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Bacterium-resistant film coating agent for fresh keeping of tangerine fruits as well as preparation method and application of bacterium-resistant film coating agent

A coating agent and fruit technology, which is applied to the field of antibacterial coating agent for fresh-keeping citrus fruits and its preparation field, can solve the problems of greater human injury, mutagenesis, teratogenicity and the like, achieves good adhesion, inhibits aerobic Breathing, scent-increasing effects

Active Publication Date: 2018-08-03
河南健特生物科技集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the advancement of science and technology and the continuous improvement of detection methods, some chemical antiseptic preservatives that were considered safe in the past have the risk of cancer or potential carcinogenicity, teratogenicity, and mutagenesis, and are more harmful to the human body.

Method used

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  • Bacterium-resistant film coating agent for fresh keeping of tangerine fruits as well as preparation method and application of bacterium-resistant film coating agent
  • Bacterium-resistant film coating agent for fresh keeping of tangerine fruits as well as preparation method and application of bacterium-resistant film coating agent
  • Bacterium-resistant film coating agent for fresh keeping of tangerine fruits as well as preparation method and application of bacterium-resistant film coating agent

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0032] A preparation method of an antibacterial coating agent for fresh-keeping citrus fruits, the preparation steps are as follows:

[0033] (1) Preparation of grapefruit peel fermentation broth

[0034] Take fresh pomelo peels and put them in the sun for drying until their water content is 20%-30%, after that, cut them into small pieces and soak them in a sodium chloride solution with a mass concentration of 10%-15% After 1-2 hours, take it out and transfer it to a microwave oven, adjust the microwave power to 800-1000 W, conduct microwave treatment for 100-150s, then put the obtained material into a crusher to break into a slurry, and transfer the obtained slurry to a fermenter , add 0.3-0.5% pectinase and 0.5-1.2% cellulase, and add 0.3-0.4 times the amount of water, mix well, and put it under the condition of 20~25℃ Carry out fermentation for 20-48 hours, and then squeeze, filter and deenzyme the obtained fermented product to obtain grapefruit peel fermented liquid, and se...

Embodiment 1

[0048] An antibacterial coating agent for keeping fresh citrus fruits, said coating agent is composed of the following raw materials in parts by weight: 15 parts of pomelo peel fermentation liquid, 0.6 part of potassium sorbate, and 0.5 part of di-n-octyl phthalate , 3 parts of gum, 2 parts of shellac and 7 parts of plant extract, said plant extract is mixed and extracted from snakeberry, desmodium, echinacea and forsythia according to the ratio of 1:3:1:2 by weight made later.

[0049] A preparation method of an antibacterial coating agent for fresh-keeping citrus fruits, the preparation steps are as follows:

[0050] (1) Preparation of grapefruit peel fermentation broth

[0051] Take fresh pomelo peels and place them in the sun for drying until their water content is 30%, then cut them into small pieces, soak them in a sodium chloride solution with a mass concentration of 10% for 2 hours, take them out and transpose Adjust the microwave power in the microwave oven to 800W,...

Embodiment 2

[0062] An antibacterial coating agent for keeping fresh citrus fruits, the coating agent is composed of the following raw materials in parts by weight: 10 parts of pomelo peel fermentation liquid, 0.8 part of potassium sorbate, and 0.4 part of di-n-octyl phthalate , 4 parts of gum, 1.5 parts of shellac and 10 parts of plant extract, in the plant extract, the ratio of snakeberry: Desmodium: thistle: forsythia is 0.8:1.4:2:2.

[0063] A preparation method of an antibacterial coating agent for fresh-keeping citrus fruits, the preparation steps are as follows:

[0064] (1) Preparation of grapefruit peel fermentation broth

[0065] Take fresh pomelo peels and place them in the sun for drying until their water content is 25%, then cut them into small pieces and soak them in a sodium chloride solution with a mass concentration of 12% for 2 hours, take them out and transpose Adjust the microwave power in the microwave oven to 900W, carry out microwave treatment for 120s, then put the...

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Abstract

The invention relates to a bacterium-resistant film coating agent for fresh keeping of tangerine fruits. The film coating agent consists of the following raw materials in parts by weight of 10-15 parts of pomelo peel fermentation liquor, 0.6-0.9 part of potassium sorbate, 0.3-0.5 part of di-n-octyl phthalate, 3-5 parts of gum, 1-2 parts of shellac, and 7-12 parts of a plant extracting solution, wherein the plant extracting solution is prepared by mixing Indian strawberry, herba lysimachiae, japanese thistle herb or roots and fructus forsythiae in the compounding ratio of the Indian strawberryto the herba lysimachiae to the Japanese thistle herb or roots to the fructus forsythiae being (0.5-1) to (2-3) to (1-3) to 2 and performing extraction. The compound bacterium-resistant film coating agent for fresh keeping of tangerine fruits, which mainly adopts natural plant components as main materials, is natural in components and free from toxins, has good effects of expelling parasite, restraining bacteria, keeping fresh and polishing, can effectively prolong the fresh keeping period, the storage period and the shelf life of the tangerine fruits, and is high in health and safety properties.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of fruits and vegetables, in particular to a pure natural antibacterial coating agent for fresh-keeping citrus fruits prepared by using biological agents, a preparation method and application thereof. Background technique [0002] During the process of picking, storing, processing and consuming fresh fruits, they are easily spoiled and deteriorated, resulting in huge waste of resources and economic losses. While decaying and losing, pathogenic microorganisms can also produce a large amount of toxins, endangering people's health. According to incomplete statistics, about 10% to 20% of fresh fruits in developed countries are rotten due to microorganisms, and the proportion in developing countries is as high as 40% to 50%. The output of perishable characteristic fruits in China is about 116 million tons, the postharvest loss is about 25%~30%, and the economic loss is about 70 billion yuan. Th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16A23L3/3472A23L3/3508A23L3/3562
CPCA23B7/16A23L3/3472A23L3/3508A23L3/3562A23V2002/00A23V2200/10A23V2250/21A23V2250/16A23V2250/502A23V2300/14A23V2250/082Y02P60/85Y02A40/90
Inventor 胡政委
Owner 河南健特生物科技集团有限公司
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