Fresh-keeping method of bamboo fungus

A fresh-keeping method and technology of bamboo fungus are applied in the preservation of fruits and vegetables, the preservation of food ingredients as anti-microbials, and the preservation of food. Effect of action and transpiration, reducing loss, prolonging storage time

Pending Publication Date: 2022-05-17
GUIYANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, edible fungus preservation methods generally adopt inflatable packaging, modified atmosphere preservation, ultra-high pressure preservation, chemical preservation, etc. The first three storage preservation methods consume a lot of energy, high equipment costs, and high technical requirements. Due to improper concentration and use of drugs, chemical residues are likely to be produced, causing secondary pollution to edible fungi, and there are certain potential safety hazards

Method used

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  • Fresh-keeping method of bamboo fungus
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  • Fresh-keeping method of bamboo fungus

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preparation example Construction

[0027] In the present invention, the preparation method of the Artemisia quinoa extract preferably includes the following steps: mixing the Artemisia quinoa dry powder with an ethanol solution, and extracting to obtain the Artemisia quinoa extract. In the present invention, the mass-to-volume ratio of the Artemisia quinoa dry powder to the ethanol solution is preferably 1:20-40, more preferably 1:25-35, and more preferably 1:30. The volume percentage of the ethanol solution is preferably 50-70%, more preferably 55-65%, and more preferably 60%. The extraction time is preferably 2-4 hours, the extraction temperature is preferably 40-60°C, more preferably 2.5-3.5 hours and 45-55 hours, more preferably 3 hours and 50°C. The extraction times are preferably 1 to 3 times, more preferably 2 to 3 times. The Artemisia quinoa extract obtained by the above method in the present invention can effectively increase the content of active ingredients such as total flavonoids, so as to exert i...

Embodiment 1

[0037] A fresh-keeping method of bamboo fungus with red support, the steps are as follows:

[0038] 1) Preparation of Artemisia quinoa extract: Mix 5 g of Artemisia quinoa dry powder with 150 mL of 60% ethanol solution, extract at 50° C. for 3 h, filter the extract, extract the filter residue again according to the above method, combine the filtrate, and evaporate and concentrate under reduced pressure , dried in a constant temperature drying oven at 50°C to obtain Artemisia quinoa extract;

[0039] 2) Preparation of compound antistaling agent: wash 15g of ginger, peel 20g of garlic, sterilize and squeeze the juice by ultraviolet irradiation respectively to obtain garlic juice and ginger juice; mix 1.0g of citric acid with 100mL of water to make a citric acid solution Finally, add 1.5g chitosan, after dissolving, add garlic juice, ginger juice and Artemisia quinoa extract, mix evenly, adjust the pH to 3, and obtain the composite preservative;

[0040] 3) pre-cooling Dictyopho...

Embodiment 2

[0043] A fresh-keeping method of bamboo fungus with red support, the steps are as follows:

[0044]1) Preparation of Artemisia quinoa extract: Mix 5 g of Artemisia quinoa dry powder with 200 mL of 70% ethanol solution, extract at 60°C for 2 hours, filter the extract, extract the filter residue twice as above, combine the filtrates, and evaporate under reduced pressure Concentrate and dry in a constant temperature drying oven at 50°C to obtain Artemisia quinoa extract;

[0045] 2) Preparation of compound antistaling agent: wash 20g of ginger, peel 25g of garlic, sterilize and squeeze the juice with ultraviolet light respectively to obtain garlic juice and ginger juice; mix 1.5g of citric acid with 100mL of water to make a citric acid solution Finally, add 2g chitosan, after dissolving, add garlic juice, ginger juice and Artemisia quinoa extract, mix evenly, adjust the pH to 3.5, and obtain the composite preservative;

[0046] 3) pre-cooling Dictyophora edulis at 1°C for 8 hour...

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Abstract

The invention provides a bamboo fungus fresh-keeping method which comprises the following steps: soaking bamboo fungus in a compound fresh-keeping agent, packaging with a silicon window fresh-keeping film, and storing at 1-3 DEG C, the compound preservative comprises the following raw materials in parts by weight: 1-2 parts of chitosan, 15-25 parts of garlic juice, 10-20 parts of ginger juice, 5-10 parts of an artemisia selengensis extract and 0.5-1.5 parts of citric acid. The method can effectively inhibit the respiration and transpiration of the dictyophora indusiata, reduces the loss of moisture and nutrient substances of the dictyophora indusiata, and also can inhibit the enzyme activity, so that the dictyophora indusiata fresh-keeping method can highly maintain the whiteness value, hardness value, cohesiveness, elasticity and chewiness of the dictyophora indusiata body, the sensory quality is good, and the storage time is prolonged.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping edible fungi, in particular to a fresh-keeping method for bamboo shoots. Background technique [0002] Dictyophora, also known as bamboo ginseng and bamboo fungus, is a kind of rare and large-scale edible fungi, known as "Queen of Fungi", "King of Mountain Treasures", etc., mainly distributed in Sichuan, Fujian, Guizhou and other places. Guizhou Zhijin is known as the "Hometown of Chinese Bamboo Fungus" because of its unique flavor, delicate smell, delicious taste, crisp and refreshing taste, and long-cooking. Guizhou Zhijin is most famous for the red-tuo bamboo fungus. The red-tuo bamboo fungus has high nutritional value and medicinal efficacy. A variety of nutrients have anti-tumor, blood pressure-lowering and antibacterial effects. [0003] Because the bamboo fungus is still undergoing strong respiration and metabolism after harvesting, it causes the bacteria to shrink and soften. At th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/04
CPCA23B7/154A23B7/04A23V2002/00A23V2200/10A23V2200/048A23V2250/21A23V2250/212A23V2250/032A23V2250/511Y02W90/10
Inventor 马超王瑞曹森吴端普杨再群徐二娟
Owner GUIYANG UNIV
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