Longan seed essential oil preservative for banana and preparation method thereof

A technology of longan kernel and antistaling agent, which is applied in the field of longan kernel essential oil antistaling agent and its preparation, which can solve the problems of pesticide residues, environmental pollution, easy yellow ripening of bananas, etc., and achieve the goal of increasing the precipitation of essential oil, improving the purity of essential oil, and reducing the content of impurities Effect

Active Publication Date: 2017-12-22
GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After the banana fruit is harvested, there is a rapid change in respiration at high temperature; during the post-ripening process, the peak of banana ethylene release appears before the peak of respiration, which accelerates the arrival of the peak of respiration and the release of ethylene, and the fruit turns yellow, sweet, and mellow. The soft and astringent taste disappears, the original bacteria and mechanical damage will promote physiological after-ripening, and shorten the storage life of the fruit; at the same time, bananas are very sensitive to low temperature, and they are often prone to freezing damage, making it difficult to store bananas after harvest and long-distance transportation.
Therefore, bananas picked under high temperature and humidity environment are easy to yellow and ripen or even rot, seriously affecting their economic value.
[0003] At present, chemical agents are mainly used in banana preservation. However, with the improvement of people's environmental and health awareness, the application of chemical agents in fruit and vegetable preservation has been and will be further reduced.
Plant-derived preservatives have received increasing attention in the field of post-harvest preservation of fruits and vegetables in recent years because they do not have the environmental pollution, pesticide residues, and drug resistance problems caused by chemical antiseptic preservatives. Therefore, the production of a plant-derived preservative is currently the It is a new direction of industry research, but there is no research on the use of longan kernel essential oil in the field of banana preservation. Therefore, it is necessary to find a safe and effective plant-sourced preservative that can effectively preserve bananas without causing harmful substances. residual, harmful to human health

Method used

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  • Longan seed essential oil preservative for banana and preparation method thereof
  • Longan seed essential oil preservative for banana and preparation method thereof
  • Longan seed essential oil preservative for banana and preparation method thereof

Examples

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Embodiment 1

[0029] This embodiment provides a formula of longan core essential oil antistaling agent applied to bananas. The antistaling agent includes the following raw materials in parts by weight: 40 parts of longan core essential oil, 10 parts of lotus leaf extract, and 10 parts of propolis extract , 5 parts willow bark extract, 5 parts chitosan and 5 parts sodium alginate.

[0030] In the present embodiment, the preparation method of longan kernel essential oil is:

[0031] (1) Longan core pretreatment: put the fresh longan core into the condition of -20 ℃ for quick freezing, after quick freezing for 12 hours, put the longan core into an oven for drying (in order to save energy, the oven in this embodiment uses solar energy and heat pump heating) until the moisture content of the longan core is 7%, then the longan core is crushed to 80 orders to obtain the longan core powder; the oven preheats before drying the longan core, and the preheating temperature is 110° C. 20min;

[0032](...

Embodiment 2

[0045] This embodiment provides a formula of longan core essential oil antistaling agent applied to bananas. The antistaling agent includes the following raw materials in parts by weight: 50 parts of longan core essential oil, 15 parts of lotus leaf extract, and 20 parts of propolis extract , 10 parts of willow bark extract, 10 parts of chitosan and 10 parts of sodium alginate.

[0046] In the present embodiment, the preparation method of longan kernel essential oil is:

[0047] (1) Longan core pretreatment: put the fresh longan core into the condition of -15 ℃ for quick freezing, after quick freezing for 14 hours, put the longan core into an oven for drying (in order to save energy, the oven in this embodiment uses solar energy and heat pump heating) until the moisture content of the longan core is 11%, then the longan core is crushed to 100 orders to obtain the longan core powder; the oven is preheated before drying the longan core, and the preheating temperature is 120° C. ...

Embodiment 3

[0061] This embodiment provides a formula of longan core essential oil antistaling agent applied to bananas. The antistaling agent includes the following raw materials in parts by weight: 45 parts of longan core essential oil, 12 parts of lotus leaf extract, and 15 parts of propolis extract , 7 parts willow bark extract, 7 parts chitosan and 7 parts sodium alginate.

[0062] In the present embodiment, the preparation method of longan kernel essential oil is:

[0063] (1) Longan core pretreatment: put the fresh longan core into the condition of -18 ℃ for quick freezing, after quick freezing for 13 hours, put the longan core into an oven for drying (in order to save energy, the oven in this embodiment uses solar energy and heat pump heating) until the moisture content of the longan core is 8%, then the longan core is crushed to 90 orders to obtain the longan core powder; the oven is preheated before drying the longan core, and the preheating temperature is 115° C. 230s;

[006...

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Abstract

The invention relates to the technical field of food preservation and especially relates to a longan seed essential oil preservative for banana and a preparation method thereof. The longan seed essential oil preservative provided by the invention comprises the following raw materials in parts by weight: 40-50 parts of longan seed essential oil, 10-15 parts of lotus leaf extract, 10-20 parts of propolis extract, 5-10 parts of willow peel extract, 5-10 parts of chitosan and 5-10 parts of sodium alginate. The longan seed essential oil is used as the most important preserving component of the preservative provided by the invention; the longan seed essential oil contains various active ingredients, such as, oleic acid, has the functions of removing free radicals in organism and restraining bacteria growth, is capable of effectively achieving an anti-oxidation effect and is capable of promoting fruit preservation; the plant source components, such as, longan seed essential oil, lotus leaf extract, propolis extract and willow peel extract, are compounded for forming a preservation film on the banana surface so as to safely preserve the banana without poisons and prolong the preservation time of the banana.

Description

【Technical field】 [0001] The invention relates to the technical field of food preservation, in particular to a longan kernel essential oil preservation agent applied to bananas and a preparation method thereof. 【Background technique】 [0002] Banana is a typical climacteric fruit, which is very sensitive to ethylene, and ethylene with a mass concentration of 0.1mg / L can make bananas ripen. Stable storage and transportation. Banana fresh-keeping technology has been concerned by the industry for a long time, and experts and scholars have conducted various researches, but the problem has not been fundamentally solved yet. After the banana fruit is harvested, there is a rapid change in respiration at high temperature; during the post-ripening process, the peak of banana ethylene release appears before the peak of respiration, which accelerates the arrival of the peak of respiration and the release of ethylene, and the fruit turns yellow, sweet, and mellow. The soft and astring...

Claims

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Application Information

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IPC IPC(8): A23B7/154
CPCA23B7/154A23V2002/00A23V2250/21A23V2250/18A23V2250/5026A23V2250/511A23V2300/14
Inventor 辛明孙健周主贵李昌宝唐雅园李丽何雪梅盛金凤刘国明郑凤锦零东宁李杰民李志春
Owner GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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