CN102860356A - Leechee biological fresh-keeping agent and preparation method thereof - Google Patents
Leechee biological fresh-keeping agent and preparation method thereof Download PDFInfo
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- CN102860356A CN102860356A CN 201210347010 CN201210347010A CN102860356A CN 102860356 A CN102860356 A CN 102860356A CN 201210347010 CN201210347010 CN 201210347010 CN 201210347010 A CN201210347010 A CN 201210347010A CN 102860356 A CN102860356 A CN 102860356A
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Abstract
The invention relates to a leechee biological fresh-keeping agent and a preparation method thereof. The fresh-keeping agent comprises the components of bacillus subtilis CF-3 fermentation supernate 100kg, ascorbic acid 0.2-0.4kg, and glutathione 0.1-0.3kg. The leechee biological fresh-keeping agent has the advantages of being fresh in fresh-keeping agent source and good in fresh-keeping effect. The leechee biological fresh-keeping agent utilizes metabolin of bacillus subtilis derived from food, is added with no other chemical component, is green, environment-friendly, safe and chemical pollution-free, has a plurality of functions including remarkably reducing leechee rotting, preventing and curing brown stain, slowing down softening and the like, and is simultaneously suitable for storage and fresh keeping of other fruits and vegetables after being picked.
Description
Technical field
The present invention relates to a kind of bio-preservative and preparation method thereof, particularly a kind of lichee bio-preservative and preparation method thereof.
Background technology
Lichee is the characteristic fruit of China, and its cultivated area and total output occupy first place, the world, and larger development space and competitive advantage are arranged in the international market.Lichee gather rear easily softening, rot, brown stain.The postharvest storage preservation technique of lichee mainly adopts deepfreeze, the processing of low temperature bond chemical sterilization anticorrisive agent, sulphuring treatment in conjunction with the pickling color protection technology at present, also comprise the methods such as quick-frozen, controlled atmosphere, irradiation, heat treatment, although these technology have obtained certain effect at lichee fresh-keeping, all obtain gratifying effect because existing certain limitation to fail: 1). use separately the freshness date of preservation by low temperature shorter; 2). chemical bactericide is processed not only can bring certain harm to the personnel that lichee is packed, transports, sold, and bactericide can be penetrated in the pulp by lichee pericarp, cause medicament residue, health to the eater has a negative impact, therefore, for the consideration to safety factor, many countries clearly ban use of chemical bactericide to carry out Preservation Treatment to adopting rear fruit; 3). brown stain speed and the rotten speed of the lichee of quick-freezing fresh-keeping pericarp after thawing are faster, and the dehiscent fruit rate is also high; 4). the specification requirement of controlled atmosphere equipment needed thereby is higher, and daily maintenance difficulty is larger, and cost is also higher; 5). the fresh-keeping residual contamination that exists of irradiation, and also based on the consideration of concrete operations with economic two aspects, the irradiation preservation technique of lichee also fails to enter practical and commercial operations at present; 6). the effect that heat treatment is used separately is limited, and the improper measure such as excess Temperature or heat treatment time be long can cause pericarp structure to be badly damaged not only bad for preserving fruit and vegetable utilizing on the contrary, and the aging of accelerating fruits and vegetables is rotted.In a word, still do not have up to now a kind of technology can suppress in good condition the brown stain of lichee and rot, fundamentally solve the fresh-keeping problem of lichee.
Along with the raising of people's food security and environmental consciousness, development and application safe and effective and that have an antistaling agent of several functions has been subjected to widely to be paid attention to, and particularly anticorrosion the and fresh-keeping biotechnology of natural materials of microorganism has powerful application prospect.Bio-preservative is directed to organism self constituent or its metabolite, have the characteristics such as nontoxic, tasteless, safe, bio-preservative is generally all biodegradable in addition, can not cause secondary pollution, do not have the residual and resistance to the action of a drug problem of medicament, so bio-preservative has good application potential.
Summary of the invention
One of purpose of the present invention is to remedy the deficiency of existing litchi preserving technology, and a kind of lichee bio-preservative is provided.
