Production technique capable of lowering misole pesticide residues in edible fungus quick-frozen food

A technology for quick-frozen food and pesticide residues, applied to the functions of food ingredients, food preparation, food ingredients, 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

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Problems solved by technology

[0004] The purpose of the present invention is to provide a production process capable of reducing imidazolic pesticide residues in edible fungus quick-frozen foods, aiming at the problems that the imidazolic pesticide residues in edible mushroom quick-frozen foods are higher than the international standard.

Method used

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  • Production technique capable of lowering misole pesticide residues in edible fungus quick-frozen food
  • Production technique capable of lowering misole pesticide residues in edible fungus quick-frozen food

Examples

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Effect test

Embodiment 1

[0029] A production process capable of reducing imidazolic pesticide residues in Agaricus bisporus quick-frozen food, 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: Pave the cleaned Agaricus bisporus into a pile of 1-2 cm thick, atomize the ozone water with a concentration of 5 mg / L, and spray evenly on the Agaricus bisporus, the amount of ozone water is 1% of the weight of Agaricus bisporus %;

[0033] (4) Ultrasonic digestion: using frequency 20kHz, power 90w / cm 2 Ultrasonic digestion of Agaricus bisporus, ultras...

Embodiment 2

[0043] A kind of production technology that can reduce imidazoline pesticide residue in Flammulina velutipes quick-frozen food comprises the following steps:

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

[0045] (2) Cleaning with alkaline water: use sodium hydroxide alkaline water with a concentration of 2wt%, continuously wash Flammulina velutipes 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;

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

[0047] (4) Ultrasonic digestion: using frequency 25kHz, power 75w / cm 2 ultrasonic digestio...

Embodiment 3

[0053] A kind of production technology that can reduce imidazoles pesticide residue in flat mushroom quick-frozen food, comprises the following steps:

[0054] (1) Acceptance of Pleurotus ostreatus, 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 oyster 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 oyster mushrooms into a pile of 1~2cm thick, atomize the ozonated water with a concentration of 15 mg / L, and spray evenly on the oyster mushrooms, the amount of ozonated water is 0.2% by weight;

[0057] (4) Ultrasonic digestion: frequency 35kHz, power 60w / cm 2 Ultrasonic digestion of Pleurotus ostreatus for 2 hours;

[0058] ...

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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 quick-frozen food. The process and technological parameters of the production technique of the traditional edible fungus quick-frozen 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 capable of reducing imidazoline pesticide residues in edible fungus quick-frozen 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. [0003...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/015A23L1/28A23L5/20
CPCA23L5/20A23L5/57A23L31/00A23V2002/00A23V2300/48A23V2200/048
Inventor 傅红郑俊超陈泳许艺杰王瑞龙魏畅林娟叶秀云
Owner FUZHOU UNIV
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