CN106343010A - Vegetable preservative containing plant essential oil and application - Google Patents
Vegetable preservative containing plant essential oil and application Download PDFInfo
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- CN106343010A CN106343010A CN201610738952.2A CN201610738952A CN106343010A CN 106343010 A CN106343010 A CN 106343010A CN 201610738952 A CN201610738952 A CN 201610738952A CN 106343010 A CN106343010 A CN 106343010A
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- essential oil
- plants essential
- vegetable
- vegetable fresh
- agent keeping
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- 238000010025 steaming Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 229960000790 thymol Drugs 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 201000008827 tuberculosis Diseases 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 1
- 235000012141 vanillin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
-
- 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
- A23B7/155—Microorganisms; Enzymes; Antibiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention discloses a vegetable preservative containing plant essential oil and an application. The vegetable preservative containing plant essential oil is characterized in that the vegetable preservative is prepared by mixing a certain proportion of lysozyme, tea polyphenol, nisin, plant essential oil A, plant essential oil B, Vc, potassium sorbate and distilled water. The vegetable preservative preferentially uses plant essential oil as the main component of the preservative, and has excellent anti-bacteria, antioxidant and water-holding functions, and is applied to the preservative and fresh-keeping of vegetables; the vegetable preservative greatly prolongs the freshness storage period of vegetables and ensures the original quality of vegetables in the freshness period, and thereby effectively guaranteeing the vegetable quality. The preparation method of the vegetable preservative is simple, and convenient to apply; the vegetable preservative is prepared by natural components, and free from harmful chemical substances; therefore, the vegetable preservative is safe and environment-friendly, and has important industry value.
Description
Technical field
The present invention relates to vegetable fresh-keeping processing technology field, specifically a kind of preferred plants essential oil is main as antistaling agent
Composition, can greatly prolong the fresh-retaining preserving phase of vegetable, the quality of vegetable is effectively ensured, and compound method is simple, and application is convenient,
The agent keeping vegetable fresh containing plants essential oil of safety and environmental protection and application.
Background technology
Vegetable is indispensable vegetable on people's dining table, is maintaining human normal physiological activity and the aspect tool that improves health
There is very important even irreplaceable nutritive value.Multiple nutrient such as vegetable rich in proteins, mineral, vitamin
Matter, eats vegetable more and has health care diseases prevention, cancer preventing and treating, strengthens the multiple efficacies such as nutrition, facilitating digestion, vessel softening.China is
Vegetable big producing country, is just sure to occupy the first in the world early in China's sowing of vegetable area many years ago and yield, accounts for world's total amount respectively
43% and 49%.Count according to the Ministry of Agriculture in 2015, China's vegetable gross annual output amount breaks through 700,000,000 tons, more than 9,000 hundred million yuan of the gross output value, it has also become
The big agricultural product of China first, abundant Vegetable Resources also provide the raw material of abundance for fruits and vegetables industry.With health diet
The going deep into of idea, vegetable increasingly plays very important role in people's daily life, and the consumption figure of vegetable will be constantly
Increase.
Fresh cut vegetables are so that it is fresh, convenient, nutrition, nuisanceless the features such as, enjoy liking of consumer, fresh cut vegetables also known as
Semi-processed vegetable or lightly processed vegetable be by carrying out to fresh vegetabless being classified, arranging, clean, cutting, fresh-keeping, packaging etc.
Reason, keeps the product of its fresh state.It is not necessary to further process after consumer's this kind of product of purchase, direct-edible
Or culinary art.Departing from parent after vegetable harvesting, lose the supply of moisture and mineral, also cannot pass through normal photosynthesis
Synthesis of organic substance, but still be able to carry out a series of vital movement, breathed using itself Organic substance, kept its disease-resistant energy
, there are a series of physiological changies in power, tissue gradually tends to old and feeble, finally rots simultaneously.Region due to vegetable growth
Limit with seasonal, the vegetable after adopting easily occur in transporting procedures rotten, vegetable just have physiological metabolism level after harvesting high,
The features such as aqueous, sugar content is big, leads to the easily dehydration during shipping storage of a large amount of vegetables to wilt, rot.Therefore, vegetable
The anti-corrosive fresh-keeping of dish just plays extremely important effect after vegetable harvesting.
