Multi-effect vegetable preservative and preparation method thereof

A technology of vegetable preservatives and preservatives, which is applied in the field of multi-effect vegetable preservatives and their preparation, can solve the problems of short fresh-keeping time, limited fresh-keeping function, and poor effect, and achieve long fresh-keeping time, high affinity and economic benefits high effect

Pending Publication Date: 2022-07-05
HANGZHOU GANJIANG IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the single use of pure chitosan has poor effect, short fresh-keeping time, and limited fresh-keeping function.

Method used

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  • Multi-effect vegetable preservative and preparation method thereof
  • Multi-effect vegetable preservative and preparation method thereof
  • Multi-effect vegetable preservative and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A multi-effect vegetable preservative, comprising: 5kg of beta-cyclodextrin, 1kg of cinnamon essential oil, 0.1kg of chitosan, 1kg of porous loaded 1-MCP powder, 1kg of propolis, and 1kg of Tween-801kg.

[0031] The porous loaded 1-MCP powder was prepared by the following specific steps: Mix 4 kg of 2% polyvinyl alcohol solution with 1 kg of 1% sodium alginate solution, stir at 40°C for 1 h, add 1 kg of 1-MCP powder, and continue Stir for 1 hour, add 0.1 kg of saturated boric acid solution with a mass fraction of 1% calcium chloride, continue to stir for 4 hours, filter, wash twice with distilled water, and freeze-dry to obtain porous loaded 1-MCP powder.

[0032] A preparation method of a multi-effect vegetable preservative, comprising the following steps:

[0033] S1, adding β-cyclodextrin to 50 kg of water, stirring at 70°C for 10 min, and cooling to 50°C to obtain a β-cyclodextrin solution;

[0034] S2, adding cinnamon essential oil to the β-cyclodextrin solution, ...

Embodiment 2

[0037] A multi-effect vegetable preservative, comprising: 10 kg of beta-cyclodextrin, 2 kg of cinnamon essential oil, 1 kg of chitosan, 3 kg of porous loaded 1-MCP powder, 2 kg of propolis, and 2 kg of Tween-802 kg.

[0038] The porous loaded 1-MCP powder was prepared by the following specific steps: mix 10 kg of 6% polyvinyl alcohol solution with 3 kg of 2% sodium alginate solution, stir at 60°C for 2 h, add 3 kg of 1-MCP powder, and continue Stir for 2 h, add 1 kg of saturated boric acid solution with a mass fraction of 2% calcium chloride, continue to stir for 10 h, filter, wash with distilled water for 4 times, and freeze-dry to obtain porous loaded 1-MCP powder.

[0039] A preparation method of a multi-effect vegetable preservative, comprising the following steps:

[0040] S1, adding β-cyclodextrin to 100 kg of water, stirring at 80°C for 30 minutes, and cooling to 60°C to obtain a β-cyclodextrin solution;

[0041] S2, adding cinnamon essential oil to the β-cyclodextrin ...

Embodiment 3

[0044] A multi-effect vegetable preservative comprising: β-cyclodextrin 6kg, cinnamon essential oil 1.8kg, chitosan 0.2kg, porous load 1-MCP powder 2.5kg, propolis 1.3kg, Tween-801.8kg.

[0045] The porous loaded 1-MCP powder was prepared by the following specific steps: mixing 6 kg of 5% polyvinyl alcohol solution with 1.5 kg of 1.7% sodium alginate solution, stirring at 45°C for 1.7 h, adding 1.5 kg of 1-MCP powder, continue to stir for 1.8h, add 0.2kg of saturated boric acid solution with a mass fraction of 1.7% calcium chloride, continue to stir for 6h, filter, wash three times with distilled water, freeze-dry to obtain porous loaded 1-MCP powder.

[0046] A preparation method of a multi-effect vegetable preservative, comprising the following steps:

[0047] S1, adding β-cyclodextrin to 80kg of water, stirring at 73°C for 25min, and cooling to 52°C to obtain a β-cyclodextrin solution;

[0048] S2, adding cinnamon essential oil to the β-cyclodextrin solution, ultrasonically ...

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Abstract

The invention discloses a multi-effect vegetable preservative which comprises beta-cyclodextrin, cinnamon essential oil, chitosan, porous loaded 1-MCP powder, propolis and tween-80, and the mass ratio of the beta-cyclodextrin to the cinnamon essential oil to the chitosan to the porous loaded 1-MCP powder to the propolis to the tween-80 is (5-10): (1-2): (1-3): (0.1-1): (1-2): (1-2). The porous supported 1-MCP powder is formed by fixing 1-MCP in pores and a net structure of polyvinyl alcohol. The invention discloses a preparation method of the multi-effect vegetable preservative, which comprises the following steps: adding beta-cyclodextrin into water, and stirring to obtain a beta-cyclodextrin solution; adding cinnamon essential oil into the beta-cyclodextrin solution, ultrasonically stirring for 1-2 hours, and cooling to room temperature to obtain an essential oil compound; and adding chitosan, porous supported 1-MCP powder, propolis and tween-80 into the essential oil compound, and stirring at normal temperature for 1-2 hours to obtain the multi-effect vegetable preservative.

Description

technical field [0001] The invention relates to the technical field of preservatives, in particular to a multi-effect vegetable preservative and a preparation method and application thereof. Background technique [0002] Fruit and vegetable production has strong regional and seasonality. Many fruits and vegetables often experience mildew, rot, and freshness decline in the process of processing, storage and transportation, resulting in great economic losses. Demands create contradictions, so the preservation of the natural qualities and properties of fruits and vegetables for as long as possible is an important issue. [0003] At present, the proportion of fresh-preserved fruits and vegetables in my country is relatively small. Due to poor fresh-keeping treatment, the annual loss rate of fruits and vegetables is 20-25%, and the annual loss rate of vegetables is 30%, which is an astonishing figure of about 57 million tons of fruits and 2 25 million tons of vegetables. If you ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
CPCA23B7/154A23V2002/00A23V2250/5112A23V2250/511Y02P60/85
Inventor 吴方平周晶施锦泷
Owner HANGZHOU GANJIANG IND
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