Edible mushroom color-protecting antistaling agent and method for producing the same

A technology of edible fungi and antistaling agent, which is applied in the field of edible fungus clear water processing, color protection and antistaling agent, which can solve the problems of consumers' harm to human body, food flavor damage, product residue, etc., and achieve texture and elasticity, white color and bright yellow color Pleasant effect

Inactive Publication Date: 2008-07-16
刘魁
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this kind of color-protecting preservative has the advantages of good color and clear soup, it will cause SO in the product. 2 Although the residual amount is lower than the national standard, it is easy to make consumers feel harmful to the human body, and at the same time, it will damage the fragrance of the food, such as the corrosion of the tank wall

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] Edible fungi preservatives generally contain antioxidants, preservatives, and bleaching agents. Each of these three classes of materials has a lot of species, and the present invention adopts 4-hexyl resorcinol as the antioxidant of preservative, sodium dehydroacetate as the preservative of preservative, chlorine dioxide as the bleaching agent of preservative, And through the research on the influence of its ratio on the fresh-keeping effect, finally screened and developed a new type of sulfur-free color-protecting and fresh-keeping agent.

[0016] The composition of color-protecting antistaling agent of the present invention is as follows:

[0017] (1) Color protectant A (antioxidant): 4-hexylresorcinol (4-hexylresorcinol, 4HR), also known as 4-hexyl 1,3-benzenediol (4-hexyl-1,3-benzenediol) .

[0018] (2) Color protectant B (preservative): sodium dehydroacetate

[0019] (3) Color protectant C (bleach): Chlorine dioxide

[0020] The inventor, on the basis of screen...

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Abstract

The invention pertains to a food processing technical field, which provides a novel sulfur-less color-protected preservative used in the processing technique of edible fungi in water. The color-protected preservative comprises three effective components, 4-hexylresorcinol, sodium dehydroacetate and chlorine dioxide and the weight proportion thereof is 2: 2: 5. The invention also provides a method for preparing preservative which can not only prevent the canned edible fungi packed in water from browning but also keep the original flavor and nutrition. In addition, the product is safe and harmless to people.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a color-protecting and fresh-keeping agent for edible fungus processed with clear water. technical background [0002] Edible fungus is loved by people because of its delicious taste and crisp and tender texture, and has a broad market prospect. In recent years, the production of edible fungi has developed rapidly, especially in rural areas where the number of cultivation has increased dramatically. However, because edible fungi are easy to brown, open umbrellas and rot, they are extremely intolerant to storage and transportation and off-season supply, which often bring losses to production. [0003] In the domestic sales and export trade of edible fungi, edible fungus soft-packed and canned products in clear water have become the main products for domestic sales and foreign exchange earning. With a long storage time, they are more and more favored by domestic sales compan...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/272A23B7/154A23B7/157A23L5/41
Inventor 刘魁
Owner 刘魁
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