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.

Pending Publication Date: 2020-05-12
HARBIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve the technical problem of avoiding mold and mildew contamination by Aspergillus flavus under non-strict storage conditions such as semi-op

Method used

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

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Experimental program
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Embodiment 1

[0036] This embodiment provides a slow-release anti-mold agent for peanut storage and a preparation method of the slow-release anti-mold agent. The composition of the slow-release anti-mold agent is as follows:

[0037] 1 part of garlic crude extract, 2 parts of cinnamaldehyde, 20 parts of porous adsorption carrier, 25 parts of dry starch.

[0038] Concrete preparation method is as follows:

[0039]1) Dry the dry starch at 100° C. for 1.0 h with the mass-number ratio of corn starch: maltodextrin = 13:1, pack it for later use and control the moisture content below 10%;

[0040] 2) Take 50g of fresh garlic, peel and wash it, crush it into minced garlic, add 100g of absolute alcohol to the minced garlic, stir evenly, extract for 4 hours, and centrifuge after extraction to collect the supernatant to obtain the crude garlic extract, seal it spare;

[0041] 3) After fully mixing 10 g of the garlic crude extract prepared in step 2) with 20 g of cinnamaldehyde, 200 g of diatomaceous...

Embodiment 2

[0044] This embodiment provides a slow-release anti-mold agent for peanut storage and a preparation method of the slow-release anti-mold agent. The composition of the slow-release anti-mold agent is as follows:

[0045] 3 parts of garlic crude extract, 7 parts of cinnamaldehyde, 15 parts of porous adsorption carrier, 35 parts of dry starch.

[0046] 1) Dry the dry starch at 100° C. for 1.0 h with the mass-number ratio of corn starch: maltodextrin = 13:1, pack it for later use and control the moisture content below 10%;

[0047] 2) Take 50g of fresh garlic, peel and wash it, crush it into minced garlic, add 100g of absolute alcohol to the minced garlic, stir evenly, extract for 4 hours, and centrifuge after extraction to collect the supernatant to obtain the crude garlic extract, seal it spare;

[0048] 3) After fully mixing 30 g of the garlic crude extract prepared in step 2) with 70 g of cinnamaldehyde, 250 g of diatomaceous earth was added to the mixture, and left to stand ...

Embodiment 3

[0051] This embodiment provides a slow-release anti-mold agent for peanut storage and a preparation method of the slow-release anti-mold agent. The composition of the slow-release anti-mold agent is as follows:

[0052] 6 parts of garlic crude extract, 9 parts of cinnamaldehyde, 30 parts of porous adsorption carrier, 40 parts of dry starch.

[0053] 1) Dry the dry starch at 100° C. for 1.0 h with the mass-number ratio of corn starch: maltodextrin = 13:1, pack it for later use and control the moisture content below 10%;

[0054] 2) Take 50g of fresh garlic, peel and wash it, crush it into minced garlic, add 100g of absolute alcohol to the minced garlic, stir evenly, extract for 4 hours, and centrifuge after extraction to collect the supernatant to obtain the crude garlic extract, seal it spare;

[0055] 3) After fully mixing 60 g of the garlic crude extract prepared in step 2) with 90 g of cinnamaldehyde, 300 g of diatomaceous earth was added to the mixture, and after being fu...

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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.

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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Application Information

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IPC IPC(8): A23B9/22
CPCA23B9/22A23V2002/00A23V2200/10A23V2250/212A23V2250/5118A23V2250/5114A23V2250/1628
Inventor 赵玥明谢玉峰
Owner HARBIN UNIV
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