CN114287475B - Antibacterial fresh-keeping film coating liquid for fresh pods of refrigerated broad beans and preparation method and application thereof - Google Patents
Antibacterial fresh-keeping film coating liquid for fresh pods of refrigerated broad beans and preparation method and application thereof Download PDFInfo
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Abstract
The invention relates to an antibacterial fresh-keeping film coating liquid for fresh pods of refrigerated broad beans, and a preparation method and application thereof. The broad bean fresh pod antibacterial fresh-keeping coating liquid provided by the invention comprises the following components: 4g/L-6g/L of butyl essential oil, 8g/L-12g/L of wheat beta-glucan, 2.5g/L-5g/L of tween 80, 12g/L-18g/L of glycerol and 0.8g/L-1.2g/L of phytic acid. The broad bean fresh pod antibacterial fresh-keeping film coating liquid provided by the invention is sprayed on the surfaces of field-planted broad bean fresh pods, and after film formation, the broad bean fresh pods are picked and put into 10 ℃ for refrigeration, so that the growth of dominant spoilage bacteria of the broad bean fresh pods can be obviously inhibited, the shelf life can be effectively prolonged, blind and high-volume use of a preservative can be avoided, the edible safety of the broad beans is ensured, and the broad bean antibacterial fresh-keeping film coating liquid has good commercialized potential and strong practicability.
Description
Technical Field
The invention relates to the technical field of food preservation and storage, in particular to broad bean fresh pod preservation coating liquid based on dominant spoilage bacteria inhibition and a preparation method and application thereof.
Background
Broad beans are important economic plants in China and mainly enter the market in the form of fresh pods. After picking, the fresh pod of broad beans has poor quality due to the effects of temperature, mechanical damage and enzyme; secondly, fresh pods of broad beans can be infected by various microorganisms in the processes of picking, processing and storing, so that browning, decay, softening and the like are caused, the flavor and the color of the fresh pods of broad beans are deteriorated, the loss of nutrient components is serious, and the shelf life is short. The fresh pod of broad beans is closely related to the life health of people as an agricultural product, and the quality, safety and effectiveness of the fresh pod of broad beans are particularly critical when the fresh pod of broad beans is preserved.
The polysaccharide has the characteristics of no toxicity, easy degradation, wide sources and the like, and gradually becomes the focus of storage and preservation researches on fruits, vegetables and the like due to the characteristics of excellent film forming property, moisture retention, antibacterial property and the like, and the polysaccharide commonly used for the storage and preservation of the fruits and vegetables comprises: chitosan, sodium alginate, pullulan, and the like. Plant essential oil is a plant-source bacteriostat at present in hotter spots, and related researches show that: the compound use of multiple plant essential oils has inhibiting effect on microorganisms in soybean sprout, beef putrefying bacteria, etc.
Dominant spoilage bacteria (specific spoilage organism, SSO) are part of the microbial species that cause deterioration in quality during fruit and vegetable picking, processing, storage. The research of selecting biological antibacterial components and carrying out compound preservation by inhibiting dominant spoilage bacteria of the fresh pods of the refrigerated broad beans is not reported. According to the invention, the wheat beta-glucan and the plant essential oil are selected and compounded with the phytic acid and the glycerol, so that dominant spoilage bacteria are inhibited, the storage quality of fresh pods of broad beans is improved, and the shelf life is prolonged.
Disclosure of Invention
The invention is based on inhibiting dominant spoilage bacteria, realizes the refrigeration and fresh-keeping of the fresh pods of the broad beans and reduces the browning of the fresh pods of the broad beans.
In a first aspect, the invention provides a fresh-keeping film coating liquid, which comprises 4g/L-6g/L of butyl essential oil, 8g/L-12g/L of Yuanmai beta-glucan, 2.5g/L-5g/L of Tween 80, 12g/L-18g/L of glycerol and 0.8g/L-1.2g/L of phytic acid.
