CN101305749A - Molecular film fruit and vegetable fresh-keeping agent prepared by edible material - Google Patents
Molecular film fruit and vegetable fresh-keeping agent prepared by edible material Download PDFInfo
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- CN101305749A CN101305749A CNA2008101501967A CN200810150196A CN101305749A CN 101305749 A CN101305749 A CN 101305749A CN A2008101501967 A CNA2008101501967 A CN A2008101501967A CN 200810150196 A CN200810150196 A CN 200810150196A CN 101305749 A CN101305749 A CN 101305749A
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Abstract
The invention discloses a molecular film fruit-vegetable fresh-keeping agent prepared from edible material which includes one or more out of proteins, saccharides or polysaccharides, fats, natural polymers, synthetic polymers, small molecule substances, etc. The fresh-keeping agent is prepared by preparing the edible material into an organic solution, an aqueous solution or an emulsion while adding food additive; stirring, heating or pressurizing the solution so as to accelerate the dissolution; and cooling to room temperature for use. The molecular film fruit-vegetable fresh-keeping agent belongs to the natural fresh-keeping agent category, has low cost, high efficiency and environment-friendliness, can reduce the fruit weight loss, avoid the low-temperature damage and keep the fruit surfaces smooth and clean, and is suitable for fruits such as oranges, apples, bananas, pears, jujubes, etc.
Description
One, affiliated field
The present invention relates to a kind of fruit and vegetable fresh-keeping agent, particularly a kind of all with the molecular film fruit and vegetable fresh-keeping agent of edibility material preparation.
Two, background technology
China's fruit cultivated area is big, and is wide in variety, output is high, and the various places that spread all over the country, fruit belt.About 5,000 ten thousand tons of national annual fruits output accounts for 14% of global total output, ranks first in the world.Because China's fruit freshness preserving is backward in technique, has every year a large amount of fruit to rot in storage and transport process, according to statistics, the loss that causes therefrom accounts for about 30% of national annual fruit total output.The shortage of fruit freshness preserving means has become " bottleneck " that the restriction orchard worker increased income and hindered China's fruit industry development.
The backwardness of fresh-keeping means has also influenced the outward appearance and the quality of fruit, and more and more higher to the requirement of fruit quality and outward appearance on the market, this makes the fruit industry of China face a severe challenge.For example, Kiwi berry is the wild fruit tree resource of a kind of high nutrition, high benefit, after cultivation, has formed industrialization production.China is the native place of high-quality Kiwi berry kind, in the known 66 kinds of Actinidias in the whole world, 62 kinds of former China of originating from is arranged, and homemade Kiwi berry occupies very great share on the market at home and abroad in the past always, and enjoys higher price.The Kiwi berry that New Zealand produces all is less than China far away on kind and output, but its product has had remarkable advantages in outward appearance with on storage period after modernized preservation technique is handled.In recent years, New Zealand produces Kiwi berry and has seized increasing share in the international market, even dumps Chinese market in a large number.At present, obvious day by day in the advantage of import Kiwi berry on Chinese market, and price exceeds 2 to 3 times of homemade kinds.This lesson to China is very deep.
This severe situation also is present on other fruit.At present, the price of domestic market upper inlet fancy fruit generally exceeds 2 to 5 times of homemade kinds, and the pressure of " foreign-water fruit " serious threat has contained more that to the survival and development of Chinese fruit industry China's fruit enters the international market.
Trace sth. to its source, why the fruit that developed country produces has so big competitiveness, and key is to rely on advanced fresh-keeping means to prolong the shelf-life, and has improved the quality and the outward appearance of fruit greatly.So, having only the quality that improves China's fruit and outward appearance, prolongation storage period, just can dominate the market.Behind China's accession to the WTO (WTO), solve the fruit freshness preserving problem and improve the key of China's fruit especially in competitiveness in the international market.
At present the fruit freshness preserving technology of China is compared with advanced international standard and is also had suitable gap, especially efficiently, at a low price, safe anti-corrosive fresh-keeping preparation extremely lacks.On the other hand, the fund in the society is also less relatively in the input in this field.Therefore, introducing international advanced technology, financing, each side cooperation by all kinds of means, produce the novel fruits fresh-keeping agent that is suitable for Chinese market, is one of basic outlet that solves China's fruit fresh-keeping problem.Under this background, quaternary Bioisystech Co., Ltd is the requirement of satisfying China's fruit industry development and domestic fruit freshness preserving market, has been introduced molecular film fruit antistaling agent technology by U.S.'s biotechnology research.
