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Pleurotus eryngii fresh keeping agent and preparation method thereof

A preservative and Pleurotus eryngii technology, which is applied in the fields of fruit and vegetable preservation, food preservation, and polysaccharide/gum-containing food ingredients, etc., can solve the problems of short preservation time of Pleurotus eryngii, many preservative residues, and great harm to human body, and achieve Good quality control, guaranteed freshness and nutritional content, and low cost of preservation

Inactive Publication Date: 2016-03-16
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 pleurotus eryngii preservative and a preparation method thereof, which solves the problems of the prior art that the pleurotus eryngii fresh-keeping time is short and the existing pleurotus eryngii preservative has many residues and is harmful to the human body

Method used

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  • Pleurotus eryngii fresh keeping agent and preparation method thereof

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Effect test

Embodiment 1

[0012] A preparation method of Pleurotus eryngii preservative, comprising the following steps: 1) mixing 5 parts by weight of inulin, 5 parts by weight of ascorbic acid, 1 part by weight of tea polyphenols, 3 parts by weight of calcium lactate and 5 parts by weight of Add the pullulan polysaccharide to 100 parts by weight of sterile water in sequence, and stir evenly to make a mixed solution; 2) Place the mixed solution obtained in step 1) on an ultrasonic disperser and ultrasonically disperse at 40°C for 30 minutes to make a dispersion solution ; 3) Subpackage the dispersed solution obtained in step 2), sterilize and seal to obtain the preservative.

Embodiment 2

[0014] A preparation method of Pleurotus eryngii preservative, comprising the following steps: 1) mixing 8 parts by weight of inulin, 7 parts by weight of ascorbic acid, 3 parts by weight of tea polyphenols, 5 parts by weight of calcium lactate and 8 parts by weight of Add the pullulan polysaccharide to 110 parts by weight of sterile water in sequence, and stir evenly to make a mixed solution; 2) Place the mixed solution obtained in step 1) on an ultrasonic disperser and ultrasonically disperse at 60°C for 45 minutes to make a dispersion solution ; 3) Subpackage the dispersed solution obtained in step 2), sterilize and seal to obtain the preservative.

Embodiment 3

[0016] A preparation method of Pleurotus eryngii preservative, comprising the following steps: 1) mixing 10 parts by weight of inulin, 10 parts by weight of ascorbic acid, 5 parts by weight of tea polyphenols, 8 parts by weight of calcium lactate and 10 parts by weight of Add the pullulan polysaccharide to 120 parts by weight of sterile water in turn, and stir evenly to make a mixed solution; 2) Place the mixed solution obtained in step 1) on an ultrasonic disperser and ultrasonically disperse at 80°C for 60 minutes to make a dispersion solution ; 3) Subpackage the dispersed solution obtained in step 2), sterilize and seal to obtain the preservative.

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Abstract

The invention discloses a Pleurotus eryngii fresh keeping agent and a preparation method thereof, and belongs to the technical field of fruit and vegetable fresh keeping. The Pleurotus eryngii fresh keeping agent comprises, by weight, 5-10 parts of inulin, 5-10 parts of ascorbic acid, 1-5 parts of tea polyphenol, 3-8 parts of calcium lactate, 5-10 parts of pulullan polysaccharides and 100-120 parts of sterile water. The invention also provides the preparation method of the Pleurotus eryngii fresh keeping agent. The method comprises the following steps: mixing above raw materials, carrying out ultrasonic dispersion on the mixed raw materials, and split-charging the dispersed raw materials. The fresh keeping agent can be directly sprinkled on the surface of picked Pleurotus eryngii after being diluted, can be used to realize fresh keeping of a small amount of bagged Pleurotus eryngii, and also can be used to realize fresh keeping of a large amount of stored Pleurotus eryngii; and the Pleurotus eryngii fresh keeping agent has the advantages of low fresh keeping cost, long fresh keeping time, prolongation of the fresh keeping storage life of Pleurotus eryngii to 30d, good quality control, full guaranteeing of the freshness and nutritional components of Pleurotus eryngii, no toxic or side effects on human bodies, safety, environmental protection, and meeting of different people's demands on Pleurotus eryngii.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of fruits and vegetables, in particular to a fresh-keeping agent for pleurotus eryngii and a preparation method thereof. Background technique [0002] Pleurotus eryngii, also known as eryngium eryngii, has thick flesh, tender texture, rich nutrition, delicious taste, and has a good health care effect. Regular consumption of pleurotus eryngii can reduce blood fat and cholesterol, promote gastrointestinal digestion, and strengthen the body. The immunity of the body has a certain effect on the prevention of cardiovascular disease, diabetes, hepatitis and gastric ulcer, and is deeply loved by people. [0003] Pleurotus eryngii is a new species of rare edible fungus that integrates edible, medicinal and dietotherapy. The water content is high and the tissues are delicate. At room temperature, freshly picked Pleurotus eryngii will lose a lot of water due to evaporation 2 to 3 days after harvestin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/153A23B7/154
CPCA23B7/153A23B7/154A23V2002/00A23V2250/2132A23V2250/50
Inventor 张明
Owner QINGDAO BAIZHONG CHEM TECH
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