Starch-based compound litchi preservative and preparation method thereof

A composite fresh-keeping, starch-based technology, applied in the preservation of fruits and vegetables, food preservation, preservation of food ingredients as antimicrobials, etc., can solve the problems of complex extraction process and peculiar smell of Chinese herbal medicine extracts, and achieve the speed of inhibiting physiological metabolism and production. Low cost and the effect of extending the shelf life

Active Publication Date: 2017-04-26
YULIN NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the extraction process of Chinese herbal medicine extract in these methods is complicated, and may also leave peculiar smell, or need to be stored at low temperature (below 5 degrees Celsius)

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Step 1: Add 9.4 grams of sodium hydroxide to 50 grams of starch, mix well, and alkalize for 1 hour;

[0027] Step 2: Add 25.7 grams of sodium monochloroacetate to the mixture obtained in Step 1, mix well, and let stand for 24 hours;

[0028] Step 3: Put the reaction mixture formed in step 2 into a stainless steel ball mill tank of an improved stirring ball mill, add zirconia with a ball volume ratio of 1:8 as the ball milling medium, the diameter of the ball milling medium is 6mm, and stir at 50℃ The reaction is conducted for 60 minutes, and the rotating speed of the stirring blade is 380 revolutions / minute to obtain the product mixture; the above-mentioned stainless steel ball mill tank is as described in ZL201220600031.7, a vertical reinforced polysaccharide polymer modified stirring ball mill reactor.

[0029] Step 4: Separate the product mixture from the ball milling medium, soak it in 90% ethanol solution for 5 hours, adjust the pH to 8.0 with acetic acid, vacuum filter, ...

Embodiment 2

[0032] Step 1: Add 20 grams of chitosan to 30 grams of starch, mix well; add 7.5 grams of sodium hydroxide, mix well, and alkalize for 1 hour;

[0033] Step 2: Add 15.8 grams of sodium monochloroacetate to the mixture obtained in Step 1, mix well, and let stand for 24 hours;

[0034] Step 3: Put the reaction mixture formed in step 2 into a stainless steel ball mill tank of an improved stirring ball mill, add zirconia with a ball volume ratio of 1:8 as the ball milling medium, the diameter of the ball milling medium is 6mm, and stir at 50℃ React for 90 minutes, the speed of the stirring blade is 380 revolutions / minute, and the product mixture is obtained;

[0035] Step 4: Separate the product mixture from the ball milling medium, soak it in 90% ethanol solution for 5 hours, adjust the pH to 8.0 with acetic acid, vacuum filter, and wash with 90% ethanol solution to pH 6.0~ 7.0. There is no chloride ion in the solution. Dry it at 50°C for 24 hours and crush it to 120 mesh.

[0036] The ...

Embodiment 3

[0038] Step 1: Add 10 grams of chitosan to 40 grams of starch and mix well; add 7.5 grams of sodium hydroxide, mix well, and alkalize for 1 hour;

[0039] Step 2: Add 21 grams of sodium monochloroacetate to the mixture obtained in Step 1, mix well, and leave for 24 hours;

[0040] Step 3: Put the reaction mixture formed in step 2 into a stainless steel ball mill tank of an improved stirring ball mill, add zirconia with a ball volume ratio of 1:8 as the ball milling medium, the diameter of the ball milling medium is 6mm, and stir at 50℃ React for 60 minutes, and the rotating speed of the stirring blade is 380 revolutions / minute to obtain the product mixture;

[0041] Step 4: Separate the product mixture from the ball milling medium, soak it in 90% ethanol solution for 5 hours, adjust the pH to 8.0 with acetic acid, vacuum filter, and wash with 90% ethanol solution to pH 6.0~ 7.0. There is no chloride ion in the solution. Dry it at 50°C for 24 hours and crush it to 120 mesh.

[0042] T...

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PUM

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Abstract

The invention provides a preparation method of a starch-based compound litchi preservative. The preparation method specifically comprises: by taking a mixture of starch and chitosan as a raw material, sodium hydroxide as an alkalizing agent and sodium monochloroacetate as an etherifying agent, the starch-based compound litchi preservative is prepared with a one-step solid-phase ball milling method. The purpose of the invention is achieved by providing the preparation method of the starch-based compound litchi preservative, which is low in cost, simple in process and simple and convenient to operate. The invention further provides the starch-based compound litchi preservative.

Description

Technical field [0001] The invention belongs to the field of preservatives, in particular to a preparation method of a starch-based lychee composite preservative. Background technique [0002] Litchi (Litchi) is a characteristic bulk fruit in South China, but it is prone to browning, dehydration, taste change, and rot after lychee is picked. Improper storage of lychees after picking will quickly cause the fruit to rot. At room temperature, the lychee fruit will brown and rot within 2 to 3 days, losing its commercial value. The annual loss due to decay and deterioration accounts for more than 20% of the total output, which greatly limits its competitiveness in the fruit market at home and abroad. In order to control the spoilage and browning of litchi after harvest and extend the shelf life, methods such as heat treatment, low temperature, chemical agents, biology, and radiation preservation can be used. These methods have a certain effect on the preservation of lychees, but th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
CPCA23B7/154A23V2002/00A23V2200/10A23V2250/511A23V2250/5118
Inventor 陈渊梁伟江杨家添罗志辉周能韦庆敏蔡卓福梁春杰詹萍
Owner YULIN NORMAL UNIVERSITY
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