CN103907673B - Grape preservative and preparation method thereof - Google Patents

Grape preservative and preparation method thereof Download PDF

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Publication number
CN103907673B
CN103907673B CN201410141176.9A CN201410141176A CN103907673B CN 103907673 B CN103907673 B CN 103907673B CN 201410141176 A CN201410141176 A CN 201410141176A CN 103907673 B CN103907673 B CN 103907673B
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China
Prior art keywords
grape
konjaku powder
water
antistaling agent
fresh
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CN201410141176.9A
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Chinese (zh)
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CN103907673A (en
Inventor
张群
唐鼐
周文化
叶纯
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中南林业科技大学
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Publication of CN103907673A publication Critical patent/CN103907673A/en
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Abstract

The invention discloses a grape preservative and a preparation method thereof. The grape preservative comprises the following components in percentage by weight: 0.05-0.10% of grape seed oil, 0.02-0.05% of sucrose fatty acid ester, 0.3-0.5% of konjac flour, 0.2-0.5% of CaCl2, 0.1-0.2% of phytic acid, 0.1-0.2% of citric acid, 0.02-0.05% of vitamin C, 0.05-0.10% of sodium hexametaphosphate, 2-3% of salt and the balance of water. The invention further provides the preparation method of the grape preservative. The grape preservative provided by the invention is simple in production method, low in cost and convenient to use, has a good inhibiting effect for browning and mildew in the storage process of grapes, and is good in preservation effect, long in preservation time, nontoxic and harmless to a human body and environment-friendly.

Description

A kind of antistaling agent for grape and preparation method thereof

Technical field

The present invention relates to a kind of fruit antistaling agent and preparation method thereof, particularly relate to a kind of antistaling agent for grape and preparation method thereof.

Background technology

Fruit antistaling agent should have effect of anticorrosion, fresh-keeping, sterilization, anti-dehydration, thus can reach the effect avoiding fruit nutrition ingredients from lossing, but antistaling agent for grape fresh-keeping effect is in the market not good enough, and fresh keeping time is short, and price is high.

Along with growth in the living standard, people increase gradually to the fruit demand that different regions Various Seasonal is produced, but easily there is the phenomenons such as threshing, stick, pericarp browning, pulp softening, taste bad in grape in storage, bring great difficulty to the storage of Table Grape, transport, Shelf-life etc., even bring huge economic loss.Grape During Storage is the important step realizing producing year pin grape season, regulating dull and rush season contradiction, promote Fruits production, is also an important channel of reducing grape loss, improving resource utilization.The long-term storage that the special biological characteristics of grape itself determines grape must utilize antisepsis antistaling agent.Post-harvest quality quality control mainly uses means to be chemical bactericides, mainly SO 2preparation, but their residual toxicities in fruits and vegetables have become to the potential danger of human health the problem that the whole society is concerned about.

In Grape During Storage, carpopodium protects the important criterion that green degree, the maintenance of fruit grain fruit powder and fruit grain interior quality are Grape During Storage commodity values, but degradation problem there is carpopodium dehydration, quality in Grape During Storage process under, has had a strong impact on the commodity value of grape.Prior art really has certain progress in normal temperature or low temperature, long acting fresh-keeping, transportation fresh-retaining, but goes back Shortcomings, and some making are simple, and some antistaling agent release is uneven, and have plenty of cost high, generalization is not good, and larger problem is great majority SO 2preparation, has residual, harmful.

Summary of the invention

Technical problem to be solved by this invention is, provide a kind of fresh-keeping effect good, fresh keeping time is long, and cost is low, nontoxic antistaling agent for grape and preparation method thereof.

The technical solution adopted for the present invention to solve the technical problems is:

The antistaling agent for grape of the present invention, comprises the component of following weight percent proportioning: grape-kernel oil 0.05-0.10%, sucrose fatty ester 0.02-0.05%, konjaku powder 0.3-0.5%, CaCl 20.2-0.5%, phytic acid 0.1-0.2%, citric acid 0.1-0.2%, vitamin C 0.02-0.05%, calgon 0.05-0.10%, salt 2-3%, surplus is water.

