Mushroom edible paper and preparation method thereof

Abstract

The invention discloses edible mushroom paper and a preparation method thereof, and belongs to the technical field of food. The edible mushroom paper is prepared from the following raw material components: 100 to 500 parts of wheat flour, 100 to 200 parts of mushroom powder, 10 to 50 parts of corn flour, 10 to 50 parts of oat flour, 10 to 100 parts of soybean meal, 1 to 10 parts of probiotics, 10 to 50 parts of gellan gum, 10 to 50 parts of gum, 10 to 100 parts of glycerol, 1 to 50 parts of calcium chloride and 1 to 5 parts of sodium bicarbonate. According to the mushroom edible paper, the mushroom powder is combined with the wheat flour, the corn flour, the oat flour and the soybean meal, then fermentation is conducted through the lactobacillus plantarum MXC, and the prepared mushroom edible paper overcomes the defects that traditional edible paper is poor in strength, not prone to forming and poor in texture; the paper has the characteristics of low GI, enhanced paper strength and wet strength, difficulty in breaking, long preservation time and low water vapor permeation coefficient; the packaging paper can be widely applied to the fields of food, medicinal materials and the like as green packaging paper.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and in particular relates to edible mushroom paper and a preparation method thereof. Background Art

[0002] The polymer packaging materials currently used in the market are gradually being banned because of their toxicity and environmental pollution caused by long-term storage. With the improvement of people's requirements for food quality and shelf life, as well as the improvement of people's awareness of environmental protection, edible packaging materials made of natural biological materials, such as vegetable paper and protein film, have gradually become a research hotspot. The raw materials of edible packaging materials include polysaccharides, proteins, and lipids, which can maintain the quality of food, extend the storage period, and reduce production costs by preventing the migration of components such as gas, water vapor and solutes. Compared with synthetic packaging materials, edible packaging materials can be biodegraded, without any pollution, and can also be used as food flavoring and nutritional enhancers. In addition, protein film has the characteristics of high nutritional value, good taste, and low permeability, making it an ideal material for food preservation. Therefore, the development of edible packaging materials made of natural biological materials has broad application prospects.

[0003] As an emerging packaging material, edible packaging paper has become the main trend of food industry technology development and the main direction of future food packaging industry development. The edible paper currently available on the market has unsatisfactory molding effect, low strength, and short shelf life, which limits its application. In addition, due to the difficulty of peeling off the film in production, the method of adding additives is often used to solve the problem of peeling off the film, and the preparation process is complicated. Therefore, there is an urgent need for an edible paper with good strength, high toughness, texture, high nutritional value, longer shelf life, and healthier. Summary of the invention

[0004] The present invention provides a mushroom edible paper, comprising the following raw material components:

[0005] 100-500 parts of wheat flour, 100-200 parts of mushroom powder, 10-50 parts of corn flour, 10-50 parts of oat flour, 10-100 parts of soybean flour, 1-10 parts of probiotics, 10-50 parts of gellan gum, 10-50 parts of gum, 10-100 parts of glycerin, 1-50 parts of calcium chloride, and 1-5 parts of sodium bicarbonate.

[0006] In a specific embodiment, the mushroom edible paper comprises the following raw material components:

[0007] 200 parts of wheat flour, 150 parts of mushroom powder, 20 parts of corn flour, 20 parts of oatmeal powder, 20 parts of soybean powder, 2 parts of probiotics, 10 parts of gellan gum, 50 parts of gum, 60 parts of glycerin, 30 parts of calcium chloride, and 1 part of sodium bicarbonate.

[0008] In the above technical solution, the mushroom powder is composed of enoki mushroom powder, king oyster mushroom powder and hericium erinaceus powder, and the mass ratio thereof is 1:1:1. The particle size of the mushroom powder is selected from 1000-3000 meshes.

[0009] In the above technical solution, the gum is selected from one or more of gum arabic, peach gum, pectin, guar gum, carob bean gum, agar, alginate, biosynthetic gum and cellulose derivatives.

[0010] In the above technical solution, the probiotic is Lactobacillus plantarum MXC; the Lactobacillus plantarum MXC is deposited in the China Center for Type Culture Collection with a deposit number of CCTCC NO: M 2023490.

