Antistaling agent based on cedar oleyl alcohol and magnolia officinalis polyphenol and preparation method of antistaling agent

A technology of taryl alcohol and antistaling agent, which is applied in the field of antistaling agent based on cypress alcohol and magnolol polyphenol and its preparation, can solve the problems of poor freshness preservation effect, and achieve the goal of reducing the index of fruit and vegetable diseases, major social benefits, and delaying the decline Effect

Pending Publication Date: 2020-06-16
INST OF ENVIRONMENT & SUSTAINABLE DEV IN AGRI CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The prior art, such as the invention patent with the application number 201610670381.3, discloses a kind of antibacterial agent for instant vegetable and fruit fresh-keeping. 0.5% vitamin C, the balance of water, but the preservation effect is poor for berries with more sugar content

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Under rapid stirring, 0.2 parts of cypressyl alcohol and 0.5 part of magnolol polyphenols were dissolved in 5 parts of ethanol at 50° C., and stirred until cypress alcohol and magnolol polyphenols were completely dissolved to prepare cypressophyll alcohol and magnolol polyphenols Alcohol solution of phenol; 0.3 parts of sodium diatomate and 0.3 parts of chitosan were dissolved in 90 parts of deionized water at 75°C to obtain an aqueous solution of thickener and film-forming agent; Add the alcohol solution of thickener and film-forming agent into the aqueous solution, stir quickly until the alcohol solution of hinoki alcohol and magnolol polyphenol is evenly dispersed in the aqueous solution of thickener and film-forming agent, continue to stir and add water to the total amount Reach 100 copies.

Embodiment 2

[0022] Under rapid stirring, 0.2 parts of cypressyl alcohol and 0.5 part of magnolol polyphenols were dissolved in 5 parts of ethanol at 50° C., and stirred until cypress alcohol and magnolol polyphenols were completely dissolved to prepare cypressophyll alcohol and magnolol polyphenols Alcohol solution of phenol; 0.2 parts of sodium carboxymethylcellulose, 0.1 parts of gelatin, 0.1 parts of polyvinyl alcohol and 0.1 parts of polylactic acid are dissolved in 90 parts of deionized water at 75°C to obtain an aqueous solution of thickener and film-forming agent Add the alcoholic solution of hinoki alcohol and magnolol polyphenol into the aqueous solution of thickener and film-forming agent, and stir rapidly until the alcoholic solution of hinoki alcohol and magnolol polyphenol is uniformly dispersed in the aqueous solution of thickener and film-forming agent , continue to stir and add water until the total amount reaches 100 parts.

Embodiment 3

[0024] Under rapid stirring, 0.5 parts of cypressyl alcohol and 0.1 part of magnolol polyphenols were dissolved in 10 parts of ethanol at 60° C., and stirred until cypressophyll alcohol and magnolol polyphenols were completely dissolved to prepare cypressophyll alcohol and magnolol polyphenols Alcohol solution of phenol; 0.1 part of sodium polyacrylate, 0.1 part of gelatin, 0.2 part of chitosan and 0.1 part of polyvinylpyrrolidone are dissolved in 90 parts of deionized water at 85 ° C to obtain an aqueous solution of thickener and film-forming agent; Add the alcoholic solution of cypress alcohol and magnolol polyphenol in the aqueous solution of thickener and film-forming agent, stir rapidly until the alcoholic solution of cypress alcohol and magnolol polyphenol is uniformly dispersed in the aqueous solution of thickener and film-forming agent, Stirring is continued and additional water is added to a total of 100 parts.

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PUM

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Abstract

The invention relates to an Antistaling agent based on cedar oleyl alcohol and a preparation method thereof; the preparation method comprises the following steps: under the condition of rapid stirring, dissolving the cedar oil alcohol and magnolia officinalis polyphenol in ethanol with the temperature of 50-70 DEG C, and stirring until the cedar oil alcohol and the magnolia officinalis polyphenolare completely dissolved, so as to prepare an alcohol solution of the cedar oleyl alcohol and the magnolia officinalis polyphenol; adding a thickening agent and a film-forming agent into deionized water, heating to 70-90 DEG C, and quickly stirring until the thickening agent and the film-forming agent are completely dissolved; adding an alcoholic solution of the cedar oil alcohol and the magnoliaofficinalis polyphenol into an aqueous solution of the thickening agent and the film-forming agent, and rapidly stirring until the alcoholic solution of the cedar oil alcohol and the magnolia officinalis polyphenol is uniformly dispersed in the aqueous solution of the thickening agent and the film-forming agent, so as to prepare the preservative based on the cedar oleyl alcohol. The broad-spectrumantibacterial agent cedar oleyl alcohol and magnolia officinalis polyphenol are compounded, so that the prepared preservative can inhibit invasion of most exogenous pathogenic bacteria, and the commercialization period of fruits and vegetables is prolonged; meanwhile, loss of fruit and vegetable moisture and abrasion caused by collision in the transportation process are effectively reduced.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of fruits and vegetables, in particular to a fresh-keeping agent based on hinoki alcohol and magnolol polyphenol and a preparation method thereof. Background technique [0002] Fruit and vegetable products have high nutritional value. With the continuous improvement of living standards, the demand and quality of fruit and vegetable products in people's life are increasing year by year. Fruit and vegetable products are fundamentally different from grain and other agricultural products, and fruit and vegetable products have higher requirements for freshness. High water content, strong respiration and transpiration have resulted in higher requirements for fresh-keeping technology for fruit and vegetable products. The main reasons for the deterioration and rot of fruit and vegetable products include the invasion of external diseases and their own physiological activities. In order to prevent t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16
CPCA23B7/16A23V2002/00
Inventor 刘家磊何文清宋吉青
Owner INST OF ENVIRONMENT & SUSTAINABLE DEV IN AGRI CHINESE ACADEMY OF AGRI SCI
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