CN104054816B - Cherry special self-control formula multistage release biogenic Physiological effect antistaling agent and preparation method thereof - Google Patents

Abstract

The invention discloses a special self-controlled multi-stage release biological source physiological regulation preservative for cherries. The preparation method is as follows: step 1: preparing the first stage of porous starch rapid release physiological regulation preservative; step 2: preparing the second stage of porous starch water-soluble Pore self-controlled release physiologically regulated preservative; step 3: prepare the third segment of porous starch swellable pore self-controlled release physiologically regulated preservative; step 4, prepare the preservative prepared in the above steps 1 to 3 by 1:2:3～1 : Mixed in a weight ratio of 2:5, packed into a small packaging bag to make a self-controlled multi-stage release biological source physiological adjustment preservative. The special porous starch self-controlled multi-stage release biological source physiological adjustment preservative for cherries is highly efficient and pollution-free, has a good fresh-keeping effect and does not affect the flavor of cherries.

Description

Cherry-specific self-controlled multi-stage release biological source physiological regulation preservative and preparation method thereof

technical field

The invention relates to the field of fruit fresh-keeping, in particular to a special self-controlling multi-stage release biological source physiological regulation preservative for cherries and a preparation method thereof.

Background technique

Cherry is a high-grade fresh fruit with bright color, rich fragrance and high quality. However, due to the thin skin, soft flesh, concentrated ripening period, fast decay of post-harvest quality, perishability and short shelf life, the sales season of cherries Very short, generally concentrated within one month and generally cannot be transported for a long time. In recent years, in order to solve the problem of cherry storage and preservation, traditional preservation methods such as low-temperature refrigeration, controlled atmosphere storage, and decompression storage are usually used, but the preservation conditions are harsh and the effect of extending the storage period of cherries is not obvious.

Plant essential oils are secondary metabolites in plants. They are composed of simple compounds with relatively small molecular weights. They have a certain aromatic smell and are oily liquid substances that can volatilize at room temperature. Using spice plant extracts, essential oils contain a variety of low-molecular antibacterial substances and antioxidant components, such as cinnamic acid, ferulic acid, caffeic acid, cinnamic aldehyde, citronellol, thymol, eugenol, etc., as a natural fruit and vegetable Antistaling agent, can effectively inhibit bacteria and preservative. The role of plant essential oils in fruit and vegetable preservation has attracted more and more attention. The effects of clove essential oil and eugenol, cinnamon essential oil and cinnamaldehyde on the quality of postharvest fruits and vegetables during storage and the inhibition of pathogenic bacteria have been confirmed. However, plant essential oils have the characteristics of strong volatility, fast volatilization and difficulty in preservation because they are liquid, so the way of using them as fruit and vegetable preservatives is limited to a certain extent. Porous starch is a new type of enzymatically modified starch. It is made of natural starch at a temperature lower than that of starch gelatinization, and through the action of enzyme preparations, the amorphous area of starch granules is hydrolyzed to form a honeycomb porous structure. Small pores cover the entire surface of starch granules, with a diameter of about 1 μm. The small pores go deep from the surface to the center, and the volume of the pores accounts for about 50% of the particle volume. Using the unique embedding property of porous starch, cinnamon essential oil and clove essential oil are embedded in it to make a solid self-controlled multi-stage release biological source physiological adjustment preservative. Transport and extend shelf life.

Contents of the invention

Provided is a self-controlled multi-segment release biological source physiological regulation preservative for cherries and a preparation method thereof. It not only achieves the functions of automatic control and multi-stage release of biological source physiological regulators, but also does not cause damage to fresh cherry fruits and has a good fresh-keeping effect.

