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Method of mixed edible fungi extract freshness preserving bolete

A boletus, hybrid technology, applied in the direction of microorganism-based methods, food preservation, biochemical equipment and methods, etc., can solve the problems that there are no boletus, etc., and achieve obvious fresh-keeping effect, no bad smell, weight loss rate low effect

Active Publication Date: 2010-10-06
KUNMING INST OF EDIBLE FUNGI CHINA NAT SUPPLY & MARKETING GENERAL COOP +3
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, there is no relevant report on the preservation of boletus with edible fungus extract

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment one: the preservation of delicious boletus

[0019] 1. Extraction of the effective components of the fruiting body of the tiger's palm: take 1 part of the fruiting body of the tiger's palm by weight in the extraction tank, add 25 parts of distilled water, add 0.01 part of papain, 0.01 part of cellulase respectively, pass into steam and heat to 40°C, keep warm for 0.5h, then add distilled water to make the ratio of material to liquid reach 1:40, raise the temperature to 65°C, keep warm for 0.5h (inactivate the enzyme), pour out the mixture, and cool down naturally. 4000r·min -1 After centrifuging for 10 min, the supernatant was concentrated to 1 / 3 of the original volume to obtain the enzymatic extract of the fruiting bodies of Sagittarius sagittarius.

[0020] 2, the cultivation of Dictyophora spinosa mycelium: cultivation method (below is weight percent):

[0021] The formula of the liquid medium is 1% glucose; 0.1% peptone; 0.02% potassium dihydrogen phosp...

Embodiment 2

[0030] Embodiment two: the fresh-keeping of boletus far east verrucosus

[0031] 1. Extraction of the effective components of the fruiting body of the tiger's palm: take by weight 4 parts of the fruiting body of the tiger's palm in the extraction tank, add 100 parts of distilled water, add 0.04 part of papain, 0.04 part of cellulase respectively, pass into steam and heat to 50°C, keep warm for 1.5h, then add distilled water to make the ratio of material to liquid reach 1:80, raise the temperature to 75°C, keep warm for 1.5h (inactivate the enzyme), pour out the mixture, and cool down naturally. 4000r·min -1 After centrifuging for 10 min, the supernatant was concentrated to 1 / 5 of the original volume to obtain the enzymatic extract of the fruiting bodies of Saphir palmaris.

[0032] 2, the cultivation of Dictyophora spinosa mycelium: cultivation method (below is weight percent):

[0033] The formula of the liquid medium is 5% glucose; 0.5% peptone; 0.1% potassium dihydrogen pho...

Embodiment 3

[0042] Embodiment three: the fresh-keeping of brick red velvet cap boletus

[0043] 1. Extraction of the effective components of the fruiting body of the tiger's palm: take 3 parts of the fruiting body of the tiger's palm by weight in the extraction tank, add 75 parts of distilled water, add 0.03 part of papain, 0.03 part of cellulase respectively, pass into steam and heat to Keep warm at 45°C for 1 hour, then add distilled water to make the ratio of solid to liquid 1:60, raise the temperature to 70°C, keep warm for 1 hour (inactivate the enzyme), pour out the mixture, and cool down naturally. 4000r·min -1 After centrifuging for 10 min, the supernatant was concentrated to 1 / 4 of the original volume to obtain the enzymatic extract of the fruiting body of Saphir palmaris.

[0044] 2, the cultivation of Dictyophora spinosa mycelium: cultivation method (below is weight percent):

[0045] The formula of liquid medium is 3% glucose; 0.3% peptone; 0.06% potassium dihydrogen phospha...

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Abstract

The invention relates to a method of a mixed edible fungi extract freshness preserving bolete, which belongs to the technical field of food preservation. The method comprises the following operation steps that: (1) extraction of the effective components of tiger palm fungus solid mass; (2) culture of mycelium dictyophora spine; (3) extraction of the effective components of mycelium dictyophora spine; (4) the enzyme extract of the tiger palm fungus solid mass and the enzyme extract of the mycelium dictyophora spine are mixed to form bolete freshness preserving preparation, and the range of the mixing ratio by weight is 5 to 95 percent: 95 to 5 percent; and (5) a use method of the freshness preserving preparation. Compared with the prior art, the method has the advantages of stable freshness preserving effect, no smell and no residue, and can be widely applied to the freshness preservation of bolete in production practice.

Description

Technical field: [0001] The invention relates to a method for preserving boletus with a mixed edible fungus extract, belonging to the technical field of food preservation. Background technique: [0002] Boletus is one of the important species in the wild mushroom market in Yunnan, accounting for about 30% of the total trade volume. Delicious boletus, Far East verrucosus boletus, brick red velvet cap boletus, etc. are the most common. Delicious boletus is also an internationally famous edible fungus. It is very popular in European countries and is one of the important species for export. Boletus edulis Ball.ex Fr belongs to Basidiomycotina, Hymenomycetes, Agaricases and Boletaceae. Delicious boletus not only has certain nutritional value, but also has high medicinal value. It is one of the fungi with high economic value for both food and medicine distributed in the world. Crude protein accounted for 17.89%, crude fat accounted for 8.41%, crude fiber accounted for 9.37%, in...

Claims

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Application Information

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IPC IPC(8): C12N1/14A23L3/3571C12R1/645
Inventor 吴素蕊郭永红高观世吕德平罗晓莉朱立杨威陈龙
Owner KUNMING INST OF EDIBLE FUNGI CHINA NAT SUPPLY & MARKETING GENERAL COOP
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