CN104336170A - Cherry tomato edible coating preservative and preparation method thereof - Google Patents
Cherry tomato edible coating preservative and preparation method thereof Download PDFInfo
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- CN104336170A CN104336170A CN201410656720.3A CN201410656720A CN104336170A CN 104336170 A CN104336170 A CN 104336170A CN 201410656720 A CN201410656720 A CN 201410656720A CN 104336170 A CN104336170 A CN 104336170A
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Abstract
The invention relates to a cherry tomato edible coating preservative and a preparation method thereof. The raw material of the preservative is selected from one of potato hydrogen peroxide propyl starch, corn oxidized starch or potato carboxymethyl starch; the edible coating preservative is prepared through adding stearic acid, glycerol monostearate, glycerinum and agar, uniformly mixing the raw materials in proportion, proportioning suspension liquid with certain concentration by deionized water, heating and stirring for a certain time in boiling water bath to gelatinize the liquid into uniform membrane liquid, stirring by a motor stirrer for a certain time, and completely mixing the membrane liquid. The prepared edible coating preservative is easy in obtaining the raw material, low in cost, simple in operation method, free of pollution and easy to realize. The prepared edible coating preservative can effectively control the epidermal atrophy condition of cherry tomato in storage duration; the water loss rate and rot degree can be reduced; the fruit brightness can be kept; the pulp texture can be kept; the refreshing time of the cherry tomato can be obviously prolonged.
Description
Technical field
The invention belongs to field of food, relate to a kind of edibility coating antistaling agent.
Background technology
Cherry tomato (Cherry Tomatoes) has another name called peral tomato, cherry and tomato, grape tomato, little tomato, is a kind of climacteric type fruit, not only can vegetables but also can fruit, exquisite lovely, beautiful in colour, the fragrant and sweet deliciousness of taste of its outward appearance.Because being rich in the multiple nutritional components such as sugar, organic acid, minerals and vitamins, and there is enhancing development, strengthen human body resistivity, delay senility, effect such as cancer-resisting and food and agricultural organization of united state is classified as one of preferential " four large fruit " of promoting.But cherry tomato water content is high, not easily stores after harvesting, under normal temperature about 5d-7d just can dehydration shrinkage, occur brown stain cause rot and lose edibility and commodity value, cause very large loss to producing and casting, greatly limit its large-scale planting and industry development.Therefore, the research of cherry tomato preservation and freshness just has important economic worth and actual production meaning.
At present, the preservation method of cherry tomato mainly contains air conditioned storage, cryopreservation, chemical reagent process, antistaling agent and coating-film fresh-keeping etc., and these methods can extend the storage period of cherry tomato to a certain extent.Wherein coating-film fresh-keeping method to be had at the film that fruit and vegetable surfaces is formed by film forming agent to reduce fruit physiological activity intensity, prevent its internal moisture too fastly to scatter and disappear, suppress the effects such as the growth of microorganism of fruit surface and reach the object extending fruit vegetables storing period.In recent years, fresh-keeping research emphasis and the development trend having become coating-film fresh-keeping field of compelx coating.But the method requires that plastics is stable, nontoxic, without obvious peculiar smell, before edible, easily removing, should possess good adhesive force and certain mechanical strength simultaneously.
Summary of the invention
The object of this invention is to provide a kind of freshness date cherry tomato edibility coating antistaling agent of obvious prolongation cherry tomato,
Another object of the present invention is to provide a kind of preparation method of cherry tomato edibility coating antistaling agent.
Technical solution of the present invention is as follows: a kind of cherry tomato edibility coating antistaling agent, comprise starch and deionized water that mass percent is 1-4%, described starch is the one in potato hydrogen propyl group starch, maize oxidized starch, potato carboxymethyl starch, is food-grade.
