CN108739990A - A kind of fruits and vegetables bacteriostasis, preservation spray and preparation method thereof - Google Patents
A kind of fruits and vegetables bacteriostasis, preservation spray and preparation method thereof Download PDFInfo
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- CN108739990A CN108739990A CN201810638700.1A CN201810638700A CN108739990A CN 108739990 A CN108739990 A CN 108739990A CN 201810638700 A CN201810638700 A CN 201810638700A CN 108739990 A CN108739990 A CN 108739990A
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- component
- vegetables
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- chitosan
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Classifications
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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
- A23B7/08—Preserving with sugars
-
- 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
Abstract
The invention discloses a kind of fruits and vegetables bacteriostasis, preservation sprays, including below according to the raw material of parts by weight：First 25-37 parts of component, 15-26 parts of the second component, 8-12 parts of chitosan；The constituent and its weight percent of first component be：2- methylpyrazines 0.15%-0.5%, 2,4,6- trichlorophenol 0.08%-0.3%, surplus is distilled water；The constituent and its weight percent of second component be：1,2- Bromofume 0.05%-0.25%, 3,5- dihydroxy-benzoic acid 0.01%-0.2%, surplus is distilled water.The present invention can effectively delay fruits and vegetables oxidation process, inhibit microbial reproduction, to prevent food fruits and vegetables rotten, while can lock moisture, reduce water loss speed, improve the shelf-life of fruits and vegetables, and environmentally friendly, have a vast market foreground.
Description
Technical field
The present invention relates to preserving fruit and vegetable utilizing field, specifically a kind of fruits and vegetables bacteriostasis, preservation spray and preparation method thereof.
Background technology
The main component of fruits and vegetables is some vitamins, inorganic salts, biological enzyme and plant fiber necessary to human body, in fruits and vegetables
The content of protein and fat is less.In this way, fruits and vegetables just have people's health outstanding meaning, it is well known that
Current people's lives are horizontal high, and fat and protein content are higher in the staple food eaten, in this way, not only increasing the organ of human body
Burden, also making people, virtually weight greatly increases, the bodily form become it is corpulent, such people just to this variation a little not
It is subjected to, especially Ms, so, the importance of fruits and vegetables becomes big quickly.
Nowadays the mode for mostly using refrigeration is fresh-keeping to fruits and vegetables progress, although can delay rotting for fruits and vegetables, is also easy
The loss of moisture is caused, there is also various antistaling agents on the market, but there is defects mostly for these antistaling agents, cannot
Enough take into account the water lock and anti-corrosion of fruits and vegetables.
Invention content
The purpose of the present invention is to provide a kind of fruits and vegetables bacteriostasis, preservation sprays, to solve mentioned above in the background art ask
Topic.
To achieve the above object, the present invention provides the following technical solutions：
A kind of fruits and vegetables bacteriostasis, preservation spray, including below according to the raw material of parts by weight：First 25-37 parts of component, second group
Divide 15-26 parts, 8-12 parts of chitosan；
The constituent and its weight percent of first component be：2- methylpyrazines 0.15%-0.5%, 2,4,6- tri-
Chlorophenol 0.08%-0.3%, surplus are distilled water；
The constituent and its weight percent of second component be：1,2- Bromofume 0.05%-0.25%, 3,5- bis-
Hydroxybenzoic acid 0.01%-0.2%, surplus are distilled water.
As a further solution of the present invention：Including below according to the raw material of parts by weight：First 28-35 parts of component, second
17-24 parts of component, 9-11 parts of chitosan；
The constituent and its weight percent of first component be：2- methylpyrazines 0.15%-0.5%, 2,4,6- tri-
Chlorophenol 0.08%-0.3%, surplus are distilled water；
The constituent and its weight percent of second component be：1,2- Bromofume 0.05%-0.25%, 3,5- bis-
Hydroxybenzoic acid 0.01%-0.2%, surplus are distilled water.
As further scheme of the invention：Including below according to the raw material of parts by weight：First 32 parts of component, second group
Divide 20 parts, 10 parts of chitosan；
The constituent and its weight percent of first component be：2- methylpyrazines 0.15%-0.5%, 2,4,6- tri-
Chlorophenol 0.08%-0.3%, surplus are distilled water；
The constituent and its weight percent of second component be：1,2- Bromofume 0.05%-0.25%, 3,5- bis-
Hydroxybenzoic acid 0.01%-0.2%, surplus are distilled water.
