CN110810502A - Composite biological preservative for fruits and vegetables and preparation method thereof - Google Patents

Composite biological preservative for fruits and vegetables and preparation method thereof Download PDF

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Publication number
CN110810502A
CN110810502A CN201911192452.3A CN201911192452A CN110810502A CN 110810502 A CN110810502 A CN 110810502A CN 201911192452 A CN201911192452 A CN 201911192452A CN 110810502 A CN110810502 A CN 110810502A
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parts
fruit
extract
solution
composite biological
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Inventor
吴力克
税朝毅
罗赛
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Sichuan Yulu Chunhui Biotechnology Co Ltd
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Sichuan Yulu Chunhui Biotechnology Co Ltd
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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
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Microbiology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)

Abstract

The invention discloses a fruit and vegetable composite biological preservative and a preparation method thereof, belonging to the technical field of food preservation. The components of the composition are as follows: microorganism fermentation liquor, citrus peel extracting solution, rabdosia rubescens extracting solution, chitosan solution, propolis extracting solution, natamycin and water. The preparation method comprises the following steps: adding chitosan into citric acid, and heating to dissolve; adding microorganism fermentation liquid, citrus peel extract, rabdosia rubescens extract and propolis extract, and stirring and mixing uniformly; adding natamycin and water, and mixing uniformly. The fruit and vegetable composite biological preservative takes the microbial fermentation liquor and the natural plant extract as main raw materials, has the advantages of safety, no toxicity, high efficiency, broad spectrum, low cost, convenient use and the like, has simple preparation method operation, can obviously reduce the phenomena of rotting, water loss, flavor change and the like of various fruits and vegetables, prolongs the storage period and the shelf life of the fruits and vegetables, and has wide application value.

