CN113632828A - Processing method and fresh-keeping method of fresh-cut shiitake mushrooms - Google Patents
Processing method and fresh-keeping method of fresh-cut shiitake mushrooms Download PDFInfo
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Images
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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a processing method and a fresh-keeping method of fresh-cut shiitake mushrooms. The invention provides a fresh mushroom preservation method, which comprises the following steps: taking fresh mushrooms, carrying out no cleaning treatment, and storing in a specific gas environment; the gas composition of the specific gas environment is as follows: 15% by volume of CO25% by volume of O2And 80% by volume of N2. The invention also provides a fresh mushroom processing and preserving method, which comprises the following steps: taking fresh mushrooms, carrying out no cleaning treatment, cutting into slices with the thickness of 5mm, then loading into a uncovered box body, inflating and sealing by using a sealing film; the gas composition of the inflation is as follows: 15% by volume of CO25% by volume of O2And 80% by volume of N2. The method provided by the invention can prolong the shelf life of the fresh-cut shiitake mushrooms from 6 days to 12 days, remarkably improve the market value of the product and expand the application of the product in industrial production.
Description
Technical Field
The invention relates to a processing method and a fresh-keeping method of fresh-cut shiitake mushrooms.
Background
Fresh-cut fruit and vegetable products, also known as minimum processed fruit and vegetable products, are generally produced into products which can be directly eaten or used by consumers through processes of grading, peeling, trimming, cutting, packaging and the like after fruits and vegetables are picked. Lentinus edodes (Lentinus edodes) is also named as mushroom and flower mushroom, and is delicious in taste and rich in nutrition. With the acceleration of pace of life, fresh-cut fruits and vegetables are touted by young consumers, and the mushroom is one of the edible mushrooms with the largest market share, and the demand of fresh-cut products is urgent, but the fresh-cut technologies for the edible mushrooms in the industry are few at present, and the occupation ratio of related products in the market is very low.
The mushroom has high water content, crisp and tender tissue and strong breath transpiration after picking, the phenomena of tissue softening, dehydration deformation, odor change and the like can occur after mechanical cutting, and even the mushroom body can activate an autolysis autophagy mechanism, so that the quality is seriously reduced, and the shelf life of the product is shortened. The mushroom is one of the edible mushrooms with the highest market share, and the demand of fresh-cut mushroom products is increasing with the promotion of central kitchen engineering.
Disclosure of Invention
The invention aims to provide a processing method and a fresh-keeping method of fresh-cut shiitake mushrooms.
The invention provides a fresh mushroom preservation method, which comprises the following steps: taking fresh mushrooms, carrying out no cleaning treatment, and storing in a specific gas environment; the gas composition of the specific gas environment is as follows: 15% by volume of CO 25% by volume of O2And 80% by volume of N2。
In the method, before the mushroom is stored in a specific gas environment, the fresh mushroom is placed on a shaking table, and the pileus is downwards shaken for 5min at the speed of 100 r/min.
In the method, the preservation temperature is 0-6 ℃.
In the method, the temperature for storage is 4 ℃.
In the method, the stored humidity is 80-90%.
The fresh Lentinus Edodes can be fresh Lentinus Edodes slice. The slice may be 5mm thick.
The invention also provides a fresh mushroom processing and preserving method, which comprises the following steps: collecting fresh Lentinus Edodes, cleaning, cutting into slices with thickness of 5mm, and storing in specific gas environment(ii) a The gas composition of the specific gas environment is as follows: 15% by volume of CO 25% by volume of O2And 80% by volume of N2。
In the method, before slicing, the fresh mushrooms are placed on a shaking table, and pileus is downwards moved for 100r/min and is oscillated for 5 min.
The slicing is performed in a clean environment.
In the method, the preservation temperature is 0-6 ℃.
In the method, the temperature for storage is 4 ℃.
In the method, the stored humidity is 80-90%.
