Bacteriostatic fitting, method of making and use

Abstract

The present application relates to the field of food preservation, in particular to a kind of bacteriostatic accessory and preparation method and application, a kind of bacteriostatic accessory includes, blade and impregnated in the blade microcapsule natural bacteriostatic paint, the microcapsule natural bacteriostatic paint includes the following weight parts of raw materials, water extract 10-20 parts, corn oil 30-40 parts, PGPR 2-3 parts, gelatin 26-90 parts, arabic gum 16-60 parts.The water extract obtained by natural bacteriostatic plant evaporation concentration is mixed with PGPR and corn oil once homogeneous, add gelatin solution secondly homogeneous, add arabic gum solution thirdly homogeneous, add acetic acid solution to obtain microcapsule natural bacteriostatic paint, blade is immersed in microcapsule natural bacteriostatic paint, and ultrasonic coating film can obtain bacteriostatic accessory.The present application utilizes the permeability of blade and the cavitation effect of ultrasonic wave, so that more microcapsule natural bacteriostatic paint is loaded on blade, can play the role of slow-release bacteriostatic.

Description

Technical Field

[0001] This invention relates to the field of food preservation, specifically to an antibacterial component, its preparation method, and its application. Background Technology

[0002] Food preservatives can maintain the nutritional components, color, aroma and flavor of food for a short period of time. Currently, food preservatives mainly use chemically synthesized substances. However, chemically synthesized substances pose uncontrollable risks in terms of shelf life and food safety. Therefore, extending shelf life and ensuring food safety are still issues that need to be continuously addressed.

[0003] Natural antibacterial plant water extracts use antibacterial plants as raw materials. Through physical or chemical extraction and separation processes, they scientifically and directionally obtain, concentrate, and enrich one or more bioactive substances from the plants without altering their effective component structure. Plant extracts are diverse and widely sourced. Based on their effective components, they can be classified into alkaloids, organic acids, volatile oils, flavonoids, polyphenols, polysaccharides, saponins, tannins, etc. The bioactive substances in plant extracts have antibacterial, bactericidal, and antioxidant effects. When used in the preservation and storage of various foods, they are unlikely to leave residues or cause toxic side effects, making them pure, natural, safe, and reliable plant-based additives.

[0004] Existing technology involves directly coating food with plant-derived water extracts, which can preserve freshness and prevent spoilage in a short period of time. However, since the amount of plant-derived water extracts coated on food is relatively small, the shelf life of the food is still limited, and the taste of the water extracts affects the taste of the food itself. Therefore, there is a need for an accessory that can release antibacterial substances in a slow-release manner, so that it can be used in conjunction with food packaging to effectively improve the food preservation effect. Summary of the Invention

[0005] Therefore, the technical problem to be solved by the present invention is to overcome the defects of the prior art in that the slow release effect of food preservatives is not good, the preservation time is short, and the odor is unpleasant, so as to provide an antibacterial accessory, preparation method and application.

[0006] On one hand, the present invention provides an antibacterial accessory, comprising a leaf and a microcapsule natural antibacterial coating impregnated on the leaf, wherein the microcapsule natural antibacterial coating comprises the following raw materials in parts by weight: 10-20 parts of water extract of natural antibacterial plant, 30-40 parts of corn oil, 2-3 parts of polyglycerol ricinoleate, 26-90 parts of gelatin, and 16-60 parts of gum arabic.

[0007] The natural antibacterial plant is at least one of pomegranate peel, astragalus, houttuynia cordata, clove, bitter melon, and ginger.

[0008] The leaf is at least one of the following: perilla leaf, banana leaf, bamboo leaf, and lotus leaf.

[0009] In another aspect, the present application provides a preparation method of a bacteriostatic accessory, comprising,

[0010] S1, water extraction of natural bacteriostatic plants to obtain water extract;

[0011] S2, mixing the water extract with PGPR and corn oil to obtain initial milk by one-time homogenization, adding the initial milk into a gelatin solution to obtain secondary milk by two-time homogenization, adding an Arabic gum solution into the secondary milk to obtain a composite emulsion by three-time homogenization, and adding an acetic acid solution into the composite emulsion to obtain microcapsule natural bacteriostatic paint;

[0012] S3, dipping leaves into the microcapsule natural bacteriostatic paint to obtain the bacteriostatic accessory by ultrasonic coating.

