CN101700058A - Russula mycelium anti-staling agent and preparing method thereof - Google Patents
Russula mycelium anti-staling agent and preparing method thereof Download PDFInfo
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- CN101700058A CN101700058A CN200910095190A CN200910095190A CN101700058A CN 101700058 A CN101700058 A CN 101700058A CN 200910095190 A CN200910095190 A CN 200910095190A CN 200910095190 A CN200910095190 A CN 200910095190A CN 101700058 A CN101700058 A CN 101700058A
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- 238000000034 method Methods 0.000 title claims abstract description 6
- 241000221987 Russula Species 0.000 title abstract description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 22
- 229920001817 Agar Polymers 0.000 claims abstract description 8
- 239000008272 agar Substances 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 238000002386 leaching Methods 0.000 claims description 17
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 11
- 238000002360 preparation method Methods 0.000 claims description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- 239000001963 growth medium Substances 0.000 claims description 10
- 238000010298 pulverizing process Methods 0.000 claims description 9
- 108010059892 Cellulase Proteins 0.000 claims description 7
- 229940106157 cellulase Drugs 0.000 claims description 7
- 230000006837 decompression Effects 0.000 claims description 7
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 7
- 238000006911 enzymatic reaction Methods 0.000 claims description 7
- 230000003020 moisturizing effect Effects 0.000 claims description 7
- 238000010792 warming Methods 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 6
- 239000000047 product Substances 0.000 claims description 6
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 5
- 241000196324 Embryophyta Species 0.000 claims description 5
- 244000068988 Glycine max Species 0.000 claims description 5
- 235000010469 Glycine max Nutrition 0.000 claims description 5
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 5
- 240000008042 Zea mays Species 0.000 claims description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 5
- 235000005822 corn Nutrition 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 235000013312 flour Nutrition 0.000 claims description 5
- 239000003755 preservative agent Substances 0.000 claims description 5
- 230000002335 preservative effect Effects 0.000 claims description 5
- 235000015099 wheat brans Nutrition 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 229940088598 enzyme Drugs 0.000 claims description 4
- 238000004321 preservation Methods 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 230000002596 correlated effect Effects 0.000 claims 1
- JLJLRLWOEMWYQK-OBDJNFEBSA-N gibberellin A1 Chemical compound C([C@@]1(O)C(=C)C[C@@]2(C1)[C@H]1C(O)=O)C[C@H]2[C@@]2(OC3=O)[C@H]1[C@@]3(C)[C@@H](O)CC2 JLJLRLWOEMWYQK-OBDJNFEBSA-N 0.000 claims 1
- 241000233866 Fungi Species 0.000 abstract description 7
- 241000723418 Carya Species 0.000 abstract description 4
- 241000121220 Tricholoma matsutake Species 0.000 abstract description 4
- 238000003860 storage Methods 0.000 abstract description 3
- 229920001661 Chitosan Polymers 0.000 abstract 1
- 241000222680 Collybia Species 0.000 abstract 1
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 abstract 1
- 230000003247 decreasing effect Effects 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 239000001509 sodium citrate Substances 0.000 abstract 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 abstract 1
- IXORZMNAPKEEDV-OBDJNFEBSA-N gibberellin A3 Chemical compound C([C@@]1(O)C(=C)C[C@@]2(C1)[C@H]1C(O)=O)C[C@H]2[C@]2(C=C[C@@H]3O)[C@H]1[C@]3(C)C(=O)O2 IXORZMNAPKEEDV-OBDJNFEBSA-N 0.000 description 4
- 241000287828 Gallus gallus Species 0.000 description 3
- 238000011109 contamination Methods 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000007654 immersion Methods 0.000 description 3
- 229940079593 drug Drugs 0.000 description 2
- 210000003414 extremity Anatomy 0.000 description 2
- 239000005452 food preservative Substances 0.000 description 2
- 235000019249 food preservative Nutrition 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000222485 Agaricales Species 0.000 description 1
- 206010003694 Atrophy Diseases 0.000 description 1
- 241000221198 Basidiomycota Species 0.000 description 1
- 241000760168 Russula rubra Species 0.000 description 1
- 241000221986 Russulaceae Species 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000037444 atrophy Effects 0.000 description 1
- 239000003899 bactericide agent Substances 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 210000002686 mushroom body Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 238000012797 qualification Methods 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
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
The present invention relates to the food preservative technology field, specifically a kind of DAHONGGU mycelium anti-staling agent and preparation method thereof.
