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A fresh edible fungus preservative and preparation method thereof

A technology of edible fungi and preservatives, applied in the field of food preservatives, can solve the problems of long-term preservation of fresh edible fungi, and achieve good pH tolerance, good antibacterial effect, and good antibacterial activity

Active Publication Date: 2016-11-30
冯磊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is: aiming at the problem that the fresh edible fungus products cannot be stored for a long time at present, provide a kind of elm fungus extract liquid and black fungus polysaccharide liquid and Nisin composite fresh edible fungus antistaling agent formula and its production method

Method used

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  • A fresh edible fungus preservative and preparation method thereof
  • A fresh edible fungus preservative and preparation method thereof
  • A fresh edible fungus preservative and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0029] The preparation method of fresh edible fungi preservative of the present invention comprises the following steps:

[0030] Project process route:

[0031] 1. Preparation of edible fungi preservative:

[0032] 1.1 Preparation of the water extract of Ulmus ulmiformis: Take the fruiting bodies of Ulmus ulmis, wash them with water to remove floating ash, put them in a constant temperature drying oven at 60°C and dry them to constant weight, weigh 200g of dried fruiting bodies, add 10 times cold water and place them at room temperature for 24 hours Put it on the induction cooker and start timing when it boils. Cook for 1.5 hours. In the later stage, you need to add water several times in small amounts and stir properly to prevent it from drying out. Use double-layer gauze to filter, add 5 times the water to the obtained filter residue and boil until boiling, last for 0.5h, then filter with double-layer gauze. The first and second boiled liquids were combined, filtered unde...

example 1

[0040]1. Comparison of antibacterial effect and mode of antibacterial action of elm water extract and compound preservatives

[0041] 1.1 Antibacterial activity of elm water extract and compound solution

[0042] 1.1.1 Antibacterial activity of elm water extract

[0043] Obtained the test data of elm water extract through many times of repeated experiments as shown in Table 1.

[0044] Table-1 Potency of the aqueous extract of the fruiting body of Ulmus ulmifolia against different bacteria

[0045]

[0046] It can be seen from Table-1 that the water extract of the fruit body of Ulmus auriculae has a wide antibacterial spectrum, and the antibacterial potency against Staphylococcus aureus is as high as 88.20657 IU / mL, and the potency against Bacillus subtilis is also as high as 62.89098 IU / mL, but The antibacterial effect on Escherichia coli and Salmonella is only about 20 IU / mL. Among the strains used in the test, Staphylococcus aureus and Bacillus subtilis are typical Gr...

example 2

[0074] The development of example 2 compound natural preservatives

[0075] 2.1 Determination results of Nisin antibacterial potency

[0076] Nisin was experimented with the tube-and-dish method, and the diameter of the inhibition zone was accurately measured with a vernier caliper, and the measured value was substituted into the formula Y=a×lg(X)+b. The logarithm of the standard titer and the diameter of the inhibition zone were proportional to Linear relationship, the regression equation is y=6.3289x+4.0322, Y represents the logarithmic value of the potency, X represents the diameter of the inhibition zone (excluding the aperture), and the correlation coefficient is 0.9922, which meets the requirements of further experiments, such as image 3 shown.

[0077] 2.2 Inhibitory effects of different concentrations of elm water extracts on different strains

[0078] The elm water extract has inhibitory effect on Escherichia coli and Staphylococcus aureus. When the concentration ...

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Abstract

The invention discloses a fresh-keeping agent for fresh edible mushrooms, relates to a fresh-keeping agent for fresh edible mushrooms, prepared by compounding gloeostereum extract, auricularia auricula polysaccharide liquid and Nisin, and a preparation method thereof, belonging to the field of agricultural product processing, storage and fresh-keeping. The fresh-keeping agent comprises the following raw materials in percentage by mass of 6% of gloeostereum entity extract, 1.2% of auricularia auricula polysaccharide liquid, 1% of Nisin and 91.8% of distilled water by compounding. According to the invention, the fresh-keeping agent prepared by compounding several natural extracts has a good antibacterial effect, and inhibits escherichia coli and staphylococcus aureus and the like as the representatives of positive and negative spoilage microorganisms in food, so that the preservation period of edible mushrooms is prolonged, therefore, the fresh-keeping agent has a practical application value, and facilitates the improvement of the whole food preservation level.

Description

technical field [0001] The invention relates to a food fresh-keeping agent, in particular to a formula of a fresh edible fungus fresh-keeping agent compounded with ulm extract, black fungus polysaccharide liquid and Nisin and a preparation method thereof, belonging to the field of agricultural product processing and storage and fresh-keeping. Background technique [0002] Edible mushrooms have the characteristics of high protein and low fat. They have rich aroma, excellent taste, pure and delicious taste, rich nutrition, high nutritional value and health care function. They are natural green foods that are beneficial to the balance of human amino acid nutrition. Edible fungus also has high medicinal value, especially its high anticancer activity. Using its fruiting body, mycelium, and fermentation liquid to extract anticancer substances and make various dosage forms of anticancer drugs has a very attractive prospect. Because the growth and collection of edible fungi are lim...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/154
Inventor 冯磊佟立君胡伟张学义么宏伟李元敬雷虹张亚伟刘长乐赵凤臣赵立志尹德林刘健美谢晨阳吴洪军付婷婷
Owner 冯磊
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