Edible mushroom paper and its preparation method

Abstract

This invention discloses a mushroom-based edible paper and its preparation method, belonging to the field of food technology. The mushroom-based edible paper comprises the following raw material components: 100-500 parts wheat flour, 100-200 parts mushroom powder, 10-50 parts corn flour, 10-50 parts oat flour, 10-100 parts soybean flour, 1-10 parts probiotics, 10-50 parts gellan gum, 10-50 parts gum arabic, 10-100 parts glycerol, 1-50 parts calcium chloride, and 1-5 parts sodium bicarbonate. This invention combines mushroom powder with wheat flour, corn flour, oat flour, and soybean flour, and then ferments it with *Lactobacillus plantarum* MXC. The resulting mushroom-based edible paper overcomes the shortcomings of traditional edible paper, such as poor strength, difficulty in shaping, and poor texture. The prepared mushroom-based edible paper has the characteristics of low GI, enhanced paper strength and wet strength, resistance to breakage, long shelf life, and low water vapor permeability; moreover, it can be widely used as green packaging paper in the food, pharmaceutical, and other fields.

Description

Technical Field

[0001] This invention belongs to the field of food technology, specifically relating to an edible mushroom paper and its preparation method. Background Technology

[0002] Currently used polymer packaging materials are gradually being banned due to their environmental pollution and toxicity caused by long-term storage. With increasing demands for food quality and shelf life, as well as growing environmental awareness, edible packaging materials made from natural biomaterials, such as vegetable wrap and protein films, are becoming a research hotspot. Edible packaging materials are made from polysaccharides, proteins, and lipids, which can maintain food quality, extend shelf life, and reduce production costs by preventing the migration of gases, moisture, and solutes. Compared to synthetic packaging materials, edible packaging materials are biodegradable, pollution-free, and can also be used as food flavorings and nutritional fortifiers. Furthermore, protein films are highly nutritious, have a good taste, and low permeability, making them ideal for food preservation. Therefore, the development of edible packaging materials made from natural biomaterials has broad application prospects.

[0003] As an emerging packaging material, edible packaging paper has become a major trend in the technological development of the food industry and a key direction for the future development of the food packaging industry. Currently available edible papers suffer from unsatisfactory forming effects, low strength, and short shelf life, limiting their application. Furthermore, the difficulty in peeling off the film during production often necessitates the addition of additives, resulting in complex manufacturing processes. Therefore, there is an urgent need for a stronger, more resilient, textured, nutritious, and healthier edible paper with a longer shelf life. Summary of the Invention

[0004] This invention provides an edible mushroom paper, comprising the following raw material components:

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

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

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

[0008] In the above technical solution, the mushroom powder is composed of enoki mushroom powder, king oyster mushroom powder, and lion's mane mushroom powder in a mass ratio of 1:1:1. The particle size of the mushroom powder is selected from 1000-3000 mesh.

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

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

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

[0012] Dissolve wheat flour in water and gelatinize it in a water bath at 60–90°C for 10–30 minutes. Then add mushroom powder, corn flour, oat flour, soybean flour, and probiotics, and ferment. After fermentation, add gellan gum, gum arabic, and sodium bicarbonate, and stir in a water bath for 10–30 minutes. Then sonicate at 60–90°C for 10–20 minutes. Next, add glycerol and calcium chloride, and stir in a water bath for 10–30 minutes to prepare a solution with a mass fraction of 1.5–10%. Bake the solution to form a film, then cool and peel off the film to obtain edible mushroom 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 to bake the film, with the oven temperature being 100℃ at the top and 80℃ at the bottom, and the baking time being 5 seconds.

[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 this invention are as follows:

[0019] This technology involves micronizing mushrooms to extract their active ingredients and fully utilizing the mushroom residue. A unique film-forming process effectively leverages the interaction between phenolic substances, proteins, and carbohydrates in the mushrooms and oat flour, wheat flour, corn flour, and soybean flour. Through a series of processes including fermentation, baking to form a film, and cooling and peeling, an edible paper product with a unique color and texture is produced. This maximizes the benefits of mushroom characteristics while enhancing the antioxidant properties of the edible paper and extending its shelf life.

[0020] The mushroom-shaped edible paper of the present invention uses readily available and inexpensive raw materials, and the raw materials do not contain harmful chemicals. All the required components are derived from plants, making it edible and avoiding environmental pollution.

