CN106259874A - A kind of antistaling agent for grape - Google Patents
A kind of antistaling agent for grape Download PDFInfo
- Publication number
- CN106259874A CN106259874A CN201610684462.9A CN201610684462A CN106259874A CN 106259874 A CN106259874 A CN 106259874A CN 201610684462 A CN201610684462 A CN 201610684462A CN 106259874 A CN106259874 A CN 106259874A
- Authority
- CN
- China
- Prior art keywords
- grape
- parts
- flos caryophylli
- antistaling agent
- fruit
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000009754 Vitis X bourquina Nutrition 0.000 title claims abstract description 35
- 235000012333 Vitis X labruscana Nutrition 0.000 title claims abstract description 35
- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 35
- 240000006365 Vitis vinifera Species 0.000 title 1
- 241000219095 Vitis Species 0.000 claims abstract description 53
- 241000628997 Flos Species 0.000 claims abstract description 36
- 239000000284 extract Substances 0.000 claims abstract description 31
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 29
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 26
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 23
- 229920001661 Chitosan Polymers 0.000 claims abstract description 19
- 235000009392 Vitis Nutrition 0.000 claims abstract description 19
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 claims abstract description 16
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 13
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 13
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 13
- 239000001110 calcium chloride Substances 0.000 claims abstract description 13
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 13
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 13
- 239000011718 vitamin C Substances 0.000 claims abstract description 13
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 10
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 10
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 10
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 10
- 239000007788 liquid Substances 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 30
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 10
- 238000000605 extraction Methods 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 7
- 239000000706 filtrate Substances 0.000 claims description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 2
- 239000011575 calcium Substances 0.000 claims description 2
- 229910052791 calcium Inorganic materials 0.000 claims description 2
- 238000005660 chlorination reaction Methods 0.000 claims description 2
- 239000012467 final product Substances 0.000 claims 1
- 235000011148 calcium chloride Nutrition 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 230000007423 decrease Effects 0.000 abstract description 2
- 238000003860 storage Methods 0.000 abstract description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- 206010003694 Atrophy Diseases 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 239000011260 aqueous acid Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000037444 atrophy Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000000241 respiratory effect Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000005068 transpiration Effects 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention belongs to fruit freshness preserving technical field, be specifically related to a kind of antistaling agent for grape, including the raw material of following weight portion: Flos Caryophylli extract 0.5～5 parts, calcium chloride 0.5～5 parts, vitamin C 1～5 parts, potassium sorbate 1～5 parts, chitosan citrate solution 20～30 parts；By Flos Caryophylli extract, calcium chloride, vitamin C, potassium sorbate adds chitosan citrate solution after being dissolved in water and i.e. obtains described antistaling agent for grape, sick fruit, bad fruit is rejected after grape-picking, in described grape fresh-keeping liquid soak 3～6min, take out fruit drain after Fructus Vitis viniferae is cooled to 0～4 DEG C in 12h in advance, then pack with PE bag can carry out fresh-keeping.Antistaling agent for grape of the present invention, technique is simple, and surface chemistry thing residual is few, can reduce or delay the quality during Grape During Storage to decline greatly and occur with corrupt, have prominent grape fresh-keeping effect.
Description
Technical field
The present invention relates to fruit freshness preserving technical field, in particular it relates to a kind of antistaling agent for grape.
Background technology
Fresh Fructus Vitis viniferae still provides for the physiological change of complexity, biological change and physical change, its cell and tissue after plucking
Still provide for breathing and transpiration, be very easy to wilt, be susceptible to obstruct withered, threshing, dehiscent fruit, variable color, atrophy, soften, send out
The freshness such as mould, rotten reduces problem, and the value of Fructus Vitis viniferae will reduce, it is then desired to fresh-keeping and storing.Prior art is at room temperature or low
The fresh-keeping transport aspect of temperature makes some progress, but still it is short for action time to be faced with antistaling agent, the variable color of stem of Fructus Vitis viniferae, softening
Change complex manufacturing technology high in cost of production problem with taste.
