CN109463434A - A kind of complex biological preservative and its application in edible fungus fresh-keeping - Google Patents
A kind of complex biological preservative and its application in edible fungus fresh-keeping Download PDFInfo
- Publication number
- CN109463434A CN109463434A CN201910013296.3A CN201910013296A CN109463434A CN 109463434 A CN109463434 A CN 109463434A CN 201910013296 A CN201910013296 A CN 201910013296A CN 109463434 A CN109463434 A CN 109463434A
- Authority
- CN
- China
- Prior art keywords
- parts
- mushroom
- lactic acid
- complex biological
- acid bacteria
- 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
- 239000003755 preservative agent Substances 0.000 title claims abstract description 126
- 230000002335 preservative effect Effects 0.000 title claims abstract description 90
- 241000233866 Fungi Species 0.000 title claims abstract description 20
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 166
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 99
- 241000894006 Bacteria Species 0.000 claims abstract description 97
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 83
- 239000004310 lactic acid Substances 0.000 claims abstract description 83
- 239000000284 extract Substances 0.000 claims abstract description 74
- 238000002360 preparation method Methods 0.000 claims abstract description 57
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 53
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 42
- 239000002207 metabolite Substances 0.000 claims abstract description 41
- 102000004196 processed proteins & peptides Human genes 0.000 claims abstract description 40
- 235000013599 spices Nutrition 0.000 claims abstract description 39
- 239000002994 raw material Substances 0.000 claims abstract description 26
- 229920001661 Chitosan Polymers 0.000 claims abstract description 24
- 239000007921 spray Substances 0.000 claims abstract description 5
- 238000012545 processing Methods 0.000 claims description 108
- 230000000694 effects Effects 0.000 claims description 57
- 239000007788 liquid Substances 0.000 claims description 47
- 239000006228 supernatant Substances 0.000 claims description 39
- 238000000034 method Methods 0.000 claims description 34
- 238000001035 drying Methods 0.000 claims description 27
- 238000000855 fermentation Methods 0.000 claims description 24
- 230000004151 fermentation Effects 0.000 claims description 24
- 244000252132 Pleurotus eryngii Species 0.000 claims description 23
- 235000001681 Pleurotus eryngii Nutrition 0.000 claims description 23
- 102000004190 Enzymes Human genes 0.000 claims description 22
- 108090000790 Enzymes Proteins 0.000 claims description 22
- 240000001462 Pleurotus ostreatus Species 0.000 claims description 22
- 235000001603 Pleurotus ostreatus Nutrition 0.000 claims description 22
- 229940088598 enzyme Drugs 0.000 claims description 22
- 239000006227 byproduct Substances 0.000 claims description 20
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 19
- 238000012258 culturing Methods 0.000 claims description 16
- 239000000706 filtrate Substances 0.000 claims description 16
- 239000002609 medium Substances 0.000 claims description 16
- 238000001914 filtration Methods 0.000 claims description 15
- 239000001963 growth medium Substances 0.000 claims description 13
- 239000003814 drug Substances 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 10
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 8
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 8
- 235000003392 Curcuma domestica Nutrition 0.000 claims description 8
- 244000270834 Myristica fragrans Species 0.000 claims description 8
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 8
- 244000223014 Syzygium aromaticum Species 0.000 claims description 8
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 8
- 239000012141 concentrate Substances 0.000 claims description 8
- 235000003373 curcuma longa Nutrition 0.000 claims description 8
- 230000009849 deactivation Effects 0.000 claims description 8
- 230000007062 hydrolysis Effects 0.000 claims description 8
- 238000006460 hydrolysis reaction Methods 0.000 claims description 8
- 239000012528 membrane Substances 0.000 claims description 8
- 239000001702 nutmeg Substances 0.000 claims description 8
- 235000013976 turmeric Nutrition 0.000 claims description 8
- 238000000108 ultra-filtration Methods 0.000 claims description 8
- 102000005741 Metalloproteases Human genes 0.000 claims description 7
- 108010006035 Metalloproteases Proteins 0.000 claims description 7
- 240000002234 Allium sativum Species 0.000 claims description 6
- 240000000588 Hericium erinaceus Species 0.000 claims description 6
- 235000007328 Hericium erinaceus Nutrition 0.000 claims description 6
- 241000318836 Pleurotus nebrodensis Species 0.000 claims description 6
- 238000005119 centrifugation Methods 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 239000004365 Protease Substances 0.000 claims description 5
- 241000958510 Stropharia rugosoannulata Species 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 238000005057 refrigeration Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 241000234282 Allium Species 0.000 claims description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 4
- 244000061520 Angelica archangelica Species 0.000 claims description 4
- 241000205585 Aquilegia canadensis Species 0.000 claims description 4
- 240000008574 Capsicum frutescens Species 0.000 claims description 4
- 244000020518 Carthamus tinctorius Species 0.000 claims description 4
- 235000003255 Carthamus tinctorius Nutrition 0.000 claims description 4
- 244000163122 Curcuma domestica Species 0.000 claims description 4
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 4
- 239000009636 Huang Qi Substances 0.000 claims description 4
- 235000017858 Laurus nobilis Nutrition 0.000 claims description 4
- 108091005804 Peptidases Proteins 0.000 claims description 4
- 240000004064 Poterium sanguisorba Species 0.000 claims description 4
- 235000008291 Poterium sanguisorba Nutrition 0.000 claims description 4
- 240000004980 Rheum officinale Species 0.000 claims description 4
- 235000008081 Rheum officinale Nutrition 0.000 claims description 4
- 240000003152 Rhus chinensis Species 0.000 claims description 4
- 235000014220 Rhus chinensis Nutrition 0.000 claims description 4
- 235000008282 Sanguisorba officinalis Nutrition 0.000 claims description 4
- 244000125380 Terminalia tomentosa Species 0.000 claims description 4
- 235000005212 Terminalia tomentosa Nutrition 0.000 claims description 4
- 239000001390 capsicum minimum Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 238000004321 preservation Methods 0.000 claims description 4
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 3
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 3
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 3
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 3
- 244000199866 Lactobacillus casei Species 0.000 claims description 3
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 3
- -1 Radix Glycyrrhizae Substances 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 claims description 3
- 235000007303 Thymus vulgaris Nutrition 0.000 claims description 3
- 240000002657 Thymus vulgaris Species 0.000 claims description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 3
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 3
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 3
- 229940017800 lactobacillus casei Drugs 0.000 claims description 3
- 239000001301 oxygen Substances 0.000 claims description 3
- 229910052760 oxygen Inorganic materials 0.000 claims description 3
- 235000020748 rosemary extract Nutrition 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 239000001585 thymus vulgaris Substances 0.000 claims description 3
- 241000221198 Basidiomycota Species 0.000 claims description 2
- 235000021511 Cinnamomum cassia Nutrition 0.000 claims description 2
- 241001534110 Lactarius <percoid fish> Species 0.000 claims description 2
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 2
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 2
- 241000149440 Lentinus tuber-regium Species 0.000 claims description 2
- 241001248610 Ophiocordyceps sinensis Species 0.000 claims description 2
- 241000272503 Sparassis radicata Species 0.000 claims description 2
- 241001506047 Tremella Species 0.000 claims description 2
- 241000121220 Tricholoma matsutake Species 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims description 2
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 claims 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims 2
- 238000007670 refining Methods 0.000 claims 2
- 102000057297 Pepsin A Human genes 0.000 claims 1
- 108090000284 Pepsin A Proteins 0.000 claims 1
- 241000194017 Streptococcus Species 0.000 claims 1
- 229910021529 ammonia Inorganic materials 0.000 claims 1
- 230000007071 enzymatic hydrolysis Effects 0.000 claims 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims 1
- 229940111202 pepsin Drugs 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 5
- 238000003860 storage Methods 0.000 abstract description 4
- 231100000252 nontoxic Toxicity 0.000 abstract description 3
- 230000003000 nontoxic effect Effects 0.000 abstract description 3
- 239000007787 solid Substances 0.000 description 27
- 208000016261 weight loss Diseases 0.000 description 19
- 230000004580 weight loss Effects 0.000 description 19
- 206010013786 Dry skin Diseases 0.000 description 18
- 238000005138 cryopreservation Methods 0.000 description 15
- 239000003795 chemical substances by application Substances 0.000 description 10
- 150000001875 compounds Chemical class 0.000 description 10
- 230000007423 decrease Effects 0.000 description 10
- 230000006378 damage Effects 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 102000012479 Serine Proteases Human genes 0.000 description 6
- 108010022999 Serine Proteases Proteins 0.000 description 6
- 230000000844 anti-bacterial effect Effects 0.000 description 6
- 230000003078 antioxidant effect Effects 0.000 description 6
- 230000002829 reductive effect Effects 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 5
- 244000008991 Curcuma longa Species 0.000 description 4
- 241000191967 Staphylococcus aureus Species 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 4
- 238000001976 enzyme digestion Methods 0.000 description 4
- 230000002401 inhibitory effect Effects 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 230000000241 respiratory effect Effects 0.000 description 4
- 230000000630 rising effect Effects 0.000 description 4
- 241000186018 Bifidobacterium adolescentis Species 0.000 description 3
- 241000186016 Bifidobacterium bifidum Species 0.000 description 3
- 241001608472 Bifidobacterium longum Species 0.000 description 3
- 241000588724 Escherichia coli Species 0.000 description 3
- 241000607479 Yersinia pestis Species 0.000 description 3
- 230000000845 anti-microbial effect Effects 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 229940002008 bifidobacterium bifidum Drugs 0.000 description 3
- 229940009291 bifidobacterium longum Drugs 0.000 description 3
- 238000009395 breeding Methods 0.000 description 3
- 230000001488 breeding effect Effects 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 229960000448 lactic acid Drugs 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 238000001228 spectrum Methods 0.000 description 3
- 238000012549 training Methods 0.000 description 3
