CN115918721A - Edible preservative solution, preservative film and preparation method thereof - Google Patents
Edible preservative solution, preservative film and preparation method thereof Download PDFInfo
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- CN115918721A CN115918721A CN202211453679.0A CN202211453679A CN115918721A CN 115918721 A CN115918721 A CN 115918721A CN 202211453679 A CN202211453679 A CN 202211453679A CN 115918721 A CN115918721 A CN 115918721A
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- 239000003755 preservative agent Substances 0.000 title claims abstract description 56
- 230000002335 preservative effect Effects 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title abstract description 18
- 239000000284 extract Substances 0.000 claims abstract description 52
- 241001382687 Cardamine circaeoides Species 0.000 claims abstract description 30
- 241000233779 Cyclocarya paliurus Species 0.000 claims abstract description 25
- 239000000843 powder Substances 0.000 claims abstract description 18
- 244000068653 Vitis davidii Species 0.000 claims abstract description 16
- 235000004286 Vitis davidii Nutrition 0.000 claims abstract description 16
- 230000002255 enzymatic effect Effects 0.000 claims abstract description 16
- 229920002752 Konjac Polymers 0.000 claims abstract description 12
- 235000010485 konjac Nutrition 0.000 claims abstract description 12
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 10
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 10
- 239000000252 konjac Substances 0.000 claims abstract description 10
- 239000007788 liquid Substances 0.000 claims abstract description 9
- 235000009467 Carica papaya Nutrition 0.000 claims abstract description 7
- 108010009736 Protein Hydrolysates Proteins 0.000 claims abstract description 4
- 240000006432 Carica papaya Species 0.000 claims abstract 2
- 238000002156 mixing Methods 0.000 claims description 35
- 238000000265 homogenisation Methods 0.000 claims description 24
- 239000000203 mixture Substances 0.000 claims description 24
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 18
- 240000000425 Chaenomeles speciosa Species 0.000 claims description 14
- 235000005078 Chaenomeles speciosa Nutrition 0.000 claims description 14
- 241001673966 Magnolia officinalis Species 0.000 claims description 14
- 238000007872 degassing Methods 0.000 claims description 12
- 239000000413 hydrolysate Substances 0.000 claims description 12
- 239000001569 carbon dioxide Substances 0.000 claims description 9
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 7
- 238000005273 aeration Methods 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 3
- 238000009423 ventilation Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims 1
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 9
- 230000000694 effects Effects 0.000 abstract description 8
- 230000003647 oxidation Effects 0.000 abstract description 5
- 238000007254 oxidation reaction Methods 0.000 abstract description 5
- 230000006870 function Effects 0.000 abstract description 3
- 230000002401 inhibitory effect Effects 0.000 abstract description 3
- 231100000331 toxic Toxicity 0.000 abstract description 3
- 230000002588 toxic effect Effects 0.000 abstract description 3
- 241000894006 Bacteria Species 0.000 abstract description 2
- 239000005003 food packaging material Substances 0.000 abstract description 2
- 238000001727 in vivo Methods 0.000 abstract 1
- 238000000605 extraction Methods 0.000 description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 31
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 28
- 239000002245 particle Substances 0.000 description 25
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 24
- 239000006228 supernatant Substances 0.000 description 23
- 239000002244 precipitate Substances 0.000 description 19
- 238000001035 drying Methods 0.000 description 13
- 238000001914 filtration Methods 0.000 description 10
- 235000013305 food Nutrition 0.000 description 10
- 238000007873 sieving Methods 0.000 description 9
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 8
- 240000002503 Vitis amurensis Species 0.000 description 8
- 235000004283 Vitis amurensis Nutrition 0.000 description 8
- 239000011521 glass Substances 0.000 description 8
- 102000004169 proteins and genes Human genes 0.000 description 8
- 108090000623 proteins and genes Proteins 0.000 description 8
- 229910052711 selenium Inorganic materials 0.000 description 8
- 239000011669 selenium Substances 0.000 description 8
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 241000219173 Carica Species 0.000 description 5
- 241000220225 Malus Species 0.000 description 4
- 238000007605 air drying Methods 0.000 description 4
- 230000000844 anti-bacterial effect Effects 0.000 description 4
- 235000021016 apples Nutrition 0.000 description 4
- 238000005266 casting Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 108091005658 Basic proteases Proteins 0.000 description 3
- 229960000583 acetic acid Drugs 0.000 description 3
- 239000012362 glacial acetic acid Substances 0.000 description 3
- 239000008187 granular material Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 230000003385 bacteriostatic effect Effects 0.000 description 2
