CN104170949A - Antistaling agent for tender ginger storage, and preparation method thereof - Google Patents

Antistaling agent for tender ginger storage, and preparation method thereof Download PDF

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Publication number
CN104170949A
CN104170949A CN201310268137.0A CN201310268137A CN104170949A CN 104170949 A CN104170949 A CN 104170949A CN 201310268137 A CN201310268137 A CN 201310268137A CN 104170949 A CN104170949 A CN 104170949A
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China
Prior art keywords
young ginger
tween
antistaling agent
young
essential oil
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CN201310268137.0A
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Chinese (zh)
Inventor
秦文
刘继
韩国全
周康
姜楠楠
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Sichuan Agricultural University
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Sichuan Agricultural University
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Priority to CN201310268137.0A priority Critical patent/CN104170949A/en
Publication of CN104170949A publication Critical patent/CN104170949A/en
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Abstract

The present invention discloses an antistaling agent which can be used for storage and transportation of tender ginger. The preparation method of the antistaling agent is as follows: mixing Tween-80 with sterile water to prepare a Tween-80 solution with a concentration of 9%-11%, adding cassia bark essential oil into the Tween-80 solution to prepare a cassia bark essential oil solution with a certain concentration, and diluting the cassia bark essential oil solution with sterile water according to a certain ratio to obtain the antistaling agent for tender ginger storage. The antistaling agent has good antibacterial ability when being sprayed on the surface of tender ginger.

