CN103125590A - Grape biological fresh-keeping agent and preparation method thereof - Google Patents
Grape biological fresh-keeping agent and preparation method thereof Download PDFInfo
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- CN103125590A CN103125590A CN201110376254XA CN201110376254A CN103125590A CN 103125590 A CN103125590 A CN 103125590A CN 201110376254X A CN201110376254X A CN 201110376254XA CN 201110376254 A CN201110376254 A CN 201110376254A CN 103125590 A CN103125590 A CN 103125590A
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Abstract
The invention relates to a grape biological fresh-keeping agent which comprises 1-8 g of sodium chloride, 1-6 g of calcium chloride, 3-9 g of chitosan, 0.1-0.5 g of nisin, 1-10 g of beta-1,3-glucanase, 15-40 g of B-CHD bacillus fermentation liquor, and 1 L of normal temperature sterile water; the preparation method comprises the following steps: adding 1-8 g of sodium chloride, 1-6 g of calcium chloride, 3-9 g of chitosan, 1-10 g of beta-1,3-glucanase, 0.1-0.5 g of nisin with a concentration unit of 75 units/150 ul into 1 L of normal temperature sterile water, stirring to completely dissolve; then adding 15-40 g of B-CHD bacillus fermentation liquor. The advantages of the invention are that the product is free of pollution, low in cost, safe, and nutritious, has multifunctional characteristics of obviously reducing grape fruit decay and threshing, preventing oxidation and coloration, and preventing fiber decomposition and softening, is suitable for storage and fresh keeping after grape picking, and is an economical and ideal biological fresh-keeping agent.
Description
Affiliated technical field
The present invention relates to bio-preservative of a kind of grape and preparation method thereof
Background technology
In recent years, because multiple postharvest fruit and vegetable pathogenic bacteria have produced the serious resistance to the action of a drug to chemical bactericide, and the harm of using for a long time chemical bactericide that environment and the mankind are caused, seek the new method of controlling postharvest disease of fruits and vegetables in the urgent need to people, utilizing microorganism live body and metabolite to carry out biological preservation becomes study hotspot.There are the open defects such as harsh to environmental requirement, that effect lags behind, effect is unstable in budding fungus biological and ecological methods to prevent plant disease, pests, and erosion live body microbial inoculum, and that the microbial secondary metabolite has molecular mass is large, complex structure, and germ is difficult to produce the advantages such as resistance; Simultaneously, the microbial secondary metabolite is with short production cycle, is not subjected to season, regional limits, therefore utilizes microbial secondary metabolite development bio-preservative significant.
Grape is one of fresh-keeping fruit that mainly needs in fruit, and it belongs to berry, and water content is high, is vulnerable to infecting of light grey and pinkish mould in preservation process.Grape fresh-keeping in the market, sulfur dioxide sustained release agent commonly used suppresses growth of microorganism.In with the fresh-keeping process of sulfur dioxide sustained release agent, if excessive use not only can produce grape " bleaching " phenomenon, make its mouthfeel astringent, and the sulfur dioxide gas that discharges in the grape fresh-keeping process pollute the environment
Since entering 21 century the fruit of China especially the grape output greatly improve, become in the world maximum production base and big export country.How to keep the product that we produce, can enter senior market, extend the added time, be the maximization of increasing economic efficiency, be the problem of the numerous producers and operator thinking always.Though various preservation technique measures, chemical preservative, bio-preservative are arranged in the market, but all there are some problems, as utilize low-temperature preservation can be subject to the restriction of facility and condition, chemical preservative is subject to international strict control and long-term eating affects again health, bio-preservative exists that bacterial classification is single, viable bacteria is not enough, and fresh-keeping expection is the factors such as length, DeGrain not.For this reason, we provide and have planted bio-preservative of grape and preparation method thereof, to make up above-mentioned deficiency.
