CN114287474A - Fresh-keeping method for prolonging shelf life of hypsizygus marmoreus by high-voltage static activation photodynamic - Google Patents
Fresh-keeping method for prolonging shelf life of hypsizygus marmoreus by high-voltage static activation photodynamic Download PDFInfo
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Abstract
The invention provides a preservation method for prolonging shelf life of seafood mushrooms by activating photodynamic by high-voltage static electricity, which comprises the following steps: step 1: spraying the curcumin solution on the hypsizygus marmoreus sample; step 2: placing the hypsizygus marmoreus processed in the step 1 in an electric field with certain strength for processing; and meanwhile, the LED visible light is used for irradiating to finish the sterilization process. The method activates the curcumin-induced photodynamic technology through the high-voltage electrostatic technology, can kill microorganisms on the hypsizygus marmoreus to the maximum extent, and compared with the traditional refrigeration and preservation technology, the high-voltage electrostatic technology has the advantages of high efficiency, low energy consumption and no thermal effect, and is matched with the environmental protection concept of carbon peak-reaching carbon neutralization which is vigorously advocated all over the world. The method belongs to non-thermal sterilization, and can maintain the nutrient components, good flavor and taste of the hypsizygus marmoreus to the maximum extent while sterilizing the hypsizygus marmoreus, and effectively prolong the shelf life.
Description
Technical Field
The invention relates to the field of food processing technology and preservation, in particular to a preservation method for prolonging shelf life of hypsizygus marmoreus by using high-voltage static activation photodynamic power.
Background
In recent years, the edible fungus industry has been developed rapidly, the market scale is continuously enlarged, and China has become a large producing country and a large consuming country of edible fungi. The Fujian province is one of the major producing areas and the dominant areas of edible fungi in China, the yield is second in China, and the edible fungi industry becomes one of the characteristic industries of the Fujian province, the villages and the counties. In the welfare building, the proportion of the edible fungi output value in the agricultural output value is about 12.15% -13.21%, the edible fungi output value is positioned in the fourth place behind vegetables, fruits and tea leaves, and the edible fungi industry has the characteristics of small investment, less water consumption, less land occupation, quick response and the like, has positive effects on increasing the income of farmers and solving the employment problem of residual labor force, and is a new hotspot and bright spot of rural economic development. Further promote the freshness preservation and the fine and further processing of the picked edible fungi, promote the construction of dominant characteristic industry clusters and have important significance for continuously promoting the green, high-quality and high-efficiency development of the edible fungi.
Since the 21 st century, the Fujian province mainly pushes the production of rare edible fungi, the variety of edible fungi produced in scale in the whole province is rapidly increased to more than 30, and the commercial production of nearly 20 rare varieties becomes the province with the most various and complete edible fungi production types in the whole country. The yield of the ten kinds of 'seven mushrooms and three mushrooms' such as tremella, mushroom, agrocybe cylindracea, agaricus bisporus, auricularia polytricha, pleurotus eryngii, hypsizygus marmoreus, auricularia auricula, flammulina velutipes, pleurotus geesteranus and the like accounts for more than 85 percent of the total yield of the whole province. At present, ancient field tremella, Rouyuan treasure mushroom, Nanjing white back fungus, Changchang Hypsizygus marmoreus, Youxin black fungus, agaricus bisporus in Zhangzhou Taiji investment area, Pu city ganoderma lucidum and Wuping purple ganoderma lucidum are identified as special edible fungus dominant areas in Fujian province.
However, hypsizygus marmoreus faces several major problems after harvesting: 1. the harvested hypsizygus marmoreus still has strong respiration, so that the decomposition reaction in the tissues of the hypsizygus marmoreus is accelerated, the nutrient loss is fast, and the preservation life is greatly shortened. 2. Browning is a typical characteristic of the hypsizygus marmoreus after harvesting, mainly takes enzymatic browning as a main phenomenon, and prevents serious browning phenomenon, which is a problem required to be faced when the hypsizygus marmoreus is stored and fresh-kept. 3. The metabolic process of the hypsizygus marmoreus can continuously release ethylene, the ethylene can promote the hypsizygus marmoreus sporocarp to be continuously mature and continuously increase the release amount of the hypsizygus marmoreus, so that the shelf sale period of the hypsizygus marmoreus can be greatly shortened, and the fresh keeping of the hypsizygus marmoreus is adversely affected. 4. Microorganisms on the surface of the harvested hypsizygus marmoreus still grow and are easily infected by pathogenic bacteria to cause the hypsizygus marmoreus to decay.
Therefore, a fresh-keeping method which has a good fresh-keeping effect and can continuously keep the original flavor and taste of the hypsizygus marmoreus in the whole process of storage and transportation needs to be invented.
