CN103734266A - Fruit and vegetable fresh keeping agent production method - Google Patents

Abstract

The present invention provides a fruit and vegetable fresh keeping agent production method, which comprises: A, adding citric acid to 900 parts of water, adjusting the pH value to 3.0, mixing 0.1-0.5 part of galactomannanase, 100 parts of guaiac gum powder and the obtained mixture to be spare; and B, adding water to baicalein, astragalus polysaccharide and fulvic acid until completely dissolving, adding the obtained solution to the material obtained in the step A, carrying out an enzyme digestion effect for 24 h at a temperature of about 40 DEG C, heating for about 10 min at a temperature of 90 DEG C to inactivate of the enzyme, carrying out reduced pressure concentration, and carrying out filtration separation to remove impurities so as to obtain the clear and transparent solution, wherein the solution is 330 parts of the fruit and vegetable fresh keeping agent solution, the fixed component content in the obtained fruit and vegetable fresh keeping agent solution is 20%, the water-soluble dietary fiber content in the solid component in the solution is 90% through determination by using an enzyme weight method, and the viscosity of the 5% aqueous solution is 27CPS. In addition, the fruit and vegetable fresh keeping agent has characteristics of simple ratio, easy use, good water retention effect and good fresh keeping effect.

Description

A kind of manufacture method of fruit and vegetable fresh-keeping agent

 

Technical field:

The present invention relates to agricultural product guarantee the quality technical field, particularly a kind of manufacture method of fruit and vegetable fresh-keeping agent.

 

Background technology:

Under normal circumstances, vegetables, fruit also have a maturation afterwards in results, often produce at short notice ruckbildung, reduce local flavor, and the phenomenon that rots.Therefore, a lot of vegetables and fruit are still in not mature and are plucked at it, accelerate the ripening spraying ether or ethene, have caused the bad problem of quality of vegetable.On the other hand, after vegetables or fruits and vegetables are plucked, also need to carry out fresh-keeping operation, to keep its freshness, conventionally spray aqueous water or film forming liquid, in fruit and vegetable surfaces film forming, with water-holding fresh-keeping.Due to by the effect of overlay film, even if preserve for a long time, in-house moisture can not distribute loss yet, so can effectively prevent variable color, rotten.Water-soluble food fiber used is colourless, tasteless, transparent, low-viscosity, soluble in the material of water, therefore the original quality of vegetables after coating, fruit is at all unaffected.The food fiber of vegetables, fruit is nearly all water-insoluble food fiber,, because antistaling agent use is water-soluble food fiber, therefore can give vegetables, and fruit has the function of water-soluble food fiber.Conventional locust bean gums etc., it is scattered in water, forms solution.The two mixing ratio: if when water-soluble food fiber is 1 part, water is 2～50 parts.The water yield is lower than 2 parts, and solubility property is poor, by overlay film, be can not form evenly; The water yield when more than 50 parts, can not get satisfied fresh-keeping effect.Can be by the water-soluble food fiber aqueous solution to vegetables, fruit spraying, coating, impregnation process during enforcement, then air-dry or placement.Fresh-keeping object does not limit, as vegetables such as eggplant, tomato, radish, green vegetables; The fruit such as apple, peach, oranges and tangerines, pineapple, muskmelon all can be used this antistaling agent.But this antistaling agent is also unstable, film forming is subject to ratio and temperature, and humidity restriction is more, under moist or scorching weather, effect is bad, therefore, need to occur that a kind of proportioning is simple, easy to use, the manufacture method of a kind of fruit and vegetable fresh-keeping agent of water conservation, good refreshing effect.

 

Summary of the invention:

In order to solve the defect existing in prior art, the invention provides, to be intended to a kind of proportioning simple, easy to use, a kind of fruit and vegetable fresh-keeping agent of water conservation, good refreshing effect.

