CN103583676A - Method for preparing edible preservative film of fresh fruit - Google Patents
Method for preparing edible preservative film of fresh fruit Download PDFInfo
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- CN103583676A CN103583676A CN201310571047.9A CN201310571047A CN103583676A CN 103583676 A CN103583676 A CN 103583676A CN 201310571047 A CN201310571047 A CN 201310571047A CN 103583676 A CN103583676 A CN 103583676A
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Abstract
The invention relates to a method for preparing an edible preservative film of a fresh fruit. The method comprises the steps as follows: (1) an edible preservative film solution is prepared as follows: Step 1: water is added to dissolve polysaccharide, and a water bath at 70-90 DEG C is performed till the polysaccharide is gelatinized completely; Step 2: an emulsifying agent and a plasticizing agent are added; Step 3: after the mixture is cooled to 60 DEG C, protein is added; Step 4: the mixture is stirred for 1-3h under the condition of the water bath; Step 5: calcium chloride is added; and Step 6: the mixture is cooled to the room temperature, and then the preservative film solution is obtained; and (2) the fresh fruit is soaked in the preservative film solution, taken out and air-dried quickly, or the preservative film solution is sprayed to the skin of the fresh fruit, and the preservative film is formed after quick air-drying. The preparation method is simple in technological operation and low in production cost, and the formed preservative film is good in gas and moisture resistance, transparent, glossy, high in safety and capable of remarkably prolonging the storage period of the fruit.
Description
Technical field
The present invention relates to the preparation method of the edible preservative film of a kind of fresh fruit.
Background technology
Fresh fruit is keeping higher physiologically active after gathering, the larger fruit of water content particularly, more easily rot, bring great difficulty to storage and transportation, how to reduce the loss in fresh fruit storage, extend seem especially important of storage period, therefore, research fresh fruit preservation method has important practical significance.
Coating fresh-keeping technology is by manually adding one deck protective film at fruit and vegetable surfaces to reach the object of preserving fruit and vegetable utilizing; the film forming base stock of research is polysaccharide, protein-based and lipid both at home and abroad at present; there is different merits and demerits in the film that various single eatable materials become; use several different types of compositions to make compound edible film simultaneously, can make up the deficiency in function separately.Edible composite membrane normally be take polysaccharide-fat, protein-fat as main, preservative film poor transparency, glossiness that protein and lipid material form are low, affect the aesthetic quality of product, and take compound of polysaccharide as preservative film gas barrier property and glossiness that film forming base-material forms good, but show stronger water penetration, thereby limited the application of edible film preservation technique.
Summary of the invention
The object of the present invention is to provide the preparation method of the edible preservative film of a kind of fresh fruit, this preparation method has that technological operation is easy, production cost is low, the preservative film choke resistance of formation moist good, transparent glossy, safe, can significantly improve the fruit storage phase.
Technical program of the present invention lies in: the preparation method of the edible preservative film of a kind of fresh fruit, it is characterized in that, comprise the following steps:
(1) prepare edible preservative film liquid:
The first step: polysaccharide is dissolved in water, 70-90 ℃ of water-bath is to gelatinization completely;
Second step: add emulsifying agent and plasticizer;
The 3rd step: add protein after being cooled to 60 ℃;
The 4th step: stir 1-3h under water-bath;
The 5th step: add calcium chloride;
The 6th step: be cooled to room temperature and obtain preservative film liquid;
(2) fresh fruit is immersed in preservative film liquid, takes out Quick-air-drying, or preservative film liquid is sprayed to fresh fruit epidermis, after Quick-air-drying, form preservative film.
Preferably, described polysaccharide is cornstarch, sodium carboxymethylcellulose and derivative thereof, shitosan, natural plant gum or xanthans, and the mass percent of polysaccharide is 1-5%.
Preferably, described plasticizer is glycerine, and plasticizer addition is 1-3%; Described emulsifying agent is monoglyceride, sucrose fatty ester or lecithin, and the mass percent of emulsifying agent is 0.5-2%.
