CN115005270A - Biological fruit preservative with physiological preservation and disease prevention and control functions and preparation method thereof - Google Patents
Biological fruit preservative with physiological preservation and disease prevention and control functions and preparation method thereof Download PDFInfo
- Publication number
- CN115005270A CN115005270A CN202210556953.0A CN202210556953A CN115005270A CN 115005270 A CN115005270 A CN 115005270A CN 202210556953 A CN202210556953 A CN 202210556953A CN 115005270 A CN115005270 A CN 115005270A
- Authority
- CN
- China
- Prior art keywords
- biological
- parts
- keeping
- preservative
- physiological
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000003755 preservative agent Substances 0.000 title claims abstract description 55
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 54
- 230000002335 preservative effect Effects 0.000 title claims abstract description 54
- 238000002360 preparation method Methods 0.000 title claims abstract description 32
- 238000004321 preservation Methods 0.000 title claims abstract description 32
- 230000006806 disease prevention Effects 0.000 title description 5
- 239000000203 mixture Substances 0.000 claims abstract description 39
- 239000011159 matrix material Substances 0.000 claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 201000010099 disease Diseases 0.000 claims abstract description 25
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims abstract description 25
- 238000000855 fermentation Methods 0.000 claims description 37
- 230000004151 fermentation Effects 0.000 claims description 37
- 238000010008 shearing Methods 0.000 claims description 19
- 239000000126 substance Substances 0.000 claims description 18
- 239000003795 chemical substances by application Substances 0.000 claims description 14
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims description 12
- 125000005456 glyceride group Chemical group 0.000 claims description 11
- -1 ricinoleic acid ester Chemical class 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 11
- 239000006228 supernatant Substances 0.000 claims description 10
- 238000009210 therapy by ultrasound Methods 0.000 claims description 9
- 241000193744 Bacillus amyloliquefaciens Species 0.000 claims description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 8
- 239000002904 solvent Substances 0.000 claims description 8
- 230000002421 anti-septic effect Effects 0.000 claims description 7
- 239000002518 antifoaming agent Substances 0.000 claims description 7
- 239000000839 emulsion Substances 0.000 claims description 7
- 239000003549 soybean oil Substances 0.000 claims description 7
- 235000012424 soybean oil Nutrition 0.000 claims description 7
- 239000003381 stabilizer Substances 0.000 claims description 7
- 239000002562 thickening agent Substances 0.000 claims description 7
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 6
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 claims description 6
- 229920001100 Polydextrose Polymers 0.000 claims description 6
- 102100039966 Zinc finger homeobox protein 3 Human genes 0.000 claims description 6
- 101710180292 Zinc finger homeobox protein 3 Proteins 0.000 claims description 6
- 239000012752 auxiliary agent Substances 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 239000001259 polydextrose Substances 0.000 claims description 6
- 235000013856 polydextrose Nutrition 0.000 claims description 6
- 229940035035 polydextrose Drugs 0.000 claims description 6
- 239000003995 emulsifying agent Substances 0.000 claims description 5
- 229920000136 polysorbate Polymers 0.000 claims description 5
- 239000002244 precipitate Substances 0.000 claims description 5
- 229920001661 Chitosan Polymers 0.000 claims description 4
- ABBQHOQBGMUPJH-UHFFFAOYSA-M Sodium salicylate Chemical compound [Na+].OC1=CC=CC=C1C([O-])=O ABBQHOQBGMUPJH-UHFFFAOYSA-M 0.000 claims description 4
- 229960004025 sodium salicylate Drugs 0.000 claims description 4
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 claims description 3
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 claims description 3
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 claims description 3
- VHUUQVKOLVNVRT-UHFFFAOYSA-N Ammonium hydroxide Chemical compound [NH4+].[OH-] VHUUQVKOLVNVRT-UHFFFAOYSA-N 0.000 claims description 3
- 239000005642 Oleic acid Substances 0.000 claims description 3
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 claims description 3
- 229920001800 Shellac Polymers 0.000 claims description 3
- 239000013543 active substance Substances 0.000 claims description 3
- 235000011114 ammonium hydroxide Nutrition 0.000 claims description 3
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 claims description 3
- 239000000944 linseed oil Substances 0.000 claims description 3
- 235000021388 linseed oil Nutrition 0.000 claims description 3
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims description 3
- 239000004208 shellac Substances 0.000 claims description 3
- 229940113147 shellac Drugs 0.000 claims description 3
- ZLGIYFNHBLSMPS-ATJNOEHPSA-N shellac Chemical compound OCCCCCC(O)C(O)CCCCCCCC(O)=O.C1C23[C@H](C(O)=O)CCC2[C@](C)(CO)[C@@H]1C(C(O)=O)=C[C@@H]3O ZLGIYFNHBLSMPS-ATJNOEHPSA-N 0.000 claims description 3
- 235000013874 shellac Nutrition 0.000 claims description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 2
- 239000002202 Polyethylene glycol Substances 0.000 claims description 2
- 239000004372 Polyvinyl alcohol Substances 0.000 claims description 2
- 229940045110 chitosan Drugs 0.000 claims description 2
- 235000021313 oleic acid Nutrition 0.000 claims description 2
- 229920001223 polyethylene glycol Polymers 0.000 claims description 2
- 229920002451 polyvinyl alcohol Polymers 0.000 claims description 2
- 229940068984 polyvinyl alcohol Drugs 0.000 claims description 2
- 229960003656 ricinoleic acid Drugs 0.000 claims description 2
- FEUQNCSVHBHROZ-UHFFFAOYSA-N ricinoleic acid Natural products CCCCCCC(O[Si](C)(C)C)CC=CCCCCCCCC(=O)OC FEUQNCSVHBHROZ-UHFFFAOYSA-N 0.000 claims description 2
- 239000000661 sodium alginate Substances 0.000 claims description 2
- 235000010413 sodium alginate Nutrition 0.000 claims description 2
- 229940005550 sodium alginate Drugs 0.000 claims description 2
- 241000187747 Streptomyces Species 0.000 claims 1
- 239000002207 metabolite Substances 0.000 abstract description 17
- 230000000694 effects Effects 0.000 abstract description 14
