A kind of heat-processed white mushroom color-protecting agent and its application

A white mushroom and thermal processing technology, applied in the fields of application, food ingredient function, food science, etc., can solve problems such as residue, tank wall corrosion, and unfavorable human health, and achieve scientific formula, low browning degree, and color protection effect Good results

Inactive Publication Date: 2017-12-29
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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  • A kind of heat-processed white mushroom color-protecting agent and its application
  • A kind of heat-processed white mushroom color-protecting agent and its application
  • A kind of heat-processed white mushroom color-protecting agent and its application

Examples

Experimental program
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Effect test

Embodiment 1

[0023] Embodiment 1 Application of color-protecting agent of the present invention in canned white mushroom

[0024] After the fresh white mushrooms are harvested, cut off the muddy root stalks, wash and slice them, and immediately immerse them in the color-protecting solution for color-protecting treatment. The formula of the color-protecting solution is 3% calcium ascorbate, 0.5% calcium propionate, and 0.8% sodium chloride , 0.1% L-cysteine, 0.02% disodium ethylenediaminetetraacetate, color protection conditions: soaking treatment at 20°C for 15min, solid-liquid ratio 1:8, then blanching at 100°C for 1 minute, cooling and draining Dry, weigh, add soup to cans, sterilize and cool (10′-30′-10′ / 121°C, that is, raise the temperature to 121°C in 10 minutes, keep warm for 30 minutes, cool down in 10 minutes), and put it in a 37°C incubator In 3 days, measure the sample browning inhibition rate (R) and color and luster (L, a and b value), the result is as shown in table 1 (fresh s...

Embodiment 2

[0027] Embodiment 2 Application of color-protecting agent of the present invention in canned white mushroom

[0028] After the fresh white mushrooms are harvested, cut off the muddy root stalks, wash and slice them, and immediately immerse them in the color-protecting solution for color-protecting treatment. The formula of the color-protecting solution is 4% calcium ascorbate, 1.5% calcium propionate, and 1.2% sodium chloride , 0.2% L-cysteine, 0.02% disodium ethylenediaminetetraacetate, color protection conditions: soaking at 25°C for 25min, solid-liquid ratio 1:12, then blanching at 100°C for 1 minute, cooling and draining, Weighing, canning and adding soup, sterilizing and cooling (10′-30′-10′ / 121°C), placed in a 37°C incubator for 3 days, and measuring the browning inhibition rate (R) and color (L, a and b value), the results are shown in Table 2.

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

[0030]

[0031]

Embodiment 3

[0032] Embodiment 3 Application of color-protecting agent of the present invention in white mushroom drying

[0033] After the fresh white mushrooms are harvested, cut off the stalks with mud, wash and slice them, and immediately immerse them in the color-protecting solution for color-protecting treatment. The formula of the color-protecting solution is 5% calcium ascorbate, 2% calcium propionate, and 1.5% sodium chloride , 0.3% L-cysteine, 0.03% disodium ethylenediaminetetraacetate, color protection conditions: soaking treatment at room temperature for 30 minutes, solid-to-liquid ratio 1:15, then blanch at 100°C for 1 minute, cool and drain , dried with hot air at 50°C for 10 hours, cooled and packaged, and placed in a 37°C incubator for 3 days to measure the browning inhibition rate (R) and color (L, a and b values) of the sample. The results are shown in Table 3.

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

[0035]

[0036] The canned white mushro...

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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 heat-processed white mushroom color-protecting agent and an application thereof, belonging to the technical field of fruit and vegetable processing. Background technique [0002] White mushroom (Agaricus bisporus), also known as Agaricus bisporus, mushroom, is an important edible fungus cultivated worldwide, accounting for about 70% of the total edible fungi. White mushrooms are delicious and have high nutritional value, but the fruiting bodies of white mushrooms are rich in phenolic substances, proteins, and amino acids, and 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 to occur are: substrate, oxygen and polyphenol oxidase, so the occurrence of browning can be controlled by reducing substrates, isolating oxygen, inhibiting ...

Claims

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Application Information

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Patent Type & Authority Patents(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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