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Fresh Cordyceps sinensis product and preparation method thereof

A technology of fresh Cordyceps sinensis and Cordyceps sinensis, which is applied in the field of fresh Cordyceps sinensis products and its preparation, and can solve the problems of reduced freshness of Cordyceps sinensis, increased product storage and transportation costs, and affecting flavor and quality, etc.

Active Publication Date: 2022-04-29
DONGGUAN HEC CORDYCEPS R&D CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, drying treatment will lose part of the active ingredients of Cordyceps sinensis; natural preservatives have attracted much attention because of their high efficiency, non-toxicity, and certain nutritional and functional properties. When it is too large, it affects the flavor and quality; low-temperature preservation increases product storage and transportation costs, and the freshness of Cordyceps sinensis is significantly reduced after thawing; and the application of modified atmosphere preservation is not yet mature in the application field of Cordyceps sinensis; the shelf life of cold storage is short, at about 10 days The phenomenon of dry insect body foam, elongated sub-seat, obvious water discharge and mold growth appeared successively
[0003] Therefore, present fresh Cordyceps fresh-keeping products and preparation method thereof still need to be improved

Method used

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  • Fresh Cordyceps sinensis product and preparation method thereof
  • Fresh Cordyceps sinensis product and preparation method thereof
  • Fresh Cordyceps sinensis product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] After an appropriate amount of honey was vacuum-dried at 30° C. for 40 minutes, its moisture content was measured to be 21% by mass, and then the honey was sealed and pre-cooled at (2-8)° C. for 45 minutes. Prepare 9 cleaned hard and plump fresh Cordyceps sinensis, and measure the length of the sub-seat by straightening method. Under the heat preservation of the ice board, soak the back of the fresh Cordyceps sinensis body (abdomen facing up, and do not soak the head, abdomen and subsea) with pre-cooled honey for 105 minutes, and draw the pre-cooled honey with a disposable straw from the beginning of immersion and smear until For fresh Cordyceps sinensis, head and abdomen, a layer of honey should be covered on the surface of the seats, head and abdomen when applying it. After the honey layer on the surface is obviously dissipated, apply the second time. Apply a total of 11 times with an interval of 8 ~15 minutes, and finally wipe the honey on the surface of the fresh Co...

Embodiment 2

[0046] After an appropriate amount of honey was vacuum-dried at 30° C. for 20 minutes, its moisture content was determined to be 16 mass %, and then the honey was sealed and pre-cooled at (2-8)° C. for 45 minutes. Prepare 9 cleaned hard and plump fresh Cordyceps sinensis, and measure the length of the sub-seat by straightening method. Under the heat preservation of the ice board, soak the back of the fresh Cordyceps sinensis body (abdomen facing up, and do not soak the head, abdomen and subsea) with pre-cooled honey for 60 minutes, and use a disposable straw to absorb the pre-cooled honey from the beginning of immersion and smear until For fresh Cordyceps sinensis, head and abdomen, there should be an obvious layer of honey covering the surface of the seats, head and abdomen when smearing. After the honey layer on the surface is obviously dissipated, apply the second time. Apply 7 times in total, with an interval of 8 ~15 minutes, and finally wipe the honey on the surface of t...

Embodiment 3

[0051] The influence of embodiment 3 honey moisture content on the fresh-keeping effect of fresh Cordyceps sinensis

[0052] Method 1: Vacuum-dry an appropriate amount of honey at 45° C. for 30 minutes, measure its moisture content to be 18% by mass, and then seal and pre-cool the honey at (2-8)° C. for 50 minutes. Prepare 9 cleaned hard and plump fresh Cordyceps sinensis, and measure the length of the sub-seat by straightening method. Under the heat preservation of the ice board, soak the back of the fresh Cordyceps sinensis body (the abdomen is facing up, and do not soak the head, abdomen and subsea) with pre-cooled honey for 90 minutes, and use a disposable straw to absorb the pre-cooled honey from the beginning of soaking. For fresh Cordyceps sinensis, head and abdomen, there should be an obvious layer of honey covering the surface of the seats, head and abdomen when applying it. After the honey layer on the surface is obviously dissipated, apply the second time. Apply a t...

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Abstract

The invention provides a fresh Cordyceps sinensis product and a preparation method thereof. The fresh Cordyceps sinensis products include: honey; and fresh Cordyceps sinensis, the fresh Cordyceps sinensis includes: a shell; and a matrix, the surface of the matrix is ​​covered with the shell, and the honey penetrates into the matrix to form a The honey permeable layer in contact with the shell, wherein the thickness of the honey permeable layer is 20-40% of the radius of the cross section of the matrix. The fresh Cordyceps sinensis product of the present invention has a good fresh-keeping effect, can retain the nutritional components and forms of the fresh Cordyceps sinensis to the greatest extent, has a long shelf life and good taste. In addition, the method for preparing the fresh Cordyceps sinensis product of the present invention does not need freezing treatment, has a simple process, and is suitable for large-scale production.

Description

technical field [0001] The invention relates to the technical field of freshness preservation. Specifically, the present invention relates to a fresh Cordyceps sinensis product and a preparation method thereof. Background technique [0002] Proteins, nucleosides, sterols, polysaccharides and other substances in Cordyceps sinensis are its active ingredients with important health care and pharmacological effects. The fresher the Cordyceps sinensis, the more complete the preservation of its active ingredients. At present, it is often preserved by drying, freeze-drying, adding preservatives, low-temperature preservation or modified atmosphere preservation. Among them, drying treatment will lose part of the active ingredients of Cordyceps sinensis; natural preservatives have attracted much attention because of their high efficiency, non-toxicity, and certain nutritional and functional properties. When it is too large, it affects the flavor and quality; low-temperature preserva...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/3472
CPCA23L3/3472
Inventor 李光荣赖琳青张文祥梁关海钱正明李文佳赖晓惠
Owner DONGGUAN HEC CORDYCEPS R&D CO LTD
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