CN104381433A - Cherry and tomato biological preservative and preparation method thereof - Google Patents
Cherry and tomato biological preservative and preparation method thereof Download PDFInfo
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- CN104381433A CN104381433A CN201410574057.2A CN201410574057A CN104381433A CN 104381433 A CN104381433 A CN 104381433A CN 201410574057 A CN201410574057 A CN 201410574057A CN 104381433 A CN104381433 A CN 104381433A
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Abstract
The present invention relates to a cherry and tomato biological preservative and a preparation method thereof, which belong to the food sector, especially the food processing sector. The cherry and tomato biological preservative is mainly made by the following raw materials (parts by weight): 1-3 chitosans, 3-7 Aloe arborensis antibacterial agents, 10-15 glacial acetic acid and 75-85 distilled water. The cherry and tomato biological preservative has a good and safe preservation effect and is convenient to use. The preservative can store cherries and tomatoes for 24 days and the stored cherries and tomatoes have hard and bright surfaces, lose less water and have red pigment.
Description
Technical field
The present invention relates to a kind of cherry and tomato bio-preservative and preparation method thereof, belong to food especially feeder additive processing method field.
Background technology
In recent years, the domestic research and development to fruit antistaling agent is very fast, wherein general with the application of chemical preservative.Just rise crude antistaling agent in the world now, efficient, nontoxic, low cost, processing ease are required to this antistaling agent and there is extremely significant fresh-keeping effect.Shitosan is widely used as new type natural antistaling agent.Chitin (shitosan) can the growth and breeding of Antifungi significantly, is applicable to very much fruits and vegetables tunicle fresh-keeping, has a lot of scholar to carry out studying more widely in recent years.
Cherry and tomato raw material, after harvesting, due to the effect of self respiratory system, often causes a certain amount of loss, causes the waste of cherry and tomato raw material.The principle of the fresh-keeping cherry and tomato of coating utilizes film forming matter to form a skim at fruit and vegetable surfaces, stops the air of outside to enter in layer on the one hand, thus suppress the respiration of fruit and vegetable materials; The carbon dioxide that breathing can be made to produce on the other hand escapes, and prevents anaerobic fermentation.Like this, just require that formed film has semi permeability, and certain water-retaining property will be had to draw.
Summary of the invention
The present invention aims to provide the cherry and tomato bio-preservative and preparation method thereof of a kind of safety, good refreshing effect.
Cherry and tomato bio-preservative of the present invention, be mainly made up of the raw material of following weight portion:
Shitosan 1-3 part, aloe bacteriostatic agent 3-7 part, glacial acetic acid 10-15 part, distilled water 75-85 part.
Be preferably:
Shitosan 2 parts, aloe bacteriostatic agent 5 parts, glacial acetic acid 13 parts, distilled water 80 parts.
The preparation method of cherry and tomato bio-preservative of the present invention, comprises the following steps:
Take each raw material by described weight ratio, be dissolved in glacial acetic acid by shitosan, then add aloe bacteriostatic agent, add water and be dissolved in water, constant volume, stir, adjust ph, to 5-6, obtains cherry and tomato bio-preservative.
Cherry and tomato bio-preservative using method of the present invention, comprises the following steps:
Dip in the fresh-keeping liquid be mixed with soft hairbrush, fruit is tossed about in bed brushing in brush surface, make fruit and vegetable surfaces be coated with last layer antistaling agent film.
Antistaling agent of the present invention and using method, the film on tomato surface is wanted suitably, select middle viscosity shitosan, because concentration is too small, in tomato surface not easily film forming, concentration comparatively conference causes fruit anaerobic respiration, cause disorder, thus make the quality and flavor of fruit become rapidly bad, produce peculiar smell, and rapid senescence and rot.Chitosan coating cherry and tomato can be preserved 24 days and fruit is comparatively hard, surface-brightening, dehydration are less, color red, and to deliquescing, to some extent dehydration after impinging upon 21 days.Containing a large amount of organic acids in cherry and tomato, in storage, a part is used as substrate of respiration and is consumed, and another part is converted into sugar.Therefore, in storage, cherry and tomato acid content should reduce gradually.The tomato of good refreshing effect, acidity change is less, more close with the situation of fresh peach tomato.Along with the maturation of cherry and tomato, the part acid in tomato body is converted into sugar, and sugar is increased.The tomato of good refreshing effect, the change of its total reducing sugar is less, more close with the situation of fresh cherry tomato.Result shows, the cherry and tomato after chitosan film process, preserves after 15 days, and ascorbic decrease, lower than contrast, is coated with ascorbic decrease in the cherry and tomato of 2% shitosan minimum.Along with the respiratory of cherry and tomato carries out, constantly consume the oxygen in cherry and tomato tissue, discharge CO2 simultaneously.After being coated with the shitosan of one deck densification on cherry and tomato surface, because this film can stop in air 02 to enter in fruits and vegetables tissue, the environment of low 02 dividing potential drop and high CO2 dividing potential drop is formed in film inside, thus inhibit the respiration of cherry and tomato, reduce the consumption of nutriment, and reduce the evaporation loss of moisture, and keep the appearance of completely filled fruit and higher hardness.
