CN104054816B - Cherry special self-control formula multistage release biogenic Physiological effect antistaling agent and preparation method thereof - Google Patents
Cherry special self-control formula multistage release biogenic Physiological effect antistaling agent and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of cherry special self-control formula multistage release biogenic Physiological effect antistaling agent, its preparation method is: step 1: prepare first paragraph porous-starch and discharge Physiological effect antistaling agent fast; Step 2: prepare second segment porous-starch water-soluble duct automatic control release Physiological effect antistaling agent; Step 3: prepare the 3rd section of porous-starch swellability duct automatic control release Physiological effect antistaling agent; Step 4, antistaling agent above-mentioned steps 1 to step 3 prepared mixes by the part by weight of 1:2:3 ~ 1:2:5, loads in small package bag and makes autocontrol multistage release biogenic Physiological effect antistaling agent.This cherry Special multi-hole starch autocontrol multistage release biogenic Physiological effect antistaling agent, Effictive nuisancelless, good refreshing effect and do not affect cherry flavor.
Description
Technical field
The present invention relates to field of fruit freshness keeping, be specifically related to a kind of cherry special self-control formula multistage release biogenic Physiological effect antistaling agent and preparation method thereof.
Background technology
Cherry is that a kind of top grade eats fruit raw, fruit colour is bright-coloured, aromatic flavour, best in quality, but because fruit skin is thin, meat is soft, the maturity period is concentrated, Post-harvest quality decay is fast, perishable, shelf life is short, and therefore the sales season of cherry is extremely short, generally to concentrate in one month and generally can not long-distance long-time transport.In recent years, in order to solve the fresh-keeping problem of cherry storage prescription, usually adopt the preservation method that deepfreeze, ca cold storage, decompression storage etc. are traditional, but its preservation condition is harsh and be not clearly to the prolongation effect of cherry storage prescription phase.
Plants essential oil is the secondary metabolites in plant, and the simple compounds relatively little by molecular weight forms, and has certain aromatic odor, is the oily liquids material that can volatilize at normal temperatures.Use containing multiple low molecular antibacterial material and antioxidant content in spice berry extract essential oil, as cinnamic acid, forulic acid, caffeic acid, cinnamic aldehyde, citronellol, thymol, eugenol etc., as fruits and vegetables class crude antistaling agent, can be effectively antibacterial anticorrosion.The effect of plants essential oil on preserving fruit and vegetable utilizing more and more causes the concern of people, and the inhibitory action impact on some fruit after adopting and vegetables storage period quality and pathogenic bacteria of clove oil and eugenol and cinnamon essential oil and cinnamic acid is confirmed all.But plants essential oil exists high volatility, volatilization is fast and because being liquid and feature that is that not easily preserve, the mode therefore as fruit and vegetable fresh-keeping agent is subject to certain restrictions.Porous-starch is a kind of novel enzyme process converted starch, it is lower than under the temperature conditions of starch gelatinization by native starch, through the effect of enzyme preparation, the amorphous region of starch granules is hydrolyzed, and forming cellular structures, aperture is covered with whole starch particle surface, and its diameter is at about 1 μm, by surface to center deeply, the volume in hole accounts for about 50% of particle volume to aperture.Utilize that porous-starch is distinctive to be inclusionly embedded in wherein by cinnamon essential oil and clove oil, make solid autocontrol multistage release biogenic Physiological effect antistaling agent, the limitation of the fresh-keeping application of essential oil can not only be overcome, and will long-time transport and the Shelf-life of cherry be conducive to.
Summary of the invention
A kind of cherry special self-control formula multistage release biogenic Physiological effect antistaling agent and preparation method thereof is provided.Both reached the function of control and multistage release biogenic physiological regulation agent automatically, again cherry fresh fruit had not been damaged and good refreshing effect.
