CN209002761U - A fresh-keeping device for high-temperature edible fungi - Google Patents
A fresh-keeping device for high-temperature edible fungi Download PDFInfo
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- CN209002761U CN209002761U CN201820874746.9U CN201820874746U CN209002761U CN 209002761 U CN209002761 U CN 209002761U CN 201820874746 U CN201820874746 U CN 201820874746U CN 209002761 U CN209002761 U CN 209002761U
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- 230000001954 sterilising effect Effects 0.000 claims abstract description 34
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 49
- 238000003860 storage Methods 0.000 claims description 45
- 238000012986 modification Methods 0.000 claims description 35
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- 238000004659 sterilization and disinfection Methods 0.000 abstract description 27
- 238000000034 method Methods 0.000 description 28
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- 239000004033 plastic Substances 0.000 description 15
- 238000003306 harvesting Methods 0.000 description 13
- 244000251953 Agaricus brunnescens Species 0.000 description 10
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- 230000008569 process Effects 0.000 description 9
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- 238000005259 measurement Methods 0.000 description 8
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- 235000019634 flavors Nutrition 0.000 description 6
- 238000012545 processing Methods 0.000 description 6
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- 208000016261 weight loss Diseases 0.000 description 4
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- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 3
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- 244000025254 Cannabis sativa Species 0.000 description 2
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- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- 239000004287 Dehydroacetic acid Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000008397 Ganoderma lucidum Species 0.000 description 1
- 235000001637 Ganoderma lucidum Nutrition 0.000 description 1
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- 229940061632 dehydroacetic acid Drugs 0.000 description 1
- PGRHXDWITVMQBC-UHFFFAOYSA-N dehydroacetic acid Natural products CC(=O)C1C(=O)OC(C)=CC1=O PGRHXDWITVMQBC-UHFFFAOYSA-N 0.000 description 1
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- 235000010355 mannitol Nutrition 0.000 description 1
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- Storage Of Fruits Or Vegetables (AREA)
Abstract
本实用新型公开了一种高温型食用菌的保鲜装置，包括箱体、温度控制系统、湿度控制系统和臭氧杀菌系统。
The utility model discloses a fresh-keeping device for high-temperature edible fungi, which comprises a box body, a temperature control system, a humidity control system and an ozone sterilization system.
Description
Technical field
Utility model belongs to preserving fruit and vegetable utilizing device and applied technical field, adds more particularly, to no chemical preservative, is low
The high temperature modification edible fungus fresh-keeping of cost is equipped.
Background technique
China is Edible Fungi, consumption and big export country.Fruit body of edible fungi moisture content is high, organizes tender, surface
Unprotect structure, adopts rear respiration and transpiration is all stronger, in the case where lacking Preservation Treatment, easily loses original
Color, cause discoloration, it is spoiled, rotten rot, nutritive value and economic value sharply decline, and affect its commercial quality
And shelf life.The fresh-keeping link of logistics is weak in the entire industrial chain of China edible mushroom, and loss is up to 30%-40% after adopting.Existing rank
Section, for Edible mushroom processing largely using preliminary working techniques such as traditional drying, salt marsh, nutrient component damages are serious, and product is additional
It is worth low.Therefore research and development edible mushroom adopt that rear logistics is fresh-keeping and processing key technology etc. be industry development there is an urgent need to.