In order to realize the object of the invention, the invention discloses a kind of manufacture method of fruit and vegetable fresh-keeping agent, wherein, operate as follows:

A, in the water of 900 parts, add citric acid, pH is transferred to 3.0; Again the galactomannan carbohydrase of 0.1～0.5 point and 100 points of sore rubber powder ends of healing are mixed with this mixture, standby;

B, baicalein and astragalus polyose, fulvic acid are added water to completely and dissolved, then gained solution is joined in steps A, under 40 ℃ of left and right, carry out 24 hours enzymes and turn use into; Afterwards, with 90 ℃ of heating, within about 10 minutes, make enzyme deactivation; Then reduced pressure concentration; By isolated by filtration, remove the pure clear solution obtaining after foreign body and be 330 parts of preserving fruit and vegetable utilizing agent solutions,

Gained preserving fruit and vegetable utilizing agent solution, wherein frozen composition accounts for 20%, the water-soluble food fiber amount in this solution solids composition, adopting ferment gravimetric method to survey to be the viscosity of 90%, 5% aqueous solution is 27CPS.

 

Advantage of the present invention is that proportioning is simple, easy to use, water conservation, good refreshing effect.Be specially: use the ripe degree of the fresh-keeping fruits and vegetables of the present invention unchanged,, fragrant odour, taste is good, and weight minimizing is few, is only 2.8%; Water-retaining property humidity-preserving type is effective.

 

The specific embodiment:

The manufacture method of fruit and vegetable fresh-keeping agent, wherein, operates as follows:

A, in the water of 900 parts, add citric acid, pH is transferred to 3.0; Again the galactomannan carbohydrase of 0.1～0.5 point and 100 points of sore rubber powder ends of healing are mixed with this mixture, standby;

B, baicalein and astragalus polyose, fulvic acid are added water to completely and dissolved, then gained solution is joined in steps A, under 40 ℃ of left and right, carry out 24 hours enzymes and turn use into; Afterwards, with 90 ℃ of heating, within about 10 minutes, make enzyme deactivation; Then reduced pressure concentration; By isolated by filtration, remove the pure clear solution obtaining after foreign body and be 330 parts of preserving fruit and vegetable utilizing agent solutions,

Gained preserving fruit and vegetable utilizing agent solution, wherein frozen composition accounts for 20%, the water-soluble food fiber amount in this solution solids composition, adopting ferment gravimetric method to survey to be the viscosity of 90%, 5% aqueous solution is 27CPS.

With example, this antistaling agent is explained.% in example is outward percentage by weight apart from specified otherwise, the viscosity measured value that is 5% aqueous solution Type B viscosimeter under 25 ℃, 30rpm condition.　

Result of use experiment, by solution of the present invention, is brushed to hairbrush on the tomato of just having taken off, dry at normal temperatures.Undressed tomato example in contrast, at 25 ℃, under relative humidity 70% environment, place after 6 days, quality is done to one relatively.Use the tomato of antistaling agent processing and almost do not send out degree of raw and cooked variation, fragrant odour, taste is good, and weight minimizing is few, is only 2.8%; And the tomato of reference examples presents overdone state, the obvious variation of taste, weight minimizing reaches 7.4%.

Claims (1)

1. a manufacture method for fruit and vegetable fresh-keeping agent, is characterized in that, operates as follows:

A, in the water of 900 parts, add citric acid, pH is transferred to 3.0; Again the galactomannan carbohydrase of 0.1～0.5 point and 100 points of sore rubber powder ends of healing are mixed with this mixture, standby;

B, baicalein and astragalus polyose, fulvic acid are added water to completely and dissolved, then gained solution is joined in steps A, under 40 ℃ of left and right, carry out 24 hours enzymes and turn use into; Afterwards, with 90 ℃ of heating, within about 10 minutes, make enzyme deactivation; Then reduced pressure concentration; By isolated by filtration, remove the pure clear solution obtaining after foreign body and be 330 parts of preserving fruit and vegetable utilizing agent solutions,

Gained preserving fruit and vegetable utilizing agent solution, wherein frozen composition accounts for 20%, the water-soluble food fiber amount in this solution solids composition, adopting ferment gravimetric method to survey to be the viscosity of 90%, 5% aqueous solution is 27CPS.