Microencapsulated composite plant essential oil rice preservative and preparation method thereof

Abstract

The invention relates to a microencapsulated composite plant essential oil rice preservative and a preparation method thereof, the effective component of the rice preservative is composite plant essential oil composed of clove essential oil, rosemary essential oil, eucalyptus globulus leaf essential oil, thyme essential oil, cinnamon essential oil, garlic essential oil and litsea cubeba essentialoil, and the invention also comprises the preparation method of the rice preservative. The rice preservative disclosed by the invention has very good mildew-proof and fresh-keeping effects, and meanwhile, the sensory quality of rice is not influenced; the natural plant essential oil is used as a mildew-proof effective component, so that the cost is low, the use is convenient and no pollution is caused; the preparation method disclosed by the invention not only has a relatively high essential oil yield, but also can enable the obtained plant essential oil to have a broad-spectrum antibacterialeffect on rice after being compounded, and the antibacterial effect of the plant essential oil is superior to that of single plant essential oil; the rice preservative can reduce the mildew of rice and prolong the fresh-keeping period of the rice, has good effects on improving the safety of stored grain and promoting the healthy and sustainable development of the plant essential oil industry, andhas remarkable economic, social and ecological benefits.

Description

technical field [0001] The invention relates to a rice preservative and a preparation method thereof, in particular to a microencapsulated plant essential oil rice preservative and a preparation method thereof. Background technique [0002] rice ( Oryza sativa L.) is one of the most important staple foods in my country. Problems such as aging, mildew, and insect damage are prone to occur in rice during circulation and storage. Alleviating and inhibiting the occurrence of mildew during rice storage and improving its food safety are of great significance to reducing the loss of food resources. [0003] Rice contains a certain amount of fungi, and as the storage time prolongs, the large number of fungi will cause rice mildew. [0004] Penicillium insula ( Penicillium islandicum ) and Aspergillus flavus ( Aspergillus flavus ) are the main harmful fungi growing in stored rice. [0005] Controlling storage temperature and relative humidity is a common and effective way to ...

AI Technical Summary

Problems solved by technology

However, chemical preservatives also have problems such as chemical residues, environmental pollution, and harm to human health.

[0006] CN108936253A discloses a rice processing method, which includes: cleaning the paddy and hulling it, and then performing a microwave treatment after the paddy is separated, rice milling, color sorting, polishing, and grading to obtain the primary product of rice; Extract, water chestnut shell extract, ginger extract, and honeysuckle extract are added to sodium alginate aqueous solution to obtain material A; add glacial acetic acid to water, stir well, add calcium chloride to dissolve, add chitosan and stir well, add material A dropwise , stir, and add glutaraldehyde to obtain microcapsules; add cinnamon essential oil, lemon essential oil, litsea cubeba oil, garlic essential oil, eucalyptus essential oil, Litsea pepper essential oil and rapeseed polypeptide to absolute ethanol to obtain material B; -Cyclodextrin is added to water for one ultrasonic treatment, and after adding material B, it is subjected to a second ultrasonic treatment, mixed with bamboo charcoal and microcapsules, and sealed to obtain a preservative bag; put the primary rice product into a polyethylene bag and put it in a preservative The bag is subjected to electron beam irradiation and secondary microwave treatment; this method is complicated to operate, and electron beam irradiation and secondary microwave treatment are also required for the rice, which reduces the sensory quality of the processed rice