The invention also provides a fresh mushroom processing and preserving method, which comprises the following steps: taking fresh mushrooms, carrying out no cleaning treatment, cutting into slices with the thickness of 5mm, then loading into a uncovered box body, inflating and sealing by using a sealing film; the gas composition of the inflation is as follows: 15% by volume of CO 25% by volume of O2And 80% by volume of N2。
In the method, before slicing, the fresh mushrooms are placed on a shaking table, and pileus is downwards moved for 100r/min and is oscillated for 5 min.
The slicing is performed in a clean environment.
The sealing film is made of BOPP/PE.
The performance of the sealing film is as follows: oxygen permeability coefficient of 1.04X 10-13mol·m/(m2h.Pa), permeability coefficient of carbon dioxide of 4.06X 10-13mol·m/(m2·h·Pa)。
The thickness of the sealing film is 8.8 multiplied by 10-3cm。
In the method, the preservation temperature is 0-6 ℃.
In the method, the temperature for storage is 4 ℃.
In the method, the stored humidity is 80-90%.
Any of the above clean environments refers to an air cleanliness of 100000 class.
The shiitake mushroom may be shiitake mushroom No. 0912.
The shiitake mushroom is freshly picked shiitake mushroom.
Any one of the above shiitake mushrooms is a shiitake mushroom fruiting body.
The shiitake mushroom is a shiitake mushroom fruiting body slice.
Because the texture of the mushroom is crisp and tender, the mushroom is not suitable for being cleaned by ultrasonic wave, mechanical water power and other methods, the tissue of the mushroom fruiting body is spongy and easy to absorb water, and the higher water content is easy to cause the proliferation of microorganisms and the deterioration of sensory morphology. The invention designs three mushroom cleaning processes and three modified atmosphere preservation methods, and evaluates the cleaning and preservation effects by using changes of sensory, odor and physicochemical indexes (polysaccharide, protein, ascorbic acid, flavonoid, total phenol content and antioxidant activity). The unwashed + T1 group is an advantageous process suitable for processing and fresh-keeping of the fresh-cut mushrooms, the shelf life of the fresh-cut mushrooms can be prolonged from 6 days to 12 days by the method, the market value of the product is remarkably improved, and the method can be expanded to be applied to industrial production.
Drawings
FIG. 1 is a photograph of sliced Lentinus edodes obtained by the cleaning process.
FIG. 2 is a photograph of sliced shiitake mushroom in a grope of a dehydration process.
FIG. 3 is a photograph of sliced Lentinus edodes obtained by the cutting process.
Fig. 4 shows the results of the PEN3 electronic nose test.
FIG. 5 shows the results of principal component analysis.
FIG. 6 is a graph of the change in polysaccharide content of samples at different time points.
FIG. 7 shows the change in protein content during storage.
FIG. 8 shows the change in the ascorbic acid content during storage.
FIG. 9 shows the change in flavonoid content during storage.
FIG. 10 is a graph showing the change in total phenol content during storage.
FIG. 11 is the change in antioxidant activity during storage.
Detailed Description
The present invention is described in further detail below with reference to specific embodiments, which are given for the purpose of illustration only and are not intended to limit the scope of the invention. The examples provided below serve as a guide for further modifications by a person skilled in the art and do not constitute a limitation of the invention in any way.
The experimental procedures in the following examples, unless otherwise indicated, are conventional and are carried out according to the techniques or conditions described in the literature in the field or according to the instructions of the products. Materials, reagents and the like used in the following examples are commercially available unless otherwise specified. Unless otherwise stated, the quantitative tests in the following examples were performed in triplicate, and the results were averaged. Each sample was tested 3 times in duplicate and the data was analyzed using DPS software and multiple comparisons were performed using Duncan's new repolarization method, a, b, c labeled significance differences (p <0.05) and data shown as mean ± SD. The lentinus edodes used in the examples is 0912 lentinus edodes (0912 lentinus edodes is a widely planted variety of lentinus edodes), which is collected in the Hebei Fengning base.