Technical scheme of the present invention is as follows:
A kind of cherry special self-control formula multistage release biogenic Physiological effect antistaling agent and preparation method thereof, comprises the following steps:
Step 1: porous-starch 15g ~ 25g and 150mL water are joined in there-necked flask, start electric mixer to stir, 25min ~ 45min is stirred under the condition of rotating speed 600r/min ~ 1200r/min, then sucrose ester 2g ~ 3g and Tween-80 1.0mL ~ 1.2mL is added respectively, be continue under the condition of 1200r/min ~ 1500r/min to stir 30min ~ 50min at rotating speed, add cinnamon essential oil 0.8mL ~ 1.5mL respectively again, Rosa Damascana 0.2mL ~ 0.5mL and cherry essence 0.4mL ~ 0.6mL, continue to stir 50min ~ 80min under the condition of rotating speed 2000r/min ~ 3000r/min, finally add barium hypochlorite 10g ~ 16g and potassium permanganate saturated solution 25mL ~ 35mL, be continue under the condition of 2000r/min ~ 3000r/min to stir 10min ~ 15min at rotating speed, taking out vacuum filtration is placed in 25 DEG C ~ 28 DEG C vacuum drying chambers, vacuum is that under-0.085MPa ~-0.095MPa condition, dry 36h ~ 48h makes first paragraph porous-starch and discharges Physiological effect antistaling agent fast,
Step 2: porous-starch 25g ~ 30g and 100mL water are joined in there-necked flask, start electric mixer to stir, 35min ~ 50min is stirred under the condition of rotating speed 800r/min ~ 1400r/min, then sucrose ester 4g ~ 5g and Tween-80 1.0mL ~ 1.3mL is added respectively, be continue under the condition of 1500r/min ~ 1800r/min to stir 35min ~ 55min at rotating speed, add cinnamon essential oil 1.0mL ~ 1.5mL respectively again, lemon 1.0mL ~ 1.2mL and cherry essence 0.5mL ~ 0.7mL, continue to stir 60min ~ 90min under the condition of rotating speed 2200r/min ~ 3200r/min, finally add glucose 4g ~ 5g, sodium chloride 3g ~ 4g and barium hypochlorite 8g ~ 12g, be continue under the condition of 2000r/min ~ 3000r/min to stir 15min ~ 20min at rotating speed, after taking-up in the ultra low temperature freezer of ﹣ 55 DEG C ~ ﹣ 45 DEG C pre-freeze 4h ~ 6h, take out after the vacuum freeze drier being finally-58 DEG C in temperature carries out freeze drying 36h ~ 48h and be second segment porous-starch water-soluble duct automatic control release Physiological effect antistaling agent,
Step 3: by porous-starch 28g ~ 32g, water 100mL and Tween-80 1.5mL ~ 2.0mL joins in there-necked flask, start electric mixer to stir, 60min ~ 80min is stirred under the condition of rotating speed 1200r/min ~ 1500r/min, add cinnamon essential oil 1.0mL ~ 1.5mL respectively again, Rosemary Oil 1.2mL ~ 1.5mL and cherry essence 0.5mL ~ 0.6mL, continue to stir 80min ~ 100min under the condition of rotating speed 2500r/min ~ 3500r/min, finally add cornstarch 1g ~ 2g, acetic acid 0.5mL ~ 0.75mL and shitosan 0.5g ~ 1.5g, be continue under the condition of 2000r/min ~ 3000r/min to stir 45min ~ 60min at rotating speed, after taking-up in the ultra low temperature freezer of ﹣ 55 DEG C ~ ﹣ 45 DEG C pre-freeze 4h ~ 6h, take out after the vacuum freeze drier being finally-58 DEG C in temperature carries out freeze drying 36h ~ 48h and be the 3rd section of porous-starch swellability duct automatic control release Physiological effect antistaling agent,
Step 4, first paragraph porous-starch above-mentioned steps 1 to step 3 prepared discharges Physiological effect antistaling agent, second segment porous-starch water-soluble duct automatic control release Physiological effect antistaling agent and the 3rd section of porous-starch swellability duct automatic control release Physiological effect antistaling agent fast and mixes by the part by weight of 1:2:3 ~ 1:2:5, loads in small package bag and makes cherry Special multi-hole starch autocontrol multistage release biogenic Physiological effect antistaling agent.
