CN105794961A - 一种香椿芽保鲜剂 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明涉及植物保鲜技术领域,具体涉及一种香椿芽保鲜剂,取1‑1.1份大蒜素、0.5‑0.8份芦荟素、0.2‑0.25份熊果酸、0.15‑0.18份苦参碱、4‑7份白砂糖加热溶解于100份浓度为8%‑10%的乙醇溶液中,得到抗菌保鲜剂,本发明香椿保鲜剂制作方法简单,原料成本较低,能明显提高香椿常温保存时间,且能较好保留香椿的口感、香气和原有色泽,且能有效降低香椿中亚硝酸盐的含量。
Description
技术领域
本发明涉及植物保鲜技术领域,具体涉及一种香椿芽保鲜剂。
背景技术
椿芽营养丰富, 叶片有独特浓厚的味道,营养丰富远高于其他蔬菜,香椿是时令名品,含香椿素等挥发性芳香族有机物,可健脾开胃,增加食欲。含有维生素E和性激素物质,有抗衰老和补阳滋阴的作用,故有“助孕素”的美称。香椿具有清热利湿、利尿解毒之功效,是辅助治疗肠炎、痢疾、泌尿系统感染的良药。香椿的挥发气味能透过蛔虫的表皮,使蛔虫不能附着在肠壁上而被排出体外,可用治蛔虫病,香椿含有丰富的维生素C、胡萝卜素等,有助于增强机体免疫功能,并有润滑肌肤的作用,是保健美容的良好食品。
香椿是季节性植物,其茎叶非常鲜嫩,含水量较高,生理代谢旺盛,呼吸作用强,采后贮运中失水萎焉,叶片脱落和腐烂是其主要的问题。香椿因食叶,表面积很大,在缺少包装的情况下,极易失水萎蔫,尤在较高温度和较低湿度条件下更是如此。
发明内容
为解决香椿易腐烂萎蔫的问题,本发明提供一种香椿芽保鲜剂。
本发明技术方案如下:一种香椿芽保鲜剂,其特征在于,该保鲜剂由以下重量份数的原料组成:
1-1.1份大蒜素、0.5-0.8份芦荟素、0.2-0.25份熊果酸、0.15-0.18份苦参碱、4-7份白砂糖、100份浓度为8%-10%的乙醇溶液;
该保鲜剂在制作时,将1-1.1份大蒜素、0.5-0.8份芦荟素、0.2-0.25份熊果酸、0.15-0.18份苦参碱、4-7份白砂糖加热溶解于100份浓度为8%-10%的乙醇溶液中,得到抗菌保鲜剂。
本发明香椿保鲜剂制作方法简单,原料成本较低,能明显提高香椿常温保存时间,且能较好保留香椿的口感、香气和原有色泽,且能有效降低香椿中亚硝酸盐的含量。
具体实施方式
以下结合具体实施例对本发明进行说明,
实施例1、
取1份大蒜素、0.5份芦荟素、0.2份熊果酸、0.15份苦参碱、4份白砂糖加热溶解于100份浓度为8%的乙醇溶液中,得到抗菌保鲜剂,采收香椿,按粗细、长短和颜色分级后,将抗菌保鲜剂雾喷于香椿表面,直至香椿表面形成一层雾状水珠,将雾喷后的香椿按级别捆绑,每100克捆成一小把,装入不透光保鲜袋内。
经记录表明:通过实施例1方法处理后的香椿置于常温下保存12天,外表依旧红润光亮,充满水份,茎秆有一定脆度,萎焉率为4.23%,未见腐烂现象。
取通过实施例1方法常温贮藏12天的香椿1g,剪碎后置于烧杯中,加纯净水至200mL,充分振摇后浸泡10min,取澄清上清液即为待测液,取待测液至比色管刻度线,加入1包NO2-(Ⅰ),旋紧盖子振摇至溶解,5分钟后再加一包NO2-(Ⅱ),摇匀溶解,10分钟后进行目视比色,比色时,将比色管盖打开,垂直提高离比色卡约1cm空白处,自管口向下俯视比色,与管中溶液色调相同的标准色阶即为水溶液中亚硝酸根的含量0.04855(mg/L),香椿中亚硝酸盐的含量为0.04855×200(mg/kg),经计算得到,香椿中亚硝酸盐的含量为9.71mg/kg。
实施例2、
取1.1份大蒜素、0.8份芦荟素、0.25份熊果酸、0.18份苦参碱、7份白砂糖加热溶解于100份浓度为10%的乙醇溶液中,得到抗菌保鲜剂,采收香椿,按粗细、长短和颜色分级后,将抗菌保鲜剂雾喷于香椿表面,直至香椿表面形成一层雾状水珠,将雾喷后的香椿按级别捆绑,每200克捆成一小把,装入不透光保鲜袋内。
经记录表明:通过实施例2方法处理后的香椿置于常温下保存15天,外表依旧红润光亮,充满水份,茎秆有一定脆度,萎焉率为4.11%,未见腐烂现象。
