CN103931759A - Lysozyme-based universal-type fruit film coated preservative as well as using method thereof - Google Patents
Lysozyme-based universal-type fruit film coated preservative as well as using method thereof Download PDFInfo
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- CN103931759A CN103931759A CN201410179513.3A CN201410179513A CN103931759A CN 103931759 A CN103931759 A CN 103931759A CN 201410179513 A CN201410179513 A CN 201410179513A CN 103931759 A CN103931759 A CN 103931759A
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- lysozyme
- antistaling agent
- calcium propionate
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Abstract
The invention discloses a lysozyme-based universal-type fruit film coated preservative with the pH value of 5-6. The lysozyme-based universal-type fruit film coated preservative comprises the following raw materials: lysozyme, chitosan, calcium propionate, ascorbic acid and water with the weight ratio of (0.01-10):(0.1-2):(0.01-20):(0.1-20):(80-99). The using method comprises the following steps: firstly, dissolving lysozyme, calcium propionate and ascorbic acid according to the required proportion into water so as to form a mixed solution; then adding chitosan while stirring the mixed solution so as to obtain a lysozyme fresh-keeping solution; then adjusting the pH of the lysozyme fresh-keeping solution to 5-6 so as to obtain the preservative; and finally, coating or spraying the preservative on the surfaces of fruits, and drying. The lysozyme-based universal-type fruit film coated preservative provided by the invention not only is wide in bacteriostat range, is high in bacteriostat capability, but also is easy to dry.
Description
Technical field
The present invention relates to a kind of fruit antistaling agent, be specifically related to a kind of universal fruit coating antistaling agent and using method thereof based on lysozyme, be applicable to expand scope of restraining fungi, strengthen bacteriostasis.
Background technology
Along with living standard improves, people increase gradually to the fruit demand of different regions Various Seasonal output, and fresh fruit easily rots afterwards naturally in harvesting, its storage, transport and practicality are brought to impact, have a strong impact on the economic benefit of fruit, therefore, suppress fruit aerobic respiration, slow down its moisture loss and metabolism, the freshness date of proper extension fruit, reduces rotting rate and has great importance.
Existing fruit freshness preserving technology mainly contains: physical fresh-keeping and fresh chemically.Physical fresh-keeping mainly comprises that deepfreeze is fresh-keeping, controlled atmosphere, pressure-reducing fresh-keeping, radiation preservation etc., and this technology energy-output ratio is large, cost is higher.Fresh chemically comprises fresh-keeping to fruit of the chemical preservatives such as deoxidation acetic acid, sulfur dioxide, potassium sorbate, but long-term security and the wholesomeness that uses a lot of chemical preservatives easily to affect fruit.In addition, also comprise with preservative film and realize and suppress the breathing of fruit and reach preservation, but because preservative film release period causes that fruit moisture evaporation is too fast and dehydration is serious compared with short, space is excessive, be difficult in order to be effective, so fresh keeping time is extremely short.
Lysozyme is a kind of protein of safety non-toxic, has good bacteriolysis, and it can decompose many gram-positive bacterias such as micrococcus lysodeikticus, bacillus megaterium, sarcina flava, is a kind of safe and reliable and well behaved bactericide.Lysozyme itself is nontoxic, harmless, alternative as chemical preservatives such as benzoic acid and sodium benzoates, and the normal illegal additive adding of food as borax etc., can effectively extend effective period of food quality in recent years.Hay bacillus, the micrococcus radiodurans of lysozyme to gram-positive bacteria has powerful decomposition, but the antimicrobial effectiveness to Gram-negative bacteria is limited, the simple lysozyme that uses cannot be brought into play comprehensive antiseptic effect as antistaling agent, studies have shown that lysozyme composite antistaling agent can improve its antiseptic effect greatly.
Chinese patent: Granted publication number is CN103450719A, Granted publication day is that the patent of invention on October 9th, 2013 discloses a kind of composite biological film-coating agent and for blueberry preserved method, this composite biological film-coating agent contain mass ratio be 0.5% ?5% water soluble chitosan, 0.01% ?0.3% citric acid, 0.005% ?0.01% nisin, 0.005% ?0.01% lysozyme, 0.05% ?0.2% propane diols, 0.01% ?0.1% nanometer polyoxy SiClx and 0.01% ?0.1% glycerine, all the other are water.Although this invention can significantly improve hot strength, elongation at break and the tearing strength of chitosan complex film, has prevented to a certain extent the physical injury of fruits and vegetables, but still there is following defect:
1, this invention is selected lysozyme, nisin are stronger to the fungistatic effect of gram-positive bacteria, but to the fungistatic effect of gram-positive bacteria a little less than, therefore its scope of restraining fungi is narrower;
2, in this invention, the content of lysozyme, nisin is lower, bacteriostasis a little less than, and the content of water soluble chitosan is higher, easily causes composite biological film-coating agent to be difficult for dry, brings some inconvenience to practical operation application.
