Antibacterial and fresh-keeping coating liquid for refrigerated fresh broad bean pods as well as preparation method and application of antibacterial and fresh-keeping coating liquid

A technology of coating liquid and broad beans, which is applied in the direction of protecting fruits/vegetables with a coating protective layer, to achieve the effect of inhibiting the total number of colonies, good application prospects, and maintaining sensory evaluation

Active Publication Date: 2022-04-08
INST OF AGRI SCI ALONG YANGTZE RIVER IN JIANGSU
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The study of selecting biological antibacterial components and compound fresh-keeping by inhib...

Method used

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  • Antibacterial and fresh-keeping coating liquid for refrigerated fresh broad bean pods as well as preparation method and application of antibacterial and fresh-keeping coating liquid
  • Antibacterial and fresh-keeping coating liquid for refrigerated fresh broad bean pods as well as preparation method and application of antibacterial and fresh-keeping coating liquid
  • Antibacterial and fresh-keeping coating liquid for refrigerated fresh broad bean pods as well as preparation method and application of antibacterial and fresh-keeping coating liquid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1 Refrigerated Broad Bean Fresh Pod Bacteria Phase Change

[0038] Extraction of microbial DNA on the surface of fresh broad bean pods→design and synthesis of primer adapters→PCR amplification and product purification→quantification and homogenization of PCR products→construction of PE library→Illumina sequencing

[0039] The PE reads obtained by MiSeq sequencing are first spliced ​​according to the overlap relationship, and at the same time, quality control and filtering are performed on the sequence quality. After distinguishing samples, OTU cluster analysis and species taxonomy analysis are performed. Based on OTU, various diversity index analysis can be performed, and the Detection of sequencing depth; based on taxonomic information, statistical analysis of community structure can be performed at various taxonomic levels.

[0040] Using the Uclust classification method, the spliced ​​sequences were clustered into operational taxonomic units (OTU), and the...

Embodiment 2

[0048] Embodiment 2 Bacterial phase analysis screens biological antibacterial agent

[0049] According to the results of bacterial phase analysis, the top 5 spoilage bacteria were selected for antibacterial experiment. Dilute the concentration of 5 strains of spoilage bacteria to 10 6 CFU / mL, then use the Oxford cup method to carry out the antibacterial test, draw 1mL of bacterial liquid into the petri dish, add 10mL of melted nutrient broth agar medium to mix, after the medium is solidified, place it in the center of the petri dish for sterilization and dry Oxford cup (outer diameter 8mm, inner diameter 6mm, height 10mm), add 200uL plant essential oils (garlic essential oil, pepper essential oil, clove essential oil, star anise essential oil and ginger essential oil), barley β-glucan, lysozyme with a pipette gun and tea polyphenols. Measure the diameter of the inhibition zone after culturing at 37°C for 24 hours. Each treatment was repeated 3 times, see Table 2.

[0050] ...

Embodiment 3

[0057] Example 3 Antibacterial and Fresh-keeping Coating Technology of Refrigerated Broad Bean Fresh Pods

[0058] The present embodiment provides a formula of antibacterial and fresh-keeping coating solution, wherein, in terms of mass volume ratio, the barley β-glucan is 0.8%, glycerin is 1.2%, clove essential oil is 0.48%, and phytic acid is 0.12%. Tween 80 is 0.3%.

[0059] (1) Preparation of antibacterial fresh-keeping coating solution:

[0060] Take 8g of Yuanmai β-glucan, dissolve it in 1000mL of deionized water, and stir it with a magnetic stirrer at a temperature of 80°C. After 10-15min, the Yuanmai β-glucan is completely dissolved; 12mL of glycerin is used as a plasticizer 3mL Tween 80 is added into the solution as an emulsifier to assist the dispersion and dissolution of clove essential oil, and continue to stir and mix at 80°C for 10-15min ; Then add 4.8mL clove essential oil into the coating solution, stir and mix at 40°C for 15-20min; finally add 1.2g phytic aci...

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Abstract

The invention relates to an antibacterial fresh-keeping coating liquid for refrigerated fresh broad bean pods as well as a preparation method and application of the antibacterial fresh-keeping coating liquid. The broad bean fresh pod antibacterial fresh-keeping coating liquid provided by the invention comprises the following components: 4 g/L-6 g/L of clove essential oil, 8 g/L-12 g/L of naked barley beta-glucan, 2.5 g/L-5 g/L of Tween 80, 12 g/L-18 g/L of glycerol and 0.8 g/L-1. 2 g/L of phytic acid. The broad bean fresh pod antibacterial fresh-keeping coating liquid provided by the invention is sprayed on the surfaces of broad bean fresh pods planted in a field, after a film is formed, the broad bean fresh pods are picked and refrigerated at 10 DEG C, so that the growth of dominant putrefying bacteria of the broad bean fresh pods can be remarkably inhibited, the shelf life can be effectively prolonged, blind and high-quantity use of a preservative can be avoided, the edible safety of broad beans is guaranteed, and the broad bean fresh pod antibacterial fresh-keeping coating liquid is suitable for large-scale popularization and application. And the method has good commercial potential and strong practicability.

Description

technical field [0001] The invention relates to the technical field of food preservation and storage, in particular to a fresh-keeping coating liquid for broad bean pods based on inhibiting dominant spoilage bacteria, a preparation method and application thereof. Background technique [0002] Broad bean is an important economic plant in my country, and it mainly enters the market in the form of fresh pods. After the fresh broad bean pods are picked, their quality deteriorates due to temperature, mechanical damage, and the action of their own enzymes; secondly, the fresh broad bean pods will be infected by a variety of microorganisms during the picking, processing, and storage processes, resulting in browning , rotting and softening, etc., making its flavor and color worse, serious loss of nutrients, and short shelf life. As an agricultural product, fresh broad bean pods are closely related to people's life and health. When preserving fresh broad bean pods, the quality, safe...

Claims

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Application Information

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IPC IPC(8): A23B7/16
Inventor 宋居易陈惠张欣刘畅
Owner INST OF AGRI SCI ALONG YANGTZE RIVER IN JIANGSU
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