The air cleanliness rating scale is shown in table 1. The clean environment in the examples refers to an air cleanliness Class of 100000 (ISO Class5), i.e., the number of 0.1 μm air particles per cubic meter is greater than 10000 and 100000 or less.
TABLE 1 ISO14644-1 (International Standard)
Example 1 optimization of processing and fresh-keeping Process
First, groping of cleaning process
1. Packet processing
First group (sterile water rinse group): putting 1 part by mass of fresh mushroom fruiting body into 3 parts by mass of sterile water, rotating and cleaning for 5min at the rotating speed of 100r/min, and then centrifugally dewatering for 30s at 200 r/min.
Second group (sodium hypochlorite cleaning group): putting 1 part by mass of fresh mushroom fruiting bodies into 3 parts by mass of 100ppm sodium hypochlorite aqueous solution, carrying out rotary cleaning at the rotating speed of 100r/min for 5min, and then carrying out centrifugal dehydration at the rotating speed of 200r/min for 30 s.
Third group (unwashed group): taking 1 part by mass of fresh mushroom fruiting body, placing on a shaking table, shaking with pileus downwards for 5min at a speed of 100r/min, and not performing any cleaning treatment.
2. Sensory comparison
After the step 1 is completed, the fruiting body of shiitake mushroom is sliced in a clean environment (the slice thickness is 5mm), and placed at 4 ℃.
And continuously observing the shape of the mushroom slices.
The photographs of the sliced shiitake mushroom at 0, 3, 6, 9 and 12 days from the time of completion of slicing are shown in FIG. 1. The sterile water cleaning group begins to show signs of rot and browning on the 3 rd day, and loses commodity value; the edible value is lost on the 6 th day; on day 12, it was completely spoiled and accompanied by an unpleasant smell. The sodium hypochlorite cleaning group is slightly superior to the sterile water cleaning group, obvious odor change occurs at 6 days, and color change is serious at 9 days. The unwashed group maintained good commercial properties within 9 days, and slight water staining and browning occurred only on day 12, and no significant odor change was observed. From the sensory evaluation result analysis, the shelf life of the fresh-cut mushroom product can be prolonged without carrying out the washing treatment.
3. Comparison of total number of bacteria
After the completion of step 1, the fruiting body of shiitake mushroom is sliced in a clean environment (the slice thickness is 5mm), samples are weighed for each 25g, and stored at 4 ℃.
The total bacterial count of the mushroom slices is detected according to the determination of the total bacterial count of the food microbiological inspection standard GB 4789.2-2016 food safety State Standard. The time points for detecting the total number of colonies were 48h, 72h, 96h, 120h and 144h, respectively, from the completion of the sectioning.
At 10-1And 10-2The number of colonies was large under the dilution conditions, and 10 was selected-3And counting the dilution. The total number of bacteria per g fresh weight of sliced shiitake mushroom is shown in Table 2. The results showed that the total number of bacteria was the highest in the fresh-cut mushrooms after washing with sterile water, followed by sodium hypochlorite solution washing and the total number of uncleaned fresh-cut mushroomsThe number of bacteria detected is the least. According to the DBS44/006-2016 limit for non-prepackaged instant food microorganisms, the total number of colonies in the microorganism index should be controlled to be 106(CFU/g) or less, although the three cleaning modes meet the standard within the detection time point, the sensory evaluation of the product shows that the freshness of the product can be better maintained without cleaning treatment, and the treatment method of sodium hypochlorite solution cleaning can effectively remove surface bacteria.
TABLE 2 variation of the number of microorganisms on the surface of different cleaning methods
Second, groping of dehydration process
First group (sterile water rinse group): putting 1 part by mass of fresh mushroom fruiting body into 3 parts by mass of sterile water, rotating and cleaning for 5min at the rotating speed of 100r/min, and then centrifugally dewatering for 30s at 200 r/min.
