Sterilization process of canned edible mushrooms capable of locking nutrition

Abstract

The invention belongs to the field of edible mushroom can processing, and particularly relates to a nutrition-locking edible mushroom can sterilization process which comprises the following steps: raw material pretreatment, low-temperature controlled atmosphere cleaning, instant infrared enzyme deactivation of edible mushrooms, self-assembly peptide nanocage embedding, low-temperature vacuum impregnation filling, microwave-superheated water synergistic sterilization, high-pressure carbon dioxide assisted sterilization and super-fast configuration. The super-fast configuration is that high-voltage electrostatic field assisted freezing is completed through a 3 kV / cm electrostatic field at the gas temperature of-40 DEG C and the wind speed of 8 m / s, the cell structure is free of damage, and the texture hardness retention rate is 98%; according to the process, nutrition retention is taken as design guidance, and zero overload of sterilization and full locking of nutrition are realized through interdisciplinary technology fusion.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of edible mushroom canning, in particular to a sterilization process for locking nutrients of edible mushroom cans. BACKGROUND

[0002] Edible mushroom cans are a kind of food that uses modern food processing technology to convert perishable edible mushrooms into safe, convenient and storage-resistant food. It greatly enriches our food choices, especially in non-production seasons or areas where logistics is not convenient, and is an indispensable convenient food on the dining table. The sterilization of edible mushroom cans is a precise process involving microbiology, thermodynamics and engineering, and is the cornerstone of ensuring absolute safety and long-term stability of the product. The core is to use a saturated steam environment with high temperature and high pressure (temperature ≥ 121℃) to kill all heat-resistant pathogenic bacteria and spores of spoilage bacteria under precise calculation and strict control of time, to achieve commercial sterile state.

[0003] The sterilization process of edible mushroom cans adopts high temperature and high pressure sterilization method, and the core process includes: first, the temperature in the sterilization kettle is raised to 106℃ within 8 minutes through steam exhaust, then the exhaust valve is closed to increase the pressure and temperature, and the constant temperature stage is entered under strict control of pressure (such as 121℃ ≥ 0.11MPa); for low-acid edible mushroom raw materials (pH>4.6), 121℃ high temperature needs to be maintained and a specific time (for example, 198g net weight cans need 20 minutes, 850g cans need 30 minutes, and 2840g or more cans need 40 minutes) needs to be maintained according to the volume of the can; immediately after sterilization, reverse pressure cooling is started, the initial pressure is maintained at 0.18-0.25MPa to prevent deformation of the can body, and the pressure is gradually reduced (85℃ ≥ 0.15MPa, 40℃ returns to zero) with temperature gradient, and finally cooled to below 38℃ to complete the sterile treatment.

[0004] However, in the high-temperature sterilization process of edible mushroom cans, the heat-based sterilization technology is prone to nutrient loss, which mainly manifests as the decomposition of B vitamins, and may be accompanied by protein denaturation and fat oxidation. SUMMARY

[0005] In view of the problem that the heat-based sterilization technology is prone to nutrient loss in the high-temperature sterilization process of edible mushroom cans, which mainly manifests as the decomposition of B vitamins, and may be accompanied by protein denaturation and fat oxidation. In order to achieve the above purpose, the present application provides the following technical scheme: A sterilization process for locking nutrients of edible mushroom cans, comprising the following steps: Step 1, raw material pretreatment, cell level fresh locking S1, pulse field pretreatment of edible mushrooms, break the cell membrane micropore, reduce the subsequent heat intensity demand; inhibit enzyme activity target, inactivate polyphenol oxidase, reduce browning; S2, low-temperature modified atmosphere packaging and instant infrared enzyme inactivation of edible fungi; Step two, nanoscale nutritional fortification S1, self-assembled peptide nanocage embedding includes: Chimeric peptide synthesis and purification is Fmoc method to synthesize KLA-ELP-AzF peptide chain, length 82 AA; cleavage solution is TFA / EDT / TIS / H2O (94:2.5:2.5:1); C18 column is used, acetonitrile / water gradient elution, HPLC purification is completed, and white powder is obtained by freeze-drying; Self-assembled drug loading uses a microfluidic chip with a glass-silicon channel of 50 μm to perform laminar flow focusing precise mixing; the aqueous phase is a 0.5% w / v peptide solution, and the mechanism is 4°C and pH 6.0 phosphate buffer; the oil phase is β-glucan / ethyl acetate with a concentration of 1.5% w / v; Photo-crosslinking solidification uses a UV LED array (365 nm, 10 mW / cm²), and the emulsion flows through a quartz reaction tube with a residence time of 30 s. AzF is photo-excited to form a disulfide bond crosslinking network, thereby improving the crosslinking degree. Membrane separation and purification uses a ceramic membrane with a pore size of 100 nm for cross-flow filtration. The ceramic membrane cross-flow filtration uses a pressure of 0.8 bar, a temperature of 25°C, and a concentration ratio of 5:1 for rough separation. Spray drying and shaping use trehalose and mannitol as protective agents, with a mass ratio of 4:1, and the protective agent is added in an amount of 15%. KLA peptide targets and recognizes fungal cell membranes, achieving "organelle-level" release; microfluidic plus photo-crosslinking replaces magnetic separation, reducing energy consumption; embedding, targeting, and antibacterial effects are combined into one, β-glucan bioavailability is improved, and through the integration of synthetic biology and process intensification technology, embedding of functional components of edible fungi is pushed into the era of molecular precision control, laying a technical foundation for functional cans; S2, low-temperature vacuum impregnation filling The edible fungi are pre-cooled to 5°C by liquid nitrogen spraying, and 4°C nanonutrient solution is injected. The nanonutrient solution contains 0.1% trehalose and 0.05% rosemary acid. Trehalose activates the cell heat tolerance mechanism, and rosemary acid and vitamin E synergistically protect. Step three, synergistic sterilization core section S1, microwave-superheated water synergistic sterilization The microwave preheating includes microwave preheating, superheated water injection, ultraviolet pulse killing, vacuum flash cooling and antioxidant activation. The microwave preheating is electromagnetic penetration heating, the preheating time is 50-57 s, the frequency is 2400-2500 MHz, the power density is 8 W / g material, the temperature rising rate is 12 ℃ / s, and the center temperature uniformly rises to 80 ℃; the superheated water injection is superheated water injection, the superheated water temperature is 115 ℃, the injection flow rate is 2 m / s, the injection mode is double-fluid nozzle atomization, and the particle size of the atomized liquid droplets is 80 μm; Compared with the existing sterilization which needs to raise the temperature to 121 ℃, the microwave-superheated water synergistic sterilization can reduce the sterilization temperature by 6 ℃ and shorten the time by 6 min; thus, the microwave preheating avoids the protein denaturation zone, and the superheated water precisely conducts heat; the technology reconstructs the sterilization path through multiple physical fields, and provides an engineering solution for realizing "ultra-low temperature short-time sterilization" and "zero nutrient damage" of edible mushroom cans (in line with the FDA 21 CFR 113.40 synergistic process specification); S2, high-pressure carbon dioxide assisted sterilization, used for non-thermal inactivation terminal bacteria, replacing the last 20% of the heat sterilization intensity; Step four, ultra-rapid setting, through 3 kV / cm static electric field, -40 ℃ gas temperature and wind speed 8 m / s, to complete high-voltage electrostatic field assisted freezing, cell structure zero damage, texture hardness retention rate 98%.

[0006] Infrared enzyme inactivation plus microwave stepwise temperature rise limits thermal damage to the extracellular matrix, achieving molecular cooking level precise temperature control; the process is designed to retain nutrients, and through interdisciplinary technology integration, realizes sterilization zero overload and nutrient full locking.