Background technology
DAHONGGU (Russula rubra) is a Basidiomycetes, Agaricales, and Russulaceae, the ectotrophic mycorrhiza of Russula is a kind of famous and precious edible medicinal ectotrophic mycorrhiza.Its meat fertilizer is tender, and taste is soft.According to traditional Chinese medical science research, it have enrich blood, the function of enriching yin, refreshing and detoxicating.Make " medicine powder for relaxing muscle ", can treat lumbocrural pain, numb in every limb, muscles and bones discomfort, diseases such as tic of limbs.Related data shows: the nutrition of edible mushroom mycelium and the content of bioactive ingredients are close with its fructification, have in addition be higher than its fructification.In addition, the mycelial active component of DAHONGGU has good bacteriostasis.
High-grade wild edible fungus water content height such as matsutake, hickory chick, chicken fir are organized very delicacy, storage at normal temperatures after adopting, and the moisture in the mushroom body will evaporate lost in a large number, makes its atrophy, brown stain even rotten, and commodity value descends even loses., bring enormous economic loss will for the mushroom farming in case thereby mushroom causes quality decline not reach outlet and processing request because of causing after adopting to overstock.Therefore, resolving the post-harvest fresh-keeping problem of bright mushroom, prolong its transportation and shelf-life, is the particularly high-grade extremely urgent major issue of mushroom industrialized development of eating raw of pestering.
Because many antistaling agents are chemical synthetic drugs, not only contaminated environment but also can produce potential hazard to consumer's health, long-term use continuously also can make and cause rotten pathogen and develop immunity to drugs, therefore exploring the anticorrosion new technology that can replace existing chemical bactericide just becomes the current new problem that faces of postharvest fruit and vegetable processing researcher, and people more and more tend to select natural materials as food preservative freshness retaining agent.Therefore, adopt harmless and material such as DAHONGGU mycelium, carry out fresh-keeping, significant high-grade wild edible fungus such as matsutake, hickory chick, chicken firs as antistaling agent with nutritive value.The report that does not have DAHONGGU mycelium anti-staling agent and preparation method thereof in the prior art.
Summary of the invention
The objective of the invention is to further excavate the value of this wild edible fungus resource, a kind of DAHONGGU mycelium anti-staling agent is provided; Another object of the present invention provides the preparation method of this antistaling agent.
The objective of the invention is to be achieved through the following technical solutions:
Raw materials used and the consumption (percentage by weight) of DAHONGGU mycelium anti-staling agent: DAHONGGU mycelium extract 25%～45%; Agar 0.3%～0.9%; CMC 0.8%～4%; Citric acid 0.2%～1.0%; Natrium citricum 0.1%～0.3%, all the other are water; Described DAHONGGU mycelium extract is earlier with equivalent weight water logging bubble with the DAHONGGU mycelium after drying, the pulverizing, through microwave treatment moisturizing to 1 after 1～5 minute: 20～1: 40 (solid-liquid ratio is a weight ratio), heat temperature raising to 40～60 ℃, adjust pH to 4～6, the cellulase that adds leaching liquor weight 0.5～2%, behind enzymatic reaction 30～60min, be warming up to 80～100 ℃ of enzymes and be incubated lixiviate 1～2 hour of going out, filter the back decompression and be concentrated to 1/3～1/5 of original volume, promptly get DAHONGGU mycelium extract.