- 238000003287 bathing Methods 0.000 description 2
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- 210000004369 blood Anatomy 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 238000010992 reflux Methods 0.000 description 2
- 240000000254 Agrostemma githago Species 0.000 description 1
- 235000009899 Agrostemma githago Nutrition 0.000 description 1
- 241000549593 Cardamine cordifolia Species 0.000 description 1
- 241000219095 Vitis Species 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
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- 230000000975 bioactive effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 239000003431 cross linking reagent Substances 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 230000008076 immune mechanism Effects 0.000 description 1
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- 239000004615 ingredient Substances 0.000 description 1
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- 230000000813 microbial effect Effects 0.000 description 1
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- 238000013508 migration Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
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- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000004014 plasticizer Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
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- 238000011160 research Methods 0.000 description 1
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Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Medicines Containing Plant Substances (AREA)
Abstract
The invention belongs to the technical field of food packaging materials, and provides edible preservative solution, a preservative film and a preparation method thereof. The edible fresh-keeping liquid comprises the following components in parts by weight: 20-30 parts of cardamine violifolia enzymatic hydrolysate, 20-30 parts of cyclocarya paliurus extract, 10-20 parts of mangnolia officinalis extract, 10-30 parts of wrinkled papaya extract, 10-30 parts of Vitis davidii skin extract and 1-10 parts of konjac fine powder. The edible preservative solution prepared by the invention has the effects of resisting oxidation and removing free radicals in vivo, can form a layer of preservative film when being sprayed on the surfaces of fruits and vegetables, is safe, has no toxic or side effect, has the functions of preserving moisture and inhibiting bacteria, and can prolong the shelf life of the fruits and vegetables.
Description
Technical Field
The invention relates to the technical field of food packaging materials, in particular to edible preservative solution, a preservative film and a preparation method thereof.
Background
The edible film is a film with a network structure formed by taking natural edible substances (such as protein, polysaccharide, lipid and the like) as raw materials and adding edible plasticizers, cross-linking agents, active functional components and the like through intermolecular interaction, and can prevent migration of gas, moisture, solutes and the like, maintain the quality of food and prolong the shelf life of the food. With the improvement of the requirements of consumers on the quality and the preservation period of food and the enhancement of environmental awareness, the research on the edible preservative film is concerned. Recent studies show that the edible preservative film has the following advantages: (1) can be digested by human body, and has certain nutritive value; (2) the degradable food is degradable, and can not cause pollution to the environment if not eaten by people; (3) can be directly contacted with food to prevent food from being polluted; (4) some of the ingredients can improve the quality of food and enhance appetite; (5) has effects of keeping moisture and inhibiting bacteria; (6) the application range is wider.
At present, edible preservative films are classified into polysaccharide edible films, protein edible films, lipid edible films and composite edible films according to raw materials. However, the existing edible preservative films still have the following problems: (1) insufficient mechanical strength; (2) the water retention is poor; (3) has poor antibacterial activity.
Therefore, how to prepare a safe and nontoxic preservative solution and a preservative film with good water retention and bacteriostasis becomes a problem to be solved by the technical personnel in the field.
Disclosure of Invention
In view of this, the invention provides an edible preservative solution, a preservative film and a preparation method thereof, and aims to solve the technical problems of insufficient mechanical strength, poor water retention, poor antibacterial property and the like of the existing edible preservative film.
In order to achieve the purpose, the invention adopts the following technical scheme:
the invention provides an edible fresh-keeping liquid which comprises the following components in parts by weight:
20-30 parts of cardamine violifolia enzymatic hydrolysate, 20-30 parts of cyclocarya paliurus extract, 10-20 parts of mangnolia officinalis extract, 10-30 parts of wrinkled papaya extract, 10-30 parts of Vitis davidii skin extract and 1-10 parts of konjac fine powder.
