CN103766473A - Controlled-release ethanol preservative as well as preparation method and application thereof - Google Patents
Controlled-release ethanol preservative as well as preparation method and application thereof Download PDFInfo
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- CN103766473A CN103766473A CN201410007560.XA CN201410007560A CN103766473A CN 103766473 A CN103766473 A CN 103766473A CN 201410007560 A CN201410007560 A CN 201410007560A CN 103766473 A CN103766473 A CN 103766473A
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- antistaling agent
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Abstract
The invention belongs to the technical field of preservation in food processing and in particular relates to a controlled-release ethanol preservative for storing fresh fruits and vegetables. The controlled-release ethanol preservative is diatomite-loaded gel ethanol and comprises the following components in percentage by mass: 40%-50% of gel ethanol and 50%-60% of diatomite. The invention further provides a preparation method and application of the preservative. According to the controlled-release ethanol preservative, the shortcoming of inconvenience in use of liquid ethanol is effectively overcome; the preservative has a controlled-release effect and a long-acting lasting microorganism inhibition effect, improves the practical application effect of the ethanol in the fields of fruit and vegetable preservation and the like and expands the practical application range of the ethanol in the fields of fruit and vegetable preservation and the like.
Description
Technical field
The invention belongs to the preservation technique field in food processing, particularly a kind of control release type ethanol antistaling agent for fresh fruit of vegetables storage and its preparation method and application.
Background technology
Fresh fruit of vegetables be daily must vitamin, the important sources of mineral matter and dietary fiber, there is unique shape, color, fruit and vegetable using demand is the agricultural product that are only second in the world grain.Because fruits and vegetables production has seasonality, reach the balanced listing of fruits and vegetables, guarantee supply, first to solve preservation and freshness problem.China's fruits and vegetables output and area surely occupy first place in the world always at present, but China is vast in territory, agricultural product because of main selling market not at source, preserving fruit and vegetable utilizing storage capacity deficiency, adopt the backwardness of rear commercialization treatment technology, the rotten loss late that the reasons such as holding conditions is improper cause accounts for 25%～30% of total output, compares the loss late of developed country's vegetable and fruit product 5%, and China's fruits and vegetables are produced the loss that has every year nearly hundred million tons.
Cause the reason of losing during fruit vegetables storing to may be summarized to be self physiological activity impact and two aspects of extraneous injury.The moisture of fruits and vegetables is high, and the various factors such as mechanical damage all can affect postharvest fruit and vegetable physiological activity directly or indirectly, provides advantage, microbial infection to become putrid and deteriorated one of the major reason the most of fruits and vegetables for pathogenic microorganism infects simultaneously.Except cold storing and fresh-keeping, also have air conditioned storage, fresh chemically, irradiation fresh-keeping etc. for the means of preserving fruit and vegetable utilizing, wherein antistaling agent is a kind of simple and effective mode.At present, the antisepsis antistaling agents such as existing number of chemical bactericide, biologically active conditioning agent and biological film-coating class are promoted the use of in preservation and freshness, have obvious facilitation to improving storage effect.For example SO
2in storage & processing of fruits and vegetables field, can be used as bactericide, generally application in Grape During Storage industry, also has benomyl, Mintezol, mop Tianjin, thiophanate methyl, carbendazim, gibberellin etc. to have a large amount of uses at preserving fruit and vegetable utilizing aspect antibacterial in addition.But along with the raising of people's quality of life, the problem such as residual of chemical preservative more and more causes people's attention.Advocate today of greenization in the whole world, highly effective and safe antistaling agent, because of problems such as the environmental pollution, residues of pesticides and the resistances to the action of a drug that do not have chemical preservation antistaling agent to bring, receives people's concern day by day.
Ethanol is well-known wide-spectrum bactericide, is widely used in food storage.Its preservation method has direct interpolation, spraying, absorption etc.Ethanol declines by the water activity that makes growth of microorganism, and osmotic pressure rises, and cell membrane to microorganism, cell membrane produce and destroy, make to form the protein coagulating of bacterium Life Base, spoilage organisms is suppressed or killed, thereby it is mouldy and putrid and deteriorated to prevent from packing interior food, reaches fresh-keeping object.Aspect preserving fruit and vegetable utilizing, ethanol has good preservation to fruits and vegetables to have had a large amount of having studies have shown that both at home and abroad at present.Foreign study person discovery, fresh-cut sweet cherry, after Ethanol Treatment, can delay the decline of its fruit softening, colour-darkening and acidity, keeps preferably the integrality of cherry, has extended its shelf-life.Same grape, mango etc., through Ethanol Treatment, all can slow down post-harvest physiology aging, control microbial spoilage.
