CN1054027C - Pure natural food additive fresh-keeping preservative - Google Patents
Pure natural food additive fresh-keeping preservative Download PDFInfo
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- CN1054027C CN1054027C CN96100726A CN96100726A CN1054027C CN 1054027 C CN1054027 C CN 1054027C CN 96100726 A CN96100726 A CN 96100726A CN 96100726 A CN96100726 A CN 96100726A CN 1054027 C CN1054027 C CN 1054027C
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Abstract
The present invention relates to a processing and preserving method for food, which uses pseudo-acid syrup gelatine as a purely natural food additive fresh-preserving agent. When producing drink containing jam, fruit paste, fruit jelly and flesh, and cans containing fruit and fruit juice, the pseudo-acid syrup gelatine is added for thickening and suspending of the drink and the cans. The surfaces of the fruits and vegetables are coated by a solution of pseudo-acid syrup gelatine for preserving. The pseudo-acid syrup gelatine is prepared by adopting a water extracting method. The pseudo-acid syrup gelatine has the advantages of safety, high efficiency, nutrition and convenience and is the purely natural food additive fresh-preserving agent.
Description
The present invention relates to the purposes of a kind of nicandra glia as fruit, agent keeping vegetable fresh.
Fruit and vegetable coating is fresh-keeping to be the fresh-keeping easily means of progressively improving nearly decades of a kind of modern times.Its fresh-keeping mechanism causes a kind of little controlled atmosphere environment exactly by filming, thereby suppresses and regulate the physiological metabolism of fruits and vegetables effectively, makes it to reach fresh-keeping desired optimal metabolism intensity and effect.At present the coating antistaling agent of exploitation mainly is to utilize film forming matter such as natural wax ester (beeswax), resin (shellac, natural gum), lipid, albumen (albumin, gelatin) and starch and bactericide, emulsifying agent, plant growth regulator etc. to be composited by a certain percentage.The common feature of this class medicament is a low toxicity or nontoxic, and all kinds of fruits are had certain fresh-keeping effect, but because this class reagent combination complexity, there is certain problem in result of use, therefore fails wide popularization and application.Along with going deep into of coating-film fresh-keeping research, the interior in recent years SM antistaling agent, CMC (Chinese herbal medicine) antistaling agent, phytic acid antistaling agent and chitin and derivative antistaling agent thereof etc. successively developed.The host of above-mentioned preparation all is extracted from the animal and plant body, though nontoxic or low toxicity can not directly eat and complex manufacturing, and need be equipped with other auxiliary agent and can play a role.Application number is the manufacture method that 94111885.1 " manufacture methods of pseudo winter cherry cold drink and snacks " by name disclose a kind of pseudo winter cherry cold drink and snacks, wherein specifically disclose and selected not have the high-quality apple of Peru fruit or seed that germinates, goes mouldy, be placed on online, slightly wash with flowing water, remove impurity and dust; To clean, stir molten slurry in the 10-40 water doubly that apple of Peru fruit or seed after the removal of impurities adds its weight, mixing speed is 80-600 rev/min, mixing time is no less than 5 minutes, in order to add instant slurry, can heat to stirring liquid, be advisable to be no more than 80 ℃, be preferably between 40-65 ℃, filter, remove dregs and seed, obtain apple of Peru fruit or seed solution.Use additives such as apple of Peru fruit or seed, gelling agent (as calcium carbonate), sugar, sweetener to make pseudo winter cherry cold drink and snacks again.This technology is that the method that adopts traditional calcium ion to congeal is made the pseudoacid slurry and frozen cold drink food.
The objective of the invention is to realize with the purposes of nicandra glia as freshness preserving agent for fruit and vegetable.Be used for the fresh-keeping of fruits and vegetables, have advantages such as easy to process, good refreshing effect.
The present invention realizes by following manner.
