Preparation of edible sphallerocarpus gracilis polysaccharide preservative and application of edible sphallerocarpus gracilis polysaccharide preservative in preservation of cherry tomatoes

Abstract

The invention belongs to the field of fruit fresh keeping, and discloses preparation of an edible sphallerocarpus gracilis polysaccharide fresh keeping agent and application of the edible sphallerocarpus gracilis polysaccharide fresh keeping agent in cherry tomato fresh keeping. Preparing a composite edible film liquid; the prepared film liquid is applied to preservation of cherry tomatoes. The biological fresh-keeping agent prepared from the sphallerocarpus gracilis polysaccharide and the traditional Chinese medicine extract is used for keeping fruits fresh, is safe, non-toxic and pollution-free, can replace chemical bactericides and preservatives for keeping fruits fresh, and avoids the problems of environmental pollution, food safety and the like caused by the chemical bactericides.

Description

Technical Field

[0001] The invention belongs to but is not limited to the technical field of fruit and vegetable preservation, and in particular relates to the preparation of a yellow ginseng polysaccharide edible preservative and its application in the preservation of cherry tomatoes. Background Art

[0002] Due to their high water content and fragile physiological structure, fruit and vegetable products are easily affected by the external environment during transportation and storage, resulting in corruption, water loss, and nutrient loss. This not only shortens the shelf life of fruit and vegetable products, but also causes huge economic losses to the fruit and vegetable industry. According to statistics, the amount of fruit and vegetables wasted due to corruption and deterioration during storage and transportation accounts for about 30%-50% of the total production. How to effectively extend the storage time of fruits and vegetables and reduce corruption has always been a technical problem that needs to be solved in the field of food preservation.

[0003] Traditional preservation methods mainly rely on synthetic polymer packaging materials (such as polyethylene, polypropylene, etc.) and chemical preservatives. Although these methods can extend the shelf life of fruits and vegetables to a certain extent, there are many problems. On the one hand, synthetic polymer packaging materials are non-degradable and cause serious pollution to the environment; on the other hand, chemical preservatives remain on the surface of food, posing a threat to human health. As consumers' awareness of food safety and health continues to increase, the market demand for natural and environmentally friendly preservation technologies is increasing. Especially during the storage of fruit and vegetable products with high water content (such as cherry tomatoes, strawberries, etc.), traditional packaging materials are difficult to effectively inhibit the growth of microorganisms, and the preservation effect is limited, further exacerbating food loss and waste.

[0004] In recent years, edible coating preservation technology has gradually become an important research direction for solving the problem of fruit and vegetable storage. Edible coating preservatives can regulate the water and gas exchange around the food by forming a physical barrier on the surface of fruits and vegetables, reduce water evaporation and nutrient loss, and block the invasion of oxygen and microorganisms, significantly extending the shelf life of the food. Compared with traditional synthetic polymer packaging materials, edible coating preservatives are natural, non-toxic, and degradable. They not only meet food safety requirements, but also do not pollute the environment, which is in line with the green and environmentally friendly development concept.

[0005] In the research and development of edible coating preservatives, the introduction of natural antibacterial ingredients to enhance the antibacterial effect is a current research hotspot. For example, edible coating preservatives based on plant polysaccharides, proteins or lipids can further enhance their preservation performance by adding natural antibacterial agents (such as chitosan, plant extracts or natural phenolic compounds). The development of a safe, efficient and environmentally friendly edible coating preservative can not only meet the needs of modern consumers for food health and safety, but also provide innovative solutions for fruit and vegetable storage and preservation technology. Summary of the invention

[0006] In view of the problems existing in the prior art, the present invention provides a preparation method of a yellow ginseng polysaccharide edible preservative and its application in preserving cherry tomatoes.

[0007] The present invention is achieved by providing a method for preparing a polysaccharide edible preservative of Radix Glehniae, which method specifically comprises:

[0008] S1: Extraction of polysaccharides from Radix Glehniae;

[0009] S2: preparing composite edible film liquid;

[0010] S3: Apply the prepared membrane liquid to preserve cherry tomatoes.

[0011] Further, the step S1 includes:

[0012] (1) Dry the yellow ginseng at 60°C for 48 hours, crush it, and pass it through a 100-mesh sieve for later use;

[0013] (2) taking a certain amount of crushed and sieved yellow ginseng powder, using distilled water as a solvent, extracting yellow ginseng polysaccharides under the conditions of a solid-liquid ratio of 1:15-1:25, an extraction time of 90-150 min, and an extraction temperature of 70-90° C.;

[0014] (3) The extract was centrifuged at 4000-8000 rpm for 8-10 min, the supernatant was concentrated, and anhydrous ethanol was added to a final concentration of 80%, and the extract was precipitated for 18-24 h. The extract was centrifuged at 5000-7000 rpm for 10-15 min, the lower precipitate was taken, and dried to obtain the yellow ginseng polysaccharide.

