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A fresh-keeping method for shiitake mushrooms suitable for logistics fresh sales

A fresh-keeping method and shiitake mushroom technology, which is applied in the fields of fruit and vegetable fresh-keeping, food science, food preservation, etc., can solve problems such as mushroom cap opening, bacteria autolysis, and affecting purchase behavior, so as to inhibit the activity of related enzymes and reduce respiration function, the effect of avoiding adverse effects

Active Publication Date: 2021-02-19
FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Even so, it is usually stored at a low temperature of 4-5°C and a relative humidity of 75%-90% for no more than 20 days, that is, the value of the commodity is lost, and the browning of the mushroom color and the cap of the mushroom often occur during storage and transportation. Umbrella opening, bacterial autolysis, cellulose lignification, and microbial pollution, etc., the actual loss is greater
[0003] At present, the development of fresh-keeping technologies for fresh shiitake mushrooms at home and abroad is not deep enough. In addition to some natural preservatives, some storage technologies according to reports mainly include: 1. Mixing a certain amount of oxygen and carbon dioxide gas storage under low temperature conditions, the key points of this method It is to control a reasonable gas ratio. Even so, it cannot eliminate the survival of harmful microorganisms at low temperatures, which poses a threat to food safety in downstream consumption links; Judgment and selection of raw ecological agricultural products of fresh shiitake mushrooms will also cause consumers to question the safety of eating in a certain procedure, thus affecting purchase behavior
Therefore, the backwardness of the practical logistics storage and fresh-keeping technology of shiitake mushrooms seriously restricts the development of the fresh-eating industry of shiitake mushrooms.

Method used

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  • A fresh-keeping method for shiitake mushrooms suitable for logistics fresh sales
  • A fresh-keeping method for shiitake mushrooms suitable for logistics fresh sales

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: the preparation of the water extract of the leaves

[0020] Weigh 100g of dried leaves, pulverize, heat and reflux with 1L of absolute ethanol for 3 times, each time for 1.5h, filter, discard the filtrate, add 1.5L of purified water to the filter residue, decoct and reflux for 3 times, each time After 2 hours, filter, combine the filtrates for 3 times, and cool to obtain the water extract of the leaves (about 4.3L).

Embodiment 2

[0021] Embodiment 2: the preparation of the water extract of the leaves

[0022] Weigh 500g of dried leaves, pulverize, heat and reflux with 4L of absolute ethanol for 3 times, each time for 1h, filter, discard the filtrate, add 6L of purified water to the filter residue, decoct and reflux for 3 times, each time for 2 hours , filtered, combined the filtrates for 3 times, and cooled to obtain the aqueous extract of leaves (about 17.5 L).

Embodiment 3

[0025] Embodiment 3: the application of mushroom preservation

[0026] (1) Select the fruiting bodies of shiitake mushrooms that are naturally ruptured, the cap has not yet opened, the edges are rolled inward, the gills are stretched, there is no mechanical injury, no disease, and eight mature fruiting bodies;

[0027] (2) immerse 800 g of shiitake mushroom fruiting bodies in 1L of water extract of leaves, soak for 10min under the low-frequency ultrasonic conditions with ultrasonic frequency 15KHz and ultrasonic power of 150W, then remove and air-dry;

[0028] (3) After air-drying, put the fruiting body of the shiitake mushrooms into the packaging box for modified atmosphere packaging. The gas volume composition is: 7% oxygen, 8% carbon dioxide, and 85% nitrogen; use MAP-H from Suzhou Senrui Fresh-keeping Equipment Co., Ltd. L360 continuous box-type composite modified atmosphere fresh-keeping packaging machine is packed in high-resistance polyvinylidene chloride vacuum packagi...

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Abstract

The invention provides a fresh-keeping method for shiitake mushrooms suitable for logistics storage and transportation, and relates to the technical field of fresh-keeping and processing of edible fungi. After the fresh shiitake mushrooms are harvested, they are soaked with leaves, treated with low-frequency ultrasonic waves, drained, air-dried at a low speed, packaged in modified atmosphere, and transported or stored after being irradiated with electron beams. Through the measurement of the rotting rate of shiitake mushrooms, soluble solids, pulp hardness, electrical conductivity, sensory evaluation and other indicators, it is found that this method effectively prolongs the shelf life of fresh shiitake mushrooms by 12 to 13 days, and the preservation effect is obvious. Off-site supply provides quality assurance and has a good application prospect.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a fresh-keeping method for edible fungi, in particular to a fresh-keeping method for shiitake mushrooms suitable for logistics fresh sales. Background technique [0002] Shiitake mushrooms combine nutrition and health care, and have unique flavors, which are favored by consumers. In recent years, with the change of people's consumption concept, the demand for fresh shiitake mushrooms in the international and domestic markets is increasing day by day. Fresh shiitake mushrooms, as an edible fungus with specific origin advantages, also need to be stored and transported to different consumer markets over long distances, so the requirements for fresh-keeping technology are very high. In the existing logistics storage and transportation process, shiitake mushrooms mainly use refrigeration technology to extend the shelf life. Even so, it is usually stored at a low temperature...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/154A23B7/148A23B7/015
CPCA23B7/015A23B7/148A23B7/154
Inventor 史德芳高虹范秀芝殷朝敏沈汪洋张玉乔宇吴文锦汪兰程薇金玮玲黄文薛淑静杨德石猛程世伦
Owner FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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