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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- CN103444859B CN103444859B CN201210292948.XA CN201210292948A CN103444859B CN 103444859 B CN103444859 B CN 103444859B CN 201210292948 A CN201210292948 A CN 201210292948A CN 103444859 B CN103444859 B CN 103444859B
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- 238000000034 method Methods 0.000 title claims abstract description 23
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract 4
- 238000005516 engineering process Methods 0.000 title abstract description 10
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000000203 mixture Substances 0.000 claims abstract description 14
- 239000012530 fluid Substances 0.000 claims abstract description 9
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 8
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims abstract description 8
- 229920002752 Konjac Polymers 0.000 claims abstract description 8
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims abstract description 8
- 108010053775 Nisin Proteins 0.000 claims abstract description 8
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000004309 nisin Substances 0.000 claims abstract description 8
- 235000010297 nisin Nutrition 0.000 claims abstract description 8
- 235000006408 oxalic acid Nutrition 0.000 claims abstract description 8
- 229940116315 oxalic acid Drugs 0.000 claims abstract description 8
- 235000002949 phytic acid Nutrition 0.000 claims abstract description 8
- 239000000467 phytic acid Substances 0.000 claims abstract description 8
- 229940068041 phytic acid Drugs 0.000 claims abstract description 8
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 8
- 239000000661 sodium alginate Substances 0.000 claims abstract description 8
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 8
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 7
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 7
- 239000008367 deionised water Substances 0.000 claims abstract description 4
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 4
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 claims abstract description 3
- 239000003755 preservative agent Substances 0.000 claims description 20
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 7
- 229920002581 Glucomannan Polymers 0.000 claims description 7
- 229940046240 glucomannan Drugs 0.000 claims description 7
- 238000005304 joining Methods 0.000 claims description 2
- 238000005507 spraying Methods 0.000 claims description 2
- 238000005259 measurement Methods 0.000 claims 1
- 239000003795 chemical substances by application Substances 0.000 abstract description 11
- 238000002156 mixing Methods 0.000 abstract description 5
- 239000000843 powder Substances 0.000 abstract description 5
- 238000004140 cleaning Methods 0.000 abstract description 2
- 241001312219 Amorphophallus konjac Species 0.000 abstract 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 239000000252 konjac Substances 0.000 abstract 1
- 235000010485 konjac Nutrition 0.000 abstract 1
- 239000012528 membrane Substances 0.000 abstract 1
- 238000001694 spray drying Methods 0.000 abstract 1
- 239000007788 liquid Substances 0.000 description 11
- 235000013399 edible fruits Nutrition 0.000 description 9
- 235000013311 vegetables Nutrition 0.000 description 8
- 238000009472 formulation Methods 0.000 description 5
- 239000007921 spray Substances 0.000 description 5
- 239000000126 substance Substances 0.000 description 4
- 240000008067 Cucumis sativus Species 0.000 description 3
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 3
- 230000004060 metabolic process Effects 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 244000144730 Amygdalus persica Species 0.000 description 2
- 240000008790 Musa x paradisiaca Species 0.000 description 2
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 description 2
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- GGMQZPIDPNAGFP-UHFFFAOYSA-N 1,1-dibromo-1,2,2,2-tetrachloroethane Chemical class ClC(Cl)(Cl)C(Cl)(Br)Br GGMQZPIDPNAGFP-UHFFFAOYSA-N 0.000 description 1
- 239000005969 1-Methyl-cyclopropene Substances 0.000 description 1
- SHDPRTQPPWIEJG-UHFFFAOYSA-N 1-methylcyclopropene Chemical compound CC1=CC1 SHDPRTQPPWIEJG-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000003899 bactericide agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
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- 235000021393 food security Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
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- 230000000813 microbial effect Effects 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000000241 respiratory effect Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 150000003852 triazoles Chemical class 0.000 description 1
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- Storage Of Fruits Or Vegetables (AREA)
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 |
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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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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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