Technical scheme of the present invention is as follows:

A special self-controlled multi-stage release biological source physiological regulation preservative for cherries and a preparation method thereof, comprising the following steps:

Step 1: Add 15g to 25g of porous starch and 150mL of water into a three-necked bottle, start the electric stirrer to stir, and stir for 25min to 45min at a speed of 600r/min to 1200r/min, then add 2g to 3g of sucrose ester and Tween-80 1.0mL～1.2mL, continue to stir for 30min～50min under the condition of rotating speed of 1200r/min～1500r/min, then add 0.8mL～1.5mL of cinnamon essential oil, 0.2mL～0.5mL of rose essential oil and 0.4 mL～0.6mL, continue to stir for 50min～80min at the speed of 2000r/min～3000r/min, finally add 10g～16g of barium hypochlorite and 25mL～35mL of potassium permanganate saturated solution, at the speed of 2000r/min～ Continue to stir for 10min~15min under the condition of 3000r/min, take out the vacuum filter and place it in a vacuum drying oven at 25℃~28℃, and dry it for 36h~48h under the condition of vacuum degree of -0.085MPa~-0.095MPa to make the first section Porous starch quick release physiological adjustment preservative;

Step 2: Add 25g to 30g of porous starch and 100mL of water into a three-necked bottle, start the electric stirrer to stir, and stir for 35min to 50min at a speed of 800r/min to 1400r/min, then add 4g to 5g of sucrose ester and Tween-80 1.0mL～1.3mL, continue to stir at the speed of 1500r/min～1800r/min for 35min～55min, then add cinnamon essential oil 1.0mL～1.5mL, lemon essential oil 1.0mL～1.2mL and cherry essential oil 0.5 mL～0.7mL, continue to stir for 60min～90min at the speed of 2200r/min～3200r/min, finally add 4g～5g of glucose, 3g～4g of sodium chloride and 8g～12g of barium hypochlorite, at the speed of 2000r/min Continue to stir for 15min to 20min under the condition of min ~ 3000r/min, take it out and pre-freeze it in an ultra-low temperature refrigerator at -55°C ~ -45°C for 4h ~ 6h, and finally freeze-dry it in a vacuum freeze dryer at a temperature of -58°C for 36h After ~48 hours, it is taken out to be the second segment of porous starch water-soluble channel self-controlled release physiological adjustment preservative;

Step 3: Add 28g-32g of porous starch, 100mL of water and 1.5mL-2.0mL of Tween-80 into the three-necked flask, start the electric stirrer to stir, and stir for 60min-80min at the speed of 1200r/min-1500r/min, Then add 1.0mL-1.5mL of cinnamon essential oil, 1.2mL-1.5mL of rosemary essential oil and 0.5mL-0.6mL of cherry essential oil, and continue to stir for 80min-100min at a speed of 2500r/min-3500r/min, and finally add corn Starch 1g~2g, acetic acid 0.5mL~0.75mL and chitosan 0.5g~1.5g, continue to stir for 45min~60min at the speed of 2000r/min~3000r/min, take it out and store it at -55℃~-45℃ Pre-freeze in the ultra-low temperature refrigerator for 4 hours to 6 hours, and finally freeze-dry in a vacuum freeze dryer at a temperature of -58°C for 36 hours to 48 hours, and then take it out to become the third segment of porous starch-swellable pore self-controlled release physiological adjustment preservative;

Step 4, the first section of porous starch rapid release physiological regulation preservative prepared in the above steps 1 to 3, the second section of porous starch water-soluble pore self-controlled release physiological regulation preservative and the third section of porous starch swellable pore self-controlled release physiological Adjust the antistaling agent according to the weight ratio of 1:2:3 to 1:2:5 and mix it, put it into a small packaging bag to make the special porous starch self-controlled multi-stage release biological source physiological adjustment antistaling agent for cherries.

