Garlic essential oil composite edible fungus preservative and preparation method thereof

A technology of garlic essential oil and fresh-keeping agent, which is applied in food preservation, fruit and vegetable fresh-keeping, applications, etc., can solve the problems of reducing nutritional value and commodity value, loss of edible value, and fresh-keeping time of only 3-5 days, etc., so as to improve fresh-keeping effect of 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 v

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0018] Example 1

[0019] A garlic essential oil composite edible fungus and preparation method thereof, characterized in that the composite edible bacteria preparation agent is made of garlic extract, tea extract, citric acid, vitamin C, chitosan and acetic acid, etc. Method is produced:

[0020] (1) Rinse the collected garlic, and tea, rinse the sludge of the surface, rinse with distilled water, drain, dry in the oven at 60 ° C, and crush over 100 mesh sieve;

[0021] (2) Take the garlic 25g after pulverization, 25 g of tea, add 500 ml of distilled water, heat 30 min with boiling water, and then extract for 25 minutes, filtrate, collect the filtrate seal, and stored in a 4 ° C environment;

[0022] (3) Weigh a certain amount of citric acid, vitamin C, formulated a solution of mass concentration of 3.0% citric acid + 2.0% vitamin C;

[0023] (4) Weigh 15.0 chitosan powder to 1000 ml of 1.5% (v / v) food grade aqueous aqueous acetic acid, dissolve while heat sideline at 90 ° C wat...

Example Embodiment

[0026] Example 2

[0027] A garlic essential oil composite edible bacteria and preparation method thereof, characterized in that the composite edible bacteria is preserved by garlic extract, leaf extract, citric acid, vitamin C, chitosan and acetic acid, etc. Method is produced:

[0028] (1) Rinse the collected garlic, and tea, rinse the sludge of the surface, rinse with distilled water, drain, dry in the oven at 60 ° C, and crush over 100 mesh sieve;

[0029] (2) Take the garlic 25g after pulverization, 25 g of tea, add 500 ml of distilled water, heat 30 min with boiling water, and then extract for 25 minutes, filtrate, collect the filtrate seal, and stored in a 4 ° C environment;

[0030] (3) Weigh a certain amount of citric acid, vitamin C, formulated a solution of mass concentration of 3.0% citric acid + 2.0% vitamin C;

[0031] (4) Weigh 10.0 chitosan powder to 1000 ml of 1.5% (v / v) food grade aqueous aqueous acetic acid, heat the hot edges in a 90 ° C water bath, until all...

Example Embodiment

[0034] Example 3

[0035] Preservation

[0036] The picked dualobus was soaked in the preparation of the composite fresh preservation agent for 3 minutes, and the bag was drained after the vacuum was placed in the cold cabinet, stored under 3 ° C; soaking in the preparation of preservatives soaked directly in the cold cabinet in the cold cabinet. .

[0037] Experiments found that dualus mushrooms that do not have to be soaked in the cold cabinet for 3-4 days. At the 5th day, the appearance of dualobus has changed significantly, and has become a light brown, and there is a layer of mucus on the surface of the dualobus; as the refrigeration time is extended, the color of the control is getting deeper and began to rot.

[0038] Soading is good for soaking with garlic essential oil composite fresh preservation. In 5 days, the appearance of the dualobust varies. After treatment prepared under Example 1, there were 10 days in the cold cabinet for 3 ° C, and the appearance color started ...

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PUM

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Abstract

The invention provides a garlic essential oil composite edible fungus preservative and a preparation method thereof. The garlic essential oil composite edible mushroom preservative comprises the following components in percentage by mass: 0.5-3.0% of garlic extract, 1.0-3.0% of tea extract, 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 fresh-keeping edible fungi, in particular to a composite preservative for Agaricus bisporus 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. ...

Claims

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Application Information

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IPC IPC(8): A23B7/154
CPCA23B7/154A23V2002/00A23V2250/212A23V2250/214A23V2250/032A23V2250/708A23V2250/511A23V2250/022A23V2300/14A23V2300/48A23V2300/24
Inventor 辛良群林福元
Owner CHONGQING UNIV OF ARTS & SCI
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