CN104304434A - Manufacturing method for leafy vegetable fresh-keeping compositions - Google Patents

Abstract

The invention provides a manufacturing method for leafy vegetable fresh-keeping compositions. The manufacturing method comprises the following operation steps that (A) lignin is added into 900 parts of water, and pH is adjusted to 3.5-4.5; afterwards, 0.15-1 part of galactomannan enzyme and 100 parts of galactomannan gum powder are mixed with the mixture and enzymized at the temperature of 43 DEG C for 2-12 hours; (B) cinnamyl aldehyde, maslinic acid and ethyl acetate are mixed and then added into the enzymized mixture in the step (A), heating is performed at the temperature of 90 DEG C so that enzyme is inactivated, and impurities are removed through filtration, so that 635 parts of leafy vegetable fresh-keeping compositions can be obtained. The content of water-soluble dietary fibers in solid content in the manufactured leafy vegetable fresh-keeping compositions is 91 percent, and the viscosity of the aqueous solution of 5 percent is 16 CPS. According to the manufacturing method, proportioning is simple, the compositions are convenient to use and good in water retention effect and fresh-keeping effect. Concretely, fruits and vegetables for fresh keeping by using the fresh-keeping compositions are unchanged in maturity, aromatic in flavor and good in taste, the weight of the fruits and the weight of the vegetables are only slightly reduced by 4.3 percent, and the water retention effect and the moisture holding effect are good.

Description

A kind of manufacture method of leaf vegetables fresh-keeping composition

 

Technical field:

The present invention relates to agricultural product to guarantee the quality technical field, particularly a kind of manufacture method of leaf vegetables fresh-keeping composition.

 

Background technology:

Under normal circumstances, veterinary antibiotics also has a maturation after harvesting, often namely produces ruckbildung at short notice, reduces local flavor, and the phenomenon that rots.Therefore, a lot of vegetables and fruit its be still not mature in plucked, accelerate the ripening at sprinkling ether or ethene, result in the problem that quality of vegetable is bad.On the other hand, after vegetables or fruits and vegetables are plucked, also need to carry out fresh-keeping operation, to keep its freshness, usually spray aqueous water or film forming liquid, in fruit and vegetable surfaces film forming, with water-holding fresh-keeping.Due to the effect of film, even if preserve for a long time, in-house moisture also can not distribute loss, so effectively can prevent variable color, rotten.Water-soluble dietary fiber used is colourless, tasteless, transparent, low-viscosity, soluble in the material of water, thus coating after the original quality of veterinary antibiotics at all unaffected.The food fiber of veterinary antibiotics is nearly all non-water-soluble dietary fiber, but because antistaling agent uses water-soluble dietary fiber, therefore can give vegetables, fruit has the function of water-soluble dietary fiber.Conventional bean gum etc., it is scattered in water, forms solution.The two mixing ratio: if when water-soluble dietary fiber is 1 part, water is 2 ~ 50 parts.The water yield is lower than 2 parts, and solubility property is poor, and film can not form evenly; During the water yield more than 50 parts, can not get satisfied fresh-keeping effect.Can by the water-soluble dietary fiber aqueous solution to veterinary antibiotics spraying, coating, impregnation process during enforcement, then air-dry or placement.Fresh-keeping object does not limit, as vegetables such as eggplant, tomato, radish, green vegetables; The fruit such as apple, peach, oranges and tangerines, pineapple, muskmelon all can use this antistaling agent.But this antistaling agent is also unstable, and film forming is by ratio and temperature, and humidity restriction is more, under humidity or scorching weather, effect is bad, therefore, need to occur that a kind of proportioning is simple, easy to use, the manufacture method of a kind of leaf vegetables fresh-keeping composition of water conservation, good refreshing effect.

 

Summary of the invention:

For solving the defect existed in prior art, the invention provides and be intended to a kind of proportioning simply, easy to use, a kind of leaf vegetables fresh-keeping composition of water conservation, good refreshing effect.