At present in actual production, method is to utilize ethanol volatilization to produce steam to be full of packaging space preferably, carries out antibacterial and preserves fruits and vegetables.The method ethanol consumption is lower, can not have a negative impact to the flavour of food products of storage.But because ethanol is liquid, in the logistics progresses such as storage, transportation, easily pour down or forth, use inconvenience, action time is short, limits greatly its application in actual production.
Summary of the invention
Object of the present invention provides a kind of control release type ethanol antistaling agent take ethanol as main component, and the preparation method and application of this antistaling agent are provided.The present invention can be converted into solid by liquid ethanol and use, and this antistaling agent also has the effect discharging of controlling simultaneously, can long-acting lasting performance suppress microbial action, to improve practical application effect and the scope of ethanol in fields such as preserving fruit and vegetable utilizings.
For realizing goal of the invention of the present invention, inventor provides following technical scheme:
A kind of control release type ethanol antistaling agent, is the gel and ethanol of tripolite loading, and the each component in this control release type ethanol antistaling agent is by mass percentage:
Gel and ethanol 40-50%,
Diatomite 50-60%.
Adopt the rear problem that is easily subject to microbial infection corruption for fresh fruit of vegetables, inventor, in order to solve the not wield defect of liquid ethanol, utilizes ethanol and higher fatty acid salt can form the character of gel, prepares gel and ethanol.Under room temperature, higher fatty acid salt is difficult for moltenly in ethanol, can be dispersed in ethanol under higher temperature, forms gel rubber system after cooling, and ethanol molecule is bound in the netted spatial skeleton of the large molecule of aliphatic acid gap, is not flow shape and make alcohol solidification.By adding different content soap, can form the gel and ethanol with different evaporation rates, play the effect discharging of controlling.Diatomite be the Diatomeae remains of growing in ocean or lake at subaqueous deposit, a kind of nonmetallic mineral forming gradually through natural environment effect, its chemical composition is mainly SiO
2.Diatomaceous remarkable characteristic is the excellent physicochemical properties such as lightweight, porous, high absorption capacity and safety non-toxic, and therefore diatomite is widely used as adsorbent.Load by diatomite to gel and ethanol, makes antistaling agent have good dispersiveness and crushing resistance, thereby prepares antistaling agent of the present invention.
Liquid ethanol is converted into solid by the present invention, plays the effect discharging of controlling simultaneously.Antistaling agent of the present invention has prolongation ethanoi reaction time, safe and efficient nontoxic, shelters bad smell, reduces the feature of adopting rear loss, can long-acting lasting performance suppress microbial action, has improved practical application effect and the scope of ethanol in fields such as preserving fruit and vegetable utilizings.
As preferred version, according to a kind of control release type ethanol antistaling agent of the present invention, wherein, described gel and ethanol by 95% ethanolic solution and higher fatty acid salt in mass ratio the ratio of 100:5～100:1 make.The ethanol and the higher fatty acids that in the present invention, adopt are food-grade.
As preferred version, according to a kind of control release type ethanol antistaling agent of the present invention, wherein, described higher fatty acid salt is the one in stearate, palmitate or oleate.
The present invention also provides the preparation method of above-mentioned a kind of control release type ethanol antistaling agent, carries out according to the following steps:
(1) be the ratio mixing of 100:5～100:1 in mass ratio by 95% ethanolic solution and higher fatty acid salt, heating return stirring, until solid dissolves to obtain gel and ethanol hot solution completely, for subsequent use,
(2) taking diatomite preheating, is then that 5:5～6:4 stirs by the mass ratio of diatomite and gel and ethanol hot solution, obtains white solid antistaling agent.
As preferably, according to the preparation method of a kind of control release type ethanol antistaling agent of the present invention, wherein, diatomite preheating at 60 ℃ in described step (2).
The present invention also provides the application in fresh fruit of vegetables preservation and freshness of above-mentioned a kind of control release type ethanol antistaling agent.Control of microorganisms, quality that antistaling agent of the present invention can be used in fresh fruit of vegetables logistics storage keep.Fresh fruit of vegetables in the present invention comprises and is not limited to red bayberry and walnut etc.
As preferred version, the application according to control release type ethanol antistaling agent of the present invention in fresh fruit of vegetables preservation and freshness, wherein, the consumption of described control release type ethanol antistaling agent, to be counted 0.5-5% by fruit and vegetable preservation quality.
As preferred version, the application according to control release type ethanol antistaling agent of the present invention in fresh fruit of vegetables preservation and freshness, wherein, described application operates as follows:
Select maturation, healthy fruit, after precooling, pack in frame of plastic, put into the control release type ethanol antistaling agent after that venting bags encapsulates or compressing tablet, utilize ethanol volatility to fumigate fresh-keeping, and by whole frame Fruit packaging bags tying, be placed in freezer storage or transportation and sale.
The invention has the beneficial effects as follows:
1, to adopt edible ethanol be antipathogenic composition for control release type ethanol antistaling agent of the present invention, and safety non-toxic and does not produce harmful material after Food Contact, and security is better than the antistaling agent of current use.
