CN103271147A - Preparation method for edible composite membrane for blueberry fresh-keeping - Google Patents
Preparation method for edible composite membrane for blueberry fresh-keeping Download PDFInfo
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- CN103271147A CN103271147A CN 201310154266 CN201310154266A CN103271147A CN 103271147 A CN103271147 A CN 103271147A CN 201310154266 CN201310154266 CN 201310154266 CN 201310154266 A CN201310154266 A CN 201310154266A CN 103271147 A CN103271147 A CN 103271147A
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Abstract
A preparation method for an edible composite membrane for blueberry fresh-keeping belongs to the field of fresh-keeping of picked fruit. The edible composite membrane prepared by the method is used on picked blueberry, can coat on the surface of blueberry after being dry, and forms into an edible fresh-keeping membrane with a certain tensile strength. The membrane can help to minimize gas exchange effect between the internal and the external of the blueberry pericarp, and the composite membrane can keep integrity of self membrane structure under a condition of a certain pressure and friction. The blueberry edible composite membrane, a fresh-keeping agent, is simple in preparation method and easy to popularize, and can play a role continuously in blueberry transport and sale; the edible composite membrane helps to minimize blueberry weight loss and decomposition of various nutrients, and helps to keep normal appearance and hardness, and thus helps to guarantee quality and nutrition value of blueberry; and the membrane agent can be washed off by water, and the security is high.
Description
Technical field the present invention relates to a kind of preparation method for blueberry preserved edible composite film, belongs to fruit post-harvest fresh-keeping field.
The background technology blueberry (Blueberry) claim cowberry again, the pulp exquisiteness, and seed is tiny.Contain vitamin C, anthocyanin and superoxide dismutase nutritional labelings such as (SOD) in its pericarp and the pulp, have very strong oxidation resistance and antitumaous effect, be called as " king of world's fruit ".The blueberry industry is quick growing trend.But as berry, the collecting period is limit by season, and the storage period of eating blueberry raw is very short.If can not get timely processing after plucking, will very fast deliquescing or rot, various nutritional labelings such as vitamin C descend very fast, and local flavor is thin out gradually, and this brings tremendous loss for the blueberry industry.Therefore, be badly in need of a kind of blueberry preserved method simple to operate, that raw material is easy to get and prolong the shelf life of eating blueberry raw, solve the fresh-keeping problem that the blueberry industry needs to be resolved hurrily.
Preserving fruit and vegetable utilizing commonly used adopts methods such as low temperature, controlled atmosphere and hyperoxia.For example, Chinese invention patent CN201210164047 relates to ozone and the controlled atmosphere preservation technique of strawberry and blueberry; CN201110372597 relates to and places-18～-22 ℃ of preservations for the chitosan coating preservation method of freezing blueberry and with blueberry.With low temperature controlled atmosphere, hyperoxia technology blueberry is handled the effect that can play the regulating fruit breathing, use comparatively general.But said method have operating cost height, instrument not portable, can not guarantee to continue convenient or to environmental requirement height etc. shortcoming, in eating the sale of blueberry, transportation raw, use limited, also prolonged the orchard worker carries out fresh-keeping link immediately after blueberry is plucked time, particularly inconvenient orchard worker family of planting blueberry on a small scale uses, and finally is difficult to the effective regulating and controlling effect that reaches blueberry preserved.
Summary of the invention
The purpose of this invention is to provide a kind of preparation method for blueberry preserved edible composite film, it can overcome the above-mentioned shortcoming of prior art.The inventive method is simple, and handled easily is easy to promote, and can continue to play a role in blueberry transportation and sales process, prolongs the shelf life of blueberry.
A kind of preparation method for blueberry preserved edible composite film is characterized in that the preparation of edible composite film and is used for blueberry preserved method, is divided into following 2 steps:
(1) get the shitosan of 1.0～4.0% (w/v), be dissolved in 1.6～4.0% the organic acid soln, magnetic agitation 30min dissolves it fully, obtains shitosan-organic acid soln; The gelatin solution of preparation 1.0～4.0%, 50～60 ℃ of water-baths are fully dissolved it and are obtained gelatin solution; Chitosan solution and gelatin solution were mixed in by volume 1: 1, add 0.25～2.5% plasticizer, 0.05～0.5% Tween-20 and 0.02-1% organic acid again, ultrasonic degas 10～40 minutes obtains edible composite film liquid;
(2) from the blueberry of the commercialization maturation of plucking, select ripe even, anosis, no worm, do not have the fruit of wound, big or small basically identical, after placing whole of edible composite film liquid that step 1 prepares to soak 5 seconds the blueberry, be placed on natural air drying on the gauze frame, avoid sticking to each other as far as possible, make the film of blueberry surface parcel layer of transparent, place normal temperature then or at 0 (± 0.5) ℃ refrigerator, relative humidity is storage in 70～90%.