- 230000002265 prevention Effects 0.000 abstract description 4
- 235000013373 food additive Nutrition 0.000 abstract description 3
- 239000002778 food additive Substances 0.000 abstract description 3
- 208000035143 Bacterial infection Diseases 0.000 abstract description 2
- 208000031888 Mycoses Diseases 0.000 abstract description 2
- 230000009471 action Effects 0.000 abstract description 2
- 238000009776 industrial production Methods 0.000 abstract description 2
- 230000035479 physiological effects, processes and functions Effects 0.000 abstract description 2
- 230000029058 respiratory gaseous exchange Effects 0.000 abstract description 2
- 230000009758 senescence Effects 0.000 abstract 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 24
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 16
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 12
- 229910052799 carbon Inorganic materials 0.000 description 12
- 229910052757 nitrogen Inorganic materials 0.000 description 12
- 244000157072 Hylocereus undatus Species 0.000 description 11
- 229910017053 inorganic salt Inorganic materials 0.000 description 11
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 10
- 244000068988 Glycine max Species 0.000 description 10
- 235000010469 Glycine max Nutrition 0.000 description 10
- 241000970906 Streptomyces natalensis Species 0.000 description 9
- 235000002639 sodium chloride Nutrition 0.000 description 9
- 230000004580 weight loss Effects 0.000 description 9
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 8
- 239000001888 Peptone Substances 0.000 description 8
- 108010080698 Peptones Proteins 0.000 description 8
- 239000008367 deionised water Substances 0.000 description 8
- 229910021641 deionized water Inorganic materials 0.000 description 8
- 239000008103 glucose Substances 0.000 description 8
- 235000019319 peptone Nutrition 0.000 description 8
- 239000011780 sodium chloride Substances 0.000 description 8
- 239000000243 solution Substances 0.000 description 8
- 239000005820 Prochloraz Substances 0.000 description 7
- 239000004205 dimethyl polysiloxane Substances 0.000 description 7
- 229920000435 poly(dimethylsiloxane) Polymers 0.000 description 7
- 239000000843 powder Substances 0.000 description 7
- TVLSRXXIMLFWEO-UHFFFAOYSA-N prochloraz Chemical compound C1=CN=CN1C(=O)N(CCC)CCOC1=C(Cl)C=C(Cl)C=C1Cl TVLSRXXIMLFWEO-UHFFFAOYSA-N 0.000 description 7
- 239000007787 solid Substances 0.000 description 7
- 238000003860 storage Methods 0.000 description 7
- 239000000230 xanthan gum Substances 0.000 description 7
- 235000010493 xanthan gum Nutrition 0.000 description 7
- 229920001285 xanthan gum Polymers 0.000 description 7
- 229940082509 xanthan gum Drugs 0.000 description 7
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 6
- 235000018481 Hylocereus undatus Nutrition 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 235000010837 Echinocereus enneacanthus subsp brevispinus Nutrition 0.000 description 5
- 235000006850 Echinocereus enneacanthus var dubius Nutrition 0.000 description 5
- 239000004288 Sodium dehydroacetate Substances 0.000 description 5
- 229910000019 calcium carbonate Inorganic materials 0.000 description 5
- 229940041514 candida albicans extract Drugs 0.000 description 5
- 229940079839 sodium dehydroacetate Drugs 0.000 description 5
- 235000019259 sodium dehydroacetate Nutrition 0.000 description 5
- DSOWAKKSGYUMTF-GZOLSCHFSA-M sodium;(1e)-1-(6-methyl-2,4-dioxopyran-3-ylidene)ethanolate Chemical compound [Na+].C\C([O-])=C1/C(=O)OC(C)=CC1=O DSOWAKKSGYUMTF-GZOLSCHFSA-M 0.000 description 5
- 239000012138 yeast extract Substances 0.000 description 5
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 235000019198 oils Nutrition 0.000 description 4
- 230000001502 supplementing effect Effects 0.000 description 4
- BFNBIHQBYMNNAN-UHFFFAOYSA-N ammonium sulfate Chemical compound N.N.OS(O)(=O)=O BFNBIHQBYMNNAN-UHFFFAOYSA-N 0.000 description 3
- 229910052921 ammonium sulfate Inorganic materials 0.000 description 3
- 235000011130 ammonium sulphate Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 3
- 235000019796 monopotassium phosphate Nutrition 0.000 description 3
- 238000006386 neutralization reaction Methods 0.000 description 3
- 239000004033 plastic Substances 0.000 description 3
- 229920003023 plastic Polymers 0.000 description 3
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 3
- 235000010234 sodium benzoate Nutrition 0.000 description 3
- 239000004299 sodium benzoate Substances 0.000 description 3
- 229920002261 Corn starch Polymers 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 239000004698 Polyethylene Substances 0.000 description 2
- 206010039509 Scab Diseases 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 235000010216 calcium carbonate Nutrition 0.000 description 2
- 238000004364 calculation method Methods 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000000295 complement effect Effects 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- GVALZJMUIHGIMD-UHFFFAOYSA-H magnesium phosphate Chemical compound [Mg+2].[Mg+2].[Mg+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O GVALZJMUIHGIMD-UHFFFAOYSA-H 0.000 description 2
- 239000004137 magnesium phosphate Substances 0.000 description 2
- 229960002261 magnesium phosphate Drugs 0.000 description 2
- 229910000157 magnesium phosphate Inorganic materials 0.000 description 2
- 235000010994 magnesium phosphates Nutrition 0.000 description 2
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 2
- 235000019341 magnesium sulphate Nutrition 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 235000013379 molasses Nutrition 0.000 description 2
- 229920000573 polyethylene Polymers 0.000 description 2
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 description 2
- LWIHDJKSTIGBAC-UHFFFAOYSA-K potassium phosphate Substances [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 2
- 239000003761 preservation solution Substances 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 230000004224 protection Effects 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000003899 bactericide agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 230000002688 persistence Effects 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 239000000447 pesticide residue Substances 0.000 description 1
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 230000007180 physiological regulation Effects 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229960003885 sodium benzoate Drugs 0.000 description 1
