Method for preparing edible mushroom packaging material from laccase modified water lettuce fiber

Abstract

The invention relates to a method for preparing an edible mushroom packaging material from laccase modified water lettuce fiber, and belongs to the technical field of packaging materials. The method comprises the following steps: firstly, preparing water lettuce fiber from water lettuce leaves by using processes such as boiling, acid extraction, alkali extraction and the like, dissolving carboxymethyl chitosan and xanthan gum into water, mixing with methanol so as to obtain a mixed liquid, modifying the water lettuce fiber with laccase, performing a reaction with the mixed liquid, concentrating after the reaction so as to obtain a concentrated liquid, mixing with montmorillonite, sorbitol and succinylated monoglycerides so as to obtain a viscous fluid, defoaming, performing membrane blowing, and cutting, thereby obtaining the edible mushroom packaging material. The edible mushroom packaging material prepared by using the method not only is capable of inhibiting propagation and reproduction of malignant bacteria, enabling the decomposition function of edible mushroom to be in a lowest state and prolonging the freshness preservation time, but also is of a micropore structure, effectively retards moisture loss, keeps a relatively good cell morphology, and is convenient and safe to use.

Description

technical field [0001] The invention relates to a method for preparing edible fungus packaging materials from laccase-modified water floating lotus fiber, which belongs to the technical field of packaging materials. Background technique [0002] Edible mushrooms are delicious and have high nutritional value. Edible fungi belong to the respiratory climacteric type. After picking, they continuously absorb oxygen in the air at room temperature, and still carry out strong metabolic activities and respiration, so that the dry matter gradually decreases, causing the color and taste of fresh edible fungi to change, thus affecting the consumption of edible fungi. value and appearance. The original flavor is generally lost in about 5 days by adopting the existing refrigeration and fresh-keeping technology, and it is not suitable for long-distance transportation. Therefore, it is necessary to develop effective storage and preservation techniques. [0003] The water content of edibl...

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention: Aiming at the problem that traditional edible fungus fresh-keeping materials mostly use PE film for packaging, the function is relatively single, holes need to be punched, and the auxiliary use of preservatives is needed to achieve the effect, and the practical operation is complicated. A method for preparing edible fungus packaging materials from laccase-modified water lotus fibers. The invention first prepares water lotus fibers from water lotus leaves through cooking, acid extraction, alkali extraction and other processes, and then carboxymethyl Chitosan and xanthan gum are dissolved in water and mixed with methanol to obtain a mixed solution. The water floating lotus fiber is modified by laccase and reacted with the mixed solution. After the reaction, it is concentrated to obtain the concentrated solution and mixed with montmorillonite and montmorillonite. Sorbitol and monoglyceride succinate are mixed to obtain a viscous liquid. After defoaming, the film is blown and cut to obtain the edible fungus packaging material.