The preparation method of the fruits and vegetables bacteriostasis, preservation spray, includes the following steps：
1) 2/3rds chitosan is dissolved in the first component, stirs 25-35min at a temperature of 46-59 DEG C, obtains shell
Glycan mixed liquor A；
2) chitosan of one third is dissolved in the second component, be put into processor for ultrasonic wave, in 57 DEG C -68 DEG C of temperature
Under be ultrasonically treated, processing time 35-54min obtains chitosan mixed liquid B；
3) merge chitosan mixed liquor A and chitosan mixed liquid B to get the fruits and vegetables bacteriostasis, preservation spray.
As further scheme of the invention：Stir speed (S.S.) in the step 1) is 200-350rpm.
As further scheme of the invention：Ultrasonic frequency is 2500-4000hz in the step 2).
Compared with prior art, the beneficial effects of the invention are as follows：
The present invention can effectively delay fruits and vegetables oxidation process, inhibit microbial reproduction, to prevent food fruits and vegetables rotten, together
When can lock moisture, reduce water loss speed, improve the shelf-life of fruits and vegetables, and environmentally friendly, have a vast market
Foreground.
Specific implementation mode
The technical solution of this patent is described in more detail With reference to embodiment.
Embodiment 1
A kind of fruits and vegetables bacteriostasis, preservation spray, including below according to the raw material of parts by weight：First 25 parts of component, the second component 15
Part, 8 parts of chitosan；
The constituent and its weight percent of first component be：2- methylpyrazines 0.15%-0.5%, 2,4,6- tri-
Chlorophenol 0.08%-0.3%, surplus are distilled water；
The constituent and its weight percent of second component be：1,2- Bromofume 0.05%-0.25%, 3,5- bis-
Hydroxybenzoic acid 0.01%-0.2%, surplus are distilled water.
The preparation method of fruits and vegetables bacteriostasis, preservation spray in the present embodiment, includes the following steps：
1) 2/3rds chitosan is dissolved in the first component, 25min is stirred at a temperature of 46 DEG C, it is mixed to obtain chitosan
Close liquid A；
2) chitosan of one third is dissolved in the second component, is put into processor for ultrasonic wave, at a temperature of 57 DEG C into
Row is ultrasonically treated, and processing time 35min obtains chitosan mixed liquid B；
3) merge chitosan mixed liquor A and chitosan mixed liquid B to get the fruits and vegetables bacteriostasis, preservation spray.
Stir speed (S.S.) in the step 1) is 200rpm.
Ultrasonic frequency is 2500hz in the step 2).
Embodiment 2
A kind of fruits and vegetables bacteriostasis, preservation spray, including below according to the raw material of parts by weight：First 28 parts of component, the second component 17
Part, 9 parts of chitosan；
The constituent and its weight percent of first component be：2- methylpyrazines 0.15%-0.5%, 2,4,6- tri-
Chlorophenol 0.08%-0.3%, surplus are distilled water；
The constituent and its weight percent of second component be：1,2- Bromofume 0.05%-0.25%, 3,5- bis-
Hydroxybenzoic acid 0.01%-0.2%, surplus are distilled water.
The preparation method of fruits and vegetables bacteriostasis, preservation spray in the present embodiment, includes the following steps：
1) 2/3rds chitosan is dissolved in the first component, 30min is stirred at a temperature of 50 DEG C, it is mixed to obtain chitosan
Close liquid A；
2) chitosan of one third is dissolved in the second component, is put into processor for ultrasonic wave, at a temperature of 60 DEG C into
Row is ultrasonically treated, and processing time 45min obtains chitosan mixed liquid B；
3) merge chitosan mixed liquor A and chitosan mixed liquid B to get the fruits and vegetables bacteriostasis, preservation spray.
Stir speed (S.S.) in the step 1) is 220rpm.
Ultrasonic frequency is 2700hz in the step 2).
