CN101700059A - Tremellodon gelatinosum mycelium preservative and preparation method thereof - Google Patents
Tremellodon gelatinosum mycelium preservative and preparation method thereof Download PDFInfo
- Publication number
- CN101700059A CN101700059A CN200910095191A CN200910095191A CN101700059A CN 101700059 A CN101700059 A CN 101700059A CN 200910095191 A CN200910095191 A CN 200910095191A CN 200910095191 A CN200910095191 A CN 200910095191A CN 101700059 A CN101700059 A CN 101700059A
- Authority
- CN
- China
- Prior art keywords
- mycelium
- gilb
- canf
- lloyd
- albatrellus dispansus
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000003755 preservative agent Substances 0.000 title claims abstract description 9
- 230000002335 preservative effect Effects 0.000 title claims abstract description 9
- 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
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 12
- 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
- 238000000034 method Methods 0.000 claims abstract description 4
- 238000001914 filtration Methods 0.000 claims abstract description 3
- 241000409065 Albatrellus dispansus Species 0.000 claims description 56
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- 238000002386 leaching Methods 0.000 claims description 24
- 239000003795 chemical substances by application Substances 0.000 claims description 20
- 238000006911 enzymatic reaction Methods 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 13
- 239000001963 growth medium Substances 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- 238000010298 pulverizing process Methods 0.000 claims description 8
- 108010059892 Cellulase Proteins 0.000 claims description 7
- 108090000526 Papain Proteins 0.000 claims description 7
- 239000004365 Protease Substances 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
- 239000007788 liquid Substances 0.000 claims description 7
- 230000003020 moisturizing effect Effects 0.000 claims description 7
- 229940055729 papain Drugs 0.000 claims description 7
- 235000019834 papain Nutrition 0.000 claims description 7
- 238000010792 warming Methods 0.000 claims description 7
- SODPIMGUZLOIPE-UHFFFAOYSA-N (4-chlorophenoxy)acetic acid Chemical compound OC(=O)COC1=CC=C(Cl)C=C1 SODPIMGUZLOIPE-UHFFFAOYSA-N 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 6
- 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 6
- 240000008042 Zea mays Species 0.000 claims description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 6
- 235000005822 corn Nutrition 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- 239000000047 product Substances 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- 235000015099 wheat brans Nutrition 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000002203 pretreatment Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 2
- 102000004190 Enzymes Human genes 0.000 claims description 2
- 229940088598 enzyme Drugs 0.000 claims description 2
- 238000005516 engineering process Methods 0.000 abstract description 5
- 241000121220 Tricholoma matsutake Species 0.000 abstract description 4
- 239000005452 food preservative Substances 0.000 abstract description 3
- 235000019249 food preservative Nutrition 0.000 abstract description 3
- 238000004321 preservation Methods 0.000 abstract 2
- 229920001661 Chitosan Polymers 0.000 abstract 1
- 241000694655 Termitomyces eurrhizus Species 0.000 abstract 1
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 abstract 1
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- 230000006866 deterioration Effects 0.000 abstract 1
- 238000004519 manufacturing process Methods 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
- 241000233866 Fungi Species 0.000 description 6
- 238000011109 contamination Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 241000723418 Carya Species 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- OILXMJHPFNGGTO-UHFFFAOYSA-N (22E)-(24xi)-24-methylcholesta-5,22-dien-3beta-ol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(C)C(C)C)C1(C)CC2 OILXMJHPFNGGTO-UHFFFAOYSA-N 0.000 description 1
- RQOCXCFLRBRBCS-UHFFFAOYSA-N (22E)-cholesta-5,7,22-trien-3beta-ol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CCC(C)C)CCC33)C)C3=CC=C21 RQOCXCFLRBRBCS-UHFFFAOYSA-N 0.000 description 1
- OQMZNAMGEHIHNN-UHFFFAOYSA-N 7-Dehydrostigmasterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CC(CC)C(C)C)CCC33)C)C3=CC=C21 OQMZNAMGEHIHNN-UHFFFAOYSA-N 0.000 description 1