Preferably, described protein is zeins matter, whey protein, soybean protein isolates, ovalbumin matter, peanut protein or wheat gluten protein matter, and the mass percent of protein is 1-5%.
Preferably, described calcium chloride is anhydrous calcium chloride, and the mass percent of calcium chloride is 0.1-1%.
Preferably, described natural plant gum is guar gum or locust bean gum.
Further, in step (2), fresh fruit is soaked in the preservative film liquid obtaining and takes out after 2-5min, Quick-air-drying.
Compared with prior art, the present invention has the following advantages: (1) at present most edible preservative film liquid is comprised of protein and lipid material, or formed by polysaccharide and lipid material, because composite membrane poor transparency, the glossiness of most protein and lipid material formation are low, thereby have influence on the organoleptic quality of product, and polysaccharose substance has good film forming, gas barrier property is better, but hinders moist extreme difference.Therefore the present invention utilizes albumen and polysaccharide composite and add emulsifying agent, plasticizer and calcium chloride etc. and prepare preservative film liquid, and it is moist good, transparent glossy that the preservative film choke of formation hinders, and can significantly improve storage period; (2) film forming raw material of the present invention is edible, and other method of Wrap film safety nontoxic pollution-free therefore forming can not replace; (3) technological operation of the present invention is simple, easy to use, raw material supply is abundant, with low cost, be easy to apply, there is boundless application prospect and be easy to other preservation method compound uses, to reach better effect.
Accompanying drawing explanation
Fig. 1 is process chart of the present invention.
The specific embodiment
For above-mentioned feature and advantage of the present invention can be become apparent, special embodiment below, elaborates, but the present invention is not limited to this.
A preparation method for the edible preservative film of fresh fruit, comprises the following steps:
(1) determine polysaccharide in preservative film liquid, albumen, emulsifying agent, plasticizer, calcium chloride etc., according to certain proportioning, albumen, polysaccharide, emulsifying agent, plasticizer, calcium chloride etc. be dissolved in the water, prepare edible preservative film liquid:
The first step: polysaccharide is dissolved in water, polysaccharide addition is 1-5%, in 70-90 ℃ of water-bath gelatinization extremely completely;
Second step: the emulsifying agent adding and plasticizer, the mass percent that emulsifying agent adds is for being 0.5-2%, plasticizer addition is 1-3%;
The 3rd step: be cooled to the protein that slowly adds 1-5% after 60 ℃ under stirring;
The 4th step: stir 1-3h under 60 ℃ of water-baths;
The 5th step: the addition according to 0.1-1% adds calcium chloride;
The 6th step: be cooled to room temperature and obtain preservative film liquid;
(2) fresh fruit is immersed in preservative film liquid, takes out Quick-air-drying, or preservative film liquid is sprayed to fresh fruit epidermis, after Quick-air-drying, form preservative film.
Above-mentioned polysaccharide is that cornstarch, sodium carboxymethylcellulose and derivative thereof, shitosan, natural plant gum (guar gum, locust bean gum etc.), xanthans etc. are wherein a kind of; Plasticizer is glycerine; Described emulsifying agent is that monoglyceride, sucrose fatty ester, lecithin etc. are wherein a kind of; Protein is that zeins matter, whey protein, soybean protein isolates, ovalbumin matter, peanut protein, wheat gluten protein matter etc. are wherein a kind of; Calcium chloride is anhydrous calcium chloride.
In step (2), fresh fruit is soaked in the preservative film liquid obtaining and takes out after 2-5min, Quick-air-drying.
The specific embodiment is as follows:
Embodiment 1
Polysaccharide in edible preservative film liquid is cornstarch, and albumen is soybean protein isolate, and emulsifying agent is sucrose fatty ester, and plasticizer is glycerine, and calcium chloride is anhydrous calcium chloride.Cornstarch is dissolved in water, addition is 5%, in 80 ℃ of water-baths gelatinization extremely completely, the glycerine of interpolation 2% and 1% sucrose fatty ester, then be cooled to after 60 ℃ the soybean protein isolates that slowly adds 2% under the state stirring, under 60 ℃ of water-baths, stir 2h, the addition according to 0.5% adds anhydrous calcium chloride, is cooled to after room temperature to obtain preservative film liquid.Tomato is immersed in preservative film liquid and is taken out after 3min, and cold wind is air-dry rapidly, measures the variation of weight-loss ratio, hardness, total reducing sugar, total acid in storage.