Disclosure of Invention
The invention aims to provide a high-efficiency low-carbon-emission sterilization and preservation technology, which can inhibit the growth of microorganisms and the infection of pathogenic bacteria which cause the spoilage of hypsizygus marmoreus to the greatest extent, inactivate the microorganisms on the surface of the hypsizygus marmoreus, and simultaneously has the effects of inhibiting the metabolism of the hypsizygus marmoreus, reducing the respiratory intensity of the hypsizygus marmoreus, slowing down the activity of enzymes and the like, thereby achieving the purposes of keeping the quality of the hypsizygus marmoreus products and prolonging the storage period.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
the air is ionized by high voltage static electricity to generate ion fog and a certain amount of ozone, the ion fog contains a large amount of negative ions, the curcumin-mediated photodynamic action can be effectively activated and enhanced, and the sterilization effect of the photosensitizer is effectively improved; meanwhile, a large amount of negative ions are adsorbed on the surface of the hypsizygus marmoreus, so that the hypsizygus marmoreus can continuously activate a photosensitizer in the processes of transportation, storage and preservation, and a photodynamic effect is generated, so that the growth and the propagation of microorganisms are inhibited. Through the electroporation effect of the high-voltage electric field, the released negative ions can activate the action of strengthening photodynamic force, and the preservation of the hypsizygus marmoreus from the whole process of harvesting to a dining table is realized.
The preservation method for prolonging the shelf life of the hypsizygus marmoreus by using high-voltage static activation photodynamic comprises the following steps:
step 1: spraying curcumin solution on Hypsizygus marmoreus;
step 2: and (3) carrying out high-voltage electrostatic treatment on the hypsizygus marmoreus treated in the step (1), and irradiating by using LED visible light to finish the sterilization and preservation process.
Further, the concentration of the curcumin solution in the step 1 is 10-50 mu mol/L, and preferably 40 mu mol/L; the curcumin in the curcumin solution is food-grade curcumin, and the purity of the curcumin is more than 93.5 percent.
Further, the conditions of the high-voltage electrostatic treatment in the step 2 are as follows: the electric field intensity is 110-360 Kv/m, the processing time is 60min, and the preferable results are as follows: the electric field strength was 300Kv/m, and the treatment time was 60 min.
Further, the irradiation time of the LED visible light in the step 2 is 30-120 min, preferably 60 min.
Further, both step 1 and step 2 were performed at room temperature.
The seafood mushroom samples treated by the method are put into PE plastic preservation boxes with covers (1 seafood mushroom in each box), stored in an environment with 4 ℃ and 90% of air humidity, and the putrefaction degree of the relevant microorganisms is observed by sampling and measuring regularly.
The invention has the beneficial effects that:
(1) in the aspect of high-voltage static freshness preservation, air can be ionized by high-voltage static electricity, so that ion mist and a certain amount of ozone are generated. In the ion mist, a large amount of negative ions are contained, the negative ions can effectively activate the photodynamic action mediated by curcumin, the photodynamic sterilization effect of the enhanced photosensitizer is greatly improved, and the trace photosensitizer and a large amount of negative ions are adsorbed on the hypsizygus marmoreus, so that the photodynamic action of the photosensitizer can be continuously activated, the original bacteria on the surface of the hypsizygus marmoreus are killed, the possibility that the hypsizygus marmoreus is possibly polluted by the bacteria again can be well resisted, and the full process of transportation and storage of the hypsizygus marmoreus also has a good inhibition effect on the bacteria. Therefore, the method can effectively inhibit the proliferation of microorganisms in the process of storing the hypsizygus marmoreus and obviously reduce the water loss, thereby prolonging the preservation time, maintaining the indexes of the hypsizygus marmoreus such as color, luster, hardness and the like, ensuring the quality of products and prolonging the shelf life.
(2) In the aspect of photodynamic, curcumin is matched with nontoxic LED visible light for use, so that microorganisms on the hypsizygus marmoreus can be killed to the greatest extent, and tests prove that the sterilization rate can be as high as 99 percent and the sterilization effect is good; compared with expensive hypocrellin B or inedible porphyrins, the curcumin which can be used as a food additive, has low price and can be excited by common LED visible light is used as a photosensitizer, so that the sterilization cost is greatly reduced, and meanwhile, the curcumin belongs to a natural plant extract and has safe source; curcumin has better photosensitive activity, can effectively inactivate microorganisms in the hypsizygus marmoreus after photosensitization, and is safer than the traditional sterilization method by the mediated photosensitization non-thermal sterilization technology.