Beneficial effects of the present invention: (1) the natural plant extracts cinnamon essential oil, lemon essential oil, rose essential oil, rosemary essential oil and cherry essential oil used in the present invention have very strong effect on the germs that are very prone to occur in the postharvest storage process of fruits and vegetables Compared with other chemically synthesized preservatives, it has no negative effect on fruits and vegetables and will not cause secondary pollution to them. It is a non-toxic, efficient and economical plant-sourced fruit and vegetable preservative. (2) In the present invention, after the plant essential oil is embedded in the porous starch, micropore plugs of different properties are used to seal the micropore channels on the surface of the porous starch to make a self-controlled multi-stage release biological source physiological regulation preservative. In the initial stage of storage, the bio-sourced preservative is gradually released from the pores of the porous starch in the first stage of releasing the preservative, and at the same time, the physiological regulators potassium permanganate and barium hypochlorite in the first stage of releasing the preservative also gradually play a role , absorb the ethylene in the cherry packaging bag, and together play the purpose of sterilization, preservation and physiological adjustment; as the storage time increases, the respiration of the cherry produces moisture, which increases the humidity of the storage environment, and releases the preservative in the second stage. The water-soluble substances glucose and sodium chloride on the surface of the porous starch dissolve, opening the pores of the porous starch to release the biogenic physiological regulator, and the physiological regulator barium hypochlorite in the second-stage release preservative also gradually plays a role, absorbing Adsorb the ethylene in the cherry packaging bag, and together play the purpose of sterilization, freshness preservation and physiological adjustment; in the later stage of storage, the fruit enters the post-ripening stage, the respiration is strengthened, the ambient humidity rises again, and the third stage releases the porous starch on the surface of the preservative. The swelling material chitosan and starch gradually absorb water and become a swollen body with many micropores, which reopens the channels on the surface of the porous starch and releases the biological preservative, thus forming a porous starch during the entire storage process. For the self-regulation of the carrier, the bio-source physiologically regulates the release of preservatives, so it overcomes the problem of short preservation time caused by the rapid volatilization of plant essential oils, making it have a long release cycle and moderate concentration, suitable for short-distance transportation of fresh cherries at 32°C in summer for 10 days , 0 ℃ ~ 5 ℃ low temperature storage fresh cherries for 2 to 3 months. (3) In the present invention, the plant essential oil is embedded and solidified in porous starch, which changes the original physical form of the essential oil to make it more convenient and extensive to use.

detailed description

The present invention will be described in detail below in conjunction with specific embodiments.

Example 1

Add 15g of porous starch and 150mL of water into the three-necked bottle, start the electric stirrer to stir, and stir at a speed of 900r/min for 35min, then add 2.2g of sucrose ester and Tween-801.0mL respectively, and stir at a speed of 1450r/min Continue to stir for 45min under the condition of 2600r/min, then add 1.1mL of cinnamon essential oil, 0.4mL of rose essential oil and 0.4mL of cherry essential oil respectively. Solution 27mL, continue to stir for 15min at the speed of 2800r/min, take out the vacuum filter and place it in a vacuum drying oven at 26°C, and dry it for 40h under the condition of vacuum degree of -0.090MPa to make the first section of porous starch rapid release physiological Adjust the preservative;

Add 28g of porous starch and 100mL of water into a three-necked flask, start the electric stirrer to stir, and stir for 40min at a speed of 1300r/min, then add 4.5g of sucrose ester and 1.2mL of Tween-801.2mL respectively, and stir at a speed of 1600r/min Stirring was continued for 50 min under the conditions of cinnamon essential oil, 1.0 mL of lemon essential oil and 0.6 mL of cherry essential oil were added respectively, stirring was continued for 80 min under the condition of rotating speed of 3000r/min, and finally glucose 4.3g, sodium chloride 3.2g and times 9g of barium chlorate, continue to stir for 18min at the speed of 2900r/min, take it out and pre-freeze it in an ultra-low temperature refrigerator at -55°C for 4h, and finally freeze-dry it in a vacuum freeze dryer at a temperature of -58°C for 45h before taking it out That is, the second segment of porous starch water-soluble pore self-controlled release physiological adjustment preservative;

Add 28g of porous starch, 100mL of water and 1.8mL of Tween-801.8mL into a three-necked bottle, start the electric stirrer and stir for 80min at a speed of 1400r/min, then add 1.4mL of cinnamon essential oil and 1.4mL of rosemary essential oil respectively and cherry essential oil 0.5mL, continue to stir for 95min under the condition of rotating speed 3300r/min, finally add 1.3g of cornstarch, 0.6mL of acetic acid and 1.2g of chitosan, continue stirring for 55min under the condition of rotating speed of 2800r/min, take out Pre-freeze in an ultra-low temperature refrigerator at -55°C for 5 hours, and finally freeze-dry it in a vacuum freeze dryer at a temperature of -58°C for 42 hours, then take it out to become the third segment of porous starch-swellable pore self-controlled release physiological adjustment preservative;

The first section of porous starch quick-release physiologically regulated preservative prepared above, the second section of porous starch water-soluble pore self-controlled release physiologically regulated preservative and the third section of porous starch swellable pore self-controlled release physiologically regulated preservative by 1:2: 3, mixed in a weight ratio of 3, and packed into a small packaging bag to make a special self-controlled multi-stage release biological source physiological adjustment preservative for cherries.