Two of purpose of the present invention is to provide the preparation method of this antistaling agent.
A kind of bio-preservative of lichee is characterized in that consisting of of this antistaling agent:
Bacillus subtilis CF-3 fermented supernatant fluid 100kg;
Ascorbic acid 0.2-0.4kg;
Glutathione 0.1-0.3kg.
A kind of method for preparing the bio-preservative of above-mentioned lichee is characterized in that the concrete steps of the method are:
A. the activation of biocontrol microorganisms CF-3: the beef extract-peptone solid medium is done the test tube slant, and activation culture is carried out in biocontrol bacterial strain bacillus subtilis CF-3 switching on the inclined-plane;
B. the fermented and cultured of biocontrol microorganisms CF-3: the CF-3 that gets after the activation of step a gained places the seed culture medium shaken cultivation, then by 5% inoculum concentration above-mentioned seed culture fluid is seeded to and carries out fermented and cultured in the fermentation medium;
C. bactofugation body: after the fermentation ends, with supercentrifuge the zymotic fluid of step b gained is carried out obtaining fermented supernatant fluid after centrifugal;
D. utilize lichee pathogen anthrax-bacilus determination step c gained fermented supernatant fluid to the inhibition of germination of pathogen;
E. composite: ascorbic acid and glutathione are joined in the fermented supernatant fluid of steps d gained after with the minute quantity dissolved in distilled water, and mixing and stirring gets final product.
Beef extract-peptone solid medium among the above-mentioned steps a is beef extract 3g, peptone 10g, and sodium chloride 5g, agar 20g, distilled water 1000mL, pH 7.0～7.2; Incubation time is 24h.
Seed culture medium among the above-mentioned steps b is sodium chloride 5g, peptone, i.e. fish meal particle 10g, beef extract 3g, yeast extract 3 grams, water 1000ml, and PH 7.2～7.4, and institute's consumption is 30-50ml, and culture parameters is shaking table 160rpm, 30 ℃ of lower 72h that cultivate.
Fermentation medium among the above-mentioned steps b is sweet mellow wine 34.64g/L, fructose 10g/L, corn starch 20.87g/L, potassium nitrate concentration is 1g/L, ferrous sulfate 0.13g/L, calcium chloride 0.1g/L, pH 7.2, and culture parameters is shaking table 160rpm, at 23 ℃ of lower 7-8d that cultivate.
Centrifugal described in the above-mentioned steps c is at 4 ℃ of lower 8000 rev/mins of centrifugal 10min.
The pathogen of the sample detection utilization described in the above-mentioned steps d is the anthrax-bacilus in the lichee.
The invention provides a kind of lichee bio-preservative that is formed by biocontrol microorganisms CF-3 and natural nutrient substance.This bio-preservative is comprised of a kind of microorganism (bacillus subtilis CF-3) and 2 kinds of natural nutrient substances (ascorbic acid, glutathione).Microorganism in the antistaling agent of the present invention does not have toxic and side effect to human body, belongs to beneficial microbe, the multiple spoilage organisms of its energy antagonism, thus delay rotting of lichee.In 2 kinds of natural nutrient substances in the antistaling agent of the present invention, ascorbic acid and glutathione have the specific function that prevents the damage of oxidation operation and repair cell, thereby can obviously prevent the variable color of fruits and vegetables and spoiled; 2 kinds of natural nutrient substances also have promotion and strengthen beneficial microbe to the antagonism of spoilage organisms.
The advantage of lichee bio-preservative of the present invention is that the antistaling agent source is new, good refreshing effect.The present invention is the metabolite that is used to come from the bacillus subtilis in the food, do not add other chemical compositions, have environmental protection, safety, without chemical contamination, have obvious minimizing lichee and rot, prevent and treat brown stain, slow down the several functions such as softening, simultaneously also fresh-keeping applicable to the postharvest storage of other fruits and vegetables.
Description of drawings
3～5 ℃ of lower different antistaling agents of Fig. 1 are on the impact of denaturation index.
3～5 ℃ of lower different antistaling agents of Fig. 2 are on the well impact of fruit rate of lichee.
