CN105394167A - 一种杏鲍菇保鲜剂及其制备方法 - Google Patents
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Abstract
本发明公开了一种杏鲍菇保鲜剂及其制备方法,属于果蔬保鲜的技术领域。本发明的杏鲍菇保鲜剂包括以下重量份的原料:菊粉5-10份、抗坏血酸5-10份、茶多酚1-5份、乳酸钙3-8份、普鲁兰多糖5-10份、无菌水100-120份;本发明还提供了上述杏鲍菇保鲜剂的制备方法,将上述原料混合,超声分散,分装而成。本发明的保鲜剂经过稀释后直接喷洒到采摘后的杏鲍菇表面即可,既可用于袋装小份杏鲍菇的保鲜,也可用于大批量仓储杏鲍菇的保鲜;保鲜成本低,保鲜时间长,可以将杏鲍菇的保鲜储藏期延长至30天,品质控制好,充分保证了杏鲍菇的新鲜度和营养成分,对人体无任何毒副作用,安全环保,满足了不同人群对杏鲍菇的需求。
Description
技术领域
本发明属于果蔬保鲜的技术领域,特别是指一种杏鲍菇保鲜剂及其制备方法。
背景技术
杏鲍菇又称刺芹侧耳,其菌肉肥厚,质地鲜嫩,营养丰富,美味可口,且具有很好的保健作用,经常食用杏鲍菇,可降低降血脂、胆固醇,促进胃肠消化,增强机体免疫能力,对预防心血管病,糖尿病、肝炎和胃溃疡都有一定的作用,深受人们的喜爱。
杏鲍菇是一种集食用、药用、食疗于一体的珍稀食用菌新品种。水分含量高,组织细嫩,常温下,新鲜采摘的杏鲍菇会在采后2~3d因蒸发而散失大量的水分,出现干枯、变色、老化和腐烂等现象,从而降低了其食用品质和商品价值。但是杏鲍菇在采后储运过程中易发生失水、软化和褐变等现象,降低了其食用品质和商品价值,极大的制约了杏鲍菇的产业发展。杏鲍菇采后安全有效的保鲜措施,对于延长杏鲍菇货架期,提高其经济效益有重要的现实意义。
发明内容
本发明提供一种杏鲍菇保鲜剂及其制备方法,解决了现有技术中杏鲍菇保鲜时间短和现有的杏鲍菇保鲜剂残留多和对人体危害大的问题。
本发明的一种杏鲍菇保鲜剂,其主要是通过以下技术方案加以这样实现的:包括以下重量份的原料:菊粉5-10份、抗坏血酸5-10份、茶多酚1-5份、乳酸钙3-8份、普鲁兰多糖5-10份、无菌水100-120份。
本发明的一种杏鲍菇保鲜剂的制备方法,其主要是通过以下技术方案加以这样实现的:包括以下步骤:1)将菊粉、抗坏血酸、茶多酚、乳酸钙和普鲁兰多糖依次添加至无菌水中,搅拌均匀,制成混合溶液;2)将步骤1)所得混合溶液置于超声分散仪上在40-80℃下超声分散30-60min,制成分散溶液;3)将步骤2)所得分散溶液进行分装,杀菌,封口,即得保鲜剂。
本发明的有益效果:本发明的保鲜剂由菊粉、抗坏血酸、茶多酚、乳酸钙和普鲁兰多糖等天然生物资源配制而成,其在使用时与水按照1:10的体积比进行稀释后直接喷洒到采摘后的杏鲍菇表面,自然晾干后即可进行封装保存,既可用于袋装小份杏鲍菇的保鲜,也可用于大批量仓储杏鲍菇的保鲜,使用方便;保鲜成本低,保鲜时间长,可以将杏鲍菇的保鲜储藏期延长至30天,品质控制好,充分保证了杏鲍菇的新鲜度和营养成分,对人体无任何毒副作用,安全环保,满足了不同人群对杏鲍菇的需求。
具体实施方式
下面将结合本发明的具体实施例对本发明的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明的一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
本发明的一种杏鲍菇保鲜剂,包括以下重量份的原料:菊粉5-10份、抗坏血酸5-10份、茶多酚1-5份、乳酸钙3-8份、普鲁兰多糖5-10份、无菌水100-120份。
本发明的一种杏鲍菇保鲜剂的制备方法,包括以下步骤:1)将菊粉、抗坏血酸、茶多酚、乳酸钙和普鲁兰多糖依次添加至无菌水中,搅拌均匀,制成混合溶液;2)将步骤1)所得混合溶液置于超声分散仪上在40-80℃下超声分散30-60min,制成分散溶液;3)将步骤2)所得分散溶液进行分装,杀菌,封口,即得保鲜剂。
实施例一
一种杏鲍菇保鲜剂的制备方法,包括以下步骤:1)将5重量份的菊粉、5重量份的抗坏血酸、1重量份的茶多酚、3重量份的乳酸钙和5重量份的普鲁兰多糖依次添加至100重量份的无菌水中,搅拌均匀,制成混合溶液;2)将步骤1)所得混合溶液置于超声分散仪上在40℃下超声分散30min,制成分散溶液;3)将步骤2)所得分散溶液进行分装,杀菌,封口,即得保鲜剂。
