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Biological fresh-keeping agent special for prolonging shelf life of fruits

A technology of biological preservatives and shelf life, which is applied in the direction of protecting fruits/vegetables with a coating protective layer, which can solve the problems of reducing the preservation effect of preservatives, low volatile oil content, rice insects, etc., to prolong the effective use time and antibacterial Antioxidant and ethylene absorption prolong effect

Pending Publication Date: 2020-07-17
GUIYANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Firstly, the content of volatile oil obtained by decocting pepper leaves is less, and the extraction is not sufficient; secondly, sucrose can preserve jam, jelly, candied fruit and other foods because of the large amount of sucrose used, and it is more likely to be used when the amount is small. Become a nutrient for microorganisms, attract insects and other organisms, and cause the rice to be at risk of being eaten by moths; in addition, ε-polylysine, as a polypeptide, is easily inactivated by the environment, thereby reducing the fresh-keeping effect of preservatives

Method used

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  • Biological fresh-keeping agent special for prolonging shelf life of fruits
  • Biological fresh-keeping agent special for prolonging shelf life of fruits
  • Biological fresh-keeping agent special for prolonging shelf life of fruits

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1. Preparation of Zanthoxylum bungeanum leaf extract: Quickly freeze Zanthoxylum bungeanum leaves and press to obtain crude oil, crystallize and dewax the crude oil to obtain crude oil, and then hydrogenate the crude oil at a pressure of 2 atmospheres to obtain Zanthoxylum bungeanum leaf extract .

[0025] 2. Preparation of semi-fermented tea polyphenols: mix tea polyphenols and Zanthoxylum bungeanum leaf extract at a mass ratio of 1:0.7, then add lactic acid bacteria with a mass of 4% of the mixture at a temperature of 32°C and a humidity of 70% for semi-fermentation. Stop the fermentation when it becomes turbid from transparent, add catechins with half the mass of tea polyphenols and stir evenly to obtain it.

[0026] 3. Preparation of cinnamon essential oil: Squeeze cinnamon oil after smoking and roasting to obtain crude oil and cinnamon residue, extract the cinnamon residue with a mixed organic solvent to obtain crude oil, and perform rectification to obtain cinnamo...

Embodiment 2

[0035] 1. Preparation of Zanthoxylum bungeanum leaf extract: Quickly freeze Zanthoxylum bungeanum leaves and press to obtain crude oil, crystallize and dewax the crude oil to obtain crude oil, then hydrogenate the crude oil at a pressure of 3 atmospheres to obtain Zanthoxylum bungeanum leaf extract .

[0036]2. Preparation of semi-fermented tea polyphenols: mix tea polyphenols with Zanthoxylum bungeanum leaf extract at a mass ratio of 1:0.8, then add lactic acid bacteria with a mass of 5% of the mixture at a temperature of 35°C and a humidity of 75% for semi-fermentation. Stop the fermentation when it becomes turbid from transparent, add catechins with half the mass of tea polyphenols and stir evenly to obtain it.

[0037] 3. Preparation of cinnamon essential oil: Squeeze cinnamon oil after smoking and roasting to obtain crude oil and cinnamon residue, extract the cinnamon residue with a mixed organic solvent to obtain crude oil, and perform rectification to obtain cinnamon es...

Embodiment 3

[0046] 1. Preparation of Zanthoxylum bungeanum leaf extract: Quickly freeze Zanthoxylum bungeanum leaves and press to obtain crude oil, crystallize and dewax the crude oil to obtain crude oil, and then hydrogenate the crude oil at a pressure of 2 atmospheres to obtain Zanthoxylum bungeanum leaf extract .

[0047] 2. Preparation of semi-fermented tea polyphenols: mix tea polyphenols and Zanthoxylum bungeanum leaf extract at a mass ratio of 1:0.6, then add lactic acid bacteria with a mass of 3% of the mixture at a temperature of 28°C and a humidity of 60% for semi-fermentation. Stop the fermentation when it becomes turbid from transparent, add catechins with half the mass of tea polyphenols and stir evenly to obtain it.

[0048] 3. Preparation of cinnamon essential oil: Squeeze cinnamon oil after smoking and roasting to obtain crude oil and cinnamon residue, extract the cinnamon residue with a mixed organic solvent to obtain crude oil, and perform rectification to obtain cinnamo...

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Abstract

The invention belongs to the technical field of fruit fresh-keeping, and particularly relates to a biological fresh-keeping agent special for prolonging the shelf life of fruits. By adopting methods of semi-fermentation treatment of tea polyphenol and a Zanthoxylum bungeanum leaf extract and modification treatment of chitosan through epsilon-polylysine, the bacteriostatic and antioxidant effects of the fresh-keeping agent are maximized, then film coating treatment is conducted, the effective usage time of the fresh-keeping agent is prolonged, a one-way thin film is formed after the fresh-keeping agent is used, ethylene generated by the fruits is absorbed and then released into air, thus maturation speed increasing caused by the ethylene generated by the fruits is avoided, the shelf life ofthe fruits is prolonged simultaneously from two aspects of resistance to bacteria and oxidation and ethylene absorption, and the biological fresh-keeping agent has a remarkable effect when especiallybeing applied to the aspects of dragon fruits, passion fruits and plums.

Description

technical field [0001] The invention belongs to the technical field of fruit preservation, and in particular relates to a special biological preservation agent for prolonging the shelf life of fruits. Background technique [0002] There is a very serious problem of post-harvest rot in fresh fruits in my country, especially some fragile and delicate fruits and tropical fruits. Due to the wounds after picking, they are very easy to be infected with pathogenic bacteria. The large amount of water and nutrients in the fruit provide sufficient growth for pathogenic bacteria. conditions, leading to rapid spoilage of the fruit. At present, the preservation of fruits mainly adopts methods such as controlled atmosphere preservation, cold storage, and chemical preservation. Low-temperature storage is still the most common storage and fresh-keeping method, but chilling injury is prone to occur when tropical fruits are refrigerated at low temperature, which affects the quality of the fru...

Claims

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Application Information

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IPC IPC(8): A23B7/16
CPCA23B7/16
Inventor 巴良杰王瑞罗冬兰曹森马超雷霁卿吉宁吴文能肖密
Owner GUIYANG UNIV
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