- 238000010186 staining Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Images
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
- A23B7/155—Microorganisms; Enzymes; Antibiotics
-
- 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
- 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 biological fruit preservative with physiological preservation and disease control functions and a preparation method thereof, the biological fruit preservative comprises a biological preservative composition and a physiological active matrix, and the mass ratio of the biological preservative composition to the physiological active matrix is (20-50): (40-65). The preservative is based on the scientific combination of the biological preservative composition and the physiological active matrix, the biological preservative composition can realize the comprehensive prevention and control of bacterial diseases and fungal diseases, and solves the problem that the single metabolite is not stable in prevention effect, meanwhile, the physiological active matrix can act on the physiology of picked fruits, can inhibit the respiration of the fruits to a certain extent, reduce the loss of water, delay the browning and senescence of the picked fruits, keep the freshness of the fruits to the maximum extent, can effectively ensure the stability of the metabolite in the preservative, and enhance the action effect of the metabolite, and the used components are food additive components and biological metabolites, so that the preservative is safe, environment-friendly, low in cost, simple in preparation process, convenient to operate and convenient for industrial production.
Description
Technical Field
The invention relates to the technical field of fruit preservation, in particular to a biological fruit preservative for postharvest fruits and a preparation method thereof, wherein the biological fruit preservative has physiological preservation and disease control functions.
Background
After fruit picking, different degrees of rot loss often occur due to physiological activity loss, pathogen staining and other reasons. The common chemical bactericide used after fruit picking has good antiseptic effect, but has the problems of pesticide residue, low safety factor, environmental pollution and the like; the biological preservative can well solve the problems, but the cost is high, and the comprehensive control effect is not ideal. Meanwhile, most products on the market are only used for singly focusing on disease prevention and control or physiological preservation, and the combination of physiological preservation and disease prevention and control cannot be effectively realized.
Patent CN201611202570.4 discloses a biological fresh-keeping conditioner, patent CN201910070454.9 discloses a non-gel easily-cleaned waxy fruit composite fresh-keeping agent and a preparation method thereof, and patent CN202110971330.5 discloses a fruit fresh-keeping agent compounded by using bacillus fermentation products and application thereof, but the patent technology focuses more on digging biological fresh-keeping safety, and the biological fresh-keeping agent has no prominent physiological regulation and control effect on fruits and vegetables, so the whole fresh-keeping effect is generally poor. Therefore, the development of the postharvest biological preservative with physiological preservation and disease prevention and control functions has important significance.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention aims to provide the fruit biological preservative with physiological preservation and disease control, which solves the problem that the whole preservation effect is generally poor because the biological preservation safety is emphasized in the traditional technology, and can effectively realize the combination of physiological preservation and disease control.
The invention also aims to provide a preparation method of the fruit biological preservative which has physiological preservation and disease control functions.
One of the purposes of the invention is realized by adopting the following technical scheme:
a biological fruit preservative with physiological preservation and disease control functions comprises a biological preservative composition and a physiological active matrix, wherein the mass ratio of the biological preservative composition to the physiological active matrix is (20-50): (40-65).
Further, the biological fresh-keeping composition comprises the following components in parts by weight:
20-75 parts of a first biological fresh-keeping substance; 20-75 parts of a second biological fresh-keeping material; 5 parts of an emulsifier.
The preparation method of the biological fresh-keeping composition comprises the steps of uniformly mixing a first biological fresh-keeping substance, a second biological fresh-keeping substance and an emulsifier.
Further, the preparation steps of the first biological fresh-keeping substance are as follows: fermenting by using a bacillus amyloliquefaciens ZFH-3 (patent number: CN201510101301.1, CGMCC:9884) and a bacillus fermentation formula (an optimized high-yield metabolite fermentation formula, wherein the fermentation inoculum size is 1%), carrying out high-speed shearing treatment on the fermented fermentation liquor for 0.5 hour, carrying out ultrasonic treatment for 0.5 hour, then centrifuging, removing precipitates, reserving supernatant, and adjusting the pH to 7 to obtain the bacillus amyloliquefaciens ZFH-3.
Further preferably, the bacillus fermentation formula comprises the following components in parts by weight: 1-10 parts of a carbon source; 1-10 parts of nitrogen source; 0.01 to 3 portions of inorganic salt; deionized water to make up 100 parts.
The preparation method of the bacillus fermentation formula comprises the steps of uniformly mixing a carbon source, a nitrogen source, inorganic salt and water, and then adjusting the pH to 7.0-8.0 to obtain the bacillus fermentation formula.
Wherein the carbon source is one or more than two of glucose, sucrose, fructose, molasses, soluble starch, corn starch, soybean oil, dextrin, potato and glycerol; the nitrogen source is one or more than two of soybean peptone, yeast extract powder, beef extract, soybean cake powder and ammonium sulfate; the inorganic salt is one or more of sodium chloride, calcium carbonate, monopotassium phosphate, magnesium phosphate and magnesium sulfate.
