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Production technique capable of lowering misole pesticide residues in edible fungus vacuum freeze-dried food

A technology of vacuum freeze-drying and pesticide residues, which is applied in food preparation, application, food science, etc., to achieve the effects of slow dissolution, simple production process, and reduced residues

Active Publication Date: 2014-07-09
FUZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a production process for reducing imidazolic pesticide residues in edible fungus vacuum freeze-dried food, aiming at the problem that imidazoline pesticide residues in edible fungus vacuum freeze-dried food are higher than the international standard.

Method used

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  • Production technique capable of lowering misole pesticide residues in edible fungus vacuum freeze-dried food
  • Production technique capable of lowering misole pesticide residues in edible fungus vacuum freeze-dried food

Examples

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Embodiment 1

[0029] A production process for reducing imidazole pesticide residues in vacuum freeze-dried food of Agaricus bisporus, comprising the following steps:

[0030] (1) Agaricus bisporus acceptance, sampling inspection and acceptance, the qualified product rate is required to be more than 95%;

[0031] (2) Alkaline water cleaning: use sodium bicarbonate alkaline water with a concentration of 5wt%, and continuously wash Agaricus bisporus in the flow cell for 2 times; rinse with clean water for 2 times after cleaning; water cooling, the first water 15°C, time 2min; The second water 4 ℃, time 5min;

[0032] (3) Ozone water treatment: spread the cleaned raw materials of Agaricus bisporus into a pile with a thickness of 1~2cm, atomize the ozone water with a concentration of 5 mg / L, and evenly spray it on the Agaricus bisporus. 1%;

[0033] (4) Ultrasonic digestion: using frequency 20kHz, power 90w / cm 2 Ultrasonic digestion of Agaricus bisporus, ultrasonic for 2 hours;

[0034] (5) ...

Embodiment 2

[0043] A production process for reducing imidazole pesticide residues in mushroom vacuum freeze-dried food, comprising the following steps:

[0044] (1) Acceptance of shiitake mushrooms, sampling inspection and acceptance, the qualified product rate is required to be more than 95%;

[0045] (2) Alkaline water cleaning: use sodium hydroxide alkaline water with a concentration of 2wt%, wash the shiitake mushrooms in the flow cell continuously for 3 times; rinse with clean water for 2 times after cleaning; water cooling, the first water 15 ℃, time 2min; The second water 4 ℃, time 5min;

[0046] (3) Ozone water treatment: spread the washed shiitake mushrooms into a pile of 1~2cm thick, atomize the ozone water with a concentration of 10mg / L, and spray evenly on the shiitake mushrooms. The amount of ozone water is 0.5% of the weight of the shiitake mushrooms. %;

[0047] (4) Ultrasonic digestion: using frequency 25kHz, power 75w / cm 2 Ultrasonic digestion of shiitake mushrooms by ...

Embodiment 3

[0053] A production process for reducing imidazolic pesticide residues in high-temperature mushroom vacuum freeze-dried food, comprising the following steps:

[0054] (1) Acceptance of high-temperature mushrooms, sampling inspection and acceptance, the qualified product rate is required to be more than 95%;

[0055] (2) Alkaline water cleaning: use potassium hydroxide alkaline water with a concentration of 3wt%, and continuously wash the high-temperature mushrooms in the flow cell for 3 times; rinse with clean water for 2 times after cleaning; water cooling, the first water 15°C, time 2min ; The second water 4 ℃, time 5min;

[0056] (3) Ozone water treatment: spread the cleaned high-temperature mushrooms into a pile of 1-2 cm thick, atomize the ozone water with a concentration of 15 mg / L, and spray evenly on the high-temperature mushrooms. The amount of ozone water used is 0.2% by weight;

[0057] (4) Ultrasonic digestion: frequency 35kHz, power 60w / cm 2 Ultrasonic digestio...

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Abstract

The invention relates to the technical field of safety and a processing technique of an edible fungus food, particularly a production technique capable of lowering misole pesticide residues in an edible fungus vacuum freeze-dried food. The process and technological parameters of the production technique of the traditional edible fungus vacuum freeze-dried food are reasonably improved. The production technique comprises the following steps: alkaline water cleaning on the edible fungus raw material, ozone water atomization, ultrasonic digestion, vacuum alkaline water-bleacher hydration and ultraviolet irradiation, thereby producing the edible fungus quick-frozen product of which the carbendazol and other misole pesticide residues conform to the national and international standards. The production technique provided by the invention effectively lowers the residues of the pesticide residues in the tin, enables the misole pesticides to conform to the international standard, and promotes the sustainable and healthy development of edible fungus industry.

Description

technical field [0001] The invention belongs to the technical field of fruit and vegetable processing and production, and in particular relates to a production process for reducing imidazoline pesticide residues in edible mushroom vacuum freeze-dried food. Background technique [0002] Carbendazim is a benzimidazole fungicide, which is currently allowed to be used in fruit and vegetable crops, and the standards for carbendazim residues vary from country to country. The recommended use of fungicides for edible fungi in my country is carbendazim, prochloraz, dimethocarb and other imidazob pesticides. According to the Chinese national standard GB27630-2005 "Maximum Residue Limits of Pesticides in Food" and GB26130-2010 "Paraquat in Food According to the "Maximum Residue Limits of 54 Pesticides", the maximum residue limit of carbendazim in crops is between 0.05mg / kg and 5mg / kg, which is at least 5 times higher than the 10ppb stipulated in the US pesticide residue standard. [00...

Claims

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Application Information

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IPC IPC(8): A23L1/015A23L5/20
CPCA23L5/20A23L5/32A23L5/57
Inventor 傅红魏畅郑俊超许艺杰陈泳王瑞龙林娟叶秀云
Owner FUZHOU UNIV
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