[0015] Further, in the S2, 1-5% of Radix Glehniae polysaccharides extract, 1-5% of Taraxacum officinale extract and 1-5% of Licorice extract are weighed, and appropriate amounts of sodium carboxymethyl cellulose, sodium alginate and glycerol are weighed and added into distilled water. After the solution is completely dissolved, the solution is stirred and blended in a constant temperature water bath at 65-85°C for 20-40 minutes, magnetically stirred for 5-30 minutes, and homogenized with a high-speed homogenizer for 5-20 minutes to fully mix the components, dissolve, homogenize, shear, increase viscosity, cross-link, and ultrasonically degas for 20 minutes, and mixed evenly to make a composite preservative solution.

[0016] Further, in S3, the cherry tomatoes are soaked in the membrane liquid prepared according to the S2 process for 15 minutes, and then placed in a ventilated place to dry naturally for later use.

[0017] The present invention also provides a method for preparing a yellow ginseng polysaccharide edible preservative for preserving fruits, vegetables and cooked food, comprising the following steps:

[0018] S1: Extraction of polysaccharides from Radix Glehniae;

[0019] S2: preparing a composite edible film liquid, mixing the polysaccharide extract of Radix Glehniae, the extract of Taraxaci, the extract of Licorice with auxiliary materials such as sodium carboxymethyl cellulose, sodium alginate, and glycerol in distilled water, and performing dissolution, homogenization, shearing, viscosity increase, and cross-linking treatment to prepare a composite preservative liquid;

[0020] S3: soaking or spraying the composite fresh-keeping liquid on fruits, vegetables or cooked food, and then air-drying them naturally or heating and drying them to form an edible fresh-keeping film.

[0021] Furthermore, the method for extracting polysaccharides from Rhizoma Coptidis in step S1 comprises:

[0022] (1) Dry the yellow ginseng at 60°C for 48 hours, crush and sieve;

[0023] (2) extracting the yellow ginseng powder with distilled water as solvent at a solid-liquid ratio of 1:15-1:25 at 70-90° C. for 90-150 min;

[0024] (3) The extract was centrifuged at 4000-8000 rpm for 8-10 min, the supernatant was concentrated and anhydrous ethanol was added to a final concentration of 80%, and the mixture was precipitated with alcohol for 18-24 h. The extract was centrifuged and dried to obtain the polysaccharide of Radix Glehniae.

[0025] The present invention also provides a method for preserving fruits and vegetables using the edible preservative of Radix Glehniae polysaccharides, which is characterized by comprising the following steps:

[0026] (1) The fruits and vegetables are washed and drained after being picked;

[0027] (2) Soaking the fruits and vegetables in the composite fresh-keeping liquid for 15 minutes and evenly covering them with the fresh-keeping film liquid;

[0028] (3) Allow the fruits and vegetables to dry naturally to form a plastic wrap, and then package and store the fruits and vegetables.

[0029] The present invention also provides a method for preserving cooked food using the edible preservative of Radix Glehniae polysaccharide, which is characterized by comprising the following steps:

[0030] (1) Cooked food should be cleaned before use;

[0031] (2) spraying the composite preservative liquid evenly on the surface of the cooked food, and drying it in a hot air circulation dryer at 60° C. to form a preservative film;

[0032] (3) After drying and forming the film, the cooked food is vacuum packed and stored.

[0033] In combination with the above technical solutions and the technical problems solved, the advantages and positive effects of the technical solutions to be protected by the present invention are as follows:

[0034] First, the present invention uses Rhizoma Panacis polysaccharides and Chinese herbal medicine extracts to prepare biological preservatives to preserve fruits. The biological preservatives are safe, non-toxic, and pollution-free. Chemical antibacterial agents and preservatives can be used to preserve fruits, thus avoiding the environmental pollution and food safety problems caused by chemical antibacterial agents.

[0035] The present invention solves the problem in the prior art that perishable foods such as fruits, vegetables and cooked food are difficult to keep fresh for a long time during storage and transportation. Traditional food preservation technology, especially the use of chemical preservatives, poses food safety risks and has adverse effects on human health. In addition, although refrigeration preservation is effective, it has high hardware facility requirements, high costs and requires a lot of energy, which is not conducive to resource conservation and environmental protection. Therefore, seeking a safe, harmless, economical and efficient preservation method while maintaining food quality has become an urgent problem to be solved in the industry.

