CN114504023A - Bamboo fungus preservation method - Google Patents
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- 238000004321 preservation Methods 0.000 title claims abstract description 39
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention provides a bamboo fungus preservation method, which comprises the following steps: soaking bamboo fungus in the compound preservative, packaging with a silicon window preservative film, and storing at 1-3 ℃; the composite preservative comprises the following raw materials in parts by weight: 1-2 parts of chitosan, 15-25 parts of garlic juice, 10-20 parts of ginger juice, 5-10 parts of artemisia selengensis extract and 0.5-1.5 parts of citric acid. The method can effectively inhibit the respiration and transpiration of the dictyophora phalloidea, reduce the loss of moisture and nutrient substances of the dictyophora phalloidea, and inhibit enzyme activity, so that the dictyophora phalloidea fresh-keeping method can maintain the whiteness, hardness, cohesion, elasticity and chewiness of the dictyophora phalloidea body, has good sensory quality, and prolongs the storage time.
Description
Technical Field
The invention relates to the technical field of edible fungus preservation, in particular to a bamboo fungus preservation method.
Background
Dictyophora Indusiata (Vent. Ex pers) Fisch, also known as bamboo ginseng and bamboo fungus, is a rare large-scale edible fungus, and has the beauty of "fungus queen" and "mountain precious king" and is mainly distributed in Sichuan, Fujian, Guizhou and other places. The Guizhou knitted golden local dictyophora has unique flavor, delicate fragrance, delicious taste, crispness, tenderness, refreshing taste and unique quality of being not rotten after being boiled for a long time, and is called as the village of the Chinese dictyophora. The Guizhou gold knitted is most famous for Dictyophora rubrovalvata, the Dictyophora rubrovalvata has high nutritional value and medicinal efficacy, has the efficacies of tonifying qi and yin, moistening lung to arrest cough, clearing heat and promoting diuresis, contains multiple nutritional ingredients such as essential amino acids, vitamins, polysaccharides and the like, and has the effects of resisting tumors, reducing blood pressure, inhibiting bacteria and the like.
Because the dictyophora indusiata is still subjected to strong respiration and metabolism after being harvested, thalli are shrunk and softened, and meanwhile, mechanical damage and microorganism infection cannot be avoided, so that the dictyophora indusiata tissue is browned, even rotted and deteriorated, and is not resistant to storage. Therefore, most of the dry products of dictyophora indusiata sold in the market are the dry products of the dictyophora indusiata, and in recent years, along with the improvement of the living standard of people, the demands on the freshness and the original ecology of food are gradually improved, so that the research on the storage and preservation technology of the dictyophora indusiata is particularly important.
At present, the edible fungus preservation method generally adopts inflation packaging preservation, modified atmosphere preservation, ultrahigh pressure preservation, chemical preservation and the like, the first 3 storage preservation methods have large energy consumption, high equipment cost, high technical requirement and difficult use by ordinary people, and the chemical preservation easily generates chemical residues to cause secondary pollution to the edible fungi due to improper concentration and medicine use and has certain potential safety hazard. Therefore, the technical problem to be solved at present is to select a bamboo fungus fresh-keeping method which is simple and convenient to operate, low in cost, safe and non-toxic.
Disclosure of Invention
The invention aims to provide a bamboo fungus preservation method, which effectively inhibits the respiration, transpiration and enzyme activity of bamboo fungus, has strong antibacterial capability and greatly prolongs the preservation period of bamboo fungus.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a bamboo fungus preservation method, which comprises the following steps:
soaking bamboo fungus in a composite preservative, packaging with a silicon window preservative film, and storing at 1-3 ℃;
the composite preservative comprises the following raw materials in parts by weight:
1-2 parts of chitosan, 15-25 parts of garlic juice, 10-20 parts of ginger juice, 5-10 parts of artemisia selengensis extract and 0.5-1.5 parts of citric acid.
Preferably, the pH value of the compound preservative is 2.5-3.5.
Preferably, the silicon window preservative film is a PE silicon window preservative film.
Preferably, the thickness of the silicon window preservative film is 0.10-0.16 mm, and the size of the silicon window is 0.16-0.24 cm2。
Preferably, the soaking time is 3-6 s.
