Edible mushroom fresh keeping agent and preparation method thereof

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...

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 equipment, large investment and high cost; ozone preservation mainly uses ozone gas to oxidize and decompose organic substances, inhibit breathing, kill microorganisms, and avoid edible fungi from rotting, but the preservation effect is not the best; radiation preservation uses radiation to irradiate Edible fungi can inhibit the physiological maturity process of edible fungi, but the cost of equipment is relatively high; fresh-keeping agents achieve fresh-keeping effects by inhibiting the respiration and physiological metabolism of edible fungi and the growth of microorganisms. For a long time, people have found that chemical preservatives have a certain impact on human health. Considering safety issues, people have begun to shift their attention to the development of natural edible preservatives in recent years.

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