CN101999441A - Preparation method of fruit and vegetable coating preservative - Google Patents
Preparation method of fruit and vegetable coating preservative Download PDFInfo
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- CN101999441A CN101999441A CN2009101897795A CN200910189779A CN101999441A CN 101999441 A CN101999441 A CN 101999441A CN 2009101897795 A CN2009101897795 A CN 2009101897795A CN 200910189779 A CN200910189779 A CN 200910189779A CN 101999441 A CN101999441 A CN 101999441A
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Abstract
The invention discloses a preparation method of a fruit and vegetable coating preservative. In the method, a biological fruit and vegetable preservative is prepared by adding an aid into a fruit and vegetable preservative which takes chitosan as a main component, adjusting the temperature and the like. The method comprises the following steps of: adding a certain amount of chitosan into prepared aqueous solution of acetic acid for dissolving and heating; stirring to fully dissolve the chitosan so as to obtain solution of chitosan; adding an appropriate amount of olive oil, lactic acid and CaC12 into the solution of chitosan; stirring uniformly; and cooling the solution to 2 to 5 DEG C. The preservative comprises the following components in percentage by mass: 1.5 to 2 percent of chitosan, 2 to 3 percent of olive oil, 1 to 2 percent of lactic acid and 1 to 2 percent of CaC12. Nontoxic and safe raw materials are adopted, so that the problem of potential safety hazard of a plurality of preservatives is overcame. The preservative has the characteristics that: the preservative has high stability and long preservative time, is easy to prepare and does not pollute the environment.
Description
Technical field:
The invention belongs to the postharvest technology of fruits and vegetables field, relate in particular to a kind of preparation method of biological fruit-vegetable coating antistaling agent.
Background technology:
Along with fruit and vegetable varieties increases, the expansion of output is had higher requirement to the preservation technique of fruits and vegetables.
The fruit and vegetable coating fresh-keeping method has following characteristics: 1. fruit and vegetable surfaces forms one deck tunicle, has choke, water preventing ability and antiseptic and inhibiting bacteria function, suppresses respiration, prevents that fruits and vegetables are putrid and deteriorated.2. need not equipment investment, raw material is easily purchased, and is safe and reliable.3. this method both had been fit to the small lot processing, and was also suitable fresh-keeping in enormous quantities, the mechanization degree height.4. the fruit and vegetable coating antistaling process is simple, and is with low cost.Therefore the fresh-keeping processing of fruit and vegetable coating under preserving fruit and vegetable utilizing, the especially normal temperature, invest little, cost is low, competitiveness is strong, has vast market prospect.
Fruit and vegetable coating is fresh-keeping, and key is the selection of fruit glaze agent.Fruit glaze agent commonly used has: wax, natural resin, grease class, lac, shellac, shitosan, polyvinyl alcohol, protein precipitant etc.Based on the consideration of human safety and ecological, environmental protective, the antiseptic that toxicity is bigger is eliminated gradually, and shitosan has caused that with its good security and broad spectrum antibacterial people pay close attention to greatly.Wherein shitosan is the derivative behind the chitin deacetylation owing to have good moisture absorbability and moisture retentivity, moulding property, permeability, biocompatibility, degradability, adhesiveness and bacteria resistance function, and be widely used in fruit and vegetable coating fresh-keeping in.
Shitosan mainly is the preservation of fruits and vegetables: (1) chitosan film has certain mechanical performance.Be easy to form the very thin pellicle of one deck, hinder the water loss and the transpiration of fruits and vegetables at fruit and vegetable surfaces; (2) ratio of the OTR oxygen transmission rate of chitosan film and carbon dioxide transmitance is all less than 1, and the fruits and vegetables respiration can consume O
2, emit CO
2When with this film packaging fruit and vegetables, because film is to CO
2See through ability, the CO that fruits and vegetables are emitted
2Permeate away and lack, cause the inner CO of film
2The concentration height, thus gas concentration in the microenvironment around the fruits and vegetables controlled, the fruits and vegetables respiratory intensity is descended, reach fresh-keeping purpose; (3) chitosan film has limited the fruits and vegetables respiration, reduces fruit and vegetable surfaces and forms the globule, makes pathogen be difficult for infecting fruits and vegetables; (4) chitosan film can be organized the sugar of some fruits and vegetables and the decline of acid content, even can improve ascorbic content.
Summary of the invention:
Store the deficiency of fresh-keeping existence in order to overcome current fruits and vegetables, the invention discloses a kind of preparation method of fruit and vegetable coating antistaling agent, this method mainly is to be the fruit and vegetable fresh-keeping agent of main component with the shitosan, cooperate interpolation auxiliary agent, adjusting temperature to wait a kind of biological fruit-vegetable antistaling agent of preparing, it has good stability, makes characteristics such as simple, free from environmental pollution, that fresh keeping time is long.
