Edible fungus preservation solution and preparation method thereof

A technology of fresh-keeping liquid and edible fungi, which is applied in the field of edible mushroom fresh-keeping liquid and its preparation, can solve the problem of no browning phenomenon treatment, etc., achieve the effects of preventing browning and bacterial infection, strong fresh-keeping ability, and prolonging the fresh-keeping period

Inactive Publication Date: 2018-11-20
HEFEI XIANZHIFENG AGRI TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the preservative does not deal with the browning phenomenon that occurs during the preservation process.

Method used

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  • Edible fungus preservation solution and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0031] This embodiment relates to a fresh-keeping solution for edible fungi, which includes the following raw materials in parts by weight: 40 parts of kelp, 38 parts of sage, 28 parts of konjac extract, 22 parts of isatidis, 12 parts of lemon, 20 parts of honeysuckle, and 8 parts of Viola chinensis 1 part, 6 parts of chitosan, 3 parts of sodium sulfite, 1 part of calcium propionate, 2 parts of sodium phosphate, and 1 part of naphthaleneacetic acid.

[0032] Wherein, the particle size of the calcium propionate and sodium phosphate is 80 mesh.

[0033] Wherein, the preparation method of the konjac extract is as follows: take fresh konjac and put it into a grinder to grind it to a particle size of 300 mesh, add cellulase, put it in an insulated tank, control the temperature at 27° C., and keep it for 35 minutes. Then add water with 4 times the weight of fresh konjac, keep it warm for 2 hours at a temperature of 50° C., use an ultrasonic oscillator to vibrate at the same time, an...

Embodiment 2

[0041] This embodiment relates to a fresh-keeping solution for edible fungi, which includes the following raw materials in parts by weight: 58 parts of kelp, 46 parts of sage, 40 parts of konjac extract, 34 parts of isatidis, 22 parts of lemon, 28 parts of honeysuckle, and 16 parts of Viola chinensis 14 parts of chitosan, 9 parts of sodium sulfite, 5 parts of calcium propionate, 5 parts of sodium phosphate, and 3 parts of naphthaleneacetic acid.

[0042] Wherein, the particle size of the calcium propionate and sodium phosphate is 200 mesh.

[0043]Wherein, the preparation method of the konjac extract is as follows: take fresh konjac and put it into a grinder and grind it until its particle size is 500 mesh, add cellulase, put it in an insulated tank, control the temperature at 30 ° C, and keep it for 50 minutes. Then add water with 6 times the weight of fresh konjac, keep it warm for 4 hours at a temperature of 60° C., use an ultrasonic oscillator to vibrate at the same time, ...

Embodiment 3

[0051] This embodiment relates to a fresh-keeping solution for edible fungi, which includes the following raw materials in parts by weight: 42 parts of kelp, 40 parts of sage, 30 parts of konjac extract, 24 parts of isatidis, 14 parts of lemon, 22 parts of honeysuckle, and 10 parts of Viola chinensis. 8 parts, chitosan 8 parts, sodium sulfite 5 parts, calcium propionate 2 parts, sodium phosphate 3 parts, naphthalene acetic acid 1 part.

[0052] Wherein, the particle size of the calcium propionate and sodium phosphate is 80 mesh.

[0053] Wherein, the preparation method of the konjac extract is as follows: take fresh konjac and put it into a grinder to grind it to a particle size of 300 mesh, add cellulase, put it in an insulated tank, control the temperature at 27° C., and keep it for 35 minutes. Then add water with 4 times the weight of fresh konjac, keep it warm for 2 hours at a temperature of 50° C., use an ultrasonic oscillator to vibrate at the same time, and obtain konja...

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Abstract

The invention discloses an edible fungus preservation solution and a preparation method thereof and relates to the technical field of edible fungi. The preservation solution comprises the following raw materials in parts by weight: 40-58 parts of laminaria japonicam, 38-46 parts of salvia officinalis, 28-40 parts of an amorphophallus rivieri extracting solution, 22-34 parts of isatis root, 12-22 parts of lemon, 20-28 parts of honeysuckle, 8-16 parts of philippine violet herb, 6-14 parts of chitosan, 3-9 parts of sodium sulfite, 1-5 parts of calcium propionate, 2-5 parts of sodium phosphate and1-3 parts of naphthylacetic acid. The preparation method for the preservation solution comprises the steps of boiling water extraction, alkali extraction, alcohol extraction, concentration and mixing. The preservation solution has the function of prolonging the refreshing time and storage time of edible fungi and can further reduce rotting and browning.

Description

technical field [0001] The invention belongs to the technical field of edible fungi, and in particular relates to a fresh-keeping liquid for edible fungi and a preparation method thereof. Background technique [0002] Edible fungi have high nutritional value and delicious taste, and they also have very strong medicinal and health care value. With the continuous improvement of people's living standards, the demand for edible fungi is also increasing, and the production of edible fungi is also developing more and more. Fast; but the edible fungus has high water content and soft tissues, and long-term storage will cause the edible fungus to rot and deteriorate. [0003] The fresh-keeping method in the prior art is mainly to put it in a refrigerator to refrigerate to inhibit the respiratory metabolism and microbial growth in the edible fungus, but this method has a short preservation time, and a long-term preservation will greatly reduce the nutritional value of the edible fungu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/157
CPCA23B7/154A23B7/157A23V2002/00A23V2250/21A23V2250/511
Inventor 金健
Owner HEFEI XIANZHIFENG AGRI TECH CO LTD
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