CN103976017B - A kind of fresh-cut fruit antistaling agent - Google Patents
A kind of fresh-cut fruit antistaling agent Download PDFInfo
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- CN103976017B CN103976017B CN201410247760.2A CN201410247760A CN103976017B CN 103976017 B CN103976017 B CN 103976017B CN 201410247760 A CN201410247760 A CN 201410247760A CN 103976017 B CN103976017 B CN 103976017B
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Abstract
The invention belongs to the fresh-keeping field of fresh-cut fruit, particularly relate to a kind of antistaling agent of fresh-cut fruit, this antistaling agent mainly comprises basic formulations and water, and its composition and ratio (by ratio of quality and the number of copies) is basic formulations 0 ~ 5, water 100; Comprise one or more in surfactant, thickener, NMF and antioxidant further, its composition and ratio (by ratio of quality and the number of copies) be surfactant 0 ~ 0.1, thickener 0 ~ 0.1, NMF 0 ~ 10, antioxidant 0 ~ 5.Advantage of the present invention is: can solve well fresh-cut fruit brown stain, variable color, too fast softening, tangent plane is dry, quality declines, local flavor is lost, go mouldy and the problem such as pollution, extends the edible shelf-life of fresh-cut fruit.
Description
Technical field
The invention belongs to the fresh-keeping field of fresh-cut fruit, particularly relate to a kind of fresh-cut fruit antistaling agent.
Background technology
Fresh-cut fruit is also known as minimum processing fruits and vegetables or lightly processed fruit etc., it refers to fresh fruit to be raw material, after a series of process such as classified, cleaning, trimming, peeling, cutting, fresh-keeping, packaging, then through low-temperature transport enter that refrigerator sells instant or namely use fruit product.Fresh-cut fruit had both maintained the original fresh state of fruit, made product sanitation and hygiene again through processing.Fresh-cut fruit can meet the demand that people pursue the aspects such as natural, nutrition, fresh, convenient, allegro life style and consumption fashion.Although China's fresh-cut fruit secondary industry is started late, in recent years along with the development of ecommerce and low temperature delivery industry, fresh-cut fruit industry develops rapidly, and the fruit through cutting, collocation can transport to consumer in time.
But it is different from fruit raw material, the mechanical damage caused due to cutting process can cause fresh-cut fruit and occur a series of physiological acoustic signals, as brown stain, variable color, spoiled, old and feeble, too fast softening, tangent plane is dry, quality declines, local flavor is lost and causes due to microbial infection going bad., after fresh-cut, very easily there is brown stain, too fast softening in particularly apple, pear and other fruits; Variable color is often there is and goes mouldy in the green fruit such as Kiwi berry after cutting; Fruit tangent plane, due to dehydration exsiccation etc., has a strong impact on its aesthetic quality and nutritive value, greatly constrains the development of fresh-cut fruit industry.
At present, the anti-corrosive fresh-keeping of fresh-cut fruit depend on low temperature, plastic film packaging and chemicals as sulphite, ascorbic acid, citric acid, potassium sorbate, Sodium Benzoate etc. (what will is firm. a kind of fresh-cut fruit BPH resistant rice variety antistaling agent and using method thereof: China, CN200710009414.0 [P] .2007.8.28; Serious Lu. fresh-cut fruit Browning Mechanism and effective controlling measures [J] thereof. fresh-keeping with processing, 2009, (the 4th phase)).
Low temperature and packaging can suppress the physiological metabolisms such as fruits and vegetables breathing, ethene, delay the biochemical metabolisms such as nutrient consumption, reduce microbial contamination and growth and breeding, are fresh cut products, cut rear preservation, the requisite primary condition of transport dispensing.But, for the dry problem in surface that the dehydration of fruits and vegetables tangent plane causes, utilize fresh-keeping packaging can alleviate dehydration to a certain extent, but also there is no the effective measure solving the dry problem of tangent plane.
