Composite biological fresh keeping agent and application thereof to fresh keeping of edible mushrooms

A technology of biological preservatives and edible fungi, which is applied in the fields of application, fruit and vegetable preservation, food ingredients containing natural extracts, etc., can solve the problems of short preservation time, inconvenient use, narrow antibacterial spectrum, etc., and extend the storage period and shelf life. period, inhibition of breathing intensity, and reasonable proportioning effect

Pending Publication Date: 2019-03-15
天津市农业科学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Single biological preservatives often have shortcomings such as narrow antibacterial spectrum, high cost, inconvenient use, and short preservation time. According to the principle of fence theory, compound biological preservatives combine biological source preservatives with different functions to achieve complementary advantages and synergistic growth. effect, forming a high-efficiency composite preservative

Method used

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  • Composite biological fresh keeping agent and application thereof to fresh keeping of edible mushrooms
  • Composite biological fresh keeping agent and application thereof to fresh keeping of edible mushrooms
  • Composite biological fresh keeping agent and application thereof to fresh keeping of edible mushrooms

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Example 1 Preparation of Composite Biological Preservative

[0046] A composite biological preservative comprises the following components in parts by weight: 5 parts of edible fungus enzymatic hydrolyzed peptide, 20 parts of chitosan, 5 parts of Chinese medicine extract, 5 parts of spice extract, 5 parts of lactic acid bacteria metabolites, and 960 parts of water .

[0047] The preparation method comprises the following steps:

[0048] (1) Preparation of edible fungus enzymatic peptides: S1. Use shiitake mushrooms, oyster mushrooms, enoki mushrooms and processing by-products as raw materials, dry them at 60°C to constant weight, grind them, mix them with water at a material-to-liquid ratio of 1:20, and homogenate , to obtain the homogenate; S2. Put the homogenate in the enzymolysis reactor, add serine protease according to 0.1% of the raw material mass, the enzyme activity is 100U / mg, control the pH to 6.0, hydrolyze at 40°C for 4 hours, and inactivate the enzyme at 8...

Embodiment 2

[0054] Example 2 Preparation of Composite Biological Preservative

[0055] A composite biological preservative comprises the following components in parts by weight: 5 parts of edible fungus enzymatic hydrolyzed peptide, 20 parts of chitosan, 5 parts of Chinese medicine extract, 5 parts of spice extract, 5 parts of lactic acid bacteria metabolites, and 960 parts of water .

[0056] The preparation method comprises the following steps:

[0057] (1) Preparation of edible fungus enzymatic peptides: S1. Use shiitake mushrooms, oyster mushrooms, enoki mushrooms and processing by-products as raw materials, dry them at 60°C to constant weight, grind them, mix them with water at a material-to-liquid ratio of 1:20, and homogenate , to obtain the homogenate; S2. Put the homogenate in the enzymolysis reactor, add serine protease according to 0.1% of the raw material mass, the enzyme activity is 100U / mg, control the pH to 6.0, hydrolyze at 40°C for 4 hours, and inactivate the enzyme at 8...

Embodiment 3

[0063] Example 3 Preparation of Composite Biological Preservative

[0064] A composite biological preservative includes the following components in parts by weight: 10 parts of edible fungus enzymatic peptide, 30 parts of chitosan, 10 parts of Chinese medicine extract, 10 parts of spice extract, 10 parts of lactic acid bacteria metabolites, and 930 parts of water .

[0065] The preparation method comprises the following steps:

[0066](1) Preparation of edible fungus enzymatically hydrolyzed peptides: S1. Using Hericium erinaceus, Bailing mushroom, Pleurotus eryngii and processing by-products as raw materials, dry at 70°C to constant weight, crush, and mix with Mix with water and homogenize to obtain a homogenate; S2. Put the homogenate in an enzymolysis reactor, add metalloprotease according to 0.2% of the raw material mass, the enzyme activity is 100U / mg, control the pH to 6.5, and hydrolyze at 45°C for 3 hours , inactivate the enzyme at 90°C for 15min, centrifuge at 8000r...

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Abstract

The invention discloses a composite biological fresh keeping agent and an application thereof to fresh keeping of edible mushrooms. The composite biological fresh keeping agent is prepared from 5-15 parts of edible mushroom enzymolysis peptide, 20-40 parts of chitosan, 5-15 parts of a traditional Chinese medicine extract, 5-15 parts of a spice extract, 5-15 parts of lactic acid bacteria metabolismproducts and 900-960 parts of water. The composite biological fresh keeping agent is widely applied to fresh keeping of the edible mushrooms. The edible mushrooms are subjected to soaking, sprinklingor film coating with the composite biological fresh keeping agent, and then the edible mushrooms are sealed in a fresh keeping film for refrigeration. The composite biological fresh keeping agent isbroad in raw material resource, the preparation technology is simple, and the composite biological fresh keeping agent is safe and free from toxin, and convenient to use, can effectively maintain thenutrients of the edible mushrooms, can delay the time that the edible mushrooms are putrid and deteriorated, and can prolong the storage period.

Description

technical field [0001] The invention belongs to the technical field of preservation of agricultural products, and in particular relates to a composite biological preservation agent and its application in preservation of edible fungi. Background technique [0002] Edible mushrooms are rich in nutrients and high in water content, and are easy to breed spoilage bacteria and other microorganisms; their tissues are crisp and tender, and the surface of the mushroom cap has no obvious protective structure, so mechanical damage is inevitable during storage and transportation. The respiratory metabolism of edible fungi is vigorous after harvesting, and the water is easily lost, which leads to elongation of the stipe, opening of the cap, and shrinkage and softening of the bacteria; the activity of catalase and polyphenol oxidase increases, and the degree of tissue membrane lipid peroxidation increases. The above-mentioned reasons cause the quality deterioration such as dehydration, sh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16A23B7/154A23B7/155A23B7/08
CPCA23B7/08A23B7/154A23B7/155A23B7/16A23V2002/00A23V2250/21A23V2250/55
Inventor 钱磊张志军周永斌訾惠君李淑芳张扬丁舒
Owner 天津市农业科学院
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