The specific embodiment
The preparation of antistaling agent of the present invention divides two parts to carry out, and first is the preparation of CF-3 cell-free filtrate, and second portion is the preparation of antistaling agent.No matter be the CF-3 cell-free filtrate that has prepared, the antistaling agent that has still prepared, as far as possible sealing before using, lucifuge and shady and cool the preservation.
Describe method of the present invention in detail below in conjunction with case study on implementation.
Embodiment one:
1). the activation of biocontrol microorganisms CF-3: press beef extract 3g, peptone 10g, sodium chloride 5g, agar 20g, distilled water 1000mL, pH 7.0～7.2 preparation beef extract-peptone solid mediums are made the test tube slant with the beef extract-peptone solid medium, and point meets behind the CF-3 activation culture 24h under 37 ℃ of conditions.
2). the fermented and cultured of biocontrol microorganisms CF-3: press sodium chloride 5g, peptone (fish meal particle) 10g, beef extract 3g, yeast extract 3 grams, water 1000ml, PH 7.2-7.4 prepares seed culture medium.The CF-3 that gets after a ring activates places 30-50ml seed culture medium shaking table 160rpm, 30 ℃ of lower shaken cultivation 72h; Press sweet mellow wine 34.64g/L, fructose 10g/L, corn starch 20.87g/L, potassium nitrate concentration is 1g/L, ferrous sulfate 0.13g/L, calcium chloride 0.1g/L, pH 7.2 preparation fermentation mediums, then by 5% inoculum concentration above-mentioned seed culture fluid is seeded in the fermentation medium at shaking table 160rpm 23 ℃ of lower 8d that cultivate.
3). the bactofugation body: after the fermentation ends, with supercentrifuge to zymotic fluid carry out centrifugal (4 ℃, are obtained fermented supernatant fluid after 10min) by 8000 rev/mins.
4). sample detection: utilize lichee pathogen anthrax-bacilus to measure fermented supernatant fluid to the inhibition of germination of pathogen.
5). composite: 0.2kg ascorbic acid and 0.3kg glutathione are joined after with the minute quantity dissolved in distilled water in the 100kgCF-3 fermented supernatant fluid after the detection, and mixing and stirring gets final product.
6). packing: composite good liquid is packed with plastic bottle by the capacity of every bottle of 500ml.
Embodiment two:
With embodiment one identical difference be: step (2) has shortened fermentation time, seed culture fluid is seeded in the fermentation medium at shaking table 160rpm 23 ℃ of lower 7d that cultivate.Shorten fermentation time and can reach same fungistatic effect, can reduce production costs simultaneously.
Embodiment three:
With embodiment two identical differences be: the consumption of step (5) glutathione has reduced, 0.2kg ascorbic acid and 0.2kg glutathione are joined after with the minute quantity dissolved in distilled water in the 100kgCF-3 fermented supernatant fluid after the detection, mixing and stirring gets final product, the consumption that reduces glutathione can reach same effect, can reduce production costs simultaneously.
It below is the fresh-keeping effect of the present invention and other antistaling agent.
Fig. 1 and Fig. 2 are respectively 3～5 ℃ of lower antistaling agents to the become reconciled impact of fruit rate of denaturation degree, and when preserve 28 days, the denaturation index that utilizes antistaling agent of the present invention (CF-3) to process is 1.98, and good fruit rate is 80%, far above contrasting and other antistaling agent.
Claims (7)
1. the bio-preservative of a lichee is characterized in that consisting of of this antistaling agent:
100 parts of bacillus subtilis CF-3 fermented supernatant fluids;
Ascorbic acid 0.2-0.4 part;
Glutathione 0.1-0.3 part.