The invention provides a preservative film prepared by using the edible preservative solution, and the thickness of the preservative film is 0.5-1 mm.
The invention provides a preparation method of the edible fresh-keeping liquid, which comprises the following steps:
s1, mixing the cardamine violifolia enzymatic hydrolysate and the cyclocarya paliurus extracting solution, and then homogenizing to obtain a mixture A; mixing the chaenomeles speciosa extract and the vitis davidii peel extract, and then carrying out homogenization treatment to obtain a mixture B;
s2, mixing the mixture A, the mixture B, the magnolia bark extract and the konjac powder, and then carrying out homogenization treatment, wherein ventilation treatment is carried out in the homogenization treatment process;
and S3, degassing after the step S2 is finished to obtain the edible fresh-keeping liquid.
Further, in the step S1, the rotation speed of the homogenization treatment is 30000-50000 rpm independently, and the time of the homogenization treatment is 3-10 min independently.
Further, in the step S2, the rotation speed of the homogenization treatment is 10000 to 30000rpm, and the time of the homogenization treatment is 1 to 5min.
Further, in the step S2, the flow rate of the aeration treatment is 10-50L/min, the time of the aeration treatment is 0.5-3 h, and the introduced gas is carbon dioxide.
Further, in the step S3, the rotation speed of the degassing treatment is 1000 to 3000rpm, and the time of the degassing treatment is 1 to 5min.
According to the technical scheme, compared with the prior art, the invention has the following beneficial effects:
in the invention, the cardamine violifolia enzymatic hydrolysate contains a large amount of selenium element, has excellent antioxidant effect and prolongs the shelf life of fruits and vegetables; the immunity of the human body can be improved after the food is eaten by people;
the cyclocarya paliurus extracting solution contains a large amount of selenium, has an excellent antioxidation effect, and prolongs the shelf life of fruits and vegetables; after being eaten by people, the health food can reduce the blood pressure, blood fat and blood sugar of the human body;
the magnolia officinalis extract has an inhibiting effect on almost all flora, and the antibacterial performance of the preservative solution or preservative film can be improved; after being eaten by people, the food has good maintenance effect on the digestive system of a human body;
the extract of the wrinkled papaya has the functions of oxidation resistance and bacteriostasis, can improve the antibacterial performance of a preservative solution or a preservative film and prolong the shelf life of fruits and vegetables; because it contains a plurality of bioactive components, it is helpful to enhance the immune mechanism of human body;
the Vitis davidii skin extract has strong oxidation resistance, is hardly interfered by external environment, and can prolong the shelf life of fruits and vegetables under any conditions; has important physiological and pharmacological functions for human health, is safe and has no toxic or side effect;
the konjak fine powder plays roles of thickening, stabilizing and film forming in the invention, and has the characteristics of good water retention and poor heat conduction. Therefore, the food can be prevented from being dehydrated, and is isolated from an external pollution source, so that the shelf life and the storage life are effectively prolonged, and the edible property is realized.
In conclusion, the preservative solution and the preservative film are prepared by using the unconventional raw materials for the first time, so that the preservative solution and the preservative film can be eaten, the immunity of a human body is enhanced, the effect of resisting oxidation and removing free radicals in the body is achieved, a layer of preservative film can be formed by spraying the preservative solution on the surfaces of fruits and vegetables, the preservative solution is safe and free of toxic and side effects, the excellent moisturizing and bacteriostatic effects are achieved, and the shelf life of the fruits and vegetables can be prolonged.
Detailed Description
The invention provides an edible fresh-keeping liquid which comprises the following components in parts by weight:
20-30 parts of cardamine violifolia enzymatic hydrolysate, 20-30 parts of cyclocarya paliurus extract, 10-20 parts of mangnolia officinalis extract, 10-30 parts of wrinkled papaya extract, 10-30 parts of Vitis davidii skin extract and 1-10 parts of konjac fine powder.
In the present invention, the cardamine violifolia enzymatic hydrolysate is preferably 22 to 28 parts, and more preferably 24 to 26 parts.