Example 2

Application of preservatives on cherries:

Add 20g of porous starch and 150mL of water into a three-necked flask, start the electric stirrer to stir, and stir for 30min at a speed of 1000r/min, then add 3g of sucrose ester and Tween-801.0mL respectively, and stir at a speed of 1500r/min Continue to stir for 30min under the condition, then add 1.2mL of cinnamon essential oil, 0.3mL of rose essential oil and 0.5mL of cherry essential oil respectively, continue stirring for 50min under the condition of rotating speed 3000r/min, finally add 12g of barium hypochlorite and saturated solution of potassium permanganate 30mL, continue to stir for 10min at the speed of 3000r/min, take out the vacuum filter and place it in a vacuum drying oven at 28°C, and dry it for 36h at a vacuum degree of -0.090MPa to make the first section of porous starch rapid release physiological adjustment preserver.

Add 30g of porous starch and 100mL of water into a three-necked flask, start the electric stirrer to stir, and stir for 40min at a speed of 1200r/min, then add 5g of sucrose ester and Tween-801.1mL respectively, and stir at a speed of 1600r/min Continue to stir for 45 minutes under the same conditions, then add 1.2mL of cinnamon essential oil, 1.0mL of lemon essential oil and 0.6mL of cherry essential oil, continue to stir for 80min under the condition of rotating speed 3000r/min, and finally add 5g of glucose, 3g of sodium chloride and barium hypochlorite 10g, continue to stir for 20min at the speed of 2500r/min, take it out and pre-freeze it in the ultra-low temperature refrigerator at -50°C for 5h, and finally freeze-dry it in the freeze dryer at the temperature of -58°C for 48h, then take it out to be the second Segmented porous starch water-soluble pore self-controlled release physiological adjustment preservative.

Add 32g of porous starch, 100mL of water and 1.8mL of Tween-801.8mL into a three-necked bottle, start the electric stirrer and stir for 60min at a speed of 1500r/min, then add 1.5mL of cinnamon essential oil and 1.2mL of rosemary essential oil respectively and cherry essential oil 0.5mL, continue to stir for 80min under the condition of rotating speed 3500r/min, finally add 2g of cornstarch, 0.65mL of acetic acid and 1.0g of chitosan, continue stirring for 45min under the condition of rotating speed of 3000r/min, take it out and place in Pre-freeze in an ultra-low temperature refrigerator at -50°C for 5 hours, and finally freeze-dry it in a freeze dryer at a temperature of -58°C for 48 hours, then take it out to become the third segment of porous starch-swellable pore self-controlled release physiological adjustment preservative.

The first section of porous starch quick-release physiologically regulated preservative prepared above, the second section of porous starch water-soluble pore self-controlled release physiologically regulated preservative and the third section of porous starch swellable pore self-controlled release physiologically regulated preservative by 1:2: After mixing in the weight ratio of 4, put it into a small packaging bag according to the specification of 5g/bag to make a special self-controlling multi-stage release biological source physiological adjustment preservative for cherries. Pick 10kg of ripe, healthy cherries and put them in a packing box, take 4 bags of small packaging bags filled with the multi-stage release biological source preservative prepared above, and place them in the four corners of the bottom of the packing box after piercing holes, so as not to use the cherries. 10kg of cherries with antistaling agent were used as the control, and then the treated cherry fruits were pre-cooled at 3°C to 5°C for 24h to 28h, then transferred to a low temperature preservation room at 2°C to 4°C for 20 days. The phytotoxicity rate of fresh cherries stored in the formula multi-stage release biological source physiological adjustment preservative was 1.4%, and the rot rate was only 3%, while the rot rate of the control sample was 27%.