Second group (unwashed group): taking 1 part by mass of fresh mushroom fruiting body, placing on a shaking table, shaking with pileus downwards for 5min at a speed of 100r/min, and not performing any cleaning treatment.
After the grouping treatment was completed, the mushroom fruit body was sliced in a clean environment (slice thickness of 5mm), observed and photographed.
The photographs are shown in FIG. 2, the left panel being the unwashed group and the right panel being the sterile water-washed group. Sensory evaluation revealed that the mushrooms were soft and had high water absorbability, and thus, although surface water could be removed, the mushrooms remained at a high water content, and the slices were severely water-stained. Therefore, the quality of the slices can be better maintained by selecting the process without cleaning and dehydration.
Third, groping of cutting process
Taking 1 part by mass of fresh mushroom fruiting bodies, placing on a shaking table, and shaking with pileus downwards for 5min at a speed of 100r/min without any cleaning treatment; then, a multifunctional vegetable cutter (Ningbo Xiangshan green-edge light industry machinery manufacturing factory) is used for cutting. When cutting, the cutting is divided into three groups, each group is 20kg, the cutter head speed is respectively set to 3500, 4500 or 5500r/min, and the thickness of the corresponding obtained slices is 8mm, 5mm or 3mm in sequence.
The photograph is shown in FIG. 3. In FIG. 3, the upper image is a photograph of a sliced product of commercially available shiitake mushrooms. In FIG. 3, the bottom image is a photograph of an exemplary defect, and a slice having a thickness of 5mm is substantially free of defects. The 3mm product has fragile tissue due to too thin section, a plurality of defective mushrooms appear, and the statistical yield is only 53%. The thickness of the 5mm product is moderate and uniform, and the yield is 84%. The thickness of the 8mm product slice is too wide, although the texture is thick, because the size difference of the mushroom pileus is large, more corner mushrooms appear, and the yield is 68%. Therefore, the effect of slicing 5mm is the best.
Example 2 groping of modified atmosphere preservation Process
PP rigid trays (without lid, also known as preservation box): the volume is 570cm3Qingdao Ouchida plastics Co., Ltd. Sealing films: BOPP/PE material with oxygen permeability coefficient of 1.04 x 10-13mol·m/(m2h.Pa), permeability coefficient of carbon dioxide of 4.06X 10-13mol·m/(m2h.Pa), film thickness 8.8X 10-3cm, film packaging area of 190cm2Cangzhou Zhongxin plastics Co.
The preservation box with the slices is inflated and sealed by a sealing film by adopting a compound modified atmosphere packaging machine (MAP-H350 model, Soy Senray preservation Equipment Co., Ltd.).
Fresh-keeping treatment by air conditioning
Putting 1 part by mass of fresh mushroom fruiting bodies into 3 parts by mass of 100ppm sodium hypochlorite aqueous solution, carrying out rotary cleaning at the rotating speed of 100r/min for 5min, and then carrying out centrifugal dehydration at the rotating speed of 200r/min for 30 s; then, the fruiting body of shiitake mushroom was sliced in a clean environment (slice thickness 5mm) into 3 groups (each group was three preservation boxes, 200g of the slices were placed in each preservation box, and then air-filled and sealed with a sealing film), i.e., sodium hypochlorite + T1 group, sodium hypochlorite + T2 group and sodium hypochlorite + T3 group. Storing at 4 deg.C in an environment with humidity of (85 + -5)%.
Taking 1 part by mass of fresh mushroom fruiting bodies, placing on a shaking table, and shaking with pileus downwards for 5min at a speed of 100r/min without any cleaning treatment; then, the fruiting body of shiitake mushroom was sliced in a clean environment (slice thickness was 5mm) and divided into 3 groups (each group was three preservation boxes, 200g of the slices were placed in each preservation box, and then air-filled and sealed with a sealing film), i.e., unwashed + T1 group, unwashed + T2 group and unwashed + T3 group. Storing at 4 deg.C in an environment with humidity of (85 + -5)%.
