CN101189981A - Composite antistaling agent for fruits and vegetables - Google Patents
Composite antistaling agent for fruits and vegetables Download PDFInfo
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- CN101189981A CN101189981A CNA2006101296342A CN200610129634A CN101189981A CN 101189981 A CN101189981 A CN 101189981A CN A2006101296342 A CNA2006101296342 A CN A2006101296342A CN 200610129634 A CN200610129634 A CN 200610129634A CN 101189981 A CN101189981 A CN 101189981A
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Abstract
The invention relates to a fruit and vegetable compound anti-staling agent, which is well-mixed oyster white soliquoid or micro emulsion and comprises the ingredients or some of the ingredients of 5-500ppmB of A biological bactericide, 50-5000ppmC of chemical bactericide, 50-5000000 enzyme activity unit/LD of catabolic enzyme of fungal cell wall, 10-10000ppmE of chelant, 10-10000 ppmF of antioxidant, 50-5000ppmG of thickener, 20-2000ppmH of solubilizer and water. The invention is characterized in that after the compound fruit and vegetable anti-staling liquid is applied to fruits, such as garlic sprout, banana, strawberry, bramble, pineapple, apple, pear, winter date, plum and orange and other fruits of berry type, the invention can obviously restrain rot of the fruits and vegetables at appropriate preservation temperature and under other conditions, thereby prolonging preservation life of the fruits and vegetables.
Description
Technical field
The invention belongs to a kind of fruit and vegetable fresh-keeping agent.Be particularly related to the liquid antistaling agent that a kind of fruit vegetables storing uses or the composite antistaling agent for fruits and vegetables of fruit and vegetable coating.
Background technology
Fruits and vegetables face in the process of circulation than serious economy loss, and wherein infecting the postharvest disease that causes by harmful microorganism is very huge to the loss that the fruit and vegetable food preservation and freshness causes.For a long time, the applied chemistry antisepsis antistaling agent is the main prophylactico-therapeutic measures of control fruit and vegetable food postharvest disease always.But its residual toxicity in fruits and vegetables is potentially dangerous to human health, has become the problem that the whole society is concerned about.At present more and morely originally be used for the use that has been under an embargo of chemical bactericides that postharvest fruit and vegetable handles, as benomyl, carbendazim, Guanoctine etc.In addition, chemical bactericide can cause the generation of drug resistance strain for a long time in a certain regional use, thereby reduces prevention effect.Therefore, press for and seek some antisepsis antistaling agents new, non-toxic efficient, progressively to replace or to reduce chemical bactericide in the use of adopting on the fruits and vegetables of back.
Natamycin, nisin etc. are to have gone through at present and at the microbial antibacterial anticorrisive agent of global extensive use.Natamycin (Natamycin) is the Mycophyta antibiotic of a kind of efficient, the wide spectrum produced of streptomycete fermentation, can suppress the growth of saccharomycete and mould effectively.Nisin (Nisin) is a kind of little peptide of being made up of 34 amino acid residues that produces through the streptococcus lactis fermentation, and many gram-positive bacterias are had antibacterial activity.They are nontoxic because of it, consumption is few, and is easy to use, and favorable anti-corrosion effect does not influence characteristics such as flavours in food products, widespread usage in the anti-corrosive fresh-keeping of food product.
The cell membrane of fungi is made up of materials such as chitin, glucan, mannosans.β-1,3-dextranase, chitinase, mannase etc. can degradative fungi cell membrane.Mix with biological preservatives such as natamycin, nisins when being used for preserving fruit and vegetable utilizing when them, have complementary synergistic effect.
The use of the fresh preserving agent for fruit and vegetable that is composited with the chemical bactericide of biological bactericide natamycin, nisin and cell wall degrading enzyme and some low toxicities, for the use that reduces chemical preservative, chemical preservative is residual in the minimizing fruits and vegetables has very important significance.
Summary of the invention
The purpose of this invention is to provide the preserving liquid that a kind of fruit vegetables storing uses or the composite antistaling agent for fruits and vegetables of fruit and vegetable coating.The objective of the invention is to solve the chemical preservative high residue problem of present existence, a kind of have efficient, low-residual are provided, anticorrosion spectrum is wide, and bacterium, fungi are all had effect, and is difficult for producing the liquid antistaling agent or the fruit and vegetable coating antistaling agent of characteristics such as resistance.
In order to reach above goal of the invention, we by the following technical solutions:
A kind of composite antistaling agent for fruits and vegetables is characterized by uniform milk-white coloured suspension or microemulsion, is combined by following composition or wherein several composition:
A biological bactericide 5～500ppm
B chemical bactericide 50～5000ppm
50～5000000 enzyme activity unit/L of the digestive enzyme of C fungal cell wall
D chelating agent 10～10000ppm
E antioxidant 10～10000ppm
F thickener 50～5000ppm
G solubilizer 20～2000ppm
The H water surplus
Wherein biological bactericide is natamycin, nisin, nystatin, amphotericin B etc.Wherein one or both in natamycin and the nisin are preferred.