Nicandra glia is as the purposes of fruit, agent keeping vegetable fresh, wherein nicandra glia adopts water extract method to make from pseudoacid slurry seed, nicandra glia solution is coated on the surface of fruit, vegetables, with nicandra glia as fruit, Vegetable Preservation agent, wherein, the content of the solvable solid thing in the nicandra glia solution is 0.25%-1%.
Pseudoacid slurry [Nicandra physaloides (L) Gaertn] has another name called diversifolious hemiphragma herb or root, is annual Solanaceae herbaceous plant, originates in South America.In China, now be distributed widely in northwest, North China, each provinces and regions, southwest, cultivation or ease are wild, all herbal medicine, the effect that the tool relieving cough and eliminating sputum is clearing heat and detoxicating.Pseudoacid slurry seed is not only edible, and contains a large amount of plant colloids.According to surveying and determination, nicandra glia content accounts for 10% ± 2% of grain weight.This material has good film forming and form the characteristic of gel under acid condition.Therefore can be used for fruit juice, fruit cream, jelly, contain the thickening and the suspension of the beverage of fruit meat, and be used for the fresh-keeping of fruits and vegetables.
The preparation method of nicandra glia solution can be divided into mechanical extraction and two kinds of methods of manual extraction.
One, manual preparation method
1, raw material impurity elimination: with the broken seed that takes out of the pseudoacid berry of drying, then impurity such as sepal are winnowed with a dustpan, it is standby that pack into cloth bag or polybag are placed on shady and cool dry place.
2, flushing: get a certain amount of pseudoacid slurry seed as required, put into double gauze or 80-100 purpose square-bottomed bamboo basket sieve and wash a time rapidly, with the flush away dust and dirt with running water.Washing time should be controlled in 30 seconds, in order to avoid the effective ingredient loss.The amount of each flushing does not need too much, and is irregular with flushing-free.
3, lixiviate (comprising immersion, pressure filtration): the pseudoacid slurry seed after will washing is put into containers such as enamel basin or plastic tub, adding 5 times of water loggings to grain weight steeped 5-10 minute, and stir frequently, treat to pour in the double gauze pocket after its abundant imbibition, and firmly nicandra glia solution is extruded in pressurization.So repeat 2-3 time, till lixiviate is clean.The total water amount is equivalent to 10-15 times of grain weight, makes its solvable solid thing (with refractometer) reach 1.0-1.5% and is advisable.As producing highly finished product, need carry out essence and filter, decolour, take off the flavor process.
4, can, exhaust and sealing: for ease of long preservation, carrying nicandra glia solution is poured in the washed glass bottle, under 85-90 ℃ condition exhaust 6-8 minute, its central temperature is reached more than 80 ℃, seal immediately then.
5, sterilization: sterilizing type 5 '-5 '-5 '/95 ℃, promptly be warmed up to 95 ℃ with 5 minutes, constant temperature is 5 minutes under 95 ℃ of conditions, lowers the temperature 5 minutes again to normal temperature (38-40 ℃) from 95 ℃.Get final product long preservation after the sterilization, can cook antistaling agent and can cook food additives again.Do not have any additional and noxious material as the active ingredient of above-mentioned extraction, process is very simple, and production scale is changeable.
Two, mechanical preparation method: if adopt mechanization production, its equipment needed thereby and production method are as follows.
1, raw material impurity elimination and flushing are identical with manual preparation method.
2, washed raw material is put into the jacketed pan or the sugar melter of belt stirrer, is incorporated in grain weight 10-12 water logging bubble doubly 30-40 minute, in the immersion process otherwise the time stir, and be heated to 40-45 ℃, in order to extraction.It is centrifugal then the material that is soaked to be put into screen centrifuge together with juice, to dissolve or the nicandra glia solution of imbibition throws away, also the material that soaks can be put into the scraper-type beater together with juice separates, sieve diameter should be controlled at below the 0.5mm, adds the water that is equivalent to grain weight 2-3 times again and drench in order under the colloid in centrifugal or making beating separating process.
3, filter: the product that obtains through above-mentioned technology may contain small granule foreign, for improving the quality of products, the said goods should be sent into filter and filter.As producing highly finished product, need carry out essence and filter, decolour, take off the flavor process.
