Edible mushroom packaging material

Abstract

The invention relates to an edible mushroom packaging material, and belongs to the technical field of packaging materials. The edible mushroom packaging material is prepared in the following steps: preparing water lettuce fibers from water lettuce leaves by virtue of steaming, acid extraction, alkaline extraction and the like, dissolving carboxymethyl chitosan and xanthan gum in water, mixing withmethanol to obtain a mixed solution, modifying the water lettuce fibers by utilizing laccase, enabling the modified water lettuce fibers and the mixed solution to react, concentrating after the reaction, mixing the obtained concentrated solution with montmorillonite, sorbitol and succinylated monoglycerides to obtain a viscous solution, performing defoaming, film blowing and cutting to obtain theedible mushroom packaging material. The edible mushroom packaging material prepared by the invention not only can inhibit the breeding of harmful bacteria to enable the decomposition effect of ediblemushroom to be in a minimum state, and prolong the fresh-keeping storage time, but the formed packaging material has a microporous structure, so that the water loss can be effectively retarded, the good cell morphology can be kept, and the use is convenient and safe.

Description

Technical field [0001] The invention relates to a packaging material for edible fungi, belonging to the technical field of packaging materials. Background technique [0002] Edible fungus is delicious and has high nutritional value. Edible fungus belongs to the type of respiratory jump. After picking, it continuously absorbs oxygen in the air at room temperature, and still performs strong metabolic activities and respiration, so that the dry matter is gradually reduced, causing the color and taste of the edible fungus to change, thereby affecting the consumption of the edible fungus. Value and appearance. The existing refrigeration preservation technology generally loses its original flavor after 5 days of storage and is not suitable for long-distance transportation. Therefore, it is necessary to develop effective storage and preservation technology. [0003] Edible fungi have very high moisture content and no obvious protective structure on the surface of the fruit body. It is ...

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.