CN101711533A - Mustard essential oil fresh preserver and application thereof in refreshing fruits and vegetables - Google Patents
Mustard essential oil fresh preserver and application thereof in refreshing fruits and vegetables Download PDFInfo
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- CN101711533A CN101711533A CN200810152026A CN200810152026A CN101711533A CN 101711533 A CN101711533 A CN 101711533A CN 200810152026 A CN200810152026 A CN 200810152026A CN 200810152026 A CN200810152026 A CN 200810152026A CN 101711533 A CN101711533 A CN 101711533A
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Abstract
The invention discloses a mustard essential oil fresh preserver and an application thereof in refreshing fruits and vegetables. The main active component of the mustard essential oil fresh preserver is mustard essential oil containing over 99% of allylisothiocyanate, and the mustard essential oil fresh preserver is mainly applied to a solid sustained release tablet and packaging bags made of plastic aluminum film paper. The solid sustained release tablet consists of 5%-10% of the mustard essential oil, 80%-85% of beta- cyclodextrin and 5%-10% of stearic acid. The preparation method comprises the following steps of: firstly, fully mixing and stirring the mustard essential oil and the alpha (beta)-cyclodextrin according to the proportion in a seal container, adding the stearic acid, mixing and stirring, directly packaging in the paper bags, sealing the opening in time, filling in the plastic bags, sealing by vacuumizing, or after using a tablet machine to make tablets, filling in the plastic film bags and sealing the opening, finally storing at dark places. The fresh preserver can slowly release the mustard essential oil, can be used combining with fruit and vegetable plastic film package, and is suitable for storing, conveying and refreshing various fruits and vegetables of apples, pears, grapes, jujubes, oranges, mangos, cherries, bananas, potatoes, onions, garlic and the like, thereby effectively restraining the growth of pathogenic organisms after picking up the fruits and the vegetables in the process of storing and refreshing and prolonging the refreshing time and the distance of the market circulation.
Description
Technical field
The invention belongs to fresh produce fresh products, technology and application, particularly a kind of mustard essential oil fresh preserver and the application in preserving fruit and vegetable utilizing thereof.
Background technology
Fresh fruit of vegetables is from gathering by the human consumption, because causal organism infects food security, the rotten loss problems such as (comprising putrid and deteriorated, insect pest) of relating to.In addition, the incidence of the human diseases that is caused by the toxin of pathogenic microorganism and secretion thereof also increases in recent years gradually, pathogenic microorganism, as invasion and attack by all means such as putrefactivebacteria, yeast, mould, aflatoxin, cause the outburst of human foods disease, harm humans safety.At present the effective means of control postharvest disease of fruits and vegetables is that refrigeration is handled in conjunction with chemical bactericide, but because residual harm humans health of chemical bactericide and phytopathogen develop immunity to drugs to chemical bactericide, press for research Nuisanceless high-efficient antisepsis antistaling agent product and technology, with a large amount of uses of substituted chemistry bactericide.Along with pollution-free food and environmental protection ideas are popularized, safety, crude antistaling agent research and development have efficiently become the research focus of domestic and international preserving fruit and vegetable utilizing.
Production practices and scientific research show and contain the composition that suppresses pathogenic microorganism in the plant extracts, wherein extract natural antisepsis fresh-keeping agent Chinese medicine that eats from people and the spice, being considered to the most promising developing direction of food additives research field, is the important channel of the efficient biological fruit and vegetable antisepsis antistaling agent of development of new.Yet many effective ingredients in plant are lower owing to bacteriostasis, volatility is weak, poor stability, cost is high or easily cause poisoning to be difficult to really use preserving fruit and vegetable utilizing, for a long time, antiseptic preservation of fruits and vegetables is continued to use chemicals always, or even agricultural chemicals, still there are not shaped article and relevant art to be used for the preserving fruit and vegetable utilizing field in the production.