In the present invention, the cyclocarya paliurus extract is preferably 22 to 28 parts, and more preferably 24 to 26 parts.
In the present invention, the magnolia bark extract is preferably 12 to 18 parts, and more preferably 14 to 16 parts.
In the present invention, the chaenomeles speciosa extract is preferably 14 to 27 parts, and more preferably 19 to 25 parts.
In the present invention, the Vitis davidii husk extract is preferably 14 to 27 parts, more preferably 19 to 25 parts.
In the present invention, the konjak flavor powder is preferably 3 to 9 parts, and more preferably 5 to 8 parts.
In the invention, the preparation steps of the cardamine violifolia enzymatic hydrolysate are as follows: 1. drying and crushing cardamine violifolia, and sieving with a 30-50 mesh sieve to obtain cardamine violifolia particles; 2. mixing cardamine violifolia particles, water and sodium hydroxide, then carrying out primary extraction, and filtering after extraction to obtain a supernatant A and a precipitate; mixing the precipitate, water and sodium hydroxide, performing secondary extraction, and filtering after the extraction is finished to obtain a supernatant B; 3. mixing the supernatant A and the supernatant B, adding glacial acetic acid to adjust the pH to 4.2-4.3, and sequentially settling, standing, centrifuging and freeze-drying to obtain cardamine violifolia selenium-enriched protein powder; 4. mixing cardamine violifolia selenium-rich protein powder with water, performing first water bath treatment, performing ultrasonic cell disruption treatment, adjusting pH to 9, adding alkaline protease, performing second water bath treatment, and performing water bath enzyme deactivation after the second water bath treatment to obtain cardamine violifolia enzymatic hydrolysate.
In the present invention, in step 1, the particle size of the cardamine violifolia particles is preferably 40 meshes.
In the invention, in the step 2, during the first extraction, the mass ratio of the cardamine violifolia particles to water is 1:20 to 40, preferably 1:25 to 38, more preferably 1:30 to 35; the mass of the sodium hydroxide is 0.1-1%, preferably 0.2-0.8%, and more preferably 0.4-0.6% of the mass of the water; the temperature of the first extraction is 65-70 ℃, preferably 66-69 ℃, and more preferably 67-68 ℃; the time for the first extraction is 1 to 5 hours, preferably 2 to 4 hours, and more preferably 3 hours.
In the invention, in the step 2, the mass ratio of the precipitate to the water in the second extraction is 1:5 to 20, preferably 1:8 to 16, more preferably 1:10 to 15; the mass of the sodium hydroxide is 0.1-1%, preferably 0.2-0.8%, and more preferably 0.4-0.6% of the mass of the water; the temperature of the second extraction is 65-70 ℃, preferably 66-69 ℃, and more preferably 67-68 ℃; the time for the second extraction is 1 to 3 hours, preferably 1.2 to 2.6 hours, and more preferably 1.8 to 2 hours.
In the present invention, in the step 3, glacial acetic acid is added to adjust the pH to preferably 4.2.
In the step 4, during the first water bath treatment, the mass ratio of cardamine violifolia selenium-enriched protein powder to water is 1:40 to 60, preferably 1:42 to 54, more preferably 1:46 to 50 percent; the temperature of the first water bath treatment is 70-80 ℃, preferably 73-78 ℃, and more preferably 75 ℃; the time of the first water bath treatment is 5-20 min, preferably 8-16 min, and further preferably 10-12 min; the time for the ultrasonic cell disruption treatment is 5 to 20min, preferably 8 to 16min, and more preferably 10 to 12min.
In the invention, in the step 4, the mass of the alkaline protease is 0.1-1% of cardamine cordifolia selenium-rich protein powder, preferably 0.2-0.8%, and more preferably 0.4-0.6%; the temperature of the second water bath treatment is 40-60 ℃, preferably 45-55 ℃, and further preferably 50 ℃; the time of the second water bath treatment is 100-160 min, preferably 120-140 min, and further preferably 130min; during the second water bath treatment, sodium hydroxide is used every 20min to maintain the pH of the system at 9.
