USE OF VACUUM IN TECHNOLOGY FOR PROCESSING MUSHROOMS-CHAMPIGNONS
The article is devoted to the development of a technology for preserving mushrooms-champignons using the vacuum process. A significant number of works are devoted to the study of the vacuum method for processing fruits, vegetables and berries. However, there is no information in the literature on...
Guardado en:
| Autor principal: | |
|---|---|
| Formato: | article |
| Lenguaje: | EN RU UK |
| Publicado: |
Uman National University of Horticulture
2021
|
| Materias: | |
| Acceso en línea: | https://doaj.org/article/3a1f57a5cd304ee997f91ec2d09885f4 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
| Sumario: | The article is devoted to the development of a technology for preserving mushrooms-champignons using the vacuum process.
A significant number of works are devoted to the study of the vacuum method for processing fruits, vegetables and berries.
However, there is no information in the literature on the use of this method for the preliminary processing of raw materials in
the production of canned products from champignon mushrooms.
It is known that a significant drawback of traditional technologies for processing mushrooms is the loss of their mass during
the entire technological process. Investigated the use of vacuum as a method of pretreatment of champignons of the Le Lion B-92 strain, strain N 273 of the first and fifth harvesting waves. It was found that the strains of fungi are not the
same in terms of moisture content and, accordingly, dry matter. The difference is more noticeable when considering their
consistency: the white race champignons of the Le Lion B-92 strain have a less dense consistency than the N 273 strain. The
inhomogeneity of the consistency also predetermines the air content inside the fruiting bodies of the mushrooms. The Le Lion
B-92 strain is characterized by the largest volume of air. It was found that the removal of air from the tissues of fungi and
filling the intercellular space with liquid (filling, marinade), allows you to maintain the shape, size of mushrooms, significantly
increases the yield of the finished product. With an increase in the vacuum depth in the range from 90 to 60 kPa, the mass
of fungi increases in all samples. A further increase in the vacuum depth led to a partial rupture of the fruiting bodies of the
mushrooms. When evacuating in a 3% sodium chloride solution and marinade filling, the weight gain was about 4 ... 25%,
which is 1,3 times more than when evacuating in water. This difference is explained by the presence of soluble protein fractions
in the chemical composition of mushrooms. It was determined that in the finished product using the vacuumization process,
the mushrooms have a better consistency, color and their mass increases by 10 ... 15%. When using only blanching, the
consistency of mushrooms is worse and their mass decreases by 38%. It was found that the duration of evacuation is directly
proportional to the depth of the vacuum. With an increase in the vacuum depth, the duration of the process of processing
mushrooms of various strains and harvesting waves decreases. Moreover, the mushrooms of the first wave of fruiting in both
strains are characterized by greater elasticity, namely, the ability to absorb working fluid. A preliminary study of the influence
of the duration of the vacuuming process on the quality of mushrooms showed that the processing of mushrooms with vacuum
for more than 10 minutes leads to rupture of fruiting bodies. A technology for processing champignon mushrooms using the
vacuumization process, as a method of preliminary processing of raw materials has been proposed. |
|---|