The edible composite film of the present invention's preparation is used for fresh-keeping blueberry and has the following advantages: (1) cost is low, easy to operate, is easy to promote; (2) this film has lower moisture-vapor transmission and suitable tensile intensity, elongation at break, makes composite membrane still can keep the integrality of self membrane structure under certain pressure and friction condition; (3) have the decomposition that reduces blueberry weightlessness and various nutriments, the effect that keeps blueberry outward appearance and hardness; (4) film can be water-washed away, and the energy natural degradation is nontoxic to human body, safe.
Description of drawings
The invention will be further described in conjunction with the embodiments with reference to the accompanying drawings.
Fig. 1 preserves the influence of blueberry weight-loss ratio to normal temperature for different disposal among the present invention.
Fig. 2 preserves the influence of blueberry weight-loss ratio to low temperature for different disposal among the present invention
Fig. 3 preserves the influence of blueberry rotting rate to normal temperature for different disposal among the present invention.
Fig. 4 preserves the influence of blueberry rotting rate to low temperature for different disposal among the present invention.
The specific embodiment
Get the shitosan of 10g, be dissolved in the 500ml distilled water that contains 15g lactic acid, magnetic agitation 30min dissolves it fully, obtains shitosan-lactic acid solution, adds the Tween-20 of 5g sweet mellow wine, 0.9g and the salicylic acid of 0.6g again, is stirred to abundant dissolving; Get gelatin 15g and be dissolved in the 500ml distilled water, 50～60 ℃ of water-baths are fully dissolved it and are obtained gelatin solution; Chitosan solution and gelatin solution are stirred and evenly mixed at 1: 1, and ultrasonic degas obtains edible composite film liquid; The blueberry of commercialization maturation is put into whole immersion of edible composite film liquid after 5 seconds, take out, be placed on natural air drying on the gauze frame; Avoid sticking to each other as far as possible, make the film of blueberry surface parcel layer of transparent, place normal temperature then or at 0 ± 0.5 ℃ of refrigerator, relative humidity is storage in 70～90%.
Get the shitosan of 12g, be dissolved in the 500ml distilled water that contains 15g acetic acid, magnetic agitation 30min dissolves it fully, obtains shitosan-acetic acid solution, adds the glycerine of 15g again, and the Tween-20 of 1g and the salicylic acid of 0.5g are stirred to abundant dissolving; Get gelatin 18g and be dissolved in 500ml distilled water, 50～60 ℃ of water-baths are fully dissolved it and are obtained gelatin solution; Chitosan solution and gelatin solution are stirred and evenly mixed at 1: 1, and ultrasonic degas obtains edible composite film liquid; The blueberry of commercialization maturation is put into whole immersion of edible composite film liquid after 5 seconds, be placed on natural air drying on the gauze frame; Avoid sticking to each other as far as possible, make the film of blueberry surface parcel layer of transparent, place normal temperature then or at 0 ± 0.5 ℃ of refrigerator, relative humidity is storage in 70～90%.
Get the shitosan of 10g, be dissolved in the 500ml distilled water that contains 15g acetic acid, magnetic agitation 30min dissolves it fully, obtains shitosan-acetic acid solution, adds 10g sorbierite and 1.2g Tween-20 and 0.5g salicylic acid again, and 50～60 ℃ of water-bath vibrations are to fully dissolving; Get gelatin 15g and be dissolved in 500ml distilled water, 50～60 ℃ of water-baths are fully dissolved it and are obtained gelatin solution; Chitosan solution and gelatin solution are stirred and evenly mixed at 1: 1, and ultrasonic degas obtains edible composite film liquid; The blueberry of commercialization maturation is put into whole immersion of edible composite film liquid after 5 seconds, be placed on natural air drying on the gauze frame; Avoid sticking to each other as far as possible, make the film of blueberry surface parcel layer of transparent, place normal temperature then or at 0 ± 0.5 ℃ of refrigerator, relative humidity is storage in 70～90%.
Use above-described embodiment and carried out the experiment of blueberry fruit postharvest storage, measure weight-loss ratio and the rotting rate of blueberry under normal temperature and low temperature.
