Tricholoma matsutake preservative and preparation method thereof

A preservative and technology for matsutake, applied in the field of matsutake preservative and preparation thereof, can solve the problems of short preservation time of matsutake, loss of nutrients of matsutake, poor effect and the like, achieve good quality control, ensure freshness and nutrients, and be convenient to use Effect

Inactive Publication Date: 2016-01-27
QINGDAO BAIZHONG CHEM TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a matsutake fresh-keeping agent and a preparation method thereof, which solves the problems in the prior art that the matsutake fresh-keeping time is short and the existing matsutake preservatives are poorly effective, resulting in the loss of matsutake nutritional components

Method used

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  • Tricholoma matsutake preservative and preparation method thereof

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Embodiment 1

[0012] A preparation method of matsutake preservative, comprising the following steps: 1) mixing 5 parts by weight of inulin, 1 part by weight of sodium sorbate, 1 part by weight of tea polyphenols, 1 part by weight of citric acid, 3 parts by weight of Calcium lactate and 5 parts by weight of pullulan were sequentially added to 100 parts by weight of sterile water, stirred evenly to make a mixed solution; 2) The mixed solution obtained in step 1) was placed on an ultrasonic disperser and ultrasonicated at 40°C Disperse for 30 minutes to make a dispersion solution; 3) Subpackage the dispersion solution obtained in step 2), sterilize, and seal to obtain a preservative.

Embodiment 2

[0014] A preparation method of matsutake preservative, comprising the following steps: 1) mixing 8 parts by weight of inulin, 3 parts by weight of sodium sorbate, 3 parts by weight of tea polyphenols, 3 parts by weight of citric acid, 5 parts by weight of Calcium lactate and 8 parts by weight of pullulan were sequentially added to 110 parts by weight of sterile water, and stirred evenly to make a mixed solution; 2) The mixed solution obtained in step 1) was placed on an ultrasonic disperser and ultrasonicated at 60°C Disperse for 45 minutes to make a dispersion solution; 3) Divide the dispersion solution obtained in step 2), sterilize, and seal to obtain a preservative.

Embodiment 3

[0016] A preparation method of matsutake preservative, comprising the following steps: 1) mixing 10 parts by weight of inulin, 5 parts by weight of sodium sorbate, 5 parts by weight of tea polyphenols, 5 parts by weight of citric acid, 8 parts by weight of Calcium lactate and 10 parts by weight of pullulan were sequentially added to 120 parts by weight of sterile water, stirred evenly to make a mixed solution; 2) The mixed solution obtained in step 1) was placed on an ultrasonic disperser and ultrasonicated at 80°C Disperse for 60 minutes to make a dispersion solution; 3) Divide the dispersion solution obtained in step 2), sterilize, and seal to obtain a preservative.

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Abstract

The invention discloses a tricholoma matsutake preservative and a preparation method thereof and belongs to the technical field of preservation of fruits and vegetables. The tricholoma matsutake preservative comprises raw materials in parts by weight as follows: 5-10 parts of inulin, 1-5 parts of sodium sorbate, 1-5 parts of tea polyphenol, 1-5 parts of citrate acid, 3-8 parts of calcium lactate, 5-10 parts of pullulan and 100-120 parts of sterile water. The invention further provides a preparation method of the tricholoma matsutake preservative. The raw materials are mixed, subjected to ultrasonic dispersing and packaged, and then the tricholoma matsutake preservative is prepared. The tricholoma matsutake preservative can be directly sprayed on surfaces of pre-cooled tricholoma matsutake after being diluted, can be used for preserving a small bag of tricholoma matsutake and can be also used for preserving warehoused tricholoma matsutake on a large scale, the preservation cost is low, the preservation time is long and can be prolonged to 20 days, the quality is well controlled, the freshness and nutritional ingredients of tricholoma matsutake are sufficiently guaranteed, the tricholoma matsutake preservative has no toxic or side effects on human bodies, is safe and environment-friendly and meets requirements of different people for tricholoma matsutake.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of fruits and vegetables, in particular to a matsutake fresh-keeping agent and a preparation method thereof. Background technique [0002] Matsutake, the scientific name is Matsutake mushroom, alias matsutake, genus, and Taiwan fungus. It belongs to Basidiomycotina and Trichomonas. It is an exogenous mycorrhizal fungus of trees such as pine oak. Medicinal bacteria. Studies have shown that the main nutritional elements of matsutake include: 18 kinds of amino acids, 14 kinds of essential trace elements, 49 kinds of active nutrients, 5 kinds of unsaturated fatty acids, 8 kinds of vitamins, 2 kinds of glycoproteins, rich dietary fiber and a variety of active Enzyme, and it also contains 3 precious active substances, which are double-chain matsutake polysaccharide, matsutake polypeptide and the world's unique anti-cancer substance matsutake alcohol. Eating matsutake has various effects such as ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
Inventor 张明
Owner QINGDAO BAIZHONG CHEM TECH
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