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Preparation method of highly stable antibacterial fruit and vegetable coating agent

A coating agent, high stability technology, applied in the protection of fruits/vegetables with a coating protective layer, food ingredients as emulsifiers, food science, etc., can solve the effects of coating, decomposition, microbial corrosion, and antibacterial that cannot be effective and long-lasting Poor performance and other problems, to achieve the effect of protecting physical characteristics, improving stable performance, and slowing down the aging rate

Inactive Publication Date: 2020-01-03
泉州市洛江奎芳保洁有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The main technical problem to be solved by the present invention is: aiming at the problems of the existing coating agent materials, which have poor stability, cannot effectively and long-term effect coating, and have poor antibacterial performance, and are easily decomposed and corroded by microorganisms, a solution is provided. A kind of preparation method of highly stable antibacterial fruit and vegetable coating agent

Method used

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  • Preparation method of highly stable antibacterial fruit and vegetable coating agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] According to the mass ratio of 1:5, add sodium-based montmorillonite to deionized water, stir and mix and collect the mixed solution, and according to the mass ratio of 1:8, add 10% quaternary phosphorus salt solution dropwise to the mixed solution, Control the dropping rate at 2mL / min. After the dropwise addition is completed, stir and mix for 25 minutes, let it stand for 3 hours, then centrifuge at 1500r / min for 10 minutes, collect the lower layer of precipitate and dry it at 55°C for 20 hours, and grind it through 500 mesh Sieve to obtain antibacterial stable particles; take the fish meat and vacuum freeze-dry it, crush it through a 200-mesh sieve to obtain frozen fish meat particles, add the fish meat particles to isopropanol in a mass ratio of 1:15, stir and mix and place at 30 Insulate and react at ℃ for 10 hours, filter and collect the filter cake, then add the filter cake to deionized water at a mass ratio of 1:5, adjust the pH to 2.0 with 0.5% hydrochloric acid,...

Embodiment 2

[0025]According to the mass ratio of 1:5, add sodium-based montmorillonite to deionized water, stir and mix and collect the mixed solution, and according to the mass ratio of 1:8, add 10% quaternary phosphorus salt solution dropwise to the mixed solution, Control the dropping rate at 2mL / min. After the dropwise addition is completed, stir and mix for 27 minutes, let it stand for 4 hours, then centrifuge at 1750r / min for 12 minutes, collect the lower layer of precipitate and dry it at 57°C for 22 hours, and grind it through 500 mesh Sieve to obtain antibacterial and stable particles; take the fish meat and vacuum freeze-dry it, crush it through a 200-mesh sieve to obtain frozen fish meat particles, add the fish meat particles to isopropanol in a mass ratio of 1:15, stir and mix and place at 32 Insulate and react at ℃ for 11 hours, filter and collect the filter cake, then add the filter cake to deionized water at a mass ratio of 1:5, adjust the pH to 2.0 with 0.5% hydrochloric ac...

Embodiment 3

[0027] According to the mass ratio of 1:5, add sodium-based montmorillonite to deionized water, stir and mix and collect the mixed solution, and according to the mass ratio of 1:8, add 10% quaternary phosphorus salt solution dropwise to the mixed solution, Control the dropping rate at 3mL / min. After the dropwise addition is completed, stir and mix for 30 minutes, let it stand for 5 hours, then centrifuge at 2000r / min for 15 minutes, collect the lower precipitate and dry it at 60°C for 24 hours, and grind it through 500 mesh Sieve to obtain antibacterial and stable particles; take the fish meat and vacuum freeze-dry it, crush it through a 200-mesh sieve to obtain frozen fish meat particles, add the fish meat particles to isopropanol at a mass ratio of 1:15, stir and mix and place at 35 Insulate and react at ℃ for 12 hours, filter and collect the filter cake, then add the filter cake to deionized water at a mass ratio of 1:5, adjust the pH to 2.0 with 0.5% hydrochloric acid, let ...

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Abstract

The invention discloses a preparation method of a highly stable antibacterial fruit and vegetable coating agent, and belongs to the technical field of food additive materials. According to the technical scheme, sodium-based montmorillonite is firstly used as a base carrier for synergistic bacterium resistance, meanwhile, fish enzymolysis is adopted to prepare polypeptide compound zinc chloride materials in the technical scheme, the polypeptide materials are combined through zinc, and a zinc-ion compound maintains good stability to the change of storage time; and the zinc-ion compound has certain tolerance to digestive enzymes, and the stability of zinc-ion compounding peptides is obviously higher than the stability of zinc-ion compounding glutamate. The compound coating agent prepared by the technical scheme can effectively form a coating film of a cross-linked structure through polypeptide coating, through a dense film, the effect of the environment on fruits and vegetables is well blocked, the respiration of the fruits and vegetables is effectively controlled, the film can inhibit the water loss of the fruits and vegetables during storage, the aging rate of the fruits and vegetables is slowed down, and the physical properties of the fruits and vegetables during storage are protected.

Description

technical field [0001] The invention discloses a preparation method of a highly stable antibacterial fruit and vegetable coating agent, which belongs to the technical field of food additive materials. Background technique [0002] my country is a big producer of fruits and vegetables, and its output ranks first in the world. However, due to the relatively backward post-harvest preservation technology, the loss of fruits and vegetables in the post-harvest circulation process is serious, and the rot loss rate is 25-30%. Therefore, preservation of fruits and vegetables is a very important issue in the production, storage and sales of fruits and vegetables. [0003] Fruit and vegetable fresh-keeping coating agent is a substance that can form a thin film on the surface of fruits and vegetables, which can prevent microbial invasion, inhibit water evaporation or absorption, and regulate respiration. agent products. Commonly used coating agents include waxes, natural resins, poly...

Claims

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Application Information

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IPC IPC(8): A23B7/16
CPCA23B7/16A23V2002/00A23V2200/222A23V2250/5072A23V2250/6406
Inventor 张威劲谢晓佳
Owner 泉州市洛江奎芳保洁有限公司
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