CN104489072A - Preservative for storage and preservation of fresh jujube - Google Patents
Preservative for storage and preservation of fresh jujube Download PDFInfo
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- CN104489072A CN104489072A CN201410796356.0A CN201410796356A CN104489072A CN 104489072 A CN104489072 A CN 104489072A CN 201410796356 A CN201410796356 A CN 201410796356A CN 104489072 A CN104489072 A CN 104489072A
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Abstract
The invention relates to a preservative for storage and preservation of fresh jujube, and belongs to the technical fields of storage and preservation of fruits and vegetables. The preservative for storage and preservation of the fresh jujube disclosed by the invention contains chitosan, konjaku flour, pulullan, and a fresh promoter, wherein the fresh promoter is one or more of pearl powder, a fresh jujube supercritical fluid extract, a platycladi seed water extract and grape essential oil. The preservative is prepared by further adding a proper amount of pearl powder, platycladi seed extract, fresh jujube supercritical extract, and grape essential oil on the basis of compounding of the chitosan, the konjaku flour and the pulullan. Compared with an existing preservative suitable for preservation of the fresh jujube, by virtue of the preservative for storage and preservation of the fresh jujube disclosed by the invention, the soluble solid content and the hardness of the fresh jujube can be relatively well kept; the rotting rate of the fresh jujube can be reduced; and the storage life is prolonged.
Description
Technical field
The present invention relates to a kind of antistaling agent for the fresh jujube of preservation and freshness, belong to fruits and vegetable stock and preserving freshness field.
Background technology
Along with people are to eating enriching constantly of types of fruits raw, jujube is also no longer confined to xerophagia, and therefore fresh jujube is eaten the new concept also started as consumer raw and newly consumed, and becomes a kind of novel fruits and is accepted.Thin and crisp, the delicious succulence of fresh fructus corni, nutritious, have extremely high edibility and commodity value high.
But the very easily dehydration shrinkage under normal temperature state after adopting of fresh jujube, rot or and wine etc., and Vc loss is relatively more serious, and reduce nutritive value, fresh food quality is lost gradually.
Shitosan possesses good film forming, in recent years preserve Kiwi berry, mango, strawberry, apple, peach and pear and other fruits time application show, can delayed fruit be old and feeble to a certain extent, reduce and rot, extend storage period, and have inhibitory action to multiple encountered pathogenic bacteria.Research experiment shows, the shitosan of 1.5% can keep the hardness of fresh jujube, soluble solid and titratable acid better, and can reduce the rotting rate of fresh jujube; But preserving latter stage, hardness declines, and rotting rate is also in obvious rising.
Konjaku is the herbaceos perennial of Araeceae Amorphophallus, and bulb contains abundant glucomannans (being called for short KG M), and it is the stocking property polysaccharide of konjaku, is also a kind of polysaccharide half fiber.Its structure is the huge macromolecule heteroglycan (molecular weight can reach more than 108 dalton) that is connected with the sweet key of 1. 4 pyranose with glucose of mannose mainly.It is reported, KG M, as food preservative, can suppress the breeding of aerobe, extends egg, meat, fish, fruits and vegetables freshness date.Experimental study shows, the konjaku dilution of 0.8% can keep the hardness of fresh jujube, soluble solid and titratable acid to a certain extent, and can reduce the rotting rate of fresh jujube; But, at storage rotting rate in latter stage also in obvious rising.
Chinese patent 200910192541.8 discloses a kind of antisepsis antistaling agent containing pulullan polysaccharide, is be composited by 2 ~ 8% pulullan polysaccharides, 1 ~ 3% mannosan and 97 ~ 89% cosolvents; Can be used for the preservation of frozen food.
Summary of the invention
The object of the present invention is to provide a kind of antistaling agent that can improve fresh-keeping effect further.