In the invention, the preparation steps of the cyclocarya paliurus extract are as follows: 1. drying and crushing cyclocarya paliurus, and sieving with a 30-50-mesh sieve to obtain cyclocarya paliurus particles; 2. mixing cyclocarya paliurus particles with water, extracting for the first time, and filtering after extraction is finished to obtain supernatant A and precipitate A; mixing the precipitate A with water, performing secondary extraction, and filtering after extraction to obtain a supernatant B and a precipitate B; 3. and mixing the precipitate B with ethanol, performing third extraction, separating after the extraction is finished, concentrating the obtained supernatant until no ethanol exists, and mixing the supernatant A with the supernatant B to obtain the cyclocarya paliurus extracting solution.
In the present invention, in step 1, the particle size of the cyclocarya paliurus particles is preferably 40 mesh.
In the invention, during the first extraction, the mass ratio of cyclocarya paliurus particles to water is 1:10 to 30, preferably 1:15 to 28, more preferably 1:20 to 25; the temperature of the first extraction is 75-80 ℃, preferably 76-79 ℃, and more preferably 77-78 ℃; the time for the first extraction is 1 to 5 hours, preferably 2 to 4 hours, and more preferably 3 hours.
In the invention, in the step 2, during the second extraction, the mass ratio of the precipitate a to water is 1:5 to 20, preferably 1:8 to 16, more preferably 1:10 to 15; the temperature of the second extraction is 75-80 ℃, preferably 76-79 ℃, and more preferably 77-78 ℃; the time for the second extraction is 1 to 5 hours, preferably 2 to 4 hours, and more preferably 3 hours.
In the present invention, in the step 3, the mass ratio of the precipitate B to the ethanol is 1:5 to 10, preferably 1:6 to 9, more preferably 1:7 to 8; the mass concentration of the ethanol is 50-60%, preferably 52-56%, and more preferably 55%; the temperature of the third extraction is 60-70 ℃, preferably 63-67 ℃, and more preferably 65 ℃; the time for the third extraction is 1-2 h, preferably 1.5h.
In the invention, the magnolia officinalis extract is prepared according to the preparation steps of the cyclocarya paliurus extract.
In the invention, the preparation steps of the chaenomeles speciosa extract are as follows: 1. drying and crushing the chaenomeles speciosa, and sieving the crushed chaenomeles speciosa with a 30-60-mesh sieve to obtain chaenomeles speciosa particles; 2. extracting with 95% ethanol under reflux for 3 times, and concentrating under reduced pressure until ethanol is removed to obtain fructus Chaenomelis extractive solution.
In the present invention, in the step 1, the grain size of the chaenomeles speciosa particles is preferably 40 to 50 mesh.
In the invention, in the step 2, the mass ratio of the ethanol to the chaenomeles speciosa particles is 20-40: 1, preferably 25 to 35:1, more preferably 30:1; the extraction temperature is 70-80 ℃, preferably 72-76 ℃, and more preferably 75 ℃; the extraction time is 50 to 100min, preferably 60 to 90min, and more preferably 70 to 80min.
In the invention, the preparation steps of the spine grape skin extracting solution are as follows: 1. drying and crushing the vitis amurensis peels, and sieving the dry and crushed vitis amurensis peels by a 30-60-mesh sieve to obtain vitis amurensis peel particles; 2. adding the Vitis davidii peel particles into supercritical CO 2 Introducing supercritical CO into the extraction kettle of the extraction equipment 2 Extracting to obtain an extract material; 3. rectifying and purifying the extract to obtain the Vitis davidii skin extract.
In the present invention, in the step 1, the particle size of the Vitis davidii skin particles is preferably 40 to 50 mesh.
In the present invention. In the step 2, the temperature of the extraction treatment is 30-50 ℃, preferably 35 ℃ -45 ℃, more preferably 40 ℃; the time of extraction treatment is 2 to 5 hours, preferably 3 to 4 hours; the pressure of the extraction treatment is 30 to 50MPa, preferably 35 to 45MPa, more preferably 40MPa, and the pressure is supercritical CO 2 The flow velocity of (2) is 1 to 5m 3 H, preferably 2 to 4m 3 H is more preferably 3m 3 /h。
The invention provides a preservative film prepared by using the edible preservative solution. The preparation method comprises the following specific steps: pouring the preservative solution into a formed glass plate for casting forming, and putting the cast glass plate into a 30 ℃ forced air drying oven for drying and film forming to form a preservative film; the thickness of the preservative film is 0.5-1 mm, preferably 0.6-0.8 mm.
