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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 the concentration is high in the environment, and it is inconvenient to apply to sterilization

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

Embodiment 1

[0033] Take 5g of beer dry yeast, add 90 mL of distilled water, and 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, take it out and place it at 5000 r / Centrifuge for 20 min, discard the supernatant, vacuum filter the precipitate, wash the filter residue twice with absolute ethanol, wash away the unembedded oregano essential oil adsorbed on the surface of the microcapsules, and then place the filter residue in a vacuum freeze-dry Dry in the box for 24 h to obtain the slow-release antiseptic for fruits and vegetables.

Embodiment 2

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

Embodiment 3

[0037] Take 1 g of beer dry yeast, add 6 mL of distilled water at 40 °C, stir for 30 min to activate it, then add 1 g of oregano essential oil, and stir for 2 h on a constant temperature magnetic stirrer at 40 °C. After taking it out, centrifuge at 5000 r / min for 10 min, discard the supernatant, vacuum filter the precipitate, wash the filter residue twice with absolute ethanol, wash away the unembedded oregano essential oil adsorbed on the surface of the microcapsules, and then The filter residue was dried in a vacuum freeze-drying oven for 12 h to obtain the slow-release antiseptic for fruits and vegetables.

[0038] A kind of slow-release type fruit and vegetable antistaling agent prepared according to the above-mentioned Examples 1 to 3, its embedding rate is shown in the description of the accompanying drawings figure 1 .

[0039] A kind of slow-release type fruit and vegetable bactericidal antistaling agent prepared by embodiment 1 to 3 is carried out bactericidal experi...

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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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