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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.

Inactive Publication Date: 2006-08-16
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But so far, there is no report about inhibiting mildew during the storage of Flammulina velutipes and Pleurotus ostreatus

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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Abstract

The compound freshness preserving agent for flammulina velutipes and pleurotus ostreatus is prepared via dissolving sodium bicarbonate and sodium pyrophosphate in water. The compound freshness preserving agent of the present invention can effectively inhibit the enzymatic browning and fungal mildew and rot of flammulina velutipes and pleurotus ostreatus, inhibit the growth of mold hypha and prolong the shelf life of flammulina velutipes and pleurotus ostreatus.

Description

technical field [0001] The invention relates to a food additive, in particular to a composite preservative for Flammulina velutipes and Pleurotus ostreatus. Background technique [0002] The main reasons affecting the shelf life of Flammulina velutipes and Pleurotus ostreatus are enzymatic browning and mildew caused by fungi. The three key enzymes that cause browning, polyphenol oxidase PPO, peroxidase POD, and catalase CAT, are distributed regionally in the tissues of Flammulina velutipes: the enzyme activity of the cap is the lowest, the activity of the upper part of the stipe is slightly higher, and the activity of the middle part is slightly higher. Higher and the lower part has the strongest activity, so during storage, the browning of Flammulina velutipes and Pleurotus ostreatus also starts from the lower part of the stipe and gradually spreads upwards. In the absence of any fresh-keeping measures, the washed Flammulina velutipes and Pleurotus ostreatus will be covere...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/157A23B7/14
Inventor 应铁进罗自生茅林春鲍碧丽傅红霞应苗苗
Owner ZHEJIANG UNIV
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