Development Of Starch-based Preservative Coating Ginseng

With the development of modern society, people are pollution-free,pollution-free fruits and vegetables, fresh herbs and quality of organic food demandincreasing rapidly, but the vividness, color and nutrients to keep the raw materials andother issues have become important research science researchers in the weights.Therefore, to find a safe and effective preservation techniques and environmentallysafe materials is very fresh necessary.In this experiment, fresh corn starch as the main coating material, by adding theright amount of oxygen barrier, bacteriostatic agents to aid their research to improvethe oxygen barrier properties of starch-based coating, the effect of antibacterialproperties; while the thickness of the film of starch integrity (FI), tensile strength (TS),elongation (E), the transmittance (T), the measurement of water vapor transmissioncoefficient (Mv) and other major physical properties of the starch film studiesadjuvants affect the physical properties to determine the optimal dosage of eachauxiliary agent; orthogonal design method to determine the optimal preservationconditions for the best recipe starch-based preservative coating ginseng and freshginseng. The main findings are as follows:1.Add oxygen barrier adjuvant (citric acid, phytic acid, sodium iso-VC) instarch-based edible films and their corresponding performance indicators measured,the results showed that with the addition of oxygen barrier adjuvant increasingantioxidant properties of starch films also increases, but the toughness of starch film,transparency will be to a certain extent, integrated starch film-related performanceindicators, when the addition amount of1.0%citric acid, antioxidant properties ofstarch films best, when phytic acid dosage of0.01%, the antioxidant properties ofstarch films best when different VC sodium dosage of0.02%, the antioxidantproperties of starch films the best, the three oxygen barrier adjuvants, the citric acidoxidation resistance is the best; adding auxiliary antimicrobial agents (cinnamon oil)in starch-based edible film, the final results of the optimal dosage of cinnamonessential oil of0.01%.2.The test while measuring the performance of the starch-based adjuvants addededible film thickness, integrity (FI), tensile strength (TS), elongation (E), the lighttransmittance (T), the water vapor transmission coefficient (Mv) and other indicatorswere studied, the results show that the addition of adjuvants to the thickness of thefilm is not affected starch, starch prepared by the film thickness remains substantiallyconstant; citrate starch for improving the FI membrane, TS, E have a significant effectwhen the addition amount of1.0%, FI is72%, TS is5.27MPa, E68%; adding phyticacid can improve the starch film, T, and when phytic acid when the dosage of0.005%,T36%; different VC sodium starch is added to improve the performance of the filmare not obvious.3.Taking into account the interaction of oxygen barrier aid in the preservationprocess, and therefore the above-mentioned oxygen barrier test integrated choose citrate as adjuvants oxygen barrier and establish L16(44×23)mixed orthogonal testwith several other factors affect the coating preservation of ginseng coatingpreservation of ginseng research trials. The results showed that the optimal mix offactors is A4B3C2D2E1, namely starch-based coating formulation auxiliaries ginsengbest preservative is:1.5%sodium alginate,1.0%citric acid,0.005%, cinnamon oil,placed in a storage environment vinyl wrapped with gauze and absorbent (potassiumpermanganate)5g, preferably stored in cold storage at4℃environment, so that thestarch-based preservative coating ginseng can play better preservation effect.