The mustard essential oil is the product that extracts from plants such as leaf mustard, horseradish, horseradish, its main active is an allyl isothiocyanate, can be used for foodstuff flavouring and medicinal, except having effects such as the good sterilization that is better than other natural plant extracts, antibacterial and desinsection, also has extremely strong volatile performance.In addition, allyl isothiocyanate also has the medical care effect that suppresses tumour and propagation of cancer cells.The mustard essential oil has practical application by performance seasoning and sterilization double effect in the agricultural and animal products processed goods at present, as mustard peanut, roasting intestines etc., be the also existing application of patent of invention of the release dosage form controlled of principal component with mustard essential oil main component allyl isothiocyanate.The allyl isothiocyanate controlled release formulation of having declared is mainly with silica, renewable cellulose converted paper, zeolite, aluminium oxide etc.
Yet, be main active with the mustard essential oil, adopt cyclodextrin to discharge the direct embedding of embedded material in conjunction with moulding the wrapper of aluminium film, and the technology of using in preserving fruit and vegetable utilizing and product are not still used and report for controlling.
Summary of the invention
The purpose of this invention is to provide a kind of mustard essential oil fresh preserver and the application in preserving fruit and vegetable utilizing thereof, pack by the suction-operated of cyclodextrin and in conjunction with plastic film paper, this antistaling agent can slowly release the mustard essential oil, in the vegetable and fruit packaging bag, evenly distribute, overcome the excessive fruits and vegetables injury that causes of mustard essential oil concentration, thereby suppress due to illness rotting of causing of pathogenic microorganism of postharvest fruit and vegetable, prolong the post-harvest fresh-keeping time of fruits and vegetables, reduce and adopt the back loss.
Technical scheme of the present invention is:
A kind of mustard essential oil fresh preserver is characterized in that: by weight percentage, it consists of: mustard essential oil 5%～10%, beta-schardinger dextrin-80%～85%, stearic acid 5%～10%.
This mustard essential oil fresh preserver adopts following processing step to be prepared: first 5%～10% mustard essential oil is fully mixed stirring with 80%～85% beta-schardinger dextrin-in closed container; Add 5%～10% stearic acid again, mix to stir in the paper bag that the back direct packaging makes to the nonwoven of different size and size, brown paper etc. and the polybag of packing into after in time sealing in vacuumize sealing, seal after perhaps utilizing the plastic film paper bag of packing into after the tablet press machine film-making, weight is 0.5g～2g in the unit packaging, the storage of black out place.
This mustard essential oil fresh preserver is used for the fresh-keeping of logistics progresses such as fresh fruit of vegetables such as apple, pears, grape, jujube, oranges and tangerines, mango, cherry, banana, potato, onion, garlic, and its technique for applying is as follows:
In good time non-injury collection, reject cull fruit, be spread in a single layer and pack in the case of plastic lining bag film, go in 10 hours the precooling of freezer opening into, fully according to fruits and vegetables weight 0.5～2g mustard essential oil fresh preserver put into fruits and vegetables top, tying, piling storage after the precooling and transport, keep the important step that stable optimal temperature conditions is a fruit vegetables storing.
Compared with prior art, advantage of the present invention and effect are as follows:
(1) to have overcome sorbing material adsorbances such as silica, aluminium oxide few for the control releasable material cyclodextrin that adopts of the mustard essential oil fresh preserver of the strong applied range the present invention of control releasability development, is difficult to effectively control the shortcoming that rate of release is crossed.In addition, the present invention can also be used for the mildew-resistant of products such as leather, food, grain, medicinal material, tobacco.
(2) easy to operate, practical the present invention is on practical experience and research basis, volatilization release characteristics according to the mustard essential oil, by the direct embedding of cyclodextrin, overcome traditional formation emulsion and made the complicated technology and the method for operating of controlled release formulation of capsule afterwards again, and design in conjunction with postharvest fruit and vegetable mode of operation and flow characteristics, it is convenient to handle, and does not need extra operating process and artificial, and the operating cost cost is low.
(3) green safety main component used in the present invention is all pollution-free, nontoxic, all can not produce pollution to fruits and vegetables, the mankind and environment, meets the requirement of current green agricultural product circulation development.