Preferably, a kind of cherry tomato edibility coating antistaling agent also comprises plasticizer and reinforcing agent, described plasticizer is the mixture of stearic acid, single stearic acid glycerine lipoprotein and glycerine, described reinforcing agent is agar, mass percent is, stearic acid 0.1-0.4%, single stearic acid glycerine lipoprotein 0.1-0.2%, glycerine 0.1-1%, agar 0.1-0.5%, supply surplus by deionized water.
The preparation method of above-mentioned cherry tomato edibility coating antistaling agent, step is as follows: after starch, plasticizer and reinforcing agent being mixed in proportion, suspension is made into by deionized water, thermal agitation 10-20min is added in boiling water bath, it is made to be pasted into uniform film liquid, stir 1-10min with the speed that rotating speed is 2000-4000r/min, further film liquid is fully mixed, obtain edibility coating antistaling agent.
Preferably, the preparation method of described potato hydrexypropylated starch is, taking farina compound concentration in distilled water is the starch milk of quality 30%, and stir, water-bath rises to 50 DEG C, slowly adds the anhydrous sodium sulfate of 10%; After constant temperature, slowly add the sodium hydroxide solution of 1% under stirring, then add the expoxy propane of 10% rapidly; After reaction terminates, the pH value adjusting reactant liquor with the dilute sulfuric acid of 1mol/L is 5 ~ 6, centrifugal 3 ~ 5min, and centrifugal rear product distilled water washs, then at 40 DEG C, is dried to moisture content is not more than 15%, pulverizes, sieves and obtain product.
Preferably, the preparation method of described maize oxidized starch is, take cornstarch, being joined mass fraction is in the sodium hydroxide solution of 3%, is deployed into the starch alkaline emulsion of 30% concentration, is positioned over afterwards in the water bath with thermostatic control of 50 DEG C and heats, stir 30min, quantitatively draw the epoxychloropropane of 0.5mL in alkaline solution with pipette afterwards, in instillation starch milk, in 3-5min, complete dropping process; After completion of the reaction, regulate the pH value of solution to be 7 with the dilute hydrochloric acid solution that volume fraction is 3%, after static 30min, with distilled water washing 2-3 times, pour in centrifuge tube centrifugal, after pouring out supernatant, be placed in 50 DEG C of dry 5h of drying box, pulverize, sieve and obtain product.
Preferably, the method for making of potato carboxymethyl starch prepares the method for carboxymethyl modified starch see our company patent CN101624424A mono-kind.
Research approach of the present invention is as follows: edible film is for raw material with edible natural large biological molecule (as protein, polysaccharide and lipid etc.), the interphase interaction of each film forming agent molecule is made by certain processing technology, and by flood and the approach such as coating covers fruit and vegetable surfaces, make it to be formed a kind of have select gas permeability, compared with low permeability and the film stoping the several functions such as volatile components migration and diffusion in fruits and vegetables, thus reach the physiologically active reducing and adopt rear fruits and vegetables, extend the object of storage period.
Starch is a kind of aboundresources, inexpensive, renewable, the natural polymers with good filming performance.Starch base edible film is for matrix with starch (mainly amylose), with polyalcohol (as glycerine, sorbierite, polyethylene glycol etc.) and lipid material (as aliphatic acid, single glyceride, surfactant etc.) for plasticizer, a small amount of natural glue (as algin, agar etc.) is made for reinforcing agent.Starch film has the features such as good draftability, transparency, folding resistance, water-insoluble and low air penetrability.In order to improve the performance of starch and expand its range of application, the method for chemistry or physics usually can be utilized to strengthen some functional character of ative starch or introduce new characteristic, make it be more suitable for the requirement of certain application.
