CN112544690A - Fresh-keeping processing method of edible mushroom product - Google Patents
Fresh-keeping processing method of edible mushroom product Download PDFInfo
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- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
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- 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
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- 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
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Abstract
The invention discloses a fresh-keeping processing method of an edible mushroom product, and relates to the technical field of edible mushroom product processing. The fresh-keeping processing method comprises the following steps: harvesting edible fungi, picking at proper time, cleaning with clear water and removing water; color protection treatment, namely soaking the cleaned edible fungi into color protection liquid for color protection treatment; soaking, and preparing a soaking solution: dissolving ascorbic acid, Garcinia cambogia aqueous extract and ribitol in water, and stirring; immersing the color-protected edible fungi into the soaking solution, and ultrasonically soaking; drying, namely freezing the soaked edible fungi, and drying by adopting vacuum water evaporation and dry-hot water evaporation technologies; sterilizing, sterilizing and packaging, sterilizing the dried edible fungi, sterilizing with ultraviolet rays, vacuumizing, packaging, and refrigerating. The edible fungi processed by the fresh-keeping processing method of the invention effectively improve the product quality and increase the content of nutrient components; and the preservation and storage period of the treated edible fungi can be prolonged to more than 40 days.
Description
Technical Field
The invention belongs to the technical field of edible fungus product processing, and particularly relates to a fresh-keeping processing method of an edible fungus product.
Background
The edible fungi has delicious taste and rich nutrition, and is deeply favored by consumers. The edible fungi cultivation history in China is long, and the edible fungi cultivation method is the largest producing country and export country in the world. The edible fungi has high nutritive value and the characteristics of 'one high and three low', contains active ingredients such as polysaccharides, proteins, terpenes and the like, shows the effects of resisting oxidation, resisting tumors, reducing blood pressure and the like, and is known as 'modern health food'. In recent years, the production scale of domestic edible fungi is enlarged year by year, the domestic edible fungi becomes the fifth agricultural product after grains, oil, fruits and vegetables, and the yield of the edible fungi accounts for more than 70 percent of the global total yield.
The domestic edible fungus market mainly sells fresh mushrooms. The fresh mushrooms are vigorous in metabolism after being picked, the nutrient substances are quickly consumed, and pileus is opened and mushroom stems are easily elongated; the water content is high, and the water is easy to evaporate; the texture is crisp and tender, lacks protective tissues, and is easily attacked by mechanical injury and microorganisms to cause browning or rotting. The edible and commodity values of the fresh mushrooms are greatly reduced due to the characteristics, and the fresh mushrooms only have a shelf life of 1-3 d at room temperature. With the remarkable improvement of the understanding of the edible and medicinal values of the edible fungi, the demand of the edible fungi is increased rapidly, and the quality control problem of the edible fungi is also paid attention to widely. In order to prolong the shelf life of the fresh mushrooms, a preservation technology with simple method and low cost needs to be developed so as to reduce the losses after picking and improve the economic benefits. Therefore, the fresh-keeping processing of the edible fungi plays an important role in the edible fungi industry. The fresh-keeping processing of the edible fungi not only can keep the edible fungi fresh, keep the flavor of the edible fungi unchanged basically, but also can preserve the nutritional value of the edible fungi to the maximum extent.
Disclosure of Invention
The invention aims to provide a processing method of an edible fungus product, which can effectively improve the product quality, increase the content of nutrient components and obviously prolong the fresh-keeping storage period of the edible fungus after the edible fungus is processed by the method.
The technical scheme adopted by the invention for realizing the purpose is as follows:
the invention discloses an application of an aqueous extract of garcinia cambogia in improving the quality and/or the storage life of an edible fungus product. After the edible fungi are soaked by the soaking solution containing the garcinia cambogia aqueous extract, the growth of the bacteria is inhibited, the rotting is prevented, and the storage period is prolonged; and after long-time storage, the edible fungi can keep fresh and tender, and the color and the freshness of the edible fungi are ensured.
Preferably, the hydroxycitric acid content in the aqueous extract of Garcinia cambogia is > 60%.
The invention also discloses the application of the garcinia cambogia aqueous extract and ribitol in improving the quality and/or storage life of edible fungus products. The compound of the garcinia cambogia aqueous extract and the ribitol can effectively improve the content of protein, vitamins and other nutritional ingredients of the processed edible fungi, can keep the content of soluble solid matters low after being stored for a long time, effectively improves the content of the solid matters of the edible fungi, and keeps the flavor, the texture and the appearance better.