The application of chemical preservation antistaling agent controls too fast softening, the brown stain of fresh-cut fruit, variable color, the key of going mouldy and polluting.At present conventional sulphite has and the most significantly protects look, antiseptic effect.But sulfur dioxide residual in sulphite use procedure can bring great food safety question, has had a strong impact on the application of this technology in fresh-cut fruit field.Ascorbic acid and sodium salt thereof have the effect of good anti-oxidant, Restrain browning, but the antisepsis of not having, and its less stable, price comparison is expensive, is still difficult to apply.Citric acid, as sour conditioner, has and helps the effect of prevent-browning and certain antisepsis, needs to become phase-splitting Application of composite with other.Potassium sorbate, Sodium Benzoate are two kinds of food preservatives, and on fresh-cut fruit, application can suppress the microbial contamination of fruit and putrid and deteriorated to a certain extent, but is difficult to determine on the impact of Fruit physiology metabolism.These chemicals also exist the limitation of larger effect and edible safety in fresh-cut fruit anti-corrosive fresh-keeping.
Therefore, need badly exploitation a kind of new antistaling agent and using method solve fresh-cut fruit discoloration problem.
Summary of the invention
The technology of the present invention for fresh-cut fruit brown stain, variable color, too fast softening, tangent plane is dry, loss of flavor, go mouldy and the problem such as pollution, provides the fresh-cut fruit antistaling agent of a kind of low cost of manufacture, application convenience, edible safety, good refreshing effect.
For achieving the above object, technical scheme of the present invention is as follows:
A kind of fresh-cut fruit antistaling agent, described antistaling agent comprises basic formulations and water, and its composition and ratio (by ratio of quality and the number of copies) is basic formulations 0 ~ 5, water 100;
Described antistaling agent comprises one or more in surfactant, thickener, NMF and antioxidant further, and its composition and ratio (by ratio of quality and the number of copies) is surfactant 0 ~ 0.1, thickener 0 ~ 0.1, NMF 0 ~ 10, antioxidant 0 ~ 5.
Described basic formulations is one or both the mixture in sodium carbonate, sodium acid carbonate, saleratus.
Described surfactant is one or both and two or more mixtures in sucrose fatty ester, glycerin monostearate, polyoxyethylene (20) sorbitanmonolaureate, polyoxyethylene (20) sorbitol anhydride monopalmitate, polyoxyethylene (20) sorbitan monostearate, polyoxyethylene (20) sorbitan mono-oleic acid ester.
Described surfactant is polyoxyethylene (20) sorbitanmonolaureate or polyoxyethylene (20) sorbitan monostearate.
Described thickener is sodium carboxymethylcellulose, one or both and two or more mixtures in sodium alginate, potassium alginate, carragheen, Arabic gum, propylene glycol alginate, xanthans, guar gum, cycloheptaamylose.
Described thickener is sodium carboxymethylcellulose.
Described NMF is one or both and two or more mixtures of D-sorbite, mannitol, maltitol.
Described NMF is D-sorbite.
Described antioxidant is one or both and two or more mixtures in ascorbic acid, sodium ascorbate, arabo-ascorbic acid, sodium isoascorbate.
Described antioxidant is ascorbic acid or sodium isoascorbate.
Beneficial effect of the present invention is:
Present invention efficiently solves fresh-cut fruit brown stain, variable color, chlorisis, too fast softening, tangent plane is dry, quality decline, loss of flavor, go mouldy and the problem such as pollution, provide a kind of low raw-material cost, prepare simple, application convenience, edible safety, respond well fresh-cut fruit antistaling agent, this antistaling agent has high osmosis and film forming characteristics, fresh-cut fruits nutrition, quality and local flavor can also be improved, strengthen fresh-cut fruit commodity property, simultaneously raw materials usedly meet food additives requirement, there is very high foodsafety.
