A kind of deoxygenation preservation method of king oyster mushroom

A fresh-keeping method, the technology of Pleurotus eryngii, which is applied to the fresh-keeping of fruits and vegetables, food preservation, and preservation of fruits/vegetables through freezing/refrigerating, etc., can solve the problems of adverse effects of preservatives and short storage period, so as to ensure storage quality and nutrition Value, low cost, reduced respiration effect

Active Publication Date: 2022-07-15
YANGZHOU UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a deoxygenation preservation method of Pleurotus eryngii, which solves the problems of short post-harvest storage period of Pleurotus eryngii and the possibility that the residual preservative may have adverse effects on the human body. The method can effectively prolong the preservation period of Pleurotus eryngii without Toxic, harmless, low cost, easy to operate, fully guarantee the cold storage quality and nutritional value of Pleurotus eryngii

Method used

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  • A kind of deoxygenation preservation method of king oyster mushroom
  • A kind of deoxygenation preservation method of king oyster mushroom

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Example 1: The deoxidizer contains the following components: 1 g of activated iron powder, 1 g of slow-release iron powder, 0.4 g of NaCl, 0.9 g of activated carbon, and 0.9 g of diatomaceous earth. in the packaging bag. Pleurotus eryngii without obvious mechanical damage and pests and diseases were selected and placed in an environment of 8°C for precooling for 24h. The pre-cooled king oyster mushrooms are divided into polyethylene transparent plastic bags, each bag weighing 500g. Into the polyethylene transparent plastic bags containing king oyster mushrooms, add a pack of deoxidizers in individual small packages (average weight of each bag is 4.2g), then seal the bag, and the remaining void gas volume of the polyethylene plastic bag is about 800mL. The sealed-packed Pleurotus eryngii was stored in a refrigerator with a temperature of 4°C and a humidity of 75%.

Embodiment 2

[0036]Example 2: The deoxidizer contains the following components: 1.2 g of activated iron powder, 1.5 g of slow-release iron powder, 0.5 g of NaCl, 0.4 g of activated carbon, and 0.6 g of diatomaceous earth, and the configured deoxidizer is filled with a length of 4 cm and a width of 3 cm. in the small packaging bag. Pleurotus eryngii without obvious mechanical damage and pests and diseases were selected and placed in a cold storage at 8°C for 24 hours. The pre-cooled king oyster mushrooms are divided into polyethylene transparent plastic bags, each bag weighing 500g. Into the polyethylene transparent plastic bags containing king oyster mushrooms, add a pack of deoxidizers in individual small packages (average weight of each bag is 4.2g), then seal the bag, and the remaining void gas volume of the polyethylene plastic bag is about 800mL. The sealed-packed Pleurotus eryngii was stored in a refrigerator with a temperature of 4°C and a humidity of 75%.

Embodiment 3

[0037] Example 3: The deoxidizer contains the following components: 1.5 g of iron powder, 2 g of slow-release iron powder, 0.5 g of NaCl, 0.1 g of activated carbon, 0.1 g of diatomaceous earth. The configured deoxidizer is packed into a small package with a length of 4cm and a width of 3cm in the bag. Pleurotus eryngii without obvious mechanical damage and pests and diseases were selected and placed in a cold storage at 8°C for 24 hours. The pre-cooled king oyster mushrooms are divided into polyethylene transparent plastic bags, each bag weighing 500g. Into the polyethylene transparent plastic bags containing king oyster mushrooms, add a pack of deoxidizers in individual small packages (average weight of each bag is 4.2g), then seal the bag, and the remaining void gas volume of the polyethylene plastic bag is about 800mL. The sealed-packed Pleurotus eryngii was stored in a refrigerator with a temperature of 4°C and a humidity of 75%.

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Abstract

The invention relates to a method for deoxidizing fresh-keeping of Pleurotus eryngii, and belongs to the technical field of fresh-keeping of edible fungi. It includes the following steps (1) activation of iron powder; (2) sustained release of activated iron powder: the activated iron powder is wrapped with hydrophobically modified sodium alginate; (3) configuration of deoxidizer: the deoxidizer is an iron-based deoxidizer; ( 4) Packaging of deoxidizer: put the prepared deoxidizer into a small air-permeable and perforated packaging bag with a length of 4cm and a width of 3cm; (5) Pre-cooling of raw materials: place the king oyster mushroom in an environment of 8 ℃ for pre-cooling for 24 hours ; (6) Packing of raw materials: Pack the pre-cooled loquats into transparent polyethylene packaging bags; (7) Deoxygenation packaging; (8) Low temperature storage. The fresh-keeping method of the invention can significantly prolong the refrigerating period of the king oyster mushroom, and better maintain the original flavor and taste of the king oyster mushroom. The method is easy to operate, safe, non-toxic and low in cost, and has broad market application prospects.

Description

technical field [0001] The invention relates to a method for deoxidizing fresh-keeping of Pleurotus eryngii, and belongs to the technical field of fresh-keeping of edible fungi. Background technique [0002] Oxygen scavenger is a new technology currently being studied and used in the field of fresh food preservation. They can consume free oxygen or combined oxygen in the air through the reaction of chemical components. Sealing the deoxidizer with the food can prevent the oxidative discoloration of the food and inhibit the growth of aerobic and aerobic microorganisms. A commonly used deoxidizer is an iron-based deoxidizer, which has high efficiency and low cost, and its deoxidation reaction can be carried out quickly under the condition of water and oxygen. The deoxygenation packaging of fresh fruits and vegetables is rarely used, because the respiration in the packaging space can release a large amount of water, the deoxygenation reaction proceeds rapidly and the deoxidizer...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/04A23B7/148
CPCA23B7/148A23B7/04
Inventor 千春录李飞金昌海刘俊阚娟张年凤
Owner YANGZHOU UNIV
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