A polyphenol lettuce preservative and a preparation method thereof
By using a polyphenolic lettuce preservative composed of tremella polysaccharide, polyphenolic lettuce extract and lecithin, combined with film-forming substances to coat modified lecithin, the problem of insufficient preservation performance and storage stability of natural preservatives is solved, achieving a highly efficient antibacterial and uniformly dispersed preservation effect.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- SHANGHAI FIMISHAN BIOTECHNOLOGY CO LTD
- Filing Date
- 2023-12-29
- Publication Date
- 2026-07-24
AI Technical Summary
Existing chemical preservatives pose a risk of secondary pollution, the preservation performance of natural preservatives needs to be improved, and vacuum preservation technology has a limited scope of application and high energy consumption for cold storage preservation.
A polyphenolic lettuce preservative with tremella polysaccharide, polyphenol lettuce extract and lecithin as the main components inhibits mold invasion and growth by forming a protective film, and improves long-term storage stability by coating modified lecithin with film-forming substances.
It improves the antibacterial and preservation properties of the preservative, solves the problem of clumping after long-term storage, and maintains the uniform dispersion and excellent preservation effect of the polyphenol lettuce preservative.
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Abstract
Description
Technical Field
[0001] This invention relates to the field of preservatives, and in particular to a polyphenol lettuce preservative and its preparation method. Background Technology
[0002] Currently, common preservation technologies include physical preservation technologies such as refrigeration and vacuum preservation, and chemical preservation technologies such as the addition of preservatives.
[0003] Refrigeration is currently the main method for storing and preserving fruits and vegetables. It is not limited by natural conditions, can reduce the incidence of pathogens and the rate of fruit rot, and can also affect the respiratory and metabolic processes of fruits and vegetables, thereby achieving the goal of preventing decay and extending the storage period of fruits and vegetables. However, its biggest problem is high energy consumption. Surveys show that globally, about 10% of electricity is consumed in the cold chain of fruits and vegetables.
[0004] Vacuum preservation technology reduces mold growth and extends the shelf life of fresh produce by preventing the generation of ethylene and the release of heat after harvesting. However, vacuum precooling has certain requirements regarding the types of fruits and vegetables: it is generally suitable for leafy greens but not for those with low moisture content or thick skins.
[0005] Chemical preservation technology is applicable not only to leafy vegetables but also to fruits and meats, making it widely applicable. Currently used preservatives include benzoic acid and sorbic acid. While these can kill food spoilage pathogens to some extent, chemically synthesized preservatives are prone to secondary pollution, posing certain health risks and even causing cancer, birth defects, and mutations. Therefore, some natural preservatives prepared using plant polyphenols, chitosan, and propolis have emerged, offering green and healthy advantages; however, their preservation performance still needs further improvement. Summary of the Invention
[0006] In order to further improve the preservation performance of natural preservatives in related technologies, this application provides a polyphenol lettuce preservative and its preparation method.
[0007] Firstly, the polyphenol lettuce preservative provided in this application adopts the following technical solution: A polyphenolic lettuce preservative, comprising the following raw materials in parts by weight: Tremella polysaccharide: 10-30 parts Polyphenol lettuce extract: 3-20 parts Lecithin: 1-5 parts The polysaccharide from tremella was obtained by sequentially soaking, boiling, and enzymatically hydrolyzing tremella, followed by solid-liquid separation and spray drying. The polyphenol lettuce extract was obtained from polyphenol lettuce produced by Zhejiang Jiameishan Botanical Technology Co., Ltd. through freeze-drying and grinding.
[0008] The preservative disclosed in this application is made from green and non-toxic Tremella fuciformis polysaccharide, polyphenolic lettuce extract, and lecithin, and can be used for food preservation. Tremella fuciformis polysaccharide and lecithin can form a protective film on the food surface, preventing mold invasion and inhibiting mold growth and reproduction. Furthermore, the polyphenolic lettuce used is from Zhejiang Jiameishan Plant Technology Co., Ltd., which contains abundant chlorogenic acid, quercetin, anthocyanins, and other complex polyphenols. Compared with tea polyphenols or polyphenols found in other plants, the polyphenolic lettuce used in this application has a superior antibacterial effect. When this polyphenolic lettuce is used in synergy with Tremella fuciformis polysaccharide and lecithin, the preservation and antibacterial properties of the preservative can be effectively improved.
[0009] Optionally, the amount of the tremella polysaccharide is 15-20 parts by weight, the amount of the polyphenol lettuce extract is 10-15 parts by weight, and the amount of lecithin is 3-5 parts by weight.
