoxide Dismutase Human genes 0.000 abstract description 2
- 108010012715 Superoxide dismutase Proteins 0.000 abstract description 2
- 229930003268 Vitamin C Natural products 0.000 abstract description 2
- 230000000241 respiratory effect Effects 0.000 abstract description 2
- 235000019154 vitamin C Nutrition 0.000 abstract description 2
- 239000011718 vitamin C Substances 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 9
- 244000005700 microbiome Species 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- 230000006378 damage Effects 0.000 description 6
- 241000233866 Fungi Species 0.000 description 5
- 230000001954 sterilising effect Effects 0.000 description 5
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- 235000012055 fruits and vegetables Nutrition 0.000 description 4
- 241001313737 Dictyophora echinovolvata Species 0.000 description 3
- 210000004027 cell Anatomy 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000004060 metabolic process Effects 0.000 description 3
- 230000029058 respiratory gaseous exchange Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 244000052616 bacterial pathogen Species 0.000 description 2
- 230000001276 controlling effect Effects 0.000 description 2
- OPTASPLRGRRNAP-UHFFFAOYSA-N cytosine Chemical group NC=1C=CNC(=O)N=1 OPTASPLRGRRNAP-UHFFFAOYSA-N 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
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- 238000011160 research Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- RWQNBRDOKXIBIV-UHFFFAOYSA-N thymine Chemical group CC1=CNC(=O)NC1=O RWQNBRDOKXIBIV-UHFFFAOYSA-N 0.000 description 2
- 230000005068 transpiration Effects 0.000 description 2
- 229920001661 Chitosan Polymers 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 241000186779 Listeria monocytogenes Species 0.000 description 1
- 102000015636 Oligopeptides Human genes 0.000 description 1
- 108010038807 Oligopeptides Proteins 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 241000607272 Vibrio parahaemolyticus Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
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- 238000000576 coating method Methods 0.000 description 1
- 229940104302 cytosine Drugs 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000007888 film coating Substances 0.000 description 1
- 238000009501 film coating Methods 0.000 description 1
- QWPPOHNGKGFGJK-UHFFFAOYSA-N hypochlorous acid Chemical compound ClO QWPPOHNGKGFGJK-UHFFFAOYSA-N 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 239000003761 preservation solution Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000006479 redox reaction Methods 0.000 description 1
- 230000002829 reductive effect Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000010076 replication Effects 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 229940113082 thymine Drugs 0.000 description 1
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- 231100000827 tissue damage Toxicity 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
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- 239000002699 waste material Substances 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
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- 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)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention belongs to the technical field of toadstool strain planting, and particularly relates to a freshness keeping method for toadstool. Aiming at the problem that a morel preservation method with low cost and good safety is lacked in the existing market, the invention provides a morel preservation method, which comprises the following steps: a. preparing subacid electrolyzed water, immersing morchella in the subacid electrolyzed water, and soaking for 5-15 min; b. taking out the morchella esculenta, draining, irradiating by using ultraviolet rays for 10-45 min, and storing at normal temperature. The method can improve the contents of superoxide dismutase and vitamin C, inhibit the activities of polyphenol oxidase and catalase, and keep the respiratory intensity of the morchella at a proper active level to keep the hardness and the flavor of the morchella; meanwhile, the nutrition and the color of the morchella are not damaged basically. The method has the advantages of simple operation, low equipment requirement and convenient popularization and use.
Description
Technical Field
The invention belongs to the technical field of toadstool strain planting, and particularly relates to a freshness keeping method for toadstool.
Background
Morchella esculenta is a precious edible and medicinal fungus, is rich in various bioactive components such as polysaccharide, protein, trace elements, amino acid and the like, and is popular with people. Researches show that the morchella has activities of resisting inflammation, regulating immunity, resisting oxidation and the like, has great development and utilization values in the aspects of medicines and health-care foods, and has increasing demand. At present, the field artificial cultivation technology of the morchella esculenta is gradually popularized in China, and the yield of the morchella esculenta is also increased rapidly. However, the toadstool is crisp and tender, and any mechanical impact can cause tissue damage, so that the toadstool is infected by microorganisms and is rotten and deteriorated. Therefore, how to effectively prolong the shelf life of the harvested morchella becomes an important problem to be solved urgently in the development of the morchella industry.
