CN109007003A - 一种蘑菇的保鲜方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
- A23B7/155—Microorganisms; Enzymes; Antibiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Engineering & Computer Science (AREA)
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- Chemical Kinetics & Catalysis (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
本发明公开了一种蘑菇的保鲜方法,包括:将壳聚糖加入丙烯酸水溶液中搅匀,在氮气下加入乙烯基吡咯烷酮和硫酸高铈反应,加入1‑乙基‑(3‑二甲基氨基丙基)碳二亚胺盐酸盐搅拌,加入L‑半胱氨酸反应后加入丙酮酸,调pH后搅拌反应,加入硼氢化钠溶液搅拌反应,加入氯化钴放置,后处理得改性壳聚糖;将丁香、黄芪、爵床、高良姜、虎杖和三颗针混合粉碎后乙醇提取得复合中药提取物;将纳米二氧化硅加入乙酸水溶液中,分散后加入壳聚糖、乳化剂搅拌,调pH后加入蓝莓叶多酚、竹汁、多粘类芽孢杆菌、苹果酸、抗坏血酸、复合中药提取物、氯化钙、甘氨酸、龙须菜寡糖、复合精油混匀得复合涂膜液;将蘑菇预冷后加入复合涂膜液中浸泡,风干、贮藏。
Description
技术领域
本发明涉及蘑菇技术领域,尤其涉及一种蘑菇的保鲜方法。
背景技术
蘑菇味道鲜美、营养丰富,含有丰富的蛋白质、氨基酸、维生素、核苷酸、矿物质和糖类,深受消费者喜爱。但是采收后的鲜菇含水量高,呼吸旺盛,营养物质消耗快,且表面没有明显的保护结构,常温下水分易蒸发,采后1-2d菇体内的水分就会大量丧失,从而使蘑菇开始褐变、风味变劣,从而失去商品价值,因此蘑菇的保鲜技术对蘑菇产业的健康发展至关重要。目前蘑菇的保鲜方法有多种,但是都存在保鲜效果不是很理想的缺陷。
发明内容
基于背景技术存在的技术问题,本发明提出了一种蘑菇的保鲜方法,其过程简单,保鲜效果好,能将蘑菇的保鲜期延长至19天以上,且环保。
本发明提出的一种蘑菇的保鲜方法,包括以下步骤:
S1、将壳聚糖加入丙烯酸水溶液中,在30-40℃下搅拌均匀,在氮气的保护下加入乙烯基吡咯烷酮和硫酸高铈,搅拌反应100-150min,加入1-乙基-(3-二甲基氨基丙基)碳二亚胺盐酸盐搅拌30-40min,加入L-半胱氨酸,在室温下搅拌100-150min,加入丙酮酸,调节pH值为4-5后搅拌反应100-200min,加入硼氢化钠水溶液搅拌反应100-120min,加入氯化钴后放置15-20h,加入乙醇中,离心、洗涤、干燥得到改性壳聚糖;
S2、将丁香、黄芪、爵床、高良姜、虎杖和三颗针混合后粉碎,然后加入乙醇中,加热至回流后提取3-5h,过滤、浓缩、干燥后得到复合中药提取物;