[0007] Preferably, the pulse electric field pretreatment of edible mushrooms is to perform cell membrane electroporation, targeted enzyme inactivation and nutrient channel locking under non-thermal conditions by applying a high-voltage electric field (microsecond level short pulse x 50 times) of 2.5 kV / cm; Cell membrane electroporation forms nanoscale reversible pores in the cell membrane of the mushroom, with a pore size of 20-100 nm, which is used to improve tissue permeability and improve the efficiency of subsequent heat sterilization, reducing the sterilization temperature from 121 ℃ to 115 ℃; Targeted enzyme inactivation selectively destroys the tertiary structure of heat-sensitive enzymes including polyphenol oxidase, with a browning enzyme inactivation rate of >98% (only 85% for traditional blanching), avoiding damage to vitamins at high temperatures; Nutrient channel locking is an electric field-induced cell stress protection mechanism that promotes the aggregation of polysaccharides and proteins to the cell center, reduces the dissolution rate of β-glucan, and increases the retention rate of vitamin C (specifically, the electric field-induced cell stress protection mechanism promotes the aggregation of polysaccharides and proteins to the cell center, reduces the dissolution rate of β-glucan from 15% to <3%, and increases the retention rate of vitamin C to 95%, while the traditional process only retains 60%).

[0008] Preferably, the low-temperature modified atmosphere washing of edible fungi is placing the edible fungi into pure water at a temperature of 4°C, and blasting the micro-nano ozone into a micro-nano ozone generator; adding into an enzymatic reaction cabin for targeted decomposition by magnetic nano-enzyme, wherein the carrier of the enzyme carrier system is Fe3O4@SiO2core-shell nanoparticles, and the immobilized enzyme is pectinase; introducing argon gas with a flow rate of 8 L / min and carrying 0.05% and 80 nm particle size tea polyphenol liposome mist, and the whole surface is covered with a film with a thickness of 120 nm to complete argon- tea polyphenol biomimetic film plating; and the film formation verification is FTIR detection of 1635 cm -1 -1 peak of hydrogen bond characteristics, and oxygen transmittance is 0.05 cm 3 / m 2 ·day (ASTM D3985); and then vacuum pulsating draining, which includes primary dehydration, deep dehydration, and ultimate stabilization; the primary dehydration is a 15-second non-vibration treatment under a vacuum degree of-50 kPa, the deep dehydration is a 20-second treatment with a vibration frequency of 35 Hz under a vacuum degree of-85 kPa, and the ultimate stabilization is a 10-second non-vibration treatment under a vacuum degree of-95 kPa.

[0009] The micro-nano bubble and enzymatic biomimetic cleaning system for low-temperature modified atmosphere washing of edible fungi realizes zero chemical addition, low thermal damage, and low nutrient loss in the cleaning of edible fungi through three-level synergy of "cavitation wall breaking-enzymatic detoxification-biomimetic fresh-keeping", and provides cell-level clean raw materials for functional foods.

[0010] Preferably, the targeted decomposition by magnetic nano-enzyme is injecting 0.1 g / L of Fe3O4@SiO2and pectinase suspension, and starting an alternating magnetic field with a frequency of 50 Hz and a strength of 0.3 T to drive the nanoparticles into the gill, and heating to 40°C by infrared precise heating to activate the enzyme activity.

[0011] Preferably, the instant infrared enzyme inactivation treatment of edible fungi includes placing the edible fungi in a single layer, and controlling the surface moisture to 0.12-0.18 g / cm 2 ; starting the infrared radiation system, the wavelength is 2.8-3.5 μm, the radiation intensity is 8.5 kW / m 2 , and the irradiation distance is 15 cm; the energy is loaded in a stepwise manner, the radiation intensity is 4 kW / m 2 from 0 to 0.5 s, the radiation intensity is 6.5 kW / m 2 from 0.5 to 1 s, the radiation intensity is 8.5 kW / m 2The temperature is raised to 105℃ to inactivate the mold; the quenching stage of the water mist gradient cooling is 0.3 s of cooling using a water mist with a particle size of 30 μm and a temperature of 4℃, so that the temperature is reduced to 65℃, the slow cooling stage is 0.7 s of cooling using a water mist with a particle size of 80 μm and a temperature of 15℃, so that the temperature is reduced to 40℃, and finally nitrogen is used for isolation to prevent enzyme reactivation.

[0012] The wavelength is 2.8-3.5 μm, the mechanism of action is to target the O-H bond absorption peak of water molecules, the penetration depth is 0.2 mm at a radiation intensity of 8.5 kW / m², and the irradiation distance is 15 cm, which is conducive to the uniformity of the light spot; the instantaneous infrared enzyme inactivation treatment of edible fungi breaks through the “temperature-time-nutrition” impossible triangle of thermal enzyme inactivation, realizes the millisecond-level destruction of enzyme activity, precise avoidance of the heat-sensitive zone, and zero water contact nutrition storage through targeted photon energy delivery.

[0013] Preferably, the spray particle size of the liquid nitrogen spray in the low-temperature vacuum immersion filling is between 29-31 μm; the nano-nutrient solution contains 0.1% w / v trehalose, 0.05% w / v rosmarinic acid, 0.02% w / v vitamin E acetate, and 50 ppm calcium ions.

[0014] Preferably, the low-temperature vacuum immersion filling further includes vacuum gradient permeation, which includes: The initial stage is performed at a vacuum degree of -50 kPa for 30 seconds to remove intercellular water; The middle stage is performed at a vacuum degree of -85 kPa for 60 seconds to inject the nano-nutrient solution; The total stage is performed at a vacuum degree of -95 kPa for 45 seconds for deep dialysis of the nano-nutrient solution.

[0015] The penetration depth is verified by fluorescence tracing, and the time for the nutrient solution to reach the center of the cap is not more than 100 seconds; by HPLC-MS detection, the trehalose absorption rate is 92.3%; trehalose activates the cell heat-resistant mechanism, and after vacuum gradient permeation, atmospheric pressure is balanced and locked, trehalose and phospholipid bilayers form a glassy protective layer, hydrogen bonds replace water molecules to protect proteins, and the denaturation rate at 121℃ is not more than 8%; rosmarinic acid and vitamin E construct an oxidation-reduction cycle: rosmarinic acid (氧化) + Vit E (还原) NADPH rosmarinic acid (还原) + Vit E (氧化) , the regeneration efficiency of rosmarinic acid to vitamin E is higher than 90%, and the lipid peroxidation inhibition rate is 99.5%; liquid nitrogen spray is used for liquid nitrogen quick freezing dormancy, and ice crystals inhibit intracellular enzyme activity, reducing metabolic loss.

[0016] Preferably, the microwave-superheated water synergistic sterilization includes microwave preheating, superheated water spraying, ultraviolet pulse supplementary sterilization, vacuum flash cooling and antioxidant activation; the microwave preheating is electromagnetic penetration heating, the preheating time is 50-57 s, the frequency is 2400-2500 MHz, the power density is 8 W / g of material, the temperature rising rate is 12℃ / s, and the center temperature uniformly rises to 80℃; the superheated water temperature of the superheated water spraying is 115℃, the spraying flow rate is 2 m / s, the spraying mode is double-fluid nozzle atomization, and the particle size of the atomized droplets is 80 μm; And the ultraviolet pulse supplementary sterilization adopts an excimer ultraviolet lamp with a wavelength of 280 nm, the pulse energy of the excimer ultraviolet lamp is 200 mJ / cm 2 , the frequency is 10 Hz, and the irradiation time is 30 seconds; for destroying spore DNA, the thymine dimer formation rate is more than 99%, and the supplementary sterilization is resistant to heat-resistant Bacillus stearothermophilus; The vacuum flash cooling is used for cell structure preservation, the vacuum degree of the vacuum flash cooling rapidly rises to -90 kPa, and the rising time is not more than 3 s; the superheated water is instantaneously vaporized to absorb heat, the center temperature drops from 115℃ to 60℃, and the temperature dropping rate is 18℃ / s; the cell rupture rate is less than 0.3% (SEM electron microscope verification); The antioxidant activation is nutritional repair, a complex of pre-added trehalose and rosemary acid is activated at 60℃, the trehalose forms a glassy protective film, the rosemary acid quenches free radicals, and the rate constant k=4.2×10 8 M -1 s -1 .

