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Microecological green preservative for waxberries and preparation method of microecological green preservative

A preservative and micro-ecological technology, applied in the preservation of food ingredients as anti-microbials, food ingredients as coating agents, protection of fruits/vegetables with a protective layer, etc., can solve problems such as short storage period and prolong freshness Period, low cost, easy to promote the effect

Inactive Publication Date: 2021-10-08
TAIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a kind of green micro-ecological preservative that can effectively prolong the fresh-keeping period of red bayberry, so as to solve the problem that the storage period of red bayberry is short at room temperature

Method used

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  • Microecological green preservative for waxberries and preparation method of microecological green preservative
  • Microecological green preservative for waxberries and preparation method of microecological green preservative

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Effect test

Embodiment 1

[0074] The preparation method of bayberry micro-ecological preservative is as follows: prepare the fermentation medium according to the following composition, and the medium formula is: 5.16% of mulberry branch powder, 2.38% of wheat bran, 4.85% of rice bran, 0.094% of potassium dihydrogen phosphate, and 0.054% of magnesium sulfate. %, the rest was tap water, and the culture medium was sterilized at 121°C for 20 minutes in a sterilizing pot. Inoculate Phellinus seed liquid with 5% of the fermentation liquid volume, shake the flask culture at 28°C and 120r / min, stop the fermentation when the number of bacterial balls reaches 2 / mL, and crush it with a tissue grinder under aseptic conditions until the bacteria Until the ball disappears, culture at 28°C for 6 hours, inoculate wild yeast seed liquid with 5% of the volume of the fermentation liquid, and culture in a shaker flask at 25°C and 130r / min for 16 hours, add 60mL of okra polysaccharide extract and 12g Chitosan is stirred an...

Embodiment 2

[0077] The preparation method of bayberry micro-ecological preservative is as follows: prepare the fermentation medium according to the formula, and the medium formula is: 5.16% of mulberry powder, 2.38% of wheat bran, 4.85% of rice bran, 0.094% of potassium dihydrogen phosphate, and 0.054% of magnesium sulfate , the rest is tap water, and the culture medium is sterilized at 121°C for 20 minutes in a sterilizing pot. Inoculate Phellinus seed liquid with 5% of the fermentation liquid volume, shake the flask culture at 28°C and 120r / min, stop the fermentation when the number of bacterial balls reaches 3 / mL, and crush it with a tissue grinder under aseptic conditions until the bacteria Until the ball disappears, culture at 28°C for 8 hours, inoculate wild yeast seed liquid with 5% of the fermentation liquid volume, shake the flask for 18 hours at 25°C and 130r / min, add 80mL okra polysaccharide extract and 10g Chitosan is stirred and dissolved and filtered through 4 layers of gauz...

Embodiment 3

[0080]The preparation method of bayberry micro-ecological preservative is as follows: prepare the fermentation medium according to the formula, and the medium formula is: 5.16% of mulberry powder, 2.38% of wheat bran, 4.85% of rice bran, 0.094% of potassium dihydrogen phosphate, and 0.054% of magnesium sulfate , the rest is tap water, and the culture medium is sterilized at 121°C for 20 minutes in a sterilizing pot. Inoculate Phellinus seed liquid with 5% of the fermentation liquid volume, shake the flask culture at 28°C and 120r / min, stop the fermentation when the number of bacterial balls reaches 1 / mL, and crush it with a tissue grinder under aseptic conditions until the bacteria Until the ball disappears, culture at 28°C for 10 hours, inoculate wild yeast seed liquid with 5% of the volume of the fermentation liquid, and culture in a shaker flask at 25°C and 130r / min for 15 hours, add 90mL of okra polysaccharide extract and 12g Chitosan is stirred and dissolved and filtered ...

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Abstract

The invention discloses a microecological green preservative for waxberries and a preparation method of the microecological green preservative, belongs to the field of fruit and vegetable preservation, and mainly solves the problem that the storage period of the waxberries at a normal temperature is short. The microecological green preservative for waxberries is liquid microecological preservative, and is composed of active microorganisms beneficial to a human body and film-forming agents, the active microorganisms are phellinus igniarius and saccharomycetes, and the film-forming agents are okra polysaccharide and chitosan. The active microorganisms inhibit waxberry putrefying bacteria through antagonism, and the film-forming agent forms a film to inhibit respiration of the waxberries and slow down the aging of the waxberries, so that the fresh-keeping period of the waxberries is prolonged. The used active microorganisms and the film-forming agents are edible, safe, reliable and good in fresh-keeping effect, the normal-temperature storage period of the waxberries can be prolonged for 3 to 4 days, and the used raw materials have low price and are beneficial to popularization.

Description

technical field [0001] The invention relates to a food fresh-keeping agent, in particular to a red bayberry micro-ecological green fresh-keeping agent and a preparation method thereof, belonging to the technical field of fruit and vegetable fresh-keeping. Background technique [0002] Bayberry (Myrica rubra Sieb.et Zucc) is a specialty fruit in my country, and its cultivated area accounts for more than 99% of the world's total. It is mainly produced in Fujian, Zhejiang, Guangdong, Jiangxi and other areas south of the Yangtze River Basin. Its fruit is bright in color, sweet and sour, and rich in nutrition. It is rich in vitamins, cellulose, minerals, zinc, iron, potassium and other trace elements and Nutrients such as amino acids can help digestion, increase appetite, astringent, anti-inflammatory and anti-diarrheal, anti-cancer and anti-cancer, heat-dispelling and promoting body fluid, etc. It has both edible and medicinal value, and is deeply loved by consumers. Red bayber...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16
CPCA23B7/16A23V2002/00A23V2200/22A23V2200/10A23V2250/76A23V2250/51A23V2250/511
Inventor 祝子坪李娜李钧敏谢振达
Owner TAIZHOU UNIV
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