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Russula mycelium anti-staling agent and preparing method thereof

A technology of antistaling agent and fungus, which is applied in the direction of fruit and vegetable preservation, food preservation, and protection of fruits/vegetables with a coating protective layer, which can solve the problems of no russula mycelium antistaling agent and its production method, and achieve improvement Product value, the effect of reducing the degree of deterioration

Inactive Publication Date: 2010-05-05
KUNMING UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no report of russula mycelium antistaling agent and preparation method thereof in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Choose vigorous, plump, non-polluting mother species of red mushroom, and the weight percentages of the medium material and its dosage are: 10% maltose, 4% corn flour, 2% soybean flour, 1% wheat bran, CaCl 2 0.1%, KH 2 PO 4 0.06%, ZnSO 4 0.6%, MgSO 4 0.6%, VB 2 0.01%, gibberellin (GA) 1.5mg / L, α-naphthaleneacetic acid (NAA) 9.5mg / L, and the balance is water, in the above medium, insert the female species of Russula edulis, shake the bed at 23 ° C After culturing for 10 days, the mycelium was dried in an oven at 65°C and crushed for later use. Soak the obtained russula mycelium with the same weight of water first, then treat it with microwave for 2 minutes, then replenish the treated russula mycelium with water until the weight ratio of material to liquid is 1:20, and then put it into the extraction tank , heating to 60°C, adjusting the pH value to 5, adding 0.5% cellulase by weight of the extract, and after 30 minutes of enzymatic reaction, raising the tempera...

Embodiment 2

[0019] Choose vigorous, plump, non-polluting mother species of red mushroom, and the weight percentages of the medium material and its dosage are: 8% maltose, 2% corn flour, 2% soybean flour, 2% wheat bran, CaCl 2 0.08%, KH 2 PO 4 0.08%, ZnSO 4 0.7%, MgSO 4 0.8%, VB 2 0.06%, gibberellin (GA) 9mg / L, α-naphthaleneacetic acid (NAA) 1.5mg / L, and the balance is water, in the above medium, insert the mother species of Russula edodes, and culture it on a shaking table at 23°C On the 16th day, the mycelium was dried in an oven at 65° C. and crushed for later use. Soak the obtained russula mycelium in water of the same weight and treat it with microwaves for 5 minutes, then rehydrate the treated russula mycelium until the weight ratio of the material to liquid is 1:30, and then put it into the extraction tank , heated to 55°C, adjusted the pH value to 5.5, added 1% cellulase by weight of the extract, and after enzymatic reaction for 40 minutes, raised the temperature to 100°C...

Embodiment 3

[0021] Choose vigorous, plump, non-polluting mother species of red mushroom, and the weight percentages of the medium material and its dosage are: 5% maltose, 3% corn flour, 4% soybean flour, 3% wheat bran, CaCl 2 0.18%, KH 2 PO 4 0.12%, ZnSO 4 1.3%, MgSO 4 0.9%, VB 2 0.1%, gibberellin (GA) 4.5mg / L, α-naphthalene acetic acid (NAA) 5.5mg / L, and the balance is water, in the above-mentioned medium, insert the female species of Russula edodes, shake the bed at 23°C After culturing for 13 days, the mycelium was dried in an oven at 65° C. and crushed for later use. Soak the obtained russula mycelium in water of the same weight and treat it with microwaves for 4 minutes, then rehydrate the treated russula mycelium until the weight ratio of the material to liquid is 1:40, and then put it into the extraction tank , heating to 50°C, adjusting the pH value to 6, adding 2% cellulase by weight of the extract solution, and enzymatically reacting for 60 minutes, then raising the te...

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Abstract

The invention relates to a russula mycelium anti-staling agent and a preparing method thereof. The preparing process comprises acquiring russula mycelium extracting liquid after drying, crushing, performing microwave treatment and zymohydrolysis and filtering the russula mycelium, and blending agar, carboxymethyl chitosan, citric acid and sodium citrate to acquire the russula mycelium anti-staling agent. The russula mycelium anti-staling agent prepared by using the method is applied to refreshing high-class wild edible fungus such as matsutake, hickory chick, collybia albuminosa, etc. The refreshing time can be prolonged to 5 to 9 days, so the metamorphic grade of the high-class wild edible fungus during storage and transportation is decreased and the value of commodity is promoted.

Description

technical field [0001] The invention relates to the technical field of food preservation, in particular to a preservative for red mushroom mycelium and a preparation method thereof. Background technique [0002] Russula rubra is an ectomycorrhizal fungus of Basidiomycetes, Agaricales, Russulaceae, Russula genus, and is a rare edible and medicinal ectomycorrhizal fungus. Its meat is fat and tender, and its taste is soft. According to traditional Chinese medicine research, it has the functions of nourishing blood, nourishing yin, cooling and detoxifying. Made into "Shu Jin San", it can treat waist and leg pain, numbness of hands and feet, discomfort of muscles and bones, convulsions of limbs and other diseases. Relevant data show that the content of nutrients and bioactive components of edible fungus mycelium is similar to that of its fruiting body, and some are even higher than that of its fruiting body. In addition, the active ingredients of Russula mycelium have a good a...

Claims

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Application Information

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IPC IPC(8): A23B7/16A23B7/154
Inventor 樊建赵天瑞杨威
Owner KUNMING UNIV OF SCI & TECH
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