Edible coating fresh-keeping agent, preparation method thereof, application method, and fruit and vegetable fresh-keeping method

A preservative and film technology, which is applied in the protection of fruits/vegetables with a protective layer, application, food preservation, etc., can solve the problems of high efficiency, non-toxic, natural preservation technology, weak, cumbersome operation, low safety, etc. Achieve the effect of improving the yield of microcapsules, prolonging the action time, and improving the utilization rate

Inactive Publication Date: 2019-07-02
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

[0005] Methods such as low-temperature storage and transportation and chemical fungicide treatment have been applied to fresh-keeping of fruits and vegetables. Although this method has a certain fresh-keeping effect, it has problems such as cumbersome operation, high cost, and low safety. Efficient, non-toxic and natural fresh-keeping Technology is still quite weak

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] In this embodiment, the edible film preservative includes 4 parts of β-cyclodextrin, 2 parts of hydroxypropyl-β-cyclodextrin, 5 parts of Bletilla striata polysaccharide gum, and 1 part of hydroxyethyl cellulose , 2 parts of nano silicon dioxide, 1 part of ginkgo biloba extract, 0.5 part of plantago extract, 0.5 part of coconut shell extract, 0.1 part of cinnamon essential oil, 0.1 part of litsea cubeba essential oil and 0.2 part of pagoda tree essential oil.

[0037] The preparation method of described a kind of edible preservative film, comprises the following steps:

[0038] (1) Preparation of essential oil microcapsules:

[0039] Mix the weighed β-cyclodextrin, hydroxypropyl-β-cyclodextrin and hydroxyethyl cellulose and add water to dissolve to obtain a cyclodextrin solution; weigh the weighed cinnamon essential oil, litsea cubeba essential oil and Sophora japonica essential oil is mixed to obtain an essential oil mixture, and the essential oil mixture and ethanol a...

Embodiment 2

[0046] In this embodiment, the edible film preservative includes 6 parts of β-cyclodextrin, 3 parts of hydroxypropyl-β-cyclodextrin, 7 parts of Bletilla striata polysaccharide gum, and 1.2 parts of hydroxyethyl cellulose , 3 parts of nano silicon dioxide, 1.3 parts of Ginkgo biloba extract, 1.2 parts of Plantago seed extract, 0.7 parts of coconut shell extract, 0.2 parts of cinnamon essential oil, 0.3 parts of litsea cubeba essential oil and 0.5 parts of pagoda tree essential oil.

[0047] The preparation method of described edible film preservative comprises the following steps:

[0048] (1) Preparation of essential oil microcapsules:

[0049] Mix the weighed β-cyclodextrin, hydroxypropyl-β-cyclodextrin and hydroxyethyl cellulose and add water to dissolve to obtain a cyclodextrin solution; weigh the weighed cinnamon essential oil, litsea cubeba essential oil and Sophora japonica essential oil is mixed to obtain an essential oil mixture, and the essential oil mixture and etha...

Embodiment 3

[0056] In this example, the preparation method of the edible film preservative includes 8 parts of β-cyclodextrin, 5 parts of hydroxypropyl-β-cyclodextrin, 9 parts of Bletilla striata polysaccharide gum, hydroxyethyl cellulose 2 parts, nano-silica 4 parts, ginkgo biloba extract 2 parts, psyllium seed extract 1.5 parts, coconut shell extract 1 part, cinnamon essential oil 0.3 parts, litsea cubeba essential oil 0.5 parts and pagoda tree essential oil 0.6 parts.

[0057] The preparation method of described a kind of edible fresh-keeping film comprises the following steps:

[0058] (1) Preparation of essential oil microcapsules:

[0059] Mix the weighed β-cyclodextrin, hydroxypropyl-β-cyclodextrin and hydroxyethyl cellulose and add water to dissolve to obtain a cyclodextrin solution; weigh the weighed cinnamon essential oil, litsea cubeba essential oil and Sophora japonica essential oil is mixed to obtain an essential oil mixture, and the essential oil mixture and ethanol are mix...

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Abstract

The invention belongs to the technical field of fruit and vegetable fresh-keeping, and particularly discloses an edible coating fresh-keeping agent, a preparation method thereof, an application methodthereof, and a fruit and vegetable fresh-keeping method. The edible coating fresh-keeping agent of the present invention comprises the following raw material components: beta-yclodextrin, hydroxypropyl-beta-cyclodextrin, bletilla striata polysaccharide, hydroxyethyl cellulose, nano silica, a ginkgo extract, a plantain seed extract, a coconut shell extract, cinnamon essential oil, Litsea cubeba essential oil, and eucalyptus essential oil. The fresh-keeping agent not only can effectively preserve fruits and vegetables, but also is safe, non-toxic, edible, and has certain health effects. The invention also provides the preparation method of the fresh-keeping, the application and the fresh-keeping method. The edible coating fresh-keeping agent can effectively form a dense protective layer onthe surface of the climacteric fruit, can effectively inhibit the breathing of fruits and vegetables, reduces the evaporation of fruits and vegetables, and inhibits the invasion of various viruses andmicroorganisms, and effectively delays the aging and decay of the fruits and vegetables.

Description

[0001] 【Technical field】 [0002] The invention relates to the technical field of fresh-keeping of fruits and vegetables, in particular to an edible film-coated fresh-keeping agent, a preparation method, an application thereof and a fresh-keeping method of fruits and vegetables. [0003] 【Background technique】 [0004] Since 2014, the total output of fruits and vegetables in my country has surpassed grain, becoming my country's largest agricultural product, and my country is also the world's largest producer of fruits and vegetables. However, the production of fruits and vegetables is highly seasonal and regional, and metabolism is vigorous after harvesting. Fruits and vegetables will age and rot during transportation and storage, resulting in huge economic losses and waste. The cherry tomatoes, which are abundant in Guangxi, are popular among consumers because of their small size, high water content, higher vitamin content than ordinary tomatoes, and anti-cancer and anti-cance...

Claims

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Application Information

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IPC IPC(8): A23B7/16A23B7/154A23L33/105
CPCA23B7/154A23B7/16A23V2002/00A23L33/105A23V2200/10A23V2250/5112A23V2250/5108A23V2250/21A23V2250/502A23V2200/30
Inventor 李昌宝辛明孙健李丽孙宇郑凤锦何雪梅唐雅园盛金凤李杰民刘国明李志春杨莹
Owner GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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