The inflation gas composition in the T1 group storage box was "15% CO2+5％O2+80％N2", the inflation gas composition in the T2 group storage box was" 20% CO2+5％O2+75％N2", the composition of the inflation gas in the T3 group storage box was" 25% CO%2+5％O2+70％N2". The "%" in the gas composition refers to the volume percentage.
Secondly, detecting the physical and chemical properties of the product
1. Odor change detection
(1) Smell fingerprint
And step one, starting timing after sealing, and detecting at 0 time, 3d, 6d, 9d and 12d respectively.
And analyzing the change condition of the flavor of the fresh-cut lentinus edodes by using an electronic nose technology. The method comprises the following specific steps: opening a seal, taking out the mushroom slices, putting 10g of the mushroom slices into a beaker, adding 100mL of ultrapure water, and pulping into homogenate; taking 5g of homogenate sample in a sealed small bottle, placing the homogenate sample in an incubator at 25 ℃ for 20min, then directly inserting a sample injection needle into the sealed small bottle by adopting a headspace aspiration method, wherein the sample testing time is 180s, the internal flow rate is 300mL/min, the sample injection flow rate is 300mL/min, and in order to ensure the stability and the accuracy of data, the stable data of 171-.
The PEN3 electronic nose is internally provided with 10 metal sensors which have different response signals to different smells, and the contribution rate of the different sensors to the volatile smell of the sample to be detected can be reflected through the positions in the smell fingerprint. The farther from the center point, the more representative the principal component is for the variable. PEN3 model electronic nose standard sensor array and performance are described in table 3.
TABLE 3PEN3 model E-NOSE STANDARD SENSOR ARRAY AND PERFORMANCE DEscription
The results are shown in FIG. 4. The odor fingerprint spectrum analysis shows that volatile odor substances of the fresh mushroom slices mainly comprise oxynitride and sulfide, and the content of alkane substances is increased along with the prolonging of the storage period. The reason for the analysis may be that organic substances produce secondary metabolites during catabolism, such as: methane substances, and further promote the increase of the alkane content in the volatile substances. The analysis of fig. 4 shows that the alkane gas ratio of the unwashed + T1 group is always kept at a low level, and the difference of volatile substance pattern change is minimal at different detection points, which indicates that the product of the treatment group has minimal change of odor during the storage period and can be kept in a fresh state.
(2) Principal Component Analysis (PCA)
And (3) processing and analyzing the data at different time points by adopting a Principal Component Analysis (PCA). The PCA can perform data dimension reduction processing on a plurality of index information extracted by the electronic nose sensor, and obtain the most dominant and the factor with the largest contribution rate from the multivariate variables, thereby observing and comparing the distribution difference of PCA values of different samples in space.
The results are shown in FIG. 5. The odor change was not significant in the unwashed + T1 group at different time periods, and was substantially consistent with the results of the odor fingerprint. The other groups had larger differences from zero with increasing test time, with the most drastic change at day 9 and the odor composition of each treatment group at day 12 having a greater difference from zero odor composition. In addition, in the experimental process, the odor of the mushroom slices cleaned by the sterile water changes violently, and the value of the continuous experiment is not high, so that only an uncleaned group and a sodium hypochlorite treatment group are selected for research in the subsequent experiments.
2. Water soluble polysaccharide detection
And step one, starting timing after sealing, and detecting at 0 time, 3d, 6d, 9d and 12d respectively.