At present the Main Means of vegetable anti-corrosive fresh-keeping are that cryopreservation combines chemical bactericide and processes, chemical bactericide point
Containing organic group minor structure, these organic groups can enter in human body together with vegetable, the body of serious harm human body more
Health, or even carcinogenic, teratogenesis, mutagenic toxicity occur.With social progress and expanding economy, people increasingly pay close attention to food
Product safety problem, slowly starts the use of conflict chemical preservative, from the antibacterial of chemosynthesis to wide spectrum, efficient, natural, no
Malicious antistaling agent direction is developed, and is the trend of the times of agent keeping vegetable fresh research and development.
Plants essential oil be extraction the distinctive aromatic substance of plant, be taken from herbal flower, leaf, root, bark, fruit,
Seed, resin etc. are to distill, squeezing mode extract.Each plants essential oil has a chemical constitution to determine its
Fragrance, color, mobility and its mode with System Operation, also make each plants essential oil respectively have a set of special function special
Matter.In recent years, research shows both at home and abroad, and plants essential oil removes has physiological action to human body, also has the speciality of natural anticorrosion.One
Aspect can suppress or kill pathogen, on the other hand can to animals and plants produce chemical effect, thus animal is played tag,
Repellent and stifling effect, play suppression or the action effect of poisoning to pathogenic microorganism.Plants essential oil can with antifungal and
Antibacterial, improves the immunity of Human Physiology system, promotes human metabolism.Research finds that plants essential oil also has and insect is smoked
The double activity steaming and tagging, insect smells the aromatic odor of plants essential oil, will escape.
Research finds, the bacteriostatic activity of plants essential oil has broad spectrum activity, and same plants essential oil can be simultaneously to multiple diseases
Pathogenic microorganism works, but plants essential oil has selectivity to the inhibitory action of plant pathogenic microorganisms again, different types of
The rejection ability of the pathogenic microorganism to different cultivars for the plants essential oil is different.Have mutually collaborative, no between different plants essential oils
Can react between the composition of quintessence oil, be used in combination and can improve its function.
Content of the invention
The purpose of the present invention is the defect existing for prior art, provides a kind of agent keeping vegetable fresh containing plants essential oil
And application, the preferred plants essential oil of this agent keeping vegetable fresh as antistaling agent main component, has excellent antibacterial, antioxidation and holds
Water acts on, and is applied to the anti-corrosive fresh-keeping of vegetable, can greatly prolong the fresh-retaining preserving phase of vegetable it is ensured that vegetable keeps in freshness date
Original quality, thus be effectively guaranteed the quality of vegetable；The fresh-keeping of vegetables agent compounding method of the present invention is simple, and application is convenient,
Prepared using natural constituents, without harmful chemical, safety and environmental protection, there is important industrial value.
The purpose of the present invention solves by the following technical programs:
A kind of agent keeping vegetable fresh containing plants essential oil it is characterised in that: this agent keeping vegetable fresh is as follows by parts by weight
Group is grouped into: lysozyme 0.2-0.3 part, tea polyphenols 1.0-1.5 part, nisin 0.3-0.4 part, plants essential oil a 8-12
Part, plants essential oil b 6-8 part, vc 3-4 part, potassium sorbate 1.5-2.0 part, 1000 parts of distilled water.
The raw material of described plants essential oil a preparation and its proportioning are: Cortex Cinnamomi 5-6 part, Herba Rosmarini Officinalis 4-5 part, Herba Cymbopogonis Citrari 2-3 part,
Herba thymi vulgariss 3-4 part.
The raw material of described plants essential oil b preparation and its proportioning are: Pericarpium Zanthoxyli 5-6 part, Flos Caryophylli 4-5 part, Herba Menthae 3-4 part, brocade
Pericarpium Citri junoriss 1-2 part.
