CN111227032A - Tricholoma matsutake preservation method and tricholoma matsutake product - Google Patents
Tricholoma matsutake preservation method and tricholoma matsutake product Download PDFInfo
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- 241000121220 Tricholoma matsutake Species 0.000 title claims abstract description 170
- 238000000034 method Methods 0.000 title claims abstract description 36
- 238000004321 preservation Methods 0.000 title abstract description 26
- 238000009448 modified atmosphere packaging Methods 0.000 claims abstract description 54
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 51
- 239000007789 gas Substances 0.000 claims abstract description 47
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 46
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 45
- 239000001301 oxygen Substances 0.000 claims abstract description 45
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 40
- 239000005022 packaging material Substances 0.000 claims abstract description 36
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 34
- 238000004806 packaging method and process Methods 0.000 claims abstract description 29
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 23
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 55
- 230000005540 biological transmission Effects 0.000 claims description 28
- 230000035699 permeability Effects 0.000 claims description 20
- 102200042833 rs3815655 Human genes 0.000 claims description 7
- 229910001873 dinitrogen Inorganic materials 0.000 claims 1
- 239000003814 drug Substances 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 230000004580 weight loss Effects 0.000 description 21
- 230000000694 effects Effects 0.000 description 16
- 238000005303 weighing Methods 0.000 description 16
- 239000000796 flavoring agent Substances 0.000 description 14
- 235000019634 flavors Nutrition 0.000 description 14
- 235000013372 meat Nutrition 0.000 description 9
- 210000002686 mushroom body Anatomy 0.000 description 9
- 238000011156 evaluation Methods 0.000 description 7
- 239000000463 material Substances 0.000 description 7
- 239000003755 preservative agent Substances 0.000 description 7
- 230000002335 preservative effect Effects 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 7
- 241000233866 Fungi Species 0.000 description 6
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000005507 spraying Methods 0.000 description 3
- 230000006837 decompression Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000007781 pre-processing Methods 0.000 description 2
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 1
- 229920001202 Inulin Polymers 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 229920001218 Pullulan Polymers 0.000 description 1
- 239000004373 Pullulan Substances 0.000 description 1
- 239000004283 Sodium sorbate Substances 0.000 description 1
- 241001122767 Theaceae Species 0.000 description 1
- 238000004378 air conditioning Methods 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
- 229960002401 calcium lactate Drugs 0.000 description 1
- 235000011086 calcium lactate Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 1
- 229940029339 inulin Drugs 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000012536 packaging technology Methods 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 235000019423 pullulan Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- LROWVYNUWKVTCU-STWYSWDKSA-M sodium sorbate Chemical compound [Na+].C\C=C\C=C\C([O-])=O LROWVYNUWKVTCU-STWYSWDKSA-M 0.000 description 1
- 235000019250 sodium sorbate Nutrition 0.000 description 1
- 239000008223 sterile water Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 230000005068 transpiration Effects 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
- A23B7/144—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
- A23B7/148—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 in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/18—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient
- B65D81/20—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas
- B65D81/2069—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas in a special atmosphere
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mechanical Engineering (AREA)
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
Abstract
The invention belongs to the field of fresh traditional Chinese medicine processing, and particularly discloses a tricholoma matsutake preservation method and a tricholoma matsutake product. The method for preserving tricholoma matsutake specifically comprises the following steps: (1) pretreatment: placing the tricholoma matsutake in a nitrogen closed container and standing for 8-15 hours at 0-10 ℃; (2) packaging the tricholoma matsutake by using a packaging material to obtain a packaging object; (3) filling 2-30% of oxygen, 2-30% of carbon dioxide gas and the balance of nitrogen into the packaging material to obtain the matsutake after modified atmosphere packaging; (4) preserving the matsutake after modified atmosphere packaging at-3 ℃. The method is simple, low in cost, and can keep Tricholoma matsutake fresh for 40 days.
Description
Technical Field
The invention relates to the field of fresh traditional Chinese medicine processing, in particular to a tricholoma matsutake preservation method and a tricholoma matsutake product.
Background
The tricholoma matsutake is a natural food which is popular among the public, the market value is very high, the tricholoma matsutake is not artificially cultivated, the annual output is very low, the fresh tricholoma matsutake is concentrated in the collection period, the fresh tricholoma matsutake has high water content and short storage time, and the tricholoma matsutake is easy to wither, discolor, mildew, rot and deteriorate in the storage process, so that the commodity value of the tricholoma matsutake is reduced.