(4) effect is significantly handled through fresh-keeping test, and compared with the control, the present invention can suppress the microbial fruits and vegetables of cause of disease significantly and rot.Under suitable temperature conditions, prolong the preserving fruit and vegetable utilizing phase more than 30%.
The specific embodiment
According to disease pests occurrence rule in the postharvest fruit and vegetable process and preservation technique main points, the invention provides a kind of is the natural plant antistaling agent of principal component and the application in preserving fruit and vegetable utilizing thereof with the mustard essential oil.The present invention is further described below in conjunction with the specific embodiment.
A kind of mustard essential oil fresh preserver, according to percentage by weight, it consists of: mustard essential oil 5%～10%, beta-schardinger dextrin-80%～85%, stearic acid 5%～10%.
The production craft step of this mustard essential oil fresh preserver is:
Earlier 5%～10% mustard essential oil is fully mixed stirring with 80%～85% beta-schardinger dextrin-in closed container; Add 5%～10% stearic acid again, and mix to stir in the paper bag that the back direct packaging makes to the nonwoven of different size and size, brown paper etc. and the polybag of packing into after in time sealing in vacuumize sealing, seal after perhaps utilizing the plastic film paper bag of packing into after the tablet press machine film-making, weight is 0.5g～2g in the unit packaging, the storage of black out place.
This mustard essential oil fresh preserver is applied to fresh-keeping in the logistics progresses such as fresh fruit of vegetables such as apple, pears, grape, jujube, oranges and tangerines, mango, cherry, banana, potato, onion, garlic, and its application operating technology is as follows:
In the case (plastic box, bubble chamber, carton) of non-injury collection → rejecting cull fruit → inner lining film bag of packing into, antistaling agent is put into → tying → piling storage → low temperature transportation → sale according to fruit weight after the freezer opening precooling that is spread in a single layer → goes into → abundant precooling in good time.
Points for attention: selecting the high-quality fruit and vegetable materials is the successful important step of storage; Harvest maturity can not be too high, and generally better ripe at 8-9, the back 10 hours planted agents that gather finish warehouse-in, carry out precooling; It is consistent that fruits and vegetables weight in the packing case is wanted, and operates in strict accordance with the explanation of activity preserving package system; Different fruit vegetables storing temperature differences are selected optimum temperature, keep the important step that stable temperature conditions is a fruit vegetables storing; Make regular check on, carry out management, if unusual, should in time handle sale.
Claims (3)
1. mustard essential oil fresh preserver, it is characterized in that: by weight percentage, it consists of: mustard essential oil 5%～10%, beta-schardinger dextrin-80%～85%, stearic acid 5%～10%.
2. mustard essential oil fresh preserver preparation method according to claim 1 is:
Step 1, earlier 5%～10% mustard essential oil is fully mixed stirring with 80%～85% beta-schardinger dextrin-in closed container;
Step 2, add 5%～10% stearic acid again, and mix and stir;
Packing in step 3, the paper bag each component direct packaging made to the nonwoven of different size and size, brown paper etc. after mix stirring and after in time sealing vacuumizes sealing in the polybag, seals after perhaps utilizing the plastic film paper bag of packing into after the tablet press machine film-making.Weight is 0.5g～2g in the unit packaging, the storage of black out place.