Described plants essential oil a adopts steam distillation to prepare, and concrete technology flow process is: plants essential oil a raw material is shone
Dry, pulverize, then with 30 mesh sub-sieve filtering and impurity removings, weigh the raw material of certain mass, according to solid-liquid ratio 1:10(w:v) add
Distilled water, 180 DEG C of heated at constant temperature boilings, quintessence oil starts to ooze timing, after 2 hours, terminates distillation, stands 15 minutes, treat profit
After separating, liquid is crude oil at the middle and upper levels to take oil water separator, obtains anhydrous plant quintessence oil a with anhydrous sodium sulfate dehydration.
Described plants essential oil b adopts carbon dioxide supercritical extraction method to prepare, and concrete technology flow process is: by plants essential oil b
Raw material dries in the shade to constant weight, pulverizes, then with 30 mesh sub-sieve filtering and impurity removings, with supercritical extraction instrument supercritical co2Extraction, extraction
Pressure power is controlled to 15-16mpa, and extraction temperature is controlled to 31-33 DEG C, and extraction time is controlled to 2.5-3h, and knockout tower discharging obtains
To plants essential oil b.
The described agent keeping vegetable fresh containing plants essential oil first takes the distilled water of proportional quantity when using, and then sequentially adds and joins
The potassium sorbate of proportion, tea polyphenols, lysozyme, vc, nisin, plants essential oil a, plants essential oil b, stir dissolving
?.
Application in vegetable anti-corrosive fresh-keeping for the described agent keeping vegetable fresh containing plants essential oil.
Described application is to put into vegetable in the agent keeping vegetable fresh containing plants essential oil, takes out after soaking 3-5min.
The present invention has the following advantages compared to existing technology:
The agent keeping vegetable fresh containing plants essential oil of the present invention, preferably lysozyme, tea polyphenols, nisin, vc and mountain
Potassium sorbate is as active component.Wherein lysozyme is a kind of hydrolytic enzyme being acting exclusively on microorganism wall, and it is exclusively made
For the β between n- acetylmuramic acid and n- acetylglucosamine-Isosorbide-5-Nitrae key in peptide polysaccharide molecule, thus destroying the thin of antibacterial
Cell wall, finally makes bacterolysises dead it is also possible to directly destroy the cell wall of gram positive bacteria, and reaches the effect of sterilization；
Tea polyphenols have stronger antioxidation and bacteriostasis, staphylococcuses, escherichia coli, bacillus subtilis etc. are had strong
Inhibitory action, also has deodorization, protection pigment, the effect of the formation of suppression nitrite；Nisin can suppress most
Number gram positive bacteria, and have strong inhibitory action to the spore of bacillus cereuss, in human body after nisin is edible
Be hydrolyzed into aminoacid quickly under physiology ph condition and alpha -chymotrypsin effect, will not change in human body intestinal canal normal flora with
And produce the resistance problem occurring as other antibiotics, more with other antibiotics, cross tolerance will not occur, have efficiently, no
Poison, safely, the advantage that has no side effect；Potassium sorbate can suppress the activity of mycete, yeast and aerobic bacteria effectively, has
Low toxicity, efficient advantage；Vc is a kind of efficient antioxidant, can prevent vegetable oxidation, suppression free radical from producing, can also assist
Activity with other antistaling agent composition.
