CN102326619A - Vegetable and fruit coating preservative and preparation method thereof - Google Patents

Abstract

The invention discloses a vegetable and fruit coating preservative. The preservative comprises pullulan, sodium carboxymethylcellulose, sucrose ester, cyclodextrin, natamycin and the balance of water; the preservative is prepared by using natural materials as main materials; compared with the prior art, the preservative has the advantages that: because the adopted raw materials are natural macromolecular polysaccharides, the preservative has good water solubility, is edible and nontoxic, has good film forming property, is a degradable material and does not produce environmental pollution; after the preservative is used, the average weight loss ratio is reduced by about 10 percent, the appearance of vegetables and fruits is improved, and the glossiness of the fruits is improved; propagation of bacteria at the storage period can be effectively inhibited, and the rotting rate of the fruits is reduced by 15 to 30 percent; and the preservative is simple in preparation method and simple and convenient in use, can be used with a method of low-temperature storage, air-conditioning storage or the like, and has remarkable effect. The preservative has the effects of reducing water loss of the fruits, reducing the respiratory rate of the fruits and keeping the surfaces of the fruits smooth and attractive, and is particularly suitable for storage and fresh keeping of vegetables and fruits such as oranges, apples, strawberries, jujubes, plum tomatoes and the like.

Description

A kind of vegetables and fruits coating antistaling agent and preparation method thereof

Technical field

The invention belongs to vegetables and fruits preservation technique field, be specifically related to a kind of vegetables and fruits coating antistaling agent and preparation method thereof.

Background technology

Crop such as vegetables, fruit product forms the important nutrient source into the mankind because of being rich in carbohydrate, organic acid, vitamin and inorganic salts etc.But, thereby cause the serious back loss of adopting because seasonality, region and the high-moisture thereof of vegetables and fruits production, eutrophic, low pH, physiology after-ripening and be subject to mechanical trauma when gathering make it be difficult to long-period freshness preserving.Data shows that China has become world vegetables and fruits big producing country, and output accounts for 14% of total output, is lost in 20%～30% after adopting, and annual loss is above 70,000,000,000 yuan.

Respiration after vegetables and fruits are adopted, moisture transpiration effect and microbial infection are the aging principal elements of rotting of vegetables and fruits, and the respiration, transpiration and the growth of microorganism that therefore effectively suppress after vegetables and fruits are adopted are the fresh-keeping main paties of vegetables and fruits.The backwardness of fresh-keeping means has had a strong impact on exterior of commodity and the quality of vegetables and fruits at shelf time and shelf life, thereby greatly reduces Additional Value of Commodities.Therefore, lack effective fresh-keeping means and become one of major issue that hinders the production development of vegetables and fruits crop.

Traditional preservation method has the combination of freezer storage, air conditioned storage, vacuum pre-cooling, freshness protection package packing, coating-film fresh-keeping etc. and this several method in vegetables and fruits production circulation.Coating fresh-keeping technology is a rising in recent years, and selecting big minute subclass material of nonhazardous is fruit glaze agent, is coated on fruit surface with the mode of flooding, smearing, spraying, and forms the thin tunicle of one deck.This method can strengthen the protective effect of fruit surface, stops the epidermis pore, and a part loss is supported in inhibition respiration, minimizing, suppresses water evaporates, prevents the shrinkage wilting, and the inhibition microorganism invades, prevents putrid and deteriorated, thereby reaches fresh-keeping purpose.

At present, class coating material commonly used has polysaccharide (like shitosan, konjaku glucomannan etc.), protein-based (like soybean protein isolate, lactalbumin etc.) and lipid (like vegetable wax, shellac etc.).Polysaccharide material is from animal vegetable tissue, to extract, and cost of material is higher; Proteinaceous materials is subject to environment temperature and humidity effect, is difficult to form even, stable, lasting tunicle; And matrix material when exist handling drying time long, be prone to grow problems such as microorganism; And ubiquitous another problem of edible film-coating in the market is that fungistatic effect is not obvious.Therefore, how seeking the edible film that more suitably has the natural bacteriostatic effect, is the main R&D direction of present vegetables and fruits coating antistaling agent.