- 241000193830 Bacillus <bacterium> Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 102000035195 Peptidases Human genes 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 241000194020 Streptococcus thermophilus Species 0.000 description 2
- FZPYMZUVXJUAQA-ZDUSSCGKSA-N Turmerone Chemical compound CC(C)=CC(=O)C[C@H](C)C1=CCC(C)=CC1 FZPYMZUVXJUAQA-ZDUSSCGKSA-N 0.000 description 2
- FZPYMZUVXJUAQA-UHFFFAOYSA-N Turmerone Natural products CC(C)=CC(=O)CC(C)C1=CCC(C)=CC1 FZPYMZUVXJUAQA-UHFFFAOYSA-N 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- XOCANRBEOZQNAQ-KBPBESRZSA-N alpha-turmerone Natural products O=C(/C=C(\C)/C)C[C@H](C)[C@H]1C=CC(C)=CC1 XOCANRBEOZQNAQ-KBPBESRZSA-N 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 244000052616 bacterial pathogen Species 0.000 description 2
- 230000003115 biocidal effect Effects 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 description 2
- RRAFCDWBNXTKKO-UHFFFAOYSA-N eugenol Chemical compound COC1=CC(CC=C)=CC=C1O RRAFCDWBNXTKKO-UHFFFAOYSA-N 0.000 description 2
- 229930003944 flavone Natural products 0.000 description 2
- 235000011949 flavones Nutrition 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 238000002955 isolation Methods 0.000 description 2
- 230000003859 lipid peroxidation Effects 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 230000004792 oxidative damage Effects 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000019419 proteases Nutrition 0.000 description 2
- 150000003254 radicals Chemical class 0.000 description 2
- 238000002390 rotary evaporation Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- BLSQLHNBWJLIBQ-OZXSUGGESA-N (2R,4S)-terconazole Chemical compound C1CN(C(C)C)CCN1C(C=C1)=CC=C1OC[C@@H]1O[C@@](CN2N=CN=C2)(C=2C(=CC(Cl)=CC=2)Cl)OC1 BLSQLHNBWJLIBQ-OZXSUGGESA-N 0.000 description 1
- JRJGKUTZNBZHNK-UHFFFAOYSA-N 3-phenylpropyl acetate Chemical compound CC(=O)OCCCC1=CC=CC=C1 JRJGKUTZNBZHNK-UHFFFAOYSA-N 0.000 description 1
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 1
- 108091005502 Aspartic proteases Proteins 0.000 description 1
- 102000035101 Aspartic proteases Human genes 0.000 description 1
- 241000228245 Aspergillus niger Species 0.000 description 1
- 206010003694 Atrophy Diseases 0.000 description 1
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 108010004032 Bromelains Proteins 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 102000016938 Catalase Human genes 0.000 description 1
- 108010053835 Catalase Proteins 0.000 description 1
- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
- NPBVQXIMTZKSBA-UHFFFAOYSA-N Chavibetol Natural products COC1=CC=C(CC=C)C=C1O NPBVQXIMTZKSBA-UHFFFAOYSA-N 0.000 description 1
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 1
- 239000005770 Eugenol Substances 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- 239000006000 Garlic extract Substances 0.000 description 1
- 108010034145 Helminth Proteins Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 108090000526 Papain Proteins 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- UVMRYBDEERADNV-UHFFFAOYSA-N Pseudoeugenol Natural products COC1=CC(C(C)=C)=CC=C1O UVMRYBDEERADNV-UHFFFAOYSA-N 0.000 description 1
- CEEMRWKKNNEQDT-UHFFFAOYSA-N Rosmanol Natural products CC(C)c1cc2C(OC(=O)C)C3OC(=O)C4(CCCC(C)(C)C34)c2c(OC(=O)C)c1OC(=O)C CEEMRWKKNNEQDT-UHFFFAOYSA-N 0.000 description 1
- 244000178231 Rosmarinus officinalis Species 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 241000293869 Salmonella enterica subsp. enterica serovar Typhimurium Species 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 1
- 235000010081 allicin Nutrition 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 230000037444 atrophy Effects 0.000 description 1
- 238000010170 biological method Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000019835 bromelain Nutrition 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000004320 controlled atmosphere Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000012754 curcumin Nutrition 0.000 description 1
- 229940109262 curcumin Drugs 0.000 description 1
- 239000004148 curcumin Substances 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 229960002217 eugenol Drugs 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 229940089256 fungistat Drugs 0.000 description 1
- 235000020706 garlic extract Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 244000000013 helminth Species 0.000 description 1
- 206010020718 hyperplasia Diseases 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 230000009545 invasion Effects 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 229940062044 oxygen 40 % Drugs 0.000 description 1
- 229940062042 oxygen 50 % Drugs 0.000 description 1
- 229940103067 oxygen 60 % Drugs 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002516 radical scavenger Substances 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- LCAZOMIGFDQMNC-FORWCCJISA-N rosmanol Chemical compound C1CCC(C)(C)[C@@H]2[C@H]3[C@@H](O)C(C=C(C(=C4O)O)C(C)C)=C4[C@]21C(=O)O3 LCAZOMIGFDQMNC-FORWCCJISA-N 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- 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
- 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
- A23B7/08—Preserving with sugars
-
- 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
- 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
Abstract
A kind of application the invention discloses complex biological preservative and its in edible fungus fresh-keeping.Complex biological preservative of the invention is formulated by 5-15 parts of edible mushroom Peptides, 20-40 parts of chitosan, 5-15 parts of Chinese medical extract, 5-15 parts of spice extract, 5-15 parts of lactic acid bacteria metabolite, 900-960 parts of water, it is widely used in edible fungus fresh-keeping, edible mushroom is impregnated, after spray or film complex biological preservative, is sealed in preservative film and refrigerates.Complex biological preservative raw material sources of the invention are extensive, preparation process is simple, safe and non-toxic, easy to use, can effectively keep edible fungi nutrition, delay putrid and deteriorated, extension storage period.
Description
Technical field
The invention belongs to agricultural products fresh-keeping technical fields, and in particular to a kind of complex biological preservative and its protect in edible mushroom
Application in fresh.
Background technique
Edible fungi nutrition is abundant, and water content is high, easily the microorganisms such as growth spoilage organisms；Its tissue is tender and crisp, and cap surface does not have
There are apparent protection structure, the inevitable mechanical damage in transporting procedures.It is vigorous that edible mushroom adopts rear respiratory metabolism, and moisture is easy
It scatters and disappears, leads to stem elongation, cap parachute-opening, thallus shrinkage softening；Catalase and polyphenol oxidase activity improve, tissue film
Lipid peroxidation degree aggravates.Above-mentioned reason causes even rotten etc. quality deteriorations of edible mushroom dehydration, atrophy, brown stain, reduces nutrition
Value and commodity value.Therefore, reinforce edible mushroom post-harvest fresh-keeping to be of great significance to its industry sustainable and healthy development.
Domestic and international edible fungus fresh-keeping mainly uses three kinds of physics, chemistry and biological preservation modes, and there are equipment for physical method
It is required that it is high, complicated for operation, at high cost, promote and apply the problems such as difficult, chemical method there are secondary pollution, toxic residue, to human body
The problems such as potential hazard, biological method have the characteristics that easy to operate, at low cost, safe and non-toxic.Therefore, in current domestic and international day
Under the Food safety and health Question background of benefit concern, exploitation green, efficient bio-preservative become edible fungus fresh-keeping urgently
The key technology of solution.
Bio-preservative is referred to extract from animals and plants, microorganism natural or is transformed and is obtained using biotechnology
The antistaling agent safe to the human body obtained is applied in food by modes such as immersion, spray or films, is had air-isolation, is prolonged
Slow oxidation, it is antibacterial the effects of, to reach fresh-keeping effect.Often there is narrow antimicrobial spectrum, at high cost, use in single creature antistaling agent
Inconvenient, the disadvantages of fresh keeping time is short, complex biological preservative is according to the principle of fence theory, by the biology with different function
Source antistaling agent is compound, realizes mutual supplement with each other's advantages and synergy, forms a kind of efficient composite preservative.
Summary of the invention
In view of the shortcomings of the prior art, one of the objects of the present invention is to provide a kind of complex biological preservatives.
The second object of the present invention is to provide the preparation method of above-mentioned complex biological preservative.
The third object of the present invention is to provide application of the above-mentioned complex biological preservative in edible fungus fresh-keeping.
To achieve the goals above, the technical scheme adopted by the invention is as follows:
Complex biological preservative includes following components in parts by weight in the present invention: 5-15 parts of edible mushroom Peptides, chitosan 20-
40 parts, 5-15 parts of Chinese medical extract, 5-15 parts of spice extract, 5-15 parts of lactic acid bacteria metabolite, 900-960 parts of water.
In inventive formulation, edible mushroom Peptides have stronger antioxidant activity can during edible fungi storage
The harmful free radicals that oxidation generates are removed, inhibitory enzyme activity reduces the rate of respiration, reduces MDA content, increases VC
Content improves SOD and CAT activity, reduces the oxidative damage of lipid peroxidation, PPO activity is reduced, in terms of inhibiting enzymatic browning
It plays a significant role；Lactic acid bacteria metabolite is the bacterium and fungistat by lactobacillus-fermented, has stronger biology short of money
Resistant activity, to the various yeast and molds for causing edible mushroom putrid and deteriorated have antibiotic property, be able to suppress aspergillus niger, head mold,
The toxin of pathogenic bacteria and spoilage organisms generation is removed in the breeding such as mould, saccharomycete；Chitosan have antibacterial activity, by with cell
Film effect absorption bacterium, while penetrating cell wall enters cell, metabolism and synthesis is upset, to Staphylococcus aureus, large intestine
Bacillus, pseudomonad, salmonella typhimurium and Liszt monokaryon hyperplasia bacterium all have a strong inhibitory effect；Meanwhile chitosan
Also there is film forming, edible mushroom Peptides, lactic acid bacteria metabolite etc. are formed one layer on edible mushroom surface by chitosan can
Film is eaten, isolation edible mushroom contacts with air, and matched bacterium Peptides inhibit respiratory intensity, delay to aoxidize, and prevents harmful micro- life
Object invasion, while protective film has permeability and water preventing ability, is capable of forming micro- controlled atmosphere environment, adjusts the gas composition of storage environment
And relative humidity, inhibit edible mushroom respiratory intensity, reduce weight-loss ratio, keeps edible fungi nutrition and active constituent.
