CN112586558A - Method for preserving and storing edible fungi by using controlled atmosphere storage - Google Patents
Method for preserving and storing edible fungi by using controlled atmosphere storage Download PDFInfo
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- 238000000034 method Methods 0.000 title claims abstract description 40
- 238000004320 controlled atmosphere Methods 0.000 title claims description 26
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- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 14
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- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 14
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- 241000222519 Agaricus bisporus Species 0.000 claims description 10
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—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
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61L—METHODS OR APPARATUS FOR STERILISING MATERIALS OR OBJECTS IN GENERAL; DISINFECTION, STERILISATION OR DEODORISATION OF AIR; CHEMICAL ASPECTS OF BANDAGES, DRESSINGS, ABSORBENT PADS OR SURGICAL ARTICLES; MATERIALS FOR BANDAGES, DRESSINGS, ABSORBENT PADS OR SURGICAL ARTICLES
- A61L2/00—Methods or apparatus for disinfecting or sterilising materials or objects other than foodstuffs or contact lenses; Accessories therefor
- A61L2/16—Methods or apparatus for disinfecting or sterilising materials or objects other than foodstuffs or contact lenses; Accessories therefor using chemical substances
- A61L2/20—Gaseous substances, e.g. vapours
- A61L2/202—Ozone
-
- 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)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Epidemiology (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a method for preserving and storing edible fungi by using an air-conditioned cold store, which comprises the following steps: 1) air-conditioned cold storage disinfection: performing air-conditioned cold store closed disinfection for 20-30 hours by using ozone, controlling the temperature of the cold store to be 1-8 ℃, and maintaining the temperature to be stable for more than 2 hours; 2) pretreating edible fungi: after insect expelling treatment is carried out on fresh and complete edible fungi, precooling for 1-10 hours in an environment at 1-3 ℃; 3) modified atmosphere storage: and (3) filling the edible fungi subjected to precooling treatment into a container, adopting interval arrangement or square interval arrangement, putting the edible fungi on a storage shelf of an air-conditioned cold store, adjusting the temperature and gas parameters of the air-conditioned cold store, continuously inflating air for conditioning, and simultaneously carrying out ozone sterilization for more than 30 minutes. The invention can prolong the storage period of the edible fungi, and the storage period and the shelf life of the edible fungi stored and preserved by the method can be prolonged by more than 15 days; the edible fungi stored by the method of the invention has better indexes such as volatile flavor components, non-volatile flavor components, hardness, sense and the like, and can keep the original flavor and taste of the edible fungi to a greater extent.
Description
Technical Field
The invention belongs to the technical field of agricultural product preservation, and particularly relates to a method for preserving and storing edible fungi by using a controlled atmosphere storage.
Background
The edible fungi has delicious taste and rich nutrition, contains essential mineral substances of human bodies such as protein, carbohydrate, fat, various vitamins, calcium, phosphorus, iron, potassium and the like and various amino acids which cannot be synthesized by the human bodies, has a large number of active ingredients with health care and medicinal functions for the human bodies, has health care functions of improving the immunity of the human bodies, reducing blood fat, resisting oxidation, resisting tumors and the like, and has auxiliary effects on the treatment and prevention of cardiovascular and cerebrovascular diseases. The most reasonable dietary structure of the 21 st century is: one kind of meat and one kind of vegetable and one kind of mushroom. The fur vitamins point out that the food for human beings is a binary structure formed by animal protein and plant protein before, fungi are a new protein source required by human beings, and three different proteins form a stable food framework, so that the life of the human beings can be prolonged.
The acquisition and purchase of edible fungi, particularly wild edible fungi, is a dynamic process from small amount to gradual concentration, the time from acquisition to sale and processing is long, the regional span is wide, the respiration and transpiration of sporocarp after the acquisition are strong, the water loss, the browning and the nutrient consumption are serious, and the commodity is lost. The loss rate of the edible fungi in the circulation process after the edible fungi are picked is up to more than 30 percent because the fresh-keeping technical measures are not in place every year. The postharvest preservation becomes an important factor for restricting the development of the edible fungus industry.
