CN103444859B - Preparation technology and application method of nanoscale fruit and vegetable natural biological fresh-keeping agent - Google Patents
Preparation technology and application method of nanoscale fruit and vegetable natural biological fresh-keeping agent Download PDFInfo
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Abstract
The invention provides a preparation technology and an application method of a nanoscale natural biological fresh-keeping agent applicable to fruits and vegetables. The preparation technology comprises the following steps of: mixing konjac gulcomannan, nisin, phytic acid, sodium alginate and oxalic acid in a ratio of (10-30):(2-10):(3-15):(5-30):(1-20), and dissolving the obtained mixture in running water or deionized water in mass-to-volume ratio (g/L) of 1:(10-1000), thus a primary prepared solution is obtained; filtering the primary prepared solution by adopting an ultrafiltration membrane with the aperture molecular weight cut-off of 5000-200000Da, thus ultrafiltrate is obtained; carrying out high-pressure micro jet nano disperse treatment on the ultrafiltrate while pressure is 5-250MPa and flow rate is 15-5000ml/min, collecting a treating fluid, and carrying out vacuum freeze drying or spray drying to obtain powder, namely the nanoscale fruit and vegetable natural biological fresh-keeping agent. The nanoscale natural biological fresh-keeping agent is dissolved in the running water in a certain ratio, and the obtained solution is used for impregnating or is sprayed on fruits and vegetables for fresh-keeping treatment of the fruits and vegetables. The nanoscale natural fresh-keeping agent has the characteristics of safety, high efficiency, easiness in cleaning, high stability, simple application method, low cost and the like.
Description
Technical field
The present invention relates to a kind of technology of preparing of antistaling agent, be particularly a kind ofly applicable to fruit, the technology of preparing of nanoscale natural biological freshness-preserving agent of vegetables and application process, the invention belongs to farm produce storage and manufacture field.
Background technology
The fresh food such as fruit, vegetables in the processes such as processing, transport, storage very easily by the microorganism such as bacterium, yeast and mold infecting and self physiological metabolism and there is corruption, rotten.The economic loss that China's fruits and vegetables industry causes because rotting every year is very huge.Therefore, the fresh-keeping measure that the storage of fruits and vegetables, transport, shelf life such as to sell at the link is particularly important, and except adopting the physical fresh-keeping technology such as refrigeration, inflation, antistaling agent process has more efficient, cheap advantage, is usually used alone or dual-purpose.Fruit and vegetable fresh-keeping agent can be divided into two large classes, i.e. chemical synthesis antistaling agent and natural biological freshness-preserving agent.Chemical preservative preservation method suppresses growth of microorganism by chemical substance that is inorganic, organic or Prof. Du Yucang, regulate the respiratory metabolism etc. of fruits and vegetables, mainly adopts this type of antistaling agent to carry out Preservation Treatment as sulfur dioxide, 1-methyl cyclopropene, dibromo tetrachloroethanes and triazole bactericidal agent etc. to fruits and vegetables for a long time.In use find, though a lot of chemical preservative has good effect, have certain influence to health, environment.Along with the continuous enhancing of food security and environmental consciousness, people start to seek safer, efficient antistaling agent, and thus, the biological way of keeping fresh starting to rise in recent years has caused to be paid close attention to widely.Be there is by research screening the natural active matters such as the plant of the functions such as good antibacterial, anti-oxidant and adjustment Fruit physiology metabolism, animal extracts and microbial metabolic products, the natural biological freshness-preserving agent of safety, the efficiently agricultural product such as fruit, vegetables can be developed to.
Summary of the invention
The invention provides a kind of technology of preparing and application process thereof of natural biological freshness-preserving agent, namely adopt multiple natural bioactivity substance to make it have fresh-keeping function to various fruits, vegetables through compatibility screening, and be prepared as nanoscale formulation.
The technical solution used in the present invention comprises the steps:
(1) by konjaku glucomannan, nisin, phytic acid, sodium alginate and oxalic acid according to mass ratio (10-30): (2-10): (3-15): (5-30): (1-20) mix, this mixture is with 1:(10-1000) mass volume ratio (grams per liter) be dissolved in running water or deionized water, obtain and just join solution.
(2) fully mixed by the first solution of joining of step (1), via hole diameter molecular cut off is the ultrafiltration membrance filter of 5000-200000 dalton (Da), obtains ultrafiltrate.