Mutual compatibility between edible mushroom Peptides, lactic acid bacteria metabolite and chitosan in the present invention forms a film in chitosan
Under effect, the products such as lactic acid, acetic acid for containing in lactic acid bacteria metabolite can establish local acidic environment simultaneously, and collaboration is promoted
The anti-oxidant and antibacterial effect (acid that such as lactic acid bacteria metabolite is established of edible mushroom Peptides and lactic acid bacteria metabolite in environment
Property environment can compatibility edible mushroom Peptides PPO activity is reduced even lose, while acidic environment can be improved edible mushroom enzyme
Solve the antioxidant activity of peptide；The dissolubility and antibacterial activity of chitosan can also be improved), widen antimicrobial spectrum, to bacterium, fungi,
The multiple-microorganisms such as virus, helminth have stronger resistance of wide spectrum.
In the present invention complex biological preservative preparation method the following steps are included: weigh 5-15 parts of edible mushroom Peptides,
20-40 parts of chitosan, 5-15 parts of Chinese medical extract, 5-15 parts of spice extract, 5-15 parts of lactic acid bacteria metabolite, water 900-
960 parts, adjusting pH is 7.0-7.2, is mixed to get complex biological preservative.
Application method of the complex biological preservative in edible fungus fresh-keeping in the present invention are as follows: rear edible mushroom will be adopted and cleaned, soaked
Bubble, spray or film complex biological preservative 5-15min, drain, are sealed in preservative film, 4 DEG C of refrigerations.
Further, the present invention in edible mushroom Peptides preparation method the following steps are included: S1. with edible mushroom and processing
By-product is raw material, and 60-80 DEG C of drying to constant weight is crushed, mixed by the solid-liquid ratio of 1:20-1:30 with water, is homogenized to get homogenate
Liquid；S2. homogenate is placed in enzymolysis reactor, protease, enzyme activity 100U/ is added by the 0.1-0.3% of material quality
Mg, control pH are 6.0-7.0,40-50 DEG C of hydrolysis 2-4h, 80-100 DEG C of enzyme deactivation 10-20min, 6000-10000r/min centrifugation
20-40min takes supernatant to get enzymolysis liquid；S3. enzymolysis liquid is placed in rotary evaporator, 60-80 DEG C of processing 2-4h is concentrated into
The 1/10-1/5 of original volume；Using the ultrafiltration membrane of MWCO1000 and MWCO3000,0.3-0.5Mpa handles 1-2h, obtains molecular weight
The concentrate of 1000-3000Da, vacuum freeze drying is to get edible mushroom Peptides.
Further, the protease is preferably metalloproteinases and serine protease.Applicant compared Papain
Enzyme, bromelain, serine protease, aspartic protease and metalloproteinases, the results showed that use metalloproteinases
The edible mushroom Peptides obtained with serine protease cooperate with the sterilization of chitosan and lactic acid bacteria metabolite in this case formula
Fresh-keeping effect is optimal.
Further, edible mushroom is mushroom, oyster mushroom, needle mushroom, black fungus, Hericium erinaceus, Pleurotus nebrodensis, apricot Bao in the present invention
One or more of mushroom, sliding mushroom, Stropharia rugoso-annulata.
Further, the present invention in Chinese medical extract preparation method the following steps are included: S1. with Chinese medicine and processing by-product
Object is raw material, and 60-80 DEG C of drying to constant weight is crushed, mixed by the solid-liquid ratio of 1:10-1:20 with water, impregnates 60-120min；S2.
Mixed liquor is placed in ultrasonic extractor, control frequency be 40-60HZ, power 200-400W, 40-60 DEG C of processing 2-4h,
Filtering, takes supernatant；S3. filter residue is repeated 1 times by step S1 and S2, and merging filtrate is to get extracting solution；S4. extracting solution is placed in rotation
Turn in evaporator, 60-80 DEG C of processing 2-4h is concentrated into the 1/10-1/5 of original volume, vacuum freeze drying is to get traditional Chinese medicine extraction
Object.
Further, the present invention in Chinese medicine be honeysuckle, Radix Astragali, garden burnet, rheum officinale, Chinese gall, cloves, cassia bark, nutmeg,
One or more of root of Dahurain angelica.
Further, the present invention in spice extract preparation method the following steps are included: S1. with spice be original
Material, 60-80 DEG C of drying to constant weight crush；S2. it mixes, is placed in constant-temperature table, 100- with water by the solid-liquid ratio of 1:6-1:10
200r/min handles 12-24h, and filtering takes supernatant；S3. filter residue is repeated 1 times by step S2, and merging filtrate is to get extracting solution；S4.
Extracting solution is placed in rotary evaporator, 60-80 DEG C of processing 2-4h is concentrated into the 1/10-1/5 of original volume, and 60-80 DEG C of drying is extremely
Constant weight is to get spice extract.
Further, spice is capsicum, ginger, garlic, green onion, laurel, cortex cinnamomi, cloves, nutmeg, Radix Glycyrrhizae, hundred in the present invention
In one or more of perfume, turmeric, safflower.It includes: 1-5 parts of cinnamomum cassia extract that preferred spice extract, which forms, big
1-5 parts of garlic extract, 2-8 parts of Turmeric P.E, 5-15 parts of tea extract, 2-6 parts of Ginger P.E, Rosmarinus officinalis extract 1-
4 parts.
Garlic P.E is rich in allicin, has broad spectrum antibiotic activity and antiviral activity.Turmeric P.E contains turmeric
Element, turmerone isoreactivity ingredient have bacteriostasis, are able to suppress Escherichia coli, salmonella, staphylococcus aureus, ferment
Female bacterium and mould breeding, while curcumin, turmerone are antioxidant contents, are able to suppress oxygen, free radical etc. to protein
With the oxidative damage of DNA.Tea extract contains tea polyphenols, and it is living to mainly contain catechin, anthocyanidin and flavone compound etc.
Property ingredient, have the effects that Scavenger of ROS, chelated metal ions and combine oxidizing ferment, inhibit oxidation.Ginger rich in flavonoids,
Volatile oil, glycoside active material have antibacterial activity and antioxidant activity.Pepper is rich in a variety of amides compounds, tool
There is bacteriostasis.The effective component of Flos Caryophylli extract is caryophyllus oil, containing ingredients such as Eugenol, carypohyllene, chavicols, is had
Antibacterial action is able to suppress staphylococcus aureus, bacillus subtilis and Escherichia coli breeding.Cortex cinnamomi is rich in cassia oil, main
Want ingredient for cinnaldehydrum and a small amount of acetic acid cassia bark ester, phenylpropyl acetate etc., it is inhibited to bacterium, yeast and mold.
Rosmarinus officinalis extract is a kind of singlet oxygen inhibitor rich in substances such as terpene, flavones, phenols, has antioxidant activity, furthermore
Containing antimicrobial components such as mouse grass phenol, rosmanol and rosemary dialdehydes, there is suppression to Escherichia coli, staphylococcus aureus growth
Production is used.On the one hand the present invention is capable of providing the anti-of collaboration while food fresh keeping by adjusting the reasonable composition of spice
On the other hand bacterium effect can effectively save the original fresh Flavor of edible mushroom, can also protect while inhibiting nutrition loss
Flavor taste quality is stayed not decline.
Further, the present invention in lactic acid bacteria metabolite preparation method the following steps are included: S1. weigh lactic acid bacteria training
Base is supported, is dissolved in 1000ml water, 115 DEG C of sterilizing 15min；S2. lactic acid bacteria, lactic acid bacteria concentration are accessed by the volume ratio of 5-10%
It is 107Cfu/ml, 30-38 DEG C of culture 36-48h are to get fermentation liquid；S3.6000-10000r/min is centrifuged 20-40min, takes
Clearly；S4. supernatant is placed in rotary evaporator, 60-80 DEG C of processing 2-4h is concentrated into the 1/10-1/5 of original volume, vacuum is cold
It is lyophilized dry to get lactic acid bacteria metabolite.
Further, lactic acid bacteria is lactobacillus bulgaricus, Lactobacillus casei, lactobacillus acidophilus, plant cream in the present invention
One or more of bacillus, streptococcus thermophilus, lactic acid bacteria culturing medium are MRS culture medium, in LBS culture medium, BCG culture medium
One kind, fermentation method are stirring fermentation, and control pH is 4.5-5.0, revolving speed 60-80r/min, dissolved oxygen 40-60%.
Further, lactic acid bacteria is one of bifidobacterium adolescentis, bifidobacterium longum, bifidobacterium bifidum in the present invention
Or it is several, lactic acid bacteria culturing medium is one of BL culture medium, BBL culture medium, TPY culture medium, and fermentation method is standing for fermentation,
Control pH is 5.0-5.5.
Further, the present invention in complex biological preservative mushroom, Pleurotus eryngii, oyster mushroom, needle mushroom, black fungus, tremella,
Hericium erinaceus, Pleurotus nebrodensis, cordyceps sinensis, matsutake, bolete, russule, Pleurotus tuber-regium, pixie stool, delicious lactarius, Sparassis crispa, club fungi, cunning
Application during mushroom, Stropharia rugoso-annulata are fresh-keeping.