Common preservation technologies for edible fungi in the market at present comprise a refrigeration preservation technology, a quick-freezing preservation technology, a preservative preservation technology and the like, and although the preservation modes can prolong the storage period of the edible fungi to a certain extent, the requirements of people on nutrition, health and delicacy cannot be met; the radiation fresh-keeping technology, the ultrahigh pressure fresh-keeping technology, the reduced pressure refrigeration fresh-keeping technology and other fresh-keeping technologies have obviously better fresh-keeping effect than the previous fresh-keeping technologies, but the equipment is expensive and is difficult to popularize, popularize and apply. Therefore, the market urgently needs a safe and effective preservation technology which is easy to popularize.
The principle of air-conditioned fresh-keeping storage of edible fungi is that on the basis of refrigeration, according to the physiological and biochemical change rule of edible fungi, the gas proportion of carbon dioxide and oxygen in the storage environment is regulated (the concentration of carbon dioxide is properly increased, and the concentration of oxygen is reduced), ethylene in the storage environment is timely removed, so that the effects of inhibiting the respiration of the edible fungi, reducing the respiration intensity, reducing the respiration consumption and slowing down the physiological and biochemical metabolic processes of the edible fungi are achieved, the storage quality and shelf life of the edible fungi are prolonged, and the edible fungi are recovered from a low-temperature and low-oxygen state to a normal atmospheric environment after being taken out of a storage, and a recovery and relief process is needed, so that the edible fungi have longer fresh-keeping period and shelf life, and are convenient for long-distance transportation.
The air-conditioned storage and preservation technology is applied to storage and preservation of fruits and vegetables, traditional Chinese medicinal materials, chilled meat, seafood, eggs and the like, and has the advantages of long preservation time, obvious effect, long shelf life, low loss, no pollution and the like. However, the controlled atmosphere storage technology needs special equipment, the investment is large, the cost is high, different technical schemes need to be formulated according to different storage objects, and no controlled atmosphere fresh-keeping storage scheme for edible fungi with wide application range exists at present.
In conclusion, it is very important to research a method for storing edible fungi in a modified atmosphere preservation manner with strong operability and good storage effect.
Disclosure of Invention
In view of the above problems, the present invention aims to provide a method for preserving and storing edible fungi by using a controlled atmosphere storage.
The invention aims to realize the method for preserving and storing the edible fungi by using the controlled atmosphere storage, which comprises the following steps:
the invention relates to a method for preserving and storing edible fungi by using an air-conditioned cold store, which comprises the following steps:
1) air-conditioned cold storage disinfection: performing air-conditioned cold store closed disinfection for 20-30 hours by using ozone, controlling the temperature of the cold store to be 1-8 ℃, and maintaining the temperature to be stable for more than 2 hours;
2) pretreating edible fungi: after insect expelling treatment is carried out on fresh and complete edible fungi, precooling for 1-10 hours in an environment at 1-3 ℃;
3) modified atmosphere storage: and (3) filling the edible fungi subjected to precooling treatment into a container, adopting interval arrangement or square interval arrangement, putting the edible fungi on a storage shelf of an air-conditioned cold store, adjusting the temperature and gas parameters of the air-conditioned cold store, continuously inflating and conditioning the air, and simultaneously sterilizing the edible fungi for more than 30 minutes by ozone.
The invention has the beneficial effects that:
the invention provides a method for preserving and storing edible fungi by using an air-conditioned cold store according to the characteristics of the edible fungi, particularly the wild edible fungi, and the method comprises the steps of firstly carrying out insect expelling and precooling treatment on the edible fungi before the preservation of the air-conditioned cold store so as to prolong the storage time of the edible fungi and keep the original color, flavor and freshness of the edible fungi; in the storage process of the modified atmosphere storage, the temperature and the gas parameters of the modified atmosphere storage are adjusted in a continuous inflation modified atmosphere adjusting mode, the temperature and the gas concentration of the modified atmosphere storage are accurately controlled, and the storage quality of the edible fungi is guaranteed.