Embodiment 3
A kind of fruits and vegetables bacteriostasis, preservation spray, including below according to the raw material of parts by weight：First 32 parts of component, the second component 20
Part, 10 parts of chitosan；
The constituent and its weight percent of first component be：2- methylpyrazines 0.15%-0.5%, 2,4,6- tri-
Chlorophenol 0.08%-0.3%, surplus are distilled water；
The constituent and its weight percent of second component be：1,2- Bromofume 0.05%-0.25%, 3,5- bis-
Hydroxybenzoic acid 0.01%-0.2%, surplus are distilled water.
The preparation method of fruits and vegetables bacteriostasis, preservation spray in the present embodiment, includes the following steps：
1) 2/3rds chitosan is dissolved in the first component, 28min is stirred at a temperature of 52 DEG C, it is mixed to obtain chitosan
Close liquid A；
2) chitosan of one third is dissolved in the second component, is put into processor for ultrasonic wave, at a temperature of 58 DEG C into
Row is ultrasonically treated, and processing time 48min obtains chitosan mixed liquid B；
3) merge chitosan mixed liquor A and chitosan mixed liquid B to get the fruits and vegetables bacteriostasis, preservation spray.
Stir speed (S.S.) in the step 1) is 300rpm.
Ultrasonic frequency is 3000hz in the step 2).
Embodiment 4
A kind of fruits and vegetables bacteriostasis, preservation spray, including below according to the raw material of parts by weight：First 32 parts of component, the second component 18
Part, 9 parts of chitosan；
The constituent and its weight percent of first component be：2- methylpyrazines 0.15%-0.5%, 2,4,6- tri-
Chlorophenol 0.08%-0.3%, surplus are distilled water；
The constituent and its weight percent of second component be：1,2- Bromofume 0.05%-0.25%, 3,5- bis-
Hydroxybenzoic acid 0.01%-0.2%, surplus are distilled water.
The preparation method of fruits and vegetables bacteriostasis, preservation spray in the present embodiment, includes the following steps：
1) 2/3rds chitosan is dissolved in the first component, 35min is stirred at a temperature of 55 DEG C, it is mixed to obtain chitosan
Close liquid A；
2) chitosan of one third is dissolved in the second component, is put into processor for ultrasonic wave, at a temperature of 62 DEG C into
Row is ultrasonically treated, and processing time 50min obtains chitosan mixed liquid B；
3) merge chitosan mixed liquor A and chitosan mixed liquid B to get the fruits and vegetables bacteriostasis, preservation spray.
Stir speed (S.S.) in the step 1) is 300rpm.
Ultrasonic frequency is 3000hz in the step 2).
Embodiment 5
A kind of fruits and vegetables bacteriostasis, preservation spray, including below according to the raw material of parts by weight：First 35 parts of component, the second component 24
Part, 11 parts of chitosan；
The constituent and its weight percent of first component be：2- methylpyrazines 0.15%-0.5%, 2,4,6- tri-
Chlorophenol 0.08%-0.3%, surplus are distilled water；
The constituent and its weight percent of second component be：1,2- Bromofume 0.05%-0.25%, 3,5- bis-
Hydroxybenzoic acid 0.01%-0.2%, surplus are distilled water.
The preparation method of fruits and vegetables bacteriostasis, preservation spray in the present embodiment, includes the following steps：
1) 2/3rds chitosan is dissolved in the first component, 28min is stirred at a temperature of 50 DEG C, it is mixed to obtain chitosan
Close liquid A；
2) chitosan of one third is dissolved in the second component, is put into processor for ultrasonic wave, at a temperature of 59 DEG C into
Row is ultrasonically treated, and processing time 35-54min obtains chitosan mixed liquid B；
3) merge chitosan mixed liquor A and chitosan mixed liquid B to get the fruits and vegetables bacteriostasis, preservation spray.
Stir speed (S.S.) in the step 1) is 350rpm.
Ultrasonic frequency is 4000hz in the step 2).
Embodiment 6
A kind of fruits and vegetables bacteriostasis, preservation spray, including below according to the raw material of parts by weight：First 37 parts of component, the second component 26
Part, 12 parts of chitosan；
The constituent and its weight percent of first component be：2- methylpyrazines 0.15%-0.5%, 2,4,6- tri-
Chlorophenol 0.08%-0.3%, surplus are distilled water；
The constituent and its weight percent of second component be：1,2- Bromofume 0.05%-0.25%, 3,5- bis-
Hydroxybenzoic acid 0.01%-0.2%, surplus are distilled water.