Summary of the invention
The object of the invention is to overcome that the middle scope of restraining fungi existing in prior art is narrower, bacteriostasis is weak, be difficult for dry problem, provides that a kind of scope of restraining fungi is wider, bacteriostasis is strong, easy dry universal fruit coating antistaling agent and using method thereof based on lysozyme.
For realizing above object, the invention provides following technical scheme:
A kind of universal fruit coating antistaling agent based on lysozyme, the raw material composition of this antistaling agent comprises lysozyme, shitosan, calcium propionate, ascorbic acid and water, and the weight ratio of lysozyme, shitosan, calcium propionate, ascorbic acid, water be 0.01 ?10: 0.1 ?2: 0.01 ?20: 0.1 ?20: 80 ?99;
The pH of described antistaling agent be 5 ?6.
The weight ratio of described lysozyme, shitosan, calcium propionate, ascorbic acid, water is 0.05: 1.5: 0.5: 0.2: 96.75.
Described lysozyme is egg white lysozyme, its activity >=25000U/mg;
Described calcium propionate is eggshell source calcium propionate;
Described shitosan is the CMC of de-acetyl Du≤90%.
The raw material composition of described antistaling agent also comprise citric acid, the weight ratio of described citric acid and lysozyme be 0.2 ?10: 0.01 ?10.
The raw material composition of described antistaling agent also comprise glycerine, the weight ratio of described glycerine and lysozyme be 0.1 ?10: 0.01 ?10.
A using method for the above-mentioned universal fruit coating antistaling agent based on lysozyme, comprises the following steps successively:
Step 1: first lysozyme, calcium propionate, ascorbic acid are dissolved in the water to form mixed solution in required ratio, again mixed solution is added to shitosan while stirring to obtain lysozyme fresh-keeping liquid, finally regulate lysozyme fresh-keeping liquid pH to 5 ?6 to obtain antistaling agent;
Step 2: first by above-mentioned antistaling agent dip-coating or spray at fruit surface, then dry, wherein, described flash-off time be 10 ?40min, now, the universal fruit coating antistaling agent based on lysozyme is finished using.
Compared with prior art, beneficial effect of the present invention is:
1, raw material composition in a kind of universal fruit coating antistaling agent based on lysozyme of the present invention comprises lysozyme, shitosan, calcium propionate, ascorbic acid and water, lysozyme, shitosan, calcium propionate, ascorbic acid, its weight ratio of water be 0.01 ?10: 0.1 ?2: 0.01 ?20: 0.1 ?20: 80 ?99, and the pH of antistaling agent be 5 ?6, on the one hand, in this antistaling agent, adopt lysozyme and calcium propionate simultaneously, lysozyme not only has obvious inhibitory action to bacterium (being mainly gram-positive bacteria), fungi and virus are also had to certain inhibitory action, calcium propionate is to Gram-negative bacteria, mould and saccharomycete etc. have obvious inhibitory action, and stability and the bacteriostasis of these two kinds of materials under acid condition is all stronger, on the other hand, the content of shitosan is lower, antistaling agent dip-coating or spray after fruit surface 10 ?40min can dry, easy to operate.Therefore, the present invention not only scope of restraining fungi is wider, and bacteriostasis is stronger, and is easy to be dried.
2, a kind of preferred egg white lysozyme of universal fruit coating antistaling agent lysozyme based on lysozyme of the present invention, the preferred eggshell of calcium propionate source calcium propionate, compared with other lysozymes, egg white lysozyme has higher heat endurance, and eggshell source calcium propionate is higher than the heat endurance of commercially available calcium carbonate calcium propionate processed, Product Activity, purity etc. are even more ideal, and therefore fungistatic effect is more lasting.Therefore, fungistatic effect of the present invention is more lasting.
3, in a kind of universal fruit coating antistaling agent based on lysozyme of the present invention, be added with citric acid, on the one hand, citric acid is as acidity regulator, can be by regulating the pH of fresh-keeping liquid to impel shitosan solubilising stable being scattered in solution, on the other hand, citric acid is as organic acid, and it has stronger sterilization and bacteriostasis effect, can be collaborative antibacterial with lysozyme, thus the fungistatic effect of antistaling agent further strengthened.Therefore, the present invention has further improved fungistatic effect.