[0017] The ultraviolet pulse supplementary sterilization is ultraviolet non-thermal supplementary sterilization, the ultraviolet pulse destroys spore DNA, the ultraviolet non-thermal supplementary sterilization is combined with microwave preheating and superheated water precise heat conduction to avoid the protein denaturation zone, and the three constitute a triple protection network; the antioxidant activation is molecular-level nutritional repair, that is, the trehalose glass film and the rosemary acid free radical removal; the technology reconstructs the sterilization path through multi-physical field synergy, and provides an engineering solution for realizing "ultra-low temperature short-time sterilization" and "zero nutritional damage" of mushroom cans (in line with the FDA 21 CFR113.40 synergistic process specification); meanwhile, the superheated water temperature of the superheated water spraying is 115℃, which precisely crosses the denaturation temperature zone, the temperature is stepwise increased from 80℃ to 115℃, and the protein denaturation peak value 90℃ is avoided.

[0018] Preferably, the high-pressure carbon dioxide assisted sterilization is that the mushroom is placed in a storage tank, the temperature of the storage tank is set to 5℃, more than 99.5% of carbon dioxide is introduced, and then a gas pressure of 8 MPa is applied; wherein, the mass ratio of the mushroom to the carbon dioxide is 1:4, and the carrier for placing the mushroom in the storage tank is a titanium alloy sterilization basket; thereafter, the storage tank is pressurized to 30 MPa at a compression rate of 5 MPa / min, and the storage tank is warmed to 45℃, so that the carbon dioxide reaches a supercritical state with a density of 650 kg / m 3, penetrate the cell membrane; and finally gradient decompression separation is performed.

[0019] Preferably, the decompression phase of the gradient decompression separation comprises: The first decompression is to reduce the gas pressure from 30 MPa to 15 MPa at a decompression rate of 3 MPa / min; and is used for preventing cell burst; The second decompression is to reduce the gas pressure from 15 MPa to 5 MPa at a decompression rate of 1 MPa / min; and is used for phase change control of carbon dioxide for gas-liquid separation; The third decompression is to reduce the gas pressure from 5 MPa to 0.1 MPa at a decompression rate of 0.5 MPa / min; and is used for material structure preservation.

[0020] Compared with the prior art, the present application can achieve: 1. The KLA peptide targets and recognizes the fungal cell membrane, realizes "organelle-level" release, and the microfluidic plus photo-crosslinking replaces magnetic separation, which reduces energy consumption; the three effects of embedding, targeting and antibiosis are combined, the bioavailability of beta-glucan is improved, the functional components of edible fungi are embedded into the molecular precision control era through the fusion of synthetic biology and process intensification technology, and a technical foundation is laid for functional cans; 2. Compared with the existing sterilization which needs to raise the temperature to 121 DEG C, the microwave-overheated water synergistic sterilization can reduce the sterilization temperature by 6 DEG C and shorten the time by 6 min; in this way, the microwave preheating avoids the protein denaturation zone, and the overheated water precise heat conduction; the technology reconfigures the sterilization path through multiple physical fields, and provides an engineering solution for "ultra-low temperature short-time sterilization" and "zero nutrient damage" of edible fungus cans; 3. The ultraviolet pulse supplementary sterilization is ultraviolet non-thermal supplementary sterilization, the ultraviolet pulse destroys the spore DNA, the ultraviolet non-thermal supplementary sterilization is combined with the microwave preheating which avoids the protein denaturation zone and the overheated water precise heat conduction to form a three-layer protective network; antioxidant activation is a molecular-level nutrient repair, i.e. trehalose glass membrane and rosemary acid free radical scavenging; at the same time, the overheated water temperature of the overheated water jet is 115 DEG C, which precisely crosses the denaturation temperature zone, and the temperature is increased in steps from 80 DEG C to 115 DEG C to avoid the protein denaturation peak value of 90 DEG C; 4. The infrared enzyme inactivation plus microwave stepwise temperature rise limits the thermal damage to the extracellular matrix, and realizes molecular cooking-level precise temperature control; the process takes nutrient retention as the design guide, and realizes zero overload and full nutrient locking through the fusion of cross-disciplinary technologies; 5. The low-temperature modified atmosphere cleaning edible fungus micro-nano bubble and enzyme hydrolysis biomimetic cleaning system realizes zero chemical addition, low thermal damage and low nutrient loss through "cavitation wall breaking-enzyme hydrolysis detoxification-biomimetic fresh-keeping" three-level synergy, and provides cell-level clean raw materials for functional foods; 6. The wavelength is 2.8-3.5 μm, the mechanism of action is to target the O-H bond absorption peak of water molecules, the penetration depth is 0.2 mm under the radiation intensity of 8.5kW / m², the irradiation distance is 15 cm, and the spot is uniform; the instantaneous infrared enzyme inactivation treatment of edible fungi breaks through the "temperature-time-nutrition" impossible triangle of thermal enzyme inactivation, targets the delivery of photon energy, realizes the millisecond-level destruction of enzyme activity, precise avoidance of heat-sensitive areas, and zero water contact nutrition storage; 7. Trehalose activates the cell heat-resistant mechanism, and after vacuum gradient penetration, it is balanced and locked under normal pressure. Trehalose and phospholipid bilayer form a glassy protective layer, hydrogen bonds replace water molecules to protect proteins, and the denaturation rate is not more than 8% at 121℃; rosemary acid and vitamin E construct an oxidation-reduction cycle: rosemary acid (氧化) +Vit E (还原) NADPH rosemary acid (还原) +VitE (氧化) ; The regeneration efficiency of rosemary acid to vitamin E is higher than 90%, and the lipid peroxidation inhibition rate is 99.5%; liquid nitrogen rapid freezing hibernation by liquid nitrogen spraying, in which ice crystals inhibit intracellular enzyme activity, and metabolic loss is reduced. BRIEF DESCRIPTION OF DRAWINGS

[0021] Fig. 1 The protein content statistical line chart of the edible fungi cans produced in Examples 1-8 and three kinds of ordinary edible fungi cans; Fig. 2 The vitamin content (including vitamin A, vitamin B1, vitamin B2, and vitamin C) statistical line chart of the edible fungi cans produced in Examples 1-8 and three kinds of ordinary edible fungi cans; Fig. 3 The trace element content (including phosphorus, potassium, sodium, calcium, iron, magnesium, manganese, and zinc) statistical line chart of the edible fungi cans produced in Examples 1-8 and three kinds of ordinary edible fungi cans. DETAILED DESCRIPTION

[0022] The technical solutions of the present application will be further described in detail below in combination with specific embodiments.