4, filling and sealing: filtered product should seal with vacuum seamer then immediately with the glass bottle quantitative filling of cleaning in advance, and vacuum degree control gets final product at 0.06-0.08Mpa.
5, sterilization: sterilization immediately after sealing, sterilizing type be 5 '-10 '-5 '/90-95 ℃, promptly be warmed up to 90 ℃-95 ℃ with 5 minutes, constant temperature is 10 minutes under 90 ℃ of-95 ℃ of conditions, from 90 ℃-95 ℃ to 38-40 ℃ with cooling in 5 minutes.It is standby to get final product long preservation after the sterilization.
It should be noted, during manual production, for enhancing productivity available 45-50 ℃ emerge in worm water.Some seeds may be extruded during with the double gauze press filtration, so, twice press filtration can be carried out.Also can adopt the TRANSIENT HIGH TEMPERATURE high pressure sterilization during with machinery production.For the consumption that reduces packaging material reduces production costs, the vacuum available concentration pan concentrates, and thickening temperature is 50-55 ℃, and vacuum is 0.08-0.085Mpa, and concentration time is decided according to desired concentration.
The semifinished product of nicandra glia solution is light brown yellow, the tender eggplant flavor that tool is faint, through essence filter, decolour, highly finished product colorless and odorless after taking off flavor, the two all can be miscible with the water of arbitrary proportion.Soluble solid content in the finished product nicandra glia solution answers 〉=1%.Because of nicandra glia solution has good trophism, during opening the placement easily by assorted bacterium parasitism.
According to experiment, when the solvable solid thing content of nicandra glia solution reaches 0.15-1.5%, when regulating its PH and reaching 30-35, at room temperature can have gel of one's own, and gelinite becomes transparence, therefore, nicandra glia solution can substitute the artificial synthetic thickening agent that utilized and pectin, agar etc. in jam, jelly, fruit cream (cake), can and beverage processing.In addition, because the gel strength of nicandra glia solution is subjected to the influence of sugar content hardly, therefore also can be used as thickening and suspending agent and add low sugar to, hang down in the heat energy food and go.Need to prove,, at room temperature or slightly hang down under the temperature of any that need not artificially adjust pH value, this colloidal solution is exactly gel state naturally when the solvable solid thing of nicandra glia solution reaches 1.5% when above.
Show according to experiment, at ambient temperature, when the solvable solid thing content of nicandra glia solution reaches 02-0.3%, the pH value of adjusting solution is to 3.0-3.5, and the fruit grain of the 0.5-0.6g that can suspend effectively weight is equivalent to 20-30 times of agar solution suspending power of same concentrations, and finished product still is flow-like, appearance transparent, it is very salubrious to enter the mouth, and mouthfeel and outward appearance all are better than popular in the market orange granule juice.Therefore, nicandra glia can be used as the additive of senior suspending beverage.
Nicandra glia is as thickener, suspending agent in actual production, and therefore the combined influence of multiple factor such as be prepared burden will note controlling the optimum addition of nicandra glia, and jam, fruit cream, jelly is when gel, and the PH in the beverage, fruit juice.
With nicandra glia during as the thickener of jam, fruit cream, jelly, described nicandra glia adopts water extract method to make from pseudoacid slurry seed, described jam, fruit cream, the PH of jelly when forming gel are 3.0-3.5, and the content of the solvable solid thing of described nicandra glia in described jam, fruit cream, jelly is 0.18%-1.0%.Need to prove that PH is under the 3.0-3.5 condition, along with the solvable raising of the content of thing admittedly of nicandra glia, effect is become better and better, but is higher than at 1% o'clock, and is uneconomical economically.
