CN101317595A - Antistaling agent of composite phosphate for fruits-vegetables and using method thereof - Google Patents
Antistaling agent of composite phosphate for fruits-vegetables and using method thereof Download PDFInfo
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- CN101317595A CN101317595A CNA2008100688251A CN200810068825A CN101317595A CN 101317595 A CN101317595 A CN 101317595A CN A2008100688251 A CNA2008100688251 A CN A2008100688251A CN 200810068825 A CN200810068825 A CN 200810068825A CN 101317595 A CN101317595 A CN 101317595A
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Abstract
The invention discloses a composite phosphate fruit and vegetable preservative and a usage method thereof. The preservative is compounded by the composite proportion of (0.8-1.2):(1.5-2.5):(0.05-0.15) of sodium pyrophosphate, citric acid and vitamin C. For the fresh-keeping of fruits such as freshly cut green apple, and the like, which contains polyphenoloxidase and chlorophyll, the preservative is compounded into the water solution with the massfraction of 1.0%-1.20% and the PH value of 2.0-3.0; according to the proportion of 100ml:100g of the solution and the freshly cut green apple, the freshly cut green apple is dipped into the solution at the temperature of 15-20 DEG C for keeping fresh; For the fresh-keeping of melons such as freshly cut potato, and the like, which contains polyphenoloxidase, the preservative is compounded into the water solution with the PH value of 5.5-6.0; according to the proportion of 100ml:100g of the solution and the freshly cut potato, the freshly cut potato is dipped into the solution at the temperature of 15-20 DEG C for keeping fresh. The preservative of the invention has dual efficacies such as browning prevention and greening prevention, affects no taste of the fruits and vegetables, has wide application range, simple and convenient operation and low expense and is generally suitable for the fruits and vegetables which are easy to be browned due to the promotion of the enzyme.
Description
Technical field
The present invention is relevant with the preservation of fruit and vegetables, and is particularly, with relevant with the liquid form fruit and vegetable preservation, especially relevant with phosphatic antistaling agent.
Background technology
Along with the increase of fruits and vegetables kind, the expansion of output, the consumer is more and more higher to the requirement of fruits and vegetables freshness, traditional preservation technique can not be satisfied the demand, though existing fruit and vegetable preserving method is a lot, people still continue to have researched and developed some fruit and vegetable fresh-keeping agents, for example Chinese patent application part No. 87102017 " fresh-preserving agent for oranges and tangerines ", No. 00130809.2 " fresh-keeping agent for citrus grandis ", No. 02155615.6 " the cyclopropylene antistaling agent with anticorrosion and fresh-keeping double action ", No. 200610129634.2 " composite antistaling agent for fruits and vegetables " etc.Contain phosphate in preceding 3 antistaling agents of these applications.But in (PPO) brown stain of anti-polyphenol oxidase with avoid aspect the chlorophyll brown stain,, use the one pack system antistaling agent, be difficult to prevent simultaneously the brown stain that both take place because both the suitableeest action conditions greatly differ from each other.Still not having at present the composite antistaling agent for fruits and vegetables with the anti-brown stain and the dual-use function of protecting green lands comes out.
Summary of the invention
Purpose of the present invention just is to provide antistaling agent of composite phosphate for fruits-vegetables, and it has anti-brown stain and the dual-use function of protecting green lands does not influence the mouthfeel of fruits and vegetables itself again, to increase the fruit and vegetable fresh-keeping agent kind.
Another object of the present invention provides the using method of this antistaling agent.