3. mustard essential oil fresh preserver according to claim 1 is used for the fresh-keeping of logistics progresses such as fresh fruit of vegetables such as apple, pears, grape, jujube, oranges and tangerines, mango, cherry, banana, potato, onion, garlic, and it is as follows to it is characterized by applying step:
In good time non-injury collection, reject cull fruit, be spread in a single layer and pack in the case of plastic lining bag film, go in 10 hours the precooling of freezer opening into, fully according to fruits and vegetables weight 0.5～2g mustard essential oil fresh preserver put into fruits and vegetables top, tying, piling storage after the precooling and transport, keep the important step that stable optimal temperature conditions is a fruit vegetables storing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810152026A CN101711533A (en) | 2008-10-07 | 2008-10-07 | Mustard essential oil fresh preserver and application thereof in refreshing fruits and vegetables |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810152026A CN101711533A (en) | 2008-10-07 | 2008-10-07 | Mustard essential oil fresh preserver and application thereof in refreshing fruits and vegetables |
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| Publication Number | Publication Date |
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| CN101711533A true CN101711533A (en) | 2010-05-26 |
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| CN200810152026A Pending CN101711533A (en) | 2008-10-07 | 2008-10-07 | Mustard essential oil fresh preserver and application thereof in refreshing fruits and vegetables |
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Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101863347A (en) * | 2010-06-11 | 2010-10-20 | 厦门正兴宏业印刷有限公司 | Preservative film/bag and fabricating process thereof |
| CN101999451A (en) * | 2010-11-04 | 2011-04-06 | 国家农产品保鲜工程技术研究中心（天津） | Citronella essential oil sprout inhibitor and application thereof to potato preservation |
| CN102487995A (en) * | 2011-11-24 | 2012-06-13 | 西华大学 | Microencapsulated multistage release biogenic preservative for raw materials of pickled solanaceous vegetables |
| CN102742635A (en) * | 2012-06-29 | 2012-10-24 | 中南林业科技大学 | Method for inhibiting potato sprouting |
| CN103274092A (en) * | 2013-04-24 | 2013-09-04 | 国家农产品保鲜工程技术研究中心（天津） | Punching method for preservative plastic film paper packaging bag |
| CN103284111A (en) * | 2013-05-25 | 2013-09-11 | 江苏丰园生物技术有限公司 | Mustard essential oil and mixed cyclodextrin inclusion compound and preparation method thereof |
| CN103431030A (en) * | 2013-08-23 | 2013-12-11 | 江南大学 | Non-living body preservation method of bamboo shoot |
| CN103704336A (en) * | 2013-11-25 | 2014-04-09 | 天津市傲绿农副产品集团股份有限公司 | Preparation method for natural slow-release type organic coarse cereals fresh-keeping agent |
| CN104522155A (en) * | 2014-12-10 | 2015-04-22 | 浙江省农业科学院 | Freshness-keeping method of pleurotus eryngii |
| CN105459547A (en) * | 2015-11-24 | 2016-04-06 | 上海海洋大学 | Active barrier complex fresh-keeping film and preparation method |
| CN106418313A (en) * | 2016-08-23 | 2017-02-22 | 惠州市四季绿农产品有限公司 | Snow pea sprouting vegetable processing method |
| CN106490138A (en) * | 2016-11-10 | 2017-03-15 | 成都市农林科学院 | A kind of based on the kiwi fruit preservative of plants essential oil, tin foil and preparation method thereof |
| CN106720235A (en) * | 2016-11-10 | 2017-05-31 | 郫县宇意农业科技有限公司 | Kiwi berry and antistaling agent for grape, tin foil and preparation method based on plants essential oil |
| CN107996689A (en) * | 2017-11-10 | 2018-05-08 | 钟山佳园生态农业有限公司 | A kind of fruit antistaling agent |
| CN110050944A (en) * | 2019-05-23 | 2019-07-26 | 武汉轻工大学 | A kind of composition can be used as aflatoxin scavenger |
