Method for prolonging shelf lives of straw mushrooms

A technology of fresh-keeping period and straw mushrooms, which is applied in the preservation of fruits and vegetables, food preservation, and preservation of fruits/vegetables by radiation/electrical treatment, etc. Effect

Pending Publication Date: 2017-01-11
JIANGSU ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sodium dehydroacetate is a safe food preservative approved by the Food and Agriculture Organization of the United Nations (FAO), the World Health Organization (WHO) and China. It can be degraded into acetic acid during the metabolism of the human body, and it is non-toxic to the human body. It is mainly used in foreign countries. Research on freshness and color protection of fish and meat is mainly widely used in soy products, kimchi, stewed vegetables, candied fruit, canned food, fruit wine, pickled cabbage, fermented bean curd, soy sauce, fruit juice and other products in China, but it has not been used in grass Fresh Mushrooms

Method used

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  • Method for prolonging shelf lives of straw mushrooms
  • Method for prolonging shelf lives of straw mushrooms

Examples

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Embodiment 1

[0020] A method for extending the fresh-keeping period of straw mushrooms, comprising the following steps:

[0021] (1) From the straw mushrooms harvested in the same batch, select straw mushrooms with similar size, no umbrella opening, and no obvious damage;

[0022] (2) Spread the straw mushrooms in a basket with gaps, soak the basket in a sodium dehydroacetate solution with a mass concentration of 0.02% for 45 seconds, and then drain the water;

[0023] (3) Put the drained straw mushrooms in a tray and pack them with polyethylene film;

[0024] (4) irradiating packed straw mushrooms with 0.8kGy Cro60;

[0025] (5) Store the irradiated straw mushrooms at 16° C. and humidity below 55%.

Embodiment 2

[0027] A method for extending the fresh-keeping period of straw mushrooms, comprising the following steps:

[0028] (1) From the straw mushrooms harvested in the same batch, select straw mushrooms with similar size, no umbrella opening, and no obvious damage;

[0029] (2) Spread the straw mushrooms in a basket with gaps, soak the basket in a sodium dehydroacetate solution with a mass concentration of 0.01% for 25 seconds, and then drain the water;

[0030] (3) Put the drained straw mushrooms in a tray and pack them with polyethylene film;

[0031] (4) irradiating packed straw mushrooms with 0.8kGy Cro60;

[0032] (5) Store the irradiated straw mushrooms at 16° C. and humidity below 55%.

Embodiment 3

[0034] A method for extending the fresh-keeping period of straw mushrooms, comprising the following steps:

[0035] (1) From the straw mushrooms harvested in the same batch, select straw mushrooms with similar size, no umbrella opening, and no obvious damage;

[0036] (2) Lay the straw mushrooms in a basket with gaps, soak the basket in a sodium dehydroacetate solution with a mass concentration of 0.04% for 40 seconds, and then drain the water;

[0037] (3) Put the drained straw mushrooms in a tray and pack them with polyethylene film;

[0038] (4) irradiating packed straw mushrooms with 0.8kGy Cro60;

[0039] (5) Store the irradiated straw mushrooms at 20° C. and humidity below 55%.

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Abstract

The invention belongs to the technical field of food preservation, and especially relates to a method for prolonging shelf lives of straw mushrooms. The method for prolonging the shelf lives of the straw mushrooms comprises the following steps: (1), selecting straw mushrooms which are similar in sizes, free of split caps and free of obvious damages from the straw mushrooms harvested in the same batches; (2), soaking the selected straw mushrooms in a sodium dehydroacetate solution for 40-50 seconds, and thoroughly draining the soaked straw mushrooms; (3), packing the thoroughly drained straw mushrooms by using a film; (4), performing irradiation on the packaged straw mushrooms; and (5), storing the irradiated straw mushrooms at a temperature of 12-20 DEG C and a humidity of 55%. The method for prolonging the shelf lives of the straw mushrooms is capable of effectively prolonging the shelf lives of the straw mushrooms by about 7 days, and is non-toxic and safe.

Description

technical field [0001] The invention belongs to the technical field of food preservation, and in particular relates to a method for extending the preservation period of straw mushrooms. Background technique [0002] Straw mushroom (Volvariella volvacea) is one of the mushrooms that are exported to earn foreign exchange in China. It is not only nutritious and delicious, but also has good medical and health care value. With people's recognition of its nutritional function, the market demand for fresh products of straw mushrooms and products developed with straw mushrooms has increased sharply. However, straw mushrooms are typical high-temperature mushrooms, and their respiration is fast after harvesting. They will open their umbrellas 3-5 hours after harvesting, losing their commodity value, and straw mushrooms are not suitable for low-temperature storage. Hydration and autolysis accelerates decay. The research on preservation of straw mushrooms includes low-temperature pres...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/015A23B7/154
CPCA23B7/015A23B7/154
Inventor 侯立娟林金盛曲绍轩马林蒋宁李辉平
Owner JIANGSU ACAD OF AGRI SCI
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