CN105557990A - Natural fresh-cut cabbage preservative, as well as preservation method and application thereof - Google Patents
Natural fresh-cut cabbage preservative, as well as preservation method and application thereof Download PDFInfo
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- CN105557990A CN105557990A CN201510946778.6A CN201510946778A CN105557990A CN 105557990 A CN105557990 A CN 105557990A CN 201510946778 A CN201510946778 A CN 201510946778A CN 105557990 A CN105557990 A CN 105557990A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
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Abstract
The invention discloses a natural fresh-cut cabbage preservative, as well as a preservation method of the preservative, and belongs to the field of fresh-cut fruit and vegetable preservation. The preservative is mainly prepared from perilla leaf extract having a volume concentration of 50-100 percent, wherein the perilla leaf extract is prepared by the following steps: washing fresh perilla leaves with clear water; and pulping by a pulping machine, filtering with woven roving, and finely filtering with 200-mesh nylon gauze to obtain the perilla leaf extract. The preservative can further comprise the following components by concentration: 0.5-0.8g/L beta-cyclodextrine, 0.5-0.8g/L calcium lactate and 0.2-0.5g/L cinnamic acid. Compared with the prior art, the preservative has the advantages that the fresh-cut cabbage treated by the preservative has bright color and higher quality in fresh eating and fried eating, the oxidation resistance is remarkably improved, and deterioration and total number of viable organisms can be effectively controlled. The preservation treatment method is simple, and the treated fresh-cut cabbage has a remarkably prolonged preservation period and a good preservation effect, so that the fresh-cut cabbage has excellent appearance and fresh-eating quality, and is easy to popularize.
Description
Technical field
The invention belongs to the fresh-keeping field of fresh-cut fruit and vegetable, be specifically related to preservation method and the application of a kind of natural fresh-cut wild cabbage antistaling agent and this antistaling agent.
Background technology
Fresh-cut fruit and vegetable is also known as minimum processing fruits and vegetables, partly process fruits and vegetables, lightly processed fruits and vegetables etc., it refers to fresh fruit of vegetables to be raw material, after a series of process such as classified, cleaning, trimming, peeling, cutting, fresh-keeping, packaging, then through low-temperature transport enter that refrigerator sells instant or namely use fruit and vegetable product.Fresh-cut fruit and vegetable had both maintained the original fresh state of fruits and vegetables, product sanitation and hygiene are made again through processing, belong to clean vegetables category, there is natural, nutrition, fresh, convenient and can the feature such as availability high (100% edible), the demand that people pursue the aspects such as natural, nutrition, allegro life style can be met.
But due to the difference of vegetable variety, the mechanical damage caused in cutting processing procedure can cause a series of physiological acoustic signals of vegetables, as brown stain, variable color, spoiled, aging, tangent plane is dry, quality declines and the infection that caused by microorganism.The particularly vegetables such as wild cabbage, brown stain very easily occurs after fresh-cut, and tangent plane can become dry due to dehydration, has a strong impact on nutritive value and the product phase of product, is unfavorable for the development of fruits and vegetables industry.
At present, main preserving fruit and vegetable utilizing is equipped with plastic film packaging mainly through chemicals, chemical reagent mainly contains sulphite, ascorbic acid, citric acid, Sodium Benzoate etc., but sulphite in use can produce the materials such as sulfur dioxide, the residual of chemical substance over a long time causes potential hazard to people's cognition, ascorbic acid and sodium salt thereof have the effect of good anti-oxidant, Restrain browning, but the antisepsis of not having, and its less stable.Sodium Benzoate is applied and can be suppressed the microbial contamination of vegetables and putrid and deteriorated to a certain extent on fresh-cut fruit, but is difficult to determine on the impact of Fruit physiology metabolism.These chemicals also exist the limitation of larger effect and edible safety in fresh cut vegetables anti-corrosive fresh-keeping above.
Therefore, the antistaling agent that effectively can ensure wild cabbage product phase and quality is urgently developed in current this area.
Summary of the invention
The present invention solves in prior art not have effective antistaling agent fresh-keeping for wild cabbage, provides a kind of natural fresh-cut wild cabbage antistaling agent.Another object of the present invention is the method for asking this antistaling agent of Sustainable use fresh-keeping to wild cabbage.The present invention's the 3rd object is the fresh-cut wild cabbage product that request protection has long freshness date.
For achieving the above object, the present invention is achieved in that
Natural fresh-cut wild cabbage antistaling agent, this antistaling agent mainly comprises volumetric concentration 50-100% perillaseed leaf extract; Described perillaseed leaf extract is obtained by following methods:
Get fresh perillaseed leaf, after cleaning with clear water, break into slurries with beater, filter through Coarse Mesh Gauze, then through 200 object nylon gauze fine filterings, obtain perillaseed leaf extract.This perillaseed leaf extract concentration is 100%, can be diluted with water suitable concentration.
