Plant-derived preservative for fruit and vegetable preservation and preparation method thereof

A storage and fresh-keeping, plant-sourced technology, applied in the field of plant-sourced fruit and vegetable storage preservatives and its preparation, can solve problems such as unsatisfactory moisture resistance, poor surface film-forming performance, and poor plasticity

Pending Publication Date: 2020-03-10
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the zein film has poor film-forming properties on the surface of apples and other skins that have fruit wax, and also has some shortcomings such as poor plasticity and unsatisfactory moisture resistance.

Method used

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  • Plant-derived preservative for fruit and vegetable preservation and preparation method thereof
  • Plant-derived preservative for fruit and vegetable preservation and preparation method thereof
  • Plant-derived preservative for fruit and vegetable preservation and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Corn gluten powder, a by-product of wet-processed corn starch, was added to absolute ethanol for ultrasonic extraction for 1 h. Take the decolorized corn gluten powder and add ethanol with a volume fraction of 80%, adjust the pH value to 13, and extract it ultrasonically for 40 minutes. Centrifuge to separate gluten and starch, take the extract and dilute it with cold water to ethanol with a volume fraction of 40%, adjust the pH to 6, recover the solution, wash the precipitate, vacuum dry, crush, and sieve to obtain zein powder . Weigh 38 parts by weight of zein powder and place it in a beaker, add 100 parts by weight of ethanol aqueous solution, and place in a warm water bath until the zein powder is fully dissolved; centrifuge the above-mentioned zein ethanol solution, The rotating speed is 3000r / min, and the centrifugation time is 10min. Get the centrifuged supernatant, add starch sodium octenyl succinate to the supernatant, stir while heating in the zein ethanol s...

Embodiment 2

[0025] Corn gluten powder, a by-product of wet-processed corn starch, was added to absolute ethanol for ultrasonic extraction for 1 h. Take the decolorized corn gluten powder and add ethanol with a volume fraction of 80%, adjust the pH value to 13, and extract it ultrasonically for 40 minutes. Centrifuge to separate gluten and starch, take the extract and dilute it with cold water to ethanol with a volume fraction of 40%, adjust the pH to 6, recover the solution, wash the precipitate, vacuum dry, crush, and sieve to obtain zein powder . Weigh 45 parts by weight of zein powder and place it in a beaker, add 100 parts by weight of ethanol aqueous solution, and place in a warm water bath until the zein powder is fully dissolved; centrifuge the above-mentioned zein ethanol solution, The rotating speed is 3500r / min, and the centrifugation time is 10min. Get the centrifuged supernatant, add starch sodium octenyl succinate to the supernatant, stir while heating in the zein ethanol s...

Embodiment 3

[0027] Corn gluten powder, a by-product of wet-processed corn starch, was added to absolute ethanol for ultrasonic extraction for 1 h. Take the decolorized corn gluten powder and add ethanol with a volume fraction of 80%, adjust the pH value to 13, and extract it ultrasonically for 40 minutes. Centrifuge to separate gluten and starch, take the extract and dilute it with cold water to ethanol with a volume fraction of 40%, adjust the pH to 6, recover the solution, wash the precipitate, vacuum dry, crush, and sieve to obtain zein powder . Weigh 51 parts by weight of zein powder and place it in a beaker, add 100 parts by weight of ethanol aqueous solution, and place in a warm water bath until the zein powder is fully dissolved; centrifuge the above-mentioned zein ethanol solution, The rotating speed is 4000r / min, and the centrifugation time is 10min. Get the centrifuged supernatant, add starch sodium octenyl succinate to the supernatant, stir while heating in the zein ethanol s...

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Abstract

The invention discloses a zein-containing fruit and vegetable coating preservative and a preparation method thereof. Starch sodium octenylsuccinate is hydrophobic modified starch, has a hydrophobic group and a hydrophilic group, and when being mixed with zein, can be inserted between macromolecular proteins to achieve a certain plasticizing effect, therefore, the mechanical property of the zein after film formation on the surfaces of the fruits and vegetables is improved, meanwhile, due to the hydrophobic and hydrophilic dual characteristics, the wetting degree of zein on the surfaces of fruits and vegetables during film formation can be improved, the film-forming property of the zein on the surfaces of the fruits and vegetables is improved, and the film-forming substance zein can form a complete and uniform protective film coating on the surfaces of fruits and vegetables; in addition, due to the fact that the starch sodium octenylsuccinate modifier has hydrophobic groups, after zein is added to assist in film forming, the moisture barrier property of a film coating can be effectively improved, too fast water loss of fruits and vegetables can be effectively avoided and then the taste and nutritional value of the fruits and vegetables are kept.

Description

technical field [0001] The invention relates to the field of fresh-keeping of fruits and vegetables, in particular to a plant-source fruit and vegetable storage fresh-keeping agent and a preparation method thereof. Background technique [0002] Compared with traditional chemical fruit and vegetable preservatives, botanical fruit and vegetable preservatives have the advantages of naturalness and relative safety, so they have broad application prospects in the field of food preservation. The vegetable protein is made into a preservative, and the fruits and vegetables can be immersed in the preservative to form a film on the surface of the fruits and vegetables. Among them, zein can be dissolved in a certain concentration of ethanol solution, and the resulting solution has film-forming properties. Dissolving zein in a certain concentration of ethanol solution makes a preservative, and dipping fruits and vegetables can form a film on the surface of fruits and vegetables . Zein...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16
CPCA23B7/16
Inventor 潘莹文连奎宋继伟
Owner JILIN AGRICULTURAL UNIV
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