Further, the preparation steps of the second biological fresh-keeping material are as follows: fermenting by using a streptomyces natalensis fermentation formula (an optimized high-yield metabolite fermentation formula, the fermentation inoculation amount is 3%) through streptomyces natalensis, performing high-speed shearing treatment on the fermented fermentation liquor for 0.5 hour, performing ultrasonic treatment for 0.5 hour, alkalifying the fermentation liquor at 25 ℃, filtering, reserving supernatant, and adjusting the pH to 7 to obtain the product.
Further preferably, the streptomyces natalensis fermentation formula comprises the following components in parts by weight:
1-10 parts of a carbon source; 1-10 parts of nitrogen source; 0.01 to 3 portions of inorganic salt; deionized water to make up 100 parts.
The preparation method of the streptomyces natalensis fermentation formula comprises the steps of uniformly mixing a carbon source, a nitrogen source, inorganic salt and water, and then adjusting the pH to 7.0-8.0 to obtain the streptomyces natalensis fermentation formula.
Wherein the carbon source is one or more than two of glucose, sucrose, fructose, molasses, soluble starch, corn starch, soybean oil, dextrin, potato and glycerol; the nitrogen source is one or more than two of soybean peptone, yeast extract powder, beef extract, soybean cake powder and ammonium sulfate; the inorganic salt is one or more than two of sodium chloride, calcium carbonate, monopotassium phosphate, magnesium phosphate and magnesium sulfate.
Further, the emulsifier is one or more of span, tween, glyceride and polydextrose.
Further, the physiologically active matrix comprises the following components in parts by weight:
10-30 parts of physiological active matters; 0-3 parts of auxiliary agent (0 part is not included, namely the auxiliary agent is not 0); 5-15 parts of a solvent; 50-85 parts of water.
Further, the preparation steps of the physiologically active matrix are as follows: adding a solvent into 1/2 water, adding an auxiliary agent under the stirring condition of the rotating speed of 300r/min-500r/min, heating to 65-85 ℃, and reacting for 1h to ensure that oil does not float on the surface to obtain a mixture; adding a physiological active substance into the mixture, adding the rest water, keeping the temperature at 65-85 ℃, covering a container, reacting for 2 hours at the rotation speed of 800-.
Further, the physiological active substance is one or more of shellac, polyvinyl alcohol, chitosan, sodium salicylate and sodium alginate.
Further, the auxiliary agent is one or more than two of oleic acid, soybean oil, linseed oil, dimerized ricinoleic acid ester, glyceride and polydextrose.
Further, the solvent is one or more than two of ammonia water, ethanol, isopropanol and polyethylene glycol.
Further, the biological fruit preservative with physiological preservation and disease control comprises the following components in parts by weight:
20-50 parts of biological fresh-keeping composition; 40-65 parts of a physiologically active matrix; 3-8 parts of an emulsion stabilizer; 0.5 to 2 portions of antiseptic synergist; 0.001 to 0.002 parts of thickening agent; 0.002 part of defoaming agent.
Further, the emulsion stabilizer is one or more than two of span, tween, glyceride and polydextrose; the preservative synergist is one or more than two of sodium dehydroacetate, sodium benzoate and potassium sorbate; the thickening agent is xanthan gum; the defoaming agent is polydimethylsiloxane. The above additives are all conventional food additives.
Further, the mass ratio of the biological fresh-keeping composition to the physiologically active matrix is (27-33): 60-65).
The second purpose of the invention is realized by adopting the following technical scheme:
a preparation method of a fruit biological preservative with physiological preservation and disease control comprises the following preparation steps:
s1: adding a physiologically active matrix, an emulsion stabilizer and an antiseptic synergist into a container, and uniformly stirring at normal temperature to obtain a mixture;
s2: adding the biological fresh-keeping composition, the thickening agent and the defoaming agent into the mixture under the condition of high shearing, keeping the shearing for 20-40 min, and then completing phase inversion of the solution to obtain the biological fresh-keeping agent.
Further, the preparation method of the biological fruit preservative with physiological preservation and disease control comprises the following preparation steps:
s1: adding a physiologically active matrix, an emulsion stabilizer and an antiseptic synergist into a container, and stirring at normal temperature for 0.5-1h to obtain a mixture;
s2: adding the biological fresh-keeping composition, the thickening agent and the defoaming agent into the mixture under the high shear condition of 15000r/min-30000r/min, keeping shearing for 20min-40min, and after the solution completes phase inversion, obtaining the biological fresh-keeping agent.
Compared with the prior art, the invention has the beneficial effects that:
the fruit biological preservative with physiological preservation and disease control is based on scientific combination of a biological preservative composition and a physiological active matrix, the biological preservative composition adopts a mode of understanding the combination of metabolites of bacillus amyloliquefaciens and streptomyces natalensis, can realize comprehensive prevention and control of bacterial diseases and fungal diseases, solves the problem of unstable prevention effect of a single metabolite, and simultaneously, the physiological active matrix can act on the physiology of picked fruits, can inhibit respiration of the fruits to a certain extent, reduce water loss, delay browning and aging of the picked fruits, keep the freshness of the fruits to the maximum extent, effectively ensure the stability of the metabolites in the preparation and enhance the action effect of the metabolites.
The fruit biological preservative with physiological preservation and disease control can effectively realize double functions of physiological preservation and disease control after fruit picking, has obvious effect and good persistence, adopts food additive components and biological metabolites as the components, is safe and environment-friendly, has low cost, simple preparation process and convenient operation, and is convenient for industrial production.