The preparation method of the antistaling agent for grape of the present invention, comprises the following steps:

(1) konjaku powder, water is taken by predetermined weight per distribution ratio, the 18-22wt% of alleged water intaking added mixing in konjaku powder, soak, add remaining water again, then the electronic thermostatic water-bath of 35-45 DEG C is put into, make konjaku powder swelling, dissolve 0.8-1.2h, make the konjaku powder aqueous solution, for subsequent use;

(2) take other components by predetermined weight per distribution ratio, be dissolved in the konjaku powder aqueous solution of step (1) gained, obtain mixed liquor;

(3) by the mixed liquor of step (2) gained through high-shear emulsifying instrument process 3-5min, then under frequency 30-50kHz, process 20-30min with ultrasonic wave.

During use, by neat for outward appearance, in antistaling agent, soak 2-5min without the whole string grape of disease and pest and mechanical damage, pull out, after naturally drying, put into fresh-keeping holding tray, be covered with preservative film, refrigerate; Certainly, also antistaling agent directly can be sprayed onto on grape, then process.

The present invention's grape-kernel oil used forms by grape pip expression separation is refining, be in grape wine brewing process output compared with a kind of byproduct of horn of plenty, unrighted acid in grape-kernel oil accounts for 90% of total fatty acid content, and more than 75% of unrighted acid is linoleic acid, it is one of vegetable oil that the current linoleic acid content found is the highest, in addition, containing a large amount of fat-soluble A, D, E, K in grape-kernel oil, be a kind of health food of nutritious, edible safety.The present invention, by adding grape-kernel oil, with the fragrance of grape itself, can not produce peculiar smell.

Sucrose fatty ester has surface-active, surface tension can be reduced, there are good emulsification, dispersion solubilising, lubrication, infiltration, foaming, viscosity to regulate, prevent the performances such as aging, antibacterial simultaneously, energy coating-film fresh-keeping, there is antibacterial action, keep fruits and vegetables fresh, extend shelf life, can emulsifying agent be made, also can make antistaling agent.

Konjaku powder has fabulous toughness, film forming, plasticity, gelling, cementability and adhesive ability, nontoxic, can form the water white antimicrobial semi-permeable membrances of one deck, effectively can stop O on grape surface 2enter people's fruit inner, slow down the CO produced by fruits and vegetables respiration 2to external diffusion, make an inner formation low O 2, high CO 2semi-transparent rete, thus effectively can suppress the physiological respiration of fruits and vegetables, slow down the loss of nutriment, and effectively can reduce infecting and spreading of inoculating microbe, avoid O 2with the reaction of polyphenol oxidase, reduce the mechanical damage between fruits and vegetables, avoid and cause nutriment to flow out and the growth of microorganism that causes because fruits and vegetables epidermal cell breaks, thus reduce rotting of fruits and vegetables, the evaporation of storage period fruits and vegetables internal moisture can be reduced simultaneously, thus keep hardness and the color and luster of fruits and vegetables, play fresh-keeping fungi-proofing effect, acceptable daily intake does not do particular provisions to its toxicity.The present invention selects konjaku powder as filming agent, utilizes the SKGM in konjaku powder, improves non-oxidizability, can anti-grape oxidizing brown stain.

Calcium ion has important effect in the Physiology and biochemistry such as growth and development of plants, ripening and senscence, have and maintain cell membrane, the structure of cell membrane and function, the physiological functions such as regulable control ionic environment and enzymatic activity, calcium content in pericarp and pulp can be improved, the hardness of fruit can be kept, Delay of ripeness is old and feeble, reduces rotting rate.

Phytic acid, as food preservative, effectively can improve food storage function and improve food quality, and when making its color keep longer, nutrition is constant; With phytic acid process fresh fruit and vegetables, its shelf-life obviously extends, phytic acid is used for garden stuff processing, effectively can prevent brown stain and Vc loss, and the nutriment that phytic acid is inherently useful to human body, phytic acid hydrolysate in human body is inositol and phosphatide, and the former has anti-aging effects, and the latter is human body cell important component part.On the other hand, phytic acid can form thin film on pericarp surface, can suppress respiration to a certain extent, effectively can delay the deterioration speed of pulp quality, local flavor, improves the storage period of fruit.In addition, phytic acid and citric acid are all effective metal chelating agents, can network and metal ion, suppress polyphenol oxidase enzyme activity, have good antioxidation.Research shows, phytic acid and the effect of citric acid composite synergistic effectively can delay the speed of pericarp browning, improves guarantor's look phase of pericarp.