Beneficial effect of the present invention: (1) natural plant extracts used in the present invention cinnamon essential oil, lemon, Rosa Damascana, Rosemary Oil and cherry essence have very strong inhibition to the germ very easily occurred in postharvest fruit and vegetable storage, and do not have negative effect can not cause secondary pollution to it relative to other chemical synthesis antistaling agents to fruits and vegetables, be a kind of nontoxic, efficient, economic plant source fruit and vegetable fresh-keeping agent.(2) after plants essential oil is embedded by porous-starch by the present invention, adopt blockage of the micro orifice thing of different nature to seal the micro channel on porous-starch surface, make autocontrol multistage release biogenic Physiological effect antistaling agent.At the storage initial stage, biogenic preservative discharges gradually from the duct of the porous-starch of first paragraph release antistaling agent, simultaneously, physiological regulation agent potassium permanganate in first paragraph release antistaling agent and barium hypochlorite also play a role gradually, ethene in the packaging bag of absorption cherry, plays the object of sterilization fresh-keeping and Physiological effect jointly, along with storage time increases because the respiration of cherry creates moisture content, make its storage environment moisture ascends, second segment discharges water-soluble substances glucose and the sodium chloride dissolving on porous-starch surface in antistaling agent, the duct opening porous-starch makes biogenic physiological regulation agent discharge, physiological regulation agent barium hypochlorite in second segment release antistaling agent also plays a role gradually, ethene in the packaging bag of absorption absorption cherry, plays the object of sterilization fresh-keeping and Physiological effect jointly, anaphase storage, fruit enters the after-ripening stage, respiration is strengthened, ambient humidity raises again, the swelling material shitosan on porous-starch surface in 3rd section of release antistaling agent and starch absorb moisture content gradually and become and have very microporous swelling body, again the passage on porous-starch surface has been got through, biogenic preservative is released, thus in whole storage, define the release that one take porous-starch as the biogenic Physiological effect antistaling agent of automatic adjustment of carrier, therefore overcoming the problem that plants essential oil volatilizees soon and the fresh keeping time caused is short makes its deenergized period long and moderate concentration, be suitable for the fresh-keeping cherry of 32 DEG C of high temperature short-distance transport in summer 10 days, 0 DEG C ~ 5 DEG C fresh-keeping cherries of cryopreservation 2 ~ 3 months.(3) the present invention changes the unborn physical aspect of essential oil after being utilized by plants essential oil porous-starch to carry out embedding solidification to make it use extensively more convenient.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in detail.
Embodiment 1
Porous-starch 15g and 150mL water are joined in there-necked flask, start electric mixer to stir, 35min is stirred under the condition of rotating speed 900r/min, then sucrose ester 2.2g and Tween-80 1.0mL is added respectively, be continue under the condition of 1450r/min to stir 45min at rotating speed, add cinnamon essential oil 1.1mL respectively again, Rosa Damascana 0.4mL and cherry essence 0.4mL, continue to stir 60min under the condition of rotating speed 2600r/min, finally add barium hypochlorite 12g and potassium permanganate saturated solution 27mL, be continue under the condition of 2800r/min to stir 15min at rotating speed, taking out vacuum filtration is placed in 26 DEG C of vacuum drying chambers, vacuum discharges Physiological effect antistaling agent fast for dry 40h under-0.090MPa condition makes first paragraph porous-starch,
Porous-starch 28g and 100mL water are joined in there-necked flask, start electric mixer to stir, 40min is stirred under the condition of rotating speed 1300r/min, then sucrose ester 4.5g and Tween-80 1.2mL is added respectively, be continue under the condition of 1600r/min to stir 50min at rotating speed, add cinnamon essential oil 1.2mL respectively again, lemon 1.0mL and cherry essence 0.6mL, continue to stir 80min under the condition of rotating speed 3000r/min, finally add glucose 4.3g, sodium chloride 3.2g and barium hypochlorite 9g, be continue under the condition of 2900r/min to stir 18min at rotating speed, after taking-up in the ultra low temperature freezer of ﹣ 55 DEG C pre-freeze 4h, take out after the vacuum freeze drier being finally-58 DEG C in temperature carries out freeze drying 45h and be second segment porous-starch water-soluble duct automatic control release Physiological effect antistaling agent,
By porous-starch 28g, water 100mL and Tween-80 1.8mL joins in there-necked flask, start electric mixer to stir, 80min is stirred under the condition of rotating speed 1400r/min, add cinnamon essential oil 1.4mL respectively again, Rosemary Oil 1.4mL and cherry essence 0.5mL, continue to stir 95min under the condition of rotating speed 3300r/min, finally add cornstarch 1.3g, acetic acid 0.6mL and shitosan 1.2g, be continue under the condition of 2800r/min to stir 55min at rotating speed, after taking-up in the ultra low temperature freezer of ﹣ 55 DEG C pre-freeze 5h, take out after the vacuum freeze drier being finally-58 DEG C in temperature carries out freeze drying 42h and be the 3rd section of porous-starch swellability duct automatic control release Physiological effect antistaling agent,
The first paragraph porous-starch of above-mentioned preparation is discharged fast Physiological effect antistaling agent, second segment porous-starch water-soluble duct automatic control release Physiological effect antistaling agent and the 3rd section of porous-starch swellability duct automatic control release Physiological effect antistaling agent to mix by the part by weight of 1:2:3, load in small package bag and make cherry special self-control formula multistage release biogenic Physiological effect antistaling agent.