In order to improve fresh-keeping effect further, inventor attempts shitosan, konjaku flour, pulullan polysaccharide to use as composite preservative according to special ratios is composite.But experimental result shows, relative to the fresh-keeping effect of shitosan, konjaku flour or pulullan polysaccharide, the fresh-keeping effect of this composite preservative does not significantly improve.The present invention studies discovery by experiment, after coating antistaling agent, effectively can hinder oxygen, all can suppress the effect that aerobe is bred, but original survival on the contrary can be rapider under the condition not having oxygen the anaerobe of fruit surface; Especially at anaphase storage, show more obvious.And on the basis that shitosan, konjaku flour and pulullan polysaccharide are composite, add appropriate pearl powder, fresh jujube supercritical extract, seed of Oriental arborvitae water extract or grape essential oil further and then can improve fresh-keeping effect further.
Technical scheme of the present invention
For an antistaling agent for the fresh jujube of preservation and freshness, containing shitosan 1 part, konjaku flour 0.51-0.59 part and pulullan polysaccharide 0.19-0.23 part, also containing fresh-keeping promoter;
Described fresh-keeping promoter is: one or more in pearl powder, fresh jujube supercritical extract, seed of Oriental arborvitae water extract and grape essential oil;
Wherein, pearl powder 0.29-0.32 part, fresh jujube supercritical extract 0.29-0.32 part, seed of Oriental arborvitae water extract 0.23-0.27 part, grape essential oil 0.005-0.001 part; Described part is weight portion.
The above-mentioned antistaling agent for the fresh jujube of preservation and freshness, preferably, described fresh-keeping promoter is made up of pearl powder, fresh jujube supercritical extract, seed of Oriental arborvitae water extract and grape essential oil.
The above-mentioned antistaling agent for the fresh jujube of preservation and freshness, optimum ratio is: shitosan 1 part, konjaku flour 0.56 part, pulullan polysaccharide 0.21 part, pearl powder 0.31 part, fresh jujube supercritical extract 0.31 part, seed of Oriental arborvitae water extract 0.25 part, grape essential oil 0.008 part.
The above-mentioned antistaling agent for the fresh jujube of preservation and freshness, can also contain water and acetic acid.Wherein, water is as solvent, and acetic acid is as cosolvent.
Described shitosan, konjaku flour, pulullan polysaccharide, pearl powder and grape essential oil are commercially available prod.
Described fresh jujube supercritical extract, be fresh jujube stoning is pulverized after, adopt conventional carbon dioxide supercritical extraction technology to obtain extract, then extract concentrated, product after drying.
A kind of wherein method obtaining fresh jujube supercritical extract provided by the invention: fresh jujube stoning is crushed to 20 orders, be placed in carbon dioxide abstraction still, under 25MPa, 50 DEG C of conditions, ethanol with 95% is for carrying agent, ethanol is 30% relative to the consumption of carbon dioxide, dynamic extraction 2h, flow velocity is 250L/h, extract; By concentrated for extract, drying and crushing to powdery, fresh jujube supercritical extract must be got.
Described seed of Oriental arborvitae water extract, refers to that the seed of Oriental arborvitae decocts, product after concentrated, drying.The concrete following manner that can adopt is prepared from: add water in the seed of Oriental arborvitae according to the part by weight of 1:80-100, decoct and filter to obtain decoction liquor in more than 1.5 hours, decoction liquor heating is concentrated into thick, and then dry, be crushed to powdery, obtain seed of Oriental arborvitae water extract.
Beneficial effect
Can keep fresh is better the soluble solid content of jujube, titratable acid and V c content, and can reduce the rotting rate of fresh jujube, extends storage & fresh-keeping period.
Detailed description of the invention
embodiment 1
Fresh jujube stoning is crushed to 20 orders, is placed in carbon dioxide abstraction still, under 25MPa, 50 DEG C of conditions, ethanol with 95% is for carrying agent, and ethanol is 30%(volume fraction relative to the consumption of carbon dioxide), dynamic extraction 2h, flow velocity is 250L/h, extract; By concentrated for extract, drying and crushing to powdery, fresh jujube supercritical extract must be got.