[0021] By combining mushroom powder with wheat flour, corn flour, oat flour, and soybean flour, an edible paper is made that overcomes the shortcomings of traditional edible paper, such as poor strength, difficulty in shaping, and poor texture. The mushroom-based edible paper of this invention has high strength, high toughness, a good texture, and is opaque, making it widely applicable for food packaging, such as cake packaging and cooked food packaging.

[0022] The edible paper of this invention contains mushrooms and mushroom polysaccharides, which have a low glycemic index (GI).

[0023] Compared with traditional packaging paper, the mushroom edible paper of this invention has significantly enhanced paper strength and wet strength, is not easily broken and is suitable for long-term storage, and has a low water vapor permeability coefficient, which can better preserve the moisture of the wrapped items; it can be widely used as green packaging paper in the fields of food and medicine, without the problem of secondary recycling; and it does not contain any preservatives or pigments, and all the required components are derived from plants, making it edible and avoiding the environmental pollution caused by plastic paper.

[0024] The mushroom-shaped edible paper of this invention is fermented with probiotics, which can effectively extend the product's shelf life.

[0025] The preparation method of the mushroom edible paper of the present invention is simple, requires no special equipment, and is easy to industrialize. Through optimized combination and improvement of the raw material formula, the mushroom edible paper produced by the present invention has the characteristics of easy absorption and digestion, low glycemic index (GI), and long shelf life. It can effectively reduce blood sugar absorption and has broad market prospects and market benefits in the field of edible paper. Attached Figure Description

[0026] Figure 1 This is a picture of an edible mushroom paper product.

[0027] Figure 2 The results of water vapor transmission coefficient measurement for edible mushroom paper;

[0028] Figure 3The results show the oil absorption properties of edible mushroom paper. Detailed Implementation

[0029] In this invention, the wheat flour is made from germinated wheat; the oat flour is made from germinated oats; and the soybean flour is made from fresh soybeans. The *Lactobacillus plantarum* strain is *Lactobacillus plantarum* strain MXC, preserved by Shandong Tiantong Food Co., Ltd. This strain was deposited at the China Center for Type Culture Collection on April 7, 2023, with accession number CCTCC NO: M 2023490.

[0030] Other materials used in this invention, unless otherwise stated, are commercially available. Other terms used in this invention, unless otherwise specified, generally have the meanings commonly understood by those skilled in the art. The invention is further described in detail below with reference to specific embodiments and data. The following embodiments are merely illustrative and not intended to limit the scope of the invention in any way.

[0031] Example 1

[0032] The steps to prepare edible mushroom paper are as follows:

[0033] (1) Raw material components of mushroom edible paper

[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 mushroom powder has a particle size of 2000 mesh and is composed of enoki mushroom powder, king oyster mushroom powder and lion's mane mushroom powder in a mass ratio of 1:1:1.

[0036] (2) Preparation method

[0037] First, dissolve wheat flour in deionized water and gelatinize it in an 80°C water bath for 15 minutes. Then, add mushroom powder, corn flour, oat flour, soybean flour, and Lactobacillus plantarum MXC, and ferment at 37°C for 12 hours. After fermentation, add gellan gum, gum arabic, and sodium bicarbonate, and stir in a 50°C water bath for 20 minutes. Then, ultrasonically treat the mixture at 80°C for 20 minutes. Finally, add glycerol and calcium chloride, and stir in a 50°C water bath for 30 minutes to prepare a 5% solution. Bake the solution in an oven (upper temperature 100°C, lower temperature 80°C) for 5 seconds to form a film with a thickness of 0.203 mm. After cooling, peel off the film to obtain edible mushroom paper.

[0038] Actual picture of edible mushroom paper Figure 1 As shown.

[0039] Comparative Example 1

[0040] The steps for preparing edible paper 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 crosslinking agent; and sodium bicarbonate is a leavening agent.

[0044] (2) Preparation method

[0045] First, dissolve wheat flour in deionized water and gelatinize it in an 80°C water bath for 15 minutes. Then, add corn flour, oat flour, and soybean flour, and stir evenly. Next, add gellan gum, gum arabic, and sodium bicarbonate, and stir in a 50°C water bath for 20 minutes. Then, ultrasonically treat the mixture at 80°C for 20 minutes. Finally, add glycerol and calcium chloride, and stir in a 50°C water bath for 30 minutes to prepare a 5% solution. Bake the solution 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. After cooling, peel off the film to obtain edible paper.

