A kind of starch-based litchi composite preservative and preparation method thereof

A composite fresh-keeping, starch-based technology, which is applied in the direction of fruit and vegetable preservation, food preservation, food ingredients as anti-microbial preservation, etc., can solve the problems of complex extraction process and peculiar smell of Chinese herbal medicine extract, and achieve the speed of inhibiting physiological metabolism, production Low cost, simple process and environmental protection effect

Active Publication Date: 2020-01-10
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 leave it for 24 hours;

[0028] Step 3: Put the reaction mixture obtained in step 2 into the stainless steel ball mill tank of the 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°C The reaction was carried out for 60 minutes, and the rotating speed of the stirring blade was 380 rpm to obtain the product mixture; the above-mentioned stainless steel ball milling tank was as described in ZL201220600031.7 A Vertical Strengthening Polysaccharide High Polymer Modified Stirring Ball Milling Reactor.

[0029] Step 4: Separate the product mixture from the ball milling medium, soak for 5 hours with 90% ethanol solution by volume fraction, adjust the pH value t...

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 leave it for 24 hours;

[0034] Step 3: Put the reaction mixture obtained in step 2 into the stainless steel ball mill tank of the 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°C Reacted for 90min, the rotating speed of the stirring blade was 380 rpm, and the product mixture was obtained;

[0035] Step 4: Separate the product mixture from the ball milling medium, soak for 5 hours with 90% ethanol solution by volume fraction, adjust the pH value to 8.0 with acetic acid, vacuum filter, wash with 90% ethanol solution by volume fraction until the pH value is 6.0~ 7.0. There is no chloride ion in the solution. Dry it...

Embodiment 3

[0038] Step 1: Add 10 grams of chitosan to 40 grams of starch, 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 it for 24 hours;

[0040] Step 3: Put the reaction mixture obtained in step 2 into the stainless steel ball mill tank of the 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°C Reacted for 60min, the rotating speed of the stirring blade was 380 rpm, and the product mixture was obtained;

[0041] Step 4: Separate the product mixture from the ball milling medium, soak for 5 hours with 90% ethanol solution by volume fraction, adjust the pH value to 8.0 with acetic acid, vacuum filter, wash with 90% ethanol solution by volume fraction until the pH value is 6.0~ 7.0. There is no chloride ion in the solution. Dry it a...

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Abstract

The invention provides a method for preparing a starch-based composite preservative for lychees. The method specifically includes: using a mixture of starch and chitosan as a raw material, sodium hydroxide as an alkalizing agent, and sodium monochloroacetate as an etherifying agent , a starch-based litchi composite preservative was prepared in one step by solid-phase ball milling. The object of the invention is to provide a method for preparing a starch-based litchi composite preservative with low cost, simple process and easy operation. Meanwhile, the invention also provides the starch-based litchi composite preservative.

Description

technical field [0001] The invention belongs to the field of antistaling agents, in particular to a preparation method of a starch-based lychee composite antistaling agent. Background technique [0002] Litchi (Litchi) is a characteristic bulk fruit in South China, but litchis are prone to browning, water loss, taste change, and rot after harvesting. Improper storage of lychees after harvest can quickly lead to fruit rot. At normal temperature, lychee fruit will brown and rot within 2 to 3 days, losing its commodity value. The annual loss due to rot and deterioration accounts for more than 20% of the total output, which greatly limits its competitiveness in the domestic and foreign fruit markets. In order to control the spoilage and browning of litchi after harvesting and prolong the shelf life, methods such as heat treatment, low temperature, chemical agents, biology, and radiation preservation can be used. These methods have certain effects on fresh-keeping lychees, but...

Claims

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Application Information

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Patent Type & Authority Patents(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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