At present, most of the tricholoma matsutake on the market is dry tricholoma matsutake, although the fresh-keeping period of the dried tricholoma matsutake is long, the processing method thereof greatly destroys the special fragrance and flavor of the fresh tricholoma matsutake, and the nutritional value is reduced; the fresh tricholoma matsutake can retain the nutrient substances and the unique fragrance and flavor of the tricholoma matsutake to the maximum extent. Regarding the preservation of tricholoma matsutake in the prior art, for example, a Chinese patent (CN109090212A) discloses a continuous decompression, moisture preservation and preservation method of tricholoma matsutake, which is mainly characterized in that tricholoma matsutake is placed in a preservation frame at intervals and layers by a polyethylene preservative film, the preservation frame is wrapped by the preservative film and then placed in a closed decompression and freshness preservation bin, the temperature in the freshness bin is controlled to be kept at 1-3 ℃, the humidity is 90-95% and the pressure is 500-800 Pa by a refrigeration compressor, a vacuum pump and a pressure difference water supplementing and spraying moisture control system, and the shelf time of the tricholoma matsutake preserved by the method can reach; chinese patent (CN 105265570A) discloses a tricholoma matsutake preservative and a preparation method thereof, and the tricholoma matsutake preservative is mainly prepared by diluting a preservative (prepared from 5-10 parts of inulin, 1-5 parts of sodium sorbate, 1-5 parts of tea polyphenol, 1-5 parts of citric acid, 3-8 parts of calcium lactate, 5-10 parts of pullulan and 100-120 parts of sterile water), directly spraying the diluted preservative on the surface of precooled tricholoma matsutake, naturally airing, packaging and storing, and prolonging the preservation storage period of the tricholoma matsutake to 20 days; the journal of food science (2013, Vol.34, No. 12327) discloses a method for preserving tricholoma matsutake in modified atmosphere packaging, which is mainly characterized in that the tricholoma matsutake packaged by a PVC material with the film thickness of 0.05mm is preserved at the temperature of 2-3 ℃ and the preservation period can be prolonged to about 7d by using the method, wherein the gas ratio is V (O2), V (CO2) and V (N2) are 3:20: 77.
The continuous pressure reduction, moisturizing and fresh-keeping method is high in equipment cost, is only suitable for the experimental stage, and is difficult to popularize and apply; the preservation method of spraying the preservative can influence the original smell and color of the tricholoma matsutake; the preservation period of the modified atmosphere box packaging preservation method is short, and the preservation requirement of the market on the fresh tricholoma matsutake cannot be met.
Based on the defects of the tricholoma matsutake preservation method, the problem to be solved urgently is to find a method for prolonging the tricholoma matsutake preservation.
Disclosure of Invention
The invention aims to provide a method for preserving tricholoma matsutake, which can preserve the tricholoma matsutake for 40 days, obviously prolongs the preservation period compared with the prior art, and has the advantages of simple method, low cost and convenient popularization and application.
In one aspect, the invention provides a method for preserving tricholoma matsutake, which comprises the following steps:
(1) packaging the tricholoma matsutake into a packaging material to obtain a packaging object, wherein the water vapor permeability of the packaging material is 50-200 g/(m)224h), oxygen transmission capacity of 50-200 m3/(m2*24h*0.1MPa)；
(2) Filling 2-30% of oxygen, 2-30% of carbon dioxide gas and the balance of nitrogen into the packaging material obtained in the step (1) to obtain the matsutake after modified atmosphere packaging;
(3) and (3) preserving the matsutake subjected to modified atmosphere packaging in the step (2) at the temperature of-3 ℃.
In some embodiments, before the tricholoma matsutake is packaged, the method further comprises the step of preprocessing: the tricholoma matsutake is placed in a closed container containing 100% nitrogen and is placed for 5-20 hours at the temperature of 0-10 ℃.
In some embodiments, before the tricholoma matsutake is packaged, the method further comprises the step of preprocessing: the tricholoma matsutake is placed in a closed container containing 100% nitrogen, the pressure of the nitrogen is 100-200 kPa, and the tricholoma matsutake is placed for 8-15 hours at the temperature of 2-8 ℃.
In some embodiments, the package is filled with 5 to 20% of oxygen, 5 to 20% of carbon dioxide gas, and the balance of nitrogen in step (2).
In some embodiments, the package is filled with 20% oxygen, 20% carbon dioxide gas, and 60% nitrogen in step (2); or in the step (2), 5% of oxygen, 20% of carbon dioxide gas and 75% of nitrogen are filled into the package; or in the step (2), the package is filled with 20% of oxygen, 5% of carbon dioxide gas and 75% of nitrogen.
In some embodiments, the Tricholoma matsutake in step (3) is stored at-2 to 2 ℃.