In the whole process of fruit accumulating and sale, resolving the fruit fresh-keeping problem all is a key.For a long time, other fruit production of the China and the world and consume big state and all dropped into great human and material resources and financial resources is so that fruit freshness preserving technology and means are more perfect.
The industrialization and the modernization level of China's fruit production at present and the industry that flows are also lower, and domestic fruit freshness preserving means commonly used still rely on following several traditional fruit freshness preserving means.
1. to store be to produce the means that the fruit district generally adopts to polybag, and its method is that fresh fruit is placed in the polybag with certain air permeability, suppresses fruit metabolism, to prolong the shelf life.Because of fruit can produce the ethylene gas with dematuration at lay up period, when this gas concentration is higher, still can cause fruit to take place to rot and go bad, this is the open defect of this kind method;
2. the natural low temperature storehouse is stored fruit is placed in cellar, cave dwelling or the self-built storehouse, is equipped with the measure of easy ventilation and controlled humidity, can prevent in to a certain degree that fruit from rotting or dehydration, but reserves is limited and the acute variation of can't resist temperature and humidity;
3. to store be the method that large-scale fruit accumulating or sale enterprise generally adopt for freezer or air-conditioned cold store, and its advantage is that hoarding effect is good and be not subject to seasonal restrictions.Investment is big, the power consumption height but freezer and air-conditioned cold store are built, and storage capacity is limited, and this has improved the cost of fruit freshness preserving greatly.With regard to 5,000 ten thousand tons fruits output in China's every year, refrigeration ability wretched insufficiency.
Polybag storage method and low temperature storehouse storage method be also intersection use sometimes, and they all are more original fresh-keeping means, mainly controls by operator's experience.Its fatal weakness is limited by season and weather, only is applicable to autumn and winter two low temperature seasons, in case temperature raises or adverse weather, fruit can rot rapidly.
Original local flavor of product and nutrition.Its shortcoming is that the effect of more loaded down with trivial details and anti-rotten, anti-dehydration of application process and the growth that suppresses bacterium is strong inadequately.
3) crude antistaling agent
Adopt granulated sugar, starch, crust amine, aliphatic acid, polyester thing or other by the translucent liquid material that the raw material modulation of extracting in the natural plants forms, cover fruit surface after the method film forming of available spraying, dipping, brushing.Because this antistaling agent can form the film of approximate sealing on the surface of fruit, enter fruit internal so can block most of oxygen, has suppressed the maturing process of fruit, and play the effect that prolongs storage and freshness date.Its shortcoming is that the cost of part material is higher.
Three, summary of the invention
Defective or deficiency according to the above-mentioned background technology exists the objective of the invention is to, and a kind of molecular film fruit and vegetable fresh-keeping agent with the edibility material preparation is provided.
To achieve these goals, the technical scheme that the present invention takes is that a kind of molecular film fruit and vegetable fresh-keeping agent with the edibility material preparation that is used for apple, pears and jujube class fruit is characterized in, the edibility material is prepared by the following method:
One or more raw materials of edibility material are heated under 55 ℃ of-160 ℃ of temperature, and the food additives of adding 1%-5%, if raw material or food additives do not dissolve or are not melt and dissolved, then pressurization is stirred, treat raw material dissolving or melt and dissolved after, add about 2-6 hot water doubly, or make emulsion in the raw material adding hot water with melting, or the adding organic solvent is made organic solution;
Described edibility material comprises:
Sugar or polysaccharide are starch, agar or dextrin or monose or oligosaccharides;
Fats is aliphatic acid or aliphatic salt or fatty acid ester;
The natural polymer product;
Synthetic high polymer;
Small-molecule substance.
Some other characteristics of the present invention are that described synthetic high polymer is a polyethylene, oxidic polyethylene, acetic acid polyethylene, solid or atoleine.
Described natural polymer is shellac (lacquer), beeswax, Brazil wax, rosin or its esterification products.
Original local flavor of product and nutrition.Its shortcoming is that the effect of more loaded down with trivial details and anti-rotten, anti-dehydration of application process and the growth that suppresses bacterium is strong inadequately.
3) crude antistaling agent
Adopt granulated sugar, starch, crust amine, aliphatic acid, polyester thing or other by the translucent liquid material that the raw material modulation of extracting in the natural plants forms, cover fruit surface after the method film forming of available spraying, dipping, brushing.Because this antistaling agent can form the film of approximate sealing on the surface of fruit, enter fruit internal so can block most of oxygen, has suppressed the maturing process of fruit, and play the effect that prolongs storage and freshness date.Its shortcoming is that the cost of part material is higher.
