CN101199298B - Melon and fruit fresh-keeping liquid and preparation method thereof - Google Patents
Melon and fruit fresh-keeping liquid and preparation method thereof Download PDFInfo
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- CN101199298B CN101199298B CN2007101590487A CN200710159048A CN101199298B CN 101199298 B CN101199298 B CN 101199298B CN 2007101590487 A CN2007101590487 A CN 2007101590487A CN 200710159048 A CN200710159048 A CN 200710159048A CN 101199298 B CN101199298 B CN 101199298B
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 title claims abstract description 11
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 title claims abstract description 11
- 239000007788 liquid Substances 0.000 title claims description 24
- 241000219112 Cucumis Species 0.000 title claims description 10
- 229920001661 Chitosan Polymers 0.000 claims abstract description 30
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 21
- 241000196324 Embryophyta Species 0.000 claims abstract description 20
- 244000178231 Rosmarinus officinalis Species 0.000 claims abstract description 18
- 235000020748 rosemary extract Nutrition 0.000 claims abstract description 16
- 229940092258 rosemary extract Drugs 0.000 claims abstract description 15
- 239000001233 rosmarinus officinalis l. extract Substances 0.000 claims abstract description 15
- 108010010803 Gelatin Proteins 0.000 claims abstract description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 10
- 229930006000 Sucrose Natural products 0.000 claims abstract description 10
- 229920000159 gelatin Polymers 0.000 claims abstract description 10
- 239000008273 gelatin Substances 0.000 claims abstract description 10
- 235000019322 gelatine Nutrition 0.000 claims abstract description 10
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 10
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000004821 distillation Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000000243 solution Substances 0.000 claims description 25
- 229920002472 Starch Polymers 0.000 claims description 9
- 239000000706 filtrate Substances 0.000 claims description 9
- 235000011187 glycerol Nutrition 0.000 claims description 9
- 239000008107 starch Substances 0.000 claims description 9
- 235000019698 starch Nutrition 0.000 claims description 9
- 239000005720 sucrose Substances 0.000 claims description 9
- 239000000284 extract Substances 0.000 claims description 8
- 229910021642 ultra pure water Inorganic materials 0.000 claims description 5
- 239000012498 ultrapure water Substances 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 238000002386 leaching Methods 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 229920006395 saturated elastomer Polymers 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- -1 filter Substances 0.000 claims description 2
- 239000012047 saturated solution Substances 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 8
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 238000001914 filtration Methods 0.000 abstract description 3
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- 238000005265 energy consumption Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 239000011555 saturated liquid Substances 0.000 abstract 1
- 239000002893 slag Substances 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- 241001290151 Prunus avium subsp. avium Species 0.000 description 14
- 235000019693 cherries Nutrition 0.000 description 14
- 241001593968 Vitis palmata Species 0.000 description 12
- 239000002253 acid Substances 0.000 description 8
- 239000003963 antioxidant agent Substances 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 230000029058 respiratory gaseous exchange Effects 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 238000004320 controlled atmosphere Methods 0.000 description 2
- 230000003111 delayed effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 150000003254 radicals Chemical class 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 244000298715 Actinidia chinensis Species 0.000 description 1
- 235000009434 Actinidia chinensis Nutrition 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 241000722824 Ardisia crenata Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 235000011511 Diospyros Nutrition 0.000 description 1
- 244000236655 Diospyros kaki Species 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 241000207923 Lamiaceae Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 235000001630 Pyrus pyrifolia var culta Nutrition 0.000 description 1
- 244000079529 Pyrus serotina Species 0.000 description 1
- 241001529742 Rosmarinus Species 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
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- 239000012467 final product Substances 0.000 description 1
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- 235000019634 flavors Nutrition 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
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- 230000000144 pharmacologic effect Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
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- 235000015639 rosmarinus officinalis Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 235000020795 whole food diet Nutrition 0.000 description 1
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- Agricultural Chemicals And Associated Chemicals (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention is a melon-fruit preservative solution which is composed of chitosan solution (2.5-5.0w percent), gelatin (2.0-5.0w percent), glycerol (0.5-1.0w percent), cane sugar (0.5-1.0w percent), tragantine (5.0-10.0w percent) and plant rosemary extract (80.0-85.0w percent). The chitosan solution is the saturated liquid of chitosan in acetic acid with concentration of one percent; the plant rosemary extract is distillate of the plant rosemary with temperature of 90-103 DEG C received by distillation after the filtration and slag removal through being soaked in water with the volume 40 times greater than that of plant rosemary. The invention has advantages of easy material getting, simple preparation method, low production cost, small energy consumption, innocuity to human bodies, non environment pollution, long preserving time for melon and fruit-in particular to high-grade fruit and good effects.
