CN101161082A - A method for preparing natural fruit vegetables antistaling agent using capsule technique - Google Patents
A method for preparing natural fruit vegetables antistaling agent using capsule technique Download PDFInfo
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- CN101161082A CN101161082A CNA2007101904183A CN200710190418A CN101161082A CN 101161082 A CN101161082 A CN 101161082A CN A2007101904183 A CNA2007101904183 A CN A2007101904183A CN 200710190418 A CN200710190418 A CN 200710190418A CN 101161082 A CN101161082 A CN 101161082A
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Abstract
The present invention belongs to a method for preparing nature fruit vegetable antistaling agent using capsule technology. The mixing ratio as well as method is: getting 0.01 to 2 percent of foliage oil, 0.1 to 5 percent of microcapsule wall material, adding water of one kilogram and mixing them fully to obtain fruit vegetable antistaling agent; the fruit vegetable antistaling agent is coated fruit exterior, forming a translucence film composed of foliage oil and microcapsule after drying, so as to reach antistaling; the chitose and the konjak amylose etc. dissolve slowly in water, it is need to heat or add auxilytic agent into the water, the auxilytic agent includes: citric acid and vinegar acid, the ratio is 0.5 percent to 2 percent, the heating temperature is 20 DEG C to 90 DEG C. The method is that the fruit vegetable antistaling agent is nature safe and high effect, which not only solve the problem of antistaling as well as storing effectively, but also the leftover on the fruit has no toxicity, and reaching edible standard, which solves the problem that the medical antistaling agent has remnant poison and can improve the economy efficiency of fruit vegetable.
Description
Technical field
The invention belongs to the preparation method of fruit and vegetable fresh-keeping agent, a kind of method of utilizing pure natural property material preparation antistaling agent, especially a kind of method of utilizing capsule technique to prepare natural fruit vegetables antistaling agent.
Background technology
At present, our country is in relatively backward state to the preservation technique of fruits and vegetables always, cause a large amount of fruit and vegetable foods to rot or dehydration withered, quality descends, caused tremendous loss to the producer and operator, seriously restricted further developing of China's fruit and vegetable plant husbandry, this, the at present methods that adopt chemical preservative of China more, but this kind method has residual toxicity more, is difficult to solve, to this, also there is not very desirable solution at present.
Summary of the invention
In order to solve the problem of China to the backwardness of postharvest technology of fruits and vegetables existence, the invention provides a kind of method of utilizing microcapsules technology to prepare natural fruit vegetables antistaling agent, this method is a kind of All Pure Nature, safety, fresh preserving agent for fruit and vegetable efficiently, it not only can effectively solve preserving fruit and vegetable utilizing, the problem of storage, and the residue on the fruits and vegetables is without any toxicity, all can reach edible standard, can thoroughly solve the residual hazard difficult problem that chemical preservative has, can improve the economic benefit of fruits and vegetables greatly, therefore, during fruits and vegetables accumulating at home and abroad is fresh-keeping, obtained applying widely.
Proportioning and preparation method that the present invention solves the technical characterictic that its technical problem adopts are: get vegetable oil 0.01～2%, and microcapsule wall material 0.1～5%, water 1000 grams fully mix obtaining the preserving fruit and vegetable utilizing agent emulsion; This fresh-keeping emulsion is coated fruit and vegetable surfaces, after the drying, forms the semi-transparent film that one deck is made up of vegetable oil, microcapsules, thereby reaches fresh-keeping purpose; The microcapsule wall material of its natural material comprises: shitosan, SKGM, Arabic gum, lac, ring are stuck with paste glue, maltodextrin, soybean protein, zein, wheat gluten, sucrose, glycerine, stearic acid; Vegetable oil comprises: caryophyllus oil, thyme essential oil, the expensive essential oil of meat; For big molecular film-forming material such as shitosan and SKGM, in water fusion slower, need heating or in water, add chaotropic agent, chaotropic agent comprises: citric acid, acetic acid, proportion are 0.5%～2%, wherein heating-up temperature is 20 ℃～90 ℃.
Its beneficial effect is: this utilizes crude vegetal to prepare the method for crude vegetal fruit and vegetable fresh-keeping agent, it is a kind of natural safe, novel water antistaling agent efficiently, not only can effectively solve the problem of preserving fruit and vegetable utilizing, storage, and the residue on the fruits and vegetables all can reach edible standard without any toxicity, can thoroughly solve the residual hazard difficult problem that chemical preservative has, can improve the economic benefit of fruits and vegetables greatly, therefore, during fruits and vegetables accumulating at home and abroad is fresh-keeping, obtained applying widely.