[0010] When the content of 15-20 parts by weight of tremella polysaccharide, 10-15 parts by weight of polyphenol lettuce extract, and 3-5 parts by weight of lecithin are present, it is beneficial to further improve the preservation performance of polyphenol lettuce preservative.
[0011] Optionally, the lecithin is modified lecithin coated with a film-forming substance.
[0012] The inventors discovered that polyphenolic lettuce preservatives made from tremella polysaccharides, polyphenolic lettuce extracts, and lecithin are prone to clumping after long-term storage, which can significantly reduce their preservation performance. To improve this problem, the inventors found that lecithin modified by coating it with a film-forming substance can improve the clumping problem of polyphenolic lettuce preservatives after long-term storage, thus improving their durability. This allows the polyphenolic lettuce preservatives to remain uniformly dispersed evenly after long-term storage without significantly reducing their preservation performance.
[0013] Optionally, the film-forming substance-coated modified lecithin comprises the following raw materials in parts by weight: Lecithin: 10-15 parts Film-forming substance: 0.1-0.2 parts Water: 1000 servings.
[0014] The film-forming substance is a green and non-toxic water-soluble film-forming substance found in nature. By dispersing lecithin in the aqueous solution of the film-forming substance, a protective film is attached to the surface of the lecithin. This protective film can prevent lecithin from directly contacting the polyphenol lettuce extract and tremella polysaccharide, so that the polyphenol lettuce preservative will not clump during long-term storage.
[0015] Optionally, the film-forming substance may be selected from any one or a combination of several of carboxymethyl chitosan, sodium alginate, and carboxymethyl cellulose.
[0016] When carboxymethyl chitosan, sodium alginate, or carboxymethyl cellulose is selected as the film-forming substance, it is beneficial to further improve the adhesion stability of lecithin and the film-forming substance.
[0017] Optionally, the film-forming substance is carboxymethyl chitosan, and the molecular weight of the carboxymethyl chitosan is 80,000 to 100,000.
[0018] Carboxymethyl chitosan itself has certain antibacterial properties, which can help further improve the preservation performance of polyphenolic lettuce preservatives. Carboxymethyl chitosan has a molecular weight of 80,000-100,000, and its film-forming solution exhibits stronger wetting properties and better coating stability for lecithin.
[0019] Optionally, the method for preparing the film-forming substance-coated modified lecithin includes the following steps: A film-forming solution is prepared by dissolving the film-forming substance in water. Lecithin was added to the film-forming solution and ultrasonically vibrated until it was uniformly dispersed. Then, the lecithin was separated from the film-forming solution and dried naturally to obtain lecithin coated with film-forming substances.
[0020] The above method for coating and modifying lecithin has the advantages of being simple and convenient to operate. At the same time, ultrasonic treatment can fully disperse lecithin in the film-forming solution, which can improve the coating success rate of lecithin.
[0021] Optionally, the ultrasonic power is 25-35KHz and the ultrasonic time is 1-2h.
[0022] Controlling the ultrasonic power within the above range is beneficial for uniformly dispersing lecithin into the film-forming solution.
[0023] Optionally, the preparation method of the Tremella polysaccharide includes the following steps: (1) Soak dried white fungus in water at a temperature of 50-60℃ for 30-60 minutes. The weight ratio of dried white fungus to water is 1:(50-100) to obtain the extract. (2) Heat the extract to 90-100℃ and cook for 2-3 hours to obtain the cooked extract. (3) Cool the boiled extract to 50-55℃, add enzyme for enzymatic hydrolysis for 2-3 hours, then inactivate the enzyme, then separate the solid and liquid extract, and spray dry the separated extract to obtain Tremella polysaccharide. The amount of enzyme used is 3.2-4.8 wt% of the boiled extract.
[0024] The above method can improve the extraction rate of effective substances in tremella polysaccharide.
[0025] Optionally, the freeze-drying temperature of the polyphenol lettuce in the polyphenol lettuce extract is (-40℃) to (-60℃).
[0026] When the freeze-drying temperature of polyphenol lettuce is (-40℃) to (-60℃), the polyphenol lettuce extract has low water content and good stability.
[0027] Secondly, the preparation method of the polyphenol lettuce preservative provided in this application adopts the following technical solution: a preparation method of polyphenol lettuce preservative, which involves stirring tremella polysaccharide, polyphenol lettuce extract and lecithin until they are evenly mixed.