The preparation method of fruits and vegetables bacteriostasis, preservation spray in the present embodiment, includes the following steps：
1) 2/3rds chitosan is dissolved in the first component, 35min is stirred at a temperature of 59 DEG C, it is mixed to obtain chitosan
Close liquid A；
2) chitosan of one third is dissolved in the second component, is put into processor for ultrasonic wave, at a temperature of 68 DEG C into
Row is ultrasonically treated, and processing time 54min obtains chitosan mixed liquid B；
3) merge chitosan mixed liquor A and chitosan mixed liquid B to get the fruits and vegetables bacteriostasis, preservation spray.
Stir speed (S.S.) in the step 1) is 350rpm.
Ultrasonic frequency is 4000hz in the step 2).
Comparative example 1：Except without first group, exceptionally, other raw materials and preparation process are same as Example 3.
Comparative example 2：Except without second group, exceptionally, other raw materials and preparation process are same as Example 3.
Comparative example 3：The first component and the second component are contained only, preparation process is same as Example 3.
Performance test
One, water lock performance test
Cucumber, apple and each 200 of tomato are taken, is randomly divided into five groups, the quantity of every group of cucumber, apple and tomato is homogeneous
Deng one of which does not take any processing, and as a control group, remaining four groups are sprayed respectively described in embodiment 3 and comparative example 1-3
It is stored under same environmental conditions after bacteriostasis, preservation spray, after storing 60 days, is weighed, calculate weight-loss ratio, calculated
Method is：After being counted data, table 1 is made in weight/original weight after weight-loss ratio=original weight-storage.
Table 1
As it can be seen from table 1 the weight-loss ratio of fruits and vegetables has compared with control group and significantly reduces in embodiment 3, in combination with implementation
Example 3 and comparative example 1-3 can be seen that the weight-loss ratios of fruits and vegetables in comparative example 1-3 compared with control group without significant change.
Two, anti-corrosion performance test
Apple and each 200 of tomato are taken, is randomly divided into five groups, every group of apple and the quantity of tomato are equal, wherein one
Group does not take any processing, as a control group, remaining the four groups bacteriostasis, preservations sprayed respectively described in embodiment 3 and comparative example 1-3
It is stored under same environmental conditions after spray, after storing 30 days, observes the rotten area of fruits and vegetables, fruits and vegetables are determined
Grade, nothing rot to be level-one, and the area that rots is two level 10%, and the area that rots is three-level within 20%, rot area
Be level Four within 50%, the area that rots 50% or more is Pyatyi, clean the quantity of each rank fruits and vegetables, table 2 be made.
Table 2
| Group/project | Level-one (only) | Two level (only) | Three-level (only) | Level Four (only) | Pyatyi (only) |
| Embodiment 3 | 38 | 2 | 0 | 0 | 0 |
| Comparative example 1 | 0 | 8 | 2 | 25 | 5 |
| Comparative example 2 | 0 | 3 | 4 | 15 | 18 |
| Comparative example 3 | 0 | 0 | 17 | 3 | 20 |
| Control group | 0 | 0 | 2 | 17 | 21 |
From table 2 it can be seen that the rotting rate of fruits and vegetables has compared with control group and significantly reduces in embodiment 3, and level-one fruits and vegetables
What quantity accounted for total quantity reaches 95%, can be seen that rotting for fruits and vegetables in embodiment 3 in combination with embodiment 3 and comparative example 1-3
Situation will be far better than comparative example 1-3.
Comprehensive Tables 1 and 2, which can be seen that the present invention, can effectively delay fruits and vegetables oxidation process, inhibit microbial reproduction, from
And prevent food fruits and vegetables rotten, while moisture can be lockked, water loss speed is reduced, while the present invention is cooperateed in each component
Effect is lower to play effect.
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, Er Qie
In the case of without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power
Profit requires rather than above description limits, it is intended that all by what is fallen within the meaning and scope of the equivalent requirements of the claims
Variation is included within the present invention.
In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only wrapped
Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should
It considers the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
The other embodiment being appreciated that.