4, the using method of a kind of universal fruit coating antistaling agent based on lysozyme of the present invention regulates pH to obtain antistaling agent after first each raw material being mixed, then antistaling agent dip-coating or spray are dried after fruit surface, simple, convenient, is suitable for industrial production.Therefore, the present invention simple to operate, be suitable for industrial production.
Detailed description of the invention
Further illustrate essentiality content of the present invention below in conjunction with embodiment.
A kind of universal fruit coating antistaling agent based on lysozyme, the raw material composition of this antistaling agent comprises lysozyme, shitosan, calcium propionate, ascorbic acid and water, and the weight ratio of lysozyme, shitosan, calcium propionate, ascorbic acid, water be 0.01 ?10: 0.1 ?2: 0.01 ?20: 0.1 ?20: 80 ?99;
The pH of described antistaling agent be 5 ?6.
The weight ratio of described lysozyme, shitosan, calcium propionate, ascorbic acid, water is 0.05: 1.5: 0.5: 0.2: 96.75.
Described lysozyme is egg white lysozyme, its activity >=25000U/mg;
Described calcium propionate is eggshell source calcium propionate;
Described shitosan is the CMC of de-acetyl Du≤90%.
The raw material composition of described antistaling agent also comprise citric acid, the weight ratio of described citric acid and lysozyme be 0.2 ?10: 0.01 ?10.
The raw material composition of described antistaling agent also comprise glycerine, the weight ratio of described glycerine and lysozyme be 0.1 ?10: 0.01 ?10.
A using method for the above-mentioned universal fruit coating antistaling agent based on lysozyme, comprises the following steps successively:
Step 1: first lysozyme, calcium propionate, ascorbic acid are dissolved in the water to form mixed solution in required ratio, again mixed solution is added to shitosan while stirring to obtain lysozyme fresh-keeping liquid, finally regulate lysozyme fresh-keeping liquid pH to 5 ?6 to obtain antistaling agent;
Step 2: first by above-mentioned antistaling agent dip-coating or spray at fruit surface, then dry, wherein, described flash-off time be 10 ?40min, now, the universal fruit coating antistaling agent based on lysozyme is finished using.
Principle of the present invention is described as follows:
The present invention is by forming one deck shitosan-lysozyme diaphragm, the CO that stops fruit respiration to produce at fruit surface
2scatter and disappear, O in atmosphere
2infiltration and inside and outside gas exchange, thereby prevent fruit oxidation, strengthen fruit surface glossiness, and there is persistence; Simultaneously, owing to having added lysozyme, calcium propionate, can effectively suppress the growth of the various spoilage organisms that carry on various fruits surface, and contain ascorbic acid composition, more effectively prevent the oxidation of fruit, the shelf-life of fruit is extended to two to three times, be applicable to the preservation and freshness of the various berry fruits such as apple, pears, mangosteen, grape.
Lysozyme, calcium propionate: the present invention reaches the effect of efficient fresh-keeping by the synergy of lysozyme, calcium propionate, it is used in conjunction with the various microorganisms that not only can kill fruit surface, and can form composite protection layer at fruit surface, prevent that gas is subject to the pollution of microbes in air, due to lysozyme, the too high levels of calcium propionate can increase production cost, the too low fungistatic effect that can have influence on antistaling agent of content, therefore, the present invention is by lysozyme, shitosan, calcium propionate, ascorbic acid, the weight ratio of water be controlled at 0.01 ?10: 0.1 ?2: 0.01 ?20: 0.1 ?20: 80 ?99, especially lysozyme, shitosan, calcium propionate, ascorbic acid, the weight ratio of water is 0.05: 1.5: 0.5: 0.2: 96.75 o'clock, the antistaling agent obtaining can effectively keep fruit freshness, hardness, taste, color and luster, carpopodium color and luster, emerald green degree, and the mould that suppresses fruit surface generates.
Shitosan: the preferably N of de-acetyl degree≤90% of shitosan in the present invention, O-CMC, compared with other shitosans, such shitosan water-soluble better, therefore adopt water to dissolve it, be conducive to the configuration of antistaling agent, and free from extraneous odour, get rid of the drawback of bringing pungent tart flavour with traditional dissolution mechanisms such as high-concentration acetic acid solution dissolving shitosans.
The pH of antistaling agent: the present invention by the pH of antistaling agent be controlled at 5 ?6, under this pH scope, the stability of lysozyme, calcium propionate and bacteriostasis are all stronger, therefore can bring into play better fungistatic effect; Meanwhile, under this pH scope, can play better color-protecting function to fruit, more effectively maintain fruit surface color and luster and brightness.