[0036] The present invention provides an innovative preservation method by using the Huangshen polysaccharide composite film as an edible preservative. Huangshen polysaccharide has natural antibacterial and antiseptic properties. When combined with dandelion extract and licorice extract, the antibacterial effect is significantly improved, and a layer of light yellow protective film can be formed. The preservative can effectively prevent food oxidation and microbial growth through physical isolation and the antibacterial effect of natural ingredients, thereby greatly extending the shelf life of fruits, vegetables and cooked food, and solving the potential threat of traditional preservation methods to human health.

[0037] In addition, the Huangshen polysaccharide composite film liquid provided by the present invention can form a uniform film layer at room temperature, and no chemical additives are needed, thereby avoiding the risk of residual chemical substances. This cling film is easy to operate, suitable for large-scale production and application, and can not only improve the preservation effect, but also conform to the concept of green environmental protection. Compared with the refrigeration preservation method, this method is not only more economical, but also reduces the dependence on energy, has a significant energy-saving and emission reduction effect, and meets the needs of modern society for a low-carbon economy.

[0038] Through the technical solution of the present invention, the safety and effectiveness of food preservation are improved, especially in the commercial transportation and sales of fruits, vegetables and cooked food, which can reduce the economic losses caused by spoilage and improve the market competitiveness of food. In general, the present invention has made significant progress in increasing the shelf life of food, ensuring food safety, reducing preservation costs and achieving environmental protection, and provides an efficient and reliable technical solution for the field of food preservation.

[0039] Second, the expected benefits and commercial value of the technical solution of the present invention after transformation are:

[0040] Promoting agricultural economic development: The present invention makes full use of the local characteristic resources of Shandan, Gansu, which have unique regionality and culture, and transforms them into high value-added products by deeply exploring the potential of these resources, thereby realizing the effective development of resources. This will not only help to enhance the visibility of the Shandan area, increase the added value of Shandan yellow ginseng, and promote the development of the agricultural economy. With the increase in product added value, the development of the agricultural economy will also be strongly promoted, and it will also attract more tourists and investors, injecting new vitality into the local economic development. At the same time, it will help solve the employment problem of personnel, alleviate employment pressure, and farmers can directly benefit and increase their income. In general, it has positive significance for enhancing the new momentum of rural industrial development, consolidating development advantages, and accelerating the development of agricultural industrialization and the high-quality development of the agricultural economy in rural areas of my country.

[0041] Improve the quality of fruits and vegetables: Through the antibacterial and antioxidant effects of natural extracts in the composite plastic wrap, the microorganisms that cause the corruption of cherry tomatoes are inhibited, the decay process of the fruit is slowed down, and the damage to cells by free radicals is reduced. It can significantly extend the shelf life of cherry tomatoes, better maintain the sensory quality and nutritional components of fruits and vegetables, reduce losses during transportation and storage, and improve the overall utilization rate of the product; at the same time, the composite plastic wrap can not only maintain the freshness of cherry tomatoes, but also improve their taste and nutritional value to a certain extent, improve the overall quality of the product, and enhance consumers' purchasing intention and satisfaction.

[0042] Increase sales: Due to the extension of the shelf life and the improvement of quality, the present invention is expected to help cherry tomato producers expand their sales channels. The improvement in quality makes the product more competitive. The increase in product attractiveness also encourages more retailers and distributors to cooperate, further expand market coverage, expand market influence, increase sales, and attract more consumers and partners. The positive cycle is conducive to the long-term development of producers, thereby bringing higher economic benefits, and the expected benefits will also increase accordingly.

[0043] Promoting technological innovation: This invention innovatively applies yellow ginseng polysaccharide to the preservation of cherry tomatoes for the first time, which has high technical content and innovation; at the same time, a series of supporting policies have been introduced, which provides strong policy guarantees and development opportunities for the industrialization of yellow ginseng.

[0044] Meeting market demand: As consumers pay more and more attention to food safety and healthy diet, natural and environmentally friendly preservation technologies are increasingly favored by the market, and the preservatives in the present invention just meet this demand; at the same time, this type of preservative can be customized according to the characteristics of the food. This diversity can meet the preservation needs of various types of food on the market. Therefore, the present invention has broad market potential.

[0045] Environmental advantages: The composite cling film of the present invention uses natural extracts as the main preservative matrix, and the raw materials are derived from renewable plant resources, which helps to reduce dependence on traditional chemical preservatives and avoids environmental pollution and food residue problems caused by chemical preservatives. It conforms to the green and environmentally friendly preservation concept, has significant environmental advantages, conforms to the concept of sustainable development, and is gradually meeting and leading the market demand for healthy, safe and environmentally friendly food preservation methods.

