Method for controlling enzymatic browning in tricholoma gambosum

Abstract

The invention discloses a method for controlling enzymatic browning in tricholoma gambosum. The method comprises the following steps: (a) pretreatment of fresh tricholoma gambosum: thoroughly cleaningthe fresh tricholoma gambosum for later use; (b) preparation of low-temperature plasma activated water: placing a low-temperature plasma generator in an aqueous hydrogen peroxide solution, turning ona gas source for introducing working gas into the low-temperature plasma generator, regulating the gas flow rate, turning on a high-voltage power supply after the gas flow is stable, and allowing discharging for 10-30min to obtain an activated solution containing hydroxyl free radicals; (c) soaking treatment with the activated water: completely soaking the tricholoma gambosum obtained in the step(a) in the plasma activated water prepared in the step (b) for 5-15min, wherein the mass ratio of the tricholoma gambosum to the plasma activated water is (1:3)-(1:5); (d) spraying of an anti-browning agent: thoroughly drying the tricholoma gambosum subjected to soaking treatment with the activated water, spraying the surfaces of the tricholoma gambosum with the anti-browning agent and forming anti-browning agent films on the surfaces; and (e) ordinary-temperature preservation: thoroughly air drying the tricholoma gambosum subjected to treatment in the step (d) at ordinary temperature, and preserving the tricholoma gambosum in a constant temperature and humidity chamber with the temperature of 15-25 DEG C and the humidity of 70-90%.

Description

technical field [0001] The invention relates to a method for controlling enzymatic browning of Tricholoma tricholoma. Background technique [0002] Tricholoma is a white agaric wild mushroom that grows on the grasslands of Mongolia. The main varieties are white mushroom, green leg, green leg mushroom, horse lotus stem, apricot, fragrant mushroom, chicken claw mill, black mushroom and so on. Tricholoma has thick flesh, delicate meat, and rich nutrition; the enzymatic browning caused by polyphenol oxidase during postharvest storage and processing of Tricholoma is the main reason for the quality decline of Tricholoma and its processed products. At present, the anti-browning technologies of Tricholoma mainly include physics (low temperature, ozone, modified atmosphere packaging, vacuum packaging, humidity control, ultrasound, ultraviolet light, etc.), chemistry (chemical preservatives, natural preservatives, etc.) and biology (enzyme technology, genetic engineering, etc.) techn...

AI Technical Summary

Problems solved by technology

At present, the anti-browning technologies of Tricholoma mainly include physics (low temperature, ozone, modified atmosphere packaging, vacuum packaging, humidity control, ultrasound, ultraviolet light, etc.), chemistry (chemical preservatives, natural preservatives, etc.) and biology (enzyme technology, genetic engineering, etc.) technology, etc.), but the existing methods have problems such as high cost, unsatisfactory fresh-keeping effect, and poor consumer acceptance.