In a second aspect, the invention claims a preparation method of the fresh-keeping film coating liquid, which comprises the following steps:
(1) Adding 8g/L-12g/L wheat beta-glucan into deionized water, and stirring at 70-80 ℃ for 10-15min to obtain a solution I;
(2) Adding 12g/L-18g/L glycerol into the solution I, and stirring at 70-80 ℃ for 10-15min to obtain a solution II;
(3) Adding 2.5-5g/L Tween 80 into the solution II, and stirring at 70-80deg.C for 10-15min to obtain solution III;
(4) Adding 4g/L-6g/L butyl essential oil into the solution III, and stirring at 30-40deg.C for 15-20min to obtain solution IV;
(5) Adding 0.8g/L-1.2g/L phytic acid into solution IV, stirring at 30-40deg.C for 15-20min, degassing, and cooling.
In the preparation method provided by the invention, the degassing in the step (5) adopts a vacuum pump for degassing, and the degassing time is 20-30 min.
According to the understanding of the person skilled in the art, the invention also claims the application of the fresh-keeping film coating liquid or the preparation method in fresh-keeping storage of foods. Specifically, the invention claims the application of the fresh-keeping film coating liquid broad bean fresh pod in the refrigeration and fresh keeping.
The invention also claims the application of the fresh-keeping film coating liquid in inhibiting dominant spoilage bacteria of the fresh pods of the broad beans; the dominant spoilage bacteria are Pantoea agglomerans, sphingomonas, pseudomonas, rahnella aquatica or Bacillus.
Furthermore, the invention also claims the application of the fresh-keeping film coating liquid in reducing the browning of fresh pods of broad beans.
According to the invention, the dominant spoilage bacteria with the greatest influence on the storage of the fresh pod of the broad beans are obtained by analyzing the bacterial phase in the storage process of the fresh pod of the refrigerated broad beans. Based on the inhibition of dominant spoilage bacteria, selecting corresponding antibacterial fresh-keeping film coating liquid; because the antibacterial substances in the prior art can not completely inhibit and cover dominant spoilage bacteria when being used alone, butyl essential oil and Yuan Mai beta-glucan are selected to be sprayed and coated, so that the coating fresh-keeping method of the fresh pods of the broad beans is obtained.
In a third aspect, the invention provides a film coating and fresh-keeping method for fresh pods of broad beans, before the broad beans are harvested, the film coating and fresh-keeping liquid is sprayed on the broad beans, the broad beans are placed into a fresh-keeping bag after being harvested, and 5 to 10 film holes are punched at the bottom of the bag for refrigeration treatment.
In the film-coating fresh-keeping method of the fresh pod of the broad beans, when the film-coating fresh-keeping method is sprayed, the ratio of the volume of the fresh-keeping film-coating liquid to the volume of the broad bean plants is (0.8-1.2L): (40-60 strains).
As a specific implementation mode of the invention, the invention adopts Random Block Design (RBD) to carry out field test, the net land block size is 15 multiplied by 8m, broad beans are planted on row ridges (50 plants in each row), the row spacing is 60-80cm, and the plant spacing is 30cm. Three groups are randomly selected to be treated with the fresh-keeping coating liquid, and the other three groups are not treated at all. Spraying at nine am points one day before harvesting, spraying 1L of fresh-keeping film coating liquid on 50 fresh pods of broad beans, picking, placing into a fresh-keeping bag, punching 5-10 holes on the bottom of the bag, and preserving at 10deg.C.
Compared with the prior art, the invention has the beneficial effects that:
the antibacterial fresh-keeping film coating liquid has a good inhibition effect on dominant spoilage bacteria of the fresh pod of the refrigerated broad beans, and can prolong the shelf life of the fresh pod of the broad beans from 10 days to more than 20 days; the provided antibacterial fresh-keeping coating liquid can effectively inhibit the total number of bacterial colonies, and well maintain the sensory evaluation of fresh pods of broad beans; the antibacterial fresh-keeping coating liquid can be developed into a novel fruit and vegetable preservative, is used for preserving and keeping fruits and vegetables, and has good application prospect.
Drawings
FIG. 1 is an OTU Wen chart of fresh pod of broad beans during different storage periods according to the invention.
FIG. 2 is a graph of Shannom's fresh pod of broad beans at various storage times in accordance with the present invention.