(3) Compared with the traditional refrigeration preservation technology, the high-voltage static activation photodynamic preservation technology has the advantages of high efficiency, low energy consumption and no thermal effect. As a pollution-free and residue-free integrated preservation means, the technology has the advantages of small investment amount, simple operation, good preservation effect and the like, can better prolong the storage time of the refrigerated preservation of the hypsizygus marmoreus to 7-12 days, can keep the nutritional ingredients, good flavor and taste of the hypsizygus marmoreus to the maximum extent, and greatly saves the investment cost for enterprises. Meanwhile, the fresh-keeping quality and the utilization rate of the hypsizygus marmoreus are improved, the utilization rate of products is greatly improved, good economic benefits are brought, and the step of the hypsizygus marmoreus industry to the international market is accelerated. The method belongs to non-thermal sterilization, and can maintain the nutrient components, good flavor and taste of the hypsizygus marmoreus to the maximum extent while sterilizing the hypsizygus marmoreus, and effectively prolong the shelf life.
Drawings
FIG. 1 is the effect of different concentrations of curcumin solutions on the number of colonies of Hypsizygus marmoreus in example 1;
FIG. 2 is the effect of different electric field strengths on the total number of colonies of Hypsizygus marmoreus in example 2;
FIG. 3 is the effect of different irradiation times of LED visible light on the number of colonies of Hypsizygus marmoreus in example 3;
FIG. 4 is the effect of different high voltage electric fields on the concentration of negative ions in the air of the electric field in example 4;
FIG. 5 is the fresh keeping effect of high voltage electrostatic activated photodynamic on Hypsizygus marmoreus in example 5;
FIG. 6 is the effect of high voltage electrostatically activated photodynamic on the extension of shelf life of Hypsizygus marmoreus in example 6;
FIG. 7 is a schematic diagram of a system using high-voltage electrostatic activated photodynamic fresh-keeping method; in the figure: 1. a high voltage power supply; 2. a switch; 3. a cathode plate; 4. a needle electrode; 5. an LED lighting system; 6. experimental sample of Hypsizygus marmoreus; 7. an anode plate; 8. a grounding device;
FIG. 8 is the effect of different technical treatments on the colour in organoleptic quality of Hypsizygus marmoreus during storage in example 7;
FIG. 9 is the effect of different technical treatments on the odor of Hypsizygus marmoreus in sensory quality during storage in example 7;
FIG. 10 is the effect of different technical treatments on the appearance of Hypsizygus marmoreus in organoleptic quality during storage in example 7;
FIG. 11 is the effect of different technical treatment methods on the overall organoleptic quality score of Hypsizygus marmoreus during storage in example 7;
FIG. 12 is the effect of different technical treatment methods in example 8 on the moisture content of the physicochemical properties of Hypsizygus marmoreus during storage;
FIG. 13 is the effect of different technical treatments on the color difference in physicochemical properties of Hypsizygus marmoreus during storage in example 8;
FIG. 14 is the effect of different technical treatments on the hardness values of the hypsizygus marmoreus in example 8 in the physicochemical properties during storage.
Detailed Description
In order to make the present invention more comprehensible, the technical solutions of the present invention are further described below with reference to specific embodiments, but the present invention is not limited thereto.
At present, the photodynamic technology is mainly used in the field of medical disease (mainly aiming at cancer) treatment, and the negative ion activated photosensitizer generates photodynamic, which is initially applied to the treatment of facial acne and achieves good effect; however, the technology is less used in the field of food processing, and only reports of the Tangqingjuan and the like that the photodynamic cold sterilization technology using LED as a light source and curcumin as a photosensitizer can be used for keeping oysters fresh, but no report of the photodynamic sterilization technology in the technical field of food preservation has been found so far, and since oysters are organisms preserved in liquid, the oysters can be soaked in the photosensitizer for keeping fresh only by dissolving the photosensitizer in water. Therefore, the invention further researches the sterilization effect of the photodynamic non-thermal sterilization technology on the hypsizygus marmoreus, relevant factors influencing the sterilization effect, influences on the flavor and taste of the hypsizygus marmoreus and the like by improving the action way of the spraying mode. Meanwhile, when high-voltage static electricity is carried out, the environment is ensured to be clean, tidy and free of other flammable and explosive objects, and the damage caused by sparks generated by the static electricity is avoided.