Description
Technical field
The invention belongs to fruit and preserve technical field, particularly the liquid handling fruit made from natural organic-compound becomes diaphragm to reach fresh-keeping, to preserve purpose.
Background technology
In recent years, food security more and more is subjected to people's attention, advocates naturally, green, has become a kind of trend, so this historical trend is also just being catered in the development and use of wholefood fresh-keeping liquid.As you know, fruits such as cherry, Japanese pear, Kiwi berry, cucumber, capsicum, strawberry and tomato, fruity is sweet and refreshing, and the nutritive value that tool is abundant, and the certain pharmacological action of tool are the fruits that is loved by the people.But high-grade fruits such as many persimmon fruit kinds, particularly cherry are storage tolerance not, and the fresh fruit supply phase is shorter.By data as seen, the fresh-keeping achievement in research major technology of some of prior art key concentrates on the combined aspects of single aspects such as suppressing respiration of fruits, anti-oxidant or sterilization and anticorrosion or simple several method, and product stability does not pass a test, and there are complicate fabrication process, higher a, contaminated environment of production cost, problem that fresh keeping time is short or the like.
List of references
[1]Sudharshan?N?R，Hoover?D?G，Knorr?D.Antibacterial?Action?of?Chitosan[J].Food?Biotechnol，1992，6：257～272.
[2] Yin Lian. the research [J] of the chitosan coating agent normal-temperature fresh-keeping grape of metal ion. Food Science, 1998,19 (9): 51～53.
[3] Tian Yawei. the medicinal application of rosemary, [J]. medical information, 2002,15 (9): 573.
[4]Liu，H.F.，Booren，A.M.，Gray，J.L.，&?Crackel，R.L.Antioxidant?efficacyof?oleoresin?rosemary?and?sodium?tripolyphosphate?in?restructured?pork?steaks[J].Journal?ofFood?Science，1992，57(4)：803～806.
[5] Yao Xiaomin, Sun Xiangjun, high intelligent. the research of strawberry coating-film fresh-keeping [J]. Shanghai Communications University's journal (agricultural sciences version), 2002.6 (2): 155～160.
[6] Li Jiaqing. preserving fruit and vegetable utilizing handbook [M]. Beijing: China Light Industry Press, 2003.
[7] Fennemaowenr. Food Chemistry [M]. Wang Zhang translates. Beijing: China Light Industry Press, 1991.
[8] Zhong Yaoguang, Zhu Beiwei. cherry fruit post-harvest physiology and fresh-keeping research [J]. northern gardening .2004 (2): 67～68.
[9] Fu Maorun, Du Jinhua. the application [J] of chlorine dioxide in food fresh keeping. food and fermentation industries, 2004,30 (8): 113～116.
[10] Jiang Aili, Tian Shiping, Xu Yong, etc. different medicaments and packing are handled the influence [J] to sweet cherry physiology, quality and storage property. fruit tree journal, 2001,18 (5), 258～262. etc.).
Summary of the invention
Deficiency at the prior art existence, the present invention aim to provide a kind of with the extract in the edible natural material formulated, good stability, manufacturing is simple, production cost is low, free from environmental pollution, fresh keeping time is long antistaling agent, particularly to product rare, high-grade, that melon and fruit that be difficult for preserving has better fresh-keeping effect.
The object of the present invention is achieved like this: the present invention is made up of chitosan solution, gelatin, glycerine, sucrose, soluble starch and plant rosemary extract.The quality of each component is formed (W%):
Chitosan solution 2.5～5.0
Gelatin 2.0～5.0
Glycerine 0.5～1.0
Sucrose 0.5～1.0
Soluble starch 5.0～1 0.0
Plant rosemary extract 80.0～85.0
Wherein said chitosan solution is a shitosan (mean molecule quantity is 50,000～500,000) in concentration is saturated solution in 1% acetic acid; Described plant rosemary extract is that plant rosemary is soaked in water, after filtration, distillable extract.Rosemary,, a kind of time-honored spice berry that originates in the Mediterranean bank was introduced China and cultivate successfully first by the Chinese Academy of Sciences in 1981, and all there is plantation on ground such as present Yunnan, Hunan, Sichuan, Guizhou.Plant name: rosemary; Formal name used at school: Rosmarinus officinalis; Section: Labiatae; Belong to: Rosmarinus.
