Preparation method for coating type edible fruit preservative

A technology of fresh-keeping agent and fruit, which is applied in the direction of fresh-keeping of fruits and vegetables, protection of fruits/vegetables with coating protective layer, food preservation, etc. The effect of prolongation, uniform preservation and stable structure

Inactive Publication Date: 2017-07-25
郭迎庆
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem that the present invention mainly solves: for the common fruit antistaling agent at present, the chemical antibacterial agent of artificial synthesis is mostly used as the main component, although it has a certain antiseptic and fresh keeping effect, but can not be eaten directly, and the fresh keeping time is short, and the fresh keeping effect is uneven, The defect that the residual components will endanger human health after being eaten by the human body provides a method for extracting tea polyphenols from tea leaves, using animal collagen as a film-forming agent, and supplementing antibacterial additives to prepare edible fruit preservatives. The invention uses enzymes and ethanol to extract tea polyphenols in green tea, and uses the bactericidal effect of tea polyphenols and ethanol to improve the antiseptic and fresh-keeping ability of fruits. Collagen is modified and used as a film-forming substance. Finally, a film-coated preservative is prepared by compounding the film-forming substance, antibacterial additives and ethanol extract of tea polyphenols. When using, directly immerse the fruit in the preservative and take it out to bake Dry, under the action of heat, the collagen modified by citric acid dissociates the protein subunits, exposes the internal hydrophobic groups, breaks some disulfide bonds in the molecule, and re-forms new disulfide bonds to form a three-dimensional network. shape structure, and finally form a barrier film on the surface of the fruit, and finally achieve the purpose of freshness preservation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0020] First weigh 300g of fresh green tea and 300mL of distilled water and put them into a mortar, mix and grind them for 20min to obtain tea pulp, then transfer the tea pulp into an enzymatic hydrolysis tank, then add cellulase with 10% of the mass of tea pulp in the enzymatic hydrolysis tank, Incubate enzymatic hydrolysis at 25°C for 6 hours. After the above enzymatic hydrolysis is completed, mix the enzymatic hydrolysis product with 60% ethanol solution at a mass ratio of 1:5, put it into an ultrasonic oscillator, and oscillate ultrasonically at a frequency of 40kHz. After 1 hour of treatment, the filter residue was removed by filtration to obtain the filtrate, and the obtained filtrate was centrifuged with a centrifuge at a speed of 3000r / min for 10 minutes, and the supernatant was separated and concentrated in a rotary evaporator to 1 / 3 of the original volume of the supernatant. To obtain the concentrated solution, collect 5 kg of grass carp skin and pulverize it with a t...

example 2

[0022]First, weigh 400g of fresh green tea and 350mL of distilled water and put them in a mortar, mix and grind them for 25min to obtain tea pulp, then transfer the tea pulp into an enzymatic hydrolysis tank, then add cellulase with 10% of the mass of tea pulp in the enzymatic hydrolysis tank, Incubate the enzymatic hydrolysis at 30°C for 7 hours. After the above enzymatic hydrolysis is completed, mix the enzymatic hydrolysis product and 60% ethanol solution at a mass ratio of 1:5, put it into an ultrasonic oscillator, and oscillate ultrasonically at a frequency of 45kHz. After 1 hour of treatment, the filter residue was removed by filtration to obtain the filtrate, and the obtained filtrate was centrifuged with a centrifuge at a speed of 3500r / min for 13 minutes, and the supernatant was separated and concentrated in a rotary evaporator to 1 / 3 of the original volume of the supernatant To obtain the concentrated solution, collect 8 kg of grass carp skin and pulverize it with a t...

example 3

[0024] First weigh 500g of fresh green tea and 400mL of distilled water, put them in a mortar, mix and grind them for 30 minutes to obtain tea pulp, transfer the tea pulp into an enzymatic hydrolysis tank, and then add cellulase and tea leaves with 10% of the mass of tea pulp into the enzymatic hydrolysis tank Laccase with a pulp mass of 5% was incubated at 35°C for 8 hours for enzymatic hydrolysis. After the above enzymatic hydrolysis was completed, the enzymatic hydrolysis product and 60% ethanol solution were mixed at a mass ratio of 1:5 and placed in ultrasonic oscillation. In the instrument, filter and remove the filter residue after ultrasonic oscillation treatment at a frequency of 50kHz for 2h to obtain the filtrate, and centrifuge the obtained filtrate with a centrifuge at a speed of 4000r / min for 15min, separate and obtain the supernatant and put it into a rotary evaporator and concentrate it to 1 / 3 of the original volume of the upper layer liquid, to obtain a concent...

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Abstract

The invention discloses a preparation method for a coating type edible fruit preservative and belongs to the technical field of preparation of a food preservative material. The method comprises the following steps: utilizing enzyme and ethyl alcohol to compound and extract tea polyphenol from green tea; utilizing an alkaline process and an acid process to extract fish skin collagen, and meanwhile, utilizing organic acid to modify collagen and taking the modified collagen as a film forming matter; and lastly, compounding the film forming matter, the anti-microbial additive and the tea polyphenol alcohol extract, thereby acquiring the coating type preservative. The preservative disclosed by the invention has a long-lasting and stable preserving effect; after the preservative is used, a uniform barrier film can be formed on the surface of the fruit; the preserving time of the fruit preserved with the preservative is prolonged for 2-4 times of that of the fruit preserved with the traditional preservative, and meanwhile, the fruit has a long-lasting antibacterial effect and the inhibition ratio for various bacteria and molds can reach up to 95% or above; the preservative is safe and nontoxic and is harmless to human health after use.

Description

technical field [0001] The invention discloses a preparation method of a film-coated edible fruit fresh-keeping agent, which belongs to the technical field of preparation of food fresh-keeping materials. Background technique [0002] Fruit is an indispensable non-staple food in people's daily life and an important processing raw material in the food industry. Postharvest loss of fruit is a critical issue that has attracted considerable attention. The reasons for the loss of fruits and vegetables during storage can be summarized as two aspects: the influence of their own physiological activities and the harm of harmful organisms. The impact of its own physiological activities includes five aspects: nutrient consumption caused by normal life activities, physiological changes caused by maturity and aging, water loss and wilting caused by transpiration, physiological diseases of fruits and vegetables, changes in life activities after dormancy is destroyed; harmful biological ha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16A23B7/154
CPCA23B7/154A23B7/16
Inventor 郭迎庆林晨孙冬
Owner 郭迎庆
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