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Compound biological fresh-keeping agent and application thereof

A technology of biological preservative and alcohol extract, applied in the field of storage and preservation of agricultural products, can solve the problems of high use cost, poor antibacterial effect, unstable film, etc. Effect

Active Publication Date: 2016-11-09
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, edible coating agents currently on the market generally have disadvantages such as poor antibacterial effect, unstable coating, and high cost of use. Therefore, the development of more suitable, safe, efficient, and edible compound biological preservatives is the main research direction in the field of fruit preservation.

Method used

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  • Compound biological fresh-keeping agent and application thereof
  • Compound biological fresh-keeping agent and application thereof
  • Compound biological fresh-keeping agent and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Example 1 Isolation and identification of Lactococcus gasseri SY-1

[0042] Lactococcus garviea (Lactococcus garviea) SY-1 involved in the present invention has been preserved in the General Microorganism Culture Collection Center (CGMCC for short) on July 28, 2014, and the address is Beichen West, Chaoyang District, Beijing. Road No. 1, Yard No. 3, Institute of Microbiology, Chinese Academy of Sciences, postal code: 100101), the classification name is Lactococcus garviea, and the strain preservation number is CGMCC No.9485. The Lactococcus garviea SY-1 of the present invention is obtained by separating from the epidermis of Chinese yam.

[0043] The formula of ATB medium described below is: glucose 8g / L, yeast extract powder 4g / L, peptone 10g / L, MgSO 4 ·7H 2 O 0.2g / L, MnSO 4 4H 2 O 0.05g / L, tomato juice 250mL / L, pH 4.5-4.8, sterilized at 121°C for 20min. ATB solid medium: Add 2% agar to ATB liquid medium.

[0044] 1. Separation

[0045]Take 50g of fresh yam skin...

Embodiment 2

[0055] A compound biological preservative and its method for strawberry preservation, the steps are:

[0056] (1) Preparation of the alcoholic extract of Jerusalem artichoke leaves: take dried Jerusalem artichoke leaves (Jiangsu Biqingyuan Marine Biotechnology Co., Ltd.), and add them to 50% ethanol aqueous solution according to a certain ratio of solid to liquid (g / L) of 1:20 Put it into an ultrasonic cleaner, carry out ultrasonic extraction, ultrasonic extraction under the condition of ultrasonic power 350w for 40min, then put it into a centrifuge, centrifuge at 3000rpm / min for 20min, the supernatant is concentrated 15 times with a rotary evaporator, and then freeze-dried Machine dried to constant weight.

[0057] (2) Strain culture: take Lactococcus gasseri SY-1 (preserved in the General Microorganism Strain Collection Center of China Microbiological Culture Collection Management Committee, the strain preservation number is CGMCC No.9485, and the preservation date is July 2...

Embodiment 3

[0066] A compound biological preservative and a method for its application to fresh-keeping of rabbit eye blueberries, the steps are:

[0067] (1) Preparation of Jerusalem artichoke leaf alcohol extract: take dried Jerusalem artichoke leaf (Jiangsu Biqingyuan Marine Biotechnology Co., Ltd.), and add it to 50% ethanol aqueous solution according to a certain solid-liquid ratio (g / L) of 1:25 Put it into an ultrasonic cleaner, carry out ultrasonic extraction, ultrasonic extraction under the condition of ultrasonic power 400w for 45min, then put it into a centrifuge, and centrifuge at 3000rpm / min for 15min, the supernatant is concentrated 15 times with a rotary evaporator, and then freeze-dried Machine dried to constant weight.

[0068] (2) Strain culture: take Lactococcus gasseri SY-1 (preserved in the General Microorganism Strain Collection Center of China Microbiological Culture Collection Management Committee, the strain preservation number is CGMCC No.9485, and the preservatio...

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Abstract

The invention discloses a compound biological fresh-keeping agent and the application thereof. The compound biological fresh-keeping agent is composed of lactococcus garvieae, helianthus tuberosus linn leaf alcohol extract and water-soluble chitosan. Lactococcus garvieae is prepared through fermentation and then extraction of lactococcus garvieae SY-1, and the strain is preserved in the China General Microbiological Culture Collection Center of China Microbe Preservation Management Committee with preservation number of CGMCC NO.9485 on July 28, 2014. The helianthus tuberosus linn leaf alcohol extract is prepared through ultrasonic extraction. The fresh-keeping agent is applied to fresh-keeping of small berries, a safe, poisonous and edible transparent film can be formed on the surface of fruit, and through conventional refrigerator preservation, the color and nutrients of fruit can be effectively maintained and the shelf life of various small berries can be prolonged remarkably.

Description

technical field [0001] The invention specifically relates to a compound biological antistaling agent and a method for applying it to the preservation of small berries, and belongs to the technical field of storage and preservation of agricultural products. Background technique [0002] Small berries generally refer to a type of fruit tree species with small and juicy fruits, mainly including blueberries, raspberries, black currants, red currants, cranberries, blackberries, bayberry, figs, etc. Its fruit is bright, juicy, unique in flavor, rich in aroma, sweet and sour, and rich in vitamins, calcium, phosphorus, zinc and other trace elements, organic acids, anthocyanins, flavonoids and other active substances. Anti-aging, cardiovascular protection, anti-cancer, invigorating the spleen and stomach, nourishing the lungs and promoting body fluid, nourishing blood, promoting digestion, enhancing immunity and other pharmacological health effects, can effectively prevent anemia, hi...

Claims

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Application Information

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IPC IPC(8): A23B7/16C12P21/00C12R1/01
CPCA23B7/16A23V2002/00C12P21/00A23V2200/10A23V2250/21A23V2250/511
Inventor 马艳弘李亚辉赵密珍黄开红张宏志于红梅蔡伟建
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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