Embodiment 2
The application of antistaling agent on cherry:
Porous-starch 20g and 150mL water are joined in there-necked flask, start electric mixer to stir, 30min is stirred under the condition of rotating speed 1000r/min, then sucrose ester 3g and Tween-80 1.0mL is added respectively, be continue under the condition of 1500r/min to stir 30min at rotating speed, add cinnamon essential oil 1.2mL respectively again, Rosa Damascana 0.3mL and cherry essence 0.5mL, continue to stir 50min under the condition of rotating speed 3000r/min, finally add barium hypochlorite 12g and potassium permanganate saturated solution 30mL, be continue under the condition of 3000r/min to stir 10min at rotating speed, taking out vacuum filtration is placed in 28 DEG C of vacuum drying chambers, vacuum discharges Physiological effect antistaling agent fast for dry 36h under-0.090MPa condition makes first paragraph porous-starch.
Porous-starch 30g and 100mL water are joined in there-necked flask, start electric mixer to stir, 40min is stirred under the condition of rotating speed 1200r/min, then sucrose ester 5g and Tween-80 1.1mL is added respectively, be continue under the condition of 1600r/min to stir 45min at rotating speed, add cinnamon essential oil 1.2mL respectively again, lemon 1.0mL and cherry essence 0.6mL, continue to stir 80min under the condition of rotating speed 3000r/min, finally add glucose 5g, sodium chloride 3g and barium hypochlorite 10g, be continue under the condition of 2500r/min to stir 20min at rotating speed, after taking-up in the ultra low temperature freezer of ﹣ 50 DEG C pre-freeze 5h, take out after the freeze drier being finally-58 DEG C in temperature carries out freeze drying 48h and be second segment porous-starch water-soluble duct automatic control release Physiological effect antistaling agent.
By porous-starch 32g, water 100mL and Tween-80 1.8mL joins in there-necked flask, start electric mixer to stir, 60min is stirred under the condition of rotating speed 1500r/min, add cinnamon essential oil 1.5mL respectively again, Rosemary Oil 1.2mLL and cherry essence 0.5mL, continue to stir 80min under the condition of rotating speed 3500r/min, finally add cornstarch 2g, acetic acid 0.65mL and shitosan 1.0g, be continue under the condition of 3000r/min to stir 45min at rotating speed, after taking-up in the ultra low temperature freezer of ﹣ 50 DEG C pre-freeze 5h, take out after the freeze drier being finally-58 DEG C in temperature carries out freeze drying 48h and be the 3rd section of porous-starch swellability duct automatic control release Physiological effect antistaling agent.
The first paragraph porous-starch of above-mentioned preparation is discharged fast Physiological effect antistaling agent, second segment porous-starch water-soluble duct automatic control release Physiological effect antistaling agent and the 3rd section of porous-starch swellability duct automatic control release Physiological effect antistaling agent by after the part by weight mixing of 1:2:4, load in small package bag by the specification of 5g/ bag and make cherry special self-control formula multistage release biogenic Physiological effect antistaling agent.Picking 10kg is ripe, packing case put into by healthy cherry, get 4 and packedly have the above-mentioned multistage release biogenic preservative small package bag prepared, prick and to be placed on behind hole bottom packing case in four angles respectively, with the 10kg cherry without this antistaling agent for contrast, then the cherry fruit of process is proceeded to after precooling 24h ~ 28h at 3 DEG C ~ 5 DEG C temperature in 2 DEG C ~ 4 DEG C preservation by low temperature storehouses and preserve after 20 days, with this cherry Special multi-hole starch autocontrol multistage release biogenic Physiological effect antistaling agent storage cherry fresh fruit poisoning rate be 1.4%, rotting rate is only 3%, and control sample rotting rate is 27%.
Should be understood that, for those of ordinary skills, can be improved according to the above description or convert, and all these improve and convert the protection domain that all should belong to claims of the present invention.