Specific embodiment
Example 1. is got shitosan 10 grams, maltodextrin 5 grams, and citric acid 10 grams, water 1000 grams heat 60 ℃, are stirred to fusion, are cooled to room temperature, after the emulsification evenly; Add caryophyllus oil 2 grams, place on the vortex mixer and shook 10 hours, full and uniform emulsification promptly obtains fresh-keeping emulsion, utilizes this fresh-keeping emulsion to coat on the fruit vegetables, can improve 5～20 times of fresh-keeping effects.
Example 2. is got shitosan 8 grams, maltodextrin 2 grams, and citric acid 10 restrains, and water 1000 grams heat 60 ℃, after the emulsification evenly, add caryophyllus oil 5 grams, place on the vortex mixer and shake 10 hours, and full and uniform emulsification promptly obtains fresh-keeping emulsion.Utilize this fresh-keeping emulsion to coat on the fruit vegetables, can improve 5～20 times of fresh-keeping effects.
Example 3, get Arabic gum 5 gram, soybean protein 5 grams, malt extract 2.5 grams, water 1000 grams, heat 80 ℃, be stirred to emulsification, be chilled to room temperature and add 1.5 gram glycerine, through even matter, emulsification, add 2 gram thyme essential oils, place on the vortex mixer and shook 10 hours, fully emulsified even, be cooled to room temperature, promptly obtain fresh-keeping emulsion.Utilize this fresh-keeping emulsion to coat on the fruit vegetables, can improve 5～20 times of fresh-keeping effects.
Claims (4)
1. method of utilizing capsule technique to prepare natural fruit vegetables antistaling agent, the proportioning and the preparation method of its technical characterictic are: get vegetable oil 0.01～2%, microcapsule wall material 0.1～5%, water 1000 grams fully mix, and obtain the preserving fruit and vegetable utilizing agent emulsion; This antistaling agent is coated fruit and vegetable surfaces, after the drying, forms the semi-transparent film that one deck is made up of vegetable oil, microcapsules, thereby reaches fresh-keeping purpose; The microcapsule wall material of its natural material comprises: shitosan, SKGM, Arabic gum, lac, ring are stuck with paste glue, maltodextrin, soybean protein, zein, wheat gluten, sucrose, glycerine, stearic acid; Vegetable oil comprises: caryophyllus oil, thyme essential oil, the expensive essential oil of meat; For big molecular film-forming material such as shitosan and SKGM, in water fusion slower, need heating or in water, add chaotropic agent, chaotropic agent comprises: citric acid, acetic acid, proportion are 0.5%～2%, wherein heating-up temperature is 20 ℃～90 ℃
2. a kind of method of utilizing capsule technique to prepare natural fresh-keeping agent of fruits according to claim 1, the proportioning and the method for its technical characterictic are: shitosan 10 grams, maltodextrin 5 grams, citric acid 10 grams, water 1000 grams heat 60 ℃, be stirred to fusion, be cooled to room temperature, after the emulsification evenly; Add caryophyllus oil 2 grams, place on the vortex mixer and shook 10 hours, full and uniform emulsification promptly obtains the preserving fruit and vegetable utilizing emulsion.
3. a kind of method of utilizing capsule technique to prepare natural fresh-keeping agent of fruits according to claim 1, the proportioning and the method for its technical characterictic are: shitosan 8 grams, maltodextrin 2 grams, citric acid 10 grams, water 1000 grams, heat 60 ℃, after the emulsification evenly, add caryophyllus oil 5 grams, place on the vortex mixer and shook 10 hours, full and uniform emulsification promptly obtains the preserving fruit and vegetable utilizing emulsion.
4. a kind of method of utilizing capsule technique to prepare natural fresh-keeping agent of fruits according to claim 1, the proportioning and the method for its technical characterictic are: Arabic gum 5 grams, soybean protein 5 grams, malt extract 2.5 grams, water 1000 grams heat 80 ℃, be stirred to emulsification, be chilled to room temperature and add 1.5 gram glycerine,, add 2 gram thyme essential oils through even matter, emulsification, place on the vortex mixer and shook 10 hours, fully emulsified even, be cooled to room temperature, promptly obtain the preserving fruit and vegetable utilizing emulsion.