- 206010003694 Atrophy Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- DNVPQKQSNYMLRS-NXVQYWJNSA-N Ergosterol Natural products CC(C)[C@@H](C)C=C[C@H](C)[C@H]1CC[C@H]2C3=CC=C4C[C@@H](O)CC[C@]4(C)[C@@H]3CC[C@]12C DNVPQKQSNYMLRS-NXVQYWJNSA-N 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241001149413 Pseudohydnum gelatinosum 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
- 150000001413 amino acids Chemical class 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
- 230000009286 beneficial effect Effects 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
- 230000017531 blood circulation Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- DNVPQKQSNYMLRS-SOWFXMKYSA-N ergosterol Chemical compound C1[C@@H](O)CC[C@]2(C)[C@H](CC[C@]3([C@H]([C@H](C)/C=C/[C@@H](C)C(C)C)CC[C@H]33)C)C3=CC=C21 DNVPQKQSNYMLRS-SOWFXMKYSA-N 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000003205 muscle Anatomy 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
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a tremellodon gelatinosum mycelium preservative and a preparation method thereof. The production technology procedure is as follows: drying the tremellodon gelatinosum mycelium, smashing, ultrasonically processing, processing by means of enzymolysis and filtering to obtain the extracting solution of the tremellodon gelatinosum mycelium; and allocating with agar, carboxymethyl chitosan, citric acid and sodium citrate to obtain the tremellodon gelatinosum mycelium preservative. The tremellodon gelatinosum mycelium preservative prepared by the method is a natural food preservative which is mainly used for the coating preservation of high-quality wild edible mushrooms such as tricholoma matsutake, toadstool and termite mushroom, etc. The invention can prolong the preservation time at 6-9 days, thereby being capable of reducing the deterioration degree when storing and transferring the high-quality wild edible mushrooms and improving the commodity value.
Description
Technical field
The present invention relates to the food preservative technology field, specifically a kind of Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb mycelium anti-staling agent and preparation method thereof.
Background technology
Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb (Pseudohydnum gelatinosum) is the soft colloid of basidiocarps, is famous and precious wild edible fungus.Measure Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb according to one's analysis and contain abundant polysaccharide, protein, fat, carbohydrate, crude fibre, phosphorus, iron, calcium, riboflavin, carrotene, 17 seed amino acids and trace element, the ergosterol and the more complete vitamin of kind that also contain general vegetables and lacked.The flat flavor of Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb is sweet, wind-evil dispelling and cold-evil expelling is arranged, reduce the effect of cholesterol, and the effect of relaxing the muscles and stimulate the blood circulation is arranged, beneficial gas tonifying Qi, control the broken blood of wind and stomach defaecation, hypotensive, separate the poison of food, control effect such as headache and dizziness.Interrelated 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, Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb mycelium extract has good bacteriostasis, and particularly the inhibition effect to mould is more remarkable.
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.
But 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 Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb 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 Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb mycelium anti-staling agent and preparation method thereof now in the technology.
Summary of the invention
The objective of the invention is in order further to excavate the value of this wild edible fungus resource, providing a kind of is the antistaling agent of primary raw material with the Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb mycelium; 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 Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb mycelium anti-staling agent:
Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb mycelium extract 20%~40%; Agar 0.4%~0.8%; CMC 0.5%~3%; Citric acid 0.5%~1.2%; Natrium citricum 0.08%~0.2%; All the other are water.