[0046] Comparative Example 2

[0047] The steps to prepare edible mushroom paper are as follows:

[0048] (1) Raw material components of mushroom edible paper

[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 mushroom powder has a particle size of 2000 mesh and is composed of enoki mushroom powder, king oyster mushroom powder and lion's mane mushroom powder in a mass ratio of 1:1:1.

[0051] (2) Preparation method

[0052] First, dissolve wheat flour in deionized water and gelatinize it in an 80°C water bath for 15 minutes. Then, add mushroom powder, corn flour, oat flour, and soybean flour, and stir evenly. Next, add gellan gum, gum arabic, and sodium bicarbonate, and stir in a 50°C water bath for 20 minutes. Then, ultrasonically treat the mixture at 80°C for 20 minutes. Finally, add glycerol and calcium chloride, and stir in a 50°C water bath for 30 minutes to prepare a 5% solution. Bake the solution 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. After cooling, peel off the film to obtain edible mushroom paper.

[0053] Comparative Example 3

[0054] The steps to prepare edible mushroom paper are as follows:

[0055] (1) Raw material components of mushroom edible paper

[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 mushroom powder has a particle size of 2000 mesh and is composed of enoki mushroom powder, king oyster mushroom powder and lion's mane mushroom powder in a mass ratio of 1:1:1.

[0058] (2) Preparation method

[0059] First, dissolve wheat flour in deionized water and gelatinize it in an 80°C water bath for 15 minutes. Then, add mushroom powder, corn flour, oat flour, soybean flour, and Lactobacillus bulgaricus, and ferment at 44°C for 12 hours. After fermentation, add gellan gum, gum arabic, and sodium bicarbonate, and stir in a 50°C water bath for 20 minutes. Then, ultrasonically treat the mixture at 80°C for 20 minutes. Finally, add glycerol and calcium chloride, and stir in a 50°C water bath for 30 minutes to prepare a 5% solution. Bake the solution in an oven (upper temperature 100°C, lower temperature 80°C) for 5 seconds to form a film with a thickness of 0.335 mm. After cooling, peel off the film to obtain edible mushroom paper.

[0060] I. Sensory evaluation of edible mushroom paper

[0061] Sensory evaluation was conducted on the edible mushroom paper. The sensory evaluation panel consisted of 10 experienced judges, using a 10-point scale. The evaluation criteria are shown in Table 1. The average value was taken after the evaluation, and the results are shown in Table 2.

[0062] Table 1 Sensory Evaluation Criteria

[0063] Evaluation Items standard Score Paper properties The paper is intact, without any fragments, and easy to peel off. 3 Surface condition Dense, uniform, moderately strong, and glossy. 3 taste Crispy, melts easily, and has no sticky texture. 2 Color The colors are basically consistent 2

[0064] II. Mechanical property testing of mushroom edible paper

[0065] The mechanical properties were determined according 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 speed of 50mm / min. The results are shown in Table 2.

[0066] Table 2. Sensory evaluation and mechanical property test results 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 described in Example 1 has the highest tensile strength and the highest sensory evaluation score.

[0069] III. Accelerated Oxidation Experiment of Edible Mushroom Paper

[0070] Accelerated oxidation experiments were conducted on edible paper. 50g samples from the comparative example and the embodiment were taken and stored at 50°C and 75% humidity for 0, 3, 6, 9, 12, 15, 18, and 21 days. The fat content, acid value, and peroxide value of the three samples were measured respectively.

[0071] The experimental 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 period, the oil content in the examples was lower, but the oil content changes in the examples and comparative examples did not differ significantly from the comparative examples as oxidation time increased. The acid values ​​of the comparative examples and examples increased with oxidation time, and the acid value of Example 1 was lower than that of Comparative Examples 1, 2, and 3. Furthermore, the peroxide value of Example 1 did not decrease significantly, and in the later stages of accelerated oxidation, the peroxide value of Example 1 was lower than that of Comparative Examples 1, 2, and 3.

[0075] IV. Determination of resistant starch, hydrolysis index, and glycemic index in edible mushroom paper

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

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

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

[0079] (2) Determination of resistant starch content

[0080] Weigh 1g of edible paper sample (passed through a 40-mesh sieve) and add it to 20mL of distilled water, then homogenize. Take 5mL of the sample solution into a 25mL stoppered test tube, then add 4mL of enzyme solution containing 1200U α-amylase. Incubate at 37℃ with shaking for 16 hours. Transfer the digestion solution from the test tube to a centrifuge tube, then add an equal volume of 95% ethanol to precipitate the undigested starch. Centrifuge at 3000r / min for 20 minutes, and collect the precipitate. Determine the precipitate according to the method for determining total starch. The result of resistant starch determination is expressed as the percentage of resistant starch in total starch.