Description

Composite biological preservative for fruits and vegetables and preparation method thereof
Technical Field
The invention belongs to the technical field of food preservation, and particularly relates to a fruit and vegetable composite biological preservative and a preparation method thereof.
Background
The fruits and vegetables are delicious, tasty and refreshing, stimulate the appetite and help eating, can provide vitamins, mineral substances and organic acids which are easy to be lacked by human bodies, ensure the health of people, and become important nutritional food which is loved by people. However, the fruit and vegetable production is very seasonal and regional, has high water content, is easy to lose water and wither, decay and deteriorate, and has great loss in the processes of storage, transportation and sale. At present, the yield of fruit and vegetable products in China has absolute advantages all over the world, but the fruit and vegetable production development speed is in sharp contrast: and a perfect fruit rot prevention treatment and fresh-keeping circulation system after picking fruits and vegetables is lacked. According to statistics, the rotting and deterioration loss rate of fresh fruits and vegetables at the present stage is high and reaches 40% -50%, so that huge economic loss is brought to fruit growers and fruit and vegetable markets, and the health of consumers is threatened. Therefore, the storage and fresh-keeping work of fruits and vegetables is well done, the rotten and the dead season are ensured to be not rotten, and the uniform supply can be realized all the year round in the market, so that the economic and social benefits are improved, and the significance of increasing the income of fruit and vegetable production operators and improving the life quality of people is achieved.
The preservation and corrosion prevention of fruits and vegetables are important links for ensuring the quality of the fruits and vegetables, and how to prolong the preservation time of the fruits and vegetables is a major problem to be solved in the storage of the fruits and vegetables. At present, the main storage methods adopted in China are a chemical agent fresh-keeping method, a low-temperature storage method, a modified atmosphere fresh-keeping method and the like, wherein the chemical agent fresh-keeping method is commonly used, but serious potential food safety hazards exist in the chemical agent fresh-keeping method, so that the development of a pollution-free fruit and vegetable fresh-keeping agent for controlling diseases such as putrefaction, deterioration and the like of fruits and vegetables after being picked becomes a new trend.
In the storage of fruits and vegetables, postharvest diseases include soft rot, gray mold, brown rot, penicilliosis, pear gray mold, penicilliosis, stalk rot, and the like, so that beneficial microorganisms having antagonistic action against plant pathogenic bacteria are beginning to be applied to the disease control after the fruits and vegetables are picked. The beneficial microorganisms have high efficiency and safety, can inhibit the growth of pathogenic bacteria, prevent the spoilage and deterioration of fruits and vegetables, and cannot cause secondary pollution to the fruits and vegetables to damage the health of human bodies. At present, the commonly used beneficial microorganisms which inhibit harmful microorganisms and are beneficial to the preservation and freshness of fruits and vegetables comprise yeasts, bacteria, small filamentous fungi and the like, can be successfully propagated on the epidermis of the fruits and vegetables, form competitive inhibition with pathogenic bacteria, and kill the pathogenic bacteria and/or inhibit the growth of the pathogenic bacteria by secreting antibacterial substances. Meanwhile, the fruit and vegetable can be induced to release self antibacterial substances to resist the invasion of pathogenic bacteria, so that the aim of prolonging the storage time of the fruit and vegetable is fulfilled.
While the microbial preservative becomes a research hotspot for fruit and vegetable storage, the plant-derived preservative also becomes another application hotspot for domestic fruit and vegetable fresh-keeping storage by virtue of the advantages of high efficiency, naturalness, no toxicity, safety, stable performance and the like. China has a variety of plant resources, and at present, a plurality of varieties of the plant resources are proved to contain functional components (including some spices and Chinese herbal medicines) with antibacterial and fresh-keeping effects, so that the spoilage of fruits and vegetables can be effectively inhibited, and the preservation time of the fruits and vegetables is prolonged. The approximate action mechanism is as follows: the plant effective components can inhibit the activity of microorganisms attached to the surfaces of fruits and vegetables, so that the physiological activity of the fruits and vegetables is maintained at a low level, and the infection of the microorganisms to the fruits and vegetables is reduced; meanwhile, the effective components form a film on the surface of the fruits and vegetables, and the film can reduce the loss of water in the fruits and vegetables and weaken the respiratory strength of the fruits and vegetables, so that the storage time of the fruits and vegetables is prolonged, and the new damage of external disease microorganisms to the fruits and vegetables can be effectively prevented. The literature indicates that the composite biological preservative can effectively resist microbial diseases, simultaneously induce a fruit and vegetable defense system to resist the invasion of pathogenic bacteria, reduce the water dispersion of fruits and vegetables, weaken the respiratory strength of the fruits and vegetables and the like by jointly using the fruit and vegetable preservation components of two biological sources, namely a microbial source preservative and a plant source preservative on the premise of eliminating various defects of physical and chemical preservatives, thereby more effectively prolonging the storage time of the fruits and vegetables and playing a role in preserving the fruits and vegetables.
Disclosure of Invention
The invention aims to provide a non-toxic and harmless fruit and vegetable composite biological preservative for reducing fruit and vegetable diseases caused by pathogenic bacteria and internal water loss and prolonging storage time and a preparation method thereof.