In some embodiments, the water vapor transmission amount of the packaging material in the step (1) is 70-150 g/(m)224h), oxygen transmission capacity of 70-150 m3/(m224h 0.1 MPa); or the water vapor permeability of the packaging material in the step (1) is 70 g/(m)224h), oxygen transmission capacity of 70m3/(m224h 0.1 MPa); or the water vapor permeability of the packaging material in the step (1) is 150 g/(m)224h), oxygen transmission capacity of 150m3/(m224h 0.1 MPa). The hardness and taste of the tricholoma matsutake are affected by different materials of the packaging materials, for example, when the water vapor permeation quantity and the oxygen permeation quantity of the used modified atmosphere packaging material are too low, the tricholoma matsutake is easy to brown, the hardness is soft, and the section water yield is more.
In some embodiments, the packaging material in step (1) is a modified atmosphere box; preferably, the modified atmosphere box is PET1.2 or P30S.
In some embodiments, the ratio of the volume of the pack to the weight of the Tricholoma matsutake in step (1) is 16cm or more3/1g。
In some embodiments, the present invention provides a method for preserving tricholoma matsutake, comprising the steps of:
a. pretreatment: placing the tricholoma matsutake in a closed container containing 100% nitrogen, wherein the pressure of the nitrogen is 100-200 kPa, and placing for 8-15 hours at the temperature of 2-8 ℃ to obtain the preprocessed tricholoma matsutake;
b. packaging the matsutake mushrooms pretreated in the step a by using a packaging material to obtain a packaging material, wherein the ratio of the volume of the packaging material to the weight of the matsutake mushrooms is more than or equal to 16cm3The packaging material has water vapor permeability of 70-150 g/(m)224h), oxygen transmission capacity of 70-150 m3/(m2*24h*0.1MPa)；
c. C, filling 5-20% of oxygen, 5-20% of carbon dioxide gas and the balance of nitrogen into the packaging material in the step b to obtain the matsutake after modified atmosphere packaging;
d. and c, preserving the tricholoma matsutake packaged in the modified atmosphere manner in the step c at the temperature of-2 ℃.
In another aspect, the present invention provides a tricholoma matsutake product obtained by the method of the invention.
Compared with the prior art, the invention has the following positive effects:
(1) the preservation technology can obviously prolong the preservation period of the tricholoma matsutake, and the preservation period can reach 40 days.
(2) The method is simple, low in cost and convenient to popularize and apply.
Detailed Description
The following detailed description of embodiments of the invention is intended to be illustrative, and is not to be construed as limiting the invention.
In the present invention, "%" represents volume percentage, for example, the package is filled with 2-30% of oxygen, 2-30% of carbon dioxide, and the balance is nitrogen, which represents that the package is filled with gas with volume percentage: 2-30% of oxygen, 2-30% of carbon dioxide and the balance of nitrogen in percentage by volume.
The modified atmosphere packaging material used in the invention can be packaged in a packaging box, a packaging bag or other common packaging modes, and is not particularly limited. In some preferred embodiments, the modified atmosphere packaging material used may be a modified atmosphere box. In some embodiments of the present invention, the packaging material is used to satisfy the water vapor permeability and oxygen permeability, which may affect the taste and hardness of Tricholoma matsutake during preservation.
In the present invention, the term "water vapor permeability" refers to the amount of water vapor that permeates at atmospheric pressure for 24 hours per 1 square meter of the modified atmosphere packaging material, e.g., the packaging material has a water vapor permeability of 50 to 200 g/(m)224h) indicating said modified atmosphere at atmospheric pressure per 1 square meterThe amount of water vapor permeating through the packaging material within 24 hours is 50-200 g; in some embodiments, the packaging material of the present invention has a water vapor transmission rate of 70 to 150 g/(m)224h) representing an amount of water vapor transmitted per 1 square meter of the modified atmosphere packaging material in 24 hours of 700 to 150g at atmospheric pressure
In the present invention, the term "oxygen transmission capacity" refers to the volume of oxygen transmitted per 1 square meter of the modified atmosphere packaging material under a pressure of 0.1MPa in 24 hours, e.g., the oxygen transmission capacity of the packaging material is 50-200 m3/(m224h 0.1MPa), representing a volume of oxygen permeating per 1 square meter of the modified atmosphere packaging material of 50 to 200 cubic meters in 24 hours under a pressure of 0.1 MPa; in some embodiments, the oxygen transmission capacity of the packaging material is 70-150 m3/(m224h 0.1MPa), meaning that the volume of oxygen transmitted per 1 square meter of the modified atmosphere packaging material is 70 to 150 cubic meters per 24 hours under a pressure of 0.1 MPa.
The abbreviation "d" in the present invention means day, or days, for example, 21d means 21 days; "h" represents hours, "min" represents minutes; "m3"means cubic meters; "m2"means square meters; "N2"represents nitrogen; "O2"represents oxygen; "CO2"represents carbon dioxide; "kPa" is in units of pressure, expressed in kilopascals, "Pa" is in units of pressure, expressed in pascals, 1kPa ═ 1000Pa, and "Mpa" or "Mpa" is in units of pressure, expressed in megapascals, 1Mpa ═ 1000000 Pa; "g" means g and "cm3"means cubic centimeters; "° c" indicates degrees celsius; "cm" means centimeters.