Currently, there are some reports in the industry about methods for prolonging the storage period of morchella after harvest. For example, Zhangsha and the like (research on preservation of morel by Dictyophora echinovolvata mycelium extracting solution. domestic edible fungi 36(4): 53-57) provide a method for preserving morel by adopting a pressure-reducing precooling treatment mode, and the method has a good preservation effect, but has large energy consumption for pressure-reducing precooling and improves the transportation cost of morel.
And the morchella is subjected to film coating treatment by using 6% of dictyophora echinovolvata mycelium fresh-keeping solution, so that the loss of nutrients of the morchella is inhibited. The flavor of the dictyophora echinovolvata is strong, and the flavor of morchella esculenta is easily covered or confused; the surface of the morchella sporocarp is uneven, the film forming property is not good, the operation is complicated, and the popularization and the implementation are not suitable.
Plum blossom and the like (influence of post-harvest pretreatment on the preservation effect of morchella esculenta. food industry science and technology 37(13): 319-322) find that the morchella esculenta is coated with 0.75% of chitosan preservation solution to inhibit the respiration of the morchella esculenta and keep better nutritive value during storage, but the coating treatment is complicated in operation and cannot be implemented on a large scale. Compared with the preservation methods adopted on other fruits and vegetables, the preservation method mainly comprises the modes of refrigeration preservation, modified atmosphere preservation, preservative addition, novel packaging material preservation and the like, has the risks of high cost, complex operation, high technical threshold, residual harmful substances and the like, and cannot be widely popularized in the storage and preservation process of the morchella after the morchella is picked.
Therefore, a morchella freshness-keeping method with low cost and good safety is lacked in the existing market.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: the problem that a morchella freshness-keeping method with low cost and good safety is lacked in the existing market is solved.
The technical scheme for solving the technical problems comprises the following steps: provides a method for preserving morel. The method comprises the following steps:
a. preparing subacid electrolyzed water, immersing morchella in the subacid electrolyzed water, and soaking for 5-15 min;
b. taking out the morchella esculenta, draining, irradiating by using ultraviolet rays for 10-45 min, and storing at normal temperature.
In the method for preserving the morchella, the pH value of the subacid electrolyzed water in the step a is 5.0-6.5.
In the method for preserving the morchella, the effective chlorine concentration of the subacid electrolyzed water in the step a is 10-30 mg/L.
In the method for preserving morchella, the method for preparing the slightly acidic electrolyzed water in the step a comprises the following steps: taking a 2-5% hydrochloric acid solution as an electrolyte, controlling the water inflow of the electrolyzed water preparation instrument to be 2.0-2.5L and the water outflow to be 5L/min, preparing electrolyzed water and diluting to the pH value of 5.0-6.5.
In the method for preserving the morchella, the volume ratio of the morchella to the electrolyzed water in the step a is 1: 3-5.
Wherein, in the method for keeping the morchella fresh, the ultraviolet wavelength in the step b is 200-280 nm, the distance between the ultraviolet lamp tube and the irradiated morchella is 0.5-1 m, and the intensity is more than or equal to 70 muW/cm
2。
The invention has the beneficial effects that:
the invention provides a method for preserving morchella by combining subacid electrolyzed water with ultraviolet rays, which can improve the contents of superoxide dismutase and vitamin C, inhibit the activities of polyphenol oxidase and catalase, and keep the respiratory intensity of the morchella at a proper active level to keep the hardness and the flavor of the morchella; meanwhile, the method of the invention basically has no damage to the nutrition and color of the morchella, and guarantees the marketability of the morchella to the maximum extent; and residual available chlorine volatilizes along with time, and is safe and nontoxic. The method of the invention can be used for placing the processed morchella at normal temperature for about 7 days, which is far superior to the existing preservation method (about 2 days). The method is simple to operate, low in equipment requirement, movable, capable of realizing large-scale operation, capable of meeting the requirements of centralized treatment, preservation and transportation of the morchella after being picked in large batches, and good in popularization value.
Detailed Description
The invention provides a method for preserving morel, which comprises the following steps:
a. preparing subacid electrolyzed water, immersing morchella in the subacid electrolyzed water, and soaking for 5-15 min;
b. taking out the morchella esculenta, draining, irradiating by using ultraviolet rays for 10-45 min, and storing at normal temperature.