Different according to fruiting body differentiation required temperature, edible mushroom can be divided into low form, and (25 DEG C hereinafter, such as needle mushroom, cunning
Mushroom etc.), (40 DEG C hereinafter, such as straw mushroom, double spores for middle warm type (30 DEG C hereinafter, such as mushroom, oyster mushroom, black fungus, tremella) and high temperature modification
Mushroom, ganoderma lucidum etc.) etc..The edible mushroom of different warm types, storage fresh-keeping condition are different to the influence degree of its quality deterioration.For example, low
Temperature can effectively extend in low temperature type edible fungus shelf life.However, what the high temperature such as straw mushroom, high wet type were grown and stored is edible
Storage tolerance, easily the low temperature self-dissolving such as appearance softening, liquefaction be not existing under conventional 0~4 DEG C of refrigerated condition for bacterium, mycelia or fructification
As affecting storage and transport after the harvesting of the low-temperature preservation, fructification of strain.For the edible mushroom of high growth temperature type, pass
The preservation method of system is mostly physical method and chemical method, is controlled atmosphere method, x ray irradiation x and fresh chemically respectively.Such as patent CN
106982910 A disclose a kind of preprocess method for extending fresh mushroom freshness date, mainly handled including pre-cooling with appropriate dehydration,
Plants essential oil and ozone synchronization process, decompression packaging and 2~4 DEG C of preservations；106305985 A of patent CN using dehydroacetic acid and
The processing straw mushroom such as irradiation, can store 7 days in 12~20 DEG C and 55% or less humidity；And 105724052 A of patent CN is then disclosed
The straw mushroom preservation method of sprinkling 5~25% mannitol solutions and 3~6 DEG C of conditions.However, the above preservation method can reduce grass
The characteristic flavor on basis of mushroom, and there are chemical preservative residual, it is complex for operation step the problems such as, not can solve straw mushroom high-volume, long still
The fresh-keeping problem of time, is unable to satisfy the requirement of scale application.
The discovery of applicant seminar early-stage study, low temperature (be lower than 10 DEG C) environment pole is unfavorable for the preservation of straw mushroom, and (12h is i.e.
There is the low temperature autolysis such as soften, liquefy)；Meanwhile adding Exogenous Antioxidants, chitosan coating, controlled atmosphere fresh-keeping packing, gas
It adjusts and a series of strategies such as hygroscopic agent and corona treatment is combined can not effectively to slow down straw mushroom Post-harvest quality deterioration process.
Based on the above production and present Research, utility model discloses a kind of high temperature modification edible mushroom that low cost is no added and adopts
Fresh-keeping device and method afterwards.The high temperature modification edible fungus fresh-keeping of the highly sensitive control temperature and humidity of development is equipped into its application
In the post-harvest fresh-keeping of the high temperature modifications edible mushroom such as straw mushroom and agaricus bisporus, the good sense organ of its fructification and Physiology and biochemistry product can be kept
Matter inhibits fructification stickness, peculiar smell etc., and the preferable hardness of holding and nutritional ingredient etc., significantly extends its freshness date respectively extremely
7d and 14d or more provides effective solution decision for the problems such as development of high temperature modification Edible Fungi and post-harvest fresh-keeping and storage and transportation
Summary and approach.
Utility model content
The purpose of utility model is to provide a kind of high temperature modification edible fungus fresh-keeping device of the low cost without chemical preservative addition
And method, especially the high temperature modification edible fungus fresh-keeping of a kind of Precision Integrated control temperature/humidity and ozone sterilization are equipped it and are applied to
The method of the high temperature modifications edible mushroom post-harvest fresh-keeping such as straw mushroom and agaricus bisporus.
A kind of preservation device preparing high temperature modification edible mushroom；
A kind of application of device in the preservation device for preparing high temperature modification edible mushroom；
It is related to the parts such as cabinet, temperature control system, humidity control system and ozone disinfecting system；
The temperature control system is made of air compressor machine, refrigeration unit, refrigeration pipeline, air-cooler, air-supply orifice plate etc.；Storehouse
The temperature sensor that interior is set detects temperature change, feeds back to PLC control system controlled at -5 DEG C -26 DEG C, controls precision
It is 0.1-0.3 DEG C；
Humidity control system is made of water tank, humidifier, humidity sensor etc.；
Setting humidity sensor detects humidity variation in storage cabinet, feed back to PLC control system regulation humidifier increase or
Reduce the relative humidity of air in storage cabinet；Humid control range is 0-99%, moisture measurement precision 3.0%；Process control essence
Degree 2.0%；
Ozone disinfecting system includes the composition such as air cleaning facility, ozone generator；PLC control system controls ozone sterilization
Concentration 0.10-50ppm and time 1-900s；Ozone concentration measurement accuracy 1.0%；
Air flow system relates generally to intelligent blower, can manually or automatically be run according to the Preservation Treatment time, control
Gas with foreign flavor in storage cabinet processed or the content containing humid gas；Wind speed blow as 0.1-5.0m/s in air port；
A kind of preservation device preparing high temperature modification edible mushroom；
Device includes: box preservation device, cabinet type preservation device, walk-in type preservation device.