[0023] Example 1 A sterilization process for locking nutrients in edible fungi cans, comprising the following steps: Step one, raw material pretreatment, cell-level fresh-keeping S1, pulse field pretreatment of edible fungi, break through cell membrane micropores, reduce the demand for subsequent high temperature intensity; inhibit enzyme activity targeting, inactivate polyphenol oxidase, and reduce browning; S2, low-temperature air cleaning and instantaneous infrared enzyme inactivation of edible fungi; Step two, nanoscale nutrient fortification S1, self-assembled peptide nanocage embedding includes: Chimeric peptide synthesis and purification Fmoc method was used to synthesize KLA-ELP-AzF peptide chain with a length of 82 AA; the cleavage solution was TFA / EDT / TIS / H2O (94:2.5:2.5:1); C18 column was used for HPLC purification with acetonitrile / water gradient elution, and white powder was obtained by freeze-drying; Self-assembly drug loading uses a 50 μm glass-silicon-based microfluidic chip to perform laminar flow focusing precise mixing; the aqueous phase is a 0.5% w / v peptide solution, and the mechanism is 4°C and pH 6.0 phosphate buffer; the oil phase is β-glucan / ethyl acetate with a concentration of 1.5% w / v; Photo-controlled cross-linking solidification uses a UV LED array (365 nm, 10 mW / cm²) and the emulsion flows through a quartz reaction tube with a residence time of 30 s. AzF is excited by light to form a disulfide bond cross-linked network, thereby improving the cross-linking degree. Membrane separation and purification uses a ceramic membrane with a pore size of 100 nm for cross-flow filtration. The ceramic membrane cross-flow filtration uses a pressure of 0.8 bar, a temperature of 25°C, and a concentration ratio of 5:1 for rough separation. Fog drying and shaping uses trehalose and mannitol as protective agents, with a mass ratio of 4:1, and the protective agent is added in an amount of 15%. KLA peptide targets and recognizes fungal cell membranes, achieving "organelle-level" release; microfluidic plus photo-crosslinking replaces magnetic separation, reducing energy consumption; embedding, targeting, and antibacterial effects are combined into one, β-glucan bioavailability is improved, and the functional components of edible fungi are embedded into the molecular precision control era through the integration of synthetic biology and process intensification technology, laying a technical foundation for functional cans. S2, low-temperature vacuum impregnation filling The edible fungi are pre-cooled to 5°C by liquid nitrogen spraying, and 4°C nano nutrient solution is injected. The nano nutrient solution contains 0.1% trehalose and 0.05% rosemary acid. Trehalose activates the cell heat-resistant mechanism, and rosemary acid and vitamin E synergistically protect. Step three, synergistic sterilization core section S1, microwave-superheated water synergistic sterilization It includes microwave preheating, superheated water spraying, ultraviolet pulse supplementary sterilization, vacuum flash cooling, and antioxidant activation. Microwave preheating is electromagnetic penetration heating, with a preheating time of 50-57 s, a frequency of 2400-2500 MHz, a power density of 8 W / g material, a temperature rise rate of 12 ℃ / s, and a uniform center temperature rise to 80°C. The superheated water temperature of the superheated water spraying is 115°C, the spraying flow rate is 2 m / s, the spraying mode is double-fluid nozzle atomization, and the atomized droplet size is 80 μm. Compared with the existing sterilization which requires temperature to be raised to 121℃, the microwave-superheated water synergistic sterilization can reduce the sterilization temperature by 6℃ and shorten the time by 6 min. Thus, the microwave preheating avoids the protein denaturation zone, and the superheated water precisely conducts heat. This technology reconstructs the sterilization path through multi-physical field synergy, providing an engineering solution for edible mushroom cans to achieve "ultra-low temperature short-time sterilization" and "zero nutritional damage" (in line with FDA 21 CFR 113.40 synergistic process specification). S2, high-pressure carbon dioxide assisted sterilization, used for non-thermal inactivation terminal bacteria, replacing the last 20% of the heat sterilization intensity. Step four, ultra-rapid setting is through 3kV / cm electrostatic field, -40℃ gas temperature and wind speed 8 m / s, to complete the high-voltage electrostatic field assisted freezing, zero damage to cell structure, texture hardness retention rate of 98%.

[0024] Infrared enzyme inactivation plus microwave stepwise heating limits thermal damage to the extracellular matrix, achieving molecular cooking level precision temperature control. This process is designed to retain nutrients, and through interdisciplinary technology integration, it achieves zero overload sterilization and full nutrient lock.

[0025] Example 2 The difference between this example and Example 1 is only further elaboration on the pulsed electric field pretreatment of edible mushrooms: The pulsed electric field pretreatment of edible mushrooms is through the application of a 2.5 kV / cm high-voltage electric field (microsecond-level short pulses x 50 times) to perform cell membrane electroporation, targeted enzyme inactivation, and nutrient channel locking under non-thermal conditions; Cell membrane electroporation forms nanoscale reversible pores in the cell membrane of the mushroom, with a pore size of 20-100 nm, which is used to improve tissue permeability and increase the efficiency of subsequent heat sterilization, reducing the sterilization temperature from 121℃ to 115℃; Targeted enzyme inactivation selectively destroys the tertiary structure of heat-sensitive enzymes including polyphenol oxidase, with a browning enzyme inactivation rate of >98% (traditional blanching only 85%), avoiding damage to vitamins at high temperatures; Nutrient channel locking is an electric field-induced cell stress protection mechanism that promotes the aggregation of polysaccharides and proteins to the cell center, reducing the dissolution rate of β-glucan and increasing the retention rate of vitamin C (specifically, the electric field-induced cell stress protection mechanism promotes the aggregation of polysaccharides and proteins to the cell center, reducing the dissolution rate of β-glucan from 15% to <3%, and increasing the retention rate of vitamin C to 95%, while the traditional process only achieves 60%).

[0026] Example 3 The difference between this example and Example 1 is only further elaboration on the low-temperature air cleaning of edible mushrooms: The low-temperature modified atmosphere washing edible mushroom is placed in pure water at a temperature of 4℃, and micro-nano ozone is blasted into the micro-nano ozone generator; the micro-nano ozone is added to the enzyme reaction cabin for targeted decomposition by the magnetic nano-enzyme, wherein the carrier of the enzyme carrier system is Fe3O4@SiO2core-shell nanoparticles, and the immobilized enzyme is pectinase; argon gas with a flow rate of 8 L / min and carrying 0.05% and 80 nm particle size tea polyphenol liposome mist is introduced, the whole surface is covered with a film with a thickness of 120 nm, and argon- tea polyphenol biomimetic film plating is completed; film formation verification is FTIR detection of 1635 cm -1 . 3 The oxygen transmittance is 0.05 cm 2 / m 2 ·day (ASTM D3985); vacuum pulsating draining is further performed, and the vacuum pulsating draining includes primary dehydration, deep dehydration, and ultimate stabilization; the primary dehydration is a non-vibration treatment for 15 seconds under a vacuum degree of -50 kPa, the deep dehydration is a vibration treatment for 20 seconds under a vacuum degree of -85 kPa at a vibration frequency of 35 Hz, and the ultimate stabilization is a non-vibration treatment for 10 seconds under a vacuum degree of -95 kPa.

[0027] The micro-nano bubble and enzyme decomposition biomimetic cleaning system of the low-temperature modified atmosphere washing edible mushroom realizes zero chemical addition, low heat damage, and low nutrient loss of the edible mushroom cleaning through the three-level cooperation of "cavitation wall breaking-enzyme decomposition-freshness locking", and provides cell-level clean raw materials for functional food.

[0028] The targeted decomposition by the magnetic nano-enzyme is that 0.1 g / L of Fe3O4@SiO2and pectinase suspension is injected, an alternating magnetic field with a frequency of 50 Hz and a strength of 0.3 T is started to drive the nanoparticles into the gill, and infrared precise heating is performed to 40℃ to activate the enzyme activity.

[0029] Example 4 The difference between this example and example 1 is only that the instant infrared enzyme inactivation treatment of the edible mushroom is further described: The instant infrared enzyme inactivation treatment of the edible mushroom includes that the edible mushroom is placed in a single layer, and the surface moisture is controlled to be 0.12-0.18 g / cm 2 ; an infrared radiation system is started, the wavelength is 2.8-3.5 μm, the radiation intensity is 8.5 kW / m 2 , and the irradiation distance is 15 cm; a stepwise energy loading is performed, the radiation intensity is 4 kW / m 2 from 0 to 0.5 s, the radiation intensity is 6.5 kW / m 2 from 0.5 to 1 s, and the radiation intensity is 8.5 kW / m 2The temperature is raised to 105℃ to inactivate the enzyme; the quenching stage of the gradient cooling of the water mist is 0.3 s of cooling using a water mist with a particle size of 30 μm and a temperature of 4℃, so that the temperature is reduced to 65℃, the slow cooling stage is 0.7 s of cooling using a water mist with a particle size of 80 μm and a temperature of 15℃, so that the temperature is reduced to 40℃, and finally nitrogen is used for isolation to prevent enzyme reactivation.

[0030] The wavelength is 2.8-3.5 μm, the mechanism of action is to target the O-H bond absorption peak of water molecules, the penetration depth is 0.2 mm at a radiation intensity of 8.5 kW / m², and the irradiation distance is 15 cm, which is conducive to the uniformity of the light spot; the instantaneous infrared enzyme inactivation treatment of edible fungi breaks through the "temperature-time-nutrition" impossible triangle of thermal enzyme inactivation, realizes the millisecond-level destruction of enzyme activity, precise avoidance of the heat-sensitive zone, and zero water contact nutrition storage through targeted photon energy transmission.

[0031] Example 5 The difference between this example and Example 1 is only that the low-temperature vacuum impregnation filling is further described: The spray particle size of the liquid nitrogen spray in the low-temperature vacuum impregnation filling is between 29-31 μm; the nano-nutrient solution contains 0.1% w / v trehalose, 0.05% w / v rosmarinic acid, 0.02% w / v vitamin E acetate, and 50 ppm calcium ions.