Drawings
FIG. 1 is a graph showing the effect of a biological preservative on the rotting rate of sugar oranges;
FIG. 2 is a graph showing the influence of a biological preservative on the weight loss rate of sugar oranges;
FIG. 3 is a diagram showing the effect of biological antistaling agent on the soluble solid content of sugar orange.
Detailed Description
The present invention is further described below with reference to specific embodiments, and it should be noted that, without conflict, various embodiments or technical features described below may be arbitrarily combined to form a new embodiment.
Example 1
A biological fruit preservative with physiological preservation and disease control comprises the following components in parts by weight:
33 parts of a biological fresh-keeping composition; 60 parts of a physiologically active matrix; 5 parts of glyceride; 1.997 parts of sodium dehydroacetate; 0.001 part of xanthan gum; 0.002 part of polydimethylsiloxane.
Wherein, (1) the preparation steps of the biological fresh-keeping composition are as follows: and uniformly mixing 30 parts of the first biological fresh-keeping substance, 30 parts of the second biological fresh-keeping substance and 5 parts of glyceride to obtain the biological fresh-keeping agent.
The first biological fresh-keeping substance is: through a strain Bacillus amyloliquefaciens ZFH-3 (patent number: ZL201510101301.1, CGMCC:9884), an optimized high-yield metabolite fermentation formula (3 parts of glucose as a carbon source, 3 parts of soybean peptone as a nitrogen source, 0.05 part of sodium chloride as an inorganic salt, complement of deionized water and adjustment of pH to 7.2) is utilized for fermentation, the fermented fermentation liquor is subjected to high-speed shearing treatment for 0.5 hour and ultrasonic treatment for 0.5 hour, and then is centrifuged, precipitates are removed, supernatant is left, and the pH is adjusted to 7 for later use.
The second biological fresh-keeping material is: fermenting by using an optimized high-yield metabolite fermentation formula (a carbon source is 4 parts of glucose, a nitrogen source is 2 parts of soybean peptone, yeast extract powder is 0.4 part, inorganic salt is 0.5 part of calcium carbonate, sodium chloride is 0.05 part, deionized water is used for supplementing, and the pH is adjusted to 7.5) through streptomyces natalensis, shearing the fermented fermentation liquor at a high speed for 0.5 hour, performing ultrasonic treatment for 0.5 hour, alkalifying the fermentation liquor at 25 ℃, filtering, reserving supernatant, and adjusting the pH to 7 for later use.
(2) The preparation steps of the physiologically active matrix are as follows: adding 10 parts of ethanol into a water solvent, adding 4 parts of oleic acid and 4 parts of dinierein at the rotation speed of 500r/min under the stirring condition, heating to 65 ℃ and reacting for 1 hour to ensure that oil does not float on the surface. And adding 10 parts of sodium salicylate into the solution, supplementing water to 100%, keeping the temperature at 65 ℃, covering a container, rotating at 1000r/min, reacting for 2 hours, and ensuring 100% neutralization. The temperature was adjusted to room temperature and the pH was adjusted to 7.8 for use.
The fruit biological preservative comprises the following preparation steps:
adding the physiologically active matrix, the glyceride and the sodium dehydroacetate into a container, and stirring for 0.5 hour at normal temperature; adding the biological fresh-keeping composition, xanthan gum and polydimethylsiloxane into a container under the high-shear condition of 15000r/min, keeping shearing for 20 minutes, and performing phase inversion to obtain the product.
Example 2
A biological fruit preservative with physiological preservation and disease control comprises the following components in parts by weight:
27 parts of a biological fresh-keeping composition; 65 parts of a physiologically active matrix; 6 parts of polydextrose; 1.996 parts of sodium dehydroacetate; 0.002 part of xanthan gum; 0.002 part of polydimethylsiloxane.
Wherein, (1) the preparation steps of the biological fresh-keeping composition are as follows: and uniformly mixing 30 parts of the first biological fresh-keeping substance, 30 parts of the second biological fresh-keeping substance and 5 parts of glyceride to obtain the biological fresh-keeping agent.
The first biological fresh-keeping substance is: through a strain Bacillus amyloliquefaciens ZFH-3 (patent number: ZL201510101301.1, CGMCC:9884), an optimized high-yield metabolite fermentation formula (3 parts of glucose as a carbon source, 3 parts of soybean peptone as a nitrogen source, 0.06 part of sodium chloride as an inorganic salt, the balance of deionized water and the pH value are adjusted to 7.3) is utilized for fermentation, the fermented fermentation liquor is subjected to high-speed shearing treatment for 0.5 hour, ultrasonic treatment for 0.5 hour, centrifugation is carried out again, precipitates are removed, a supernatant is left, and the pH value is adjusted to 7 for later use.
The second biological fresh-keeping material is: fermenting by using an optimized high-yield metabolite fermentation formula (carbon sources are 3 parts of glucose and 1 part of soybean oil, nitrogen sources are 2 parts of soybean peptone and 0.05 part of ammonium sulfate, inorganic salts are 0.6 part of calcium carbonate and 0.05 part of sodium chloride, deionized water is used for supplementing, and the pH is adjusted to 7.2) through streptomyces natalensis, shearing the fermented fermentation liquor at a high speed for 0.5 hour, performing ultrasonic treatment for 0.5 hour, alkalifying the fermentation liquor at 25 ℃, filtering, reserving supernatant, and adjusting the pH to 7 for later use.
(2) The preparation steps of the physiologically active matrix are as follows: adding 10 parts of ammonia water into a water solvent, rotating at the speed of 400r/min, adding 5 parts of linseed oil under the stirring condition, heating to 65 ℃ and reacting for 1 hour to ensure that oil does not float on the surface. And adding 10 parts of chitosan and 5 parts of shellac into the solution, adding water to 100%, keeping the temperature at 65 ℃, covering a container, reacting for 2 hours at the rotating speed of 800r/min, and ensuring 100% neutralization. The temperature was adjusted to room temperature and the pH was adjusted to 7.8 for use.