Example 1
Influence of curcumin solutions with different concentrations on sterilization effect of hypsizygus marmoreus
A. Weighing quantitative hypsizygus marmoreus as an experimental group and a blank control group at the temperature of 28 ℃; preparing curcumin solutions with final concentrations of 10, 20, 40 and 50 mu mol/L by using curcumin diluted by sterile water, and then respectively spraying 10, 20, 40 and 50 mu mol/L curcumin solutions on the hypsizygus marmoreus of each experimental group, wherein a blank control group is not treated;
B. under the environment condition of 28 ℃, the experimental group of hypsizygus marmoreus is treated for 60min under high-voltage static electricity of 300Kv/m, and is simultaneously irradiated for 60min by an LED light source, and a blank control group is not treated. Each set being two parallel.
Effect verification: the total number of colonies of the hypsizygus marmoreus of the experimental group and the blank control group was calculated by a bacterial plate counting method (sterilization effect evaluation), and the results are shown in fig. 1. As can be seen from the graph 1, when the LED visible light irradiation time is the same, the concentration of the curcumin solution is 10 mu mol/L and 20 mu mol/L, the curcumin-photosensitization non-thermal sterilization has certain inactivation effect on the microorganisms in the hypsizygus marmoreus, and the effect is not optimal; when the concentration of the curcumin solution is 40 mu mol/L and 50 mu mol/L, the total number of colonies in the hypsizygus marmoreus can be reduced by 2-3 orders of magnitude, and the inactivation rate can reach 99%.
Example 2
Influence of different electric field intensities on fresh-keeping effect of hypsizygus marmoreus
A. Weighing quantitative hypsizygus marmoreus at 28 deg.C as experimental group and blank control group; diluting curcumin with sterile water, spraying prepared 40 μmol/L curcumin solution to Hypsizygus marmoreus of experimental group, and performing no treatment on blank control group.
B. The seafood mushrooms of the experimental group are respectively treated for 60min by high-voltage electrostatic technology with electric field intensity of 110Kv/m, 220Kv/m, 300Kv/m and 360Kv/m under the condition of 28 ℃. Meanwhile, the hypsizygus marmoreus of the experimental group is irradiated for 60min by using an LED light source, and a blank control group is not treated. Each set being two parallel.
Effect verification: the total number of bacterial colonies, mould, saccharomycetes and coliform colonies on the surface of the fresh-keeping sea fresh mushroom is inhibited, and the sea fresh mushroom processed by 110Kv/m and 220Kv/m has a complete external surface and slightly changes in color; the original smell is still kept on the smell, and no obvious peculiar smell exists; the hypsizygus marmoreus treated by 300Kv/m and 360Kv/m shows better performance in color, smell and form compared with the conventional samples. As can be seen from FIG. 2, the processed Hypsizygus marmoreus at electric field intensities of 110Kv/m and 220Kv/m has better fresh-keeping effect than the conventional samples, but has more limited sterilization effect than the processed Hypsizygus marmoreus at electric field intensities of 300Kv/m and 360 Kv/m. And through measuring the physical property, quality and cell structure of the processed hypsizygus marmoreus, the weight loss rate, the hardness reduction rate and the boiling loss rate of the processed hypsizygus marmoreus are delayed, and the electric field treatment is also found to be capable of effectively maintaining the compact structure between cell walls of the hypsizygus marmoreus and delaying the tissue autolysis phenomenon caused by the decomposition of the cell walls, so that the subsequent deterioration is delayed, and the putrefaction deterioration and the loss of colloid nutrient substances of the hypsizygus marmoreus caused by the growth of microorganisms and the infection of pathogenic bacteria are avoided.
Example 3
Influence of different irradiation times of LED visible light on sterilization effect of hypsizygus marmoreus
A. Weighing quantitative hypsizygus marmoreus as an experimental group and a blank control group at the temperature of 28 ℃; preparing 40 mu mol/L curcumin solution by using curcumin diluted by sterile water, and then spraying 40 mu mol/L curcumin solution on the hypsizygus marmoreus of an experimental group, wherein a blank control group is not treated;
B. under the environment condition of 28 ℃, the hypsizygus marmoreus of the experimental group is treated for 60min by using an electric field strength of 300Kv/m, and is respectively irradiated for 30 min, 60min, 90 min and 120min by using an LED light source, and a blank control group is not treated. Each set being two parallel.
Effect verification: the total number of colonies of the hypsizygus marmoreus of the experimental group and the blank control group was calculated by a bacterial plate counting method (sterilization effect evaluation), and the results are shown in fig. 3. As can be seen from FIG. 3, when the curcumin concentration is 40. mu. mol/L, the total number of colonies in the Hypsizygus marmoreus shows a trend of first significant decrease and then leveling as the irradiation time of the LED visible light is prolonged. When the concentration of the photosensitizer is 40 mu mol/L, the illumination time is 60min, and the electric field intensity is 300Kv/m, the inactivation rate of the total bacteria in the hypsizygus marmoreus can reach 99%, and the sterilization effect is obvious.