One, weight-loss ratio
From the blueberry of the commercialization maturation of plucking, select ripe even, anosis, no worm, do not have the fruit of wound, big or small basically identical, divide 4 groups at random, every group of 2kg;
Experimental group: with every group of sample immerse in the different edible composite film liquid whole soak 5s after, be placed on the gauze frame, avoid sticking to each other, make the film of blueberry surface parcel layer of transparent, natural air drying at room temperature, place normal temperature (22-25 ℃) then or at low temperature (0 ± 0.5 ℃) refrigerator, relative humidity is storage in 70～90%.
Control group: be placed on natural air drying on the gauze frame after handling 5s with distilled water, place normal temperature then or at 0 ± 0.5 ℃ of refrigerator, relative humidity is storage in 70～90%.
The mensuration of weight-loss ratio adopts weight method.
Weight-loss ratio=when fruit weight-mensurations (before the storage fruit weight)/preceding fruit weight * 100% of storage
As can be seen from Figure 1, when preserving to 4d, the control group weight-loss ratio is about 5 times of experimental group; During 6d, the control group weight-loss ratio is 6.89%, and embodiment 1,2,3 weight-loss ratios are respectively 2.85%, 2.37% and 2.03%.The result shows that room temperature storage to the is in the time of 4 to 6 days, and the weight-loss ratio of experimental group is lower than control group significantly.
As can be seen from Figure 2, experimental group is handled the weight-loss ratio that can also reduce blueberry fruit under the cryopreservation condition, when 30d, the control group weight-loss ratio is 19.24%, 1,2 and 3 weight-loss ratios are respectively 15.68%, 15.51% and 14.08% among the embodiment, cryopreservation to the is in the time of 24 to 30 days, and the weight-loss ratio of experimental group is lower than control group significantly.
Two, rotting rate
From the blueberry of the commercialization maturation of plucking, select ripe even, anosis, no worm, do not have the fruit of wound, big or small basically identical, divide 4 groups at random, every group of 2kg;
Experimental group: with every group of sample immerse in the different edible composite film liquid whole soak 5s after, be placed on the gauze frame, avoid sticking to each other, make the film of blueberry surface parcel layer of transparent, natural air drying at room temperature, place normal temperature then or at 0 ± 0.5 ℃ of refrigerator, relative humidity is storage in 70～90%.
Control group: be placed on natural air drying on the gauze frame after handling 5s with distilled water, place normal temperature then or at 0 ± 0.5 ℃ of refrigerator, relative humidity is storage in 70～90%.
Fruit surface has the visual bacterial plaque of naked eyes or pericarp fragmentation to be defined as rotten fruit.
Rotting rate=(fruit total number before the fruit number/storage of rotting) * 100%
As can be seen from Figure 3, along with the prolongation of storage time, the rotting rate of the blueberry of each group is in rising trend, 2d before storage, and it is less that each organizes blueberry rotting rate difference, and since 2d, control group and experimental group difference strengthen.In storage during 4d, experimental group 1,2 and 3 rotting rate are respectively 46.5%, 39.74% and 39.38%, and the control group rotting rate is 62.98%, and rotting rate is the highest, is about 1.5 times of experimental group.During 6d, each is organized blueberry and almost thoroughly rots, and loses edibility.
As can be seen from Figure 4, experimental group is handled the weight-loss ratio that can also reduce blueberry under the low temperature preservation condition.When 30d, the control group rotting rate is 13.7%, and experimental group 1,2 and 3 rotting rates are respectively 10.3%, 10.49% and 9.56%.
Claims (3)
1. preparation method who is used for blueberry preserved edible composite film, it is characterized in that the preparation of edible composite film and be used for blueberry preserved method, its concrete steps are: the shitosan of getting 1.0～4.0% (w/v), be dissolved in 1.6～4.0% the organic acid soln, magnetic agitation 30min dissolves it fully, obtains shitosan-organic acid soln; The gelatin solution of preparation 1.0～4.0%, 50～60 ℃ of water-baths are fully dissolved it and are obtained gelatin solution; Chitosan solution and gelatin solution were mixed in by volume 1: 1, add 0.25～2.5% plasticizer, 0.05～0.5% Tween-20 and 0.02-1% organic acid again, ultrasonic degas 10～40 minutes obtains edible composite film liquid; Blueberry is placed the edible composite film liquid of preparation, and whole is soaked after 5 seconds, is placed on natural air drying on the gauze frame, avoid sticking to each other as far as possible, make the film of blueberry surface parcel layer of transparent, place normal temperature then or at 0 ± 0.5 ℃ of refrigerator, relative humidity is storage in 70～90%.
