Preservation method of shiitake mushroom
A fresh-keeping method and technology for shiitake mushrooms, which are applied in the fields of fruit and vegetable fresh-keeping, food preservation, and fruit/vegetable preservation by dehydration, can solve the problems of difficult storage and fresh-keeping of shiitake mushrooms, high equipment capital requirements, and restrictions on wide application, and reduce the oxidation of polyphenols. Enzyme activity, delayed consumption, increased content
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Embodiment 1
[0028] Effects of different water loss treatments on the storage period of shiitake mushrooms:
[0029] (1) Choose shiitake mushrooms with cap diameter, uniform quality, no mechanical damage, no insect damage, no deformity, consistent overall color, and complete mushroom body.
[0030] (2) Use a heat pump dryer (Zhengxu New Energy Equipment Technology Co., Ltd.) to dehydrate shiitake mushrooms. The conditions are controlled as follows: temperature 25 ° C ~ 30 ° C, relative humidity 40% ~ 50%, and the placement method gills face down It forms an angle of 45° with the plane and an angle of 135° with the wind direction, so that the water loss of the shiitake mushrooms can reach 5%, 10%, 15%, and 20%, respectively.
[0031] (3) After the treatment, the shiitake mushrooms were stored at room temperature.
[0032] Taking the shiitake mushrooms without dehydration treatment group (CK group) as a control, the results are as follows: figure 1 It was shown that the mushrooms in the CK...
Embodiment 2
[0034] A fresh-keeping method of shiitake mushrooms, carried out according to the following steps:
[0035] (1) Choose shiitake mushrooms with cap diameter, uniform quality, no mechanical damage, no insect damage, no deformity, consistent overall color, and complete mushroom body.
[0036] (2) Use a heat pump dryer (Zhengxu New Energy Equipment Technology Co., Ltd.) to dehydrate the shiitake mushrooms. The conditions are controlled as follows: temperature 25°C, relative humidity 40%, and the arrangement of the gills facing downward and at an angle of 45° to the plane , and the angle with the wind direction is 135°, and the dehydration time is about 45min to 50min, so that the dehydration amount of shiitake mushrooms can reach 10%.
[0037] (3) After the treatment, the shiitake mushrooms were stored at room temperature.
[0038] (4) Take 3 batches of repeated samples for testing.
[0039] (5) Index detection: Detect the sensory score, respiratory intensity, soluble sugar cont...
Embodiment 3
[0042] A fresh-keeping method of shiitake mushrooms, carried out according to the following steps:
[0043] (1) Choose shiitake mushrooms with cap diameter, uniform quality, no mechanical damage, no insect damage, no deformity, consistent overall color, and complete mushroom body.
[0044] (2) Use a heat pump dryer to dehydrate the shiitake mushrooms. The conditions are controlled as follows: temperature 27°C, relative humidity 45%, and the way the gills are placed downward is at an angle of 45° to the plane, and the angle with the wind direction is 135° , The dehydration time is about 45min to 50min, so that the dehydration of the shiitake mushrooms can reach 10%.
[0045] (3) After the treatment, the shiitake mushrooms were stored at room temperature.
[0046] (4) Take 3 batches of repeated samples for testing.
[0047] (5) The test result shows that the technical effect of the embodiment 2 is achieved, so it will not be repeated one by one.
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