CN104351331A - Natural kiwi fruit preservative, preparation method thereof and kiwi fruit preservation method - Google Patents
Natural kiwi fruit preservative, preparation method thereof and kiwi fruit preservation method Download PDFInfo
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- CN104351331A CN104351331A CN201410740583.1A CN201410740583A CN104351331A CN 104351331 A CN104351331 A CN 104351331A CN 201410740583 A CN201410740583 A CN 201410740583A CN 104351331 A CN104351331 A CN 104351331A
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Abstract
The invention discloses a natural kiwi fruit preservative, a preparation method thereof and a kiwi fruit preservation method. The natural kiwi fruit preservative is prepared from the following components in percentage by mass: 0.5-1.0% of glacial acetic acid, 0.5-2.5% of chitosan, 0.5-3.5% of konjac glucomannan, 0.5-2.5% of starch and the balance of water. The preparation method comprises the steps of weighing chitosan, konjac glucomannan and starch; dissolving glacial acetic acid in water to prepare a glacial acetic acid solution; and placing the glacial acetic acid solution into a water bath, adding chitosan, konjac glucomannan and starch while continuously stirring, mixing, dissolving to form a white homogeneous-phase emulsion, and then, sealing and storing. The natural kiwi fruit preservative disclosed by the invention is favorable in stability, has an effective effect on inhibiting the respiratory actions of kiwi fruits, and can be used for reducing the softening fraction of the kiwi fruits, prolonging the storage time of the kiwi fruits and better keeping the original nutrition and flavor quality of the kiwi fruits.
Description
Technical field
The present invention relates to fruit storage and freshness-retaining technology field, be specifically related to a kind of natural Actinidia chinensis antistaling agent and preparation method thereof and Kiwi berry preservation method.
Background technology
Kiwi berry is the perennial liana deciduous plant of Actinidiaceae (Actinidiaceae) Actinidia (Actinidia), is rich in ascorbic acid (Vc), has very high nutrition and health care and is worth, the dark favor by consumer.But because Kiwi berry shelf life is shorter, people seasonally consume Kiwi berry, the therefore storage of Kiwi berry and fresh-keeping very important.
Domestic and international researchers are generally from the storage technique of the aspect research fruits and vegetables such as mechanical cold storage system, air conditioned storage, radiation treatment, heat treatment and tunicle.And at present China's Kiwi berry is commonly used storage practice and is mainly contained refrigeration, air conditioned storage, simple air conditioning storage etc., in low developed area, owing to lacking perfect cold chain transportation and marketing system, the fruit shelf life after outbound is shortened greatly, adds refrigeration loss late; In addition the investment such as air conditioned storage is large, and cost is high, orchard worker is taken in and greatly reduces.
As using natural materials as Kiwi berry preservation agent for storing, not only economize on resources and easily and effectively, people can be met and Kiwi berry is consumed for a long time and increases orchard worker's economic benefit.But it is still not ideal enough to the achievement in research of this kind of natural Actinidia chinensis antistaling agent in prior art.
Summary of the invention
The object of the invention is to for overcoming the preservation and freshness problem that faces in the plantation of low developed area Kiwi berry and provide a kind of and effectively can suppress Kiwi berry respiration, reduce Kiwi berry softening rate, extend Kiwi berry storage time and better can keep the natural Actinidia chinensis antistaling agent of quality of Chinese gooseberries.The present invention also provides the preparation method of this natural Actinidia chinensis antistaling agent and uses this crude antistaling agent to carry out the fresh-keeping method of Kiwi berry.
For realizing object of the present invention, have employed following technical scheme:
The present invention first proposed a kind of natural Actinidia chinensis antistaling agent, and it is made up of the component of following mass percent: glacial acetic acid 0.5 ~ 1.0%, shitosan 0.5 ~ 2.5%, konjac glucomannan 0.5 ~ 3.5%, starch 0.5 ~ 2.5%, and all the other are water.Preferably, it is made up of the component of following mass percent: glacial acetic acid 1.0%, shitosan 1.0%, konjac glucomannan 1.5%, starch 1.0% and 95.5% water.Adopt this preferred version, significantly improve than the antistaling storing time of common solution to Kiwi berry.