The inventor is by long term studies, and the reason of having found out the fruits and vegetables brown stains is as follows: the membrane proteolytic enzyme polyphenol oxidase (PPO) of copper ions is present in the cell mostly, and what have also is present on cell membrane and the cell membrane, and it is and the closely-related enzyme of enzymatic browning; The reaction regular meeting that PPO causes makes g, produces peculiar smell, and causes nutritional labeling loss etc.The different reaction of polyphenol oxidase endonuclease capable catalysis two classes: a class is the monohydric phenol hydroxylating, generates a corresponding adjacent dihydroxy compounds; Second class is adjacent diphenol oxidation, generates adjacent benzoquinones.The reaction of two classes all is aerobic reactions.The interior PPO of cell combines with organelle inner membrances such as plastid, mitochondrias in the pulp, and activity is very low, and when pulp was subjected to mechanical damage, potential PPO was activated.And chlorophyll is the tetrapyrrole derivative, and porphyrin ring wherein is to be in dihydro-form, and the metallic atom at center is a magnesium, in food processing, can take place multiple and answer de-magnesium reaction, promptly under acid condition, the magnesium ion at center can be replaced by hydrogen atom, generates the pheophytin of dirty-green to green and brown look.
On this basis; the inventor is in the exploitation of antistaling agent; recognize that antistaling agent of composite phosphate for fruits-vegetables can utilize the acidity of citric acid, Vc and the enzymatic browning that the non-oxidizability inhibition is caused by polyphenol oxidase (PPO); utilize phosphatic cushioning effect and electrostatic screen effect; the effectively hydrogen ion concentration in the control solution, and formation electrostatic screen effect reduces the speed that proton sees through film; thereby slowed down chlorophyllous de-magging effect, protection chlorophyll.Thereby develop antistaling agent of composite phosphate for fruits-vegetables.
The antistaling agent of composite phosphate for fruits-vegetables of inventor invention be with sodium pyrophosphate, citric acid, vitamin C according to (0.8-1.2): (1.5-2.5): the material that compositely proportional (0.05-0.15) is formulated.
Above-mentioned antistaling agent of composite phosphate for fruits-vegetables, employed compounding ingredient sodium pyrophosphate, citric acid, vitamin C are food-grade.
Above-mentioned antistaling agent of composite phosphate for fruits-vegetables is that pulverous compounding ingredient sodium pyrophosphate, citric acid, vitamin C are mixed at normal temperatures, stirs and the product made.
The using method of above-mentioned antistaling agent of composite phosphate for fruits-vegetables is: for being representative with the fresh-cut green apple, wherein containing the fresh-keeping of polyphenol oxidase (PPO) and chlorophyllous material, described antistaling agent is made into mass fraction is about 1.0%～1.20%, the aqueous solution of pH=2.0～3.0, according to antistaling agent of composite phosphate for fruits-vegetables and fresh-cut green apple 100mL: the ratio of 100g, the fresh-cut green apple all being flooded degree of being, under 15 ℃～20 ℃ of water temperatures, soak fresh-keeping; For with the fresh-cut potato be representative, wherein contain the material of polyphenol oxidase (PPO), described phosphate for fruits-vegetables antistaling agent is made into the aqueous solution of pH=5.5～6.0, ratio according to compound phosphoric acid saline solution and fresh-cut potato 100mL: 100g, fresh-cut potato all being flooded degree of being, under 15 ℃～20 ℃ of water temperatures, soak fresh-keeping.
The inventor points out, described antistaling agent aqueous solution pH value in use can be regulated according to the pH value of fresh-keeping fruits and vegetables, the pH=2.8 of fresh-cut green apple～3.2, aqueous solution pH=2.0～3.0 of antistaling agent; The pH=5.8 of fresh-cut potato～6.0, aqueous solution pH=5.5～6.0 of antistaling agent.This antistaling agent using method meets the consumption requirement that food additives use sanitary standard GB2760-1996.
The inventor points out that again different according to the maturity of fresh-cut apple and fresh-cut potato, fresh-keeping lasting degree is also different, and concrete soak time is decided according to the needs of different user production and processing.
The inventor points out that also described antistaling agent of composite phosphate for fruits-vegetables also has protective effect to anthocyanin.