The percentage by weight of used culture medium material of described Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb mycelium and consumption thereof is: maltose 3%~8%, corn flour 1%~3%, wheat bran 2%~5%, MgSO
40.05%~0.3%, KH
2PO
40.06%~0.2%, ZnSO
40.6%~1.4%, VB
10.01%~0.1%, NAA (NAA) 1~10mg/L, right-chlorophenoxyacetic acid (4-CPA) 1~10mg/L, surplus are water, in above-mentioned culture medium, insert the female kind of Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb, cultivated 7~14 days at 23 ℃ of following shaking tables, getting mycelium, dry the back pulverizing in 60 ℃ of baking ovens standby.
Described Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb mycelium extract is with drying, Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb mycelium after the pulverizing steeps with the water logging of equivalent weight, moisturizing to feed liquid weight ratio is 1: 20~1: 40 after ultrasonic wave is handled 15~60 minutes, heat temperature raising to 40~60 ℃, adjust pH to 4~6, the cellulase that adds leaching liquor weight 0.5~2%, enzymatic reaction 30~60min, the papain that adds leaching liquor weight 0.5~2% again, behind enzymatic reaction 30~60min, be warming up to 80~100 ℃ of enzymes and be incubated lixiviate 0.5~2 hour of going out, filter the back decompression and be concentrated to 1/4~1/6 of original volume, promptly get Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb mycelium extract.
This Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb mycelium anti-staling agent preparation method may further comprise the steps successively:
A. select materials: select the female kind of vigorous, full, the free of contamination Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb of growth for use;
B. cultivate: the percentage by weight of culture medium material and consumption thereof is: maltose 3%~8%, corn flour 1%~3%, wheat bran 2%~5%, MgSO
40.05%~0.3%, KH
2PO
40.06%~0.2%, ZnSO
40.6%~1.4%, VB
10.01%~0.1%, NAA (NAA) 1~10mg/L, right-chlorophenoxyacetic acid (4-CPA) 1~10mg/L, surplus are water, in above-mentioned culture medium, insert the female kind of Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb, cultivated 7~14 days at 23 ℃ of following shaking tables, getting mycelium, dry the back pulverizing in 60 ℃ of baking ovens standby;
C. lixiviate: the Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb mycelium is steeped with the water logging of equivalent weight earlier, ultrasonic wave with 100~420w carries out pre-treatment again, 15~60 minutes processing times, Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb mycelium moisturizing to the feed liquid weight ratio that to handle again is to put into the lixiviate jar after 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%, enzymatic reaction 30~60min, the papain that adds leaching liquor weight 0.5~2% again, behind enzymatic reaction 30~60min, be warming up to 80~100 ℃ and be incubated lixiviate 0.5~2 hour;
D. 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 1/4~1/6 of original volume, is Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb mycelium extract;
E. allotment: the percentage by weight of allotment material and consumption thereof is: Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb mycelium extract 20%~40%, agar 0.4%~0.8%, CMC 0.5%~3%, citric acid 0.5%~1.2%, natrium citricum 0.08%~0.2%, all the other are water; Above-mentioned material is carried out mixing preparation, promptly get the antistaling agent finished product;
F. 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 that primary raw material prepares antistaling agent and preparation method thereof with the Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb 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 6~9 days, thereby can reduce the degree that these high-grade wild edible fungus go bad greatly during storing and transporting, improve its commodity value.
Specific implementation method
Further set forth content of the present invention below in conjunction with embodiment.But be not limitation of the invention.