The technical solution adopted for the present invention to solve the technical problems is: by the acetic acid aqueous solution that configures, add certain amount of chitosan again and dissolve heating, and stir it is fully dissolved, make chitosan solution, an amount of olive oil, lactic acid, the CaCl of interpolation in the chitosan solution
2, stir, be cooled to 2～5 ℃ and get final product.Its each composition quality than (W%) is: shitosan: olive oil 1.5%～2%: lactic acid 2%～3%: CaCl 1%～2%,
2: 1%～2%
Solution of the present invention is based on following principle: shitosan is a kind of positively charged natural macromolecular material, has good biocompatibility, biological degradability and bioadhesive; Good moisture absorption, preserve moisture and bacteriostasis property.It can form evenly at fruit and vegetable surfaces, fine and close, transparent layer of protecting liquid film, after waiting to do, this layer liquid film can be organized airborne oxygen to enter fruit internal oxidation to take place between fruit, also played the controlled atmosphere effect, suppress breathing and water evaporates, stoped growing of microorganism; Add olive oil, can improve the mechanical performance of film, and contain higher monounsaturated fatty acids (55%～83%), i.e. oleic acid in the olive oil.Oleic acid can obviously improve the antibacterial characteristics of shitosan, under low PH mould and yeast is had inhibitory action, and the infiltration capacity that can make oxygen is more than carbon dioxide; Lactic acid also can reduce the pollution of mould as the plasticizer in the prescription; CaCl
2When having the crisp effect of good guarantor, also have hygroscopicity, more help suppressing the weightlessness of fruits and vegetables, keep the moisture of fruits and vegetables.
The specific embodiment:
(1) configuring volume ratio is 1% acetic acid aqueous solution;
Dispose vegetable and fruit preservative solution according to following prescription and dosage: shitosan: 1.5g, olive oil: 3ml, lactic acid: 2ml, CaCl
2: 1g.
(2) certain amount of chitosan is dissolved in the acetic acid aqueous solution that configures, heating (40 ℃～50 ℃) is stirred a little, drips 3 Tween-20s, and it is fully dissolved, and makes chitosan solution.
(3) in chitosan solution, add an amount of olive oil, lactic acid, CaCl
2, stir, put into 2～5 ℃ of environment and cool off.
Choose the intact no wound of firm harvesting, fresh cuke, the lichee that nothing ftractureed, had no mechanical damage, do not have disease and pest, be placed on precooling 2～3h under 2～5 ℃ of conditions earlier, to remove the interior heat in the melon and fruit, then melon and fruit is placed in the fresh fresh-keeping liquid that configures and soaked 2 minutes, take out, drain, dry in natural frescade, can form thin film on the surface, and then preserve under 2～5 ℃ of conditions.
After 20 days, sample cuke outward appearance and mouthfeel are all good, the no atrophy and the symptom that addles.Sample lichee surface color is bright-coloured, and pericarp does not have atrophy and variable color, and pulp is fresh, good mouthfeel.
Claims (6)
1. the preparation method of a fruit and vegetable coating antistaling agent is characterized in that: be to be the fruit and vegetable fresh-keeping agent of main component with the shitosan, cooperate interpolation auxiliary agent, adjusting temperature to wait a kind of biological fruit-vegetable antistaling agent of preparing;
2. the preparation method of a kind of fruit and vegetable coating antistaling agent according to claim 1, it is characterized in that: each composition quality than (W%) is: shitosan: olive oil 1.5%～2%: lactic acid 2%～3%: CaCl 1%～2%,
2: 1%～2%;
3. the preparation method of a kind of fruit and vegetable coating antistaling agent according to claim 1 is characterized in that: configure volume ratio and be 1% acetic acid aqueous solution; Dispose vegetable and fruit preservative solution according to following prescription and dosage: shitosan: 1.5g, olive oil: 3ml, lactic acid: 2ml, CaCl
2: 1g;
4. the preparation method of a kind of fruit and vegetable coating antistaling agent according to claim 1, it is characterized in that: certain amount of chitosan is dissolved in the acetic acid aqueous solution that configures, heating (40 ℃～50 ℃) is stirred a little, drips 3 Tween-20s, it is fully dissolved, make chitosan solution;