Accompanying drawing explanation
Fig. 1-1 is the design sketch of the apple slice storage of the embodiment of the present invention 1;
Fig. 1-2 is the design sketch of the apple slice storage of the embodiment of the present invention 2;
Fig. 1-3 is the design sketch of the apple slice storage of the embodiment of the present invention 3;
Fig. 1-4 is the design sketch of the apple slice storage of the embodiment of the present invention 4;
Fig. 1-5 is the design sketch of the apple slice storage of the embodiment of the present invention 5;
Fig. 1-6 is the design sketch of the apple slice storage of the embodiment of the present invention 6;
Fig. 1-7 is the design sketch of the apple slice storage of the embodiment of the present invention 7;
Fig. 1-8 is the design sketch of the apple slice storage of the embodiment of the present invention 8;
Fig. 1-9 is the contrast figure preserved through the apple slice of distilled water process;
Fig. 2-1 is the sensory evaluation scores comparison diagram of the apple slice storage of embodiment of the present invention 1-7 and comparative example;
Fig. 2-2 is the hardness comparison diagram of the apple slice storage of embodiment of the present invention 1-7 and comparative example;
Fig. 3-1 is the design sketch of the Kiwifruit Slice storage of the embodiment of the present invention 9;
Fig. 3-2 is the contrast figure preserved through the Kiwifruit Slice of distilled water process;
Fig. 4-1 is the design sketch of the banana stripping and slicing storage of the embodiment of the present invention 10;
Fig. 4-2 is the contrast figure preserved through the banana stripping and slicing of distilled water process;
Fig. 5-1 is the design sketch of the Chinese pear section storage of the embodiment of the present invention 11;
Fig. 5-2 is the contrast figure of the Chinese pear section storage through distilled water process.
Detailed description of the invention
Below in conjunction with drawings and Examples, the specific embodiment of the present invention is described in further detail.
Fresh-cut fruit antistaling agent of the present invention mainly comprises basic formulations and water, and its composition and ratio (by ratio of quality and the number of copies) is basic formulations 0 ~ 5, and water is 100.
Wherein, basic formulations is one or both the mixture in sodium carbonate, sodium acid carbonate, saleratus.Basic formulations can make fresh-cut fruit tangent plane form the pH buffer solution system of basic formulations, maintains stable weakly alkaline environment, thus the enzymatic browning of passivation fresh-cut fruit tangent plane; The carbanion that basic formulations discharges progressively dissociating, in decomposable process, carbon dioxide material have certain antisepsis; Meanwhile, basic formulations is conducive to the degraded preventing fruit Determination of Chlorophyll, thus plays green fruit such as Kiwi berrys and protect green lands, protect green effect, effectively can keep the fresh state of fruit.
Fresh-cut fruit antistaling agent of the present invention comprises surfactant, thickener, NMF and antioxidant further, and its composition and ratio (by ratio of quality and the number of copies) is surfactant 0 ~ 0.1, thickener 0 ~ 0.1, NMF 0 ~ 10, antioxidant 0 ~ 5.
Wherein, surfactant is sucrose fatty ester (sucrose ester, SE), glycerin monostearate, polyoxyethylene (20) sorbitanmonolaureate (polysorbas20, Tween20), polyoxyethylene (20) sorbitol anhydride monopalmitate (polysorbate40, Tween40), polyoxyethylene (20) sorbitan monostearate (polysorbate60, Tween60), polyoxyethylene (20) sorbitan mono-oleic acid ester (Tween 80, Tween80) one or both and two or more mixtures in, surfactant can reduce solution surface tension, promote solution impregnation, permeate and enter fruit tangent plane.
Wherein, thickener is sodium carboxymethylcellulose, one or both and two or more mixtures in sodium alginate, potassium alginate, carragheen, Arabic gum, propylene glycol alginate, xanthans, guar gum, cycloheptaamylose.Use thickener that antistaling agent solution can be made to keep certain viscosity and tack, can liquid film be formed, be conducive to antistaling agent solution retaining for a long time on fruit tangent plane.