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2007101904183A CN101161082A (en) | 2007-11-23 | 2007-11-23 | A method for preparing natural fruit vegetables antistaling agent using capsule technique |
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| CNA2007101904183A CN101161082A (en) | 2007-11-23 | 2007-11-23 | A method for preparing natural fruit vegetables antistaling agent using capsule technique |
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Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101971877A (en) * | 2010-05-25 | 2011-02-16 | 浙江大学 | Plant essential oil micro-emulsion orange fresh-keeping agent and preparation method thereof |
| CN101978839A (en) * | 2010-08-26 | 2011-02-23 | 天津市食品加工工程中心 | Sustained-release effective biologic mildewcide and preparation method thereof |
| CN102106376A (en) * | 2010-12-28 | 2011-06-29 | 中国农业大学 | Sterilization preservative and preparation method and application thereof |
| CN101502283B (en) * | 2008-12-05 | 2011-08-17 | 天津农科食品生物科技有限公司 | Foodstuffs biological preservative |
| CN103392786A (en) * | 2013-07-23 | 2013-11-20 | 长阳阳光农业科技有限公司 | Tomato fresh-keeping agent and preparation method of tomato fresh-keeping agent |
| CN103583676A (en) * | 2013-11-15 | 2014-02-19 | 福州西城食品有限公司 | Method for preparing edible preservative film of fresh fruit |
| CN104026209A (en) * | 2014-05-30 | 2014-09-10 | 上海应用技术学院 | Natural nanometer essential oil preservative and preparation method and application of natural nanometer essential oil preservative |
| CN104921168A (en) * | 2015-06-03 | 2015-09-23 | 全椒县福润禽业有限公司 | Heart-nourishing yolk and walnut chicken cutlets and preparation method thereof |
| CN104921169A (en) * | 2015-06-03 | 2015-09-23 | 全椒县福润禽业有限公司 | Blood-nourishing and dryness-moistening spicy grilled chicken chops and preparation method thereof |
| CN104957655A (en) * | 2015-06-03 | 2015-10-07 | 全椒县福润禽业有限公司 | Sandwich tonifying chicken cutlet with purple sweet potato fragrance and preparation method of sandwich tonifying chicken cutlet |
| CN105962001A (en) * | 2016-05-10 | 2016-09-28 | 浙江五芳斋实业股份有限公司 | Freshness-preserving agent used for quick-frozen foods |
| CN106172715A (en) * | 2016-07-19 | 2016-12-07 | 张良 | A kind of microcapsule antistaling agent and preparation method thereof and citrus fruit preservation method |
| CN106417581A (en) * | 2016-12-23 | 2017-02-22 | 李梦 | Safe and environment-friendly vegetable preservative and preparation method thereof |
| CN106578030A (en) * | 2016-12-15 | 2017-04-26 | 珠海聚焦先导生物研究院有限公司 | Method for preserving litchi chinensis bacteria by use of olive oil |
| CN106615073A (en) * | 2016-12-23 | 2017-05-10 | 李梦 | Microcapsule vegetable fresh-keeping agent and preparation method thereof |
| CN107334094A (en) * | 2017-08-04 | 2017-11-10 | 福建农林大学 | A kind of fish-skin antifreeze peptide microcapsule preparation method and its application in surimi product |
| CN107691636A (en) * | 2017-09-22 | 2018-02-16 | 中国热带农业科学院海口实验站 | A kind of fruit antistaling agent and preparation method thereof and preservation method |
| CN108514026A (en) * | 2018-04-16 | 2018-09-11 | 齐鲁工业大学 | A kind of fresh-cut fruit and vegetable composite preservative and its application method |
| CN108935658A (en) * | 2018-08-31 | 2018-12-07 | 镇江鑫源达园艺科技有限公司 | A kind of agent keeping vegetable fresh and preparation method thereof |
| CN109156522A (en) * | 2018-11-09 | 2019-01-08 | 塔里木大学 | A kind of preservation method of Kuerle delicious pear |
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2007
- 2007-11-23 CN CNA2007101904183A patent/CN101161082A/en active Pending
Cited By (25)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101502283B (en) * | 2008-12-05 | 2011-08-17 | 天津农科食品生物科技有限公司 | Foodstuffs biological preservative |
