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Method for fresh-keeping storage of edible mushrooms by using air-conditioned cold store

A technology of controlled atmosphere storage and edible fungus, which is applied in the field of fresh-keeping of agricultural products, can solve the problems of high cost and large investment, achieve the effects of extending shelf life, ensuring storage quality, and facilitating popularization and application

Pending Publication Date: 2021-04-02
KUNMING INST OF EDIBLE FUNGI CHINA NAT SUPPLY & MARKETING GENERAL COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the controlled atmosphere storage technology requires special equipment, large investment and high cost, and different technical solutions need to be formulated for different storage objects. At present, there is no modified atmosphere storage solution for edible fungi with a wide range of applications.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Example 1 The modified atmosphere storage and preservation of Lanmao boletus

[0034] Use ozone to airtightly disinfect the air-conditioned warehouse for 24 hours, lower the temperature of the warehouse to 2°C, and keep it stable for 3 hours; put the pretreated fresh, pest-free, and mechanically damaged morels into a vacuum pre-cooler for pre-treatment. After cooling for 1 hour, put it into the controlled atmosphere storage for continuous inflation and controlled atmosphere, and at the same time, ozone sterilization for 30 minutes, control the volume fraction of oxygen in the controlled atmosphere storage to 6%, the volume fraction of carbon dioxide to 10%, the temperature at 5°C, and the humidity at 95 %;

[0035] After storage for 24 days, the Lanmao boletus has strong taste, bright color, and good hardness. 89% of Lanmao boletus are still edible. After testing, the representative volatile flavor components of Lanmao boletus, non The volatile flavor components are we...

Embodiment 2

[0036] Example 2 Controlled atmosphere storage and preservation of matsutake

[0037] Use ozone to airtightly disinfect the air-conditioned warehouse for 24 hours, lower the temperature of the warehouse to 1°C, and keep it stable for 3 hours; put the harvested morels that are fresh, free from pests and diseases, and without mechanical damage into a vacuum pre-cooler for pre-cooling After 1.2 hours, put it into the controlled atmosphere storage for continuous inflation and controlled atmosphere, and at the same time, ozone sterilization for 40 minutes, control the volume fraction of oxygen in the controlled atmosphere storage to 4%, the volume fraction of carbon dioxide to 10%, the temperature at 2°C, and the humidity at 95% ;

[0038] After 20 days of storage, 93% of the matsutake had a strong flavor, and it was milky white after being cut, and was still edible, indicating that this method has a significant effect of prolonging the fresh-keeping period of the matsutake.

Embodiment 3

[0039] Example 3 Modified atmosphere storage and preservation of Agaricus bisporus

[0040] (1) Ozone disinfection of the controlled-atmosphere warehouse, specifically: use ozone to carry out airtight disinfection of the controlled-atmosphere warehouse for 24 hours, and reduce the temperature of the warehouse to 1°C before the Agaricus bisporus is put into the warehouse, and keep it stable for 3 hours;

[0041] (2) Put the pretreated fresh, pest-free, and mechanically damaged Agaricus bisporus into the cold storage for 5 hours;

[0042] (3) Store the Agaricus bisporus treated in (2) above under controlled atmosphere. The parameters for controlled atmosphere storage are: oxygen volume fraction 3%, carbon dioxide volume fraction 8%, temperature 2°C, humidity 90%, The method is to continuously inflate and adjust the atmosphere, and at the same time ozone sterilize for 50 minutes.

[0043]After storage for 15 days, 86% of the Agaricus bisporus was still edible, and the taste was ...

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PUM

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Abstract

The invention discloses a method for fresh-keeping storage of edible mushrooms by using an air-conditioned cold store. The method comprises the following steps: 1) disinfecting the air-conditioned cold store: carrying out closed disinfection on the air-conditioned cold store by using ozone for 20-30 hours, controlling the temperature of the store to be 1 DEG C-8 DEG C, and maintaining the temperature stable for more than 2 hours; (2) pretreating edible mushrooms: carrying out insect expelling treatment on fresh and complete edible mushrooms, and pre-cooling the edible mushrooms in an environment at the temperature of 1-3 DEG C for 1-10 hours; and (3) controlled atmosphere storage: putting the edible mushrooms subjected to pre-cooling treatment into a container, arranging the edible mushrooms at intervals or square intervals, then putting the edible mushrooms into a storage shelf of the air-conditioned cold store, adjusting the temperature and gas parameters of the air-conditioned coldstore, continuously inflating for modified atmosphere, and meanwhile, carrying out ozone sterilization for more than 30 minutes. According to the method, the storage period of the edible mushrooms canbe prolonged, and the storage period and the shelf life of the edible mushrooms stored and preserved with the method can be prolonged by more than 15 days; and various indexes such as volatile flavorcomponents, non-volatile flavor components, hardness, sensing and the like of the edible mushrooms stored with the method are better, and the original flavor and taste of the edible mushrooms can bekept to a greater extent.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of agricultural products, and in particular relates to a method for fresh-keeping and storing edible fungi in a controlled-atmosphere warehouse. Background technique [0002] Edible mushrooms are delicious and nutritious. They contain protein, carbohydrates, fat, multivitamins, calcium, phosphorus, iron, potassium and other essential minerals and a variety of amino acids that cannot be synthesized by the human body. Active ingredients with medicinal functions have health functions such as improving human immunity, lowering blood fat, anti-oxidation, and anti-tumor, and have auxiliary effects on the treatment and prevention of cardiovascular and cerebrovascular diseases. The most reasonable dietary structure in the 21st century is: one meat, one vegetarian and one mushroom. Qiu Weifan pointed out that human food used to be a binary structure consisting of animal protein and plant protein, an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04A23B7/148A61L2/20
CPCA23B7/04A23B7/148A61L2/202A23V2002/00A23V2200/10
Inventor 孙达锋张沙沙张微思罗晓莉何容曹晶晶
Owner KUNMING INST OF EDIBLE FUNGI CHINA NAT SUPPLY & MARKETING GENERAL COOP
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