Wherein, NMF is one or both and two or more mixture of D-sorbite (also referred to as sorbierite), mannitol (being also called sweet mellow wine), maltitol.Above-mentioned NMF also possesses the effect of sweetener, can give fresh-cut fruit salubrious sweet taste, the more important thing is and can keep moistening for moisturizing fruit tangent plane, also have the effect helping antioxidant simultaneously.
Wherein, antioxidant is one or both and two or more mixture of ascorbic acid, sodium ascorbate, arabo-ascorbic acid, sodium isoascorbate.Use antioxidant can effectively suppress fresh-cut fruit enzymatic browning, but action effect is subject to the extreme influence of pH.
By the fresh-cut fruit antistaling agent of ratio of quality and the number of copies preparation, the pH buffer solution system of its basic formulations defines more stable weakly alkaline environment, physiological metabolism after fruit cutting can be suppressed, keep fresh-cut fruit hardness or brittleness, prevent fruit too fast softening, can delay the senescence process after fruit cutting, the quality that maintenance fresh-cut fruit is good and local flavor, improve edible quality and extend the shelf life.
By adding surfactant, thickener, NMF further, form the fresh-keeping liquid of stable homogeneous.Fresh-cut fruit, after timely immersion treatment, can form one deck alkalescence antistaling agent liquid film on fruit tangent plane.This alkaline antistaling agent liquid film can passivation fruit tangent plane enzymatic browning related enzyme activity, can intercept entering of extraneous oxygen, thus suppresses Tissue Browning and the variable color of fresh-cut fruit.Because in alkaline antistaling agent liquid film, NMF can absorb, keep moisture, thus fruit tangent plane is prevented to become dry.
Add quality and nutrition that antioxidant can improve fresh-cut fruit further further, in antistaling agent solution agent fruits and vegetables tangent plane antistaling agent liquid film, ascorbic acid or arabo-ascorbic acid can react gradually with sodium acid carbonate, produce and release of carbon dioxide, there is antisepsis and sterilization effect, prevent from going mouldy and polluting, can play further and protect green effect.Simultaneously, form weakly alkaline environment by the pH buffer solution system of sodium carbonate-bicarbonate and be conducive to ascorbic acid or arabo-ascorbic acid has given play to its stronger antioxidation, suppress brown stain and the variable color of fresh-cut fruit, under weakly alkaline environment, show the strongest anti-oxidant, prevent-browning effect.
The fruit of fresh-cut fruit antistaling agent of the present invention easy brown stain after being applicable to apple, pears, peach, Lee, apricot, banana and other cutting; The fruit that after the fruit very easily rot after being applicable to the cuttings such as strawberry, mango, dragon fruit, grape, muskmelon, wax-apple, softened is applicable to the cuttings such as Kiwi berry, carambola, fresh jujube, easy chlorisis turns yellow; Also be applicable to need to carry out to clean, remove the peel, stoning, cutting, fragmentation, making beating, stirring, squeezing and other process various kind fruit.
The concrete using method of fresh-cut fruit antistaling agent of the present invention is as follows:
A) by proportioning, each composition is dissolved in water respectively, be mixed into antistaling agent mixed liquor;
When b) using, the fruit slice just cut is put into antistaling agent solution and soaks 5min, pulled out with strainer;
C) fruit slice soaked is put into fruits and vegetables drier and get rid of 8 ~ 10 turns;
D) fruit slice dried is packed with polypropylene crisper, be placed in 4 DEG C of storages.
Embodiment 1
A kind of fresh-cut fruit antistaling agent, its composition and ratio (by ratio of quality and the number of copies) is sodium acid carbonate: water is 1:100, and fresh-cut material is apple.