Example 4
Amount of negative ions generated by ionizing air at different electric field strengths
A. The air in the electric field is ionized by electric field intensity of 110Kv/m, 220Kv/m, 300Kv/m and 360Kv/m under the condition of 28 ℃, and the content of negative ions in the air is measured.
B. Under the condition of 28 ℃, an electric field is not added in a high-voltage electrostatic electric field, and the content of negative ions in the air is measured.
Effect verification: in the electric field air treated by high-voltage static electricity, the air in the electric field can be ionized by the high-voltage static electricity, so that the content of negative ions in the air is obviously increased. As can be seen from FIG. 4, the negative ion content in the air without high voltage electric field is only 65/cm3The concentration of the negative ions is extremely micro, and the concentration of the negative ions in the air can approach or exceed 100 ten thousand per cm in a high-voltage electric field of 110Kv/m, 220Kv/m, 300Kv/m and 360Kv/m3Wherein, in a high-voltage electric field of 360Kv/m, the concentration of negative ions in the air is more up to 200 ten thousand/cm3。
Example 5
High-voltage static activation photodynamic preservation technology for seafood mushrooms
Weighing quantitative hypsizygus marmoreus as a blank control group (without any treatment), a simple photosensitizer group (spraying 40 mu mol/L curcumin but not carrying out high-voltage electrostatic treatment and illumination), a simple high-voltage electrostatic group (spraying no photosensitizer, only carrying out high-voltage electrostatic intensity treatment for 60min at 300Kv/m but not carrying out illumination), a simple illumination group (spraying no curcumin, carrying out no high-voltage electrostatic treatment, and carrying out illumination for 60 min), a photodynamic technology experimental group (spraying 40 mu mol/L curcumin, not carrying out high-voltage electrostatic treatment, but requiring illumination for 60 min), and a high-voltage electrostatic activation photodynamic experimental group (spraying 40 mu mol/L curcumin firstly, then carrying out high-voltage electrostatic intensity treatment with 300Kv/m and carrying out illumination for 60 min) under the environment condition of 28 ℃.
Effect verification: the total number of colonies of the hypsizygus marmoreus of the experimental group and the blank control group was calculated by a bacterial plate counting method (sterilization effect evaluation), and the results are shown in fig. 5. As can be seen from fig. 5, the total number of colonies in the blank control group and the total number of colonies in the single light irradiation group are not changed, the total number of colonies in the single photosensitizer group is reduced, but the effects are not obvious in the photodynamic technology experimental group and the high-voltage static electricity activated photodynamic experimental group, which indicates that the photosensitizer has a certain sterilization effect; similarly, the total number of colonies in the high-voltage electrostatic treatment group was significantly reduced, but a certain number of colonies was present in the hypsizygus marmoreus. However, the inactivation rate of the total bacteria of the hypsizygus marmoreus in the photodynamic technology experimental group and the high-voltage static activation photodynamic preservation technology experimental group can reach 99 percent, which shows that the pure photodynamic technology and the high-voltage static activation photodynamic technology have obvious sterilization effect, but along with the increase of storage days, the sensory quality, physical and chemical indexes and even shelf preservation period of the hypsizygus marmoreus processed by the photodynamic technology and the hypsizygus marmoreus processed by the high-voltage static activation photodynamic preservation technology have obvious difference.
Example 6
Shelf life experiment of seafood mushroom by high-voltage static activation photodynamic preservation technology
A. Weighing quantitative hypsizygus marmoreus as a high-voltage static electricity experimental group and a blank control group at the temperature of 28 ℃.
Pretreating hypsizygus marmoreus with a photosensitizer: the Hypsizygus marmoreus is treated with 40 mu mol/L curcumin.
High-voltage static electricity: the Hypsizygus marmoreus was treated for 60min in an electric field strength of 300 Kv/m.
Irradiation of LED with visible light: placing the hypsizygus marmoreus treated by curcumin and high-voltage static under an LED light source for irradiating for 1h to finish the sterilization process. The blank control group was not treated at all.
B. Weighing quantitative hypsizygus marmoreus as a photodynamic technology experimental group under the environment condition of 28 ℃.
Pretreating hypsizygus marmoreus with a photosensitizer: the Hypsizygus marmoreus is treated with 40 mu mol/L curcumin.
Irradiation of LED with visible light: placing the hypsizygus marmoreus treated by curcumin under an LED light source for irradiating for 1h to finish the sterilization process.
