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Method for prolonging room-temperature storage period of volvariella volvacea through combination of pulsed low-intensity magnetic field and refrigeration

A technology of weak magnetic field and straw mushroom, which is applied in the direction of preservation of fruits/vegetables through freezing/refrigeration, preservation of food ingredients as antimicrobial, preservation of fruits/vegetables through radiation/electrical treatment, etc., which can solve the problem of short preservatives and prolonged freshness period , residue and other problems, to maintain the quality and flavor, to prevent softening effect

Pending Publication Date: 2022-03-01
SHANGHAI ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Some researchers also use chemical preservation methods to prolong the freshness of straw mushrooms. However, chemical preservation has problems such as a shorter preservation period or residual preservatives.

Method used

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  • Method for prolonging room-temperature storage period of volvariella volvacea through combination of pulsed low-intensity magnetic field and refrigeration

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Example 1: The harvested and sorted fresh straw mushrooms were naturally dried in the shade, then lightly put into baskets and placed in a common refrigerator for pre-cooling for 2 hours, and the pre-cooling temperature was 0°C. Put the pre-cooled straw mushrooms into a food-grade polyethylene fresh-keeping box. The specifications of the fresh-keeping box are: length×width×height: 25cm×17.5cm×8cm; the total mass of each box of straw mushrooms is kept at 500g. Seal it with plastic wrap and place it in a magnetic field-assisted refrigerated test box. Set the working parameters: the magnetic field mode is an oscillating magnetic field, the magnetic field strength is 500μT, the excitation waveform is pulse, the duty cycle is about 80%, the frequency is about 25kHz, and the temperature is 16°C. , 90% relative humidity.

[0034] The storage process lasted 8 days. The test box is equipped with corresponding temperature and humidity sensors and automatically controlled heating...

Embodiment 2

[0035] Example 2: The harvested and sorted fresh straw mushrooms were naturally dried in the shade, lightly put into baskets, and placed in a common refrigerator for precooling at 4° C. for 4 hours. Put the pre-cooled straw mushrooms into a food-grade polyethylene fresh-keeping box. The specifications of the fresh-keeping box are: length×width×height: 25cm×17.5cm×8cm; the total mass of each box of straw mushrooms is kept at 500g. Seal it with plastic wrap and place it in a magnetic field-assisted refrigerated test box. Set the working parameters: the magnetic field mode is an oscillating magnetic field, the magnetic field strength is 400μT, the excitation waveform is pulse, the duty cycle is about 60%, the frequency is about 20kHz, and the temperature is 18°C. , relative humidity 95%. The test box is equipped with corresponding temperature and humidity sensors and automatically controlled heating and humidification devices to monitor the temperature and humidity of the box at ...

Embodiment 3

[0036] Example 3: The harvested and sorted fresh straw mushrooms were naturally dried in the shade, put into baskets lightly, and placed in a common refrigerator for precooling at 6° C. for 1 hour. Put the pre-cooled straw mushrooms into a food-grade polyethylene fresh-keeping box. The specification of the fresh-keeping box is 25cm×17.5cm×8cm; the total mass of each box of straw mushrooms is kept at 500g, about 26. After sealing it with plastic wrap (it can also be filled with nitrogen), place it in a magnetic field-assisted refrigerated test box, set the working parameters: the magnetic field mode is an oscillating magnetic field, the magnetic field strength is 300 μT, the excitation waveform is pulse, and the duty cycle is about 50%. The frequency is about 20kHz, the temperature is 15°C, and the relative humidity is 90%. The test box is equipped with corresponding temperature and humidity sensors and automatically controlled heating and humidification devices to monitor the ...

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Abstract

The invention discloses a method for prolonging the room temperature storage period of volvariella volvacea through combination of a pulse low-intensity magnetic field and refrigeration, which comprises the following steps: volvariella volvacea is stored in a refrigeration environment with the existence of an oscillating magnetic field, the intensity of the magnetic field is 100-500 [mu] T, the excitation waveform is pulse, the duty ratio is 50-80%, the frequency is 20-25 kHz, the temperature of the refrigeration environment is 15-20 DEG C, and the relative humidity is 92-95%. According to the method, the room-temperature storage period of the fresh volvariella volvacea can be prolonged to 6-8 days, the phenomena of softening, browning, rotting and the like of the volvariella volvacea can be delayed or even eradicated in the storage period, the weight loss rate of the volvariella volvacea is controlled within 3%, the water content loss rate is controlled within 5%, the hardness reduction rate is controlled within 30%, the browning index is controlled within 0.4, and the shelf life of the volvariella volvacea is prolonged. The content of soluble total sugar is kept at 80% or above, the quality and flavor of straw mushrooms can be kept, no chemical preservative needs to be added, and the method is safe, efficient and free of residues.

Description

technical field [0001] The invention relates to a method for storing straw mushrooms, in particular to a method for prolonging the storage period of straw mushrooms at room temperature by pulsed weak magnetic field combined with cold storage, and belongs to the technical field of storage and preservation of agricultural products. Background technique [0002] Straw mushroom, also known as orchid mushroom and bract mushroom, is an important tropical and subtropical mushroom with rich nutrition and delicious taste. Every 100g fresh mushroom contains 207.7mg vitamin C, 2.6g sugar, 2.68g crude protein, 2.24g fat and 0.91g ash. Straw mushroom protein contains 18 kinds of amino acids, of which essential amino acids account for 40.47-44.47%. In addition, it also contains various mineral elements such as phosphorus, potassium, and calcium. [0003] However, it is extremely difficult to store fresh straw mushrooms after they are harvested. For example, conventional cold storage me...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04A23B7/015
CPCA23B7/04A23B7/015A23V2002/00A23V2200/10
Inventor 张劲松庄海宁杨哪冯涛杨末尧金亚美孙汉贾薇张赫男
Owner SHANGHAI ACAD OF AGRI SCI
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