Method for preserving litchi chinensis bacteria by use of olive oil
A technology of olive oil and lychee, which is applied in the direction of protecting fruits/vegetables with a protective layer, which can solve the problems of reducing nutritional value and commodity value, prone to aging of mushroom bodies, and difficult fresh-keeping work, so as to extend the fresh-keeping period and delay Corrosion and deterioration, shortening the drying effect
Inactive Publication Date: 2017-04-26
ZHUHAI JUJIAO XIANDAO BIOLOGICAL RES INST CO LTD
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Problems solved by technology
However, the fresh-keeping work of litchi fungus is more difficult, and the umami taste decreases gradually after harvesting, and it can only be stored for 2 to 3 days at most. It is easy to breed spoilage bacteria and other microorganisms, and the mushroom body is prone to aging and fibrosis, resulting in deterioration phenomena such as umbrella opening and browning, thereby reducing its nutritional value and commodity value. In order to reduce losses, adjust and enrich the market supply of litchi fungi, develop Its fresh-keeping technology is an important measure to improve the industrial benefits of litchi fungus
Method used
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Embodiment 1
[0020] Collect fresh fruit, remove impurities, sort, wash, preheat to 18°C, crush to a particle size of 3 mm, blend for 40 minutes, spread cake, press, coarse filter, decant, centrifuge, collect oil for storage.
Embodiment 2
[0022] Collect fresh fruit, remove impurities, sort, wash, preheat to 20.5°C, crush to a particle size of 1 mm, blend for 45 minutes, spread cake, press, coarse filter, decant, centrifuge, collect oil for storage.
Embodiment 3
[0024] Collect fresh fruit, remove impurities, sort, wash, preheat to 23°C, crush to a particle size of 1.5 mm, blend for 35 minutes, spread cake, press, coarse filter, decant, centrifuge, collect oil for storage.
[0025] 2. Preparation of olive oil and natural polysaccharide mixture
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Abstract
The invention discloses a method for preserving litchi chinensis bacteria by use of olive oil. According to the method, the litchi chinensis bacteria are collected, subjected to impurity removal and grading, placed on a mesh sieve after being naturally air-dried, then put in the olive oil for 10-30 s, taken out and blow-dried. The olive oil further contains 15%-20% of natural polysaccharides which are spirulina platensis polysaccharides, algal polysaccharides or porphyridium polysaccharides. Compared with the prior art, the method has the benefits as follows: the preservation cycle of the litchi chinensis bacteria is prolonged, the nutritional ingredients of the litchi chinensis bacteria are effectively kept, the cost is low, and the litchi chinensis bacteria are natural, non-toxic, edible and degradable.
Description
technical field [0001] The invention belongs to the technical field of preservation of wild mushrooms, and in particular relates to a method for preserving litchi mushrooms with olive oil. Background technique [0002] Lychee fungus is a wild edible fungus that grows under the lychee tree, a unique fruit tree in Lingnan. It is the most proud ingredient of Cantonese, and it is also known as "the pride of Guangdong". Due to the climate, soil and other factors in Guangdong, lychee fungus has an incomparable delicacy compared with other chicken fir, especially sweet, and the mycelium is softer, refreshing and slag-free. However, the fresh-keeping work of litchi fungus is more difficult, and the umami taste decreases gradually after harvesting, and it can only be stored for 2 to 3 days at most. It is easy to breed spoilage bacteria and other microorganisms, and the mushroom body is prone to aging and fibrosis, resulting in deterioration phenomena such as umbrella opening and bro...
Claims
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Login to View More IPC IPC(8): A23B7/16
CPCA23B7/16
Inventor 宋诗丽其他发明人请求不公开姓名
Owner ZHUHAI JUJIAO XIANDAO BIOLOGICAL RES INST CO LTD
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