Opening a seal, taking out the mushroom slices, drying the mushroom slice sample at 55 ℃, and crushing the mushroom slice sample into powder; precisely weighing 2g of dried powder, adding 40mL of distilled water, performing rotary evaporation extraction at 90 ℃ for 3h, adding 4 times of volume of absolute ethyl alcohol into the extracting solution, standing for 12h (polysaccharide precipitation), centrifuging, collecting the precipitate, and drying to obtain crude polysaccharide. The crude polysaccharide is dissolved by distilled water to prepare a sample solution, and the content of the water-soluble polysaccharide is determined by a phenol-sulfuric acid method (reference document: Zhaoqize, Shulexin, Malin, and Chi. sulfuric acid-phenol method is used for determining the content of the sophorolin polysaccharide [ J ]. proceedings of the academy of Yichun, 2011,33(08): 74-76.). And calculating to obtain the polysaccharide content in each gram of fresh weight of the mushroom slices.
The results are shown in FIG. 6. With the prolongation of the storage period, the polysaccharide content of the mushroom slices in each treatment group shows a trend of decreasing. The polysaccharide content in the unwashed + T1 group decreased relatively slowly, with the highest polysaccharide content (70.32 mg/g) in the treated group on day 12; the unwashed + T2 group had the lowest polysaccharide content (60.61 mg/g); a very significant difference was formed between the two.
3. Protein content detection
And step one, starting timing after sealing, and detecting at 0 time, 3d, 6d, 9d and 12d respectively.
Opening the seal, taking out the mushroom slices, preparing the mushroom slice sample into a dry product by a freeze drying method, and crushing the dry product into powder; precisely weighing 0.1g of freeze-dried powder, adding 3mL of physiological saline, grinding until the tissue is broken, leaching at 4 ℃ for 3h, centrifuging at 7000r/min for 15min, and taking supernatant, namely crude protein extract. The protein content in the crude protein extract was determined using a BCA protein quantification kit (Beijing Bomaide Gene technology Co., Ltd.). And calculating to obtain the protein content in each gram of fresh weight of the mushroom slices.
The results are shown in FIG. 7. With the extension of the storage period, the protein content in the sliced shiitake mushrooms in each treatment group mostly shows a tendency of rising first and then falling, and reaches a peak value on day 6. The late decline in protein content in the unwashed + T1 group was relatively slow, with the highest protein content (169.28 mg/g) in this treatment group at day 12, and was very significantly different from the other treatment groups.
4. Ascorbic acid content detection
And step one, starting timing after sealing, and detecting at 0 time, 3d, 6d, 9d and 12d respectively.
Opening the seal, taking out the mushroom slices, preparing the mushroom slice sample into a dry product by a freeze drying method, and crushing the dry product into powder; precisely weighing 2g of the freeze-dried powder in a centrifuge tube, adding 40mL of distilled water, centrifuging at 8000r/min for 10min, and taking supernatant, namely the ascorbic acid extracting solution. The content of ascorbic acid in the ascorbic acid extract was determined by using a vitamin C-ELISA test kit (Beijing Qisong Biotechnology Co., Ltd.). The ascorbic acid content in each 100g fresh weight of the shiitake slices is calculated.
The results are shown in FIG. 8. The content of ascorbic acid in each treatment group in the storage period is in an overall decreasing trend. On day 12: the ascorbic acid content in the sample of the unwashed + T1 group is the highest (16.46 mg/100g), and the nutrient substance preservation degree is the most intact; the ascorbic acid content was lowest in the sodium hypochlorite + T3 group sample (14.37 mg/100 g). There were significant differences between the unwashed + T1 group and the other treatment groups.
5. Flavonoid content detection
The flavonoid is measured by spectrophotometry (reference: Wangli, Linqingxia, Song Zheng Shuo, Chenlin. spectrophotometry measures the content of total flavonoid in tea [ J ]. tea science, 2021,62(01): 1-6.).
And step one, starting timing after sealing, and detecting at 0 time, 3d, 6d, 9d and 12d respectively.