2, the present invention is directed to that liquid ethanol has broad-spectrum antibacterial but not wield defect, utilize ethanol and higher fatty acid salt to form the character of gel, by controlling the addition of soap, obtain having the gel and ethanol of different evaporation rates, loaded to again in diatomite, prepared the ethanol antistaling agent with controlled release properties.Ethanol liquid state is converted into solid by this antistaling agent, solved the awkward restriction of liquid ethanol.Can also, according to the difference of different food products freshness date, select targetedly the antistaling agent of different rate of release, make its performance optimal anti-staling effect.
3, antistaling agent of the present invention can slowly produce ethanol steam in packing, and maintain the long period, there is good behaviour at the aspect such as performance, storage effect, aerobic bacteria, anaerobic bacteria, facultative anaerobe are all produced to killing action, relatively fill nitrogen, vacuumizing, put deoxidier, can only to suppress aerobic bacteria growth range of application wider, effectively control product total plate count at fruits and vegetables, in the food storage phase and go mouldy to there is remarkable result.
4, antistaling agent of the present invention loads to gel and ethanol in diatomite, can adopt the occupation mode such as compressing tablet, encapsulation, and cost of manufacture is low, and preparation is simple, easy to operate, is applicable to the application of suitability for industrialized production, has good practical value and economic benefit.
Accompanying drawing explanation
Fig. 1 is the control release type ethanol antistaling agent of the different amounts of the present invention picture to grey mold inhibition.
The specific embodiment
Below in conjunction with embodiment, be described more specifically content of the present invention.Should be appreciated that enforcement of the present invention is not limited to the following examples, any pro forma accommodation that the present invention is made and/or change all will fall into protection domain of the present invention.
In the present invention, if not refer in particular to, all part, percentages are unit of weight, and all equipment and raw materials etc. all can be buied from market or the industry is conventional.If without specializing, the method that embodiment adopts is this area current techique.
embodiment 1
A kind of control release type ethanol antistaling agent, is the gel and ethanol of tripolite loading, and the each component in this control release type ethanol antistaling agent is by mass percentage:
Gel and ethanol 50%,
Diatomite 50%.
Preparation method carries out in the steps below:
(1) 0.5g Sodium stearate is joined in 49.5g ethanol, heating stirring and refluxing, until solid dissolves to obtain gel and ethanol hot solution completely, for subsequent use.
(2) take the preheating under temperature 60 C of 50g diatomite, gel and ethanol hot solution is added in diatomite and stirred, obtain white solid control release type ethanol antistaling agent.Gained antistaling agent is deposited under cryogenic seal condition.
embodiment 2
A kind of control release type ethanol antistaling agent, is the gel and ethanol of tripolite loading, and the each component in this control release type ethanol antistaling agent is by mass percentage:
Gel and ethanol 46%,
Diatomite 54%.
Preparation method carries out in the steps below:
(1) 2g enuatrol is joined in 50g ethanol, heating stirring and refluxing, until solid dissolves to obtain gel and ethanol hot solution completely, for subsequent use.
(2) take the preheating under temperature 60 C of 60g diatomite, gel and ethanol hot solution is added in diatomite and stirred, obtain white solid control release type ethanol antistaling agent.Gained antistaling agent is deposited under cryogenic seal condition.
embodiment 3
A kind of control release type ethanol antistaling agent, is the gel and ethanol of tripolite loading, and the each component in this control release type ethanol antistaling agent is by mass percentage:
Gel and ethanol 42%,
Diatomite 58%.
Preparation method carries out in the steps below:
(1) 1g sodium palmitate is joined in 50g ethanol, heating stirring and refluxing, until solid dissolves to obtain gel and ethanol hot solution completely, for subsequent use.
(2) take the preheating under temperature 60 C of 70g diatomite, gel and ethanol hot solution is added in diatomite and stirred, obtain white solid control release type ethanol antistaling agent.Gained antistaling agent is deposited under cryogenic seal condition.
experimental example part
experimental example 1:the bacteriostatic test of ethanol antistaling agent
Method of testing: take grey mold as subjects.Be that the aseptic card punch of 6mm is beaten and got bacterium piece and be inoculated into dull and stereotyped central authorities on the flat board that evenly covers with grey mold mycelia with diameter.Take respectively the control release type ethanol antistaling agent 0.5g of preparation in embodiment 1,0.8g, 1.0g, 1.2g, 1.5g, join culture dish lid central authorities, flat board is inverted, not add antistaling agent as contrast, put in the biochemical cultivation case of (28 ± 0.5) ℃ and cultivate 3d, treat that the mycelium in control group culture dish fully grows, inspection process group and control group bacterium colony, the results are shown in Figure 1.Prove that control release type ethanol antistaling agent of the present invention has obvious inhibition to grey mold.
experimental example 2the application of fresh dose of control release type ethanol of the present invention in red bayberry storage
Test material: eastern stalwart red bayberry, is purchased from Xianju, Zhejiang.