Claims (6)
1. a kind of fruits and vegetables bacteriostasis, preservation spray, which is characterized in that including below according to the raw material of parts by weight：First component 25-37
Part, 15-26 parts of the second component, 8-12 parts of chitosan；
The constituent and its weight percent of first component be：2- methylpyrazines 0.15%-0.5%, 2,4,6- trichlorophenols
0.08%-0.3%, surplus are distilled water；
The constituent and its weight percent of second component be：1,2- Bromofume 0.05%-0.25%, 3,5- dihydroxy benzenes
Formic acid 0.01%-0.2%, surplus are distilled water.
2. fruits and vegetables bacteriostasis, preservation spray according to claim 1, which is characterized in that including below according to the original of parts by weight
Material：First 28-35 parts of component, 17-24 parts of the second component, 9-11 parts of chitosan；
The constituent and its weight percent of first component be：2- methylpyrazines 0.15%-0.5%, 2,4,6- trichlorophenols
0.08%-0.3%, surplus are distilled water；
The constituent and its weight percent of second component be：1,2- Bromofume 0.05%-0.25%, 3,5- dihydroxy benzenes
Formic acid 0.01%-0.2%, surplus are distilled water.
3. fruits and vegetables bacteriostasis, preservation spray according to claim 1, which is characterized in that including below according to the original of parts by weight
Material：First 32 parts of component, 20 parts of the second component, 10 parts of chitosan；
The constituent and its weight percent of first component be：2- methylpyrazines 0.15%-0.5%, 2,4,6- trichlorophenols
0.08%-0.3%, surplus are distilled water；
The constituent and its weight percent of second component be：1,2- Bromofume 0.05%-0.25%, 3,5- dihydroxy benzenes
Formic acid 0.01%-0.2%, surplus are distilled water.
4. a kind of preparation method of fruits and vegetables bacteriostasis, preservation spray as described in any one of claims 1-3, which is characterized in that including with
Lower step：
1）2/3rds chitosan is dissolved in the first component, 25-35min is stirred at a temperature of 46-59 DEG C, obtains chitosan
Mixed liquor A；
2）The chitosan of one third is dissolved in the second component, is put into processor for ultrasonic wave, at a temperature of 57 DEG C -68 DEG C into
Row is ultrasonically treated, and processing time 35-54min obtains chitosan mixed liquid B；
3）Merge chitosan mixed liquor A and chitosan mixed liquid B to get the fruits and vegetables bacteriostasis, preservation spray.
5. the preparation method of fruits and vegetables bacteriostasis, preservation spray according to claim 4, which is characterized in that the step 1）In
Stir speed (S.S.) is 200-350rpm.
6. the preparation method of fruits and vegetables bacteriostasis, preservation spray according to claim 4, which is characterized in that the step 2）In surpass
Frequency of sound wave is 2500-4000hz.
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| CN201810638700.1A CN108739990A (en) | 2018-06-20 | 2018-06-20 | A kind of fruits and vegetables bacteriostasis, preservation spray and preparation method thereof |
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| CN201810638700.1A CN108739990A (en) | 2018-06-20 | 2018-06-20 | A kind of fruits and vegetables bacteriostasis, preservation spray and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111134265A (en) * | 2020-02-19 | 2020-05-12 | 厦门市阿利阿多生物科技有限公司 | Bacteriostatic and mildewproof preservative and preservation medium containing same |
| CN113229357A (en) * | 2021-05-07 | 2021-08-10 | 北部湾海洋新材料研究院 | Litchi preservation spray and preparation method thereof |
-
2018
- 2018-06-20 CN CN201810638700.1A patent/CN108739990A/en active Pending
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| 任端平，等: "《新食品安全法及配套规章理解适用与案例解读》", 31 December 2016, 中国民主法制出版社 * |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111134265A (en) * | 2020-02-19 | 2020-05-12 | 厦门市阿利阿多生物科技有限公司 | Bacteriostatic and mildewproof preservative and preservation medium containing same |
| CN113229357A (en) * | 2021-05-07 | 2021-08-10 | 北部湾海洋新材料研究院 | Litchi preservation spray and preparation method thereof |
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Application publication date: 20181106 |