Method for improving total phenol content and antioxidant activity of hot air dried shiitake mushrooms by adopting cold plasma activated water pretreatment

A technology of cold plasma and antioxidant activity, applied in food science and other fields, to achieve stable and uniform quality, reduce overall processing time, and high processing efficiency

Active Publication Date: 2019-11-15
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, how to effectively apply plasma-activated water to the field of food drying pretreatment has not been reported yet.

Method used

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  • Method for improving total phenol content and antioxidant activity of hot air dried shiitake mushrooms by adopting cold plasma activated water pretreatment
  • Method for improving total phenol content and antioxidant activity of hot air dried shiitake mushrooms by adopting cold plasma activated water pretreatment
  • Method for improving total phenol content and antioxidant activity of hot air dried shiitake mushrooms by adopting cold plasma activated water pretreatment

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] The cold plasma activated water was prepared by adjusting the output power of the cold plasma equipment to 500W, the flow rate of the cold plasma gas flow to 200L / min, and the pretreated water for 20min (kept in an ice-water bath). Soak the fresh shiitake mushrooms completely in cold plasma activated water for 2 minutes, take them out after soaking, and dry the surface moisture with absorbent paper. Preheat the temperature of the hot air dryer to 50°C, put the pretreated shiitake mushrooms into hot air drying, and the wind speed is 1.5m / s, and measure the water content of the shiitake mushrooms every 30min. ), the drying was stopped to obtain dried shiitake mushrooms, and the drying time was 1075 min.

[0039] The total phenolic content in the dried shiitake mushrooms was 158.63 mg / 100g DW (dry basis), and the antioxidant activity of the dried shiitake mushrooms was 2.43 μg VCE / mg DW (dry basis) based on the ABTS evaluation. The activity was 2.02 μg VCE / mgDW (dry basis)....

Embodiment 2

[0041] The cold plasma activated water was prepared by adjusting the output power of the cold plasma equipment to 700W, the flow rate of the cold plasma gas flow to 150L / min, and the pretreated water for 10min (kept in an ice-water bath). Soak the fresh shiitake mushrooms completely in cold plasma activated water for 0.5 min, take them out after soaking, and use absorbent paper to dry the surface moisture. The temperature of the hot air dryer is preheated to 60°C, and the pretreated shiitake mushrooms are put in for hot air drying. The wind speed is 1.5m / s, and the water content of the shiitake mushrooms is measured every 30min. ), the drying was stopped to obtain dried shiitake mushrooms, and the drying time was 775 min.

[0042] The total phenolic content in the dried shiitake mushrooms was 257.93mg / 100g DW (dry basis), and the antioxidant activity of the dried shiitake mushrooms was 2.76 μg VCE / mg DW (dry basis) based on the ABTS evaluation. The activity was 2.34 μg VCE / mg...

Embodiment 3

[0044] The output power of the cold plasma equipment was adjusted to 600W, the flow rate of the cold plasma gas flow was 100L / min, and the pretreated water was 5min (kept in an ice-water bath) to prepare cold plasma activated water. Soak the fresh shiitake mushrooms completely in cold plasma activated water for 3 minutes, take them out after soaking, and dry the surface moisture with absorbent paper. The temperature of the hot air dryer is preheated to 70°C, and the pretreated shiitake mushrooms are put in for hot air drying. The wind speed is 1.5m / s, and the water content of the shiitake mushrooms is measured every 30min. ), the drying was stopped to obtain dried shiitake mushrooms, and the drying time was 730 min.

[0045] The total phenolic content in the dried shiitake mushrooms was 384.12 mg / 100g DW (dry basis), and the antioxidant activity of the dried shiitake mushrooms was 3.77 μg VCE / mg DW (dry basis) based on the ABTS evaluation. The activity was 2.95 μg VCE / mgDW (d...

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Abstract

The invention discloses a method for improving the total phenol content and antioxidant activity of hot air dried shiitake mushrooms by adopting cold plasma activated water pretreatment. The method mainly comprises the following steps: pretreating water by adopting a cold plasma device to prepare cold plasma activated water; soaking fresh shiitake mushrooms in the cold plasma activated water for pretreatment before drying, and carrying out hot air drying treatment on the soaked fresh shiitake mushrooms to obtain dried shiitake mushrooms. According to the method, cold plasma activated water pretreatment is carried out on the shiitake mushrooms, and then hot air drying is carried out on the shiitake mushrooms so that compared with a method without pretreatment, the drying time of the shiitake mushrooms can be shortened, and the total phenol content and the antioxidant activity of the shiitake mushrooms can be improved.

Description

technical field [0001] The invention relates to the technical field of agricultural product processing, in particular to a method for improving the total phenol content and antioxidant activity of hot air-dried shiitake mushrooms by using cold plasma activated water pretreatment. Background technique [0002] Lentinus edodes belongs to Basidiomycetes, Agaricales, Tricholomatacete, and Lentinus. It is composed of mycelium and fruiting body. Mycelium is a vegetative organ. Fruiting bodies are reproductive organs. Lentinus edodes originated in my country and is the second largest cultivated edible fungus in the world, accounting for about 25% of the global mushroom production. It is also a well-known precious edible fungus in my country. The meat of shiitake mushrooms is thick and tender, with delicious taste, unique aroma and rich nutrition. It is a kind of food with the same source of food and medicine, and has high nutritional, medicinal and health value. However, fresh sh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00
CPCA23L31/00
Inventor 陈卫鲍涛
Owner ZHEJIANG UNIV
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