The fruit biological preservative comprises the following preparation steps:
adding a physiologically active matrix, glyceride and sodium dehydroacetate into a container, and stirring for 0.5 hour at normal temperature; adding the biological fresh-keeping composition, xanthan gum and polydimethylsiloxane into a container under the high-shear condition of 15000r/min, keeping shearing for 20 minutes, and performing phase inversion to obtain the product.
Example 3
A biological fruit preservative with physiological preservation and disease control functions comprises the following components in parts by weight:
32 parts of a biological fresh-keeping composition; 60 parts of a physiologically active matrix; 3 parts of span, 3 parts of tween and 1.996 parts of sodium benzoate; 0.002 part of xanthan gum; 0.002 part of polydimethylsiloxane.
Wherein, (1) the preparation steps of the biological fresh-keeping composition are as follows: and uniformly mixing 30 parts of the first biological fresh-keeping substance, 30 parts of the second biological fresh-keeping substance and 5 parts of glyceride to obtain the biological fresh-keeping agent.
The first biological fresh-keeping substance is: through a strain Bacillus amyloliquefaciens ZFH-3 (patent number: ZL201510101301.1, CGMCC:9884), an optimized high-yield metabolite fermentation formula (3.5 parts of glucose as a carbon source, 2 parts of soybean peptone as a nitrogen source, 0.5 part of yeast extract powder, 0.03 part of sodium chloride as an inorganic salt, complement of deionized water and adjustment of pH to 7.5) is utilized for fermentation, the fermented fermentation liquor is subjected to high-speed shearing treatment for 0.5 hour, ultrasonic treatment for 0.5 hour, then centrifugation is carried out, precipitates are removed, a supernatant is left, and the pH is adjusted to 7 for later use.
The second biological fresh-keeping material is: fermenting by using an optimized high-yield metabolite fermentation formula (carbon source is 3.5 parts of glucose and 0.3 part of soybean oil, nitrogen source is 1.8 parts of soybean peptone, yeast extract powder is 0.5 part, inorganic salt is 0.5 part of calcium carbonate, 0.05 part of sodium chloride, 0.05 part of potassium dihydrogen phosphate, deionized water is used for supplementing, pH is adjusted to 7.5) through streptomyces natalensis, shearing the fermented fermentation liquor at high speed for 0.5 hour, performing ultrasonic treatment for 0.5 hour, alkalifying the fermentation liquor at 25 ℃, filtering, reserving supernatant, adjusting pH to 7 for later use.
(2) The preparation steps of the physiologically active matrix are as follows: adding 15 parts of isopropanol into a water solvent, rotating at 500r/min, adding 5 parts of soybean oil under the stirring condition, heating to 65 ℃ and reacting for 1 hour to ensure that oil does not float on the surface. And adding 10 parts of sodium salicylate and 10 parts of chitosan into the solution, adding water to 100%, keeping the temperature at 65 ℃, covering a container, reacting at the rotating speed of 1000r/min for 2 hours, and ensuring 100% neutralization. The temperature was adjusted to room temperature and the pH was adjusted to 7.8 for use.
The fruit biological preservative comprises the following preparation steps:
adding the physiologically active matrix, span, tween and sodium benzoate into a container, and stirring for 0.5 hour at normal temperature; adding the biological fresh-keeping composition, xanthan gum and polydimethylsiloxane into a container under the high-shear condition of 15000r/min, keeping shearing for 20 minutes, and performing phase inversion to obtain the product.
Performance testing
First, biological preservative has preservative and fresh-keeping effects on dragon fruits
1. Processing method
225 dragon fruits without mechanical damage and with consistent sizes are selected and randomly divided into 5 groups, each group is provided with three repetitions, and each repetition comprises 15 fruits. The fruits were soaked in clean water (control), prochloraz, the biological preservatives prepared in examples 1, 2 and 3 for 1 minute, air-dried, packed in polyethylene plastic bags (not sealed) and stored at room temperature. The decay rate and the weight loss rate of the dragon fruits are periodically counted, and the results are shown in table 1.
2. Index measuring method
(1) Rate of decay
The rotting rate is the proportion of the fruits with single scab with the diameter more than or equal to 1cm or more than 2 scabs in the total number of the fruits.
The calculation formula is as follows: rotten rate (%) (rotten fruit count/total fruit count) 100
(2) Weight loss ratio
And recording the initial fresh weight of the pitaya before storage and the fresh weight of the pitaya after a period of storage by using a balance weighing method. And calculating the change rate of the fresh weight of the dragon fruits before and after the dragon fruits. The calculation formula is as follows: weight loss ratio (%) - (fresh weight before storage-fresh weight after storage)/fresh weight before storage 100
3. Results of physiological index test
(1) As shown in Table 1, the fresh-keeping solutions prepared in examples 1, 2 and 3 can obviously reduce the rotting rate of the pitaya to be nearly 50% (compared with a control group), and the fresh-keeping effect of the fresh-keeping solutions is better than that of the traditional chemical pesticide prochloraz.
(2) As shown in Table 1, the fresh-keeping solutions prepared in examples 1, 2 and 3 can effectively inhibit the increase of the weight loss rate of the pitaya, and slow the postharvest loss of the fruit and the water loss. At the 10 th day of storage, the weight loss rate of the control group reaches 3.19 percent, and the weight loss rate of the dragon fruits treated by the biological fresh-keeping liquid prepared by the method is lower than 2.4 percent.
