Edible mushroom preservation method

A fresh-keeping method and edible fungus technology, which are applied in the application of edible fungus fresh-keeping, edible fungus fresh-keeping, chitosan and modified atmosphere packaging fields, can solve the problems of wrinkled surface of the package body, beautiful appearance, easy crushing of food, etc. Achieve the effect of improving sales efficiency, reducing product loss and easing sales pressure

Inactive Publication Date: 2012-04-11
大连春天生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0014] Although the application of vacuum packaging fresh-keeping technology in fruits and vegetables can inhibit the growth and reproduction of aerobic microorganisms in fruits and vegetables to a certain extent, slow down the oxidation and rancidity of fat and the discoloration and browning of fruits and vegetables, but after the vacuum packaging of flexible packaging materials, due to internal and external pressure Imbalance causes the packaged items to be subject to a certain pressure, and it is easy to stick together or shrink into a ball, making the surface of the package wrinkled and beautiful; crispy and fragile foods are easy to be crushed; fruits and vegetables or foods with sharp corners are easy to puncture. Broken packaging materials cause deterioration of fruits, vegetables or food during storage and transportation

Method used

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  • Edible mushroom preservation method
  • Edible mushroom preservation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Edible mushroom Pleurotus eryngii is sprayed on the surface of Pleurotus eryngii with 3wt% chitosan aqueous solution one day before picking to form a natural protective film. After picking, the MAP technology is used for packaging. The specific volume ratio of the mixed gas is CO 2 Accounting for 15%, N 2 Accounting for 10%, O 2 It accounts for 75%, and it is stored in a cold storage at 4°C. In the subsequent storage process, 10 samples of Pleurotus eryngii were randomly selected from 100 samples of Pleurotus eryngii every 4 days for sampling inspection, and the observation results are shown in Table 1.

[0033] Table 1 Sampling inspection results of Pleurotus eryngii samples

[0034]

[0035]

Embodiment 2

[0037] Edible fungus Grifola frondosa is sprayed on the surface of Grifola frondosa with 5wt% chitosan aqueous solution one day before picking to form a natural protective film. After picking, the MAP technology is used for packaging. The specific volume ratio of the mixed gas is CO 2 Accounting for 15%, N 2 Accounted for 15%, O 2 It accounts for 70%, and it is stored in a cold storage at 4°C. During the subsequent storage process, 10 samples of Grifola frondosa were randomly selected from 100 samples of Grifola frondosa every 4 days for sampling inspection, and the observation results are shown in Table 2.

[0038] Table 2 Sampling inspection results of Grifola frondosa samples

[0039]

[0040] Pleurotus eryngii and Grifola frondosa stored by the method of the present invention are compared with Pleurotus eryngii and Grifola frondosa without any treatment before being put into cold storage. Nutrient composition loss is few; And detect the change of polysaccharide cont...

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Abstract

The invention discloses a preservation method which is suitable for storing edible mushroom. According to the preservation method, a natural preservation agent chitosan is dissolved in water to obtain an aqueous solution, the aqueous solution is sprayed on the surface of edible mushroom to form a film, thereby postponing aging process, reducing loss of nutrients such as sugars, organic acid, vitamin C and the like caused by a respiration, and inhibiting breeding of harmful bacteria; moreover, in conjunction with the modified atmosphere packaging (MAP) technology, two methods achieve synergistic effect, thereby achieving obvious edible mushroom preservation effect. Contrast experiments shown that in comparison with edible mushroom not subjected to any treatment, pleurotus eryngii and Griflola frondosa stored by the preservation method have the advantages of bright surface, high freshness, no objectional odor or brown stain, low nutrient loss and remarkable preservation effect. The preservation method is easy to popularize and apply, capable of prolonging shelf life, thereby achieving a purpose of preservation and storing edible mushroom for a long term.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a fresh-keeping method of edible fungi, and in particular relates to an application method of chitosan and modified atmosphere packaging technology in the fresh-keeping of edible fungi. Background technique [0002] Edible fungi belong to the respiratory climacteric type, and they still carry out strong metabolic activities and respiration after picking, which affects the edible value and appearance of edible fungi. The resistance of mushrooms, physical and chemical methods are used to keep the decomposition of edible fungi in the lowest state (dormant state), so as to prolong the fresh-keeping storage time and maintain the edible value and commodity value of fresh mushrooms. The fresh-keeping technologies currently used mainly include cold storage, fresh-keeping, The advantages and disadvantages of various fresh-keeping technologies are briefly introduced below: [0003...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3562A23L3/3418A23L3/36
Inventor 侯红漫柴丽孙奎朋刘茵滕洪霞孙建军
Owner 大连春天生物技术有限公司
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