Add water in the seed of Oriental arborvitae according to the part by weight of 1:80-100, decoct more than 1.5 hours, filter to obtain decoction liquor, decoction liquor heating is concentrated into thick, and then dry, be crushed to powdery, obtain seed of Oriental arborvitae water extract.
Shitosan, deacetylation is, 81.5%, commercially available.
Konjaku flour, pulullan polysaccharide, grape essential oil and pearl powder are commercially available prod; Wherein, pearl powder is the oral pearl powder of nanoscale.
Get shitosan 1g, konjaku flour 0.56g, pulullan polysaccharide 0.21g, pearl powder 0.31g, seed of Oriental arborvitae water extract 0.25g mix, be placed in 200ml beaker, in beaker, then add a small amount of 1 % acetum fully miscible; Add fresh jujube supercritical extract 0.31g again and grape essential oil 0.008g mixes, obtain mixed liquor; By mixed liquor spraying dry, powdery preservation agent for storing can be obtained; Or in mixed liquor, add 1% acetum be settled to 200ml; Namely liquid preservation agent for storing is obtained.
embodiment 2
Get shitosan 1g, konjaku flour 0.51g, pulullan polysaccharide 0.23g, pearl powder 0.29g, seed of Oriental arborvitae water extract 0.27g mix, and are placed in 200ml beaker, and in beaker, then add a small amount of 1 % acetum fully miscible; Add fresh jujube supercritical extract 0.32g again and grape essential oil 0.005g mixes, obtain mixed liquor; In mixed liquor, add 1 % acetum be settled to 200ml; Namely liquid preservation agent for storing is obtained.Or directly by mixed liquor spraying dry, powdery preservation agent for storing can be obtained.Raw materials used same embodiment 1.
embodiment 3
Get shitosan 1g, konjaku flour 0.59g, pulullan polysaccharide 0.19g, pearl powder 0.32g, seed of Oriental arborvitae water extract 0.23g mix, and are placed in 200ml beaker, and in beaker, then add a small amount of 1 % acetum fully miscible; Add fresh jujube supercritical extract 0.29g again and grape essential oil 0.01g mixes, obtain mixed liquor; In mixed liquor, add 1 % acetum be settled to 200ml; Namely liquid preservation agent for storing is obtained.Or directly by mixed liquor spraying dry, powdery preservation agent for storing can be obtained.Raw materials used same embodiment 1.
embodiment 4
Get shitosan 1g, konjaku flour 0.56g, pulullan polysaccharide 0.21g, pearl powder 0.31g mix, be placed in 200ml beaker, in beaker, then add a small amount of 1 % acetum fully miscible, obtains mixed liquor; By mixed liquor spraying dry, powdery preservation agent for storing can be obtained; Or in mixed liquor, add 1 % acetum be settled to 200ml; Namely liquid preservation agent for storing is obtained.Raw materials used same embodiment 1.
embodiment 5
Get shitosan 1g, konjaku flour 0.56g, pulullan polysaccharide 0.21g, seed of Oriental arborvitae water extract 0.25g mix, be placed in 200ml beaker, in beaker, then add a small amount of 1 % acetum fully miscible, obtains mixed liquor; By mixed liquor spraying dry, powdery preservation agent for storing can be obtained; Or in mixed liquor, add 1 % acetum be settled to 200ml; Namely liquid preservation agent for storing is obtained.Raw materials used same embodiment 1.
embodiment 6
Get shitosan 1g, konjaku flour 0.56g, pulullan polysaccharide 0.21g, fresh jujube supercritical extract 0.31g mix, be placed in 200ml beaker, in beaker, then add a small amount of 1 % acetum fully miscible, obtains mixed liquor; By mixed liquor spraying dry, powdery preservation agent for storing can be obtained; Or in mixed liquor, add 1 % acetum be settled to 200ml; Namely liquid preservation agent for storing is obtained.Raw materials used same embodiment 1.