In order to solve the above problems, the inventors of the present invention have conducted long-term research and extensive practice to provide the technical solution of the present invention, and the specific implementation process is as follows:
1. the composite biological preservative for fruits and vegetables comprises the following components in parts by volume: 30-60 parts of microbial fermentation liquid, 1-20 parts of orange peel extract, 1-10 parts of rabdosia rubescens extract, 1-10 parts of chitosan solution, 1-10 parts of propolis extract, 0.01-0.05 part of natamycin and 30-50 parts of water; the microorganism fermentation liquor is yeast fermentation liquor.
Preferably, the food comprises the following components in parts by volume: 50 parts of microbial fermentation liquor, 10 parts of citrus peel extract, 5 parts of rabdosia rubescens extract, 5 parts of chitosan solution, 5 parts of propolis extract, 0.02 part of natamycin and 30 parts of water.
Preferably, the culture method of the yeast fermentation broth comprises the following steps:
a. and (3) activation: inoculating yeast into NYDA plate culture medium, culturing at 30 deg.C for 16-20 hr, and repeatedly subculturing for 2 times;
b. culturing: inoculating activated yeast into NYDB liquid culture medium, culturing at 150r/min at 30 deg.C for 22 hr;
c. centrifugal separation: centrifuging the yeast culture solution at 7000r/min for 10min, discarding supernatant, washing with sterile water for 3 times, and adjusting concentration of bacterial suspension to 1 × 106-1 × 109/mL by using hemocytometer.
Preferably, the yeast is mixed candida intermedia and cryptococcus laurentii in a mass ratio of 1: 1.
Preferably, the extraction method of the citrus peel extracting solution comprises the following steps: pulverizing pericarpium Citri Tangerinae, soaking in ethanol solution, microwave extracting, decolorizing with activated carbon, and filtering to obtain pericarpium Citri Tangerinae extractive solution.
Preferably, in the extraction method of the citrus peel extracting solution, the concentration of the ethanol solution is 75%, and the ratio of the citrus peel to the ethanol solution is 1:30 in g: mL.
Preferably, in the extraction method of the citrus peel extracting solution, the microwave leaching power is 600-800W, and the temperature is 80-90 ℃.
Preferably, in the method for extracting the citrus peel extracting solution, the added mass of the activated carbon is 10% of the volume of the citrus peel extracting solution.
Preferably, the extraction method of the rabdosia rubescens extract comprises the following steps: pulverizing Rabdosia rubescens with a traditional Chinese medicine pulverizer, soaking in ethanol solution, performing microwave treatment, performing reflux reaction in a reflux device, adding active carbon for decolorization, and filtering to obtain Rabdosia rubescens extract.
Preferably, in the method for extracting the rabdosia rubescens extract, the concentration of the ethanol solution is 85%, and the ratio of the rabdosia rubescens to the ethanol solution is 1:25 in g: mL.
Preferably, in the method for extracting the rabdosia rubescens extract, the power of microwave treatment is 100-120W, and the temperature is 40-50 ℃.
Preferably, in the method for extracting the rabdosia rubescens extract, the added mass of the activated carbon is 10% of the volume of the rabdosia rubescens extract.
Preferably, the extraction method of the propolis extract comprises the following steps: freezing propolis at 0 deg.C, pulverizing, adding ethanol solution, soaking for more than 24 hr, shaking, and filtering to obtain propolis extractive solution.
Preferably, in the extraction method of the propolis extract, the concentration of the ethanol solution is 95%, and the ratio of the propolis to the ethanol solution is 1:40 in g: mL.
2. A preparation method of a fruit and vegetable composite biological preservative comprises the following steps: adding chitosan into citric acid, heating and fully dissolving to obtain slightly acidic and dissolved chitosan solution; then adding the microorganism fermentation liquor, the citrus peel extracting solution, the rabdosia rubescens extracting solution and the propolis extracting solution, and uniformly stirring; and finally, adding natamycin and water, and uniformly mixing.
Preferably, the mass concentration of citric acid in the citric acid solution is 0.8-1.2%, and the ratio of chitosan to citric acid solution is 1:100 in terms of g: mL.
Among the yeasts, candida intermedia and cryptococcus laurentii are yeasts with broad-spectrum antibacterial effect, are commonly used for postharvest disease control of fruits and vegetables, are reported at home and abroad, can be purchased from markets, and meet the national industrial standard in specification.
The citrus peel extract has a strong bacteriostatic action on mould; rabdosia rubescens has antibacterial and antioxidant effects; propolis contains various components, and flavonoid compounds such as rutin, quercetin, galangin, caffeic acid, alpha-catechin and the like have strong antioxidation, and particularly, the flavonoid compounds in the propolis have the effects of antibiosis, antioxidation and the like.
Chitosan is a coating agent approved by the hygienic standards for food additive use (GB2760-2007), is a polysaccharide compound widely existing in the cell walls of crustaceans, arthropods and bacteria, is tasteless, nontoxic and harmless, has an inhibiting effect on putrefying bacteria and pathogenic bacteria, including escherichia coli, bacillus subtilis, staphylococcus, aspergillus niger and candida, has good film forming property, can isolate food nutrients from air or microorganisms, delays oxidation and infection, can well penetrate into fruit and vegetable skin meat under the conditions of weak acid and dissolution, and can leak protease and other components in cells due to the interaction of positive charges of chitosan molecules and negative charges on the cell membranes of the bacteria, thereby achieving the antibacterial and bactericidal effects.
Natamycin (Natamycin) is a natural antifungal compound produced by fermentation of streptomyces, belongs to polyene macrolides, can be widely and effectively used for inhibiting the growth of various moulds and yeasts and inhibiting the generation of mycotoxin, and is widely used for food preservation and antifungal treatment.
