Preparation method of tea polysaccharide composite film biological preservative and application of biological preservative in fruits and vegetables

A technology of biological preservative and tea polysaccharide, applied in agricultural product processing and storage and biological fields, can solve problems such as human health and environmental impact, and achieve the effects of high preservation efficiency, high stability and high water solubility.

Active Publication Date: 2013-12-18
陈小强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Then, in the process of use, it was 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

[0017] Mix tea polysaccharide, lysozyme and soybean isoflavone according to the mass ratio of 45: 2:12, and dissolve the mixture in pure water at a mass volume ratio of 1:10 (g / L) to obtain a preliminary solution, and heat-treat at 42°C 90 minutes, while using ultrasonic treatment, the treatment frequency is 15KHz, and the treatment time is 75 minutes. The obtained solution is put into the container of the high-pressure food processing equipment, and the processing pressure is set to 0.2MPa, the processing time is 160min, and the processing temperature is 60°C to perform high-pressure processing. The obtained liquid is subjected to vacuum freeze-drying to obtain a powder, which is a natural biological preservative of tea polysaccharide composite film. Dissolve this natural biological antistaling agent in pure water at a mass volume ratio (g / L) of 1:200 to obtain a preservative solution, spray it on the surface of eggplants, treat 200 kg of eggplants per 20 liters of preservati...

Embodiment 2

[0020] Mix tea polysaccharide, lysozyme and soybean isoflavone according to the mass ratio of 38:6:7, and dissolve this mixture in pure water at a mass volume ratio (g / L) of 1:60 to obtain a preliminary solution, and heat-treat at 60°C 45min, while using ultrasonic treatment, the processing frequency is 28KHz, and the processing time is 40min. The obtained solution is put into the container of the high-pressure food processing equipment, and the processing pressure is set to 7MPa, the processing time is 70min, and the processing temperature is 45°C for high-pressure processing. The obtained liquid is spray-dried to obtain a powder, which is a natural biological antistaling agent of a tea polysaccharide composite film. Dissolve this natural biological preservative in tap water at a mass-volume ratio (g / L) of 1:3000 to obtain a preservative solution, and then spray it on the surface of tomatoes. Treat 820 kg of tomatoes per 30 liters of preservative solution, and store them at r...

Embodiment 3

[0023] Tea polysaccharide, lysozyme and soybean isoflavones were mixed according to mass ratio 32:9:4 Mixing, the mixture is dissolved in pure water at a mass volume ratio (g / L) of 1:90 to obtain a preliminary solution, and heat-treated at 75°C for 10 minutes, and ultrasonic treatment is used at the same time, the processing frequency is 38KHz, and the processing time is 5 minutes. The obtained solution is put into the container of the food high-pressure treatment equipment, and the treatment pressure is set to 15 MPa, the treatment time is 10 minutes, and the treatment temperature is 25° C. to perform high-pressure treatment. The obtained liquid is subjected to vacuum freeze-drying to obtain a powder, which is a natural biological antistaling agent of a tea polysaccharide composite film. Dissolve this natural biological antistaling agent in tap water at a mass-volume ratio (g / L) of 1:5800 to obtain a preservative solution. Soak the grapes in the preservative solution for 4 mi...

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Abstract

Tea polysaccharides, lysozyme and soy isoflavones are mixed according to the mass proportion of (32-46): (2-10): (3-13) and then dissolved in tap water or purified water, heat treatment is performed at the temperature of 40-80 DEG C for 4-100min, ultrasonic treatment at a certain frequency is simultaneously performed for a certain period of time, an obtained solution is further placed in a container of a food high-pressure treatment device, treatment pressure, time and temperature parameters are set for performing high-pressure treatment, and vacuum freeze-drying or spray drying is performed on the obtained liquid to prepare powder, namely a composite natural biological preservative. The biological preservative is dissolved into the tap water or the purified water according to the mass volume ratio (g / l) of 1: (100-6000) to obtain preservation liquid, the preservation liquid is sprayed or fruits and vegetables are soaked in the preservation liquid and then taken out, and the preservation effect is significant.

Description

technical field [0001] The invention belongs to the field of processing and storage of agricultural products and biotechnology, and in particular relates to a preparation method of a tea polysaccharide composite film biological preservative suitable for fruits and vegetables. Background technique [0002] The economic loss caused by rot and deterioration in my country's fruit and vegetable industry is very huge every year. 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. 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, preservative treatment has the advantages of high effi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16
Inventor 陈小强郑高利黄奕金松恒叶素丹
Owner 陈小强
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