| CN113826689A (en) * | 2021-08-26 | 2021-12-24 | 中国热带农业科学院热带作物品种资源研究所 | Gradient temperature ripening accelerating method for banana fruits |
| CN113973814A (en) * | 2021-11-02 | 2022-01-28 | 中国热带农业科学院海口实验站 | Bottle-inserting liquid for preventing stems of fresh-cut water lily from bending and prolonging bottle inserting period and preservation method thereof |
| CN115538219A (en) * | 2022-08-18 | 2022-12-30 | 杭州市化工研究院有限公司 | Antibacterial ethylene-removing composite preservative paper and preparation method thereof |
-
2008
- 2008-10-07 CN CN200810152026A patent/CN101711533A/en active Pending
Cited By (22)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101863347A (en) * | 2010-06-11 | 2010-10-20 | 厦门正兴宏业印刷有限公司 | Preservative film/bag and fabricating process thereof |
| CN101863347B (en) * | 2010-06-11 | 2012-01-25 | 厦门正兴宏业印刷有限公司 | Fabricating process of preservative film/bag |
| CN101999451A (en) * | 2010-11-04 | 2011-04-06 | 国家农产品保鲜工程技术研究中心（天津） | Citronella essential oil sprout inhibitor and application thereof to potato preservation |
| CN102487995A (en) * | 2011-11-24 | 2012-06-13 | 西华大学 | Microencapsulated multistage release biogenic preservative for raw materials of pickled solanaceous vegetables |
| CN102487995B (en) * | 2011-11-24 | 2013-06-19 | 西华大学 | Microencapsulated multistage release biogenic preservative for raw materials of pickled solanaceous vegetables |
| CN102742635A (en) * | 2012-06-29 | 2012-10-24 | 中南林业科技大学 | Method for inhibiting potato sprouting |
| CN103274092A (en) * | 2013-04-24 | 2013-09-04 | 国家农产品保鲜工程技术研究中心（天津） | Punching method for preservative plastic film paper packaging bag |
| CN103284111A (en) * | 2013-05-25 | 2013-09-11 | 江苏丰园生物技术有限公司 | Mustard essential oil and mixed cyclodextrin inclusion compound and preparation method thereof |
| CN103431030A (en) * | 2013-08-23 | 2013-12-11 | 江南大学 | Non-living body preservation method of bamboo shoot |
| CN103704336A (en) * | 2013-11-25 | 2014-04-09 | 天津市傲绿农副产品集团股份有限公司 | Preparation method for natural slow-release type organic coarse cereals fresh-keeping agent |
| CN104522155A (en) * | 2014-12-10 | 2015-04-22 | 浙江省农业科学院 | Freshness-keeping method of pleurotus eryngii |
| CN105459547A (en) * | 2015-11-24 | 2016-04-06 | 上海海洋大学 | Active barrier complex fresh-keeping film and preparation method |
| CN106418313A (en) * | 2016-08-23 | 2017-02-22 | 惠州市四季绿农产品有限公司 | Snow pea sprouting vegetable processing method |
| CN106490138A (en) * | 2016-11-10 | 2017-03-15 | 成都市农林科学院 | A kind of based on the kiwi fruit preservative of plants essential oil, tin foil and preparation method thereof |
| CN106720235A (en) * | 2016-11-10 | 2017-05-31 | 郫县宇意农业科技有限公司 | Kiwi berry and antistaling agent for grape, tin foil and preparation method based on plants essential oil |
| CN107996689A (en) * | 2017-11-10 | 2018-05-08 | 钟山佳园生态农业有限公司 | A kind of fruit antistaling agent |
| CN110050944A (en) * | 2019-05-23 | 2019-07-26 | 武汉轻工大学 | A kind of composition can be used as aflatoxin scavenger |
| CN113826689A (en) * | 2021-08-26 | 2021-12-24 | 中国热带农业科学院热带作物品种资源研究所 | Gradient temperature ripening accelerating method for banana fruits |
| CN113826689B (en) * | 2021-08-26 | 2023-11-14 | 中国热带农业科学院热带作物品种资源研究所 | Gradient temperature ripening method of banana fruits |
| CN113973814A (en) * | 2021-11-02 | 2022-01-28 | 中国热带农业科学院海口实验站 | Bottle-inserting liquid for preventing stems of fresh-cut water lily from bending and prolonging bottle inserting period and preservation method thereof |
| CN115538219A (en) * | 2022-08-18 | 2022-12-30 | 杭州市化工研究院有限公司 | Antibacterial ethylene-removing composite preservative paper and preparation method thereof |
| CN115538219B (en) * | 2022-08-18 | 2023-10-10 | 杭州市化工研究院有限公司 | Antibacterial ethylene-removing composite preservative paper and preparation method thereof |
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Application publication date: 20100526 |