Vitamin C, as antioxidant, can slow down the brown stain of fruits and vegetables.

Calgon is used for meat products, fish sausage, ham etc., can improve retentiveness, increase being knotted property, prevent fat oxidation; Can variable color be prevented for beans sauce, soy sauce, increase toughness, shorten yeast phase, flavor adjustment; For fruit beverage, cold drink, can crushing juice rate be improved, increase viscosity, suppress vitamin C to decompose; Can swelliong power be improved for ice cream, enlarging volume, strengthen emulsification and prevent lotion from destroying, improve mouthfeel and color and luster.The present invention, by adding calgon, can promote grape water conservation, reduces scattering and disappearing of grape moisture.

Salt solution has certain bactericidal action, low price, has inhibitory action to melon and fruit fungi.The present invention, by adding salt, utilizes its antibiotic property and increases taste, can strengthen the mouthfeel of grape.

Research practice shows, single antistaling agent can not possess simultaneously protects look, overlay film and antibacterial effect, and the antistaling agent prepared by the present invention, by antibacterial, water conservation, protect look, multiple link such as anti-oxidant combines, fresh-keeping effect is good, and fresh keeping time is long, to human non-toxic, harmless, environmental protection.

Antistaling agent of the present invention has good inhibitory action to the brown stain in grape fruit storage process and mould, the grape normal temperature of this antistaling agent process of process one week, its softening rate and mould variability reduce by more than 70% than blank, and the loss of grape moisture can be slowed down, reduce the withered rate of carpopodium, improve the commodity value of grape.

The antistaling agent for grape of the present invention, method for making is simple, with low cost, easy and simple to handle during use, fresh-keeping grape can be made to pin nutritional labeling for a long time do not run off, and has the advantage that anticorrosion, fresh-keeping, sterilization, anti-dehydration, fresh-keeping effect are outstanding.

Detailed description of the invention

Below in conjunction with embodiment, the invention will be further described.

Embodiment 1

The antistaling agent for grape of the present embodiment, comprises the component of following weight percent proportioning: grape-kernel oil 0.05%, sucrose fatty ester 0.02%, konjaku powder 0.3%, CaCl 20.2%, phytic acid 0.1%, citric acid 0.1%, vitamin C 0.02%, calgon 0.05%, salt 2%, surplus is water.

Preparation method, comprises the following steps:

(1) take konjaku powder, water by predetermined weight per distribution ratio, the 20wt% of alleged water intaking added mixing in konjaku powder, soak, then add remaining water, put into the electronic thermostatic water-bath of 40 DEG C, make konjaku powder swelling, dissolve 1.0h, make the konjaku powder aqueous solution, for subsequent use;

(2) take other components by predetermined weight per distribution ratio, be dissolved in the konjaku powder aqueous solution of step (1) gained, obtain mixed liquor;

(3) by the mixed liquor of step (2) gained through high-shear emulsifying instrument process 3min, then use ultrasonic wave (power 150W) under frequency 40kHz to process 25min.

During use, by neat for outward appearance, in antistaling agent, soak 5min without the whole string grape of disease and pest and mechanical damage, pull out, after naturally drying, put into fresh-keeping holding tray, be covered with food fresh keeping membrane, refrigerate.

Embodiment 2

The antistaling agent for grape of the present embodiment, comprises the component of following weight percent proportioning: grape-kernel oil 0.08%, sucrose fatty ester 0.04%, konjaku powder 0.4%, CaCl 20.4%, phytic acid 0.15%, citric acid 0.15%, vitamin C 0.04%, calgon 0.08%, salt 2.5%, surplus is water.

Preparation method and using method are with embodiment 1.