A kind of high temperature modification edible fungus fresh-keeping device is used to extend the preparation method of high temperature modification edible mushroom shelf life；Its feature exists
It is carried out in by following step:
Harvesting high temperature modification edible mushroom is placed directly in porous type plastic container, 1.0-50.0kg/ case；
The porous type plastic container for being equipped with high temperature modification edible mushroom is placed in low temperature chamber, 10~15 DEG C of fast precoolings 5~
60min；
The 10-15 DEG C of porous type plastic container equipped with high temperature modification edible mushroom will be cooled in advance and be placed in high temperature modification edible fungus fresh-keeping
Fresh-keeping preservation, temperature control are as follows: 10-20 DEG C are carried out in device；Humid control is 75-95%；Draft speed is 0.01-
1.5m/s；Ozone concentration 0.10-20ppm, sterilizing time 5-300s；
According to preservation device space size, corresponding high temperature modification edible mushroom treating capacity is 0.5-5.0kg/m3；
Fresh-keeping initial stage, per starting ozone sterilization 1-3 times, intelligence blower unlatching 1-10 minutes for 24 hours；Fresh-keeping mid-term, per for 24 hours
Start ozone sterilization 1-5 times, intelligent blower opens 1-15min；It is the fresh-keeping later period, every to start ozone sterilization for 24 hours 1-10 times, is intelligent
Change blower and opens 1-20min.
A kind of high temperature modification edible fungus fresh-keeping device and method of the low cost without chemical preservative addition described in utility model,
It carries out as steps described below:
(1) by the high temperature modification edible mushroom of harvesting, (straw mushroom of egg type phase or mushroom lid diameter are double spores of 2.5cm~5.5cm
Mushroom etc.) it is placed directly in porous type plastic container, 1.0~50.0kg/ case；
(2) the porous type plastic container for being equipped with high temperature modification edible mushroom is placed in low temperature chamber (10~15 DEG C) fast precooling 10
~60min；
3) freshness preserving equipment control system is opened, setting temperature controls are as follows: 10~20 DEG C；Humid control is 75~95%；It is logical
Wind air velocity is 0.01~1.5m/s；0.10~20ppm of ozone concentration, 5~300s of sterilizing time.
4) the 10-15 DEG C of porous type plastic container equipped with high temperature modification edible mushroom will be cooled in advance and be placed in high temperature modification edible mushroom guarantor
Fresh-keeping preservation, temperature control are as follows: 10~20 DEG C are carried out in fresh device；Humid control is 75~95%；Draft speed is
0.01~1.5m/s；0.10~20ppm of ozone concentration, 5~300s of sterilizing time.
Wherein, according to preservation device space size, corresponding high temperature modification edible mushroom treating capacity is 0.5~5.0 kg/m3。
The warm type edible fungus fresh-keeping device can be box preservation device, cabinet type preservation device, walk-in type (Walk-
In) preservation device etc., total storage cabinet are 0.5~20m3；Mainly include cabinet, temperature control system, humidity control system and
The parts such as ozone disinfecting system；It is characterized by:
The temperature control system is made of air compressor machine, refrigeration unit, refrigeration pipeline, air-cooler, air-supply orifice plate etc..Storage
Air is sent into refrigeration unit by air compressor machine by the temperature control deposited in cabinet, and the cold air for having this to generate passes through air-supply through refrigeration pipeline
Orifice plate uniformly diffuses in warehouse, and detects temperature change as the temperature sensor built in warehouse, feeds back to PLC control system,
Temperature controlling range is -5 DEG C~26 DEG C, and control precision is 0.1~0.3 DEG C.
