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Water-soluble compound essential oil fruit and vegetable fresh-keeping agent and preparation method thereof

A fruit and vegetable preservative, water-soluble composite technology, applied in the protection of fruits/vegetables with a coating protective layer, food ingredients as solubility improvers, food ingredients as anti-microbial preservation, etc. The problems of reduced antibacterial and antiseptic effect and short duration of effect have achieved the effect of significant antiseptic and fresh-keeping effect, long duration of effect and strong fresh-keeping ability.

Pending Publication Date: 2021-02-23
JIANGXI UNIVERSITY OF TRADITIONAL CHINESE MEDICINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the poor antibacterial and antiseptic effect of a single essential oil, and the essential oil is insoluble in water, resulting in many practical problems such as difficult operation, short duration of effect (reduced antibacterial and antiseptic effect), and difficult cleaning, there are still no plant essential oils on the market for antibacterial effects on fruits and vegetables. Antiseptic products

Method used

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  • Water-soluble compound essential oil fruit and vegetable fresh-keeping agent and preparation method thereof
  • Water-soluble compound essential oil fruit and vegetable fresh-keeping agent and preparation method thereof
  • Water-soluble compound essential oil fruit and vegetable fresh-keeping agent and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Weigh the following raw materials: sweet tea 0.5 g, ginger 0.5 g, mogroside 0.1 g, diosgenin 0.2 g, tea saponin 2 g, tea tree oil 2.7 g, galangal oil 0.1 g, rosemary oil 0.1 g and Eucalyptus oil 0.1g; take sweet tea glycosides, ginger glycosides, mogrosides, diosgenin and tea saponin, add tea tree essential oil, lavender oil, rosemary oil and eucalyptus oil, fully mix and absorb to obtain a mixture , add dehydrated alcohol to dissolve in the mixture of gained (the ratio of the weight of mixture and the volume of dehydrated alcohol is 1:8), filter to obtain filtrate, depressurize the filtrate to remove ethanol to obtain residue, the residue of gained is superfinely pulverized To 100nm, add 60g of water to dissolve, to obtain water-soluble essential oil preservative.

Embodiment 2

[0028] Weigh the following raw materials: sweet tea 0.4g, ginger 0.4g, mogroside 0.2g, diosgenin 0.2g, tea saponin 2.2g, tea tree oil 2.2g, galangal oil 0.3g, rosemary oil 0.2g and eucalyptus oil 0.3g; take sweet tea glycosides, ginger glycosides, mogrosides, diosgenin and tea saponin, add tea tree essential oil, lavender oil, rosemary oil and eucalyptus oil, fully mix and absorb to obtain a uniform mixture Add dehydrated alcohol to the obtained mixture to dissolve (the ratio of the weight of the mixture to the volume of dehydrated alcohol is 1:9), filter to obtain a filtrate, depressurize the filtrate to remove ethanol to obtain a residue, and superfine the obtained residue Grind to 150nm, add 20g of water to dissolve, and obtain water-soluble essential oil preservative.

Embodiment 3

[0030] Weigh the following raw materials: sweet tea 0.2 g, ginger 0.2 g, mogroside 0.1 g, diosgenin 0.1 g, tea saponin 2.8 g, tea tree oil 2.0 g, galangal oil 0.4 g, rosemary oil 0.3 g and eucalyptus oil 0.3g; take sweet tea glycosides, ginger glycosides, mogrosides, diosgenin and tea saponin, add tea tree essential oil, lavender oil, rosemary oil and eucalyptus oil, fully mix and absorb to obtain a uniform mixture Add dehydrated alcohol to the obtained mixture to dissolve (the ratio of the weight of the mixture to the volume of dehydrated alcohol is 1:9), filter to obtain a filtrate, depressurize the filtrate to remove ethanol to obtain a residue, and superfine the obtained residue Grind to 100nm, add 60g of water to dissolve, and obtain water-soluble essential oil preservative.

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Abstract

The invention discloses a water-soluble compound essential oil fruit and vegetable fresh-keeping agent and a preparation method thereof. The water-soluble compound essential oil fruit and vegetable fresh-keeping agent comprises essential oil, water and a natural cosolvent, wherein the weight ratio of the essential oil to the cosolvent is 1: (1-3), and the essential oil is selected from one or moreof melaleuca essential oil, galangal oil, rosemary oil and eucalyptus oil. The fruit and vegetable fresh-keeping agent provided by the invention has the characteristics of remarkable preservative andfresh-keeping effects, pure nature, no toxic or side effects, easiness in cleaning and no residues; the fruit and vegetable fresh-keeping agent provided by the invention has a simple production process, is low in cost, is safe and environment-friendly, and has extremely high economic value; and raw materials used by the fruit and vegetable fresh-keeping agent provided by the invention include theplant essential oil and the natural cosolvent, and are rich in source, and greater economic and social benefits are produced.

Description

technical field [0001] The invention relates to the technical field of preservation, in particular to a water-soluble compound essential oil preservative for fruits and vegetables and a preparation method thereof. Background technique [0002] Fresh fruits and vegetables will be infected by pathogenic microorganisms in all links from harvesting, storage, transportation to consumption, causing a large number of fruits and vegetables to rot and deteriorate, resulting in great losses to resources and economy. When pathogenic microorganisms cause fruits and vegetables to rot, they will produce toxins that are harmful to the human body, resulting in food poisoning for consumers and endangering human health. Preservative is an auxiliary means and technical method for processing food, preventing food from rotting and deteriorating, keeping nutrients and aroma unchanged, and keeping food fresh for a short period of time. At present, the most common methods for preserving fruits and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16
CPCA23B7/16A23V2002/00A23V2200/10A23V2200/238A23V2250/21
Inventor 黄小英彭财英舒积成杨明伍振峰邢丽媛
Owner JIANGXI UNIVERSITY OF TRADITIONAL CHINESE MEDICINE
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