It should be understood that those skilled in the art can make improvements or changes based on the above description, and all these improvements and changes should belong to the protection scope of the appended claims of the present invention.

Claims (1)

1. a kind of preparation method of special self-control type multi-stage release biological source physiological regulation preservative for cherries, it is characterized in that, comprises the following steps: Step 1: Add 15g to 25g of porous starch and 150mL of water into a three-necked bottle, start the electric stirrer to stir, and stir for 25min to 45min at a speed of 600r/min to 1200r/min, then add 2g to 3g of sucrose ester and Tween-80 1.0mL～1.2mL, continue to stir for 30min～50min under the condition of rotating speed of 1200r/min～1500r/min, then add 0.8mL～1.5mL of cinnamon essential oil, 0.2mL～0.5mL of rose essential oil and 0.4 mL～0.6mL, continue to stir for 50min～80min at the speed of 2000r/min～3000r/min, finally add 10g～16g of barium hypochlorite and 25mL～35mL of potassium permanganate saturated solution, at the speed of 2000r/min～ Continue to stir for 10min~15min under the condition of 3000r/min, take out the vacuum filter and place it in a vacuum drying oven at 25℃~28℃, and dry it for 36h~48h under the condition of vacuum degree of -0.085MPa~-0.095MPa to make the first section Porous starch quick release physiological adjustment preservative; Step 2: Add 25g to 30g of porous starch and 100mL of water into a three-necked bottle, start the electric stirrer to stir, and stir for 35min to 50min at a speed of 800r/min to 1400r/min, then add 4g to 5g of sucrose ester and Tween-80 1.0mL～1.3mL, continue to stir at the speed of 1500r/min～1800r/min for 35min～55min, then add cinnamon essential oil 1.0mL～1.5mL, lemon essential oil 1.0mL～1.2mL and cherry essential oil 0.5 mL～0.7mL, continue to stir for 60min～90min at the speed of 2200r/min～3200r/min, finally add 4g～5g of glucose, 3g～4g of sodium chloride and 8g～12g of barium hypochlorite, at the speed of 2000r/min Continue to stir for 15min to 20min under the condition of min ~ 3000r/min, take it out and pre-freeze it in an ultra-low temperature refrigerator at -55°C ~ -45°C for 4h ~ 6h, and finally freeze-dry it in a vacuum freeze dryer at a temperature of -58°C for 36h After ~48 hours, it is taken out to be the second section of porous starch water-soluble channel self-controlled release physiological adjustment preservative; Step 3: Add 28g-32g of porous starch, 100mL of water and 1.5mL-2.0mL of Tween-80 into the three-necked flask, start the electric stirrer to stir, and stir for 60min-80min at the speed of 1200r/min-1500r/min, Then add 1.0mL-1.5mL of cinnamon essential oil, 1.2mL-1.5mL of rosemary essential oil and 0.5mL-0.6mL of cherry essential oil, and continue to stir for 80min-100min at a speed of 2500r/min-3500r/min, and finally add corn Starch 1g~2g, acetic acid 0.5mL~0.75mL and chitosan 0.5g~1.5g, continue to stir for 45min~60min at the speed of 2000r/min~3000r/min, take it out and store it at -55℃~-45℃ Pre-freeze in the ultra-low temperature refrigerator for 4 hours to 6 hours, and finally freeze-dry in a vacuum freeze dryer at a temperature of -58°C for 36 hours to 48 hours, and then take it out to become the third segment of porous starch-swellable pore self-controlled release physiological adjustment preservative; Step 4, the first section of porous starch rapid release physiological regulator prepared in the above steps 1 to 3, the second section of porous starch water-soluble pore self-controlled release physiological regulation preservative and the third section of porous starch swellable pore self-controlled release physiological regulation The antistaling agent is mixed according to the weight ratio of 1:2:3 to 1:2:5, and put into a small packaging bag to make a special self-controlling multi-stage release biological source physiological adjustment antistaling agent for cherries.