Slow-release mold inhibitor for peanut storage and preparation method of slow-release mold inhibitor

A mildew inhibitor and slow-release technology are applied in the field of slow-release mildew inhibitor for peanut storage and its preparation, which can solve problems such as contamination and mildew rot, and achieve the effects of delaying the growth of mildew and simplifying the process.
CN111134177APending Publication Date: 2020-05-12HARBIN UNIV
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
HARBIN UNIV
Publication Date
2020-05-12

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Abstract

The invention discloses a slow-release mold inhibitor for peanut storage and a preparation method of the slow-release mold inhibitor and belongs to the technical field of food storage security. The slow-release mold inhibitor comprises the following components in parts by mass: 1-6 parts of a crude garlic extract, 2-10 parts of cinnamyl aldehyde, 20-30 parts of a porous adsorption carrier and 25-40 parts of dry starch, wherein the crude garlic extract is supernate which is obtained by peeling fresh garlic, crushing the garlic, uniformly mixing the garlic with absolute ethyl alcohol, performingsealed digestion extraction for 2-5 hours, and performing centrifugal separation. The invention further provides the preparation method of the slow-release mold inhibitor. The slow-release mold inhibitor for peanut storage, which is disclosed by the invention, is capable of effectively prolonging the storage period of peanuts at a semi-sealed natural state, and has the advantages of being convenient to prepare, low in cost, outstanding in effect, and the like.
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Description

technical field

[0001] The invention relates to a slow-release antifungal agent for peanut storage and a preparation method thereof, belonging to the technical field of food storage safety. Background technique

[0002] Peanut is an important raw material for oil extraction because it is rich in protein and oil. At the same time, because of its good taste and easy cooking, peanuts are also important snacks and food ingredients, and have been loved by consumers for a long time. However, because peanuts are rich in protein, fat and water, peanuts are prone to mold and corruption during storage.

[0003] In the moldy and spoilage process of peanuts, Aspergillus flavus is the most harmful mold. The aflatoxin produced by Aspergillus flavus is recognized as a class I carcinogen by the World Health Organization. It is a highly toxic and highly toxic substance that can cause major damage to the liver and other organs of humans and animals, and even induce liver cancer. Based on t...

Claims

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