CN105831238A - Fruit preservation method based calcium alginate gel - Google Patents
Fruit preservation method based calcium alginate gel Download PDFInfo
- Publication number
- CN105831238A CN105831238A CN201610183788.3A CN201610183788A CN105831238A CN 105831238 A CN105831238 A CN 105831238A CN 201610183788 A CN201610183788 A CN 201610183788A CN 105831238 A CN105831238 A CN 105831238A
- Authority
- CN
- China
- Prior art keywords
- fruit
- solution
- sodium alginate
- fruits
- room temperature
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims abstract description 31
- 238000004321 preservation Methods 0.000 title claims abstract description 11
- 239000000648 calcium alginate Substances 0.000 title claims abstract description 7
- 235000010410 calcium alginate Nutrition 0.000 title claims abstract description 7
- 229960002681 calcium alginate Drugs 0.000 title claims abstract description 7
- OKHHGHGGPDJQHR-YMOPUZKJSA-L calcium;(2s,3s,4s,5s,6r)-6-[(2r,3s,4r,5s,6r)-2-carboxy-6-[(2r,3s,4r,5s,6r)-2-carboxylato-4,5,6-trihydroxyoxan-3-yl]oxy-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylate Chemical compound [Ca+2].O[C@@H]1[C@H](O)[C@H](O)O[C@@H](C([O-])=O)[C@H]1O[C@H]1[C@@H](O)[C@@H](O)[C@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@H](O2)C([O-])=O)O)[C@H](C(O)=O)O1 OKHHGHGGPDJQHR-YMOPUZKJSA-L 0.000 title claims abstract description 7
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000000661 sodium alginate Substances 0.000 claims abstract description 18
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 18
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 18
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 8
- 229920000554 ionomer Polymers 0.000 claims description 7
- 231100000252 nontoxic Toxicity 0.000 abstract description 4
- 230000003000 nontoxic effect Effects 0.000 abstract description 4
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 3
- WQZGKKKJIJFFOK-CBPJZXOFSA-N D-Gulose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O WQZGKKKJIJFFOK-CBPJZXOFSA-N 0.000 abstract description 2
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 abstract description 2
- 210000002700 urine Anatomy 0.000 abstract description 2
- 238000004132 cross linking Methods 0.000 abstract 2
- 230000002421 anti-septic effect Effects 0.000 abstract 1
- 230000003020 moisturizing effect Effects 0.000 abstract 1
- 231100000956 nontoxicity Toxicity 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 239000000499 gel Substances 0.000 description 7
- 235000010443 alginic acid Nutrition 0.000 description 5
- 229920000615 alginic acid Polymers 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 229960001126 alginic acid Drugs 0.000 description 4
- 239000000783 alginic acid Substances 0.000 description 4
- 150000004781 alginic acids Chemical class 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 235000013373 food additive Nutrition 0.000 description 4
- 239000002778 food additive Substances 0.000 description 4
- 238000005138 cryopreservation Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 238000003672 processing method Methods 0.000 description 3
- 235000014443 Pyrus communis Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000010408 film Substances 0.000 description 2
- 239000000017 hydrogel Substances 0.000 description 2
- 238000000053 physical method Methods 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 229940072056 alginate Drugs 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 230000009920 chelation Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000004320 controlled atmosphere Methods 0.000 description 1
- 239000003431 cross linking reagent Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000009881 electrostatic interaction Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000003086 food stabiliser Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 239000010409 thin film Substances 0.000 description 1
Classifications
-
- 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
-
- 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
- A23B7/157—Inorganic compounds
-
- 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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a fruit preservation method based calcium alginate gel. The method is as below: impregnating the fruits into a sodium alginate solution, standing to evenly pave the solution, taking the fruits from the sodium alginate gel solution, placing at room temperature for 0-10 minutes, soaking the fruits in calcium chloride solution for ionic crosslinking reaction, taking out the fruits, airing at room temperature and packing . The raw materials used in the invention are low in cost, fast in crosslinking, non-toxic, slowly degrade in the human body into mannose and gulose, which can discharge with the urine. For usage, cross-linked film formed on the fruit surface of has a good antiseptic bactericidal performance, long shelf life, good moisturizing effect and no toxicity for eating, and does not cause secondary pollution to the environment.
Description
One, technical field
A kind of method that the present invention relates to fruit freshness preserving, a kind of fruit preservation method based on calcium alginate gel, belong to fruit freshness preserving technical field.
Two, background technology
Fruit contains the multiple nutrients material required for human lives.But Production of fruit also exists the perishability of stronger seasonality, regionality and fruit itself, the urgency of the multiformity needed fruit with consumers in general and regulation in dull season contradicts.Therefore, rely on advanced Science and Technology, keep natural quality and the characteristic of fruit the most for a long time, just become an important problem in food scientific research field.
