CN106615082A - 一种三姜精油涂膜保鲜桑葚果实的方法 - Google Patents
一种三姜精油涂膜保鲜桑葚果实的方法 Download PDFInfo
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- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
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- A—HUMAN NECESSITIES
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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Abstract
本发明提供一种三姜精油涂膜保鲜桑葚果实的方法,以沙姜精油、高良姜精油、生姜精油和壳聚糖等多种具有抗菌活性的物质作为保鲜剂,包括如下步骤:选果、消毒、一次风干、涂膜、二次风干、包装。本发明融合了沙姜精油、高良姜精油、生姜精油和壳聚糖等多种具有抗菌活性的物质,三种姜的精油与壳聚糖复配制成的膜对桑葚果实采后贮藏具有明显的保鲜作用,可显著延缓桑葚果实采后口感和风味的变化,可使呼吸高峰推迟出现,并能显著抑制丙二醛含量的增加及相对电导率和多酚氧化酶活性的上升,从而大大延长保鲜期,而且方法简便,取材易得,成本较低,容易推广。
Description
技术领域
本发明涉及农产品保鲜技术领域,具体涉及一种三姜精油涂膜保鲜桑葚果实的方法。
背景技术
桑葚,桑树的成熟果实,又作桑椹,又叫桑果、桑泡儿,味甜汁多,是人们常食的水果之一。成熟的桑葚质油润,酸甜适口,以个大、肉厚、色紫红、糖分足者为佳。每年4~6月果实成熟时采收,去杂质,晒干或略蒸后晒干食用,也可来泡酒。桑葚具有较高的营养价值,每100克桑葚(紫、红)的营养成分:能量48千卡、蛋白质1.6克、脂肪0.4克、碳水化合物12.9克、膳食纤维3.3克、维生素A3微克、胡萝卜素20微克、核黄素0.05毫克、维生素E12.78毫克、钙30毫克、磷33毫克、钾32毫克、钠1.9毫克、铁0.3毫克、锌0.25毫克、硒6.5微克、铜0.06毫克、锰0.29毫克。
桑葚性味甘寒,具有补肝益肾、生津润燥、乌发明目等功效。桑葚果古来就是百姓常采用的一种利尿、保健和消暑的鲜果,在《本草纲目》中有记载其特殊功效:①所含脂肪酸具有分解脂肪、降低血脂,防止血管硬化等作用;②含有乌发素,能使头发变得黑而亮泽;③有改善皮肤(包括头皮)血液供应,营养肌肤,使皮肤白嫩及乌发等作用,并能延缓衰老;④具有免疫促进作用,可以防癌抗癌;⑤主入肝肾,善滋阴养血、生津润燥,适于肝肾阴血不足及津亏消渴,肠燥等症;⑥常食可以明目,缓解眼睛疲劳干涩的症状。一般人群均可食用,尤其适合肝肾阴血不足者,少年发白者,病后体虚、体弱、习惯性便秘者。桑葚水分含量较大,鲜果不易保存,最基本的保存方法是利用冰箱进行冷藏保存,但冷冻后果实的细胞壁会被破坏,解冻后,果质就会浆化,不管是口感还是营养价值都会受到影响。当然还可以采用充气(主要是充氮)包装储存方式,使果子进入休眠状态,延长其保存时间。但这种方法一般家庭做不到的,氮气的来源比较困难,而且费钱费力,得不偿失。
化学防腐剂对果实保鲜上有一定效果,但许多人工合成的化学防腐剂在安全性上日益受到人们关注。植物是抑菌活性物质的天然宝库。植物精油又叫香精油、芳香油和挥发油,属于植物体内的次生代谢物质。大量研究表明,许多植物中含有抑菌成分,其活性物质主要是精油。研究发现,20μL/L的叶桂油、大蒜精油、肉桂油、丁蕾油和丁香叶油能显著抑制采后油桃、番茄、杏等果实在室温高湿条件下的腐烂,而且有效延迟了油桃果实的成熟衰老过程;30mg/L丁香叶油熏蒸处理几乎完全抑制甜樱桃果实灰霉病的发生;15μL/L柠檬醛能完全抑制柑橘绿霉菌菌体、青霉菌和酸败菌离体生长。因此,开发植物精油为主的天然防腐保鲜方法,替代传统的保鲜方法,并延长保鲜期,降低保鲜成本,在果实保鲜上有较好的应用前景。
