Oil-tea mushroom modified atmosphere packaging method

Abstract

The invention relates to the technical field of oil-tea mushroom preservation, in particular to an oil-tea mushroom modified atmosphere packaging method. The method comprises the steps that oil-tea mushrooms are subjected to sterilized solution spraying before being loaded in a turnover box, under the combined action of ingredients such as tea polyphenols, the harmful bacteria content of the surfaces of the fresh oil-tea mushrooms is lowered, by means of wood pulp paper layering and isolation, the oil-tea mushroom bodies are subjected to flexible making, extraction crushing is reduced, the moisture of the surfaces of the oil-tea mushrooms and the moisture generated in the breathing process can be absorbed, the water content of the surfaces of the oil-tea mushrooms is lowered, water retention and moisturizing effects can be achieved, the weight-loss ratio of the mushroom bodies is lowered, by combining preservation gas processing, the respiration intensity of the oil-tea mushrooms is weakened, rotting and deterioration of the mushroom bodies are slowed down, deterioration in the oil-tea mushroom transportation and storage process is inhibited, the shelf life of the oil-tea mushroomsis prolonged.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping technology of camellia oleifera, in particular to a method for fresh-keeping of camellia oleifera through modified atmosphere. Background technique [0002] Camellia oleifera is a kind of tea tree mushroom. It is delicious, crisp and delicious, and rich in nutrition. It is an edible fungus that people like to eat. Camellia oleifera is difficult to store and transport under normal conditions. 2-3 days after fresh mushrooms are harvested, there will be a large amount of water loss and shrinkage. A large number of fresh mushrooms are concentrated and sold in nearby markets, resulting in a market situation where the supply of mushrooms exceeds demand, causing the price of Camellia oleifera to drop sharply, seriously damaging the interests of mushroom farmers, and restricting the development of the Camellia oleifera industry. In the area of ​​the base, the market situation is that the supply is ...

AI Technical Summary

Problems solved by technology

[0004] However, there are many defects in the above-mentioned various fresh-keeping methods, for example: low-temperature cold storage has a short storage period and large investment; the chemical concentration control and residual problems of chemical fresh-keeping are difficult to be solved; The rate of oxygen reduction is slow, and the accumulation of carbon dioxide in the middle and late stages is too high; the effect of ozone treatment alone is limited; in view of this, some researchers aim at the above defects, and effectively prevent and inhibit the quality change of Camellia oleifera in the process of storage and preservation. Methods have been studied, for example: the modified atmosphere preservation method of tea tree mushroom with patent number 201510238351.0, through the processes of selection, sterilization, packing, modified atmosphere preservation and storage, during storage, the quality change of tea tree mushroom is suppressed, and the tea tree mushroom is reduced. The weight loss rate and corrosion rate of mushrooms extend the shelf life of tea tree mushrooms to about 30 days; however, because the fresh-keeping gas used is made up of oxygen, carbon dioxide and nitrogen, the composition and concentration ratio of the fresh-keeping gas are different. Appropriate, resulting in an unsatisfactory preservation cycle for Camellia oleifera mushrooms. It is stored at a low temperature of 2-4°C. On the 30th day, the weight loss rate of Camellia oleifera mushrooms remains above 6%, and the rot rate remains above 3.5%.