Namely Food Of Coprinus Comaus (Mull.ExFr.) Gray Product Quality Regulation After Ultra High Pressure Technology

Ultra High Pressure technology (UHP) was used to process fresh in the research. First of all, ultra-high pressure processing of samples comatus sensory evaluation indicators and with the traditional pasteurization processing of fresh samples and comparative evaluation of samples, followed by microbiological safety, nutritional value and the active ingredient as an index to study the parameters of ultra-high pressure process (pressure intensity, temperature and pressure to deal with time) the influence of its. Use of response surface design and optimization of orthogonal test comatus parameters of ultra-high pressure treatment process.According to Chinese Standard, the author detected the microorganism and main nutrient content of Agaricus bisporus. And the polysaccharide as active ingredient is of on uniform Standard to detect it. So, the study use Experimental designs of Response Surface Method to optimize refining technology of polysaccharide and the results show that: the material to water ratio is 1: 7.5, the extraction temperature is 71.0℃and the extraction time is 2hours. And we detect the content of polysaccharide by traditional ways of phenol-sulphuric acid.(1)ultra-high pressure processing of the samples scored significantly higher with the pasteurized samples treated. UHP treated comatus place after a period of time than fresh samples comatus placed under the same time maintain a good shape.(2)As long as the pressure reached 200Mpa, time to time to reach achieve 4min or time to reach achieve 6min, pressure 150Mpa, the number of coliform bacteria that is zero, we can achieve the sterile conditions of production, that is in line with food standards Optimal conditions were pressure 192.7Mpa, temperature of 25.2℃, time of 4.8min.(4)To deal with ultra-high pressure pasteurization traditional comparison between the available processing: high pressure processing technology for food preservation in the Vc content was significantly better than pasteurized, and processed through high pressure in food amino acid, linoleic acid content of all than traditional pasteurization.The results of orthogonal experiment showed that on the basis of commercial sterilization, the optimum UHP process conditions in Agaricus bisprous fruitbodies were: pressure 400Mpa, temperature 40℃, time 5 minutes.