Embodiment 1:
Select the female kind of vigorous, full, the free of contamination Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb of growth for use, the percentage by weight of culture medium material and consumption thereof is: maltose 8%, corn flour 2%, wheat bran 2%, MgSO
40.3%, KH
2PO
40.2%, ZnSO
41.0%, VB
10.1%, NAA (NAA) 1.5mg/L, right-chlorophenoxyacetic acid (4-CPA) 9.5mg/L, surplus are water, and in above-mentioned culture medium, the access Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb is female plants, and cultivates 14 days at 23 ℃ of following shaking tables, gets mycelium and dry the back pulverizing in 60 ℃ of baking ovens.After the Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb mycelium that obtains being used the water logging bubble of equivalent weight earlier, ultrasonic wave with 220w carries out pre-treatment, and in 20 minutes processing times, Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb mycelium moisturizing to the feed liquid weight ratio that will handle again is 1: 20, put into the lixiviate jar then, heat temperature raising to 60 ℃, adjust pH to 5 adds the cellulase of leaching liquor weight 0.5%, enzymatic reaction 30min, the papain that adds leaching liquor weight 2% again behind the enzymatic reaction 40min, 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 1/6 of original volume, is Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb mycelium extract.By weight percentage, with Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb mycelium extract 30%, agar 0.8%, CMC 3%, citric acid 1.1%, natrium citricum 0.2%, all the other are water, carry out mixing preparation, promptly get the antistaling agent finished product.To treat that fresh-keeping mushroom immerses in the prepared preservative, 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.
Embodiment 2:
Select the female kind of vigorous, full, the free of contamination Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb of growth for use, the percentage by weight of culture medium material and consumption thereof is: maltose 6%, corn flour 1%, wheat bran 3%, MgSO
40.15%, KH
2PO
40.1%, ZnSO
41.4%, VB
10.05%, NAA (NAA) 9mg/L, right-chlorophenoxyacetic acid (4-CPA) 1.5mg/L, surplus are water, and in above-mentioned culture medium, the access Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb is female plants, and cultivates 8 days at 23 ℃ of following shaking tables, gets mycelium and dry the back pulverizing in 60 ℃ of baking ovens.After the Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb mycelium that obtains being used the water logging bubble of equivalent weight earlier, ultrasonic wave with 80w carries out pre-treatment, and in 40 minutes processing times, Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb mycelium moisturizing to the feed liquid weight ratio that will handle again is 1: 30, put into the lixiviate jar then, heat temperature raising to 60 ℃, adjust pH to 5.5 adds the cellulase of leaching liquor weight 1%, enzymatic reaction 40min, the papain that adds leaching liquor weight 1% again 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 20 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 Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb mycelium extract.By weight percentage, with Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb mycelium extract 40%, agar 0.6%, CMC 2%, citric acid 0.6%, natrium citricum 0.1%, all the other are water, carry out mixing preparation, promptly get the antistaling agent finished product.To treat that fresh-keeping mushroom immerses in the prepared preservative, 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.
Embodiment 3:
Select the female kind of vigorous, full, the free of contamination Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb of growth for use, the percentage by weight of culture medium material and consumption thereof is: maltose 3.5%, corn flour 3%, wheat bran 5%, MgSO
40.06%, KH
2PO
40.07%, ZnSO
40.7%, VB
10.02%, NAA (NAA) 5mg/L, right-chlorophenoxyacetic acid (4-CPA) 5.5mg/L, surplus are water, and in above-mentioned culture medium, the access Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb is female plants, and cultivates 11 days at 23 ℃ of following shaking tables, gets mycelium and dry the back pulverizing in 60 ℃ of baking ovens.After the Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb mycelium that obtains being used the water logging bubble of equivalent weight earlier, ultrasonic wave with 420w carries out pre-treatment, and in 30 minutes processing times, Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb mycelium moisturizing to the feed liquid weight ratio that will handle again is 1: 40, put into the lixiviate jar then, heat temperature raising to 45 ℃, adjust pH to 5.5 adds the cellulase of leaching liquor weight 2%, enzymatic reaction 60min, the papain that adds leaching liquor weight 0.5% again behind the enzymatic reaction 60min, is warming up to 100 ℃ and be incubated lixiviate 2 hours.Cross leaching juice, its filter residue adds the water of 10 times of quality, with above-mentioned similarity condition lixiviate, crosses leaching juice afterwards, twice filtrate is merged the back decompression be concentrated to 1/5 of original volume, is Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb mycelium extract.By weight percentage, with Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb mycelium extract 20%, agar 0.4%, CMC 0.8%, citric acid 1.2%, natrium citricum 0.15%, all the other are water, carry out mixing preparation, promptly get the antistaling agent finished product.To treat that fresh-keeping mushroom immerses in the prepared preservative, 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.