Compared with the prior art, the invention has the following advantages: 1) the method of the invention can overcome the defects of the prior edible fungus storage method, prolong the storage period of the edible fungus, and prolong the storage period and shelf life of the edible fungus stored and preserved by the method by more than 15 days;
2) the edible fungi stored by the method has better indexes such as volatile flavor components, non-volatile flavor components, hardness, sense and the like, and can keep the original flavor and taste of the edible fungi to a greater extent.
3) The storage method disclosed by the invention strictly controls the selection, pretreatment and stacking modes of the edible fungi, and adjusts the temperature and gas parameters of the controlled atmosphere storage in combination, so that the method is suitable for the storage of various edible fungi including artificial edible fungi and wild edible fungi in the controlled atmosphere storage, has a wide application range, particularly has a good fresh-keeping effect on the wild edible fungi with high commodity value, and is beneficial to popularization and application.
Detailed Description
The following are preferred embodiments of the present invention which can be further illustrated but are not to be construed as limiting in any way, and any variations or modifications which are made on the basis of the teaching of the present invention are intended to be covered by the scope of the present invention.
The invention relates to a method for preserving and storing edible fungi by using an air-conditioned cold store, which comprises the following steps:
1) air-conditioned cold storage disinfection: performing air-conditioned cold store closed disinfection for 20-30 hours by using ozone, controlling the temperature of the cold store to be 1-8 ℃, and maintaining the temperature to be stable for more than 2 hours;
2) pretreating edible fungi: removing mud feet from purchased fresh edible fungi, slightly removing impurities on the surfaces of fruit bodies, sorting inedible rotten fungi, pathogenic bacteria and mechanically damaged fruit bodies, then carrying out insect expelling treatment on the sorted fresh edible fungi for preservation (filling nitrogen until the oxygen content is 1.5-2.5%, filling nitrogen after 1-1.5h, and repeatedly operating after 20-40 min), precooling the insect-repellent edible fungi for 1-10 h in an environment at 1-3 ℃, and quickly and timely carrying out precooling treatment on the edible fungi, so that the storage period of the edible fungi can be prolonged, and the original color, flavor and freshness of the edible fungi are maintained.
3) Modified atmosphere storage: the edible fungi after precooling treatment are put into a breathable plastic basket (basket), a paper box or a packaging box, the interval between the fungi is more than 0.5cm, the fungi are arranged at intervals or square intervals, the layers are separated by absorbent paper and can not be all stacked together, so that the mechanical damage caused by extrusion is avoided, meanwhile, the gas circulation is ensured, the edible fungi are put on a storage shelf of a gas-conditioned cold store, the temperature and the gas parameters of the gas-conditioned cold store are adjusted, the continuous gas charging and gas conditioning are carried out, and simultaneously, the ozone sterilization is carried out for more than 30 minutes, so that the microorganisms attached to the surfaces of the fruit bodies are killed.
In the step 3, the volume fraction of oxygen in the controlled atmosphere storage is controlled to be 1-10%, the volume fraction of carbon dioxide in the controlled atmosphere storage is controlled to be 1-20%, the fluctuation range of the volume fraction of oxygen in the preservation process is controlled to be 1-2%, and the fluctuation range of the volume fraction of carbon dioxide in the preservation process is controlled to be 1-2%.
In the step 3, the temperature of the controlled atmosphere storage is controlled to be 1-8 ℃.
In the step 3, the humidity of the controlled atmosphere storage is controlled to be 80-100%.
In the step 3, the gas components and the concentrations of all parts in the controlled atmosphere storage are consistent; the edible fungi close to the air cooler and the cold air nozzle need to be shielded by shielding objects to prevent freezing damage; gaps are kept between the goods shelves and between the layers in the air-conditioned cold store, so that cold air can circulate conveniently.
In the step 2, the pre-cooling device is a refrigeration house, and the pre-cooling time is 3-10 hours.
