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Preservative for needle mushrooms and preparation method for preservative for needle mushrooms

A preservative, Flammulina velutipes technology, applied in the field of edible fungus storage, can solve problems such as instability, toxic side effects of human health, taste change, etc., and achieve the effect of preventing and curing pathogenic bacteria, accelerating metabolism, slowing down metabolism, and inhibiting enzyme activity

Inactive Publication Date: 2021-06-18
王玮
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] After harvesting, Flammulina velutipes has soft tissues, high water content, and strong breathing. Under the action of microorganisms and enzymes, it is easy to lose its original color, aroma, and taste, and it will open umbrellas, brown, and taste, which seriously affects its products. Quality and Shelf Life
The traditional preservation of Flammulina velutipes uses sodium metabisulfite for color protection and potassium sorbate for antisepsis. Although it has a good effect, it has toxic side effects and carcinogenic effects on human health.
In addition, preservatives such as Vc used for color protection and browning inhibition are poor in effect and unstable.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Components: 8kg Paeoniae Rubra, 2kg Fennel, 1kg Myrobalan, 8kg Lemongrass, 3kg Tangerine Peel, 10kg Artemisia annua, 8kg Andrographis paniculata, 0.05kg Stabilizer, 0.2kg Oxidase Inhibitor, 0.5kg Film Forming Agent, 0.01kg Surfactant agent.

[0019] The stabilizer is composed of microcrystalline cellulose and tea polyphenol mixed in a mass ratio of 2:1.

[0020] The oxidase inhibitor is composed of tartaric acid, malic acid and vitamin C in a mass ratio of 2:1:0.5.

[0021] The film-forming agent is composed of carboxymethyl cellulose and carrageenan in a mass ratio of 3:1.

[0022] The surfactant is soybean lecithin.

[0023] The preparation method of the Flammulina velutipes antistaling agent is as follows: crush and mix red peony root, chebula, artemisia annua, and Andrographis paniculata, adjust the water content to 30-40%, add 0.03% yeast by mass, and ferment at 25-30°C for 3 days , to obtain a fermented product; add 12 times its mass of 60% ethanol to the ferme...

Embodiment 2

[0025] Components: 9kg Paeoniae Rubra, 3kg Fennel, 1.5kg Myrobalan, 9kg Lemongrass, 3.5kg Chenpi, 12kg Artemisia annua, 9kg Andrographis paniculata, 0.08kg stabilizer, 0.25kg oxidase inhibitor, 0.6kg film-forming agent, 0.015kg Surfactant.

[0026] The stabilizer is composed of microcrystalline cellulose and tea polyphenol mixed in a mass ratio of 3:1.

[0027] The oxidase inhibitor is composed of tartaric acid, malic acid and vitamin C in a mass ratio of 2:1:0.5.

[0028] The film-forming agent is composed of carboxymethyl cellulose and carrageenan in a mass ratio of 4:1.

[0029] The surfactant is soybean lecithin.

[0030] The preparation method of the Flammulina velutipes antistaling agent is as follows: crush and mix red peony root, chebula, artemisia annua, and Andrographis paniculata, adjust the water content to 30-40%, add 0.035% yeast by mass, and ferment at 25-30°C for 4 days , to obtain a fermented product; add 12 times its mass of 60% ethanol to the fermented pr...

Embodiment 3

[0032] Components: 10kg Paeoniae Rubra, 4kg Fennel, 2kg Myrobalan, 10kg Lemongrass, 4kg Tangerine Peel, 15kg Artemisia annua, 10kg Andrographis paniculata, 0.1kg Stabilizer, 0.3kg Oxidase Inhibitor, 1kg Film Forming Agent, 0.02kg Surfactant .

[0033] The stabilizer is composed of microcrystalline cellulose and tea polyphenol mixed in a mass ratio of 3:1.

[0034] The oxidase inhibitor is composed of tartaric acid, malic acid and vitamin C in a mass ratio of 3:1:0.5.

[0035] The film-forming agent is composed of carboxymethyl cellulose and carrageenan in a mass ratio of 4:1.

[0036] The surfactant is soybean lecithin.

[0037] The preparation method of the Flammulina velutipes antistaling agent is as follows: crush and mix red peony root, chebula, artemisia annua, and Andrographis paniculata, adjust the water content to 30-40%, add 0.04% yeast by mass, and ferment at 25-30°C for 4 days , to obtain a fermented product; add 12 times its mass of 60% ethanol to the fermented ...

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PUM

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Abstract

The invention belongs to the field of storage of edible fungi and particularly relates to a preservative for needle mushrooms and a preparation method for the preservative for the needle mushrooms. The preservative for the needle mushrooms is prepared from the following raw materials in parts by weight: 8-10 parts of radix paeoniae rubra, 2-4 parts of fennel seeds, 1-2 parts of fructus terminaliae, 8-10 parts of lemon grass, 3-4 parts of dried tangerine peel, 10-15 parts of artemisia annua, 8-10 parts of herba andrographitis, 0.05-0.1 part of stabilizer, 0.2-0.3 part of oxidase inhibitor, 0.5-1 part of film former and 0.01-0.02 part of surfactant. The preservative provided by the invention can be used for effectively inhibiting the activity of enzymes such as oxidase in the needle mushrooms and decelerating metabolism of the needle mushrooms; the preservative can be used for inhibiting pathogenic bacteria such as staphylococcus aureus, penicillium, aspergillus and escherichia coli after harvesting of the needle mushrooms and preventing the pathogenic bacteria from accelerating rotting of the needle mushrooms; and the preservative is good in stability and long in freshness preserving time.

Description

technical field [0001] The invention belongs to the field of edible fungus storage, and in particular relates to a preservative for Flammulina velutipes and a preparation method thereof. Background technique [0002] Flammulina velutipes scientific name hair handle money fungus, also known as hair handle small fire mushroom, structure bacteria, port mushroom, winter mushroom, park wild rice, frozen fungus, golden mushroom, wisdom mushroom and so on. Because of its slender stipe, like day lily, it is called Flammulina velutipes, which belongs to the genus Flammulina velutipes of the family Agaricaceae, and is a kind of algae lichen. Flammulina velutipes has a high medicinal and therapeutic effect. According to the determination, the amino acid content of Flammulina velutipes is very rich, which is higher than that of common mushrooms. Every 100g of fresh mushrooms contains 20.9mg of amino acids, of which 8 kinds of essential amino acids account for 42.29-51.17% of the total....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16
CPCA23B7/16A23V2002/00A23V2200/10A23V2250/21A23V2250/056A23V2250/044A23V2250/2132A23V2250/214A23V2250/5036A23V2250/51084A23V2250/51086A23V2250/708A23V2300/14
Inventor 王玮
Owner 王玮