CN104757109A - Preparation method of Chinese herb residue extract liquid-gelatin strawberry preservative film - Google Patents
Preparation method of Chinese herb residue extract liquid-gelatin strawberry preservative film Download PDFInfo
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- CN104757109A CN104757109A CN201510180807.2A CN201510180807A CN104757109A CN 104757109 A CN104757109 A CN 104757109A CN 201510180807 A CN201510180807 A CN 201510180807A CN 104757109 A CN104757109 A CN 104757109A
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- chinese herb
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- preservative film
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Abstract
The invention relates to a preparation method of a Chinese herb residue extract liquid-gelatin strawberry preservative film. The preparation method comprises the following steps: heating and stewing wasted Chinese herb residue, carrying out ultrasonic extraction and the like so as to obtain extract liquid, and blending with gelatin further so as to prepare the strawberry preservative film. According to the invention, antibacterial active ingredients in the Chinese herb residue are used for preparing the strawberry preservative film, a novel approach is developed for the utilization of waste Chinese herb residue, the use of the PE preservative film is saved to the greatest extent, and the environment pollution is relieved.
Description
Technical field: the preparation method that the present invention relates to a kind of Chinese herb residues leaching liquor-gelatin strawberry preservation film, utilize discarded Chinese herb residues by pulverizing, lixiviate, the step such as to concentrate and obtain leaching liquor, mix with certain proportion at a certain temperature with use gelatin again, obtain film glue, this film glue available is applied over strawberry surface, for transporting and strawberry fresh-keeping in storage process, play the object of Antimicrobial preservative.It belongs to forest products biomass resource active material and extracts manufacture field.The present invention not only make use of antibacterial substance residual in Chinese herbal medicine waste residue and is combined the freshness date extending strawberry with gelatin; and fully a new approach is created to the recycling of discarded Chinese herb residues; decrease a large amount of uses of polyethylene (PE) preservative film simultaneously, be beneficial to protection of the environment.
Background technology: preserving fruit and vegetable utilizing is the practical technique of fruits and vegetables after a kind of conditioning based on fruit and vegetable physiological regulation activity is plucked.It is several that current storage and fresh-keeping method mainly contain deepfreeze, controlled atmosphere, irradiation, chemical sterilization and preservative film packaging, but plant investment because of first three and be not suitable for China's national situation greatly, still can not popularize, and chemicals can pollute to fruits and vegetables, murder by poisoning is brought to human body, comparatively speaking, the method for preservative film packaging has the advantages such as cost is low, simple to operate, widely applicable, successful, is widely used.
But preservative film has poor air permeability at present, poisture-penetrability is poor, the problems such as sterilization is undesirable.In addition, what the current preserving fruit and vegetable utilizing overwhelming majority adopted is the preservative film that polyethylene (PE) is made, and has become another the white pollution source after polybag, in natural environment, has been difficult to degraded; And polyethylene and house refuse co-fire can produce bioxin, very big to human health damage.
Based on above reason, traditional preservative film urgently improves.
Chinese medicine slag is mainly derived from the process that all kinds of Chinese medicine is produced, wherein in the production process of Chinese patent drug the dregs of a decoction that remain at most, account for 70% [33] of Chinese medicine slag total amount.The active constituent content of Chinese medicine is often lower, and Chinese medicine will produce a large amount of dregs of a decoction after extracting, decocting, and usually also there is a certain amount of active component in the dregs of a decoction.Zu Yong etc. [34] content to the amino acid in the stellate cladonia fruticose thallus dregs of a decoction, inorganic elements and L-sorbose measures.Measurement result: in the stellate cladonia fruticose thallus dregs of a decoction, total amino acid contains 1.958g100g-1 the most.Wherein content of glutamic acid is up to 0.293g100g-1, is secondly asparatate and arginine, also containing multiple inorganic elements and a small amount of vitamin Cs such as silicon, manganese, aluminium, zinc, barium, chromium, magnesium, iron in the stellate cladonia fruticose thallus dregs of a decoction.Pan Huaru [33] analyzes the chemical composition that the youngsters such as pseudo-ginseng, Radix Angelicae Sinensis, blackspiked lovegrass herb with root, potato slag, bean curd plant Chinese medicine dreg.Wherein pseudo-ginseng saponin(e residual quantity after extracting is 0.84 ~ 1.27%, in addition containing several amino acids, inorganic first rope, crude protein and crude fibre.And Radix Angelicae Sinensis crude protein content after extracting volatile oil is 15.1%, total amino acid content is 7.07%, and the content of trace element zinc reaches 42.13mgkg-1.Blackspiked lovegrass herb with root extracts the dregs of a decoction after moulting hormone containing crude protein 6.7%, and amino acid whose total amount is 4.29%, and wherein the content of inorganic elements selenium reaches 0.142mgkg-1.Containing crude fibre 34.1%, crude protein 3.4%, amino acid/11 .31% in the dregs of a decoction of Dioscorea parvifcora Ting after extracting diosgenin, simultaneously also containing multiple inorganic elements, wherein the content of selenium is 0.183mgkg-1.The dregs of a decoction of bean curd after extracting helicidum contain starch about 30 ~ 40%.As can be seen here, although Chinese medicine slag is through extracting, also retain number of chemical composition, Chinese medicine slag has value of exploiting and utilizing.