In the step 2, the pre-cooling device is a vacuum pre-cooler, and the pre-cooling time is 1-2 hours.
The edible fungi are artificial edible fungi or wild edible fungi without diseases, insect pests and mechanical damage.
The edible fungus is Tricholoma matsutake, Boletus, Agaricus bisporus or Morchella esculenta.
The present invention is further illustrated by the following examples.
Example 1 modified atmosphere storage and preservation of Ramaria Lanmaoensis
Sterilizing the air-conditioned cold store for 24 hours in a closed way by using ozone, reducing the temperature of the cold store to 2 ℃, and maintaining the temperature for 3 hours; pre-cooling the pretreated fresh morchella without diseases, insect pests and mechanical damage in a vacuum pre-cooler for 1 hour, then putting the morchella into an air-conditioned cold store for continuous inflation air conditioning, and simultaneously sterilizing the morchella with ozone for 30 minutes, wherein the volume fraction of oxygen in the air-conditioned cold store is controlled to be 6%, the volume fraction of carbon dioxide is controlled to be 10%, the temperature is controlled to be 5 ℃, and the humidity is controlled to be 95%;
after being stored for 24 days, the boletus lanuginosus has rich taste, bright color and better hardness, 89 percent of boletus lanuginosus can still be eaten, and tests show that the representative volatile flavor components and non-volatile flavor components of the boletus lanuginosus have better retention, wherein the retention rate of octacarbon compounds which greatly contribute to the aroma of the boletus lanuginosus is 70 percent, and the content of fresh amino acid is increased by 12 percent. The method can prolong the preservation period of the boletus lanuginosus.
Example 2 modified atmosphere storage of Tricholoma matsutake
Sterilizing the air-conditioned cold store for 24 hours in a closed manner by using ozone, reducing the temperature of the cold store to 1 ℃, and maintaining the temperature for 3 hours; putting the collected fresh morchella without diseases, insect pests and mechanical damage into a vacuum precooler for precooling for 1.2 hours, putting the morchella into an air-conditioned warehouse for continuous inflation air conditioning, simultaneously carrying out ozone sterilization for 40 minutes, and controlling the volume fraction of oxygen to be 4%, the volume fraction of carbon dioxide to be 10%, the temperature to be 2 ℃ and the humidity to be 95% in the air-conditioned warehouse;
after being stored for 20 days, 93 percent of the tricholoma matsutake is rich in taste, is milk white after being cut and can be eaten, which shows that the method has obvious effect of prolonging the preservation period of the tricholoma matsutake.
Example 3 controlled atmosphere storage of Agaricus bisporus
(1) The ozone disinfection air-conditioned cold store specifically comprises: performing air-conditioned cold store closed disinfection for 24 hours by using ozone, cooling the temperature of the agaricus bisporus to 1 ℃ before warehousing, and maintaining the temperature for 3 hours;
(2) pre-cooling the pretreated fresh agaricus bisporus without diseases, insect pests and mechanical damage in a refrigeration house for 5 hours;
(3) performing controlled atmosphere storage on the agaricus bisporus treated in the step (2), wherein the controlled atmosphere storage parameters are as follows: the volume fraction of oxygen is 3%, the volume fraction of carbon dioxide is 8%, the temperature is 2 ℃, and the humidity is 90%, wherein the method is continuous aeration air conditioning, and ozone sterilization is carried out for 50 minutes.
After being stored for 15 days, 86% of agaricus bisporus can still be eaten and has stronger taste, which indicates that the method can reduce the weight loss rate and the parachute opening rate of the agaricus bisporus, keep the hardness of the agaricus bisporus and prolong the preservation period of the agaricus bisporus.