[0011] The present invention provides a method for preparing the above-mentioned mushroom edible paper, comprising the following steps:

[0012] The wheat flour is dissolved in water and gelatinized in a water bath at 60 to 90° C. for 10 to 30 minutes; mushroom powder, corn powder, oatmeal powder, soybean powder and probiotics are then added and fermented; after the fermentation is completed, gellan gum, gum and sodium bicarbonate are added and stirred in a water bath for 10 to 30 minutes; ultrasonic treatment is performed at 60 to 90° C. for 10 to 20 minutes; glycerol and calcium chloride are then added and stirred in a water bath for 10 to 30 minutes to prepare a solution with a mass fraction of 1.5 to 10%; the solution is baked into a film, and then the film is removed after cooling to obtain mushroom edible paper.

[0013] In the above preparation method, the fermentation time is selected from 10 to 16 hours, preferably 12 hours.

[0014] In the above preparation method, the fermentation temperature is selected from 8 to 37°C, preferably 37°C.

[0015] In the above preparation method, the film thickness is 0.2 to 0.5 mm.

[0016] In the above preparation method, an oven is used for baking and film formation, the oven temperature is 100° C. for upper temperature and 80° C. for lower temperature, and the baking time is 5 s.

[0017] In the above preparation method, the temperature of the water bath stirring is selected from 30 to 60°C, preferably 50°C.

[0018] The beneficial effects of the present invention are:

[0019] This technology grinds mushrooms into powder, fully extracts effective ingredients, and fully utilizes mushroom residues. Then, through a unique film-forming process, it effectively utilizes the interaction between phenolic substances, proteins, carbohydrates and other components in mushrooms and oat flour, wheat flour, corn flour and soybean flour. After a series of processes such as fermentation, baking film formation, cooling and film removal, an edible paper product with unique color and taste is made. While maximizing the characteristics of mushrooms, the antioxidant properties of edible paper are enhanced, extending the shelf life of the product.

[0020] The mushroom edible paper of the present invention requires raw materials that are easily available and inexpensive, and the raw materials do not contain harmful chemical substances. The required components are all derived from plants and are edible, thus avoiding pollution to the environment.

[0021] The edible paper prepared by combining mushroom powder with wheat flour, corn flour, oat flour and soybean flour overcomes the shortcomings of traditional edible paper, such as poor strength, difficulty in forming and poor texture. The mushroom edible paper of the present invention has good strength, high toughness, texture and opacity, and can be widely used in food packaging, such as cake packaging and cooked food packaging.

[0022] The edible paper of the present invention is added with mushrooms, contains mushroom polysaccharide, and has the characteristic of low glycemic index (GI).

[0023] Compared with traditional wrapping paper, the mushroom edible paper of the present invention has significantly enhanced paper strength and wet strength, is not easy to break and is suitable for long-term storage, and has a low water vapor permeability coefficient, which can better preserve the moisture of the wrapped objects; it can be widely used as green wrapping paper in the fields of food, medicinal materials, etc., and there is no problem of secondary recycling; and no preservatives and pigments are added, and the required components are all derived from plants and are edible, avoiding the pollution of plastic paper to the environment.

[0024] The mushroom edible paper of the present invention is added with probiotic fermentation, which can effectively prolong the shelf life of the product.

[0025] The preparation method of the mushroom edible paper of the present invention is simple, does not require special equipment, and is convenient for industrial production. The present invention optimizes and improves the raw material formula, so that the prepared mushroom edible paper has the characteristics of easy absorption and digestion, low glycemic index (GI), and long storage time, can effectively reduce blood sugar absorption, and has broad market prospects and market benefits in the field of edible paper. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 This is a physical picture of edible paper for mushrooms;

[0027] Figure 2 The water vapor transmission coefficient of mushroom edible paper is measured.

[0028] Figure 3These are the results of the oil absorption test of mushroom edible paper. DETAILED DESCRIPTION

[0029] In the present invention, the wheat flour is ground from sprouted wheat; the oat flour is ground from sprouted oats; and the soybean flour is ground from fresh soybeans. The plant lactobacillus is plant lactobacillus (Lactobacillus plantarum strain) MXC preserved by Shandong Tiantong Food Co., Ltd. The strain was deposited in the China Center for Type Culture Collection on April 7, 2023, with a deposit number of CCTCC NO: M 2023490.