The present invention adopts plants essential oil as antistaling agent main component, preferably Cortex Cinnamomi, Herba Rosmarini Officinalis, Herba Cymbopogonis Citrari, Herba thymi vulgariss, flower
Green pepper, Flos Caryophylli, Herba Menthae, brocade orange skin are as extraction of essential oil raw material.Cinnamon essential oil is the supernatant liquid of yellow or yellowish-brown, and it mainly becomes
Point be cinnamic aldehyde, content is about 75%-90%, separately contain a small amount of methyleugenol, cinnamic alcohol, cinnamyl acetate, vanillin, coumarin,
Cinnamic acid, eugenol, 2- methoxyl group cinnamic acid, 2- 2-Methoxyacetic acid osmanthus ester and dioxy cinnamic acid etc., the suppression to pathogenic fungi for the cinnamon essential oil
The inhibition that effect processed compares antibacterial is good, and bacteriostasis are even more preferable than conventional chemical bactericide；Rosemary ethereal oil is rich in
Australene, Camphora, pinanone, borneol acetate, lauro lene, nopinene, linalool isoreactivity material, to antibacterial, the micro- life in original place
Thing has good suppression effect；The main component of oil of Cymbopogon winterianus is Chinese catalpa lemon aldehyde, and Chinese catalpa lemon aldehyde has the biocidal property of wide spectrum, to beads
The funguses such as bacterium, trichophyton, aspergillosiss, staphylococcus aureuses, gonococcuss and escherichia coli and antibacterial all have suppression and kill
Dual function；The main component of thyme oil is thymol, linalool, fragrant chaste tree nationality phenol, Borneolum Syntheticum, linalool, nopinene and
Flos Caryophylli hydrocarbon, has powerful antibacterial and antioxidant activity, is one of antibacterial the strongest, to staphylococcus aureuses, hay bud
Spore bacillus, escherichia coli, Salmonella enteritidis, Listeria monocytogenes, aspergillus parasiticus bacterium etc. suppression and kill effect it is further preferred that；Pericarpium Zanthoxyli
The mixture that quintessence oil is made up of polytype compound, its chemical composition mainly by terpene compound, aromatic compound,
Aliphatic compound and nitrogenous sulfur-containing compound 4 big class composition, can not only suppress gram negative bacteria, also can suppress gram sun
Mycete, funguses are also had inhibitory action simultaneously, also have preferable antioxidation and pesticide and miticide actility by property bacterium；Clove oil is rich
Containing eugenol, acetyleugenol, β-Dianthus chinensis dilute isoreactivity material, there is excellent antibacterium and antifungic action, especially
To pathogenic funguses such as oidium schoenleinii, Candida albicans, staphylococcus aureuses and pneumonia, dysentery will Hayes, large intestine, change
The inhibition of the bacillus such as shape, tuberculosis it is further preferred that, the suppression to funguses such as star-shaped nocardia, trichophyton schoenleini, microsporon gypseum
Effect processed is also very excellent, also has anthelmintic action；Main component in Peppermint essential oil be isophorone, β-caryophyllene, spathulenol,
Nopinene and eucalyptole etc., have excellent suppression work(to gram positive bacterias such as bacillus subtilises and staphylococcus aureuses
Effect, but not good to the inhibition of gram negative bacteria；The main component of brocade orange quintessence oil is limonene, has very strong antibacterial
Property, the bacteriostasis that the bacteriostasis of gram positive bacteria will be compared with gram negative bacteria are strong.Generally a kind of plants essential oil can
To work to multiple pathogenic microorganisms simultaneously, but plants essential oil has selection to the inhibitory action of plant pathogenic microorganisms again
Property, the rejection ability of the pathogenic microorganism to different cultivars for different types of plants essential oil is different.And different plants essential oils
Between have mutually collaborative, can react between the composition of different quintessence oils, be used in combination and can improve its function, and the present invention
The agent keeping vegetable fresh containing plants essential oil can also give freshness-retaining vegetable with pleasant fragrance.
To Cortex Cinnamomi, Herba Rosmarini Officinalis, Herba Cymbopogonis Citrari, Herba thymi vulgariss, Pericarpium Zanthoxyli, Flos Caryophylli, Herba Menthae, brocade orange skin prepare plants essential oil for raw material,
Steam distillation and carbon dioxide supercritical extraction method have been respectively adopted it, steam distillation has simple, the easy behaviour of equipment
Work, low cost, environmentally friendly the advantages of, but preparation process raw material is placed in high temperature, if quintessence oil active substance non-refractory,
Essential oil product quality can be affected.Carbon dioxide supercritical extraction method extracting power is strong, high income, effective ingredient with short production cycle not
The advantage that destroyed, operating parameter is easily controlled, but equipment and cost are high compared with steam distillation.We are according to actual production need
Ask, to Cortex Cinnamomi, Herba Rosmarini Officinalis, Herba Cymbopogonis Citrari, thyme oil extraction adopt steam distillation, Pericarpium Zanthoxyli, Flos Caryophylli, Herba Menthae, brocade orange essence
The extraction of oil adopts carbon dioxide supercritical extraction method, and classification is extracted and be have been directed to the difference that different active ingredients of essential oils are constituted, point
From the plants essential oil obtaining high-quality activity.