The invention provides a preparation method of the edible fresh-keeping liquid, which comprises the following steps:
s1, mixing the cardamine violifolia enzymatic hydrolysate and the cyclocarya paliurus extracting solution, and then homogenizing to obtain a mixture A; mixing the chaenomeles speciosa extract and the vitis davidii peel extract, and then carrying out homogenization treatment to obtain a mixture B;
s2, mixing the mixture A, the mixture B, the magnolia bark extract and the konjac powder, and then carrying out homogenization treatment, wherein ventilation treatment is accompanied in the homogenization treatment process;
and S3, degassing after the step S2 is finished to obtain the edible fresh-keeping liquid.
In the present invention, in the step S1, the rotation speed of the homogenization treatment is 30000 to 50000rpm, preferably 35000 to 45000rpm, and more preferably 38000 to 42000rpm; the time for the homogenization treatment is independently 3 to 10min, preferably 4 to 9min, and more preferably 5 to 8min.
In the present invention, in the step S2, the rotation speed of the homogenization treatment is 10000 to 30000rpm, preferably 12000 to 26000rpm, and more preferably 15000 to 22000rpm; the time for the homogenization treatment is 1 to 5min, preferably 2 to 4min, and more preferably 3min.
In the present invention, in the step S2, the flow rate of the aeration treatment is 10 to 50L/min, preferably 20 to 40L/min, and more preferably 30L/min; the time of the aeration treatment is 0.5 to 3 hours, preferably 1 to 2.5 hours, and more preferably 1.5 to 2 hours; the gas introduced is carbon dioxide.
In the present invention, in the step S3, the rotation speed of the degassing treatment is 1000 to 3000rpm, preferably 1500 to 2600rpm, and more preferably 1800 to 2400rpm; the time for the degassing treatment is 1 to 5min, preferably 2 to 4min, and more preferably 3min.
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The preparation method of the cardamine violifolia enzymatic hydrolysate comprises the following steps:
1. drying and crushing cardamine violifolia, and sieving the cardamine violifolia granules with a 40-mesh sieve to obtain cardamine violifolia granules; 2. mixing 1kg of cardamine violifolia particles, 30kg of water and 120g of sodium hydroxide, extracting at 70 ℃ for 3h, and filtering to obtain a supernatant A and a precipitate; mixing 1kg of precipitate, 10kg of water and 40g of sodium hydroxide, extracting at 70 ℃ for 2h, and filtering to obtain a supernatant B; 3. mixing the supernatant A and the supernatant B, adding glacial acetic acid to adjust the pH to 4.2, and sequentially settling, standing, centrifuging, and freeze-drying to obtain cardamine violifolia selenium-enriched protein powder; 4. mixing 1kg cardamine violifolia selenium-rich protein powder with 50kg water, water-bathing at 75 deg.C for 10min, performing ultrasonic cell disruption for 10min, adjusting pH to 9, adding 40g alkaline protease, water-bathing at 50 deg.C for 2h, maintaining system pH at 9 every 20min with sodium hydroxide, boiling to inactivate enzyme to obtain cardamine violifolia enzymatic hydrolysate
Example 2
The preparation method of the cyclocarya paliurus extract comprises the following steps:
1. drying and crushing cyclocarya paliurus, and sieving with a 40-mesh sieve to obtain cyclocarya paliurus particles; 2. mixing cyclocarya paliurus particles of 1kg and water of 20kg, extracting for 2h at 75 ℃, and filtering to obtain supernatant A and precipitate A; mixing 1kg of precipitate A with 10kg of water, extracting at 75 ℃ for 2h, and filtering to obtain supernatant B and precipitate B; 3. mixing 1kg of precipitate B with 7kg of ethanol with the mass concentration of 55%, extracting at 65 ℃ for 2h, separating after extraction to obtain supernatant, concentrating until no ethanol exists, and mixing with supernatant A and supernatant B to obtain cyclocarya paliurus extract.