Summary of the invention: object of the present invention, in order to develop a kind of fresh-keeping film, reduces the use of polyethylene (PE) preservative film in the market, reduces environmental pollution, effectively utilizes Chinese herb residues.
Substance of the present invention comprises the following aspects:
1:A, Chinese gall, the dark plum dregs of a decoction are experimental raw, pulverizer pulverized 80 mesh sieves after by the boiling of electric jacket heated at constant temperature (mass ratio of water and the dregs of a decoction is: 1: 20), be cooled to room temperature, then use ultrasonic extraction, obtain extract.
2. the ratio being 1: 15 in mass ratio by edible gelatin particle and water mixes, and control temperature is 65 DEG C and carries out gelatinization 30-60min, fully stirs and gelatin is melted completely, obtain gelatin solution.
3. gelatin solution is cooled to room temperature and dregs of a decoction extract by volume 1: 1, magnetic agitation 2 hours, mixes and obtains preservative film glue.
4. obtained preservative film is carried out brushing process at strawberry surface, preserve after film forming.
Claims (4)
1. the preparation method of Chinese herb residues leaching liquor-gelatin strawberry preservation film, it is characterized in that utilizing discarded Chinese herb residues for raw material, hot-water extraction and ultrasonic extraction are carried out to its active ingredient, gained extract and edible gelatin liquid blended, be painted on strawberry surface and play fresh-keeping effect.
2. method as claimed in claim 1, it is characterized in that three kinds of Chinese herb residues are pulverized, hot-water extraction, extracts further by ultrasonic wave, obtains the extract of Chinese herb residues, and cost of material is low and make full use of scrap feed material, realizes the resource of discarded object.
3. method as claimed in claim 1, is characterized in that selecting nontoxic edible gelatin, under uniform temperature and the condition of time, obtains gelatin solution.
4. the method for claim 1, the volume ratio that its feature also comprises gelatin solution and dregs of a decoction extract is 2: 1, fully mixes, stand-by.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510180807.2A CN104757109A (en) | 2015-04-17 | 2015-04-17 | Preparation method of Chinese herb residue extract liquid-gelatin strawberry preservative film |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510180807.2A CN104757109A (en) | 2015-04-17 | 2015-04-17 | Preparation method of Chinese herb residue extract liquid-gelatin strawberry preservative film |
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| CN104757109A true CN104757109A (en) | 2015-07-08 |
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| CN201510180807.2A Pending CN104757109A (en) | 2015-04-17 | 2015-04-17 | Preparation method of Chinese herb residue extract liquid-gelatin strawberry preservative film |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114698690A (en) * | 2022-03-30 | 2022-07-05 | 浙江工商大学 | Compound essential oil bacteriostatic preservative for strawberries and process thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960418A (en) * | 2012-12-11 | 2013-03-13 | 浙江海洋学院 | Ice-temperature refreshing method of sciaenops ocellatus |
| CN103583683A (en) * | 2013-11-26 | 2014-02-19 | 青岛嘉瑞生物技术有限公司 | Fruit preservative based on comprehensive utilization of enteromorpha prolifera and preparation method of fruit preservative |
| CN104082832A (en) * | 2014-06-06 | 2014-10-08 | 北京市农林科学院 | Fresh-keeping method of semi-processed fresh dishes |
| CN104146055A (en) * | 2014-06-27 | 2014-11-19 | 广西大学 | Plant source fruit and vegetable preservative |
| CN104304431A (en) * | 2014-10-24 | 2015-01-28 | 烟台朗博商贸有限公司 | Strawberry fresh-keeping solution and preparation method thereof |
-
2015
- 2015-04-17 CN CN201510180807.2A patent/CN104757109A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960418A (en) * | 2012-12-11 | 2013-03-13 | 浙江海洋学院 | Ice-temperature refreshing method of sciaenops ocellatus |
| CN103583683A (en) * | 2013-11-26 | 2014-02-19 | 青岛嘉瑞生物技术有限公司 | Fruit preservative based on comprehensive utilization of enteromorpha prolifera and preparation method of fruit preservative |
| CN104082832A (en) * | 2014-06-06 | 2014-10-08 | 北京市农林科学院 | Fresh-keeping method of semi-processed fresh dishes |
| CN104146055A (en) * | 2014-06-27 | 2014-11-19 | 广西大学 | Plant source fruit and vegetable preservative |
| CN104304431A (en) * | 2014-10-24 | 2015-01-28 | 烟台朗博商贸有限公司 | Strawberry fresh-keeping solution and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114698690A (en) * | 2022-03-30 | 2022-07-05 | 浙江工商大学 | Compound essential oil bacteriostatic preservative for strawberries and process thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C41 | Transfer of patent application or patent right or utility model | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20151207 Address after: 100083 Haidian District Qinghua East Road, No. 35, Beijing Applicant after: Beijing Forestry University Address before: 100083 Haidian District Qinghua East Road, Beijing Forestry University, No. 25,, Beijing Applicant before: Jin Xiaojuan Applicant before: Zhao Qiang Applicant before: Wang Shuo Applicant before: Su Jie |
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| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150708 |