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

Pending Publication Date: 2019-11-01
SHENYANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although different processing methods can prolong the fresh-keeping period of shiitake mushrooms to a certain extent, the fresh-keeping measures such as controlled atmosphere and irradiation based on cold storage have problems such as high energy consumption and high equipment capital requirements, which limit the production of these fresh-keeping technologies. Wide application; and the drug residue problem of chemical reagent treatment also brings huge difficulties to the storage and preservation of shiitake mushrooms

Method used

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  • Preservation method of shiitake mushroom
  • Preservation method of shiitake mushroom
  • Preservation method of shiitake mushroom

Examples

Experimental program
Comparison scheme
Effect test

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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Abstract

The invention discloses a preservation method of a shiitake mushroom, and belongs to the field of edible funguspreservation. The preservation method includes the following steps that a fresh and disease-free shiitake mushroom is harvested, a heat pump dryer is used for dehydrating the shiitake mushroom, the condition is controlled as: the temperature is at 25-30 DEG C, the relative humidity is 40%-50%, the placement mode: gills face down and show a 45-degree angle to the planeand 135-degree included angle to the wind direction, so that the water loss amount of the shiitake mushroom is up to 10%, and the dehydrated mushroom is stored under the condition of room temperature. The research shows that the preservation method can reduce activity of polyphenol oxidase during storage of the shiitake mushroom and improve the degree of brown stain; soluble sugar consumption is delayed, the content of flavoring substances is increased, and the quality of the shiitake mushroom is increased; and breathing intensity is reduced, the peak breathing time is delayed, and the preservation method has the preservation effect on the shiitake mushroom. The storage period of the shiitake mushroom treatedby the preservation method can be extended from original 2-4d to 7d, the sale area of the shiitake mushroomcan be greatly expanded under the normal temperature condition, and immeasurable economic benefits are brought.

Description

technical field [0001] The invention belongs to the field of fresh-keeping of edible fungi, and in particular relates to a fresh-keeping method of shiitake mushrooms. Background technique [0002] Shiitake mushroom (Lentinus edodos), also known as mushroom and thick mushroom, is the second largest edible fungus in the world, and it is also one of the edible fungi that is a special product and the largest export volume in my country, with an annual output of 9.83 million tons. Lentinus edodes is a kind of edible fungus with both food and medicine. It contains rich nutrients and high biological activity. It is delicious and fragrant, and has been widely recognized by consumers. However, the transpiration and respiration of shiitake mushrooms after harvesting are strong, and browning, umbrella opening, and spoilage are prone to occur at room temperature. If they are not treated, they can only be stored for 2 to 4 days at room temperature. During the normal temperature sales pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/02
CPCA23B7/00A23B7/0205A23B7/0215A23V2002/00A23V2300/10Y02P60/85
Inventor 辛广赵雪梅王玉迪孙炳新孙丽斌
Owner SHENYANG AGRI UNIV
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