Chemical bactericide is 2-thiazole benzimidazole, press down in mould azoles, the sec-butylamine etc. one or more.
The digestive enzyme of fungal cell wall is one or more in β-1,3 dextranase, chitinase, cellulase, the mannase etc.Wherein one or both in β-1,3 dextranase and the chitinase are preferred.
The a flat iron plate for making cakes mixture is one or more in citric acid, ethylenediamine tetra-acetic acid (EDTA) and salt thereof, calgon (SHMP), polyphosphate, the tartrate.Wherein one or more in citric acid and ethylenediamine tetra-acetic acid (EDTA) and the salt thereof are preferred
Antioxidant is one or more in the tert-butyl group-4 BHA (BHA), riboflavin, vitamin C, vitamin E, the citric acid etc.
Solubilizer is one or more in lauryl sodium sulfate, dioctyl sodium sulfosuccinate, polyethylene glycol, ethylene glycol, glycerine, Tween20, Tween 60, Tween 80, Span20, Span60, lecithin, the PVP etc.Wherein one or more among lauryl sodium sulfate, lecithin and the Tween 60 are preferred
Thickener is one or more in microcrystalline cellulose sodium, carboxy methyl cellulose (CMC), methylcellulose (MC), hydroxypropyl methylcellulose (HPMC), xanthans, Arabic gum, gellan gum, bassora gum, gelatin, pectin, carragheen, the polyvinyl acetate etc.Wherein one or more in methylcellulose (MC), hydroxypropyl methylcellulose (HPMC) and the xanthans are preferred.
Best composition is
A biological bactericide 20～200ppm
B chemical bactericide 100～500ppm
50～10000 enzyme activity unit/L of the digestive enzyme of C fungal cell wall
D chelating agent 20～1000ppm
E antioxidant 50～1000ppm
F thickener 100～2000ppm
G solubilizer 100～1000ppm
The H water surplus
The pH value scope of compound fruit and vegetable fresh-keeping liquid is 3～8, can regulate according to concrete application.
Using method: the fruits and vegetables after adopting immerse according to the above ratio in the prepared preservative immediately, soak half a minute, pull out and dry, the packing storage.Also can in above-mentioned antistaling agent, add shitosan etc. the fruit and vegetable surfaces that cleans up and dry is filmed, carry out the classification packing behind natural air drying or the hot blast drying.But effectively sterilization component concentration is wanted 4～5 times of corresponding minimizings.
Characteristics of the present invention: this compound fruit and vegetable fresh-keeping liquid be applied in garlic stems, banana, strawberry, raspberry,, behind pineapple, apple, pears, winter jujube, plum, citrus and other berry fruits, under suitable reserve temperature and other condition, can obviously suppress rotting of fruits and vegetables, prolong the shelf-life of fruits and vegetables.
Specific embodiment
Embodiment 1:
In 1000mL composite fresh-keeping dosage: the 100mg natamycin is dissolved, add 3600 enzyme activity units of chitinase again, β-1,1000 enzyme activity units of 3 dextranases, citric acid 1000mg, trisodium citrate 100mg, lauryl sodium sulfate 100mg, methylcellulose 1800mg, vitamin C 200mg.The pH value of antistaling agent can be regulated with NaOH or HCL according to concrete application.
Embodiment 2:
In 1000mL composite fresh-keeping dosage: 100mg natamycin melt into is separated, added nisin 50mg again, xanthans 1000mg, lauryl sodium sulfate 200mg, ethylenediamine tetra-acetic acid 100mg, the tert-butyl group-4 BHA 300mg.The pH value of antistaling agent can be regulated with NaOH or HCL according to concrete application.
Embodiment 3:
In 1000mL composite fresh-keeping dosage:, add nisin 25mg again, 2-thiazole benzimidazole 300mg, sec-butylamine 200mg, lauryl sodium sulfate 200mg, citric acid 100mg, calgon 200mg with the dissolving of 50mg natamycin.The pH value of antistaling agent can be regulated with NaOH or HCL according to concrete application.
Embodiment 4
In 1000mL composite fresh-keeping dosage: the 50mg natamycin is dissolved, add nisin 10mg again, 000 enzyme activity unit of chitinase 1 serving, 300 enzyme activity units of β-1,3 dextranase, 2-thiazole benzimidazole 100mg, ethylenediamine tetra-acetic acid two is received 100mg, Arabic gum 1000mg, CMC 700mg, vitamin C 200mg, shitosan 1000mg is dissolved in the acid solution.The pH value of antistaling agent can be regulated with NaOH or HCL according to concrete application, and this composite preservative is used to film.
