CN101524095A - Melon and fruit preservation solution and preparation method thereof - Google Patents
Melon and fruit preservation solution and preparation method thereof Download PDFInfo
- Publication number
- CN101524095A CN101524095A CN200910068537A CN200910068537A CN101524095A CN 101524095 A CN101524095 A CN 101524095A CN 200910068537 A CN200910068537 A CN 200910068537A CN 200910068537 A CN200910068537 A CN 200910068537A CN 101524095 A CN101524095 A CN 101524095A
- Authority
- CN
- China
- Prior art keywords
- solution
- glucomannan
- chitosan
- melon
- mass percent
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a melon and fruit preservation solution and a preparation method thereof. The preservation solution comprises the following components in volume ratio portion: 60 to 75 portions of chitosan solution, 25 to 40 portions of glucomannan solution, and glycerin accounting for 10 to 20 percent of chitosan by mass, wherein the chitosan solution is prepared with 1.5 to 3 percent of mass percentage concentration by dissolving the chitosan into acetic acid water solution with volume ratio concentration of 1 percent; and the glucomannan solution is glucomannan water solution with mass percentage concentration of 0.6 to 0.8 percent. The preservation solution is coated on the surface of a juicy peach and then dried to form a membrane so as to effectively prevent oxygen from entering the juicy peach fruit, reduce respiration, delay metabolic process and improve the storage period of the juicy peach.
Description
Technical field
The present invention relates to a kind of melon and fruit fresh-keeping liquid and preparation method thereof, especially a kind of melon and fruit fresh-keeping liquid that utilizes the fresh-keeping peach of shitosan one Glucomannan blended liquid and preparation method thereof.
Background technology
Shitosan is as a kind of novel natural macromolecular material, and, preparation simple, easy to use, safe property nontoxic, antibacterial and film forming abundant because of its source is subject to people's attention in the preserving fruit and vegetable utilizing field.But the performance weak point of its single film.Therefore, keeping or improving on the basis of good characteristics such as shitosan is antibacterial, film forming by shitosan being carried out modification, to improve the shitosan application performance, the material that obtains high-performance, many advantages is used for the fresh-keeping of fruit, is the direction of Recent study.
Summary of the invention
Technical problem to be solved by this invention is, provide a kind of and improve that shitosan is antibacterial, filming performance utilize fresh-keeping melon and fruit fresh-keeping liquid of shitosan one Glucomannan blended liquid and preparation method thereof.
In order to solve the problems of the technologies described above, the technical solution used in the present invention is: a kind of melon and fruit fresh-keeping liquid, form by following kind component and volume portion:
60～75 parts of chitosan solutions
40～25 parts of Glucomannan solution
Glycerine accounts for 10～20% of chitosan mass
Described chitosan solution is in 1% the aqueous acetic acid for shitosan being dissolved in volume by volume concentration, makes the chitosan solution that mass percent concentration is 1.5-3%;
Described Glucomannan solution is that mass percent concentration is 0.6～0.8% the Glucomannan aqueous solution.
Described melon and fruit is fresh-keeping preferably to be made up of following kind component and volume portion:
70 parts of chitosan solutions
30 parts of Glucomannan solution
Glycerine accounts for 15% of chitosan mass
Described chitosan mass percent concentration is 2%, and the Glucomannan mass percent concentration is 0.8%.
Described Glucomannan solution is the Glucomannan distilled water solution.
The preparation method of above-mentioned melon and fruit fresh-keeping liquid, the volume portion of raw material proportioning is:
60～75 parts of chitosan solutions
40～25 parts of Glucomannan solution
Glycerine accounts for the 10-20% of chitosan mass
Step of preparation process is:
(1) chitosan solution preparation: it is in 1% the aqueous acetic acid that shitosan is dissolved in volume by volume concentration, stirs half an hour in 50 ℃ of waters bath with thermostatic control, is mixed with mass percent concentration and is 1.5～3% chitosan solution;
(2) Glucomannan formulations prepared from solutions: Glucomannan is soluble in water, and swelling and stirring a hour in 50 ℃ of waters bath with thermostatic control is mixed with mass percent concentration and is 0.6～0.8% Glucomannan colloidal sol;
(3) batching: measure the chitosan solution and the Glucomannan solution of preparation by above-mentioned volume proportion, blend was stirred one hour in 70 ℃ of waters bath with thermostatic control, obtained blend solution; Add glycerine, mix, make the melon and fruit fresh-keeping liquid.
