Microencapsulated multistage release biogenic preservative for raw materials of pickled solanaceous vegetables
A technology of solanaceous and biological sources, which is applied in the field of microencapsulated multi-stage release of biological source preservatives for kimchi and solanaceous raw materials, which can solve the problems of prolonging the storage time of salted raw materials and the problem of no preservation of kimchi and solanaceous raw materials, and achieves Avoid product pollution, good fresh-keeping effect, and stable kimchi quality
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Embodiment 1
[0012] Add 3-8g of β-cyclodextrin and 100mL of water into the three-necked flask, start the electric stirrer to stir at a speed of 600-1050r / min and heat to 60°C-70°C to completely dissolve the β-cyclodextrin in the water, continue Stir and gradually cool to 40°C to 45°C, add 0.3mL to 1.6mL of a mixed essential oil made of clove essential oil and cinnamon essential oil, and the weight ratio of clove essential oil and cinnamon essential oil in the mixed essential oil is 4:2~3 : 6, the mixed essential oils were uniformly dispersed in the solution, then slowly lowered to room temperature and placed in a vacuum oven at 35°C for 48 hours to form β-cyclodextrin-essential oil microcapsules.
[0013] Chitosan is dissolved in water so that the mass percent concentration of chitosan is 0.5% to 1.5%, clove oil, cinnamon oil and emulsifier are added, wherein the ratio by weight of clove essential oil and cinnamon essential oil in the mixed essential oil is 3: 6~4:2, the emulsifier account...
Embodiment 2
[0017] Embodiment 2: the application of antistaling agent on capsicum
[0018] Add 3g of β-cyclodextrin and 100mL of water into a three-necked flask, start stirring with an electric stirrer at a speed of 600r / min and heat to 60°C to completely dissolve the β-cyclodextrin in water, continue stirring and gradually cool to 40°C , add 0.3mL of mixed essential oil mixed with clove essential oil and cinnamon essential oil, the weight ratio of clove essential oil and cinnamon essential oil in the mixed essential oil is 4:2, so that the mixed essential oil is evenly dispersed in the solution, and then slowly lowered to room temperature And placed in a vacuum oven at 35°C for 48 hours to form β-cyclodextrin-essential oil microcapsules. 0.5% chitosan is dissolved in water, add clove oil, cinnamon oil and emulsifier, wherein the ratio of the weight ratio of clove essential oil, cinnamon essential oil in the mixed essential oil is 3: 6, emulsifier 1%, at 1.6 * 10 4 Under the conditions o...
Embodiment 3
[0019] Embodiment 3: the application of fresh-keeping paper on cowpea
[0020] Add 8g of β-cyclodextrin and 100mL of water into a three-necked flask, start stirring with an electric stirrer at a speed of 1050r / min and heat to 70°C to completely dissolve the β-cyclodextrin in water, continue stirring and gradually cool to 45°C , add 1.6mL of mixed essential oil mixed with clove essential oil and cinnamon essential oil, the weight ratio of clove essential oil and cinnamon essential oil in the mixed essential oil is 3:6, so that the mixed essential oil is evenly dispersed in the solution, and then slowly lowered to room temperature And placed in a vacuum oven at 35°C for 48 hours to form β-cyclodextrin-essential oil microcapsules. 1.5% chitosan is dissolved in water, add clove oil, cinnamon oil and emulsifier, wherein the ratio of the weight ratio of clove essential oil, cinnamon essential oil in the mixed essential oil is 4: 2, emulsifier 20%, at 2.0 * 10 4 Under the conditions...
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