Color protection process of agaricus bisporus

Abstract

The invention discloses a color protection process of agaricus bisporus, and belongs to the technical field of food processing. Agaricus bisporus is taken as a research object, ascorbic acid and L-cysteine are selected as a mixed color protection agent, and low-temperature and low-power ultrasonic treatment is performed on the agaricus bisporus, so that efficient color protection of the agaricus bisporus is realized.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and more particularly to a color protection process for Agaricus bisporus. Background Art

[0002] Agaricus bisporus, also known as mushrooms and white mushrooms, is an edible fungus of the genus Agaricus in the family Agaricaceae. Because it is delicious and easy to cook, it often becomes a delicacy on people's tables. In addition, Agaricus bisporus also contains rich nutritional active substances. Studies have shown that Agaricus bisporus is rich in protein, polysaccharides, multiple amino acids, vitamins and minerals, which makes it have many nutritional and health functions such as antioxidant, anti-tumor, anti-thrombotic, hypoglycemic, hypolipidemic and immune regulation. Agaricus bisporus is easy to cultivate, making it one of the most widely cultivated, produced and consumed edible fungi in the world. At present, most of the Agaricus bisporus sold on the market are fresh products. Fresh Agaricus bisporus has a high water content, soft and tender tissue structure, easy to damage, and difficult to store. Therefore, proper processing of Agaricus bisporus is of great practical significance to maintain its commodity value and edible value. Color protection is a key step before Agaricus bisporus processing, because the harvested Agaricus bisporus is prone to browning when placed in the air. At present, the color protection of Agaricus bisporus is usually treated by soaking it in a color protection agent containing a certain concentration of sulfur dioxide. However, the processed Agaricus bisporus is prone to produce sulfur dioxide residue and excessive sulfur dioxide, which is harmful to people's health. Therefore, finding a safer and more reliable color preservative has become a practical problem faced by people. High-temperature blanching is another effective method to achieve color protection of Agaricus bisporus. However, although high-temperature blanching will slow down the browning of Agaricus bisporus, it will also destroy its texture characteristics such as hardness, thereby affecting its commerciality and edibility. Studies have shown that low temperature combined with low-power ultrasonic treatment of fruits and vegetables will not only improve the penetration ability of color preservatives, but also inhibit the browning of browning enzymes to a certain extent. Summary of the invention

[0003] The invention aims to provide a color protection process for Agaricus bisporus to achieve efficient color protection for Agaricus bisporus.

[0004] The present invention provides a color protection process for Agaricus bisporus, comprising the following steps:

[0005] (1) Selection: Select high-quality fresh Agaricus bisporus that is white in color, free of insect pests and rot;

[0006] (2) Cleaning: Use clean tap water to gently rinse the impurities attached to the Agaricus bisporus several times;

[0007] (3) Drain: Use a colander to drain the rinsed Agaricus bisporus.

[0008] (4) Cutting: Cut the cleaned Agaricus bisporus into Agaricus bisporus slices with a thickness of about 8 mm;

[0009] (5) Color protection: 200 g of cut Agaricus bisporus slices were placed in 1 L of pure water containing a mixed color protection agent (2.5 g / L ascorbic acid + 2.0 g / L L-cysteine) and subjected to ultrasonic color protection for 18 min at a temperature of 60°C and a power of 320 W;

[0010] (6) Packaging: Put the Agaricus bisporus slices after color protection into a vacuum packaging bag for vacuum packaging;

[0011] (7) Freezing: Store the packaged Agaricus bisporus slices in a refrigerator or freezer at -18°C.

[0012] By adopting the above technical solution, the present invention has the following beneficial effects:

[0013] Compared with fresh Agaricus bisporus, high temperature blanching (90℃, 5min) and low temperature combined with low-power ultrasonic treatment can effectively maintain the brightness (L*) of Agaricus bisporus and inhibit the activity of browning enzymes (PPO enzyme activity and POD enzyme activity). Compared with high temperature blanching, Agaricus bisporus treated with low temperature combined with low-power ultrasonic treatment has higher hardness. Therefore, this process can achieve efficient color protection of Agaricus bisporus. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 Flow chart of Agaricus bisporus color protection process DETAILED DESCRIPTION

[0017] Select high-quality fresh Agaricus bisporus with white color, no insect pests and no decay, rinse the impurities attached to the Agaricus bisporus with clean tap water for multiple times, then use a colander to fully drain the rinsed Agaricus bisporus, then cut the cleaned Agaricus bisporus into Agaricus bisporus slices with a thickness of about 8 mm, weigh 200g of the sliced ​​Agaricus bisporus slices, put them into 1L of pure water containing mixed color protection agent (2.5g / L ascorbic acid+2.0g / L L-cysteine), and perform ultrasonic color protection for 18 minutes at a temperature of 60°C and a power of 320W, fully drain the Agaricus bisporus after color protection, put them into a vacuum packaging bag for vacuum packaging, and finally store the packaged Agaricus bisporus slices in a refrigerator or freezer at -18°C.

[0018] Table 1 Comparison of main physical and chemical indicators of Agaricus bisporus treated with different color protection processes

[0019]

[0020] The above description of the disclosed embodiments enables one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be apparent to one skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A color protection process for Agaricus bisporus, comprising the steps of selecting, washing, draining, cutting, color protection, packaging, freezing and the like; the materials for the color protection process for Agaricus bisporus are: 1L of pure water, 2.5g of ascorbic acid, and 2.0g of L-cysteine.

2. The color protection process of Agaricus bisporus according to claim 1, characterized in that: The color protection process of Agaricus bisporus comprises the following steps: selecting 2.5 g of ascorbic acid and 2.0 g of L-cysteine ​​as a mixed color protection agent, and performing ultrasonic color protection for 18 minutes at a temperature of 60° C. and a power of 320 W.

3. The color protection process of Agaricus bisporus according to claim 1 and claim 2, characterized in that: The use of low temperature combined with low-power ultrasound to treat Agaricus bisporus can achieve efficient color protection of Agaricus bisporus.

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