[0032] Preferably, the low-temperature vacuum impregnation filling further comprises vacuum gradient permeation, which comprises: The initial stage is performed at a vacuum degree of -50 kPa for 30 seconds for intercellular water removal; The middle stage is performed at a vacuum degree of -85 kPa for 60 seconds for nano-nutrient solution injection; The total stage is performed at a vacuum degree of -95 kPa for 45 seconds for deep dialysis of the nano-nutrient solution.

[0033] The penetration depth verification is a fluorescence tracing method, and the time for the nutrient solution to reach the center of the cap is not more than 100 seconds; through HPLC-MS detection, the trehalose absorption rate is 92.3%; trehalose activates the cell heat-resistant mechanism, and after vacuum gradient permeation, atmospheric pressure balance locking is performed, trehalose and phospholipid bilayers form a glassy protective layer, hydrogen bonds replace water molecules to protect proteins, and the denaturation rate at 121℃ is not more than 8%; rosmarinic acid and vitamin E construct an oxidation-reduction cycle: rosmarinic acid (氧化) +Vit E (还原) NADPH rosmarinic acid (还原) +Vit E (氧化) The regeneration efficiency of rosmarinic acid to vitamin E is higher than 90%, and the lipid peroxidation inhibition rate is 99.5%; the liquid nitrogen spray freezes and hibernates with liquid nitrogen, and the ice crystals inhibit intracellular enzyme activity, reducing metabolic loss.

[0034] Example 6 The difference between this embodiment and Example 1 is only that the microwave- superheated water synergistic sterilization is further described: The microwave-superheated water synergistic sterilization includes microwave preheating, superheated water spraying, ultraviolet pulse supplementary sterilization, vacuum flash cooling and antioxidant activation; the microwave preheating is electromagnetic penetration heating, the preheating time is 50-57 s, the frequency is 2400-2500 MHz, the power density is 8 W / g of material, the temperature rising rate is 12 ℃ / s, and the center temperature is uniformly raised to 80 ℃; the superheated water temperature of the superheated water spraying is 115 ℃, the spraying flow rate is 2 m / s, the spraying mode is a double-fluid nozzle atomization, and the particle size of the atomized droplets is 80 μm; In addition, the ultraviolet pulse supplementary sterilization uses an excimer ultraviolet lamp with a wavelength of 280 nm, the pulse energy of the excimer ultraviolet lamp is 200 mJ / cm 2 , the frequency is 10 Hz, and the irradiation time is 30 seconds; for destroying spore DNA, the thymine dimer formation rate is more than 99%, and the supplementary sterilization is resistant to heat-resistant Bacillus cereus; The vacuum flash cooling is used for cell structure preservation, the vacuum degree of the vacuum flash cooling is rapidly raised to -90 kPa, and the raising time is not more than 3 s; the superheated water is instantaneously vaporized to absorb heat, the center temperature is reduced from 115 ℃ to 60 ℃, and the temperature reduction rate is 18 ℃ / s; the cell rupture rate is less than 0.3% (SEM electron microscope verification); The antioxidant activation is nutritional repair, a complex of pre-added trehalose and rosemary acid is activated at 60 ℃, the trehalose forms a glassy protective film, the rosemary acid quenches free radicals, and the rate constant k = 4.2 x 10 8 M -1 s -1 .

[0035] The ultraviolet pulse supplementary sterilization is ultraviolet non-thermal supplementary sterilization, the ultraviolet pulse destroys spore DNA, the ultraviolet non-thermal supplementary sterilization is combined with microwave preheating and superheated water precise heat conduction to avoid the protein denaturation zone, and a triple protection network is formed; the antioxidant activation is molecular-level nutritional repair, that is, the trehalose glass film and the rosemary acid free radical removal; the technology reconfigures the sterilization path through multi-physical field synergy, provides an engineering solution for realizing "ultra-low temperature short-time sterilization" and "zero nutritional damage" of edible mushroom cans (in line with the FDA 21 CFR113.40 synergistic process specification), and the superheated water temperature of the superheated water spraying is 115 ℃, which precisely crosses the denaturation temperature zone, the temperature is raised in steps from 80 ℃ to 115 ℃, and the protein denaturation peak value 90 ℃ is avoided.

[0036] Example 7 The difference between this embodiment and Example 1 is only that the high-pressure carbon dioxide assisted sterilization is further described: The high-pressure carbon dioxide assisted sterilization is that edible fungi are put into a storage tank, the temperature of the storage tank is set at 5°C, more than 99.5% of carbon dioxide is introduced, and a gas pressure of 8 MPa is applied; wherein the mass ratio of edible fungi to carbon dioxide is 1:4, and the carrier of the edible fungi put into the storage tank is a titanium alloy sterilization basket; thereafter, the storage tank is pressurized to 30 MPa at a compression rate of 5 MPa / min, and the storage tank is warmed to 45°C, so that the carbon dioxide reaches a supercritical state with a density of 650 kg / m 3 , and penetrates the cell membrane; finally, gradient decompression separation is performed.

[0037] The decompression stage of the gradient decompression separation comprises: The first decompression is to reduce the gas pressure from 30 MPa to 15 MPa at a decompression rate of 3 MPa / min; for preventing cell burst; The second decompression is to reduce the gas pressure from 15 MPa to 5 MPa at a decompression rate of 1 MPa / min; for carbon dioxide phase change control gas-liquid separation; The third decompression is to reduce the gas pressure from 5 MPa to 0.1 MPa at a decompression rate of 0.5 MPa / min; for material structure preservation.