FIG. 3 is a graph showing the microbial grade abundance of fresh broad bean pods at various storage times according to the present invention.
FIG. 4 shows the flora level during storage of fresh pods of broad beans according to the present invention.
FIG. 5 shows the flora level during storage of fresh pods of broad beans according to the present invention.
FIG. 6 shows the results of the change in the total number of colonies of fresh pods of broad beans in different treatment groups according to the present invention.
FIG. 7 shows the sensory scores of fresh pods of broad beans from different treatment groups according to the present invention.
FIG. 8 is a graph showing the variation of the total number of colonies and the sensory scores of fresh pods of broad beans with different concentrations of clove essential oil according to the present invention.
FIG. 9 shows the variation of the total number of colonies and the sensory scores of fresh pods of broad beans with varying concentrations of the meta-wheat beta-glucan of the present invention.
FIG. 10 shows the change in sensory scores of fresh pods of broad beans for different concentrations of phytic acid according to the present invention.
FIG. 11 is a graph showing the change in sensory scores of fresh pods of broad beans from glycerol at different concentrations according to the present invention.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Garlic essential oil, pricklyash essential oil, clove essential oil, star anise essential oil and ginger essential oil used in this example: food grade, zheng state chikungunya food flavor limited company. Tea polyphenols: food grade, soy Biotechnology Co., ltd. Lysozyme and phytic acid: food grade, zhejiang Yinuo biotechnology Co. Glycerol: west Long chemical Co., ltd. Plate count agar and nutrient broth agar medium: biochemical reagent, national medicine group chemical reagent limited company.
The beta-glucan of the wheat used in the example is prepared by the inventor, the preparation method is Song Juyi, liu Jian, wei Yafeng and Chen Hui, the biological enzyme method for preparing the beta-glucan in the wheat bran is [ J ]. Packaging and food machinery, 2019,37 (04): 10-14.
EXAMPLE 1 phase change of chilled Vicia faba fresh pod
Extracting microorganism DNA on fresh pod surface of broad bean, designing synthetic primer joint, PCR amplification and product purification, quantitative and uniform PCR product, constructing PE library and Illumina sequencing
The PE reads obtained by Miseq sequencing are spliced according to an overlap relation, quality control and filtering are carried out on sequence quality, OTU cluster analysis and species taxonomy analysis are carried out after samples are distinguished, and various diversity index analysis and detection on sequencing depth can be carried out based on OTU; based on the taxonomic information, statistical analysis of the community structure can be performed at various classification levels.
And clustering the spliced sequences into operation classification units (operational taxonomic units OTU) by adopting a Uclust classification method, and drawing a Wen graph according to OTU corresponding to the storage time 0, 5 and 10 d. As shown in FIG. 1, there are 45 microorganisms in total for 3 different periods. There are 25 microorganisms unique to the fresh sample period, and there are only 6 microorganisms unique to the storage 10 d. The specific species of microorganisms on the surface of the fresh pod of the broad bean at 0d are more abundant than those of other groups.
TABLE 1 comparison of alpha diversity of the bacterial populations of fresh Vicia faba pods at different storage periods
As shown in Table 1, the effective sequence ranges from 74655 to 106179 for 3 periods. It was subjected to clustering analysis (OTU) at a similarity level of 97% to give a fresh sample with an OTU number of 128, a storage 5d OTU number of 157.3 and a 10d OTU number of 156.7. Indicating a decreasing trend in the microbial species with prolonged storage time. The Chao index is used for representing the richness of the bacterial colony of the sample, and the larger the Chao index is, the higher the richness of the bacterial colony is; shannon is a community diversity index, the larger the number, the higher the colony diversity is indicated; pielou's evenness, peilou uniformity, shannon's evenness, reflects only uniformity, and the larger the value, the more uniform. The Chao index, shannon index and Pielou are all increasing and then decreasing. The method shows that the species richness, diversity and uniformity of microorganisms on the surface of the fresh pod of the broad beans are increased and then decreased. Good's Coverage, calculating Coverage of low-abundance OTU of the sample, and reflecting sequencing data volume, wherein the larger the value is, the more sufficient the sequencing data is. As shown in the table, good's Coverage was greater than 99% in all samples, indicating that the sequencing data was adequate.