[0046] Promote industrial upgrading: The present invention can not only be applied to the preservation of cherry tomatoes, but also be extended to other agricultural products such as fruits and vegetables. The wide applicability of the technology provides security for the integration of the upstream and downstream of the agricultural product industry chain. From the extension and integration of planting, picking, packaging, transportation to sales industry chain, every link can benefit from the improvement of preservation technology, thereby increasing the market competitiveness of agricultural products.

[0047] In summary, the present invention has significant expected benefits and commercial value. Through technological innovation and environmental advantages, the present invention is expected to bring higher economic benefits and social benefits to cherry tomato producers and related industrial chains.

[0048] Third, the prior art problems solved by the present invention are:

[0049] 1. Limitations of traditional fruit and vegetable preservation methods:

[0050] Safety issues of chemical preservatives: Chemical preservatives are widely used in traditional preservation methods, and their residues pose a threat to human health. Especially as consumers pay more and more attention to food safety and health, chemical preservatives are gradually restricted by the market and regulations.

[0051] Limited preservation effect: Traditional preservation methods (such as simple packaging or refrigeration) have poor microbial inhibition effects on fruits and vegetables with high water content (such as cherry tomatoes, strawberries, etc.), and it is difficult to significantly extend the shelf life.

[0052] Poor environmental friendliness: Conventional synthetic polymer packaging materials are non-degradable, causing pollution to the environment after use and failing to meet the requirements of green development.

[0053] 2. Deficiencies of preservation technology in maintaining nutrition and inhibiting microorganisms in fruits and vegetables:

[0054] During the storage process of fruits and vegetables, water loss and nutrient degradation are the main reasons for the deterioration of quality. Traditional preservation methods are difficult to form an effective protective barrier and cannot achieve dynamic regulation of water and oxygen.

[0055] Traditional methods are not able to directly inhibit microorganisms, which can easily lead to corruption and quality degradation of fruits and vegetables.

[0056] The significant technical progress obtained by the present invention:

[0057] 1. Green and biodegradable fresh-keeping materials:

[0058] The invention uses yellow ginseng polysaccharide as a core component to prepare an edible preservative, which replaces chemical preservatives and has the characteristics of being natural, safe and non-toxic.

[0059] The cling film formed by the preservative is biodegradable, environmentally friendly, and meets the social needs of sustainable development.

[0060] 2. Excellent preservation effect:

[0061] Nutritional retention: The high moisturizing properties of yellow ginseng polysaccharides effectively reduce the evaporation of water from fruits and vegetables, while blocking oxygen, reducing the rate of oxidation reactions, and delaying the degradation of nutrients.

[0062] Improved antibacterial properties: The natural antibacterial properties of yellow ginseng polysaccharides can significantly inhibit the proliferation of microorganisms, reduce corruption, and significantly extend the shelf life of fruits and vegetables.

[0063] Film stability: The composite fresh-keeping liquid of the present invention is scientifically formulated to make the coating uniform and have good adhesion. The formed fresh-keeping film is not easily damaged during transportation and storage, and effectively protects the quality of fruits and vegetables.

[0064] 3. Easy application method:

[0065] The fruit and vegetable preservation method of the present invention is easy to operate and only requires four steps of washing, soaking, air drying and packaging, and is suitable for large-scale commercial application.

[0066] The use of edible preservatives such as Polysaccharides from Radix Glehniae does not require complicated equipment, thus reducing the technical costs of fruit and vegetable storage and transportation.

[0067] 4. Optimized preparation parameters and processes:

[0068] The invention optimizes the extraction conditions (such as temperature, time, material-liquid ratio, etc.) of the yellow ginseng polysaccharide in detail, ensures the high purity and high extraction efficiency of the polysaccharide, and improves the activity of the preservative.

[0069] Through the steps of anhydrous ethanol precipitation and centrifugation, high-quality Rhizoma Codonopsis polysaccharides were obtained, which provided a guarantee for the uniform dispersion and stability of the subsequent preservative solution.

[0070] 5. Adaptability to specific fruits and vegetables:

[0071] The present invention optimizes the adaptability for fruits and vegetables with high water content and easy to perish (such as strawberries, cherry tomatoes, etc.), and is particularly remarkable in the covering effect and antibacterial performance of the plastic wrap.

[0072] The combination of soaking and air-drying processes enables the preservative to form a uniform protective film layer on the surface of fruits and vegetables, achieving efficient preservation.

