Edible mushroom packaging material

A technology for packaging materials and edible fungi, applied in the field of packaging materials, can solve the problems of complex practical operation and single function, and achieve the effects of convenient use, improved preservation time, and good cell morphology.

Inactive Publication Date: 2019-02-12
金福珍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention: Aiming at the problem that traditional edible fungus fresh-keeping materials mostly use PE film for packaging, the function is relatively single, holes need to be punched, and the auxiliary use of preservatives is needed to achieve the effect, and the practical operation is complicated. A method for preparing edible fungus packaging materials from laccase-modified water lotus fibers. The invention first prepares water lotus fibers from water lotus leaves through cooking, acid extraction, alkali extraction and other processes, and then carboxymethyl Chitosan and xanthan gum are dissolved in water and mixed with methanol to obtain a mixed solution. The water floating lotus fiber is modified by laccase and reacted with the mixed solution. After the reaction, it is concentrated to obtain the concentrated solution and mixed with montmorillonite and montmorillonite. Sorbitol and monoglyceride succinate are mixed to obtain a viscous liquid. After defoaming, the film is blown and cut to obtain the edible fungus packaging material.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0020] Weigh 800g of water floating lotus leaves, wash the surface with clean water and cut into 3cm2 pieces, add the chopped water floating lotus leaves to 2L of water and boil for 2min, then take it out after boiling, add it to a cooking machine for 5min, and filter with gauze after beating , Get the filter residue, mix the filter residue with 5% by mass hydrochloric acid solution according to the mass ratio of 1:4, mix and extract at 70℃ for 3h, filter the filter residue after extraction, and wash it with deionized water for 3 times; After the filter residue is mixed with a mass fraction of 5% sodium hydroxide solution in a mass ratio of 1:8, leached at 40°C for 18h. After leaching, the filtrate is filtered, and the filtrate is added to the centrifuge and centrifuged at 4000r / min. After centrifugation for 5 minutes, the precipitate is obtained. After washing twice with water, add a 10% sodium hypochlorite solution with a mass fraction of 1 time the mass of the precipitate. Af...

example 2

[0023] Weigh 900g of water floating lotus leaves, wash the surface with clean water, and cut into 4cm2 pieces. Add the chopped water floating lotus leaves to 2.5L of water and boil for 3 minutes. After boiling, take them out and add them to a cooking machine for 8 minutes. After beating, use gauze Filter to obtain the filter residue, mix the filter residue with 5% by mass hydrochloric acid solution according to the mass ratio of 1:4, and leaching for 3.5h at 73°C after mixing. After leaching, the filter residue is filtered and washed with deionized water 4 times; The above-mentioned filtered residue after washing is mixed with 5% sodium hydroxide solution at a mass ratio of 1:8, and leached at 45°C for 20 hours. After leaching, the filtrate is filtered, and the filtrate is added to the centrifuge at a speed of 4500r / min. After centrifugation for 6 min, the precipitate was obtained after centrifugation. After washing with water for 3 times, add 10% sodium hypochlorite solution wi...

example 3

[0026] Weigh 1000g of water floating lotus leaves, wash the surface with clean water and cut into 5cm2 pieces, add the chopped water floating lotus leaves into 3L of water and boil for 4 minutes, then take it out after boiling, add it to a cooking machine for 10 minutes, and filter with gauze after beating , Get the filter residue, mix the filter residue with 5% by mass hydrochloric acid solution according to the mass ratio of 1:4, leaching at 75℃ for 4h after mixing, filter the residue after leaching, and wash it with deionized water 5 times; After the filter residue is mixed with a mass fraction of 5% sodium hydroxide solution in a mass ratio of 1:8, leached at 50°C for 22 hours, and filtered to obtain the filtrate after leaching. The filtrate is added to the centrifuge and centrifuged at 5000r / min. 8min, centrifuge to get the precipitate, wash 4 times with water, add 10% sodium hypochlorite solution with 3 times the mass fraction of the precipitate, stir evenly, adjust the pH...

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Abstract

The invention relates to an edible mushroom packaging material, and belongs to the technical field of packaging materials. The edible mushroom packaging material is prepared in the following steps: preparing water lettuce fibers from water lettuce leaves by virtue of steaming, acid extraction, alkaline extraction and the like, dissolving carboxymethyl chitosan and xanthan gum in water, mixing withmethanol to obtain a mixed solution, modifying the water lettuce fibers by utilizing laccase, enabling the modified water lettuce fibers and the mixed solution to react, concentrating after the reaction, mixing the obtained concentrated solution with montmorillonite, sorbitol and succinylated monoglycerides to obtain a viscous solution, performing defoaming, film blowing and cutting to obtain theedible mushroom packaging material. The edible mushroom packaging material prepared by the invention not only can inhibit the breeding of harmful bacteria to enable the decomposition effect of ediblemushroom to be in a minimum state, and prolong the fresh-keeping storage time, but the formed packaging material has a microporous structure, so that the water loss can be effectively retarded, the good cell morphology can be kept, and the use is convenient and safe.

Description

Technical field [0001] The invention relates to a packaging material for edible fungi, belonging to the technical field of packaging materials. Background technique [0002] Edible fungus is delicious and has high nutritional value. Edible fungus belongs to the type of respiratory jump. After picking, it continuously absorbs oxygen in the air at room temperature, and still performs strong metabolic activities and respiration, so that the dry matter is gradually reduced, causing the color and taste of the edible fungus to change, thereby affecting the consumption of the edible fungus. Value and appearance. The existing refrigeration preservation technology generally loses its original flavor after 5 days of storage and is not suitable for long-distance transportation. Therefore, it is necessary to develop effective storage and preservation technology. [0003] Edible fungi have very high moisture content and no obvious protective structure on the surface of the fruit body. It is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08L5/00C08L97/02C08L5/08C08K3/34C08J5/18
CPCB65D65/466C08J5/18C08J2305/00C08J2397/02C08J2405/08C08K3/346C08K2201/011C08L1/02C08L5/00C08L2201/06C08L2203/16C08L2205/16C08L5/08C08K13/02C08K5/053C08K5/11
Inventor 不公告发明人
Owner 金福珍
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