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

A biological preservative and nano-level technology, applied in the preparation of preservatives and the preparation of nano-scale natural biological preservatives, can solve problems such as human health and environmental impact, and achieve high preservative efficiency, easy cleaning and wide application prospects. Effect

Active Publication Date: 2015-03-18
陈小强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Mix konjac glucomannan, nisin, phytic acid, sodium alginate and oxalic acid in a mass ratio of 16:8:13:25:2, and dissolve the mixture at a mass-volume ratio of 1:600 ​​(g / L) Distilled in tap water, mixed thoroughly, and filtered through an ultrafiltration membrane with a molecular weight cut-off of 8000Da to obtain an ultrafiltrate. The ultrafiltrate was poured into a high-pressure micro-jet nano-dispersion machine for nano-dispersion treatment with a treatment pressure of 160 MPa and a flow rate of 18 ml / min. The treatment solution is subjected to vacuum freeze-drying to obtain a powder dosage form of a natural bio-preservative for fruits and vegetables at the nanoscale. Dissolve this nano-scale natural biological preservative in tap water at a mass-volume ratio (g / L) of 1:800 to obtain a fresh-keeping liquid, spray it on the surface of peaches, and treat 110 kg of peaches per 10L of fresh-keeping liquid, and the fresh-keeping time will be extended by 150%. The preser...

Embodiment 2

[0016] Mix konjac glucomannan, nisin, phytic acid, sodium alginate and oxalic acid in a mass ratio of 10:3:8:15:8, and dissolve the mixture at a mass-volume ratio of 1:50 (g / L) in deionized water, fully mixed, and filtered through an ultrafiltration membrane with a molecular weight cut-off of 5000Da to obtain an ultrafiltrate. The ultrafiltrate was poured into a high-pressure micro-jet nano-dispersion machine for nano-dispersion treatment with a treatment pressure of 60 MPa and a flow rate of 120 ml / min. The treatment solution is subjected to vacuum freeze-drying to obtain a powder dosage form of a natural bio-preservative for fruits and vegetables at the nanoscale. Dissolve this nano-scale natural biological preservative in tap water at a mass-volume ratio (g / L) of 1:400 to obtain a fresh-keeping liquid, spray it on the surface of bananas, and treat 200 kg of bananas per 10L of fresh-keeping liquid, and the fresh-keeping time will be extended by 380%. The preservation rate r...

Embodiment 3

[0018] Mix konjac glucomannan, nisin, phytic acid, sodium alginate and oxalic acid in a mass ratio of 15:5:7:21:15, and this mixture is in a mass-volume ratio of 1:200 (g / L) Dissolve in tap water, mix thoroughly, and filter through an ultrafiltration membrane with a molecular weight cut-off of 50,000Da to obtain an ultrafiltrate. The ultrafiltrate was poured into a high-pressure micro-jet nano-dispersion machine for nano-dispersion treatment with a treatment pressure of 110 MPa and a flow rate of 1000 ml / min. The treatment solution is subjected to vacuum freeze-drying to obtain a powder dosage form of a natural bio-preservative for fruits and vegetables at the nanoscale. Dissolve this nano-scale natural biological antistaling agent in tap water at a mass volume ratio (g / L) of 1:2000 to obtain a preservative solution, spray it on the surface of lychees, treat 140 kg of lychees per 10L of preservative solution, and prolong the preservation time by 250%. The preservation rate re...

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PUM

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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, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/16
Inventor 陈小强
Owner 陈小强