S3、将纳米二氧化硅加入乙酸水溶液中,超声分散后加入改性壳聚糖、乳化剂搅拌3-5h,调节pH值为5-6后加入蓝莓叶多酚、竹汁、多粘类芽孢杆菌、苹果酸、抗坏血酸、复合中药提取物、氯化钙、甘氨酸、龙须菜寡糖和复合精油混合均匀得到复合涂膜液;
S4、将蘑菇在0-4℃的条件下预冷10-20h,加入复合涂膜液中浸泡30-50min,风干后贮藏。
优选地,在S1中,壳聚糖、乙烯基吡咯烷酮、L-半胱氨酸、丙酮酸的重量比为1-2.5:3-8:0.3-0.5:0.1-0.7。
优选地,在S1中,壳聚糖、1-乙基-(3-二甲基氨基丙基)碳二亚胺盐酸盐的摩尔比为1:1.01-1.05;壳聚糖、氯化钴的质量比为1:0.3-0.8。
优选地,在S2中,丁香、黄芪、爵床、高良姜、虎杖、三颗针、乙醇的重量比为1-5:2-9:1-3:3-11:1-5:2-9:100-280。
优选地,在S3中,纳米二氧化硅、改性壳聚糖、乳化剂、蓝莓叶多酚、竹汁、多粘类芽孢杆菌、苹果酸、抗坏血酸、复合中药提取物、氯化钙、甘氨酸、龙须菜寡糖、复合精油的重量比为0.1-0.8:20-50:1-2.2:0.1-0.8:1-5:0.01-0.08:2-10:1-8:20-38:0.5-1.2:0.1-0.8:0.1-0.5:2-15。
优选地,在S3中,纳米二氧化硅与乙酸水溶液的质量体积比为0.01-0.1:100g/mL。
优选地,在S3中,所述乳化剂为单甘脂、吐温-80、蔗糖脂肪酸酯、菜油磷脂的混合物,且单甘脂、吐温-80、蔗糖脂肪酸酯、菜油磷脂的重量比为2-10:1-2:1-3:2-9。
优选地,在S3中,所述复合精油为柑橘精油、香茅精油、黄皮精油、茶籽精油的混合物,且柑橘精油、香茅精油、黄皮精油、茶籽精油的体积比为1-2:2-5:2-9:1-4。
本发明所述蘑菇的保鲜方法,首先以壳聚糖、乙烯基吡咯烷酮、L-半胱氨酸为原料,通过控制反应的条件,使L-半胱氨酸中的羰基与壳聚糖中的氨基发生了反应,形成了酰胺键,从而将巯基键合到了壳聚糖分子中,同时使乙烯基吡咯烷酮与壳聚糖中的羟基发生了反应,将乙烯基吡咯烷酮接枝到了壳聚糖分子中,加入丙酮酸后,控制反应的条件,使其与壳聚糖分子中剩余的氨基进一步发生了反应,得到了席夫碱结构,与氯化钴混合后放置,钴离子对壳聚糖进行了掺杂,从而得到了同时含有乙烯基吡咯烷酮、巯基、席夫碱和钴离子的改性壳聚糖;之后以丁香、黄芪、爵床、高良姜、虎杖和三颗针为原料进行了乙醇浸提,得到了复合中药提取物,之后以纳米二氧化硅、改性壳聚糖、乳化剂、蓝莓叶多酚、竹汁、多粘类芽孢杆菌、苹果酸、抗坏血酸、复合中药提取物、氯化钙、甘氨酸、龙须菜寡糖和复合精油为原料制备了涂膜液对蘑菇进行了处理,从而在蘑菇表面形成一层致密的涂膜,对水分、空气具有选择透过性,改善了蘑菇的储存状态,使透氧能力降低,同时抑制了蒸腾和呼吸作用,降低了蘑菇水分的散失,延缓了维生素C和白度的下降,蓝莓叶多酚、竹汁、多粘类芽孢杆菌、苹果酸、抗坏血酸、复合中药提取物、氯化钙、甘氨酸、龙须菜寡糖和复合精油中的有效成分能不断渗入蘑菇的内部,与改性壳聚糖具有协同作用,抑制了生物化学反应的发生,同时破坏了细菌的细胞壁和细胞膜,有效抑制细菌的生长,减轻毒害,提高了蘑菇的抗菌性,同时能促进总酚和抗坏血酸的积累,提高了蘑菇过氧化物酶