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Fresh-keeping processing method of domestic fungus product

A processing method and technology for edible fungi, which are applied in the fields of food preservation, fruit and vegetable preservation, application, etc., can solve the problems of being susceptible to mechanical damage and microbial infection, reducing the value of edible and commercial products, and rapidly depleting nutrients, and improving the solid state. content, ensure color and freshness, and maintain the effect of flavor

Active Publication Date: 2021-03-26
SOUTHWEST FORESTRY UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The metabolism of fresh mushrooms is strong after harvesting, and the nutrients are consumed quickly, which can easily lead to the opening of the mushroom cap and the elongation of the mushroom stalk; the water content is high, and the water is easy to evaporate; browning or rotting
These characteristics greatly reduce its edible and commodity value, and fresh mushrooms only have a shelf life of 1-3 days at room temperature

Method used

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  • Fresh-keeping processing method of domestic fungus product
  • Fresh-keeping processing method of domestic fungus product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A soaking solution for keeping edible fungi fresh, comprising, in parts by weight, 0.8 parts of ascorbic acid, 5 parts of Garcinia cambogia water extract, 0.7 parts of ribitol, and 82 parts of water.

[0029] A fresh-keeping processing method for edible mushroom products, comprising:

[0030] Harvest edible fungi, pick Pleurotus eryngii at the right time, wash it with clean water and remove the water to get clean Pleurotus eryngii;

[0031] Color protection treatment, immersing the cleaned Pleurotus eryngii in a color protection solution with a mass fraction of 0.4% calcium chloride, 0.8% citric acid and 0.09% L-cysteine ​​for 20 minutes; Rinse with running water afterwards;

[0032] Soaking, immersing the Pleurotus eryngii after the color protection treatment in the above soaking solution, and ultrasonically soaking for 15 minutes;

[0033] Drying, pre-freeze the soaked Pleurotus eryngii: keep it in liquid nitrogen for 8s, then freeze it at -15°C for 2 hours, then pu...

Embodiment 2

[0036] A soaking solution for keeping edible fungi fresh, comprising, in parts by weight, 0.6 parts of ascorbic acid, 6 parts of Garcinia cambogia water extract, 0.5 parts of ribitol, and 85 parts of water.

[0037] A kind of fresh-keeping processing method of edible mushroom product is identical with embodiment 1.

Embodiment 3

[0039] A soaking solution for keeping edible fungi fresh, comprising, in parts by weight, 0.9 parts of ascorbic acid, 7 parts of Garcinia cambogia water extract, 0.6 parts of ribitol, and 90 parts of water.

[0040] A kind of fresh-keeping processing method of edible mushroom product is identical with embodiment 1.

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Abstract

The invention discloses a fresh-keeping processing method of an domestic fungus product, and relates to the technical field of domestic fungus product processing. The fresh-keeping processing method of the domestic fungus product comprises the following steps: harvesting domestic fungi, namely carrying out timely picking and thorough washing, and removing moisture; carrying out color protection treatment, namely immersing the washed domestic fungi in a color protection solution so as to undergo color protection treatment; carrying out soaking, namely preparing a soaking solution by dissolvingascorbic acid, a garcinia cambogia aqueous extract and ribitol in water and performing uniform stirring, and then, soaking the domestic fungi underwent the color protection treatment in the soaking solution, and performing ultrasonic soaking; carrying out drying, namely performing freezing pretreatment on the soaked domestic fungi, and performing drying treatment by adopting a vacuum moisture evaporation technology and a dry hot water evaporation technology; and then, carrying out sterilizing, disinfecting and packaging, namely sterilizing the dried domestic fungi, performing disinfecting by ultraviolet rays, and performing vacuuming, packaging and refrigerating. The domestic fungi prepared by the fresh-keeping processing method have effectively improved product quality as well as increased nutrient content; and moreover, the fresh-keeping storage lives of the processed domestic fungi can be prolonged to longer than 40 days.

Description

technical field [0001] The invention belongs to the technical field of edible fungus product processing, and in particular relates to a fresh-keeping processing method for edible fungus products. Background technique [0002] Edible mushrooms are delicious and nutritious, and are favored by consumers. my country has a long history of edible mushroom cultivation and is the largest producer and exporter in the world. Edible mushrooms have high nutritional value and have the characteristics of "one high and three lows". They contain active ingredients such as polysaccharides, proteins, and terpenes, and exhibit anti-oxidation, anti-tumor, and blood pressure-lowering effects. They are known as "modern health food" . In recent years, the production scale of edible fungi in my country has been expanding year by year, and it has become the fifth largest agricultural product after grain, oil, fruit, and vegetables, and the output of edible fungi accounts for more than 70% of the w...

Claims

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Application Information

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IPC IPC(8): A23B7/005A23B7/015A23B7/148A23B7/154A23B9/08A23L5/41
CPCA23B7/154A23B9/08A23B7/148A23L5/41A23B7/005A23B7/015
Inventor 黄伟于富强赵琪陈涵知陈国兰龙元丽
Owner SOUTHWEST FORESTRY UNIVERSITY
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