[0073] The present invention uses ginseng polysaccharide to prepare an edible preservative and applies it to fruit and vegetable preservation, effectively solving the safety and environmental pollution problems of traditional chemical preservatives, while overcoming the shortcomings of traditional preservation technology in terms of moisture retention, microbial inhibition and ease of operation. The natural properties and scientific extraction process of ginseng polysaccharide significantly improve the preservation effect, providing an innovative and effective technical solution for food safety and green development. BRIEF DESCRIPTION OF THE DRAWINGS

[0074] Figure 1 The present invention provides a flowchart of a method for preparing a polysaccharide edible preservative of Rhizoma Coptidis. DETAILED DESCRIPTION

[0075] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0076] The technical solution of the present invention solves the following existing technical problems:

[0077] 1. Safety issues of traditional preservatives

[0078] The chemical preservatives currently on the market pose food safety risks and contain chemical ingredients that are harmful to the human body, posing potential risks to human health. Especially in the field of fruit preservation, consumers have a strong demand for natural and safe preservatives.

[0079] 2. The preservation effect is not ideal

[0080] Common preservatives have limited inhibitory effects on microorganisms on the surface of fruits and cannot effectively slow down the rate of water loss and decay of fruits. Especially for delicate fruits (such as cherry tomatoes), existing technologies cannot balance the preservation effect and ease of use.

[0081] 3. Composite membrane materials have poor stability

[0082] Traditional edible cling film has deficiencies in film-forming properties, mechanical strength and adhesion ability, making it difficult to achieve uniform coating, which affects the preservation effect.

[0083] 4. Lack of efficient extraction process for functional polysaccharides

[0084] The existing polysaccharide extraction process has low extraction rate and insufficient purity, which is difficult to meet the actual needs of preservative preparation. In addition, there are problems of high energy consumption and low efficiency in the extraction process.

[0085] Significant technological advancements:

[0086] 1. Improve the safety and environmental protection of preservatives

[0087] The invention completely avoids the use of chemical components through the composite application of the polysaccharide extract of Radix Glehniae and natural plant extracts such as dandelion and liquorice, thereby achieving the naturalization and edibility of the preservative.

[0088] This technology complies with food safety regulations and is suitable for a wide range of applications in fruits and other fresh foods, increasing consumer confidence in the product.

[0089] 2. Significantly improve the preservation effect

[0090] The prepared composite preservative film liquid forms a uniform protective layer on the surface of the fruit, effectively reducing water loss, inhibiting the growth of microorganisms, and delaying the oxidation process.

[0091] Applied to the preservation of cherry tomatoes, it can extend the shelf life significantly better than traditional methods, while maintaining the good appearance and taste of the fruit.

[0092] 3. Optimize the preparation process of composite edible film liquid

[0093] The composite membrane liquid prepared by the present invention has excellent film-forming performance, adhesion and mechanical strength through the synergistic effect of film-forming materials such as sodium carboxymethyl cellulose, sodium alginate, glycerol, etc., combined with processes such as homogenization, shearing and cross-linking.

[0094] The fluidity and stability of the cling film liquid are significantly improved, achieving uniform coating and improving the application efficiency of the preservative.

[0095] 4. Efficient polysaccharide extraction process

[0096] Through optimized hot water extraction, alcohol precipitation and centrifugation technology, the present invention significantly improves the extraction rate and purity of yellow ginseng polysaccharide, while reducing energy consumption and time cost.

[0097] The extracted yellow ginseng polysaccharide has good antioxidant and antibacterial properties, providing the core functional ingredient for the composite preservative.

[0098] The present invention has achieved remarkable technological progress in industrial applications through the composite application of natural extracts and optimized process design, which is mainly manifested in:

[0099] Safety: Made of natural edible ingredients to meet food safety requirements.

[0100] High efficiency: significantly prolong the shelf life of fruits and maintain their quality and freshness.

[0101] Economical: Optimize extraction and preparation processes to reduce production costs.

[0102] Adaptability: This technology can be extended to the preservation of a variety of fruits and other fresh foods.

[0103] The present invention provides a natural, safe and efficient technical solution for the food preservative industry, and has broad market application prospects and important social value.

[0104] like Figure 1 As shown, the embodiment of the present invention provides a method for preparing a polysaccharide edible preservative of Radix Glehniae, which specifically comprises:

[0105] S1: Extraction of polysaccharides from Radix Glehniae;

[0106] S2: preparing composite edible film liquid;

[0107] S3: Apply the prepared membrane liquid to preserve cherry tomatoes.