The application method of the fruit and vegetable composite biological preservative comprises the following steps: after the fruits and vegetables are picked, the mixed solution is directly sprayed on the surfaces of the fruits and vegetables.
The invention has the beneficial effects that:
in the fruit and vegetable composite biological preservative, the mixture of the microbial fermentation liquid, the chitosan solution, the propolis extracting solution, the citrus peel extracting solution and the rabdosia extract forms a layer of protective film on the surfaces of fruits and vegetables, so that the respiratory strength of the fruits and vegetables is inhibited, the water evaporation in the fruits and vegetables is reduced, the hardness of the fruits and vegetables is maintained, the fruits and vegetables can be prevented from being infected by harmful microorganisms to a certain extent in the mechanical damage process, meanwhile, the natamycin can effectively inhibit the growth of various moulds and yeasts and can also inhibit the generation of mycotoxin, the two jointly act, the evaporation of the water in the fruits and vegetables is inhibited, the damage to harmful substances is reduced, the growth and the propagation of the harmful microorganisms are inhibited, the fresh-keeping, corrosion prevention and oxidation resistance functions of the fruits and vegetables are achieved, and the effects of safety, high efficiency, simple operation and low cost are achieved, the rott, The water is lost, the shelf life is prolonged, and the service life of the fruits and the vegetables is prolonged.
Drawings
Embodiments of the invention are described in further detail below with reference to the attached drawing figures, wherein:
FIG. 1 is a flow chart of a fruit and vegetable fresh-keeping production process of the fruit and vegetable composite biological fresh-keeping agent.
Detailed Description
The present invention is further illustrated by the following specific examples so that those skilled in the art can better understand the present invention and can practice it, but the examples are not intended to limit the present invention.
Example 1
The preparation method of the fruit and vegetable composite biological preservative in the embodiment comprises the following steps:
s1, culturing of microbial fermentation liquor: a. and (3) activation: inoculating mixed Candida syndiotactic and Cryptococcus laurentii at a mass ratio of 1:1 into NYDA plate culture medium, culturing at 30 deg.C for 16-20 hr, and repeatedly subculturing for 2 times; b. culturing: inoculating activated yeast into NYDB liquid culture medium, culturing at 150r/min at 30 deg.C for 22 hr; c. centrifugal separation: centrifuging yeast culture solution at 7000r/min for 10min, discarding supernatant, washing with sterile water for 3 times, counting viable bacteria on blood counting plate, and adjusting concentration to 1 × 106-1×109Bacterial suspension per mL to obtain;
s2, crushing 10g of citrus peel, soaking in 75% of 300mL of ethanol solution, performing microwave extraction for 0.5h at the power of 700W and the temperature of 80 ℃, adding 10% of active carbon for decolorization, and filtering to obtain a citrus peel extracting solution;
s3, crushing 10g of rabdosia rubescens dry decoction pieces by using a traditional Chinese medicine crusher, soaking the crushed rabdosia rubescens dry decoction pieces in 250mL of ethanol solution with the concentration of 85%, performing microwave treatment for 10min at the temperature of 45 ℃ and the power of 100W, transferring the obtained product to a reflux device for reflux reaction for 1h, adding 10% of activated carbon for decolorization, and filtering to obtain rabdosia rubescens extract;
s4, freezing 10g of propolis at 0 ℃, grinding at low temperature by using a colloid mill, adding 400mL of ethanol solution with the concentration of 95%, soaking for more than 24 hours, shaking and filtering to obtain propolis extract;
s5, adding 1g of chitosan into 100mL of citric acid, and heating and fully dissolving to obtain a slightly acidic and dissolved chitosan solution;
s6, taking 50mL of microbial fermentation liquid, 10mL of citrus peel extracting solution, 5mL of rabdosia rubescens extracting solution, 5mL of propolis extracting solution, 0.02mL of natamycin and 30mL of sterile water, and uniformly stirring to obtain the fruit and vegetable composite biological preservative.
Effect verification:
a process flow chart of fruit and vegetable preservation is shown in figure 1, and by taking fresh pakchoi as an example, pakchoi sprayed with the fruit and vegetable composite biological preservative in the embodiment 1 and fresh pakchoi added with any preservative are stored at 4 ℃ at the same time. According to the microbiological-hygiene inspection standard specified by the national standard, after the pakchoi is respectively stored for 1 day, 6 days and 10 days, the total number of bacterial colonies and the coliform group in the pakchoi added with the fruit and vegetable compound biological preservative and the pakchoi not added with any preservative are detected and analyzed, and the results are shown in table 1, wherein the pathogenic bacteria comprise salmonella, staphylococcus aureus and shigella.
TABLE 1 comparison of microbial growth during storage of fresh pakchoi
Figure BDA0002293911450000071
From the analysis in table 1, it can be known that the shelf life of the pakchoi without any preservative is less than 3 days, and pathogenic bacteria have been detected on the third day, while the shelf life of the pakchoi with the fruit and vegetable composite biological preservative of the embodiment 1 of the present invention can reach more than 10 days, which fully proves that the fruit and vegetable composite biological preservative of the present invention has good antibacterial and bacteriostatic effects, and has wide practical value in the fruit and vegetable fresh-keeping process.
The above-mentioned embodiments are merely preferred embodiments for fully illustrating the present invention, and the scope of the present invention is not limited thereto. The equivalent substitution or change made by the technical personnel in the technical field on the basis of the invention is all within the protection scope of the invention. The protection scope of the invention is subject to the claims.