The invention has the beneficial effects as follows: be coated with fresh-keeping liquid in nine precious peach dry tack free film forming, effectively stoped oxygen to enter nine precious peach fruit, reduce respiration, delay its metabolic process, improved the storage period of nine precious peach.Cryopreservation can reduce the respiratory intensity of peach greatly, keeps the hardness of fruit, reduces the loss of quality, keeps original bright peach local flavor.With the hardness number is example: it is very little to preserve 20 days H, and the hardness of fruit that process is coated with nine precious peach of fresh-keeping liquid processing is 7.82 * 10
5Pa, and the fruit of not filming hardness in the time of 12 days only is 2 * 10
5Pa, the effect of visible coating-film fresh-keeping is higher than does not far away film, and has improved the economic worth of fruit.Equally, being coated with fresh-keeping liquid under the normal temperature preserves the most remarkable for the decline effect that delays nine precious peach hardness.The nine precious peach that is coated with fresh-keeping liquid has prolonged from 4～5 days than the storage period of not filming and has extended to 6～9 days.
The specific embodiment
Melon and fruit fresh-keeping liquid of the present invention, form by following kind component and volume portion:
60～75 parts of chitosan solutions
40～25 parts of Glucomannan solution
Glycerine accounts for 10～20% of chitosan mass
Described chitosan solution is in 1% the aqueous acetic acid for shitosan being dissolved in volume by volume concentration, makes the chitosan solution that mass percent concentration is 1.5-3%;
Described Glucomannan solution is that mass percent concentration is 0.6～0.8% the Glucomannan aqueous solution.
Described melon and fruit is fresh-keeping preferably to be made up of following kind component and volume portion:
70 parts of chitosan solutions
30 parts of Glucomannan solution
Glycerine accounts for 15% of chitosan mass
Described chitosan mass percent concentration is 2%, and the Glucomannan mass percent concentration is 0.8%.
Described Glucomannan solution is the Glucomannan distilled water solution.
The preparation method of above-mentioned melon and fruit fresh-keeping liquid, the volume portion of raw material proportioning is:
60～75 parts of chitosan solutions
40～25 parts of Glucomannan solution
Glycerine accounts for the 10-20% of chitosan mass
Step of preparation process is:
(1) chitosan solution preparation: it is in 1% the aqueous acetic acid that shitosan is dissolved in volume by volume concentration, stirs half an hour in 50 ℃ of waters bath with thermostatic control, is mixed with mass percent concentration and is 1.5～3% chitosan solution;
(2) Glucomannan formulations prepared from solutions: Glucomannan is soluble in water, and swelling and stirring a hour in 50 ℃ of waters bath with thermostatic control is mixed with mass percent concentration and is 0.6～0.8% Glucomannan colloidal sol;
(3) batching: measure the chitosan solution and the Glucomannan solution of preparation by above-mentioned volume proportion, blend was stirred one hour in 70 ℃ of waters bath with thermostatic control, obtained blend solution; Add glycerine, mix, make the melon and fruit fresh-keeping liquid.
Below in conjunction with specific embodiment the present invention is described in further detail:
Embodiment 1
Take by weighing the shitosans of 20 grams, join in the acetic acid solvent of 1% (v/v) of 980 grams, in 50 ℃ of waters bath with thermostatic control, stir half an hour, be mixed with mass percent concentration and be 2% chitosan solution, standby;
Take by weighing 8 gram Glucomannans and be dissolved in the 992 gram distilled water, swelling and stirring a hour in 50 ℃ of waters bath with thermostatic control is mixed with mass percent concentration and is 0.8% Glucomannan colloidal sol, and is standby;
With 700 milliliters of chitosan solutions and the 300 milliliters of blend of Glucomannan colloidal sol that make, in 70 ℃ of waters bath with thermostatic control, stirred one hour, obtain blend solution.Add 2.1 gram glycerine, mix, make shitosan-Glucomannan blend fresh-keeping liquid.