2. a kind of method for preparing the bio-preservative of lichee according to claim 1 is characterized in that the concrete steps of the method are:
A. the activation of biocontrol microorganisms CF-3: the beef extract-peptone solid medium is done the test tube slant, and activation culture is carried out in biocontrol bacterial strain bacillus subtilis CF-3 switching on the inclined-plane;
B. the fermented and cultured of biocontrol microorganisms CF-3: the CF-3 that gets after the activation of step a gained places the seed culture medium shaken cultivation, then by 5% inoculum concentration above-mentioned seed culture fluid is seeded to and carries out fermented and cultured in the fermentation medium;
C. bactofugation body: after the fermentation ends, with supercentrifuge the zymotic fluid of step b gained is carried out obtaining fermented supernatant fluid after centrifugal;
D. utilize lichee pathogen anthrax-bacilus determination step c gained fermented supernatant fluid to the inhibition of germination of pathogen;
E. composite: ascorbic acid and glutathione are joined in the fermented supernatant fluid of steps d gained after with the minute quantity dissolved in distilled water, and mixing and stirring gets final product.
3. method according to claim 2 is characterized in that the beef extract-peptone solid medium among the step a is beef extract 3g, peptone 10g, and sodium chloride 5g, agar 20g, distilled water 1000mL, pH 7.0～7.2; Incubation time is 24h.
4. method according to claim 2, it is characterized in that the seed culture medium among the step b is sodium chloride 5g, peptone, be fish meal particle 10g, beef extract 3g, yeast extract 3 grams, water 1000ml, PH 7.2～7.4, institute's consumption is 30-50ml, culture parameters is shaking table 160rpm, 30 ℃ of lower 72h that cultivate.
5. method according to claim 2, it is characterized in that the fermentation medium among the step b is sweet mellow wine 34.64g/L, fructose 10g/L, corn starch 20.87g/L, potassium nitrate concentration is 1g/L, ferrous sulfate 0.13g/L, calcium chloride 0.1g/L, pH 7.2, and culture parameters is shaking table 160rpm, at 23 ℃ of lower 7-8d that cultivate.
6. method according to claim 2 is characterized in that centrifugal described in the step c is at 4 ℃ of lower 8000 rev/mins of centrifugal 10min.
7. method according to claim 2, the pathogen that it is characterized in that the sample detection utilization described in the steps d is the anthrax-bacilus in the lichee.
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| CN 201210347010 CN102860356A (en) | 2012-09-19 | 2012-09-19 | Leechee biological fresh-keeping agent and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103431027A (en) * | 2013-08-08 | 2013-12-11 | 河南科技大学 | Fresh-keeping method for prolonging preservation duration of strawberries |
| CN105248624A (en) * | 2015-11-05 | 2016-01-20 | 北京农学院 | Biological preservative for preventing and treating fruit and vegetable diseases and preparation method of biological preservative |
| CN106434410A (en) * | 2016-06-12 | 2017-02-22 | 上海大学 | Bacillus subtilis CF-3 and culture method thereof |
| CN106509080A (en) * | 2016-12-16 | 2017-03-22 | 常州市好利莱光电科技有限公司 | Preparation method of litchi preservative fresh-keeping agent |
| CN106720273A (en) * | 2016-12-23 | 2017-05-31 | 湖南省土壤肥料研究所 | A kind of biological preservation conditioner |
-
2012
- 2012-09-19 CN CN 201210347010 patent/CN102860356A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103431027A (en) * | 2013-08-08 | 2013-12-11 | 河南科技大学 | Fresh-keeping method for prolonging preservation duration of strawberries |
| CN105248624A (en) * | 2015-11-05 | 2016-01-20 | 北京农学院 | Biological preservative for preventing and treating fruit and vegetable diseases and preparation method of biological preservative |
| CN106434410A (en) * | 2016-06-12 | 2017-02-22 | 上海大学 | Bacillus subtilis CF-3 and culture method thereof |
| CN106434410B (en) * | 2016-06-12 | 2020-01-17 | 上海大学 | Bacillus subtilis CF-3 and culture method thereof |
| CN106509080A (en) * | 2016-12-16 | 2017-03-22 | 常州市好利莱光电科技有限公司 | Preparation method of litchi preservative fresh-keeping agent |
| CN106720273A (en) * | 2016-12-23 | 2017-05-31 | 湖南省土壤肥料研究所 | A kind of biological preservation conditioner |
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Application publication date: 20130109 |