Claims (8)

1. The composite biological preservative for fruits and vegetables is characterized by comprising the following components in parts by volume: 30-60 parts of microbial fermentation liquid, 1-20 parts of orange peel extract, 1-10 parts of rabdosia rubescens extract, 1-10 parts of chitosan solution, 1-10 parts of propolis extract, 0.01-0.05 part of natamycin and 30-50 parts of water; the microorganism fermentation liquor is yeast fermentation liquor.
2. The fruit and vegetable composite biological preservative according to claim 1, which is characterized by comprising the following components in parts by volume: 50 parts of microbial fermentation liquor, 10 parts of citrus peel extract, 5 parts of rabdosia rubescens extract, 5 parts of chitosan solution, 5 parts of propolis extract, 0.02 part of natamycin and 30 parts of water.
3. The fruit and vegetable composite biological preservative according to claim 1, wherein the culture method of the yeast fermentation liquid comprises the following steps:
a. and (3) activation: inoculating yeast into NYDA plate culture medium, culturing at 30 deg.C for 16-20 hr, and repeatedly subculturing for 2 times;
b. culturing: inoculating activated yeast into NYDB liquid culture medium, culturing at 150r/min at 30 deg.C for 22 hr;
c. centrifugal separation: centrifuging the yeast culture solution at 7000r/min for 10min, discarding supernatant, washing with sterile water for 3 times, and adjusting concentration of bacterial suspension to 1 × 106-1 × 109/mL by using hemocytometer.
4. The composite biological fruit and vegetable fresh-keeping agent as claimed in claim 3, wherein the yeast is mixed Candida intermedia and Cryptococcus laurentii at a mass ratio of 1: 1.
5. The fruit and vegetable composite biological preservative as claimed in claim 1, wherein the extraction method of the citrus peel extracting solution comprises the following steps: pulverizing pericarpium Citri Tangerinae, soaking in ethanol solution, microwave extracting, decolorizing with activated carbon, and filtering to obtain pericarpium Citri Tangerinae extractive solution.
6. The fruit and vegetable composite biological preservative according to claim 1, wherein the extraction method of the rabdosia extract is as follows: pulverizing Rabdosia rubescens with a traditional Chinese medicine pulverizer, soaking in ethanol solution, performing microwave treatment, performing reflux reaction in a reflux device, adding active carbon for decolorization, and filtering to obtain Rabdosia rubescens extract.
7. The fruit and vegetable composite biological preservative according to claim 1, wherein the propolis extract is extracted by a method comprising the following steps: freezing propolis at 0 deg.C, pulverizing, adding ethanol solution, soaking for more than 24 hr, shaking, and filtering to obtain propolis extractive solution.
8. The preparation method of the fruit and vegetable composite biological preservative as claimed in any one of claims 1 to 7, which is characterized by comprising the following steps: adding chitosan into citric acid, heating and fully dissolving to obtain slightly acidic and dissolved chitosan solution; then adding the microorganism fermentation liquor, the citrus peel extracting solution, the rabdosia rubescens extracting solution and the propolis extracting solution, and uniformly stirring; and finally, adding natamycin and water, and uniformly mixing.
CN201911192452.3A 2019-11-28 2019-11-28 Composite biological preservative for fruits and vegetables and preparation method thereof Pending CN110810502A (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101642163A (en) * 2008-08-06 2010-02-10 天津科技大学 Biological induction preservative anti-staling agent for fruits and vegetables
CN105724563A (en) * 2016-02-23 2016-07-06 广西特色作物研究院 Room temperature storage and preservation operation method for red kiwi fruits
CN106615085A (en) * 2016-12-19 2017-05-10 山西省农业科学院生物技术研究中心 Microorganism and plant derived composite fresh keeping agent for fruits and vegetables

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101642163A (en) * 2008-08-06 2010-02-10 天津科技大学 Biological induction preservative anti-staling agent for fruits and vegetables
CN105724563A (en) * 2016-02-23 2016-07-06 广西特色作物研究院 Room temperature storage and preservation operation method for red kiwi fruits
CN106615085A (en) * 2016-12-19 2017-05-10 山西省农业科学院生物技术研究中心 Microorganism and plant derived composite fresh keeping agent for fruits and vegetables

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