CN103907674A - Composite fresh-keeping agent for Chinese water-chestnut storage, and preparation method thereof - Google Patents
Composite fresh-keeping agent for Chinese water-chestnut storage, and preparation method thereof Download PDFInfo
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- CN103907674A CN103907674A CN201310003474.7A CN201310003474A CN103907674A CN 103907674 A CN103907674 A CN 103907674A CN 201310003474 A CN201310003474 A CN 201310003474A CN 103907674 A CN103907674 A CN 103907674A
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- water chestnut
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- 238000003860 storage Methods 0.000 title claims abstract description 19
- 239000002131 composite material Substances 0.000 title claims abstract description 17
- 244000103152 Eleocharis tuberosa Species 0.000 title abstract description 7
- 235000014309 Eleocharis tuberosa Nutrition 0.000 title abstract description 7
- 238000002360 preparation method Methods 0.000 title description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 229920001218 Pullulan Polymers 0.000 claims abstract description 13
- 235000019423 pullulan Nutrition 0.000 claims abstract description 13
- 239000004373 Pullulan Substances 0.000 claims abstract description 11
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 10
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 10
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 6
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims description 32
- 235000014364 Trapa natans Nutrition 0.000 claims description 32
- 235000009165 saligot Nutrition 0.000 claims description 32
- 241001083492 Trapa Species 0.000 claims description 28
- 239000003755 preservative agent Substances 0.000 claims description 16
- 230000002335 preservative effect Effects 0.000 claims description 16
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000003795 chemical substances by application Substances 0.000 abstract description 4
- ARIWANIATODDMH-AWEZNQCLSA-N 1-lauroyl-sn-glycerol Chemical compound CCCCCCCCCCCC(=O)OC[C@@H](O)CO ARIWANIATODDMH-AWEZNQCLSA-N 0.000 abstract 1
- ARIWANIATODDMH-UHFFFAOYSA-N Lauric acid monoglyceride Natural products CCCCCCCCCCCC(=O)OCC(O)CO ARIWANIATODDMH-UHFFFAOYSA-N 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 241000366676 Justicia pectoralis Species 0.000 description 9
- 230000000694 effects Effects 0.000 description 7
- 235000012055 fruits and vegetables Nutrition 0.000 description 6
- 235000013399 edible fruits Nutrition 0.000 description 5
- 240000001085 Trapa natans Species 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 241000607479 Yersinia pestis Species 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 239000004033 plastic Substances 0.000 description 3
- 229920003023 plastic Polymers 0.000 description 3
- 241000234646 Cyperaceae Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000013505 freshwater Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000005022 packaging material Substances 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 230000000241 respiratory effect Effects 0.000 description 2
- 230000033764 rhythmic process Effects 0.000 description 2
- 230000001988 toxicity Effects 0.000 description 2
- 231100000419 toxicity Toxicity 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000202829 Eleocharis Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- FFBHFFJDDLITSX-UHFFFAOYSA-N benzyl N-[2-hydroxy-4-(3-oxomorpholin-4-yl)phenyl]carbamate Chemical compound OC1=C(NC(=O)OCC2=CC=CC=C2)C=CC(=C1)N1CCOCC1=O FFBHFFJDDLITSX-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000004320 controlled atmosphere Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000007888 film coating Substances 0.000 description 1
- 238000009501 film coating Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 229920000915 polyvinyl chloride Polymers 0.000 description 1
- 239000004800 polyvinyl chloride Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 230000005068 transpiration Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention discloses a composite fresh-keeping agent for Chinese water-chestnut storage. The composite fresh-keeping agent comprises, by mass, 1-2% of pullulan, 0.2-0.4% of glycerol monolaurate, 0.01-0.03% of ascorbic acid, and the balance of water. The present invention further provides a method for preparing the composite fresh-keeping agent for Chinese water-chestnut storage. With the technical scheme, the storage time of the Chinese water-chestnut storage is effectively prolonged.
Description
Technical field
The present invention relates to a kind of agricultural products fresh-keeping technology, be specifically related to a kind of composite preservative for water chestnut storage and preparation method thereof.
Technical background
Water chestnut (Chinese water-chestnut), formal name used at school Eleocharis tuberosa(Roxb.) Roem.et. Schult.Another name ground chestnut, water chestnut, black taro, an ancient name for water chestnut, for Cyperaceae (Cyperaceae) Eleocharis can form the cultigen of underground bulb, are herbaceos perennial.Water chestnut mouthfeel is sweet crisp, nutritious, contains protein, fat, crude fibre, carrotene, Cobastab, vitamin C, iron, calcium, phosphorus and carbohydrate.Can eat something rare, also can be used for the cooking, can starch processed, also can make Chinese medicine.Water chestnut is mainly sold with the form of belt leather at present, but fresh water chestnut is rather loaded down with trivial details in peeling, also affects urban health, and this has greatly restricted the consumption of water chestnut.Water chestnut has instant, cleaning and edible rate high and enjoys the favor that is subject to consumer in peeling.This is called slight processing fruits and vegetables through the fresh fruit of vegetables that cleans, removes the peel the simple processing such as (stoning), cutting, finishing, classification, packing.Along with the quickening of people's rhythm of life, slightly process fruits and vegetables and be more and more subject to because reducing the advantages such as consumer's housework, edible convenient, clean, high-quality is fresh the favor of numerous families.Along with the raising of people's living standard and the quickening of rhythm of life, people wish to eat easily without skin, fresh water chestnut, i.e. " fresh-cut water chestnut " product.But this product is because peeling has been subject to serious machinery wound, the quality problems such as brown stain easily occurs and ruin, thus cause its quality to decline rapidly; And increase the infection chance of microorganism.Greatly shorten fresh-cut shelf life and reduced commodity value.