Days of storage of Hypsizygus marmoreus: and (3) putting the hypsizygus marmoreus processed by the blank control group and the two experimental groups into a PE plastic preservation box with a cover (each box is filled with 1 hypsizygus marmoreus), placing the box in an environment with the temperature of 4 ℃ and the air humidity of 90 percent for preservation and refrigeration, periodically measuring the total number of bacterial colonies, and observing the putrefaction degree of the hypsizygus marmoreus.
The result shows that, as shown in fig. 6, the high-voltage static electricity activated photodynamic fresh-keeping technology has a significant effect on delaying the growth rate of microorganisms on the hypsizygus marmoreus, while the hypsizygus marmoreus processed by the pure photodynamic technology does not have the condition of delaying the growth of microorganisms, and the effect on prolonging the shelf life of the hypsizygus marmoreus is not great. Therefore, the high-voltage static activation photodynamic preservation technology can effectively prolong the storage period of the hypsizygus marmoreus, and the storage days are prolonged from 3-4 days to 10-15 days. Meanwhile, the phenomenon that the hypsizygus marmoreus is easy to rot after being picked is relieved, the technology can effectively maintain the quality of the hypsizygus marmoreus, prolong the shelf life and improve the product quality of the hypsizygus marmoreus.
Example 7
Influence of high-voltage static activated photodynamic fresh-keeping technology on sensory quality of seafood mushrooms
A. Weighing quantitative hypsizygus marmoreus as a high-voltage static electricity experimental group and a blank control group at the temperature of 28 ℃.
Pretreating hypsizygus marmoreus with a photosensitizer: the Hypsizygus marmoreus is treated with 40 mu mol/L curcumin.
High-voltage static electricity: the Hypsizygus marmoreus was treated for 60min in an electric field strength of 300 Kv/m.
Irradiation of LED with visible light: placing the hypsizygus marmoreus treated by curcumin and high-voltage static under an LED light source for irradiating for 1h to finish the sterilization process. The blank control group was not treated at all.
B. Weighing quantitative hypsizygus marmoreus as a photodynamic technology experimental group under the environment condition of 28 ℃.
Pretreating hypsizygus marmoreus with a photosensitizer: the Hypsizygus marmoreus is treated with 40 mu mol/L curcumin.
Irradiation of LED with visible light: placing the hypsizygus marmoreus treated by curcumin under an LED light source for irradiating for 1h to finish the sterilization process.
Sensory changes of hypsizygus marmoreus: selecting 10 persons with high sensitivity and strong resolution from teachers and classmates in food profession to form a judgment group, comparing the processed Hypsizygus marmoreus of the blank control group and the processed Hypsizygus marmoreus of the two experimental groups respectively, and observing the changes of the appearance, the color and the smell of the Hypsizygus marmoreus. And putting the hypsizygus marmoreus processed by the blank control group and the two experimental groups into PE plastic preservation boxes with covers (each box contains 1 hypsizygus marmoreus), placing the boxes in an environment with the air humidity of 90% at 4 ℃ for preservation and refrigeration, and periodically inviting members of a judgment group to observe the changes of the hypsizygus marmoreus in appearance, color and smell. And the appearance, color and smell of the hypsizygus marmoreus are scored, and specific scoring indexes are shown in table 1.
The results show that the hypsizygus marmoreus is still full and has no defect in the aspect of appearance after being processed by the simplex photodynamic technology and the high-voltage static activated photodynamic preservation technology as shown in the figures 8-11; the special color of the hypsizygus marmoreus is presented in the aspect of color and luster, and the color and luster are uniform; in the aspect of smell, the special flavor and aroma of the hypsizygus marmoreus are still maintained. But with the lapse of storage time, the hypsizygus marmoreus of the blank control group has obvious browning and decay after 3-4 days and the fragrance is completely lost; the seafood mushrooms treated by the pure photodynamic technology are browned after 6 days, a small amount of seafood mushrooms are locally rotted, and the fragrance is not so strong; the hypsizygus marmoreus treated by the high-voltage static activation photodynamic fresh-keeping technology can still keep the special color and flavor of the hypsizygus marmoreus after 10 days, and the appearance is still full and has no defect.
Example 8
Influence of high-voltage static activated photodynamic fresh-keeping technology on physicochemical indexes of hypsizygus marmoreus
A. Weighing quantitative hypsizygus marmoreus as a high-voltage static electricity experimental group and a blank control group at the temperature of 28 ℃.
Pretreating hypsizygus marmoreus with a photosensitizer: the Hypsizygus marmoreus is treated with 40 mu mol/L curcumin.
High-voltage static electricity: the Hypsizygus marmoreus was treated for 60min in an electric field strength of 300 Kv/m.
Irradiation of LED with visible light: placing the hypsizygus marmoreus treated by curcumin and high-voltage static under an LED light source for irradiating for 1h to finish the sterilization process. The blank control group was not treated at all.