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

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

[0083] Add 50 mg of edible paper sample (passed through a 40-mesh sieve) to a 50 mL centrifuge tube, then add 5 mL of distilled water. Incubate in a boiling water bath for 5 minutes, then add 10 mL of HCl-KCL buffer (pH 1.5) and cool to room temperature. Next, add 0.2 mL of pepsin solution (1 g of pepsin dissolved in 10 mL of HCl-KCL buffer) to the centrifuge tube and incubate in a 40°C water bath for 60 minutes to hydrolyze the protein. After cooling, add 0.5 mol / L sodium acetate buffer (pH 6.9) to bring the volume to 25 mL. Starch digestion was initiated by adding 5 mL of 0.5 mol / L sodium acetate buffer containing 2.6 U of α-amylase to a centrifuge tube and incubating at 37°C for 3 hours. 1 mL of digested sample was collected at each of the following hydrolysis times: 0 min, 30 min, 60 min, 90 min, 120 min, 150 min, and 180 min, and placed into separate dry centrifuge tubes. The centrifuge tubes were immediately placed in a boiling water bath and agitated for 5 minutes to inactivate the α-amylase. The reducing sugar content in the digested samples was determined using glucose as a standard via the 3,5-dinitrosalicylic acid method.

[0084] Calculation of glycemic index of sample: Starch hydrolysis rate is calculated from reducing sugar content [Starch hydrolysis rate (%) = glucose content in digestion solution at sampling time point × 0.9 / total starch content × 100%].

[0085] Plot a starch hydrolysis curve with starch hydrolysis rate on the ordinate and time on the x-axis. This curve follows a first-order reaction equation: C = C ∞ (1-e -k×t Where C represents the starch hydrolysis rate (%) at different times t; t represents the digestion time (min); k represents the first-order reaction kinetic constant; C∞ The equilibrium value (%) represents the starch hydrolysis rate after 180 min of hydrolysis.

[0086] By fitting the data of the starch hydrolysis equation using Origin 8.0, C can be obtained. ∞ And the value of k. Calculate the area under the curve (AUC), AUC = C ∞ (t f -t0)-(C ∞ / k)[1-e -k×t (t f -t0)]. Wherein, C ∞ The equilibrium value (%) of starch hydrolysis rate after 180 min of hydrolysis; t f t0 is the final time (180 min); t0 is the initial time (0 min); k is the first-order reaction kinetic constant. The starch hydrolysis index (HI) of the sample is then calculated, where HI = AUC sample / AUC reference food (white bread).

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

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

[0089] Table 4. Resistant starch, hydrolysis index, and glycemic index of edible mushrooms.

[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 (%) is the percentage of resistant starch in the total starch content of noodles.

[0092] As shown in Table 4, there was no significant difference in resistant starch content and hydrolysis index between the examples and the comparative examples. However, the glycemic index of Example 1 was significantly lower than that of Comparative Examples 1, 2, and 3, and it belongs to the low-GI food category.

[0093] V. Determination of Water Vapor Transmission Coefficient (WVP) of Edible Mushroom Paper

[0094] A certain amount of deionized water is poured into a dry weighing bottle. The bottle opening is completely covered with the edible paper to be tested, sealed, and weighed. A saturated magnesium nitrate solution is placed at the bottom of a sealed desiccator, maintaining a relative humidity of 53% inside the desiccator. The weighing bottle is placed evenly inside, and its mass is measured every 2 hours for a total of 8 measurements. The water vapor transmission coefficient is calculated using the following formula:

[0095] WVP=[(m1-m2)×d] / (A×t×Δp);

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

[0097] The measurement results 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, indicating that Example 1 can better protect the moisture of the contents and reduce the evaporation of the contents moisture.

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

[0100] The method was followed according to GB / T4789.2-2022 Food Hygiene Microbiology Examination Standard. The total number of colonies of the test samples were determined after being stored at 25℃ for 0, 2, 4, 6 and 10 days.

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

[0102] Table 5 Total bacterial count of mushroom edible paper after different storage days.

[0103]

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

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

[0106] The mold colony count of the test samples was determined according to GB4789.15-2016 "National Food Safety Standard - Microbiological Examination of Food - Counting of Molds and Yeasts" after storage at 25℃ for 0, 2, 4, 6 and 10 days.