Summary of the invention
For defect of the prior art, it is an object of the invention to provide a kind of effectively sterilization, antibacterial, long action time,
Make simple antistaling agent for grape.
For solving above technical problem, the present invention adopts the following technical scheme that a kind of antistaling agent for grape, including following weight
The raw material of part: Flos Caryophylli extract 0.5～5 parts, calcium chloride 0.5～5 parts, vitamin C 1～5 parts, potassium sorbate 1～5 parts, shell gathers
Sugar citric acid solution 20～30 parts.
Preferably, described antistaling agent for grape, including the raw material of following weight portion: Flos Caryophylli extract 3 parts, 2 parts of calcium chloride, dimension
Raw element C 3 parts, chitosan citrate solution 25 parts.
Preferably, the mass concentration of described chitosan citrate solution chitosan is 1～2%, and citric acid solution is the lemon of 1%
Lemon aqueous acid.
Preferably, the preparation method of described Flos Caryophylli extract is as follows: pulverized by Flos Caryophylli, adds Flos Caryophylli weight 4～6 times
80% ethanol, soaks 0.5h～1h, supersound extraction 10min, takes filtrate, extract 3 times, united extraction liquid, rotates and be evaporated at 40 DEG C
Dry, obtain Flos Caryophylli extract.
As follows for the preparation method of described antistaling agent for grape: by Flos Caryophylli extract, calcium chloride, vitamin C, potassium sorbate
Chitosan citrate solution is added after being dissolved in water.
A kind of anti-rot and fresh-keeping method for Fructus Vitis viniferae, it is characterised in that comprise the steps:
(1) reject sick fruit, bad fruit after grape-picking, in described grape fresh-keeping liquid, soak 3～6min, take out fruit and drain；
(2) Fructus Vitis viniferae is cooled to 0～4 DEG C in 12h in advance, then packs with PE bag.
Compared with prior art, the present invention has a following beneficial effect:
Flos Caryophylli extract can effectively sterilize, and suppresses mycete；Chitosan has film property, it is possible to formed transparent on Fructus Vitis viniferae surface
Protecting film, limits oxygen and enters in film, and suppression fruit and vegerable respiratory intensity and acetate releasing quantity slow down the loss of nutrient substance；Chlorination
Calcium can protect the integrity of cell membrane, prevents fruit and vegerable from softening, and has fresh-keeping potentiation simultaneously；Add the mountain with antisepsis
Potassium sorbate, improves bactericidal effect.Antistaling agent for grape of the present invention, technique is simple, and surface chemistry thing residual is few, can be great
Reduce or delay the quality during Grape During Storage to decline and corrupt occur, there is prominent grape fresh-keeping effect.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is expanded on further.Should be understood that these embodiments are merely to illustrate the present invention
Rather than restriction the scope of the present invention.
Embodiment 1
Antistaling agent for grape described in the present embodiment, including the raw material of following weight portion: Flos Caryophylli extract 3 parts, 2 parts of calcium chloride,
Vitamin C 3 parts, the chitosan citrate solution of 2% 25 parts, described citric acid solution is the aqueous citric acid solution of 1%.
The preparation method of described Flos Caryophylli extract is as follows: pulverized by Flos Caryophylli, adds 80% ethanol of Flos Caryophylli weight 5 times, soaks
0.8h, supersound extraction 10min, take filtrate, extract 3 times, united extraction liquid, rotary evaporated to dryness at 40 DEG C, obtain Flos Caryophylli and extract
Thing.
The Flos Caryophylli extract that divided by above-mentioned weight proportion, calcium chloride, vitamin C, potassium sorbate add 2% after being dissolved in water
Chitosan citrate solution i.e. obtains described antistaling agent for grape.