Summary of the invention
The invention provides bio-preservative of a kind of grape and preparation method thereof, it consists of:
Sodium chloride 1-8g
Calcium chloride 1-6g
Shitosan 3-9g
β-1,3-dextranase 1-10g
(concentration is the 0.1-0.5g of 75 units/150ul) to nisin
B-CHD bacillus fermentation liquid 15-40g
Sterilized water 1L
The preparation method:
With sodium chloride 1-8g, calcium chloride 1-6g, shitosan 3-9g, β-1, (concentration is that the 0.1-0.5g of 75 units/150ul) adds and is stirred to above-mentioned substance in normal temperature 1L sterilized water and dissolves fully, adds B-CHD bacillus fermentation liquid 15-40g to stir 5-10min and gets final product for 3-dextranase 1-10g, nisin.A kind of grape biology antistaling agent of the present invention can effectively suppress the growth of the Gram-negative bacterias such as heat-resisting spoilage organisms, salmonella, Escherichia coli and Actinobacillus.A kind of grape biology antistaling agent of the present invention can effectively slow down the cumulative speed of secondary metabolite ethanol after grape harvest, MDA, thereby is conducive to improve grape to the resistance of postharvest disease, and the time of origin that delays to rot alleviates rotten symptom; Component provided by the invention: sodium chloride, calcium chloride, shitosan, be natural nutrient substance, microorganism extracts is that national strain library is preserved through edible the cultivation and extracted, and human body is had no side effect.
The specific embodiment one: a kind of bio-preservative of grape is by sodium chloride 1-8g, calcium chloride 1-6g, shitosan 3-9g, β-1,3-dextranase 1-10g, nisin (concentration is that 75 units/150ul) 0.1-0.5, B-CHD bacillus fermentation liquid 15-40g, 1L normal temperature sterilized water form, the preparation method:
1, with sodium chloride 1-8g, calcium chloride 1-6g, shitosan 3-9g, β-1, (concentration is that the 0.1-0.5g of 75 units/150ul) adds and is stirred to above-mentioned substance in normal temperature 1L sterilized water and dissolves fully, adds B-CHD bacillus fermentation liquid 15-40g to stir 5-10min and gets final product for 3-dextranase 1-10g, nisin.
The grape that uses antistaling agent of the present invention that aquatic foods are plucked is immersed 3 minutes after ultraviolet-sterilization, store in same environment (in the normal temperature natural environment) control experiment with the grape (grape is through after ultraviolet-sterilization) that does not have to process.The phenomenon such as begin to occur going mouldy, dewater, rot that result was not processed after 5 days just begins to have the spot of going mouldy behind 25 days of processing.
The specific embodiment two: the formula that adopts embodiment one, grape was sprayed in front 5 hours in the grape harvesting with bio-preservative 2% solution of the present invention, antistaling agent parches rear harvesting on grape, whole fringe, cut off shrivelled grain and fruitlet grain, with pack into the fruit case of lined with polyethylene bag film of the grape of processing.Be placed on precooling 24h in mechanical freezer the uva case is uncovered, when the fruit temperature is down to 0 ℃, sealing film sack, top box lid, preserve under the temperature conditions of 0～-1 ℃, do not spray the same whole fringe of grape of antistaling agent, cut off shrivelled grain and fruitlet grain, with pack into the fruit case of lined with polyethylene bag film of the grape of processing.Be placed on precooling 24h in mechanical freezer the uva case is uncovered, when the fruit temperature is down to 0 ℃, sealing film sack, top box lid, preserve under the temperature conditions of 0～-1 ℃, contrast during 90d as a result: the grape carpopodium of processing is green, and there is the fruit powder on a fruit grain surface, without bacterial plaque; The grape carpopodium of control group is yellowish-brown, shrinkage, and some really sheet taupe bacterial plaque occurs in a grain surface, fruit grain surface wettability.Measure through Chinese Academy of Agricultural Sciences's detection of agricultural products center, the grape that sprays with the present invention's biology antistaling agent for grape does not contain sulfur dioxide.
Therefore, bio-preservative of the present invention has obvious minimizing grape fruit and rots, prevents that oxidation stain, fiber from decomposing the multi-functional characteristic of deliquescing, be applicable to the rear storing and fresh-keeping of adopting of grape, product configuration and easy to use, safe, cost is low, is a kind of comparatively economic, desirable grape biology antistaling agent.