The present invention selects perillaseed leaf extract to be because the substance contained in perillaseed leaf extract starts the Enzyme-recovery-system of fresh-cut wild cabbage as the main component of antistaling agent, stimulates the rising of Enzyme-recovery-system enzymatic activity.Fresh-cut wild cabbage after the process of volumetric concentration 50% perillaseed leaf extract has better antioxidation activity and radical scavenging activity.
For reaching better effect, antistaling agent of the present invention also comprises the cycloheptaamylose that concentration is 0.5-0.8g/L, the calcium lactate of 0.5-0.8g/L and 0.2-0.5g/L cinnamic acid.
Cycloheptaamylose be by starch extract after microbial enzyme effect make by 7 glucose residues with β-1, the ring that 4-glycosidic bond is bonded, inclusion complex can be formed with multiple compounds, increase by the stability of inclusion complex to light, heat, oxygen, change by the physicochemical property of envelope material.Cycloheptaamylose has the selective of height, does not have toxicity, and there is non-hygroscopic property, chemical stability, feeding habits are good and be easy to the advantages such as separation, adsorbable nonpolar material.The national food safety standard GB2760-2014 food additives of new revision use standard cycloheptaamylose to be included in the ranks of food additives.The molecular size of cycloheptaamylose not only can increase the solubility of cinnamic acid, and its internal diameter just can hold a cholesterol molecule, the adsorbable and cholesterol removed in food after edible.
Cinnamic acid, has another name called β-cinnamic acid, cinnamic acid.It is isolated organic acid from cassia or styrax.Cinnamic acid can be used as bactericide and coordinates with cycloheptaamylose auxiliary perillaseed leaf extract to reach optimal anti-staling effect.
Calcium is mainly present in fruits and vegetables cell membrane, be combined with pectin and form Pectin calcium, and form cross-linked structure between cell membrane and mesoglea, play the effect keeping fruits and vegetables hardness and maintain cell wall structure stability, therefore, Calcium treatment increases the effective means of fruits and vegetables hardness, Shelf-life often.Water-soluble reasonable calcium is as calcium chloride, belong to inorganic calcium, and heavy bitter taste, and calcium lactate is as a kind of solubility organic calcium of being easily absorbed by the body and food enrichment, not only free from extraneous odour, and have keep moisture, regulate acidity, the multi-efficiency such as anti-oxidant, medically for supplement calcium.
As the present invention's preferred embodiment, antistaling agent comprises volumetric concentration 50% perillaseed leaf extract, the cycloheptaamylose of concentration 0.5g/L, the calcium lactate of 0.5g/L and concentration 0.2g/L cinnamic acid.
The present invention also asks the application of protection any one antistaling agent above-mentioned in fresh-cut fruit and vegetable is fresh-keeping; application particularly in fresh-cut wild cabbage is fresh-keeping; meanwhile, this antistaling agent is also extensible uses in several fresh cut vegetables preservation process such as carrot, romaine lettuce, leek, celery, potato.
A kind of fresh-cut wild cabbage preservation method, adopt any one antistaling agent above-mentioned fresh-keeping, this preservation method is: select fresh wild cabbage, with clear water, wild cabbage is cleaned up, after wild cabbage being cut into silk or block, immersing volume ratio is 5-10min in the antistaling agent of 1:3-6, the wild cabbage silk after antistaling agent process or block is drained, vacuum packaging, preserves under being placed in 5 ± 1 DEG C of conditions.
Further, low-density polyethylene film selected by vacuum-packed packaging material.
Having a fresh-cut wild cabbage product for long freshness date, is carry out processing according to above-mentioned preservation method the wild cabbage silk or block that obtain.
Compared with prior art, the invention has the advantages that: the fresh-cut wild cabbage not only bright adopting antistaling agent process of the present invention, eat the quality edible with frying raw more, and oxidation resistance significantly strengthens, to rot and total viable count is subject to effective control.Meanwhile, fresh-keeping treating method of the present invention is simple, and the fresh-cut wild cabbage after process can the significant prolongation shelf-life, and good refreshing effect, ensure that fresh-cut wild cabbage has good product phase and fresh food quality, be easy to promote.
Detailed description of the invention
Below by embodiment, the present invention is described in further detail, but does not limit the scope of the invention.If no special instructions, experimental technique of the present invention is conventional method, and material therefor, reagent etc. all can chemically company or food company be bought.The antistaling agent used in following embodiment all can Reusability, adds in right amount when measuring inadequate.