In the method for preserving the morchella, the pH value of the subacid electrolyzed water in the step a is 5.0-6.5.
The slightly acidic electrolyzed water is efficient in sterilization, broad in spectrum, safe, environment-friendly and low in price, and compared with the strongly acidic electrolyzed water with the pH value of less than 2.7, the pH value is 5.0-6.5, which is close to 7, so that the slightly acidic electrolyzed water has less harm to a human body and almost no corrosivity to an object. The slightly acidic electrolyzed water is subjected to oxidation-reduction reaction to generate water, the raw materials do not contain salt, and the salt is not concentrated or crystallized to cause harm even if the raw materials are dried after use. In the method for preserving the morchella, the effective chlorine concentration of the subacid electrolyzed water in the step a is 10-30 mg/L.
In the method for preserving morchella, the method for preparing the slightly acidic electrolyzed water in the step a comprises the following steps: taking a 2-5% hydrochloric acid solution as an electrolyte, controlling the water inflow of the electrolyzed water preparation instrument to be 2.0-2.5L and the water outflow to be 5L/min, preparing electrolyzed water and diluting to the pH value of 5.0-6.5.
In the method for preserving the morchella, the morchella needs to be completely immersed in subacid electrolyzed water, but the electrolyzed water is not too much to avoid waste, so that the volume ratio of the morchella to the electrolyzed water is preferably 1: 3-5.
Wherein, in the method for keeping the morchella fresh, the ultraviolet wavelength in the step b is 200-280 nm, the distance between the ultraviolet lamp tube and the irradiated morchella is 0.5-1 m, and the intensity is more than or equal to 70 muW/cm
2。
In the process of preparing the subacid electrolyzed water and ultraviolet sterilization, parameters must be strictly controlled within relevant ranges. If the prepared electrolyzed water does not meet the requirement of subacid electrolyzed water, the ultraviolet wavelength cannot reach the range, or the irradiation distance and the intensity cannot meet the parameter requirements, the fresh-keeping effect of the combined use of subacid electrolyzed water and ultraviolet cannot be achieved.
At present, the fruit and vegetable preservation mainly comprises the following three ways: (1) inhibiting respiration, reducing metabolism rate, and delaying metabolism rate; (2) the transpiration of the fruits and vegetables is reduced, and the moisture is kept; (3) removing or reducing putrefactive microorganisms attached to the surface of the fruits and vegetables.
The slightly acidic electrolyzed water adopted by the invention has obvious sterilization effect, no harmful substance residue, and good fresh-keeping effect, and can change the respiration rate and the transpiration to a certain extent.
According to the invention, the pH value of the slightly acidic electrolyzed water is set to be 5.0-6.5, and 95% of hypochlorous acid is contained, so that the slightly acidic electrolyzed water has more efficient sterilization performance. Can seriously damage amphoteric substances such as oligopeptide, polysaccharide and the like in the surface structure of the microorganism, increases the cell permeability, hinders the metabolic process, causes the death of the microorganism, and has strong bactericidal capacity on common food-borne pathogenic bacteria such as Listeria monocytogenes, Vibrio parahaemolyticus, Escherichia coli, Salmonella, Staphylococcus aureus and the like, thereby reducing the food safety risk caused by the food-borne pathogenic bacteria.
The subacid electrolyzed water also has the advantages of safety, environmental protection, low cost, easy preparation and the like, and is suitable for keeping morchella fresh.
On the other hand, the morchella soaked in the slightly acidic electrolyzed water is irradiated by ultraviolet rays, wherein the ultraviolet rays are short-wave ultraviolet rays with the wavelength of 200-280 nm, and UV-C can penetrate through cell membranes of microorganisms to enable adjacent cytosine and thymine in DNA chains to be crosslinked, so that DNA translation and replication are hindered, cells cannot perform normal functions, and finally the cells die to achieve the purpose of sterilization.
The invention combines the two modes of slightly acidic electrolyzed water soaking and ultraviolet irradiation, optimizes the preservation scheme and can achieve better preservation effect. Although the subacid electrolyzed water has a certain fresh-keeping effect, the damage degree of the edible fungi can be increased by the excessive water content in the long-time soaking water, the metabolic growth of the microorganisms is accelerated, the edible fungi soaked in the subacid electrolyzed water are fished out and placed under the irradiation of an ultraviolet lamp for draining, and the putrefying microorganisms attached to the surfaces of the edible fungi can be further killed by the short-wave ultraviolet rays while the excessive water is removed.