Second, biological preservative effect on sugar orange preservation
1. Processing method
Selecting sugar oranges with consistent sizes and without mechanical damage, randomly dividing the sugar oranges into 5 groups, setting 3 repeats for each group, and setting 30 fruits for each group. The fruits were soaked in clean water (control), prochloraz, the biological preservatives prepared in examples 1, 2 and 3 for 1 min, air-dried, placed in plastic baskets, and stored at room temperature in polyethylene plastic bags without sealed packaging. And (4) periodically counting the rotting rate of the sugar oranges and measuring the content of soluble solids. The results are shown in FIGS. 1 and 2.
2. Index measuring method
(1) Soluble solids content
The soluble solids were measured using a digital refractometer. After juicing with a juicer, the measurement was performed after filtering with 4 layers of gauze, and each treatment was repeated 3 times.
3. Measurement result of physiological index
(1) As shown in fig. 1, the preservation solutions prepared in examples 1, 2 and 3 can effectively inhibit diseases after harvesting sugar oranges. When the biological preservative is stored for 30 days, the rot rate of a control group is 68.89%, the rot rate of the control group after being treated by a common chemical preservative prochloraz is 42.22%, and the rot rate of the control group after being treated by a self-made biological preservative is lower than 20%.
(2) As shown in fig. 2, the preservation solutions prepared in examples 1, 2 and 3 can reduce the consumption of sugar oranges after picking and reduce the water loss. During the whole storage period, the weight loss rate of the sugar oranges treated by the self-made biological fresh-keeping liquid is always lower than 8 percent, which is obviously lower than that of the sugar oranges treated by a control group and prochloraz.
(3) As shown in fig. 3, the content of soluble solids in the control group and the sugar oranges treated with prochloraz tended to increase and decrease with time, and the content rapidly decreased after reaching the peak value on day 10; the self-made biological fresh-keeping liquid can delay the change of the soluble solid of the sugar oranges, delay the time of the peak value of the soluble solid and play a role in delaying the process of aging of the sugar oranges after being picked.
TABLE 1 Effect of biological antistaling agent on Pitaya preservation (storage day 10)
| Treatment of | Rotting Rate (%) | Weight loss ratio (%) |
| Control group | 77.78 | 3.19 |
| Prochloraz | 55.56 | 2.82 |
| Example 1 | 35.56 | 2.38 |
| Example 2 | 33.33 | 2.38 |
| Example 3 | 40 | 2.40 |
The above embodiments are only preferred embodiments of the present invention, and the protection scope of the present invention is not limited thereby, and any insubstantial changes and substitutions made by those skilled in the art based on the present invention are within the protection scope of the present invention.
Claims (10)
1. A biological fruit preservative with physiological preservation and disease control is characterized by comprising a biological preservative composition and a physiological active matrix, wherein the mass ratio of the biological preservative composition to the physiological active matrix is (20-50): (40-65).
2. The biological fruit preservative according to claim 1, wherein the biological preservative composition comprises the following components in parts by weight:
20-75 parts of a first biological fresh-keeping substance; 20-75 parts of a second biological fresh-keeping material; and 5 parts of an emulsifier.
3. The fruit biological preservative having both physiological preservation and disease control according to claim 2, wherein the first biological preservative is prepared by the steps of: fermenting by using a bacillus fermentation formula through a strain bacillus amyloliquefaciens ZFH-3, performing high-speed shearing treatment on the fermented fermentation liquor for 0.5 hour, performing ultrasonic treatment for 0.5 hour, centrifuging again, removing precipitates, leaving supernatant, and adjusting the pH to 7 to obtain the bacillus amyloliquefaciens.
4. The biological fruit fresh-keeping agent with physiological fresh-keeping and disease control functions according to claim 2, characterized in that the second biological fresh-keeping substance is prepared by the following steps: fermenting with Streptomyces nattael fermentation formula, shearing the fermented broth at high speed for 0.5 hr, treating with ultrasonic wave for 0.5 hr, alkalifying the broth at 25 deg.C, filtering, collecting supernatant, and adjusting pH to 7.
5. The fruit biological preservative having both physiological preservation and disease control according to claim 2, wherein the emulsifier is one or more of span, tween, glyceride and polydextrose.
6. The fruit biological preservative with physiological preservation and disease control functions according to claim 1, characterized in that the physiologically active matrix comprises the following components in parts by weight:
10-30 parts of physiological active matters; 0-3 parts of an auxiliary agent (excluding 0 part); 5-15 parts of a solvent; 50-85 parts of water.
7. The fruit biological preservative with physiological preservation and disease control functions as claimed in claim 6, wherein the physiological active substances are one or more than two of shellac, polyvinyl alcohol, chitosan, sodium salicylate and sodium alginate; the auxiliary agent is one or more than two of oleic acid, soybean oil, linseed oil, dimeric ricinoleic acid ester, glyceride and polydextrose; the solvent is one or more of ammonia water, ethanol, isopropanol and polyethylene glycol.
8. A fruit biological preservative with physiological preservation and disease control is characterized by comprising the following components in parts by weight:
20-50 parts of biological fresh-keeping composition; 40-65 parts of a physiologically active matrix; 3-8 parts of an emulsion stabilizer; 0.5 to 2 portions of antiseptic synergist; 0.001 to 0.002 parts of thickening agent; 0.002 part of defoaming agent.
9. A preparation method of the fruit biological preservative with physiological preservation and disease control according to any one of claims 1 to 8, which is characterized by comprising the following preparation steps:
s1: adding a physiologically active matrix, an emulsion stabilizer and an antiseptic synergist into a container, and uniformly stirring at normal temperature to obtain a mixture;
s2: adding the biological fresh-keeping composition, the thickening agent and the defoaming agent into the mixture under the condition of high shearing, keeping the shearing for 20-40 min, and then completing phase inversion of the solution to obtain the biological fresh-keeping agent.