[0108] The step S1 comprises:

[0109] (1) Dry the yellow ginseng at 60°C for 48 hours, crush it, and pass it through a 100-mesh sieve for later use;

[0110] (2) taking a certain amount of crushed and sieved yellow ginseng powder, using distilled water as a solvent, and hot water extracting yellow ginseng polysaccharides under the conditions of a solid-liquid ratio of 1:15-1:25, an extraction time of 90-150 min, and an extraction temperature of 70-90° C.;

[0111] (3) The extract was centrifuged at 4000-8000 rpm for 8-10 min, the supernatant was concentrated, and anhydrous ethanol was added to a final concentration of 80%, and the extract was precipitated for 18-24 h. The extract was centrifuged at 5000-7000 rpm for 10-15 min, the lower precipitate was taken, and dried to obtain the yellow ginseng polysaccharide.

[0112] The S2 comprises the following steps: weighing 1-5% of Radix Glehniae polysaccharides extract, 1-5% of Taraxacum officinale extract, and 1-5% of Radix Glycyrrhizae extract, and weighing appropriate amounts of sodium carboxymethyl cellulose, sodium alginate, and glycerol, and adding them into distilled water. After the solutions are completely dissolved, the solutions are stirred and blended in a constant temperature water bath at 65-85° C. for 20-40 minutes, stirred magnetically for 5-30 minutes, and homogenized and stirred with a high-speed homogenizer for 5-20 minutes to fully mix the components, and then dissolving, homogenizing, shearing, viscosity increasing, and cross-linking are performed, and ultrasonic degassing is performed for 20 minutes, and the components are mixed evenly to prepare a composite preservative solution.

[0113] Further, in S3, the cherry tomatoes are soaked in the membrane liquid prepared according to the S2 process for 15 minutes, and then placed in a ventilated place to dry naturally for later use.

[0114] Example 1

[0115] 1g / 100g of ginseng polysaccharide extract, 1g / 100g of dandelion extract, 1g / 100g of licorice extract, 0.3g / 100g of sodium carboxymethyl cellulose, 0.4g / 100g of sodium alginate, 2% glycerol and 0.3% of calcium chloride were weighed and added into distilled water, the solution was mixed and homogenized, and after being completely dissolved, it was stirred and blended in a constant temperature water bath at 72°C for 20min, magnetically stirred for 15min, and ultrasonically degassed for 20min to prepare a composite preservative solution. It was applied to the coating preservation of cherry tomatoes. The results showed that the coating treatment could inhibit the transpiration and respiration intensity of cherry tomatoes to a certain extent, reduce the water loss rate, delay the oxidation and decomposition rate of nutrients, better maintain the quality retention rate of cherry tomatoes, and reduce the loss of soluble solids and VC, thereby extending the shelf life of cherry tomatoes.

[0116] Example 2

[0117] Weigh 2g / 100g of Radix Glehniae polysaccharides extract, 1.5g / 100g of dandelion extract, 1g / 100g of licorice extract, 0.4g / 100g of sodium carboxymethyl cellulose, 0.5g / 100g of sodium alginate, and 2% glycerol and add them to distilled water. Mix the solution and stir it homogenously. After it is completely dissolved, stir and blend it in a constant temperature water bath at 75°C for 15min, stir it magnetically for 20min, and degas it ultrasonically for 20min to make a composite preservative solution. It was applied to the coating preservation of cherry tomatoes. The results showed that the coating treatment was better than the control in terms of fruit sensory score, weight loss rate, soluble solid content, decay index, and VC content. This shows that the coating treatment can effectively reduce the weight loss rate, slow down the titratable acid content, hardness, and soluble solid content, and reduce the loss of VC content, so that it can maintain good quality.

[0118] The following are specific industrial application examples of edible preservatives of yellow ginseng polysaccharides:

[0119] Example 1: Fresh-keeping treatment for fruits and vegetables

[0120] Application background: Fruits and vegetables are prone to rot and deterioration after being picked due to oxidation, microbial infection, etc. Traditional preservation methods include chemical preservatives and refrigeration, but chemical preservatives bring food safety risks, and refrigeration is expensive and energy-intensive.

[0121] Specific application process:

[0122] 1. Fruit and vegetable processing: Wash and remove impurities from fresh fruits and vegetables (such as strawberries, blueberries, and grapes) after picking, and drain the water.

[0123] 2. Preservative treatment: prepare the composite preservative solution according to the preparation method of claims 1 and 2.

[0124] 3. Soaking treatment: Soak the fruits and vegetables in the compound preservative solution for 15 minutes, so that the surface of the fruits and vegetables is evenly covered with a layer of yellow ginseng polysaccharide film.

[0125] 4. Natural drying: The soaked fruits and vegetables are naturally dried in a ventilated place to make the edible plastic wrap form a stable film.

[0126] 5. Packaging and storage: The dried fruits and vegetables can be directly vacuum packed and stored at room temperature or low temperature.