The following examples are intended to illustrate specific embodiments of the present invention without limiting the scope of the invention to the examples.
Example 1 preservation of Morchella by the method of the present invention
The method comprises the following specific steps:
step 1, preparing subacid electrolyzed water by taking a small amount of 4% hydrochloric acid solution as electrolyte according to different instrument setting parameters, and finally diluting the prepared electrolyzed water to subacid electrolyzed water with pH of 5.80 +/-0.2.
And 2, putting a certain amount of morchella into the subacid electrolyzed water prepared in the step one, and keeping the immersion for 5 minutes.
And 3, fishing out the morchella in the step 2, placing the morchella in a well-ventilated closed space, and carrying out ultraviolet irradiation for 30 minutes by arranging an ultraviolet lamp at the top of the closed space. The ultraviolet wavelength of the ultraviolet lamp is 254nm, the distance between the ultraviolet lamp and the irradiated Morchella is 0.5m, and the intensity is 70 μ W/cm
2。
And 4, placing the morchella in a sealed package, reducing the contact with the outside, and transporting and storing at normal temperature.
Example 2 method of the present invention for the preservation of Morchella
The method comprises the following specific steps:
step 1, preparing subacid electrolyzed water by taking a small amount of 4% hydrochloric acid solution as electrolyte according to different instrument setting parameters, and finally diluting the prepared electrolyzed water to subacid electrolyzed water with pH of 5.80 +/-0.2.
And 2, putting a certain amount of morchella into the subacid electrolyzed water prepared in the step one, and keeping the morchella immersed for 10 minutes.
And 3, fishing out the morchella in the step 2, placing the morchella in a well-ventilated closed space, and carrying out ultraviolet irradiation for 30 minutes by arranging an ultraviolet lamp at the top of the closed space. The ultraviolet wavelength of the ultraviolet lamp is 254nm, the distance between the ultraviolet lamp and the irradiated Morchella is 0.5m, and the intensity is 70 μ W/cm
2。
And 4, placing the morchella in a sealed package, reducing the contact with the outside, and transporting and storing at normal temperature. Example 3 preservation of Morchella by the method of the present invention
The method comprises the following specific steps:
step 1, preparing subacid electrolyzed water by taking a small amount of 4% hydrochloric acid solution as electrolyte according to different instrument setting parameters, and finally diluting the prepared electrolyzed water to subacid electrolyzed water with pH of 5.80 +/-0.2.
And 2, putting a certain amount of morchella into the subacid electrolyzed water prepared in the step one, and keeping the morchella immersed for 15 minutes.
And 3, fishing out the morchella in the step 2, placing the morchella in a well-ventilated closed space, and carrying out ultraviolet irradiation for 30 minutes by arranging an ultraviolet lamp at the top of the closed space. The ultraviolet wavelength of the ultraviolet lamp tube is 254nm, the distance between the ultraviolet lamp and the irradiated Morchella is 0.5m, and the intensity is 70 μ W/cm
2。
And 4, placing the morchella in a sealed package, reducing the contact with the outside, and transporting and storing at normal temperature.
Comparative example 1 preservation of Morchella by Using the method of the present invention
The method comprises the following specific steps:
step 1, preparing subacid electrolyzed water by taking a small amount of 4% hydrochloric acid solution as electrolyte according to different instrument setting parameters, and finally diluting the prepared electrolyzed water to subacid electrolyzed water with pH of 5.80 +/-0.2.
And 2, putting a certain amount of morchella into the subacid electrolyzed water prepared in the step one, and keeping the morchella immersed for 30 minutes.
And 3, fishing out the morchella in the step 2, placing the morchella in a well-ventilated closed space, and carrying out ultraviolet irradiation for 30 minutes by arranging an ultraviolet lamp at the top of the closed space. The ultraviolet wavelength of the ultraviolet lamp is 254nm, the distance between the ultraviolet lamp and the irradiated Morchella is 0.5m, and the intensity is 70 μ W/cm
2。
And 4, placing the morchella in a sealed package, reducing the contact with the outside, and transporting and storing at normal temperature.