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

[0108] Table 6 Total Mold Count on Mushroom Edible Paper After Different Storage Days

[0109]

[0110] As shown in Table 6, the number of mold colonies in Example 1 increased the slowest and changed the least during the period from 0 to 10 days, indicating that Example 1 can better reduce mold growth and extend the shelf life of the product during storage.

[0111] 8. Determination of oil absorption of edible paper for mushrooms

[0112] Liquid paraffin was selected as the representative oil for the oil absorption test. A certain mass of edible mushroom paper was immersed in an excess of paraffin oil, and the oil absorption process was recorded. The mass of the edible mushroom paper before and after oil absorption was measured. Five parallel oil absorption experiments were conducted on the edible mushroom paper, and the oil absorption capacity was calculated.

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

[0114] In the formula: R is the oil absorption rate of the edible mushroom paper; m0 is the mass (g) of the edible mushroom paper before oil absorption; m t The weight (g) of mushrooms after being absorbed by edible paper.

[0115] The measurement results are as follows Figure 3 As shown:

[0116] Depend on Figure 3 It can be seen that Example 1 has the lowest oil absorption rate, indicating that Example 1 can better protect the oil of the wrapped items during storage and prevent them from drying out and becoming dull.

[0117] The above description is merely a preferred embodiment of the present invention and is not intended to limit the invention in any other way. Any person skilled in the art may make changes or modifications to the above-disclosed technical content to create equivalent embodiments. However, any simple modifications, equivalent changes, and modifications made to the above embodiments based on the technical essence of the present invention without departing from the scope of the present invention shall still fall within the protection scope of the present invention.

Claims

1. A mushroom edible paper characterized in that, The edible mushroom paper comprises the following raw material components: wheat flour 100-500 parts, mushroom powder 100-200 parts, corn flour 10-50 parts, oat flour 10-50 parts, soybean flour 10-100 parts, probiotic 1-10 parts, gellan gum 10-50 parts, gum arabic 10-50 parts, glycerol 10-100 parts, calcium chloride 1-50 parts, sodium bicarbonate 1-5 parts; The mushroom powder is composed of flammulina velutipes powder, pleurotus eryngii powder and hericium erinaceus powder. The probiotic is lactobacillus plantarum MXC, which is preserved in China Center for Type Culture Collection with the preservation number of CCTCC NO: M 2023490. The preparation method of the edible mushroom paper comprises the following steps: The wheat flour is dissolved in water and gelatinized in a water bath at 60-90 DEG C for 10-30 min; then the mushroom powder, corn flour, oat flour, soybean flour and probiotic are added for fermentation; after the fermentation is completed, the gellan gum, gum arabic and sodium bicarbonate are added and stirred in a water bath for 10-30 min; under the condition of 60-90 DEG C, ultrasonic treatment is carried out for 10-20 min; then the glycerol and calcium chloride are added and stirred in a water bath for 10-30 min to prepare a solution with a mass fraction of 1.5-10%; the solution is baked into a film, then cooled and the film is peeled off to obtain the edible mushroom paper.

2. The mushroom edible paper according to claim 1, characterized in that, The edible mushroom paper comprises the following raw material components: wheat flour 200 parts, mushroom powder 150 parts, corn flour 20 parts, oat flour 20 parts, soybean flour 20 parts, probiotic 2 parts, gellan gum 10 parts, gum arabic 50 parts, glycerol 60 parts, calcium chloride 30 parts, sodium bicarbonate 1 part.

3. The mushroom edible paper according to claim 1, characterized in that, In the mushroom powder, the mass ratio of flammulina velutipes powder, pleurotus eryngii powder and hericium erinaceus powder is 1:1:

1.

4. The mushroom edible paper according to claim 1, characterized in that, In the preparation method of the edible mushroom paper, the fermentation time is 10-16 h and the fermentation temperature is 8-37 DEG C.

5. The mushroom edible paper according to claim 1, wherein, In the preparation method of the edible mushroom paper, the film forming thickness is 0.2-0.5 mm.

6. The mushroom edible paper according to claim 1, wherein, In the preparation method of the edible mushroom paper, an oven is used for baking into a film, the oven temperature is 100 DEG C at high temperature and 80 DEG C at low temperature, and the baking time is 5 s.

7. The mushroom comestible paper according to claim 1, wherein In the preparation method of the edible mushroom paper, the water bath stirring temperature is 30-60 DEG C.

Images