Hot-working white mushroom color protection agent and applications thereof

A white mushroom, thermal processing technology, applied in the fields of application, food ingredient function, food science, etc., can solve the problems of unfavorable human health, residue, and destruction of vitamin B, and achieve good color protection effect, low browning degree, and formula scientific effect

Inactive Publication Date: 2016-02-24
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, sulfite is a commonly used color-protecting agent, which has a remarkable color-protecting effect, but the presence of SO 2 Residues, harmful to human health, can induce allergic diseases and asthma, destroy vitamin B 1 , and easily cause tank wall corrosion; the screening of new safe, high-efficiency, sulfur-free color-protecting agents has become the key to the development of high-quality white mushroom canned products

Method used

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  • Hot-working white mushroom color protection agent and applications thereof
  • Hot-working white mushroom color protection agent and applications thereof
  • Hot-working white mushroom color protection agent and applications thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1 Application of color retention agent of the present invention in canned white mushrooms

[0024] After the fresh white mushrooms are harvested, the mud root stalks are cut off, washed and sliced, and immediately immersed in the color protection liquid for color protection. The color protection liquid formula is 3% calcium ascorbate, 0.5% calcium propionate, 0.8% sodium chloride , 0.1% L-cysteine, 0.02% disodium edetate, color protection conditions: immersion treatment at 20℃ for 15min, solid-liquid ratio 1:8, then blanching at 100℃ for 1 minute, cooling and draining Dried, weighed, canned and added soup, sterilized and cooled (10'-30'-10' / 121°C, that is, the temperature will be raised to 121°C in 10 minutes, kept for 30 minutes, and cooled in 10 minutes), and placed in a 37°C incubator After 3 days, the browning inhibition rate (R) and color (L, a and b values) of the samples were measured. The results are shown in Table 1 (fresh samples are newly harvested white...

Embodiment 2

[0027] Example 2 Application of color retention agent of the present invention in canned white mushrooms

[0028] After the fresh white mushrooms are harvested, cut off the root stalks with mud, cleaned and sliced ​​and immediately immersed in the color protection solution for color protection. The color protection solution formula is 4% calcium ascorbate, 1.5% calcium propionate, 1.2% sodium chloride , 0.2% L-cysteine, 0.02% disodium edetate, color protection conditions: 25 ℃ soaking treatment for 25 minutes, solid-liquid ratio 1:12, then 100 ℃ blanching for 1 minute, cooling and draining, Weigh, add soup in cans, sterilize and cool (10'-30'-10' / 121°C), put it in a 37°C incubator for 3 days, determine the browning inhibition rate (R) and color (L, a and b value), and the results are shown in Table 2.

[0029] Table 2 Color and browning degree of canned white mushrooms

[0030]

[0031]

Embodiment 3

[0032] Example 3 Application of color retention agent of the present invention in white mushroom drying

[0033] After the fresh white mushrooms are harvested, cut off the root stalks with mud, cleaned and sliced ​​and immediately immersed in the color protection solution for color protection. The color protection solution formula is 5% calcium ascorbate, 2% calcium propionate, 1.5% sodium chloride , 0.3% L-cysteine, 0.03% disodium ethylenediaminetetraacetic acid, color protection conditions: immersion treatment at room temperature for 30 minutes, solid-liquid ratio 1:15, then blanching at 100°C for 1 minute, cooling and draining , Dried with hot air at 50°C for 10 hours, cooled the package and placed it in an incubator at 37°C for 3 days to determine the browning inhibition rate (R) and color (L, a and b values) of the sample.

[0034] Table 3 Color and browning degree of dried white mushrooms

[0035]

[0036] Sensory evaluation was performed on the canned white mushrooms obtained...

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Abstract

The invention discloses a hot-working white mushroom color protection agent and applications thereof and belongs to the fruit vegetable processing technology field. The color protection agent is prepared into a color protection solution, containing 3%-5% of calcium ascorbate, 0.5%-2% of calcium propionate, 0.8-1.5% of sodium chloride, 0.1-0.3% of L-cysteine and 0.02-0.03% of disodium ethylenediamine tetraacetate. Before heat treatment of white mushrooms, the color protection agent is employed for color protection processing, browning in the white mushroom product hot working process is prevented, influences of browning on product nutrition and quality are avoided, and health harm of dominant sulfite color protection agents at the present market are avoided.

Description

Technical field [0001] The invention relates to a thermally processed white mushroom color protection agent and its application, and belongs to the technical field of fruit and vegetable processing. Background technique [0002] White mushroom (Agaricus bisporus), also known as Agaricus bisporus, edible mushroom, is an important edible fungus cultivated worldwide, accounting for about 70% of the total edible fungus. White mushrooms are delicious and have high nutritional value. However, the fruit bodies of white mushrooms are rich in phenols, protein and amino acids. Enzymatic browning and non-enzymatic browning are prone to occur during thermal processing, which reduces the commercial value of white mushroom products. [0003] The three conditions necessary for the enzymatic browning reaction of white mushrooms are: substrate, oxygen and polyphenol oxidase. Therefore, the occurrence of browning can be controlled by reducing substrates, isolating oxygen, inhibiting enzyme activity,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/41A23L31/00
CPCA23V2002/00A23V2200/20
Inventor 范柳萍李洁莹石志民李静
Owner JIANGNAN UNIV
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