[0028] The polysaccharides, polyphenols, lettuce extract, and lecithin of Tremella fuciformis are directly mixed by stirring, which has the advantages of low equipment requirements and simple process steps, and is conducive to improving production efficiency.
[0029] In summary, this application has at least the following beneficial technical effects: (1) The preservative of this application is made from green and non-toxic tremella polysaccharide, polyphenol lettuce extract and lecithin, and can be used for food preservation. Among them, tremella polysaccharide and lecithin can form a protective film on the surface of food, which can prevent the invasion of mold on the one hand and inhibit the growth and reproduction of mold on the other hand. In addition, the polyphenol lettuce is made from the polyphenol lettuce of Zhejiang Jiameishan Plant Technology Co., Ltd. The polyphenol lettuce contains a variety of complex polyphenols such as chlorogenic acid, quercetin and anthocyanins. Compared with tea polyphenols or polyphenols in other plants, the polyphenol lettuce used in this application has a better antibacterial effect. When the polyphenol lettuce is used in combination with tremella polysaccharide and lecithin, the preservation performance and antibacterial performance of the preservative can be effectively improved.
[0030] (2) The lecithin is coated with a film-forming substance to improve the problem of clumping of polyphenol lettuce preservative after long-term storage. This is beneficial to improve the durability of polyphenol lettuce preservative, so that the polyphenol lettuce preservative can still be uniformly dispersed after long-term storage, and will not cause a significant reduction in preservation performance. Detailed Implementation
[0031] The following detailed explanation of this application is based on specific experiments.
[0032] [Example of Tremella Polysaccharide Preparation] A polysaccharide from Tremella fuciformis, the preparation method of which includes the following steps: (1) Soak dried white fungus in water at 55°C for 45 minutes. The weight ratio of dried white fungus to water is 1:80 to obtain the extract. (2) The extract to be extracted is heated to 95°C and cooked for 2.5 hours to obtain the cooked extract; (3) Cool the cooked extract to 50°C, add pectinase for enzymatic hydrolysis for 3 hours, then inactivate the pectinase, then separate the solid and liquid extract, and spray dry the separated extract to obtain Tremella polysaccharide; wherein, the amount of pectinase added is 4 wt% of the cooked extract.
[0033] Example of preparing polyphenol lettuce extract A polyphenol lettuce extract, the preparation method of which includes the following steps: Freeze-dried polyphenol lettuce was obtained by freezing polyphenol lettuce at -50℃ for 3 hours. Freeze-dried polyphenol lettuce was ground and sieved to obtain polyphenol lettuce extract with a particle size of 10-50 μm.
[0034] Example of preparation of chitosan-coated modified lecithin [Example 1: Preparation of Chitosan-Coated Modified Lecithin] A chitosan-coated modified lecithin, comprising the following raw materials: Lecithin: 12.5kg, specifically food-grade soybean lecithin purchased from Baiying Biotechnology, with an effective substance content of 99%; Carboxymethyl chitosan: 0.15 kg, specifically carboxymethyl chitosan with a molecular weight of 10,000 is selected; Water: 1000kg.
[0035] In this preparation example, the method for preparing chitosan-coated modified lecithin includes the following steps: A chitosan solution was prepared by dissolving carboxymethyl chitosan in water. Lecithin was added to a chitosan solution and subjected to ultrasonic vibration treatment at a power of 30 kHz for 2 hours. The lecithin was then separated from the chitosan solution and dried naturally to obtain chitosan-coated modified lecithin.
[0036] [Example 2: Preparation of Chitosan-Coated Modified Lecithin] A chitosan-coated modified lecithin differs from [Example 1: Preparation of Chitosan-Coated Modified Lecithin] in that the molecular weight of carboxymethyl chitosan is 85,000.
[0037] [Example 3: Preparation of Chitosan-Coated Modified Lecithin] A chitosan-coated modified lecithin differs from [Example 1: Preparation of Chitosan-Coated Modified Lecithin] in that the molecular weight of carboxymethyl chitosan is 200,000. Example
[0038]
Example 1
[0039] In this embodiment, the preparation method of the polyphenol lettuce preservative is as follows: Add tremella polysaccharide, polyphenol lettuce extract, and lecithin to a mixing tank, control the mixing speed of the mixing tank at 200 r / min, and stir until uniformly mixed to obtain polyphenol lettuce preservative.