A fresh-keeping processing method of edible mushroom products comprises the following steps:
harvesting edible fungi, picking at proper time, cleaning with clear water and removing water;
color protection treatment, namely immersing the cleaned edible fungi into color protection liquid for color protection treatment;
soaking, preparing soaking solution, dissolving ascorbic acid, Garcinia cambogia aqueous extract and ribitol in water, and stirring; immersing the color-protected edible fungi into an immersion liquid, and ultrasonically immersing;
drying, namely freezing the soaked edible fungi, and drying by adopting vacuum water evaporation and dry-hot water evaporation technologies;
and (3) sterilizing, disinfecting and packaging, namely sterilizing the dried edible fungi at 110-121 ℃, sterilizing by ultraviolet rays, vacuumizing and packaging, and refrigerating. The preservation date of the edible fungi treated by the preservation method can be prolonged to more than 40 days. In addition, the fresh-keeping processing method adopts a drying method combining vacuum moisture evaporation and dry-hot moisture evaporation technologies, so that the energy consumption is effectively reduced, the time is shortened, and the product quality of the edible fungi can be improved.
Preferably, the edible fungus is one of pleurotus eryngii, shiitake mushrooms, volvariella volvacea, mushrooms, tricholoma matsutake and pleurotus nebrodensis.
Preferably, the soaking solution comprises 0.5-1 part by weight of ascorbic acid, 4-9 parts by weight of garcinia cambogia aqueous extract and 0.4-0.7 part by weight of ribitol; the adding amount of the water is 80-92 parts by weight.
Preferably, the freezing temperature of the freezing pretreatment in the drying process is-15 to-10 ℃, and the freezing time is 1.5 to 3 hours.
Preferably, the vacuum water evaporation technology in the drying process is specifically as follows: the temperature is 40-50 ℃, the vacuum degree is 85-95 kPa, and the drying time is 10-15 min; the dry-hot water evaporation technology specifically comprises the following steps: the temperature is 45-60 ℃, and the drying time is 15-20 min.
Preferably, the edible fungi prepared by the processing method is stored at the temperature of between 20 ℃ below zero and 15 ℃ below zero.
Preferably, the fresh-keeping storage period of the edible fungi prepared by the processing method is more than 40 days.
Preferably, the soaking solution further comprises 0.8-2 parts by weight of salicin. The salicin is added into the soak solution and can be compounded with the garcinia cambogia aqueous extract, and the salicin and the garcinia cambogia aqueous extract can effectively improve the quality of the edible fungi, increase the content of nutrient substances such as vitamin C, free amino acid and protein, and further prolong the preservation and storage time.
Compared with the prior art, the invention has the following beneficial effects:
after the edible fungi are soaked by the soaking solution containing the garcinia cambogia aqueous extract, the rotting can be effectively prevented, and the storage period is prolonged; moreover, after long-time storage, the color and the freshness of the edible fungi can be ensured; and the compound of the edible fungus powder and the ribitol can effectively improve the content of nutrient components of the processed edible fungus, and effectively improve the content of solid matters of the edible fungus after long-term storage, and keep good flavor, texture and appearance. In addition, the salicin is added and compounded with the garcinia cambogia aqueous extract, so that the synergistic enhancement effect can be achieved. The fresh-keeping processing method adopts a drying method combining vacuum moisture evaporation and dry-hot moisture evaporation technologies, so that the energy consumption is effectively reduced, the time is shortened, and the product quality of the edible fungi can be improved; the preservation date of the edible fungi treated by the preservation processing method can be prolonged to more than 40 days, and quality guarantee is provided for long-distance transportation and remote supply of the edible fungi.
Therefore, the invention provides a processing method of an edible fungus product, which can effectively improve the product quality, increase the content of nutrient components and obviously prolong the fresh-keeping storage period of the edible fungus after the edible fungus is processed by the method.
Detailed Description
The technical solution of the present invention is further described in detail with reference to the following embodiments:
the garcinia cambogia aqueous extract used in the embodiment of the invention is purchased from Xian Qingzhi biotechnology limited company, and the content of hydroxycitric acid is determined to be 65.3% by adopting high performance liquid chromatography.
Example 1:
a soak solution for keeping edible fungi fresh comprises, by weight, 0.8 parts of ascorbic acid, 5 parts of garcinia cambogia aqueous extract, 0.7 parts of ribitol and 82 parts of water.