Compared with prior art, the invention has the benefit that
(1) using edible mushroom and Chinese medicine processing byproduct as raw material, resource higher value application is realized, environmental pollution is reduced；(2)
Raw material sources are extensive, preparation method is simple, easy to use；(3) safe and non-toxic, it is pollution-free, nuisanceless to make and use process, can
It is edible, edible mushroom color, taste and flavor are not influenced；(4) multicomponent compatibility, proportion is rationally, synergistic, effectively reduces moisture
It scatters and disappears, inhibits respiratory intensity, keeps nutritional ingredient, inhibit spoilage organisms growth, resist pathogenic bacteria intrusion, delay putrid and deteriorated, prolong
Long storage period and shelf life；(5) it is fresh-keeping to be widely used in multiple eating bacterium, increases economic efficiency, has a vast market application
Prospect.
Detailed description of the invention
The attached drawing for constituting a part of the invention is used to provide further understanding of the present invention, schematic reality of the invention
It applies example and its explanation is used to explain the present invention, do not constitute improper limitations of the present invention.In the accompanying drawings:
Fig. 1 is influence of the complex biological preservative to mushroom weight-loss ratio.
Fig. 2 is influence of the complex biological preservative to mushroom brown stain degree.
Fig. 3 is influence of the complex biological preservative to mushroom soluble solid content.
Fig. 4 is influence of the complex biological preservative to mushroom VC content.
Fig. 5 is influence of the complex biological preservative to mushroom SOD enzyme activity.
Fig. 6 is influence of the complex biological preservative to Pleurotus eryngii weight-loss ratio.
Fig. 7 is influence of the complex biological preservative to Pleurotus eryngii brown stain degree.
Fig. 8 is influence of the complex biological preservative to Pleurotus eryngii soluble solid content.
Fig. 9 is influence of the complex biological preservative to Pleurotus eryngii VC content.
Figure 10 is influence of the complex biological preservative to Pleurotus eryngii SOD enzyme activity.
Figure 11 is influence of the complex biological preservative to oyster mushroom weight-loss ratio.
Figure 12 is influence of the complex biological preservative to oyster mushroom brown stain degree.
Figure 13 is influence of the complex biological preservative to oyster mushroom soluble solid content.
Figure 14 is influence of the complex biological preservative to oyster mushroom VC content.
Figure 15 is influence of the complex biological preservative to oyster mushroom SOD enzyme activity.
Specific embodiment
In order to better understand the present invention, below with reference to specific attached drawing, the present invention will be described in detail.
The preparation of 1 complex biological preservative of embodiment
A kind of complex biological preservative includes following components in parts by weight: 5 parts of edible mushroom Peptides, 20 parts of chitosan, Chinese medicine
5 parts of extract, 5 parts of spice extract, 5 parts of lactic acid bacteria metabolite, 960 parts of water.
Preparation method the following steps are included:
(1) preparation of edible mushroom Peptides: S1. is using mushroom, oyster mushroom, needle mushroom and processing byproduct as raw material, and 60 DEG C of dryings are extremely
Constant weight is crushed, is mixed by the solid-liquid ratio of 1:20 with water, is homogenized to get homogenate；S2. homogenate is placed in enzymolysis reactor,
Serine protease, enzyme activity 100U/mg are added by the 0.1% of material quality, control pH is 6.0,40 DEG C of hydrolysis 4h, 80 DEG C
Enzyme deactivation 20min, 6000r/min centrifugation 40min, takes supernatant to get enzymolysis liquid；S3. enzymolysis liquid is placed in rotary evaporator, 60
DEG C processing 4h, be concentrated into the 1/10 of original volume；Using the ultrafiltration membrane of MWCO1000 and MWCO3000,0.3Mpa handles 2h, obtains
The concentrate of molecular weight 1000-3000Da, vacuum freeze drying is to get edible mushroom Peptides.
(2) preparation of Chinese medical extract: S1. is using honeysuckle, Radix Astragali, garden burnet and processing byproduct as raw material, 60 DEG C of dryings
It to constant weight, crushes, is mixed by the solid-liquid ratio of 1:10 with water, impregnate 60min；S2. mixed liquor is placed in ultrasonic extractor, is controlled
Frequency processed is 40HZ, power 200W, 40 DEG C of processing 4h, and filtering takes supernatant；S3. filter residue is repeated 1 times by step S1 and S2, is closed
And filtrate is to get extracting solution；S4. extracting solution being placed in rotary evaporator, 60 DEG C of processing 4h are concentrated into the 1/10 of original volume,
Vacuum freeze drying is to get Chinese medical extract.
(3) preparation of spice extract: S1. is using capsicum, ginger, garlic, green onion as raw material, 60 DEG C of dryings to constant weight, crushes；
S2. it mixes, is placed in constant-temperature table with water by the solid-liquid ratio of 1:6, for 24 hours, filtering takes supernatant for 100r/min processing；S3. filter residue is pressed
Step S2 is repeated 1 times, and merging filtrate is to get extracting solution；S4. extracting solution is placed in rotary evaporator, 60 DEG C of processing 4h, is concentrated
To the 1/10 of original volume, 60 DEG C of drying to constant weight to get spice extract.
(4) preparation of lactic acid bacteria metabolite: S1. weighs lactic acid bacteria culturing medium, is dissolved in 1000ml water, and 115 DEG C go out
Bacterium 15min；S2. lactic acid bacteria is accessed by 5% volume ratio, lactic acid bacteria concentration is 107Cfu/ml, 30 DEG C of culture 48h are to get fermentation
Liquid；S3.6000r/min is centrifuged 40min, takes supernatant；S4. supernatant is placed in rotary evaporator, 60 DEG C of processing 4h are concentrated into
The 1/10 of original volume, vacuum freeze drying is to get lactic acid bacteria metabolite.
The lactic acid bacteria is lactobacillus acidophilus, and lactic acid bacteria culturing medium is MRS culture medium, and fermentation method is stirring fermentation, control
PH processed is 4.5, revolving speed 60r/min, dissolved oxygen 40%.
(5) preparation of complex biological preservative: weigh 5 parts of edible mushroom Peptides, 20 parts of chitosan, 5 parts of Chinese medical extract,
5 parts of spice extract, 5 parts of lactic acid bacteria metabolite, 960 parts of water, adjusting pH is 7.0, is mixed fresh-keeping to get compound bio
Agent.
The preparation of 2 complex biological preservative of embodiment
A kind of complex biological preservative includes following components in parts by weight: 5 parts of edible mushroom Peptides, 20 parts of chitosan, Chinese medicine
5 parts of extract, 5 parts of spice extract, 5 parts of lactic acid bacteria metabolite, 960 parts of water.
Preparation method the following steps are included:
(1) preparation of edible mushroom Peptides: S1. is using mushroom, oyster mushroom, needle mushroom and processing byproduct as raw material, and 60 DEG C of dryings are extremely
Constant weight is crushed, is mixed by the solid-liquid ratio of 1:20 with water, is homogenized to get homogenate；S2. homogenate is placed in enzymolysis reactor,
Serine protease, enzyme activity 100U/mg are added by the 0.1% of material quality, control pH is 6.0,40 DEG C of hydrolysis 4h, 80 DEG C
Enzyme deactivation 20min, 6000r/min centrifugation 40min, takes supernatant to get enzymolysis liquid；S3. enzymolysis liquid is placed in rotary evaporator, 60
DEG C processing 4h, be concentrated into the 1/10 of original volume；Using the ultrafiltration membrane of MWCO1000 and MWCO3000,0.3Mpa handles 2h, obtains
The concentrate of molecular weight 1000-3000Da, vacuum freeze drying is to get edible mushroom Peptides.
(2) preparation of Chinese medical extract: S1. is using honeysuckle, Radix Astragali, garden burnet and processing byproduct as raw material, 60 DEG C of dryings
It to constant weight, crushes, is mixed by the solid-liquid ratio of 1:10 with water, impregnate 60min；S2. mixed liquor is placed in ultrasonic extractor, is controlled
Frequency processed is 40HZ, power 200W, 40 DEG C of processing 4h, and filtering takes supernatant；S3. filter residue is repeated 1 times by step S1 and S2, is closed
And filtrate is to get extracting solution；S4. extracting solution being placed in rotary evaporator, 60 DEG C of processing 4h are concentrated into the 1/10 of original volume,
Vacuum freeze drying is to get Chinese medical extract.
(3) preparation of spice extract: S1. is using capsicum, ginger, garlic, green onion as raw material, 60 DEG C of dryings to constant weight, crushes；
S2. it mixes, is placed in constant-temperature table with water by the solid-liquid ratio of 1:6, for 24 hours, filtering takes supernatant for 100r/min processing；S3. filter residue is pressed
Step S2 is repeated 1 times, and merging filtrate is to get extracting solution；S4. extracting solution is placed in rotary evaporator, 60 DEG C of processing 4h, is concentrated
To the 1/10 of original volume, 60 DEG C of drying to constant weight to get spice extract.
(4) preparation of lactic acid bacteria metabolite: S1. weighs lactic acid bacteria culturing medium, is dissolved in 1000ml water, and 115 DEG C go out
Bacterium 15min；S2. lactic acid bacteria is accessed by 5% volume ratio, lactic acid bacteria concentration is 107Cfu/ml, 30 DEG C of culture 48h are to get fermentation
Liquid；S3.6000r/min is centrifuged 40min, takes supernatant；S4. supernatant is placed in rotary evaporator, 60 DEG C of processing 4h are concentrated into
The 1/10 of original volume, vacuum freeze drying is to get lactic acid bacteria metabolite.
The lactic acid bacteria is bifidobacterium adolescentis, and lactic acid bacteria culturing medium is BL culture medium, and fermentation method is standing for fermentation, control
PH processed is 5.0.
(5) preparation of complex biological preservative: weigh 5 parts of edible mushroom Peptides, 20 parts of chitosan, 5 parts of Chinese medical extract,
5 parts of spice extract, 5 parts of lactic acid bacteria metabolite, 960 parts of water, adjusting pH is 7.0, is mixed fresh-keeping to get compound bio
Agent.