In such scheme, glacial acetic acid is for dissolving shitosan, and select the glacial acetic acid of low concentration, preferred concentration is the glacial acetic acid of 0.5 ~ 1.5%.
Further, glacial acetic acid is anhydrous acetic acid; Shitosan is Chitosan (1-4)-2-amino-B-D glucose; Konjac glucomannan is natural polymer soluble dietary fiber; Starch solubility starch, as one or more combinations in cornstarch, wheaten starch, potato starch etc.; Water is one or more the combination in distilled water, deionized water, high purity water.
The invention allows for the preparation method of natural Actinidia chinensis antistaling agent, the method comprises the steps:
1) raw material weighing: take shitosan, konjac glucomannan, starch by mass percentage;
2) glacial acetic acid dissolves: take glacial acetic acid in mass ratio, and make glacial acetic acid solution with water-soluble solution glacial acetic acid;
3) dissolve mixing: water-bath glacial acetic acid solution being placed in 40 ~ 45 DEG C, under constantly stirring, add required mass percent successively shitosan, konjac glucomannan become white uniformity phase emulsion with the abundant mixed dissolution of starch;
4) sealing is preserved: preserve with vial or plastic bottle sealing.
When adopt this kiwi fruit preservative of the present invention carry out Kiwi berry fresh-keeping time, carry out in accordance with the following methods: Kiwi berry be placed in natural Actinidia chinensis antistaling agent dipping 1 ~ 5 minute or use this natural Actinidia chinensis antistaling agent to smear Kiwi berry, then Kiwi berry is taken out nature to dry rear collection and put into container (as basin), and sealed in stored at room temperature with preservative film with holes; This natural Actinidia chinensis antistaling agent is made up of glacial acetic acid 0.5 ~ 1.0% by mass percentage, shitosan 0.5 ~ 2.5%, konjac glucomannan 0.5 ~ 3.5%, starch 0.5 ~ 2.5% and water 90.5 ~ 98.0%.
The present invention compared with prior art, natural Actinidia chinensis antistaling agent of the present invention has good stability, to Kiwi berry respiration, there is effective inhibitory action, Kiwi berry softening rate can be reduced, extend Kiwi berry storage time, keep the original nutrition of Kiwi berry and flavor quality preferably.Be a kind of be raw material with natural materials, and film forming is stablized, Antimicrobial preservative, the edible crude antistaling agent that nontoxic, environmental protection is friendly, with low cost.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail.
Embodiment 1:
Formula: natural Actinidia chinensis antistaling agent is made by by mass fraction 1.0% glacial acetic acid, 1.0% shitosan, 1.0% starch and 97.0% water.
Preparation method: take 10g shitosan and 10g starch by percent mass ratio; The 970ml water getting required mass percent fully dissolves the glacial acetic acid of the 10ml of required mass percent; Glacial acetic acid solution is placed in 40 ~ 45 DEG C of water-baths, under constantly stirring, add required mass percent successively 10g shitosan and 10g starch are fully dissolved into white uniformity phase emulsion; Preserve with the sealing such as vial or plastic bottle; Be prepared into the natural Actinidia chinensis antistaling agent of 1000ml.
Embodiment 2:
Formula: natural Actinidia chinensis antistaling agent is made by by mass fraction 1.0% glacial acetic acid, 1.0% shitosan, 1.5% konjac glucomannan, 1.0% starch and 95.5% water.
Preparation method: take 10g shitosan, 15g konjac glucomannan and 10g starch by percent mass ratio; The 955ml water getting required mass percent fully dissolves the glacial acetic acid of the 10ml of required mass percent; Glacial acetic acid solution is placed in 40 ~ 45 DEG C of water-baths, under constantly stirring, adds the 10g shitosan of required mass percent, 15g konjac glucomannan and 10g starch be successively fully dissolved into white uniformity phase emulsion; Preserve with the sealing such as vial or plastic bottle; Be prepared into the natural Actinidia chinensis antistaling agent of 1000ml.
Embodiment 3:
Formula: natural Actinidia chinensis antistaling agent is made up of 1.5% konjac glucomannan, 1.0% starch and 97.5% water.