A fresh-keeping processing method of edible mushroom products comprises the following steps:
harvesting edible fungi, picking pleurotus eryngii at proper time, cleaning the pleurotus eryngii with clear water and removing water to obtain clean pleurotus eryngii;
performing color protection treatment, namely soaking the cleaned pleurotus eryngii in a mixed color protection solution containing 0.4% of calcium chloride, 0.8% of citric acid and 0.09% of L-cysteine by mass percent for color protection for 20 min; washing with flowing water after color protection;
soaking, namely soaking the pleurotus eryngii subjected to color protection treatment in the soaking solution, and ultrasonically soaking for 15 min;
drying, namely performing freezing pretreatment on the soaked pleurotus eryngii: keeping in liquid nitrogen for 8s, freezing at-15 deg.C for 2 hr, and freezing at 1 deg.C for more than 2 hr; then sequentially adopting vacuum water evaporation at 400 ℃, vacuum degree of 95kPa and drying time of 15 min; evaporating water in dry heat at 50 deg.C for 15 min;
sterilizing, disinfecting and packaging, namely placing the dried pleurotus eryngii in a sterilizing pot, sterilizing for 15 seconds at 120 ℃, and then cooling and disinfecting by utilizing ultraviolet irradiation for 15 minutes; wrapping with a sealed bag, vacuumizing to make the edible fungi in vacuum environment, and storing at-19 deg.C.
Example 2:
a soak solution for keeping edible fungi fresh comprises, by weight, 0.6 part of ascorbic acid, 6 parts of garcinia cambogia aqueous extract, 0.5 part of ribitol and 85 parts of water.
The processing method for keeping edible mushroom fresh is the same as that of example 1.
Example 3:
a soak solution for keeping edible fungi fresh comprises, by weight, 0.9 parts of ascorbic acid, 7 parts of garcinia cambogia aqueous extract, 0.6 parts of ribitol and 90 parts of water.
The processing method for keeping edible mushroom fresh is the same as that of example 1.
Example 4:
a soak solution for keeping edible fungi fresh comprises, by weight, 0.5 part of ascorbic acid, 4 parts of garcinia cambogia aqueous extract, 0.4 part of ribitol and 80 parts of water.
The processing method for keeping edible mushroom fresh is the same as that of example 1.
Example 5:
the difference between the soak solution for keeping edible fungi fresh and the soak solution in the embodiment 1 is that: also comprises 1.5 weight parts of salicin.
The processing method for keeping edible mushroom fresh is the same as that of example 1.
Comparative example 1:
the difference between the soak solution for keeping edible fungi fresh and the soak solution in the embodiment 1 is that: the Garcinia cambogia aqueous extract was not added.
Comparative example 2:
the difference between the soak solution for keeping edible fungi fresh and the soak solution in the embodiment 1 is that: maltodextrin is adopted to replace the gamboge fruit aqueous extract.
Comparative example 3:
the difference from example 1 is that: the drying process in the fresh-keeping processing method of the edible fungus product only adopts the vacuum moisture evaporation technology.
Comparative example 4:
the difference from example 1 is that: the drying process of the fresh-keeping processing method of the edible mushroom product only adopts the dry-hot water evaporation technology.
Test example 1:
1. determination of Hydroxycitric acid content
High performance liquid chromatography is adopted for determination. A chromatographic column: agilent TC-C18(250 mm. times.4.6 mm, 5 μm); mobile phase: 0.05 mol. L-1An aqueous solution of anhydrous sodium sulfate (adjusted to pH 2.3 with sulfuric acid); the volume flow rate is 1.0 mL/min-1(ii) a Detection wavelength: 210 nm; column temperature: 30 ℃; sample introduction amount: 10 μ L.
Preparation of control solutions: precisely weighing a proper amount of a calcium hydroxycitrate reference substance, placing the calcium hydroxycitrate reference substance in a 50mL measuring flask, adding 30mL/L phosphoric acid, ultrasonically dissolving for 20min, placing the solution to room temperature, diluting the solution to a scale with 30mL/L phosphoric acid, and shaking up to prepare 0.4198mg/mL of hydroxycitrate reference substance solution.
Preparation of a test solution: taking about 0.05g of the garcinia cambogia aqueous extract, precisely weighing, placing in a 50mL bottle, adding about 40mL of 30mL/L phosphoric acid, and diluting to scale with 30mL/L phosphoric acid to obtain a test solution.
The content of hydroxycitric acid in the garcinia cambogia fruits extracted by water is 65.3 percent by adopting high performance liquid chromatography.