As shown in FIG. 2, the Shannon curves for all samples tended to flatten, indicating that the number of sequencing was sufficiently reasonable to contain the vast majority of the flora information in the samples tested. This corresponds to the value of Good's Coverage. From fig. 3, the distribution length of 7 groups of samples on the X axis is sequentially decreased from 0, 5 and 10d, which shows that the abundance of 0d is the largest and the abundance of 10d is the smallest.
Colonies of Enterobacteriaceae (Enterobacteriaceae), pseudomonas (Pseudomonas), sphingomonasceae (Sphingomonaseae), bacillus (Baciliatae) and Pacific Leng Ganjun (Flavobacteria) were detected on the surface of fresh pod of broad bean, and the strain of 10 in front abundance was selected and mapped to a colony structure profile at the gate level. As shown in FIG. 4, the fresh pod of Vicia faba was found to be the largest in the enterobacteriaceae at the initial stage of storage, reaching 91.62%, and the second in the Bacillus, at the rate of 4.53%. As the storage time was prolonged, the proportion of Pseudomonas increased gradually, from 1.12% at the initial stage of storage to 41.79%, to obtain a second bacterial family. The proportion of enterobacteriaceae is gradually reduced along with the extension of the storage time, and the proportion is 54.45% at the end of the storage, and the enterobacteriaceae still has the largest proportion.
All colonies of fresh pods of broad beans during refrigeration mainly include Pantoea (Pantoea), rosenbergiella, pseudomonas (Pseudomonas), sphingomonas (Sphingomonas), bacillus (Bacillus), rahnella (Rahnella), flavobacterium (Flavobacterium), parafugomyces, flavobacterium (Chrysobacillus), and Lactobacillus (Lactobacillus) by genus classification.
As shown in FIG. 5, the top row of the ratios is Rosenbergiella (86.58%), followed by Pantoea (2.43%) and Pseudomonas (1.12%), when stored for 0 days; when stored for 10d, pantoea agglomerans increased from 2.43% to 44.87% to the largest flora, pseudomonas became the second largest flora (41.79%), while Luo Senjun had decreased to 0.06%, and Sphingomonas (sphingamonas) increased from 0.43% to 1.77% to the third flora.
Example 2 bacterial phase analysis screening of biological bacteriostat
And according to the bacterial phase analysis result, selecting putrefying bacteria with the proportion of 5 to perform a bacteriostasis experiment. Diluting the concentration of 5 putrefying bacteria to 10 6 CFU/mL, then adopting oxford cup method to perform bacteriostasis test, sucking 1mL bacterial liquid in a culture dish, adding 10mL melted nutrient broth agar culture medium, mixing, placing sterilized and dried oxford cup (with outer diameter of 8mm, inner diameter of 6mm and height of 10 mm) in the center of the culture dish after the culture medium is solidified, adding 200uL plant essential oil (garlic essential oil, pricklyash peel essential oil, clove essential oil, star anise essential oil and ginger essential oil), yuanmai beta-glucan, lysozyme and tea polyphenol by using a pipette. After culturing for 24 hours at 37 ℃, the diameter of the inhibition zone is measured. Each treatment was repeated 3 times, see table 2.
TABLE 2 bacteriostatic action of eight biological bacteriostats
As shown in Table 2, the clove essential oil can inhibit 4 bacterial putrefying bacteria except pseudomonas, and has good antibacterial effect and the widest coverage; the Yuanmai beta-glucan and tea polyphenol have good inhibition effects on 3 spoilage bacteria of Pantoea agglomerans, pseudomonas and Rahnella, but the antibacterial effect of Yuanmai beta-glucan is obviously better than that of tea polyphenol. Based on bacteriostasis broad spectrum and bacteriostasis effect, the butyl essential oil and the Yuan Mai beta-glucan are selected as biological bacteriostasis components.
