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Method for storage and freshness preservation of fresh tremella

A technology for storage and preservation and fresh Tremella, which is applied in the field of storage and preservation of agricultural products, can solve the problems of bacterial damage, fungus physiological damage, injury and the like, and achieves the effects of high reliability, low decay rate and small degree of browning

Inactive Publication Date: 2014-02-19
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, high-dose irradiation will cause damage to the bacteria. Some studies have found that high-dose (>1.6kGy) gamma-ray irradiation is not conducive to the storage and preservation of fungi, and high-dose irradiation will cause physiological damage to fungi. The higher the dose, the more serious the damage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Select fresh white fungus with uniform size, color and luster, no corruption, mildew, standard shape, and a mass of 100-120 g as fresh-keeping materials to remove dirt and impurities on the surface of the thallus;

[0033] (2) Immediately put the selected and cleaned white fungus into the cold storage to pre-cool to 0°C;

[0034] (3) Weigh the fresh white fungus, after marking, spray the antistaling agent prepared by NaCl and vitamin C 20 times per flower, wherein the content of NaCl is 2% (W / V), and the content of vitamin C is 0.01% (W / V) , the citric acid content is 0.01% (W / V), and then processed in microwave for 15 minutes;

[0035] (4) the fresh white fungus after the pretreatment is sub-packed in the inherent modified atmosphere packaging bag, and is filled with preset 5% O 2 , 15%CO 2 , 80%N 2 , and completely seal the mouth of the bag;

[0036] (5) the packaged fresh white fungus is sterilized by 10MeV electron beam irradiation, and the irradiation dose ...

Embodiment 2

[0040] (1) Select fresh white fungus with uniform size, color and luster, no corruption, mildew, standard shape, and a mass of 100-120 g as fresh-keeping materials to remove dirt and impurities on the surface of the thallus;

[0041] (2) Put the selected and cleaned white fungus into the cold storage immediately to pre-cool to 4°C;

[0042] (3) Weigh the fresh white fungus, and after marking, spray the antistaling agent prepared by NaCl and vitamin C 30 times per flower, wherein the content of NaCl is 4% (W / V), and the content of vitamin C is 0.05% (W / V) , the citric acid content is 0.1% (W / V), and then processed in microwave for 1 minute;

[0043] (4) the pretreated fresh white fungus is subpackaged in inherent modified atmosphere packaging bags, filled with preset 1% O 2 , 10% CO 2 , 89% N 2 , and completely seal the mouth of the bag;

[0044] (5) the packaged fresh white fungus is sterilized by 10MeV electron beam irradiation, and the irradiation dose is 1.2kGy;

[004...

Embodiment 3

[0048] (1) Select fresh white fungus with uniform size and color, no spoilage and mildew, standard shape, and a mass of 100-120 g as fresh-keeping materials, and remove soil and impurities on the surface of the bacteria;

[0049] (2) Immediately put the selected and cleaned white fungus into the cold storage to pre-cool to 2°C;

[0050] (3) After the fresh white fungus is weighed and marked, spray 20 times / flowers of preservative prepared by NaCl and vitamin C, wherein NaCl content 2% (W / V), vitamin C content 0.05% (W / V), and then Microwave for 8 minutes;

[0051] (4) the fresh white fungus after the pretreatment is sub-packed in the inherent modified atmosphere packaging bag, and is filled with preset 5% O 2 , 13%CO 2 , 82% N 2 , and completely seal the mouth of the bag;

[0052] (5) The fresh white fungus packed is sterilized by γ-ray irradiation, and the irradiation dose is 1.2kGy;

[0053] (6) Store the treated fresh white fungus in a cold storage with a temperature o...

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Abstract

The invention discloses a method for storage and freshness preservation of fresh tremella and belongs to the technical field of storage and freshness preservation of agricultural products. The method comprises the steps as follows: selection of the fresh tremella, preparation and processing of an anti-browning natural food preservative, MAP (modified atmosphere packaging), ray or electron beam irradiation sterilization, low-temperature storage till discharge from a warehouse and appearance on the market. The fresh tremella stored with the method is low in rotting rate and browning degree, the original quality, color, nutrition and flavor of the fresh tremella can be kept better, and the storage period exceeds 30 days, so that the long-term freshness preservation of the fresh tremella is realized. The used anti-browning natural food preservative is prepared from edible ingredients, and a dosage within a national permissible range is adopted for irradiation, so that food safety requirements are met, and the reliability is high. The method is tested to be also applicable to the long-term freshness preservation of fresh black fungi, but parameter setting is different due to ingredient differences.

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 fresh white fungus. Background technique [0002] Tremella, also known as white fungus and white fungus, is pure white, colloidal, translucent, 5-10cm in diameter, and consists of many petals. The moisture content of fresh white fungus is 75% to 80%, so it is difficult to store and keep fresh, and the rot rate is high. At present, most of the researches on tremella preservation mainly focus on the drying method of tremella. However, the freeze-drying method has a long drying time, poor anti-shattering ability, and obvious subsidence of local tissues; hot-air drying method consumes a lot of energy, and tremella has poor equilibrium water-holding capacity, and the tissue structure is obviously deformed and shrunk; microwave drying and vacuum drying methods It is prone to partial scorching, poor sen...

Claims

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Application Information

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IPC IPC(8): A23B7/00A23B7/04A23B7/154A23B7/157A23B7/144
Inventor 王志东王晓拓王丽芳冯晓琳
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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