Method for to preserving matsutake by using rice glutelin

A technology of gluten and rice, applied in the direction of protecting fruits/vegetables with a protective coating, can solve the problems of severe respiration and transpiration, loss of commodity value and edible value, and loss of the unique quality of matsutake, so as to retain nutrients , good emulsification stability, and the effect of increasing plasticity

Inactive Publication Date: 2017-08-29
GUANGZHOU JUCHAN MODERN AGRI RES INST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The peak period of matsutake harvest is July and August when the temperature and humidity are high. Fresh products have high water content, strong respiration and transpiration, and soft tissue without protective structure, which is easy to cause rot and deterioration. After harvesting, store them at room temperature within 2 days. Lost commodity value and edible value, although the current fresh-keeping technology can extend the storage period to about 7 days, but the flavor will change obviously, and the unique quality of matsutake will be lost

Method used

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  • Method for to preserving matsutake by using rice glutelin
  • Method for to preserving matsutake by using rice glutelin
  • Method for to preserving matsutake by using rice glutelin

Examples

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Effect test

Embodiment 1

[0023] (1) Select the matsutake fruiting body, wash it, and let it dry naturally until the humidity is 85%, and set it aside;

[0024] (2) Dissolve 10% rice gluten dry powder in distilled water with a solid-to-liquid ratio of 1g:2.5ml, heat to 68°C and stir for 10min, then adjust the pH value of the solution to 10 with NaOH solution, continue stirring for 20min, and cool To room temperature to get rice gluten film solution;

[0025] (3) Soak matsutake in step (1) in the rice gluten film solution for 1 min, drain and store at 2°C at low temperature.

Embodiment 2

[0027] (1) Select the matsutake fruiting body, wash it, and let it dry naturally until the humidity is 87%, and set it aside;

[0028] (2) Dissolve 11% rice gluten dry powder containing 90ug / g caper polyphenols in distilled water at a solid-to-liquid ratio of 1g:3ml, heat to 70°C and stir for 11min, then adjust the pH value of the solution with ammonia water to 11, continue stirring for 22min, and cool to room temperature to obtain a rice gluten film solution;

[0029] (3) Soak matsutake in step (1) in the rice gluten film solution for 2 minutes, drain and store at 3°C ​​at low temperature.

Embodiment 3

[0031] (1) Select matsutake fruiting bodies, wash them, and dry them naturally until the humidity is 88%, and set them aside;

[0032] (2) Dissolve 12% rice gluten dry powder containing 100ug / g capers polyphenols in distilled water at a solid-to-liquid ratio of 1g:3.5ml, heat to 71°C and stir for 12min, then wash with NaHCO 3 Solution adjusts the pH value of the solution to 12, continues stirring for 23 minutes, and cools to room temperature to obtain a rice gluten film solution;

[0033] (3) Soak matsutake in step (1) in the rice gluten film solution for 3 minutes, drain and store at 4°C at low temperature.

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Abstract

The invention discloses a method for preserving matsutake by using rice glutelin, and the method comprises the following steps: (1) selecting and cleaning matsutake fruit bodies, naturally airing the matsutake fruit bodies in the sun until the humidity is 85-90% for later use; dissolving rice glutelin dry powder in distilled water, wherein the solid to liquid ratio of the rice glutelin dry powder to the distilled water is 1g:(2.5-5ml), heating the solution to 68-72DEG C and stirring the solution for 10-15min, then regulating the pH value of the solution with alkaline water to 10-13, continuing stirring the solution for 20-30min, and cooling the solution to room temperature to obtain the rice glutelin membrane solution; and (3) soaking the matsutake obtained in the step (1) into the rice glutelin membrane solution for 1-3min, draining off water and storing the matsutake at low temperature of 2-6 DEG C. The method for preserving the matsutake by using the rice glutelin can weaken the respiratory intensity of the matsutake, lower the browning index number and reserve nutrient components, so the flavor of the matsutake is unaffected in the storage period; and the matsutake is edible, high in nutrition, degradable, rich in sources and extensive in application prospects.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping edible fungi, and in particular relates to a method for keeping matsutake fresh by utilizing rice gluten. Background technique [0002] Matsutake (Tricholoma matsutake), also known as matsutake mushroom, belongs to Basidiomycotina, Laminomycetes, Agaricaceae, Tricholomaceae, and Tricholoma genus. Matsutake is a kind of precious wild edible fungus and is known as the "king of fungi". Matsutake is rich in nutrients such as protein, fat, cellulose, various amino acids, unsaturated fatty acids, etc. It also contains functional substances such as β-gluconic acid, nucleic acid derivatives, peptides, organic germanium, and polysaccharides, which can lower cholesterol. , increase immunity, anti-radiation, anti-tumor and other health effects. The economic value is extremely high, and the price of fresh matsutake per ton in the international market is 30,000 to 50,000 US dollars, which is beyond the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16
CPCA23B7/16
Inventor 不公告发明人
Owner GUANGZHOU JUCHAN MODERN AGRI RES INST CO LTD
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