的活性,抑制多酚氧化酶性,从而达到抑制褐变,延缓衰老的目的;另一方面,分子中的乙烯基吡咯烷酮、丙酮酸和钴离子的引入提高了壳聚糖的水溶性,与乳化剂配合后,使各种物质在壳聚糖溶液中均匀分散,有利于成膜和提高膜的阻湿性,同时调节了壳聚糖涂膜的透水率,克服了壳聚糖涂膜透水性高的缺陷;之后将蘑菇进行了预冷处理,使蘑菇中的水分快速蒸发,同时带走了热量,使蘑菇的中心温度接近贮藏温度,降低了蘑菇的呼吸强度,延缓了新陈代谢,使呼吸高峰延迟4-6天;多方面的综合作用保持了蘑菇的品质,延长了蘑菇的保鲜期,使其保质期延长至19天以上,且安全,降低了环境污染。
具体实施方式
下面,通过具体实施例对本发明的技术方案进行详细说明。
实施例1
本发明提出的一种蘑菇的保鲜方法,包括以下步骤:
S1、将壳聚糖加入丙烯酸水溶液中,在40℃下搅拌均匀,在氮气的保护下加入乙烯基吡咯烷酮和硫酸高铈,搅拌反应100min,加入1-乙基-(3-二甲基氨基丙基)碳二亚胺盐酸盐搅拌40min,加入L-半胱氨酸,在室温下搅拌100min,加入丙酮酸,调节pH值为5后搅拌反应100min,加入硼氢化钠水溶液搅拌反应120min,加入氯化钴后放置15h,加入乙醇中,离心、洗涤、干燥得到改性壳聚糖;
S2、将丁香、黄芪、爵床、高良姜、虎杖和三颗针混合后粉碎,然后加入乙醇中,加热至回流后提取3h,过滤、浓缩、干燥后得到复合中药提取物;
S3、将纳米二氧化硅加入乙酸水溶液中,超声分散后加入改性壳聚糖、乳化剂搅拌5h,调节pH值为5后加入蓝莓叶多酚、竹汁、多粘类芽孢杆菌、苹果酸、抗坏血酸、复合中药提取物、氯化钙、甘氨酸、龙须菜寡糖和复合精油混合均匀得到复合涂膜液;
S4、将蘑菇在4℃的条件下预冷20h,加入复合涂膜液中浸泡30min,风干后贮藏。
实施例2
本发明提出的一种蘑菇的保鲜方法,包括以下步骤:
S1、将壳聚糖加入丙烯酸水溶液中,在30℃下搅拌均匀,在氮气的保护下加入乙烯基吡咯烷酮和硫酸高铈,搅拌反应150min,加入1-乙基-(3-二甲基氨基丙基)碳二亚胺盐酸盐搅拌30min,加入L-半胱氨酸,在室温下搅拌150min,加入丙酮酸,调节pH值为4后搅拌反应200min,加入硼氢化钠水溶液搅拌反应100min,加入氯化钴后放置20h,加入乙醇中,离心、洗涤、干燥得到改性壳聚糖;
S2、将丁香、黄芪、爵床、高良姜、虎杖和三颗针混合后粉碎,然后加入乙醇中,加热至回流后提取5h,过滤、浓缩、干燥后得到复合中药提取物;
S3、将纳米二氧化硅加入乙酸水溶液中,超声分散后加入改性壳聚糖、乳化剂搅拌3h,调节pH值为6后加入蓝莓叶多酚、竹汁、多粘类芽孢杆菌、苹果酸、抗坏血酸、复合中药提取物、氯化钙、甘氨酸、龙须菜寡糖和复合精油混合均匀得到复合涂膜液;
S4、将蘑菇在0℃的条件下预冷10h,加入复合涂膜液中浸泡50min,风干后贮藏。
实施例3
本发明提出的一种蘑菇的保鲜方法,包括以下步骤:
S1、将壳聚糖加入丙烯酸水溶液中,在38℃下搅拌均匀,在氮气的保护下加入乙烯基吡咯烷酮和硫酸高铈,搅拌反应110min,加入1-乙基-(3-二甲基氨基丙基)碳二亚胺盐酸盐搅拌38min,加入L-半胱氨酸,在室温下搅拌105min,加入丙酮酸,调节pH值为5后搅拌反应108min,加入硼氢化钠水溶液搅拌反应115min,加入氯化钴后放置17h,加入乙醇中,离心、洗涤、干燥得到改性壳聚糖;