（1）
W
0---the initial weight of tomato, g
W
t---the weight of tomato after T days, g
(2) tomato storage firmness change
Use TA-XTplus matter structure instrument to measure the hardness of fruit, the probe of use is the cylindrical stainless steel probe of TPA model P/5.Design parameter arranges as follows:
Pre Test Speed：1.0mm/s；
Test Speed：0.2mm/s；
Post Test Speed：10.0mm/s；
Distance：20mm；
During measurement, by smooth being placed upside down on test desk of tomato, choosing arbitrarily three points and test, if tomato profile is more irregular, the beaker that can put into 500mL is fixing.The error of this experiment and individual operation factors correlation are larger.
(3) variation of tomato storage total acid
According to acid-base neutralization principle, with the acid in alkali-titration test solution, the phenolphthalein of take is determined titration end-point as indicator, by the consumption of alkali lye, calculates the total acid content in tomato.Concrete operations are as follows:
1. the demarcation of 0.01M standard NaOH
Take 0.1gNaOH solid, be dissolved in water and be settled to 100mL; Accurately take 0.03-0.04g(and be accurate to 0.0001), add 20mL not containing CO
2water-soluble solution, drip 1-2 and drip 1% phenolphthalein reagent, with preparing sodium hydroxide solution to be calibrated, carry out titration, do blank test simultaneously.
In formula:
C(NaOH)---concentration of sodium hydroxide solution
The quality of M---potassium hydrogen phthalate (gram)
V
1---sodium hydroxide solution consumption (milliliter)
V
2---blank sodium hydroxide solution consumption (milliliter)
0.2042---the equivalent phthalic acid with gram expression suitable with 1.000mol/LNOH standard liquid
2. the demarcation of sample
Sample thief 25g left and right is placed in 250mL beaker, with the hot distilled water of 80 ℃ of 150mL, the content in beaker is transferred in 250mL volumetric flask.Be placed in boiling water bath and boil 30min(and shake 2-3 time, the organic acid in solid is all dissolved in solution), take out, add to scale, cover stopper.Be cooled to room temperature, use quick Filter paper filtering, get filtrate 50mL, drip 1-2 and drip 1% phenolphthalein reagent, with the sodium hydroxide solution titration of having demarcated.
In formula:
The percentage composition of X---total acidity (%)
V---during titration, consume the milliliter number (milliliter) of NaOH
The equivalent concentration of N---NaOH
The weight of W---sample (gram)
0.067---the malic acid sour coefficient that converts
At duration of storage, the weight-loss ratio of the 2nd day tomato is that 1.935%, the 14 day weight-loss ratio is 7.994%, illustrates that edible preservative film effectively controlled the gas exchange of tomato and outside air, suppress the carrying out breathing, reduced the loss of organic consumption and moisture.While preserving 0 day, the hardness of tomato is 1.30, preserves after 10 days, and hardness is 1.26, illustrates through the processing of film liquid, has formed a membrane structure on tomato surface, has promoted to a certain extent the hardness of tomato.The total acidity of tomato in storage progressively declines, and the acidity of blank group declines obvious, when rotten at the 10th day, dropped to below 0.60%, and preservative film liquid is processed sour fall off rate is slowed down, and in the time of the 10th day, is maintained 0.90%.