Claims (3)
1. an Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb mycelium anti-staling agent is characterized in that this Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb mycelium anti-staling agent percentage by weight raw materials used and consumption is: Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb mycelium extract 20%~40%; Agar 0.4%~0.8%; CMC 0.5%~3%; Citric acid 0.5%~1.2%; Natrium citricum 0.08%~0.2%; All the other are water; Described Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb mycelium extract is with drying, Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb mycelium after the pulverizing steeps with the water logging of equivalent weight, moisturizing to feed liquid weight ratio is 1: 20~1: 40 after ultrasonic wave is handled 15~60 minutes, heat temperature raising to 40~60 ℃, adjust pH to 4~6, the cellulase that adds leaching liquor weight 0.5~2%, enzymatic reaction 30~60min, the papain that adds leaching liquor weight 0.5~2% again, behind enzymatic reaction 30~60min, be warming up to 80~100 ℃ of enzymes and be incubated lixiviate 0.5~2 hour of going out, filter the back decompression and be concentrated to 1/4~1/6 of original volume, promptly get Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb mycelium extract.
2. the preparation method of the described Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb mycelium anti-staling agent of claim 1 is characterized in that carrying out according to the following steps:
A. the mycelial cultivation of Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb: the percentage by weight of culture medium material and consumption thereof is: maltose 3%~8%, corn flour 1%~3%, wheat bran 2%~5%, MgSO
40.05%~0.3%, KH
2PO
40.06%~0.2%, ZnSO
40.6%~1.4%, VB
10.01%~0.1%, NAA (NAA) 1~10mg/L, right-chlorophenoxyacetic acid (4-CPA) 1~10mg/L, surplus are water, in above-mentioned culture medium, insert the female kind of Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb, cultivated 7~14 days at 23 ℃ of following shaking tables, getting mycelium, dry the back pulverizing in 60 ℃ of baking ovens standby;
B. lixiviate: the Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb mycelium is steeped with the water logging of equivalent weight earlier, ultrasonic wave with 100~420w carries out pre-treatment again, 15~60 minutes processing times, Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb mycelium moisturizing to the feed liquid weight ratio that to handle again is to put into the lixiviate jar after 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%, enzymatic reaction 30~60min, the papain that adds leaching liquor weight 0.5~2% again, behind enzymatic reaction 30~60min, be warming up to 80~100 ℃ and be incubated lixiviate 0.5~2 hour;
C. filtering and concentrating: cross leaching juice, its filter residue adds the water of 10~30 times of weight, with above-mentioned similarity condition lixiviate, crosses leaching juice afterwards, twice filtrate is merged the back decompression be concentrated to 1/4~1/6 of original volume, is Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb mycelium extract;
D. allotment: the percentage by weight of allotment material and consumption thereof is: Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb mycelium extract 20%~40%, agar 0.4%~0.8%, CMC 0.5%~3%, citric acid 0.5%~1.2%, natrium citricum 0.08%~0.2%, 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 Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb 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, and it is fresh-keeping to treat can carry out after the tunicle drying on surface room temperature storage.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN200910095191A CN101700059A (en) | 2009-11-13 | 2009-11-13 | Tremellodon gelatinosum mycelium preservative and preparation method thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN200910095191A CN101700059A (en) | 2009-11-13 | 2009-11-13 | Tremellodon gelatinosum mycelium preservative and preparation method thereof |
Publications (1)