embodiment 7
Get shitosan 1g, konjaku flour 0.56g, pulullan polysaccharide 0.21g mixes, be placed in 200ml beaker, in beaker, then add a small amount of 1 % acetum fully miscible, then add grape essential oil 0.008g and mix, and obtains mixed liquor; By mixed liquor spraying dry, powdery preservation agent for storing can be obtained; Or in mixed liquor, add 1 % acetum be settled to 200ml; Namely liquid preservation agent for storing is obtained.Raw materials used same embodiment 1.
comparative example 1
Get shitosan 1g, konjaku flour 0.56g and pulullan polysaccharide 0.21g mixes, and is placed in 200ml beaker, and in beaker, then add a small amount of 1 % acetum fully miscible, obtains mixed liquor; In mixed liquor, add 1 % acetum be settled to 200ml; Namely liquid preservation agent for storing is obtained.Raw materials used same embodiment 1.
comparative example 2
Get shitosan 1.5g, be dissolved in 1 % acetum, be made into 1.5 % dilutions; Be preservation agent for storing.Raw materials used same embodiment 1.
comparative example 3
Get konjaku flour 2g, be dissolved in 1 % acetum, be made into 2 % dilutions; Be preservation agent for storing.Raw materials used same embodiment 1.
comparative example 4
Pulullan polysaccharide 2g, is dissolved in 1 % acetum, is made into 2 % dilutions; Be preservation agent for storing.Raw materials used same embodiment 1.
effect test
Test picks up from well-regulated healthy orchard with fresh jujube.The automatic freezer of civil engineering assembling combined type on-hook that freezer is developed for this, fruit practical thickness is polyvinyl chloride (P V C) the freshness protection package packaging of 0.03 mm, every bag of capacity 5kg.The fresh jujube of the outwardly sound of harvesting is equally divided into 12 groups, often organizes the product shapes such as the size of fresh jujube, maturity suitable, have comparativity.Often organize fresh jujube, soluble solid average content is 19.4%, titratable acid average content is 0.39%, average hardness is 10.9kg/cm
2.Soak with the preservation agent for storing of embodiment 1-7, comparative example 1-4 respectively, each is organized fresh jujube and soaks 3 minutes, then proceeds in freezer and preserves, Ku Wen-1 ~ 1 DEG C; Wherein one group of fresh jujube does not soak preservation agent for storing, as blank.Enter storage rear the results of regular determination hardness of fruit, fruit rot rate, soluble solid content, titratable acid content and Vc content.Wherein, the 30th day time determination data as shown in table 1; Determination data when the 60th day is as shown in table 2.
Table 1
，
Table 2
。
His-and-hers watches 1 and table 2 carry out analysis and can draw:
(1) shitosan, konjaku flour, pulullan polysaccharide composite after as antistaling agent (comparative example 1) fresh-keeping effect be used alone shitosan, konjaku flour, pulullan polysaccharide are suitable as the fresh-keeping effect of antistaling agent (comparative example 2-4);
(2) shitosan, konjaku flour, pulullan polysaccharide composite after as antistaling agent (comparative example 1), be used alone glycan, konjaku flour, pulullan polysaccharide as antistaling agent (comparative example 2-4), the fresh-keeping effect 30 days time is all obviously better than the fresh-keeping effect of blank group; 60 days time, the fresh-keeping effect of fresh-keeping effect and blank group is suitable;
(3) pearl powder, Semen Platycladi extract, fresh jujube supercritical extract and grape essential oil are composite afterwards as the facilitation effect of fresh-keeping promoter (embodiment 1-3) according to a certain percentage, are obviously better than being used alone pearl powder, Semen Platycladi extract, fresh jujube supercritical extract or the grape essential oil facilitation effect as fresh-keeping promoter (embodiment 4-7).As can be seen here, after pearl powder, Semen Platycladi extract, fresh jujube supercritical extract and grape essential oil are composite, the interphase interaction of each composition, thus improve facilitation effect each other, cause composite facilitation effect to be afterwards obviously better than the superposition of respective facilitation effect.Described facilitation effect refers to, the freshness-keeping ginseng numerical value of embodiment 1-7 is respectively relative to the percentage that the freshness-keeping ginseng numerical value of comparative example 1 improves;
(4) adopt antistaling agent of the present invention (being added with fresh-keeping promoter) fresh-keeping after, 30 days, 60 days time, every fresh-keeping parameter index is all obviously better than the antistaling agent (comparative example 1) that do not add fresh-keeping promoter; Thus further increase fresh-keeping effect;
(5) compared with blank group, along with the prolongation of preservation and freshness time, the fresh-keeping effect not adding the antistaling agent (comparative example 1) of fresh-keeping promoter obviously declines; And the antistaling agent (embodiment 1-4) being added with fresh-keeping promoter still possesses excellent fresh-keeping effect; Thus extend storage & fresh-keeping period.