Preferably, the preparation method of the artemisia selengensis extract comprises the following steps: mixing the dried powder of herba chenopodii with ethanol solution, and extracting to obtain herba chenopodii extract.
Preferably, the mass volume ratio of the artemisia selengensis dry powder to the ethanol solution is 1: 20-40.
Preferably, the volume percentage of the ethanol solution is 50-70%.
Preferably, the extraction time is 2-4 h, the extraction temperature is 40-60 ℃, and the extraction times are 1-3.
Preferably, the dictyophora indusiata comprises dictyophora rubrovolvata, dictyophora echinata, dictyophora phalloidea and dictyophora indusiata.
Compared with the prior art, the invention has the following beneficial effects:
according to the bamboo fungus fresh-keeping method, the composite fresh-keeping agent is reasonably compounded, so that the composite fresh-keeping agent has the effects of strong antibacterial capacity and enzyme activity inhibition, and meanwhile, the composite fresh-keeping agent is derived from natural products, so that the bamboo fungus fresh-keeping method is green and safe. The silicon window preservative film adopted by the invention can effectively inhibit the respiration and transpiration of the dictyophora by adjusting the ventilation property and combining low-temperature storage, thereby reducing the loss of moisture and nutrient substances of the dictyophora and inhibiting the enzyme activity. The bamboo fungus preservation method can maintain the whiteness value, hardness value, cohesion, elasticity and chewiness of the bamboo fungus body, has good sensory quality and prolongs the storage time.
Detailed Description
The invention provides a bamboo fungus preservation method, which comprises the following steps:
soaking bamboo fungus in a composite preservative, packaging with a silicon window preservative film, and storing at 1-3 ℃;
the composite preservative comprises the following raw materials in parts by weight:
1-2 parts of chitosan, 15-25 parts of garlic juice, 10-20 parts of ginger juice, 5-10 parts of artemisia selengensis extract and 0.5-1.5 parts of citric acid.
In the invention, the compound preservative preferably comprises the following raw materials in parts by weight: 1.2-1.8 parts of chitosan, 18-23 parts of garlic juice, 13-17 parts of ginger juice, 6-9 parts of artemisia selengensis extract and 0.7-1.3 parts of citric acid. In the invention, the source of the citric acid can be selected from fruit extraction methods, such as extraction from fruits with high citric acid content, such as lemon, orange, tangerine, apple and the like.
In the present invention, the preparation method of the artemisia selengensis extract preferably comprises the following steps: mixing the dried powder of herba chenopodii with ethanol solution, and extracting to obtain herba chenopodii extract. The mass-volume ratio of the artemisia selengensis dry powder to the ethanol solution is preferably 1: 20-40, more preferably 1: 25-35, and even more preferably 1: 30. The volume percentage of the ethanol solution is preferably 50-70%, more preferably 55-65%, and even more preferably 60%. The extraction time is preferably 2-4 h, the extraction temperature is preferably 40-60 ℃, the further preferred time is 2.5-3.5 h, the temperature is 45-55 h, the further preferred time is 3h, and the temperature is 50 ℃. The extraction times are preferably 1 to 3 times, and more preferably 2 to 3 times. The artemisia selengensis extract obtained by the method can effectively improve the content of effective components such as total flavonoids and the like, so that the antibacterial activity of the artemisia selengensis extract on inhibiting escherichia coli, staphylococcus aureus and the like is exerted.
In the present invention, the preparation method of the above-mentioned composite antistaling agent is preferably as follows:
cleaning rhizoma Zingiberis recens, peeling Bulbus Allii, sterilizing by ultraviolet irradiation, and squeezing to obtain Bulbus Allii juice and rhizoma Zingiberis recens juice; mixing citric acid with 100mL of water to prepare a citric acid solution, adding chitosan, dissolving, adding garlic juice, ginger juice and artemisia selengensis extract, uniformly mixing, and adjusting the pH to 2.5-3.5 to obtain the composite preservative. The pH is more preferably 2.8 to 3.3, and still more preferably 3. The soaking time is preferably 3 to 6 seconds, more preferably 3.5 to 5 seconds, and even more preferably 4 seconds. Before soaking, preferably, precooling the bamboo fungus for 6-8 h at 1-3 ℃. Through reasonable compounding of the composite preservative, the dictyophora indusiata has bacteriostatic activity of inhibiting escherichia coli, staphylococcus aureus and the like after being soaked, and can also inhibit polyphenol oxidase activity and inhibit browning of dictyophora indusiata bodies, so that the preservation effect of the dictyophora indusiata is ensured.