Publication Number | Publication Date |
---|---|
CN101700059A true CN101700059A (en) | 2010-05-05 |
Family
ID=42155001
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN200910095191A Pending CN101700059A (en) | 2009-11-13 | 2009-11-13 | Tremellodon gelatinosum mycelium preservative and preparation method thereof |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN101700059A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104855141A (en) * | 2015-06-11 | 2015-08-26 | 宁德师范学院 | Edible mushroom liquid strain preparation method based on ultrasonic crushing |
CN105410167A (en) * | 2015-11-25 | 2016-03-23 | 云南云菌科技(集团)有限公司 | Edible mushroom fresh keeping agent and preparation method thereof |
CN106578012A (en) * | 2016-11-15 | 2017-04-26 | 东莞东阳光药物研发有限公司 | Fresh keeping agent for morchella and application thereof |
-
2009
- 2009-11-13 CN CN200910095191A patent/CN101700059A/en active Pending
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104855141A (en) * | 2015-06-11 | 2015-08-26 | 宁德师范学院 | Edible mushroom liquid strain preparation method based on ultrasonic crushing |
CN104855141B (en) * | 2015-06-11 | 2017-05-17 | 宁德师范学院 | Edible mushroom liquid strain preparation method based on ultrasonic crushing |
CN105410167A (en) * | 2015-11-25 | 2016-03-23 | 云南云菌科技(集团)有限公司 | Edible mushroom fresh keeping agent and preparation method thereof |
CN106578012A (en) * | 2016-11-15 | 2017-04-26 | 东莞东阳光药物研发有限公司 | Fresh keeping agent for morchella and application thereof |
CN106578012B (en) * | 2016-11-15 | 2020-04-21 | 东莞东阳光保健品研发有限公司 | Morchella preservative and application thereof |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN101700058B (en) | Russula mycelium anti-staling agent and preparing method thereof | |
CN102613265B (en) | Natural yeast powder | |
CN105018328B (en) | A kind of method that full banana fruits vinegar is brewageed using corn core immobilized acetic acid bacteria | |
CN105684727B (en) | The culture medium and cultural method for the black collybia albuminosa of cultivation expected based on ferment bacteria residue | |
CN104939073A (en) | Waxberry ferment stock solution and preparation method thereof | |
CN103734688A (en) | Edible mushroom favor sauce and making method thereof | |
CN104987156B (en) | A kind of method of binwang mushroom culture medium and cultivation binwang mushroom using mushroom bran | |
CN104856044A (en) | Kefir ginseng enzyme and preparation method thereof | |
CN104886254A (en) | Food containing cistanche ferment, and preparation technology of food containing cistanche ferment | |
CN107981340A (en) | A kind of whole plant pectase and preparation method thereof | |
CN103393026B (en) | Method for producing whole pumpkin powder through enzymolysis technology | |
CN107509532A (en) | One kind is rich in polysaccharide mushroom cultivating method | |
CN101700059A (en) | Tremellodon gelatinosum mycelium preservative and preparation method thereof | |
KR101281839B1 (en) | Manufacturing method of yokurt drink using rice | |
CN103039920A (en) | Biologically fermented black allium chinense and preparation method thereof | |
CN109452607A (en) | Baste and preparation method thereof comprising abalone enzymatic extract | |
CN105110985B (en) | A kind of crab flavour mushroom compost and preparation method | |
US4324806A (en) | Method for the softening of tough mushrooms | |
CN107568641A (en) | A kind of method using microbial fermentation fish bean curd | |
CN104187604B (en) | A kind of Jade Emperor mushroom ferment lozenge and preparation method thereof | |
CN106962870A (en) | A kind of preparation method of ginkgo sauce | |
CN108373347A (en) | A kind of manufacturing technology of section of wooden culture medium of edible fungus | |
CN107048359A (en) | Fruit of Acanthopanax sessiliflorus ferment and preparation method thereof | |
CN112314918A (en) | Cordyceps sinensis and chestnut paste | |
CN106962716B (en) | Lucid ganoderma germinated brown rice fruit and vegetable beverage and preparation method thereof |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20100505 |