[0013] In the step of water extraction in step S1, the natural bacteriostatic material is mixed with water, and the mixture is centrifuged to obtain supernatant as a crude extract.

[0014] The temperature for concentrating the crude extract is 65-75℃, and the rotation speed is 80-120rpm.

[0015] In the step of water extraction in step S1, the amount of the natural bacteriostatic plant is 5-10 parts, and the amount of water is 60-100 parts.

[0016] In the step of water extraction, the mixing temperature is 70-95℃, the mixing time is 60-120min, the centrifugation temperature is 2-8℃, the centrifugation rotation speed is 800-1200rpm, and the centrifugation time is 8-12min.

[0017] The step of water extraction is repeated at least twice.

[0018] In step S2, the rotation speed for one-time homogenization is 10000-20000rpm, and the time is 3-10min; the rotation speed for two-time homogenization is 8000-15000rpm, and the time is 3-10min; and the rotation speed for three-time homogenization is 2000-8000rpm, and the time is 3-10min.

[0019] The mass ratio of the initial milk to the gelatin is 3-4:2-6.

[0020] The mass ratio of the gelatin to the Arabic gum is 2-6:3-4.

[0021] In step S2, before adding the acetic acid solution, the temperature of the composite emulsion is controlled at 30-55℃, after adding the acetic acid solution, the pH of the mixture is adjusted to 3.8-4.0, and the volume concentration of the acetic acid solution is 8-12%.

[0022] In step S3, the temperature for ultrasonic coating is 30-55℃, the time is 5-10min, and the ultrasonic power is 150-400W.

[0023] The bacteriostatic accessory or the bacteriostatic accessory prepared by the preparation method of the bacteriostatic accessory provided by the application can be applied to food packaging.

[0024] The technical scheme of the application has the following advantages:

[0025] 1. The bacteriostatic accessory provided by the application comprises blades and microcapsule natural bacteriostatic paint impregnated in the blades, wherein the microcapsule natural bacteriostatic paint comprises the following raw materials by weight: water extract 10-20 parts, corn oil 30-40 parts, PGPR 2-3 parts, gelatin 10-50 parts, and acacia 20-40 parts, wherein the water extract is obtained by evaporating and concentrating a natural bacteriostatic plant. The application uses blades as carriers for loading microcapsule natural bacteriostatic paint, utilizes the permeability of the blades, and adheres more bacteriostatic effective substances to improve the preservation effect. The bacteriostatic substances can penetrate into the blades to achieve slow-release effect and extend the shelf life. The blades are natural substances and are green, environmentally friendly, and biodegradable, and do not cause burden to the environment.

[0026] The application uses safe and non-toxic bacteriostatic plant water extract as a bacteriostatic material, and forms a bacteriostatic microcapsule by compounding the bacteriostatic material with gelatin and acacia. The bacteriostatic material can slowly release bacteriostatic substances to achieve long-acting bacteriostatic purposes, ensure the stability of the bacteriostatic material, avoid the failure of the bacteriostatic material, and form an oil-in-water-in-water microcapsule by the wall material formed by the gelatin and the acacia. The bacteriostatic material can significantly improve the embedding efficiency of the natural bacteriostatic plant water extract, achieve the slow-release purpose, effectively mask the odor of the bacteriostatic material, and avoid the influence of the odor of the bacteriostatic material on the odor of the food itself.

[0027] 2. The application uses natural bacteriostatic plant water extract as a bacteriostatic material, which is safe and harmless to the human body after contacting with food, has good safety, is biodegradable, green, and environmentally friendly, does not cause pressure to the environment, and uses gelatin and acacia as wall materials, which can improve the embedding efficiency of the bacteriostatic microcapsule and are safe and non-toxic.

[0028] 3. The preparation method of the bacteriostatic accessory provided by the application comprises the following steps: obtaining water extract by evaporating and concentrating a natural bacteriostatic plant; mixing the water extract with PGPR and corn oil to obtain initial milk by one-time homogenization; adding a gelatin solution and an acacia solution to the initial milk to obtain microcapsule natural bacteriostatic paint by two-time homogenization and compounding with an acetic acid solution; and immersing blades in the microcapsule natural bacteriostatic paint to obtain the bacteriostatic accessory by ultrasonic coating. The application forms an oil-in-water-in-water microcapsule with bacteriostatic effect by emulsification and complex coagulation of the water extract and the wall material, which can significantly improve the embedding efficiency of the natural bacteriostatic plant water extract, increase the effective bacteriostatic components of the microcapsule natural bacteriostatic paint, improve the stability of the microcapsule, enhance the slow-release capacity, and extend the shelf life of the food.