The humidity control system is made of water tank, humidifier, humidity sensor etc..Humidity sensor is set in storage cabinet
Device detects humidity variation, after feeding back to PLC control system, regulates and controls the fan of humidifier, forced air, which is contacted and exchanged with water, to be come
Increase or decrease the relative humidity (humidify or dry) of air in storage cabinet；When water changes by PLC control system in humidifier
The storage water of water tank is sent into humidifier by regulation automatically when being lower than setting value；Humid control range is 0~99%, humidity
Measurement accuracy 3.0%；Process control precision 2.0%.
The ozone disinfecting system includes air cleaning facility, ozone generator (ozonizer, power supply of ozonizer, gas source dress
Set and electric control gear) etc. composition.PLC control system controls ozone sterilization dosage and time.Starting sterilization or disinfection before, air by
Air inlet valve is after air filter is handled, starting corona discharge type ozone generator work.Ozone concentration measurement accuracy 1.0%.
The air flow system relates generally to intelligent blower, can manually or automatically be transported according to the Preservation Treatment time
Row controls the gas with foreign flavor in storage cabinet or the content containing humid gas；Of different sizes according to storage cabinet, air port air-supply wind speed is
0.1~5.0m/s.
The high temperature modification edible fungus fresh-keeping control technique, relates generally to straw mushroom or the agaricus bisporus fast precooling of fresh picking
Preservation Treatment amount, ozone concentration, sterilizing time and the frequency of time, straw mushroom or agaricus bisporus, preservation temperature, humid control and intelligence
It can ventilation velocity and the frequency etc..
That is: the agaricus bisporus etc. that the straw mushroom of fresh harvesting or mushroom lid diameter are 2.5cm~5.5cm) it is placed in porous plastic
In turnover box, 1.0~50.0kg/ case, low temperature (10~15 DEG C) 10~60min of fast precooling；
Freshness preserving equipment control parameter includes:
10~20 DEG C of temperature；Humidity 75~95%；
0.01~1.5m/s of draft speed；0.10~20ppm of ozone concentration,
5~300s of sterilizing time.
The Preservation Treatment amount of straw mushroom or agaricus bisporus is 0.5~5.0kg/m3；2~14d of fresh keeping time.
Fresh-keeping initial stage, per starting ozone sterilization 1~3 time, intelligence blower unlatching 1~10 minute for 24 hours；
Fresh-keeping mid-term often starts ozone sterilization 1~5 time for 24 hours, intelligent blower opens 1~15min；
The fresh-keeping later period often starts ozone sterilization 1~10 time for 24 hours, intelligent blower opens 1~20min.
The gas with foreign flavor is mainly ammonia, hydrogen sulfide and the volatile organic generated in high temperature mushroom preservation process
Object etc. is closed, can be distinguished, based on the ammonia intelligence sensor of Electrochemical Detection principle and hydrogen sulfide sensor etc. or just by manually smelling
The formula gas detecting instrument of taking is monitored and controls.
In fresh-keeping period, manually smelt distinguish, ammonia intelligence sensor and hydrogen sulfide sensor or portable gas detector
It detects when the accumulation such as ammonia and hydrogen sulfide is a certain amount of in storage cabinet (ammonia 1.0-25.0ppm, hydrogen sulfide 0.1-2.0ppm), manually
Or it automatically turns on 1~20min of blower and ventilation is exhausted.
