Edible mushroom fresh keeping agent and preparation method thereof

A preservative and edible fungus technology, applied in the protection of fruits/vegetables with a protective coating, application, food science, etc., can solve the problems of high input cost, short storage period and high equipment cost, and achieve improved sales efficiency and freshness preservation. Long time, good anti-corrosion effect

Inactive Publication Date: 2016-03-23
云南云菌科技(集团)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Cold storage mainly adopts the method of low temperature, which can inhibit the respiratory metabolism and microbial growth of edible fungi, but the storage period is short; quick-freezing preservation mainly uses rapid cooling to crystallize the water in the fruiting body quickly, resulting in a drop in the temperature of the fruiting body, which can maximize the preservation of the original edible fungus. Some color, nutrition and freshness, but the input cost is relatively high; modified atmosphere preservation is mainly through adjusting or controlling the gas composition in the storage environment of edible fungi, inhibiting the respiration and physiological metabolism of edible fungi, and the preservation period of edible fungi is long and the effect is obvious , but requires special equipmen...

Method used

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  • Edible mushroom fresh keeping agent and preparation method thereof
  • Edible mushroom fresh keeping agent and preparation method thereof
  • Edible mushroom fresh keeping agent and preparation method thereof

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preparation example Construction

[0020] The preparation method of the edible fungus antistaling agent described in the present invention is to uniformly mix the enzyme extracting liquid of the fruiting body of the black tiger palm, the enzyme extracting liquid of the fruiting body of Dictyophora spinosa and chitosan to obtain the target preservative for edible fungi .

[0021] The method of using the edible fungi preservative of the present invention: select fresh edible fungi with complete mushroom bodies, white color, unopened mushroom caps, no pests and diseases, no mechanical damage, and substantially the same fruiting body size for preservation. Soak the pretreated edible fungus in the preservative for 30 seconds, take it out and dry it naturally or blow it dry with an air cooler. It can be refrigerated or kept fresh at room temperature.

[0022] The present invention will be further described below with specific implementation case:

Embodiment 1

[0024] 1. Extraction method of the effective components of the fruiting body of Scutellaria sativarii: Weigh 5kg of the fruiting bodies of Scutellaria sativarii into a 300L sandwich pot, add 100L of distilled water, add 1% of papain and 1% of cellulase at a time, and heat to 45°C with steam , keep warm for 1h, then add 200L distilled water, raise the temperature to 70°C, keep warm for 1h, 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.

[0025] 2. Extraction method of effective components of Dictyophora spinosa fruiting bodies: Weigh 5kg of Dictyophora spinosa fruiting bodies into a 300L sandwich pot, add 100L distilled water, add 1% papain and 1% cellulase at a time, and heat with steam to 45°C, keep warm for 1h, then add 200L distilled water, raise the temperature to 70°C, keep warm for 1h, pour ou...

Embodiment 2

[0030] 1. Extraction method of the effective components of the fruiting body of Scutellaria sativarii: Weigh 5kg of the fruiting bodies of Scutellaria sativarii into a 300L sandwich pot, add 100L of distilled water, add 1% of papain and 1% of cellulase at a time, and heat to 45°C with steam , keep warm for 1h, then add 200L distilled water, raise the temperature to 70°C, keep warm for 1h, 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.

[0031] 2. Extraction method of effective components of Dictyophora spinosa fruiting bodies: Weigh 5kg of Dictyophora spinosa fruiting bodies into a 300L sandwich pot, add 100L distilled water, add 1% papain and 1% cellulase at a time, and heat with steam Heat to 45°C, keep warm for 1h, then add 200L distilled water, raise the temperature to 70°C, heat for 1h, pour ou...

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Abstract

The invention discloses an edible mushroom fresh keeping agent and a preparation method thereof. The edible mushroom fresh keeping agent is prepared from the following components: sarcodon quel fruiting body enzyme extraction liquid, dictyophora echinovolvata fruiting body enzyme extraction liquid and chitosan in the weight ratio of the sarcodon quel fruiting body enzyme extraction liquid, to the dictyophora echinovolvata fruiting body enzyme extraction liquid and the chitosan being 0.5-2:0.25-1.25:0.5-1.5. The preparation method comprises the following steps of uniformly mixing the sarcodon quel fruiting body enzyme extraction liquid, the dictyophora echinovolvata fruiting body enzyme extraction liquid and the chitosan so as to obtain a target edible mushroom fresh keeping agent. The edible mushroom fresh keeping agent disclosed by the invention is safe, non-toxic, edible, good in antiseptic effect, and long in fresh keeping time. Agaricus bisporus painted with the edible mushroom fresh keeping agent disclosed by the invention for keeping fresh, is stored in the environment of 8-12 DEG C, and after being stored for 9 days, the color, the hardness, and the mouth feel of the agaricus bisporus are not changed basically. Bolete painted with the edible mushroom fresh keeping agent disclosed by the invention, for keeping fresh, is stored in the environment of 1-3 DEG C, and after being stored for 19 days, the hardness and the mouth feel of the bolete are changed little. The edible mushroom fresh keeping agent disclosed by the invention is used for fresh keeping of edible mushrooms, so that the depletion of products is greatly reduced, and the sale benefits are increased.

Description

technical field [0001] The invention belongs to the technical field of food preservation, and in particular relates to an edible fungus fresh-keeping agent and a preparation method thereof. Background technique [0002] Edible fungi are delicious, unique in flavor and extremely high in nutritional value, especially wild edible fungi, such as boletus and matsutake. Edible fungi are respiratory climacteric types, and they still carry out life activities after harvesting. The strong respiration and metabolic activities lead to a large loss of nutrients in edible fungi. At the same time, the water content of edible fungi is generally about 90%, and the tissues are crisp and tender. In 1-2 days, a large amount of water in the fruiting body will be lost, leading to wilting, browning or even rot, thus affecting the nutritional flavor and appearance of the edible fungus. Once the backlog will cause huge economic losses to farmers and food processing enterprises. The current fresh-k...

Claims

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Application Information

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IPC IPC(8): A23B7/16
CPCA23B7/16A23V2002/00A23V2200/20A23V2250/21A23V2250/51
Inventor 罗晓莉田永生张沙沙朱立张利菁季向阳
Owner 云南云菌科技(集团)有限公司
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