At present commercial adopt aggregation wrapper films as polyethylene, polyvinyl chloride etc. as slight processing fruits and vegetables packaging material, but these polymeric materials have the features such as toxicity of decomposing, retaining for a long time brought severe contamination and part material difficult in natural environment, easily environment is produced to " white pollution ", therefore people expect novel biodegradable nontoxic food fresh keeping packaging material.Pullulan is a kind of natural polysaccharide edible film coating antistaling agent, has source abundant, biodegradable, nonpoisonous and tasteless, does not have residual toxicity problem, thereby becomes the focus of the research and development of packaging for foodstuff in recent years.The film that pullulan forms after fruit surface coating, for fruit is created micro-controlled atmosphere environment, play the effect that is similar to single fruit controlled atmospheric packing, owing to thering is certain oxygen barrier and block water vapour and good tensile strength, can effectively reduce respiratory intensity and the transpiration of fruits and vegetables, make respiratory intensity in optimum range, effectively slow down the gas exchange of fruit, and reduce dehydration, reduce the consumption of nutriment, reduce the rotten loss causing because of infecting of pathogen, regulate the physiological metabolism after Fruit, thereby keep the freshness of fruits and vegetables, extend the shelf-life of fruits and vegetables.
Summary of the invention
The object of this invention is to provide a kind of composite preservative that can effectively suppress the brown stain of fresh-cut water chestnut and extend fresh-cut water chestnut storage time.
For solving the problems of the technologies described above, the technical solution used in the present invention is: a kind of composite preservative for water chestnut storage, comprise that mass percent is 1-2% pullulan, 0.2-0.4% lauric monoglyceride and 0.01-0.03% ascorbic acid, and all the other are water.
As preferably, the mass percent of described pullulan is 1.5%, and the mass percent of described lauric monoglyceride is 0.3%, and the mass percent of described ascorbic acid is 0.02%, and all the other are water.
The method of a kind of composite preservative for water chestnut storage of preparation provided by the invention, comprise the steps: to get 100-200 g pullulans, heating for dissolving is in water, then add 20-40g lauric monoglyceride, after cooling, add 1-3 g ascorbic acid, add water quantitatively to 10kg, obtain described a kind of composite preservative for water chestnut storage.
The specific embodiment
Embodiment 1
1. get 100g pullulan, heating for dissolving, in water, then adds 20g lauric monoglyceride, adds 1g ascorbic acid after cooling, adds water quantitatively to 10kg.Select size basically identical, the water chestnut of not damaged and disease and pest, peels off shell, in above-mentioned Multiple preservative solutions, soaks 3-5 minutes, pulls out and dries up, and then fresh-cut water chestnut is packed in plastic box, is placed at the temperature of 8-10 ° of C and preserves.
Embodiment 2
1. get 150g pullulan, heating for dissolving, in water, then adds 30g lauric monoglyceride, adds 2g ascorbic acid after cooling, adds water quantitatively to 10kg.Select size basically identical, the water chestnut of not damaged and disease and pest, peels off shell, in above-mentioned Multiple preservative solutions, soaks 3-5 minutes, pulls out and dries up, and then fresh-cut water chestnut is packed in plastic box, is placed at the temperature of 8-10 ° of C and preserves.
Embodiment 3
1. get 200g pullulan, heating for dissolving, in water, then adds 40g lauric monoglyceride, adds 3g ascorbic acid after cooling, adds water quantitatively to 10kg.Select size basically identical, the water chestnut of not damaged and disease and pest, peels off shell, in above-mentioned Multiple preservative solutions, soaks 3-5 minutes, pulls out and dries up, and then fresh-cut water chestnut is packed in plastic box, is placed at the temperature of 8-10 ° of C and preserves.
The present invention selects the storage effect results of comparison of the storage method in control group storage method and above-described embodiment as follows:
The variation of table 1 water chestnut browning index
| Process | 1 day | 2 days | 3 days | 4 days | 5 days |
| A group | 0.4 | 1.3 | 2.3 | 2.9 | 3.6 |
| B group | 0.4 | 0.9 | 1.6 | 2.3 | 2.8 |
| C group | 0.2 | 0.5 | 1.2 | 1.8 | 2.2 |
| D group | 0.2 | 0.4 | 0.7 | 1.1 | 1.5 |
| E group | 0.3 | 0.4 | 1.1 | 1.6 | 2.4 |
Wherein:
The fresh-keeping effect that A group is clear water contrast;
B group is for adding the fresh-keeping effect of sodium carboxymethylcellulose film in clear water;
The fresh-keeping effect that C group is embodiment 1;
The fresh-keeping effect that D group is embodiment 2;
The fresh-keeping effect that E group is embodiment 3.