The preparation of 3 complex biological preservative of embodiment
A kind of complex biological preservative includes following components in parts by weight: 10 parts of edible mushroom Peptides, 30 parts of chitosan, Chinese medicine
10 parts of extract, 10 parts of spice extract, 10 parts of lactic acid bacteria metabolite, 930 parts of water.
Preparation method the following steps are included:
(1) preparation of edible mushroom Peptides: for S1. using Hericium erinaceus, Pleurotus nebrodensis, Pleurotus eryngii and processing byproduct as raw material, 70 DEG C dry
Dry to constant weight, crushing is mixed by the solid-liquid ratio of 1:25 with water, is homogenized to get homogenate；S2. homogenate is placed in enzyme digestion reaction
In device, metalloproteinases, enzyme activity 100U/mg are added by the 0.2% of material quality, control pH is 6.5,45 DEG C of hydrolysis 3h, 90
DEG C enzyme deactivation 15min, 8000r/min are centrifuged 30min, take supernatant to get enzymolysis liquid；S3. enzymolysis liquid is placed in rotary evaporator,
70 DEG C of processing 3h, are concentrated into the 1/8 of original volume；Using the ultrafiltration membrane of MWCO1000 and MWCO3000,0.4Mpa handles 1.5h, obtains
The concentrate of molecular weight 1000-3000Da is obtained, vacuum freeze drying is to get edible mushroom Peptides.
(2) preparation of Chinese medical extract: S1. is using rheum officinale, Chinese gall, cloves and processing byproduct as raw material, 70 DEG C of dryings
It to constant weight, crushes, is mixed by the solid-liquid ratio of 1:15 with water, impregnate 90min；S2. mixed liquor is placed in ultrasonic extractor, is controlled
Frequency processed is 50HZ, power 300W, 50 DEG C of processing 3h, and filtering takes supernatant；S3. filter residue is repeated 1 times by step S1 and S2, is closed
And filtrate is to get extracting solution；S4. extracting solution is placed in rotary evaporator, 70 DEG C of processing 3h are concentrated into the 1/8 of original volume, very
Vacuum freecing-dry is to get Chinese medical extract.
(3) preparation of spice extract: S1. is using laurel, cortex cinnamomi, cloves, nutmeg as raw material, 70 DEG C of dryings to perseverance
Weight crushes；S2. it mixes, is placed in constant-temperature table with water by the solid-liquid ratio of 1:8,150r/min handles 18h, and filtering takes supernatant；
S3. filter residue is repeated 1 times by step S2, and merging filtrate is to get extracting solution；S4. extracting solution is placed in rotary evaporator, at 70 DEG C
3h is managed, is concentrated into the 1/8 of original volume, 70 DEG C of dryings are to constant weight to get spice extract.
(4) preparation of lactic acid bacteria metabolite: S1. weighs lactic acid bacteria culturing medium, is dissolved in 1000ml water, and 115 DEG C go out
Bacterium 15min；S2. lactic acid bacteria is accessed by 8% volume ratio, lactic acid bacteria concentration is 107Cfu/ml, 34 DEG C of culture 42h are to get fermentation
Liquid；S3.8000r/min is centrifuged 30min, takes supernatant；S4. supernatant is placed in rotary evaporator, 70 DEG C of processing 3h are concentrated into
The 1/8 of original volume, vacuum freeze drying is to get lactic acid bacteria metabolite.
The lactic acid bacteria is streptococcus thermophilus, and lactic acid bacteria culturing medium is LBS culture medium, and fermentation method is stirring fermentation, control
PH processed is 4.8, revolving speed 70r/min, dissolved oxygen 50%.
(5) 10 parts of edible mushroom Peptides, 30 parts of chitosan, Chinese medical extract 10 preparation of complex biological preservative: are weighed
Part, 10 parts of spice extract, 10 parts of lactic acid bacteria metabolite, 930 parts of water, adjusting pH is 7.1, is mixed to get compound bio
Antistaling agent.
The preparation of 4 complex biological preservative of embodiment
A kind of complex biological preservative includes following components in parts by weight: 10 parts of edible mushroom Peptides, 30 parts of chitosan, Chinese medicine
10 parts of extract, 10 parts of spice extract, 10 parts of lactic acid bacteria metabolite, 930 parts of water.
Preparation method the following steps are included:
(1) preparation of edible mushroom Peptides: for S1. using Hericium erinaceus, Pleurotus nebrodensis, Pleurotus eryngii and processing byproduct as raw material, 70 DEG C dry
Dry to constant weight, crushing is mixed by the solid-liquid ratio of 1:25 with water, is homogenized to get homogenate；S2. homogenate is placed in enzyme digestion reaction
In device, metalloproteinases, enzyme activity 100U/mg are added by the 0.2% of material quality, control pH is 6.5,45 DEG C of hydrolysis 3h, 90
DEG C enzyme deactivation 15min, 8000r/min are centrifuged 30min, take supernatant to get enzymolysis liquid；S3. enzymolysis liquid is placed in rotary evaporator,
70 DEG C of processing 3h, are concentrated into the 1/8 of original volume；Using the ultrafiltration membrane of MWCO1000 and MWCO3000,0.4Mpa handles 1.5h, obtains
The concentrate of molecular weight 1000-3000Da is obtained, vacuum freeze drying is to get edible mushroom Peptides.
(2) preparation of Chinese medical extract: S1. is using rheum officinale, Chinese gall, cloves and processing byproduct as raw material, 70 DEG C of dryings
It to constant weight, crushes, is mixed by the solid-liquid ratio of 1:15 with water, impregnate 90min；S2. mixed liquor is placed in ultrasonic extractor, is controlled
Frequency processed is 50HZ, power 300W, 50 DEG C of processing 3h, and filtering takes supernatant；S3. filter residue is repeated 1 times by step S1 and S2, is closed
And filtrate is to get extracting solution；S4. extracting solution is placed in rotary evaporator, 70 DEG C of processing 3h are concentrated into the 1/8 of original volume, very
Vacuum freecing-dry is to get Chinese medical extract.
(3) preparation of spice extract: S1. is using laurel, cortex cinnamomi, cloves, nutmeg as raw material, 70 DEG C of dryings to perseverance
Weight crushes；S2. it mixes, is placed in constant-temperature table with water by the solid-liquid ratio of 1:8,150r/min handles 18h, and filtering takes supernatant；
S3. filter residue is repeated 1 times by step S2, and merging filtrate is to get extracting solution；S4. extracting solution is placed in rotary evaporator, at 70 DEG C
3h is managed, is concentrated into the 1/8 of original volume, 70 DEG C of dryings are to constant weight to get spice extract.
(4) preparation of lactic acid bacteria metabolite: S1. weighs lactic acid bacteria culturing medium, is dissolved in 1000ml water, and 115 DEG C go out
Bacterium 15min；S2. lactic acid bacteria is accessed by 8% volume ratio, lactic acid bacteria concentration is 107Cfu/ml, 34 DEG C of culture 42h are to get fermentation
Liquid；S3.8000r/min is centrifuged 30min, takes supernatant；S4. supernatant is placed in rotary evaporator, 70 DEG C of processing 3h are concentrated into
The 1/8 of original volume, vacuum freeze drying is to get lactic acid bacteria metabolite.
The lactic acid bacteria is bifidobacterium longum, bifidobacterium bifidum, and lactic acid bacteria culturing medium is BBL culture medium, fermentation method
For standing for fermentation, control pH is 5.2.
(5) 10 parts of edible mushroom Peptides, 30 parts of chitosan, Chinese medical extract 10 preparation of complex biological preservative: are weighed
Part, 10 parts of spice extract, 10 parts of lactic acid bacteria metabolite, 930 parts of water, adjusting pH is 7.1, is mixed to get compound bio
Antistaling agent.
The preparation of 5 complex biological preservative of embodiment
A kind of complex biological preservative includes following components in parts by weight: 15 parts of edible mushroom Peptides, 40 parts of chitosan, Chinese medicine
15 parts of extract, 15 parts of spice extract, 15 parts of lactic acid bacteria metabolite, 900 parts of water.
Preparation method the following steps are included:
(1) preparation of edible mushroom Peptides: for S1. using black fungus, sliding mushroom, Stropharia rugoso-annulata and processing byproduct as raw material, 80 DEG C dry
Dry to constant weight, crushing is mixed by the solid-liquid ratio of 1:30 with water, is homogenized to get homogenate；S2. homogenate is placed in enzyme digestion reaction
In device, serine protease is added by the 0.3% of material quality, enzyme activity 100U/mg, control pH are 7.0,50 DEG C of hydrolysis 2h,
100 DEG C of enzyme deactivation 10min, 10000r/min centrifugation 20min, take supernatant to get enzymolysis liquid；S3. enzymolysis liquid is placed in rotary evaporation
In device, 80 DEG C of processing 2h are concentrated into the 1/5 of original volume；Using the ultrafiltration membrane of MWCO1000 and MWCO3000,0.5Mpa processing
1h obtains the concentrate of molecular weight 1000-3000Da, and vacuum freeze drying is to get edible mushroom Peptides.
(2) preparation of Chinese medical extract: S1. is using cassia bark, nutmeg, the root of Dahurain angelica and processing byproduct as raw material, 80 DEG C of dryings
It to constant weight, crushes, is mixed by the solid-liquid ratio of 1:20 with water, impregnate 120min；S2. mixed liquor is placed in ultrasonic extractor,
Control frequency is 60HZ, power 400W, 60 DEG C of processing 2h, and filtering takes supernatant；S3. filter residue is repeated 1 times by step S1 and S2,
Merging filtrate is to get extracting solution；S4. extracting solution being placed in rotary evaporator, 80 DEG C of processing 2h are concentrated into the 1/5 of original volume,
Vacuum freeze drying is to get Chinese medical extract.