[0030] Other materials used in the present invention, if not otherwise stated, can be obtained through commercial channels. Other terms used in the present invention, unless otherwise specified, generally have the meanings commonly understood by those of ordinary skill in the art. The present invention is further described in detail below in conjunction with specific examples and with reference to data. The following examples are only for illustrating the present invention, and are not intended to limit the scope of the present invention in any way.

[0031] Example 1

[0032] To prepare mushroom edible paper, follow these steps:

[0033] (1) Mushroom edible paper raw material components

[0034] 200g wheat flour, 150g mushroom powder, 20g corn flour, 20g oat flour, 20g soybean flour, 2g Lactobacillus plantarum MXC, 10g gellan gum, 50g gum arabic, 60g glycerin, 30g calcium chloride and 1g sodium bicarbonate;

[0035] Among them, gum arabic is a film-forming agent; glycerin is a plasticizer; calcium chloride is a cross-linking agent; sodium bicarbonate is a leavening agent; the particle size of the mushroom powder is 2000 mesh, and it is composed of Flammulina velutipes powder, Pleurotus eryngii powder and Hericium erinaceus powder, and the mass ratio is 1:1:1.

[0036] (2) Preparation method

[0037] The wheat flour is first dissolved in deionized water, and gelatinized in a water bath at 80°C for 15 minutes, and then mushroom powder, corn powder, oatmeal powder, soybean powder and plant lactobacillus MXC are added, and fermented at 37°C for 12 hours; after the fermentation is completed, gellan gum, gum arabic and sodium bicarbonate are added, and stirred in a water bath at 50°C for 20 minutes; ultrasonic treatment is carried out at 80°C for 20 minutes, and then glycerol and calcium chloride are added, and stirred in a water bath at 50°C for 30 minutes to prepare a solution with a mass fraction of 5%, and the solution is baked in an oven (upper temperature 100°C, lower temperature 80°C) for 5 seconds to form a film with a film thickness of 0.203 mm, and the film is removed after cooling to obtain mushroom edible paper.

[0038] Mushroom edible paper Figure 1 shown.

[0039] Comparative Example 1

[0040] To prepare edible paper, the steps are as follows:

[0041] (1) Edible paper raw material components

[0042] 350g wheat flour, 20g corn flour, 20g oat flour, 20g soybean flour, 10g gellan gum, 50g gum arabic, 60g glycerin, 30g calcium chloride and 1g sodium bicarbonate;

[0043] Among them, gum arabic is a film-forming agent; glycerin is a plasticizer; calcium chloride is a cross-linking agent; sodium bicarbonate is a leavening agent;

[0044] (2) Preparation method

[0045] First, wheat flour is dissolved in deionized water, and gelatinized in a water bath at 80°C for 15 minutes. Then, corn flour, oat flour, and soybean flour are added. After stirring evenly, gellan gum, gum arabic, and sodium bicarbonate are added. The mixture is stirred in a water bath at 50°C for 20 minutes. Ultrasonic treatment is performed at 80°C for 20 minutes. Then, glycerol and calcium chloride are added. The mixture is stirred in a water bath at 50°C for 30 minutes to prepare a solution with a mass fraction of 5%. The solution is baked in an oven (upper temperature 100°C, lower temperature 80°C) for 5 seconds to form a film with a thickness of 0.312 mm. The film is cooled and peeled off to obtain edible paper.

[0046] Comparative Example 2

[0047] To prepare mushroom edible paper, follow these steps:

[0048] (1) Mushroom edible paper raw material components

[0049] 200g wheat flour, 150g mushroom powder, 20g corn flour, 20g oat flour, 20g soybean flour, 10g gellan gum, 50g gum arabic, 60g glycerin, 30g calcium chloride and 1g sodium bicarbonate;

[0050] Among them, gum arabic is a film-forming agent; glycerin is a plasticizer; calcium chloride is a cross-linking agent; sodium bicarbonate is a leavening agent; the particle size of the mushroom powder is 2000 mesh, and it is composed of Flammulina velutipes powder, Pleurotus eryngii powder and Hericium erinaceus powder, and the mass ratio is 1:1:1.