The beneficial effect of advantage of the present invention and generation is as follows: the starch that 1) the present invention is used is the one in potato hydrogen oxide propyl group starch, maize oxidized starch, potato carboxymethyl starch, be food-grade, raw material is easy to get, with low cost, method of operating is simple, pollution-free, be easy to realize, be the production method of a kind of economy, efficient, environmental protection; 2) the present invention's primary raw material used good water solubility, edible, nonhazardous, there is good film forming; 3) the edibility coating antistaling agent antistaling agent of the present invention that prepared by the present invention can form the film of even difficult drop-off on cherry tomato surface, reduce its moisture transpiration, suppress to breathe, effectively can control cherry tomato at duration of storage atrophy of epidermis situation, the matter structure reducing percentage of water loss and rotten level, the brightness of maintenance fruit and pulp, the freshness date of obvious prolongation cherry tomato, and safety, nonhazardous, pollution-free.
Detailed description of the invention
The following examples can further illustrate the present invention, but do not limit the present invention in any way.
embodiment 1.
Potato hydrogen propyl group starch deionized water is made into the suspension that concentration is 4%, in boiling water bath, add thermal agitation 10min, make it be pasted into uniform film liquid, then be 2000/min with electric mixer stirring 5min(rotating speed), further film liquid is fully mixed, obtain edibility coating antistaling agent.
The preparation method of potato hydrexypropylated starch is, takes farina (over dry) in distilled water, prepares the starch milk that mass concentration is 30%, and stir, water-bath rises to 50 DEG C, slowly adds the anhydrous sodium sulfate of 10%.After constant temperature certain hour, slowly add the sodium hydroxide solution of 1% under stirring, then add the expoxy propane of 10% rapidly, closed container (with nitrogen protection).After reaction terminates, adjust reacting liquid pH value to be 6, centrifugal 5min with the dilute sulfuric acid of 1mol/L, centrifugal rear product distilled water washing for several times, then is dried to moisture content and is less than 15% at 40 DEG C, pulverizes, sieves and obtain product.
Test: adopt dip coating to carry out coating problems to cherry tomato.After film liquid cooling but, cherry tomato is clamped gently with the tweezers after sterilization, ensure that cherry tomato has no mechanical damage, and make it be immersed in completely in coating liquid, cherry tomato epidermis is covered completely by coating liquid, again with tweezers by cherry tomato taking out from coating liquid gently, be put in the disk of sterilization, with blowing, process is dried up to the cherry tomato after film, under the same conditions the cherry tomato after film is preserved, find that the cherry tomato color and luster change through film is slow, epidermis shrinkage time retardation, suppress the transpiration of moisture in fruit, film starts to come off after depending on cherry tomato epidermis 3d.
embodiment 2
Maize oxidized starch deionized water is made into the suspension that concentration is 4%, in boiling water bath, add thermal agitation 15min, make it be pasted into uniform film liquid, then be 3000/min with electric mixer stirring 3min(rotating speed), further film liquid is fully mixed, obtain edibility coating antistaling agent.
The preparation method of maize oxidized starch is: the cornstarch accurately taking certain mass, being joined mass fraction is in the sodium hydroxide solution of 3%, be deployed into the starch alkaline emulsion of 30% concentration, be positioned over afterwards in the water bath with thermostatic control of 50 DEG C and heated, and constantly stir 30min with constant speed electric mixer, quantitatively draw the epoxychloropropane of 0.5mL in alkaline solution with pipette afterwards, instill gradually in starch milk after drawing with syringe, in 5min, complete dropping process.After completion of the reaction, regulate the pH value of solution to be neutral (pH7) with the dilute hydrochloric acid solution of volume fraction 3%, wash 3 times with distilled water after static 30min and pour in centrifuge tube centrifugal, after pouring out supernatant, be placed in 50 DEG C of dry 5h of drying box, pulverize, sieve and obtain product.