The assessment of browning index, according to water chestnut surface brown stain size, is divided into 5 grades by browning degree: 0 grade without brown stain, 1 grade of brown stain area < 20%, 35%-50%, 4 grades of brown stain area > 50% of 20%-35%, 3 grades of brown stain areas of 2 grades of brown stain areas.Computing formula: browning index=Σ (brown stain rank × this number of levels)/(check total).Browning index is greater than 2, and we think and have substantially lost commodity value.
As can be seen from the above table, composite preservative processing of the present invention can effectively suppress the brown stain on water chestnut surface, the group that its successful is better than control group and only adds pullulan, under 8-10 ° of C, can preserve 4-5 days, and contrast can only be preserved 2-3 days, composite preservative is processed than contrast storage time and is extended 2-3 days.Therefore, composite preservative of the present invention can effectively maintain the quality of fresh-cut water chestnut, extends the shelf-life of fresh-cut water chestnut.
Except above preferred embodiment, the present invention also has other embodiment, and those skilled in the art can make according to the present invention various changes and distortion, only otherwise depart from spirit of the present invention, all should belong to the defined scope of claims of the present invention.
Claims (3)
1. for a composite preservative for water chestnut storage, it is characterized in that: comprise that mass percent is 1-2% pullulan, the lauric monoglyceride of 0.2-0.4% and the ascorbic acid of 0.01-0.03%, all the other are water.
2. a kind of composite preservative for water chestnut storage according to claim 1, it is characterized in that: the mass percent of described pullulan is 1.5%, the mass percent of described lauric monoglyceride is 0.3%, and the mass percent of described ascorbic acid is 0.02%, and all the other are water.
3. prepare the method for a kind of composite preservative for water chestnut storage as claimed in claim 1 for one kind, it is characterized in that: comprise the steps: to get 100-200 g pullulans, heating for dissolving is in water, then add 20-40g lauric monoglyceride, after cooling, add 1-3 g ascorbic acid, add water quantitatively to 10kg, obtain described a kind of composite preservative for water chestnut storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310003474.7A CN103907674B (en) | 2013-01-05 | 2013-01-05 | A kind of composite preservative and preparation method thereof for water chestnut storage |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310003474.7A CN103907674B (en) | 2013-01-05 | 2013-01-05 | A kind of composite preservative and preparation method thereof for water chestnut storage |
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| Publication Number | Publication Date |
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| CN103907674A true CN103907674A (en) | 2014-07-09 |
| CN103907674B CN103907674B (en) | 2018-09-18 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310003474.7A Active CN103907674B (en) | 2013-01-05 | 2013-01-05 | A kind of composite preservative and preparation method thereof for water chestnut storage |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106035633A (en) * | 2016-05-27 | 2016-10-26 | 浙江大学 | Compound preservative and application thereof in inhibiting formation of carya cathayensis lipofuscin-like pigments |
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|---|---|---|---|---|
| JP2002034527A (en) * | 2000-07-19 | 2002-02-05 | Saburo Ohara | Edible coating preparation which has fresh food deterioration-controlling function and promotes decrease in weight of container, packaging material or the like and reduction in distribution cost |
| CN101558784A (en) * | 2009-05-21 | 2009-10-21 | 天津科技大学 | Composite biological film-coating antistaling agent |
| CN101755900A (en) * | 2010-03-25 | 2010-06-30 | 山东商业职业技术学院 | Fruit and vegetable coating antistaling agent |
| CN102422868A (en) * | 2011-10-26 | 2012-04-25 | 山东商业职业技术学院 | Chilled meat coating antistaling agent |
-
2013
- 2013-01-05 CN CN201310003474.7A patent/CN103907674B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002034527A (en) * | 2000-07-19 | 2002-02-05 | Saburo Ohara | Edible coating preparation which has fresh food deterioration-controlling function and promotes decrease in weight of container, packaging material or the like and reduction in distribution cost |
| CN101558784A (en) * | 2009-05-21 | 2009-10-21 | 天津科技大学 | Composite biological film-coating antistaling agent |
| CN101755900A (en) * | 2010-03-25 | 2010-06-30 | 山东商业职业技术学院 | Fruit and vegetable coating antistaling agent |
| CN102422868A (en) * | 2011-10-26 | 2012-04-25 | 山东商业职业技术学院 | Chilled meat coating antistaling agent |
Non-Patent Citations (2)
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| 赵广河，等: "鲜切荸荠研究进展", 《食品研究与开发》 * |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106035633A (en) * | 2016-05-27 | 2016-10-26 | 浙江大学 | Compound preservative and application thereof in inhibiting formation of carya cathayensis lipofuscin-like pigments |
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| CN103907674B (en) | 2018-09-18 |
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