Chitosan preservative for edible fungi and preparation method thereof

A technology of chitosan and edible fungus, which is applied in food preservation, fruit and vegetable preservation, application, etc., to achieve the effect of no toxic side effects and excellent water absorption

Inactive Publication Date: 2011-02-09
李新胜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But it needs some preservation process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0026] 1. Fresh-keeping effect experiment of shiitake mushrooms

[0027] Experimental location: Ju County, Shandong Province

[0028] Experiment time: August 6, 2009

[0029] Experimental design: The experimental materials are selected from freshly harvested shiitake mushroom fruiting bodies. It is required that the shiitake mushrooms are fresh, normal in color, complete in shape, thick in flesh, neatly rolled inward on the edge of the mushroom cap, unbroken or slightly opened, and unopened; The stem of the mushroom is intact and maintains the beautiful shape of natural growth. The shiitake mushrooms that meet the requirements are put into the 1% chitosan antistaling agent diluted with deionized water and soaked for 30 seconds to coat the film, then placed in the room to dry for 1-2 hours, after the film on the surface is dried Transfer to a tray and cover with plastic wrap. Take the shiitake mushrooms without coating as the control. Observe the amount of water droplets un...

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Abstract

The invention provides a chitosan preservative for edible fungi and a preparation method thereof. The technical scheme is that: the preparation method comprises the following steps of: 1, dissolving 20 grams of chitosan with the deacetylation degree of more than or equal to 85 percent into 1,000 milliliters of 4 percent citric acid solution to prepare 2 percent chitosan solution; 2, irradiating the prepared 2 percent chitosan solution by using gamma rays produced by cobalt-60, wherein the irradiation absorbed dose is 3 to 10 KGY; and 3, adding 1 percent ascorbic acid into the irradiated 2 percent chitosan solution for uniform stirring, wherein the chitosan has the deacetylation degree of more than or equal to 85 percent and is bought from the market; the nitric acid is chemically pure; water adopts de-ionized water; the ascorbic acid is water soluble vitamin with the melting point of 190 to 192 DEG C, and is bought from the market; and an institution for executing the irradiation necessarily has a license. The product prepared by the method of the invention is easy to hydrate, has high water absorptivity, a high water-retaining property, a high antibacterial property and high biocompatibility, and belongs to a biological preservative.

Description

(1) Technical field [0001] The invention relates to a chitosan edible fungus fresh-keeping agent and a preparation method thereof, belonging to the storage, fresh-keeping and processing of agricultural products. (2) Background technology [0002] Chitin, also known as chitin, chitosan, and chitosan, is widely found in mushrooms, shrimp and crab shells, and arthropod shells. It is extremely rich in reserves. It is estimated that the global annual production is as high as 100 billion tons above. For a long time, these substances were considered as garbage and allowed to lose naturally. In the 1970s and 1980s, the United States, Japan and other developed countries began to invest in the research and development of chitin, and achieved a series of achievements in the fields of environmental protection, food, agriculture, animal husbandry, etc., which attracted the attention of countries all over the world. [0003] Edible fungi are easily polluted by microorganisms during stor...

Claims

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Application Information

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IPC IPC(8): A23B7/154
Inventor 冯建华李新胜王朝川徐新民班兆军李继兰
Owner 李新胜
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