Test: adopt dip coating to carry out coating problems to cherry tomato.After film liquid cooling but, cherry tomato is clamped gently with the tweezers after sterilization, ensure that cherry tomato has no mechanical damage, and make it be immersed in completely in coating liquid, cherry tomato epidermis is covered completely by coating liquid, again with tweezers by cherry tomato taking out from coating liquid gently, be put in the disk of sterilization, with blowing, process is dried up to the cherry tomato after film, under the same conditions the cherry tomato after film is preserved, find that the cherry tomato color and luster change through film is slow, epidermis shrinkage time retardation, suppress the transpiration of moisture in fruit, film starts to come off after depending on cherry tomato epidermis 1d.
embodiment 3
Potato carboxymethyl starch deionized water is made into the suspension that concentration is 1%, in boiling water bath, add thermal agitation 20min, make it be pasted into uniform film liquid, then be 4000/min with electric mixer stirring 10min(rotating speed), further film liquid is fully mixed, obtain edibility coating antistaling agent.
Test: adopt dip coating to carry out coating problems to cherry tomato.After film liquid cooling but, cherry tomato is clamped gently with the tweezers after sterilization, ensure that cherry tomato has no mechanical damage, and make it be immersed in completely in coating liquid, cherry tomato epidermis is covered completely by coating liquid, again with tweezers by cherry tomato taking out from coating liquid gently, be put in the disk of sterilization, with blowing, process is dried up to the cherry tomato after film, under the same conditions the cherry tomato after film is preserved, find that the cherry tomato color and luster change through film is slow, epidermis shrinkage time retardation, suppress the transpiration of moisture in fruit, film starts to come off after depending on cherry tomato epidermis 3d.
embodiment 4
By the raw material of following mass percent, namely potato hydrexypropylated starch 4%, stearic acid 0.4%, single stearic acid glycerine lipoprotein 0.2%, agar 0.5% and glycerine 1% are made into suspension by deionized water, thermal agitation 15min is added in boiling water bath, it is made to be pasted into uniform film liquid, stirring 5min(rotating speed with electric mixer is again 3000/min), further film liquid is fully mixed, obtain edibility coating antistaling agent.
The preparation method of potato hydrexypropylated starch is, takes farina (over dry) in distilled water, prepares the starch milk that mass concentration is 30%, and stir, water-bath rises to 50 DEG C, slowly adds the anhydrous sodium sulfate of 10%.After constant temperature certain hour, slowly add the sodium hydroxide solution of 1% under stirring, then add the expoxy propane of 10% rapidly, closed container (with nitrogen protection).After reaction terminates, adjust reacting liquid pH value to be 5, centrifugal 3min with the dilute sulfuric acid of 1mol/L, centrifugal rear product distilled water washing for several times, then is dried to moisture content and is less than 15% at 40 DEG C, pulverizes, sieves and obtain product.
Test: adopt dip coating to carry out coating problems to cherry tomato.After film liquid cooling but, cherry tomato is clamped gently with the tweezers after sterilization, ensure that cherry tomato has no mechanical damage, and make it be immersed in completely in coating liquid, cherry tomato epidermis is covered completely by coating liquid, again with tweezers by cherry tomato taking out from coating liquid gently, be put in the disk of sterilization, with blowing, process is dried up to the cherry tomato after film, under the same conditions the cherry tomato after film is preserved, find that the cherry tomato color and luster change through film is slow, epidermis shrinkage time retardation, suppress the transpiration of moisture in fruit, film depends on cherry tomato epidermis 10d and does not also come off, occur that scab and the time of rotting postpone 4d and 6d respectively relative to the cherry tomato of non-film.
embodiment 5
By the raw material of following mass percent, namely maize oxidized starch 1%, stearic acid 0.1%, single stearic acid glycerine lipoprotein 0.1%, agar 0.1% and glycerine 0.1% are made into suspension by deionized water, thermal agitation 20min is added in boiling water bath, it is made to be pasted into uniform film liquid, stirring 7min(rotating speed with electric mixer is again 4000/min), further film liquid is fully mixed, obtain edibility coating antistaling agent.