The scheme of the invention will be explained with reference to the examples. It will be appreciated by those skilled in the art that the following examples are illustrative of the invention only and should not be taken as limiting the scope of the invention. The examples, where specific techniques or conditions are not indicated, are to be construed according to the techniques or conditions described in the literature in the art or according to the product specifications. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products commercially available.
PET1.2 modified atmosphere boxes and P30S modified atmosphere boxes were purchased from Shanghai preferred packaging technology, Inc.
The weight loss rate detection method comprises the following steps: by weighing, the mass of the sample before and after storage is measured, and the weight loss percentage due to transpiration water loss can be determined. The calculation formula is as follows:
in the embodiment of the invention, the freshness of the tricholoma matsutake can be judged not only by the weight loss rate, but also by the odor, the hardness, the section water outlet condition and the section color index, and the specific judgment standard is as shown in table 1:
TABLE 1 sensory evaluation of Tricholoma matsutake
Examples
Example 1
(1) The selection is carried out according to the shape of ①, wherein the mushroom body is complete and has thick meat quality, the texture of ② is hard and does not lose water or be damaged by worms, the color of ③ is unique, the color of the variety is not brown stain, and the taste of ④ is unique, the variety has unique flavor and is not peculiar.
(2) Pretreatment: placing Tricholoma matsutake in a refrigerator at 2-8 deg.C, and packaging with 100% N2In a closed container for 8h, and N in the closed container2The pressure was maintained at 100 kPa.
(3) Modified atmosphere packaging, wherein ① preheating, the modified atmosphere packaging machine is opened for preheating for 30min, the gas proportion of the modified atmosphere packaging machine is adjusted to the required proportion, a gas analyzer is used for micro-adjustment, ② weighing, 20g of the preprocessed tricholoma matsutake is loaded into a PET1.2 modified atmosphere box with the density of 33.75cm and the density of 15 x 9 x 5cm3The water vapor permeability of the/g and modified atmosphere box is 70 g/(m)224h), oxygen transmission capacity of 70m3/(m224h 0.1Mpa), weighing 30 parts in each group, and packaging in ③ by filling 20% O into modified atmosphere box with modified atmosphere packaging machine2、20％CO2And 60% N2The gas of (2).
(4) And (3) storage: after the pine mushrooms are packaged, preserving the pine mushrooms at 0 ℃ for 0d, 14d, 21d, 28d, 35d, 40d and 45d, and performing sensory evaluation and weight loss calculation on the pine mushroom samples at 14d, 21d, 28d, 35d, 40d and 45d respectively, wherein the sensory evaluation and the weight loss calculation on the pine mushroom samples after preserving the pine mushrooms for 40d are found to be as follows:
1. odor: faint scent and light mushroom flavor;
2. color: the color is normal and slightly browned;
3. hardness: the fungus cap has good elasticity, and the fungus stalk is hard;
4. section: the section is basically free of water, and the color of the section is offwhite;
5. weight loss rate: the average weight loss rate of tricholoma matsutake is about 1.68%.
Example 2
(1) The selection is carried out according to the shape of ①, wherein the mushroom body is complete and has thick meat quality, the texture of ② is hard and does not lose water or be damaged by worms, the color of ③ is unique, the color of the variety is not brown stain, and the taste of ④ is unique, the variety has unique flavor and is not peculiar.
(2) Pretreatment: placing Tricholoma matsutake in a refrigerator at 2-8 deg.C, and packaging with 100% N2In a closed container for 12h, and N in the closed container2The pressure was maintained at 150 kPa.
(3) Modified atmosphere packaging, wherein ① preheating, the modified atmosphere packaging machine is opened for preheating for 30min, the gas proportion of the modified atmosphere packaging machine is adjusted to the required proportion, a gas analyzer is used for micro-adjustment, ② weighing, 10g of the preprocessed tricholoma matsutake is loaded into a PET1.2 modified atmosphere box with the density of 67.5cm and the density of 15 x 9 x 5cm3The water vapor permeability of the/g and modified atmosphere box is 70 g/(m)224h), oxygen transmission capacity of 70m3/(m224h 0.1Mpa), weighing 30 parts in each group, and packaging in ③ by filling 5% O into modified atmosphere box with modified atmosphere packaging machine2、20％CO2And 75% N2The gas of (2).