Generally certain agent keeping vegetable fresh is typically only used for the anti-corrosive fresh-keeping of one or more vegetables, has certain use
Limitation, but the agent keeping vegetable fresh of the present invention by extract Cortex Cinnamomi, Herba Rosmarini Officinalis, Herba Cymbopogonis Citrari, Herba thymi vulgariss, Pericarpium Zanthoxyli, Flos Caryophylli, Herba Menthae,
Brocade orange peel essential oil is compounded with lysozyme, tea polyphenols, nisin, vc and potassium sorbate, substantially increases antimicrobial spectrum,
Can be widely applied in the anti-corrosive fresh-keeping of almost all kinds vegetable, to greatly prolong the fresh-retaining preserving phase of vegetable it is ensured that vegetable
Dish keeps original quality in freshness date, thus being effectively guaranteed the quality of vegetable.
Specific embodiment
With reference to embodiment, the present invention is further illustrated.
A kind of agent keeping vegetable fresh containing plants essential oil it is characterised in that: this agent keeping vegetable fresh is by parts by weight
Following group is grouped into: lysozyme 0.2-0.3 part, tea polyphenols 1.0-1.5 part, nisin 0.3-0.4 part, plants essential oil a
8-12 part, plants essential oil b 6-8 part, vc 3-4 part, potassium sorbate 1.5-2.0 part, 1000 parts of distilled water；
Plants essential oil a preparation method is: will form and proportioning be respectively Cortex Cinnamomi 5-6 part, Herba Rosmarini Officinalis 4-5 part, Herba Cymbopogonis Citrari 2-3 part, hundred
In the plants essential oil of fragrant 3-4 part prepare raw material and dry, pulverize, then with 30 mesh sub-sieve filtering and impurity removings, weigh certain mass
Raw material, according to solid-liquid ratio 1:10(w:v) add distilled water, the boiling of 180 DEG C of heated at constant temperature, quintessence oil starts to ooze timing, and 2 is little
Shi Hou, terminates distillation, stands 15 minutes, after oil-water separation, liquid is crude oil at the middle and upper levels to take oil water separator, uses anhydrous slufuric acid
Sodium is dehydrated to obtain anhydrous plant quintessence oil a；
Plants essential oil b preparation method is: will form and proportioning is respectively Pericarpium Zanthoxyli 5-6 part, Flos Caryophylli 4-5 part, Herba Menthae 3-4 part, brocade orange
The plants essential oil of skin 1-2 part is prepared raw material and is dried in the shade to constant weight, pulverizes, then with 30 mesh sub-sieve filtering and impurity removings, uses supercritical
Abstraction instrument supercritical co2Extraction, extracting pressure is controlled to 15-16mpa, and extraction temperature is controlled to 31-33 DEG C, and extraction time controls
For 2.5-3h, knockout tower discharging obtains plants essential oil b；
The compound method of the agent keeping vegetable fresh of the present invention is: first takes the distilled water of proportional quantity during use, then sequentially adds proportioning
The potassium sorbate of amount, tea polyphenols, lysozyme, vc, nisin, plants essential oil a, plants essential oil b, the dissolving that stirs is
Can；
The using method of the agent keeping vegetable fresh of the present invention: vegetable is put in the agent keeping vegetable fresh containing plants essential oil, soaks 3-
Take out after 5min in the anti-corrosive fresh-keeping that can be applicable to vegetable.
