Antibacterial emulsion for fresh keeping of var. ramosa Hort. and method for preparing var. ramosa Hort. fresh keeping film

A fresh-keeping film and lettuce technology, which is applied in the preservation of fruits and vegetables, protection of fruits/vegetables with a protective layer, and application, can solve the problems of poor dispersion of emulsion, unstable coating, short fresh-keeping period, etc., and achieve stable film formation. , The effect of enhancing the stability of the coating and the strong antibacterial ability

Inactive Publication Date: 2019-03-19
AGRO PROD PROCESSING RES INST YAAS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

To overcome the shortcomings of existing products such as short shelf life, poor dispersion of emulsion, and unstable coating, and significantly improve the shelf life of fresh-cut lettuce

Method used

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  • Antibacterial emulsion for fresh keeping of var. ramosa Hort. and method for preparing var. ramosa Hort. fresh keeping film
  • Antibacterial emulsion for fresh keeping of var. ramosa Hort. and method for preparing var. ramosa Hort. fresh keeping film
  • Antibacterial emulsion for fresh keeping of var. ramosa Hort. and method for preparing var. ramosa Hort. fresh keeping film

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 1. Preparation of carbon quantum dots: Dissolve 0.2-0.5g of urea phosphate, 0.3-0.6g of citric acid and 875-1000μL of ethylenediamine in 25-50mL of deionized water. Then the above solution was transferred to a microwave digestion tank, sealed and placed in a microwave digestion apparatus. The temperature program was set as follows: the reaction temperature was raised to 150° C. within 1 min, and the temperature was kept constant for 30 min. After cooling to room temperature, the obtained clear and transparent solution was centrifuged at 10000rpm for 15-20min. Finally, the supernatant was dried in a vacuum oven at 60° C. to obtain the final product.

[0027] 2. Preparation of propolis extract: crush and sieve the frozen propolis, then mix it with 75% ethanol solution at a material-to-liquid ratio of 1:15-20, extract at 40-45°C for 24 hours, and keep stirring. Then ultrasonically treat the leached propolis solution at 40-45°C for 15-20 minutes, then perform suction filt...

Embodiment 2

[0035] 1. Preparation of carbon quantum dots: same as in Example 1

[0036] 2, preparation of propolis extract: with embodiment 1

[0037] 3. The preparation method of plant essential oil antibacterial coating packaging film:

[0038] (1) Mix 0.5g sweet orange essential oil and 3mL glycerin, heat up to 40-60°C, mix and stir for 20-40min, and record it as the oil phase;

[0039] (2) Mix 0.05g of carbon quantum dots and 95mL of distilled water, stir and dissolve at room temperature, and record it as the water phase;

[0040] (3) Add the water phase prepared in step (2) to the oil phase prepared in step (1), add 1g Tween 80 at the same time, stir at 40-50°C for 30-50min, fully dissolve the mixture, emulsify and homogenize, Get plant essential oil antibacterial lotion;

[0041] (4) The fresh-keeping antibacterial emulsion of lettuce prepared in step (3) is prepared with sterile water to prepare a dilution of concentration 0.5%, and the prepared propolis extract is prepared into...

Embodiment 3

[0044] 1. Preparation of carbon quantum dots: same as in Example 1

[0045] 2, preparation of propolis extract: with embodiment 1

[0046] 3. The preparation method of plant essential oil antibacterial coating packaging film:

[0047] (1) Mix 0.7g cinnamon oil and 4mL propylene glycol, heat up to 40-60°C, mix and stir for 20-40min, and record it as the oil phase;

[0048] (2) Mix 0.05g of carbon quantum dots and 90mL of distilled water, stir and dissolve at room temperature, and record it as the water phase;

[0049] (3) Add the water phase prepared in step (2) to the oil phase prepared in step (1), add 0.7g of Span 80 at the same time, stir at 40-50°C for 30-50min, fully dissolve the mixture, emulsify and homogenize , to obtain plant essential oil antibacterial emulsion;

[0050] (4) The fresh-keeping antibacterial emulsion of lettuce prepared in step (3) is prepared with sterile water to prepare a dilution of concentration 0.6%, and the prepared propolis extract is prepar...

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Abstract

The invention discloses an antibacterial emulsion for fresh keeping of var. ramosa Hort. and a method for preparing a var. ramosa Hort. fresh keeping film. Plant essential oil, carbon quantum dots, aco-emulsifier, an emulsifying agent and distilled water are mixed in a specific sequence and a technology so that a microemulsion is prepared. According to the antibacterial emulsion disclosed by theinvention, a carbon quantum dot technique is introduced into the field of fresh keeping of vegetables for the first time, the characteristics of the carbon quantum dots and the characteristics of antibacterial plant essential oil are sufficiently utilized, and the antibacterial emulsion good in dispersibility, stable in film formation and high in bacteriostasis capacity is obtained. The antibacterial emulsion and propolis liquid are compounded to obtain a mixture, then the mixture is coated onto packaging films to be used for fresh keeping of the var. ramosa Hort. in the warehouse storing course, respiratory intensity of the fresh-cut var. ramosa Hort., microorganism growth and activity of polyphenol oxidase can be well restrained, VC losses in the storage period can be reduced, and favorable organoleptic quality of the var. ramosa Hort. can be maintained. After the fresh-cut var. ramosa Hort. coated with the fresh keeping film is in low-temperature preservation under the condition of4 DEG C, the shelf life can be prolonged to 10-15 days.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of vegetables, and in particular relates to an antibacterial emulsion capable of significantly improving the fresh-keeping period of fresh-cut lettuce. At the same time, the invention also relates to a method for preparing lettuce fresh-keeping film using the antibacterial emulsion. Background technique [0002] Lettuce (var. ramosa Hort.) Commonly known as lettuce for leaves, also known as goose dish, star dish, and lettuce, it belongs to the genus Lactuca in the Asteraceae family. It is an annual or biennial herb crop. The leaves are obovate and densely formed into cabbage-like leaf balls. It can be eaten raw, crisp, tender and refreshing, and slightly sweet. Lettuce is native to the Mediterranean coast of Europe and is domesticated from wild species. The ancient Greeks and Romans were the first to eat it. Lettuce has a long history of being introduced into China, and it is cultivated m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/16
CPCA23B7/154A23B7/16
Inventor 李宏杨亚玲普红梅田浩李雪瑞侯朝祥杨芳王馨蕊
Owner AGRO PROD PROCESSING RES INST YAAS
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