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Microbial fruit preservative

A technology of preservatives and microorganisms, applied in the field of microbial fruit preservatives, can solve the problems of difficult removal of chemical preservative residues, environmental pollution of chemical preservatives, poor persistence of chemical preservatives, etc., to inhibit the reproduction of fungi and bacteria, without harmful Residue, long-lasting effects

Inactive Publication Date: 2020-11-10
薛松晓
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a microbial fruit preservative, which solves the problem of poor persistence of existing chemical preservatives, solves the problem of environmental pollution caused by existing chemical preservatives, solves the problem of difficult removal of residues of existing chemical preservatives, and solves the problem of existing chemical preservatives. The problem of high drug cost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A microbial fruit fresh-keeping agent comprises 40 parts of Lactobacillus acidophilus, 30 parts of Lactobacillus plantarum, 10 parts of Lactobacillus reuteri, 10 parts of glucose and 100 parts of distilled water. After mixing evenly, let it stand for 5 hours to become a complex microbial activated bacterial liquid. The viable counts of the Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus reuteri are all 20 billion CFU.

[0019] Prepare medium with apple juice, glucose and distilled water. Wherein the weight ratio of apple juice is 5%, and the weight ratio of glucose is 5%. The culture medium is at natural pH. Then steam autoclave at 115°C for 15 minutes.

[0020] After the culture medium was cooled to room temperature, the above-mentioned compound microorganism activated bacteria solution was added. The inoculation amount is 2% by weight.

[0021] After inoculation, ferment for 18 hours at a temperature of 32° C. and a rotation speed of 150 r / mi...

Embodiment 2

[0025] A microbial fruit preservation agent, comprising 45 parts of Lactobacillus acidophilus, 35 parts of Lactobacillus plantarum, 15 parts of Lactobacillus reuteri, 10 parts of glucose and 100 parts of distilled water. After mixing evenly, let it stand for 5 hours to become a complex microbial activated bacterial liquid. The viable counts of the Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus reuteri are all 20 billion CFU.

[0026] Prepare medium with apple juice, glucose and distilled water. Wherein the weight ratio of apple juice is 6%, and the weight ratio of glucose is 6%. The culture medium is at natural pH. Then steam autoclave at 115°C for 15 minutes.

[0027] After the culture medium was cooled to room temperature, the above-mentioned compound microorganism activated bacteria solution was added. The inoculation amount is 3% by weight.

[0028] After inoculation, ferment for 18 hours at a temperature of 32° C. and a rotation speed of 150 r / m...

Embodiment 3

[0032] A microbial fruit preservation agent, comprising 65 parts of Lactobacillus acidophilus, 45 parts of Lactobacillus plantarum, 25 parts of Lactobacillus reuteri, 12 parts of glucose and 110 parts of distilled water. After mixing evenly, let it stand for 5 hours to become a complex microbial activated bacterial liquid. The viable counts of the Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus reuteri are all 20 billion CFU.

[0033] Prepare medium with apple juice, glucose and distilled water. Wherein the weight proportion of apple juice is 6%, and the weight proportion of glucose is 7%. The culture medium is at natural pH. Then steam autoclave at 115°C for 15 minutes.

[0034] After the culture medium was cooled to room temperature, the above-mentioned compound microorganism activated bacteria solution was added. The inoculation amount is 4% by weight.

[0035] After inoculation, ferment for 18 hours at a temperature of 32° C. and a rotation speed ...

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Abstract

The invention provides a microbial fruit preservative. The preservative is prepared by the following steps of: uniformly mixing lactobacillus acidophilus, lactobacillus plantarum, lactobacillus reuteri, glucose and distilled water to obtain a composite microbial activated bacteria solution, preparing a culture medium from apple juice, glucose and distilled water, cooling the culture medium to theroom temperature, inoculating the composite microbial activated bacteria solution, and performing fermenting, standing and filling. Edible microorganisms are adopted as effective components of the preservative, and due to antagonism and space occupation effects, propagation of saprophytic fungi and bacteria can be effectively inhibited, and fruits are protected against deterioration and rotting. Compared with an existing fruit preservative, the fruit preservative provided by the invention adopts the edible microorganisms as the effective components, and has the advantages of good effect persistence, no harmful residues and low cost.

Description

technical field [0001] The invention belongs to the technical field of food preservation, in particular to a microbial fruit preservation agent. Background technique [0002] Fruit is one of the indispensable foods in people's daily life, and it has become an important source of nutrition for people because it is rich in carbohydrates, vitamins, organic acids and inorganic salts. In addition, the fruit stimulates people's appetite with its unique fragrance and color, promotes digestion, and strengthens health. However, there are strong seasonal and regional characteristics in fruit production, and the problems of easy damage, deterioration and rot after picking. How to keep fresh, store and transport has become an urgent technical problem for the fruit industry. [0003] Fruit rot is the result of the proliferation of fungi and bacteria that live in saprophytic life. The fungi and bacteria that live in saprophytic life will decompose the organic matter in the fruit into si...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/155
CPCA23B7/155A23V2002/00A23V2400/113A23V2400/173A23V2400/169A23V2200/10A23V2250/61
Inventor 薛松晓
Owner 薛松晓
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