Claims (3)
1. bio-preservative of a grape and preparation method thereof, it is characterized in that: a kind of grape biology antistaling agent is by sodium chloride 1-8g, calcium chloride 1-6g, shitosan 3-9g, nisin 0.1-0.5g, β-1, and 3-dextranase 1-10g, B-CHD bacillus fermentation liquid 15-40g, normal temperature 1L sterilized water form; With sodium chloride 1-8g, calcium chloride 1-6g, shitosan 3-9g, β-1,3-dextranase 1-10g, add to be stirred to above-mentioned substance in nisin 0.1-0.5g and normal temperature 1L sterilized water and to dissolve fully,, then add B-CHD bacillus fermentation liquid 15-40g to make.
2. according to claim 1, bio-preservative of a kind of grape and preparation method thereof is characterized in that: the concentration of nisin is 75 units/150ul.
3. according to claim 1, bio-preservative of a kind of grape and preparation method thereof is characterized in that: need solution is stirred 5-10min after adding B-CHD bacillus fermentation liquid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201110376254XA CN103125590A (en) | 2011-11-21 | 2011-11-21 | Grape biological fresh-keeping agent and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110376254XA CN103125590A (en) | 2011-11-21 | 2011-11-21 | Grape biological fresh-keeping agent and preparation method thereof |
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| CN103125590A true CN103125590A (en) | 2013-06-05 |
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| CN201110376254XA Pending CN103125590A (en) | 2011-11-21 | 2011-11-21 | Grape biological fresh-keeping agent and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068105A (en) * | 2014-07-08 | 2014-10-01 | 句容市丁庄老方葡萄专业合作社 | Grape preservative |
| CN104663869A (en) * | 2015-03-17 | 2015-06-03 | 重庆市中药研究院 | Normal-temperature preserving and freshening method for fresh white fungus |
| CN105875820A (en) * | 2016-04-12 | 2016-08-24 | 鞍山禾瑞生物科技有限公司 | Liquid compound biological preservative and preparation method and application thereof |
| CN106258659A (en) * | 2016-08-15 | 2017-01-04 | 贵阳学院 | A kind of preventing control method of Hylocereus undatus postharvest disease |
| CN106720241A (en) * | 2016-11-17 | 2017-05-31 | 天津捷盛东辉保鲜科技有限公司 | Grape biology anti-mildew fresh-keeping method |
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| CN1692838A (en) * | 2005-05-11 | 2005-11-09 | 沈阳麦金利食品制造有限公司 | Natural biological antiseptic type antistaling agent |
| CN1961689A (en) * | 2006-11-30 | 2007-05-16 | 浙江大学 | Grape compound anti-scaling agent and preparation method thereof |
| 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 |
| CN101870959A (en) * | 2010-06-11 | 2010-10-27 | 河北省科学院生物研究所 | Application of bsacillus subtilis, microbial inoculum thereof and preparations thereof to field of fruit freshness keeping |
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2011
- 2011-11-21 CN CN201110376254XA patent/CN103125590A/en active Pending
Patent Citations (4)
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| CN1692838A (en) * | 2005-05-11 | 2005-11-09 | 沈阳麦金利食品制造有限公司 | Natural biological antiseptic type antistaling agent |
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| CN1961689A (en) * | 2006-11-30 | 2007-05-16 | 浙江大学 | Grape compound anti-scaling agent and preparation method thereof |
| CN101870959A (en) * | 2010-06-11 | 2010-10-27 | 河北省科学院生物研究所 | Application of bsacillus subtilis, microbial inoculum thereof and preparations thereof to field of fruit freshness keeping |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068105A (en) * | 2014-07-08 | 2014-10-01 | 句容市丁庄老方葡萄专业合作社 | Grape preservative |
| CN104663869A (en) * | 2015-03-17 | 2015-06-03 | 重庆市中药研究院 | Normal-temperature preserving and freshening method for fresh white fungus |
| CN104663869B (en) * | 2015-03-17 | 2017-12-15 | 重庆市中药研究院 | A kind of room temperature storage preservation method of fresh white fungus |
| CN105875820A (en) * | 2016-04-12 | 2016-08-24 | 鞍山禾瑞生物科技有限公司 | Liquid compound biological preservative and preparation method and application thereof |
| CN106258659A (en) * | 2016-08-15 | 2017-01-04 | 贵阳学院 | A kind of preventing control method of Hylocereus undatus postharvest disease |
| CN106720241A (en) * | 2016-11-17 | 2017-05-31 | 天津捷盛东辉保鲜科技有限公司 | Grape biology anti-mildew fresh-keeping method |
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Application publication date: 20130605 |