[0051] (2) Preparation method

[0052] The wheat flour was first dissolved in deionized water and gelatinized in a water bath at 80°C for 15 minutes. Then, mushroom powder, corn powder, oatmeal powder and soybean powder were added and stirred evenly. Then, gellan gum, gum arabic and sodium bicarbonate were added and stirred in a water bath at 50°C for 20 minutes. Ultrasonic treatment was performed at 80°C for 20 minutes. Then, glycerol and calcium chloride were added and stirred in a water bath at 50°C for 30 minutes to prepare a solution with a mass fraction of 5%. The solution was baked in an oven (upper temperature 100°C, lower temperature 80°C) for 5 seconds to form a film with a thickness of 0.205 mm. The film was cooled and peeled off to obtain mushroom edible paper.

[0053] Comparative Example 3

[0054] To prepare mushroom edible paper, follow these steps:

[0055] (1) Mushroom edible paper raw material components

[0056] 200g wheat flour, 150g mushroom powder, 20g corn flour, 20g oat flour, 20g soybean flour, 2g Lactobacillus bulgaricus, 10g gellan gum, 50g gum arabic, 60g glycerin, 30g calcium chloride and 1g sodium bicarbonate;

[0057] Among them, gum arabic is a film-forming agent; glycerin is a plasticizer; calcium chloride is a cross-linking agent; sodium bicarbonate is a leavening agent; the particle size of the mushroom powder is 2000 mesh, and it is composed of Flammulina velutipes powder, Pleurotus eryngii powder and Hericium erinaceus powder, and the mass ratio is 1:1:1.

[0058] (2) Preparation method

[0059] The wheat flour is first dissolved in deionized water, and gelatinized in a water bath at 80°C for 15 minutes, and then mushroom powder, corn powder, oatmeal powder, soybean powder and Lactobacillus bulgaricus are added, and fermented at 44°C for 12 hours; after the fermentation is completed, gellan gum, gum arabic and sodium bicarbonate are added, and stirred in a water bath at 50°C for 20 minutes; ultrasonic treatment is carried out at 80°C for 20 minutes, and then glycerol and calcium chloride are added, and stirred in a water bath at 50°C for 30 minutes to prepare a solution with a mass fraction of 5%, and the solution is baked in an oven (upper temperature 100°C, lower temperature 80°C) for 5 seconds to form a film with a film thickness of 0.335 mm, and the film is removed after cooling to obtain mushroom edible paper.

[0060] 1. Sensory evaluation of mushroom edible paper

[0061] The mushroom edible paper was subjected to sensory evaluation. The sensory evaluation panel consisted of 10 experienced judges. A 10-point system was used. The evaluation criteria are shown in Table 1. The average value was taken after the evaluation. The results are shown in Table 2.

[0062] Table 1 Sensory scoring criteria

[0063] Assessment items standard Points Paper Formability The paper is complete, without fragments, and easy to peel off 3 Surface condition Dense, uniform, moderate strength, glossy 3 Taste Crisp, easy to dissolve, no glue texture 2 Color Basically the same color 2

[0064] 2. Determination of mechanical properties of mushroom edible paper

[0065] The determination method of mechanical properties refers to GB1040.3-2006 "Determination of tensile properties of plastics Part 3: Test conditions for films and sheets". The film was cut into strips of 15mm×150mm and the mechanical properties of the film were measured on a material testing machine at a rate of 50mm / min. The results are shown in Table 2.

[0066] Table 2 Sensory evaluation and mechanical properties of mushroom edible paper

[0067] sample Thickness(mm) Tensile strength(Mpa) Elongation at break (%) Score Example 1 0.203 70.51 38.66 9.6 Comparative Example 1 0.312 21.71 65.23 6.2 Comparative Example 2 0.205 68.32 39.56 9.2 Comparative Example 3 0.335 45.71 55.23 8.2

[0068] As shown in Table 2, the mushroom edible paper of Example 1 has the highest tensile strength and the highest sensory evaluation score.