Concrete using method is as follows: dissolved in successively in water respectively by each composition by composition and ratio, be mixed into mixed liquor.During use, the apple slice just cut is put into solution and soaks 5min, pulled out with strainer, put into fruits and vegetables drier and get rid of 8 ~ 10 turns, then pack with polypropylene crisper, be placed in 4 DEG C of storages.
The effect of apple slice storage is see Fig. 1-1, and the apple slice tangent plane after this kind of antistaling agent process has slight brown stain.
This antistaling agent can prevent fruit slice brown stain, keeps section brittleness (hardness), suppress to go mouldy.
Embodiment 2
A kind of fresh-cut fruit antistaling agent, its composition and ratio (by ratio of quality and the number of copies) is sodium acid carbonate: water is 5:100.
Concrete using method is identical with embodiment 1.
The effect of apple slice storage is see Fig. 1-2, and the apple slice tangent plane after this kind of antistaling agent process has slight brown stain.
This antistaling agent can prevent fruit slice brown stain, keeps section brittleness, suppress to go mouldy, and keeps fruit-like flavour, extends the edible shelf-life.
Embodiment 3
A kind of fresh-cut fruit antistaling agent, its composition and ratio (by ratio of quality and the number of copies) is sodium acid carbonate: polyoxyethylene (20) sorbitan monostearate: ascorbic acid: water=1:0.01:1:100, and fresh-cut material is apple.
Concrete using method is identical with embodiment 1.
The effect of apple slice storage is see Fig. 1-3, and the apple slice after this kind of antistaling agent process has slight dehydration.
This antistaling agent can prevent apple slice brown stain, keeps section brittleness, suppress to go mouldy, and keeps fruit-like flavour, extends the edible shelf-life.
Embodiment 4
A kind of fresh-cut fruit antistaling agent, its composition and ratio (by ratio of quality and the number of copies) is sodium acid carbonate: polyoxyethylene (20) sorbitan monostearate: D-sorbite: ascorbic acid: water=1:0.01:3:1:100, and fresh-cut material is apple.
Concrete using method is identical with embodiment 1.
The effect of apple slice storage is see Fig. 1-4, and the apple slice tangent plane brilliant white after this kind of antistaling agent process, water tariff collection is better.
This antistaling agent can prevent apple slice brown stain, keeps section brittleness, suppress to go mouldy, and improves fruit sweet taste, keeps fruit-like flavour, prevent tangent plane from becoming dry, and extends the edible shelf-life.
Embodiment 5
A kind of fresh-cut fruit antistaling agent, its composition and ratio (by ratio of quality and the number of copies) is sodium carbonate: sodium acid carbonate: polyoxyethylene (20) sorbitan monostearate: sodium carboxymethylcellulose: D-sorbite: ascorbic acid: water=0.5:1:0.01:0.01:3:1:100, and fresh-cut material is apple.
Concrete using method is identical with embodiment 1.
The effect of apple slice storage is see Fig. 1-5, and the apple slice tangent plane after this kind of antistaling agent process is pure white, and organoleptic quality is good.
This antistaling agent can prevent apple slice brown stain, keeps section brittleness, suppress to go mouldy, and improves fruit sweet taste, keeps apple local flavor, prevent tangent plane from becoming dry, and extends the edible shelf-life.
Embodiment 6
A kind of fresh-cut fruit antistaling agent, its composition and ratio (by ratio of quality and the number of copies) is saleratus: polyoxyethylene (20) sorbitanmonolaureate: water=1.5:0.01:100, and fresh-cut material is apple.
Concrete using method is identical with embodiment 1.
The effect of apple slice storage is see Fig. 1-6, and the apple slice tangent plane brilliant white after this kind of antistaling agent process, water tariff collection is better.
This antistaling agent can prevent apple slice brown stain, keeps section brittleness (hardness), suppress to go mouldy.