(3) ultrafiltrate in step (2) is poured into high pressure microjet nano-dispersed machine, carries out nano-dispersed process, collect treatment fluid.
(4) pressure of the process of high pressure microjet nano-dispersed described in step (3) is 5-250MPa, and flow velocity is 15-5000ml/min.
(5) step (3) described treatment fluid being carried out vacuum freeze drying or spraying dry obtains pulvis, is nanoscale fruits and vegetables natural biological freshness-preserving agent.
(6) by this nanoscale natural biological freshness-preserving agent with mass volume ratio (grams per liter) for 1:(200-5000) be dissolved in running water and obtain fresh-keeping liquid, spray in fruit or vegetable surface, or fruit, vegetables be soaked in 3-5 minute in fresh-keeping liquid.Every 10 liters of fresh-keeping liquid process 100-1000 kilogram of fruit or vegetables, fresh keeping time extends 80%-400%, and fresh-keeping rate reaches more than 90%.
Described in step of the present invention (1), konjaku glucomannan, nisin, phytic acid, sodium alginate and oxalic acid are delicatessen food level product.
Beneficial effect of the present invention and significance are: nanoscale natural biological freshness-preserving agent technology of preparing cost is low, environmental protection, fresh-keeping effect is high, to human-body safety, this antistaling agent application process is simple, be suitable for fruits and vegetables category many, nano-grade matter form makes that its dissolubility (dispersiveness) is good, stability is high, is attached to fruit and vegetable surfaces easy cleaning, thus improve quality and the market competitiveness of the agricultural product such as fruit, vegetables, be with a wide range of applications.
Detailed description of the invention
Embodiment 1:
Konjaku glucomannan, nisin, phytic acid, sodium alginate and oxalic acid are mixed according to mass ratio 16:8:13:25:2, this mixture is dissolved in running water with the mass volume ratio of 1:600 (grams per liter), abundant mixing, be 8000Da ultrafiltration membrance filter through molecular cut off, obtain ultrafiltrate.Ultrafiltrate is poured into high pressure microjet nano-dispersed machine, carries out nano-dispersed process, processing pressure is 160MPa, and flow velocity is 18ml/min.Treatment fluid carries out the nanoscale fruits and vegetables natural biological freshness-preserving agent that vacuum freeze drying obtains powder formulation.This nanoscale natural biological freshness-preserving agent is obtained fresh-keeping liquid with mass volume ratio (grams per liter) for 1:800 is dissolved in running water, and spray in peach surface, every 110 kilograms, 10L fresh-keeping liquid process peach, fresh keeping time extends 150%, and fresh-keeping rate reaches 92%.
Embodiment 2:
Konjaku glucomannan, nisin, phytic acid, sodium alginate and oxalic acid are mixed according to mass ratio 10:3:8:15:8, this mixture is dissolved in deionized water with the mass volume ratio of 1:50 (grams per liter), abundant mixing, be 5000Da ultrafiltration membrance filter through molecular cut off, obtain ultrafiltrate.Ultrafiltrate is poured into high pressure microjet nano-dispersed machine, carries out nano-dispersed process, processing pressure is 60MPa, and flow velocity is 120ml/min.Treatment fluid carries out the nanoscale fruits and vegetables natural biological freshness-preserving agent that vacuum freeze drying obtains powder formulation.This nanoscale natural biological freshness-preserving agent is obtained fresh-keeping liquid with mass volume ratio (grams per liter) for 1:400 is dissolved in running water, and spray in banana surface, every 200 kilograms, 10L fresh-keeping liquid process banana, fresh keeping time extends 380%, and fresh-keeping rate reaches 90%.
Embodiment 3:
Konjaku glucomannan, nisin, phytic acid, sodium alginate and oxalic acid are mixed according to mass ratio 15:5:7:21:15, this mixture is dissolved in running water with the mass volume ratio of 1:200 (grams per liter), abundant mixing, be 50000Da ultrafiltration membrance filter through molecular cut off, obtain ultrafiltrate.Ultrafiltrate is poured into high pressure microjet nano-dispersed machine, carries out nano-dispersed process, processing pressure is 110MPa, and flow velocity is 1000ml/min.Treatment fluid carries out the nanoscale fruits and vegetables natural biological freshness-preserving agent that vacuum freeze drying obtains powder formulation.This nanoscale natural biological freshness-preserving agent is obtained fresh-keeping liquid with mass volume ratio (grams per liter) for 1:2000 is dissolved in running water, and spray in lichee surface, every 10L fresh-keeping liquid process lichee 140 kilograms, fresh keeping time extends 250%, and fresh-keeping rate reaches 96%.
