Compound freshness preserving agent for flammulina velutipes and pleurotus ostreatus
A compound fresh-keeping and enoki mushroom technology is applied in the fields of fruit and vegetable fresh-keeping, food preservation, and protection of fruits/vegetables with chemicals. It can solve problems that have not yet been seen, and achieve the effect of inhibiting the growth of mold mycelium and prolonging shelf life.
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Embodiment 1
[0009] 0.2g sodium bicarbonate and 0.5g sodium pyrophosphate are dissolved in 99.3g water to make the composite preservative of Flammulina velutipes. Wherein, the mass percentage of sodium bicarbonate is 0.2%, and the mass percentage of sodium pyrophosphate is 0.5%.
Embodiment 2
[0011] 0.5g sodium bicarbonate and 1g sodium pyrophosphate are dissolved in 98.5g water to make the composite preservative of Flammulina velutipes. Wherein, the mass percentage of sodium bicarbonate is 0.5%, and the mass percentage of sodium pyrophosphate is 1%.
Embodiment 3
[0013] 1.0g sodium bicarbonate and 1.5g sodium pyrophosphate are dissolved in 97.5g water to make the composite preservative of Flammulina velutipes. Wherein, the final concentration of sodium bicarbonate is 1.0%, and the final concentration of sodium pyrophosphate is 1.5%.
[0014] The technique of applying composite antistaling agent fresh-keeping Flammulina velutipes of the present invention, flat mushrooms is as follows: Flammulina velutipes, flat mushrooms are cut off bottom culture, in 5ppmClO 2 Soak in the solution for 5 minutes, rinse, place in the composite antistaling agent prepared in the above examples and immerse for 2 minutes, dry it with cold air, wrap it on a tray covered with plastic wrap, and refrigerate in a refrigerator at 10°C. Refrigerated for 7 days, the results are shown in Table 1 below (soaked in clear water as a comparison):
[0015]
[0016] In the above table, the L value indicates the degree of browning, and usually the more obvious bro...
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