The antibacterial effect of the butane essential oil and the Yuanmai beta-glucan on 5 putrefying bacteria in each test group is mainly studied by an oxford cup method, and corresponding MIC values are obtained, and the results are shown in Table 3. Thereby determining the selection range of each factor in the single factor test.
TABLE 3 MIC values of biological bacteriostatic Components against fresh pod spoilage bacteria of Vicia faba
Example 3 antibacterial fresh-keeping film coating Process for fresh pod of refrigerated broad bean
The embodiment provides a formula of an antibacterial fresh-keeping film coating liquid, wherein the weight volume ratio of the Yuanmai beta-glucan is 0.8%, the glycerol is 1.2%, the clove essential oil is 0.48%, the phytic acid is 0.12%, and the Tween 80 is 0.3%.
(1) The preparation of the antibacterial fresh-keeping coating liquid comprises the following steps:
dissolving 8g of Yuanmai beta-glucan in 1000mL of deionized water, stirring by a magnetic stirrer at 80 ℃ for 10-15min, and completely dissolving the Yuanmai beta-glucan; adding 12mL of glycerol as a plasticizer into the Yuanmai beta-glucan solution, and stirring and mixing for 10-15min at the same temperature; 3mL of Tween 80 is taken as an emulsifier to assist the dispersion and dissolution of the clove essential oil, and is added into the solution, and the mixture is stirred and mixed for 10-15min at 80 ℃; then adding 4.8mL of butyl essential oil into the coating liquid, and stirring and mixing for 15-20min at 40 ℃; finally, adding 1.2g of phytic acid into the coating liquid, stirring and mixing for 15-20min to form a required solution, and removing bubbles by a vacuum pump for 20-30 min.
(2) And (3) field treatment: the field test is carried out by adopting a Random Block Design (RBD), the net land block size is 15 multiplied by 8m, the broad beans are planted on row ridges (50 plants in each row), the row spacing is 60-80cm, and the plant spacing is 30cm. Three groups are randomly selected for processing the fresh-keeping coating liquid. Spraying at nine am points one day before harvesting, and spraying 1L of fresh-keeping film coating liquid on 50 fresh pods of broad beans.
(3) And (3) storage: collecting fresh pod of processed semen Viciae Fabae, placing into fresh-keeping bag, punching 5-10 holes at the bottom of bag, and preserving at 10deg.C.
Example 4 antibacterial fresh-keeping film coating Process for fresh pod of refrigerated broad Bean
The embodiment provides a formula of an antibacterial fresh-keeping film coating liquid, wherein the weight volume ratio is 1% of Yuanmai beta-glucan, 1.5% of glycerol, 0.4% of clove essential oil, 0.08% of phytic acid and 0.3% of Tween 80.
(1) The preparation of the antibacterial fresh-keeping coating liquid comprises the following steps:
dissolving 10g of Yuanmai beta-glucan in 1000mL of deionized water, stirring by a magnetic stirrer at 80 ℃ for 10-15min, and completely dissolving the Yuanmai beta-glucan; 15mL of glycerol is taken as a plasticizer to be added into the Yuanmai beta-glucan solution, and the mixture is stirred and mixed for 10 to 15 minutes at the same temperature; 3mL of Tween 80 is taken as an emulsifier to assist the dispersion and dissolution of the clove essential oil, and is added into the solution, and the mixture is stirred and mixed for 10-15min at 80 ℃; then adding 4mL of butyl essential oil into the coating liquid, and stirring and mixing for 15-20min at 40 ℃; finally, 0.8g of phytic acid is added into the coating liquid, stirred and mixed for 15-20min to form a required solution, and bubbles are removed through a vacuum pump for 20-30 min.
(2) And (3) field treatment: the field test is carried out by adopting a Random Block Design (RBD), the net land block size is 15 multiplied by 8m, the broad beans are planted on row ridges (50 plants in each row), the row spacing is 60-80cm, and the plant spacing is 30cm. Three groups are randomly selected for processing the fresh-keeping coating liquid. Spraying at nine am points one day before harvesting, and spraying 1L of fresh-keeping film coating liquid on 50 fresh pods of broad beans.
(3) And (3) storage: collecting fresh pod of processed semen Viciae Fabae, placing into fresh-keeping bag, punching 5-10 holes at the bottom of bag, and preserving at 10deg.C.
