CN105341631B - A kind of hot-working white mushroom color stabilizer and its application - Google Patents
A kind of hot-working white mushroom color stabilizer and its application Download PDFInfo
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- CN105341631B CN105341631B CN201510757781.3A CN201510757781A CN105341631B CN 105341631 B CN105341631 B CN 105341631B CN 201510757781 A CN201510757781 A CN 201510757781A CN 105341631 B CN105341631 B CN 105341631B
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- white mushroom
- color
- colour protecting
- protecting liquid
- calcium
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 57
- 239000003381 stabilizer Substances 0.000 title claims abstract description 31
- 239000007788 liquid Substances 0.000 claims abstract description 30
- 238000000034 method Methods 0.000 claims abstract description 26
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 22
- 230000014759 maintenance of location Effects 0.000 claims abstract description 14
- BCZXFFBUYPCTSJ-UHFFFAOYSA-L Calcium propionate Chemical compound [Ca+2].CCC([O-])=O.CCC([O-])=O BCZXFFBUYPCTSJ-UHFFFAOYSA-L 0.000 claims abstract description 12
- 235000010331 calcium propionate Nutrition 0.000 claims abstract description 12
- 235000010376 calcium ascorbate Nutrition 0.000 claims abstract description 11
- 239000011780 sodium chloride Substances 0.000 claims abstract description 11
- 239000003109 Disodium ethylene diamine tetraacetate Substances 0.000 claims abstract description 5
- 235000019301 disodium ethylene diamine tetraacetate Nutrition 0.000 claims abstract description 5
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 claims abstract 3
- 206010033546 Pallor Diseases 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 9
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- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 235000014347 soups Nutrition 0.000 claims description 4
- 238000003672 processing method Methods 0.000 claims description 3
- 238000009966 trimming Methods 0.000 claims description 2
- PIICEJLVQHRZGT-UHFFFAOYSA-N Ethylenediamine Chemical compound NCCN PIICEJLVQHRZGT-UHFFFAOYSA-N 0.000 claims 1
- 238000005303 weighing Methods 0.000 claims 1
- 239000004330 calcium propionate Substances 0.000 abstract description 6
- 238000012545 processing Methods 0.000 abstract description 5
- LSNNMFCWUKXFEE-UHFFFAOYSA-L sulfite Chemical compound [O-]S([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-L 0.000 abstract description 5
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- 231100000206 health hazard Toxicity 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 150000001945 cysteines Chemical class 0.000 abstract 1
- 102000030523 Catechol oxidase Human genes 0.000 description 12
- 108010031396 Catechol oxidase Proteins 0.000 description 12
- 230000000694 effects Effects 0.000 description 12
- YCIMNLLNPGFGHC-UHFFFAOYSA-N catechol Chemical class OC1=CC=CC=C1O YCIMNLLNPGFGHC-UHFFFAOYSA-N 0.000 description 9
- 239000002932 luster Substances 0.000 description 7
- 239000000047 product Substances 0.000 description 7
- 239000000758 substrate Substances 0.000 description 7
- 229940047036 calcium ascorbate Drugs 0.000 description 6
- 239000011692 calcium ascorbate Substances 0.000 description 6
- BLORRZQTHNGFTI-ZZMNMWMASA-L calcium-L-ascorbate Chemical compound [Ca+2].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] BLORRZQTHNGFTI-ZZMNMWMASA-L 0.000 description 6
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 5
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- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
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- 230000002255 enzymatic effect Effects 0.000 description 4
- 230000005764 inhibitory process Effects 0.000 description 4
- 241000222519 Agaricus bisporus Species 0.000 description 3
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical group [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 3
- 150000001412 amines Chemical class 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000007654 immersion Methods 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical group CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- 102000003425 Tyrosinase Human genes 0.000 description 2