[0029] The application forms the antibacterial accessory by coating the microcapsule natural antibacterial coating on the blade by ultrasonic assistance, the ultrasonic assisted coating can control the uniform thickness of the antibacterial microcapsule coated on the blade, meanwhile, the ultrasonic cavitation and the permeability of the blade are utilized, which is beneficial to the adhesion and penetration of the microcapsule natural antibacterial coating, increases the adhesion amount of the microcapsule natural antibacterial coating, and then loads more antibacterial effective substances, improves the slow release effect, ensures the preservation effect, and prolongs the antibacterial time.

[0030] 4. The antibacterial accessory provided by the application is immersed and coated with the antibacterial coating on the blade, and can realize the antibacterial preservation effect, will not make the consumer eat the antibacterial accessory, and will not affect the flavor of the food to be preserved, the antibacterial accessory provided by the application can be applied to food packaging, has good flexibility, wide adaptation range, and low manufacturing cost, the antibacterial accessory is used in combination with the food packaging, the food packaging can be a meal box, a packaging bag, packaging paper, etc., and the antibacterial preservation purpose is achieved. BRIEF DESCRIPTION OF DRAWINGS

[0031] In order to more clearly illustrate the specific embodiments of the application or the technical solutions in the prior art, the following will briefly introduce the drawings needed to be used in the specific embodiments or the prior art description. Obviously, the drawings in the following description are some embodiments of the application, and those skilled in the art can also obtain other drawings according to these drawings without creative labor.

[0032] Figure 1 is a microscope observation diagram of the microcapsule natural antibacterial coating prepared in Example 1 of the application;

[0033] Figure 2 is the total number of colonies of the food to be preserved in Example 1 of the application at different preservation times;

[0034] Figure 3 is the antibacterial effect diagram of the food to be preserved in Example 1 of the application at different preservation times. DETAILED DESCRIPTION

[0035] The following examples are provided to better further understand the application, and do not limit the best embodiments, and do not limit the content and protection scope of the application. Any person under the inspiration of the application or the combination of the application with other prior art features can obtain any product same or similar to the application, which falls within the protection scope of the application.

[0036] The specific experimental steps or conditions are not indicated in the examples, and can be operated according to the conventional experimental steps described in the literature in the art or the conditions. The reagents or instruments used are not indicated by the manufacturer, and are conventional reagent products that can be obtained by market purchase.

[0037] The gelatin solution preparation method in the embodiments and comparative examples of the present invention is to mix a certain mass of gelatin with deionized water, and the mixing method is to magnetically stir at 50°C until the gelatin dissolves.

[0038] The method for preparing gum arabic solution is to mix a certain mass of gum arabic with deionized water by magnetic stirring at 50°C until the gum arabic dissolves.

[0039] Example 1

[0040] This embodiment provides a method for preparing antibacterial accessories, the specific steps and parameters of which are as follows:

[0041] Take 10g of Astragalus membranaceus without insect holes or mold and extract it with 50g of water at 85℃ for 90min to obtain a mixed solution. After cooling the mixed solution to room temperature, centrifuge it at 4℃ and 1000r / min for 10min, retain the supernatant, add 50g of water to the lower precipitate, and repeat the above water extraction steps. Mix the supernatants obtained from the two water extraction steps to obtain a crude extract. Use a rotary evaporator to concentrate the crude extract at 70℃ and 100rpm to obtain 20g of Astragalus membranaceus water extract. The main antibacterial substance in the Astragalus membranaceus water extract is Astragalus polysaccharide.

[0042] Take 20 parts of Astragalus membranaceus aqueous extract, mix with 2g PGPR and 30g corn oil, and homogenize at 12000rpm for 5min to obtain colostrum. Under stirring conditions, add 10g of colostrum to 100g of 5% gelatin solution and homogenize at 10000rpm for 3min. Then add 100g of 5% gum arabic solution to the colostrum gelatin solution and homogenize at 6000rpm for 3min to obtain composite emulsion.