Comparative example 1
The comparative example was a control group, and no preservative treatment was performed.
(1) And (3) field: the field test is carried out by adopting a Random Block Design (RBD), the net land block size is 15 multiplied by 8m, the broad beans are planted on row ridges (50 plants in each row), the row spacing is 60-80cm, and the plant spacing is 30cm. Three groups were randomly selected.
(2) And (3) storage: picking fresh pod of randomly selected broad beans, placing into a fresh-keeping bag, punching 5-10 holes at the bottom of the bag, and preserving at 10deg.C.
Example 5 application of the antibacterial coating liquid of the invention in the preservation and fresh-keeping of fresh pods of broad beans
Colony count determination: according to the standard GB 4789.2-2016, determination of the total number of microbial test colonies for food sanitation; sensory evaluation: consists of 6 people with sensory evaluation experience, and the total score of 9 points indicates that the fresh pod of the broad beans is not edible. The sensory scoring criteria for fresh pods of broad beans are shown in Table 4.
TABLE 4 organoleptic indicators of fresh pod of broad beans
As shown in FIGS. 6 and 7, the sensory score of example 3 on day 20 of fresh-keeping reaches 24.20, the total number of colonies is 3.98lg CFU/g, which is obviously superior to the sensory score of 3.27 and the total number of colonies is 8.23lg CFU/g without the treatment of the preservative under the same storage. Meanwhile, the sensory score value of example 4 on day 20 reached 21.87, the total number of colonies was 4.55lg CFU/g, and example 3 was slightly superior to example 4. According to Liu Xiaofang et al: the number of living bacteria of the fresh clean vegetables is lower than 5lg CFU/g. Therefore, the samples treated with the compound preservative meet the regulations.
Comparative example 2 butyl essential oil at different concentrations
The comparative example provides a preservative film coating liquid, the formulation of which is similar to that provided in example 3, except that the ratio of clove essential oil used in the comparative example is 0.3%, 0.5% or 0.7%.
The total number of colonies and the sensory evaluation result obtained after spraying the fresh pod of broad beans before picking by using the fresh-keeping film coating liquid provided in the comparative example are shown in fig. 8. As can be seen from fig. 8, 0.3% butyl essential oil colony count and sensory score were significantly lower than 0.5% and 0.7%, due to their low concentration; whereas the sensory scores for 0.5% of the butane essential oil were all highest within 20d of storage. Therefore, 0.4% -0.6% of the essential oil is selected as the proper fresh-keeping concentration range of the essential oil.
Comparative example 3 different concentrations of metameric beta-glucan
The comparative example provides a preservative film coating liquid, the formulation of which is similar to that provided in example 3, except that the ratio of the Yuanmai beta-glucan used in the comparative example is 0.5%, 1% or 1.5%.
The total number of colonies and the sensory evaluation result obtained after spraying the fresh pod of broad beans before picking by using the fresh-keeping film coating liquid provided in the comparative example are shown in fig. 9. As can be seen from fig. 9, as the concentration of the meta-wheat β -glucan increases, the antibacterial effect is better, and the 1.5% treatment in the sensory score is lower than 1.0% treatment, which may be that the meta-wheat β -glucan with high concentration is thick and is not easy to form a dry film, so that 0.8% -1.2% is selected as the suitable concentration range of the meta-wheat β -glucan.
Comparative example 4 phytic acid at various concentrations
The comparative example provides a preservative film coating liquid, and the formulation of the preservative film coating liquid provided in the comparative example is similar to that provided in example 3, except that the ratio of phytic acid used in the comparative example is 0.05%, 0.1% and 0.15%.
The sensory evaluation results obtained after spraying fresh pods of broad beans before picking by using the fresh-keeping film coating liquid provided in the comparative example are shown in fig. 10. As can be seen from fig. 10, the sensory scores were lower in the 0.05% phytic acid group than in the other two groups, the differences were not apparent in the other two groups, and the sensory scores were higher in the 0.1%. Therefore, 0.08% -0.12% of the total plant acid is selected as the proper fresh-keeping concentration range of the phytic acid.