The preparation method of maize oxidized starch is: the cornstarch accurately taking certain mass, being joined mass fraction is in the sodium hydroxide solution of 3%, be deployed into the starch alkaline emulsion of 30% concentration, be positioned over afterwards in the water bath with thermostatic control of 50 DEG C and heated, and constantly stir 30min with constant speed electric mixer, quantitatively draw the epoxychloropropane of 0.5mL in alkaline solution with pipette afterwards, instill gradually in starch milk after drawing with syringe, in 3min, complete dropping process.After completion of the reaction, regulate the pH value of solution to be neutral (pH7) with the dilute hydrochloric acid solution of volume fraction 3%, wash 2 times with distilled water after static 30min and pour in centrifuge tube centrifugal, after pouring out supernatant, be placed in 50 DEG C of dry 5h of drying box, pulverize, sieve and obtain product.
Test: adopt dip coating to carry out coating problems to cherry tomato.After film liquid cooling but, cherry tomato is clamped gently with the tweezers after sterilization, ensure that cherry tomato has no mechanical damage, and make it be immersed in completely in coating liquid, cherry tomato epidermis is covered completely by coating liquid, again with tweezers by cherry tomato taking out from coating liquid gently, be put in the disk of sterilization, with blowing, process is dried up to the cherry tomato after film, under the same conditions the cherry tomato after film is preserved, find that the cherry tomato color and luster change through film is slow, epidermis shrinkage time retardation, fold is there is at the 8th day, suppress the transpiration of moisture in fruit, film depends on cherry tomato epidermis 10d and does not also come off, occur that scab and the time of rotting postpone 1d and 3d respectively relative to the cherry tomato of non-film.
embodiment 6
By the raw material of following mass percent, namely potato carboxymethyl starch 3%, stearic acid 0.2%, single stearic acid glycerine lipoprotein 0.2%, agar 0.2% and glycerine 0.5% are made into suspension by deionized water, thermal agitation 15min is added in boiling water bath, it is made to be pasted into uniform film liquid, stirring 1min(rotating speed with electric mixer is again 2000/min), further film liquid is fully mixed, obtain edibility coating antistaling agent.
Test: adopt dip coating to carry out coating problems to cherry tomato.After film liquid cooling but, cherry tomato is clamped gently with the tweezers after sterilization, ensure that cherry tomato has no mechanical damage, and make it be immersed in completely in coating liquid, cherry tomato epidermis is covered completely by coating liquid, again with tweezers by cherry tomato taking out from coating liquid gently, be put in the disk of sterilization, with blowing, process is dried up to the cherry tomato after film, under the same conditions the cherry tomato after film is preserved, find that the cherry tomato color and luster change through film is slow, epidermis shrinkage time retardation, fold is there is at the 6th day, suppress the transpiration of moisture in fruit, film depends on cherry tomato epidermis 10d and does not also come off, occur that scab and the time of rotting postpone 3d and 4d respectively relative to the cherry tomato of non-film.
Embodiment of the present invention test shows, adopt the antistaling agent of potato hydrogen propyl group starch, maize oxidized starch, potato carboxymethyl starch effective, and the antistaling agent effect that with the addition of plasticizer and reinforcing agent is best.
Claims (5)
1. a cherry tomato edibility coating antistaling agent, is characterized in that: it comprises starch and the deionized water that mass percent is 1-4%, and described starch is the one in potato hydrogen propyl group starch, maize oxidized starch, potato carboxymethyl starch.
2. a kind of cherry tomato edibility coating antistaling agent according to claim 1, it is characterized in that: it also comprises plasticizer and reinforcing agent, described plasticizer is the mixture of stearic acid, single stearic acid glycerine lipoprotein and glycerine, described reinforcing agent is agar, mass percent is, stearic acid 0.1-0.4%, single stearic acid glycerine lipoprotein 0.1-0.2%, glycerine 0.1-1%, agar 0.1-0.5%, supply surplus by deionized water.