B. Weighing quantitative hypsizygus marmoreus as a photodynamic technology experimental group under the environment condition of 28 ℃.
Pretreating hypsizygus marmoreus with a photosensitizer: the Hypsizygus marmoreus is treated with 40 mu mol/L curcumin.
Irradiation of LED with visible light: placing the hypsizygus marmoreus treated by curcumin under an LED light source for irradiating for 1h to finish the sterilization process.
(1) And (3) changing the water content of the hypsizygus marmoreus: a certain amount of hypsizygus marmoreus is taken from a control group and two experimental groups respectively for water determination. And putting the hypsizygus marmoreus processed by the blank control group and the two experimental groups into PE plastic preservation boxes with covers (each box contains 1 hypsizygus marmoreus), placing the boxes in an environment with the temperature of 4 ℃ and the air humidity of 90 percent for preservation and refrigeration, and periodically taking a certain amount of hypsizygus marmoreus to measure the water content of the hypsizygus marmoreus.
(2) Color difference change of the hypsizygus marmoreus: and respectively taking a certain amount of the hypsizygus marmoreus from the control group and the two experimental groups, and carrying out color difference measurement by using a color difference meter. And putting the hypsizygus marmoreus processed by the blank control group and the two experimental groups into PE plastic preservation boxes with covers (each box contains 1 hypsizygus marmoreus), placing the boxes in an environment with the temperature of 4 ℃ and the air humidity of 90 percent for preservation and refrigeration, and periodically taking a certain amount of hypsizygus marmoreus and measuring the color difference of the hypsizygus marmoreus by using a color difference meter.
(3) The hardness of the hypsizygus marmoreus is changed: a certain amount of Hypsizygus marmoreus was taken from the control group and the two experimental groups, respectively, and the hardness was measured by using a texture analyzer (P2 probe). And putting the hypsizygus marmoreus processed by the blank control group and the two experimental groups into PE plastic preservation boxes with covers (each box contains 1 hypsizygus marmoreus), placing the boxes in an environment with the temperature of 4 ℃ and the air humidity of 90% for preservation and refrigeration, and periodically taking a certain amount of hypsizygus marmoreus and utilizing a texture analyzer (P2 probe) to measure the hardness of the hypsizygus marmoreus.
The results show that (1) as shown in fig. 9, the moisture content of the hypsizygus marmoreus of the control group and the two experimental groups is about 90%, and no significant difference exists, which indicates that the photosensitization and the high-voltage electrostatic treatment have no influence on the moisture content of the hypsizygus marmoreus, and the moisture content of the hypsizygus marmoreus of the blank control group and the two experimental groups is reduced in different degrees along with the extension of the storage time, but the due moisture content of the hypsizygus marmoreus can still be maintained due to the fact that the humidity of the storage environment is high and the reduction degree of the moisture content is not so obvious; (2) as shown in fig. 10, the L values of the hypsizygus marmoreus in the control group and the hypsizygus marmoreus in the two experimental groups are both around 60, and there is no significant difference, which indicates that the photodynamic technology and the high-voltage static activation photodynamic preservation technology have no influence on the color of the hypsizygus marmoreus, but the L values of the blank control group and the two experimental groups are decreased to different degrees along with the extension of the storage time, wherein the blank control group is decreased most obviously, and the experimental group of the photodynamic technology is activated by high-voltage static, and the experimental group of the photodynamic preservation technology is changed the least; (3) as shown in fig. 11, the hardness values of the hypsizygus marmoreus in the control group and the two experimental groups are not significantly different, which indicates that the photodynamic technology and the high-voltage static activation photodynamic preservation technology have little influence on the hardness of the hypsizygus marmoreus, but the hardness values of the blank control group are obviously reduced due to rotting along with the extension of the storage time, the hardness values of the photodynamic technology experimental group are also slightly reduced, but the blank control group is not obvious, and the hardness values of the hypsizygus marmoreus in the high-voltage static activation photodynamic preservation technology experimental group are not greatly changed. The results of physicochemical experiments show that when the concentration of curcumin is 40 μmol/L and the high-voltage electrostatic and LED illumination treatment of 300Kv/m is carried out for 60min, the physicochemical indexes of the hypsizygus marmoreus of the control group, the photodynamic experimental group and the high-voltage electrostatic activation photodynamic preservation technical experimental group are not obviously changed, and the original characteristics of the hypsizygus marmoreus are maintained. However, in the storage process, the physicochemical indexes of the hypsizygus marmoreus of the high-voltage static activation photodynamic preservation technical experimental group are obviously better than those of the hypsizygus marmoreus of the photodynamic technical treatment group and the blank control group.