Three, summary of the invention
Defective or deficiency according to the above-mentioned background technology exists the objective of the invention is to, and a kind of molecular film fruit and vegetable fresh-keeping agent with the edibility material preparation is provided.
To achieve these goals, the technical scheme that the present invention takes is that a kind of molecular film fruit and vegetable fresh-keeping agent with the edibility material preparation that is used for apple, pears and jujube class fruit is characterized in, the edibility material is prepared by the following method:
One or more raw materials of edibility material are heated under 55 ℃ of-160 ℃ of temperature, and the food additives of adding 1%-5%, if raw material or food additives do not dissolve or are not melt and dissolved, then pressurization is stirred, treat raw material dissolving or melt and dissolved after, add about 2-6 hot water doubly, or make emulsion in the raw material adding hot water with melting, or the adding organic solvent is made organic solution;
Described edibility material comprises:
Sugar or polysaccharide are starch, agar or dextrin or monose or oligosaccharides;
Fats is aliphatic acid or aliphatic salt or fatty acid ester;
The natural polymer product;
Synthetic high polymer;
Small-molecule substance.
Some other characteristics of the present invention are that described synthetic high polymer is a polyethylene, oxidic polyethylene, acetic acid polyethylene, solid or atoleine.
Described natural polymer is shellac (lacquer), beeswax, Brazil wax, rosin or its esterification products.
Described small-molecule substance is ammonia (amine) class, ester class, alcohol or other alcohols material.
Described food additives are stabilizing agent, anticorrisive agent, emulsifying agent, solvent or surfactant.
Molecular film fruit and vegetable fresh-keeping agent with the edibility material preparation of the present invention, the category that belongs to crude antistaling agent, it is low-cost, high-effect, free of contamination anti-corrosive fresh-keeping preparation, have the fruit of minimizing weightlessness simultaneously, avoid the low temperature infringement and keep fruit surface effect bright and clean, attractive in appearance, be applicable to apple, pears and jujube class fruit freshness preserving.
Four, the specific embodiment
The present invention is described in further detail below in conjunction with embodiment, but the present invention is not limited to these embodiment.
According to technical scheme of the present invention,, the edibility material is prepared by the following method with the molecular film fruit and vegetable fresh-keeping agent of edibility material preparation:
One or more raw materials of edibility material are heated under 55 ℃ of-160 ℃ of temperature, and the food additives of adding 1%-5%, if raw material or food additives do not dissolve or are not melt and dissolved, then pressurization is stirred, treat raw material dissolving or melt and dissolved after, add about 2-6 hot water doubly, or make emulsion in the raw material adding hot water with melting, or the adding organic solvent is made organic solution;
Sugar or polysaccharide are starch, agar or dextrin or monose or oligosaccharides, but be not limited to these.
Fats is aliphatic acid or aliphatic salt or fatty acid ester, but is not limited to these.
Natural polymer is shellac (lacquer), the beeswax Brazil wax, and rosin or its esterification products, but be not limited to these.
Synthetic high polymer is a polyethylene, oxidic polyethylene, and the acetic acid polyethylene, solid or atoleine, but be not limited to these.
Small-molecule substance is ammonia (amine) class, the ester class, and alcohol or other alcohols, but be not limited to these.
Food additives are stabilizing agent, anticorrisive agent, and emulsifying agent, solvent or surfactant, but be not limited to these.
Embodiment 1:
With the heating of one or more raw materials in the edibility material, if necessary, add food additives, stirrings of pressurizeing, treat the raw material dissolving or melt and dissolved after, add hot water, or make emulsion in the raw material adding hot water with melting.
A concrete example: with 5 gram oxidic polyethylenes, 10 gram Brazil waxs, with 72 ℃-130 ℃ of 5 gram oleic acid ammonia agitating heating to fusion, the liquid of fusion under agitation adds 95 ℃ of-98 ℃ of hot water of 80 grams, makes emulsion.Can use after the cooling.Such prescription can amplify use.
Embodiment 2: 1 gram polyvinyl alcohol is heated to 95 ℃, stirring and dissolving in 9 gram water.Add 10 gram starch, 5 gram agar, 5 gram dextrin, 2 gram glycerine, 1 gram salt and 67 gram water stir insulation 1 hour at 55 ℃.Reducing to normal temperature then uses.Such prescription can amplify use.
