Method for preparing fruit and vegetable fresh-keeping agent through fermentation and extraction of sophora flower buds

A fruit and vegetable preservative and extraction method technology, applied in the direction of fruit and vegetable preservation, bacteria used in food preparation, food ingredients containing natural extracts, etc. Capacitance, simplify the production process, and ensure the effect of product quality

Pending Publication Date: 2022-03-29
烟台百事特丽特种肥料有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] After inquiry, the invention patent "A Sophora japonica extract rich in inositol and rutin and its preparation method" (patent application number: 201310475928.0) extracts and prepares Sophora japonica extract from the raw material of Sophora japonica by alcohol extraction and reflux, The invention does not relate to the related application of the Sophora japonica extract

Method used

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  • Method for preparing fruit and vegetable fresh-keeping agent through fermentation and extraction of sophora flower buds
  • Method for preparing fruit and vegetable fresh-keeping agent through fermentation and extraction of sophora flower buds
  • Method for preparing fruit and vegetable fresh-keeping agent through fermentation and extraction of sophora flower buds

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preparation example

[0036] Extraction method of Zanthoxylum bungeanum extract:

[0037] Take 10g of Zanthoxylum bungeanum powder, add 150mL of methanol as a solvent, put it in a 250mL Erlenmeyer flask, ultrasonicate at 25°C and 500W power for 8h, filter through a 0.22μm filter membrane, and rotary evaporate at 65°C for 2h to obtain the Zanthoxylum bungeanum extract.

[0038] Extraction method of lychee grass extract:

[0039] Lychee grass was dried, crushed, passed through a 20-mesh sieve, weighed 10 g, added 100 mL of 70% ethanol solution, placed in a 250 mL Erlenmeyer flask, and subjected to ultrasonic extraction at 30 °C and 500 W for 3 times, and after each ultrasonic treatment for 1.5 h, the Filtrate through a 0.22 μm filter membrane, combine the filtrates, and spin at 60°C to concentrate the volume to 1 / 5 to obtain the lychee grass extract.

Embodiment 1

[0041] A method for preparing a fruit and vegetable preservative by fermenting and extracting Sophora japonica, comprising the steps of:

[0042] (1) Take by weighing 3.0kg of pulverized Chinese pagoda japonica coarse powder, prepare strain fermentation substrate by 8L (wherein, glucose 59g / L, yeast extract 20g / L, potassium dihydrogen phosphate 12g / L, magnesium sulfate heptahydrate 0.6 g / L, manganese sulfate tetrahydrate 0.05g / L, anhydrous calcium carbonate 15g / L, sodium chloride 3g / L), be placed in 50L fermentation tank, add sterile water 30L, stir;

[0043] (2) The fermenter was sterilized at 125°C and 0.08M Pa for 30 minutes, and was inoculated with 3.5L of bacteria at a concentration of 1×10 when cooled to room temperature. 11 For Lactobacillus fermentum seed solution per L, set the pH in the fermenter to 6.5, temperature 32°C, rotation speed 150rpm, ventilation rate 0L / min, and carry out anaerobic fermentation for 48h;

[0044] (3) Add 3.5L strain concentration 1×10 to t...

Embodiment 2

[0048] A method for preparing a fruit and vegetable preservative by fermenting and extracting Sophora japonica, comprising the steps of:

[0049] (1) Take by weighing 2.8kg of pulverized Chinese pagoda japonica coarse powder, prepare strain fermentation substrate by 6L (wherein, glucose 59g / L, yeast extract 20g / L, potassium dihydrogen phosphate 12g / L, magnesium sulfate heptahydrate 0.6 g / L, manganese sulfate tetrahydrate 0.05g / L, anhydrous calcium carbonate 15g / L, sodium chloride 3g / L), be placed in 50L fermentation tank, add sterile water 30L, stir;

[0050] (2) The fermenter was sterilized at 125°C and 0.08M Pa for 30 minutes, and when cooled to room temperature, 3L of bacteria was inoculated with a concentration of 1×10 11 For Lactobacillus fermentum seed solution per L, set the pH in the fermenter to 6.5, temperature 32°C, rotation speed 130rpm, ventilation rate 0L / min, and carry out anaerobic fermentation for 54h;

[0051] (3) Add 3L strain concentration 1×10 to the ferm...

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Abstract

The invention discloses a method for preparing a fruit and vegetable fresh-keeping agent by fermentation and extraction of sophora flower buds, which comprises the following steps: respectively and sequentially inoculating lactobacillus fermentum (CGMCC 1.1880) and aspergillus oryzae (GDMCC 3.423) with synergistic effect into a sophora flower bud fermentation tank to perform primary anaerobic fermentation and secondary aerobic fermentation by applying a microbial fermentation technology, and performing suction filtration and vacuum concentration on fermentation liquor to obtain a sophora flower bud fermentation extract; and fully and uniformly mixing the sophora flower bud fermentation extract, chitosan oligosaccharide, pepper extract, salvia plebeia extract and sterile water according to certain parts by weight to obtain the preservative liquid preparation. The lactobacillus fermentum and the aspergillus oryzae are used for performing compound fermentation on the sophora flower buds, the obtained fermentation product has good anti-oxidation and bacteriostatic effects, and the plant-source preservative obtained by combining the chitosan oligosaccharide, the pepper extract and the salvia plebeia extract has moisturizing, bacteriostatic and preservative effects on vegetables and fruits and is suitable for fresh keeping and preservation of the harvested fruits and the harvested vegetables and the harvested fruits and the harvested fruits and the harvested fruits and the harvested fruits and the harvested fruits and the harvested fruits and the harvested fruits and the harvested fruits and the harvested fruits and the harvested fruits and the harvested fruits and the harvested fruits and the harvested fruits and the harvested fruits.

Description

technical field [0001] The invention belongs to the technical field of extracting and preparing plant-derived antistaling agents by fermentation method, and in particular relates to a method for preparing fruit and vegetable antistaling agents by fermenting and extracting Sophora japonica. Background technique [0002] Sophora japonica refers to the dried flower buds of Sophora japonica, a leguminous plant. It is mainly produced in the Loess Plateau and North China Plain, and is distributed all over the country. Sophora japonica is harvested when it is not open, and it is called "Hua Mi". It is cold in nature and bitter in taste. Redness, headache, dizziness and other symptoms. Its chemical components mainly include rutin, quercetin, sophoramethin, etc. Among them, rutin, also known as rutin, has the functions of reducing capillary permeability, reducing human blood lipid and cholesterol, promoting cell proliferation, preventing blood cell aggregation and anti-aging. Infla...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
CPCA23B7/154A23V2002/00A23V2400/143A23V2200/02A23V2200/10A23V2250/21A23V2250/511
Inventor 常大勇孙明明廖俊彦丁玮琳贾朝佩张在花王琳
Owner 烟台百事特丽特种肥料有限公司
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