Embodiment 7
A kind of fresh-cut fruit antistaling agent, its composition and ratio (by ratio of quality and the number of copies) is sodium acid carbonate: polyoxyethylene (20) sorbitan monostearate: sodium carboxymethylcellulose: D-sorbite: ascorbic acid: water=5:0.1:0.1:10:5:100
Apple slice storage effect is see Fig. 1-7, and the apple slice tangent plane brilliant white after this kind of antistaling agent process, water tariff collection is better.
This antistaling agent can prevent apple slice brown stain, keeps section brittleness (hardness), suppress to go mouldy.
Embodiment 8
A kind of fresh-cut fruit antistaling agent, its composition and ratio (by ratio of quality and the number of copies) is sodium acid carbonate: polyoxyethylene (20) sorbitan monostearate: D-sorbite: sodium isoascorbate: water=1:0.01:3:1:100
Apple slice storage effect is see Fig. 1-8, and the apple slice tangent plane brilliant white after this kind of antistaling agent process, water tariff collection is better.
This antistaling agent can prevent apple slice brown stain, keeps section brittleness (hardness), suppress to go mouldy.
Comparative example
Fresh-cut material is apple, apple slice is placed in distilled water and soaks 5min, pulled out with strainer, puts into fruits and vegetables drier and gets rid of 8 ~ 10 turns, then packs with polypropylene crisper, is placed in 4 DEG C of storages.
The design sketch of its storage is see Fig. 1-9.
Can be seen by the design sketch of comparative example 1-8 and the storage of comparative example apple slice, adopt the apple slice after antistaling agent process of the present invention efficiently solve fresh-cut fruit brown stain, variable color, chlorisis, too fast softening, tangent plane is dry, quality decline, loss of flavor, go mouldy and the problem such as pollution., can see from Fig. 2-1 and Fig. 2-2, the sensory evaluation scores after adopting the apple slice after antistaling agent process of the present invention to preserve 3 days and hardness are obviously better than comparative example meanwhile.
Embodiment 9
A kind of fresh-cut fruit antistaling agent, its composition and ratio (by ratio of quality and the number of copies) is sodium carbonate: sodium acid carbonate: polyoxyethylene (20) sorbitan monostearate: sodium carboxymethylcellulose: D-sorbite: ascorbic acid: water=0.5:1:0.01:0.01:3:1:100, and fresh-cut material is Kiwi berry.
Concrete using method is identical with embodiment 1.
The effect of Kiwifruit Slice storage is see Fig. 3-1, and the Kiwifruit Slice tangent plane after this kind of antistaling agent process maintains the green of fresh fruit, do not turn yellow phenomenon, and ruckbildung obtains obvious improvement.
Contrast can see with Fig. 3-2, this antistaling agent can prevent Kiwifruit Slice brown stain, keeps section moisture, suppress to go mouldy.
Embodiment 10
A kind of fresh-cut fruit antistaling agent, its composition and ratio (by ratio of quality and the number of copies) is sodium carbonate: sodium acid carbonate: polyoxyethylene (20) sorbitan monostearate: sodium carboxymethylcellulose: D-sorbite: ascorbic acid: water=0.5:1:0.01:0.01:3:1:100, and fresh-cut material is banana.
Concrete using method is identical with embodiment 1.
The effect of banana section storage is see Fig. 4-1, and softening unedible phenomenon does not appear in the banana section after this kind of antistaling agent process, and browning phenomenon have also been obtained good improvement.
Contrast can see with Fig. 4-2, this antistaling agent can prevent banana stripping and slicing brown stain, keeps stripping and slicing hardness, suppress to go mouldy.
Embodiment 11
A kind of fresh-cut fruit antistaling agent, its composition and ratio (by ratio of quality and the number of copies) is sodium carbonate: sodium acid carbonate: polyoxyethylene (20) sorbitan monostearate: sodium carboxymethylcellulose: D-sorbite: ascorbic acid: water=0.5:1:0.01:0.01:3:1:100.Fresh-cut material is Chinese pear.