In order to realize the object of the invention, the invention discloses a kind of manufacture method of leaf vegetables fresh-keeping composition, wherein, operating procedure is as follows:

Lignin adds in 900 parts of water by A, and pH is adjusted to as 3.5-4.5; Then 0.15 ~ 1 part of galactomannan carbohydrase and 100 parts of bean gum powder are mixed with this mixture, at 43 DEG C, carry out 2 ~ 12 hours enzymes; 2 ~ 12 hours enzymes are carried out at 43 DEG C;

B joins in the steps A mixture after enzyme after cinnamic acid, crataegolic acid and ethyl acetate being mixed, and at 90 DEG C, heating makes enzyme deactivation in 10 minutes, namely obtains 635 parts of leaf vegetables fresh-keeping compositions by filtering removal impurity;

Water-soluble dietary fiber amount in the solid constituent of obtained leaf vegetables fresh-keeping composition is the viscosity of 91%, 5% aqueous solution is 16CPS.

 

Advantage of the present invention is, proportioning is simple, easy to use, water conservation, good refreshing effect.Be specially: the ripe degree of the fruits and vegetables using the present invention fresh-keeping is unchanged, fragrant odour, taste is good, and weight reduces few, is only 4.3%; Water-retaining property humidity-preserving type is effective.

 

Detailed description of the invention:

A manufacture method for leaf vegetables fresh-keeping composition, wherein, operating procedure is as follows:

Lignin adds in 900 parts of water by A, and pH is adjusted to as 3.5-4.5; Then 0.15 ~ 1 part of galactomannan carbohydrase and 100 parts of bean gum powder are mixed with this mixture, at 43 DEG C, carry out 2 ~ 12 hours enzymes; 2 ~ 12 hours enzymes are carried out at 43 DEG C;

B joins in the steps A mixture after enzyme after cinnamic acid, crataegolic acid and ethyl acetate being mixed, and at 90 DEG C, heating makes enzyme deactivation in 10 minutes, namely obtains 635 parts of leaf vegetables fresh-keeping compositions by filtering removal impurity;

Water-soluble dietary fiber amount in the solid constituent of obtained leaf vegetables fresh-keeping composition is the viscosity of 91%, 5% aqueous solution is 16CPS.

Effectiveness comparison:

The peach just taken is carried out impregnation process in bean gum analyte solution take out after 1 minute, then the peach be only dipped in water is routine in contrast, the freezer being placed in 5 DEG C was made comparisons after 30 days.The peach color using this antistaling agent is almost unchanged, and meat and smell are good, and weight reduces only 4.3%.On the contrary, the peach of reference examples is not only faded, and pulp goes bad, and taste is low, and it reduces up to 21.5%.

 

Advantage of the present invention is, proportioning is simple, easy to use, water conservation, good refreshing effect.Be specially: the ripe degree of the fruits and vegetables using the present invention fresh-keeping is unchanged, fragrant odour, and taste is good, and weight reduces few, is only 4.3%; Water-retaining property humidity-preserving type is effective.

Claims (1)

1. a manufacture method for leaf vegetables fresh-keeping composition, is characterized in that, operating procedure is as follows:

Lignin adds in 900 parts of water by A, and pH is adjusted to as 3.5-4.5; Then 0.15 ~ 1 part of galactomannan carbohydrase and 100 parts of bean gum powder are mixed with this mixture, at 43 DEG C, carry out 2 ~ 12 hours enzymes; 2 ~ 12 hours enzymes are carried out at 43 DEG C;

B joins in the steps A mixture after enzyme after cinnamic acid, crataegolic acid and ethyl acetate being mixed, and at 90 DEG C, heating makes enzyme deactivation in 10 minutes, namely obtains 635 parts of leaf vegetables fresh-keeping compositions by filtering removal impurity;

Water-soluble dietary fiber amount in the solid constituent of obtained leaf vegetables fresh-keeping composition is the viscosity of 91%, 5% aqueous solution is 16CPS.