The beverage that contains fruit meat with the nicandra glia conduct, or when containing the suspending agent of can of fruit, fruit juice, described nicandra glia adopts water extract method to make from pseudoacid slurry seed, the solvable solid thing of this nicandra glia except the fruit meat of described beverage liquid or the content in the fruit juice liquid except the fruit be 0.18%-0.3%, and the PH of described beverage or fruit juice is 3.0-3.5.Need to prove that PH is under the 3.0-3.5 condition, content＞0.3% of the solvable solid thing of nicandra glia o'clock, the gel strength of liquid is excessive, and it is improper to cook beverage.
Embodiment 1
Utilize nicandra glia to manufacture the experiment of jelly.
1, material, nicandra glia solution (solvable solid thing content 1%), citric acid, white sugar, water, essence.
2, method is made thickener with the nicandra glia solution of solvable solid thing content 1% and different diluted concentrations thereof, makes flavor enhancement and negative electrical charge nertralizer with white sugar, citric acid, and the usage ratio of various materials is as follows:
| Title | Consumption (gram) | |||||
| The nicandra glia solution usage (gram) of solvable solid thing 1% | 15 | 30 | 45 | 60 | 75 | 90 |
| White sugar (gram) | 6 | 6 | 6 | 6 | 6 | 6 |
| Citric acid (gram) | 0.1 | 0.1 | 0.1 | 0.1 | 0.1 | 0.1 |
| Fruity flavor (gram) | 0.12 | 0.12 | 0.12 | 0.12 | 0.12 | 0.12 |
| Add water (gram) | 78.78 | 63.78 | 48.78 | 33.78 | 18.78 | 3.78 |
At first water mixes white granulated sugar, citric acid dissolving back mutually with the nicandra glia of ormal weight, and with the essence of adding ormal weight, and 80 ℃ of following sterilizations 5 minutes are cooled to room temperature and are jelly, and the jelly to different colloid adding proportions carries out appraise then.
3, result: experimental result shows, along with the raising of pseudoacid slurry concentration in the jelly, the gel strength of jelly increases, wherein with the solvable solid thing content of nicandra glia be 0.9% best, gel is moderate, available hand is picked up, inlet flexible, clean taste.Next is that the solvable solid thing content of nicandra glia is 0.75%; Content is in the several combinations below 0.6%, though also gelation, it is soft to congeal, and can not take.Therefore think that the solvable solid thing content of nicandra glia was done the weak effect of jelly less than 0.6% o'clock, but can be as the thickener of jam when being lower than this concentration.
The content of the citric acid among the embodiment is 0.1%, pH value 3.5.
Embodiment 2
Producing solvable solid thing content by the above-mentioned method of producing is 1% nicandra glia solution, get this nicandra glia solution of 62g, in this solution, add the water of 201.97g, the sugar of 17g, the citric acid of 0.34g, the essence of 0.51g, allocate, PH after preparing in this beverage is 3.0, and the solvable solid content of thing in this beverage of nicandra glia is 0.22%.Cherry pulp is cut into the 5-6 lobe by the heavy requirement of the average 0.2g of every lobe, the addition of pulp is pressed 3% of beverage weight and is added, be about to the heavy cherry pulp lobe of 8.45g and add in the beverage that has prepared, through can, seal, sterilization, make the beverage that contains cherry pulp and irritate head.Beverage at made is irritated in the head, and the cherry pulp lobe that it suspended all stably is suspended among the solution, and when external force was rocked vial a little, cherry pulp lobe rocked thereupon synchronously, and suspension effect is good.
The embodiment that makes suspending agent manufacturing cherry pulp suspending beverage with nicandra glia solution draws: nicandra glia solution has good thickening and suspension effect as a kind of food additives of pure natural, and its mouthfeel and form all are better than existing like product.
Nicandra glia can be used for the fresh-keeping of various fruits and vegetables, and the physilogical characteristics of the various fruits and vegetables of foundation are diluted to particular concentration with nicandra glia solution with running water, are applied to fruit and vegetable surfaces then, and treating can case after the fruit face dries warehouse-in is stored heap or the frame Tibetan of also can loosing.The method of filming has three kinds, i.e. dip-coating, spraying and brushing.