Concrete using method is identical with embodiment 1.
The effect of Chinese pear section storage is see Fig. 5-1, and Chinese pear after this kind of antistaling agent process section tangent plane occurs without browning phenomenon, and hardness lacking of also declining, and maintains good edible quality.
Contrast can see with Fig. 5-2, this antistaling agent can prevent pears section brown stain, keeps section brittleness (hardness), suppress to go mouldy.
Claims (5)
1. a fresh-cut fruit antistaling agent, is characterized in that:
Described antistaling agent comprises basic formulations and water;
Described antistaling agent comprises surfactant and antioxidant further;
Wherein, basic formulations is sodium acid carbonate, surfactant is polyoxyethylene (20) sorbitan monostearate, antioxidant is ascorbic acid, and its composition and ratio is sodium acid carbonate by ratio of quality and the number of copies: polyoxyethylene (20) sorbitan monostearate: ascorbic acid: water=1:0.01:1:100.
2. fresh-cut fruit antistaling agent as claimed in claim 1, is characterized in that:
Described antistaling agent comprises NMF further, wherein, NMF is D-sorbite, and its composition and ratio is sodium acid carbonate by ratio of quality and the number of copies: polyoxyethylene (20) sorbitan monostearate: D-sorbite: ascorbic acid: water=1:0.01:3:1:100.
3. a fresh-cut fruit antistaling agent, is characterized in that:
Described antistaling agent comprises basic formulations and water;
Described antistaling agent comprises surfactant, thickener, NMF and antioxidant further; Wherein, basic formulations is sodium carbonate and sodium acid carbonate, surfactant is polyoxyethylene (20) sorbitan monostearate, thickener is sodium carboxymethylcellulose, NMF is D-sorbite, antioxidant is ascorbic acid, and its composition and ratio is sodium carbonate by ratio of quality and the number of copies: sodium acid carbonate: polyoxyethylene (20) sorbitan monostearate: sodium carboxymethylcellulose: D-sorbite: ascorbic acid: water=0.5:1:0.01:0.01:3:1:100.
4. a fresh-cut fruit antistaling agent, is characterized in that:
Described antistaling agent comprises basic formulations and water;
Described antistaling agent comprises surfactant, thickener, NMF and antioxidant further;
Wherein, basic formulations is sodium acid carbonate, surfactant is polyoxyethylene (20) sorbitan monostearate, thickener is sodium carboxymethylcellulose, NMF is D-sorbite, antioxidant is ascorbic acid, and its composition and ratio is sodium acid carbonate by ratio of quality and the number of copies: polyoxyethylene (20) sorbitan monostearate: sodium carboxymethylcellulose: D-sorbite: ascorbic acid: water=5:0.1:0.1:10:5:100.
5. a fresh-cut fruit antistaling agent, is characterized in that:
Described antistaling agent comprises basic formulations and water;
Described antistaling agent comprises surfactant, NMF and antioxidant further;
Wherein, basic formulations is sodium acid carbonate, surfactant is polyoxyethylene (20) sorbitan monostearate, NMF is D-sorbite, antioxidant is sodium isoascorbate, and its composition and ratio is sodium acid carbonate by ratio of quality and the number of copies: polyoxyethylene (20) sorbitan monostearate: D-sorbite: sodium isoascorbate: water=1:0.01:3:1:100.
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| CN108835244A (en) * | 2018-07-24 | 2018-11-20 | 开封市中兴蕴海装备科技有限公司 | A kind of edible fruits and vegetables class antistaling agent |
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| CN102239906A (en) * | 2011-07-18 | 2011-11-16 | 华南农业大学 | Method of reducing freezing point of fresh-cut flesh of leechee |
| CN103734264A (en) * | 2013-12-25 | 2014-04-23 | 天津绿新低温科技有限公司 | High-oxygen fresh-keeping method of fresh-cut apples |
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