[0040]
Example 2
[0041] In this embodiment, the preparation method of the polyphenol lettuce preservative is as follows: Add tremella polysaccharide, polyphenol lettuce extract, and lecithin to a mixing tank, control the mixing speed of the mixing tank at 200 r / min, and stir until uniformly mixed to obtain polyphenol lettuce preservative.
[0042]
Example 3
[0043] In this embodiment, the preparation method of the polyphenol lettuce preservative is as follows: Add tremella polysaccharide, polyphenol lettuce extract, and lecithin to a mixing tank, control the mixing speed of the mixing tank at 200 r / min, and stir until uniformly mixed to obtain polyphenol lettuce preservative.
[0044]
Example 4
[0045] In this embodiment, the preparation method of the polyphenol lettuce preservative is as follows: Add tremella polysaccharide, polyphenol lettuce extract, and lecithin to a mixing tank, control the mixing speed of the mixing tank at 200 r / min, and stir until uniformly mixed to obtain polyphenol lettuce preservative.
[0046]
Example 5
[0047]
Example 6
[0048]
Example 7
[0049]
Example 8
[0050] In this embodiment, the preparation method of the polyphenol lettuce preservative is as follows: Add tremella polysaccharide, polyphenol lettuce extract, lecithin and carboxymethyl chitosan to a mixing tank, control the mixing speed of the mixing tank at 200 r / min, and stir until uniformly mixed to obtain polyphenol lettuce preservative.
[0051] Comparative Example Comparative Example 1 A preservative, which differs from [Example 1] in that: The polyphenol lettuce extract was replaced with an equal amount of tea polyphenols.
[0052] Comparative Example 2 A preservative, comprising the following ingredients: Tea polyphenols: 10kg Carboxymethyl chitosan: 0.1 kg, the molecular weight of carboxymethyl chitosan is 85,000.
[0053] The preparation method of the preservative in this comparative example is as follows: Add tea polyphenols and carboxymethyl chitosan to a mixing tank, control the mixing speed of the mixing tank at 200 r / min, and stir until uniformly mixed to obtain a preservative.
[0054] Performance testing 1. Fruit firmness: Polyphenolic lettuce preservatives from Examples 1-8 and Comparative Examples 1-2, with different storage times, were prepared into dispersions with a mass concentration of 0.5%, resulting in 20 groups of dispersions. Then, 200 samples with a firmness range of 18 kg / cm² were taken. 2 -19kg / cm 2 Yellow peaches were divided into 20 groups of 10 peaches each. Each group was sprayed with a different dispersion solution, with the same amount of dispersion solution applied to each group. The peaches were then left to stand at 25°C for 5 days. A fruit firmness tester was used to measure the average firmness of each group of peaches after different standing times. Four points were randomly selected from each peach for the firmness test.
[0055] Antibacterial performance: The antibacterial properties of the polyphenol lettuce preservatives in Examples 1-8 and the preservatives in Comparative Examples 1-2 with different storage times were tested according to GB / T 4789.2-2016 "Food Microbiology Examination: Determination of Total Colony Count". The test strain was Staphylococcus aureus, and the total colony count was recorded. (3) Product status: The product status of the polyphenol lettuce preservatives in Examples 1-8 and the preservatives in Comparative Examples 1-2 when stored in the same environment for different times was observed and recorded in Table 1 below.
[0056] Table 1. Peach firmness (unit: kg / cm) 2 ) Table 2 Antibacterial effect Table 3 Product Status with Different Storage Times Example 1 Uniformly dispersed powder Local lumps Example 2 Uniformly dispersed powder Local lumps Example 3 Uniformly dispersed powder Local lumps Example 4 Uniformly dispersed powder Local lumps Example 5 Uniformly dispersed powder Evenly dispersed Example 6 Uniformly dispersed powder Evenly dispersed Example 7 Uniformly dispersed powder Evenly dispersed Example 8 Uniformly dispersed powder Local lumps Comparative Example 1 Uniformly dispersed powder Local lumps Comparative Example 2 Uniformly dispersed powder Local lumps The difference between Comparative Example 1 and Example 1 is that the polyphenolic lettuce extract was replaced with an equal amount of tea polyphenols. According to the data in Tables 1 and 2, the preservative and antibacterial effects of the preservative in Example 1 are superior to those in Comparative Example 1. This indicates that the synergistic preservation effect of the polyphenolic lettuce extract with Tremella fuciformis polysaccharides and lecithin is better than that of tea polyphenols with Tremella fuciformis polysaccharides and lecithin. This may be because the polyphenolic lettuce extract from Zhejiang Jiameishan Plant Technology Co., Ltd. contains abundant chlorogenic acid, quercetin, and anthocyanins, among other complex polyphenols. The complex polyphenols in this lettuce extract, together with Tremella fuciformis polysaccharides and lecithin, have a stronger synergistic effect in enhancing the preservation and antibacterial properties of the preservative.