Summary of the invention

Problem to above-mentioned existence; The purpose of this invention is to provide and a kind ofly can form film on vegetables and fruits surfaces; Reduce the fruits and vegetables moisture transpiration, suppress to breathe, can effectively suppress infection process, and safety, nonhazardous, free of contamination edibility vegetables and fruits coating antistaling agent and preparation method thereof.

Vegetables and fruits coating antistaling agent proposed by the invention is characterised in that; Its component is by weight comprising: pulullan polysaccharide 1～5%, sodium carboxymethylcellulose 0.1～0.6%, sucrose fat 0.1～0.6%, cyclodextrin 0.3～1%, natamycin 0.01～0.03%, surplus are water.

Wherein, described pulullan polysaccharide is a food grade products, and sodium carboxymethylcellulose can select for use sodium alginate to substitute, and the HLB value (hydrophilic lipophilic balance) of sucrose fat is 6～10; Cyclodextrin can be selected any of beta-schardinger dextrin-, alpha-cyclodextrin or gamma-cyclodextrin for use; Water is pure water or deionized water.

The preparation method of vegetables and fruits coating antistaling agent of the present invention may further comprise the steps:

Step 1. take by weighing natamycin and cyclodextrin by said ratio, be heated to 75～85 ℃ after the adding suitable quantity of water, stirring is fully dissolved raw material, leaves standstill 1～2h;

Step 2. take by weighing pulullan polysaccharide, sodium carboxymethylcellulose, sucrose fat in another container by said ratio; Mix the back and making raw material fully soak into, disperse with suitable quantity of water, polishing excess water again, the water temperature of adding is 75～85 ℃; Stirring is fully dissolved raw material, leaves standstill 1～2h;

Step 3. the solution that step 1 is obtained adds in the solution that step 2 obtains and stirs, and uses the homogenizer homogeneous behind the ebuillition of heated, and the cooled and filtered slagging-off promptly obtains fruit and vegetable coating antistaling agent.

The present invention is that primary raw material prepares the vegetables and fruits coating antistaling agent with the natural material; Belong to the crude antistaling agent category; Have the dehydration of the fruit of minimizing, reduce respiration of fruits speed, keep fruit any surface finish and effect attractive in appearance, be particularly useful for the keeping-freshness storage of vegetables and fruits such as orange, apple, strawberry, jujube class, holy girl fruit.

Compared with prior art, the present invention has the following advantages: the natural macromolecule amylose that the pulullan polysaccharide that is 1. adopted produces for fermentation, has good film forming at good water solubility, edible, nonhazardous; Other auxiliary materials also are edible material, nonhazardous; Prove the related material all nonhazardous in the using dosage scope of filling a prescription through the mouse acute toxicological experiment of feeding.2. used primary raw material is degradation material, can not cause environmental pollution.3. can effectively reduce the vegetables and fruits dehydration after using, average weight-loss ratio reduces about 10%; Can improve the vegetables and fruits outward appearance, improve the fruit glossiness.4. through use cyclodextrin embedding technology the food preservative natamycin is combined on the tunicle, thereby has effectively suppressed growing of shelf time germ, make the fruit rotting rate reduce by 15～30%.Preparation method of the present invention is simple, easy to use, can be used in combination with methods such as low-temperature preservation, controlled atmosphere preservations, and effect is remarkable.

The specific embodiment

Below in conjunction with instantiation technical scheme of the present invention and result of use thereof are done further to describe, but be not limited to these instances.The related various material sources of instance are following: pulullan polysaccharide is that Shandong Zhong Qing Biotechnology Co., Ltd produces; Sodium carboxymethylcellulose is that the happy chemical industry of Suzhou prestige Co., Ltd produces; Sucrose fat is that Hangzhou auspicious continuous heavy rain chemical industry Co., Ltd produces, and cyclodextrin is that Shaanxi Liquan chemical industry Industrial Co., Ltd. produces, and natamycin is Zhengzhou Qi Hong bio tech ltd production; Vegetables and fruits packing case and freshness protection package are commercially available, and the antistaling agent YC9-2 that contrast is adopted is that the production of mesophytization Manufacturing Co., Ltd is closed in Wuhan.