Cherry and tomato bio-preservative of the present invention, has good refreshing effect, safety, the feature such as easy to use, cherry and tomato can be made 24 days to preserve and fruit is comparatively hard, surface-brightening, dehydration are less, color red.
Detailed description of the invention
Embodiment one:
Accurately take shitosan 20g, aloe bacteriostatic agent 50g, glacial acetic acid 130g, distilled water 800mL, shitosan is dissolved in glacial acetic acid, then adds aloe bacteriostatic agent, be dissolved in water, constant volume, stirs, adjust ph, to 5-6, obtains cherry and tomato bio-preservative 1000mL.
Using method: select maturity moderate, mechanical infringement and disease and pest, the cherry and tomato of new harvesting of uniform size is material, clean with tap water, be put in shady and cool place to dry in the shade, then dip in the fresh-keeping liquid be mixed with soft hairbrush, fruit is tossed about in bed brushing in brush surface, make fruit and vegetable surfaces be coated with last layer antistaling agent film.
Embodiment two: index analysis
By the detection of the indexs such as the moisture content to cherry and tomato, total acid, total reducing sugar and vitamin C, during test card, antistaling agent of the present invention has obvious fresh-keeping effect to cherry and tomato.
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Claims (4)
1. cherry and tomato bio-preservative, be mainly made up of the raw material of following weight portion:
Shitosan 1-3 part, aloe bacteriostatic agent 3-7 part, glacial acetic acid 10-15 part, distilled water 75-85 part.
2. cherry and tomato bio-preservative as claimed in claim 1, is characterized in that the consumption of described raw material is:
Shitosan 2 parts, aloe bacteriostatic agent 5 parts, glacial acetic acid 13 parts, distilled water 80 parts.
3. cherry and tomato method for preparing biologic antistaling agent as claimed in claim 1 or 2, comprises the following steps:
Take each raw material by described weight ratio, be dissolved in glacial acetic acid by shitosan, then add aloe bacteriostatic agent, add water and be dissolved in water, constant volume, stir, adjust ph, to 5-6, obtains cherry and tomato bio-preservative.
4. the cherry and tomato bio-preservative using method as described in claim 1 or 2 or 3, comprises the following steps:
Dip in the fresh-keeping liquid be mixed with soft hairbrush, fruit is tossed about in bed brushing in brush surface, make fruit and vegetable surfaces be coated with last layer antistaling agent film.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410574057.2A CN104381433A (en) | 2014-10-24 | 2014-10-24 | Cherry and tomato biological preservative and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410574057.2A CN104381433A (en) | 2014-10-24 | 2014-10-24 | Cherry and tomato biological preservative and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104381433A true CN104381433A (en) | 2015-03-04 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410574057.2A Pending CN104381433A (en) | 2014-10-24 | 2014-10-24 | Cherry and tomato biological preservative and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN104381433A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104855497A (en) * | 2015-06-11 | 2015-08-26 | 大连民族大学 | Method for prolonging refreshing time of cherries |
| CN104957247A (en) * | 2015-06-11 | 2015-10-07 | 大连民族大学 | Cherry preservation solution |
-
2014
- 2014-10-24 CN CN201410574057.2A patent/CN104381433A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104855497A (en) * | 2015-06-11 | 2015-08-26 | 大连民族大学 | Method for prolonging refreshing time of cherries |
| CN104957247A (en) * | 2015-06-11 | 2015-10-07 | 大连民族大学 | Cherry preservation solution |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150304 |
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| WD01 | Invention patent application deemed withdrawn after publication |