A kind of anti-rot and fresh-keeping method for Fructus Vitis viniferae, comprises the steps:
(1) reject sick fruit, bad fruit after grape-picking, in described antistaling agent for grape, soak 3min, take out fruit and drain；
(2) Fructus Vitis viniferae is cooled to 0～4 DEG C in 12h in advance, then packs with PE bag.
Embodiment 2
Antistaling agent for grape described in the present embodiment, including the raw material of following weight portion: Flos Caryophylli extract 0.5 part, calcium chloride 5
Part, vitamin C 5 parts, the chitosan citrate solution of 2% 20 parts, described citric acid solution is the aqueous citric acid solution of 1%.
The preparation method of described Flos Caryophylli extract is as follows: pulverized by Flos Caryophylli, adds 80% ethanol of Flos Caryophylli weight 4 times, soaks
0.5h, supersound extraction 10min, take filtrate, extract 3 times, united extraction liquid, rotary evaporated to dryness at 40 DEG C, obtain Flos Caryophylli and extract
Thing.
The Flos Caryophylli extract that divided by above-mentioned weight proportion, calcium chloride, vitamin C, potassium sorbate add 2% after being dissolved in water
Chitosan citrate solution i.e. obtains described antistaling agent for grape.
A kind of anti-rot and fresh-keeping method for Fructus Vitis viniferae, comprises the steps:
(1) reject sick fruit, bad fruit after grape-picking, in described antistaling agent for grape, soak 4min, take out fruit and drain；
(2) Fructus Vitis viniferae is cooled to 0～4 DEG C in 12h in advance, then packs with PE bag.
Embodiment 3
Antistaling agent for grape described in the present embodiment, including the raw material of following weight portion: Flos Caryophylli extract 5 parts, calcium chloride 0.5
Part, vitamin C 1 part, the chitosan citrate solution of 1% 30 parts, described citric acid solution is the aqueous citric acid solution of 1%.
The preparation method of described Flos Caryophylli extract is as follows: pulverized by Flos Caryophylli, adds 80% ethanol of Flos Caryophylli weight 6 times, soaks
1h, supersound extraction 10min, take filtrate, extract 3 times, united extraction liquid, rotary evaporated to dryness at 40 DEG C, obtain Flos Caryophylli extract.
The Flos Caryophylli extract that divided by above-mentioned weight proportion, calcium chloride, vitamin C, potassium sorbate add 2% after being dissolved in water
Chitosan citrate solution i.e. obtains described antistaling agent for grape.
A kind of anti-rot and fresh-keeping method for Fructus Vitis viniferae, comprises the steps:
(1) reject sick fruit, bad fruit after grape-picking, in described antistaling agent for grape, soak 6min, take out fruit and drain；
(2) Fructus Vitis viniferae is cooled to 0～4 DEG C in 12h in advance, then packs with PE bag.
Take new fresh grape 300, be equally divided into 6 groups, often group 50；It is respectively blank group, matched group 1-2 group, embodiment
1-3 group, blank group sprinkling clear water, matched group 1 is the antistaling agent of the component not containing Flos Caryophylli extract, and matched group 2 is not for containing
The antistaling agent of chitosan citrate solution；The Decay of Fructus Vitis viniferae after observing respectively 5,10,15 days, adds up rotting rate, and result is shown in
Table 1.
Table 1 embodiment of the present invention gained antistaling agent for grape fresh-keeping effect
| Blank group | Matched group 1 | Matched group 2 | Embodiment 1 | Embodiment 2 | Embodiment 3 | |
| 5 days rotting rates (%) | 8% | 3% | 4% | 0% | 0% | 0% |
| 10 days rotting rates (%) | 22% | 8% | 10% | 6% | 5% | 7% |
| 15 days rotting rates (%) | 56% | 13% | 15% | 8% | 9% | 10% |
By upper table gained, compared with blank group, the Fructus Vitis viniferae rotting rate of matched group and embodiment group substantially reduces；And with blank and
Matched group compares, and after 15 days, the Fructus Vitis viniferae grain number that rots significantly reduces, and rotting rate only about 10% significantly reduces.Therefore, the present invention
Gained antistaling agent for grape has prominent fresh-keeping effect for Fructus Vitis viniferae.