取通过实施例1方法常温保存15天的香椿1g,剪碎后置于烧杯中,加纯净水至200mL,充分振摇后浸泡10min,取澄清上清液即为待测液,取待测液至比色管刻度线,加入1包NO2-(Ⅰ),旋紧盖子振摇至溶解,5分钟后再加一包NO2-(Ⅱ),摇匀溶解,10分钟后进行目视比色,比色时,将比色管盖打开,垂直提高离比色卡约1cm空白处,自管口向下俯视比色,与管中溶液色调相同的标准色阶即为水溶液中亚硝酸根的含量0.0483(mg/L),香椿中亚硝酸盐的含量为0.0483×200(mg/kg),经计算得到,香椿中亚硝酸盐的含量为9.66mg/kg。
实施例3、
取1.05份大蒜素、0.7份芦荟素、0.22份熊果酸、0.16份苦参碱、5份白砂糖加热溶解于100份浓度为9%的乙醇溶液中,得到抗菌保鲜剂,采收香椿,按粗细、长短和颜色分级后,将抗菌保鲜剂雾喷于香椿表面,直至香椿表面形成一层雾状水珠,将雾喷后的香椿按级别捆绑,每150克捆成一小把,装入不透光保鲜袋内。
经记录表明:通过实施例3方法处理后的香椿置于常温下保存14天,外表依旧红润光亮,充满水份,茎秆有一定脆度,萎焉率为4.11%,未见腐烂现象。
取通过实施例1方法常温下保存14天的香椿1g,剪碎后置于烧杯中,加纯净水至200mL,充分振摇后浸泡10min,取澄清上清液即为待测液,取待测液至比色管刻度线,加入1包NO2-(Ⅰ),旋紧盖子振摇至溶解,5分钟后再加一包NO2-(Ⅱ),摇匀溶解,10分钟后进行目视比色,比色时,将比色管盖打开,垂直提高离比色卡约1cm空白处,自管口向下俯视比色,与管中溶液色调相同的标准色阶即为水溶液中亚硝酸根的含量0.0484(mg/L),香椿中亚硝酸盐的含量为0.0484×200(mg/kg),经计算得到,香椿中亚硝酸盐的含量为9.68mg/kg。
Claims (2)
1.一种香椿芽保鲜剂,其特征在于,该保鲜剂由以下重量份数的原料组成:
1-1.1份大蒜素、0.5-0.8份芦荟素、0.2-0.25份熊果酸、0.15-0.18份苦参碱、4-7份白砂糖、100份浓度为8%-10%的乙醇溶液;
该保鲜剂在制作时,将1-1.1份大蒜素、0.5-0.8份芦荟素、0.2-0.25份熊果酸、0.15-0.18份苦参碱、4-7份白砂糖加热溶解于100份浓度为8%-10%的乙醇溶液中,得到抗菌保鲜剂。
2.根据权利要求1所述的一种香椿芽保鲜剂,其特征在于,该保鲜剂由以下重量份数的原料组成:
1.05份大蒜素、0.7份芦荟素、0.22份熊果酸、0.16份苦参碱、5份白砂糖、100份浓度为9%的乙醇溶液。
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CN102812987A (zh) * | 2011-06-07 | 2012-12-12 | 栗小霞 | 一种香椿芽的保鲜技术 |
CN105166028A (zh) * | 2015-08-28 | 2015-12-23 | 周建卿 | 一种荔枝保鲜剂及其制备方法 |
CN105212014A (zh) * | 2015-09-18 | 2016-01-06 | 四川省汇泉罐头食品有限公司 | 一种复合型食品保鲜剂 |
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CN102812987A (zh) * | 2011-06-07 | 2012-12-12 | 栗小霞 | 一种香椿芽的保鲜技术 |
CN105166028A (zh) * | 2015-08-28 | 2015-12-23 | 周建卿 | 一种荔枝保鲜剂及其制备方法 |
CN105212014A (zh) * | 2015-09-18 | 2016-01-06 | 四川省汇泉罐头食品有限公司 | 一种复合型食品保鲜剂 |
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