Method for increasing vitamin D2 in edible mushrooms

Abstract

The invention provides a processing method for increasing vitamin D2 in edible mushrooms. The processing method comprises the following steps of performing radiation treatment on the edible mushroomsby pulse glare, wherein the spectral of pulse glare consists of UV-A of which the wavelength is 315nm-400nm, UV-B of which the wavelength is 280nm-315nm and UV-C of which the wavelength is 200nm-280nm. According to the processing method disclosed by the invention, the pulse glare treatment is adopted, so that the situation that ergosterol in the edible mushrooms is converted into vitamin D2 can bequickly promoted, and the effect of the processing method is far better than that of ultraviolet radiation; and before the pulse glare treatment is performed, the edible mushrooms are cut into slices, so that the conversion rate of the ergosterol can be obviously increased, and the browning reaction degree of fruiting bodies cannot be increased.

Description

Technical field

[0001] The invention belongs to the field of food processing and food quality and safety control, in particular to a method for increasing vitamin D in edible fungi 2 Technology.

Background technique

[0002] Vitamin D is an essential fat-soluble steroid derivative for the human body. In addition to the nutritional function of regulating calcium and phosphorus metabolism, it also has the functions of anti-tumor, preventing cardiovascular disease, autoimmune disease and diabetes. Forms closely related to health are vitamin D 2 (ergocalciferol) and vitamin D 3 (cholecalciferol). Vitamin D 3 It can be obtained by the isomerization of 7-dehydrocholesterol (provitamin D) in human epidermal cells after being irradiated by sunlight, while vitamin D 2 The human body cannot synthesize it by itself. The incidence of children with rickets, rickets and osteoporosis in the elderly is relatively high in China. Therefore, it is necessary to seek a variety of dieta...

Examples

Embodiment 1

[0020] Choose shiitake mushrooms as raw materials, pack them in special food bags made of polyethylene materials, and irradiate them with ultraviolet light (irradiation energy 0.08mJ / cm 2 , irradiation time 25min, double-sided irradiation) and pulsed strong light treatment (single pulse energy is 2.2mJ / cm 2 , irradiation time is 50s, double-sided irradiation), and then vacuum freeze-dry the processed sample.

[0021] The results in Table 1 show that UV and pulsed strong light irradiation have significant effects on vitamin D in Lentinus edodes. 2 content is significantly affected. Vitamin D in blank control group 2 The content is low, 2.03μg / g, which may be related to the growth environment of shiitake mushrooms. Shiitake mushroom is a kind of saprophytic fungus that grows on wood. During the growth stage, it cannot receive direct light, and it is better to use scattered light. Therefore, the growth process of shiitake mushroom lacks sunlight, so that its ergosterol cannot ...

Embodiment 2

[0027] Choose shiitake mushrooms as raw materials, use special food bags made of polyethylene materials to pack unsliced ​​edible fungi or edible fungi cut into 3mm and 1mm slices, and process the samples with pulsed strong light, with a single pulse energy of 2.2mJ / cm 2 , the irradiation time is 50s, double-sided irradiation. The treated samples were vacuum freeze-dried and ground.

[0028]It was found that the pretreatment of samples before pulsed intense light treatment had an effect on vitamin D in edible fungi 2 content has a great influence (see Table 2). Vitamin D content of sliced ​​shiitake mushrooms before pulsed intense light treatment 2 The content is much higher than that of raw materials without any treatment before pulsed strong light treatment. Vitamin D in intact shiitake mushrooms treated with pulsed strong light 2 The content is 34.30μg / g, after cutting into slices of shiitake mushrooms with a thickness of 3mm, vitamin D 2 The content rose to 124.16μg / g...

Embodiment 3

[0032] Choose shiitake mushrooms as raw materials, cut them into thin slices with a thickness of about 3mm, pack them in special food bags made of polyethylene materials, and irradiate them with strong pulsed light (single pulse energy is 2.2mJ / cm 2 , the irradiation time is 50s, double-sided irradiation). The treated shiitake mushrooms were dried in different ways, and it was found that after different drying methods, the vitamin D 2 The content changes less (see Table 3). Vacuum drying at a temperature below 60°C, the vitamin D in the shiitake mushrooms 2 The content is comparable to the vacuum freeze-dried sample, and the increase of drying temperature will destroy vitamin D 2 , leading to a decrease in its content, it should be carried out under low temperature and oxygen isolation conditions as much as possible.

