Preparation method of slow release type fruit and vegetable sterilizing fresh keeping agent

A slow-release, antistaling agent technology, applied in the field of preparation of slow-release fruit and vegetable antistaling agents, can solve the problems of obvious irritating smell, inconvenient sterilization, etc., and achieve prolonged action time, convenient storage and use, and embedding rate high effect

Inactive Publication Date: 2019-04-02
SHANDONG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Oregano essential oil itself is a volatile liquid, and the irritating smell is obvious when t

Method used

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  • Preparation method of slow release type fruit and vegetable sterilizing fresh keeping agent
  • Preparation method of slow release type fruit and vegetable sterilizing fresh keeping agent
  • Preparation method of slow release type fruit and vegetable sterilizing fresh keeping agent

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0032] Example 1

[0033] Take 5g of dry beer yeast, add 90 mL of distilled water, stir for 30 min at 40°C to activate it, then add 1g of oregano essential oil, stir for 10 h on a constant temperature magnetic stirrer at 60°C, and then take it out at 5000 r / Centrifuge for 20 minutes for 20 minutes, discard the supernatant, vacuum filter the precipitate, wash the filter residue twice with absolute ethanol to wash off the oregano essential oil adsorbed on the surface of the microcapsules, and then place the filter residue in vacuum freeze-drying Dry in a box for 24 hours to obtain the described slow-release fruit and vegetable antiseptic preservative.

Example Embodiment

[0034] Example 2

[0035] Take 3 g of dry beer yeast, add 36 mL of distilled water and stir for 30 min at 40°C to activate it, then add 1 g of oregano essential oil, stir for 6 h on a constant temperature magnetic stirrer at 50°C, and then remove it at 5000 r / Centrifuge for 15 minutes at min, pour out the supernatant, vacuum filter the precipitate, wash the filter residue twice with absolute ethanol to wash off the oregano essential oil adsorbed on the surface of the microcapsules, and then place the filter residue in vacuum freeze-drying Dry in a box for 18 hours to obtain the described slow-release fruit and vegetable antiseptic preservative.

Example Embodiment

[0036] Example 3

[0037] Take 1 g of dry beer yeast, add 6 mL of distilled water and stir for 30 min at 40°C to activate it, then add 1 g of oregano essential oil, and stir for 2 h at 40°C on a constant temperature magnetic stirrer. After taking it out, centrifuge at 5000 r / min for 10 minutes, discard the supernatant, vacuum the precipitate, wash the filter residue twice with absolute ethanol to wash off the oregano essential oil that is not embedded on the surface of the microcapsules, and then The filter residue is placed in a vacuum freeze-drying box and dried for 12 hours to obtain the described slow-release fruit and vegetable antiseptic preservative.

[0038] A slow-release fruit and vegetable antiseptic and fresh-keeping agent prepared according to the foregoing Examples 1 to 3, and the embedding rate is shown in the description of the accompanying drawings figure 1 .

[0039] A kind of slow-release fruit and vegetable antiseptic preservative prepared in Examples 1 to 3 was ...

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Abstract

The invention provides a preparation method of a slow release type fruit and vegetable sterilizing fresh keeping agent. Raw materials of the slow release type fruit and vegetable sterilizing fresh keeping agent comprise distilled water, beer dry yeast, majoram essential oil and anhydrous alcohol. The preparation method comprises the following steps of firstly adding the beer dry yeast to a given amount of the distilled water for activation, then adding an appropriate amount of the majoram essential oil, performing stirring for a definite time, enabling the majoram essential oil to enter the inner parts of yeast cells through permeation and diffusion effects to form microcapsules, then performing centrifuging, performing vacuum filtration on sediments, washing filter residues with anhydrousalcohol, washing away the majoram essential oil which is not embedded, and performing vacuum freeze drying on filter residues so as to obtain the slow release type fruit and vegetable sterilizing fresh keeping agent capable of slowly releasing the majoram essential oil. The slow release type fruit and vegetable sterilizing fresh keeping agent can be encapsulated with ventilated non-woven fabric bags when being used, the majoram essential oil which is slowly released can restrain propagation and growth of bacterial colonies, can reduce rot of fruits and vegetables and achieve the purpose of keeping fresh through destroying the permeability of cell membranes of pathogenic bacteria.

Description

technical field [0001] The invention relates to a preparation method of a slow-release bactericidal and fresh-keeping agent for fruits and vegetables, belonging to the technical field of food preservation. Background technique [0002] my country is a large agricultural production country with abundant fruit and vegetable resources. However, due to the high moisture content of fruits and vegetables, they are fresh and perishable foods. During storage and shelf life, they are easily infected by pathogenic bacteria and rot and deteriorate. At present, in addition to the mechanical refrigeration, controlled atmosphere storage and cold chain logistics transportation that are often used in production, the supplementary sterilization treatment of fruit and vegetable products can extend the freshness period of fruits and vegetables. Among them, compared with chemical fungicides, plant essential oils extracted from plants are more likely to be recognized by consumers. However, thes...

Claims

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Application Information

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IPC IPC(8): A23B7/154
CPCA23B7/154
Inventor 李富军董路路张新华任春涛
Owner SHANDONG UNIV OF TECH
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