2. Energy consumption testing
The drying time and energy consumption during the freshness processing method of comparative example 3, comparative example 4 and example 1 were recorded, and the results are shown in table 1:
TABLE 1 Total drying time and energy consumption results
| Sample (I) | Total drying time (min) | Total energy consumption (kW) |
| Comparative example 3 | 100 | 5.41 |
| Comparative example 4 | 60 | 3.21 |
| Example 1 | 30 | 1.13 |
As can be seen from table 1, the combined drying used in example 1 consumes the least energy and the least time; compared with comparative example 3 and comparative example 4, the energy consumption is saved by 79.1 percent and 64.8 percent.
Test example 2:
1. whiteness degree
Measurement by adopting GYX515 type portable colorimeter
And in the testing process, the whiteness of different parts of the dried sample is measured by a color difference meter, and the result is expressed by an L value. L denotes the lightness of color, L ═ 0 denotes black, and L ═ 100 denotes white. The larger the L value, the whiter the color, and the better the color of the product. Each set of samples was measured 3 times in duplicate, and the average was taken as the whiteness value of the sample. Meanwhile, sensory evaluation is assisted, namely, the browning condition of the sample is observed by naked eyes, so that errors caused by uneven color distribution of the dried sample are eliminated.
2. Determination of vitamin C
The content of vitamin C is determined by 2, 6-dichloroindophenol titration (GB/T6195-86)
(1) Solution preparation
Vitamin C standard solution (0.02 mg/mL): accurately weighing 100mg of vitamin C, dissolving the vitamin C in 1% oxalic acid, and keeping the volume to 100mL in the dark. And (3) sucking 5mL of the mother liquor into a 250mL volumetric flask, adding 1% oxalic acid solution to a constant volume to a scale, and preparing 0.02mg/mL of vitamin C standard solution.
2, 6-dichloroindophenol dye solution: weighing 52mg of sodium bicarbonate and dissolving in 200mL of hot distilled water; and weighing 50mg of 2, 6-dichloroindophenol, dissolving in the solution, cooling, diluting to a constant volume of 250mL, filtering to a brown bottle, and storing in a refrigerator in a dark place.
(2) Dye calibration
5mL of vitamin C standard solution is sucked into a small triangular flask, 5mL of 1% oxalic acid solution is respectively added, and 2, 6-dichloroindophenol solution is used for quickly titrating until pink and 15s do not fade. Repeat 3 times to get the average value V1. In addition, 10mL of 1% oxalic acid solution is taken as blank titration, and the average value V is obtained by repeating the blank titration for three times2. The formula for calculating the titer is shown as follows:
titer T (mg/mL) ═ CxV/(V)1-V2)
Wherein T-2, 6-dichloroindophenol solution per mL is equivalent to mg of vitamin, mg/mL; c-concentration of vitamin C, mg/mL; v-volume of vitamin C aspirated, mL; v1Titration of the volume of 2, 6-dichloroindophenol solution consumed by the vitamin standard solution, mL; v2Titration of the volume of 2, 6-dichloroindophenol solution consumed for the blank, mL.
(3) Sample assay
And (3) extracting a sample: weighing 1g of a dry sample, and accurately recording the weight M of the sample; adding 2% oxalic acid solution, and mashing in tissue mashing machine. Taking all pulpy samples, transferring the pulpy samples into a 100mL volumetric flask by using 2% oxalic acid solution, diluting the pulpy samples to a scale, shaking up the volumetric flask and filtering the volumetric flask;
and (3) determination: 10mL of the above filtrate was taken in a 50mL Erlenmeyer flask and titrated rapidly with a calibrated solution of 2, 6-dichloroindophenol until the solution was pink and did not fade within 15 s. Meanwhile, 10mL of 2% oxalic acid was used as a blank test. The average was taken in triplicate. The calculation formula of the vitamin C content is as follows:
vitamin C content (mg/100g) ═ V-V0)×T×A/M×100
In the formula, V represents the volume of 2, 6-dichloroindophenol solution consumed by titration of the sample solution, mL; v0The volume of 2, 6-dichloroindophenol solution consumed in titration of the blank, mL; the T-2, 6-dichloroindophenol solution is equivalent to mg of vitamin, mg/mL; a-dilution multiple; m-mass of sample, g.