Embodiment 2
Polysaccharide in preservative film liquid is cornstarch, and protein is soybean protein isolates, and emulsifying agent is sucrose fatty ester, and plasticizer is glycerine, and calcium chloride is anhydrous calcium chloride.Cornstarch is dissolved in water, addition is 3%, 80 ℃ of water-baths are to gelatinization completely, the glycerine of interpolation 4% and 1% sucrose fatty ester, then be cooled to after 60 ℃ the soybean protein isolates that slowly adds 2% under the state stirring, under 60 ℃ of water-baths, stir 2h, the addition according to 0.5% adds anhydrous calcium chloride, is cooled to after room temperature to obtain preservative film liquid.Tomato is immersed in preservative film liquid and is taken out after 3min, and cold wind is air-dry rapidly, measures the variation of weight-loss ratio, hardness, total reducing sugar, total acid in storage.
（1）
W
0---the initial weight of tomato, g
W
t---the weight of tomato after T days, g
(2) tomato storage firmness change
Use TA-XTplus to measure the hardness of fruit, the probe of use is the cylindrical stainless steel probe of TPA model P/5.Design parameter arranges as follows:
Pre Test Speed：1.0mm/s；
Test Speed：0.2mm/s；
Post Test Speed：10.0mm/s；
Distance：20mm；
During measurement, by smooth being placed upside down on test desk of tomato, choosing arbitrarily three points and test, if tomato profile is more irregular, the beaker that can put into 500mL is fixing.The error of this experiment and individual operation factors correlation are larger.
(3) variation of tomato storage total acid
According to acid-base neutralization principle, with the acid in alkali-titration test solution, the phenolphthalein of take is determined titration end-point as indicator, by the consumption of alkali lye, calculates the total acid content in tomato.Concrete operations are as follows:
1. the demarcation of 0.01M standard NaOH
Take 0.1gNaOH solid, be dissolved in water and be settled to 100mL; Accurately take 0.03-0.04g(and be accurate to 0.0001), add 20mL not containing CO
2water-soluble solution, drip 1-2 and drip 1% phenolphthalein reagent, with preparing sodium hydroxide solution to be calibrated, carry out titration, do blank test simultaneously.
In formula:
C(NaOH)---concentration of sodium hydroxide solution
The quality of M---potassium hydrogen phthalate (gram)
V
1---sodium hydroxide solution consumption (milliliter)
V
2---blank sodium hydroxide solution consumption (milliliter)
0.2042---with the molten suitable equivalent phthalic acid with gram expression of 1.000mol/LNOH standard
2. the demarcation of sample
Sample thief 25g left and right is placed in 250mL beaker, with the hot distilled water of 80 ℃ of 150mL, the content in beaker is transferred in 250mL volumetric flask.Be placed in boiling water bath and boil 30min(and shake 2-3 time, the organic acid in solid is all dissolved in solution), take out, add to scale, cover stopper.Be cooled to room temperature, use quick Filter paper filtering, get filtrate 50mL, drip 1-2 and drip 1% phenolphthalein reagent, with the sodium hydroxide solution titration of having demarcated.
In formula:
The percentage composition of X---total acidity (%)
V---during titration, consume the milliliter number (milliliter) of NaOH
The equivalent concentration of N---NaOH
The weight of W---sample (gram)
0.067---the malic acid sour coefficient that converts
At duration of storage, the weight-loss ratio of the 2nd day tomato is that 0.802%, the 14 day weight-loss ratio is 7.389%, illustrates that edible preservative film effectively controlled the gas exchange of tomato and outside air, suppress the carrying out breathing, reduced the loss of organic consumption and moisture.While preserving 0 day, the hardness of tomato is 1.30, preserves after 10 days, and hardness is 1.10, illustrates through the processing of film liquid, has formed a membrane structure on tomato surface, has promoted to a certain extent the hardness of tomato.The total acidity of tomato in storage progressively declines, and the acidity of blank group declines obvious, when rotten at the 10th day, dropped to below 0.60%, and preservative film liquid is processed sour fall off rate is slowed down, and in the time of the 10th day, is maintained 0.70%.