Description

A kind of young ginger preservation agent for storing and preparation method thereof
Technical field
The invention belongs to gardening product post-harvest physiology and technical field, relate in particular to a kind of young ginger preservation agent for storing and preparation method thereof.
Background technology
Ginger is that Zingiber ginger belongs to perennial root draft, originates in torrid areas.2,390,000 mu of the main producing region ginger cultivation areas of Central China, the southeast to each province, the west and south, total producing reaches 6,780,000 tons.Race stem meat, plumpness, flat, there are fragrance and acid.The main nutrient composition relative nutritive value of ginger is evaluated (RNV): protein 1.9, fat 1.0, dietary fiber 33.8, carbohydrate 1.9, retinol (equivalent) 3.5, thiamine (VB 1) 1.67, riboflavin (VB 2) 2.50, nicotinic acid (VPP) 6.7, ascorbic acid (Vc) 6.7, potassium (K) 9.8, sodium (Na) 0.6, calcium (Ca) 3.4, magnesium (Mg) 12.6, iron (Fe) 11.7, manganese (Mn) 84.21.In addition the gingerol in ginger has cardiac stimulant, prevention and cure of cardiovascular disease, anticoagulation, anti-oxidant, antitumor, anti-inflammatory, stomach invigorating and anti-ulcer effect; Flavone compound has compared with strong anti-oxidation; Terpene compound has protection stomach slit film and antiulcer, anti-inflammatory, anti-aging effects.
The tender root-like stock of children that young ginger is ginger, very applicable pickled and edible as fresh vegetables.The whole growth course of young ginger all directly contacts with soil, so the microorganism of surface attachment is more.Compare with ripe root-like stock (ginger), young ginger is thin without epidermis and the cuticula of suberification, so very easily contaminated by microorganism in the process that young ginger is transported and preserves after adopting.
Because young ginger is that tropical crops can damage to plants caused by sudden drop in temperature 10 ℃ of following storages, low temperature is antibacterial cannot be applied to storage.Recovery process can cause unavoidable mechanical damage to young ginger leaf sheath and stem binding site, thus with soak or stifling mode to use chemical preservative to cause relatively large residual.In sum, with the antistaling agent of environmental protection and the mode of low-residual, process young ginger, reach and control harmful microbe object, significant for young ginger storage.
Summary of the invention
For solving above technical problem, the invention provides and a kind ofly reduce costs, reduce rotten, keep original local flavor, extend the shelf life and young ginger preservation agent for storing of storage period and preparation method thereof.
A kind of young ginger preservation agent for storing in the present invention, is characterized in that: antistaling agent prescription is comprised of following mass parts component: cinnamon essential oil 0.005-20 part, 7-13 part Tween 80,970-1000 part sterilized water.
Preferred version is: cinnamon essential oil 0.01-15 part, 8-12 part Tween 80,975-1000 part sterilized water.
Scheme also can be: cinnamon essential oil 0.02-10 part, Tween-80 9-11 part, sterilized water 980-1000 part.
In addition, preferred version is also: 0.079 part of cinnamon essential oil, 10 parts of Tween-80s, 990 parts of sterilized waters.
The pH value of antistaling agent of the present invention is 4-7.
The preparation method of young ginger antistaling agent in the present invention, is characterized in that:
Step 1: sterilized water is mixed with Tween-80, be stirred into mixed liquor A;
Step 2: add cinnamon essential oil in mixed liquor A, be stirred into mixed liquid B;
Step 3: mixed liquid B is diluted with sterilized water again.
Wherein, the Tween-80 sterilized water that in step 1, mixed liquor is 9-11%.
That cinnamon essential oil has is antibacterial, protect look, reduce young ginger pluck after the effect of respiratory intensity.Tween-80 is Tween-80, emulsification diffusion.The present invention is for young ginger transportation or storage period.
Antistaling agent cost in the present invention is low, can effectively reduce rotting rate, and can keep original local flavor, extends the shelf life and storage period, can be applicable to young ginger transportation, storage period; Can be used alone, also can use together in conjunction with other preservation method.Method is simple to operate, and cost of labor is low, is easy to promote.
Antistaling agent in the present invention is being used on basis separately or in conjunction with other method, can make the young ginger fresh-retaining preserving phase reach 20-25 days or extend 15-20 days.
Specific embodiment
Preparation Tween-80 aseptic aqueous solution, after adding cinnamon essential oil to mix, stirs after stirring, then with sterilized water dilution.
Embodiment 1
Preparation 9% Tween-80 sterilized water, after adding 0.005 part of cinnamon essential oil to mix, then dilutes with remaining sterilized water in 1000 parts.
Embodiment 2
Preparation 10% Tween-80 sterilized water, after adding 0.01 part of cinnamon essential oil to mix, then dilutes with remaining sterilized water in 1000 parts.
Embodiment 3
Preparation 11% Tween-80 sterilized water, after adding 0.625 part of cinnamon essential oil to mix, then dilutes with remaining sterilized water in 985 parts.
Embodiment 4
Preparation 9.5% Tween-80 sterilized water, after adding 1.25 parts of cinnamon essential oils to mix, then dilutes with remaining sterilized water in 1000 parts.
Embodiment 5-9
Prepare sterilized 10% Tween-80 sterilized water, after adding 0.02,0.04,0.079,0.157,0.313 part of cinnamon essential oil to mix, then dilute with remaining sterilizing sterilized water in 1000 parts.