- 108060008724 Tyrosinase Proteins 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 229940124274 edetate disodium Drugs 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000002427 irreversible effect Effects 0.000 description 2
- WQGWDDDVZFFDIG-UHFFFAOYSA-N pyrogallol Chemical compound OC1=CC=CC(O)=C1O WQGWDDDVZFFDIG-UHFFFAOYSA-N 0.000 description 2
- 150000004053 quinones Chemical class 0.000 description 2
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 2
- 229910052717 sulfur Inorganic materials 0.000 description 2
- 239000011593 sulfur Substances 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 description 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Natural products OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- WTDRDQBEARUVNC-ZCFIWIBFSA-N D-DOPA Chemical compound OC(=O)[C@H](N)CC1=CC=C(O)C(O)=C1 WTDRDQBEARUVNC-ZCFIWIBFSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- QIGBRXMKCJKVMJ-UHFFFAOYSA-N Hydroquinone Chemical class OC1=CC=C(O)C=C1 QIGBRXMKCJKVMJ-UHFFFAOYSA-N 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- WTDRDQBEARUVNC-LURJTMIESA-N L-DOPA Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C(O)=C1 WTDRDQBEARUVNC-LURJTMIESA-N 0.000 description 1
- WTDRDQBEARUVNC-UHFFFAOYSA-N L-Dopa Natural products OC(=O)C(N)CC1=CC=C(O)C(O)=C1 WTDRDQBEARUVNC-UHFFFAOYSA-N 0.000 description 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-M L-ascorbate Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] CIWBSHSKHKDKBQ-JLAZNSOCSA-M 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 description 1
- 229920002230 Pectic acid Polymers 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- UCKMPCXJQFINFW-UHFFFAOYSA-N Sulphide Chemical compound [S-2] UCKMPCXJQFINFW-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- AEMOLEFTQBMNLQ-BKBMJHBISA-N alpha-D-galacturonic acid Chemical compound O[C@H]1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-BKBMJHBISA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 238000006701 autoxidation reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 239000002738 chelating agent Substances 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 1
- 229940074393 chlorogenic acid Drugs 0.000 description 1
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 description 1
- 235000001368 chlorogenic acid Nutrition 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 210000000805 cytoplasm Anatomy 0.000 description 1
- 229960001484 edetic acid Drugs 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 125000000487 histidyl group Chemical group [H]N([H])C(C(=O)O*)C([H])([H])C1=C([H])N([H])C([H])=N1 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- -1 hydroxyl aldehydes Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- IWDCLRJOBJJRNH-UHFFFAOYSA-N p-cresol Chemical class CC1=CC=C(O)C=C1 IWDCLRJOBJJRNH-UHFFFAOYSA-N 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- LCLHHZYHLXDRQG-ZNKJPWOQSA-N pectic acid Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)O[C@H](C(O)=O)[C@@H]1OC1[C@H](O)[C@@H](O)[C@@H](OC2[C@@H]([C@@H](O)[C@@H](O)[C@H](O2)C(O)=O)O)[C@@H](C(O)=O)O1 LCLHHZYHLXDRQG-ZNKJPWOQSA-N 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 125000001997 phenyl group Chemical group [H]C1=C([H])C([H])=C(*)C([H])=C1[H] 0.000 description 1
- 239000010318 polygalacturonic acid Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229940079877 pyrogallol Drugs 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000010265 sodium sulphite Nutrition 0.000 description 1
- 230000037351 starvation Effects 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 150000001461 trihydroxyphenols Chemical class 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
- 210000003934 vacuole Anatomy 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of hot-working white mushroom color stabilizer and its application, belong to garden stuff processing technical field.The color stabilizer of the present invention, is configured to colour protecting liquid, contains 3% 5% Calcium Ascorbates, 0.5% 2% calcium propionate, sodium chloride 0.8 1.5%, L cysteines 0.1 0.3%, disodium ethylene diamine tetraacetate 0.02 0.03%.Before white mushroom is heat-treated, color retention is carried out using the color stabilizer of the present invention, can effectively solve to produce brown stain in white mushroom product hot procedure to product nutrition and the influence of quality, and in the market using sulphite as health hazard existing for main flow color stabilizer.