(4) And (3) storage: after the pine mushrooms are packaged, preserving the pine mushrooms at 2 ℃ for 0d, 14d, 21d, 28d, 35d, 40d and 45d, and performing sensory evaluation and weight loss calculation on the pine mushroom samples at 14d, 21d, 28d, 35d, 40d and 45d respectively, wherein the sensory evaluation and the weight loss calculation on the pine mushroom samples after preserving the pine mushrooms for 40d are found to be as follows:
1. odor: faint scent and light mushroom flavor;
2. color: the color is normal and slightly browned;
3. hardness: the fungus cap has good elasticity, and the fungus stalk is hard;
4. section: the section is basically free of water, and the color of the section is offwhite;
5. weight loss rate: the average weight loss rate of Tricholoma matsutake is about 2.17%
Example 3
(1) The selection is carried out according to the shape of ①, wherein the mushroom body is complete and has thick meat quality, the texture of ② is hard and does not lose water or be damaged by worms, the color of ③ is unique, the color of the variety is not brown stain, and the taste of ④ is unique, the variety has unique flavor and is not peculiar.
(2) Pretreatment: placing Tricholoma matsutake in a refrigerator at 2-8 deg.C, and packaging with 100% N2In a closed container for 15h, and N in the closed container2The pressure was maintained at 200 kPa.
(3) Modified atmosphere packaging, ① preheating, opening modified atmosphere packaging machine for preheating for 30min, adjusting gas proportion of modified atmosphere packaging machine to required proportion, performing micro-adjustment with gas analyzer, ② weighing 40g of pretreated Tricholoma matsutake, and packaging into 15 × 9 × 5cm P30S modified atmosphere box with density of 16.875cm3The water vapor permeability of the/g and modified atmosphere box is 150 g/(m)224h), oxygen transmission capacity of 150m3/(m224h 0.1Mpa), weighing 30 parts in each group, and packaging in ③ by filling 20% O into modified atmosphere box with modified atmosphere packaging machine2、5％CO2And 75% N2The gas of (2).
(3) And (3) storage: after the pine mushrooms are packaged, preserving the pine mushrooms at 0d, 14d, 21d, 28d, 35d, 40d and 45d at the temperature of minus 2 ℃, and performing sensory evaluation and weight loss calculation on the pine mushroom samples at 14d, 21d, 28d, 35d, 40d and 45d respectively, wherein the sensory evaluation and the weight loss calculation on the pine mushroom samples after the pine mushrooms are preserved for 40d are found to be as follows:
1. odor: faint scent and light mushroom flavor;
2. color: the color is normal and slightly browned;
3. hardness: the elasticity of the fungus cap is better, and the fungus stalk is slightly soft;
4. section: the section is slightly watered, and the color of the section is grey white;
5. weight loss rate: the average weight loss rate of Tricholoma matsutake is about 2.58%
Comparative example 1 Effect of different storage temperatures on Tricholoma matsutake quality
(1) The selection is carried out according to the shape of ①, wherein the mushroom body is complete and has thick meat quality, the texture of ② is hard and does not lose water or be damaged by worms, the color of ③ is unique, the color of the variety is not brown stain, and the taste of ④ is unique, the variety has unique flavor and is not peculiar.
(2) Modified atmosphere packaging, wherein ① preheating, opening the modified atmosphere packaging machine for preheating for 30min, adjusting the gas proportion of the modified atmosphere packaging machine to the required proportion, performing micro-adjustment by using a gas analyzer, ② weighing 20g of tricholoma matsutake, and filling into a 15 × 9 × 5cm KPET14/PE50 modified atmosphere box, wherein the water vapor permeability is less than or equal to 6 g/(m) of the modified atmosphere box224h), oxygen transmission capacity is less than or equal to 10m3/(m224h 0.1Mpa), weighing 100 parts in each group, and packaging in ③ by filling 20% O into modified atmosphere box with modified atmosphere packaging machine2、20％CO2And 60% N2The gas of (2).
(3) And (3) storage: after the pine mushroom is packaged, 20 parts of samples are respectively stored at-4 ℃, 2 ℃, 0 ℃, 2 ℃ and 6 ℃, and 5 parts of samples are respectively taken out at 0d, 7d, 14d and 21d to evaluate the smell, the color, the hardness, the section water outlet condition, the section color and the weight loss rate. The results are shown in Table 2:
TABLE 2 Effect of storage temperature on Tricholoma matsutake quality
The data show that the tricholoma matsutake has different fresh-keeping effects under different storage temperature conditions, the fresh-keeping effect is the best under the condition of-2 ℃, and the storage time is the longest and can reach 21 d; when the tricholoma matsutake is stored at the temperature of-4 ℃ for 7 days, the viable tricholoma matsutake cells are frozen under the low-temperature condition, so that the hardness of the tricholoma matsutake is seriously softened and the section of the tricholoma matsutake is seriously watered; when the Tricholoma matsutake at 6 deg.C is stored for 7 days, the Tricholoma matsutake has odor due to high temperature.