(3) preparation of spice extract: S1. is using Radix Glycyrrhizae, thyme, turmeric, safflower as raw material, 80 DEG C of dryings to perseverance
Weight crushes；S2. it mixes, is placed in constant-temperature table with water by the solid-liquid ratio of 1:10,200r/min handles 12h, and filtering takes supernatant；
S3. filter residue is repeated 1 times by step S2, and merging filtrate is to get extracting solution；S4. extracting solution is placed in rotary evaporator, at 80 DEG C
2h is managed, is concentrated into the 1/5 of original volume, 80 DEG C of dryings are to constant weight to get spice extract.
(4) preparation of lactic acid bacteria metabolite: S1. weighs lactic acid bacteria culturing medium, is dissolved in 1000ml water, and 115 DEG C go out
Bacterium 15min；S2. lactic acid bacteria is accessed by 10% volume ratio, lactic acid bacteria concentration is 107Cfu/ml, 38 DEG C of culture 36h are to get hair
Zymotic fluid；S3.10000r/min is centrifuged 20min, takes supernatant；S4. supernatant is placed in rotary evaporator, 80 DEG C of processing 2h are dense
It is reduced to the 1/5 of original volume, vacuum freeze drying is to get lactic acid bacteria metabolite.
The lactic acid bacteria is lactobacillus bulgaricus, Lactobacillus casei, lactobacillus plantarum, and lactic acid bacteria culturing medium is BCG training
Base is supported, fermentation method is stirring fermentation, and control pH is 5.0, revolving speed 80r/min, dissolved oxygen 60%.
(5) preparation of complex biological preservative: 15 parts of edible mushroom Peptides, 40 parts of chitosan, 15 parts of Chinese medical extract, perfume
15 parts of pungent material extract, 15 parts of lactic acid bacteria metabolite, 900 parts of water, adjusting pH is 7.2, is mixed fresh-keeping to get compound bio
Agent.
The preparation of 6 complex biological preservative of embodiment
A kind of complex biological preservative includes following components in parts by weight: 15 parts of edible mushroom Peptides, 40 parts of chitosan, Chinese medicine
15 parts of extract, 15 parts of spice extract, 15 parts of lactic acid bacteria metabolite, 900 parts of water.
Preparation method the following steps are included:
(1) preparation of edible mushroom Peptides: for S1. using black fungus, sliding mushroom, Stropharia rugoso-annulata and processing byproduct as raw material, 80 DEG C dry
Dry to constant weight, crushing is mixed by the solid-liquid ratio of 1:30 with water, is homogenized to get homogenate；S2. homogenate is placed in enzyme digestion reaction
In device, metalloproteinases is added by the 0.3% of material quality, enzyme activity 100U/mg, control pH are 7.0,50 DEG C of hydrolysis 2h,
100 DEG C of enzyme deactivation 10min, 10000r/min centrifugation 20min, take supernatant to get enzymolysis liquid；S3. enzymolysis liquid is placed in rotary evaporation
In device, 80 DEG C of processing 2h are concentrated into the 1/5 of original volume；Using the ultrafiltration membrane of MWCO1000 and MWCO3000,0.5Mpa processing
1h obtains the concentrate of molecular weight 1000-3000Da, and vacuum freeze drying is to get edible mushroom Peptides.
(2) preparation of Chinese medical extract: S1. is using cassia bark, nutmeg, the root of Dahurain angelica and processing byproduct as raw material, 80 DEG C of dryings
It to constant weight, crushes, is mixed by the solid-liquid ratio of 1:20 with water, impregnate 120min；S2. mixed liquor is placed in ultrasonic extractor,
Control frequency is 60HZ, power 400W, 60 DEG C of processing 2h, and filtering takes supernatant；S3. filter residue is repeated 1 times by step S1 and S2,
Merging filtrate is to get extracting solution；S4. extracting solution being placed in rotary evaporator, 80 DEG C of processing 2h are concentrated into the 1/5 of original volume,
Vacuum freeze drying is to get Chinese medical extract.
(3) preparation of spice extract: S1. is using Radix Glycyrrhizae, thyme, turmeric, safflower as raw material, 80 DEG C of dryings to perseverance
Weight crushes；S2. it mixes, is placed in constant-temperature table with water by the solid-liquid ratio of 1:10,200r/min handles 12h, and filtering takes supernatant；
S3. filter residue is repeated 1 times by step S2, and merging filtrate is to get extracting solution；S4. extracting solution is placed in rotary evaporator, at 80 DEG C
2h is managed, is concentrated into the 1/5 of original volume, 80 DEG C of dryings are to constant weight to get spice extract.
(4) preparation of lactic acid bacteria metabolite: S1. weighs lactic acid bacteria culturing medium, is dissolved in 1000ml water, and 115 DEG C go out
Bacterium 15min；S2. lactic acid bacteria is accessed by 10% volume ratio, lactic acid bacteria concentration is 107Cfu/ml, 38 DEG C of culture 36h are to get hair
Zymotic fluid；S3.10000r/min is centrifuged 20min, takes supernatant；S4. supernatant is placed in rotary evaporator, 80 DEG C of processing 2h are dense
It is reduced to the 1/5 of original volume, vacuum freeze drying is to get lactic acid bacteria metabolite.
The lactic acid bacteria is bifidobacterium adolescentis, bifidobacterium longum, bifidobacterium bifidum, and lactic acid bacteria culturing medium is TPY training
Base is supported, fermentation method is standing for fermentation, and control pH is 5.5.
(5) 15 parts of edible mushroom Peptides, 40 parts of chitosan, Chinese medical extract 15 preparation of complex biological preservative: are weighed
Part, 15 parts of spice extract, 15 parts of lactic acid bacteria metabolite, 900 parts of water, adjusting pH is 7.2, is mixed to get compound bio
Antistaling agent.
Application of 7 complex biological preservative of embodiment in mushroom preservation
In the same size, uniform color, no disease and pests harm, the new fresh mushroom having no mechanical damage are selected, is cleaned, compound bio guarantor is soaked in
Fresh dose of 10min, drains, is sealed in preservative film, 4 DEG C of refrigerations.It samples 1 time within every 3 days, 3 repetitions of each processing, measurement is weightless
The indexs such as rate, soluble solid content, brown stain degree.Using the mushroom without complex biological preservative and fresh-keeping film process as blank
Control, evaluating combined bio-preservative individually handles, the fresh-keeping effect of complex biological preservative and preservative film Combined Treatment.
(1) complex biological preservative handles the influence to weight-loss ratio
From fig. 1, it can be seen that each processing group moisture content is on a declining curve, wherein control group during 4 DEG C of cryopreservations of mushroom
Decline most obvious.Control group weight-loss ratio is 36.3% at 21 days, and bio-preservative processing group weight-loss ratio is 26.1%, lower than control group
28.1%(P < 0.05), Combined Treatment group weight-loss ratio is 16.1%, 55.6%(P < 0.05 lower than control group).Bio-preservative processing
Mushroom weight-loss ratio can be significantly reduced, using application method of the present invention, keeps moisture content effect best.
(2) complex biological preservative handles the influence to brown stain degree
As can be seen from Figure 2, during 4 DEG C of cryopreservations of mushroom, each processing group brown stain degree is in rising trend, wherein on control group
It rises most obvious.Control group brown stain degree is 0.79 at 21 days, and bio-preservative processing group brown stain degree is 0.63, lower than control group
20.3%(P < 0.05), Combined Treatment group brown stain degree is 0.43,45.6%(P < 0.05 lower than control group).Bio-preservative processing can
Significantly reduce mushroom brown stain degree prevents brown stain effect best using application method of the present invention.
(3) complex biological preservative handles the influence to soluble solid content
As can be seen from Figure 3, during 4 DEG C of cryopreservations of mushroom, each processing group soluble solid content is on a declining curve,
Middle control group decline is most obvious.Control group soluble solid content is 10.2% at 21 days, and bio-preservative processing group is soluble
Solid content is 11.8%, 15.7%(P < 0.05 higher than control group), Combined Treatment group soluble solid content is 14.2%,
39.2%(P < 0.05 higher than control group).Bio-preservative processing is remarkably improved mushroom soluble solid content, using this hair
The bright application method, keeps soluble solid content effect best.
(4) complex biological preservative handles the influence to VC content
As can be seen from Figure 4, during 4 DEG C of cryopreservations of mushroom, each processing group VC content is on a declining curve, wherein under control group
It drops most obvious.Control group VC content is 23.5% at 21 days, and bio-preservative processing group VC content is 33.9%, higher than control group
44.3%(P < 0.05), Combined Treatment group VC content is 50.5%, 114.9%(P < 0.05 higher than control group).Bio-preservative processing
It is remarkably improved mushroom VC content, using application method of the present invention, keeps VC content effect best.
(5) complex biological preservative processing is on the active influence of SOD
As can be seen from Figure 5, during 4 DEG C of cryopreservations of mushroom, each processing group SOD activity is in downward trend after first rising.
Control group SOD activity is 13.3U/mg at 21 days, and bio-preservative processing group SOD activity is 15.5 U/mg, higher than control group
16.6%(P < 0.05), Combined Treatment group SOD activity is 18.5 U/mg, 39.1%(P < 0.05 higher than control group).Bio-preservative
Processing is remarkably improved mushroom SOD activity and keeps SOD active effect best using application method of the present invention.
Application of 8 complex biological preservative of embodiment in Pleurotus eryngii is fresh-keeping
In the same size, uniform color, no disease and pests harm, the fresh Pleurotus eryngii having no mechanical damage are selected, cleans, is soaked in compound bio
Antistaling agent 5min, drains, and is sealed in preservative film, 4 DEG C of refrigerations.It samples 1 time within every 3 days, 3 repetitions of each processing, measurement is weightless
The indexs such as rate, soluble solid content, brown stain degree.To be sky without the Pleurotus eryngii of complex biological preservative and fresh-keeping film process
White control, evaluating combined bio-preservative individually handles, the fresh-keeping effect of complex biological preservative and preservative film Combined Treatment.