Description
Technical field
The present invention relates to a kind of hot-working white mushroom color stabilizer and its application, belong to garden stuff processing technical field.
Background technology
White mushroom (Agaricus bisporus), also known as agaricus bisporus, mushroom, it is the important food of worldwide cultivation
With mushroom, 70% or so of edible mushroom total amount is accounted for.White mushroom delicious flavour, nutritive value height, but white mushroom fructification contain rich
Rich aldehydes matter and protein, amino acid, enzymatic browning and non-enzymatic browning easily occurs in hot procedure, reduces white mushroom
The commodity value of product.
White mushroom enzymatic browning reaction occur necessary to three conditions be：Substrate, oxygen and polyphenol oxidase, so control
The generation of brown stain processed, can by reduce substrate, starvation, suppress enzyme activity and change pH the methods of be achieved.Sung-
The researchs such as Yum Seo are found, mushroom polyphenol oxidase, are a kind of enzymes of activated centre cupric, can be utilized singly-bound, double bond and phenyl ring
Between key as substrate, have very big affinity to hydroxyl aldehydes matter, and at monohydroxy phenols phenol (p- cresols, tyrosine), two
Hydroxyl phenols (catechol, L-dopa, D-dopa, catechin, chlorogenic acid) and trihydroxy phenols (pyrogallol) numerous phenols
In compound, tyrosinase when using catechol as substrate, activity it is most strong, show catechol be Mushroom Tyrosinase most
Suitable substrate.Zhao Donghai etc. extracts polyphenol oxidase (PPO) simultaneously using secondary acetone method from mushroom (Agaricus bisporus)
It more systematically have studied Characteristics of Polyphenol Oxidase in mushroom, the results showed that：During using catechol as substrate, in mushroom
PPO optimal pH is 7.0, and enzyme activity is higher between pH 6-7；Optimum temperature is 30 DEG C, 90 DEG C of processing 5min, PPO active groups
This forfeiture.
At present, sulphite is a kind of more universal color stabilizer of application, and effect of color protection is notable, but SO be present2Residual is right
Health is unfavorable, can induce anaphylactia and asthma, destroys vitamin B1, and easily cause tank skin to corrode；New
Safe and efficient, non bell top screening turns into the key of high-quality white canned mushroom class product development.
Therefore, how effectively to overcome and brown stain is produced in white mushroom product hot procedure to product nutrition and the shadow of quality
Ring, and in the market using sulphite as health hazard existing for main flow color stabilizer, the problem of being urgent need to resolve.
The content of the invention
In order to solve the above problems, the present invention is carried out effective from the mechanism of different color stabilizer Restrain brownings to them
Combination, change and conventional color stabilizer simply matched, and the color stabilizer of combination is combined to consider with blanching technique
Effectively suppress the brown stain in white mushroom process, improve effect of color protection, improve the processing quality of white mushroom, be high-quality white mushroom
Mushroom is processed and production is provided fundamental basis and technical parameter.
First purpose of the present invention is to provide the color protecting method in a kind of white mushroom hot procedure, is before hot-working
Color retention is carried out using color stabilizer；The color stabilizer is configured to colour protecting liquid, as mass fraction, contains 3%-5% Vitamin Cs
Sour calcium, 0.5%-2% calcium propionates, sodium chloride 0.8-1.5%, Cys 0.1-0.3%, disodium ethylene diamine tetraacetate
0.02-0.03%.
In one embodiment of the invention, the color retention is to handle 15-30min at 20-25 DEG C of temperature.
In one embodiment of the invention, the solid-liquid ratio of white mushroom and colour protecting liquid is 1 during the color retention：8-1：
15。
In one embodiment of the invention, the hot-working refers to be heat-treated using blanching, sterilization or drying.
In one embodiment of the invention, the hot-working refers to 100 DEG C of blanching 1min.