Claims (1)
1. a preparation method for cherry special self-control formula multistage release biogenic Physiological effect antistaling agent, is characterized in that, comprise the following steps:
Step 1: porous-starch 15g ~ 25g and 150mL water are joined in there-necked flask, start electric mixer to stir, 25min ~ 45min is stirred under the condition of rotating speed 600r/min ~ 1200r/min, then sucrose ester 2g ~ 3g and Tween-80 1.0mL ~ 1.2mL is added respectively, be continue under the condition of 1200r/min ~ 1500r/min to stir 30min ~ 50min at rotating speed, add cinnamon essential oil 0.8mL ~ 1.5mL respectively again, Rosa Damascana 0.2mL ~ 0.5mL and cherry essence 0.4mL ~ 0.6mL, continue to stir 50min ~ 80min under the condition of rotating speed 2000r/min ~ 3000r/min, finally add barium hypochlorite 10g ~ 16g and potassium permanganate saturated solution 25mL ~ 35mL, be continue under the condition of 2000r/min ~ 3000r/min to stir 10min ~ 15min at rotating speed, taking out vacuum filtration is placed in 25 DEG C ~ 28 DEG C vacuum drying chambers, vacuum is that under-0.085MPa ~-0.095MPa condition, dry 36h ~ 48h makes first paragraph porous-starch and discharges Physiological effect antistaling agent fast,
Step 2: porous-starch 25g ~ 30g and 100mL water are joined in there-necked flask, start electric mixer to stir, 35min ~ 50min is stirred under the condition of rotating speed 800r/min ~ 1400r/min, then sucrose ester 4g ~ 5g and Tween-80 1.0mL ~ 1.3mL is added respectively, be continue under the condition of 1500r/min ~ 1800r/min to stir 35min ~ 55min at rotating speed, add cinnamon essential oil 1.0mL ~ 1.5mL respectively again, lemon 1.0mL ~ 1.2mL and cherry essence 0.5mL ~ 0.7mL, continue to stir 60min ~ 90min under the condition of rotating speed 2200r/min ~ 3200r/min, finally add glucose 4g ~ 5g, sodium chloride 3g ~ 4g and barium hypochlorite 8g ~ 12g, be continue under the condition of 2000r/min ~ 3000r/min to stir 15min ~ 20min at rotating speed, after taking-up in the ultra low temperature freezer of ﹣ 55 DEG C ~ ﹣ 45 DEG C pre-freeze 4h ~ 6h, take out after the vacuum freeze drier being finally-58 DEG C in temperature carries out freeze drying 36h ~ 48h and be second segment porous-starch water-soluble duct automatic control release Physiological effect antistaling agent,
Step 3: by porous-starch 28g ~ 32g, water 100mL and Tween-80 1.5mL ~ 2.0mL joins in there-necked flask, start electric mixer to stir, 60min ~ 80min is stirred under the condition of rotating speed 1200r/min ~ 1500r/min, add cinnamon essential oil 1.0mL ~ 1.5mL respectively again, Rosemary Oil 1.2mL ~ 1.5mL and cherry essence 0.5mL ~ 0.6mL, continue to stir 80min ~ 100min under the condition of rotating speed 2500r/min ~ 3500r/min, finally add cornstarch 1g ~ 2g, acetic acid 0.5mL ~ 0.75mL and shitosan 0.5g ~ 1.5g, be continue under the condition of 2000r/min ~ 3000r/min to stir 45min ~ 60min at rotating speed, after taking-up in the ultra low temperature freezer of ﹣ 55 DEG C ~ ﹣ 45 DEG C pre-freeze 4h ~ 6h, take out after the vacuum freeze drier being finally-58 DEG C in temperature carries out freeze drying 36h ~ 48h and be the 3rd section of porous-starch swellability duct automatic control release Physiological effect antistaling agent,
Step 4, first paragraph porous-starch above-mentioned steps 1 to step 3 prepared discharges physiological regulation agent, second segment porous-starch water-soluble duct automatic control release Physiological effect antistaling agent and the 3rd section of porous-starch swellability duct automatic control release Physiological effect antistaling agent fast and mixes by the part by weight of 1:2:3 ~ 1:2:5, loads in small package bag and makes cherry special self-control formula multistage release biogenic Physiological effect antistaling agent.
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| CN105230775B (en) * | 2015-10-30 | 2019-01-01 | 通江古林银耳有限公司 | A kind of efficient fresh-keeping agent, preparation method and its preservation method of fresh tremella |
| CN106615063A (en) * | 2016-09-24 | 2017-05-10 | 广西南宁乐蕊生物科技有限责任公司 | Sucrose ester/radix astragali polysaccharide-containing banana preservative |
| CN106615064A (en) * | 2016-09-29 | 2017-05-10 | 广西南宁乐蕊生物科技有限责任公司 | Mango fresh-keeping agent with sucrose ester and cinnamaldehyde |
| 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 |
| CN107318965A (en) * | 2017-08-02 | 2017-11-07 | 合肥帧讯低温科技有限公司 | A kind of long-acting fruit antistaling agent and preparation method thereof |
| CN114732047A (en) * | 2022-04-02 | 2022-07-12 | 陕西百康农业开发有限公司 | Cherry fresh-keeping method |
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| CN102487995A (en) * | 2011-11-24 | 2012-06-13 | 西华大学 | Microencapsulated multistage release biogenic preservative for raw materials of pickled solanaceous vegetables |
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| CN101066069A (en) * | 2007-05-16 | 2007-11-07 | 广东工业大学 | Compounding process and usage of spice oil composition for preserving fruit |
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