Preservation fresh-keeping method for white gold needle mushroom

A technology for storage and preservation of white Flammulina velutipes, which is applied to the field of storage and preservation of agricultural products, can solve the problems of high umbrella opening rate and rot rate, short storage and preservation period, rapid quality decline, etc. browning effect

Inactive Publication Date: 2008-09-10
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to aim at white Flammulina velutipes that can only be preserved for 1 to 2 days without treatment at normal temperature, and there are also short storage and freshness periods (generally 7 to 10 days) and easy browning in existing cold storage or controlled atmosphere storage methods. Change, umbrella opening rate and decay rate, rapid quality decline and other defects, according to the mushroom body structure characteristics of white Flammulina velutipes, provide a simple operation, convenient application, can effectively solve the browning of white Flammulina velutipes, aging of umbrellas, and can To avoid freezing damage, the shelf life can be as long as 20 to 30 days. Long-term ice temperature storage and preservation method

Method used

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  • Preservation fresh-keeping method for white gold needle mushroom

Examples

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Effect test

Embodiment 1

[0029] Embodiment 1: (preservation method and effect 1 of white Flammulina velutipes)

[0030] Follow these steps:

[0031] (1) Harvesting, repairing and grading of white Flammulina velutipes: Spraying water is strictly prohibited within 18 hours before harvesting; when the stipe grows to 10cm, the diameter of the cap is 0.8cm, the edge is inwardly rolled and the umbrella is not opened, and there is no disease or insect pest, it is picked up as a whole cluster, Harvest, and immediately cut off the roots with stainless steel knives in the low-temperature processing workshop. The mushroom body is required to be complete, without mechanical damage, impurities, odors, and spots. Standards, and graded according to the length of the stalk of the commercial mushroom, the size of the mushroom cap and the integrity level standard, and reserve;

[0032] (2) Preparation and treatment of anti-browning inhibitor: the inhibitor is prepared according to the following components and the weig...

Embodiment 2

[0037] Embodiment 2: (storage, transportation, fresh-keeping method and effect 2 of white Flammulina velutipes)

[0038] In this example, the length of the stipe is 12cm, and the diameter of the cap is 1.0cm; the formula of the anti-browning inhibitor is: 1% ascorbic acid, 1% sodium D-isoascorbate, 0.7% sodium pyrophosphate, 0.3% citric acid, calcium chloride 1.0%, water 96.0%; the pre-cooling and drying treatment time is 60 minutes, and the temperature of the white Flammulina velutipes reaches 1°C after pre-cooling, and the weight is reduced by 10%; it is a polyethylene packaging material with a thickness of 0.12mm for use, and vacuum packaging is carried out by a package of 500g. The vacuum degree reaches 0.06MPa; it is stored and transported in a refrigerated truck at -1 to 0°C until it is released to the market.

[0039] The implementation effect overcomes the shortcomings of white enoki mushrooms that are stored at room temperature and transported at room temperature, the...

Embodiment 3

[0040] Embodiment 3: (preservation method and effect 3 of white Flammulina velutipes)

[0041]In this example, the length of the stipe is 11cm, and the diameter of the cap is 1.5cm; the formula of the anti-browning inhibitor is: 1.5% ascorbic acid, 1.5% sodium D-isoascorbate, 1.0% sodium pyrophosphate, 0.5% citric acid, calcium chloride 1.25%, water 94.25%; the pre-cooling and drying treatment time is 80 minutes, and the temperature of the white Flammulina velutipes reaches 0°C after pre-cooling, and the weight is reduced by 15%; the polyethylene packaging material with a thickness of 0.10mm is selected for vacuum packaging according to a package of 300g. The vacuum degree reaches 0.08MPa; it is stored and kept fresh in a freezer at -1°C until it is put on the market.

[0042] Implementation effect as attached figure 1 As shown, the method overcomes the deficiencies that the white enoki mushroom adopts the room temperature storage method to cause loose mushrooms, well-develop...

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Abstract

The invention discloses a storing and fresh preserving method for white flammulina velutipes, which pertains to the technical field of storage and fresh preservation of agricultural commodity. The method comprises the steps of: (1) harvesting, finishing and grading of the white flammulina velutipes; (2) preparation of anti-browning inhibitors and the treatment thereof; (3) treatment of low temperature and dryness; (4) vacuum packaging; (5) storage at ice temperature until delivering out of a storehouse and distributing to the market. The white flammulina velutipes stored by the method is characterized by reducing the rotting rate, enzymatic browning and the respiration rate, lengthening the preservation period which reaches 20 to 30 days, keeping the original color, fragrance, taste, shape and nutrition, etc., and reaching a commodity rate over 95 percent. The anti-browning inhibitors are the food additives which are permitted by the country and are safe and reliable. The method of the invention can be widely applied in the fields of production, storage and fresh preservation and operation of the flammulina velutipes.

Description

technical field [0001] The invention relates to the technical field of storage and preservation of agricultural products, in particular to a method for storage and preservation of white Flammulina velutipes. Background technique [0002] White Flammulina velutipes, commonly known as white mushrooms, is a kind of Flammulina velutipes, delicious in taste and rich in nutrition. It has the laudatory title of "enhancing wisdom mushroom" and "super food". At present, white mushrooms are mainly supplied to the market as fresh products, but the harvested white mushrooms have strong respiration. If they are not treated, they can only be stored at room temperature for 1 to 2 days before they will quickly brown, open and rot, reducing the risk of white mushrooms. The nutrition, umami taste and commodity value have a strong impact on its production, transportation and sales. Therefore, it has become a more urgent task to solve the problem of white mushroom storage and preservation. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/154A23B7/157A23B7/02A23B7/04
Inventor 郜海燕毛金林陈杭君周拥军陈文烜葛林梅房祥军
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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