| CN101971877A (en) * | 2010-05-25 | 2011-02-16 | 浙江大学 | Plant essential oil micro-emulsion orange fresh-keeping agent and preparation method thereof |
| CN101978839A (en) * | 2010-08-26 | 2011-02-23 | 天津市食品加工工程中心 | Sustained-release effective biologic mildewcide and preparation method thereof |
| CN101978839B (en) * | 2010-08-26 | 2012-11-14 | 天津市食品加工工程中心 | Sustained-release effective biologic mildewcide and preparation method thereof |
| CN102106376A (en) * | 2010-12-28 | 2011-06-29 | 中国农业大学 | Sterilization preservative and preparation method and application thereof |
| CN102106376B (en) * | 2010-12-28 | 2013-01-30 | 中国农业大学 | Sterilization preservative and preparation method and application thereof |
| CN103392786A (en) * | 2013-07-23 | 2013-11-20 | 长阳阳光农业科技有限公司 | Tomato fresh-keeping agent and preparation method of tomato fresh-keeping agent |
| CN103392786B (en) * | 2013-07-23 | 2015-06-10 | 长阳阳光农业科技有限公司 | Tomato fresh-keeping agent and preparation method of tomato fresh-keeping agent |
| CN103583676A (en) * | 2013-11-15 | 2014-02-19 | 福州西城食品有限公司 | Method for preparing edible preservative film of fresh fruit |
| CN104026209A (en) * | 2014-05-30 | 2014-09-10 | 上海应用技术学院 | Natural nanometer essential oil preservative and preparation method and application of natural nanometer essential oil preservative |
| CN104026209B (en) * | 2014-05-30 | 2016-04-27 | 上海应用技术学院 | A kind of natural nano essential oil fresh and its preparation method and application |
| CN104957655A (en) * | 2015-06-03 | 2015-10-07 | 全椒县福润禽业有限公司 | Sandwich tonifying chicken cutlet with purple sweet potato fragrance and preparation method of sandwich tonifying chicken cutlet |
| CN104921168A (en) * | 2015-06-03 | 2015-09-23 | 全椒县福润禽业有限公司 | Heart-nourishing yolk and walnut chicken cutlets and preparation method thereof |
| CN104921169A (en) * | 2015-06-03 | 2015-09-23 | 全椒县福润禽业有限公司 | Blood-nourishing and dryness-moistening spicy grilled chicken chops and preparation method thereof |
| CN105962001A (en) * | 2016-05-10 | 2016-09-28 | 浙江五芳斋实业股份有限公司 | Freshness-preserving agent used for quick-frozen foods |
| CN106172715A (en) * | 2016-07-19 | 2016-12-07 | 张良 | A kind of microcapsule antistaling agent and preparation method thereof and citrus fruit preservation method |
| CN106578030A (en) * | 2016-12-15 | 2017-04-26 | 珠海聚焦先导生物研究院有限公司 | Method for preserving litchi chinensis bacteria by use of olive oil |
| CN106615073A (en) * | 2016-12-23 | 2017-05-10 | 李梦 | Microcapsule vegetable fresh-keeping agent and preparation method thereof |
| CN106417581A (en) * | 2016-12-23 | 2017-02-22 | 李梦 | Safe and environment-friendly vegetable preservative and preparation method thereof |
| CN107334094A (en) * | 2017-08-04 | 2017-11-10 | 福建农林大学 | A kind of fish-skin antifreeze peptide microcapsule preparation method and its application in surimi product |
| CN107691636A (en) * | 2017-09-22 | 2018-02-16 | 中国热带农业科学院海口实验站 | A kind of fruit antistaling agent and preparation method thereof and preservation method |
| CN108514026A (en) * | 2018-04-16 | 2018-09-11 | 齐鲁工业大学 | A kind of fresh-cut fruit and vegetable composite preservative and its application method |
| CN108514026B (en) * | 2018-04-16 | 2021-05-04 | 齐鲁工业大学 | Fresh-cut fruit and vegetable composite preservative and using method thereof |
| CN108935658A (en) * | 2018-08-31 | 2018-12-07 | 镇江鑫源达园艺科技有限公司 | A kind of agent keeping vegetable fresh and preparation method thereof |
| CN109156522A (en) * | 2018-11-09 | 2019-01-08 | 塔里木大学 | A kind of preservation method of Kuerle delicious pear |
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Open date: 20080416 |