[0043] The composite emulsion was cooled to 40°C under ice bath conditions. A 10% (v / v) acetic acid solution was then added and stirred until the pH of the composite emulsion was adjusted to 4. This yields a microcapsule-based natural antibacterial coating. (See also...) Figure 1 As shown, this is a microscopic image of the microcapsule natural antibacterial coating prepared in Example 1 of the present invention. Figure 1 It can be seen that the antibacterial microcapsules prepared in Example 1 are uniform in size, have smooth surfaces, and are stable in the environment, indicating that the microcapsule natural antibacterial coating has good quality.

[0044] Perilla leaves were immersed in microcapsule natural antibacterial coating and then subjected to ultrasonic impregnation at 50°C for 6 minutes using 150W ultrasonic waves. After the ultrasonic treatment, the leaves were drained to obtain antibacterial accessories.

[0045] Example 2

[0046] This embodiment provides a method for preparing antibacterial accessories, the specific steps and parameters of which are as follows:

[0047] Take the no hole, no mildew of pomegranate peel 5g and 50g water in 75℃ water extraction 120min get mixed liquor, mixed liquor cooling to room temperature, under the condition of 4℃, 1000r / min centrifugal 10min, keep supernatant, to the lower layer of precipitate added 50g water, repeat the above water extraction step. The supernatant obtained by two water extraction step mixture get crude extract, using rotary evaporator crude extract in 70℃, 100rpm rotary evaporation concentration, the pomegranate peel water extract about 20g, pomegranate peel water extract play a major role in antimicrobial substances are pomegranate tannin;

[0048] Take 17g pomegranate peel water extract, 3g PGPR and 40g corn oil mixed, 10000rpm under homogenization 10min get initial milk, under the condition of stirring, 24g initial milk is added to the mass concentration of 8% 450g gelatin solution, 8000rpm under homogenization 10min, the mass concentration of 8% gum arabic solution 300g, 2000rpm under homogenization 10min, get composite emulsion;

[0049] The composite emulsion in ice bath, the temperature is reduced to 55℃, to the composite emulsion added volume concentration 10% acetic acid solution stirring, the pH of the composite emulsion is adjusted to 3.8, can get microcapsule natural antimicrobial coating;

[0050] Lotus leaf is immersed in microcapsule natural antimicrobial coating, and at 55℃, using 400W ultrasonic immersion coating 5min, after ultrasonic, the blade is drained, get antimicrobial accessories.

[0051] Example 3

[0052] The example provides a kind of preparation method of antimicrobial accessories, specific steps and parameters are as follows:

[0053] Take the no hole, no mildew of raw ginger 10g and 30g water in 95℃ water extraction 60min get mixed liquor, mixed liquor cooling to room temperature, under the condition of 2℃, 800r / min centrifugal 12min, keep supernatant, to the lower layer of precipitate added 30g water, repeat the above water extraction step, mix two supernatants to get crude extract, using rotary evaporator crude extract in 65℃, 120rpm rotary evaporation concentration, the raw ginger water extract about 10g, raw ginger water extract play a major role in antimicrobial substances are raw ginger flavone;

[0054] Take 10 g of ginger water extract and 2 g of PGPR and 40 g of corn oil, homogenize at 20000 rpm for 3 min to get the initial milk, under stirring conditions, add 8 g of the initial milk to 100 g of gelatin solution with a mass concentration of 8%, homogenize at 15000 rpm for 4 min, add 100 g of gum arabic solution with a mass concentration of 6%, homogenize at 8000 rpm for 4 min to get the composite emulsion;

[0055] The composite emulsion is cooled to 40℃ in an ice bath, 12% acetic acid solution is added to the composite emulsion under stirring, and the pH of the composite emulsion is adjusted to 3.9 to obtain the microcapsule natural bacteriostatic coating;

[0056] The banana leaves are immersed in the microcapsule natural bacteriostatic coating, and an ultrasonic dip coating is performed at 30℃ for 10 min with a 250W ultrasonic wave, after the ultrasonic wave is turned off, the leaves are drained to obtain the bacteriostatic accessory.