(1) complex biological preservative handles the influence to weight-loss ratio
As can be seen from Figure 6, during 4 DEG C of cryopreservations of Pleurotus eryngii, each processing group moisture content is on a declining curve, wherein compareing
Group decline is most obvious.Control group weight-loss ratio is 28.5% at 21 days, and bio-preservative processing group weight-loss ratio is 20.8%, compares control group
Low 27.0%(P < 0.05), Combined Treatment group weight-loss ratio is 12.9%, 54.7%(P < 0.05 lower than control group).At bio-preservative
Reason can significantly reduce Pleurotus eryngii weight-loss ratio, using application method of the present invention, keep moisture content effect best.
(2) complex biological preservative handles the influence to brown stain degree
As can be seen from Figure 7, during 4 DEG C of cryopreservations of Pleurotus eryngii, each processing group brown stain degree is in rising trend, wherein control group
Rise most obvious.Control group brown stain degree is 0.55 at 21 days, and bio-preservative processing group brown stain degree is 0.45, lower than control group
18.2%(P < 0.05), Combined Treatment group brown stain degree is 0.31,43.6%(P < 0.05 lower than control group).Bio-preservative processing can
Significantly reduce Pleurotus eryngii brown stain degree prevents brown stain effect best using application method of the present invention.
(3) complex biological preservative handles the influence to soluble solid content
As it can be observed in the picture that each processing group soluble solid content is on a declining curve during 4 DEG C of cryopreservations of Pleurotus eryngii,
Wherein control group decline is most obvious.Control group soluble solid content is 9.2% at 21 days, and bio-preservative processing group is solvable
Property solid content be 10.6%, 15.2%(P < 0.05 higher than control group), Combined Treatment group soluble solid content is
12.6%, 37.0%(P < 0.05 higher than control group).Bio-preservative processing is remarkably improved Pleurotus eryngii soluble solid content,
Using application method of the present invention, keep soluble solid content effect best.
(4) complex biological preservative handles the influence to VC content
As can be seen from Figure 9, during 4 DEG C of cryopreservations of Pleurotus eryngii, each processing group VC content is on a declining curve, wherein control group
Decline most obvious.Control group VC content is 16.5% at 21 days, and bio-preservative processing group VC content is 23.7%, higher than control group
43.6%(P < 0.05), Combined Treatment group VC content is 35.3%, 113.9%(P < 0.05 higher than control group).Bio-preservative processing
It is remarkably improved Pleurotus eryngii VC content, using application method of the present invention, keeps VC content effect best.
(5) complex biological preservative processing is on the active influence of SOD
As can be seen from Figure 10, during 4 DEG C of cryopreservations of Pleurotus eryngii, each processing group SOD activity is substantially on a declining curve, wherein right
It is most obvious according to group decline.Control group SOD activity is 14.3U/mg at 21 days, and bio-preservative processing group SOD activity is 16.9 U/
Mg, 18.2%(P < 0.05 higher than control group), Combined Treatment group SOD activity is 20.5 U/mg, 43.4%(P higher than control group <
0.05).Bio-preservative processing is remarkably improved Pleurotus eryngii SOD activity and keeps SOD using application method of the present invention
Active effect is best.
Application of 9 complex biological preservative of embodiment in oyster mushroom is fresh-keeping
In the same size, uniform color, no disease and pests harm, the new fresh flat mushroom having no mechanical damage are selected, is cleaned, compound bio guarantor is soaked in
Fresh dose of 15min, drains, is sealed in preservative film, 4 DEG C of refrigerations.It samples 1 time within every 3 days, 3 repetitions of each processing, measurement is weightless
The indexs such as rate, soluble solid content, brown stain degree.Using the oyster mushroom without complex biological preservative and fresh-keeping film process as blank
Control, evaluating combined bio-preservative individually handles, the fresh-keeping effect of complex biological preservative and preservative film Combined Treatment.
(1) complex biological preservative handles the influence to weight-loss ratio
As can be seen from Figure 11, during 4 DEG C of cryopreservations of oyster mushroom, each processing group moisture content is on a declining curve, wherein compareing
Group decline is most obvious.Control group weight-loss ratio is 31.4% at 21 days, and bio-preservative processing group weight-loss ratio is 22.9%, compares control group
Low 27.1%(P < 0.05), Combined Treatment group weight-loss ratio is 14.3%, 54.5%(P < 0.05 lower than control group).At bio-preservative
Reason can significantly reduce oyster mushroom weight-loss ratio, using application method of the present invention, keep moisture content effect best.
(2) complex biological preservative handles the influence to brown stain degree
As can be seen from Figure 12, during 4 DEG C of cryopreservations of oyster mushroom, each processing group brown stain degree is in rising trend, wherein control group
Rise most obvious.Control group brown stain degree is 0.61 at 21 days, and bio-preservative processing group brown stain degree is 0.49, lower than control group
19.7%(P < 0.05), Combined Treatment group brown stain degree is 0.34,44.3%(P < 0.05 lower than control group).Bio-preservative processing can
Significantly reduce oyster mushroom brown stain degree prevents brown stain effect best using application method of the present invention.
(3) complex biological preservative handles the influence to soluble solid content
As can be seen from Figure 13, during 4 DEG C of cryopreservations of oyster mushroom, each processing group soluble solid content is on a declining curve,
Wherein control group decline is most obvious.Control group soluble solid content is 9.6% at 21 days, and bio-preservative processing group is solvable
Property solid content be 11.2%, 16.7%(P < 0.05 higher than control group), Combined Treatment group soluble solid content is
13.2%, 37.5%(P < 0.05 higher than control group).Bio-preservative processing is remarkably improved oyster mushroom soluble solid content, adopts
With application method of the present invention, keep soluble solid content effect best.
(4) complex biological preservative handles the influence to VC content
As can be seen from Figure 9, during 4 DEG C of cryopreservations of oyster mushroom, each processing group VC content is on a declining curve, wherein under control group
It drops most obvious.Control group VC content is 18.3% at 21 days, and bio-preservative processing group VC content is 26.3%, higher than control group
43.7%(P < 0.05), Combined Treatment group VC content is 38.9%, 112.6%(P < 0.05 higher than control group).Bio-preservative processing
It is remarkably improved oyster mushroom VC content, using application method of the present invention, keeps VC content effect best.
(5) complex biological preservative processing is on the active influence of SOD
From figure 15, it can be known that each processing group SOD activity is on a declining curve, wherein control group during 4 DEG C of cryopreservations of oyster mushroom
Decline most obvious.Control group SOD activity is 10.5U/mg at 21 days, and bio-preservative processing group SOD activity is 12.3 U/mg,
17.2%(P < 0.05 higher than control group), Combined Treatment group SOD activity is 14.3 U/mg, 36.2%(P < 0.05 higher than control group).
Bio-preservative processing is remarkably improved oyster mushroom SOD activity and keeps SOD active effect using application method of the present invention
Most preferably.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Within mind and principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (9)
1. a kind of complex biological preservative, including following components: 5-15 parts of edible mushroom Peptides, 20-40 parts of chitosan, Chinese medicine mention
Take 5-15 parts of object, 5-15 parts of spice extract, 5-15 parts of lactic acid bacteria metabolite, 900-960 parts of water.
2. complex biological preservative according to claim 1, which is characterized in that
The edible mushroom Peptides are mushroom, oyster mushroom, needle mushroom, black fungus, Hericium erinaceus, Pleurotus nebrodensis, Pleurotus eryngii, sliding mushroom, big ball
At least one of lid mushroom and/or at least one processing byproduct are made through enzymatic hydrolysis；
The Chinese medical extract be honeysuckle, Radix Astragali, garden burnet, rheum officinale, Chinese gall, cloves, cassia bark, nutmeg, in the root of Dahurain angelica extremely
A kind of few and/or at least one processing byproduct is obtained through refining into through water at least once；
The spice extract is capsicum, ginger, garlic, green onion, laurel, cortex cinnamomi, cloves, nutmeg, Radix Glycyrrhizae, thyme, turmeric, hiding
At least one of safflower and/or at least one processing byproduct are obtained through refining into through water at least once；Preferred spice extracts
Object composition include: 1-5 parts of cinnamomum cassia extract, 1-5 parts of garlic P.E, 2-8 parts of Turmeric P.E, 5-15 parts of tea extract,
2-6 parts of Ginger P.E, 1-4 parts of Rosmarinus officinalis extract；
The lactic acid bacteria metabolite is lactobacillus bulgaricus, Lactobacillus casei, lactobacillus acidophilus, lactobacillus plantarum, thermophilic
The fermented culture of at least one of streptococcus is made.
3. the preparation method of complex biological preservative described in claim 1 includes the following steps: to compare by metering by edible mushroom enzyme
Peptide, chitosan, Chinese medical extract, spice extract, lactic acid bacteria metabolite, water mixing are solved, adjusting pH as 7.0-7.2 is
?.