[0069] 3. Accelerated oxidation experiment of mushroom edible paper

[0070] An accelerated oxidation experiment was carried out on the edible paper. 50 g samples of each of the comparative example and the example were taken and placed at a storage temperature of 50° C. and a humidity of 75% for 0 days, 3 days, 6 days, 9 days, 12 days, 15 days, 18 days, and 21 days, and the fat content, acid value, and peroxide value of the three samples were respectively measured.

[0071] The test results are shown in Table 3:

[0072] Table 3 Results of accelerated oxidation experiment on mushroom edible paper

[0073]

[0074] As shown in Table 3, under the same accelerated oxidation days, the oil content in the examples is less, but the oil content change trend of the examples and the comparative examples is not much different from that of the comparative examples as the oxidation time increases. The acid values ​​of the comparative examples and the examples increase as the oxidation time increases, and the acid value of the example 1 is lower than that of the comparative examples 1, 2, and 3. In addition, the peroxide value of the example 1 does not decrease significantly, and the peroxide value of the example 1 will be lower than that of the comparative examples 1, 2, and 3 in the later stage of the accelerated oxidation.

[0075] 4. Determination of Resistant Starch, Hydrolysis Index and Glycemic Index of Mushroom Edible Paper

[0076] (1) Total starch content of edible paper

[0077] The reducing sugar content in the hydrolyzate was determined by acid hydrolysis method, glucose was used as standard, and 3,5-dinitrosalicylic acid method was used.

[0078] Total starch content = glucose content × 0.9.

[0079] (2) Determination of resistant starch content

[0080] Weigh 1g of edible paper sample that has passed through a 40-mesh sieve, add it to 20mL of distilled water and homogenize, take 5mL of the sample solution in a 25mL stoppered test tube, then add 4mL of enzyme solution containing 1200U of α-amylase, and shake it in a 37℃ water bath for 16h. Transfer the digestion solution in the test tube to a centrifuge tube, then add an equal amount of 95% ethanol to precipitate the undigested starch, centrifuge at 3000r / min for 20min, and take the precipitate after centrifugation. Determine the precipitate according to the total starch determination method. The determination result of resistant starch is expressed as the percentage of resistant starch in total starch.

[0081] Resistant starch content (%) = digested glucose content × 0.9 / total starch content × 100%.

[0082] (3) Determination of starch hydrolysis index and glycemic index

[0083] Add 50 mg of edible paper sample that has passed through a 40-mesh sieve to a 50 mL centrifuge tube, then add 5 mL of distilled water, boil in a water bath for 5 minutes, then add 10 mL of HCL-KCL buffer with a pH of 1.5, and cool to room temperature. Subsequently, add 0.2 mL of pepsin solution (dissolve 1 g of pepsin in 10 mL of HCL-KCL buffer) to the centrifuge tube, and place in a water bath at 40°C for 60 minutes for protein hydrolysis. After cooling, add 0.5 mol / L sodium acetate buffer with a pH of 6.9 to make up the volume to 25 mL. Add 5 mL of sodium acetate buffer (0.5 mol / L) containing α-amylase (2.6 U) into the centrifuge tube to start starch digestion. Place in a water bath at 37°C for 3 h. Take 1 mL of digestion sample at each hydrolysis time of 0 min, 30 min, 60 min, 90 min, 120 min, 150 min, and 180 min. Place them in dry centrifuge tubes. Immediately place the centrifuge tube in a boiling water bath and shake the water bath for 5 min to inactivate α-amylase. Using glucose as the standard, the reducing sugar content in the digestion sample was determined by the 3,5-dinitrosalicylic acid method.

[0084] Calculation of the glycemic index of the samples: The starch hydrolysis rate was calculated from the reducing sugar content [starch hydrolysis rate (%) = glucose content in the digestive juice at the sampling time point × 0.9 / total starch content × 100%].

[0085] The starch hydrolysis curve is drawn with the starch hydrolysis rate as the ordinate and the time as the abscissa. The curve follows the first-order reaction equation: C = C ∞ (1-e -k×t ). Where C represents the starch hydrolysis rate (%) at different time t; t represents the digestion time (min); k represents the first-order reaction kinetic constant; C∞ It represents the equilibrium value (%) of starch hydrolysis rate after 180 min of hydrolysis.

