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Ecological composite preservative and preparation method thereof

A compound fresh-keeping and ecological technology, applied in the field of preservatives, can solve the problems of reducing nutritional value and commodity value, restricting the circulation of fresh edible fungi, losing edible value, etc., and achieve the effect of improving the fresh-keeping effect

Pending Publication Date: 2021-10-29
CHONGQING UNIV OF ARTS & SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the fruiting bodies of edible fungi after picking lack effective tissue protection, they are extremely vulnerable to mechanical damage and spoilage microorganisms during storage and transportation, resulting in tissue browning and flavor deterioration, significantly reducing nutritional value and commodity value, and serious damage. Completely lost edible value
According to data, the shelf life of edible fungi is only 1-3 days at room temperature, which severely restricts the circulation of fresh edible fungi; when refrigerated at 0-5°C, the preservation time is only 3-5 days

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] An ecological composite preservative and preparation method thereof, characterized in that the composite edible fungus preservative is composed of ginkgo leaf extract, pomelo peel extract, lemon peel extract, citric acid, vitamin C, chitosan And acetic acid, etc. are prepared according to the following methods:

[0020] (1) Rinse the collected ginkgo leaves, grapefruit peels, and lemon peels with tap water to clean the surface sediment, rinse with distilled water, drain, dry in an oven at 60°C, and crush them through a 100-mesh sieve;

[0021] (2) Weigh 25g of crushed large ginkgo leaves and 25g of pomelo peel into a 1000mL beaker, add 500ml of distilled water, heat with boiling water for 30 minutes, then extract with an ultrasonic extractor for 25 minutes, filter, collect the filtrate, seal it, and store it at 4°C preserved in the environment;

[0022] (3) Weigh a certain amount of citric acid and vitamin C, and prepare a solution with a mass percent concentration of ...

Embodiment 2

[0027] An ecological composite preservative and preparation method thereof, characterized in that the composite edible fungus preservative is composed of ginkgo leaf extract, pomelo peel extract, lemon peel extract, citric acid, vitamin C, chitosan And acetic acid, etc. are prepared according to the following methods:

[0028] (1) Rinse the collected ginkgo leaves, grapefruit peels, and lemon peels with tap water to clean the surface sediment, rinse with distilled water, drain, dry in an oven at 60°C, and crush them through a 100-mesh sieve;

[0029] (2) Weigh 25g of crushed ginkgo leaves, 25g of grapefruit peel, and 25g of lemon peel, add them to a 1000mL beaker, add 500ml of distilled water, heat with boiling water for 30 minutes, then extract with an ultrasonic extractor for 25 minutes, filter, collect the filtrate and seal it. Store at 4°C;

[0030] (3) Weigh a certain amount of citric acid and vitamin C, and prepare a solution with a mass percent concentration of 0.4% ci...

Embodiment 3

[0035] Freshness effect

[0036] Soak the picked Agaricus bisporus in the pre-prepared compound preservative for 2 minutes, drain and pack it into a vacuum, put it in a freezer, and store it at 3°C; take the Agaricus bisporus directly placed in the freezer without soaking in the preservative prepared as a control .

[0037] Experiments have found that bisporus mushrooms soaked without preservatives can be stored in the freezer for 3-4 days. On the 5th day, the appearance color of the Agaricus bisporus had changed obviously, and it had become light brown, and there was a layer of mucus on the surface of the Agaricus bisporus; as the storage time prolonged, the color of the control sample became darker and darker, and began to rot.

[0038]Agaricus bisporus soaked in compound preservatives of ginkgo leaf extract, pomelo peel extract and lemon peel extract had good fresh-keeping effect. When stored for 5 days, the appearance of Agaricus bisporus hardly changed. After being tre...

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PUM

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Abstract

The invention provides an ecological composite preservative and a preparation method thereof. The ecological composite preservative is prepared from the following components in percentage by mass: 0.5-3.0% of ginkgo biloba extract, 0-2.0% of shaddock peel extracting solution, 0-3.0% of lemon peel extracting solution, 0.4-0.8% of citric acid, 0.2-0.8% of vitamin C, 1.0-3.0% of chitosan, and 1.0-3.0% of acetic acid. The preservative has a relatively good fresh-keeping effect on agaricus bisporus, and the main raw materials are all from the nature, so that the preservative has no side effect on human health.

Description

technical field [0001] The invention relates to the technical field of preservatives, in particular to a bisporus ecological composite preservative and a preparation method thereof. Background technique [0002] Edible mushrooms are not only nutritious, but also delicious, and have become a new favorite on people's tables. However, different from common fruits and vegetables and other agricultural products, edible fungi are respiratory catabolism fruits, which still maintain the activity of the body for a period of time after harvesting, and carry out respiration and enzyme biochemical reactions. If the fruiting bodies of edible fungi after picking lack effective tissue protection, they are extremely vulnerable to mechanical damage and spoilage microorganisms during storage and transportation, resulting in tissue browning and flavor deterioration, significantly reducing nutritional value and commodity value, and serious damage. Completely lost edible value. According to da...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
CPCA23B7/154A23V2002/00A23V2250/2122A23V2250/21A23V2250/032A23V2250/708A23V2250/511A23V2250/022A23V2300/10A23V2300/14A23V2300/48A23V2300/24
Inventor 辛良群林福元
Owner CHONGQING UNIV OF ARTS & SCI
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