[0127] The plastic wrap can form an edible protective layer that can inhibit the growth of microorganisms, delay the oxidation of fruits and vegetables, significantly extend the shelf life of fruits and vegetables, and improve the appearance and taste of fruits and vegetables. It has no chemical residue and is safe and environmentally friendly.

[0128] Example 2: Preservation and freshness preservation treatment for cooked food

[0129] Application background: Due to their high water content and rich nutrition, cooked foods (such as roast duck, chicken, and beef jerky) are prone to become a breeding ground for microorganisms, leading to corruption and deterioration. Traditional preservation methods mostly use chemical additives or freezing to preserve freshness, which has potential food safety issues and high costs.

[0130] 1. Cooked food processing: Let the processed cooked food (such as roast duck, chicken) cool to room temperature and remove any grease residue on the surface.

[0131] 2. Preservative treatment: Prepare the preservative solution according to the method described in claims 1 and 3 to ensure that it is non-toxic, odorless, and has strong film-forming properties.

[0132] 3. Spraying cling film: Use spraying equipment to evenly spray the compound cling film on the surface of cooked food to ensure even coverage.

[0133] 4. Drying and film formation: Place the sprayed cooked food in a hot air circulation dryer at 60°C to dry it so that the cling film forms a uniform film on the surface of the cooked food.

[0134] 5. Vacuum packaging: Dried cooked food can be vacuum packed and stored in a refrigerated or frozen environment.

[0135] The plastic wrap forms a thin film on the surface of cooked food, which can effectively inhibit the growth of microorganisms and oxidation reactions, extend the shelf life of cooked food, and maintain the freshness and taste of cooked food. This method is natural and non-toxic, helps reduce the use of chemical preservatives, and improves the safety and market competitiveness of cooked food.

[0136] 1. Changes in weight loss rate

[0137] In both examples, as time goes by, the weight loss rates of the example group and the control group both show an upward trend, but the weight loss rate of the example group is significantly lower than that of the control group. Taking Example 1 as an example, on the 12th day, the weight loss rate of the example group is 1.477%, while that of the control group is 1.539%, indicating that this embodiment has an advantage in slowing down the weight loss of the product.

[0138] 2. Stability of soluble solids

[0139] The soluble solids content of both examples remained at a high level during the test period. Taking Example 1 as an example, the soluble solids on the 3rd day was 6.573, which was higher than 6.451 of the control group. On the 12th day, the soluble solids of the example group were still higher than those of the control group, indicating that the implementation scheme helps to maintain the stability of the nutritional components of the product.

[0140] 3. Control of decay index

[0141] In terms of decay index, both embodiments showed effective control of decay. Taking embodiment 2 as an example, on the 9th day, the decay index of the embodiment group was 0.179, while that of the control group was 0.199. On the 12th day, the decay index of the embodiment group was 0.273, which was significantly lower than 0.303 of the control group, indicating that the embodiment was effective in delaying the decay process.

[0142] 4. Maintaining Vitamin C (VC) Content

[0143] Comparison of VC content shows that the VC content of the embodiment group is significantly higher than that of the control group, especially in the later storage period. Taking Example 1 as an example, the VC content of the embodiment group on the 9th day was 12.884 mg·(100 g)-1, significantly higher than 12.203 mg·(100 g)-1 of the control group. On the 12th day, the VC content of the embodiment group was still maintained at 11.957 mg·(100 g)-1, higher than 11.071 mg·(100 g)-1 of the control group, showing the advantage of this solution in maintaining VC content.

[0144] 5. Advantages of sensory scoring

[0145] The sensory score results show that the sensory score of the embodiment group is higher than that of the control group throughout the storage period. Taking Example 2 as an example, the sensory score of the embodiment group on the 12th day is 2.137, while that of the control group is 1.910, indicating that the embodiment has more advantages in the sensory quality of the product, which is conducive to extending the shelf life and maintaining the freshness of the product.

[0146] 6. Summarize the technical effects

[0147] The above results confirm that the example group is superior to the control group in terms of weight loss rate, soluble solids, decay index, VC content and sensory score, verifying the technical effect of the present invention. The method not only delays the decay process of the product, but also provides significant improvements in nutritional components and sensory quality, thus being effective.

[0148] Embodiment 1:

[0149]

[0150] Embodiment 2:

[0151]

[0152] The above description is only a specific implementation mode of the present invention, but the protection scope of the present invention is not limited thereto. Any modifications, equivalent substitutions and improvements made by any technician familiar with the technical field within the technical scope disclosed by the present invention and within the spirit and principle of the present invention should be covered by the protection scope of the present invention.

