CN101642163A - Biological induction preservative anti-staling agent for fruits and vegetables - Google Patents
Biological induction preservative anti-staling agent for fruits and vegetables Download PDFInfo
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- CN101642163A CN101642163A CN200810054071A CN200810054071A CN101642163A CN 101642163 A CN101642163 A CN 101642163A CN 200810054071 A CN200810054071 A CN 200810054071A CN 200810054071 A CN200810054071 A CN 200810054071A CN 101642163 A CN101642163 A CN 101642163A
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Abstract
The invention relates to a biological induction preservative anti-staling agent for fruits and vegetables, which consists of a biological oligosaccharide aqueous solution added with natamycin, nisin and vegetable oil. The process flow for preparing the biological induction preservative anti-staling agent comprises the following steps: adopting a weak pathogenic strain culture solution of pythium aphanidermatum, and boiling the weak pathogenic strain culture solution of the pythium aphanidermatum; adding pectase and cellulase into the weak pathogenic strain culture solution of the pythium aphanidermatum when the weak pathogenic strain culture solution of the pythium aphanidermatum is cooled to not burn hands; centrifuging the mixture after enzymolysis; and concentrating the supernatant fluid at a high temperature and under a high pressure to obtain the biological induction preservative anti-staling agent. During the preparation, the natamycin and the nisin are added to the mixture for dilution, an emulsifying agent is added to the mixture, and the mixture is stirred evenly. The process formulation of the biological induction preservative anti-staling agent comprises 2 percent of thebiological oligosaccharide aqueous solution, 0.5 to 3 percent of the natamycin and 1 to 5 percent of the nisin, the volume ratio of the mixed solution is 10:1:1, the balance is water, and the mixed solution can be added with 0.1 percent of the vegetable oil as a surfactant. The biological induction preservative anti-staling agent has the technical characteristics of good fresh-keeping effect, obviously prolonged shelf life, rotting rate reduction, low cost, nuisancelessness, environmental protection, simple process, easy operation, and suitability for mass production.
Description
Technical field
The invention belongs to the preserving fruit and vegetable utilizing field, harmless boilogical composite preservative---a kind of biological induction preservative anti-staling agent for fruits and vegetables in particularly a kind of postharvest fruit and vegetable storing.
Background technology
Postharvest fruit and vegetable is infected by harmful microbe and the economic loss that causes is that very tool is big, and along with the raising of people's quality of life, the residue problem of chemical preservative more and more causes people's attention.Advocate today of greenization in the whole world, the problems such as environmental pollution, residues of pesticides and the resistance to the action of a drug of biogenic antistaling agent because of there not being the chemical preservation antistaling agent to bring, and have that holding conditions is easy to control, processing target clearly waits advantage and is subjected to people's attention day by day.Therefore, develop the biogenic antistaling agent of safety, environmental protection, become the direction and the focus of domestic and international antistaling agent developmental research.
Natamycin and nisin are to have gone through at present and at the microbial antibacterial anticorrisive agent of global extensive use, natamycin (Natamycin) is to produce in the streptomycete metabolic process and a kind of restraining epiphyte antibiotic of broad-spectrum high efficacy, can suppress the growth of saccharomycete and mould effectively, nisin (Nisin) is through the protein peptides with antibiotic effect that the streptococcus lactis metabolism produces gram-positive bacterium to be had obvious inhibitory action.This two classes antibiotic all can be in food widespread usage.
Oligo-glucosamine in the microorganism wall composition can play the effect of biological exciton, excites the potential disease resistance of plant self, and the various plants pathogen is produced the disease resistance reaction.
Summary of the invention
Content of the present invention provides a kind of biological induction preservative anti-staling agent for fruits and vegetables and preparation method thereof, it is nuisanceless, have inducing anti-disease and anti-corrosive fresh-keeping performance concurrently in the bio-preservative of one, integrate broad-spectrum antiseptic and bacteriostasis, and main component all derives from the microorganism of occurring in nature, so nuisanceless, pollution-free, meet the development trend of modern green preservative.Be suitable for perishable fruit and vegetables such as harvesting just or multiple fruit and vegetables, the especially strawberry of soon plucking, peach, grape, cucumber, green pepper, the preparation method of above-mentioned biological induction preservative anti-staling agent is provided simultaneously.