4. preparation method according to claim 3, which is characterized in that
The preparation methods of the edible mushroom Peptides the following steps are included:
S1. using edible mushroom and/or processing byproduct as raw material, 60-80 DEG C of drying to constant weight is crushed, by the feed liquid of 1:20-1:30
Than being mixed with water, it is homogenized to get homogenate；
S2. homogenate is placed in enzymolysis reactor, protease, enzyme activity 100U/ is added by the 0.1-0.3% of material quality
Mg, control pH are 6.0-7.0,40-50 DEG C of hydrolysis 2-4h, 80-100 DEG C of enzyme deactivation 10-20min, 6000-10000r/min centrifugation
20-40min takes supernatant to get enzymolysis liquid；
S3. enzymolysis liquid is placed in rotary evaporator, 60-80 DEG C of processing 2-4h is concentrated into the 1/10-1/5 of original volume；Using
The ultrafiltration membrane of MWCO1000 and MWCO3000,0.3-0.5Mpa handle 1-2h, obtain the concentrate of molecular weight 1000-3000Da,
Vacuum freeze drying is to get edible mushroom Peptides；
The preparation method of the Chinese medical extract the following steps are included:
S1. using Chinese medicine and processing byproduct as raw material, 60-80 DEG C of drying to constant weight, crush, by 1:10-1:20 solid-liquid ratio with
Water mixing, impregnates 60-120min；
S2. mixed liquor is placed in ultrasonic extractor, control frequency is 40-60HZ, power 200-400W, at 40-60 DEG C
2-4h is managed, filtering takes supernatant；
S3. filter residue is repeated 1 times by step S1 and S2, and merging filtrate is to get extracting solution；
S4. extracting solution is placed in rotary evaporator, 60-80 DEG C of processing 2-4h is concentrated into the 1/10-1/5 of original volume, vacuum is cold
It is lyophilized dry to get Chinese medical extract；
The preparation method of the spice extract the following steps are included:
S1. using spice as raw material, 60-80 DEG C of drying to constant weight is crushed；
S2. it mixing, is placed in constant-temperature table with water by the solid-liquid ratio of 1:6-1:10,100-200r/min handles 12-24h, it filters,
Take supernatant；
S3. filter residue is repeated 1 times by step S2, and merging filtrate is to get extracting solution；
S4. extracting solution is placed in rotary evaporator, 60-80 DEG C of processing 2-4h is concentrated into the 1/10-1/5 of original volume, 60-80
It is DEG C dry to constant weight to get spice extract；
The preparation method of the lactic acid bacteria metabolite the following steps are included:
S1. lactic acid bacteria culturing medium is weighed, is dissolved in 1000ml water, 115 DEG C of sterilizing 15min；
S2. lactic acid bacteria is accessed by the volume ratio of 5-10%, lactic acid bacteria concentration is 107Cfu/ml, 30-38 DEG C of culture 36-48h to get
Fermentation liquid；
S3.6000-10000r/min is centrifuged 20-40min, takes supernatant；
S4. supernatant is placed in rotary evaporator, 60-80 DEG C of processing 2-4h is concentrated into the 1/10-1/5 of original volume, vacuum is cold
It is lyophilized dry to get lactic acid bacteria metabolite；
Wherein, the lactic acid bacteria culturing medium is one of MRS culture medium, LBS culture medium, BCG culture medium, and fermentation method is to stir
Fermentation is mixed, control pH is 4.5-5.0, revolving speed 60-80r/min, dissolved oxygen 40-60%.
5. the preparation method according to claim 4, which is characterized in that the protease is preferably metalloproteinases and silk ammonia
Pepsin.
6. application of the complex biological preservative described in claim 1 in edible fungus fresh-keeping.
7. application according to claim 6, which is characterized in that for complex biological preservative in mushroom, Pleurotus eryngii, flat
Mushroom, needle mushroom, black fungus, tremella, Hericium erinaceus, Pleurotus nebrodensis, cordyceps sinensis, matsutake, bolete, russule, Pleurotus tuber-regium, pixie stool,
Delicious lactarius, Sparassis crispa, club fungi, sliding mushroom, the application in Stropharia rugoso-annulata.
8. a kind of preservation method, including by complex biological preservative described in claim 1 immersion, spray or film in edible mushroom
On step.
9. preservation method according to any one of claims 8 will adopt rear edible mushroom and clean, impregnates, sprays or film complex biological preservative
5-15min is drained, and is sealed in preservative film, 4 DEG C of refrigerations.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910013296.3A CN109463434A (en) | 2019-01-07 | 2019-01-07 | A kind of complex biological preservative and its application in edible fungus fresh-keeping |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910013296.3A CN109463434A (en) | 2019-01-07 | 2019-01-07 | A kind of complex biological preservative and its application in edible fungus fresh-keeping |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109463434A true CN109463434A (en) | 2019-03-15 |
Family
ID=65677248
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910013296.3A Pending CN109463434A (en) | 2019-01-07 | 2019-01-07 | A kind of complex biological preservative and its application in edible fungus fresh-keeping |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109463434A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110122551A (en) * | 2019-03-18 | 2019-08-16 | 重庆立克微生态科技有限公司 | A kind of complex biological preservative and its application method of birds spiced and stewed food |
| CN110419565A (en) * | 2019-08-05 | 2019-11-08 | 厦门绿帝共享实业有限公司 | A kind of fresh-keeping fermentation liquid of novel meat deodorization and preparation method thereof |
| CN111345425A (en) * | 2020-04-09 | 2020-06-30 | 北部湾大学 | Ecological biological preservative and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106035609A (en) * | 2016-08-06 | 2016-10-26 | 尹浩 | Biogenic composite pork preservative |
| CN106070538A (en) * | 2016-08-15 | 2016-11-09 | 黎建波 | A kind of biogenic seafood nourishing antistaling agent |
| CN106259830A (en) * | 2016-08-15 | 2017-01-04 | 黎建波 | A kind of aquatic products composite fresh-keeping agent prescription |
| CN107119096A (en) * | 2017-05-10 | 2017-09-01 | 天津市林业果树研究所 | A kind of preparation method and applications of sliding mushroom active peptide |
| CN107347972A (en) * | 2017-09-03 | 2017-11-17 | 陈康健 | A kind of multifunctional aquatic product complex biological preservative and its application method |
-
2019
- 2019-01-07 CN CN201910013296.3A patent/CN109463434A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106035609A (en) * | 2016-08-06 | 2016-10-26 | 尹浩 | Biogenic composite pork preservative |
| CN106070538A (en) * | 2016-08-15 | 2016-11-09 | 黎建波 | A kind of biogenic seafood nourishing antistaling agent |
| CN106259830A (en) * | 2016-08-15 | 2017-01-04 | 黎建波 | A kind of aquatic products composite fresh-keeping agent prescription |
| CN107119096A (en) * | 2017-05-10 | 2017-09-01 | 天津市林业果树研究所 | A kind of preparation method and applications of sliding mushroom active peptide |
| CN107347972A (en) * | 2017-09-03 | 2017-11-17 | 陈康健 | A kind of multifunctional aquatic product complex biological preservative and its application method |
Non-Patent Citations (6)
| Title |
|---|
| 刘开华等: "壳聚糖中添加茶多酚对香菇贮藏品质的影响 ", 《食用菌学报》 * |
| 张强等: "两种复配保鲜剂对双孢菇保鲜作用的研究 ", 《现代食品科技》 * |
| 朱晶等: "金针菇酶解肽对冬枣保鲜效果的研究", 《陕西农业科学》 * |
| 谯康全: ""壳聚糖复合保鲜剂对鸡腿菇保鲜效果的研究"", 《食品工业》 * |
| 赵梅等: "壳聚糖复合保鲜剂对海鲜菇保鲜效果的影响 ", 《食品工业》 * |
| 钱磊等: "酶法水解滑菇蛋白制备抗氧化肽的工艺优化 ", 《食品工业科技》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110122551A (en) * | 2019-03-18 | 2019-08-16 | 重庆立克微生态科技有限公司 | A kind of complex biological preservative and its application method of birds spiced and stewed food |
| CN110419565A (en) * | 2019-08-05 | 2019-11-08 | 厦门绿帝共享实业有限公司 | A kind of fresh-keeping fermentation liquid of novel meat deodorization and preparation method thereof |
| CN111345425A (en) * | 2020-04-09 | 2020-06-30 | 北部湾大学 | Ecological biological preservative and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106035609A (en) | Biogenic composite pork preservative | |
| CN101768621B (en) | Method for preparing sea-buckthorn enzymes from seabuckthorn fruit mud | |
| CN104970093A (en) | Composite fermented Chinese herbal medicine food preservative | |
| CN105613709A (en) | Pork fresh-keeping agent with excellent fresh-keeping performance and preparation method thereof | |
| CN109463434A (en) | A kind of complex biological preservative and its application in edible fungus fresh-keeping | |
| CN110876409A (en) | Vegetable lactobacillus fermentation liquor for preserving pork and preparation method thereof | |
| CN107410469A (en) | The extracting method of a kind of mango core essential oil and its in the fresh-keeping application of dragon fruit | |
| CN105580883A (en) | Biological fresh-keeping agent effervescent granules or tablets | |
| KR20210121992A (en) | Manufacturing method for seasoned ribs of beef and seasoned ribs of beef manufactured by the same | |
| EP1948781A1 (en) | Microorganisms having bad smell removal activity of organic waste and use thereof | |
| KR20170062583A (en) | Method for natural fermented herbal food | |
| JP2023061514A (en) | Tea leaf processed product and production method of the same | |
| CN106578015A (en) | Efficient litchi fresh keeping agent and preparation and using methods thereof | |
| CN102326826A (en) | Production method of alcohol-based bamboo leaf sterilizing and fresh-keeping solution | |
| KR101163564B1 (en) | Manufacturing method of soybean paste and soybean paste manufactured thereby | |
| CN102326845A (en) | Production method for alcohol based ginger sterilization and refreshment liquid | |
| CN102334726A (en) | Method for producing alcoholic clove sterilization and preservation solution | |
| CN105146430A (en) | Pickled perilla frutescens and preparation method thereof | |
| CN109169725A (en) | A kind of preparation method and application of complex antimicrobials | |
| KR102432923B1 (en) | Chicken radish seasoning using pineapple concentrate | |
| CN113367182A (en) | Method for preserving and preserving cold fresh meat | |
| CN102334730A (en) | Production method of alcohol-based aloe sterilizing fresh-keeping liquid | |
| CN105053926A (en) | Fresh kidney bean pickled vegetables and preparation method thereof | |
| KR100660408B1 (en) | Fusion kimchi seasoning and fusion kimchi using the same | |
| CN102326824A (en) | Production method of alcohol-based mustard sterilization fresh-keeping liquid |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20210118 Address after: 300192, 268 Bai Causeway Road, Tianjin, Nankai District Applicant after: Tianjin Academy of Agricultural Sciences Address before: 300384 17 kilometers, Jin Jing Road, Xiqing District, Tianjin Applicant before: TIANJIN FORESTRY INSTITUTE OF FRUIT TREES |