Claims

1. A method for preparing a polysaccharide edible preservative of Radix Glehniae, characterized in that: The method specifically includes: S1: Extraction of polysaccharides, through the pretreatment of raw materials by drying, crushing and screening, combined with hot water extraction, centrifugation and alcohol precipitation process, polysaccharides are extracted from plants and dried; S2: preparing a composite edible film liquid, mixing the polysaccharide extract with other plant extracts and film-forming materials, and performing heating, stirring, homogenizing, shearing and cross-linking operations to prepare a composite edible film liquid; S3: Fresh-keeping application: evenly apply the prepared edible film liquid on the surface of the target food for food preservation.

2. The method for preparing the edible preservative of Radix Glehniae polysaccharides according to claim 1, characterized in that: The step S1 comprises: (1) Dry the yellow ginseng at 60°C for 48 hours, crush it, and pass it through a 100-mesh sieve for later use; (2) taking a certain amount of crushed and sieved yellow ginseng powder, using distilled water as a solvent, and hot water extracting yellow ginseng polysaccharides under the conditions of a solid-liquid ratio of 1:15-1:25, an extraction time of 90-150 min, and an extraction temperature of 70-90° C.; (3) The extract was centrifuged at 4000-8000 rpm for 8-10 min, the supernatant was concentrated, and anhydrous ethanol was added to a final concentration of 80%, and the extract was precipitated for 18-24 h. The extract was centrifuged at 5000-7000 rpm for 10-15 min, the lower precipitate was taken, and dried to obtain the yellow ginseng polysaccharide.

3. The method for preparing the edible preservative of Radix Glehniae polysaccharides according to claim 1, characterized in that: The S2 comprises the following steps: weighing 1-5% of Radix Glehniae polysaccharides extract, 1-5% of Taraxacum officinale extract, and 1-5% of Radix Glycyrrhizae extract, and weighing appropriate amounts of sodium carboxymethyl cellulose, sodium alginate, and glycerol, and adding them into distilled water. After the solutions are completely dissolved, the solutions are stirred and blended in a constant temperature water bath at 65-85° C. for 20-40 minutes, stirred magnetically for 5-30 minutes, and homogenized and stirred with a high-speed homogenizer for 5-20 minutes to fully mix the components, and then dissolving, homogenizing, shearing, viscosity increasing, and cross-linking are performed, and ultrasonic degassing is performed for 20 minutes, and the components are mixed evenly to prepare a composite preservative solution.

4. A method for preparing an edible preservative of Rhizoma Polysaccharides for preserving fruits, vegetables and cooked food, characterized in that: The following steps are involved: S1: Extraction of polysaccharides from Radix Glehniae; S2: preparing a composite edible film liquid, mixing the polysaccharide extract of Radix Glehniae, the extract of Taraxaci, the extract of Licorice with sodium carboxymethyl cellulose, sodium alginate, and glycerol auxiliary materials in distilled water, and performing dissolution, homogenization, shearing, viscosity increase, and cross-linking treatments to prepare a composite preservative liquid; S3: soaking or spraying the composite fresh-keeping liquid on fruits, vegetables or cooked food, and then air-drying them naturally or heating and drying them to form an edible fresh-keeping film.

5. The method for preparing the edible preservative of Radix Glehniae polysaccharides according to claim 4, characterized in that: The method for extracting polysaccharides from Radix Glehniae in step S1 comprises: (1) Dry the yellow ginseng at 60°C for 48 hours, crush and sieve; (2) extracting the yellow ginseng powder with distilled water as solvent at a solid-liquid ratio of 1:15-1:25 at 70-90° C. for 90-150 minutes; (3) The extract was centrifuged at 4000-8000 rpm for 8-10 minutes, the supernatant was concentrated and anhydrous ethanol was added to a final concentration of 80%, and the mixture was precipitated with alcohol for 18-24 hours, and then centrifuged and dried to obtain the polysaccharide of Radix Glehniae.

6. A method for preserving fruits and vegetables using edible preservatives of Radix Glehniae polysaccharides, characterized in that: The following steps are involved: (1) The fruits and vegetables are washed and drained after being picked; (2) Soaking the fruits and vegetables in the composite fresh-keeping liquid for 15 minutes and evenly covering them with the fresh-keeping film liquid; (3) Allow the fruits and vegetables to dry naturally to form a plastic wrap, and then package and store the fruits and vegetables.

7. A method for preserving cooked food using edible preservative of Radix Glehniae polysaccharides, characterized in that: The following steps are involved: (1) Cooked food should be cleaned before use; (2) spraying the composite preservative liquid evenly on the surface of the cooked food, and drying it in a hot air circulation dryer at 60° C. to form a preservative film; (3) After drying and forming the film, the cooked food is vacuum packed and stored.

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