Complex preservative and application thereof in fruit and vegetable preservation

A technology of antistaling agent and complex compound, which is applied in complex antistaling agent and its application field in fruit and vegetable preservation, can solve the problems that the film does not have antibacterial property, moisture retention, antibacterial defect, weak water resistance, etc., and achieves Good film-forming property and moisture retention, remarkable effect, and the effect of slowing down the loss of water

Active Publication Date: 2014-12-24
QUFU NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the limitations of pullulan's own structure, pullulan has defects in moisture retention and antibacterial properties after film formation, and the resulting film does not have antibacterial properties, and its water resistance is weak

Method used

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  • Complex preservative and application thereof in fruit and vegetable preservation
  • Complex preservative and application thereof in fruit and vegetable preservation
  • Complex preservative and application thereof in fruit and vegetable preservation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Preparation of pullulan:

[0043] Pick a single colony of Aureobasidium tumefaciens (CCTCC M 2013611) and inoculate it in the fermentation basal medium, culture it on a shaker at 20°C for 5 days to obtain the fermentation broth;

[0044] Fermentation basal medium composition (g / L): potato 100, glucose 40;

[0045] Centrifuge the fermentation broth, take the supernatant and add 3 times the volume of ethanol to precipitate at 10°C for 10 hours, centrifuge, and then re-precipitate the obtained supernatant with 5 times the volume of ethanol, centrifuge, and dry at 50°C to constant weight to obtain the crude extract sample;

[0046] The crude sample was dissolved in distilled water, purified on a silica gel column to obtain a purified sample;

[0047] The purified sample was dissolved in distilled water and spray-dried to obtain pullulan powder.

[0048] Preparation of γ-polyglutamic acid:

[0049] Weigh the basal medium and dissolve it to obtain the basal medium solutio...

Embodiment 2

[0064] Preparation of pullulan:

[0065] Pick a single colony of Aureobasidium tumefaciens (CCTCC M 2013611) and inoculate it in the fermentation basal medium, and cultivate it on a shaker at 25°C for 4 days to obtain the fermentation broth;

[0066] Fermentation basal medium composition (g / L): potatoes 150, glucose 35;

[0067] Centrifuge the fermentation broth, take the supernatant and add 4 times the volume of ethanol to precipitate at 8°C for 12 hours, centrifuge, and re-precipitate the obtained supernatant with 4.5 times the volume of ethanol, centrifuge, and dry at 55°C to constant weight to obtain the crude extract sample;

[0068] The crude sample was dissolved in distilled water, purified on a silica gel column to obtain a purified sample;

[0069] The purified sample was dissolved in distilled water and spray-dried to obtain pullulan powder.

[0070] Preparation of γ-polyglutamic acid:

[0071] Weigh the basal medium and dissolve it to obtain the basal medium sol...

Embodiment 3

[0086] Preparation of pullulan:

[0087] Pick a single colony of Aureobasidium tumefaciens (CCTCC M 2013611) and inoculate it in the fermentation basal medium, culture it on a shaker at 30°C for 3 days to obtain the fermentation broth;

[0088] Components of fermentation basic medium (g / L): potatoes 200, glucose 30;

[0089] Centrifuge the fermentation broth, take the supernatant and add 5 times the volume of ethanol to precipitate at 5°C for 15 hours, centrifuge, and then re-precipitate the obtained supernatant with 4 times the volume of ethanol, centrifuge, and dry at 55°C to constant weight to obtain the crude extract sample;

[0090] The crude sample was dissolved in distilled water, purified on a silica gel column to obtain a purified sample;

[0091] The purified sample was dissolved in distilled water and spray-dried to obtain pullulan powder.

[0092] Preparation of γ-polyglutamic acid:

[0093] Weigh the basal medium and dissolve it to obtain the basal medium soluti...

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Abstract

The invention provides a complex preservative and application thereof in fruit and vegetable preservation. The preservative is prepared by the following steps: enabling a pururan solution to react with a gamma-polyglutamic acid solution, thereby preparing cross-linked polymer powder; dissolving the cross-linked polymer powder in distilled water, thereby obtaining a cross-linked polymer solution; and enabling the cross-linked polymer solution to react with a copper salt aqueous solution, thereby obtaining the product. The pururan is prepared by fermenting and extracting strong bud aureobasidium, and the gamma-polyglutamic acid is prepared by fermenting and extracting bacillus licheniformis. The complex preservative prepared by the invention has excellent film-forming property and moisture retention property and is extremely small in use amount, is capable of obviously improving the preservation effect of fruits and vegetables, is convenient to use and easy to operate, can be widely applied to perishable fruits and vegetables such as mangos, strawberries, young garlic shoot and chives stem and is suitable for fruit and vegetable preservation in fruit and vegetable producing areas, fruit and vegetable markets, factories/enterprises and families.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping, and in particular relates to a complex fresh-keeping agent and its application in fruit and vegetable fresh-keeping. Background technique [0002] In my country, fruit and vegetable production has become a pillar industry of the rural economy, but for a long time, my country's traditional agriculture has "emphasized the front rather than the back", paying more attention to the cultivation of agricultural products before and during production, while ignoring post-production fresh-keeping storage, resulting in a lot of loss, The loss is heavy, so reducing the rot loss of fruit and vegetable products, improving the utilization of agricultural resources, and increasing the added value of agricultural products have become an urgent task of agricultural modernization. Currently used fruit and vegetable storage technologies and methods mainly include low-temperature fresh-keeping storage methods, c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154C08J3/24C08L5/00C08L77/00C12P19/04C12P7/62C12R1/10C12R1/645
Inventor 杨革闫红霞车程川刘金锋
Owner QUFU NORMAL UNIV
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