CN109090430A - 一种鲜油茶菇保鲜用乳酸菌保鲜液 - Google Patents
一种鲜油茶菇保鲜用乳酸菌保鲜液 Download PDFInfo
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 72
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- 241000894006 Bacteria Species 0.000 title claims abstract description 39
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 36
- 239000004310 lactic acid Substances 0.000 title claims abstract description 36
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- 241000245665 Taraxacum Species 0.000 claims description 22
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
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- 102000013142 Amylases Human genes 0.000 claims description 7
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- 108090000608 Phosphoric Monoester Hydrolases Proteins 0.000 claims description 7
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- 208000016261 weight loss Diseases 0.000 abstract description 5
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- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
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- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明提供了一种鲜油茶菇保鲜用乳酸菌保鲜液,包括以下原料(重量含量):10~20%乳酸菌菌块,3~10%蒲公英提取液、0.01~0.1%茶多酚、0.01~0.1%复合酶。使用本发明的乳酸菌保鲜液处理的油茶菇,能够延长油茶菇鲜菇的保鲜期,使得油茶菇鲜菇保鲜期延长至28天以上,其失重率和腐烂率均较低,而且保鲜剂无任何化学试剂,完全无毒。
Description
技术领域
本发明属于农业食品生产技术领域,尤其涉及一种鲜油茶菇保鲜用乳酸菌保鲜液。
背景技术
油茶菇,又名茶树菇,是近年来发展的一种食用菌。油茶菇含有人体所需的多种氨基酸,如谷氨酸、天门冬氨酸及甘氨酸,尤其是人体自身不能合成的8种氨基酸,此外,油茶菇还含有人体所需的葡聚糖、菌蛋白、B族维生素、铁、钾、锌及硒等多种矿物质元素。油茶菇总糖达54.36%、原糖达29.96%,粗蛋白达27.51%,蛋白质含量高达19.55%,上述这些有效成分明显高出其他菌类。油茶菇味道鲜美,香气浓郁,清脆爽口,无论做汤还是炒菜,都是一个不错的选择。而且中医理论认为,油茶菇性平,甘温、无毒,具有补肾、利尿、健脾、止泻等功效,对肾虚、尿频、水肿及风湿、及肥胖患者等均具有理想的功效,对小儿低热、尿床等也有辅助的治疗功能。由于油茶菇营养价值高,口感好。新鲜的油茶菇容易腐烂,导致其很多油茶菇只能烘干销售,其口感欠缺。
发明内容
为解决上述技术问题,本发明提供了一种鲜油茶菇保鲜用乳酸菌保鲜液,具体方案如下:
一种鲜油茶菇保鲜用乳酸菌保鲜液,包括以下原料(重量含量):10~20%乳酸菌菌块,3~10%蒲公英提取液、0.01~0.1%茶多酚、0.01~0.1%复合酶,溶剂为水。
进一步的,所述的复合酶包括淀粉酶和磷酸酶。
进一步的,所述的复合酶包括70%淀粉酶和30%磷酸酶。
进一步的,所述的蒲公英提取液的提取方法为:将干蒲公英切碎后与1~3倍量的乙醇溶液混合煮沸30~50min,过滤得到的蒲公英提取液。
进一步的,包括以下原料(重量含量):17%乳酸菌菌块,4%蒲公英提取液、0.07%茶多酚、0.02%复合酶。
进一步的,所述的乳酸菌菌块的菌种浓度为1×107-2×108cfu/mL。
进一步的,所述的乳酸菌为乳酸乳球菌IL1403。