Technical scheme of the present invention:
A kind of biological induction preservative anti-staling agent for fruits and vegetables is characterized in that: the main component of this antisepsis antistaling agent is the compound of biological inducer and biological preservative, adds a certain proportion of emulsifying agent simultaneously, and it is as follows to fill a prescription:
1 biological inducer: 2% the biological compound sugar aqueous solution
2 biological preservatives: 0.5-3% natamycin
3 biological preservatives: 1-5% nisin
The volume ratio of above-mentioned each composition is 10: 1: 1, and remainder is a water, can add 0.1% vegetable oil in this mixed liquor as surfactant.
Biological compound sugar be to adopt the rotten mould weak pathogenic strain nutrient solution of melon and fruit, boil the back cooling, add pectase and cellulase, enzymolysis is centrifugal after 8 hours, supernatant concentrates through HTHP and obtains.
A kind of biological fruit and vegetable wide spectrum lures the preparation method of anti-anticorrisive agent: it is characterized in that: preparation technology's flow process: add natamycin and the 1-5% nisin of 0.5-3% in the biological compound sugar dilution and add emulsifying agent promptly 0.01% vegetable oil stir and get final product, this moment, antistaling agent was water white aqua, and the pH value is about 6.5.
Technical characterstic of the present invention:
1 good refreshing effect obviously prolongs storage period, and reduces rotting rate
2 costs are low, and are nuisanceless, environmental protection and easy to use.
3 technologies are simple, and easy operating is suitable for large-scale production.
The specific embodiment
The main component of this antisepsis antistaling agent is the natural biological inducer and the compound of biological preservative, adds a certain proportion of emulsifying agent simultaneously, and it is as follows to fill a prescription:
1 biological inducer: 2% the biological compound sugar aqueous solution
2 biological preservatives: 0.5-3% natamycin
3 biological preservatives: 1-5% nisin
The volume ratio of above-mentioned each composition is 10: 1: 1, and remainder is a water, can add 0.1% vegetable oil in this mixed liquor as emulsifying agent, and stirring gets final product
Preparation technology's flow process: the rotten mould weak pathogenic strain nutrient solution of microorganism melon and fruit that adopts laboratory cultures, boil the back cooling, add pectase and cellulase, enzymolysis is centrifugal after 8 hours, collect supernatant, HTHP is condensed into certain volume, adds the dilution of certain density natamycin and nisin during preparation and add emulsifying agent to get final product, this moment, antistaling agent was water white aqua, and the pH value is about 6.5.During use this antistaling agent sparged natural air drying behind the fruit and vegetable surfaces, the back can be used simultaneously with other fresh-keeping measure, and is compatible good.
1 before adopt fruit and vegetable surfaces separate pathogenic strain (phytophothoraspp.-1) a little less than No. 1, the melon and fruit pythium spp cultivated, the activation back is inserted potato glucose (PD) culture medium and is expanded numerous, filter after 7 days, filter cake inserts fluid nutrient medium and shakes bottle or fermentation expansion cultivation, after cultivating 7 days again, merge liquid culture, this step is to obtain a large amount of thalline to be used to prepare biological compound sugar.
Liquid Culture based component: peptone 0.2%, dregs of beans 5%, dusty yeast 0.3%, corn flour 0.2%, sucrose 2.0%, wheat bran 3.0%, KH
2PO
40.6%, MgSO
40.1%, NaCl 0.01%.
2 fluid nutrient mediums boil after 20-30 minute and coolly to add 1% pectase during to non-scald on hand and 0.8% cellulase mixes 37 ℃, with the vibration of 75 rev/mins speed shaking tables after 8 hours, high pressure boils half an hour, 10000 rev/mins centrifugal 20 minutes, the supernatant decompression is concentrated to the main component compound sugar stoste that 1/2 of original volume is this antistaling agent, behind the micron membrane filtration with 0.25um, the filtrate cryopreservation is standby.
3 when using with above-mentioned compound sugar stoste and 0.5-3% natamycin and 1-5% nisin, be that 10: 1: 1 ratio is mixed by volume, remainder is a water, can add 0.01% vegetable oil after mixing and make emulsifying agent, stirring gets final product.