[0057] Example 4

[0058] The bacteriostatic accessory is prepared by the method, and the specific steps and parameters are as follows:

[0059] Take 8 g of Pyrola rotundifolia D.Don without insect holes and mildew and 40 g of water, and water extract at 80℃ for 70 min to obtain a mixed solution, which is cooled to room temperature and then centrifuged at 8℃ and 1200 r / min for 8 min, the supernatant is reserved, 40 g of water is added to the lower precipitate, and the above water extraction step is repeated, the two supernatants are mixed to obtain a crude extract, and the crude extract is concentrated by rotary evaporation at 75℃ and 80 rpm to obtain 15 g of Pyrola rotundifolia D.Don water extract, and the main bacteriostatic substance in the Pyrola rotundifolia D.Don water extract is Houttuynia cordata Thunb.

[0060] Take 13 g of Pyrola rotundifolia D.Don water extract and 2 g of PGPR and 35 g of corn oil, homogenize at 15000 rpm for 8 min to get the initial milk, under stirring conditions, add 9 g of the initial milk to 100 g of gelatin solution with a mass concentration of 6%, homogenize at 12000 rpm for 6 min, add 50 g of gum arabic solution with a mass concentration of 6% to the initial milk gelatin solution, and homogenize at 5000 rpm for 6 min to get the composite emulsion;

[0061] The composite emulsion is cooled to 30℃ in an ice bath, 8% acetic acid solution is added to the composite emulsion under stirring, and the pH of the composite emulsion is adjusted to 3.8 to obtain the microcapsule natural bacteriostatic coating,

[0062] The bamboo leaves are immersed in the microcapsule natural bacteriostatic coating, and an ultrasonic dip coating is performed at 40℃ for 8 min with a 300W ultrasonic wave, after the ultrasonic wave is turned off, the leaves are drained to obtain the bacteriostatic accessory.

[0063] Example 5

[0064] The present example provides a method for preparing a bacteriostatic accessory. The specific steps and parameters are the same as those of Example 1, and the only difference is that the natural bacteriostatic material is clove.

[0065] Example 6

[0066] The present example provides a method for preparing a bacteriostatic accessory. The specific steps and parameters are the same as those of Example 1, and the only difference is that the natural bacteriostatic material is bitter gourd.

[0067] Example 7

[0068] The present example provides a method for preparing a bacteriostatic accessory. The specific steps and parameters are the same as those of Example 1, and the only difference is that the natural bacteriostatic material is bitter gourd, and the leaf is a bamboo leaf.

[0069] Comparative Example 1

[0070] The present comparative example provides a method for preparing a bacteriostatic accessory. The specific steps and parameters are the same as those of Example 1, and the only difference is that a sterile ordinary pad paper (non-antibacterial pad paper) is immersed in the microcapsule natural bacteriostatic coating, and a 150W ultrasonic wave is used for impregnation and film coating at 50°C for 6min. After the ultrasonic wave is turned off, the leaf is drained to obtain a bacteriostatic accessory.

[0071] Comparative Example 2

[0072] The present comparative example provides a method for preparing a bacteriostatic accessory. The specific steps and parameters are the same as those of Example 1, and the only difference is that the water extract of Astragalus membranaceus for preparing the microcapsule natural bacteriostatic coating is 5g.

[0073] Comparative Example 3

[0074] The present comparative example provides a method for preparing a bacteriostatic accessory. The specific steps and parameters are the same as those of Example 1, and the only difference is that the water extract of Astragalus membranaceus for preparing the microcapsule natural bacteriostatic coating is 25g. Through experiments, it is known that when the content of the water extract of the natural bacteriostatic plant is increased, part of the water extract is not embedded in the microcapsule, and the utilization rate of the bacteriostatic substance is reduced.

[0075] Comparative Example 4

[0076] The present comparative example provides a method for preparing a bacteriostatic accessory. The specific steps and parameters are the same as those of Example 1, and the only difference is that 10g of colostrum is added to 100g of a gelatin solution with a mass concentration of 2% for homogenization. Through experiments, it is known that when the content of gelatin is reduced, the composite microcapsule cannot maintain a stable form and is easily broken, and the microcapsule embedding rate is reduced from 85% to 65%.

[0077] Comparative Example 5

[0078] The comparative example provides a preparation method of a bacteriostatic accessory, and the specific steps and parameters are the same as those of Example 1, except that 10 g of colostrum is added to 100 g of a gelatin solution with a mass concentration of 20% for homogenization. Through experiments, it is found that when the content of gelatin is increased, the composite microcapsules cannot form separate vesicles, and will adhere to each other, affecting the stability of the microcapsules and the subsequent slow-release effect.

