CN105532856A - Preparation method of fruit and vegetable preservative using millet bran wax - Google Patents
Preparation method of fruit and vegetable preservative using millet bran wax Download PDFInfo
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- CN105532856A CN105532856A CN201510938725.XA CN201510938725A CN105532856A CN 105532856 A CN105532856 A CN 105532856A CN 201510938725 A CN201510938725 A CN 201510938725A CN 105532856 A CN105532856 A CN 105532856A
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- rice bran
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
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Abstract
The present invention discloses a preparation method of fruit and vegetable preservative using millet bran wax, which belongs to the technical field of food preservation. Millet bran is subjected to twin-screw extruding treatment, drying, grinding, and supercritical CO<2> extraction to prepare millet bran and to prepare millet bran oil, and an emulsifier Tween 60 is added into the rice bran wax extract to process the rice bran wax into a green product. The millet bran wax is utilized to prepare the fruit and vegetable preservative which is low and cheap in price, non-toxic, non-polluting, and better in filming quality, and can effectively prevent microbial infestation of the fresh fruits and vegetables, suppress respiration function and evaporation level of the fruits and vegetables, and improve the storage periods of the fruits and vegetables.
Description
Technical field
The invention belongs to food preservative technology field, particularly relate to a kind of method utilizing the waxed standby antistaling agent of little rice bran.
Background technology
China is the country abounding with fruits and vegetables, and its annual production, up to 900,000,000 tons, accounts for 14% of global output, occupy first of the world.But, fresh fruit of vegetables plucking, storage, processing, consumption process in very easily putrid and deteriorated, after the annual fruit and vegetable picking of China, loss late is up to 25% one 30%, causes huge economic loss, meanwhile, the corrupt pathogenic microorganism produced also can damage health.The main cause causing fruits and vegetables putrid and deteriorated is that technical merit falls behind and does Preservation Treatment not in time after fruit and vegetable picking, and therefore, developing a kind of non-harmful green preservative safely and effectively becomes the one serious hope that people pursue health.
Antistaling agent at present for fruit vegetables storing mainly contains chemical preservative, crude antistaling agent, fresh-keeping wax.Wherein chemical preservative bactericidal effect is fabulous but have certain harmfulness to health greatly because of toxicity, and use is restricted; Crude antistaling agent toxicity is little but cost is high; Fresh-keeping wax has the advantages such as nontoxic, cost is low, freshness date is effective.At present, the multiplex Brazil wax of fresh-keeping wax, but expensive because of it, be difficult to meet the need of market, it is imperative that a kind of Brazil wax substitute cheap and easy to get of demand prepares fruit and vegetable fresh-keeping agent.
The ester mixture that little rice bran wax is made up of higher fatty acids and high alcohol, there is the advantages such as stronger water-resistance, good stability, fusing point be low, non-toxic, its character is very similar to the king's Brazil wax in wax, it is not perishable in atmosphere, film forming is better, the content of little rice bran wax is higher than other cereal, and therefore little rice bran wax is the high-quality substitute of Brazil wax, and the waxed standby fruit and vegetable fresh-keeping agent document of little rice bran is without report.
Little rice bran wax is the accessory substance that refinement rice bran oil produces.China's millet annual production about 5,000,000 tons, annual processing millet will produce about 400,000 tons, millet rice bran, and its content of chaff wax accounts for the 2%-4% of rice bran oil.But most of chaff wax not yet extensively utilizes due to reasons such as technologies, causes the huge waste of resource.Therefore need badly in the middle of prior art and want a kind of novel technical scheme to solve this problem.
Summary of the invention
Technical problem to be solved by this invention is: the method providing the waxed standby fruit and vegetable fresh-keeping agent of a kind of little rice bran, little rice bran wax is utilized to develop a kind of cheap, non-toxic, pollution-free, good high-quality fruit and vegetable fresh-keeping agent of film forming, the fruits and vegetables that can effectively prevent microbial infection fresh, respiration and the level evaporation of fruits and vegetables can be suppressed simultaneously, improve the shelf time of fruits and vegetables.
A method for the waxed standby fruit and vegetable fresh-keeping agent of little rice bran, is characterized in that: comprise the following steps,
Step one, the process of rice bran twin-screw extrusion
Get the rice bran of millet, cross 40 mesh sieves, remove rice husk and crack rice, take rice bran 5kg, be placed in container, add 600g water, carry out being stirred to water to absorb completely, pour in the feed hopper of double screw extruder, extruder optimum configurations is extrusion temperature 150 DEG C, charging rate 210g/min, screw speed 210r/min, and acquisition length is that the cylindrical rice bran section of 0.9cm ~ 1.1cm is for subsequent use;
Step 2, drying
Get the rice bran section that described step one obtains, under the condition of 35 DEG C, in blast drier, carry out forced air drying, the dry rice bran to water content≤8% is for subsequent use;
Step 3, pulverizing
Get the dry rice bran that described step 2 obtains to put into pulverizer and carry out pulverization process, after pulverizing, cross 60 mesh sieves, be positioned in Polythene Bag store for subsequent use;
Step 4, recovering rice bran oil
The rice bran got after the pulverizing of described step 3 acquisition carries out overcritical C0
2extraction extracts, and obtains rice bran oil;
Step 5, extraction chaff wax
The rice bran oil getting the acquisition of described step 4 adds ethyl acetate, rocks and is all dissolved by rice bran oil to solvent, after leaving standstill 30min, adopt the centrifuge of 4000r/min, centrifugal 20min, collecting precipitation thing, obtain chaff wax, by for subsequent use for the chaff wax drying 1h collected;
Prepared by step 6, finished product
Get the chaff wax 500mL that described step 5 obtains, add 15mL Tween-60, obtain fruit and vegetable fresh-keeping agent;
Step 7, storage
The fruit and vegetable fresh-keeping agent finished product sealing described step 6 obtained is placed in temperature < 20 DEG C, and humidity range is preserve under the environment of 45% ~ 75%.