In one embodiment of the invention, the white mushroom require it is fresh, without brown stain, carried out after harvesting in 3 hours
Processing.
Second object of the present invention is to provide a kind of white mushroom processing method, is specifically：By the trimming of fresh white mushroom, clearly
Wash, cut into slices, be then immersed in colour protecting liquid and carry out color retention, then be heat-treated；The colour protecting liquid (as mass fraction)
For 3%-5% Calcium Ascorbates, 0.5%-2% calcium propionates, sodium chloride 0.8-1.5%, Cys 0.1-0.3%, second two
Amine tetraacethyl disodium 0.02-0.03%；Color retention temperature is 20-25 DEG C, time 15-30min；White mushroom and colour protecting liquid
Solid-liquid ratio is 1：8-1：15.
In one embodiment of the invention, the processing method also include heat treatment after cooling drain, weigh,
Tinning adds soup, sterilization cooling step, and obtained product is white mushroom can.
In one embodiment of the invention, the heat treatment is heat-treated using blanching, sterilization or drying.
In one embodiment of the invention, the hot-working refers to 100 DEG C of blanching 1min.
Third object of the present invention is to provide a kind of colour protecting liquid, and the colour protecting liquid as mass fraction, contains 3%-5%
Calcium Ascorbate, 0.5%-2% calcium propionates, sodium chloride 0.8-1.5%, Cys 0.1-0.3%, ethylenediamine tetra-acetic acid two
Sodium 0.02-0.03%.
The present invention also requires the colour protecting liquid in terms of the color protection and prepares application in terms of white mushroom can.
Beneficial effects of the present invention：
1st, efficiently solve and brown stain is produced in white mushroom product hot procedure to product nutrition and the influence of quality, and
In the market using sulphite as health hazard existing for main flow color stabilizer.
2nd, compared with the commonly used sulfur-bearing color stabilizer of in the market, the color stabilizer that uses of the present invention newly formula with safety,
Without healthy hidden dangers such as allergy；With lack in color stabilizer of the present invention it is therein one, two kind (increase of other dosages) or other without sulphur
Color stabilizer is compared, and newly formula has that effect of color protection is good, brown stain degree is low to the color stabilizer that uses of the present invention, and does not influence product special flavour etc.
Feature.
3rd, color stabilizer scientific formulation of the invention, effectively；Calcium Ascorbate can not only reduce system pH, and with reduction
The effect of agent, the quinones in system and its derivative can be reduced into phenol, and the oxygen content of system is reduced by autoxidation；
Calcium propionate can not only reduce system pH, and the carboxyl in its structure can also be complexed the Cu in PPO activated centres2+, make enzyme by irreversible
Suppress, disturb the absorption to oxygen in enzymatic browning；Ca2+It can be acted on the pectic acid on cell membrane, form Calcium Pectate and increase
Add the hardness of tissue, so as to prevent to be seeped into cytoplasm to contact with enzyme outside the tissue in vacuole to reduce browning degree；Sodium chloride
It can make zymoprotein that " saltouing " occur, so as to inhibit the activity of polyphenol oxidase, while can effectively completely cut off connecing for substrate and O2
Touch reaction and play corresponding browning inhibition effect；Cys can not only pass through the Cu with polyphenol oxidase activity site2+
Irreversible binding occurs or substitutes the histidine residues of its avtive spot and suppresses PPO enzyme activity, moreover it is possible to enzymatic reaction product quinone
Class material is combined into colourless sulfide so as to Restrain browning；Disodium ethylene diamine tetraacetate is a kind of chelating agent, is complexed in PPO activity
The Cu of the heart2+。
Embodiment
Application of 1 color stabilizer of the present invention of embodiment in white mushroom can
After fresh white mushroom harvesting, excision band mud root handle, it is immersed in colour protecting liquid and carries out at color protection immediately after cleaning, section
Reason, color protection formula of liquid is 3% Calcium Ascorbate, 0.5% calcium propionate, 0.8% sodium chloride, 0.1%L- cysteines, 0.02% second
Edetate disodium, condition of color protection are：Immersion treatment 15min under the conditions of 20 DEG C, solid-to-liquid ratio 1：8, then 100 DEG C of blanchings 1 divide
Clock, cooling drain, and weigh, and tinning adds soup, sterilization cooling (10 ' -30 ' -10 '/121 DEG C, i.e., temperature was risen to 121 in 10 minutes
DEG C, 30 minutes are incubated, is cooled within 10 minutes), put into 37 DEG C of incubators 3 days, determination sample percent inhibition of browning (R) and color and luster (L, a
With b values), as a result as shown in table 1 (white mushroom that fresh sample as newly harvests, the can that can is as prepared as stated above
Can after being cultivated 3 days at 37 DEG C).
