Special high-efficiency preservative for winter jujubes and preparation method thereof

A fresh-keeping agent, a special-purpose technology, applied in the fields of preserving fruits/vegetables with sugar, protecting fruits/vegetables with a protective coating, etc., can solve the problems of harsh environmental conditions, high cost of fresh-keeping, and low fresh-keeping effect, etc. achieve the effect of overcoming the higher cost

Inactive Publication Date: 2018-03-27
QINGDAO JIARUI BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

From the existing technology, it can be found that there are still technical disadvantages in the field of winter jujube preservation, such as harsh environmental conditions, high preservation costs, and low preservation effect. There is an urgent need to develop a special type of winter jujube.

Method used

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  • Special high-efficiency preservative for winter jujubes and preparation method thereof
  • Special high-efficiency preservative for winter jujubes and preparation method thereof
  • Special high-efficiency preservative for winter jujubes and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation method of a high-efficiency antistaling agent special for winter jujube, specifically comprising the following steps:

[0028] (1) Yeast activation and preparation of bacterial suspension: under aseptic conditions, two rings of strains were picked from the yeast YDP slant with an inoculation loop, of which Maggi Mechnik and Candida utilis were each 1 ring, inoculated into 500mL Erlenmeyer flask containing 300mL PDA liquid medium, 28℃~32℃, shake culture at 140r / min for 24h, centrifuge at 6000r / min for 15min to collect bacteria, and use 0.85% sterile physiological Wash the yeast cells twice with saline, and finally wash the yeast with sterile normal saline to make a yeast suspension, count with a hemocytometer, and control the concentration of the bacterial suspension to 1×10 8 CFU / mL, store in refrigerator for later use;

[0029] (2) Activation of Bacillus licheniformis and preparation of bacterial suspension: Under aseptic conditions, use LB medium to cul...

Embodiment 2

[0034] A preparation method of a high-efficiency antistaling agent special for winter jujube, specifically comprising the following steps:

[0035] (1) Yeast activation and preparation of bacterial suspension: under aseptic conditions, two rings of strains were picked from the yeast YDP slant with an inoculation loop, of which Maggi Mechnik and Candida utilis were each 1 ring, inoculated into 500mL Erlenmeyer flask containing 300mL PDA liquid medium, 28℃~32℃, shake culture at 140r / min for 24h, centrifuge at 6000r / min for 15min to collect bacteria, and use 0.85% sterile physiological Wash the yeast cells twice with saline, and finally wash the yeast with sterile normal saline to make a yeast suspension, count with a hemocytometer, and control the concentration of the bacterial suspension to 1×10 8 CFU / mL, store in refrigerator for later use;

[0036] (2) Activation of Bacillus subtilis and preparation of bacterial suspension: Under aseptic conditions, use LB medium to culture ...

Embodiment 3

[0041] A preparation method of a high-efficiency antistaling agent special for winter jujube, specifically comprising the following steps:

[0042] (1) Yeast activation and preparation of bacterial suspension: under aseptic conditions, two rings of strains were picked from the yeast YDP slant with an inoculation loop, of which Maggi Mechnik and Candida utilis were each 1 ring, inoculated into 500mL Erlenmeyer flask containing 300mL PDA liquid medium, 28℃~32℃, shake culture at 140r / min for 24h, centrifuge at 6000r / min for 15min to collect bacteria, and use 0.85% sterile physiological Wash the yeast cells twice with saline, and finally wash the yeast with sterile normal saline to make a yeast suspension, count with a hemocytometer, and control the concentration of the bacterial suspension to 1×10 8 CFU / mL, store in refrigerator for later use;

[0043] (2) Activation of Bacillus megaterium and preparation of bacterial suspension: under aseptic conditions, use LB medium to cultur...

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PUM

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Abstract

The invention discloses a special high-efficiency preservative for winter jujubes and a preparation method thereof. According to the special high-efficiency preservative for winter jujubes, mannan, tamarind seed polysaccharide gum and cloves, Chinese rhubarb, galangal and other Chinese herbal medicine raw materials are subjected to resource utilization, and a natural preservative capable of effectively prolonging the preservation time and reducing the preservation cost of winter jujubes is prepared and developed through the fermentation of saccharomycetes and bacillus by modern biotechnology;the natural preservative has the advantages of greenness, high efficiency, environmental protection, economy and the like and effectively overcomes the defects in the industry that a physical preservation technique has strict conditions and higher cost, a chemical preservation technique has overproof residue and unsafe hidden troubles, a biological preservation technique has poor preservation effects and the like; and the natural preservative is suitable for large-scale popularization and application, thereby being favorable for realizing effective supply of winter jujubes for a long time or in anti-seasons, meeting the requirements of consumers on fresh winter jujubes, promoting supply-side structural reform and promoting industrial upgrading and synergy.

Description

technical field [0001] The invention relates to a special high-efficiency antistaling agent for winter jujube and a preparation method thereof, in particular to a special high-efficiency antistaling agent for winter jujube and a preparation method thereof which comprehensively utilize resources such as active polysaccharides, antagonistic bacteria, and Chinese herbal medicines, and belongs to the field of bioengineering. Background technique [0002] Dongzao (also known as Yanlaihong, Apple Jujube, Bingtangzao, Lubei Dongzao, Zhanhua Dongzao, Huanghua Dongzao) belongs to Rhamnaceae, Jujube genus, and is a high-quality late-maturing fresh food species in the northern Shandong area. Winter jujube is fresh and delicious, with crispy skin and excellent quality. It is a high-grade fresh food variety among deciduous fruit trees in northern China. It is juicy and slag-free, sweet and fragrant, with 35-38% soluble solids, thick flesh and small core, and edible rate Winter jujube rea...

Claims

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Application Information

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IPC IPC(8): A23B7/16A23B7/08
CPCA23B7/08A23B7/16A23V2002/00A23V2250/21A23V2250/508A23V2250/51A23V2250/76
Inventor 不公告发明人
Owner QINGDAO JIARUI BIOLOGICAL TECH
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