Dip-coating is about to pull out immediately after institute will want the fresh-keeping fruit through the decontamination processing to be immersed in to treat complete wetting in the nicandra glia solution, drop goes unnecessary immersion liquid, be placed in then and dry above seat paper tinsel or smooth floor, plank etc. or dry in the shade, put thickness with individual layer the best.For preventing adhesions such as nicandra glia solution and seat paper tinsel, available atoleine is embrocated one time in the place that should put before putting, complete with diaphragm.The characteristics of this method are to film evenly, the production efficiency height, but should avoid the waste of nicandra glia solution.
Spraying promptly is sprayed on nicandra glia solution the surface of fruits and vegetables uniformly with spraying apparatus.Require droplet to want thin when therefore spraying, and note stirring fruit.The characteristics of this method are the production efficiency height, save medicament, but indivedual fruit may spray irregular.
Brush the surface that promptly nicandra glia solution is painted on fruit with banister brush.The characteristics of this method are to film evenly, save medicament, but production efficiency are low.
For overcoming the shortcoming of above-mentioned each method, collecting its advantage can directly handle with small-sized fruit wax-polishing machine.
It should be noted: the first, at a lower temperature, the nicandra glia solution viscosity strengthens, and for ease of operation, should heat and use to about 40 ℃ backs; The second,,, can add a little spreader-sticker before filming for improving nicandra glia solution at its surperficial plate-out ability for the more fruits and vegetables of epicutile wax.
Because nicandra glia solution has good film forming, and colorless and odorless after the film forming, therefore, can be widely used in the fresh-keeping of all kinds of fruits and vegetables.
Nicandra glia solution is as fruit, during the vegetables antistaling agent, and described nicandra glia solution is to adopt water extract method, makes from pseudoacid slurry seed, and the content of the solvable solid thing in this colloidal solution is 0.25%-1%.Need to prove,, just might cause the anaerobic respiration of fruit to strengthen, CO2 occurs and poison and the alcohol accumulation phenomenon, the injury fruit if the content of solvable solid thing exceeds 1%.
Embodiment 3.
Early after the nicandra glia solution dip-coating processing of Gold Delicious apple with solvable solid thing 1%, 0.5%, 2 months fruit colours of style of opening placement still are emerald green under the room temperature of 25-30 ℃ (the 7-9 month), and contrast Gold Delicious apple promptly whole commentaries on classics in 7-10 days early are yellow.Better with winter apple in the nicandra glia solution-treated, its effect of pears.
Embodiment 4.
With the nicandra glia solution-treated pear that contains solvable solid thing variable concentrations, and at room temperature style of opening is placed into the check and analysis of carrying out the physics and chemistry indication on the 40th day, and table sees Table 1 as a result.
The nicandra glia solution of table 1, variable concentrations is to the fresh-keeping effect of pear
Annotate: the solvable solid thing content of each nicandra glia solution I of handling, II, III is respectively 1.0%, 0.5%, 0.25%, contrasts to be clear water (CK)
With the nicandra glia solution-treated pear of solvable solid thing 1%, 0.5% and after at room temperature style of opening is placed 60 days, fruit appearance is emerald green still, as before fresh, have only the stalk low-lying area to locate little shrinkage that has, then begin to change yellow in contrast pear 10 days after processing, substantially lose commodity value after two months, apple is as the same.Nicandra glia solution-treated pear with solvable solid thing 0.25% is compared with the contrast pear, and organic acid, two indexs of VC are significantly far better, and outward appearance and local flavor might as well.Nicandra glia solution not only can be used for the fresh-keeping of fruit, but also can be used for the fresh-keeping of fruit vegetables, and can prolong its shelf life 7-10 days.Pimento with the nicandra glia solution-treated of solvable solid thing 1.0% after 10 days still as before fresh, measured VC content still up to 136.4mg/100g by the 15th day, and the contrast pimento has only 104.72mg/100g, significant difference, effect is obvious, and at room temperature opening the placement still do not lost its commodity value in three months after with the solvable solid thing nicandra glia solution that is 0.25%-1% fameuse, pears being handled.
