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Microencapsulated multistage release biogenic preservative for raw materials of pickled solanaceous vegetables

A technology of solanaceous and biological sources, which is applied in the field of microencapsulated multi-stage release of biological source preservatives for kimchi and solanaceous raw materials, which can solve the problems of prolonging the storage time of salted raw materials and the problem of no preservation of kimchi and solanaceous raw materials, and achieves Avoid product pollution, good fresh-keeping effect, and stable kimchi quality

Inactive Publication Date: 2012-06-13
XIHUA UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, for the preservation of kimchi and solanaceous raw materials, low-salt saline fermentation is used to prolong the storage of salted raw materials by adding edible organic acids to the salted vegetables in a circular manner through the salt water pump. time, and did not solve the preservation problem of kimchi solanaceous raw materials from the source

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Add 3-8g of β-cyclodextrin and 100mL of water into the three-necked flask, start the electric stirrer to stir at a speed of 600-1050r / min and heat to 60°C-70°C to completely dissolve the β-cyclodextrin in the water, continue Stir and gradually cool to 40°C to 45°C, add 0.3mL to 1.6mL of a mixed essential oil made of clove essential oil and cinnamon essential oil, and the weight ratio of clove essential oil and cinnamon essential oil in the mixed essential oil is 4:2~3 : 6, the mixed essential oils were uniformly dispersed in the solution, then slowly lowered to room temperature and placed in a vacuum oven at 35°C for 48 hours to form β-cyclodextrin-essential oil microcapsules.

[0013] Chitosan is dissolved in water so that the mass percent concentration of chitosan is 0.5% to 1.5%, clove oil, cinnamon oil and emulsifier are added, wherein the ratio by weight of clove essential oil and cinnamon essential oil in the mixed essential oil is 3: 6~4:2, the emulsifier account...

Embodiment 2

[0017] Embodiment 2: the application of antistaling agent on capsicum

[0018] Add 3g of β-cyclodextrin and 100mL of water into a three-necked flask, start stirring with an electric stirrer at a speed of 600r / min and heat to 60°C to completely dissolve the β-cyclodextrin in water, continue stirring and gradually cool to 40°C , add 0.3mL of mixed essential oil mixed with clove essential oil and cinnamon essential oil, the weight ratio of clove essential oil and cinnamon essential oil in the mixed essential oil is 4:2, so that the mixed essential oil is evenly dispersed in the solution, and then slowly lowered to room temperature And placed in a vacuum oven at 35°C for 48 hours to form β-cyclodextrin-essential oil microcapsules. 0.5% chitosan is dissolved in water, add clove oil, cinnamon oil and emulsifier, wherein the ratio of the weight ratio of clove essential oil, cinnamon essential oil in the mixed essential oil is 3: 6, emulsifier 1%, at 1.6 * 10 4 Under the conditions o...

Embodiment 3

[0019] Embodiment 3: the application of fresh-keeping paper on cowpea

[0020] Add 8g of β-cyclodextrin and 100mL of water into a three-necked flask, start stirring with an electric stirrer at a speed of 1050r / min and heat to 70°C to completely dissolve the β-cyclodextrin in water, continue stirring and gradually cool to 45°C , add 1.6mL of mixed essential oil mixed with clove essential oil and cinnamon essential oil, the weight ratio of clove essential oil and cinnamon essential oil in the mixed essential oil is 3:6, so that the mixed essential oil is evenly dispersed in the solution, and then slowly lowered to room temperature And placed in a vacuum oven at 35°C for 48 hours to form β-cyclodextrin-essential oil microcapsules. 1.5% chitosan is dissolved in water, add clove oil, cinnamon oil and emulsifier, wherein the ratio of the weight ratio of clove essential oil, cinnamon essential oil in the mixed essential oil is 4: 2, emulsifier 20%, at 2.0 * 10 4 Under the conditions...

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Abstract

The invention discloses microencapsulated multistage release biogenic preservative for raw materials of pickled solanaceous vegetables, which is made by steps: firstly, preparing beta-cyclodextrin-essential oil microcapsules; secondly, preparing chitosan essential oil-microcapsules; thirdly, preparing porous starch-essential oil quick release microcapsules; and fourthly, mixing the microcapsules prepared from the second step to the third step according to a weight ratio of 2:4:5 to 6:3:1, and bagging the microcapsules into small packing bags or placing on coated composite paper to obtain the multistage release biogenic preservative. The microencapsulated multistage release biogenic preservative for raw materials of pickled solanaceous vegetables is convenient in application, efficient, pollution-free and effective in preservation and has no effect on flavor of pickles, mature stages of the pickled solanaceous vegetables are uniform, fermenting effect of the pickled solanaceous vegetables is fine, contamination by sundry fungi brought by the raw materials in fermentation is avoided, loss is reduced, and the quality of pickles is high and stable.

Description

technical field [0001] The invention relates to a microencapsulated multi-stage release biological source antistaling agent for kimchi solanaceous raw materials, which belongs to the technical field of kimchi processing. Background technique [0002] The method of making kimchi is simple and convenient for storage. It can be eaten directly, and it is an indispensable auxiliary material in classic Sichuan cuisine. Almost every family cooks it. There are various kinds of pickled vegetables. Deeply loved by consumers, with the development of the modernization process of the food industry, kimchi has also entered industrialization. However, for the preservation of kimchi and solanaceous raw materials, low-salt saline fermentation is used to prolong the storage of salted raw materials by adding edible organic acids to the salted vegetables in a circular manner through the salt water pump. Time has not solved the fresh-keeping problem of kimchi solanaceous raw materials from the ...

Claims

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Application Information

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IPC IPC(8): A23B7/154
Inventor 邢亚阁余帅向文良车振明张琦张大凤贾春曾亮常伟曾朝懿
Owner XIHUA UNIV
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