Comparative example 5 Glycerol at various concentrations
The comparative example provides a preservative film coating liquid having a formulation similar to that provided in example 3, except that the comparative example uses glycerin in a proportion of 1%, 1.5% or 2%.
The sensory evaluation results obtained after spraying fresh pods of broad beans before picking by using the fresh-keeping film coating liquid provided in the comparative example are shown in fig. 11. As can be seen from fig. 11, the sensory evaluation of the control continued to decrease, and the sample after the glycerol addition treatment remained substantially stable for 10 days. In this process, the sensory scores were higher for the 1.5% group, probably because the film formed by 1% glycerol was less able to suppress respiration and moisture loss than the thinner film, and the film formed by 2% glycerol was somewhat thicker and less breathable. Thus 1.2% -1.8% is chosen as the appropriate concentration range for glycerol.
While the invention has been described in detail in the foregoing general description and with reference to specific embodiments thereof, it will be apparent to one skilled in the art that modifications and improvements can be made thereto. Accordingly, such modifications or improvements may be made without departing from the spirit of the invention and are intended to be within the scope of the invention as claimed.
Claims (5)
1. The application of the fresh-keeping film coating liquid in inhibiting dominant spoilage bacteria of fresh pods of broad beans is characterized in that the fresh-keeping film coating liquid consists of 4g/L to 6g/L of clove essential oil, 8g/L to 12g/L of wheat beta-glucan, 2.5g/L to 5g/L of tween 80, 12g/L to 18g/L of glycerol and 0.8g/L to 1.2g/L of phytic acid; the dominant spoilage bacteria are Pantoea agglomerans, sphingomonas, pseudomonas, rahnella aquatica or Bacillus.
2. The use according to claim 1, wherein the method for preparing the fresh-keeping film coating liquid comprises the following steps:
(1) Adding 8g/L-12g/L wheat beta-glucan into deionized water, and stirring at 70-80 ℃ for 10-15min to obtain a solution I;
(2) Adding 12g/L-18g/L glycerol into the solution I, and stirring at 70-80 ℃ for 10-15min to obtain a solution II;
(3) Adding 2.5-5g/L Tween 80 into the solution II, and stirring at 70-80deg.C for 10-15min to obtain solution III;
(4) Adding 4g/L-6g/L butyl essential oil into the solution III, and stirring at 30-40deg.C for 15-20min to obtain solution IV;
(5) Adding 0.8g/L-1.2g/L phytic acid into solution IV, stirring at 30-40deg.C for 15-20min, degassing, and cooling.
3. The use according to claim 2, wherein the degassing in step (5) is performed by a vacuum pump for a degassing time of 20min to 30min.
4. The use according to claim 1, wherein before the fresh pod of broad beans is picked, the fresh-keeping film coating liquid is sprayed on the fresh pod of broad beans, the fresh pod of broad beans is picked and put into a fresh-keeping bag, and 5 to 10 holes are punched at the bottom of the bag for refrigeration treatment.
5. The use according to claim 4, wherein the ratio of fresh-keeping film coating liquid volume to broad bean plants is (0.8-1.2L) when sprayed: (40-60 strains).
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| ZA2022/02156A ZA202202156B (en) | 2022-01-07 | 2022-02-21 | Antibacterial and fresh-keeping coating liquid for refrigerated fresh pods of broad bean, preparation method and application |
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| CN101703099A (en) * | 2009-11-19 | 2010-05-12 | 中国热带农业科学院南亚热带作物研究所 | Natural anti-staling agent suitable for storage and fresh keeping of mangos and preparation method thereof |
| DE102014007937A1 (en) * | 2013-11-19 | 2015-05-21 | Guangdong Jiahao Food Stock Company Ltd. | A preparation process of a preservative with the clove / cinnamon composite extract and preservation for sauce products |
| WO2019038681A2 (en) * | 2017-08-22 | 2019-02-28 | Benny Antony | Natural food preservative formulation |
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| CN114287475A (en) | 2022-04-08 |
| ZA202202156B (en) | 2022-05-25 |
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