Claims (5)
1. for an antistaling agent for preservation and freshness jujube, it is characterized in that, containing shitosan 1 part, konjaku flour 0.51-0.59 part and pulullan polysaccharide 0.19-0.23 part, also containing fresh-keeping promoter;
Described fresh-keeping promoter is: one or more in pearl powder, fresh jujube supercritical extract, seed of Oriental arborvitae water extract and grape essential oil;
Wherein, pearl powder 0.29-0.32 part, fresh jujube supercritical extract 0.29-0.32 part, seed of Oriental arborvitae water extract 0.23-0.27 part, grape essential oil 0.005-0.001 part; Described part is weight portion.
2. according to claim 1 for the antistaling agent of preservation and freshness jujube, it is characterized in that, described fresh-keeping promoter is made up of pearl powder, fresh jujube supercritical extract, seed of Oriental arborvitae water extract and grape essential oil.
3. according to claim 1 or 2 for the antistaling agent of preservation and freshness jujube, it is characterized in that: containing shitosan 1 part, konjaku flour 0.56 part, pulullan polysaccharide 0.21 part, pearl powder 0.31 part, fresh jujube supercritical extract 0.31 part, seed of Oriental arborvitae water extract 0.25 part, grape essential oil 0.008 part.
4., according to claim 3 for the antistaling agent of preservation and freshness jujube, it is characterized in that:
The preparation method of described fresh jujube supercritical extract: fresh jujube stoning is crushed to 20 orders, be placed in carbon dioxide abstraction still, under 25MPa, 50 DEG C of conditions, ethanol with 95% is for carrying agent, ethanol is 30% relative to the consumption of carbon dioxide, dynamic extraction 2h, flow velocity is 250L/h, extract; By concentrated for extract, drying and crushing to powdery, fresh jujube supercritical extract must be got.
5., according to claim 3 for the antistaling agent of preservation and freshness jujube, it is characterized in that:
The preparation method of described seed of Oriental arborvitae water extract: add water in the seed of Oriental arborvitae according to the part by weight of 1:80-100, decocts and filters to obtain decoction liquor in more than 1.5 hours, is concentrated into thick by decoction liquor heating, and then dry, be crushed to powdery, obtain seed of Oriental arborvitae water extract.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410796356.0A CN104489072A (en) | 2014-12-22 | 2014-12-22 | Preservative for storage and preservation of fresh jujube |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410796356.0A CN104489072A (en) | 2014-12-22 | 2014-12-22 | Preservative for storage and preservation of fresh jujube |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102487999A (en) * | 2011-12-09 | 2012-06-13 | 江南大学 | Method for refreshing winter jujube by film coating |
| CN104026222A (en) * | 2014-06-19 | 2014-09-10 | 南京麦思德餐饮管理有限公司 | Coating film preservative |
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- 2014-12-22 CN CN201410796356.0A patent/CN104489072A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102487999A (en) * | 2011-12-09 | 2012-06-13 | 江南大学 | Method for refreshing winter jujube by film coating |
| CN104026222A (en) * | 2014-06-19 | 2014-09-10 | 南京麦思德餐饮管理有限公司 | Coating film preservative |
Non-Patent Citations (1)
| Title |
|---|
| 张芸等: "草莓的普鲁兰多糖复合涂膜保鲜研究", 《包装学报》 * |
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Application publication date: 20150408 |