Embodiment 1
Get fresh perillaseed leaf, after cleaning with clear water, break into slurries with beater, filter through Coarse Mesh Gauze, then through 200 object nylon gauze fine filterings, obtain 100% perillaseed leaf extract, be diluted with water to 50%.
Choose fresh wild cabbage, cleaned up by wild cabbage with clear water, after wild cabbage being cut into silk or block, immerse in antistaling agent, antistaling agent is volumetric concentration is 50% perillaseed leaf extract.The volume ratio of wild cabbage silk or block and antistaling agent is 1:5, and soak time is 10min; Wild cabbage silk after Preservation Treatment or block are filtered dry, blister-pack, preserve under being placed in 5 ± 1 DEG C of conditions.
Embodiment 2
Get fresh perillaseed leaf, after cleaning with clear water, break into slurries with beater, filter through Coarse Mesh Gauze, then through 200 object nylon gauze fine filterings, obtain 100% perillaseed leaf extract, be diluted with water to 75%.
Choose fresh wild cabbage, cleaned up by wild cabbage with clear water, after wild cabbage being cut into silk or block, immerse in antistaling agent, antistaling agent is volumetric concentration is 75% perillaseed leaf extract.The volume ratio of wild cabbage silk or block and antistaling agent is 1:5, and soak time is 10min; Wild cabbage silk after Preservation Treatment or block are filtered dry, blister-pack, preserve under being placed in 5 ± 1 DEG C of conditions.
Embodiment 3
Get fresh perillaseed leaf, after cleaning with clear water, break into slurries with beater, filter through Coarse Mesh Gauze, then through 200 object nylon gauze fine filterings, obtain 100% perillaseed leaf extract and be antistaling agent.
Choose fresh wild cabbage, with clear water, wild cabbage is cleaned up, after wild cabbage being cut into silk or block, immerse in antistaling agent.The volume ratio of wild cabbage silk or block and antistaling agent is 1:5, and soak time is 10min; Wild cabbage silk after Preservation Treatment or block are filtered dry, blister-pack, preserve under being placed in 5 ± 1 DEG C of conditions.
Embodiment 4
Get fresh perillaseed leaf, after cleaning with clear water, break into slurries with beater, filter through Coarse Mesh Gauze, then through 200 object nylon gauze fine filterings, obtain 100% perillaseed leaf extract, be diluted with water to 50%.
Choose fresh wild cabbage, cleaned up by wild cabbage with clear water, after wild cabbage being cut into silk or block, immerse in antistaling agent, antistaling agent is volumetric concentration is 50% perillaseed leaf extract, includes the cycloheptaamylose of 0.5g/L, the calcium lactate of 0.5g/L and 0.2g/L cinnamic acid.The volume ratio of wild cabbage silk or block and antistaling agent is 1:5, and soak time is 10min; Wild cabbage silk after Preservation Treatment or block are filtered dry, blister-pack, preserve under being placed in 5 ± 1 DEG C of conditions.
Embodiment 5
Get fresh perillaseed leaf, after cleaning with clear water, break into slurries with beater, filter through Coarse Mesh Gauze, then through 200 object nylon gauze fine filterings, obtain 100% perillaseed leaf extract, be diluted with water to 75%.。
Choose fresh wild cabbage, cleaned up by wild cabbage with clear water, after wild cabbage being cut into silk or block, immerse in antistaling agent, antistaling agent is volumetric concentration is 75% perillaseed leaf extract, includes the cycloheptaamylose of 0.5g/L, the calcium lactate of 0.5g/L and 0.2g/L cinnamic acid.The volume ratio of wild cabbage silk or block and antistaling agent is 1:5, and soak time is 10min; Wild cabbage silk after Preservation Treatment or block are filtered dry, blister-pack, preserve under being placed in 5 ± 1 DEG C of conditions.
Embodiment 6
Get fresh perillaseed leaf, after cleaning with clear water, break into slurries with beater, filter through Coarse Mesh Gauze, then through 200 object nylon gauze fine filterings, obtain 100% perillaseed leaf extract.
Choose fresh wild cabbage, cleaned up by wild cabbage with clear water, after wild cabbage being cut into silk or block, immerse in antistaling agent, antistaling agent is volumetric concentration is 100% perillaseed leaf extract, includes the cycloheptaamylose of 0.5g/L, the calcium lactate of 0.5g/L and 0.2g/L cinnamic acid.The volume ratio of wild cabbage silk or block and antistaling agent is 1:5, and soak time is 10min; Wild cabbage silk after Preservation Treatment or block are filtered dry, blister-pack, preserve under being placed in 5 ± 1 DEG C of conditions.