[0086] Origin8.0 was used to fit the data of starch hydrolysis equation to obtain C ∞ And k value. Calculate the area under the curve (AUC), AUC = C ∞ (t f -t0)-(C ∞ / k)[1-e -k×t (t f -t0)]. Among them, C ∞ is the equilibrium value (%) of starch hydrolysis rate after 180 min of hydrolysis; t f is the final time (180 min); t0 is the starting time (0 min); k is the first-order reaction kinetic constant. The starch hydrolysis index (HI) of the sample is then obtained, HI = AUC sample / AUC reference food (white bread).

[0087] The glycemic index GI of the sample = 39.71 + (0.549 x HI).

[0088] The measurement results are shown in Table 4:

[0089] Table 4 Resistant starch, hydrolysis index and glycemic index of mushroom edible paper

[0090] Measurement indicators Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Resistant starch (%) 15.9±0.01 1.63±0.01 8.57±0.01 15.7±0.01 Hydrolysis Index (HI) 9.32±0.18 82.19±0.18 34.18±0.18 28.99±0.18 Glycemic Index (GI) 44.83±0.1 84.83±0.1 56.83±0.1 55.63±0.1

[0091] Note: Resistant starch (%) refers to the percentage of resistant starch in the total starch content of noodles.

[0092] As shown in Table 4, there is no significant difference in the resistant starch content and hydrolysis index between the embodiment and the comparative example, but the glycemic index of embodiment 1 is significantly lower than that of comparative example 1, comparative example 2, and comparative example 3, and it is a low GI food.

[0093] 5. Determination of Water Vapor Permeability (WVP) of Mushroom Edible Paper

[0094] Place a certain amount of deionized water into a dry weighing bottle. Cover the edible paper to be tested completely on the bottle mouth, seal and weigh. Place a saturated magnesium nitrate solution at the bottom of a sealed dryer, maintain the relative humidity inside the dryer at 53%, place the weighing bottle evenly in it, measure the mass of the weighing bottle every 2 hours, measure 8 times in total, and calculate the water vapor transmission coefficient according to the following formula:

[0095] WVP=[(m1-m2)×d] / (A×t×Δp);

[0096] Where: WVP is the water vapor transmission coefficient (g / Pa·s·m); m1 is the original weight of the permeable cup, deionized water and edible paper, g; m2 is the weight of the permeable cup, water and edible paper after water loss, g; d is the average thickness of the film, m; A is the open area of ​​the weighing bottle, m 2 ; t is the measurement interval, s; Δp is the water vapor pressure difference on both sides of the membrane, Pa.

[0097] The results of the test are as follows Figure 2 As shown:

[0098] Depend on Figure 2 It can be seen that the water vapor permeability coefficient of Example 1 is the lowest, which means that Example 1 can better protect the moisture of the content and reduce the evaporation of the moisture of the content.

[0099] VI. Determination of the total number of edible mushroom colonies

[0100] Referring to the method in GB / T4789.2-2022 Food Hygiene Microbiology Test Standard, the total colony count of the test samples was determined after storage at 25°C for 0 days, 2 days, 4 days, 6 days, and 10 days.

[0101] The measurement results are shown in Table 5:

[0102] Table 5 Total colony count of mushroom edible paper at different storage days

[0103]

[0104] As shown in Table 5, the total colony count of Example 1 increased the slowest and changed the least from 0 day to 10 days, indicating that Example 1 can better reduce microbial growth during storage and extend the shelf life of the product.

[0105] VII. Determination of Edible Paper Mold Content in Mushrooms

[0106] Referring to GB4789.15-2016 "National Food Safety Standard Food Microbiology Examination Mold and Yeast Count", the mold colony count of the test samples was measured after storage at 25°C for 0 days, 2 days, 4 days, 6 days and 10 days.

[0107] The measurement results are shown in Table 6:

[0108] Table 6 Total number of molds on mushroom edible paper at different storage days

[0109]

[0110] As shown in Table 6, the mold colony count of Example 1 increases the slowest and changes the least from 0 day to 10 days, indicating that Example 1 can better reduce mold growth during storage and extend the shelf life of the product.