Test is treated to:
Every group of stalwart red bayberry 500g in east, selects maturation, healthy fruit, packs in frame of plastic after precooling, add respectively control release type ethanol antistaling agent 10g in embodiment 2, and directly add ethanol 5g, with antistaling agent is control group, whole frame red bayberry is adopted to PE film packing tying, be placed under 4 ℃ of conditions and preserve.Three kinds of processing are compared, and preserve mould variability after 18 days and are respectively: embodiment group is 9.8%, ethanol group is 11.2% and is 29.5% with antistaling agent group.Prove that control release type ethanol antistaling agent of the present invention has good fresh-keeping effect to red bayberry and antistaling agent of the present invention has controlled-release effect compared with only adding ethanol.
experimental example 3the application of fresh dose of control release type ethanol of the present invention in fresh walnut storage
Test material: fresh walnut is purchased from walnut forest farm, Aksu of Xinjiang.
Test is treated to:
Select ripe and complete fresh walnut 1000g, after precooling, pack in plastic basket, add respectively and in embodiment 3, release type ethanol antistaling agent 20g, with antistaling agent be control group, after bagging, whole walnut is placed under 4 ℃ of conditions and is preserved.Two kinds of processing are compared, and preserve mould variability after 30 days and are respectively 7.4% and 15.3%, prove that control release type ethanol antistaling agent of the present invention has good fresh-keeping effect to fresh walnut.
Although inventor has done comparatively detailed elaboration and has enumerated technical scheme of the present invention, be to be understood that, for one of this area those skilled in the art, above-described embodiment is modified and/or flexible or to adopt the replacement scheme being equal to be obvious, all can not depart from the essence of spirit of the present invention, the term occurring in the present invention, for the elaboration to technical solution of the present invention and understanding, can not be construed as limiting the invention.
Claims (8)
1. a control release type ethanol antistaling agent, is characterized in that, the gel and ethanol that described control release type ethanol antistaling agent is tripolite loading, and the each component in this control release type ethanol antistaling agent is by mass percentage:
Gel and ethanol 40-50%,
Diatomite 50-60%.
2. a kind of control release type ethanol antistaling agent according to claim 1, is characterized in that, described gel and ethanol by 95% ethanolic solution and higher fatty acid salt in mass ratio the ratio of 100:5～100:1 make.
3. a kind of control release type ethanol antistaling agent according to claim 2, is characterized in that, described higher fatty acid salt is the one in stearate, palmitate or oleate.
4. a preparation method for the control release type ethanol antistaling agent as described in one of claim 1-3, is characterized in that, described preparation method carries out according to the following steps:
(1) be the ratio mixing of 100:5～100:1 in mass ratio by 95% ethanolic solution and higher fatty acid salt, heating return stirring, until solid dissolves to obtain gel and ethanol hot solution completely, for subsequent use,
(2) taking diatomite preheating, is then that 5:5～6:4 stirs by the mass ratio of diatomite and gel and ethanol hot solution, obtains white solid antistaling agent.
5. the preparation method of a kind of control release type ethanol antistaling agent according to claim 4, is characterized in that, diatomite preheating at 60 ℃ in described step (2).
6. the control release type ethanol antistaling agent as described in one of the claim 1-3 application in fresh fruit of vegetables preservation and freshness.
7. the application of control release type ethanol antistaling agent according to claim 6 in fresh fruit of vegetables preservation and freshness, is characterized in that, the consumption of described control release type ethanol antistaling agent, to be counted 0.5-5% by fruit and vegetable preservation quality.
8. the application of control release type ethanol antistaling agent according to claim 6 in fresh fruit of vegetables preservation and freshness, is characterized in that, described application operates as follows:
Select maturation, healthy fruit, after precooling, pack in frame of plastic, put into the control release type ethanol antistaling agent after that venting bags encapsulates or compressing tablet, utilize ethanol volatility to fumigate fresh-keeping, and by whole frame Fruit packaging bags tying, be placed in freezer storage or transportation and sale.
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Cited By (4)
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| CN104305472A (en) * | 2014-11-07 | 2015-01-28 | 广东广益科技实业有限公司 | Solid-state alcohol preservative and manufacturing method thereof |
| CN107307073A (en) * | 2017-07-14 | 2017-11-03 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of mulberries slow-release preservative and preservation method |
| CN107455452A (en) * | 2017-07-14 | 2017-12-12 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of berry slow-release preservative and preservation method |
| CN109998014A (en) * | 2019-05-13 | 2019-07-12 | 江苏欧凯包装科技有限公司 | A kind of glue alcohol antistaling agent |
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