This DAHONGGU mycelium anti-staling agent is the preparation method carry out according to the following steps:
A. cultivate the DAHONGGU mycelium: the percentage by weight of culture medium material and consumption thereof is: maltose 4%～10%, corn flour 2%～4%, analysis for soybean powder 2%～4%, wheat bran 1%～4%, CaCl
20.06%～0.2%, KH
2PO
40.06%～0.2%, ZnSO
40.6%～1.4%, MgSO
40.6%～1.4%, VB
20.01%～0.1%, gibberellin (GA) 1～10mg/L, NAA (NAA) 1～10mg/L, the rest is water, in above-mentioned culture medium, insert that DAHONGGU is female plants, cultivated 10～16 days at 23 ℃ of following shaking tables, getting mycelium, dry the back pulverizing in 65 ℃ of baking ovens standby;
B. lixiviate: the DAHONGGU mycelium after will pulverizing is earlier with equivalent weight water logging bubble, through microwave treatment moisturizing to 1 after 1～5 minute: 20～1: 40 (solid-liquid ratio weight ratios), heat temperature raising to 40～60 ℃, adjust pH to 4～6, the cellulase that adds leaching liquor weight 0.5～2%, behind enzymatic reaction 30～60min, be warming up to 80～100 ℃ of enzymes and be incubated lixiviate 1～2 hour of going out;
C. filtering and concentrating: cross leaching juice, its filter residue adds the water of 10～30 times of quality, with above-mentioned similarity condition lixiviate, crosses leaching juice afterwards, twice filtrate is merged the back decompression be concentrated to 1/3～1/5 of original volume, is DAHONGGU mycelium extract;
D. allotment: the percentage by weight of allotment material and consumption thereof is: DAHONGGU mycelium extract: 25%～45%; Agar: 0.3%～0.9%; CMC: 0.8%～4%; Citric acid: 0.2%～1.0%; Natrium citricum: 0.1%～0.3%; All the other are water; Above-mentioned material is carried out mixing preparation, promptly get the antistaling agent finished product.
Coating-film fresh-keeping: will treat that fresh-keeping mushroom immerses in the prepared preservative, and after 30 seconds, take out approximately that air-dry with cold wind, it is fresh-keeping to treat can carry out after the tunicle drying on surface room temperature storage.
The invention provides a kind of is the method that primary raw material prepares antistaling agent with the DAHONGGU edible mushroom mycelium.Because of this product is mainly used in the back coating-film fresh-keeping of adopting of high-grade wild edible fungus such as matsutake, hickory chick, chicken fir, its freshness date can be extended to 5～9 days, thereby can reduce the degree that these high-grade wild edible fungus go bad greatly during storing and transporting, improve its commodity value.
The specific embodiment
Further set forth content of the present invention below in conjunction with embodiment.But not to being qualification of the present invention.
Embodiment 1:
Select the female kind of vigorous, full, the free of contamination DAHONGGU of growth for use, the percentage by weight of culture medium material and consumption thereof is: maltose 10%, corn flour 4%, analysis for soybean powder 2%, wheat bran 1%, CaCl
20.1%, KH
2PO
40.06%, ZnSO
40.6%, MgSO
40.6%, VB
20.01%, gibberellin (GA) 1.5mg/L, NAA (NAA) 9.5mg/L, surplus are water, in above-mentioned culture medium, insert that DAHONGGU is female plants, and cultivate 10 days at 23 ℃ of following shaking tables, and getting mycelium, dry the back pulverizing in 65 ℃ of baking ovens standby.The DAHONGGU mycelium that obtains is used microwave treatment 2 minutes with the water logging bubble back of equivalent weight earlier, DAHONGGU mycelium moisturizing to the feed liquid weight ratio that to handle again is 1: 20, put into the lixiviate jar then, heat temperature raising to 60 ℃, adjust pH to 5, the cellulase that adds leaching liquor weight 0.5% behind the enzymatic reaction 30min, is warming up to 80 ℃ and be incubated lixiviate 2 hours.Cross leaching juice, its filter residue adds the water of 30 times of quality, with above-mentioned similarity condition lixiviate, crosses leaching juice afterwards, twice filtrate is merged the back decompression be concentrated to 1/4 of original volume, is DAHONGGU mycelium extract.By weight percentage, with DAHONGGU mycelium extract 35%, agar 0.5%, CMC 1.6%, citric acid 0.6%, natrium citricum 0.3%, all the other are water, carry out mixing preparation, promptly get the antistaling agent finished product.To treat to take out after 30 seconds approximately in the fresh-keeping mushroom immersion prepared preservative, cold wind is air-dry, treats can carry out preservation and freshness after the surperficial tunicle drying.