2. a kind of edible composite film and preparation method for blueberry according to claim 1 is characterized in that described organic acid is selected from one or more in the acetic acid of food-grade, lactic acid, citric acid and the salicylic acid.
3. a kind of edible composite film and preparation method for blueberry according to claim 1 is characterized in that described plasticizer is selected from one or more in the glycerine of food-grade, sorbierite, the sweet mellow wine.
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478240A (en) * | 2013-09-29 | 2014-01-01 | 大连铭德生态农业专业合作社 | Selenium-containing film coating agent for blueberry preservation |
| CN103772755A (en) * | 2014-01-20 | 2014-05-07 | 南通天合包装有限公司 | Pectin preservative film and preparation method thereof |
| CN105053106A (en) * | 2015-07-10 | 2015-11-18 | 常州市南飞机械有限公司 | Gelatin chitosan-coated functional additive for baking bread and preparation method thereof |
| ES2570477A1 (en) * | 2015-04-13 | 2016-05-18 | Desarrollos Sanitarios Hortofruticolas 2121 Sl | Composition for the coating of fruits and use thereof (Machine-translation by Google Translate, not legally binding) |
| CN105784947A (en) * | 2016-03-01 | 2016-07-20 | 浙江农林大学 | Physiological and biochemical experiment method in blueberry preservation process |
| CN106070534A (en) * | 2016-06-03 | 2016-11-09 | 渤海大学 | A kind of squid complex biological preservative and preparation method thereof and preservation method |
| CN107980888A (en) * | 2017-12-21 | 2018-05-04 | 汪东风 | A kind of edible fresh-keeping material and its application in dried marine products shelf life is extended |
| CN109043284A (en) * | 2018-06-20 | 2018-12-21 | 黑龙江八农垦大学 | A kind of chitosan/gelatin-compounded coating antistaling agent and preparation method thereof |
| CN112655752A (en) * | 2020-12-15 | 2021-04-16 | 湖北省农业科学院畜牧兽医研究所 | Edible trifoliol vegetable chicken skin gelatin preservative solution, preservative film, preparation method and application |
| CN115449229A (en) * | 2022-10-17 | 2022-12-09 | 广东省农业科学院蚕业与农产品加工研究所 | Modified chitosan/gelatin composite membrane and preparation method and application thereof |
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2013
- 2013-04-15 CN CN 201310154266 patent/CN103271147A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478240A (en) * | 2013-09-29 | 2014-01-01 | 大连铭德生态农业专业合作社 | Selenium-containing film coating agent for blueberry preservation |
| CN103772755A (en) * | 2014-01-20 | 2014-05-07 | 南通天合包装有限公司 | Pectin preservative film and preparation method thereof |
| ES2570477A1 (en) * | 2015-04-13 | 2016-05-18 | Desarrollos Sanitarios Hortofruticolas 2121 Sl | Composition for the coating of fruits and use thereof (Machine-translation by Google Translate, not legally binding) |
| CN105053106A (en) * | 2015-07-10 | 2015-11-18 | 常州市南飞机械有限公司 | Gelatin chitosan-coated functional additive for baking bread and preparation method thereof |
| CN105784947A (en) * | 2016-03-01 | 2016-07-20 | 浙江农林大学 | Physiological and biochemical experiment method in blueberry preservation process |
| CN106070534A (en) * | 2016-06-03 | 2016-11-09 | 渤海大学 | A kind of squid complex biological preservative and preparation method thereof and preservation method |
| CN107980888A (en) * | 2017-12-21 | 2018-05-04 | 汪东风 | A kind of edible fresh-keeping material and its application in dried marine products shelf life is extended |
| CN109043284A (en) * | 2018-06-20 | 2018-12-21 | 黑龙江八农垦大学 | A kind of chitosan/gelatin-compounded coating antistaling agent and preparation method thereof |
| CN112655752A (en) * | 2020-12-15 | 2021-04-16 | 湖北省农业科学院畜牧兽医研究所 | Edible trifoliol vegetable chicken skin gelatin preservative solution, preservative film, preparation method and application |
| CN112655752B (en) * | 2020-12-15 | 2022-05-20 | 湖北省农业科学院畜牧兽医研究所 | Edible preservative solution and preservative film made of luteolin chicken skin gelatin, and preparation method and application of edible preservative solution and preservative film |
| CN115449229A (en) * | 2022-10-17 | 2022-12-09 | 广东省农业科学院蚕业与农产品加工研究所 | Modified chitosan/gelatin composite membrane and preparation method and application thereof |
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Application publication date: 20130904 |