Method for preserving litchi chinensis bacteria by use of olive oil

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...

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