The preparation method of fresh-keeping liquid of the present invention is:
(1) chitosan solution preparation: with excessive shitosan, joining concentration is in 1% acetum, fully stirs, and makes saturated chitosan solution (saturation degree about 2%), filters, and filtrate is chitosan solution;
(2) rosemary, extract preparation: according to rosemary: the ratio of ultra-pure water=1: 40, rosemary, is added in the ultra-pure water, leave standstill and soak 24h, cross leaching filtrate, 90～103 ℃ distillate is collected in air-distillation;
(3) batching: take by weighing each component according to the above ratio, earlier chitosan solution and rosemary, extract mixed, add other component then, in blender at N
2Protection is stirred down fully, mixes, and filters after leaving standstill 6h, and filtrate is the melon and fruit fresh-keeping liquid;
(4) 6～7 ℃ of preservations of low temperature are sealed in bottling up for safekeeping.
This fresh-keeping liquid of the present invention is when fruit immerses wherein, form evenly at fruit surface, fine and close, transparent layer of protecting liquid film, after waiting to do, this layer liquid film stoped airborne oxygen to enter the oxidation that is taken place between fruit internal and the fruit, and also play the controlled atmosphere effect, suppress breathing and water evaporates, stoped microbial growth; Rosmarinus officinalis extract composition in the edible film has anti-oxidant, as to suppress free radical effect on the other hand, reduced the damage of radical pair cell membrane, thereby cell ageing and fruit softening have been delayed, constituent of chitosan can suppress effectively also that microorganism has delayed the rotten process of sample to the effect of sample in the environment.During use, fruit is soaked 2～5min (or being sprayed directly on the fruit surface) respectively in fresh-keeping liquid, take out rearmounted ventilation and dry, place to preserve under the room temperature (20～25 ℃) and get final product, it is better also can to put into the packing case preservation effect, and its freshness date can prolong more than 1 month, and harmless.Used fresh-keeping liquid is can be added into new fresh-keeping liquid by 1: 2 to recycle after clarification filtration is handled.
The detection index of the fresh-keeping degree of melon and fruit is a sugar-acid ratio: the sample sugar-acid ratio can assert that 47 ± 10 melon and fruit is still fresh.
Through facts have proved, the quality of following each component is formed (W%) better effects if:
Chitosan solution 3.0～4.0
Gelatin 3.0～4.0
Glycerine 0.6～0.8
Sucrose 0.5～0.8
Soluble starch 7.0～8.0
Plant rosemary extract 83.0～84.0
Compared with prior art, the present invention has following advantage:
(1) fresh keeping membrane can play effects such as anti-oxidant, antibacterial, and good controlled atmosphere ability is arranged, and can suppress the loss of the breathing of fruit and water evaporates, minimizing nutriment; Prevent that fruit from fading, shrinkage, break, keep fruit texture constant, improve pol and local flavor as newly; Thereby fruit is prolonged storage period, and the fruit of freshness date meets food hygienic standard;
(2) to environment, body harmless, compliance with environmental protection requirements;
(3) fresh-keeping liquid good stability can recycle, and has reduced production cost.
Below in conjunction with several embodiment, the invention will be further described
The specific embodiment
Embodiment 1
Preparation 20g fresh-keeping liquid takes by weighing the weight of following each component in proportion respectively, earlier chitosan solution and rosemary, extract is mixed, and adds other component then, in blender at N
2Protection is stirred down fully, mixes, and filters after leaving standstill 6 h, and filtrate is fruit freshness preserving liquid;
Chitosan solution 0.6g
Gelatin 0.8g
Glycerine 0.12g
Sucrose 0.12g
Soluble starch 1.56g
Plant rosemary extract 16.8g
(1) chitosan solution preparation: with the 5g shitosan, adding 12ml concentration is in 1% acetum, fully stirs, and makes saturated chitosan solution, filters, and filtrate is chitosan solution;
(2) rosemary, extract preparation: the 5g rosemary, is added in the 200ml ultra-pure water, leave standstill and soak 24h, cross leaching filtrate, 90～103 ℃ distillate is collected in air-distillation;
Handle fresh-keeping to cherry and red grape the fresh-keeping liquid that makes, detecting index after one month is that cherry sample sugar-acid ratio is 47.6, red grape sample sugar-acid ratio is 51.2, and cherry and red grape outward appearance, good mouthfeel, can assert that cherry and red grape are still fresh.
Embodiment 2
Prepare the 20g fresh-keeping liquid, take by weighing the weight of following each component in proportion respectively, other step is identical with embodiment 1.
Chitosan solution 0.7g
Gelatin 0.8g
Glycerine 0.12g
Sucrose 0.16g
Soluble starch 1.52g
Plant rosemary extract 16.7g
Wherein the preparation of chitosan solution and plant rosemary extract is identical with embodiment 1.
Handle fresh-keeping to cherry and red grape the fresh-keeping liquid that makes, detecting index after one month is that cherry sample sugar-acid ratio is 47.5, red grape sample sugar-acid ratio is 51, and cherry and red grape outward appearance, good mouthfeel, can assert that cherry and red grape are still fresh.
Embodiment 3
Prepare the 20g fresh-keeping liquid, take by weighing the weight of following each component in proportion respectively, other step is identical with embodiment 1.
Chitosan solution 0.5g
Gelatin 1.0g
Glycerine 0.2g
Sucrose 0.2g
Soluble starch 1.9g
Plant rosemary extract 16.2g
Wherein the preparation of chitosan solution and plant rosemary extract is identical with embodiment 1.
Handle fresh-keeping to cherry and red grape the fresh-keeping liquid that makes, detecting index after one month is that cherry sample sugar-acid ratio is 50.0, red grape sample sample sugar-acid ratio is 52, and cherry and red grape outward appearance, good mouthfeel, can assert that cherry and red grape are still fresh.
Claims (3)
1. melon and fruit fresh-keeping liquid is characterized in that being made up of following kind component and percentage by weight:
Chitosan solution 2.5～5.0
Gelatin 2.0～5.0
Glycerine 0.5～1.0
Sucrose 0.5～1.0
Soluble starch 5.0～10.0
Plant rosemary extract 80.0～85.0
Wherein said chitosan solution is a shitosan in concentration is that its saturation degree of saturated solution in 1% acetic acid is 2%; Described plant rosemary extract be plant rosemary in 40 times of water, soak 24h after behind the filter cleaner distillation collect 90～103 ℃ distillate.
2. melon and fruit fresh-keeping liquid according to claim 1 is characterized in that being made up of following kind component and percentage by weight:
Chitosan solution 3.0～4.0
Gelatin 3.0～4.0
Glycerine 0.6～0.8
Sucrose 0.5～0.8
Soluble starch 7.0～8.0
Plant rosemary extract 83.0～84.0.
3. the preparation method of the described melon and fruit fresh-keeping liquid of claim 1 is characterized in that the raw material weight per distribution ratio is:
Chitosan solution 2.5～5.0
Gelatin 2.0～5.0
Glycerine 0.5～1.0
Sucrose 0.5～1.0
Soluble starch 5.0～10.0
Plant rosemary extract 80.0～85.0
The processing step of preparation is:
(1) chitosan solution preparation: with excessive shitosan, add in 1% acetum, fully stir, make saturated chitosan solution, filter, filtrate is chitosan solution;
(2) rosemary, extract preparation: according to rosemary: the ratio of ultra-pure water=1: 40, rosemary, is added in the ultra-pure water, leave standstill and soak 24h, cross leaching filtrate, 90～103 ℃ distillate is collected in air-distillation;
(3) batching: take by weighing each component according to the above ratio, earlier chitosan solution and rosemary, extract mixed, add other component then, in blender at N
2Protection is stirred down fully, mixes, and filters after leaving standstill 6h, and filtrate is the melon and fruit fresh-keeping liquid;
(4) 6～7 ℃ of preservations of low temperature are sealed in bottling up for safekeeping.
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| CN2007101590487A CN101199298B (en) | 2007-12-19 | 2007-12-19 | Melon and fruit fresh-keeping liquid and preparation method thereof |
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| CN2007101590487A CN101199298B (en) | 2007-12-19 | 2007-12-19 | Melon and fruit fresh-keeping liquid and preparation method thereof |
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| CN101199298A CN101199298A (en) | 2008-06-18 |
| CN101199298B true CN101199298B (en) | 2011-07-20 |
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| CN104146055A (en) * | 2014-06-27 | 2014-11-19 | 广西大学 | Plant source fruit and vegetable preservative |
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| 黄德智等.松茸菇涂膜保鲜技术的研究.长春工业大学学报（自然科学版）28 3.2007,28(3),350-353. |
| 黄德智等.松茸菇涂膜保鲜技术的研究.长春工业大学学报(自然科学版)28 3.2007,28(3),350-353. * |
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