Above the specific embodiment of the present invention is described.It is to be appreciated that the invention is not limited in above-mentioned
Particular implementation, those skilled in the art can make various deformation or amendment within the scope of the claims, this not shadow
Ring the flesh and blood of the present invention.
Claims (6)
1. an antistaling agent for grape, it is characterised in that include the raw material of following weight portion: Flos Caryophylli extract 0.5～5 parts, chlorination
Calcium 0.5～5 parts, vitamin C 1～5 parts, potassium sorbate 1～5 parts, chitosan citrate solution 20～30 parts.
Antistaling agent for grape the most according to claim 1, it is characterised in that include the raw material of following weight portion: Flos Caryophylli extract 3
Part, 2 parts of calcium chloride, vitamin C 3 parts, chitosan citrate solution 25 parts.
Antistaling agent for grape the most according to claim 1, it is characterised in that the quality of described chitosan citrate solution chitosan
Concentration is 1～2%, and citric acid solution is the aqueous citric acid solution of 1%.
Antistaling agent for grape the most according to claim 1, it is characterised in that the preparation method of described Flos Caryophylli extract is as follows: will
Flos Caryophylli is pulverized, and adds Flos Caryophylli weight 4～80% ethanol of 6 times, soaks 0.5h～1h, supersound extraction 10min, takes filtrate, extracts 3
Secondary, united extraction liquid, rotary evaporated to dryness at 40 DEG C, obtain Flos Caryophylli extract.
5. for the preparation method of described antistaling agent for grape, it is characterised in that by Flos Caryophylli extract, calcium chloride, vitamin C, mountain
Potassium sorbate adds chitosan citrate solution after being dissolved in water and get final product.
6. the anti-rot and fresh-keeping method for Fructus Vitis viniferae, it is characterised in that comprise the steps:
(1) reject sick fruit, bad fruit after grape-picking, in described grape fresh-keeping liquid, soak 3～6min, take out fruit and drain；
(2) Fructus Vitis viniferae is cooled to 0～4 DEG C in 12h in advance, then packs with PE bag.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610684462.9A CN106259874A (en) | 2016-08-18 | 2016-08-18 | A kind of antistaling agent for grape |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610684462.9A CN106259874A (en) | 2016-08-18 | 2016-08-18 | A kind of antistaling agent for grape |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106259874A true CN106259874A (en) | 2017-01-04 |
Family
ID=57679438
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610684462.9A Withdrawn CN106259874A (en) | 2016-08-18 | 2016-08-18 | A kind of antistaling agent for grape |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106259874A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108174913A (en) * | 2017-12-29 | 2018-06-19 | 宁波市农业科学研究院 | A kind of fruit and vegetable fresh-keeping agent and its preparation and application method |
| CN110973236A (en) * | 2019-12-18 | 2020-04-10 | 上海久耶供应链管理有限公司 | Grape fresh-keeping method |
| CN110973444A (en) * | 2019-12-23 | 2020-04-10 | 巴音郭楞职业技术学院 | Preparation method of biological food preservative |
-
2016
- 2016-08-18 CN CN201610684462.9A patent/CN106259874A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108174913A (en) * | 2017-12-29 | 2018-06-19 | 宁波市农业科学研究院 | A kind of fruit and vegetable fresh-keeping agent and its preparation and application method |
| CN110973236A (en) * | 2019-12-18 | 2020-04-10 | 上海久耶供应链管理有限公司 | Grape fresh-keeping method |
| CN110973444A (en) * | 2019-12-23 | 2020-04-10 | 巴音郭楞职业技术学院 | Preparation method of biological food preservative |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170104 |
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