Example 3
The preparation method of the magnolia officinalis extract comprises the following steps:
1. drying and crushing the magnolia officinalis, and sieving the crushed magnolia officinalis with a 40-mesh sieve to obtain magnolia officinalis particles; 2. mixing 1kg of Magnolia officinalis particles and 20kg of water, extracting at 75 deg.C for 2 hr, and filtering to obtain supernatant A and precipitate A; mixing 1kg of precipitate A with 10kg of water, extracting at 75 ℃ for 2h, and filtering to obtain supernatant B and precipitate B; 3. mixing 1kg of precipitate B with 6kg of 50% ethanol, extracting at 65 deg.C for 2h, separating to obtain supernatant, concentrating until no ethanol exists, and mixing with supernatant A and supernatant B to obtain cortex Magnolia officinalis extract.
Example 4
The preparation method of the chaenomeles speciosa extract comprises the following steps:
1. drying and crushing the chaenomeles speciosa, and sieving the crushed chaenomeles speciosa through a 50-mesh sieve to obtain chaenomeles speciosa particles; 2. extracting with 95% ethanol under reflux for 3 times, and concentrating under reduced pressure until no ethanol is present to obtain fructus Chaenomelis extractive solution, wherein the mass ratio of ethanol to fructus Chaenomelis granules is 25:1, the extraction temperature is 75 ℃; the extraction time is 80min.
Example 5
The preparation method of the vitis amurensis peel extracting solution comprises the following steps:
1. drying and crushing the vitis amurensis peels, and sieving the dry and crushed vitis amurensis peels by a 50-mesh sieve to obtain vitis amurensis peel particles; 2. adding Vitis davidii skin particles into supercritical CO 2 Introducing supercritical CO into the extraction kettle of the extraction equipment 2 Extracting to obtain an extract material; 3. rectifying and purifying the extract to obtain the Vitis davidii skin extract. Wherein the temperature of the extraction treatment is 40 ℃, the time of the extraction treatment is 3h, the pressure of the extraction treatment is 40MPa, and the supercritical CO is adopted 2 At a flow velocity of 3m 3 /h。
The raw materials prepared in examples 1 to 5 were used to prepare a preservative solution, and the specific implementation manner was as follows:
example one
S1, mixing 25 parts of cardamine violifolia enzymatic hydrolysate and 25 parts of cyclocarya paliurus extracting solution, and homogenizing at 40000rpm for 8min to obtain a mixture A;20 parts of a wrinkled pAN _ SNer major extract and 20 parts of a Vitis davidii skin extract are mixed and then are homogenized for 8min at 40000rpm to obtain a mixture B;
s2, mixing the mixture A, the mixture B, 15 parts of mangnolia officinalis extract and 5 parts of konjac fine powder, homogenizing at 20000rpm for 3min, introducing carbon dioxide at the beginning of homogenizing, wherein the flow rate of the carbon dioxide is 30L/min, and introducing air for 1h;
and S3, degassing at 2000rpm for 3min after the step S2 is finished to obtain the edible preservative solution, pouring the preservative solution into a formed glass plate for casting forming, and drying the cast glass plate into a film in a 30-DEG C forced air drying oven to form the preservative film.
Example two
S1, mixing 22 parts of cardamine violifolia enzymatic hydrolysate and 22 parts of cyclocarya paliurus extracting solution, and homogenizing at 30000rpm for 5min to obtain a mixture A;22 parts of a cockle papaya extracting solution and 22 parts of a vitis amurensis bark extracting solution are mixed and then are homogenized for 5min at 30000rpm to obtain a mixture B;
s2, mixing the mixture A, the mixture B, 13 parts of the magnolia bark extract and 4 parts of the konjac powder, homogenizing at 10000rpm for 2min, introducing carbon dioxide when the homogenization starts, wherein the flow rate of the carbon dioxide is 20L/min, and introducing the gas for 0.5h;
and S3, degassing at 1000rpm for 2min after the step S2 is finished to obtain the edible preservative solution, pouring the preservative solution into a formed glass plate for casting forming, and putting the cast glass plate into a 30-DEG C forced air drying oven for drying and film forming to form the preservative film.
