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Controlled atmosphere dormancy preservation method of tricholoma matsutake

A fresh-keeping method and air-conditioning technology, which is applied in the fields of fruit and vegetable fresh-keeping, food preservation, and protection of fruits/vegetables with a coating protective layer, etc. It can solve the problems of easy damage to the structure and flavor of matsutake, high cost of fresh-keeping technology, and high water content of matsutake. problems, achieve the effects of inhibiting respiratory metabolism and microbial growth, accelerating specific reversible reactions, and reducing oxygen concentration

Inactive Publication Date: 2021-03-23
SOUTH CHINA UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the problems of high water content of matsutake, difficulty in preservation, high cost of existing fresh-keeping technology, complex process, and easy destruction of matsutake tissue structure and flavor under low-temperature freezing preservation, the invention provides a modified atmosphere dormant fresh-keeping method of matsutake

Method used

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  • Controlled atmosphere dormancy preservation method of tricholoma matsutake
  • Controlled atmosphere dormancy preservation method of tricholoma matsutake
  • Controlled atmosphere dormancy preservation method of tricholoma matsutake

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Example 1: Storing Matsutake Matsutake without Film Sealing

[0038] Pre-treatment of modified atmosphere packaging: mix matsutake purchased in the market well, soak in food-grade hypochlorous acid solution with a concentration of 150mg / L for 20min, then rinse with water for 2-3 times, and drain. Weigh a certain mass (14-16g) of processed matsutake in a PP packaging box, store it in an environment with a temperature of 4°C and a humidity of 95%, record it as a1, measure the respiratory intensity every day, and every three days Determination of weight loss rate, browning degree, soluble solid content.

[0039] After the blank group (without membrane sealing) was stored for 12 days, the weight loss rate of matsutake increased from 0% to 88.35%, the degree of browning increased from 0.75 to 3.75, and the content of soluble solids decreased from 4.2 to 2.2.

Embodiment 2

[0040] Embodiment 2: PP film sealed storage matsutake

[0041] Mix the matsutake well, soak it in the food grade hypochlorous acid solution with a concentration of 150mg / L for 20min, then rinse it with water for 2-3 times, and drain it. Weigh a certain amount of processed matsutake (14-16g) in a PP packaging box, pack it with PP film (Guangzhou Jiesheng Film Technology Co., Ltd., model: UF-P), and place it at a temperature of 4°C and a humidity of Stored in 95% of the environment, recorded as a2, the respiratory intensity was measured every day, and the weight loss rate, browning degree, and soluble solid content were measured every three days.

[0042] The matsutake placed in PP film sealed reached respiratory equilibrium on the 11th day, O 2 content decreased from 20.6% to 9.6%, CO 2 The content increased from 0.3% to 10.6%. After 12 days of storage, the weight loss rate of matsutake increased from 0% to 20.61%, the degree of browning increased from 0.75 to 2.865, and the...

Embodiment 3

[0043] Example 3: PP film sealing + sterilizing sheet storage matsutake

[0044] Mix the matsutake well, soak it in the food grade hypochlorous acid solution with a concentration of 150mg / L for 20min, then rinse it with water for 2-3 times, and drain it. Weigh a certain amount of processed matsutake (14-16g) in a PP packaging box, paste a piece of eugenol sustained-release tablet (2cm*2cm), pack it with PP film, and place it at a temperature of 4°C and a humidity of 95 % environment, denoted as a3, the respiration intensity was measured every day, and the weight loss rate, browning degree, and soluble solid content were measured every three days.

[0045] The matsutake that was placed in PP film and sealed with eugenol sustained-release tablets reached respiratory equilibrium on the 11th day, and O 2 content decreased from 20.6% to 9.7%, CO 2 The content increased from 0.3% to 10.0%. After 12 days of storage, the weight loss rate of matsutake increased from 0% to 20.80%, th...

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Abstract

The invention belongs to the technical field of edible fungus preservation, and discloses a controlled atmosphere dormancy preservation method of tricholoma matsutake. The controlled atmosphere dormancy preservation method of the tricholoma matsutake comprises the following steps of: pretreating the tricholoma matsutake, and packaging the pretreated tricholoma matsutake with a packaging material to obtain a packaged object; and sealing the surface of the packaged object with an AGO / SPEEK controlled atmosphere film, and storing the sealed packaged object at a low temperature of 0-8 DEG C, wherein the AGO / SPEEK controlled atmosphere film is obtained by reacting functionalized GO with SPEEK to form a film, and the functionalized GO is obtained by modifying GO powder with ethylenediamine. Themethod disclosed by the invention is green and safe, and can spontaneously reduce the oxygen concentration and increase the carbon dioxide concentration, shorten the breathing time of the tricholoma matsutake and promote the tricholoma matsutake to reach a dormant state in a relatively short time. Meanwhile, the shelf life of the method disclosed by the invention is prolonged to 15 days, and the tricholoma matsutake is still fresh, full in pulp and bright in color, and does not have a microbial spoilage phenomenon.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of edible fungi, and in particular relates to a modified atmosphere dormant fresh-keeping and biological gas phase sterilization method of matsutake. Background technique [0002] Matsutake is a world-renowned wild edible fungus, which grows in places where pine trees and shrubs are overgrown. Southwest my country, mainly in Yunnan, is the origin of matsutake. Because of its delicious taste, thick and tender meat, and high edible and nutritional value, matsutake is rich in protein, fat, sugar, crude fiber and other ingredients, and contains 7 kinds of essential amino acids. It is a natural food that people like. food. In addition, matsutake is also an edible fungus with both food and medicine, which has the effects of lowering blood sugar, improving arteriosclerosis, and lowering cholesterol. The pharmacological and health effects of matsutake fruiting body polysaccharides have attracted wi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/144A23B7/16
CPCA23B7/144A23B7/16
Inventor 肖凯军林蜜彬吴圆月
Owner SOUTH CHINA UNIV OF TECH
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