Embodiment 3: with the edibility organic solvent is solvent, and in the above-mentioned edibility material one or more are dissolved in wherein, if necessary, adds food additives, then solution is stirred, heating is with accelerate dissolution.
An object lesson is: macromolecular material (10 gram fruit waxes, 40 gram pectin and 130 gram chewing gum bodying agent materials) is at high temperature mixed, be heated to 100 ℃-150 ℃, stir.Add 10 gram ethylene glycol and 10 gram oleic acid, stir and be cooled to 50 ℃.Add 800 gram edible ethanols, be stirred to the solid dissolving, continue to stir and to use in 30 minutes.Such prescription can amplify use.
Equally, embodiment 1,2, and 3 example also can be enumerated many, as long as can prepare as required in practice by technical scheme of the present invention.
The prepared molecular film fruit and vegetable fresh-keeping agent with the edibility material preparation of the foregoing description uses in practice, obtained gratifying effect, the present invention can make product that extremely strong specific aim be arranged according to the characteristics of different fruits and improving outward appearance, keeping the difference on the quality to require to produce different dosage form.
With crude antistaling agent is that main means as fruit freshness preserving are main trend of international fruit industry development, and the fruit industry of China will reduce the unfavorable loss that causes of fresh-keeping measure and improve competitiveness in the international market, must catch up with this main trend.The high molecular polymer fruit antistaling agent belongs to the category of crude antistaling agent, has demonstrated huge effect in links such as the accumulating of main fruit such as citrus, apple, pears, banana, sale, and social benefit and economic benefit are obvious.The molecular film fruit antistaling agent has both all advantages of other fresh-keeping means, compares with other fresh-keeping means, and it has following clear superiority:
1. compare with chemical preservative, the high molecular polymer antistaling agent has absolute security, and it does not have any harm, environment is not had any pollution human body, is a kind of pure Green Product;
2. with fruit freshness preserving wax phase ratio, its preservation is even more ideal, the fruit face that can not only take on a new look greatly
Gloss and aesthetic feeling more have very strong anticorrosion, mildew-resistant, anti-dehydration, anti-withered effect, have prolonged the storage period of fruit greatly;
3. compare with other crude antistaling agent, production equipment is more simple, raw material is easier buys, and production cost reduces greatly;
4. can suit measures to local conditions, utilize machinery or manually fruit is sprayed, brushed or the processing of mode such as immersion, application process is easy row flexibly, and not limited by the region;
5. can make product that extremely strong specific aim be arranged according to the characteristics of different fruits and improving outward appearance, keeping the difference on the quality to require to produce different dosage form;
6. the molecular film fruit antistaling agent is intended to fundamentally solve the influence of shelf time internal and external environment to fruit quality and fruit outward appearance, prevents the harm to fruit of bad temperature and damp condition.
Claims (5)
1. the molecular film fruit and vegetable fresh-keeping agent with the edibility material preparation is characterized in that, the edibility material is prepared by the following method:
One or more raw materials of edibility material are heated under 55 ℃ of-160 ℃ of temperature, and the food additives of adding 1%-5%, if raw material or food additives do not dissolve or are not melt and dissolved, then pressurization is stirred, treat raw material dissolving or melt and dissolved after, add about 2-6 hot water doubly, or make emulsion in the raw material adding hot water with melting, or the adding organic solvent is made organic solution.
Described edibility material comprises:
Sugar or polysaccharide are starch, agar or dextrin or monose or oligosaccharides;
Fats is aliphatic acid or aliphatic salt or fatty acid ester;
The natural polymer product;
Synthetic high polymer;
Small-molecule substance.
2. the molecular film fruit and vegetable fresh-keeping agent with the edibility material preparation according to claim 1 is characterized in that, described synthetic high polymer is a polyethylene, oxidic polyethylene, acetic acid polyethylene, solid or atoleine.
3. the molecular film fruit and vegetable fresh-keeping agent with the edibility material preparation according to claim 1 is characterized in that, described natural polymer is shellac (lacquer), beeswax, Brazil wax, rosin or its esterification products.
4. the molecular film fruit and vegetable fresh-keeping agent with the edibility material preparation according to claim 1 is characterized in that, described small-molecule substance is ammonia (amine) class, ester class, alcohol or other alcohols material.