At present, it is widely used in the fresh-keeping technology of fruit storage in the world and has physical method and chemical method two kinds.Physical fresh-keeping method includes deepfreeze method, radiation preservation method, controlled atmosphere storage method, low pressure fresh-keeping method, electrostatic fresh-keeping method, thin film fresh-keeping method etc.；Chemical Preservative Method of Fruits i.e. uses the method for all kinds of antistaling agent, including fruit film, sterilization and anticorrosion etc..The major defect of physical method is to need that special equipment, operation are complicated, cost is high, use on a large scale and have any problem, and is used alone fresh-keeping effect undesirable；And Chemical Preservative Method of Fruits has an exploitation feature such as easy, cheap, easy to use, therefore as in fruit preservation method must not independent technique under the few ancillary technique of raised path between farm fields and room temperature and be widely used, and demonstrate preferable economic benefit.But chemical fresh-keeping method is mainly processed as with antibacterial main, but use antibacterial to process along with edible safety, affect consumer healthy, pollution environment, and pathogen the series of problems such as develops immunity to drugs.
Nineteen eighty-three FAD approval alginic acid directly as the composition of food, can be listed in the food additive of the safety of unrestricted use at present in the state such as the U.S., Japan.Sodium alginate, as food additive, makes food have the effects such as good thickening, stable, film forming, can improve the viscosity of food, have the title of magical food additive at American-European sodium alginate.Can be as food stabilizer and emulsifying agent.Stabilizer as ice cream has been listed in the safety food additive of unrestricted use at present America and Europe.
Three, summary of the invention
It is desirable to provide a kind of fruit preservation method based on calcium alginate gel, it is a kind of cost effective, fruit preservation method nontoxic, free of contamination.
Present invention fruit preservation method based on calcium alginate gel, comprises the steps:
The sodium alginate soln of preparation mass concentration 5-10%, standing and defoaming, fruit is joined in solution and impregnate, standing to solution is uniformly paved, then fruit is taken out from sodium alginate soln, after room temperature is placed 0-10 minute, the calcium chloride solution of mass concentration 1-5% soaks 5-10 minute ionomer, hang at room temperature after taking-up air-dried 5-20 minute, vanning.
In the chemical constitution of alginic acid the upper carboxyl of a-L-guluronic acid (G luronic acid, i.e. G unit) easily with bivalent cation such as Ba2+、Ca2+、Sr2+Deng there is electrostatic interaction, forming milky hydrogel, ion and the multiple 0 atom generation chelations on G unit, making the tightr of sodium alginate interchain bond, the interaction of chain interchain will eventually cause the three-dimensional net structure i.e. formation of gel.
The fruit preservation method of the present invention compared with prior art has the advantage that
1, alginic acid glue is nontoxic, is slowly degraded to mannose and gulose in human body, can be with urine ejection.
2, due to the molecular structure that sodium alginate is special, the G construction unit in alginic acid can form stable " egg-box structure " with polyvalent metal ion chelating.
3, cheap and easy to get, to biological nontoxic, mass-transfer performance is good, and intensity is high, fully biodegradable, and catabolite nonhazardous.
4, ionomer alginate hydrogel system selects calcium chloride to be cross-linking agent, and the speed of gel is fast, and too fast gel is greatly saved process throughput time.
Four, detailed description of the invention
Embodiment 1:
1, Fructus Mali pumilae processing method
Preparation mass concentration is the sodium alginate soln of 5%, standing and defoaming, Fructus Mali pumilae is joined in sodium alginate soln and impregnate, standing to solution is uniformly paved, then Fructus Mali pumilae is taken out from sodium alginate soln, after room temperature is placed 10 minutes, the calcium chloride solution of 5% soaks 5 minutes ionomers, cases after room temperature hangs air-dried 20 minutes after taking-up.
2, holding conditions:
1) room temperature storage: 25 DEG C
2) cryopreservation: less than 14 DEG C
Embodiment 2:
1, Fructus Jujubae processing method
Preparation mass concentration is the sodium alginate soln of 10%, standing and defoaming, Fructus Jujubae is joined in solution and impregnate, standing to solution is uniformly paved, then Fructus Jujubae is taken out from sodium alginate soln, in the calcium chloride solution of 1%, directly soak 5 minutes ionomers, case after room temperature hangs air-dried 10 minutes after taking-up.
2, holding conditions:
1) room temperature storage: 25 DEG C
2) cryopreservation: less than 14 DEG C
Embodiment 3:
1, fragrant pear processing method
Configuration quality concentration is the sodium alginate soln of 10%, standing and defoaming, fragrant pear is joined in solution and impregnate, standing to solution is uniformly paved, then fruit is taken out from sodium alginate soln, in the calcium chloride solution of 1%, directly soak 5 minutes ionomers, case after room temperature hangs air-dried 10 minutes after taking-up.
2, holding conditions:
1) room temperature storage: 25 DEG C
2) cryopreservation: less than 14 DEG C.
Claims (4)
1. a fruit preservation method based on calcium alginate gel, it is characterised in that comprise the steps:
Being joined by fruit in sodium alginate soln and impregnate, standing to solution is uniformly paved, then by fruit from sodium alginate soln
Middle taking-up, after room temperature is placed 0-10 minute, is placed in calcium chloride solution and soaks to occur ionomer to react, in room temperature after taking-up
Under hang air-dried, vanning.
Method the most according to claim 1, it is characterised in that:
The mass concentration of described sodium alginate soln is 5-10%.
