preserver

A preservative, the technology of variegated mushrooms, applied in food preservation, food ingredients as antimicrobial preservation, biochemical equipment and methods, etc., can solve food safety problems, difficult preservation of pickles, and reduction of spoilage microorganism inhibition, etc. problem, to achieve a good fresh-keeping effect

Active Publication Date: 2021-04-23
QINGDAO AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Especially bulk pickles, as the salt content decreases, the inhibitory effect of pickling on spoilage microorganisms decreases. After these microorganisms enter the pickles, they can cause the pickles to become moldy, flowery, and even deteriorate and taste in a short time. Not only It will cause a lot of economic losses, even cause food safety problems, and threaten the health of consumers. Therefore, the problem of antisepsis and preservation of pickles has always been a problem that plagues the healthy development of the industry
[0005] However, in the actual application process, although it has high safety and will not cause any toxic and side effects to the human body after eating, there are still restrictions on its antibacterial range. For example, nisin is generally only effective against Gram-positive bacteria and their Spores have a good inhibitory effect, but the inhibitory effect on Gram-negative bacteria, mold, yeast and virus is poor; natamycin has a poor inhibitory effect on yeast, mold and other bacteria
In the face of various spoilage microorganisms that may appear in complex food systems, it is difficult to achieve the purpose of comprehensively inhibiting the growth and reproduction of various spoilage microorganisms only by the metabolites of a certain microorganism

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] The antistaling agent comprises the following components in parts by weight: 15% polysaccharides co-cultivated by fenugreek mushrooms and pleurotus chinensis; 3% tea polyphenols; and the balance is water.

[0043] Wherein, the method for the co-cultivation of Pleurotus chinensis and Pleurotus osmanthus comprises the following steps:

[0044] A. Inoculate the fungus and the fungus in the activation medium respectively to activate the strains, the activation temperature is 25-28 °C, and the activation time is 4-6 days;

[0045] B. Inoculate the activated Arthrophyllum variegata and Pleurotus osmanthus into the solid medium of the same culture container for static culture, the culture temperature is 25-28°C, and the culture time is 4-6 days;

[0046] C. Inoculate the resting cultivated Dermosia variegata and Pleurotus osmanthus into the liquid medium of the same culture container for shaking culture, the culture temperature is 25-28°C, 100-250rpm / min, and the culture time ...

Embodiment 2

[0057] The difference from Example 1 is that a preservative includes the following components in parts by weight: co-cultured polysaccharides of fenugreek and pleurotus chinensis 15%; tea polyphenols 7%; the balance is water.

[0058] The freeze-dried co-cultured mycelia of Pleurotus chinensis and Pleurotus osmanthus were pulverized with a pulverizer, dissolved in water at a ratio of 1:40 to liquid, and then extracted by ultrasonic wave for 40 minutes with an ultrasonic power of 700W; used at 90°C Extract the polysaccharide by hot water extraction, centrifuge the extract at 4000r / min for 15min, repeat the test twice, combine the supernatant after centrifugation, and rotary evaporate to 1 / 10 of the original volume, add 3 times 75% ethanol in the volume of the concentrated solution, let it stand at 4°C for 24 hours, centrifuge at 4000r / min for 15 minutes, redissolve the centrifuged precipitate with water, and freeze-dry to obtain the co-cultivation of the mushroom and the mushroo...

Embodiment 3

[0061] The difference from Example 1 is that a preservative includes the following components in parts by weight: 15% of co-cultured polysaccharides from Ayurveda sinensis and Pleurotus chinensis; 5% tea polyphenols; the balance is water.

[0062] The freeze-dried co-cultured mycelia of Pleurotus chinensis and Pleurotus osmanthus were pulverized with a pulverizer, dissolved in water at a ratio of 1:40 to liquid, and then extracted by ultrasonic wave for 50 minutes with an ultrasonic power of 800W; used at 90°C Extract the polysaccharide by hot water extraction, centrifuge the extract at 5000r / min for 17min, repeat the test twice, combine the supernatant after centrifugation, and rotary evaporate to 1 / 5 of the original volume, add 3- 80% ethanol with 5 times the volume of the concentrated solution, let stand at 5°C for 30 hours, centrifuge at 45,000 r / min for 17 minutes, redissolve the centrifuged precipitate with water, and freeze-dry to obtain the mushrooms and mushrooms Co-c...

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PUM

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Abstract

The invention relates to a fresh-keeping agent, which comprises the following components in parts by weight: 15% of polysaccharides co-cultivated by the mushrooms and mushrooms; 3-7% of tea polyphenols; the balance is water. In the invention, the polysaccharide obtained through the co-cultivation of edible fungi is compounded with the tea polyphenol, and is used for fresh-keeping of food, and the fresh-keeping effect is good. In the present invention, in the case of co-cultivation of the mushroom and the mushroom, the amount of the polysaccharide obtained by the single culture is much increased, and the fresh-keeping effect of the polysaccharide obtained by the co-cultivation is obviously better than that of the polysaccharide obtained by the single culture.

Description

technical field [0001] The invention relates to the field of anti-corrosion and fresh-keeping of food, in particular to a fresh-keeping agent, especially a fresh-keeping agent applied to bulk pickles. Background technique [0002] Pickles generally refer to the general term for processed products that use specific fresh fruits, vegetables, and bacteria as the main raw materials and are made through different pickling processes. With the progress of mankind and the development of science and technology, pickles are no longer just a solution to the supply of fresh fruits, vegetables, and bacteria in the off-season, but have become an indispensable condiment for meals that enrich people's lives and improve their quality of life. Therefore, the processing of pickles should meet people's requirements for sensory quality, with the purpose of maintaining the nutritional value of fresh fruits, vegetables, and bacteria, and with the purpose of improving the food safety of its product...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/3562C08B37/00C12N1/14C12R1/645
CPCA23L3/3562A23V2002/00C08B37/0003C12N1/14A23V2200/10
Inventor 李文香王丽范荣波
Owner QINGDAO AGRI UNIV
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