3. Determination of the Total amount of free amino acids
And the determination is carried out by adopting an indetrione colorimetric method. Grinding the sample into powder and sieving the powder through a 60-mesh sieve, weighing 2g of the sample, adding water for dilution, and fixing the volume to 200 mL. 2.5mL of the sample solution was pipetted into a 25mL volumetric flask, 3mL each of ninhydrin and phosphate buffer was added, shaken well and then subjected to a water bath in boiling water for 15 min. Taking out, rapidly cooling with cold water, and metering to 25mL with 60% ethanol solution when the color is purple red. After mixing, the absorbance was measured at a wavelength of 570 nm. The total amount of free amino acids was calculated in comparison to amino acid standards.
The results of the three tests conducted on comparative examples 1 to 4 and examples 1 to 5 are shown in Table 2.
TABLE 2 Pleurotus eryngii quality Performance test results
| Sample (I) | Value of L | Vitamin C (mg/100g) | Free amino acid (mg/g) |
| Comparative example 1 | 87.13±0.51 | 20.37±0.04 | 9.34±0.17 |
| Comparative example 2 | 90.43±0.29 | 23.41±0.03 | 10.41±0.13 |
| Comparative example 3 | 81.32±0.47 | 13.43±0.06 | 8.41±0.11 |
| Comparative example 4 | 75.17±0.32 | 10.13±0.02 | 7.43±0.04 |
| Example 1 | 95.23±0.53 | 36.27±0.05 | 18.47±0.21 |
| Example 2 | 94.18±0.19 | 33.49±0.09 | 16.33±0.19 |
| Example 3 | 94.93±0.27 | 35.18±0.03 | 18.03±0.23 |
| Example 4 | 95.03±0.18 | 34.52±0.04 | 17.42±0.18 |
| Example 5 | 97.23±0.24 | 45.19±0.07 | 23.43±0.12 |
From the analysis in table 2, it can be seen that the L value, the vitamin C content and the free amino acid content of the pleurotus eryngii product prepared in example 1 are all higher than those of comparative examples 1 and 2, which indicates that the presence of the aqueous extract of garcinia cambogia and the compounding with ribitol can effectively improve the color of edible mushrooms, reduce the loss of nutritional ingredients and ensure excellent product quality. The effect of the example 1 is obviously higher than that of the comparative examples 3 and 4, and the combination of the vacuum water evaporation technology and the dry-hot water evaporation technology is shown to be capable of obviously improving the quality of the edible fungi. In addition, example 5 was more effective than example 1, indicating that the presence of salicin acts as a synergistic enhancement.
Test example 3:
shelf life determination
Taking 70 edible mushrooms of pleurotus eryngii, dividing into 7 parts, and 10 parts, respectively processing by adopting the methods of comparative examples 1 and 2, examples 1-5 and the method of the comparative example, taking out the edible mushrooms under a freezing condition, storing the edible mushrooms at 0-4 ℃, and detecting the time for keeping the extremely fresh mouthfeel and freshness of the edible mushrooms, wherein the results are shown in table 3:
TABLE 3 Pleurotus eryngii shelf life test results
| Sample (I) | Retention time (d) | Whether or not browning occurs |
| Comparative example 1 | 23 | Is that |
| Comparative example 2 | 29 | Is that |
| Example 1 | 45 | Whether or not |
| Example 2 | 44 | Whether or not |
| Example 3 | 44 | Whether or not |
| Example 4 | 45 | Whether or not |
| Example 5 | 49 | Whether or not |
And (3) storing the preserved pleurotus eryngii at the temperature of 2 ℃ for 40 days, and calculating the rotting rate, the content of soluble solids, the pulp hardness, the relative conductivity and sensory evaluation indexes.
Rotting rate (rotting number/total sporophore number) × 100%
The hardness of the fruiting body was measured using British TA-XT2i texture analyzer; the content of soluble solid is measured by a WAY Abbe refractometer; conductivity was determined using the conductivity of DDB-303A.
The results of the above tests on comparative examples 1 to 2 and examples 1 to 5 are shown in tables 4 and 5.
