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Shitake mushroom color protection liquid and color protection method of shitake mushroom color protection liquid

A technology for color protection liquid and shiitake mushrooms, which is applied in the fields of application, food preparation, food science, etc., can solve problems such as affecting the nutritional quality of shiitake mushrooms, and achieve the effects of protecting the appearance of shiitake mushrooms, rationalizing the formula, and reducing the amount of use.

Inactive Publication Date: 2012-08-15
SOUTHWEST UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the color protection technology of shiitake mushrooms mostly adopts sulfite fumigation method, but the added sulfite seriously affects the nutritional quality of shiitake mushrooms, so it is of great significance to study the technology of sulfur-free color protection of shiitake mushrooms

Method used

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  • Shitake mushroom color protection liquid and color protection method of shitake mushroom color protection liquid
  • Shitake mushroom color protection liquid and color protection method of shitake mushroom color protection liquid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The mushroom color protecting liquid is prepared by dissolving 4 parts of calcium chloride, 0.12 part of citric acid, 0.15 part of tea polyphenol and 0.08 part of L-cysteine ​​in 1000 parts of water in parts by weight.

[0019] Color protection method using mushroom color protection solution: heat the prepared mushroom color protection solution to 50°C, spray 5 mL of heated mushroom color protection solution per kilogram of mushroom on the surface of mushrooms with a water content of 75%-80% (weight) liquid, and then dried until the water content in the shiitake mushrooms is 13% (by weight). After drying, the surface of the mushroom umbrella remains light brown, and the shape is full without large area shrinkage.

Embodiment 2

[0021] The mushroom color protecting liquid is prepared by dissolving 6 parts of calcium chloride, 0.15 parts of citric acid, 0.2 part of tea polyphenol and 0.1 part of L-cysteine ​​in 1000 parts of water in parts by weight.

[0022] Color protection method using mushroom color protection solution: heat the prepared mushroom color protection solution to 55°C, spray 7.5 mL of heated mushroom color protection solution per kilogram of mushroom on the surface of mushrooms with a water content of 75%-80% (weight) liquid, and then dried until the water content in the shiitake mushrooms is 13% (by weight). After drying, the surface of the mushroom umbrella remains light brown, and the shape is full without large area shrinkage.

Embodiment 3

[0024] The mushroom color protection solution is prepared by dissolving 8 parts of calcium chloride, 0.18 parts of citric acid, 0.25 parts of tea polyphenols and 0.12 parts of L-cysteine ​​in 1000 parts of water in parts by weight.

[0025] Color protection method using mushroom color protection solution: heat the prepared mushroom color protection solution to 60°C, spray 10 mL of heated mushroom color protection solution per kilogram of mushroom on the surface of mushrooms with a water content of 75%-80% (weight) liquid, and then dried until the water content in the shiitake mushrooms is 13% (by weight). After drying, the surface of the mushroom umbrella remains light brown, and the shape is full without large area shrinkage.

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Abstract

The invention discloses a shitake mushroom color protection liquid which comprises the following components of calcium chloride, citric acid, tea polyphenol and L-cysteine, wherein the weight ratio of calcium chloride, citric acid, tea polyphenol and L-cysteine is 4-8:0.12-0.18:0.15-0.25:0.08-0.12. According to the shitake mushroom color protection liquid, the format is unique, the raw materials are easy to obtain, and the prepared shitake mushroom color protection liquid can effectively prevent the shitake mushroom from brown stain. The invention also discloses a color protection method utilizing the color protection liquid. The shitake mushroom processed by the color protection liquid has good color and luster. The shitake mushroom color protection liquid and the color protection method can be used for the preparation of dried shitake mushroom and have a wide application prospect.

Description

[0001] technology field. [0002] The invention relates to the field of food, in particular to a color-protecting liquid for mushrooms, and also to a color-protecting method using the color-protecting liquid for mushrooms. Background technique [0003] Lentinus edodes is also known as Xianggu, Xiangxin, Basidiomycetes, Agaricaceae, Tricholomaceae, and Lentinus genus. The meat of shiitake mushrooms is thick and tender, delicious in taste, not only rich in nutrition, but also has certain medicinal value, and is known as the "Queen of Mushrooms". However, fresh shiitake mushrooms have a large water content (85%-90% water content), which is not easy to transport; under aerobic conditions, the mushroom body is prone to browning, and the color changes from light to brown or black. On the one hand, shiitake mushrooms contain polyphenol oxidase and peroxidase, which undergo enzymatic browning under the action of oxygen; on the other hand, vitamin C contained in shiitake mushrooms ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/272A23L5/41
Inventor 明建郭晓晖赵国华陈龙李富华夏春燕
Owner SOUTHWEST UNIV
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