Adopt antistaling agent prepared by embodiment of the present invention 1-6 to carry out fresh-keeping to wild cabbage silk or block, the fresh-keeping situation for observation two weeks interior fresh-cut wild cabbages as shown in table 1, contrast as without antistaling agent process.
Table 1: the fresh-keeping situation of fresh-cut wild cabbage
As shown in table 2 is that in the fresh-cut wild cabbage storage of different embodiment, non-oxidizability, organoleptic quality, fresh food quality and microorganism prepare situation of change.
Table 2:
The above; be only the present invention's preferably detailed description of the invention; but protection scope of the present invention is not limited thereto; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses; be equal to according to technical scheme of the present invention and inventive concept thereof and replace or change, all should be encompassed within protection scope of the present invention.
Claims (7)
1. natural fresh-cut wild cabbage antistaling agent, is characterized in that, this antistaling agent mainly comprises volumetric concentration 50 ~ 100% perillaseed leaf extract; Described perillaseed leaf extract is obtained by following methods:
Get fresh perillaseed leaf, after cleaning with clear water, break into slurries with beater, filter through Coarse Mesh Gauze, then through 200 object nylon gauze fine filterings, obtain perillaseed leaf extract.
2. natural fresh-cut wild cabbage antistaling agent according to claim 1, it is characterized in that, this antistaling agent also comprises the cycloheptaamylose that concentration is 0.5 ~ 0.8g/L, the calcium lactate of 0.5 ~ 0.8g/L and 0.2 ~ 0.5g/L cinnamic acid.
3. natural fresh-cut wild cabbage antistaling agent according to claim 1, is characterized in that, this antistaling agent comprises volumetric concentration 50% perillaseed leaf extract, and concentration is the cycloheptaamylose of 0.5g/L, the calcium lactate of 0.5g/L and the cinnamic acid of 0.2g/L.
4. the application of any one antistaling agent in fresh-cut fruit and vegetable is fresh-keeping described in claims 1 to 3.
5. a fresh-cut wild cabbage preservation method, it is characterized in that, adopt any one antistaling agent described in claims 1 to 3 fresh-keeping, this preservation method is: select fresh wild cabbage, cleaned up by wild cabbage with clear water, after wild cabbage being cut into silk or block, immersion volume ratio is 1:(3 ~ 6) antistaling agent in 5 ~ 10min, wild cabbage silk after antistaling agent process or block are drained, vacuum packaging, preserve under being placed in 5 ± 1 DEG C of conditions.
6. fresh-cut wild cabbage preservation method according to claim 5, it is characterized in that, low density polyethylene (LDPE) bag is selected in vacuum-packed packaging bag.
7. have a fresh-cut wild cabbage product for long freshness date, it is characterized in that, this fresh-cut wild cabbage carries out processing according to any one method described in claim 5 or 6 the wild cabbage silk or block that obtain.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510946778.6A CN105557990A (en) | 2015-12-16 | 2015-12-16 | Natural fresh-cut cabbage preservative, as well as preservation method and application thereof |
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| CN201510946778.6A CN105557990A (en) | 2015-12-16 | 2015-12-16 | Natural fresh-cut cabbage preservative, as well as preservation method and application thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114391575A (en) * | 2021-12-29 | 2022-04-26 | 绥化市菹园生物科技有限公司 | Atomization process for long-term fresh-keeping storage of Chinese cabbages and cabbages |
| WO2023120684A1 (en) * | 2021-12-24 | 2023-06-29 | 味の素株式会社 | Texture improving agent for vegetables and method for improving texture of vegetables using same |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101194646A (en) * | 2007-12-27 | 2008-06-11 | 南京师范大学 | Natural antisepsis fresh-keeping agent special for fresh cut vegetables |
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2015
- 2015-12-16 CN CN201510946778.6A patent/CN105557990A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101194646A (en) * | 2007-12-27 | 2008-06-11 | 南京师范大学 | Natural antisepsis fresh-keeping agent special for fresh cut vegetables |
Non-Patent Citations (2)
| Title |
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| 韩艳丽: "《食品贮藏保鲜技术》", 31 October 2015, 中国轻工业出版社 * |
| 马同江 等: "《新编食品添加剂》", 31 December 1989, 农村读物出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2023120684A1 (en) * | 2021-12-24 | 2023-06-29 | 味の素株式会社 | Texture improving agent for vegetables and method for improving texture of vegetables using same |
| CN114391575A (en) * | 2021-12-29 | 2022-04-26 | 绥化市菹园生物科技有限公司 | Atomization process for long-term fresh-keeping storage of Chinese cabbages and cabbages |
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Application publication date: 20160511 |