In the present invention, the packaging is made of a silicon window preservative film. The silicon window preservative film is preferably a Polyethylene (PE) silicon window preservative film. The thickness of the silicon window preservative film is preferably 0.10-0.16 mm, more preferably 0.12-0.15 mm, and even more preferably 0.14 mm. The size of the silicon window is preferably 0.16cm2～0.24cm2More preferably 0.18 to 0.24cm2More preferably 0.20 to 0.22cm2. The bamboo fungus preservative film is packaged by the silicon window preservative film, the breathing action and the transpiration of bamboo fungi are effectively inhibited by utilizing the modified atmosphere preservation technology and regulating the air permeability of the silicon window preservative film, the water loss is effectively inhibited, and the weight loss is reduced.
In the present invention, the storage is carried out at 1 to 3 ℃. The invention adopts low-temperature storage, effectively inhibits the respiration of the dictyophora and the activity of related enzymes, thereby achieving the purposes of maintaining higher hardness, cohesiveness, elasticity and whiteness of the dictyophora, effectively inhibiting the weight loss rate and prolonging the storage time.
In the invention, the dictyophora indusiata preferably comprises dictyophora rubrovolvata, dictyophora echinata, dictyophora phalloidea and dictyophora indusiata.
According to the bamboo fungus preservation method, the respiration, transpiration and enzyme activity of bamboo fungus are effectively inhibited through the modes of compound preservative soaking, silicon window preservative film packaging and low-temperature storage, the whiteness value, hardness value, cohesion, elasticity and chewiness of the bamboo fungus body can be maintained at a high level, the sensory quality is good, and the storage time is prolonged.
In the present invention, all the raw material components are commercially available products well known to those skilled in the art unless otherwise specified.
The technical solution of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A method for preserving Dictyophora rubrovalvata comprises the following steps:
1) preparing the artemisia selengensis extract: mixing 5g of artemisia selengensis dry powder with 150mL of 60% ethanol solution, extracting at 50 ℃ for 3h, filtering the extracting solution, extracting the filter residue again according to the above mode, combining the filtrates, carrying out reduced pressure evaporation concentration, and drying in a constant-temperature drying oven at 50 ℃ to obtain an artemisia selengensis extract;
2) preparing a composite preservative: cleaning 15g of ginger, peeling 20g of garlic, respectively irradiating with ultraviolet rays, sterilizing and juicing to obtain garlic juice and ginger juice; mixing 1.0g of citric acid with 100mL of water to prepare a citric acid solution, adding 1.5g of chitosan, dissolving, adding garlic juice, ginger juice and artemisia selengensis extract, uniformly mixing, and adjusting the pH value to 3 to obtain a composite preservative;
3) precooling Dictyophora rubrovalvata at 2 ℃ for 7h, then soaking in the composite preservative for 4s, and naturally drying to obtain soaked Dictyophora rubrovalvata;
4) the silicon window size of the soaked Dictyophora rubrovalvata is 0.20cm2And packaging the PE silicon window preservative film with the thickness of 0.14mm, and storing at 1.5 ℃.
Example 2
A method for preserving Dictyophora rubrovalvata comprises the following steps:
1) preparing the artemisia selengensis extract: mixing 5g of dried artemisia selengensis powder with 200mL of 70% ethanol solution, extracting at 60 ℃ for 2h, filtering the extracting solution, extracting the filter residue for 2 times according to the method, combining the filtrates, carrying out reduced pressure evaporation concentration, and drying in a constant-temperature drying oven at 50 ℃ to obtain an artemisia selengensis extract;
2) preparing a composite preservative: cleaning 20g of ginger, peeling 25g of garlic, respectively sterilizing by ultraviolet irradiation, and squeezing to obtain garlic juice and ginger juice; mixing 1.5g of citric acid with 100mL of water to prepare a citric acid solution, adding 2g of chitosan, dissolving, adding garlic juice, ginger juice and artemisia selengensis extract, uniformly mixing, and adjusting the pH to 3.5 to obtain a composite preservative;
3) precooling Dictyophora rubrovalvata at 1 ℃ for 8h, and then soaking in the composite preservative for 3s to obtain soaked Dictyophora rubrovalvata;
4) the size of silicon window of soaked Dictyophora rubrovalvata is 0.16cm2And packaging the PE silicon window preservative film with the thickness of 0.10mm, and storing at 3 ℃.