[0079] Comparative Example 6

[0080] The comparative example provides a preparation method of a bacteriostatic accessory, and the specific steps and parameters are the same as those of Example 1, except that the amount of gum arabic with a mass concentration of 1% is 100 g. Through experiments, it is found that when the mass concentration of gum arabic is reduced, the composite microcapsules cannot maintain a stable form and are easily broken, and the microcapsule embedding rate is reduced from 85% to 50%.

[0081] Comparative Example 7

[0082] The comparative example provides a preparation method of a bacteriostatic accessory, and the specific steps and parameters are the same as those of Example 1, except that the amount of gum arabic with a mass concentration of 15% is 100 g. Through experiments, it is found that when the mass concentration of gum arabic is increased, the composite microcapsules cannot form separate vesicles, and will adhere to each other, affecting the stability of the microcapsules and the subsequent slow-release effect.

[0083] Comparative Example 8

[0084] The comparative example provides a preparation method of a bacteriostatic accessory, and the specific steps and parameters are the same as those of Example 1, except that the leaves of perilla are immersed in the microcapsule natural bacteriostatic coating, and the leaves are immersed in the coating film at 50°C for 6 min, and then drained to obtain the bacteriostatic accessory.

[0085] Experimental Example 1

[0086] The bacteriostatic accessories prepared in Example 1 and Comparative Example 1 are respectively placed in packaging boxes containing blueberries, covering the bottom of the packaging boxes. The total number of biological colonies of the preserved blueberries is detected every day, and the blueberries preserved for 0 days (i.e. fresh fruit), 3 days, 5 days and 7 days are photographed and recorded. The measurement method of the total number of microbial colonies is referred to the national standard GB4789.2-2022. The preservation time of blueberries at room temperature is generally 2-3 days, according to the detection results, it is found that the total number of colonies of blueberries using the bacteriostatic accessories prepared in Example 1 and Comparative Example 1 is low in the first 3 days of preservation, and the total number of colonies of blueberries using the bacteriostatic accessory of Comparative Example 1 starts to increase significantly on the 4th day, while the total number of colonies of blueberries using the bacteriostatic accessory of Example 1 starts to increase on the 5th day. It is proved that the leaf as a bacteriostatic accessory has better bacteriostatic effect. Figure 2

[0087] See​Figure 3 As shown, the blueberries of Comparative Example 1 stored with the paper pad accessory began to soften on the third day of storage, shriveled on the fifth day, and white mold grew on individual fruits. On the seventh day, almost all of the fruits were soft and shriveled, and white or green mold grew on some of the fruits. The blueberries of Example 1 stored with the leaf accessory began to soften on the fifth day, and white mold grew on individual fruits on the seventh day. The experiment proved that the leaf has a better slow-release effect as a bacteriostatic accessory.

[0088] Experimental Example 2

[0089] Using blueberries as the food to be preserved, the bacteriostatic accessories prepared in Example 1 and Comparative Example 2 were respectively laid on the bottom of the packaging box, and the total number of microbial colonies of the blueberries to be preserved was detected on the first day, the third day, the fifth day, the sixth day, and the seventh day of storage. The detection results are shown in Table 1.

[0090] Table 1 Bacteriostatic effect of the bacteriostatic accessories prepared in Example 1, Comparative Example 2, and Comparative Example 8 on blueberries (unit: CFU / g)

[0091]

[0092] According to the data in Table 1, when the ratio of the water extract to the gelatin or the gum arabic in the preparation process is changed, the bacteriostatic effect of the bacteriostatic accessory is poor, which is because the water extract, the gelatin, or the gum arabic must be within a certain ratio range to ensure that the prepared composite emulsion has stable properties, otherwise the microcapsules will be broken, and the bacteriostatic effect of the bacteriostatic accessory will be poor. When Comparative Example 8 and Example 1 are compared, it can be seen that the film thickness of the ultrasonic-assisted film coating is more uniform than that of the immersion film coating, which can make the leaf accessory carry more bacteriostatic coating, and the ultrasonic-assisted film coating utilizes cavitation, so that the film solution can better penetrate into the leaf and enhance the film coating effect.