The good sense organ of high temperature massee fruiting bodies and Physiology and biochemistry quality, relate generally to exterior quality, hardness, weightlessness
Rate, brown stain degree and the nutritional ingredients such as soluble protein and sugar etc..Exterior quality is measured based on point system, it may be assumed that Selecting research, production
With the professionals such as sale, to the color of different freshness date high temperature massee fruiting bodies, viscosity, quality, smell, peculiar smell and whole receive
The indexs such as degree carry out evaluation marking.
Evaluation criterion is shown in Table 1.Whole acceptance scoring is lower than 4 points, that is, terminates storage, is considered as and loses edible and commercial valence
Value.
1 high temperature massee fruiting bodies sense organ rating scale of table
Based on puncture method detection hardness, it may be assumed that
Using physical properties of food tester, probe diameter 2mm, depression distance 5mm are used into power 5g, and rate is before measuring
2mm/s, speed is 2mm/s in detection, and speed is 10mm/s, unit N after detection, represents hardness number with peak-peak, at random
5 high temperature massee fruiting bodies are chosen, each fructification is symmetrically and evenly chosen six points, is finally averaged.
Based on colorimetric method for determining brown stain degree, it may be assumed that
High temperature massee fruiting bodies quality and extracting solution (50mM phosphate buffer, pH 7.8) volume ratio=1:2 are homogenized,
8000rpm is centrifuged 20min, takes supernatant extracting solution, accurate to draw extracting solution 0.5mL, and distilled water dilutes 10 times.It is sky with distilled water
White control measures its light absorption value (OD) at 410nm；Brown stain degree (BD)=value × 10 OD.
Weight-loss ratio is counted with weight-loss method, it may be assumed that weight-loss ratio (%), and=(fresh weight after fresh weight-storage before storing)/stores preceding fresh weight
×100。
Soluble protein content measurement uses Bradford method, takes supernatant extracting solution, is established and is marked with bovine serum albumin(BSA)
Directrix curve measurement.Soluble sugar content measurement uses Dubois method, takes supernatant extracting solution, establishes standard curve benzene with glucose
Phenol-sulfuric acid method measurement.
Utility model be based on high temperature modification edible mushroom post-harvest physiology Biochemical changes rule, comprehensively consider temperature, humidity, sterilization and
The factors such as gaseous environment, integrated humidity control system, temperature control system, ozone disinfecting system, air flow system and intelligence
Control system, regulation storage in-cabinet temperature, humidity and ozone equal size.High temperature modification edible mushroom is without chemical preservative processing, directly
Connect through simple, low temperature to the cold after be placed in storage cabinet, hence it is evident that improve its freshness date and and fresh-keeping effect, significantly suppress after it adopts
The quick deterioration process of quality.Freshness preserving equipment and method provided by utility model are easy to operate, and operating cost is low, and fresh-keeping effect is aobvious
It writes, there is considerable scale application and promotion prospect.
Detailed description of the invention
Fig. 1 is utility model functional block diagram.
Fig. 2 is utility model overall structure diagram.
It is as shown in the figure:
1. water tank；
2. pressure fan；
3. cabinet；
4. control panel；
5. control cabinet；
6. scavenger pump；
7. ozone generator；
8. refrigeration machine；
9. steering wheel；
10. compressor；
11. partition；
12. chamber door；
13. storage cabinet；
14. headlamp；
15. heat insulation layer；
16. temperature sensor；
17. humidity sensor；
18. drainage hole；
19. humidifier；
20. door handle；
21. main controller.