Embodiment 2:
Select the female kind of vigorous, full, the free of contamination DAHONGGU of growth for use, the percentage by weight of culture medium material and consumption thereof is: maltose 8%, corn flour 2%, analysis for soybean powder 2%, wheat bran 2%, CaCl
20.08%, KH
2PO
40.08%, ZnSO
40.7%, MgSO
40.8%, VB
20.06%, gibberellin (GA) 9mg/L, NAA (NAA) 1.5mg/L, surplus are water, in above-mentioned culture medium, insert that DAHONGGU is female plants, and cultivate 16 days at 23 ℃ of following shaking tables, and getting mycelium, dry the back pulverizing in 65 ℃ of baking ovens standby.The DAHONGGU mycelium that obtains is used microwave treatment 5 minutes with the water logging bubble back of equivalent weight earlier, DAHONGGU mycelium moisturizing to the feed liquid weight ratio that to handle again is 1: 30, put into the lixiviate jar then, heat temperature raising to 55 ℃, adjust pH to 5.5, the cellulase that adds leaching liquor weight 1% behind the enzymatic reaction 40min, is warming up to 100 ℃ and be incubated lixiviate 2 hours.Cross leaching juice, its filter residue adds the water of 30 times of quality, with above-mentioned similarity condition lixiviate, crosses leaching juice afterwards, twice filtrate is merged the back decompression be concentrated to 1/3 of original volume, is DAHONGGU mycelium extract.By weight percentage, with DAHONGGU mycelium extract 45%, agar 0.3%, CMC 2%, citric acid 0.7%, natrium citricum 0.1%, all the other are water, carry out mixing preparation, promptly get the antistaling agent finished product.To treat to take out after 30 seconds approximately in the fresh-keeping mushroom immersion prepared preservative, cold wind is air-dry, treats can carry out preservation and freshness after the surperficial tunicle drying.
Embodiment 3:
Select the female kind of vigorous, full, the free of contamination DAHONGGU of growth for use, the percentage by weight of culture medium material and consumption thereof is: maltose 5%, corn flour 3%, analysis for soybean powder 4%, wheat bran 3%, CaCl
20.18%, KH
2PO
40.12%, ZnSO
41.3%, MgSO
40.9%, VB
20.1%, gibberellin (GA) 4.5mg/L, NAA (NAA) 5.5mg/L, surplus are water, in above-mentioned culture medium, insert that DAHONGGU is female plants, and cultivate 13 days at 23 ℃ of following shaking tables, and getting mycelium, dry the back pulverizing in 65 ℃ of baking ovens standby.The DAHONGGU mycelium that obtains is used microwave treatment 4 minutes with the water logging bubble back of equivalent weight earlier, DAHONGGU mycelium moisturizing to the feed liquid weight ratio that to handle again is 1: 40, put into the lixiviate jar then, heat temperature raising to 50 ℃, adjust pH to 6, the cellulase that adds leaching liquor weight 2% behind the enzymatic reaction 60min, is warming up to 90 ℃ and be incubated lixiviate 2 hours.Cross leaching juice, its filter residue adds the water of 30 times of quality, with above-mentioned similarity condition lixiviate, crosses leaching juice afterwards, twice filtrate is merged the back decompression be concentrated to 1/4 of original volume, is DAHONGGU mycelium extract.By weight percentage, with DAHONGGU mycelium extract 25%, agar 0.9%, CMC 3%, citric acid 1.0%, natrium citricum 0.3%, all the other are water, carry out mixing preparation, promptly get the antistaling agent finished product.To treat after 30 seconds, to take out approximately in the fresh-keeping mushroom immersion prepared preservative, air-dry with cold wind, treat can carry out preservation and freshness after the surperficial tunicle drying.
Claims (3)
1. a DAHONGGU mycelium anti-staling agent is characterized in that the percentage by weight of raw materials used and raw material is: DAHONGGU mycelium extract 25%～45%; Agar 0.3%～0.9%; CMC 0.8%～4%; Citric acid 0.2%～1.0%; Natrium citricum 0.1%～0.3%; All the other are water; Described DAHONGGU mycelium extract is that the DAHONGGU mycelium after drying, the pulverizing is steeped with the water logging of equivalent weight earlier, through microwave treatment after 1～5 minute moisturizing to feed liquid weight ratio be 1: 20～1: 40, heat temperature raising to 40～60 ℃, adjust pH to 4～6, the cellulase that adds leaching liquor weight 0.5～2%, behind enzymatic reaction 30～60min, be warming up to 80～100 ℃ of enzymes and be incubated lixiviate 1～2 hour of going out, filter the back decompression and be concentrated to 1/3～1/5 of original volume, promptly get DAHONGGU mycelium extract.