10. The preparation method of the fruit biological fresh-keeping agent with physiological fresh-keeping and disease control functions according to claim 9, which is characterized by comprising the following preparation steps:
s1: adding a physiologically active matrix, an emulsion stabilizer and an antiseptic synergist into a container, and stirring at normal temperature for 0.5-1h to obtain a mixture;
s2: adding the biological fresh-keeping composition, the thickening agent and the defoaming agent into the mixture under the high shear condition of 15000r/min-30000r/min, keeping shearing for 20min-40min, and after the solution completes phase inversion, obtaining the biological fresh-keeping agent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210556953.0A CN115005270A (en) | 2022-05-20 | 2022-05-20 | Biological fruit preservative with physiological preservation and disease prevention and control functions and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210556953.0A CN115005270A (en) | 2022-05-20 | 2022-05-20 | Biological fruit preservative with physiological preservation and disease prevention and control functions and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115005270A true CN115005270A (en) | 2022-09-06 |
Family
ID=83069122
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210556953.0A Pending CN115005270A (en) | 2022-05-20 | 2022-05-20 | Biological fruit preservative with physiological preservation and disease prevention and control functions and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115005270A (en) |
Citations (6)
| 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 |
| CN101965867A (en) * | 2010-08-26 | 2011-02-09 | 天津市食品加工工程中心 | Special biological preservative for honey pomelos and navel oranges |
| CN103621621A (en) * | 2013-11-27 | 2014-03-12 | 江苏省农业科学院 | Compound biological preservative and application method thereof |
| CN104694430A (en) * | 2015-03-09 | 2015-06-10 | 珠海真绿色技术有限公司 | Bacillus amyloliquefaciens subsp. plantarum ZFH-3 and application thereof |
| CN105524970A (en) * | 2016-02-03 | 2016-04-27 | 常州达奥新材料科技有限公司 | Preparation method of natamycin as food biological fresh-keeping agent |
| CN109182212A (en) * | 2018-10-16 | 2019-01-11 | 延安大学 | A kind of apple endophyte and its fresh-keeping liquid |
-
2022
- 2022-05-20 CN CN202210556953.0A patent/CN115005270A/en active Pending
Patent Citations (6)
| 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 |
| CN101965867A (en) * | 2010-08-26 | 2011-02-09 | 天津市食品加工工程中心 | Special biological preservative for honey pomelos and navel oranges |
| CN103621621A (en) * | 2013-11-27 | 2014-03-12 | 江苏省农业科学院 | Compound biological preservative and application method thereof |
| CN104694430A (en) * | 2015-03-09 | 2015-06-10 | 珠海真绿色技术有限公司 | Bacillus amyloliquefaciens subsp. plantarum ZFH-3 and application thereof |
| CN105524970A (en) * | 2016-02-03 | 2016-04-27 | 常州达奥新材料科技有限公司 | Preparation method of natamycin as food biological fresh-keeping agent |
| CN109182212A (en) * | 2018-10-16 | 2019-01-11 | 延安大学 | A kind of apple endophyte and its fresh-keeping liquid |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107981340A (en) | A kind of whole plant pectase and preparation method thereof | |
| CN101469305A (en) | Medlar fruit vinegar and preparation thereof | |
| CN103315058B (en) | Application of leuconostoc mesenteroides strain | |
| CN111066986A (en) | Preparation method of cyclocarya paliurus drink through multi-bacterium synergistic fermentation | |
| CN114015627B (en) | Direct-throwing acetic acid bacteria starter and preparation method and application thereof | |
| CN104430834B (en) | Applications of the Bacillus amyloliquefaciens strain B014 in postharvest fruit and vegetable is fresh-keeping | |
| JPS61212295A (en) | Production cellulosic substance by bacterium | |
| CN115005270A (en) | Biological fruit preservative with physiological preservation and disease prevention and control functions and preparation method thereof | |
| CN106635925A (en) | Compound microbial pickle fermenting agent based on microbial interaction screening and application of compound microbial pickle fermenting agent | |
| CN113519831B (en) | Fruit enzyme and preparation method thereof | |
| CN107897356A (en) | A kind of agent keeping vegetable fresh and preparation method thereof | |
| Stamer et al. | Fermentation patterns of poorly fermenting cabbage hybrids | |
| CN103315059B (en) | Application of lactobacillus plantarum strain | |
| CN108184836B (en) | Combined fermentation product for accelerating degradation of residual pesticide on crops | |
| CN103320339B (en) | Leuconostoc mesenteroides strain | |
| CN112625976A (en) | Direct vat set starter for pickled Chinese cabbage | |
| CN104855751A (en) | Preparation method for pure natural red rice yeast powder | |
| CN117050586B (en) | Coating agent for preserving and fresh-keeping of picked fruits, preparation method and application | |
| CN104855750A (en) | Preparation method for pure natural yellow koji yeast powder | |
| CN108782769A (en) | A kind of preparation method of seaweed composite plant beverage | |
| CN113017046B (en) | Preparation method of black garlic juice, preparation method of black garlic vinegar and black garlic vinegar prepared by preparation method | |
| CN116616340B (en) | Method for preserving bananas based on noni fermentation residue fermentation liquor as preservative | |
| CN114287551B (en) | Fresh dried beancurd stick preservative and preparation method thereof and method for preparing fresh dried beancurd sticks | |
| CN114480178A (en) | Special activating microbial inoculum for microecology of pickled Chinese cabbage and method for preparing pickled Chinese cabbage product by using special activating microbial inoculum | |
| KR102174169B1 (en) | Method for manufacturing germinated brown rice jiuqu and method for manufacturing natural fermented vinegar using germinated brown rice jiuqu manufactured by the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |