CN101238834A - Pure biological fruit-vegetable plastic wrap powder agent and preparation thereof - Google Patents
Pure biological fruit-vegetable plastic wrap powder agent and preparation thereof Download PDFInfo
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- CN101238834A CN101238834A CNA200810300550XA CN200810300550A CN101238834A CN 101238834 A CN101238834 A CN 101238834A CN A200810300550X A CNA200810300550X A CN A200810300550XA CN 200810300550 A CN200810300550 A CN 200810300550A CN 101238834 A CN101238834 A CN 101238834A
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Abstract
The invention provides a pure biological fruit-vegetable preservative film pulvis and a preparation method thereof, for overcoming the defeat which exists in the present technology that most of the preservative films can achieve the best anticorrosion and preservation results only at low temperature, and overcoming the defeat which exists in the present technology that the fruit-vegetable preservative films are all viscous liquids which are not suitable for storage and transportation, the product is made from main materials: chitosan, soy isolated protein and refined magic taro powder, and calcium chloride also can be added for realizing better preservative effect, compared with the existing technology, the fruit-vegetable can be stored for one month at room temperature after being painted with the fruit-vegetable preservative film according to the invention, the good fruit rate is above 90%, the fruit-vegetable preservative film of invention which is made into pulvis can be stored at room temperature for more than one years, and it solves the problem that liquid preservative film is not easy to store and transport, the invention biological fruit-vegetable preservative film is pure biological agent without pollution to the fruit-vegetable, stored fruit-vegetable can be eat securely.
Description
Technical field
The present invention relates to the preserving fruit and vegetable utilizing field, particularly relate to a kind of pure biological fruit-vegetable plastic wrap powder agent and preparation method thereof.
Background technology
The fruit and vegetable coating preservation technique requires focus simple, that advantages such as cost is low, easy and simple to handle, treating capacity big, applied range become recent preserving fruit and vegetable utilizing research because of its equipment, and the fresh products of report is the in the majority of material of main part with the shitosan at present.Publication number is that the patent application of CN1678195 discloses a kind of organic acid edible antimicrobial preservative film that contains, and it is to be that material of main part is prepared from organic acid, protein, glycerine, have fungistatic effect preferably, but the physiological action inhibition of fruits and vegetables is relatively poor.Publication number is that the patent application of CN1792179 discloses a kind of fruit and vegetable fresh-keeping agent and preparation method thereof, is to be base stock with shitosan, organic acid, calcium salt, ethanol, adds water and is prepared from.
Existing fruit-vegetable plastic wrap all requires mostly to film and is placed on that storage just can reach best corrosion-resistanting fresh-keeping effect under the low temperature, and in addition, existing fruit-vegetable plastic wrap is thick liquid, is unfavorable for storing and transportation.
Summary of the invention
Technical problem to be solved by this invention is to overcome the most defective that just can reach best corrosion-resistanting fresh-keeping effect of using at low temperatures of fruit-vegetable plastic wrap in the prior art, fruit-vegetable plastic wrap powder agent of a kind of pure biology and preparation method thereof is provided, in addition, fruit-vegetable plastic wrap powder agent provided by the invention can be prepared into fresh-keeping powder, fruit-vegetable plastic wrap is thick liquid in the prior art to overcome, and is unfavorable for the defective that stores and transport.
In order to solve the problems of the technologies described above, the present invention adopts following technical scheme:
According to listed as parts by weight, pure biological fruit-vegetable plastic wrap powder agent is to be prepared from for 0.5～1.5 part by 5～7 parts of film forming material of main part shitosans, 2～4 parts of soybean protein isolates and konjaku powder.
Preferably, above-mentioned pure biological fruit-vegetable plastic wrap powder agent is to be prepared from for 1 part by 6 parts of film forming material of main part shitosans, 3 parts of soybean protein isolates and konjaku powder.
The present invention also provides the preferred for preparation method of aforementioned pure biological fruit-vegetable plastic wrap agent simultaneously: get film forming material of main part shitosan, soybean protein isolate and konjaku powder and mix, adding entry and acetic acid carries out swelling and gets swelling solution, then swelling solution is fully dissolved under 40～60 ℃ of conditions the dense magma of film, promptly get the pure biological fruit-vegetable plastic wrap agent.
For the effect that makes preserving fruit and vegetable utilizing strengthens, can also in the film forming material of main part of aforementioned weight, add 0.1～0.3 part in calcium chloride.Calcium chloride has when protecting crisp effect preferably as crispness retaining agent, and its hygroscopicity is better than calcium carbonate, more helps suppressing the weightlessness of fruits and vegetables, keeps the moisture content of fruits and vegetables.
Preferably, according to listed as parts by weight, it is to be prepared from for 0.2 part by 6 parts of film forming material of main part shitosans, 3 parts of soybean protein isolates and 1 part of konjaku powder and calcium chloride.
If in the pure biological fruit-vegetable plastic wrap agent, also add calcium chloride, its preparation method is: get film forming material of main part shitosan, soybean protein isolate and konjaku powder and mix, adding entry and acetic acid carries out swelling and gets swelling solution, in swelling solution, add calcium chloride, stir, under 40～60 ℃ of conditions, fully dissolve then the dense magma of film, promptly get the pure biological fruit-vegetable plastic wrap agent.
The preparation method of preservative film powder of the present invention: the dense magma of film (being fresh-keeping film) that obtains in the aforementioned fresh-keeping film preparation process is dried to water content below 12%, pulverizes, promptly get the pure biological fruit-vegetable plastic wrap powder.The pure biological fruit-vegetable plastic wrap powder of gained is crossed 60～80 mesh sieves, vacuum packaging, vacuum is 0.085～0.095MPa, can preserve at normal temperatures more than 1 year like this.
Concrete, among the preparation method of aforementioned pure biological fruit-vegetable plastic wrap powder agent, when the film forming material of main part is carried out swelling, 0.6% acetum that adds 10～20 times of amount (weight) water and mixed liquor 1～3% (volume), stir evenly, leave standstill, soak 12～24 hours swelling solution.With the dense magma of film when dry, its baking temperature preferably is controlled at 50～70 ℃ in drying room or sprays 140～180 ℃.
The physical arrangement of the pure biological preservation film of the present invention its active ingredient and film after the dissolving film forming can both under the normal temperature storage condition, effectively suppress the to film respiration of object, control the water evaporates of the object surface of filming, effectively reduce the physiology consumption of the object duration of storage of filming, simultaneously, suppress harmful bacterium in the growth of object surface of filming, reduce rotting rate, to reach fresh-keeping purpose.
The best using method of pure biological preservation film powder provided by the invention:
(1) film powder dissolving: at first dissolve in 20 times 40 ℃～60 ℃ warm water, after being stirred well to the film powder and dissolving fully, replenish 20 times cold water again, stir evenly, gained liquid is coating-film fresh-keeping liquid;
(2) fruit and vegetable picking: the band handle is plucked (as bright green pepper, tomato, pear etc.), cleans after adopting, and prunes carpopodium after the airing callus, stays the long 2～8cm of carpopodium;
(3) immersion is filmed: require coating-film fresh-keeping liquid must flood more than the fresh fruit of vegetables raw material 10cm, time of immersion 1～5min takes out fruits and vegetables and dries, and can form the biomembrane of one deck homogeneous transparent on the fresh fruit of vegetables surface, the residue fresh-keeping liquid can continue method immersion raw material like this, until film liquid is used until exhausted.
The inventor tests the process conditions of each step, and is specific as follows:
One, the film selection of object
Capsicum is the berry that originates in the torrid zone, its water content height, therefore injury from low temperature easily takes place, in addition, the very easily dehydration of capsicum after the results, simultaneously, capsicum is responsive especially to moisture, and the storage of gathering immediately after the dewfall in the storage, chance rain or the irrigation all can cause causing quick and destructive rotting in storage.Just, do not allow storage after the results because capsicum produces ripe seasonality by force.And the preservation technique of capsicum is not mature enough now, and historical facts or anecdotes is tested and selected capsicum to be the object research of mainly filming.
Two, experimentation
Process conditions to each step among the preparation method are tested, and high, medium and low three train values of getting respectively in the table 1 are tested, and do reference with blank sample simultaneously:
Table 1 technological parameter list of values
Annotate: in the experimentation, the dry hurdle of this surface drying drying room is dry, and the two only gets one with spray-drying.
Concrete preparation method is as follows:
(1) proportioning of material of main part: adopt shitosan, soybean protein isolate, konjaku powder to mix in the ratio of 6: 3: 1 (weight);
(2) swelling: after the mixing of film forming material of main part, add entry 0.6% acetum, leave standstill immersion after stirring evenly;
(3) add crispness retaining agent: in swelling solution, add calcium chloride as crispness retaining agent, stir;
(4) dissolving: above-mentioned solution is placed the jacketed pan of belt stirrer, heating, constant temperature also constantly stirs, and till shitosan, soybean protein isolate, konjaku powder dissolved fully, gained liquid promptly got the dense magma of film;
(5) drying: the dense magma of film is carried out drying;
(6) pulverize: dried film meal or film piece are pulverized, sieved;
(7) packing: adopt vacuum packaging; Be loaded in the corrugated case sealing compound sealing then.
(9) coating-film fresh-keeping application test:
1. the preparation of coating-film fresh-keeping liquid: at first dissolve in 20 times 40 ℃～60 ℃ warm water with film powder of the present invention, after being stirred well to the film powder and dissolving fully, replenish 20 times cold water again, stir evenly, gained liquid is coating-film fresh-keeping liquid;
2. the harvesting of raw material and preliminary treatment: prune carpopodium after the harvesting of bright green pepper band handle, cleaning, the airing callus, stay the long 2～8cm of carpopodium;
3. film: require coating-film fresh-keeping liquid must flood more than the fresh fruit of vegetables raw material 10cm when immersion is filmed, time of immersion 1～5min takes out material dry, can form the biomembrane of one deck homogeneous transparent on the fresh fruit of vegetables surface; The residue fresh-keeping liquid can continue method immersion raw material like this, until film liquid is used until exhausted;
4. storage: the bright green pepper that will film (fresh-keeping sample) is placed under the room temperature (20-26 ℃) paired observation after 2 months simultaneously with the same materials (in the same old way) of not filming.
Three, experimental result
(1) blank sample: after 2 months, rotting rate reaches more than 85%, and the speed of especially rotting during the 5th～10 day is very fast.
(2) high row technological parameter: good fruit rate reaches more than 95%, and quality is tender and crisp, weight-loss ratio about 10%.
(3) row technological parameter in: good fruit rate reaches more than 93%, and quality is tender and crisp, weight-loss ratio about 10%.
(4) low row technological parameter: good fruit rate reaches more than 90%, and quality is tender and crisp, weight-loss ratio about 10%.
(5) adopt the preservative film powder of at room temperature preserving 1 year: good fruit rate reaches more than 93%, and quality is tender and crisp, weight-loss ratio about 10%.
The dense magma of film is taked spray-drying 5s～15s under 140 ℃～180 ℃ temperature, and film opaque amount is higher.
Compared with prior art, the present invention utilizes shitosan and soybean protein isolate to have the characteristic of good fungistatic effect again in film forming, and the two combination, Synergistic can be brought into play not only film forming but also antibacterial effect better.Simultaneously, can also add the fruits and vegetables crispness retaining agent, the effect of preserving fruit and vegetable utilizing is strengthened greatly, the fruits and vegetables after filming can at room temperature be preserved, and have optimized the biologically active of preservative film, deposit 1 month good fruit rate behind the fruit and vegetable coating at normal temperatures more than 90%.In addition, fruit-vegetable plastic wrap of the present invention can also be made pulvis, can at room temperature preserve more than 1 year, solve the problem that the liquid preservative film is difficult for storage and transport.Employed body material all is safety, edible natural material among the present invention, meets the food hygiene requirement fully, and prepared fruit-vegetable plastic wrap is a kind of pure biologic product, and there is not pollution in fruits and vegetables, and the fruits and vegetables after fresh-keeping can relievedly eat.
The specific embodiment
Embodiment 1: shitosan 6kg, soybean protein isolate 3kg, konjaku powder 1kg, calcium chloride 0.2kg
Get film forming material of main part shitosan, soybean protein isolate and konjaku powder mix, 0.6% acetum that adds 15 times of amount (weight) water and mixed liquor 2% (volume), stir evenly, leave standstill, soak and carried out abundant swelling in 24 hours, get swelling solution, in swelling solution, add calcium chloride then, stir, place the jacketed pan of belt stirrer, be heated to 50 ℃, constant temperature also constantly stirs, until shitosan, soybean protein isolate and konjaku powder dissolve fully, promptly get the dense magma of film, with the dense magma of film spray-drying 10 seconds under 140～180 ℃ of conditions, to water content below 12%, pulverize, cross 60 mesh sieves, promptly get the pure biological fruit-vegetable plastic wrap powder, adopt vacuum-packed, vacuum is 0.090MPa, is loaded in the corrugated case sealing compound sealing.Preservative film powder after the vacuum packaging can at room temperature be preserved more than 1 year.
The using method of preservative film powder:
(1) film powder dissolving: at first dissolve in 40 ℃～60 ℃ warm water of 20 times of amounts of film powder, after being stirred well to the film powder and dissolving fully, replenish the cold water of 20 times of amounts again, stir evenly, gained liquid is coating-film fresh-keeping liquid;
(2) fruit and vegetable picking: the band handle is plucked (as bright green pepper, tomato, pear etc.), cleans after adopting, and prunes carpopodium after the airing callus, stays the long 2～8cm of carpopodium;
(3) immersion is filmed: require coating-film fresh-keeping liquid must flood more than the fresh fruit of vegetables raw material 10cm, time of immersion 1～5min takes out fruits and vegetables and dries, and can form the biomembrane of one deck homogeneous transparent on the fresh fruit of vegetables surface, the residue fresh-keeping liquid can continue method immersion raw material like this, until film liquid is used until exhausted.
Embodiment 2: shitosan 5kg, soybean protein isolate 3.5kg, konjaku powder 0.8kg, calcium chloride 0.15kg
Getting film forming material of main part shitosan, soybean protein isolate and konjaku powder mixes, 0.6% acetum that adds 10 times of amount (weight) water and mixed liquor 1% (volume), stir evenly, leave standstill, soak 12 hours abundant swellings, get swelling solution, in swelling solution, add calcium chloride, stir, under 60 ℃ of conditions, fully dissolve then the dense magma of film, with dry 30 hours of drying room under 50～70 ℃ of conditions of the dense magma of film to water content below 12%, pulverize, cross 80 mesh sieves, promptly get the pure biological fruit-vegetable plastic wrap powder.With the vacuum packaging of preservative film powder, vacuum is 0.095MPa, can preserve at normal temperatures more than 1 year through the preservative film powder after the vacuum packaging.
Embodiment 3, shitosan 7kg, soybean protein isolate 2.5kg, konjaku powder 1.kg, calcium chloride 0.3kg
Get film forming material of main part shitosan, soybean protein isolate and konjaku powder and mix, add 0.6% acetum of 12 times of amount (weight) water and mixed liquor 1.5% (volume), stir evenly, leave standstill, soak 20 hours abundant swellings, get swelling solution, in swelling solution, add calcium chloride, stir, place the jacketed pan of belt stirrer, be heated to 50 ℃, constant temperature also constantly stirs, dissolve fully until shitosan, soybean protein isolate and konjaku powder, promptly get the pure biological fruit-vegetable plastic wrap agent.
Embodiment 4, shitosan 6.5kg, soybean protein isolate 4kg, konjaku powder 1kg, calcium chloride 0.25kg
Getting film forming material of main part shitosan, soybean protein isolate and konjaku powder mixes, 0.6% acetum that adds 18 times of amount (weight) water and mixed liquor 3% (volume), stir evenly, leave standstill, soak 18 hours abundant swellings, get swelling solution, swelling solution is placed the jacketed pan of belt stirrer, be heated to 45 ℃, constant temperature also constantly stirs, dissolve fully until shitosan, soybean protein isolate and konjaku powder, promptly get the pure biological fruit-vegetable plastic wrap agent.
Claims (10)
1. pure biological fruit-vegetable plastic wrap powder agent, it is characterized in that: according to listed as parts by weight, it is to be prepared from for 0.5～1.5 part by 5～7 parts of film forming material of main part shitosans, 2～4 parts of soybean protein isolates and konjaku powder.
2. according to the described pure biological fruit-vegetable plastic wrap powder agent of claim 1, it is characterized in that: according to listed as parts by weight, it is to be prepared from for 1 part by 6 parts of film forming material of main part shitosans, 3 parts of soybean protein isolates and konjaku powder.
3. the preparation method of claim 1 or 2 described pure biological fruit-vegetable plastic wrap powder agents, it is characterized in that: the pure biological fruit-vegetable plastic wrap agent is preparation like this: get film forming material of main part shitosan, soybean protein isolate and konjaku powder and mix, adding entry and acetic acid carries out swelling and gets swelling solution, then swelling solution is fully dissolved under 40～60 ℃ of conditions the dense magma of film, promptly get the pure biological fruit-vegetable plastic wrap agent.
4. pure biological fruit-vegetable plastic wrap powder agent according to claim 1 is characterized in that: add 0.1～0.3 part in calcium chloride in the film forming material of main part.
5. according to the described pure biological fruit-vegetable plastic wrap powder agent of claim 4, it is characterized in that: according to listed as parts by weight, it is to be prepared from for 0.2 part by 6 parts of film forming material of main part shitosans, 3 parts of soybean protein isolates and 1 part of konjaku powder and calcium chloride.
6. the preparation method of claim 4 or 5 described pure biological fruit-vegetable plastic wrap powder agents, it is characterized in that: the pure biological fruit-vegetable plastic wrap agent is preparation like this: get film forming material of main part shitosan, soybean protein isolate and konjaku powder and mix, adding entry and acetic acid carries out swelling and gets swelling solution, in swelling solution, add calcium chloride, stir, under 40～60 ℃ of conditions, fully dissolve then the dense magma of film, promptly get the pure biological fruit-vegetable plastic wrap agent.