2. the preparation method of the described DAHONGGU mycelium anti-staling agent of claim 1 is characterized in that carrying out according to the following steps:
A. cultivate the DAHONGGU mycelium: the percentage by weight of culture medium material and consumption thereof is: maltose 4%～10%, corn flour 2%～4%, analysis for soybean powder 2%～4%, wheat bran 1%～4%, CaCl
20.06%～0.2%, KH
2PO
40.06%～0.2%, ZnSO
40.6%～1.4%, MgSO
40.6%～1.4%, VB
20.01%～0.1%, gibberellin 1～10mg/L, NAA 1～10mg/L, surplus are water, in above-mentioned culture medium, insert that DAHONGGU is female plants, and cultivate 10～16 days at 23 ℃ of following shaking tables, and getting mycelium, dry the back pulverizing in 65 ℃ of baking ovens standby;
B. lixiviate: the DAHONGGU mycelium after will pulverizing is earlier with equivalent weight water logging bubble, through microwave treatment after 1～5 minute moisturizing to the feed liquid amount than being 1: 20～1: 40, heat temperature raising to 40～60 ℃, adjust pH to 4～6, the cellulase that adds leaching liquor weight 0.5～2%, behind enzymatic reaction 30～60min, be warming up to 80～100 ℃ of enzymes and be incubated lixiviate 1～2 hour of going out;
C. filtering and concentrating: cross leaching juice, its filter residue adds the water of 10～30 times of quality, with the lixiviate of B step similarity condition, crosses leaching juice afterwards, twice filtrate is merged the back decompression be concentrated to 1/3～1/5 of original volume, is DAHONGGU mycelium extract;
D. allotment: the percentage by weight of allotment material and consumption thereof is: DAHONGGU mycelium extract 25%～45%, agar 0.3%～0.9%, CMC 0.8%～4%, citric acid 0.2%～1.0%, natrium citricum 0.1%～0.3%, and all the other are water; Above-mentioned material is carried out mixing preparation, promptly get the antistaling agent finished product.
3. the using method of the described DAHONGGU mycelium anti-staling agent of claim 1 is characterized in that treating that fresh-keeping mushroom immerses in the prepared preservative, takes out after 30 seconds approximately, and is air-dry with cold wind, treats the preservation and freshness of can being correlated with after the tunicle drying on surface.
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| CN2009100951909A CN101700058B (en) | 2009-11-13 | 2009-11-13 | Russula mycelium anti-staling agent and preparing method thereof |
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| CN101822376A (en) * | 2010-05-14 | 2010-09-08 | 福建省农业科学院农业工程技术研究所 | Method for producing nutritional fine meal by utilizing edible fungus rinsing and scalding liquid |
| CN101965862A (en) * | 2010-08-16 | 2011-02-09 | 李新胜 | Chitosan preservative for edible fungi and preparation method thereof |
| CN101766222B (en) * | 2010-01-08 | 2012-04-18 | 黄山山华(集团)有限公司 | Edible fungus preservation liquid and preparation method thereof |
| CN103251035A (en) * | 2013-03-26 | 2013-08-21 | 浦北县健翔食品厂 | Preparation method of Russulasp. powder |
| CN104365827A (en) * | 2014-11-25 | 2015-02-25 | 云南工程农业科技示范园有限公司 | Preserving storage method of termite mushroom |
| CN105211265A (en) * | 2015-11-16 | 2016-01-06 | 广西壮族自治区林业科学研究院 | The method that a kind of mycorhiza type wild mushroom red vertebra bacterium fresh goods is dried |
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| CN1106999A (en) * | 1994-02-21 | 1995-08-23 | 青岛医学院 | Preparation of chitosan derivate fruit and vegetable antistaling agent |
| CN1509615A (en) * | 2002-12-20 | 2004-07-07 | 国家农产品保鲜工程技术研究中心(天津 | Brown fruit and vegetable preserving agent and preparation thereof |
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2009
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