Fruits and vegetables and pluck the fruits of back fruits and vegetables before 4 biological disease resistance inducing fresh-keeping agent for fruits can be used for adopting, stem, leaf anti-corrosive fresh-keeping, spray or dip all can, can or be used behind the natural air drying with other fresh-keeping measure, can obviously reduce and adopt the back postharvest fruit and vegetable and rot.
Application example one:
Adopt the last week to the processing of spraying of cauline leaf and fruit with this antistaling agent at green pepper before adopting, shady and cool place is air-dry after perhaps green pepper after plucking at source being carried out impregnation process, the low temperature down incidence of disease of storage black spot in the time of 30 days reduces by 75% than the untreated incidence of disease, when being placed by back low temperature with the polyethylene film bag than the green pepper shelf life extension of not using antistaling agent 20 days.
Application example two:
After after the harvesting nine protected the peach surface and sprayed this antistaling agent, natural air drying, place 2 ℃ of antistaling box seasonings of low temperature in the time of 30 days except that the surface slightly dehydration air-dry, disease-free generation, control group then has mould and head mold disease to take place, the incidence of disease is 40%.
Application example three:
Grape after the harvesting sprays biological induction preservative anti-staling agent in precooling process after, produce the antistaling process of going up routine at present in conjunction with low temperature and preservative film processing etc., the comparison of grape fresh-keeping phase can reduce more than 50% the incidence of disease of adopting the back gray mold according to prolonging 30 days.
Claims (3)
1, a kind of biological induction preservative anti-staling agent for fruits and vegetables is characterized in that: the main component of this antisepsis antistaling agent is the compound of biological inducer and biological preservative, adds a certain proportion of emulsifying agent simultaneously, and it is as follows to fill a prescription:
1 biological inducer: 2% the biological compound sugar aqueous solution
2 biological preservatives: 0.5-3% natamycin
3 biological preservatives: 1-5% nisin
The volume ratio of above-mentioned each composition is 10: 1: 1, and remainder is a water, can add 0.1% vegetable oil in this mixed liquor as surfactant.
2, a kind of biological fruit and vegetable wide spectrum induction preservative anti-staling agent according to claim 1, it is characterized in that: biological compound sugar be to adopt the rotten mould weak pathogenic strain nutrient solution of melon and fruit, boil the back cooling, add pectase and cellulase, enzymolysis is centrifugal after 8 hours, and supernatant concentrates through HTHP and obtains.
3, a kind of biological fruit and vegetable wide spectrum according to claim 1 lures the preparation method of anti-anticorrisive agent: it is characterized in that: preparation technology's flow process: add natamycin and the 1-5% nisin of 0.5-3% in the biological compound sugar dilution and add emulsifying agent promptly 0.01% vegetable oil stir and get final product, this moment, antistaling agent was water white aqua, and the pH value is about 6.5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN200810054071A CN101642163A (en) | 2008-08-06 | 2008-08-06 | Biological induction preservative anti-staling agent for fruits and vegetables |
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| CN200810054071A CN101642163A (en) | 2008-08-06 | 2008-08-06 | Biological induction preservative anti-staling agent for fruits and vegetables |
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| CN101642163A true CN101642163A (en) | 2010-02-10 |
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| CN200810054071A Pending CN101642163A (en) | 2008-08-06 | 2008-08-06 | Biological induction preservative anti-staling agent for fruits and vegetables |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101755900A (en) * | 2010-03-25 | 2010-06-30 | 山东商业职业技术学院 | Fruit and vegetable coating antistaling agent |