Instance 1,

Get pulullan polysaccharide 5%, sodium carboxymethylcellulose 0.6% by mass ratio, sucrose fat 0.6%, beta-schardinger dextrin-0.3%, natamycin 0.01%, surplus is a water, with method for preparing 10L coating antistaling agent.

The apple of getting the different cultivars of harvesting soaks into films, and at room temperature keeps in Dark Place for 10 weeks after drying; Fruit and vegetable coating antistaling agent YC9-2 with commercially available is treated to contrast, and experimental result is following:

Can find out; This instance is preventing that effect is remarkable aspect the apple decay; Its experimental result obviously is superior to control group; Reducing aspect weightless quite with control group, but soluble solid content and these two main quality indexs of content of reducing sugar all are superior to control group in the fruit, and product appearance all is superior to control group.Instance 2,

Get pulullan polysaccharide 3.5%, sodium carboxymethylcellulose 0.5% by mass ratio, sucrose fat 0.5%, beta-schardinger dextrin-0.1%, natamycin 0.01%, surplus is a water, with method for preparing 1L coating antistaling agent.

The large cherry of getting the different cultivars of harvesting soaks into films, and at room temperature keeps in Dark Place after drying 15 days; Fruit and vegetable coating antistaling agent YC9-2 with commercially available is treated to contrast, and experimental result is following:

Can find out, this instance prevent that large cherry from rotting and reduce weightless aspect effect remarkable, its result all is superior to control group, and main quality indexs such as the outward appearance of fruit, acidity, Vc content all are superior to control group.

Instance 3,

Get pulullan polysaccharide 4%, sodium alginate 0.6% by mass ratio, sucrose fat 0.6%, alpha-cyclodextrin 0.3%, natamycin 0.03%, surplus is a water, with method for preparing 5L coating antistaling agent.

The holy girl who gets the different cultivars of harvesting is really soaked into and is filmed, and dries the back and under 4 ℃ of conditions, keeps in Dark Place for 5 weeks; Fruit and vegetable coating antistaling agent YC9-2 with commercially available is treated to contrast, and experimental result is following:

Can find out, this instance prevent the holy girl really reduce weightless and fruit rot aspect effect remarkable, its experimental result all is superior to control group, all is superior to control group in main quality indexs such as color and luster, titratable acid content, Vc content.

Above-mentioned instance has in use obtained gratifying effect, and the present invention can adjust formula for a product according to the characteristics and the storage environmental condition of different vegetables and fruits, makes product that extremely strong specific aim arranged.

Claims (3)

1. vegetables and fruits coating antistaling agent; It is characterized in that; The component of said antistaling agent is by weight comprising: pulullan polysaccharide 1～5%, sodium carboxymethylcellulose 0.1～0.6%, sucrose fat 0.1～0.6%, cyclodextrin 0.3～1%, natamycin 0.01～0.03%, surplus are water.

2. vegetables and fruits coating antistaling agent according to claim 1 is characterized in that, sodium carboxymethylcellulose wherein adopts sodium alginate to substitute.

3. prepare the method for the said vegetables and fruits coating antistaling agent of claim 1, it is characterized in that, may further comprise the steps:

Step 1. take by weighing natamycin and cyclodextrin by said proportioning, be heated to 75～85 ℃ after the adding suitable quantity of water, stirring is fully dissolved raw material, leaves standstill 1～2h;

Step 2. take by weighing pulullan polysaccharide, sodium carboxymethylcellulose, sucrose fat by said proportioning and place another container; Mix the back and making raw material fully soak into, disperse with suitable quantity of water, polishing excess water again, the water temperature of adding is 75～85 ℃; Stirring is fully dissolved raw material, leaves standstill 1～2h;

Step 3. the solution that step 1 is obtained adds in the solution that step 2 obtains and stirs, and uses the homogenizer homogeneous behind the ebuillition of heated, and the cooled and filtered slagging-off promptly obtains fruit and vegetable coating antistaling agent.