Example 3
A method for preserving Dictyophora rubrovalvata comprises the following steps:
1) preparing the artemisia selengensis extract: mixing 5g of dried artemisia selengensis powder with 100mL of 50% ethanol solution, extracting at 40 ℃ for 4h, filtering the extracting solution, extracting the filter residue again according to the method, combining the filtrates, carrying out reduced pressure evaporation concentration, and drying in a constant-temperature drying oven at 50 ℃ to obtain an artemisia selengensis extract;
2) preparing a composite preservative: cleaning 10g of ginger, peeling 15g of garlic, respectively irradiating with ultraviolet rays, sterilizing and juicing to obtain garlic juice and ginger juice; mixing 0.5g of citric acid with 100mL of water to prepare a citric acid solution, adding 1g of chitosan, dissolving, adding garlic juice, ginger juice and artemisia selengensis extract, uniformly mixing, and adjusting the pH to 2.5 to obtain a composite preservative;
3) precooling Dictyophora rubrovalvata at 3 ℃ for 6h, and then soaking in the composite preservative for 6s to obtain soaked Dictyophora rubrovalvata;
4) the silicon window size of the soaked Dictyophora rubrovalvata is 0.24cm2And packaging the PE silicon window preservative film with the thickness of 0.16mm, and storing at 1 ℃.
Comparative example 1
The difference between the comparative example and the example 1 is that the composite preservative does not contain artemisia selengensis extract, and other steps are the same as the example 1.
Comparative example 2
The comparative example is different from the example 1 in that the soaking of the composite preservative is not carried out in the comparative example, and the rest steps are the same as the example 1.
Comparative example 3
The comparative example is different from example 1 in that it is packaged with PE preservative film having a thickness of 0.08mm, and the rest of the procedure is the same as example 1.
Comparative example 4
This comparative example differs from example 1 in that the storage temperature of this comparative example is 6 ℃ and the rest of the procedure is the same as in example 1.
Test example 1
The fresh-keeping effect of the dictyophora rubrovolvata of example 1 and comparative examples 1-4 stored for 20 days is measured, the measured indexes comprise the measurement of weight loss ratio, the measurement of whiteness, the measurement of polyphenol oxidase activity, the measurement of hardness and the measurement of sensory quality, and each measurement index is subjected to 3 times of repeated tests.
Measurement of weight loss ratio: the weight loss ratio (%) of (weight of dictyophora phalloidea strain before storage-weight of dictyophora phalloidea strain after storage)/weight of dictyophora phalloidea strain before storage x 100% was measured by weighing method, and the weight loss ratio was measured for 10 days and 20 days, and the results are shown in table 2.
Measurement of whiteness: the measurement is carried out by a colorimeter, the L value on the colorimeter is recorded, the L represents the browning degree, the larger the L value is, the higher the whiteness is, namely, the lighter the browning degree of the thalli is, otherwise, the heavier the thalli is, and the whiteness values of 10 days and 20 days after storage are measured, and the results are shown in a table 3.
Measurement of Polyphenol oxidase Activity: the polyphenol oxidase activity in the storage process of dictyophora phalloidea is measured by referring to the method of Caojiakang and the like (Caojiakang and the like, guidance of physiological and biochemical experiments after fruit and vegetable harvest, Beijing: China light industry Press, 2007), and the enzyme activity is measured after 10 days and 20 days of storage, and the result is shown in Table 4.
Measurement of hardness, cohesion, and elasticity: the TMS-Pro texture analyzer is adopted for measurement, 5 Dictyophora rubrovalvata bodies are randomly selected from each treatment group, the descending speed of a probe is 1.0mm/s, the pressing distance is 50.0mm, the initial force is 0.5N, the deformation amount is 10%, the measurement results are averaged, the hardness values of 10 days and 20 days of storage are measured, the hardness value results are shown in a table 5, the cohesiveness results are shown in a table 6, and the elasticity results are shown in a table 7.