The preferred plants essential oil of the agent keeping vegetable fresh of the present invention as antistaling agent main component, has excellent antibacterial, anti-
Oxidation and water holding ability, are applied to the anti-corrosive fresh-keeping of vegetable, the fresh-retaining preserving phase that can greatly prolong vegetable is it is ensured that vegetable is fresh-keeping
Original quality is kept, thus being effectively guaranteed the quality of vegetable in phase；The fresh-keeping of vegetables agent compounding method of the present invention is simple, should
With convenient, prepared using natural constituents, without harmful chemical, safety and environmental protection, there is important industrial value.
Embodiment
In June, 2015, we pluck fresh, no disease and pests harm, Fructus Lycopersici esculenti of uniform size from eastern pungent farm and Capsicum annuum L. is made
For fresh-keeping test material, fresh-keeping test is carried out using the agent keeping vegetable fresh containing plants essential oil for the present invention, simultaneously from specialty literary composition
Present and find other two kinds of agent keeping vegetable fresh and carry out contrast test, and one group of distilled water group is set as blank.In addition
Two kinds of agent keeping vegetable fresh components are as follows:
Shitosan antistaling agent: 1% chitosan solution: 1 ‰ Amicis reach solution=1:1(v/v), starch concentration is 1 %(documents
From Wang Jialu etc. " several shitosan composite preservatives are studied to the preservation of Fructus Lycopersici esculenti ")；
Allium macrostemon ethanol extract antistaling agent: Allium macrostemon 95% alcohol extract+0.1g/l 6-ba(documents derive from Zhang Xiangmei etc. " three
Plant the impact to Herba Capsellae fresh-keeping effect for the antistaling agent ").
Soak Fructus Lycopersici esculenti and Capsicum annuum L. 3-5min respectively with three kinds of antistaling agent solution and distilled water, dry, be then charged into fresh-keeping
It is placed at 25 DEG C storage, every the percentage of water loss of 10 days measurement Fructus Lycopersici esculenti and Capsicum annuum L., vc content, rotting rate, result such as table 1 below in film
With table 2.
From Tables 1 and 2 it is found that the percentage of water loss of the Fructus Lycopersici esculenti of agent keeping vegetable fresh Preservation Treatment of the present invention and Capsicum annuum L. and
Rotting rate is in 10,20,30 days not only well below distilled water matched group, also significantly lower than shitosan antistaling agent and rootlet allicinol
Extract antistaling agent treatment group；The reduction of the vc content of Fructus Lycopersici esculenti and Capsicum annuum L. is not only significantly slower than matched group, is also significantly slower than shell and gathers
Sugared antistaling agent and Allium macrostemon ethanol extract antistaling agent treatment group.As can be seen that the agent keeping vegetable fresh containing plants essential oil of the present invention
Water holding, the shitosan antistaling agent that fresh-keeping, antiseptic effect will be considerably better than comparative example and Allium macrostemon ethanol extract antistaling agent.
Substantial amounts of pilot production finds that the agent keeping vegetable fresh of the present invention has excellent antibacterial, antioxidation and water holding ability,
The present invention is in the anti-corrosive fresh-keeping of vegetable for application, can greatly prolong the fresh-retaining preserving phase of vegetable it is ensured that vegetable keeps in freshness date
Original quality, thus effectively ensure the quality of vegetable；The fresh-keeping of vegetables agent compounding method of the present invention is simple, and application is convenient, adopts
Prepared with natural constituents, without harmful chemical, safety and environmental protection, there is important industrial value.
Above example technological thought only to illustrate the invention is it is impossible to limit protection scope of the present invention with this, every
According to technological thought proposed by the present invention, any change done on the basis of technical scheme, each fall within the scope of the present invention
Within；The technology that the present invention is not directed to all can be realized by prior art.
Claims (8)
1. a kind of agent keeping vegetable fresh containing plants essential oil it is characterised in that: this agent keeping vegetable fresh be by parts by weight as
The following group is grouped into: lysozyme 0.2-0.3 part, tea polyphenols 1.0-1.5 part, nisin 0.3-0.4 part, plants essential oil a 8-
12 parts, plants essential oil b 6-8 part, vc 3-4 part, potassium sorbate 1.5-2.0 part, 1000 parts of distilled water.