Opening the seal, taking out the mushroom slices, preparing the mushroom slice sample into a dry product by a freeze drying method, and crushing the dry product into powder; precisely weighing 1g of freeze-dried powder in a centrifuge tube, adding 8mL of 80% ethanol aqueous solution, and centrifuging at 4 ℃ at 8000r/min for 10 min; sucking supernatant fluid 7mL, adding 60% ethanol water solution to 10mL, then adding 5% NaNO2Shaking the aqueous solution 1mL, standing for 6min, andpost-addition of 10% Al (NO)3)31mL of aqueous solution is shaken up and placed for 6min, then 10mL of 4% NaOH aqueous solution is added, 30% ethanol is used for constant volume to 25mL after uniform mixing, and the mixture is shaken up and placed for 15min, thus obtaining the extracting solution. Measuring the light absorption value of the extractive solution at 510nm, and calculating the total flavonoid content of the extractive solution by standard curve (standard curve is prepared by using rutin as standard substance). And calculating to obtain the flavonoid content in each gram of fresh weight of the mushroom slices.
The results are shown in FIG. 9. The flavonoid content of the samples in each treatment group tended to decrease significantly overall during storage, with dramatic changes occurring between day 3 and day 6. The loss of flavonoids from the unwashed + T1 group was minimal, and on day 12, the flavonoid content in the sample was the highest at 1272.57. mu.g/g. The content of sodium hypochlorite and T3 group flavonoids is the lowest, and is 995.93 mug/g. At day 12, the difference between the unwashed + T1 group and the other treatment groups was very significant.
6. Total phenol content detection
A gallic acid standard solution is used for making a standard curve, and a forskolin phenol method is adopted for determination (reference documents: Zhanglian, Wangyehong, Zhang Chunsheng, and the like, and a forskolin method determination research on the content of cherry polyphenol [ J ] food research and development, 2016,37(2): 146-.
And step one, starting timing after sealing, and detecting at 0 time, 3d, 6d, 9d and 12d respectively.
Opening the seal, taking out the mushroom slices, preparing the mushroom slice sample into a dry product by a freeze drying method, and crushing the dry product into powder; precisely weighing 1g of freeze-dried powder in a centrifuge tube, adding 8mL of absolute ethyl alcohol, carrying out water bath at 90 ℃ for 5min, centrifuging at 4 ℃ at 8000r/min for 10min, and collecting supernatant; diluting the supernatant with anhydrous ethanol to 10mL, sucking 0.5mL, adding 2.5mL of Folin phenol reagent, and adding 2mL of 0.75% NaCO3The total phenol content was calculated by subjecting the aqueous solution to a water bath at 25 ℃ for 35min and measuring the absorbance at 760 nm. And calculating to obtain the total phenol content in each gram of fresh weight of the mushroom slices.
The results are shown in FIG. 10. During storage, phenolic substances in samples of each treatment group are gradually accumulated along with the increase of time, and the phenolic substances are various in types, rich in content and wide in distribution in plants and are important substrates for enzymatic browning of fruits and vegetables. Shenru et al found that the content of phenols increases with time, and that the reduction of accumulation of phenols is advantageous for delaying browning of fruits and vegetables. The phenolics in the unwashed + T1 group increased slowly and were the lowest in total phenol content at day 12, only 2133.88. mu.g/g, with a significant difference from the samples from the three treatment groups that were washed with sodium hypochlorite.
7. Detection of antioxidant Activity
The total oxidation resistance of the sliced shiitake mushroom sample is evaluated by adopting an iron ion reduction capability method (FRAP) (reference: Zhaowen, prunus alizarin and FRAP method for measuring the total oxidation resistance of jujube peel haematochrome [ J)]Zhengzhou university press (engineering edition), 2011,32(03):28-30+ 35). The FRAP method can reduce Fe by resisting oxide under acidic condition3+Generation of blue Fe2+Chelate, and the content of the chelate can be determined by measuring the light absorption value so as to determine the reduction capacity.