5. the preparation method of a kind of fruit and vegetable coating antistaling agent according to claim 1 is characterized in that: add an amount of olive oil, lactic acid, CaCl in chitosan solution
2, stir, put into 2～5 ℃ of environment and cool off;
6. the preparation method of a kind of fruit and vegetable coating antistaling agent according to claim 1, it is characterized in that: choose the intact no wound of firm harvesting, the fresh fruit of vegetables that nothing ftractureed, had no mechanical damage, do not have disease and pest, be placed on precooling 2～3h under 2～5 ℃ of conditions earlier, to remove the interior heat in the melon and fruit, then melon and fruit is placed in the fresh fresh-keeping liquid that configures and soaked 2 minutes, take out, drain, dry in natural frescade, can form thin film, and then preserve under 2～5 ℃ of conditions on the surface.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101897795A CN101999441A (en) | 2009-08-31 | 2009-08-31 | Preparation method of fruit and vegetable coating preservative |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101897795A CN101999441A (en) | 2009-08-31 | 2009-08-31 | Preparation method of fruit and vegetable coating preservative |
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| CN101999441A true CN101999441A (en) | 2011-04-06 |
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| CN2009101897795A Pending CN101999441A (en) | 2009-08-31 | 2009-08-31 | Preparation method of fruit and vegetable coating preservative |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102499282A (en) * | 2011-11-23 | 2012-06-20 | 上海伊禾农产品科技发展股份有限公司 | 'Feizixiao' litchi fresh-keeping agent and preservation method |
| CN102669253A (en) * | 2012-06-07 | 2012-09-19 | 临沂兴大工程有限责任公司 | Vegetable sterilization method |
| CN103004952A (en) * | 2013-01-04 | 2013-04-03 | 陈廷 | Fresh-keeping method of Hami Chinese dates |
| CN104351332A (en) * | 2014-12-08 | 2015-02-18 | 贵州大学 | Kiwi fruit compound preservative, preparation method thereof and kiwi fruit preservation method |
| CN106578030A (en) * | 2016-12-15 | 2017-04-26 | 珠海聚焦先导生物研究院有限公司 | Method for preserving litchi chinensis bacteria by use of olive oil |
| CN106665820A (en) * | 2016-12-11 | 2017-05-17 | 唐林元 | Preparation method of edible fruit/vegetable coating agent |
| CN107529769A (en) * | 2015-06-05 | 2018-01-02 | 玛鲁哈日鲁株式会社 | The method that the fruit quality of strawberry is improved after harvest |
| CN108378126A (en) * | 2018-03-02 | 2018-08-10 | 合肥仙之峰农业科技有限公司 | A kind of preparation method of agent keeping vegetable fresh |
| CN112219963A (en) * | 2020-10-27 | 2021-01-15 | 贵州天牧农业开发有限责任公司 | Fresh-keeping process for pepper |
| 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 |
| CN115399367A (en) * | 2022-11-02 | 2022-11-29 | 山东科大创业生物有限公司 | Composition for prolonging storage period of fruits and preparation method and application thereof |
-
2009
- 2009-08-31 CN CN2009101897795A patent/CN101999441A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102499282A (en) * | 2011-11-23 | 2012-06-20 | 上海伊禾农产品科技发展股份有限公司 | 'Feizixiao' litchi fresh-keeping agent and preservation method |
| CN102669253A (en) * | 2012-06-07 | 2012-09-19 | 临沂兴大工程有限责任公司 | Vegetable sterilization method |
| CN103004952A (en) * | 2013-01-04 | 2013-04-03 | 陈廷 | Fresh-keeping method of Hami Chinese dates |
| CN104351332A (en) * | 2014-12-08 | 2015-02-18 | 贵州大学 | Kiwi fruit compound preservative, preparation method thereof and kiwi fruit preservation method |
| CN107529769A (en) * | 2015-06-05 | 2018-01-02 | 玛鲁哈日鲁株式会社 | The method that the fruit quality of strawberry is improved after harvest |
| CN107529769B (en) * | 2015-06-05 | 2019-07-16 | 玛鲁哈日鲁株式会社 | The method of the fruit quality of strawberry is improved after harvest |
| CN106665820A (en) * | 2016-12-11 | 2017-05-17 | 唐林元 | Preparation method of edible fruit/vegetable coating agent |
| CN106578030A (en) * | 2016-12-15 | 2017-04-26 | 珠海聚焦先导生物研究院有限公司 | Method for preserving litchi chinensis bacteria by use of olive oil |
| CN108378126A (en) * | 2018-03-02 | 2018-08-10 | 合肥仙之峰农业科技有限公司 | A kind of preparation method of agent keeping vegetable fresh |
| CN112219963A (en) * | 2020-10-27 | 2021-01-15 | 贵州天牧农业开发有限责任公司 | Fresh-keeping process for pepper |
| 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 |
| CN115399367A (en) * | 2022-11-02 | 2022-11-29 | 山东科大创业生物有限公司 | Composition for prolonging storage period of fruits and preparation method and application thereof |
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Application publication date: 20110406 |