The storage test effect of composite antistaling agent for fruits and vegetables
Claims (9)
1. composite antistaling agent for fruits and vegetables is characterized by: combined by following composition or wherein several composition:
A, biological bactericide 5～500ppm
B, chemical bactericide 50～5000ppm
50～5000000 enzyme activity unit/L of the digestive enzyme of C, fungal cell wall
D, chelating agent 10～10000ppm
E, antioxidant 10～10000ppm
F, thickener 50～5000ppm
G, solubilizer 20～2000ppm
H, water surplus
Wherein biological bactericide is natamycin, nisin, nystatin, amphotericin B;
Wherein chemical bactericide is 2-thiazole benzimidazole, presses down in mould azoles, the sec-butylamine etc. one or more;
Wherein the digestive enzyme of fungal cell wall is one or more in β-1,3 dextranase, chitinase, cellulase, the mannase etc.;
Wherein a flat iron plate for making cakes mixture is one or more in citric acid, edta edta and salt thereof, calgon SHMP, polyphosphate, the tartrate;
Wherein antioxidant is one or more in the tert-butyl group-4 BHA BHA, riboflavin, vitamin C, vitamin E, the citric acid etc.;
Wherein solubilizer is one or more in lauryl sodium sulfate, dioctyl sodium sulfosuccinate, polyethylene glycol, ethylene glycol, glycerine, Tween20, Tween60, Tween80, Span20, Span60, lecithin, the PVP etc.;
Wherein thickener is one or more in microcrystalline cellulose sodium, carboxy methyl cellulose CMC, methylcellulose MC, hydroxypropyl methylcellulose HPMC, xanthans, Arabic gum, gellan gum, bassora gum, gelatin, pectin, carragheen, the polyvinyl acetate etc.;
It is uniform milk-white coloured suspension or microemulsion, and the pH value scope of compound fruit and vegetable fresh-keeping liquid is 3～8.
2. composite antistaling agent for fruits and vegetables according to claim 1 is characterized by: one or both in natamycin and the nisin wherein.
3. composite antistaling agent for fruits and vegetables according to claim 1 is characterized by: one or both in β-1,3 dextranase and the chitinase wherein.
4. composite antistaling agent for fruits and vegetables according to claim 1 is characterized by: one or more in citric acid and edta edta and the salt thereof wherein.
5. composite antistaling agent for fruits and vegetables according to claim 1 is characterized by: one or more among lauryl sodium sulfate, lecithin and the Tween60 wherein.
6. composite antistaling agent for fruits and vegetables according to claim 1 is characterized by: one or more in methylcellulose MC, hydroxypropyl methylcellulose HPMC and the xanthans wherein.
7. composite antistaling agent for fruits and vegetables according to claim 1 is characterized by: best composition is
A biological bactericide 20～200ppm
B chemical bactericide 100～500ppm
50～10000 enzyme activity unit/L of the digestive enzyme of C fungal cell wall
D chelating agent 20～1000ppm
E antioxidant 50～1000ppm
F thickener 100～2000ppm
G solubilizer 100～1000ppm
The H water surplus.
8. according to claim 1 or 2 or 3 or 4 or 5 or 6 or 7 described composite antistaling agent for fruits and vegetables, its using method: the fruits and vegetables after adopting immerse according to the above ratio in the prepared preservative immediately, soak half a minute, pull out and dry, the packing storage.
9. composite antistaling agent for fruits and vegetables according to claim 8, its using method: add shitosan in the above-mentioned antistaling agent fruit and vegetable surfaces that cleans up and dry is filmed, pack behind natural air drying or the hot blast drying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006101296342A CN101189981A (en) | 2006-11-28 | 2006-11-28 | Composite antistaling agent for fruits and vegetables |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006101296342A CN101189981A (en) | 2006-11-28 | 2006-11-28 | Composite antistaling agent for fruits and vegetables |
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| CN101189981A true CN101189981A (en) | 2008-06-04 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNA2006101296342A Pending CN101189981A (en) | 2006-11-28 | 2006-11-28 | Composite antistaling agent for fruits and vegetables |
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| 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 |
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| CN102138581A (en) * | 2011-01-25 | 2011-08-03 | 北京农学院 | Application of Lactobacillus delbrueckii subsp.lactis bacteriocin in strawberry preservation |
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| CN101642163A (en) * | 2008-08-06 | 2010-02-10 | 天津科技大学 | Biological induction preservative anti-staling agent for fruits and vegetables |
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