本发明的技术效果为:使用本发明的乳酸菌保鲜液处理的油茶菇,能够延长油茶菇鲜菇的保鲜期,使得油茶菇鲜菇保鲜期延长至28天以上,其失重率和腐烂率均较低,而且保鲜剂无任何化学试剂,完全无毒。
具体实施方式
下面进一步描述本发明的技术方案,但要求保护的范围并不局限于所述。
实施例一
本实施例提供了一种鲜油茶菇保鲜用乳酸菌保鲜液,包括以下原料(重量含量):20%乳酸菌菌块,10%蒲公英提取液、0.1%茶多酚、0.1%复合酶。复合酶70%淀粉酶和30%磷酸酶。所述的蒲公英提取液的提取方法为:将干蒲公英切碎后与1~3倍量的乙醇溶液混合煮沸30~50min,过滤得到的蒲公英提取液。所述的乳酸菌菌块的菌种浓度为1×107-2×108cfu/mL。所述的乳酸菌为乳酸乳球菌IL1403。
实施例二
本实施例提供了一种鲜油茶菇保鲜用乳酸菌保鲜液,包括以下原料(重量含量):10%乳酸菌菌块,3%蒲公英提取液、0.01%茶多酚、0.01%复合酶。复合酶为70%淀粉酶和30%磷酸酶。所述的蒲公英提取液的提取方法为:将干蒲公英切碎后与1~3倍量的乙醇溶液混合煮沸30~50min,过滤得到的蒲公英提取液。所述的乳酸菌菌块的菌种浓度为1×107-2×108cfu/mL。所述的乳酸菌为乳酸乳球菌IL1403。
实施例三
本实施例提供了一种鲜油茶菇保鲜用乳酸菌保鲜液,包括以下原料(重量含量):17%乳酸菌菌块,4%蒲公英提取液、0.07%茶多酚、0.02%复合酶。复合酶为70%淀粉酶和30%磷酸酶。所述的蒲公英提取液的提取方法为:将干蒲公英切碎后与1~3倍量的乙醇溶液混合煮沸30~50min,过滤得到的蒲公英提取液。所述的乳酸菌菌块的菌种浓度为1×107-2×108cfu/mL。所述的乳酸菌为乳酸乳球菌IL1403。进一步的,包括以下原料(重量含量)。
为了证明本发明的技术效果,本发明还提供了以下试验例。
试验步骤为:1)采摘,采摘新鲜的油茶菇;
2)清洗,选取大小适中的油茶菇,并清洗部分泥土,残渣;
3)喷洒本发明的乳酸菌保鲜液:将乳酸菌保鲜液喷洒在油茶菇的表面,待自然风干油茶菇的表面后;
4)然后装袋,在带中冲入氮气,密封,保存,保存温度在3-7℃。
使用上述三个实施例的的乳酸菌保鲜液处理油茶菇,然后统计28天后的失重率和腐败率,结果如下表1所示:
失重率(%) | 腐败率(%) | |
实施例一 | 6.1 | 2.7 |
实施例二 | 6.7 | 2.9 |
实施例三 | 6.4 | 2.6 |
由表1数据可以得知,对于本发明创造的油茶菇方法将有助于延长油茶菇保鲜周期,延长货架期,降低失重率和腐烂率。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (7)
1.一种鲜油茶菇保鲜用乳酸菌保鲜液,其特征在于包括以下原料(重量含量):10~20%乳酸菌菌块,3~10%蒲公英提取液、0.01~0.1%茶多酚、0.01~0.1%复合酶。
2.如权利要求1所述的一种鲜油茶菇保鲜用乳酸菌保鲜液,其特征在于:所述的复合酶包括淀粉酶和磷酸酶。
3.如权利要求2所述的一种鲜油茶菇保鲜用乳酸菌保鲜液,其特征在于:所述的复合酶包括70%淀粉酶和30%磷酸酶。
4.如权利要求1所述的一种鲜油茶菇保鲜用乳酸菌保鲜液,其特征在于:所述的蒲公英提取液的提取方法为:将干蒲公英切碎后与1~3倍量的乙醇溶液混合煮沸30~50min,过滤得到的蒲公英提取液。
5.如权利要求1所述的一种鲜油茶菇保鲜用乳酸菌保鲜液,其特征在于:包括以下原料(重量含量):17%乳酸菌菌块,4%蒲公英提取液、0.07%茶多酚、0.02%复合酶。
6.如权利要求1所述一种鲜油茶菇保鲜用乳酸菌保鲜液,其特征在于:所述的乳酸菌菌块的菌种浓度为1×107-2×108cfu/mL。
7.如权利要求1所述一种鲜油茶菇保鲜用乳酸菌保鲜液,其特征在于:所述的乳酸菌为乳酸乳球菌IL1403。
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CN104522835A (zh) * | 2014-12-25 | 2015-04-22 | 甘肃省科学院生物研究所 | 一种中草药保鲜剂及其制备方法以及抑菌方法 |
CN105265568A (zh) * | 2015-10-26 | 2016-01-27 | 青岛文创科技有限公司 | 一种茶树菇保鲜剂及其制备方法 |
CN105875820A (zh) * | 2016-04-12 | 2016-08-24 | 鞍山禾瑞生物科技有限公司 | 一种液态复合生物保鲜剂及其制备方法与应用 |
CN106578021A (zh) * | 2016-10-20 | 2017-04-26 | 中国农业科学院农产品加工研究所 | 一种薯类发酵食品的保鲜剂 |
CN107788325A (zh) * | 2017-10-11 | 2018-03-13 | 广西超盛网络科技有限责任公司 | 一种安全环保食品保鲜剂及其制备方法 |
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