COMPARATIVE EXAMPLE 2 Effect of different gas ratios on Tricholoma matsutake quality
(1)O2
(1) The selection is carried out according to the shape of ①, wherein the mushroom body is complete and has thick meat quality, the texture of ② is hard and does not lose water or be damaged by worms, the color of ③ is unique, the color of the variety is not brown stain, and the taste of ④ is unique, the variety has unique flavor and is not peculiar.
(2) Modified atmosphere packaging, wherein ① preheating, opening the modified atmosphere packaging machine for preheating for 30min, adjusting the gas proportion of the modified atmosphere packaging machine to the required proportion, performing micro-adjustment by using a gas analyzer, ② weighing 20g of tricholoma matsutake, and filling into a 15 × 9 × 5cm KPET14/PE50 modified atmosphere box, wherein the water vapor permeability is less than or equal to 6 g/(m) of the modified atmosphere box224h), oxygen transmission capacity is less than or equal to 10m3/(m224h 0.1Mpa), weighing 120 parts in total, ③ packaging, and filling ① 5% of O into the modified atmosphere box by using a modified atmosphere packaging machine2、0％CO2And 95% N2，②5％O2、20％CO2And 75% N2，③20％O2、0％CO2And 80% N2，④20％O2、20％CO2And 60% N2，⑤60％O2、0％CO2And 40% N2，⑥60％O2、20％CO2And 20% N220 parts of each gas are contained.
(3) And (3) storage: after the pine mushroom is packaged, preserving at 0 ℃ for 0d, 7d, 14d and 21d, and taking 5 parts of each gas proportion sample at the appointed date to evaluate the smell, the color, the hardness, the section water discharge condition, the section color and the weight loss rate of the sample. The results are shown in Table 3:
TABLE 3 different O2Influence on Tricholoma matsutake quality
From the above results, it was found that different gas ratios have different effects on the quality of Tricholoma matsutake, and that the presence or absence of CO is different2The influence on the smell, color and section color of the tricholoma matsutake is large; 5% O2And 20% of O2The tricholoma matsutake can be stored for 21 days with best effect, and the tricholoma matsutake stored in other gas proportion can soften hardness, increase water yield of the section and generate browning or peculiar smell after being stored for a certain time.
(2)CO2
(1) The selection is carried out according to the shape of ①, wherein the mushroom body is complete and has thick meat quality, the texture of ② is hard and does not lose water or be damaged by worms, the color of ③ is unique, the color of the variety is not brown stain, and the taste of ④ is unique, the variety has unique flavor and is not peculiar.
(2) Modified atmosphere packaging, wherein ① preheating, opening the modified atmosphere packaging machine for preheating for 30min, adjusting the gas proportion of the modified atmosphere packaging machine to the required proportion, performing micro-adjustment by using a gas analyzer, ② weighing 20g of tricholoma matsutake, and filling into a 15 × 9 × 5cm KPET14/PE50 modified atmosphere box, wherein the water vapor permeability is less than or equal to 6 g/(m) of the modified atmosphere box224h), oxygen transmission capacity is less than or equal to 10m3/(m224h 0.1Mpa), weighing 125 parts, ③ packaging, and filling ① 20% of O into the modified atmosphere box by using a modified atmosphere packaging machine2、5％CO2And 75% N2，②20％O2、20％CO2And 60% N2，③20％O2、40％CO2And 40% N2，④20％O2、60％CO2And 20% N2，⑤20％O2、80％CO2And 0% N225 parts of each gas are filled in each gas proportion.
(3) And (3) storage: after the pine mushrooms are packaged, the pine mushrooms are stored at 0 ℃ for 0d, 14d, 21d, 28d and 35d, 5 samples are respectively taken out for each gas proportion at a specified date, and the smell, the color, the hardness, the water yielding condition of the section, the color of the section and the weight loss rate of the section are evaluated. The results are shown in Table 4:
TABLE 4 different CO2Influence of ratio on Tricholoma matsutake quality
From the above results, it is clear that different CO2The ratio has different effects on the quality of Tricholoma matsutake, and 5% CO2And 20% CO2The quality of the preserved tricholoma matsutake is the best, the preservation time is the longest, and can reach 21 days, and other CO can be obtained2The hardness of the tricholoma matsutake preserved in proportion can be softened after a certain time, the water yield of the section is increased, and browning is caused.
Comparative example 3 Effect of different volume ratios on Tricholoma matsutake quality
(1) The selection is carried out according to the shape of ①, wherein the mushroom body is complete and has thick meat quality, the texture of ② is hard and does not lose water or be damaged by worms, the color of ③ is unique, the color of the variety is not brown stain, and the taste of ④ is unique, the variety has unique flavor and is not peculiar.