Compared with prior art, the present invention has following advantage:
1. antistaling agent of composite phosphate for fruits-vegetables is used for preserving fruit and vegetable utilizing, and the double effects that has anti-brown stain and protect green lands, and applied range are generally suitable for class fruits and vegetables of easy generation enzymatic browning.
2. adopt sodium pyrophosphate, citric acid, vitamin C to be composite parts, cheap, and the chemical change of big functional group does not take place between each component, physicochemical properties are stable.
3. adopt the carrier of water as antistaling agent of composite phosphate for fruits-vegetables, easy and simple to handle, energy-conserving and environment-protective, expense are low, and the production and processing that both has been fit to enterprise is used and also is fit to ordinary people and uses in the kitchen at home.
4. determine the fruit and vegetable fresh-keeping agent pH value of aqueous solution at the pH value of fruits and vegetables self,, make the institute of fruits and vegetables in preservation process be damaged minimum keeping the fruits and vegetables color and luster also not influence the mouthfeel of fruits and vegetables simultaneously.
5. avoided the brown stain and the decolouring of fruits and vegetables, its process is under control, helped the garden stuff processing of food service industry, also helped the listing of fresh-cut semi-finished product in addition in false add worker process.
The specific embodiment
Embodiment 1 is according to the fresh-keeping commercially available green apple of the following step:
Prepare raw material: food-grade sodium pyrophosphate, food-grade citric acid, food-grade vitamin C.
The preparation of composite phosphate fresh-keeping liquid: at first food-grade sodium pyrophosphate, food-grade citric acid, food-grade vitamin C are mixed with the composite phosphate food additives in 1: 2: 0.1 ratio, and then this compound additive is made into concentration is 1.0% the aqueous solution, and adjusting pH is 2.9.
Method of operating: commercially available green apple is cleaned, removes the peel, be cut into of uniform size, use above-mentioned composite phosphate fresh-keeping liquid to soak, the fresh-cut green apple all can be flooded degree of being.
Experimental result: use this antistaling agent, the anti-brown stain of fresh-cut green apple and the time of protecting green lands were reached more than 7 days, can prevent that brown stain from can protect green lands again.
Embodiment 2 is according to the fresh-keeping commercially available green apple of the following step, and raw material is with embodiment 1:
The preparation of composite phosphate fresh-keeping liquid: earlier food-grade sodium pyrophosphate, food-grade citric acid, food-grade vitamin C are made the composite phosphate food additives in 1: 2: 0.05 ratio, again this compound additive is made into concentration and is 1.1% the aqueous solution, adjust pH 3.1.
Method of operating: commercially available green apple is cleaned, removes the peel, be cut into of uniform size, use above-mentioned composite phosphate fresh-keeping liquid to soak, the fresh-cut green apple all can be flooded degree of being.
Experimental result: use this antistaling agent, the anti-brown stain of fresh-cut green apple and the time of protecting green lands are reached to prevent more than 5 days brown stain from can protect green lands again.
Embodiment 3 is according to the fresh-keeping commercially available potato of the following step, and raw material is with embodiment 1:
The preparation of composite phosphate fresh-keeping liquid: earlier food-grade sodium pyrophosphate, food-grade citric acid, food-grade vitamin C are made the composite phosphate food additives in 1.2: 1.5: 0.05 ratio, again this compound additive is made into the aqueous solution of pH5.9.
Method of operating: commercially available potato is cleaned, removes the peel, be cut into of uniform size, use above-mentioned composite phosphate fresh-keeping liquid to soak, fresh-cut potato all can be flooded degree of being.
Experimental result: use this antistaling agent, the anti-brown stain time of fresh-cut potato was reached more than 7 days, the brown stain effect is prevented in the water seal that fresh-keeping effect obviously is better than using always, experiment showed, that the method can effectively prevent the potato brown stain.