The sensory evaluation standards of dictyophora rubrovolvata are shown in table 1, and the sensory evaluation results are shown in table 8.
TABLE 1 sensory evaluation criteria of Dictyophora rubrovalvata
Table 2 weight loss ratio measurement results for different treatment groups
The results in table 2 show that, compared with the comparative example, dictyophora rubrovolvata stored by the preservation method of the present invention can significantly inhibit the water loss of the dictyophora rubrovolvata body, and the preservation effect of the present invention is the best, and the degree of the inhibition of the weight loss increase is the lowest along with the extension of the storage time.
TABLE 3 measurement results of whiteness values of different treatment groups
From the results in table 3, it is understood that, compared with the comparative example, dictyophora rubrovolvata stored by the preservation method of the present invention can effectively inhibit browning of mushroom bodies, the whiteness value of the present invention is the highest, and the rate of decrease of the whiteness value of the present invention is the slowest with the extension of the storage time.
TABLE 4 measurement results of polyphenol oxidase Activity of different groups
As can be seen from the results in table 4, compared with the comparative example, the polyphenol oxidase activity value of dictyophora rubrovolvata stored by the preservation method of the present invention is the lowest, and the present invention significantly delays the browning rate of the dictyophora rubrovolvata body.
TABLE 5 measurement results of hardness values of mushroom bodies of different groups
The results in table 5 show that, compared with the comparative example, the hardness value of dictyophora rubrovolvata stored by the fresh-keeping method is the highest, and the hardness value of the dictyophora rubrovolvata can be better maintained.
TABLE 6 measurement results of cohesion of mushroom bodies of different groups
The results in table 6 show that the cohesiveness of dictyophora rubrovolvata stored by the preservation method is obviously higher than that of the comparative example, and the method has time dependence.
TABLE 7 measurement results of elasticity of mushroom bodies of different groups
The results in table 7 show that the storage of dictyophora rubrovolvata according to the fresh-keeping method of the present invention has the highest elasticity, compared to the comparative example.
TABLE 8 sensory Scoring results for different groups
The results in table 8 show that the dictyophora rubrovolvata stored by the preservation method has the highest sensory score, namely the dictyophora rubrovolvata stored by the preservation method has better sensory quality than the comparative example and the preservation effect is the best.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (10)
1. A bamboo fungus preservation method is characterized by comprising the following steps:
soaking bamboo fungus in a composite preservative, packaging with a silicon window preservative film, and storing at 1-3 ℃;
the composite preservative comprises the following raw materials in parts by weight:
1-2 parts of chitosan, 15-25 parts of garlic juice, 10-20 parts of ginger juice, 5-10 parts of artemisia selengensis extract and 0.5-1.5 parts of citric acid.
2. The preservation method according to claim 1, wherein the pH of the composite preservative is 2.5 to 3.5.
3. The preservation method according to claim 1, wherein the silicon window preservative film is a PE silicon window preservative film.
4. The preservation method according to claim 1, wherein the thickness of the silicon window preservative film is 0.10-0.16 mm, and the size of the silicon window is 0.16-0.24 cm2。
5. The preservation method according to claim 1, wherein the soaking time is 3-6 s.
6. The preservation method according to claim 1, wherein the preparation method of the artemisia selengensis extract comprises the following steps:
mixing the dried powder of herba chenopodii with ethanol solution, and extracting to obtain herba chenopodii extract.
7. The preservation method according to claim 6, wherein the mass volume ratio of the artemisia selengensis dry powder to the ethanol solution is 1: 20-40.
8. The preservation method according to claim 6, wherein the ethanol solution is 50 to 70% by volume.
9. The preservation method according to claim 6, wherein the extraction time is 2-4 hours, the extraction temperature is 40-60 ℃, and the extraction times are 1-3.
10. The preservation method according to claim 1, wherein the dictyophora indusiata comprises dictyophora rubrovolvata, dictyophora echinata, dictyophora phalloidea and dictyophora indusiata.
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Cited By (1)
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| CN115152835A (en) * | 2022-07-05 | 2022-10-11 | 贵阳学院 | Method for preserving Dictyophora rubrovalvata by using melatonin |
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