[0111] 8. Determination of oil absorption of mushroom edible paper

[0112] Select liquid paraffin as the representative oil for the oil absorption test. Immerse a certain mass of mushroom edible paper in excess paraffin oil and record the oil absorption process. Measure the mass of mushroom edible paper before and after oil absorption. Carry out 5 parallel oil absorption experiments on mushroom edible paper and calculate the oil absorption capacity.

[0113] The oil absorption performance calculation formula of mushroom edible paper is as follows: R = (m t -m0) / m0;

[0114] Where: R is the oil absorption rate of mushroom edible paper; m0 is the mass of mushroom edible paper before oil absorption (g); m t is the mass of the mushroom edible paper after absorbing oil (g).

[0115] The results of the test are as follows Figure 3 As shown:

[0116] Depend on Figure 3 It can be seen that the oil absorption rate of Example 1 is the smallest, which means that Example 1 can better protect the grease of the wrapped items during storage and prevent them from drying up and becoming dull.

[0117] The above is only a preferred embodiment of the present invention, and does not limit the present invention in other forms. Any technician familiar with the profession may use the above disclosed technical content to change or modify it into an equivalent embodiment with equivalent changes. However, any simple modification, equivalent change and modification made to the above embodiment according to the technical essence of the present invention without departing from the technical solution of the present invention still belongs to the protection scope of the technical solution of the present invention.

Claims

1. A mushroom edible paper, characterized in that: Contains the following raw materials: 100-500 parts of wheat flour, 100-200 parts of mushroom powder, 10-50 parts of corn flour, 10-50 parts of oat flour, 10-100 parts of soybean flour, 1-10 parts of probiotics, 10-50 parts of gellan gum, 10-50 parts of gum, 10-100 parts of glycerin, 1-50 parts of calcium chloride, and 1-5 parts of sodium bicarbonate.

2. The mushroom edible paper according to claim 1, characterized in that: Contains the following raw materials: 200 parts of wheat flour, 150 parts of mushroom powder, 20 parts of corn flour, 20 parts of oatmeal powder, 20 parts of soybean powder, 2 parts of probiotics, 10 parts of gellan gum, 50 parts of gum, 60 parts of glycerin, 30 parts of calcium chloride, and 1 part of sodium bicarbonate.

3. The mushroom edible paper according to claim 1, characterized in that: The mushroom powder consists of enoki mushroom powder, king oyster mushroom powder and hericium erinaceus powder, and the mass ratio thereof is 1:1:

1.

4. The mushroom edible paper according to claim 1, characterized in that: The gum is selected from one or more of gum arabic, peach gum, pectin, guar gum, carob bean gum, agar, alginate, biosynthetic gum and cellulose derivatives.

5. The mushroom edible paper according to claim 1, characterized in that: The probiotic is Lactobacillus plantarum MXC; the Lactobacillus plantarum MXC is preserved in the China Center for Type Culture Collection, with a preservation number of CCTCC NO: M 2023490.

6. The method for preparing the mushroom edible paper according to claim 1, characterized in that: The steps include: The wheat flour is dissolved in water and gelatinized in a water bath at 60 to 90° C. for 10 to 30 minutes; mushroom powder, corn powder, oatmeal powder, soybean powder and probiotics are then added and fermented; after the fermentation is completed, gellan gum, gum and sodium bicarbonate are added and stirred in a water bath for 10 to 30 minutes; ultrasonic treatment is performed at 60 to 90° C. for 10 to 20 minutes; glycerol and calcium chloride are then added and stirred in a water bath for 10 to 30 minutes to prepare a solution with a mass fraction of 1.5 to 10%; the solution is baked into a film, and then the film is removed after cooling to obtain mushroom edible paper.

7. The preparation method according to claim 6, characterized in that: The fermentation time is selected from 10 to 16 hours; the fermentation temperature is selected from 8 to 37°C.

8. The preparation method according to claim 6, characterized in that: The film thickness is 0.2 to 0.5 mm.

9. The preparation method according to claim 6, characterized in that: The film was baked in an oven with an upper temperature of 100°C and a lower temperature of 80°C, and the baking time was 5s.

10. The preparation method according to claim 6, characterized in that: The temperature of the water bath stirring is selected from 30 to 60°C.

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