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Purely natural essential oil composition for keeping fresh and preparation method and using method thereof

A technology for natural essential oils and compositions, which can be used in applications, food science, food preservation, etc., and can solve problems such as weak inhibitory effect

Inactive Publication Date: 2011-04-20
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although pure natural antistaling agents have achieved certain effects in practice, they still have certain limitations when used alone. For example, chitosan has a weak inhibitory effect on plant pathogenic fungi, and Chinese herbal preservatives can inhibit the growth of plant pathogenic fungi. , and has a good antioxidant effect

Method used

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  • Purely natural essential oil composition for keeping fresh and preparation method and using method thereof
  • Purely natural essential oil composition for keeping fresh and preparation method and using method thereof
  • Purely natural essential oil composition for keeping fresh and preparation method and using method thereof

Examples

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preparation example Construction

[0031] The preparation method of described each essential oil comprises the following steps:

[0032] Step 1, crushing the raw material to 30-100 meshes, according to the ratio of raw material and ethanol aqueous solution 1g: (5-20) ml, adding ethanol aqueous solution with a concentration of 50%-95%, soaking for 12-24 hours;

[0033] Step 2: Ultrasonic-assisted extraction of the solid-liquid mixture treated in Step 1. Ultrasonic extraction conditions: ultrasonic temperature is 40-60°C, ultrasonic frequency is 20-40kHz, and ultrasonic extraction time is 30-60 minutes; then the solid-liquid mixture is Suction filtration under 30-50kPa vacuum conditions, take the filtrate and distill under reduced pressure at 20-40kPa vacuum conditions, 45-65°C, recover ethanol, and obtain a mixture containing extract components and water;

[0034] Step 3: extraction and liquid separation, extraction with an extraction solvent, vacuum distillation of the extraction layer under the conditions of 2...

Embodiment 1

[0048] 1. The preparation of male clove, cinnamon, Tibetan fennel, garlic, parsley, and cumin essential oil in the all-natural plant composition comprises the following steps (taking male clove as an example, others are the same):

[0049] Step 1, crush 1000 grams of cloves into 60 meshes, add 8000 milliliters of ethanol distilled aqueous solution with a concentration of 75%, and soak for 12 to 24 hours;

[0050] Step 2: Ultrasonic-assisted extraction of the solid-liquid mixture treated in Step 1. Ultrasonic extraction conditions: ultrasonic temperature is 50° C., ultrasonic frequency is 30 kHz, and ultrasonic extraction time is 45 minutes. Then the solid-liquid mixture is suction-filtered under 40kPa vacuum conditions, and the filtrate is distilled under reduced pressure at 30kPa vacuum and 55°C to recover ethanol to obtain a mixture containing extract components and water;

[0051] Step 3, extraction and liquid separation, the extraction solvent used is n-hexane, the extract...

Embodiment 2

[0059] 1 The preparation of plant essential oils such as cloves, cinnamon, Tibetan fennel, garlic, parsley, and fennel in the all-natural antistaling agent is the same as in Example 1.

[0060] 2 In the essential oil composition, the content of each component is: 100g of clove essential oil, 85g of cinnamon essential oil, 25g of cumin essential oil, 20g of garlic essential oil, 15g of Tibetan fennel essential oil, and 5g of parsley, forming an essential oil mixture.

[0061] 3. First, heat 10g of agar and 990g of water to dissolve the agar. When it cools down to about 50 degrees Celsius, add 15g of the essential oil composition. After stirring well, apply it on the surface of apples and other fruits and seal it. It can be stored for 4-8 months.

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Abstract

The invention discloses a purely natural essential oil composition for keeping fresh and a preparation method and a using method thereof. Essential oil which is extracted from the natural substances of clove, cinnamon, caraway, garlic, seed of cuminum cyminum L. and fennel seed is prepared into an active packaging material with the functions of bacteriostasis and anti-oxidation according to a certain proportion, wherein the active packaging material has the characteristics of wide application range, naturalness, efficiency, no toxicity, simplicity and practicability, and can be widely used for packaging of foods such as fruits, vegetables, meats and the like; and the extraction method is an ultrasound-assisted extraction method. The essential oil composition can be used in various forms, namely the essential oil composition can be coated on the foods, can be used for soaking the foods, can be in the form of preservative bags, and the like. When packaging the foods, the essential oil composition can inhibit growth of microorganisms and resist oxidation at the same time, so that the shelf life of the fruits, the vegetables and the meats can be prolonged by 2 to 8 times, and the essential oil composition meet consumer psychology and has greater actual application value.

Description

technical field [0001] The present invention relates to an essential oil for fresh-keeping agent and its use method, in particular to an all-natural essential oil composition for fresh-keeping, a preparation method and a use method thereof, which are suitable for fresh-keeping, processing, storage and fresh-keeping of fruits, vegetables and meat. Background technique [0002] Fruits, vegetables and meat are the main source of vitamins and animal protein for people and an important channel for sustaining life. However, these two types of food are susceptible to the infection of pathogenic bacteria, making them lose their edible and nutritional value. How to prolong the shelf life of fruits, vegetables and meat is an important problem to be solved urgently. [0003] Postharvest loss of fruits and vegetables is a global problem that has attracted great attention worldwide. The postharvest losses of fruits and vegetables are caused by microbial infection, insect damage, mechan...

Claims

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Application Information

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IPC IPC(8): A23L3/3472
Inventor 王建清杨志岩付振喜金政伟高珊珊
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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