Embodiment 4:
Konjaku glucomannan, nisin, phytic acid, sodium alginate and oxalic acid are mixed according to mass ratio 26:4:10:19:9, this mixture is dissolved in running water with the mass volume ratio of 1:1000 (grams per liter), abundant mixing, be 150000Da ultrafiltration membrance filter through molecular cut off, obtain ultrafiltrate.Ultrafiltrate is poured into high pressure microjet nano-dispersed machine, carries out nano-dispersed process, processing pressure is 230MPa, and flow velocity is 2000ml/min.Treatment fluid carries out the nanoscale fruits and vegetables natural biological freshness-preserving agent that vacuum freeze drying obtains powder formulation.This nanoscale natural biological freshness-preserving agent is obtained fresh-keeping liquid with mass volume ratio (grams per liter) for 1:4000 is dissolved in running water, and spray in cucumber surface, every 10L fresh-keeping liquid process cucumber 300 kilograms, cucumber fresh keeping time extends 290%, and fresh-keeping rate reaches 95%.
Claims (1)
1. a preparation method for nanoscale fruits and vegetables natural biological freshness-preserving agent, is characterized in that following step:
(1) konjaku glucomannan, nisin, phytic acid, sodium alginate and oxalic acid are mixed according to mass ratio 10-30:2-10:3-15:5-30:1-20, this mixture and running water or deionized water respectively with gram and be upgraded to measurement unit, mix with the ratio of 1:10-1000, obtain and just join solution;
(2) fully mixed by the first solution of joining of step (1), via hole diameter molecular cut off is the daltonian ultrafiltration membrance filter of 5000-200000, obtains ultrafiltrate;
(3) ultrafiltrate in step (2) is poured into high pressure microjet nano-dispersed machine, carries out nano-dispersed process, collect treatment fluid;
(4) pressure of the process of high pressure microjet nano-dispersed described in step (3) is 5-250MPa, and flow velocity is 15-5000ml/min;
(5) step (3) described treatment fluid being carried out vacuum freeze drying or spraying dry obtains pulvis, is nanoscale fruits and vegetables natural biological freshness-preserving agent.
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| CN107646972A (en) * | 2017-11-20 | 2018-02-02 | 中南林业科技大学 | A kind of natural composite antistaling agent and preparation method thereof and the application in brown rice is fresh-keeping |
| CN108925626A (en) * | 2018-05-08 | 2018-12-04 | 华南理工大学 | A kind of nano-essential oil lotion and its application in fresh-cut fruit and vegetable is fresh-keeping |
| CN109588480A (en) * | 2018-12-11 | 2019-04-09 | 福建农林大学 | A kind of fresh-keeping micro emulsion of konjaku glucomannan citrus and preparation method thereof |
| CN111387269B (en) * | 2020-05-18 | 2022-08-30 | 江南大学 | Nano-scale food biological preservative, preparation method and use method thereof |
Citations (3)
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| CN1843132A (en) * | 2006-05-11 | 2006-10-11 | 福建省厨师食品集团有限公司 | Mushroom antistaling agent and processing method |
| CN101507448A (en) * | 2009-03-02 | 2009-08-19 | 浙江省安吉嘉翔食品有限公司 | Boiled bamboo shoots biological preserving method and biological preservative thereof |
| CN101715811A (en) * | 2009-11-13 | 2010-06-02 | 国家农产品保鲜工程技术研究中心（天津） | Nano biological fruits and vegetables coating agent and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1843132A (en) * | 2006-05-11 | 2006-10-11 | 福建省厨师食品集团有限公司 | Mushroom antistaling agent and processing method |
| CN101507448A (en) * | 2009-03-02 | 2009-08-19 | 浙江省安吉嘉翔食品有限公司 | Boiled bamboo shoots biological preserving method and biological preservative thereof |
| CN101715811A (en) * | 2009-11-13 | 2010-06-02 | 国家农产品保鲜工程技术研究中心（天津） | Nano biological fruits and vegetables coating agent and preparation method thereof |
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