Specific embodiment
Utility model embodiment is described further with reference to the accompanying drawing:
1, a kind of preservation device for high temperature modification edible mushroom,
Partition (11) are equipped with inside the cabinet (3),
The cabinet (3) is divided into storage cabinet (13) and control cabinet (5) by the partition (11),
Control panel (4) is installed on control cabinet (5) door and is mutually electrically connected with main controller (21),
Sensor, humidifier (19) and headlamp (14) are equipped with inside the storage cabinet (13),
Sensor includes temperature sensor (16) and humidity sensor (17),
Sensor, humidifier (19) and headlamp (14) are connected to control panel (4), and the control panel (4) is placed in institute
State control cabinet (5)；
Control cabinet (5) further includes scavenger pump (6), ozone generator (7), refrigeration machine (8), compressor (10), and they are
It is connected to main controller (21)；
The storage cabinet (13) is installed outside thickeies the opaque chamber door of insulation (12), and the chamber door (12) plays heat preservation
Heat-blocking action；
After temperature, humidity, ozone concentration numerical value are set in the control panel on the control cabinet (5) door, main controller
(21) instruction is assigned, refrigeration machine (8), ozone generator (7) and humidifier (19) work,
Water in water tank (1), which is automatically fed into humidifier (19), enhances or reduces the relative humidity in storage cabinet (13),
Compressor (10) sucks air using air filter, and gas is discharged into refrigeration machine (8) through pressure fan (2), makes
The cold air that cold (8) generates enters in storehouse the temperature controlled in storage cabinet (13) through pipeline,
When storage cabinet (13) internal temperature, humidity and sterilizing time reach setting value, ozone generator (7) closes automatically
It closes, termination signal is transferred to main controller (4) by temperature sensor (16) and humidity sensor (17), refrigeration machine (8) and humidification
Machine (19) receives the signal-off of main controller (21), and the interior temperature of storage cabinet (13), humidity and ozone concentration reach perfect condition, rises
To fresh-keeping effect.
Embodiment 1
A kind of no added, inexpensive walk-in type (Walk-in) high temperature modification edible fungus fresh-keeping device mainly includes cabinet, temperature
Spend the parts such as control system, humidity control system and ozone disinfecting system.Its specific component as shown in figure 1 and 2, total storage cabinet
20m3.PLC control temperature range is -5 DEG C~26 DEG C, humidity range is 0~99%, 0.10~20ppm of ozone concentration, sterilization
5~300s of time, it is 0.01~1.5m/s that draft speed, which is manually or automatically arranged,；Intelligent blower is installed in side, can be with
It is manually or automatically run according to the Preservation Treatment time, controls the gas with foreign flavor in storage cabinet or the content containing humid gas；It send in air port
Wind wind speed is 0.1~5.0 m/s.
The straw mushroom of harvesting egg type phase is placed in porous type plastic container, and 10.0kg/ baskets, coprocessing 300kg；Grass will be equipped with
The porous type plastic container of mushroom is placed in 15 DEG C of fast precooling 30min of low temperature chamber；Freshness preserving equipment control system is opened, ozone is set
Dosage 5ppm sterilizes 30s, control 15 DEG C of temperature, humidity 90%, starting device.Refrigeration machine works first, by condenser to storage
Cabinet inner space is deposited to freeze, when temperature reaches 15 DEG C of set temperature, temperature sensor can pass the signal along to controller,
Refrigeration machine is closed.According to the above process, humidification process and sterilization processing are completed, until storage in-cabinet temperature, humidity and ozone are dense
Degree reaches setting value.In fresh-keeping initial stage 3d, often start ozone sterilization for 24 hours 1 time, intelligent blower opens 3min；The fresh-keeping middle and later periods
4-7d often starts ozone sterilization 2 times for 24 hours, intelligent blower opens 5min.
As a result: straw mushroom fructification freshness date extends to 7d from 1d, and the qualities such as hardness, brown stain degree, fragranced become without obvious
Change, no parachute-opening phenomenon；Compared with fresh straw mushroom fructification, soluble protein, soluble sugar content change not significant；It is weightless
Rate is lower than 10%, and whole acceptable degree scoring is 8.0 points or more.