S2、将丁香、黄芪、爵床、高良姜、虎杖和三颗针混合后粉碎,然后加入乙醇中,加热至回流后提取4.3h,过滤、浓缩、干燥后得到复合中药提取物;
S3、将纳米二氧化硅加入乙酸水溶液中,超声分散后加入改性壳聚糖、乳化剂搅拌3.5h,调节pH值为6后加入蓝莓叶多酚、竹汁、多粘类芽孢杆菌、苹果酸、抗坏血酸、复合中药提取物、氯化钙、甘氨酸、龙须菜寡糖和复合精油混合均匀得到复合涂膜液;
S4、将蘑菇在1℃的条件下预冷18h,加入复合涂膜液中浸泡35min,风干后贮藏;
其中,在S1中,壳聚糖、乙烯基吡咯烷酮、L-半胱氨酸、丙酮酸的重量比为2.5:3:0.5:0.1;
在S1中,壳聚糖、1-乙基-(3-二甲基氨基丙基)碳二亚胺盐酸盐的摩尔比为1:1.05;壳聚糖、氯化钴的质量比为1:0.8;
在S2中,丁香、黄芪、爵床、高良姜、虎杖、三颗针、乙醇的重量比为1:9:3:3:5:2:280;
在S3中,纳米二氧化硅、改性壳聚糖、乳化剂、蓝莓叶多酚、竹汁、多粘类芽孢杆菌、苹果酸、抗坏血酸、复合中药提取物、氯化钙、甘氨酸、龙须菜寡糖、复合精油的重量比为0.1:50:1:0.8:1:0.08:2:8:20:1.2:0.1:0.5:2;
在S3中,纳米二氧化硅与乙酸水溶液的质量体积比为0.1:100g/mL;
在S3中,所述乳化剂为单甘脂、吐温-80、蔗糖脂肪酸酯、菜油磷脂的混合物,且单甘脂、吐温-80、蔗糖脂肪酸酯、菜油磷脂的重量比为2:2:1:9;
在S3中,所述复合精油为柑橘精油、香茅精油、黄皮精油、茶籽精油的混合物,且柑橘精油、香茅精油、黄皮精油、茶籽精油的体积比为1:5:2:4。
实施例4
本发明提出的一种蘑菇的保鲜方法,包括以下步骤:
S1、将壳聚糖加入丙烯酸水溶液中,在32℃下搅拌均匀,在氮气的保护下加入乙烯基吡咯烷酮和硫酸高铈,搅拌反应140min,加入1-乙基-(3-二甲基氨基丙基)碳二亚胺盐酸盐搅拌33min,加入L-半胱氨酸,在室温下搅拌140min,加入丙酮酸,调节pH值为4后搅拌反应180min,加入硼氢化钠水溶液搅拌反应105min,加入氯化钴后放置19h,加入乙醇中,离心、洗涤、干燥得到改性壳聚糖;
S2、将丁香、黄芪、爵床、高良姜、虎杖和三颗针混合后粉碎,然后加入乙醇中,加热至回流后提取3.5h,过滤、浓缩、干燥后得到复合中药提取物;
S3、将纳米二氧化硅加入乙酸水溶液中,超声分散后加入改性壳聚糖、乳化剂搅拌4.3h,调节pH值为5后加入蓝莓叶多酚、竹汁、多粘类芽孢杆菌、苹果酸、抗坏血酸、复合中药提取物、氯化钙、甘氨酸、龙须菜寡糖和复合精油混合均匀得到复合涂膜液;
S4、将蘑菇在3℃的条件下预冷12h,加入复合涂膜液中浸泡42min,风干后贮藏;
其中,在S1中,壳聚糖、乙烯基吡咯烷酮、L-半胱氨酸、丙酮酸的重量比为1:8:0.3:0.7;
在S1中,壳聚糖、1-乙基-(3-二甲基氨基丙基)碳二亚胺盐酸盐的摩尔比为1:1.01;壳聚糖、氯化钴的质量比为1:0.3;