The white mushroom can color and luster of table 1 and brown stain degree
Application of 2 color stabilizer of the present invention of embodiment in white mushroom can
After fresh white mushroom harvesting, excision band mud root handle, it is immersed in colour protecting liquid and carries out at color protection immediately after cleaning, section
Reason, color protection formula of liquid is 4% Calcium Ascorbate, 1.5% calcium propionate, 1.2% sodium chloride, 0.2%L- cysteines, 0.02% second
Edetate disodium, condition of color protection are：25 DEG C of immersion treatment 25min, solid-to-liquid ratio 1：12, then 100 DEG C of blanchings 1 minute, cold
But draining, weigh, tinning adds soup, sterilization cooling (10 ' -30 ' -10 '/121 DEG C), put into 37 DEG C of incubators 3 days, determination sample
Percent inhibition of browning (R) and color and luster (L, a and b value), as a result as shown in table 2.
The white mushroom can color and luster of table 2 and brown stain degree
Application of 3 color stabilizer of the present invention of embodiment in white mushroom is dried
After fresh white mushroom harvesting, excision band mud root handle, it is immersed in colour protecting liquid and carries out at color protection immediately after cleaning, section
Reason, color protection formula of liquid is 5% Calcium Ascorbate, 2% calcium propionate, 1.5% sodium chloride, 0.3%L- cysteines, 0.03% second two
Amine tetraacethyl disodium, condition of color protection are：Immersion treatment 30min under normal temperature condition, solid-to-liquid ratio 1：15, then 100 DEG C of blanchings 1 divide
Clock, cooling drain, 50 DEG C of heated-air dryings 10 hours, 3 days in rearmounted to 37 DEG C incubators of cooling packing, determination sample browning inhibition
Rate (R) and color and luster (L, a and b value), as a result as shown in table 3.
Table 3 dries white mushroom color and luster and brown stain degree
The white mushroom can that is obtained to the method by embodiment 1-3 carries out subjective appreciation, and assessment method and result are respectively such as
Shown in table 4, table 5.As a result show, it is danger of the main flow color stabilizer to health that color stabilizer of the invention, which is not only solved with sulphite,
Evil, and be advantageous to the lifting of flavor.Moreover, the present invention color stabilizer with other be free of sulfur to protecting color agent compared with, Restrain browning,
All it is significantly improved on smell, flavour.
The subjective appreciation method of table 4
The results of sensory evaluation of table 5
| Color | Smell | Flavour | |
| Embodiment 1 | 9 | 10 | 9 |
| Embodiment 2 | 9 | 9 | 9 |
| Embodiment 3 | 9 | 8 | 9 |
| Reference examples 1 | 4 | 5 | 3 |
| Reference examples 2 | 9 | 3 | 4 |
| Reference examples 3 | 7 | 6 | 6 |
| Reference examples 4 | 6 | 7 | 7 |
Wherein：
Reference examples 1：There is no color retention technique, other steps and embodiment 2 consistent；
Reference examples 2：Color retention is carried out using sodium sulfite as color stabilizer, dosage 0.03%, other steps are with implementing
Example 2 is consistent；
Reference examples 3：Using non bell top, (specific composition is the second two of+0.3% citric acid of 0.02% vitamin C+0.02%
Amine tetraacethyl disodium) it is consistent with embodiment 2 as color stabilizer progress color retention, other steps；
Reference examples 4：Using the color stabilizer of the present invention, composition Calcium Ascorbate and calcium propionate are lacked, other steps are with implementing
Example 2 is consistent；
Table 6 uses the white mushroom can color and luster that contrast method obtains and brown stain degree
Although the present invention is disclosed as above with preferred embodiment, it is not limited to the present invention, any to be familiar with this skill
The people of art, without departing from the spirit and scope of the present invention, it can all do various change and modification, therefore the protection model of the present invention
Enclose being defined of being defined by claims.