Embodiment 3
Polysaccharide in preservative film liquid is cornstarch, and protein is soybean protein isolates, and emulsifying agent is sucrose fatty ester, and plasticizer is glycerine, and calcium chloride is anhydrous calcium chloride.Cornstarch is dissolved in water, addition is 3%, 80 ℃ of water-baths are to gelatinization completely, the glycerine of interpolation 2% and 1% sucrose fatty ester, then be cooled to after 60 ℃ the soybean protein isolates that slowly adds 2% under the state stirring, under 60 ℃ of water-baths, stir 2h, the addition according to 0.5% adds anhydrous calcium chloride, is cooled to after room temperature to obtain preservative film liquid.Tomato is immersed in preservative film liquid and is taken out after 3min, and cold wind is air-dry rapidly, measures the variation of weight-loss ratio, hardness, total reducing sugar, total acid in storage.
（1）
W
0---the initial weight of tomato, g
W
t---the weight of tomato after T days, g
(2) tomato storage firmness change
Use TA-XTplus to measure the hardness of fruit, the probe of use is the cylindrical stainless steel probe of TPA model P/5.Design parameter arranges as follows:
Pre Test Speed：1.0mm/s；
Test Speed：0.2mm/s；
Post Test Speed：10.0mm/s；
Distance：20mm；
During measurement, by smooth being placed upside down on test desk of tomato, choosing arbitrarily three points and test, if tomato profile is more irregular, the beaker that can put into 500mL is fixing.The error of this experiment and individual operation factors correlation are larger.
(3) variation of tomato storage total acid
According to acid-base neutralization principle, with the acid in alkali-titration test solution, the phenolphthalein of take is determined titration end-point as indicator, by the consumption of alkali lye, calculates the total acid content in tomato.Concrete operations are as follows:
1. the demarcation of 0.01M standard NaOH
Take 0.1gNaOH solid, be dissolved in water and be settled to 100mL; Accurately take 0.03-0.04g(and be accurate to 0.0001), add 20mL not containing CO
2water-soluble solution, drip 1-2 and drip 1% phenolphthalein reagent, with preparing sodium hydroxide solution to be calibrated, carry out titration, do blank test simultaneously.
In formula:
C(NaOH)---concentration of sodium hydroxide solution
The quality of M---potassium hydrogen phthalate (gram)
V
1---sodium hydroxide solution consumption (milliliter)
V
2---blank sodium hydroxide solution consumption (milliliter)
0.2042---with the molten suitable equivalent phthalic acid with gram expression of 1.000mol/LNOH standard
2. the demarcation of sample
Sample thief 25g left and right is placed in 250mL beaker, with the hot distilled water of 80 ℃ of 150mL, the content in beaker is transferred in 250mL volumetric flask.Be placed in boiling water bath and boil 30min(and shake 2-3 time, the organic acid in solid is all dissolved in solution), take out, add to scale, cover stopper.Be cooled to room temperature, use quick Filter paper filtering, get filtrate 50mL, drip 1-2 and drip 1% phenolphthalein reagent, with the sodium hydroxide solution titration of having demarcated.
In formula:
The percentage composition of X---total acidity (%)
V---during titration, consume the milliliter number (milliliter) of NaOH
The equivalent concentration of N---NaOH
The weight of W---sample (gram)
0.067---the malic acid sour coefficient that converts
At duration of storage, the weight-loss ratio of the 2nd day tomato is that 0.5%, the 14 day weight-loss ratio is 2.4% left and right, illustrates that edible preservative film effectively controlled the gas exchange of tomato and outside air, suppress the carrying out breathing, reduced the loss of organic consumption and moisture.While preserving 0 day, the hardness of tomato is 1.30, preserves after 10 days, and hardness is 1.20, illustrates through the processing of film liquid, has formed a membrane structure on tomato surface, has promoted to a certain extent the hardness of tomato.The total acidity of tomato in storage progressively declines, and the acidity of blank group declines obvious, when rotten at the 10th day, dropped to below 0.50%, and preservative film liquid is processed sour fall off rate is slowed down, and in the time of the 10th day, is maintained 0.95%.
Control group formula:
Polysaccharide-fat: commercially available
Protein-fat: commercially available
experiment contrast table
The foregoing is only preferred embodiment of the present invention, for the ordinary skill in the art, according to instruction of the present invention, all equalization variation, modification, replacement and modification of making according to the present patent application the scope of the claims, all should belong to covering scope of the present invention without departing from the principles and spirit of the present invention.