5. the molecular film fruit and vegetable fresh-keeping agent with the edibility material preparation according to claim 1 is characterized in that, described food additives are stabilizing agent, anticorrisive agent, emulsifying agent, solvent or surfactant.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008101501967A CN101305749A (en) | 2008-06-30 | 2008-06-30 | Molecular film fruit and vegetable fresh-keeping agent prepared by edible material |
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2008101501967A CN101305749A (en) | 2008-06-30 | 2008-06-30 | Molecular film fruit and vegetable fresh-keeping agent prepared by edible material |
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| CN101305749A true CN101305749A (en) | 2008-11-19 |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103004976A (en) * | 2013-01-16 | 2013-04-03 | 中国科学院西北高原生物研究所 | Anti-hardening method of dry medlar fruits |
| CN103027105A (en) * | 2012-12-27 | 2013-04-10 | 华中农业大学 | Fruit wax for fresh-keeping of fruits and vegetables and preparation method and application |
| WO2013144961A1 (en) * | 2012-03-29 | 2013-10-03 | Yissum Research Development Company Of The Hebrew University Of Jerusalem Ltd. | Edible coating for plant matter |
| CN105360290A (en) * | 2015-11-04 | 2016-03-02 | 郎溪县兄弟农业开发有限公司 | Refrigeration method of fresh trivhosantnes kirilouii Manim as traditional Chinese medicine |
| CN105851222A (en) * | 2014-07-21 | 2016-08-17 | 上海惠昌化工厂 | Fruit preservation fruit wax and preparing method thereof |
| CN106819097A (en) * | 2016-12-30 | 2017-06-13 | 梅庆波 | A kind of preparation method of persistently fresh-keeping easy washing fruit wax |
| CN107318969A (en) * | 2017-05-12 | 2017-11-07 | 华中农业大学 | A kind of preparation method of the coating antistaling agent based on beeswax aqueous dispersion |
| CN107494719A (en) * | 2017-09-18 | 2017-12-22 | 重庆市碾盘生态农业开发有限责任公司 | The ventilative edible preserving fruit and vegetable utilizing film forming agent of one kind |
| CN112535207A (en) * | 2019-09-23 | 2021-03-23 | 华中农业大学 | Edible fresh fruit coating preservative and preparation method and application thereof |
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2008
- 2008-06-30 CN CNA2008101501967A patent/CN101305749A/en active Pending
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9648890B2 (en) | 2012-03-29 | 2017-05-16 | Yissum Research Development Company Of The Hebrew University Of Jerusalem Ltd. | Edible coating for plant matter |
| WO2013144961A1 (en) * | 2012-03-29 | 2013-10-03 | Yissum Research Development Company Of The Hebrew University Of Jerusalem Ltd. | Edible coating for plant matter |
| CN104320974A (en) * | 2012-03-29 | 2015-01-28 | 耶路撒冷希伯来大学伊森姆研究发展有限公司 | Edible coating for plant matter |
| CN104320974B (en) * | 2012-03-29 | 2018-02-13 | 耶路撒冷希伯来大学伊森姆研究发展有限公司 | edible coating for plant material |
| CN103027105A (en) * | 2012-12-27 | 2013-04-10 | 华中农业大学 | Fruit wax for fresh-keeping of fruits and vegetables and preparation method and application |
| CN103004976A (en) * | 2013-01-16 | 2013-04-03 | 中国科学院西北高原生物研究所 | Anti-hardening method of dry medlar fruits |
| CN105851222A (en) * | 2014-07-21 | 2016-08-17 | 上海惠昌化工厂 | Fruit preservation fruit wax and preparing method thereof |
| CN105851222B (en) * | 2014-07-21 | 2019-08-23 | 上海惠昌化工厂 | Fruit freshness preserving fruit wax and preparation method thereof |
| CN105360290A (en) * | 2015-11-04 | 2016-03-02 | 郎溪县兄弟农业开发有限公司 | Refrigeration method of fresh trivhosantnes kirilouii Manim as traditional Chinese medicine |
| CN106819097A (en) * | 2016-12-30 | 2017-06-13 | 梅庆波 | A kind of preparation method of persistently fresh-keeping easy washing fruit wax |
| CN107318969A (en) * | 2017-05-12 | 2017-11-07 | 华中农业大学 | A kind of preparation method of the coating antistaling agent based on beeswax aqueous dispersion |
| CN107494719A (en) * | 2017-09-18 | 2017-12-22 | 重庆市碾盘生态农业开发有限责任公司 | The ventilative edible preserving fruit and vegetable utilizing film forming agent of one kind |
| CN112535207A (en) * | 2019-09-23 | 2021-03-23 | 华中农业大学 | Edible fresh fruit coating preservative and preparation method and application thereof |
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Open date: 20081119 |