The overcritical C0 of described step 4
2extraction is that the rice bran after step 3 being pulverized is placed in extraction axe, in extraction axe, pass into C0
2fluid, opens overcritical C0
2extraction equipment, arranging extracting pressure is 30MPa, and extraction temperature is 45 DEG C, and extraction time is 120min, adds 80mL absolute ethyl alcohol, extracts.
By above-mentioned design, the present invention can bring following beneficial effect: the method for the waxed standby fruit and vegetable fresh-keeping agent of a kind of little rice bran, select abundance and cheap little rice bran wax as fruit and vegetable fresh-keeping agent, chaff wax is fully used, play due economic worth, and the fruit and vegetable fresh-keeping agent prepared has advantages such as cost is low, non-toxic, good refreshing effect.
Further beneficial effect of the present invention is:
1, replace Brazil wax to produce fruit and vegetable fresh-keeping agent with little rice bran wax cheap and easy to get, be a kind of desirable substitute, avoid the waste of little rice bran wax resource, make it be used widely;
If 2 this little rice bran wax fruit vegetables antistaling agents cheap and easy to get are used widely, will greatly reduce because fruits and vegetables to rot caused loss, for society will provide more colory fruits and vegetables every year;
3, adopt supercritical extraction technique to extract little rice bran wax, compared with conventional method, there is extractant C0
2the advantages such as cheap, non-toxic, technique is simple, selective good, recovery rate is high, environmentally safe, have catered to the new demand of " green engineering " that contemporary society proposes.
4, adopt the waxed standby fruit and vegetable fresh-keeping agent good film-forming property of little rice bran, surface moisture evaporation can be reduced, can air be completely cut off, prevent microbial infection.Fruits and vegetables after waxing, appearance is bright and clean attractive in appearance and can improve fruit-vegetable quality, and this antistaling agent is conducive to the health of people on the one hand, is conducive to the sound development of food industry on the one hand, has broad application prospects.
Accompanying drawing explanation
Below in conjunction with the drawings and specific embodiments, the present invention is further illustrated:
Fig. 1 is the method flow schematic diagram of the waxed standby fruit and vegetable fresh-keeping agent of a kind of little rice bran of the present invention.
Detailed description of the invention
A kind of method that fruit and vegetable fresh-keeping agent prepared by little rice bran vinegar comprises following step:
Step one, the process of rice bran twin-screw extrusion
Fresh rice bran crosses 40 mesh sieves, removes rice husk and cracks rice.Take a certain amount of rice bran, be placed in container, add 12% amount of moisture, it fully stirred until after moisture fully absorbs, pour in the feed hopper of double screw extruder, extrusion parameter sets: extrusion temperature 150 DEG C, feed rate 210g/min.Reach the requirement of experimental design, regulate the rotating speed of cutting knife, make to extrude rice bran and be cut into length and be about the cylindric of about 1cm, for subsequent use.
Step 2, drying
Get appropriate step one and extrude liquid, under the condition of 35 DEG C, in blast drier, carry out forced air drying, water content≤8%.
Step 3, pulverizing
Get step 2 dry matter and carry out pulverization process in pulverizer, cross 60 mesh sieves, in Polythene Bag, seal C deposit for subsequent use.
Step 4, recovering rice bran oil
Take appropriate step 3 material to load in extraction axe, open C0
2steel cylinder, passes into C0
2fluid, opens overcritical C0
2extraction equipment, regulate extracting pressure 30MPa, extraction temperature 45 DEG C, extraction time 120min, absolute ethyl alcohol consumption 80mL, extracts.
Step 5, extraction chaff wax
Get the wax paste that step 5 is extracted, add solvent, rock and solvent is all dissolved oil, static certain hour, uses centrifuge 4000r/min, centrifugal 20min, and namely collecting precipitation thing obtains chaff wax, and dry 1h is for subsequent use.
Prepared by step 6, finished product
The chaff wax getting step 5 extraction adds appropriate Tween-60 and namely obtains fruit and vegetable fresh-keeping agent.
Step 7, storage
Storage practice: sealing, puts shady and cool dry place and preserves.
Embodiment one,
Little for 500g rice bran wax is added after in 450ml running water, then after adding 10ml Tween-60, stirring makes little rice bran wax fully emulsified in water, then after diluting 20 times, be sprayed on the surface of the fruit such as apple, pears, orange.