[0093] Obviously, the above examples are merely examples for clarity and do not limit the embodiments. Based on the above description, those skilled in the art can make other different forms of changes or modifications. Here, it is not necessary and impossible to exhaust all the embodiments. The obvious changes or modifications derived therefrom are still within the protection scope of the present application.

Claims

1. A bacteriostatic fitting comprising: The natural bacteriostatic coating includes blades and microcapsule natural bacteriostatic coating impregnated in the blades, and the microcapsule natural bacteriostatic coating includes the following raw materials by weight: water extract of natural bacteriostatic plants 10-20 parts, corn oil 30-40 parts, polyglycerol castor oil 2-3 parts, gelatin 26-90 parts, and acacia 16-60 parts. The preparation method of the bacteriostatic accessory includes the following steps: S1, water extraction of natural bacteriostatic plants to obtain water extract; S2, mixing the water extract with PGPR and corn oil to obtain initial milk by one-time homogenization, adding the initial milk into a gelatin solution to obtain secondary homogenization, adding an acacia solution to the mixture after the secondary homogenization to obtain tertiary homogenization, and adding an acetic acid solution to the composite emulsion to obtain microcapsule natural bacteriostatic coating; S3, immersing the blades into the microcapsule natural bacteriostatic coating to obtain the bacteriostatic accessory by ultrasonic coating. The natural bacteriostatic plants are at least one of pomegranate peel, radix angelicae sinensis, hedyotis diffusa, clove, bitter gourd, and ginger. The blades are at least one of perilla frutescens leaves, banana leaves, bamboo leaves, and lotus leaves.

2. A method of producing the bacteriostatic fitting according to claim 1, characterized by, The preparation method includes the following steps: S1, water extraction of natural bacteriostatic plants to obtain water extract; S2, mixing the water extract with PGPR and corn oil to obtain initial milk by one-time homogenization, adding the initial milk into a gelatin solution to obtain secondary homogenization, adding an acacia solution to the mixture after the secondary homogenization to obtain tertiary homogenization, and adding an acetic acid solution to the composite emulsion to obtain microcapsule natural bacteriostatic coating; S3, immersing the blades into the microcapsule natural bacteriostatic coating to obtain the bacteriostatic accessory by ultrasonic coating.

3. The method of claim 2, wherein the bacteria-inhibiting fitting is prepared by the steps of: In the water extraction step of step S1, the natural bacteriostatic material is mixed with water, and the mixture is centrifuged to obtain the supernatant as the crude extract; and / or, The temperature for concentrating the crude extract is 65-75℃, and the rotation speed is 80-120 rpm.

4. The method of claim 3, wherein the bacteria-inhibiting fitting is prepared by the steps of: In the water extraction step of step S1, the amount of natural bacteriostatic plants is 5-10 parts, and the amount of water is 60-100 parts; In the water extraction step, the mixing temperature is 70-95℃, the mixing time is 60-120 min, the centrifugation temperature is 2-8℃, the centrifugation rotation speed is 800-1200 rpm, and the centrifugation time is 8-12 min; The water extraction step is repeated at least twice.

5. The method of claim 4, wherein the bacteria-inhibiting fitting is prepared by the steps of: In step S2, the one-time homogenization rotation speed is 10000-20000 rpm, the time is 3-10 min, the two-time homogenization rotation speed is 8000-15000 rpm, the time is 3-10 min, and the three-time homogenization rotation speed is 2000-8000 rpm, the time is 3-10 min; The mass ratio of the initial milk to the gelatin is 3-4:2-6; The mass ratio of the gelatin to the acacia is 2-6:3-4.

6. The method of claim 5, wherein the bacteria-inhibiting fitting is prepared by the steps of: In step S2, before adding the acetic acid solution, the temperature of the composite emulsion is controlled at 30-55℃, after adding the acetic acid solution, the pH of the mixture is adjusted to 3.8-4.0, and the volume concentration of the acetic acid solution is 8-12%.

7. The method of producing a bacteriostatic fitment according to any one of claims 2-6, wherein, In step S3, the temperature for ultrasonic coating is 30-55℃, the time is 5-10 min, and the ultrasonic power is 150-400 W.

8. Use of a bacteriostatic fitment according to claim 1 or a bacteriostatic fitment prepared by the method according to any one of claims 2 to 7 in food packaging.

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