Comparative example 2 No application of the method of the present invention to the preservation of Morchella
The method comprises the following specific steps:
step 1, preparing subacid electrolyzed water by taking a small amount of 4% hydrochloric acid solution as electrolyte according to different instrument setting parameters, and finally diluting the prepared electrolyzed water to subacid electrolyzed water with pH of 5.80 +/-0.2.
And 2, putting a certain amount of morchella into the subacid electrolyzed water prepared in the step one, and keeping the morchella immersed for 10 minutes.
And 3, fishing out the morchella and then placing the morchella in a sealed package, and storing the morchella at normal temperature.
Comparative example 3 No application of the method of the present invention to the preservation of Morchella
Step 1, placing a certain amount of morchella in a well-ventilated closed space, installing an ultraviolet lamp on the top of the well-ventilated closed space, and carrying out ultraviolet irradiation for 30 minutes. Ultraviolet lamp tubeThe ultraviolet wavelength of the ultraviolet tube is 254nm, the distance between the ultraviolet tube and the irradiated morchella is 0.5m, and the intensity is 70 mu W/cm
2。
And 2, placing the irradiated morchella in a sealed package to reduce the contact with the outside, and transporting and storing at normal temperature.
Comparative example 4 no application of the method of the present invention to the preservation of Morchella
And (3) placing the picked morchella in a sealed package, refrigerating (at 0-7 ℃) for storage, transporting and storing.
The fresh-keeping of morchella at normal temperature for 7 days by the methods of examples and comparative examples respectively was performed, and the colony count and sensory index were measured, and the results are shown in table 1 below.
TABLE 1 evaluation index of 7 days after the preservation of Morchella esculenta by different methods
The embodiment and the comparative example show that the method for preserving the morel has the advantages of basically no damage to the nutrition and the color of the morel, high sensory score, small colony number, good preservation effect and convenient popularization.
Claims (6)
1. The method for preserving the morchella is characterized by comprising the following steps of:
a. preparing subacid electrolyzed water, immersing morchella in the subacid electrolyzed water, and soaking for 5-15 min;
b. taking out the morchella esculenta, draining, irradiating by using ultraviolet rays for 10-45 min, and storing at normal temperature.
2. The method for preserving morel according to claim 1, wherein: the pH value of the subacid electrolyzed water in the step a is 5.0-6.5.
3. The method for preserving morel according to claim 1, wherein: the effective chlorine concentration of the subacid electrolyzed water in the step a is 10-30 mg/L.
4. The method for preserving morel according to claim 1, wherein: the preparation method of the slightly acidic electrolyzed water in the step a comprises the following steps: taking a 2-5% hydrochloric acid solution as an electrolyte, controlling the water inflow of the electrolyzed water preparation instrument to be 2.0-2.5L and the water outflow to be 5L/min, preparing electrolyzed water and diluting to the pH value of 5.0-6.5.
5. The method for preserving morel according to claim 1, wherein: the volume ratio of the morchella esculenta to the electrolyzed water in the step a is 1: 3-5.
6. The method for preserving morel according to claim 1, wherein: the wavelength of the ultraviolet light in the step b is 200-280 nm, the distance between the ultraviolet lamp tube and the irradiated morchella is 0.5-1 m, and the intensity is more than or equal to 70 mu W/cm
2。
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|---|---|---|---|
| CN201911107457.1A CN110771679A (en) | 2019-11-13 | 2019-11-13 | Freshness retaining method for morchella |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911107457.1A CN110771679A (en) | 2019-11-13 | 2019-11-13 | Freshness retaining method for morchella |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115152837A (en) * | 2022-07-11 | 2022-10-11 | 西南科技大学 | Method for inhibiting browning of fresh-cut mushrooms |
| CN116515005A (en) * | 2023-03-30 | 2023-08-01 | 西安交通大学医学院第一附属医院 | Morchella polysaccharide, its preparation method and application in preparing medicament for preventing and/or improving antidepressant |
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| CN115152837A (en) * | 2022-07-11 | 2022-10-11 | 西南科技大学 | Method for inhibiting browning of fresh-cut mushrooms |
| CN116515005A (en) * | 2023-03-30 | 2023-08-01 | 西安交通大学医学院第一附属医院 | Morchella polysaccharide, its preparation method and application in preparing medicament for preventing and/or improving antidepressant |
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