[0038] Example 8 A sterilization process for canned edible fungi with locked nutrition comprises the following steps: Step one, raw material pretreatment, cell-level fresh-keeping S1, the pulse electric field pretreatment of edible fungi is to perform cell membrane electroporation, targeted enzyme inactivation and nutrition channel locking under non-thermal conditions by applying a high-voltage electric field (microsecond-level short pulse x 50 times) of 2.5 kV / cm; the cell membrane electroporation forms nanoscale reversible pores with a pore size of 20-100 nm in the cell membrane of the mushroom, which is used to improve tissue permeability and improve the efficiency of subsequent heat sterilization, reducing the sterilization temperature from 121°C to 115°C; the targeted enzyme inactivation selectively destroys the tertiary structure of heat-sensitive enzymes including polyphenol oxidase, with a browning enzyme inactivation rate of >98% (only 85% for traditional blanching), avoiding damage to vitamins at high temperatures; the nutrition channel locking is that the electric field induces cells to start stress protection mechanisms, prompting polysaccharides and proteins to gather in the cell center, reducing the β-glucan dissolution rate and increasing the retention rate of vitamin C (specifically, the electric field induces cells to start stress protection mechanisms, prompting polysaccharides and proteins to gather in the cell center, reducing the β-glucan dissolution rate from 15% to <3%, and increasing the retention rate of vitamin C to 95%, while the retention rate of vitamin C is only 60% for traditional processes); S2, low-temperature modified atmosphere washing and instant infrared enzyme inactivation of edible fungi, the low-temperature modified atmosphere washing of edible fungi is to put edible fungi into pure water with a temperature of 4℃, and micro-nano ozone is blasted into a micro-nano ozone generator; it is added to an enzyme reaction cabin for targeted decomposition of magnetic nano-enzyme, wherein the carrier of the enzyme carrier system is Fe3O4@SiO2core-shell nanoparticles, and the immobilized enzyme is pectinase; argon gas with a flow rate of 8 L / min and carrying 0.05% and 80 nm particle size tea polyphenol liposome mist is introduced, the whole surface is covered with a film with a thickness of 120 nm, and argon- tea polyphenol biomimetic film plating is completed; film formation verification is FTIR detection of 1635 cm -1 characteristic peaks of hydrogen bonds, and oxygen transmittance is 0.05 cm 3 / m 2 ·day (ASTM D3985); vacuum pulsating draining is further performed, the vacuum pulsating draining includes primary dehydration, deep dehydration and ultimate stabilization; the primary dehydration is a non-vibration treatment for 15 seconds under a vacuum degree of-50 kPa, the deep dehydration is a vibration treatment for 20 seconds under a vacuum degree of-85 kPa at a vibration frequency of 35 Hz, and the ultimate stabilization is a non-vibration treatment for 10 seconds under a vacuum degree of-95 kPa; the targeted decomposition of magnetic nano-enzyme is to inject 0.1 g / L of Fe3O4@SiO2and pectinase suspension, and to start an alternating magnetic field with a frequency of 50 Hz and a magnetic field strength of 0.3 T to drive nanoparticles into the gill, and to activate enzyme activity by infrared precise heating to 40℃; the instant infrared enzyme inactivation treatment of edible fungi includes single-layer laying of edible fungi, and control of surface moisture to 0.12-0.18 g / cm 2 ; an infrared radiation system is started, the wavelength is 2.8-3.5 μm, the radiation intensity is 8.5 kW / m 2 , and the irradiation distance is 15 cm; the energy is loaded in steps, the radiation intensity is 4 kW / m 2 from 0 to 0.5 s, the radiation intensity is 6.5 kW / m 2 from 0.5 to 1 s, the radiation intensity is 8.5 kW / m 2 from 1 to 1.5 s, the temperature is raised to 105℃, so that the mold is inactivated; the quenching stage of water mist gradient cooling is to cool down for 0.3 s by using water mist with a particle size of 30 μm and a temperature of 4℃, so that the temperature is reduced to 65℃, the slow cooling stage is to cool down for 0.7 s by using water mist with a particle size of 80 μm and a temperature of 15℃, so that the temperature is reduced to 40℃, and finally nitrogen is used for isolation to prevent enzyme reactivation; Step two, nanoscale nutritional fortification S1, self-assembled peptide nanocage embedding includes: Chimeric peptide synthesis and purification is Fmoc method to synthesize KLA-ELP-AzF peptide chain, length 82 AA; cleavage solution is TFA / EDT / TIS / H2O; C18 column is used, acetonitrile / water gradient elution, HPLC purification is completed, and white powder is obtained by freeze-drying; Self-assembly drug loading uses a 50 μm glass-silicon-based microfluidic chip to perform laminar flow focusing precise mixing; the aqueous phase is a 0.5% w / v peptide solution, and the mechanism is 4°C and pH 6.0 phosphate buffer; the oil phase is β-glucan / ethyl acetate, the concentration is 1.5% w / v; Photo-controlled cross-linking solidification uses a UV LED array (365 nm, 10 mW / cm²) as the device, the emulsion flows through a quartz reaction tube, the residence time is 30 s, and the AzF photoexcitation forms a disulfide bond cross-linked network to improve the cross-linking degree; Membrane separation and purification uses a ceramic membrane with a pore size of 100 nm for cross-flow filtration, and the ceramic membrane cross-flow filtration uses a pressure of 0.8 bar, a temperature of 25°C, and a concentration ratio of 5:1 for rough separation; Spray drying shaping uses trehalose and mannitol as protective agents, the mass percentage of trehalose and mannitol is 4:1, and the addition amount of the protective agent is 15%; S2, low-temperature vacuum impregnation filling The edible fungus is pre-cooled to 5°C by liquid nitrogen spraying, and the 4°C nano nutrient solution is injected; the spray particle size of the liquid nitrogen spraying in the low-temperature vacuum impregnation filling is between 29-31 μm; the nano nutrient solution contains 0.1% w / v trehalose, 0.05% w / v rosemary acid, 0.02% w / v vitamin E acetate and 50 ppm calcium ions; the low-temperature vacuum impregnation filling also includes vacuum gradient permeation, which includes: The first stage is carried out at a vacuum degree of-50 kPa for 30 seconds for intercellular water removal; The middle stage is carried out at a vacuum degree of-85 kPa for 60 seconds for nano nutrient solution injection; The total stage is carried out at a vacuum degree of-95 kPa for 45 seconds for deep dialysis of the nano nutrient solution Step three, synergistic sterilization core section S1, microwave-superheated water synergistic sterilization Microwave-superheated water synergistic sterilization includes microwave preheating, superheated water spraying, ultraviolet pulse supplementary sterilization, vacuum flash cooling and antioxidant activation; the microwave preheating is electromagnetic penetration heating, the preheating time is 50-57 s, the frequency is 2400-2500 MHz, the power density is 8 W / g material, the temperature rise rate is 12°C / s, and the center temperature is uniformly raised to 80°C; the superheated water temperature of the superheated water spraying is 115°C, the spraying flow rate is 2 m / s, the spraying mode is double-fluid nozzle atomization, and the atomized droplet particle size is 80 μm; And, the ultraviolet pulse supplement uses a wave length of 280 nm excimer ultraviolet lamp, the pulse energy of the excimer ultraviolet lamp is 200 mJ / cm 2 , the frequency is 10 Hz, and the irradiation time is 30 seconds; for destroying spore DNA, the thymine dimer formation rate is more than 99%, and the heat-resistant Bacillus cereus is killed; Vacuum flash cooling is used for cell structure preservation, the vacuum degree of vacuum flash cooling is rapidly increased to -90 kPa, and the increasing time is not more than 3 s; overheated water is instantaneously vaporized to absorb heat, the center temperature is decreased by 60 DEG C from 115 DEG C, and the cooling rate is 18 DEG C / s; the cell rupture rate is less than 0.3% (SEM electron microscope verification); Antioxidant activation is used for nutritional repair, a 60 DEG C activated pre-added trehalose and rosemary acid complex, trehalose forms a glass state protective film, rosemary acid quenches free radicals, and the rate constant k is 4.2*10 8 M -1 s -1 ; S2, the high-pressure carbon dioxide assisted sterilization is that edible fungi are put into a storage tank, the temperature of the storage tank is set to 5 DEG C, more than 99.5% of carbon dioxide is introduced, and a gas pressure of 8 MPa is applied; wherein, the mass ratio of edible fungi to carbon dioxide is 1:4, and the carrier for putting edible fungi into the storage tank is a titanium alloy sterilization basket; thereafter, the storage tank is increased to 30 MPa at a compression rate of 5 MPa / min, and the storage tank is increased to 45 DEG C, so that carbon dioxide reaches a supercritical state with a density of 650 kg / m 3 , and penetrates the cell membrane; finally, gradient decompression separation is carried out; The decompression stage of the gradient decompression separation comprises: Primary decompression is that the gas pressure is decompressed from 30 MPa to 15 MPa at a decompression rate of 3 MPa / min; for preventing cell burst; Secondary decompression is that the gas pressure is decompressed from 15 MPa to 5 MPa at a decompression rate of 1 MPa / min; for carbon dioxide phase change control gas-liquid separation; Tertiary decompression is that the gas pressure is decompressed from 5 MPa to 0.1 MPa at a decompression rate of 0.5 MPa / min; for material structure preservation; Step four, ultra-rapid setting is that high-voltage electrostatic field assisted freezing is completed through a 3 kV / cm electrostatic field, a gas temperature of -40 DEG C and a wind speed of 8 m / s, cell structure zero damage, and texture hardness retention rate 98%.

[0039] Therefore, compared with the existing edible fungi can sterilization process, the edible fungi can sterilization process of locking nutrition in embodiment 8 has: 1. Nutrient retention rate is greatly improved 1) Pretreatment of B vitamins and vitamin C with pulsed electric field induces a cell stress protection mechanism, resulting in a vitamin C retention rate of up to 95% (compared to only 60% by traditional methods); stepped heating (microwave preheating + superheated water) avoids the 90℃ protein denaturation peak, reducing the thermal decomposition of B vitamins.

[0040] 2) Functional components such as β-glucan: Electric field pretreatment promotes the aggregation of polysaccharides to the cell center, reducing the β-glucan dissolution rate from the traditional 15% to less than 3%; Self-assembled peptide nanocage targeted encapsulation technology improves the bioavailability of β-glucan.

[0041] 2. Breakthrough in sterilization efficiency overcoming the contradiction between "temperature-time-nutrients" Both sterilization temperature and time are reduced. The microwave-superheated water synergistic sterilization temperature is reduced to 115℃ (traditional 121℃), and the time is shortened to 6 minutes (traditional 25 minutes). High-pressure carbon dioxide-assisted sterilization replaces the last 20% of heat sterilization intensity, non-thermal inactivation of heat-resistant bacteria. Thorough sterilization is guaranteed, and ultraviolet pulse supplementary sterilization (280nm) ensures that the thymine dimer formation rate of spore DNA is greater than 99%.