7. according to the preparation method of claim 3 or 6 described pure biological fruit-vegetable plastic wrap powder agents, it is characterized in that: the dense magma of described film is dried to water content below 12%, pulverizes, promptly get the pure biological fruit-vegetable plastic wrap powder.
8. according to the preparation method of the described pure biological fruit-vegetable plastic wrap powder agent of claim 7, it is characterized in that: the baking temperature when the dense magma of film is dry is 50～70 ℃ in drying room or sprays 140～180 ℃.
9. according to the preparation method of the described pure biological fruit-vegetable plastic wrap powder agent of claim 7, it is characterized in that: described pure biological fruit-vegetable plastic wrap powder is crossed 60～80 mesh sieves, vacuum packaging, vacuum is 0.085～0.095MPa.
10. according to the preparation method of claim 3 or 6 described pure biological fruit-vegetable plastic wrap powder agents, it is characterized in that: when the film forming material of main part is carried out swelling, 0.6% acetum that adds 10～20 times of amount (weight) water and mixed liquor 1～3% (volume), stir evenly, leave standstill, soak 12～24 hours swelling solution.
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101792541A (en) * | 2010-03-26 | 2010-08-04 | 武汉大学 | Soft film bag material for fruits and using method thereof |
| CN101978838A (en) * | 2010-10-25 | 2011-02-23 | 陕西科技大学 | Method for refreshing Chinese dates |
| CN102742643A (en) * | 2012-06-28 | 2012-10-24 | 河南工业大学 | Preparation method of safe and pure natural film-forming material for fruit and vegetable preservation |
| CN103155974A (en) * | 2013-03-22 | 2013-06-19 | 浙江大学 | Hot pepper refreshing storage agent and applications thereof |
| 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 |
| CN103588997A (en) * | 2013-11-15 | 2014-02-19 | 福州西城食品有限公司 | Edible film preparation method based on compound of protein and polysaccharide |
| CN103988889A (en) * | 2014-05-29 | 2014-08-20 | 南通天乐农业科技有限公司 | Egg preservative free from toxic and side effect |
| CN104489073A (en) * | 2014-12-22 | 2015-04-08 | 山东省果树研究所 | Preservative for storage and preservation of blueberries |
| CN104522156A (en) * | 2014-12-22 | 2015-04-22 | 山东省果树研究所 | Preservative for storage and preservation of apples |
| CN106665812A (en) * | 2016-12-18 | 2017-05-17 | 钦州阜康农副食品有限公司 | Vegetable preservative and preparation method thereof |
| CN107897355A (en) * | 2017-12-15 | 2018-04-13 | 柳州飞升鹏科技有限公司 | A kind of preparation method of fruit antistaling agent |
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2008
- 2008-03-13 CN CNA200810300550XA patent/CN101238834A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101792541A (en) * | 2010-03-26 | 2010-08-04 | 武汉大学 | Soft film bag material for fruits and using method thereof |
| CN101978838A (en) * | 2010-10-25 | 2011-02-23 | 陕西科技大学 | Method for refreshing Chinese dates |
| CN102742643A (en) * | 2012-06-28 | 2012-10-24 | 河南工业大学 | Preparation method of safe and pure natural film-forming material for fruit and vegetable preservation |
| CN103155974A (en) * | 2013-03-22 | 2013-06-19 | 浙江大学 | Hot pepper refreshing storage agent and applications thereof |
| 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 |
| CN103588997A (en) * | 2013-11-15 | 2014-02-19 | 福州西城食品有限公司 | Edible film preparation method based on compound of protein and polysaccharide |
| CN103988889A (en) * | 2014-05-29 | 2014-08-20 | 南通天乐农业科技有限公司 | Egg preservative free from toxic and side effect |
| CN104489073A (en) * | 2014-12-22 | 2015-04-08 | 山东省果树研究所 | Preservative for storage and preservation of blueberries |
| CN104522156A (en) * | 2014-12-22 | 2015-04-22 | 山东省果树研究所 | Preservative for storage and preservation of apples |
| CN106665812A (en) * | 2016-12-18 | 2017-05-17 | 钦州阜康农副食品有限公司 | Vegetable preservative and preparation method thereof |
| CN107897355A (en) * | 2017-12-15 | 2018-04-13 | 柳州飞升鹏科技有限公司 | A kind of preparation method of fruit antistaling agent |
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Open date: 20080813 |