Embodiment 2
A kind of no added, cabinet type high temperature modification edible fungus fresh-keeping device of low cost, mainly include cabinet, temperature control system,
The parts such as humidity control system and ozone disinfecting system.Its specific component as shown in figure 1 and 2, total storage cabinet 5m3.PLC control
Temperature range is -5 DEG C~26 DEG C, humidity range is 0~99%, 0.10~20ppm of ozone concentration, 5~300s of sterilizing time, hand
Dynamic or automatic setting draft speed is 0.01~1.5m/s；Intelligent blower is installed in side, when can be according to Preservation Treatment
Between manually or automatically run, control the gas with foreign flavor in storage cabinet or content containing humid gas；Air port blow wind speed be 0.1~
5.0m/s。
The agaricus bisporus that harvesting mushroom lid diameter is 2.5cm is placed in porous type plastic container, and 5.0kg/ case amounts to
10.0kg；The porous type plastic container for being equipped with agaricus bisporus is placed in 10 DEG C of fast precooling 45min of low temperature chamber；It opens fresh-keeping
Apparatus control system, setting ozone dosage 20ppm sterilization 60s, control 10 DEG C of temperature, humidity 85%, starting device.It makes first
Cold work, freezes to storage cabinet inner space by condenser, when temperature reaches 10 DEG C of set temperature, temperature sensing
Device can pass the signal along to controller, and refrigeration machine is closed.According to the above process, humidification process and sterilization processing are completed, until storage
It deposits in-cabinet temperature, humidity and ozone concentration and reaches setting value.It is every to start ozone sterilization for 24 hours 1 time, is intelligent in fresh-keeping initial stage 5d
Blower opens 3min；Fresh-keeping mid-term 6-10d often starts ozone sterilization 1 time for 24 hours, intelligent blower opens 5min；The fresh-keeping later period
10-14d often starts ozone sterilization 2 times for 24 hours, intelligent blower opens 10min.
As a result: agaricus bisporus fructification freshness date extends to 14d from 7d, and uniform color is without brown stain, compact structure, surface
It is smooth, there is good consistency and elasticity and there is certain fragranced etc., parachute-opening rate is not significant；With fresh agaricus bisporus fructification
It compares, soluble protein, soluble sugar content change not significant；Weight-loss ratio is lower than 15%, whole acceptable degree scoring
It is 7.5 points or more.
The screening process of high temperature modification edible fungus fresh-keeping control technique described in embodiment 3
The straw mushroom of harvesting egg type phase is placed in porous type plastic container, and 5.0kg/ baskets, coprocessing 50kg；By the more of straw mushroom
Pass plastic container opens freshness preserving equipment control system after being placed in 15 DEG C of fast precooling 10min of low temperature chamber, sets ozone dosage
5ppm sterilizes 30s, controls 15 DEG C of temperature, humidity 85%, starts cabinet type freshness preserving equipment.Fresh-keeping starting (0h), straw mushroom brown stain degree are
2.19, hardness 2.71N.
After fresh-keeping 1d, straw mushroom keeps its original color and fragrance, and brown stain degree is 2.24, and hardness 2.65N integrally may be used
Acceptance level scoring is 9.5 points, does not occur soft rotten phenomenon；Starting ozone sterilization 1 time, intelligent blower are opened 1 minute.
After fresh-keeping 4d, without significant change, no parachute-opening phenomenon is whole acceptable for brown stain degree (2.43), hardness (2.58N) etc.
Degree scoring is 9.0 points；Start ozone sterilization 2 times, intelligent blower opens 5min.
After fresh-keeping 7d, brown stain degree and hardness become 2.92 and 2.06N, no parachute-opening phenomenon, whole acceptable degree respectively
Scoring is 8.0 points.
Embodiment 4
The straw mushroom of harvesting egg type phase is placed in porous type plastic container, and 10.0kg/ baskets, coprocessing 100kg；By straw mushroom
Porous type plastic container opens freshness preserving equipment control system after being placed in 15 DEG C of fast precooling 5min of low temperature chamber, sets ozone dosage
5ppm sterilizes 30s, controls 15 DEG C of temperature, humidity 85%, starts cabinet type freshness preserving equipment.Fresh-keeping starting (0h), straw mushroom complete appearance,
In original color and fragrance, free from extraneous odour.