Claims (4)
1. antistaling agent of composite phosphate for fruits-vegetables, it is characterized in that this fruit and vegetable fresh-keeping agent be with sodium pyrophosphate, citric acid, vitamin C according to (0.8-1.2): (1.5-2.5): the material that compositely proportional (0.05-0.15) is formulated.
2. according to the described antistaling agent of composite phosphate for fruits-vegetables of claim 1, it is characterized in that employed compounding ingredient sodium pyrophosphate, citric acid, vitamin C are food-grade.
3. according to claim 1 or 2 described antistaling agent of composite phosphate for fruits-vegetables, it is characterized in that it being that this antistaling agent mixes pulverous compounding ingredient sodium pyrophosphate, citric acid, vitamin C at normal temperatures, stir and the product made.
4. according to the using method of the described antistaling agent of composite phosphate for fruits-vegetables of claim 1, it is characterized in that: for the fresh-cut green apple be representative, wherein contain the fresh-keeping of polyphenol oxidase and chlorophyllous material, described antistaling agent is made into mass fraction is about 1.0%～1.20%, the aqueous solution of pH=2.0～3.0, according to antistaling agent of composite phosphate for fruits-vegetables and fresh-cut green apple 100mL: the ratio of 100g, the fresh-cut green apple all being flooded degree of being, under 15 ℃～20 ℃ of water temperatures, soak fresh-keeping; For with the fresh-cut potato be representative, wherein contain the material of polyphenol oxidase, described phosphate for fruits-vegetables antistaling agent is made into the aqueous solution of pH=5.5～6.0, ratio according to compound phosphoric acid saline solution and fresh-cut potato 100mL: 100g, fresh-cut potato all being flooded degree of being, under 15 ℃～20 ℃ of water temperatures, soak fresh-keeping.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100688251A CN101317595A (en) | 2008-07-15 | 2008-07-15 | Antistaling agent of composite phosphate for fruits-vegetables and using method thereof |
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| CNA2008100688251A CN101317595A (en) | 2008-07-15 | 2008-07-15 | Antistaling agent of composite phosphate for fruits-vegetables and using method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478895A (en) * | 2013-10-16 | 2014-01-01 | 山东临沂烟草有限公司 | Method for preventing browning reaction caused by improper tobacco leaf curing |
| CN103843882A (en) * | 2014-03-14 | 2014-06-11 | 山东鲁商物流科技有限公司 | Edible fruit and vegetable film coating agent and preparation method thereof |
| CN109874860A (en) * | 2019-03-19 | 2019-06-14 | 福建省亚热带植物研究所 | A kind of anti-browning preservative and its application |
| CN112219894A (en) * | 2020-09-18 | 2021-01-15 | 江苏莱顿博瑞生物科技有限公司 | Preservative and preservation method for fresh-cut rhizome vegetables |
-
2008
- 2008-07-15 CN CNA2008100688251A patent/CN101317595A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478895A (en) * | 2013-10-16 | 2014-01-01 | 山东临沂烟草有限公司 | Method for preventing browning reaction caused by improper tobacco leaf curing |
| CN103478895B (en) * | 2013-10-16 | 2015-09-30 | 山东临沂烟草有限公司 | A kind of tobacco leaf that prevents modulates the improper method causing browning reaction |
| CN103843882A (en) * | 2014-03-14 | 2014-06-11 | 山东鲁商物流科技有限公司 | Edible fruit and vegetable film coating agent and preparation method thereof |
| CN103843882B (en) * | 2014-03-14 | 2015-05-13 | 山东鲁商物流科技有限公司 | Edible fruit and vegetable film coating agent and preparation method thereof |
| CN109874860A (en) * | 2019-03-19 | 2019-06-14 | 福建省亚热带植物研究所 | A kind of anti-browning preservative and its application |
| CN112219894A (en) * | 2020-09-18 | 2021-01-15 | 江苏莱顿博瑞生物科技有限公司 | Preservative and preservation method for fresh-cut rhizome vegetables |
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Open date: 20081210 |