| CN102232609A (en) * | 2011-08-09 | 2011-11-09 | 四川高金食品股份有限公司 | Pectin hydrolysate natural food preservative and method for preparing same |
| CN102835449A (en) * | 2012-09-04 | 2012-12-26 | 灵武市果业开发有限责任公司 | Preservation method for Lingwu long jujube by phase temperature air condition |
| CN105360284A (en) * | 2015-11-24 | 2016-03-02 | 邱德文 | Biological source fruit and vegetable fresh keeping agent, and preparation method and application thereof |
| CN105614644A (en) * | 2016-01-25 | 2016-06-01 | 长沙满旺生物工程有限公司 | Preparation method of biological preservative |
| CN105614787A (en) * | 2015-12-31 | 2016-06-01 | 谢安珍 | Preparation method of crisp and tasty color pepper |
| CN105994607A (en) * | 2016-05-27 | 2016-10-12 | 柳州益泰农业科技有限公司 | Grape preservative and preparation method thereof |
| CN110810502A (en) * | 2019-11-28 | 2020-02-21 | 四川玉露春回生物科技有限公司 | Composite biological preservative for fruits and vegetables and preparation method thereof |
| CN115005270A (en) * | 2022-05-20 | 2022-09-06 | 珠海真绿色技术有限公司 | Biological fruit preservative with physiological preservation and disease prevention and control functions and preparation method thereof |
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| CN1883280A (en) * | 2005-06-24 | 2006-12-27 | 国家农产品保鲜工程技术研究中心（天津） | Biological disease resistance inducing fresh-keeping agent for fruits |
| CN101189981A (en) * | 2006-11-28 | 2008-06-04 | 国家农产品保鲜工程技术研究中心（天津） | Composite antistaling agent for fruits and vegetables |
| CN101225121A (en) * | 2008-01-25 | 2008-07-23 | 浙江工业大学 | Unsaturated pectin oligosaccharide and compound biological preservatives |
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2008
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1883280A (en) * | 2005-06-24 | 2006-12-27 | 国家农产品保鲜工程技术研究中心（天津） | Biological disease resistance inducing fresh-keeping agent for fruits |
| CN101189981A (en) * | 2006-11-28 | 2008-06-04 | 国家农产品保鲜工程技术研究中心（天津） | Composite antistaling agent for fruits and vegetables |
| CN101225121A (en) * | 2008-01-25 | 2008-07-23 | 浙江工业大学 | Unsaturated pectin oligosaccharide and compound biological preservatives |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101755900A (en) * | 2010-03-25 | 2010-06-30 | 山东商业职业技术学院 | Fruit and vegetable coating antistaling agent |
| CN102232609A (en) * | 2011-08-09 | 2011-11-09 | 四川高金食品股份有限公司 | Pectin hydrolysate natural food preservative and method for preparing same |
| US9565864B2 (en) * | 2012-09-04 | 2017-02-14 | Lingwu Fruits Development co., Ltd. | Method for preserving Ziziphus jujuba |
| CN102835449A (en) * | 2012-09-04 | 2012-12-26 | 灵武市果业开发有限责任公司 | Preservation method for Lingwu long jujube by phase temperature air condition |
| CN102835449B (en) * | 2012-09-04 | 2014-01-08 | 灵武市果业开发有限责任公司 | Preservation method for Lingwu long jujube by phase temperature air condition |
| WO2014036777A1 (en) * | 2012-09-04 | 2014-03-13 | 灵武市果业开发有限责任公司 | Method for preserving lingwu long jujube by phase temperature air condition |
| US20150056349A1 (en) * | 2012-09-04 | 2015-02-26 | Xihong LI | Method for preserving ziziphus jujuba |
| CN105360284A (en) * | 2015-11-24 | 2016-03-02 | 邱德文 | Biological source fruit and vegetable fresh keeping agent, and preparation method and application thereof |
| CN105360284B (en) * | 2015-11-24 | 2019-09-17 | 邱德文 | A kind of biology source fruit and vegetable fresh-keeping agent and its preparation method and application |
| CN105614787A (en) * | 2015-12-31 | 2016-06-01 | 谢安珍 | Preparation method of crisp and tasty color pepper |
| CN105614644A (en) * | 2016-01-25 | 2016-06-01 | 长沙满旺生物工程有限公司 | Preparation method of biological preservative |
| CN105994607A (en) * | 2016-05-27 | 2016-10-12 | 柳州益泰农业科技有限公司 | Grape preservative and preparation method thereof |
| CN110810502A (en) * | 2019-11-28 | 2020-02-21 | 四川玉露春回生物科技有限公司 | Composite biological preservative for fruits and vegetables and preparation method thereof |
| CN115005270A (en) * | 2022-05-20 | 2022-09-06 | 珠海真绿色技术有限公司 | Biological fruit preservative with physiological preservation and disease prevention and control functions and preparation method thereof |
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Application publication date: 20100210 |