It after fresh-keeping 1d, is distinguished through manually smelling, straw mushroom still keeps its original color and fragrance, does not occur soft rotten phenomenon；By just
Taking ammonia and hydrogen sulfide content in formula gas detecting instrument detection storage cabinet is respectively 0.5ppm and 0.01ppm；Start ozone sterilization
1 time, intelligent blower opens 1min and ventilation is exhausted.
It after fresh-keeping 4d, is distinguished through manually smelling, straw mushroom still preferably keeps its original color and fragrance, does not occur soft rotten existing
As；It is respectively 3 ppm, hydrogen sulfide 0.1ppm by ammonia in portable gas detector detection storage cabinet and hydrogen sulfide equal size；
Start ozone sterilization 1 time, intelligent blower opens 3min and ventilation is exhausted.
It after fresh-keeping 7d, is distinguished through manually smelling, the color and fragrance of straw mushroom are by certain loss；It is examined by portable gas detector
Surveying ammonia and hydrogen sulfide equal size in storage cabinet is respectively 8.0ppm, hydrogen sulfide 0.5ppm, starts ozone sterilization 2 times, is intelligent
Blower opens 5min and ventilation is exhausted.
The separate embodiment of utility model is described in detail above, above description is not the limit to utility model
System, utility model are also not limited to the example above, and those skilled in the art do in the essential scope of utility model
Variations, modifications, additions or substitutions out.Also it should belong to the protection scope of utility model.
Claims (1)
1. a kind of preservation device for high temperature modification edible mushroom, it is characterised in that
Including cabinet, temperature control system, humidity control system and ozone disinfecting system；
Partition (11) are equipped with inside the cabinet (3),
The cabinet (3) is divided into storage cabinet (13) and control cabinet (5) by the partition (11),
Control panel (4) is installed on control cabinet (5) door and is mutually electrically connected with main controller (21),
Sensor, humidifier (19) and headlamp (14) are equipped with inside the storage cabinet (13),
Sensor includes temperature sensor (16) and humidity sensor (17),
Sensor, humidifier (19) and headlamp (14) are connected to control panel (4), and the control panel (4) is placed in the control
Cabinet (5) processed；
Control cabinet (5) further includes scavenger pump (6), ozone generator (7), refrigeration machine (8), compressor (10), and they are all connected with
To main controller (21)；
The storage cabinet (13) is installed outside thickeies the opaque chamber door of insulation (12), and the chamber door (12) plays insulation work
With；
After temperature, humidity, ozone concentration numerical value are set in the control panel on the control cabinet (5) door, under main controller (21)
Up to instruction, refrigeration machine (8), ozone generator (7) and humidifier (19) work,
Water in water tank (1), which is automatically fed into humidifier (19), enhances or reduces the relative humidity in storage cabinet (13),
Compressor (10) sucks air using air filter, gas is discharged into refrigeration machine (8) through pressure fan (2), refrigeration machine
(8) cold air generated enters in storehouse the temperature controlled in storage cabinet (13) through pipeline,
When storage cabinet (13) internal temperature, humidity and sterilizing time reach setting value, ozone generator (7) is automatically closed, temperature
Termination signal is transferred to main controller (21) by degree sensor (16) and humidity sensor (17), refrigeration machine (8) and humidifier
(19) signal-off of main controller (21) is received, the interior temperature of storage cabinet (13), humidity and ozone concentration reach perfect condition, play
Fresh-keeping effect.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201820874746.9U CN209002761U (en) | 2018-06-07 | 2018-06-07 | A fresh-keeping device for high-temperature edible fungi |
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| CN201820874746.9U CN209002761U (en) | 2018-06-07 | 2018-06-07 | A fresh-keeping device for high-temperature edible fungi |
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