Example 4 modified atmosphere storage and preservation of Morchella
Sterilizing the air-conditioned cold store for 24 hours in a closed manner by using ozone, cooling the cold store to 1 ℃ before the morchella is put into the cold store, and maintaining the cold store stable for 3 hours; and (3) pre-cooling the pretreated fresh morchella without diseases, insect pests and mechanical damage in a vacuum pre-cooler for 0.5 hour, then placing the morchella into an air-conditioned cold store for continuous inflation air conditioning, and simultaneously sterilizing with ozone for 60 minutes, wherein the volume fraction of oxygen in the air-conditioned cold store is controlled to be 4%, the volume fraction of carbon dioxide is controlled to be 9%, the temperature is controlled to be 4 ℃, and the humidity is controlled to be 92%.
After 20 days of storage, the good mushroom rate of the morchella is 85%, which shows that the method is beneficial to maintaining the sensory quality of the morchella during the storage period and prolonging the freshness date of the morchella.
Claims (10)
1. A method for preserving and storing edible fungi by using an air-conditioned cold store is characterized by comprising the following steps:
1) air-conditioned cold storage disinfection: performing air-conditioned cold store closed disinfection for 20-30 hours by using ozone, controlling the temperature of the cold store to be 1-8 ℃, and maintaining the temperature to be stable for more than 2 hours;
2) pretreating edible fungi: after insect expelling treatment is carried out on fresh and complete edible fungi, precooling for 1-10 hours in an environment at 1-3 ℃;
3) modified atmosphere storage: and (3) filling the edible fungi subjected to precooling treatment into a container, adopting interval arrangement or square interval arrangement, putting the edible fungi on a storage shelf of an air-conditioned cold store, adjusting the temperature and gas parameters of the air-conditioned cold store, continuously inflating and conditioning the air, and simultaneously sterilizing the edible fungi for more than 30 minutes by ozone.
2. The method for the freshness preservation of edible fungi by the controlled atmosphere storage according to claim 1, wherein in the step 3, the volume fraction of oxygen in the controlled atmosphere storage is controlled to be 1-10%, and the volume fraction of carbon dioxide in the controlled atmosphere storage is controlled to be 1-20%.
3. The method for the freshness preservation of edible fungi by using the controlled atmosphere storage according to claim 1, wherein in the step 3, the temperature of the controlled atmosphere storage is controlled to be 1-8 ℃.
4. The method for preserving edible fungi using modified atmosphere storage according to claim 1, wherein in the step 3, the humidity of the modified atmosphere storage is controlled to be 80% to 100%.
5. The method for freshness retaining storage of edible fungi by using a controlled atmosphere storage according to claim 1, wherein in the step 3, the gas composition and concentration in each part in the controlled atmosphere storage are consistent; the edible fungi close to the air cooler and the cold air nozzle need to be shielded by shielding objects to prevent freezing damage; gaps of more than 5cm are kept between the goods shelves and between the layers in the air-conditioned cold store, so that cold air can conveniently circulate.
6. The method for preserving and storing edible fungi by using an air-conditioned cold store according to claim 1, wherein in the step 2, the precooling device is a cold store, the precooling time is 3-10 hours, the precooling device is a vacuum precooler, and the precooling time is 1-2 hours.
7. The method for preserving and storing edible fungi by using an air-conditioned cold store as claimed in claim 1, wherein in the step 2, the insect-expelling treatment of the edible fungi is carried out by putting fresh and intact edible fungi in a sealed environment, introducing nitrogen until the oxygen content is 1.5-2.5%, introducing air after 1-1.5h, and introducing nitrogen for a plurality of times after 20-40 min to achieve the purpose of expelling insects.
8. The method for preserving and storing edible fungi by using controlled atmosphere storage according to claim 1, wherein in the step 2, the container is a breathable plastic basket or carton or packing box.
9. The method for preserving and storing edible fungi by using the controlled atmosphere storage according to claim 1, wherein the edible fungi are artificial edible fungi or wild edible fungi which have no mechanical damage and no diseases.
10. The method for freshness-retaining storage of edible fungi by use of a modified atmosphere storage according to any one of claims 1 or 9, wherein the edible fungi is matsutake mushroom, bolete mushroom, agaricus bisporus or morchella esculenta.
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