Natural volatile solid fresh-keeping agent for fruit and vegetables and preparation method thereof

Abstract

The invention discloses a natural volatile solid fresh-keeping agent for fruit and vegetables and a preparation method thereof. The fresh-keeping agent is prepared by mixing main raw material and adjuvants at a certain ratio in parts by weight, and taking rice flour and maltodextrin as a wall materials and essential oil mixed with natural spices as a core material; ingredients of the main raw material are rice flour, maltodextrin and essential oil mixed with natural spices, and the adjuvants comprise an antiseptic, an adhesive, a crisp-keeping agent, an emulsifier and an ethylene receptor inhibitor. The natural volatile solid fresh-keeping agent for fruit and vegetables has the main advantages of realizing freshness keeping of fruit and vegetables by volatilizing the essential oil mixed with natural spices and 1-MCP which respectively contact surfaces of fruit and vegetables; employing microcapsule technology to embed the essential oil mixed with natural spices and the 1-MCP to effectively control volatilization rate of the essential oil mixed with natural spices and the 1-MCP, improve utilization rate of effective ingredients and solve freshness-keeping technical problems of fruit and vegetables in the course of transport; and the product made from natural materials is safe and nontoxic. See the accompanying drawings of the abstract for processing technology of the fresh-keeping agent.

Description

Technical field: [0001] The invention belongs to the technical field of food preparation or treatment related to the needs of human life, and specifically relates to a microencapsulated granular volatile oil made of antiseptic natural spices mixed with essential oils and ethylene receptor inhibitors (1-MCP). The invention discloses a preparation method of a natural solid fruit and vegetable preservative. technical background: [0002] At present, the forms of fruit and vegetable preservation include mechanical refrigeration, controlled atmosphere storage, coating preservation and chemical preservation. The fixed investment required for mechanical refrigeration and controlled atmosphere storage is large, and the processing capacity is greatly limited by the scale, which is not convenient for transportation and preservation; the coating preservation technology includes coating, spraying and fresh-keeping solution immersion, etc. The coating and spraying operations are cumberso...

AI Technical Summary

Problems solved by technology

The fixed investment required for mechanical refrigeration and controlled atmosphere storage is large, and the processing capacity is greatly limited by the scale, which is not convenient for transportation and preservation; the coating preservation technology includes coating, spraying and fresh-keeping solution immersion, etc. The coating and spraying operations are cumbersome, and the formed film Uneven, although immersion in fresh-keeping solution overcomes the shortcomings of coating and spraying, it is easy to cause secondary pollution and directly affects the fresh-keeping effect; although chemical preservatives have good fresh-keeping and anti-corrosion effects, many chemical synthetic substances are harmful to human health. Certain adverse effects, even carcinogenic, teratogenic, mutagenic toxicity, there are potential safety hazards; the development and research of natural fruit and vegetable preservatives is the development trend of fruit and vegetable preservation, volatile solid preservatives can effectively avoid the shortcomings of coating preservation

British Senbai preservative is a natural fruit and vegetable preservative composed of vegetable oil and sugar. Its active ingredient is "sucrose ester", which needs to be dipped into a solution when used; the invention patent "a solid fruit preservative and its preparation method" (Application No. / Patent No.: 200810027923) is made by absorbing a cold storage agent, or a mixture of a cold storage agent and a bacteriostatic agent, into a superabsorbent resin; the invention patent "A Method for Preparing Natural Fruit and Vegetable Preservatives Using Capsule Technology" Method" (application number / patent number: 200710190418) is to use chitosan and konjac polysaccharide as microcapsule wall material, vegetable oil as microcapsule core material to prepare liquid microcapsule fruit and vegetable fresh-keeping agent, and use natural plant spice essential oil as microcapsule core There is no report on the preparation of volatile natural solid fruit and vegetable preservatives using wood and maltodextrin as microcapsule wall materials.

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