Active fruit and vegetable fresh-keeping film

A fruit and vegetable preservation and fresh-keeping film technology is applied in the directions of fruit and vegetable preservation, protection of fruits/vegetables with a protective layer, food preservation, etc. , No chemical pollution, good film-forming effect

Inactive Publication Date: 2008-11-19
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the uncertainty of environmental conditions, the effect of microbial control is ofte...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0009] 1) Inoculate the Cryptococcus laurentii preserved on the slope into a 250mL Erlenmeyer flask containing 50mL of sterilized NYDB medium after activation on the slope, culture at a constant temperature of 20°C at 150r / min for 40h, and centrifuge the fermentation broth at 2500r / min for 10min Collect the cells, wash the yeast cells twice with sterile saline, count with a hemocytometer and adjust the concentration to 10 10 CFU / mL of yeast cell suspension.

[0010] 2) Take 1.0 g of sodium alginate, add it to 100 ml of distilled water, and stir evenly. Add 1.0g of glycerin, 0.1g of palmitic acid, 2g of monoglycerides, and 2g of β-cyclodextrin into the sodium alginate solution, and stir at 300r / min for 30min to form a uniform and stable emulsion.

[0011] 3) Add 5mL of yeast cell suspension into the sodium alginate emulsion, and stir evenly.

[0012] 4) Spray the sodium alginate composite film on the surface of the apples, dry them naturally or with cold wind, and store them ...

example 2

[0014] 1) Inoculate the yeast preserved on the slant into a 250mL Erlenmeyer flask containing 70mL of sterilized NYDB medium, cultivate it at a constant temperature of 25°C at 180r / min for 30h, and centrifuge the fermentation broth at 3500r / min for 8min to collect the bacteria. Wash the yeast cells twice with saline, count with a hemocytometer and adjust the concentration to 10 11 CFU / mL of yeast cell suspension.

[0015] 2) Take 1.0 g of sodium alginate, add it to 100 ml of distilled water, and stir evenly. Add 2.0g of glycerin, 0.5g of palmitic acid, 0.5g of monoglyceride, and 0.5g of β-cyclodextrin into the sodium alginate solution, and stir at 350r / min for 30min to form a uniform and stable emulsion.

[0016] 3) Add 2 mL of yeast cell suspension into the sodium alginate emulsion, and stir evenly.

[0017] 4) Spray the sodium alginate composite film on the surface of the strawberry, air dry it naturally or dry it with cold wind, and store it at room temperature.

example 3

[0019] 1) Inoculate the yeast preserved on the slant into a 250mL Erlenmeyer flask containing 100mL of sterilized NYDB medium, culture at 200r / min at a constant temperature of 30°C for 20h, and centrifuge the fermentation broth at 4000r / min for 5min to collect the bacteria, and use sterile physiological Wash the yeast cells twice with saline, count with a hemocytometer and adjust the concentration to 10 12 CFU / mL of yeast cell suspension.

[0020] 2) Take 2.0 g of sodium alginate, add it to 100 ml of distilled water, and stir evenly. Add 3.0g of glycerin, 1.0g of palmitic acid, 1.0g of monoglyceride, and 1.0g of β-cyclodextrin into the sodium alginate solution, and stir at 400r / min for 30min to form a uniform and stable emulsion.

[0021] 3) Add 1 mL of yeast cell suspension to the sodium alginate emulsion, and stir evenly.

[0022] 4) Spray the sodium alginate composite film on the surface of the cherry tomatoes, let it dry naturally or with cold wind, and then store it at ...

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PUM

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Abstract

The invention relates to a preparation method and an application of an active fruit-vegetable fresh-keeping film. The fresh-keeping film is prepared from Cryptococcus laurentii with an antifungal effect and sodium alginate with certain fresh-keeping and film-forming effects. The fresh-keeping film is nontoxic and edible, and has the advantage that the transparency is good; and the film has a bacteriostatic function, and can increase the brightness of the fruit and the vegetable. Therefore, the film is widely applicable in refreshment of various vegetables and fruits to reduce the moisture loss and the rotting rate thereof, so as to prolong the shelf lives and improve commodity values.

Description

technical field [0001] The invention belongs to the technical field of fruit and vegetable storage and preservation, and is mainly used for strawberries, apples, grapes, cherries, cherry tomatoes and other fruits, and can also be used for solanaceous vegetables. Background technique [0002] my country is a big fruit producing country, ranking first in the world in terms of variety and output. Since the current post-harvest storage and preservation technology of fruits and vegetables in my country cannot meet the growing production and storage needs, the loss in the post-harvest circulation process is quite serious, with an annual loss rate of 20%-25%. Only 1.7%-5.0%. According to incomplete statistics, at present in my country, more than 80 million tons of post-harvest fruits rot each year, and the resulting economic losses account for about 30% of the entire output value. Therefore, storage and preservation has become one of the important issues and difficult problems in ...

Claims

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Application Information

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IPC IPC(8): A23B7/16A23B7/155A23B7/154
Inventor 徐莹樊燕汪东风张宾吴昊
Owner OCEAN UNIV OF CHINA
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