在S2中,丁香、黄芪、爵床、高良姜、虎杖、三颗针、乙醇的重量比为5:2:1:11:1:9:100;
在S3中,纳米二氧化硅、改性壳聚糖、乳化剂、蓝莓叶多酚、竹汁、多粘类芽孢杆菌、苹果酸、抗坏血酸、复合中药提取物、氯化钙、甘氨酸、龙须菜寡糖、复合精油的重量比为0.8:20:2.2:0.1:5:0.01:10:1:38:0.5:0.8:0.1:15;
在S3中,纳米二氧化硅与乙酸水溶液的质量体积比为0.01:100g/mL;
在S3中,所述乳化剂为单甘脂、吐温-80、蔗糖脂肪酸酯、菜油磷脂的混合物,且单甘脂、吐温-80、蔗糖脂肪酸酯、菜油磷脂的重量比为10:1:3:2;
在S3中,所述复合精油为柑橘精油、香茅精油、黄皮精油、茶籽精油的混合物,且柑橘精油、香茅精油、黄皮精油、茶籽精油的体积比为2:2:9:1。
实施例5
本发明提出的一种蘑菇的保鲜方法,包括以下步骤:
S1、将壳聚糖加入丙烯酸水溶液中,在35℃下搅拌均匀,在氮气的保护下加入乙烯基吡咯烷酮和硫酸高铈,搅拌反应135min,加入1-乙基-(3-二甲基氨基丙基)碳二亚胺盐酸盐搅拌35min,加入L-半胱氨酸,在室温下搅拌130min,加入丙酮酸,调节pH值为4.5后搅拌反应150min,加入硼氢化钠水溶液搅拌反应110min,加入氯化钴后放置17h,加入乙醇中,离心、洗涤、干燥得到改性壳聚糖;
S2、将丁香、黄芪、爵床、高良姜、虎杖和三颗针混合后粉碎,然后加入乙醇中,加热至回流后提取4h,过滤、浓缩、干燥后得到复合中药提取物;
S3、将纳米二氧化硅加入乙酸水溶液中,超声分散后加入改性壳聚糖、乳化剂搅拌4h,调节pH值为5.5后加入蓝莓叶多酚、竹汁、多粘类芽孢杆菌、苹果酸、抗坏血酸、复合中药提取物、氯化钙、甘氨酸、龙须菜寡糖和复合精油混合均匀得到复合涂膜液;
S4、将蘑菇在3℃的条件下预冷14h,加入复合涂膜液中浸泡40min,风干后贮藏;
其中,在S1中,壳聚糖、乙烯基吡咯烷酮、L-半胱氨酸、丙酮酸的重量比为1.8:6:0.37:0.42;
在S1中,壳聚糖、1-乙基-(3-二甲基氨基丙基)碳二亚胺盐酸盐的摩尔比为1:1.03;壳聚糖、氯化钴的质量比为1:0.58;
在S2中,丁香、黄芪、爵床、高良姜、虎杖、三颗针、乙醇的重量比为3:7:2:7:3:6:220;
在S3中,纳米二氧化硅、改性壳聚糖、乳化剂、蓝莓叶多酚、竹汁、多粘类芽孢杆菌、苹果酸、抗坏血酸、复合中药提取物、氯化钙、甘氨酸、龙须菜寡糖、复合精油的重量比为0.4:32:1.9:0.45:3.2:0.05:7:5:27:1:0.55:0.32:7;
在S3中,纳米二氧化硅与乙酸水溶液的质量体积比为0.06:100g/mL;
在S3中,所述乳化剂为单甘脂、吐温-80、蔗糖脂肪酸酯、菜油磷脂的混合物,且单甘脂、吐温-80、蔗糖脂肪酸酯、菜油磷脂的重量比为6:1.7:2:5;
在S3中,所述复合精油为柑橘精油、香茅精油、黄皮精油、茶籽精油的混合物,且柑橘精油、香茅精油、黄皮精油、茶籽精油的体积比为1.3:3.1:6:2。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (8)