[0033] Table 3 Effects of different drying methods on vitamin D in shiitake mushrooms 2 Effect of dry basis content (μg / g)

[0034]

Technical field

[0001] The invention belongs to the field of food processing and food quality and safety control, in particular to a method for increasing vitamin D in edible fungi 2 Technology.

Background technique

[0002] Vitamin D is an essential fat-soluble steroid derivative for the human body. In addition to the nutritional function of regulating calcium and phosphorus metabolism, it also has the functions of anti-tumor, preventing cardiovascular disease, autoimmune disease and diabetes. Forms closely related to health are vitamin D 2 (ergocalciferol) and vitamin D 3 (cholecalciferol). Vitamin D 3 It can be obtained by the isomerization of 7-dehydrocholesterol (provitamin D) in human epidermal cells after being irradiated by sunlight, while vitamin D 2 The human body cannot synthesize it by itself. The incidence of children with rickets, rickets and osteoporosis in the elderly is relatively high in China. Therefore, it is necessary to seek a variety of dieta...

Examples

Embodiment 1

[0020] Choose shiitake mushrooms as raw materials, pack them in special food bags made of polyethylene materials, and irradiate them with ultraviolet light (irradiation energy 0.08mJ / cm 2 , irradiation time 25min, double-sided irradiation) and pulsed strong light treatment (single pulse energy is 2.2mJ / cm 2 , irradiation time is 50s, double-sided irradiation), and then vacuum freeze-dry the processed sample.

[0021] The results in Table 1 show that UV and pulsed strong light irradiation have significant effects on vitamin D in Lentinus edodes. 2 content is significantly affected. Vitamin D in blank control group 2 The content is low, 2.03μg / g, which may be related to the growth environment of shiitake mushrooms. Shiitake mushroom is a kind of saprophytic fungus that grows on wood. During the growth stage, it cannot receive direct light, and it is better to use scattered light. Therefore, the growth process of shiitake mushroom lacks sunlight, so that its ergosterol cannot ...

Embodiment 2

[0027] Choose shiitake mushrooms as raw materials, use special food bags made of polyethylene materials to pack unsliced ​​edible fungi or edible fungi cut into 3mm and 1mm slices, and process the samples with pulsed strong light, with a single pulse energy of 2.2mJ / cm 2 , the irradiation time is 50s, double-sided irradiation. The treated samples were vacuum freeze-dried and ground.

[0028]It was found that the pretreatment of samples before pulsed intense light treatment had an effect on vitamin D in edible fungi 2 content has a great influence (see Table 2). Vitamin D content of sliced ​​shiitake mushrooms before pulsed intense light treatment 2 The content is much higher than that of raw materials without any treatment before pulsed strong light treatment. Vitamin D in intact shiitake mushrooms treated with pulsed strong light 2 The content is 34.30μg / g, after cutting into slices of shiitake mushrooms with a thickness of 3mm, vitamin D 2 The content rose to 124.16μg / g...

Embodiment 3

[0032] Choose shiitake mushrooms as raw materials, cut them into thin slices with a thickness of about 3mm, pack them in special food bags made of polyethylene materials, and irradiate them with strong pulsed light (single pulse energy is 2.2mJ / cm 2 , the irradiation time is 50s, double-sided irradiation). The treated shiitake mushrooms were dried in different ways, and it was found that after different drying methods, the vitamin D 2 The content changes less (see Table 3). Vacuum drying at a temperature below 60°C, the vitamin D in the shiitake mushrooms 2 The content is comparable to the vacuum freeze-dried sample, and the increase of drying temperature will destroy vitamin D 2 , leading to a decrease in its content, it should be carried out under low temperature and oxygen isolation conditions as much as possible.

[0033] Table 3 Effects of different drying methods on vitamin D in shiitake mushrooms 2 Effect of dry basis content (μg / g)

[0034]

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