In conclusion, the method for sterilizing and preserving the hypsizygus marmoreus provided by the invention has the advantages that the high-voltage static electricity activation photodynamic preservation technology can kill microorganisms on the hypsizygus marmoreus to the maximum extent, and tests prove that the sterilization rate can be up to 99 percent and the sterilization effect is good; compared with expensive hypocrellin B or inedible porphyrins, the curcumin which can be used as a food additive, has low price and can be excited by common LED visible light is used as a photosensitizer, so that the sterilization cost is greatly reduced, and meanwhile, the curcumin belongs to a natural plant extract and has safe source; curcumin has better photosensitive activity, can effectively inactivate microorganisms in the hypsizygus marmoreus after photosensitization, and the mediated photosensitization non-thermal sterilization technology is safer compared with the traditional sterilization method; compared with the traditional refrigeration preservation technology, the high-voltage static activation photodynamic preservation technology has the advantages of high efficiency, low energy consumption and no thermal effect. As a pollution-free and residue-free composite physical preservation mode, the technology has the advantages of small investment amount, simple operation, good preservation effect and the like, can better prolong the storage time of the frozen preservation of the hypsizygus marmoreus, and greatly saves the investment cost for enterprises. Meanwhile, the fresh-keeping quality and the utilization rate of the hypsizygus marmoreus are improved, the utilization rate of products is greatly improved, good economic benefits are brought, and the step of the hypsizygus marmoreus industry to the international market is accelerated. The method has the spectrum sterilization characteristic, belongs to non-thermal sterilization, and is proved by tests that the method can maintain the nutrient components, good flavor and taste of the hypsizygus marmoreus to the maximum extent while sterilizing the hypsizygus marmoreus, and effectively prolong the shelf life.
The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications of equivalent structures and equivalent processes performed by the present specification and drawings, or directly or indirectly applied to other related technical fields, are included in the scope of the present invention.
Claims (9)
1. A preservation method for prolonging shelf life of seafood mushrooms by activating photodynamic by high-voltage static electricity is characterized by comprising the following steps:
step 1: spraying curcumin solution on Hypsizygus marmoreus;
step 2: and (3) carrying out high-voltage electrostatic treatment on the hypsizygus marmoreus treated in the step (1), and irradiating by using LED visible light to finish the sterilization and preservation process.
2. The preservation method for prolonging the shelf life of hypsizygus marmoreus by using high-voltage electrostatic activation photodynamic as claimed in claim 1, wherein the concentration of the curcumin solution in the step 1 is 10-50 μmol/L.
3. The preservation method for prolonging the shelf life of hypsizygus marmoreus by using high-voltage electrostatic activation photodynamic as claimed in claim 2, wherein the concentration of the curcumin solution in the step 1 is 40 μmol/L.
4. The preservation method for prolonging the shelf life of hypsizygus marmoreus by using high-voltage electrostatic activation photodynamic as claimed in claim 1, wherein the curcumin in the curcumin solution in the step 1 is food-grade curcumin, and the purity of the curcumin is more than 93.5%.
5. The preservation method for prolonging the shelf life of hypsizygus marmoreus by using the high-voltage electrostatic activation photodynamic as claimed in claim 1, wherein the conditions of the high-voltage electrostatic treatment in the step 2 are as follows: the electric field intensity is 110-360 Kv/m, and the processing time is 60 min.
6. The preservation method for prolonging the shelf life of hypsizygus marmoreus by using the high-voltage electrostatic activation photodynamic as claimed in claim 5, wherein the conditions of the high-voltage electrostatic treatment in the step 2 are as follows: the electric field strength was 300Kv/m, and the treatment time was 60 min.
7. The preservation method for prolonging the shelf life of hypsizygus marmoreus by using high-voltage electrostatic activation photodynamic as claimed in claim 1, wherein the irradiation time of the LED visible light in the step 2 is 30-120 min.
8. The preservation method for prolonging the shelf life of hypsizygus marmoreus by using high-voltage electrostatic activation photodynamic as claimed in claim 7, wherein the irradiation time of the LED visible light in the step 2 is 60 min.
9. The method for prolonging the shelf life of hypsizygus marmoreus by using high-voltage electrostatic activation photodynamic as claimed in claim 1, wherein the steps 1 and 2 are performed at room temperature.
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| CN107889884A (en) * | 2017-11-21 | 2018-04-10 | 福建农林大学 | A kind of fresh lotus seeds become sour the control method of swollen bag |
| CN110959665A (en) * | 2019-12-20 | 2020-04-07 | 黄山学院 | Compound sterilization method for smelly mandarin fish and equipment used by same |
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