Raw of the present invention is bought from market, and young Jiang Dangtian transports laboratory back and sorts, choose leaf sheath aubergine, stem is faint yellow, Individual Size is consistent, without disease and pest, the fresh-keeping test of undamaged young Jiang Jinhang.Antistaling agent in the present invention is sprayed on young ginger with sprayer, natural drying.
Two groups of contrasts are set simultaneously, and one group with untreated young ginger 1(CK in contrast 1).Another group is first used 0.01% sodium pyrosulfite water rinse stem piece 3-5 minute, then soaks 30min with 0.1% sodium pyrosulfite, takes out stem piece, naturally dries, in contrast 2(CK 2).
Processed group and control group all pack low density polyethylene (LDPE) (LDPE) freshness protection package of 30cm * 20cm, thick 0.04mm into, the refrigerator storage in 10 ℃ of relative humidity more than 90%, every group of 2500g.
Interpretation of result:
The impact of antistaling agent on young ginger organoleptic quality in the present invention:
Organoleptic quality directly affects the quality of product quality, is one of important indicator of evaluating product commodity value.The organoleptic quality of the young ginger of duration of storage changes as shown in table 1.As seen from table, with the young Jiang Jun that the antistaling agent in the present invention is processed, can well keep color and luster, hardness and the smell of young ginger, with CK 1and CK 2it is obvious that control group is compared fresh-keeping effect.During storage 10d, CK 2the young ginger of control group starts to occur brown stain, ruckbildung.During storage 15d, CK 1there is brown stain, fold phenomenon in the young ginger of control group; CK 2there is brown stain in the young ginger of control group, rots, and have slight peculiar smell, lost commodity value; During storage 20d, CK 1there is brown stain in the young ginger of control group, and has softening putrefactive phenomenon, loses commodity value.And during the young ginger storage of antistaling agent processed group in the present invention 15d, still keep good color and luster, hardness, smell.Wherein the young ginger of example 5,6,7 and 8 processed group is enhancing trend with the increase fresh-keeping effect of concentration, but during storage 20d, there is slight browning phenomenon in the young ginger of example 4 processed group, and the young ginger of other processed group still keeps certain commodity value, better effects if in example 5-8 example.Illustrate that the fresh-keeping effect of processing in the present invention is better than traditional antistaling agent sodium pyrosulfite.
Adopt Oxford agar diffusion method to measure the bacteriostatic activity of antistaling agent to 3 kinds of young ginger pathogenic bacteria in the present invention, the results are shown in Table 2:
As can be seen from the table, in the present invention, antistaling agent all has bacteriostasis to pathogenic bacteria P1, P2 and P3, and 0.1% sodium pyrosulfite, to P3 unrestraint effect, only has bacteriostasis to P1 and P2.In the present invention, antistaling agent reaches respectively 85-90.00mm, 60-88.54mm, 55-74.60mm to the antibacterial circle diameter of 3 kinds of pathogenic bacteria.
In addition, preparation 10% Tween-80 sterilized water, cinnamon essential oil arranges 20 μ L/L, 40 μ L/L, 79 μ L/L, 4 processed group of 157 μ L/L, then with remaining sterilized water dilution in 0.99L, in the lower spraying processing of room temperature (20~25 ℃).Dried young ginger is positioned in 4 ℃, more than 90% environment of relative air humidity and preserves, every group of 2500g.
Interpretation of result
The impact of antistaling agent of the present invention on young ginger color and luster and rotten index:
As shown in Table 3, the antistaling agent in the present invention has and protects significantly look and fresh-keeping effect.CK 1during the young ginger 5d of control group, start variable color, CK 2during the young ginger 10d of control group, start variable color, control group CK during storage 20d 1and CK 2young Jiang Jun is yellowish-brown (++), loses commodity value.And the antistaling agent of 40 μ L/L cinnamon essential oils and 79 μ L/L cinnamon essential oils all can be postponed the young Jiang Bianse time to 15d, during 20d, young ginger is buff (+), still has commodity value.
From rotten index result, CK during 15d 1the rotten index of the young ginger of control group is 0.29, CK 2the rotten index of the young ginger of control group is 0.22.And the rotten index of the young ginger of 79 μ L/L cinnamon essential oil processed group is only 0.09; CK during 20d 1the rotten index of the young ginger of control group is 0.58, CK 2the rotten index of the young ginger of control group is 0.36.Now the rotten index of the young ginger of 79 μ L/L cinnamon essential oil processed group is only 0.25.
The young ginger of processing through spraying is rotted index all lower than CK when storage 15d and 20d 1and CK 2, the effect best (Fig. 1) that wherein concentration 40 μ L/L and the spraying of 79 μ L/L cinnamon essential oils are processed.
Due to the impact of respiration, transpiration, along with the increase of storage time, there is gradually dehydration, weightlessness in fresh young ginger.As can be seen from Figure 1, under 10 ℃, the condition of relative air humidity 90%, young ginger percentage of water loss is lower than 3%.The young ginger percentage of water loss of processing with antistaling agent in the present invention, all lower than CK1 contrast, illustrates and can suppress scattering and disappearing of young Jiang Shuifen.During 10d, CK1 percentage of water loss is 1.49%, and 40 μ L/L concentration cinnamon essential oil percentages of water loss are 1.08.Significantly lower than CK1, but not remarkable with CK2 difference.