The all raw materials that adopt in the present invention are food grade materials.
Embodiment 1:
A kind of universal fruit coating antistaling agent based on lysozyme, the pH of this antistaling agent is 5, raw material composition and the weight part ratio thereof of antistaling agent are lysozyme 0.05, shitosan 1.5, calcium propionate 0.5, ascorbic acid 0.2, water 96.75, wherein, described lysozyme is egg white lysozyme, its activity >=25000U/mg, and calcium propionate is eggshell source calcium propionate, shitosan is the CMC of de-acetyl Du≤90%;
When use, carry out successively following steps:
Step 1: first lysozyme, calcium propionate, ascorbic acid are dissolved in the water to form mixed solution in required ratio, again mixed solution is added to shitosan while stirring to obtain lysozyme fresh-keeping liquid, finally regulate the pH to 5 of lysozyme fresh-keeping liquid to obtain antistaling agent;
Step 2: first by above-mentioned antistaling agent dip-coating at fruit surface, then dry, wherein, described flash-off time is 35min, now, the universal fruit coating antistaling agent based on lysozyme is finished using.
For detecting the fresh-keeping effect of the present embodiment antistaling agent to fruit, with the fruit of the same race of film not as a comparison case, relatively adopt fruit and the comparative example shelf-life at normal temperatures of the present embodiment, result demonstration, the shelf-life that adopts the fruit of the present embodiment is 3.5 times of comparative example.
Embodiment 2:
Step is with embodiment 1, different:
The pH of described antistaling agent is 6, and raw material composition and the weight part ratio thereof of antistaling agent are lysozyme 0.05, shitosan 1.5, calcium propionate 0.5, ascorbic acid 0.2, citric acid 1, glycerine 1, water 95.75;
When use, carry out successively following steps:
Step 1: first lysozyme, calcium propionate, ascorbic acid, citric acid are dissolved in the water to form mixed solution in required ratio, again mixed solution is added to shitosan while stirring to obtain lysozyme fresh-keeping liquid, then regulate the pH to 5 of lysozyme fresh-keeping liquid, finally add glycerine to mix to obtain antistaling agent;
Step 2: first by above-mentioned antistaling agent dip-coating at fruit surface, then dry, wherein, described flash-off time is 35min, now, the universal fruit coating antistaling agent based on lysozyme is finished using.
Testing result demonstration, the shelf-life that adopts the fruit of the present embodiment is 4 times of comparative example.
Embodiment 3:
Step is with embodiment 2, different:
Raw material composition and the weight part ratio thereof of described antistaling agent are lysozyme 0.01, shitosan 0.1, calcium propionate 20, ascorbic acid 20, citric acid 10, glycerine 0.1, water 99;
In step 2, antistaling agent is sprayed at fruit surface, flash-off time is 10min.
Testing result demonstration, the shelf-life that adopts the fruit of the present embodiment is 3.2 times of comparative example.
Embodiment 4:
Step is with embodiment 2, different:
The pH of described antistaling agent is 5.5, and raw material composition and the weight part ratio thereof of antistaling agent are lysozyme 10, shitosan 2, calcium propionate 0.01, ascorbic acid 20, citric acid 4.5, glycerine 3, water 90;
In step 2, antistaling agent is sprayed at fruit surface, flash-off time is 40min.
Testing result demonstration, the shelf-life that adopts the fruit of the present embodiment is 3 times of comparative example.
Embodiment 5:
Step is with embodiment 2, different:
Raw material composition and the weight part ratio thereof of described antistaling agent are lysozyme 4.2, shitosan 0.8, calcium propionate 4.2, ascorbic acid 5, citric acid 0.01, glycerine 0.01, water 80;
In step 2, flash-off time is 20min.
Testing result demonstration, the shelf-life that adopts the fruit of the present embodiment is 3.6 times of comparative example.
Claims (6)
1. the universal fruit coating antistaling agent based on lysozyme, is characterized in that:
The raw material composition of this antistaling agent comprises lysozyme, shitosan, calcium propionate, ascorbic acid and water, and the weight ratio of lysozyme, shitosan, calcium propionate, ascorbic acid, water be 0.01 ?10: 0.1 ?2: 0.01 ?20: 0.1 ?20: 80 ?99;
The pH of described antistaling agent be 5 ?6.
2. a kind of universal fruit coating antistaling agent based on lysozyme according to claim 1, is characterized in that: the weight ratio of described lysozyme, shitosan, calcium propionate, ascorbic acid, water is 0.05: 1.5: 0.5: 0.2: 96.75.