Embodiment 2
Take by weighing the shitosans of 15 grams, join in the acetic acid solvent of 1% (v/v) of 985 grams, in 50 ℃ of waters bath with thermostatic control, stir half an hour, be mixed with mass percent concentration and be 1.5% chitosan solution, standby;
Take by weighing 6 gram Glucomannans and be dissolved in the 994 gram water, swelling and stirring a hour in 50 ℃ of waters bath with thermostatic control is mixed with mass percent concentration and is 0.6% Glucomannan colloidal sol, and is standby;
With 600 milliliters of chitosan solutions and the 400 milliliters of blend of Glucomannan colloidal sol that make, in 70 ℃ of waters bath with thermostatic control, stirred one hour, obtain blend solution.Add 0.9 gram glycerine, mix, make shitosan-Glucomannan blend fresh-keeping liquid.
Embodiment 3
Take by weighing the shitosans of 30 grams, join in the acetic acid solvent of 1% (v/v) of 970 grams, in 50 ℃ of waters bath with thermostatic control, stir half an hour, be mixed with mass percent concentration and be 3% chitosan solution, standby;
Take by weighing 8 gram Glucomannans and be dissolved in the 992 gram distilled water, swelling and stirring a hour in 50 ℃ of waters bath with thermostatic control is mixed with mass percent concentration and is 0.8% Glucomannan colloidal sol, and is standby;
With 750 milliliters of chitosan solutions and the 250 milliliters of blend of Glucomannan colloidal sol that make, in 70 ℃ of waters bath with thermostatic control, stirred one hour, obtain blend solution.Add 3 gram glycerine, mix, make shitosan-Glucomannan blend fresh-keeping liquid.
The preservation method of peach
Peach cleaned dry, soak taking-up after back 3 minutes with the above-mentioned shitosan that makes-Glucomannan blend fresh-keeping liquid, natural airing places normal temperature environment to preserve.
The present invention is main material with shitosan, adopt blending modification method, make coating-film fresh-keeping liquid with Glucomannan colloidal sol and its blending and modifying, under refrigerated condition, with of the processing of shitosan-Glucomannan blend fresh-keeping liquid to nine precious peach, to preserve 20 days, the color of nine precious peach fruit is still scarlet, the tasty mouthfeel of pulp, every index all are best.Under normal temperature condition, the nine precious peach that does not do any processing is rotten fully at the 6th day, no edibility.The hardness of fruit in the time of the 8th day that is coated with fresh-keeping liquid has only descended 41.17%, flavor taste as before, the peach of using this fresh-keeping film-coating liquid packing to handle, can reduce its problem that quality descends even rots in storing and sales process effectively, prolong the shelf life of peach, and the food security of assurance peach, solve the difficult problem of China peach at selling period normal temperature short.And extend to and be applied on other similar fresh-retaining preserving of eating fruit raw, for the sales section of this type of fruit provides safeguard.
In sum, content of the present invention is not limited in the above-described embodiment, and the knowledgeable people in the same area can propose other embodiment easily within technological guidance's thought of the present invention, but this embodiment comprises within the scope of the present invention.
Claims (4)
1, a kind of melon and fruit fresh-keeping liquid is characterized in that, is made up of following kind component and volume portion:
60～75 parts of chitosan solutions
40～25 parts of Glucomannan solution
Glycerine accounts for 10～20% of chitosan mass
Described chitosan solution is in 1% the aqueous acetic acid for shitosan being dissolved in volume by volume concentration, makes the chitosan solution that mass percent concentration is 1.5-3%;
Described Glucomannan solution is that mass percent concentration is 0.6～0.8% the Glucomannan aqueous solution.
2, melon and fruit fresh-keeping liquid according to claim 1 is characterized in that, is made up of following kind component and volume portion:
70 parts of chitosan solutions
30 parts of Glucomannan solution
Glycerine accounts for 15% of chitosan mass
Described chitosan mass percent concentration is 2%, and the Glucomannan mass percent concentration is 0.8%.
3, melon and fruit fresh-keeping liquid according to claim 1 and 2 is characterized in that, described Glucomannan solution is the Glucomannan distilled water solution.
