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Deoxidized fresh-keeping method for pleurotus eryngii

A fresh-keeping method and technology for eryngium eryngii are applied in the directions of fresh-keeping of fruits and vegetables, food preservation, and preservation of fruits/vegetables by freezing/refrigeration, which can solve the problems of adverse effects of preservatives, short storage period, etc., and ensure storage quality and nutrition. Value, low cost, effect of reducing O2 content

Active Publication Date: 2019-08-23
YANGZHOU UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a deoxygenation preservation method of Pleurotus eryngii, which solves the problems of short post-harvest storage period of Pleurotus eryngii and the possibility that the residual preservative may have adverse effects on the human body. The method can effectively prolong the preservation period of Pleurotus eryngii without Toxic, harmless, low cost, easy to operate, fully guarantee the cold storage quality and nutritional value of Pleurotus eryngii

Method used

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Examples

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Effect test

Embodiment 1

[0035] Example 1: The deoxidizer contains the following ingredients: 1g of activated iron powder, 1g of slow-release iron powder, 0.4g of NaCl, 0.9g of activated carbon, and 0.9g of diatomaceous earth. in the bag. Select Pleurotus eryngii mushrooms without obvious mechanical damage and pests and diseases, and place them in an environment of 8°C for precooling for 24 hours. Pleurotus eryngii after precooling is divided into polyethylene transparent plastic bags, and the average weight of each bag is 500g. Add a pack of deoxidizer independent small packages (average weight of each bag 4.2g) into the polyethylene transparent plastic bags containing Pleurotus eryngii, and then tie the mouth and seal the bags. The remaining void gas volume of the polyethylene plastic bags is about 800mL. Store the Pleurotus eryngii in a sealed package in a cold storage with a temperature of 4°C and a humidity of 75%.

Embodiment 2

[0036]Example 2: The deoxidizer contains the following ingredients: 1.2g of activated iron powder, 1.5g of slow-release iron powder, 0.5g of NaCl, 0.4g of activated carbon, and 0.6g of diatomaceous earth. Put the prepared deoxidizer into a container with a length of 4cm and a width of 3cm in the small packaging bag. Select Pleurotus eryngii mushrooms without obvious mechanical damage and pests and diseases, and place them in a cold storage at 8°C for 24 hours. Pleurotus eryngii after precooling is divided into polyethylene transparent plastic bags, and the average weight of each bag is 500g. Add a pack of deoxidizer independent small packages (average weight of each bag 4.2g) into the polyethylene transparent plastic bags containing Pleurotus eryngii, and then tie the mouth and seal the bags. The remaining void gas volume of the polyethylene plastic bags is about 800mL. Store the Pleurotus eryngii in a sealed package in a cold storage with a temperature of 4°C and a humidity ...

Embodiment 3

[0037] Example 3: The deoxidizer contains the following ingredients: 1.5g of iron powder, 2g of slow-release iron powder, 0.5g of NaCl, 0.1g of activated carbon, and 0.1g of diatomaceous earth. Put the prepared deoxidizer into a small package with a length of 4cm and a width of 3cm in the bag. Select Pleurotus eryngii mushrooms without obvious mechanical damage and pests and diseases, and place them in a cold storage at 8°C for 24 hours. Pleurotus eryngii after precooling is divided into polyethylene transparent plastic bags, and the average weight of each bag is 500g. Add a pack of deoxidizer independent small packages (average weight of each bag 4.2g) into the polyethylene transparent plastic bags containing Pleurotus eryngii, and then tie the mouth and seal the bags. The remaining void gas volume of the polyethylene plastic bags is about 800mL. Store the Pleurotus eryngii in a sealed package in a cold storage with a temperature of 4°C and a humidity of 75%.

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Abstract

The invention relates to a deoxidized fresh-keeping method for pleurotus eryngii, and belongs to the technical field of fresh keeping of edible fungi. The deoxidized fresh-keeping method comprises thefollowing steps of 1, iron powder activation; 2, slow release of activated iron powder, wherein the activated iron powder is coated with hydrophobically modified sodium alginate; 3, preparation of adeoxidizing agent, wherein the deoxidizing agent is an iron-based deoxidizing agent; 4, packaging of the deoxidizing agent, wherein the prepared deoxidizing agent is put into 4-centimeter-long and 3-centimeter-wide breathable small packaging bags with holes; 5, pre-cooling of the raw material, wherein the pleurotus eryngii is pre-cooled for 24 hours at the temperature of 8 DEG C; 6, subpackaging of the raw material, wherein the pre-cooled pleurotus eryngii is subpackaged into polyethylene packaging bags; 7, deoxidized packaging; 8, low-temperature storage. By means of the fresh-keeping method,the cold storage life of the pleurotus eryngii can be obviously prolonged, and the original flavor and taste of the pleurotus eryngii can be well maintained. The method is simple in operation, safe,free of toxicity, low in cost and wide in market application prospect.

Description

technical field [0001] The invention relates to a deoxygenation preservation method for Pleurotus eryngii, belonging to the technical field of preservation of edible fungi. Background technique [0002] Oxygen scavenger is a new technology currently being researched and used in the field of fresh food preservation. They can consume free or combined oxygen in the air through the reaction of chemical components. Sealing the deoxidizer together with the food can prevent the food from oxidative discoloration and inhibit the growth of aerobic and aerobic microorganisms. The commonly used deoxidizer is iron-based deoxidizer, which has high efficiency and low cost, and its deoxidation reaction can be carried out quickly under the condition of water and oxygen. Deoxidation packaging of fresh fruits and vegetables is rarely used, because the respiration in the packaging space can release a large amount of water, the deoxidation reaction proceeds quickly and the deoxidizer is consume...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04A23B7/148
CPCA23B7/148A23B7/04
Inventor 千春录李飞金昌海刘俊阚娟张年凤
Owner YANGZHOU UNIV
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