Method for preparing micro-capsule type natural preservatives

A technology of natural preservatives and microcapsules, used in food ingredients containing natural extracts, climate change adaptation, preservation of meat/fish with chemicals, etc. Insufficient effect and other problems, to achieve long-term anti-corrosion effect, improve antioxidant capacity and stability, and strong activity

Inactive Publication Date: 2016-07-06
张静
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem mainly solved by the present invention: Aiming at the current high temperature process in the processing of many foods, some preservatives such as sorbic acid will volatilize, which makes the amount of preservatives less and the antiseptic effect is not good, and the natural preservatives extracted from plants In order to solve the problems of unstable properties, inconvenient access, and poor water solubility, a method for preparing a microcapsule natural preservative is provided. In the present invention, eugenol and litsea cubeba oil are coated on chitosan and carboxymethyl fiber In the microcapsules formed by the sodium re-coagulation reaction, the microcapsule natural preservative is obtained by curing, filtering, drying and pulverizing. The surface structure of the microcapsule wall material formed by the present invention is dense, and eugenol and litsea cubeba oil are not easy to Volatilization, improve anti-oxidation ability and stability, and strong activity of preservatives, green and safe raw materials for preparation, easy to use, long-term antiseptic effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0022] First take by weighing 100g clove flower buds, put into high-speed plant pulverizer after drying, pulverize, sieve to get 80 order powders, get 20g clove flower bud powders in the beaker of 500mL, add dehydrated alcohol by solid-liquid ratio 1:5, in Ultrasonic extraction at 180w and 25kHz frequency for 20min, the extract was concentrated to 8mL under reduced pressure, and the concentrated solution and Litsea Cubeba Oil were mixed uniformly at a volume ratio of 1:2 to obtain a mixture of eugenol and Litsea Cubeba Oil; in a 500mL three-necked flask Add 100mL chitosan solution with a mass concentration of 1%, adjust the pH value of the solution to 3.5 with a mass fraction of 15% acetic acid, and then add 10mL poloxamer with a concentration of 5%, 0.5g soybean lecithin, 10mL eugenol and litsea Seed oil mixture, after mixing evenly, high-shear emulsification at 10,000rpm for 30s to obtain a mixed emulsion of eugenol and litsea cubeba oil; measure 100mL of a mass concentration...

example 2

[0025]First take by weighing 110g clove flower buds, put into high-speed plant pulverizer after drying, pulverize, sieve to get 100 order powders, get 25g clove flower bud powders in the beaker of 500mL, add dehydrated alcohol by solid-liquid ratio 1:5, in Ultrasonic extraction at a frequency of 190w and 27kHz for 23min, the extract was concentrated to 9mL under reduced pressure, and the concentrated solution and Litsea cubeba oil were mixed uniformly at a volume ratio of 1:2 to obtain a mixture of eugenol and litsea cubeba oil; in a 500mL three-necked flask Add 110mL mass concentration 1% chitosan solution, adjust the pH value of the solution to 3.7 with mass fraction 15% acetic acid, then add 13mL concentration of 5% poloxamer, 0.6g soybean lecithin, 13mL above-mentioned eugenol and kaempferol Cubeba oil mixture, after mixing evenly, high-shear emulsification at 11000rpm for 35s to obtain a mixed emulsion of eugenol and litsea cubeba oil; measure 110mL mass concentration of 1...

example 3

[0028] First take by weighing 120g clove flower buds, put into the high-speed plant pulverizer after drying and pulverize, sieve to get 120 order powders, get 30g clove flower bud powders in the beaker of 500mL, add dehydrated alcohol by solid-liquid ratio 1:5, in Ultrasonic extraction at 200w and 30kHz frequency for 25min, the extract was concentrated under reduced pressure to 10mL, and the concentrated solution and Litsea cubeba oil were mixed uniformly at a volume ratio of 1:2 to obtain a mixture of eugenol and litsea cubeba oil; in a 500mL three-necked flask Add 120mL mass concentration 1% chitosan solution, adjust the pH value of the solution to 4.0 with mass fraction 15% acetic acid, then add 15mL concentration of 5% poloxamer, 0.8g soybean lecithin, 15mL eugenol and litsea Seed oil mixture, after mixing evenly, emulsify under high shear at 12000rpm for 40s to obtain a mixed emulsion of eugenol and litsea cubeba oil; measure 120mL mass concentration of 1% sodium carboxyme...

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Abstract

The invention discloses a method for preparing micro-capsule type natural preservatives, and belongs to the field of preservatives. The method includes coating eugenol and litsea cubeba oil in micro-capsules by the aid of re-coagulation reaction on chitosan and sodium carboxymethyl celluloses; solidifying, filtering, drying and smashing the micro-capsules to obtain the micro-capsule type natural preservatives. The method has the advantages that micro-capsule wall materials are compact in surface structure, the eugenol and the litsea cubeba oil are non-volatile during heating, and accordingly the oxidation resistance and the stability can be improved; the micro-capsule type natural preservatives are high in activity, convenient to use and long in preservative effect duration, and raw materials for preparing the micro-capsule type natural preservatives are environmentally friendly and safe.

Description

technical field [0001] The invention discloses a preparation method of a microcapsule natural preservative, which belongs to the field of preservatives. Background technique [0002] Preservatives, also known as antimicrobial agents, can prevent deterioration and corruption caused by microorganisms, prolong the storage period of food, and greatly reduce food poisoning. Food preservatives can be divided into bactericides and bacteriostats according to their functions, but due to the influence of various factors, it is difficult to distinguish between the two in most cases; they can be divided into two categories: chemical preservatives and natural preservatives according to different sources; According to different properties, it can be divided into organic chemical preservatives and inorganic chemical preservatives. Food preservatives generally require that their chemical properties must have good stability, maintain their effectiveness within a certain period of time, and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20
CPCA23B4/20A23V2002/00A23V2250/21Y02A40/90
Inventor 张静王志慧
Owner 张静
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