[0042] 3. Zero damage to cell structure and texture Ultra-rapid fixation (3kV / cm electrostatic field ±40℃ freezing) results in a cell rupture rate of less than 0.3% and a 98% retention of texture and firmness. Vacuum flash cooling technology (cooling rate 18℃ / s) avoids cell rupture in heat-sensitive areas.

[0043] 4. Precise control of antioxidant and enzyme activity Highly efficient enzyme inactivation: Pulsed electric field targets and inactivates polyphenol oxidase, achieving a browning enzyme inactivation rate of over 98% (compared to only 85% with traditional blanching). Instantaneous infrared inactivation (2.8-3.5μm wavelength) enables millisecond-level enzyme destruction with zero water contact. Synergistic antioxidant effects: Rosmarinic acid and Vitamin E construct a redox cycle, inhibiting lipid peroxidation by 99.5%. The trehalose-based vitreous protective film exhibits a protein denaturation rate of ≤8% at 121℃.

[0044] 5. Zero chemical additives in cleaning and pretreatment. Micro-nano ozone explosion combined with magnetic nano-enzymes (Fe3O4@SiO2 / pectinase) achieves cell-level cleanliness with no chemical residue. Argon-tea polyphenol biomimetic coating (oxygen permeability 0.05 cm³ / m²·day) isolates oxygen and prevents enzyme reactivation.

[0045] 6. Energy consumption and cost optimization Microfluidic photocrosslinking replaces magnetic separation, reducing energy consumption for nano-embedding. High-pressure carbon dioxide gradient decompression technology (30MPa→0.1MPa) avoids cell rupture and reduces material loss.

[0046] Select the net content of 100 grams of edible mushroom cans produced by Examples 1-8 and the net content of 100 grams of three brands of ordinary canned mushrooms for comparative analysis of nutrient retention, specifically: I. Protein content detection 1. Experimental method: Kjeldahl method 2. National standard basis: GB 5009.5-2016 "National food safety standard Determination of protein in food" 3. Step summary: 1). Digestion: sample with concentrated sulfuric acid, catalyst (such as copper sulfate) heating, converting organic nitrogen into inorganic ammonium salt.

[0047] 2). Distillation: distillation with alkali, release of ammonia gas.

[0048] 3). Absorption and titration: ammonia gas is absorbed by boric acid, titrated with hydrochloric acid standard solution, and the protein content (nitrogen content x 6.25 conversion factor) is calculated.

[0049] II. Vitamin content detection (vitamins A, B1, B2, C) 1. Vitamin A Method: High performance liquid chromatography (HPLC) National standard: GB 5009.82-2016 "Determination of vitamins A, D, E in food" Steps: saponification extraction → n-hexane extraction → HPLC separation (C18 column, UV detector 325 nm).

[0050] 2. Vitamin B1, B2 Method: fluorescence spectrophotometry or HPLC National standard: GB 5009.84-2016 (B1), GB 5009.85-2016 (B2) Steps: acid hydrolysis extraction → enzymatic hydrolysis (amylase / protease) → fluorescence detection (B1: excitation 365 nm / emission 435 nm; B2: excitation 440 nm / emission 565 nm).

[0051] 3. Vitamin C Method: 2,6-dichloroindophenol titration or HPLC National standard: GB 5009.86-2016 Steps: oxalic acid solution extraction → oxidation-reduction titration (blue dye fades to endpoint), or HPLC (C18 column, UV detection 245 nm).

[0052] III. Trace element content detection (P, K, Na, Ca, Fe, Mg, Mn, Zn) 1. Method: Inductively coupled plasma mass spectrometry (ICP-MS) or atomic absorption spectrometry (AAS) 2. National standard basis: GB 5009.268-2016 "Determination of Multi-elements in Food" (ICP-MS method) GB 5009.91-2017 (Ca / Fe: AAS method), GB 5009.241-2017 (Mg / Mn: AAS method) 3. Step summary 1). Digestion: Microwave digestion (nitric acid + hydrogen peroxide) to decompose organic matter into inorganic ions.

[0053] 2). Detection: ICP-MS, direct determination of all elements (low detection limit, simultaneous analysis of multiple elements).

[0054] AAS, element-by-element determination (e.g. Ca / Fe by flame method, Zn / Mn by graphite furnace method).

[0055] The results of the comparison of the retention of nutritional ingredients in the canned edible fungi produced in Examples 1-8 with three brands of ordinary canned edible fungi are shown in Table 1 below: Table 1: Comparison of nutritional ingredients in the canned edible fungi produced in Examples 1-8 with three brands of ordinary canned edible fungi

[0056] From Table 1 and Figs. 1-3 It can be clearly seen that: for the canned edible fungi produced in Examples 1-8 with a net content of 100 grams, after sterilization, the protein content, vitamin content (including vitamin A, vitamin B1, vitamin B2, vitamin C) and trace element content (including phosphorus, potassium, sodium, calcium, iron, magnesium, manganese, zinc) are significantly higher than those of three brands of ordinary canned edible fungi with a net content of 100 grams, overcoming the problem of nutrient loss in the high-temperature sterilization process of existing canned edible fungi, which mainly relies on heat technology for sterilization.

[0057] The preferred embodiments of the present application have been described in detail above, but the present application is not limited to the above embodiments, and various changes can be made within the knowledge of those skilled in the art without departing from the spirit of the present application.

Claims

1. A sterilization process of canned mushroom with locked-in nutrients, characterized by, Comprising the following steps: Step one, raw material pretreatment, cell level fresh S1, pulsed electric field pretreatment of edible fungi, break through cell membrane micropore, reduce the demand for subsequent heat intensity; inhibit enzyme activity targeting, polyphenol oxidase inactivation, reduce browning; S2, low temperature air conditioning cleaning and transient infrared enzyme inactivation of edible fungi; Step two, nanoscale nutrition strengthening S1, self-assembled peptide nanocage embedding includes: Chimeric peptide synthesis and purification is Fmoc method to synthesize KLA-ELP-AzF peptide chain, length 82AA; cleavage solution is TFA / EDT / TIS / H2O; C18 column is used, acetonitrile / water gradient elution, HPLC purification is completed, and white powder is obtained by freeze drying; Self-assembled drug loading uses a microfluidic chip with a 50 μm glass-silicon channel for precise mixing by laminar flow focusing; the aqueous phase is a 0.5% w / v peptide solution, and the mechanism is a 4℃ and pH6.0 phosphate buffer; the oil phase is β-glucan / ethyl acetate with a concentration of 1.5% w / v; Photo-controlled crosslinking and solidification uses a UV LED array, and the emulsion flows through a quartz reaction tube with a residence time of 30 s. AzF is excited by light to form a disulfide bond crosslinking network, thereby improving the crosslinking degree. Membrane separation and purification uses a ceramic membrane with a pore size of 100 nm for cross-flow filtration. The ceramic membrane cross-flow filtration uses a pressure of 0.8 bar, a temperature of 25℃, and a concentration ratio of 5:1 for rough separation. Spray drying and shaping use trehalose and mannitol as protective agents, with a mass ratio of 4:1, and the protective agent is added in an amount of 15%. S2, low temperature vacuum impregnation filling The edible fungi are pre-cooled to 5℃ by liquid nitrogen spraying; 4℃ nanonutrient solution is injected; the nanonutrient solution contains 0.1% trehalose and 0.05% rosemary acid; trehalose activates the cell heat resistance mechanism, and rosemary acid and vitamin E synergistically protect; Step three, synergistic sterilization core section S1, microwave-superheated water synergistic sterilization It includes microwave preheating, superheated water injection, ultraviolet pulse supplementary sterilization, vacuum flash cooling and antioxidant activation. The microwave preheating is electromagnetic penetration heating, the preheating time is 50-57 s, the frequency is 2400-2500MHz, the power density is 8 W / g material, the temperature rising rate is 12 ℃ / s, and the center temperature is uniformly raised to 80℃. The superheated water temperature of the superheated water injection is 115℃, the injection flow rate is 2 m / s, the injection mode is double-fluid nozzle atomization, and the particle size of the atomized droplets is 80 μm. S2, high pressure carbon dioxide assisted sterilization, used for non-thermal inactivation terminal bacteria, instead of the last 20% heat sterilization intensity; Step four, ultra-fast setting is achieved by 3 kV / cm electrostatic field, -40℃ gas temperature and wind speed 8 m / s, to complete high-voltage electrostatic field assisted freezing, cell structure zero damage, texture hardness retention rate 98%.

