Vacuum deoxygenation nitrogenization blanching method for agaricus bisporus

A technology of vacuum deoxygenation and Agaricus bisporus is applied in the direction of food preservation, fruit and vegetable preservation, heating preservation of fruits/vegetables, etc., to achieve the effect of inhibiting non-enzymatic browning, simple operation and ensuring product quality

Active Publication Date: 2013-01-02
HENAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

For the improvement of the conventional hot water blanching method has not been involved

Method used

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  • Vacuum deoxygenation nitrogenization blanching method for agaricus bisporus

Examples

Experimental program
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Effect test

Embodiment 1

[0029] Such as figure 1 The deoxygenated and nitrogen-charged blanching equipment for fruits and vegetables includes a columnar blanching tank, a vacuum pump 3, and a nitrogen cylinder 4. The blanching tank is equipped with a perforated partition 5 to naturally divide it into upper and lower chambers. The blanching tank II chamber 2 is on top, and the two chambers are connected by a connecting pipe 7. The bottom of the blanching tank I chamber 1 is an inverted cone with a cone angle of 140-160°, and its connection with the connecting pipe 7 is at Cone top angle; the connecting part of the blanching tank II room 2 and the connecting pipe 7 is in the upper part, and the bottoms of the blanching tank I room 1 and II room 2 are respectively equipped with electric heating tubes (or heating steam coils) 6 and the blanching tank The electric heating tube (or heating steam coil) 6 of Room II 2 is set 10 cm below the perforated partition 5. Room 1 of the blanching tank is provided with...

Embodiment 2

[0037] Vacuumize the blanching liquid to 0.08MPa and keep for 5min; vacuumize the water-controlled Agaricus bisporus to 0.08MPa and keep for 5min; the blanching time is 10min, and the others are the same as in Example 1.

Embodiment 3

[0039] Vacuumize the blanching solution to 0.09MPa and keep for 4min; vacuumize the water-controlled Agaricus bisporus to 0.09MPa and keep for 4min; the blanching time is 7min, and the others are the same as in Example 1.

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Abstract

The invention belongs to the technical field of fruit and vegetable blanching preprocessing, and in particular discloses a vacuum deoxygenation nitrogenization blanching method for agaricus bisporus. The method comprises the following steps of: preprocessing a raw material, namely grading and cleaning the agaricus bisporus, and draining water; processing a blanching solution, namely vacuumizing the blanching solution, completely extracting oxygen, introducing nitrogen to restore normal pressure, and heating the blanching solution until boiling; processing the agaricus bisporus, namely vacuumizing the agaricus bisporus subjected to drainage and completely extracting the oxygen; performing vacuum nitrogenization blanching, namely mixing the boiling blanching solution and the agaricus bisporus, heating to keep boiling for blanching, and introducing nitrogen continuously in the process; and after blanching, taking the agaricus bisporus out, and cooling. The method is easy to implement; the oxygen in the blanching solution and fruits and vegetables can be extracted, and the nitrogen is introduced to cut off oxygen; and the blanching processing is performed in the nitrogen environment, so that non-enzymatic browning of the fruits and the vegetables can be effectively inhibited, the product quality is ensured, and defects that the agaricus bisporus is seriously browned, nutrient substances are damaged and the like in the traditional hot water blanching are overcome.

Description

technical field [0001] The invention belongs to the technical field of blanching pretreatment of fruits and vegetables, and in particular relates to a method for blanching Agaricus bisporus with vacuum deoxygenation and nitrogen charging. Background technique [0002] Agaricus bisporus is the most widely planted edible fungi species in the world, accounting for about 70% of the total edible fungi. In recent years, my country's Agaricus bisporus industry has developed rapidly, and its output and export volume both rank first in the world. In 2008, the annual output of Agaricus bisporus was 1.91 million tons. Agaricus bisporus is a high-grade food with high protein, low fat, relatively high mineral content, delicious taste and unique flavor. It enjoys the title of vegetable meat. At the same time, Agaricus bisporus also has important health care functions. Agaricus bisporus has immune regulation, lowering blood pressure, lowering blood fat, anti-tumor, anti-inflammation, low...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/00A23B7/005
Inventor 王安建田广瑞魏书信王赵改李静
Owner HENAN ACAD OF AGRI SCI
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