Method the most according to claim 1, it is characterised in that:
The mass concentration of described calcium chloride solution is 1-5%.
Method the most according to claim 1, it is characterised in that:
The time of ionomer reaction controlled at 5-10 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610183788.3A CN105831238A (en) | 2016-03-28 | 2016-03-28 | Fruit preservation method based calcium alginate gel |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610183788.3A CN105831238A (en) | 2016-03-28 | 2016-03-28 | Fruit preservation method based calcium alginate gel |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105831238A true CN105831238A (en) | 2016-08-10 |
Family
ID=56584656
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610183788.3A Pending CN105831238A (en) | 2016-03-28 | 2016-03-28 | Fruit preservation method based calcium alginate gel |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105831238A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183150A (en) * | 2017-06-13 | 2017-09-22 | 扬州大学 | A kind of preservation method of belt leather Xiangsha dasheen |
| CN107668181A (en) * | 2017-09-28 | 2018-02-09 | 句容市大唐电气有限公司 | A kind of method for improving glass transition temperature in sea cucumber individual quick freezing |
| CN108522640A (en) * | 2018-03-12 | 2018-09-14 | 华南农业大学 | A kind of preservation method of the fresh-cut butter fruit based on coating and liquid nitrogen flash freezer |
| CN108850778A (en) * | 2018-06-19 | 2018-11-23 | 佛山皖阳生物科技有限公司 | A kind of preparation method of long-acting stable type biomass antioxidant |
| CN109170833A (en) * | 2018-10-29 | 2019-01-11 | 铜陵美子园农特产品加工有限公司 | A kind of sweet and sour ginger water-retaining agent and preparation method thereof |
| CN110037101A (en) * | 2019-05-17 | 2019-07-23 | 张春锋 | A kind of antistaling film structure, fresh-keeping fruit, fruit preservation method and purposes |
| CN114403211A (en) * | 2022-01-28 | 2022-04-29 | 广州王老吉大健康产业有限公司 | Fruit pulp fresh-keeping method and application thereof |
| CN115363091A (en) * | 2022-07-22 | 2022-11-22 | 北部湾海洋新材料研究院 | Sodium alginate/cellulose nanocrystal-encapsulated nisin litchi preservative |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103651744A (en) * | 2012-08-31 | 2014-03-26 | 张释文 | Fresh-keeping method of leaf vegetable |
| CN105248626A (en) * | 2015-11-20 | 2016-01-20 | 韩山师范学院 | Processing method for inhibiting browning of dried fruit slices |
-
2016
- 2016-03-28 CN CN201610183788.3A patent/CN105831238A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103651744A (en) * | 2012-08-31 | 2014-03-26 | 张释文 | Fresh-keeping method of leaf vegetable |
| CN105248626A (en) * | 2015-11-20 | 2016-01-20 | 韩山师范学院 | Processing method for inhibiting browning of dried fruit slices |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183150A (en) * | 2017-06-13 | 2017-09-22 | 扬州大学 | A kind of preservation method of belt leather Xiangsha dasheen |
| CN107668181A (en) * | 2017-09-28 | 2018-02-09 | 句容市大唐电气有限公司 | A kind of method for improving glass transition temperature in sea cucumber individual quick freezing |
| CN108522640A (en) * | 2018-03-12 | 2018-09-14 | 华南农业大学 | A kind of preservation method of the fresh-cut butter fruit based on coating and liquid nitrogen flash freezer |
| CN108850778A (en) * | 2018-06-19 | 2018-11-23 | 佛山皖阳生物科技有限公司 | A kind of preparation method of long-acting stable type biomass antioxidant |
| CN109170833A (en) * | 2018-10-29 | 2019-01-11 | 铜陵美子园农特产品加工有限公司 | A kind of sweet and sour ginger water-retaining agent and preparation method thereof |
| CN110037101A (en) * | 2019-05-17 | 2019-07-23 | 张春锋 | A kind of antistaling film structure, fresh-keeping fruit, fruit preservation method and purposes |
| CN114403211A (en) * | 2022-01-28 | 2022-04-29 | 广州王老吉大健康产业有限公司 | Fruit pulp fresh-keeping method and application thereof |
| CN114403211B (en) * | 2022-01-28 | 2024-01-30 | 广州王老吉大健康产业有限公司 | Fruit pulp fresh-keeping method and application thereof |
| CN115363091A (en) * | 2022-07-22 | 2022-11-22 | 北部湾海洋新材料研究院 | Sodium alginate/cellulose nanocrystal-encapsulated nisin litchi preservative |
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| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20190717 Address after: 230088 Room 205, A3 Building, Hefei Innovation Industrial Park, 800 Wangjiangxi Road, Hefei High-tech Zone, Anhui Province Applicant after: Anhui Kai Wei Biological Technology Co., Ltd. Address before: 313100 Room 101, Building 5, 669, Taihu Street High Speed Road, Huzhou City, Zhejiang Province Applicant before: CHANGXIN BLUE CEDAR BIOTECHNOLOGY CO., LTD. |
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Application publication date: 20160810 |