EXAMPLE III
S1, mixing 27 parts of cardamine violifolia enzymatic hydrolysate and 27 parts of cyclocarya paliurus extracting solution, and homogenizing at 45000rpm for 10min to obtain a mixture A;27 parts of a wrinkled pAN _ SNer papaya extracting solution and 27 parts of a Vitis davidii skin extracting solution are mixed and then are homogenized at 45000rpm for 10min to obtain a mixture B;
s2, mixing the mixture A, the mixture B, 23 parts of the magnolia bark extract and 9 parts of the konjac powder, homogenizing at 25000rpm for 4min, introducing carbon dioxide when homogenization begins, wherein the flow rate of the carbon dioxide is 35L/min, and introducing gas for 2h;
and S3, degassing at 3000rpm for 5min after the step S2 is finished to obtain the edible preservative solution, pouring the preservative solution into a formed glass plate for casting forming, and putting the cast glass plate into a 30-DEG C forced air drying oven for drying and film forming to form the preservative film.
Performance testing
The apples sprayed with the edible preservative solution prepared in example one and the apples sprayed with clear water were stored at room temperature for 3 days, and the microbial indicators were measured, and the results are shown in table 1.
TABLE 1 microbiological test results
As can be seen from Table 1, the preservative solution prepared by the invention has a good bacteriostatic effect.
The apples sprayed with the edible preservative solution prepared in example one and the apples sprayed with clear water were stored at room temperature for 5 days, and the rot index was measured, and the results are shown in table 2.
TABLE 2 decay index test results
As can be seen from Table 2, the preservative solution prepared by the invention has good oxidation resistance and can prolong the shelf life of fruits and vegetables.
The wrap films prepared in the first to third examples and the conventional wrap films sold in the market were tested for mechanical properties, and the tensile strength and elongation at break were measured according to GB/T13022-1991, and the test results are shown in Table 3.
TABLE 3 comparison of tensile Strength and elongation at Break for different cling films
As can be seen from table 3, the wrap prepared by the present invention has superior mechanical properties compared to the existing conventional wrap on the market.
In the present specification, the embodiments are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (7)
1. The edible fresh-keeping liquid is characterized by comprising the following components in parts by weight:
20-30 parts of cardamine violifolia enzymatic hydrolysate, 20-30 parts of cyclocarya paliurus extract, 10-20 parts of mangnolia officinalis extract, 10-30 parts of wrinkled papaya extract, 10-30 parts of Vitis davidii skin extract and 1-10 parts of konjac fine powder.
2. A preservative film prepared by using the edible preservative solution according to claim 1, wherein the thickness of the preservative film is 0.5 to 1mm.
3. A method of preparing an edible preservative solution according to claim 1, comprising the steps of:
s1, mixing enzymatic hydrolysate of cardamine violifolia and an extracting solution of cyclocarya paliurus, and then carrying out homogenization treatment to obtain a mixture A; mixing the chaenomeles speciosa extract and the vitis davidii peel extract, and then carrying out homogenization treatment to obtain a mixture B;
s2, mixing the mixture A, the mixture B, the magnolia bark extract and the konjac powder, and then carrying out homogenization treatment, wherein ventilation treatment is carried out in the homogenization treatment process;
and S3, degassing after the step S2 is finished to obtain the edible fresh-keeping liquid.
4. The method according to claim 3, wherein in the step S1, the rotation speed of the homogenization treatment is 30000-50000 rpm, and the time of the homogenization treatment is 3-10 min.
5. The method according to claim 4, wherein in the step S2, the rotation speed of the homogenization treatment is 10000-30000 rpm, and the time of the homogenization treatment is 1-5 min.
6. The method according to claim 4 or 5, wherein in the step S2, the flow rate of the aeration treatment is 10 to 50L/min, the time of the aeration treatment is 0.5 to 3 hours, and the gas introduced is carbon dioxide.
7. The production method according to any one of claims 3 to 5, wherein in the step S3, the rotation speed of the degassing treatment is 1000 to 3000rpm, and the time of the degassing treatment is 1 to 5min.
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