Embodiment 3

The antistaling agent for grape of the present embodiment, comprises the component of following weight percent proportioning: grape-kernel oil 0.1%, sucrose fatty ester 0.05%, konjaku powder 0.5%, CaCl 20.5%, phytic acid 0.02%, citric acid 0.2%, vitamin C 0.05%, calgon 0.1%, salt 3%, surplus is water.

Preparation method and using method are with embodiment 1.

Antistaling agent for grape of the present invention to the fresh-keeping effect of grape in table 1.

Weight-loss ratio (%): adopt weight method, weight-loss ratio (%)=often organize weight saving (g)/often organize original weight (g) × 100%;

Decayed fruit rate (%): adopt counting method, decayed fruit rate (%)=(the fruit number that total fruit number-surface is intact)/total fruit number × 100%.

Claims (2)

1. an antistaling agent for grape, is characterized in that, comprises the component of following weight percent proportioning: grape-kernel oil 0.05-0.10%, sucrose fatty ester 0.02-0.05%, konjaku powder 0.3-0.5%, CaCl 20.2-0.5%, phytic acid 0.1-0.2%, citric acid 0.1-0.2%, vitamin C 0.02-0.05%, calgon 0.05-0.10%, salt 2-3%, surplus is water.
2. a preparation method for antistaling agent for grape as claimed in claim 1, is characterized in that, comprises the following steps:
(1) konjaku powder, water is taken by predetermined weight per distribution ratio, the 18-22wt% of alleged water intaking added mixing in konjaku powder, soak, add remaining water again, then the electronic thermostatic water-bath of 35-45 DEG C is put into, make konjaku powder swelling, dissolve 0.8-1.2h, make the konjaku powder aqueous solution, for subsequent use;
(2) take other components by predetermined weight per distribution ratio, be dissolved in the konjaku powder aqueous solution of step (1) gained, obtain mixed liquor;
(3) by the mixed liquor of step (2) gained through high-shear emulsifying instrument process 3-5min, then under frequency 30-50kHz, process 20-30min with ultrasonic wave.
CN201410141176.9A 2014-04-10 2014-04-10 Grape preservative and preparation method thereof CN103907673B (en)

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Application Number Priority Date Filing Date Title
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Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104304442B (en) * 2014-10-21 2017-07-21 张刚 A kind of tomato coating-film fresh-keeping method
CN104304441B (en) * 2014-10-21 2017-01-11 郑州大学 Loquat film-coating preservative and preparation method thereof
CN104509585B (en) * 2015-01-04 2017-07-28 张刚 A kind of grape coating-film fresh-keeping method
CN104522160B (en) * 2015-01-04 2017-09-12 张刚 A kind of grape composite coating preservative and preparation method thereof
CN106509087A (en) * 2016-12-18 2017-03-22 钦州阜康农副食品有限公司 Fruit polishing and fresh keeping agent and preparation method thereof
CN106665812A (en) * 2016-12-18 2017-05-17 钦州阜康农副食品有限公司 Vegetable preservative and preparation method thereof
CN106720263A (en) * 2016-12-18 2017-05-31 钦州阜康农副食品有限公司 A kind of freshness preserving agent for fruit and vegetable and preparation method thereof
CN106857810A (en) * 2017-03-30 2017-06-20 合肥金同维低温科技有限公司 A kind of grape plucks preceding preservative specially and preparation method thereof
KR102002296B1 (en) * 2018-11-16 2019-08-20 주식회사 에이치씨랩 Compositions for inhibiting browning comprising phytic acid-metal complex and methods for inhibiting browning using the same

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Publication number Priority date Publication date Assignee Title
CN1212067C (en) * 2002-07-12 2005-07-27 上海三瑞化学有限公司 Bi-component edible fruit and vegetable coating fresh-keeping agent and uses thereof
CN101978838B (en) * 2010-10-25 2012-07-25 陕西科技大学 Method for refreshing Chinese dates
CN103300140B (en) * 2013-05-22 2014-09-10 宁波大学 Preparation method of compound fresh-keeping solution for sugarcane and fresh sugarcane section with peel

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