Fruit and vegetable micro encapsulated fresh-keeping agent and preparation method thereof

A technology of fruit and vegetable preservatives and microencapsulation, which is applied in the field of fruit and vegetable preservatives and their preparation, and can solve the problems of fast release of essential oils, damage to fruit and vegetable varieties and flavors, instability, etc.

Active Publication Date: 2011-02-09
大有作为(天津)冷链技术研究院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Use antibacterial essential oil fumigation to preserve fruits and vegetables, but the essential oil release speed is fast an...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0010] The preparation process of fruit and vegetable microencapsulated fruit and vegetable preservative is as follows:

[0011] One: Microencapsulated sulfite preparation method: Microencapsulated fruit and vegetable preservative preparation method: Add 5 g of β-cyclodextrin and 100 mL of water into a three-necked bottle, start stirring with an electric stirrer, and heat at a speed of 900 r / min to 60 ℃~70℃ to completely dissolve β-cyclodextrin in water, continue to stir and gradually cool to 40℃~45℃, add 1.0mL cinnamon essential oil, rosemary essential oil and lemon essential oil mixed core material (ratio 2:4: 4), the mixed essential oils are evenly dispersed in the solution, then slowly lowered to room temperature and form β-cyclodextrin-essential oil microcapsules, then add 1.0% chitosan and propolis mixed wall material (ratio is 3: 2), and Add 0.5% glycerol and 0.2% Tween-80, and continue stirring for 30 minutes to form a liquid microencapsulated preservative.

[0012] S...

example 1

[0017] Example 1: Application of preservatives on Lingwu Changzao

[0018] Taking Ningxia Lingwu long jujube as the test material, pick ripe and healthy fruits, soak them in liquid microencapsulated preservatives for 5 minutes, air-dry them, put them into special food preservation bags, and store them at room temperature and low temperature. The samples stored at low temperature are pre-cooled, and the temperature of the fruit is reduced to 0°C within 24 hours, fastened, and placed in a cold storage with a temperature of 0-1°C and a relative humidity of 80-95%. The microencapsulated essential oil fruit and vegetable fresh-keeping agent overcomes the deficiency of simple essential oil fumigation, and compared with ordinary pure essential oil fumigation, the phytotoxicity rate and decay rate of fruits stored with the preservative are reduced by about 50%.

example 2

[0019] Example 2: Application of fresh-keeping paper on beans

[0020] Take beans as test materials, pick ripe and healthy fruits, soak them in liquid microencapsulated preservatives for 5 minutes, air-dry them, put them into food-specific fresh-keeping bags, and store them at room temperature and low temperature. Pre-cool the samples stored at low temperature, reduce the temperature of the fruit to 4°C within 24 hours, fasten the mouth, and place it in a cold storage with a temperature of 4-8°C and a relative humidity of 80-95%. The microencapsulated essential oil fruit and vegetable fresh-keeping agent overcomes the deficiency of simple essential oil fumigation, and compared with ordinary pure essential oil fumigation, the phytotoxicity rate and decay rate of fruits stored with the preservative are reduced by about 55%.

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PUM

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Abstract

The invention discloses a fruit and vegetable micro encapsulated fresh-keeping agent, which is prepared from chitosan, propolis and beta-cyclodextrin which are used as wall materials and cassia oil, rosemary oil and lemon oil which are used as core materials. The fruit and vegetable micro encapsulated fresh-keeping agent is prepared by the following steps of: adding the beta-cyclodextrin and water in a three-port bottle; electrically stirring and heating to 60-70DEG C for dissolving the beta-cyclodextrin into the water; continuously stirring and cooling to 40-45DEG C; adding the core materials of the cassia oil, the rosemary oil and the lemon oil to ensure that the mixed essential oil is uniformly dispersed in solution; then slowly cooling to the room temperature to obtain a beta-cyclodextrin-essential oil microcapsule; adding the mixed wall material of the chitosan and the propolis; adding glycerol and tween-80; and continuously stirring for 30 minutes to form the micro encapsulated fresh-keeping agent. in the invention, the beta-cyclodextrin-essential oil microcapsule is smeared on the surface of the fruit and vegetable by the film forming characteristics of the chitosan and the propolis and an essential oil fresh-keeping agent is continuously released under the action of the microcapsule, so that the aim of keeping the quality of the fruit and vegetable can be achieved.

Description

technical field [0001] The invention belongs to a fruit and vegetable fresh-keeping agent and its preparation, in particular to a fruit and vegetable microencapsulated fruit and vegetable fresh-keeping agent and a preparation method thereof. Background technique [0002] The antibacterial essential oil fumigation is used to preserve the freshness of fruits and vegetables, but the release speed of essential oil is fast and unstable during use, and the high concentration of essential oil will damage the variety and flavor of fruits and vegetables to a certain extent. Utilizing the characteristics of chitosan and propolis that can form a film on the surface of fruits and vegetables and using it as a carrier, apply β-cyclodextrin-essential oil microcapsules on the surface of fruits and vegetables, and continuously release the essential oil preservative under the slow release of the microcapsules to achieve The purpose of maintaining the quality of fruits and vegetables. The pre...

Claims

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Application Information

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IPC IPC(8): A23B7/154
Inventor 李喜宏邢亚阁贠娟薛婷
Owner 大有作为(天津)冷链技术研究院
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