Claims (7)
1. a preparation method for the edible preservative film of fresh fruit, is characterized in that, comprises the following steps:
(1) prepare edible preservative film liquid:
The first step: polysaccharide is dissolved in water, 70-90 ℃ of water-bath is to gelatinization completely;
Second step: add emulsifying agent and plasticizer;
The 3rd step: add protein after being cooled to 60 ℃;
The 4th step: stir 1-3h under water-bath;
The 5th step: add calcium chloride;
The 6th step: be cooled to room temperature and obtain preservative film liquid;
(2) fresh fruit is immersed in preservative film liquid, takes out Quick-air-drying, or preservative film liquid is sprayed to fresh fruit epidermis, after Quick-air-drying, form preservative film.
2. the preparation method of the edible preservative film of a kind of fresh fruit according to claim 1, is characterized in that, described polysaccharide is cornstarch, sodium carboxymethylcellulose and derivative thereof, shitosan, natural plant gum or xanthans, and the mass percent of polysaccharide is 1-5%.
3. the preparation method of the edible preservative film of a kind of fresh fruit according to claim 1, is characterized in that, described plasticizer is glycerine, and plasticizer addition is 1-3%; Described emulsifying agent is monoglyceride, sucrose fatty ester or lecithin, and the mass percent of emulsifying agent is 0.5-2%.
4. the preparation method of the edible preservative film of a kind of fresh fruit according to claim 1, it is characterized in that, described protein is zeins matter, whey protein, soybean protein isolates, ovalbumin matter, peanut protein or wheat gluten protein matter, and the mass percent of protein is 1-5%.
5. the preparation method of the edible preservative film of a kind of fresh fruit according to claim 1, is characterized in that, described calcium chloride is anhydrous calcium chloride, and the mass percent of calcium chloride is 0.1-1%.
6. the preparation method of the edible preservative film of a kind of fresh fruit according to claim 1, is characterized in that, fresh fruit is soaked in the preservative film liquid obtaining and takes out after 2-5min, Quick-air-drying in step (2).
7. the preparation method of the edible preservative film of a kind of fresh fruit according to claim 2, is characterized in that, described natural plant gum is guar gum or locust bean gum.
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| CN104365835A (en) * | 2014-05-31 | 2015-02-25 | 浙江万里学院 | Preparation of methyl dihydrojasmonate-soy protein isolate composite fresh-keeping membrane and method for keeping south grape fresh |
| CN105076380A (en) * | 2015-09-01 | 2015-11-25 | 徐州工程学院 | Composite coating preservative solution, preparation method and method for preserving instant garlic cloves |
| CN105360283A (en) * | 2015-07-21 | 2016-03-02 | 韩山师范学院 | Edible composite coating preservative for annona squamosa and preparation method of preservative |
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| CN106172734A (en) * | 2016-07-27 | 2016-12-07 | 四川农业大学 | A kind of strawberry preservation composite package film and preparation method thereof |
| CN106436021A (en) * | 2016-11-18 | 2017-02-22 | 天津捷盛东辉保鲜科技有限公司 | Edible food fresh keeping electrospinning fiber membrane |
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| CN104365835A (en) * | 2014-05-31 | 2015-02-25 | 浙江万里学院 | Preparation of methyl dihydrojasmonate-soy protein isolate composite fresh-keeping membrane and method for keeping south grape fresh |
| CN106146897A (en) * | 2015-04-27 | 2016-11-23 | 钟春燕 | A kind of cleaning membrane being sprayed on fruit or victual |
| CN105360283A (en) * | 2015-07-21 | 2016-03-02 | 韩山师范学院 | Edible composite coating preservative for annona squamosa and preparation method of preservative |
| CN105076380A (en) * | 2015-09-01 | 2015-11-25 | 徐州工程学院 | Composite coating preservative solution, preparation method and method for preserving instant garlic cloves |
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Application publication date: 20140219 |