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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 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] A garlic essential oil composite edible fungi preservative and a preparation method thereof, is characterized in that the composite edible fungus preservative is composed of garlic extract, tea extract, citric acid, vitamin C, chitosan and acetic acid according to the following Method made:

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

[0021] (2) Add 25g of crushed garlic and 25g of tea 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;

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

[0023] (4) Weigh 15.0 g of chitosan powder and add it to 1000 mL of ...

Embodiment 2

[0027] A garlic essential oil composite edible fungi preservative and a preparation method thereof, is characterized in that the composite edible fungus preservative is composed of garlic extract, leaf extract, citric acid, vitamin C, chitosan and acetic acid, etc. according to the following Method made:

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

[0029] (2) Add 25g of crushed garlic and 25g of tea 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;

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

[0031] (4) Weigh 10.0 g of chitosan powder and add it to 1000...

Embodiment 3

[0035] Freshness effect

[0036] Soak the picked Agaricus bisporus for 3 minutes with the pre-prepared compound preservative, drain and pack it into a vacuum, put it in a freezer, and store it at 3°C; take the Agaricus bisporus that was directly placed in the freezer without soaking 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] The preservation effect of Agaricus bisporus soaked with garlic essential oil compound preservative is good. When stored for 5 days, the appearance of Agaricus bisporus hardly changed. After being treated with the antistaling agent...

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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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