(2) Modified atmosphere packaging, ① preheating, opening the modified atmosphere packaging machine for preheating for 30min, adjusting the gas proportion of the modified atmosphere packaging machine to the required proportion, using a gas analyzer for micro-adjustment, ② weighing, namely weighing 25 parts of 10g/20g/40g/60g of tricholoma matsutake, respectively putting the 25 parts into 15 × 9 × 5cm KPET14/PE50 modified atmosphere boxes, wherein the water vapor permeability is not more than 6 g/(m) in the modified atmosphere packaging machine224h), oxygen transmission capacity is less than or equal to 10m3/(m224h 0.1Mpa), ③ packaging, and filling 20% O into the modified atmosphere box by using a modified atmosphere packaging machine2、20％CO2And 60% N2The gas of (2).
(3) And (3) storage: after the pine mushrooms are packaged, preserving at 0 ℃ for 0d, 14d, 21d, 28d and 35d, and taking 5 parts of pine mushroom samples in different storage spaces at the appointed date to evaluate the smell, the color, the hardness, the water outlet condition of the section, the color of the section and the weight loss rate. The results are shown in Table 5:
TABLE 5 influence of oxygen content of Tricholoma matsutake per unit mass on the quality of Tricholoma matsutake
The data show that the smaller the volume ratio (weight of tricholoma matsutake/volume of modified atmosphere box), the longer the tricholoma matsutake can be stored; when the volume ratio is less than or equal to 1/16g/cm3The tricholoma matsutake has good fresh-keeping effect, the longest preservation time can reach 21 days, and the volume ratio is more than 1/16g/cm3When the tricholoma matsutake is stored for a certain time, the tricholoma matsutake is easy to brown, the hardness is soft, and the water outflow from the section is increased.
Comparative example 4 Effect of different modified atmosphere materials on Tricholoma matsutake quality
(1) The selection is carried out according to the shape of ①, wherein the mushroom body is complete and has thick meat quality, the texture of ② is hard and does not lose water or be damaged by worms, the color of ③ is unique, the color of the variety is not brown stain, and the taste of ④ is unique, the variety has unique flavor and is not peculiar.
(2) Modified atmosphere packaging, wherein ① preheating, opening the modified atmosphere packaging machine for preheating for 30min, adjusting the gas proportion of the modified atmosphere packaging machine to the required proportion, performing micro-adjustment by using a gas analyzer, ② weighing 20g of the tricholoma matsutake, and filling the tricholoma matsutake into 15 × 9 × 5cm of KPET14/PE50 (the water vapor permeability of the tricholoma matsutake is not more than 6 g/(m) and the like224h), oxygen transmission capacity is less than or equal to 10m3/(m224h 0.1Mpa)), PET1.2 (water vapor transmission of 70 g/(m)224h), oxygen transmission capacity of 70m3/(m224h 0.1Mpa)) and P30S (water vapor transmission of 150 g/(m) was obtained224h), oxygen transmission capacity of 150m3/(m224h 0.1Mpa)) of each material, and ③ packaging, namely, filling 20% of O into the atmosphere-modified boxes of each material by using an atmosphere-modified packaging machine2、20％CO2And 60% N2A gas.
(3) And (3) storage: after the pine mushrooms are packaged, the pine mushrooms are stored at 0 ℃ for 0d, 14d, 21d, 28d and 35d, and 5 samples are taken out respectively on the appointed date to evaluate the smell, the color, the hardness, the water discharge condition of the section, the color of the section and the weight loss rate. The results are shown in Table 6:
TABLE 6 influence of different modified atmosphere materials on the quality of Tricholoma matsutake
The data show that the air-conditioning films made of different materials have different influences on the quality of the tricholoma matsutake; the PET1.2 and P30S modified atmosphere packaging has the best fresh-keeping effect and the longest storage time which can reach 28 days, and when the KPET14/PE50 modified atmosphere packaging is stored for a certain time, the tricholoma matsutake is easy to brown, the hardness is soft and the section water is more, so the water vapor permeability is 70-150 g/(m)224h), oxygen transmission capacity of 70-150 m3/(m224h 0.1Mpa) PET1.2 and P30S are more suitable for tricholoma matsutake preservation.
Comparative example 5 Effect of Presence or absence of pretreatment on Tricholoma matsutake quality
(1) The selection is carried out according to the shape of ①, wherein the mushroom body is complete and has thick meat quality, the texture of ② is hard and does not lose water or be damaged by worms, the color of ③ is unique, the color of the variety is not brown stain, and the taste of ④ is unique, the variety has unique flavor and is not peculiar.
(2) Pretreatment: placing Tricholoma matsutake in a refrigerator at 2-8 deg.C, and packaging with 100% N2In a closed container for 12h, and N in the closed container2The pressure was maintained at 200 kPa.