1.一种蘑菇的保鲜方法,其特征在于,包括以下步骤:
S1、将壳聚糖加入丙烯酸水溶液中,在30-40℃下搅拌均匀,在氮气的保护下加入乙烯基吡咯烷酮和硫酸高铈,搅拌反应100-150min,加入1-乙基-(3-二甲基氨基丙基)碳二亚胺盐酸盐搅拌30-40min,加入L-半胱氨酸,在室温下搅拌100-150min,加入丙酮酸,调节pH值为4-5后搅拌反应100-200min,加入硼氢化钠水溶液搅拌反应100-120min,加入氯化钴后放置15-20h,加入乙醇中,离心、洗涤、干燥得到改性壳聚糖;
S2、将丁香、黄芪、爵床、高良姜、虎杖和三颗针混合后粉碎,然后加入乙醇中,加热至回流后提取3-5h,过滤、浓缩、干燥后得到复合中药提取物;
S3、将纳米二氧化硅加入乙酸水溶液中,超声分散后加入改性壳聚糖、乳化剂搅拌3-5h,调节pH值为5-6后加入蓝莓叶多酚、竹汁、多粘类芽孢杆菌、苹果酸、抗坏血酸、复合中药提取物、氯化钙、甘氨酸、龙须菜寡糖和复合精油混合均匀得到复合涂膜液;
S4、将蘑菇在0-4℃的条件下预冷10-20h,加入复合涂膜液中浸泡30-50min,风干后贮藏。
2.根据权利要求1所述蘑菇的保鲜方法,其特征在于,在S1中,壳聚糖、乙烯基吡咯烷酮、L-半胱氨酸、丙酮酸的重量比为1-2.5:3-8:0.3-0.5:0.1-0.7。
3.根据权利要求1或2所述蘑菇的保鲜方法,其特征在于,在S1中,壳聚糖、1-乙基-(3-二甲基氨基丙基)碳二亚胺盐酸盐的摩尔比为1:1.01-1.05;壳聚糖、氯化钴的质量比为1:0.3-0.8。
4.根据权利要求1-3中任一项所述蘑菇的保鲜方法,其特征在于,在S2中,丁香、黄芪、爵床、高良姜、虎杖、三颗针、乙醇的重量比为1-5:2-9:1-3:3-11:1-5:2-9:100-280。
5.根据权利要求1-4中任一项所述蘑菇的保鲜方法,其特征在于,在S3中,纳米二氧化硅、改性壳聚糖、乳化剂、蓝莓叶多酚、竹汁、多粘类芽孢杆菌、苹果酸、抗坏血酸、复合中药提取物、氯化钙、甘氨酸、龙须菜寡糖、复合精油的重量比为0.1-0.8:20-50:1-2.2:0.1-0.8:1-5:0.01-0.08:2-10:1-8:20-38:0.5-1.2:0.1-0.8:0.1-0.5:2-15。
6.根据权利要求1-5中任一项所述蘑菇的保鲜方法,其特征在于,在S3中,纳米二氧化硅与乙酸水溶液的质量体积比为0.01-0.1:100g/mL。
7.根据权利要求1-6中任一项所述蘑菇的保鲜方法,其特征在于,在S3中,所述乳化剂为单甘脂、吐温-80、蔗糖脂肪酸酯、菜油磷脂的混合物,且单甘脂、吐温-80、蔗糖脂肪酸酯、菜油磷脂的重量比为2-10:1-2:1-3:2-9。
8.根据权利要求1-7中任一项所述蘑菇的保鲜方法,其特征在于,在S3中,所述复合精油为柑橘精油、香茅精油、黄皮精油、茶籽精油的混合物,且柑橘精油、香茅精油、黄皮精油、茶籽精油的体积比为1-2:2-5:2-9:1-4。
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