Preparation method: take 15g konjac glucomannan and 10g starch by percent mass ratio; Alleged konjac glucomannan and starch are fully mixed; The 975ml water getting required mass percent fully dissolves aforementioned mixture and becomes white clear phase liquid; Preserve with the sealing such as vial or plastic bottle; Be prepared into the natural Actinidia chinensis antistaling agent of 1000ml.
Using expensive long Kiwi berry as test kind, will pluck the Kiwi berry random packet of returning, every 25 is one group, and each process arranges 4 repetitions.Kiwi berry be placed in respectively the natural Actinidia chinensis antistaling agent dipping 2 minutes of above-mentioned 3 embodiments or use natural Actinidia chinensis antistaling agent to smear Kiwi berry, then Kiwi berry is taken out nature to dry rear collection and put into container, and sealed in stored at room temperature with preservative film with holes.The result of use of the technical scheme of 3 embodiments is measured, and will antistaling agent do not used to carry out the scheme of normal temperature storage as a control group to Kiwi berry.Totally 4 process, 16 repetitions.
Nutrient quality assay method: Soluble adhesion molecule anthrone colorimetry measures; Content of reducing sugar direct titrimetric method measures; Vitamin C content 2,6-dichloroindophenol method measures; Titratable acid content determination of acid-basetitration.Fruit softening rate measures: at room temperature preserve, and softens number, will soften Kiwi berry and take out after having added up every 8 days statistics Kiwi berrys, in order to avoid the Kiwi berry that the ethylene gas impact of softening Kiwi berry generation is not softening; Softening rate=(Kiwi berry softens the total number of number/Kiwi berry) × 100%.
Measurement result is as shown in table 1-table 5.
Can draw from table 1 and table 5, compare with control group, the natural Actinidia chinensis antistaling agent process kiwifruit fruit total sugar content of three embodiments, content of reducing sugar peak value time of occurrence are delayed 10 ~ 20 days, and comparatively embodiment 1 and embodiment 3 two antistaling agent evening appears in the natural Actinidia chinensis antistaling agent total sugar content of embodiment 2, content of reducing sugar peak value; Comparatively control group is slow for the natural Actinidia chinensis antistaling agent process kiwifruit fruit total acid content decrease speed of three embodiments, and wherein, the natural Actinidia chinensis antistaling agent decrease speed of embodiment 2 is the slowest; Comparatively control group is slow for the natural Actinidia chinensis antistaling agent process kiwifruit fruit vitamin C loss speed of three embodiments, have good result to maintenance Kiwi berry quality within storage period, wherein the natural Actinidia chinensis antistaling agent process kiwifruit fruit vitamin C decrease speed of embodiment 2 is the slowest; On in the impact of Kiwi berry softening rate, after 40 days, control group softening rate reaches 64%, and in three embodiments, antistaling agent process softening rate is respectively 32%, 20%, 28%, and wherein minimum is the natural Actinidia chinensis antistaling agent of embodiment 2.
In sum, the technical scheme of embodiment 2 is optimal case, it shows that the crude antistaling agent that shitosan, konjac glucomannan and starch compound form has significant effect in Kiwi berry preservation and freshness, effectively can suppress Kiwi berry respiration, reduce Kiwi berry softening rate, extend Kiwi berry storage time, keep the original nutrition of Kiwi berry and flavor quality; Be that a kind of film forming is stablized, Antimicrobial preservative, the edible crude antistaling agent that nontoxic, environmental protection is friendly, with low cost.
Certainly, the embody rule example of more than just invention, the technical scheme that the present invention also has other embodiment, all employings to be equal to replacement or equivalent transformation to be formed, all drops within protection domain of the presently claimed invention.
Claims (6)
1. a natural Actinidia chinensis antistaling agent, is characterized in that: it is made up of the component of following mass percent: glacial acetic acid 0.5 ~ 1.0%, shitosan 0.5 ~ 2.5%, konjac glucomannan 0.5 ~ 3.5%, starch 0.5 ~ 2.5%, and all the other are water.
2. natural Actinidia chinensis antistaling agent according to claim 1, is characterized in that: it is made up of the component of following mass percent: glacial acetic acid 1.0%, shitosan 1.0%, konjac glucomannan 1.5%, starch 1.0% and 95.5% water.
3. natural Actinidia chinensis antistaling agent according to claim 1 and 2, is characterized in that: described glacial acetic acid is for dissolving shitosan.