[0057] The preservative in Comparative Example 2 was made of tea polyphenols and chitosan. According to the data in Tables 1 and 2, the preservative and antibacterial effects of the polyphenol lettuce preservative in Example 1 were better than those of the preservative in Comparative Example 2.
[0058] The difference between Examples 1-4 lies in the different ratios of Tremella polysaccharide, polyphenol lettuce extract, and lecithin. According to the data in Table 1, when Tremella polysaccharide is 15-20 parts by weight, polyphenol lettuce extract is 10-15 parts by weight, and lecithin is 3-5 parts by weight, the polyphenol lettuce preservative further improves the preservation performance of yellow peaches.
[0059] The difference between Examples 5-7 and Example 2 is that the lecithin in Examples 5-7 is coated with carboxymethyl chitosan and then mixed with tremella polysaccharide and polyphenol lettuce extract to prepare a preservative. According to the results in Table 1-3, the coating of lecithin with carboxymethyl chitosan can effectively improve the durability of the polyphenol lettuce preservative, so that the preservative still has excellent preservation performance after long-term storage.
[0060] The difference between Example 8 and Example 6 is that carboxymethyl chitosan was directly incorporated in Example 8 without coating lecithin. According to the data in Tables 1-3, when carboxymethyl chitosan is directly incorporated without coating lecithin, the durability of the polyphenol lettuce preservative cannot be improved. The polyphenol lettuce preservative is prone to clumping during long-term storage, and its preservation performance is significantly reduced.
[0061] This specific embodiment is merely an explanation of this application and is not intended to limit it. After reading this specification, those skilled in the art can make modifications to this specific embodiment without contributing any inventive step, but such modifications are protected by patent law as long as they fall within the scope of the claims of this application.
Claims
1. A polyphenolic lettuce preservative, characterized in that: The raw materials for the polyphenol lettuce preservative are: Tremella polysaccharide: 15-20 parts Polyphenol lettuce extract: 10-15 parts Film-forming substance-coated modified lecithin: 3-5 parts The polysaccharide from tremella is obtained by soaking, steaming, enzymatic hydrolysis, solid-liquid separation, and spray drying of tremella in sequence. The polyphenol lettuce extract was obtained from polyphenol lettuce of Zhejiang Jiameishan Botanical Technology Co., Ltd. through freeze-drying and grinding. The film-forming substance-coated modified lecithin comprises the following raw materials in parts by weight: Lecithin: 10-15 parts Film-forming substance: 0.1-0.2 parts Water: 1000 portions; The film-forming substance is selected from carboxymethyl chitosan, and the molecular weight of carboxymethyl chitosan is 85,000 or 200,000. The preparation method of the film-forming substance-coated modified lecithin includes the following steps: A film-forming solution is prepared by dissolving the film-forming substance in water. Lecithin was added to the film-forming solution and ultrasonically vibrated until it was uniformly dispersed. Then, the lecithin was separated from the film-forming solution and dried naturally to obtain lecithin coated with film-forming substances.
2. The polyphenol lettuce preservative according to claim 1, characterized in that: The preparation method of the Tremella polysaccharide includes the following steps: (1) Soak dried white fungus in water at a temperature of 50-60℃ for 30-60 minutes. The weight ratio of dried white fungus to water is 1:(50-100) to obtain the extract. (2) Heat the extract to 90-100℃ and cook for 2-3 hours to obtain the cooked extract; (3) Cool the boiled extract to 50-55℃, add pectinase for enzymatic hydrolysis for 2-3 hours, then inactivate the pectinase, then separate the solid and liquid extract, and spray dry the separated extract to obtain Tremella polysaccharide, wherein the amount of pectinase used is 3.2-4.8 wt% of the boiled extract.
3. A polyphenolic lettuce preservative according to any one of claims 1-2, characterized in that: The polyphenol lettuce extract is prepared by freezing polyphenol lettuce at a temperature of (-40℃) to (-60℃).
4. A method for preparing a polyphenolic lettuce preservative according to any one of claims 1-3, characterized in that: The modified lecithin, coated with tremella polysaccharide, polyphenol lettuce extract, and film-forming substances, is obtained by stirring until uniformly mixed.