In a word, nicandra glia solution promptly is a kind of fruit and vegetable fresh-keeping agent of pure natural, be again a kind of food additives of pure natural, have dual-use function fresh-keeping and thickening, suspension, produce conveniently, be food, be again medicine, integration of drinking and medicinal herbs, and good refreshing effect, physicochemical property is stable, acid condition following become gel after it is destructurized, still can recover voluntarily.Therefore, nicandra glia is the preparation of any other antistaling agent of being different from of a kind of uniqueness and food additives.Be a kind of safe, efficient, nutrition, pure natural food additive fresh-keeping preservative easily.
Claims (1)
1, nicandra glia is as the purposes of fruit, agent keeping vegetable fresh, wherein nicandra glia adopts water extract method to make from pseudoacid slurry seed, it is characterized in that: the surface that nicandra glia solution is coated on fruit, vegetables, with nicandra glia as fruit, Vegetable Preservation agent, wherein, the content of the solvable solid thing in the nicandra glia solution is 0.25%-1%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96100726A CN1054027C (en) | 1996-01-29 | 1996-01-29 | Pure natural food additive fresh-keeping preservative |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96100726A CN1054027C (en) | 1996-01-29 | 1996-01-29 | Pure natural food additive fresh-keeping preservative |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99122081A Division CN1260961A (en) | 1999-10-28 | 1999-10-28 | Application of nicandra glia as thickening agent and its product |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1135299A CN1135299A (en) | 1996-11-13 |
| CN1054027C true CN1054027C (en) | 2000-07-05 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN96100726A Expired - Fee Related CN1054027C (en) | 1996-01-29 | 1996-01-29 | Pure natural food additive fresh-keeping preservative |
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| CN (1) | CN1054027C (en) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1083481C (en) * | 1999-09-13 | 2002-04-24 | 夏礼兴 | Seed oil of solannaceae pseudo-acid-syrup plants |
| CN1127909C (en) * | 1999-09-15 | 2003-11-19 | 夏礼兴 | Composition for making gelatine food |
| CN104322650B (en) * | 2014-09-30 | 2017-09-26 | 浙江省海洋水产研究所 | A kind of large yellow croaker coating preservation method |
| CN104351310B (en) * | 2014-09-30 | 2017-04-05 | 浙江省海洋水产研究所 | A kind of Carnis Pseudosciaenae composite film-forming preservative and preparation method thereof |
| CN104365829B (en) * | 2014-10-21 | 2017-05-24 | 广州市番禺区佳硕农场 | Coating preservation method for loquat fruits |
| CN104304441B (en) * | 2014-10-21 | 2017-01-11 | 郑州大学 | Loquat film-coating preservative and preparation method thereof |
| CN105331547B (en) * | 2015-11-25 | 2018-09-04 | 中华全国供销合作总社昆明食用菌研究所 | A method of preparing homogeneous liquid granular bacteria strain with apple of Peru fruit or seed |
| CN107439902A (en) * | 2017-04-28 | 2017-12-08 | 孙德善 | A kind of method for improving oyster sauce antibacterial ability |
| CN107936137A (en) * | 2017-11-20 | 2018-04-20 | 吉林农业科技学院 | Big thousand fruits colloid extracting method |
| CN111838471A (en) * | 2020-08-24 | 2020-10-30 | 山东仁健康生物科技有限公司 | Production and preparation process of beverage for promoting gastrointestinal digestion and preparation device thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1102954A (en) * | 1994-08-31 | 1995-05-31 | 杨雪峰 | Making method of pseudo winter cherry cold drink and snacks |
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1996
- 1996-01-29 CN CN96100726A patent/CN1054027C/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1102954A (en) * | 1994-08-31 | 1995-05-31 | 杨雪峰 | Making method of pseudo winter cherry cold drink and snacks |
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| CN1135299A (en) | 1996-11-13 |
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