3. the preparation method of a kind of cherry tomato edibility coating antistaling agent described in claim 2, it is characterized in that step is as follows: after starch, plasticizer and reinforcing agent being mixed in proportion, suspension is made into by deionized water, thermal agitation 10-20min is added in boiling water bath, it is made to be pasted into uniform film liquid, stir 1-10min with the speed that rotating speed is 2000-4000r/min, further film liquid is fully mixed, obtain edibility coating antistaling agent.
4. the preparation method of a kind of cherry tomato edibility coating antistaling agent according to claim 3, it is characterized in that: the preparation method of described potato hydrexypropylated starch is, taking farina compound concentration in distilled water is the starch milk of quality 30%, stir, water-bath rises to 50 DEG C, slowly adds the anhydrous sodium sulfate of 10%; After constant temperature, slowly add the sodium hydroxide solution of 1% under stirring, then add the expoxy propane of 10% rapidly; After reaction terminates, the pH value adjusting reactant liquor with the dilute sulfuric acid of 1mol/L is 5 ~ 6, centrifugal 3 ~ 5min, and centrifugal rear product distilled water washs, then at 40 DEG C, is dried to moisture content is not more than 15%, pulverizes, sieves and obtain product.
5. the preparation method of a kind of cherry tomato edibility coating antistaling agent according to claim 3, it is characterized in that: the preparation method of described maize oxidized starch is, take cornstarch, being joined mass fraction is in the sodium hydroxide solution of 3%, be deployed into the starch alkaline emulsion of 30% concentration, be positioned over afterwards in the water bath with thermostatic control of 50 DEG C and heated, stir 30min, the epoxychloropropane of 0.5mL is quantitatively drawn in alkaline solution afterwards with pipette, in instillation starch milk, in 3-5min, complete dropping process; After completion of the reaction, regulate the pH value of solution to be 7 with the dilute hydrochloric acid solution that volume fraction is 3%, after static 30min, with distilled water washing 2-3 times, pour in centrifuge tube centrifugal, after pouring out supernatant, be placed in 50 DEG C of dry 5h of drying box, pulverize, sieve and obtain product.
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Cited By (5)
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| CN109233109A (en) * | 2018-10-15 | 2019-01-18 | 江西江铃集团奥威汽车零部件有限公司 | A kind of foamed material of automotive seat and its preparation method and application |
| CN112515085A (en) * | 2020-11-30 | 2021-03-19 | 四川农业大学 | Novel preservation card and preparation method thereof |
| CN112690329A (en) * | 2020-07-23 | 2021-04-23 | 渤海大学 | Multi-dimensional modified oxidized starch-based coating fruit and vegetable fresh-keeping agent and preparation method thereof |
| CN113229362A (en) * | 2021-05-10 | 2021-08-10 | 东北林业大学 | Preparation method of polyanion anti-shrinkage fruit fresh-keeping coating liquid |
| CN116158462A (en) * | 2022-12-24 | 2023-05-26 | 青岛农业大学 | Nut dampproof film coating liquid and preparation method and application thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109233109A (en) * | 2018-10-15 | 2019-01-18 | 江西江铃集团奥威汽车零部件有限公司 | A kind of foamed material of automotive seat and its preparation method and application |
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| CN112690329B (en) * | 2020-07-23 | 2023-11-24 | 渤海大学 | Multidimensional modified oxidized starch-based film-coated fruit and vegetable preservative and preparation method thereof |
| CN112515085A (en) * | 2020-11-30 | 2021-03-19 | 四川农业大学 | Novel preservation card and preparation method thereof |
| CN113229362A (en) * | 2021-05-10 | 2021-08-10 | 东北林业大学 | Preparation method of polyanion anti-shrinkage fruit fresh-keeping coating liquid |
| CN116158462A (en) * | 2022-12-24 | 2023-05-26 | 青岛农业大学 | Nut dampproof film coating liquid and preparation method and application thereof |
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Application publication date: 20150211 |