Claims (8)

1. a young ginger preservation agent for storing, is characterized in that: antistaling agent prescription is comprised of following mass parts component:
Cinnamon essential oil 0.005-1.25 part, Tween-80 7-13 part, sterilized water 970-1000 part.
2. according to a kind of young ginger preservation agent for storing described in claim 1, it is characterized in that: antistaling agent prescription is comprised of following mass parts component:
Cinnamon essential oil 0.01-0.625 part, Tween-80 8-12 part, sterilized water 975-1000 part.
3. according to a kind of young ginger preservation agent for storing described in claim 1, it is characterized in that: antistaling agent prescription is comprised of following mass parts component:
Cinnamon essential oil 0.02-0.313 part, Tween-80 9-11 part, sterilized water 980-1000 part.
4. according to a kind of young ginger preservation agent for storing described in claim 1, it is characterized in that: antistaling agent prescription is comprised of following mass parts component:
0.079 part of cinnamon essential oil, 10 parts of Tween-80s, 990 parts of sterilized waters.
5. according to a kind of young ginger preservation agent for storing described in claim 1 or 2, it is characterized in that: the pH value of antistaling agent of the present invention is 4-7.
6. according to the preparation method of a kind of young ginger preservation agent for storing described in any one in claim 1-4, it is characterized in that:
Step 1: sterilized water is mixed with Tween-80, be stirred into mixed liquor A;
Step 2: add cinnamon essential oil in mixed liquor A, be stirred into mixed liquid B;
Step 3: mixed liquid B is diluted with residue sterilized water again.
7. according to a kind of young ginger preservation agent for storing preparation method described in claim 6, it is characterized in that: the Tween-80 sterilized water that in step 1, mixed liquor is 9-11%.
8. according to a kind of young ginger preservation agent for storing described in claim 1, it is characterized in that: for young ginger transportation or storage period.
CN201310268137.0A 2013-07-01 2013-07-01 Antistaling agent for tender ginger storage, and preparation method thereof Pending CN104170949A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104855496A (en) * 2015-06-02 2015-08-26 湘潭大学 Method for anticorrosion and preservation of postharvest citrus
CN105557994A (en) * 2016-01-22 2016-05-11 湖北省农业科学院农产品加工与核农技术研究所 Preservation method for fresh-cut common yam rhizomes

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CN1038920A (en) * 1989-05-22 1990-01-24 湖南省塞陵地区制药厂 A kind of fruit fungus-proof antisepsis emulsion and compound method thereof
CN101467554A (en) * 2007-12-28 2009-07-01 天津市中英保健食品有限公司 Fungus-proof antisepsis emulsion and method for formulating the same
CN102018263A (en) * 2009-09-11 2011-04-20 天津科技大学 Purely natural essential oil composition for keeping fresh and preparation method and using method thereof
CN102823644A (en) * 2012-09-04 2012-12-19 天津捷盛东辉保鲜科技有限公司 Fresh-keeping method for muskmelon
CN103039590A (en) * 2013-01-21 2013-04-17 云南万兴隆生物科技集团有限公司 Fresh preservation storage method of yellow ginger

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CN1038920A (en) * 1989-05-22 1990-01-24 湖南省塞陵地区制药厂 A kind of fruit fungus-proof antisepsis emulsion and compound method thereof
CN101467554A (en) * 2007-12-28 2009-07-01 天津市中英保健食品有限公司 Fungus-proof antisepsis emulsion and method for formulating the same
CN102018263A (en) * 2009-09-11 2011-04-20 天津科技大学 Purely natural essential oil composition for keeping fresh and preparation method and using method thereof
CN102823644A (en) * 2012-09-04 2012-12-19 天津捷盛东辉保鲜科技有限公司 Fresh-keeping method for muskmelon
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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104855496A (en) * 2015-06-02 2015-08-26 湘潭大学 Method for anticorrosion and preservation of postharvest citrus
CN104855496B (en) * 2015-06-02 2018-01-23 湘潭大学 A kind of method for adopting rear citrus anti-corrosive fresh-keeping
CN105557994A (en) * 2016-01-22 2016-05-11 湖北省农业科学院农产品加工与核农技术研究所 Preservation method for fresh-cut common yam rhizomes
CN105557994B (en) * 2016-01-22 2019-10-01 湖北省农业科学院农产品加工与核农技术研究所 A kind of preservation method of fresh-cut yams

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Application publication date: 20141203