TABLE 4 variation of Pleurotus eryngii rotting rate, soluble solid content, hardness of fruiting body, and conductivity
| Sample (I) | Rotting Rate (%) | Soluble solid content (mg/g FW) | Hardness of fruiting body (N) | Relative conductivity (%) |
| Comparative example 1 | 79.41±1.23 | 15.31±0.34 | 1.79±0.09 | 62.13±1.38 |
| Comparative example 2 | 68.43±1.34 | 20.43±0.21 | 2.23±0.11 | 53.37±1.43 |
| Example 1 | 21.23±1.11 | 34.51±0.36 | 9.12±0.12 | 22.51±1.23 |
| Example 2 | 23.42±0.92 | 33.12±0.27 | 8.81±0.15 | 25.43±1.17 |
| Example 3 | 22.71±0.53 | 34.23±0.19 | 9.09±0.08 | 24.57±1.29 |
| Example 4 | 11.89±0.79 | 33.97±0.49 | 8.93±0.19 | 23.19±1.07 |
| Example 5 | 12.17±1.61 | 40.17±0.25 | 14.75±0.13 | 15.53±0.98 |
TABLE 5 sensory evaluation comparison
As can be seen from the analysis in Table 3, the storage time of the processed Pleurotus eryngii of example 1 is significantly longer than that of comparative examples 1 and 2, which shows that the existence of the Garcinia cambogia aqueous extract can prolong the shelf life of the edible fungi in a limited way; example 5 is more effective than example 1, indicating that the addition of salicin has a synergistic effect. As can be seen from Table 4, the pleurotus eryngii processed in example 1 has a very ideal fresh-keeping effect, the rot rate, soluble solids, pulp hardness and conductivity index test results are obviously better than those of comparative example and comparative example 2, the shelf life of the pleurotus eryngii is effectively prolonged (more than 40d), the fresh-keeping effect is obvious, and quality guarantee is provided for long-distance transportation and remote supply of edible fungi.
From the analysis in table 5, it can be seen that the sensory evaluation indexes of the pleurotus eryngii processed in example 1 are all higher in score after being stored for 40 days, which indicates that the quality of the edible fungi product can be effectively maintained due to the existence of the aqueous extract of garcinia cambogia, so that the edible fungi product can be kept fresh and tender, and the color and freshness of the edible fungi can be guaranteed.
Conventional techniques in the above embodiments are known to those skilled in the art, and therefore, will not be described in detail herein.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.
Claims (10)
1. Use of an aqueous extract of Garcinia cambogia for improving the quality and/or shelf life of an edible fungus product.
2. Use according to claim 1, characterized in that: in the gamboge fruit aqueous extract, the content of hydroxycitric acid is more than 60 percent.
3. Use of an aqueous extract of Garcinia cambogia and ribitol for improving the quality and/or shelf life of an edible fungus product.
4. A fresh-keeping processing method of edible mushroom products comprises the following steps:
harvesting edible fungi, picking at proper time, cleaning with clear water and removing water;
color protection treatment, namely immersing the cleaned edible fungi into color protection liquid for color protection treatment;
soaking, preparing soaking solution, dissolving ascorbic acid, Garcinia cambogia aqueous extract and ribitol in water, and stirring; immersing the color-protected edible fungi into an immersion liquid, and ultrasonically immersing;
drying, namely freezing and pretreating the soaked edible fungi, and drying by adopting vacuum water evaporation and dry-hot water evaporation technologies;
and (3) sterilizing, disinfecting and packaging, namely sterilizing the dried edible fungi at 110-121 ℃, sterilizing by ultraviolet rays, vacuumizing and packaging, and refrigerating.
5. The fresh-keeping processing method of edible mushroom products according to claim 4, characterized in that: the edible fungus is one of Pleurotus eryngii, Lentinus Edodes, Volvariella volvacea, Agaricus campestris, Tricholoma matsutake and Pleurotus nebrodensis.
6. The fresh-keeping processing method of edible mushroom products according to claim 4, characterized in that: the soaking solution comprises 0.5-1 part by weight of ascorbic acid, 4-9 parts by weight of garcinia cambogia aqueous extract and 0.4-0.7 part by weight of ribitol; the adding amount of the water is 80-92 parts by weight.
7. The fresh-keeping processing method of edible mushroom products according to claim 4, characterized in that: the freezing temperature of the freezing pretreatment in the drying process is-15 to-10 ℃, and the freezing time is 1.5 to 3 hours.
8. The fresh-keeping processing method of edible mushroom products according to claim 4, characterized in that: the vacuum water evaporation technology in the drying process specifically comprises the following steps: the temperature is 40-50 ℃, the vacuum degree is 85-95 kPa, and the drying time is 10-15 min; the dry-hot water evaporation technology specifically comprises the following steps: the temperature is 45-60 ℃, and the drying time is 15-20 min.
9. The fresh-keeping processing method of edible mushroom products according to claim 4, characterized in that: the edible fungi prepared by the processing method are stored at the temperature of between 20 ℃ below zero and 15 ℃ below zero.
10. The fresh-keeping processing method of edible mushroom products according to claim 4, characterized in that: the fresh-keeping storage period of the edible fungi prepared by the processing method is more than 40 d.
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