实施例二
一种杏鲍菇保鲜剂的制备方法,包括以下步骤:1)将8重量份的菊粉、7重量份的抗坏血酸、3重量份的茶多酚、5重量份的乳酸钙和8重量份的普鲁兰多糖依次添加至110重量份的无菌水中,搅拌均匀,制成混合溶液;2)将步骤1)所得混合溶液置于超声分散仪上在60℃下超声分散45min,制成分散溶液;3)将步骤2)所得分散溶液进行分装,杀菌,封口,即得保鲜剂。
实施例三
一种杏鲍菇保鲜剂的制备方法,包括以下步骤:1)将10重量份的菊粉、10重量份的抗坏血酸、5重量份的茶多酚、8重量份的乳酸钙和10重量份的普鲁兰多糖依次添加至120重量份的无菌水中,搅拌均匀,制成混合溶液;2)将步骤1)所得混合溶液置于超声分散仪上在80℃下超声分散60min,制成分散溶液;3)将步骤2)所得分散溶液进行分装,杀菌,封口,即得保鲜剂。
将实施例一至实施例三的三种杏鲍菇保鲜剂和某市售杏鲍菇保鲜剂分别对杏鲍菇进行保鲜储藏实验。实验选取刚采收的杏鲍菇,要求杏鲍菇新鲜,色泽正常,无破损,无病虫害,并保持自然生长时的优美形态。将符合要求的杏鲍菇在陈列架上单层摆放整齐;将本发明实施例一至实施例三的三种杏鲍菇保鲜剂与水按照1:10的体积比进行稀释,并喷洒到上述杏鲍菇的表面,使其表面均匀喷洒一层保鲜剂即可;某市售杏鲍菇保鲜剂按照其出厂要求进行喷洒;喷洒后的杏鲍菇经自然风干后在相同条件下储藏30天。然后,用评分法对其感官质量进行性能评价,评审员为杏鲍菇领域的经验丰富的技术人员,选取11人组成评审小组;表1列出了本发明所得杏鲍菇保鲜剂与某市售杏鲍菇保鲜剂的感官性能评价结果。
由表1可以看出,与现有的市售杏鲍菇保鲜剂(即表1中的对照样)相比,本发明的三种杏鲍菇保鲜剂对杏鲍菇进行保鲜储藏30天后,进行感官质量评价时,经本发明的杏鲍菇保鲜剂储藏后的杏鲍菇其色泽、质地、气味和滋味均有明显改善,主要表现在本发明储藏后的杏鲍菇色泽正常,没有出现褐变现象,杏鲍菇表面具有光泽;储藏30天后,其仍旧保持新鲜,具有很好的弹性;生杏鲍菇具有正常香气,无异味;烹饪后的熟杏鲍菇香味纯正,跟现场采摘的杏鲍菇(即表1中的空白样)基本无差异;因此,本发明的杏鲍菇保鲜剂可以很好地对杏鲍菇进行保鲜储藏,在30天的储藏期内,所储藏的杏鲍菇保持正常,其各项指标与空白样基本相当,达到了完好的保存杏鲍菇的目的。
表1杏鲍菇感官评价标准和结果
因此,与现有技术相比,本发明的有益效果是:本发明的保鲜剂由菊粉、抗坏血酸、茶多酚、乳酸钙和普鲁兰多糖等天然生物资源配制而成,其在使用时与水按照1:10的体积比进行稀释后直接喷洒到采摘后的杏鲍菇表面,自然晾干后即可进行封装保存,既可用于袋装小份杏鲍菇的保鲜,也可用于大批量仓储杏鲍菇的保鲜,使用方便;保鲜成本低,保鲜时间长,可以将杏鲍菇的保鲜储藏期延长至30天,品质控制好,充分保证了杏鲍菇的新鲜度和营养成分,对人体无任何毒副作用,安全环保,满足了不同人群对杏鲍菇的需求。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (2)
1.一种杏鲍菇保鲜剂,其特征在于,包括以下重量份的原料:
菊粉5-10份、抗坏血酸5-10份、茶多酚1-5份、乳酸钙3-8份、普鲁兰多糖5-10份、无菌水100-120份。
2.根据权利要求1所述的杏鲍菇保鲜剂的制备方法,其特征在于,包括以下步骤:
1)将菊粉、抗坏血酸、茶多酚、乳酸钙和普鲁兰多糖依次添加至无菌水中,搅拌均匀,制成混合溶液;
2)将步骤1)所得混合溶液置于超声分散仪上在40-80℃下超声分散30-60min,制成分散溶液;
3)将步骤2)所得分散溶液进行分装,杀菌,封口,即得保鲜剂。
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CN108835240A (zh) * | 2018-01-15 | 2018-11-20 | 邯郸学院 | 食用菌涂膜保鲜方法 |
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CN104522160A (zh) * | 2015-01-04 | 2015-04-22 | 张刚 | 一种葡萄复合涂膜保鲜剂及其制备方法 |
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