2. the agent keeping vegetable fresh containing plants essential oil according to claim 1 it is characterised in that: described plants essential oil a system
Standby raw material and its proportioning are: Cortex Cinnamomi 5-6 part, Herba Rosmarini Officinalis 4-5 part, Herba Cymbopogonis Citrari 2-3 part, Herba thymi vulgariss 3-4 part.
3. the agent keeping vegetable fresh containing plants essential oil according to claim 1 it is characterised in that: described plants essential oil b system
Standby raw material and its proportioning are: Pericarpium Zanthoxyli 5-6 part, Flos Caryophylli 4-5 part, Herba Menthae 3-4 part, brocade orange skin 1-2 part.
4. the agent keeping vegetable fresh containing plants essential oil according to claim 1 and 2 it is characterised in that: described plants essential oil a
Using steam distillation preparation, concrete technology flow process is: plants essential oil a raw material is dried, pulverizes, then divide sample with 30 mesh
Sieve filtering and impurity removing, weighs the raw material of certain mass, according to solid-liquid ratio 1:10(w:v) add distilled water, 180 DEG C of heated at constant temperature boilings
Rise, quintessence oil starts to ooze timing, after 2 hours, terminate distillation, stand 15 minutes, after oil-water separation, take in oil water separator
Layer liquid is crude oil, obtains anhydrous plant quintessence oil a with anhydrous sodium sulfate dehydration.
5. the agent keeping vegetable fresh containing plants essential oil according to claim 1 and 2 it is characterised in that: described plants essential oil b
Using carbon dioxide supercritical extraction method preparation, concrete technology flow process is: plants essential oil b raw material is dried in the shade to constant weight, pulverizes,
Then with 30 mesh sub-sieve filtering and impurity removings, with supercritical extraction instrument supercritical co2Extraction, extracting pressure is controlled to 15-16mpa,
Extraction temperature is controlled to 31-33 DEG C, and extraction time is controlled to 2.5-3h, and knockout tower discharging obtains plants essential oil b.
6. the agent keeping vegetable fresh containing plants essential oil according to claim 1 it is characterised in that: described contain plants essential oil
Agent keeping vegetable fresh first take the distilled water of proportional quantity when using, then sequentially add the potassium sorbate of proportional quantity, tea polyphenols, molten
Bacterium enzyme, vc, nisin, plants essential oil a, plants essential oil b, stir and dissolve.
7. application in vegetable anti-corrosive fresh-keeping for the agent keeping vegetable fresh containing plants essential oil according to claim 1.
8. the agent keeping vegetable fresh containing plants essential oil according to claim 7 it is characterised in that: described application is by vegetable
Put in the agent keeping vegetable fresh containing plants essential oil, take out after soaking 3-5min.
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Cited By (34)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106819094A (en) * | 2017-04-09 | 2017-06-13 | 湖南易科生物工程有限公司 | A kind of compound method of fruit vegetables antistaling agent |
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| CN107047744A (en) * | 2017-04-24 | 2017-08-18 | 湖南易科生物工程有限公司 | A kind of compound method of fruit antistaling agent |
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| CN109805084A (en) * | 2017-11-20 | 2019-05-28 | 柳州市皇之品贸易有限公司 | A kind of agent keeping vegetable fresh |
| CN110214808A (en) * | 2018-03-01 | 2019-09-10 | 徐蕴澜 | A kind of natural fumigation type fruit antistaling agent |
| CN110882620A (en) * | 2018-09-05 | 2020-03-17 | 山东海沃嘉美环境工程有限公司 | Plant odor-removing antidote for household garbage |
| CN110881483A (en) * | 2018-09-05 | 2020-03-17 | 山东海沃嘉美环境工程有限公司 | Plant mosquito-repelling and odor-removing disinfectant for disaster areas |
| CN111011475A (en) * | 2019-12-16 | 2020-04-17 | 云南省农业科学院农产品加工研究所 | Fumigating lettuce preservation method |
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