2. The edible fungus canning sterilization process of claim 1, wherein The pulsed electric field pretreatment of edible fungi is carried out by applying a high-voltage electric field of 2.5 kV / cm to perform cell membrane electroporation, enzyme inactivation and nutrient channel locking under non-thermal conditions. The cell membrane electroporation forms nanoscale reversible pores in the cell membrane of the mushroom, the pore size of the nanoscale reversible pores is 20-100 nm, and the nanoscale reversible pores are used to improve the tissue permeability and improve the efficiency of subsequent heat sterilization, and the sterilization temperature is reduced from 121 DEG C to 115 DEG C. The target enzyme inactivation selectively destroys the tertiary structure of the heat-sensitive enzyme including polyphenol oxidase, and avoids the damage of high temperature to the vitamins. The nutrient channel is locked to induce the cell to start the stress protection mechanism, so that the polysaccharide and protein are gathered to the cell center, the beta-glucan dissolution rate is reduced, and the retention rate of vitamin C is high.

3. The sterilization process of the canned mushroom with locked-in nutrients according to claim 1, wherein, The low-temperature modified atmosphere cleaning edible fungus is placed in pure water with a temperature of 4 DEG C, and micro-nano ozone is generated by a micro-nano ozone generator; the enzyme is decomposed in a magnetic nano-enzyme target decomposition reaction chamber, wherein the carrier of the enzyme carrier system is Fe3O4@SiO2core-shell nanoparticles, and the immobilized enzyme is pectinase; argon gas with a flow rate of 8 L / min and carrying 0.05% and 80 nm particle size tea polyphenol liposome mist is introduced, the whole surface is covered with a film with a thickness of 120 nm, and argon- tea polyphenol biomimetic film plating is completed; vacuum pulse draining is performed, and the vacuum pulse draining includes primary dehydration, deep dehydration and ultimate stabilization; the primary dehydration is a non-vibration treatment in a vacuum degree of-50 kPa for 15 seconds, the deep dehydration is a vibration treatment in a vacuum degree of-85 kPa for 20 seconds at a vibration frequency of 35 Hz, and the ultimate stabilization is a non-vibration treatment in a vacuum degree of-95 kPa for 10 seconds.

4. The sterilization process of the canned mushroom with locked-in nutrients according to claim 3, wherein, The magnetic nano-enzyme target decomposition is injecting 0.1 g / L of Fe3O4@SiO2and pectinase suspension, starting an alternating magnetic field with a frequency of 50 Hz and a strength of 0.3 T to drive the nanoparticles into the gill, and heating to 40 DEG C by infrared precise heating to activate the enzyme activity.

5. The sterilization process of the canned mushroom with locked-in nutrients according to claim 1, wherein, The instant infrared enzyme-killing treatment of edible fungi includes single-layer spreading of edible fungi, and surface moisture control at 0.12-0.18 g / cm 2 ; infrared radiation system starts, wavelength is 2.8-3.5 μm, radiation intensity is 8.5 kW / m 2 , and irradiation distance is 15 cm; stepwise energy loading, radiation intensity is 4 kW / m 2 for 0-0.5 s, 6.5 kW / m 2 for 0.5-1 s, 8.5 kW / m 2 for 1-1.5 s, temperature is raised to 105℃, so that mold is inactivated; rapid cooling stage of water mist gradient cooling is cooling for 0.3 s by using water mist with particle size of 30 μm and temperature of 4℃, so that temperature is reduced to 65℃, slow cooling stage is cooling for 0.7 s by using water mist with particle size of 80 μm and temperature of 15℃, so that temperature is reduced to 40℃, and finally nitrogen is used for isolation, so as to prevent enzyme from being reactivated.

6. The sterilization process of the canned mushroom with locked-in nutrients according to claim 2, wherein, The spraying particle size of the liquid nitrogen spray in the low-temperature vacuum impregnation filling is between 29-31 mu m; the nano-nutrient solution contains 0.1% w / v trehalose, 0.05% w / v rosmarinic acid, 0.02% w / v vitamin E acetate and 50 ppm calcium ions.

7. The sterilization process of the canned mushroom with locked nutrition according to claim 6, wherein, The low-temperature vacuum impregnation filling further includes vacuum gradient permeation, and the vacuum gradient permeation includes: The initial stage is performed in a vacuum degree of-50 kPa for 30 seconds, and is used for removing the intercellular water; The middle stage is performed in a vacuum degree of-85 kPa for 60 seconds, and is used for injecting the nano-nutrient solution; The total stage is performed in a vacuum degree of-95 kPa for 45 seconds, and is used for deep dialysis of the nano-nutrient solution.

8. The sterilization process of the canned mushroom with locked nutrition according to claim 1, wherein, The microwave-superheated water synergistic sterilization includes microwave preheating, superheated water spraying, ultraviolet pulse complementary sterilization, vacuum flash cooling and antioxidant activation; the microwave preheating is electromagnetic penetration heating, the preheating time is 50-57 s, the frequency is 2400-2500 MHz, the power density is 8 W / g material, the temperature rising rate is 12 ℃ / s, and the center temperature is uniformly raised to 80 ℃; the superheated water temperature of the superheated water spraying is 115 ℃, the spraying flow rate is 2 m / s, the spraying mode is a double-fluid nozzle atomization, and the atomized droplet particle size is 80 μm; And, the ultraviolet pulse supplement adopts a wavelength of 280 nm of an excimer ultraviolet lamp, the pulse energy of the excimer ultraviolet lamp is 200 mJ / cm 2 , the frequency is 10 Hz, and the irradiation time is 30 seconds; for destroying spore DNA, the thymine dimer formation rate is more than 99%, and the heat-resistant Bacillus licheniformis is supplemented and killed; The vacuum flash cooling is used for cell structure preservation, the vacuum degree of the vacuum flash cooling is rapidly raised to -90 kPa, and the raising time is not more than 3 s; The superheated water is instantaneously vaporized to absorb heat, the center temperature is reduced from 115 ℃ to 60 ℃, and the temperature reduction rate is 18 ℃ / s; the cell rupture rate is lower than 0.3%; The antioxidant activation is nutritional repair, a complex of pre-added trehalose and rosemary acid is activated at 60 ℃, the trehalose forms a glassy protective film, and the rosemary acid quenches free radicals.

9. The sterilization process of the canned mushroom with locked-in nutrients according to claim 1, wherein, The high-pressure carbon dioxide assisted sterilization is that edible fungi are put into a storage tank, the temperature of the storage tank is set at 5 DEG C, more than 99.5% carbon dioxide is input, and then 8 MPa pressure is applied; wherein the mass ratio of edible fungi to carbon dioxide is 1:4, and the carrier of putting edible fungi into the storage tank is a titanium alloy sterilization basket; thereafter, the storage tank is raised to 30 MPa at a compression rate of 5 MPa / min, and the storage tank is raised to 45 DEG C, so that carbon dioxide reaches a supercritical state with a density of 650 kg / m 3 , and penetrates cell membranes; finally, gradient decompression separation is carried out.

10. The lock-in nutrient edible mushroom can sterilization process according to claim 9, characterized in that, The gradient decompression separation includes: The first-stage decompression is for preventing cell burst, and the gas pressure is reduced from 30 MPa to 15 MPa at a decompression rate of 3 MPa / min; The second-stage decompression is for carbon dioxide phase change control gas-liquid separation, and the gas pressure is reduced from 15 MPa to 5 MPa at a decompression rate of 1 MPa / min; The third-stage decompression is for material structure preservation, and the gas pressure is reduced from 5 MPa to 0.1 MPa at a decompression rate of 0.5 MPa / min.

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