(3) Modified atmosphere packaging, wherein ① preheating is carried out, the modified atmosphere packaging machine is opened for preheating for 30min, the gas proportion of the modified atmosphere packaging machine is adjusted to the required proportion, a gas analyzer is used for carrying out micro-adjustment, ② weight portions of 20g of preprocessed/non-preprocessed tricholoma matsutake are weighed, each portion is respectively put into a PET1.2 modified atmosphere box with the thickness of 15 x 9 x 5cm, and the water vapor permeation amount is 70g/(m224h), oxygen transmission capacity of 70m3/(m224h 0.1Mpa), ③ packaging, and filling 20% O into the modified atmosphere box by using a modified atmosphere packaging machine2、20％CO2And 60% N2The gas of (2).
(4) And (3) storage: after the pine mushrooms are packaged, preserving at 0 ℃ for 0d, 14d, 21d, 28d, 35d, 40d and 45d, and taking 5 samples respectively to evaluate the smell, the color, the hardness, the water outlet condition of the section, the color of the section and the weight loss rate of the section after the specified dates. The results of the experiments with and without the effect of pretreatment on the quality of tricholoma matsutake are shown in table 7:
TABLE 7 Effect of Pre-treatment on Tricholoma matsutake quality
The data show that the influence of pretreatment on the quality of the tricholoma matsutake is large; the matsutake with pretreatment has the best fresh-keeping effect, the storage time can reach 40 days, and the matsutake without pretreatment can be stored for only 28 days, namely the matsutake with pretreatment is more suitable for being stored.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, several improvements and modifications can be made without departing from the concept of the present invention, and these improvements and modifications should also be considered as within the protection scope of the present invention.
Claims (10)
1. The method for preserving tricholoma matsutake is characterized by comprising the following steps:
(1) packaging the tricholoma matsutake into a packaging material to obtain a packaging object, wherein the water vapor permeability of the packaging material is 50-200 g/(m)224h), oxygen transmission capacity of 50-200 m3/(m2*24h*0.1MPa)；
(2) Filling 2-30% of oxygen, 2-30% of carbon dioxide gas and the balance of nitrogen into the packaging material obtained in the step (1) to obtain the matsutake after modified atmosphere packaging;
(3) and (3) preserving the matsutake subjected to modified atmosphere packaging in the step (2) at the temperature of-3 ℃.
2. The method for preserving tricholoma matsutake as claimed in claim 1, further comprising a step of pretreating the tricholoma matsutake before packaging the tricholoma matsutake: the tricholoma matsutake is placed in a closed container containing 100% nitrogen and is placed for 5-20 hours at the temperature of 0-10 ℃.
3. The method for preserving tricholoma matsutake as claimed in claim 2, further comprising the step of pretreating the tricholoma matsutake before packaging the tricholoma matsutake: the tricholoma matsutake is placed in a closed container containing 100% nitrogen, the pressure of the nitrogen is 100-200 kPa, and the tricholoma matsutake is placed for 8-15 hours at the temperature of 2-8 ℃.
4. The method for preserving tricholoma matsutake according to claim 1, wherein in the step (2), the package is filled with 5 to 20% of oxygen, 5 to 20% of carbon dioxide gas, and the balance of nitrogen.
5. The method for refreshing tricholoma matsutake according to claim 1, wherein in the step (2), the package is filled with 20% of oxygen, 20% of carbon dioxide gas and 60% of nitrogen gas; or in the step (2), 5% of oxygen, 20% of carbon dioxide gas and 75% of nitrogen are filled into the package; or in the step (2), the package is filled with 20% of oxygen, 5% of carbon dioxide gas and 75% of nitrogen.
6. The method for preserving tricholoma matsutake according to claim 1, wherein the tricholoma matsutake is preserved at-2 to 2 ℃ in step (3).
7. The method for preserving Tricholoma matsutake according to claim 1, wherein the amount of steam transmitted through the packaging material in step (1) is 70 to 150 g/(m)224h), oxygen transmission capacity of 70-150 m3/(m224h 0.1 MPa); or the water vapor permeability of the packaging material in the step (1) is 70 g/(m)224h), oxygen transmission capacity of 70m3/(m224h 0.1 MPa); or the water vapor permeability of the packaging material in the step (1) is 150 g/(m)224h), oxygen transmission capacity of 150m3/(m2*24h*0.1MPa)。
8. The method for preserving tricholoma matsutake according to claim 1, wherein the packaging material in the step (1) is a modified atmosphere box; preferably, the modified atmosphere box is PET1.2 or P30S.
9. The method for preserving Tricholoma matsutake according to claim 1, wherein the ratio of the volume of the pack to the weight of the Tricholoma matsutake in step (1) is not less than 16cm3/1g。
10. A tricholoma matsutake product obtained by the method according to any one of claims 1 to 8.
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