3. a kind of universal fruit coating antistaling agent based on lysozyme according to claim 1 and 2, is characterized in that:
Described lysozyme is egg white lysozyme, its activity >=25000U/mg;
Described calcium propionate is eggshell source calcium propionate;
Described shitosan is the CMC of de-acetyl Du≤90%.
4. a kind of universal fruit coating antistaling agent based on lysozyme according to claim 1 and 2, is characterized in that: the raw material of described antistaling agent composition also comprise citric acid, the weight ratio of described citric acid and lysozyme be 0.2 ?10: 0.01 ?10.
5. a kind of universal fruit coating antistaling agent based on lysozyme according to claim 1 and 2, is characterized in that: the raw material of described antistaling agent composition also comprise glycerine, the weight ratio of described glycerine and lysozyme be 0.1 ?10: 0.01 ?10.
6. a using method for the universal fruit coating antistaling agent based on lysozyme claimed in claim 1, is characterized in that this using method comprises the following steps successively:
Step 1: first lysozyme, calcium propionate, ascorbic acid are dissolved in the water to form mixed solution in required ratio, again mixed solution is added to shitosan while stirring to obtain lysozyme fresh-keeping liquid, finally regulate lysozyme fresh-keeping liquid pH to 5 ?6 to obtain antistaling agent;
Step 2: first by above-mentioned antistaling agent dip-coating or spray at fruit surface, then dry, wherein, described flash-off time be 10 ?40min, now, the universal fruit coating antistaling agent based on lysozyme is finished using.
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| CN105311433A (en) * | 2015-11-30 | 2016-02-10 | 四川娅玛斯科技有限公司 | Gastrodia elata preservation method |
| CN105901119A (en) * | 2016-05-11 | 2016-08-31 | 龙岩泰华实业有限公司 | Passion fruit preservative and preparation method and application thereof |
| CN106305992A (en) * | 2016-08-18 | 2017-01-11 | 陕西科技大学 | Strawberry bio-preservative combining with lysozyme, propolis and chitosan and preparation method thereof |
| CN106615058A (en) * | 2016-11-16 | 2017-05-10 | 常熟市辛庄镇双浜梨业种植专业合作社 | Method for air-adjusting preservation of cuiguan pears |
| CN107307074A (en) * | 2017-07-18 | 2017-11-03 | 合肥百绿盛农业科技有限公司 | A kind of fruit antistaling agent and its preparation application method |
| CN108835249A (en) * | 2018-08-03 | 2018-11-20 | 吉林大学珠海学院 | A kind of preparation method of chitosan-based mango fresh-keeping liquid |
| CN109287731A (en) * | 2017-07-25 | 2019-02-01 | 肖佳楠 | A kind of plyability meat poultry food preservative |
| CN112167334A (en) * | 2020-09-10 | 2021-01-05 | 长沙沃霖农副产品开发有限公司 | Preparation method of frozen fresh walnuts |
| CN115226766A (en) * | 2022-05-11 | 2022-10-25 | 沈阳化工大学 | Preparation method of natural compound preservative for cherry fruits |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105311433A (en) * | 2015-11-30 | 2016-02-10 | 四川娅玛斯科技有限公司 | Gastrodia elata preservation method |
| CN105901119A (en) * | 2016-05-11 | 2016-08-31 | 龙岩泰华实业有限公司 | Passion fruit preservative and preparation method and application thereof |
| CN106305992A (en) * | 2016-08-18 | 2017-01-11 | 陕西科技大学 | Strawberry bio-preservative combining with lysozyme, propolis and chitosan and preparation method thereof |
| CN106615058A (en) * | 2016-11-16 | 2017-05-10 | 常熟市辛庄镇双浜梨业种植专业合作社 | Method for air-adjusting preservation of cuiguan pears |
| CN107307074A (en) * | 2017-07-18 | 2017-11-03 | 合肥百绿盛农业科技有限公司 | A kind of fruit antistaling agent and its preparation application method |
| CN109287731A (en) * | 2017-07-25 | 2019-02-01 | 肖佳楠 | A kind of plyability meat poultry food preservative |
| CN108835249A (en) * | 2018-08-03 | 2018-11-20 | 吉林大学珠海学院 | A kind of preparation method of chitosan-based mango fresh-keeping liquid |
| CN112167334A (en) * | 2020-09-10 | 2021-01-05 | 长沙沃霖农副产品开发有限公司 | Preparation method of frozen fresh walnuts |
| CN115226766A (en) * | 2022-05-11 | 2022-10-25 | 沈阳化工大学 | Preparation method of natural compound preservative for cherry fruits |
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