4. natural Actinidia chinensis antistaling agent according to claim 1 and 2, is characterized in that: described glacial acetic acid is anhydrous acetic acid; Described shitosan is Chitosan (1-4)-2-amino-B-D glucose; Described konjac glucomannan is soluble dietary fiber; Described starch solubility starch; Described water is one or more the combination in distilled water, deionized water, high purity water.
5. a preparation method for the natural Actinidia chinensis antistaling agent as described in above-mentioned any one claim, is characterized in that the method comprises the steps:
1) raw material weighing: take shitosan, konjac glucomannan, starch by mass percentage;
2) glacial acetic acid dissolves: take glacial acetic acid in mass ratio, and make glacial acetic acid solution with water-soluble solution glacial acetic acid;
3) dissolve mixing: water-bath glacial acetic acid solution being placed in 40 ~ 45 DEG C, under constantly stirring, add required mass percent successively shitosan, konjac glucomannan become white uniformity phase emulsion with the abundant mixed dissolution of starch;
4) sealing is preserved: preserve with vial or plastic bottle sealing.
6. a Kiwi berry preservation method, it is characterized in that: Kiwi berry be placed in natural Actinidia chinensis antistaling agent dipping 1 ~ 5 minute or use this natural Actinidia chinensis antistaling agent to smear Kiwi berry, then Kiwi berry is taken out nature to dry rear collection and put into container, and sealed in stored at room temperature with preservative film with holes; Described natural Actinidia chinensis antistaling agent is made up of glacial acetic acid 0.5 ~ 1.0% by mass percentage, shitosan 0.5 ~ 2.5%, konjac glucomannan 0.5 ~ 3.5%, starch 0.5 ~ 2.5% and water 90.5 ~ 98.0%.
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| CN201410740583.1A CN104351331A (en) | 2014-12-08 | 2014-12-08 | Natural kiwi fruit preservative, preparation method thereof and kiwi fruit preservation method |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105145807A (en) * | 2015-08-04 | 2015-12-16 | 安徽润生农业开发有限公司 | Kiwi fruit surface coating and refrigerating process method |
| CN107347983A (en) * | 2017-07-12 | 2017-11-17 | 贵州省苑博生态农业开发有限公司 | A kind of Kiwi berry fresh-keeping liquid, its preparation method and preservation method |
| CN109601614A (en) * | 2019-01-11 | 2019-04-12 | 东北农业大学 | A kind of cucumber composite preservative and preservation method |
| CN110651820A (en) * | 2019-10-17 | 2020-01-07 | 贵州省现代农业发展研究所 | Kiwi fruit preservation method |
| CN111053119A (en) * | 2019-12-05 | 2020-04-24 | 黑龙江九阳豆业有限公司 | Soymilk preparation method for improving stability and soymilk |
| CN111345343A (en) * | 2020-04-26 | 2020-06-30 | 成都海关技术中心 | Kiwi fruit storage preservative and preservation method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105145807A (en) * | 2015-08-04 | 2015-12-16 | 安徽润生农业开发有限公司 | Kiwi fruit surface coating and refrigerating process method |
| CN107347983A (en) * | 2017-07-12 | 2017-11-17 | 贵州省苑博生态农业开发有限公司 | A kind of Kiwi berry fresh-keeping liquid, its preparation method and preservation method |
| CN109601614A (en) * | 2019-01-11 | 2019-04-12 | 东北农业大学 | A kind of cucumber composite preservative and preservation method |
| CN110651820A (en) * | 2019-10-17 | 2020-01-07 | 贵州省现代农业发展研究所 | Kiwi fruit preservation method |
| CN110651820B (en) * | 2019-10-17 | 2022-11-18 | 贵州省现代农业发展研究所 | Kiwi fruit preservation method |
| CN111053119A (en) * | 2019-12-05 | 2020-04-24 | 黑龙江九阳豆业有限公司 | Soymilk preparation method for improving stability and soymilk |
| CN111053119B (en) * | 2019-12-05 | 2023-11-14 | 黑龙江九阳豆业有限公司 | Preparation method of soybean milk with improved stability and soybean milk |
| CN111345343A (en) * | 2020-04-26 | 2020-06-30 | 成都海关技术中心 | Kiwi fruit storage preservative and preservation method thereof |
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