Claims (8)
1. the color protecting method in a kind of white mushroom hot procedure, it is characterised in that methods described is using shield before hot-working
Toner carries out color retention；The color stabilizer is configured to colour protecting liquid, as mass fraction, by 3%-5% Calcium Ascorbates,
0.5%-2% calcium propionates, sodium chloride 0.8-1.5%, Cys 0.1-0.3%, disodium ethylene diamine tetraacetate 0.02-
0.03% composition.
2. according to the method for claim 1, it is characterised in that the color retention is to handle 15- at 20-25 DEG C of temperature
30min。
3. according to the method for claim 1, it is characterised in that the solid-liquid ratio of white mushroom and colour protecting liquid during the color retention
For 1：8-1：15.
4. according to the method for claim 1, it is characterised in that the hot-working refers to using blanching, sterilization or dries
Row heat treatment.
5. a kind of white mushroom processing method, it is characterised in that methods described is：By the trimming of fresh white mushroom, cleaning, cut into slices, so
After be immersed in colour protecting liquid and carry out color retention, then be heat-treated；The colour protecting liquid be 3%-5% Calcium Ascorbates,
0.5%-2% calcium propionates, sodium chloride 0.8-1.5%, Cys 0.1-0.3%, disodium ethylene diamine tetraacetate 0.02-
0.03%；Color retention temperature is 20-25 DEG C, time 15-30min；The solid-liquid ratio of white mushroom and colour protecting liquid is 1：8-1：15.
6. according to the method for claim 5, it is characterised in that methods described also include heat treatment after cooling drain,
Weighing, tinning add soup, sterilization cooling step, and obtained product is white mushroom can.
A kind of 7. colour protecting liquid in white mushroom hot procedure, it is characterised in that the colour protecting liquid, as mass fraction, by
3%-5% Calcium Ascorbates, 0.5%-2% calcium propionates, sodium chloride 0.8-1.5%, Cys 0.1-0.3%, ethylenediamine
Tetraacethyl disodium 0.02-0.03% is formed.
8. the application of the color protection in white mushroom hot procedure of colour protecting liquid described in claim 7.
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| CN108902665A (en) * | 2018-09-19 | 2018-11-30 | 贵州省贵福菌业发展有限公司 | A kind of drier oil tea mushroom colour protecting liquid |
| CN110301578B (en) * | 2019-08-05 | 2022-10-21 | 山东省科学院生物研究所 | Arhat ginseng color fixative, instant soft package can of arhat ginseng and processing method |
| CN114128870B (en) * | 2021-11-25 | 2023-10-10 | 江苏大学 | Method for improving quality of soy sauce and bean paste by using selenium-rich mushrooms |
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| JP2010011756A (en) * | 2008-07-01 | 2010-01-21 | Shoichi Kobayashi | Method for modifying starch-based material using organic acid, and modified starch material |
| CN101933611A (en) * | 2010-08-06 | 2011-01-05 | 重庆市农业科学院 | Method for processing ready-to-use edible fungi |
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| CN102018022A (en) * | 2009-09-23 | 2011-04-20 | 唐海建 | Antistaling agent for mushroom |
| CN101933611A (en) * | 2010-08-06 | 2011-01-05 | 重庆市农业科学院 | Method for processing ready-to-use edible fungi |
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