Preparation technology and application method of nanoscale fruit and vegetable natural biological fresh-keeping agent

Abstract

The invention provides a preparation technology and an application method of a nanoscale natural biological fresh-keeping agent applicable to fruits and vegetables. The preparation technology comprises the following steps of: mixing konjac gulcomannan, nisin, phytic acid, sodium alginate and oxalic acid in a ratio of (10-30):(2-10):(3-15):(5-30):(1-20), and dissolving the obtained mixture in running water or deionized water in mass-to-volume ratio (g / L) of 1:(10-1000), thus a primary prepared solution is obtained; filtering the primary prepared solution by adopting an ultrafiltration membrane with the aperture molecular weight cut-off of 5000-200000Da, thus ultrafiltrate is obtained; carrying out high-pressure micro jet nano disperse treatment on the ultrafiltrate while pressure is 5-250MPa and flow rate is 15-5000ml / min, collecting a treating fluid, and carrying out vacuum freeze drying or spray drying to obtain powder, namely the nanoscale fruit and vegetable natural biological fresh-keeping agent. The nanoscale natural biological fresh-keeping agent is dissolved in the running water in a certain ratio, and the obtained solution is used for impregnating or is sprayed on fruits and vegetables for fresh-keeping treatment of the fruits and vegetables. The nanoscale natural fresh-keeping agent has the characteristics of safety, high efficiency, easiness in cleaning, high stability, simple application method, low cost and the like.

Description

technical field [0001] The invention relates to a preparation technology of a preservative, in particular to a preparation technology and an application method of a nano-scale natural biological preservative suitable for fruits and vegetables. The invention belongs to the field of storage and processing of agricultural products. Background technique [0002] Fresh foods such as fruits and vegetables are extremely susceptible to corruption and deterioration due to the infection of microorganisms such as bacteria, molds, and yeasts, as well as their own physiological metabolism during processing, transportation, and storage. The economic loss caused by rot and deterioration in my country's fruit and vegetable industry is very huge every year. Therefore, fresh-keeping measures in the storage, transportation, and shelf-life sales of fruits and vegetables are particularly important. In addition to the use of physical fresh-keeping technologies such as refrigeration and aeration, ...

AI Technical Summary

Problems solved by technology

In the process of use, it is found that although many chemical preservatives have good effects, they have a certain impact on human health and the environment.