4, the preparation method of melon and fruit fresh-keeping liquid as claimed in claim 1 is characterized in that, the volume portion of raw material proportioning is:
60～75 parts of chitosan solutions
40～25 parts of Glucomannan solution
Glycerine accounts for the 10-20% of chitosan mass
Step of preparation process is:
(1) chitosan solution preparation: it is in 1% the aqueous acetic acid that shitosan is dissolved in volume by volume concentration, stirs half an hour in 50 ℃ of waters bath with thermostatic control, is mixed with mass percent concentration and is 1.5～3% chitosan solution;
(2) Glucomannan formulations prepared from solutions: during Glucomannan was dissolved in, swelling and stirring a hour in 50 ℃ of waters bath with thermostatic control was mixed with mass percent concentration and is 0.6～0.8% Glucomannan colloidal sol;
(3) batching: measure the chitosan solution and the Glucomannan solution of preparation by above-mentioned volume proportion, blend was stirred one hour in 70 ℃ of waters bath with thermostatic control, obtained blend solution; Add glycerine, mix, make the melon and fruit fresh-keeping liquid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910068537A CN101524095A (en) | 2009-04-20 | 2009-04-20 | Melon and fruit preservation solution and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910068537A CN101524095A (en) | 2009-04-20 | 2009-04-20 | Melon and fruit preservation solution and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101524095A true CN101524095A (en) | 2009-09-09 |
Family
ID=41092302
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200910068537A Pending CN101524095A (en) | 2009-04-20 | 2009-04-20 | Melon and fruit preservation solution and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101524095A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734282A (en) * | 2013-12-20 | 2014-04-23 | 苏州市万泰真空炉研究所有限公司 | Preparation method of preservative for fresh bamboo shoots |
| WO2017100878A1 (en) * | 2015-12-18 | 2017-06-22 | Universidade Estadual De Campinas - Unicamp | Process for producing asymmetric membranes, membranes thus produced and use thereof |
| CN113412856A (en) * | 2021-06-24 | 2021-09-21 | 美盈森集团股份有限公司 | Fruit and vegetable fresh-keeping solution, preparation method and packaging box |
-
2009
- 2009-04-20 CN CN200910068537A patent/CN101524095A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734282A (en) * | 2013-12-20 | 2014-04-23 | 苏州市万泰真空炉研究所有限公司 | Preparation method of preservative for fresh bamboo shoots |
| WO2017100878A1 (en) * | 2015-12-18 | 2017-06-22 | Universidade Estadual De Campinas - Unicamp | Process for producing asymmetric membranes, membranes thus produced and use thereof |
| CN113412856A (en) * | 2021-06-24 | 2021-09-21 | 美盈森集团股份有限公司 | Fruit and vegetable fresh-keeping solution, preparation method and packaging box |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102388957B (en) | Lichee natural coating antistaling agent and its preparation method | |
| CN102578221B (en) | Color-protecting antistaling agent for compound pickled vegetables and production method thereof | |
| CN106832343B (en) | The preparation method of high gelation fishskin gelatin based on oxidation polyphenol substance | |
| CN106213404A (en) | A kind of non-sulfites as inhibitors technology is used to prepare low sugar, the method for primary colors Semen Castaneae Rong | |
| CN103750260A (en) | Blended meat flavor and preparation method thereof | |
| CN105559025A (en) | Sweet potato sauce for frozen beverages and preparation method of sweet potato sauce | |
| CN102450727A (en) | Water-retaining agent for shrimps | |
| CN104351331A (en) | Natural kiwi fruit preservative, preparation method thereof and kiwi fruit preservation method | |
| CN101524095A (en) | Melon and fruit preservation solution and preparation method thereof | |
| CN107736554A (en) | A kind of quick-frozen stewing face and preparation method thereof | |
| CN101926386A (en) | Fruit antistaling agent | |
| CN106854300A (en) | A kind of poly-blended film and preparation method and application | |
| JPH11206356A (en) | Aqueous solution composition for food preservation and its production | |
| CN108576198A (en) | A kind of blueberry preserved method | |
| KR20130119308A (en) | Apple jel beverage and method for making the same | |
| CN1947558B (en) | Novel compound edible gelatin for producing sucking-in type jelly | |
| CN101692861B (en) | Soft sweet with dried orange peel flavour and preparation method thereof | |
| CN106174277A (en) | A kind of fruit juice fruit jelly with weight losing function containing konjaku powder and preparation method thereof | |
| CN104543152A (en) | Solid tea containing tea leaf extracts | |
| CN101744201A (en) | Brined tender pink ginger convenience food and preparation method | |
| CN114586953A (en) | Embedded natural aloe bead and preparation method thereof | |
| CN109006972B (en) | Marine organism composition for reducing water loss rate of meat and preparation method thereof | |
| CN101822285A (en) | Egg preservative | |
| CN103053973B (en) | Shaddock peel preserving technology | |
| CN104886226B (en) | A kind of shellfish antistaling agent and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20090909 |