And step one, starting timing after sealing, and detecting at 0 time, 3d, 6d, 9d and 12d respectively.
Opening the seal, taking out the mushroom slices, preparing the mushroom slice sample into a dry product by a freeze drying method, and crushing the dry product into powder; precisely weighing 2g of freeze-dried powder in a centrifuge tube, adding 40mL of distilled water, centrifuging at 8000r/min for 10min, and collecting supernatant. The antioxidant activity of the supernatant was determined using FRAP total antioxidant capacity assay kit (bi yun tian biotech). And calculating the antioxidant activity of each gram of fresh weight of the mushroom slices.
The results are shown in FIG. 11. The antioxidant activity of each treatment group sample is continuously reduced in the storage period, the antioxidant activity of the unwashed + T1 group sample is not greatly changed, the antioxidant activity is 73.02mM/g at day 12, and the antioxidant activity is reduced by only 9.2% compared with the zero point. There were significant differences compared to the other treatment groups. Zhaxi et al indicate that the factors inhibiting browning of Agaricus bisporus may be associated with higher antioxidant activity, and it is clear that the antioxidant activity of the unwashed + T1 gas ratio treatment group is best preserved, and is highest at day 12, and there is a significant difference from the other treatment groups.
The detection results of various physicochemical indexes are integrated, the unwashed + T1 group can minimize the quality change of the product, the optimal processing and fresh-keeping process of the fresh-cut mushrooms is screened out by combining sensory evaluation results, the shelf life of the product can be prolonged from 3 days to 12 days, and the value of the product is improved.
The present invention has been described in detail above. It will be apparent to those skilled in the art that the invention can be practiced in a wide range of equivalent parameters, concentrations, and conditions without departing from the spirit and scope of the invention and without undue experimentation. While the invention has been described with reference to specific embodiments, it will be appreciated that the invention can be further modified. In general, this application is intended to cover any variations, uses, or adaptations of the invention following, in general, the principles of the invention and including such departures from the present disclosure as come within known or customary practice within the art to which the invention pertains. The use of some of the essential features is possible within the scope of the claims attached below.
Claims (10)
1. A fresh-keeping method for fresh mushrooms comprises the following steps: taking fresh mushrooms, carrying out no cleaning treatment, and storing in a specific gas environment; the gas composition of the specific gas environment is as follows: 15% by volume of CO25% by volume of O2And 80% by volume of N2。
2. A fresh mushroom processing and preserving method comprises the following steps: taking fresh mushrooms, carrying out no cleaning treatment, then cutting into slices with the thickness of 5mm, and then storing in a specific gas environment; the gas composition of the specific gas environment is as follows: 15% by volume of CO25% by volume of O2And 80% by volume of N2。
3. The method of claim 1 or 2, wherein: the preservation temperature is 0-6 ℃.
4. The method of claim 1 or 2, wherein: the stored humidity is 80-90%.
5. A fresh mushroom processing and preserving method comprises the following steps: taking fresh mushrooms, carrying out no cleaning treatment, cutting into slices with the thickness of 5mm, then loading into a uncovered box body, inflating and sealing by using a sealing film; the gas composition of the inflation is as follows: 15% by volume of CO25% by volume of O2And 80% by volume of N2。
6. The method of claim 5, wherein: the sealing film is made of BOPP/PE.
7. The method of claim 5, wherein: the performance of the sealing film is as follows: oxygen permeability coefficient of 1.04X 10-13mol·m/(m2h.Pa), permeability coefficient of carbon dioxide of 4.06X 10-13mol·m/(m2·h·Pa)。
8. The method of claim 5, wherein: the thickness of the sealing film is 8.8 multiplied by 10-3cm。
9. The method of any of claims 5 to 8, wherein: the preservation temperature is 0-6 ℃.
10. The method of any of claims 5 to 8, wherein: the stored humidity is 80-90%.
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