Embodiment two,
Little for 200g rice bran wax is added after in 600ml running water, then after adding 20ml Tween-60, stirring makes little rice bran wax fully emulsified in water, then after diluting 10 times, be sprayed on the surface of the vegetables such as capsicum, eggplant.
Claims (2)
1. a method for the waxed standby fruit and vegetable fresh-keeping agent of little rice bran, is characterized in that: comprise the following steps,
Step one, the process of rice bran twin-screw extrusion
Get the rice bran of millet, cross 40 mesh sieves, remove rice husk and crack rice, take rice bran 5kg, be placed in container, add 600g water, carry out being stirred to water to absorb completely, pour in the feed hopper of double screw extruder, extruder optimum configurations is extrusion temperature 150 DEG C, charging rate 210g/min, screw speed 210r/min, and acquisition length is that the cylindrical rice bran section of 0.9cm ~ 1.1cm is for subsequent use;
Step 2, drying
Get the rice bran section that described step one obtains, under the condition of 35 DEG C, in blast drier, carry out forced air drying, the dry rice bran to water content≤8% is for subsequent use;
Step 3, pulverizing
Get the dry rice bran that described step 2 obtains to put into pulverizer and carry out pulverization process, after pulverizing, cross 60 mesh sieves, be positioned in Polythene Bag store for subsequent use;
Step 4, recovering rice bran oil
The rice bran got after the pulverizing of described step 3 acquisition carries out overcritical C0
2extraction extracts, and obtains rice bran oil;
Step 5, extraction chaff wax
The rice bran oil getting the acquisition of described step 4 adds ethyl acetate, rocks and is all dissolved by rice bran oil to solvent, after leaving standstill 30min, adopt the centrifuge of 4000r/min, centrifugal 20min, collecting precipitation thing, obtain chaff wax, by for subsequent use for the chaff wax drying 1h collected;
Prepared by step 6, finished product
Get the chaff wax 500mL that described step 5 obtains, add 15mL Tween-60, obtain fruit and vegetable fresh-keeping agent;
Step 7, storage
The fruit and vegetable fresh-keeping agent finished product sealing described step 6 obtained is placed in temperature < 20 DEG C, and humidity range is preserve under the environment of 45% ~ 75%.
2. the method for the waxed standby fruit and vegetable fresh-keeping agent of a kind of little rice bran according to claim 1, is characterized in that: the overcritical C0 of described step 4
2extraction is that the rice bran after step 3 being pulverized is placed in extraction axe, in extraction axe, pass into C0
2fluid, opens overcritical C0
2extraction equipment, arranging extracting pressure is 30MPa, and extraction temperature is 45 DEG C, and extraction time is 120min, adds 80mL absolute ethyl alcohol, extracts.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510938725.XA CN105532856A (en) | 2015-12-16 | 2015-12-16 | Preparation method of fruit and vegetable preservative using millet bran wax |
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| CN201510938725.XA CN105532856A (en) | 2015-12-16 | 2015-12-16 | Preparation method of fruit and vegetable preservative using millet bran wax |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2018005081A1 (en) * | 2016-06-28 | 2018-01-04 | General Mills Inc. | Fresh-like fruit with extended shelf life |
| CN108064931A (en) * | 2016-11-17 | 2018-05-25 | 中国农业科学院农产品加工研究所 | A kind of preparation method of fruit and vegetable fresh-keeping agent and application |
Citations (2)
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| CN101690514A (en) * | 2009-09-24 | 2010-04-07 | 无锡信达胶脂材料有限公司 | Preparation method for honey peach fresh-keeping emulsion and application of honey peach fresh-keeping emulsion |
| CN101711535A (en) * | 2009-09-09 | 2010-05-26 | 湖南金健米业股份有限公司 | Rice preservative using rice bran wax and propolis as main raw materials and preparation method as well as use method thereof |
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2015
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101711535A (en) * | 2009-09-09 | 2010-05-26 | 湖南金健米业股份有限公司 | Rice preservative using rice bran wax and propolis as main raw materials and preparation method as well as use method thereof |
| CN101690514A (en) * | 2009-09-24 | 2010-04-07 | 无锡信达胶脂材料有限公司 | Preparation method for honey peach fresh-keeping emulsion and application of honey peach fresh-keeping emulsion |
Non-Patent Citations (3)
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| 宋玉卿，等: "超临界CO2流体萃取米糠油研究", 《粮食与油脂》 * |
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| 魏福祥，等: "超临界CO2萃取-精馏小米糠油", 《食品科学》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2018005081A1 (en) * | 2016-06-28 | 2018-01-04 | General Mills Inc. | Fresh-like fruit with extended shelf life |
| CN108064931A (en) * | 2016-11-17 | 2018-05-25 | 中国农业科学院农产品加工研究所 | A kind of preparation method of fruit and vegetable fresh-keeping agent and application |
| CN108064931B (en) * | 2016-11-17 | 2021-05-14 | 中国农业科学院农产品加工研究所 | Preparation method and application of fruit and vegetable preservative |
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Application publication date: 20160504 |
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