发明内容
本发明的目的是提供一种三姜精油涂膜保鲜桑葚果实的方法,采用三种姜的精油与壳聚糖复配制成的膜对桑葚果实进行保鲜,可显著延缓桑葚果实采后口感和风味的变化,从而延长保鲜期,而且方法简便,取材易得,成本较低,容易推广。
为了实现上述目的,本发明采用的技术方案如下:
一种三姜精油涂膜保鲜桑葚果实的方法,包括以下步骤:
1)选果:选择晴天采收、八至九成熟、无机械损伤和病虫害的桑葚果实;
2)消毒:将桑葚果实浸泡于臭氧水溶液进行消毒,沥干;
3)一次风干:将消毒后的桑葚果实放入风冷烘房,风冷干制至总质量减少5%~10%;
4)涂膜:将经一次风干后的桑葚果实浸泡于三姜精油-壳聚糖涂膜溶液中0.5~5min;
5)二次风干:将涂膜后的桑葚果实再次放入风冷烘房,风冷干制至总质量减少3%~8%;
6)将经二次风干的桑葚果实包装,0~4℃贮藏。
根据以上方案,所述臭氧水溶液中臭氧的浓度为0.2~0.5mg/L,消毒的时间为0.5~1.5min。
根据以上方案,所述一次风干的温度控制在5~10℃,风干时间为8~15h。
根据以上方案,所述三姜精油-壳聚糖涂膜溶液包括如下组分及其体积分数:沙姜精油0.1%~1.0%、高良姜精油0.1%~1.0%、生姜精油0.1%~1.0%、壳聚糖0.5%~1.5%。
根据以上方案,所述三姜精油-壳聚糖涂膜溶液的制备方法为:以涂膜溶液的总体积计,体积分数为0.5%的乙酸作为溶剂,先后加入体积分数为0.5%~1.5%的壳聚糖和0.75%的丙三醇成膜助剂,搅拌1h至壳聚糖完全溶解;以涂膜溶液的总体积计,加入体积分数为0.1%~1.0%的沙姜精油、0.1%~1.0%的高良姜精油和0.1%~1.0%的生姜精油,再加入体积分数为0.25%的乳化剂,继续搅拌30min;最后加入总质量0.1%的二甲基硅油作为消泡剂,在无菌条件下以20000r/min的转速均质1min,然后静置1h,去掉表面的泡沫即得三姜精油-壳聚糖涂膜溶液。
根据以上方案,所述二次风干的温度控制在5~10℃,风干时间为5~8h。
涂膜保鲜是通过在果蔬表面或内部异质界面上人工涂一层薄膜,一方面阻塞果蔬表面的气孔和皮孔以及抑制对气体的交换,减少水分的蒸发,改善果蔬外观品质;另一方面充当防腐抑菌剂的载体,避免微生物的污染,从而达到延长其保鲜期的目的。壳聚糖作为一种新型无毒无害的天然食品保鲜剂,被广泛应用于食品工业领域。沙姜、高良姜和生姜精油也具有广谱杀菌活性和安全性,可作为食品防腐剂,尤其是应用于果蔬贮藏保鲜上有广阔的应用前景。壳聚糖膜可以作为精油类抗菌剂的载体,这是因为载体中精油逐渐释放气体到包装袋中并在包装内保持较高的浓度,从而达到抑制或杀死包装空间和果蔬表面微生物的目的。
本发明的有益效果是:
1)本发明融合了沙姜精油、高良姜精油、生姜精油和壳聚糖等多种具有抗菌活性的物质,三种姜的精油及其与壳聚糖复配制成的膜对桑葚果实采后贮藏具有明显的保鲜作用,可显著延缓桑葚果实采后口感和风味的变化,可使呼吸高峰推迟15~20d出现,并能显著抑制丙二醛含量的增加及相对电导率和多酚氧化酶活性的上升;贮藏后第90d,超氧化物歧化酶、过氧化氢酶活性分别较对照增加2~3倍,而过氧化物酶活性较对照降低了一半以上,从而大大延了桑葚的保鲜期;
2)本发明方法简便,取材易得,成本较低,容易推广。
具体实施方式
下面结合实施例对本发明的技术方案进行说明。
实施例1:
本发明提供一种三姜精油涂膜保鲜桑葚果实的方法,包括以下步骤:
1)选果:选择晴天采收、八至九成熟、无机械损伤和病虫害的桑葚果实;
2)消毒:将桑葚果实浸泡浓度为0.3mg/L的臭氧水溶液中1.3min进行消毒,沥干;
3)一次风干:将消毒后的桑葚果实放入风冷烘房,在7℃风冷干制10h,至总质量减少8%;
4)涂膜:将经一次风干后的桑葚果实浸泡于三姜精油-壳聚糖涂膜溶液中4min;
5)二次风干:将涂膜后的桑葚果实再次放入风冷烘房,在5℃风冷干制5h,至总质量减少6%;
6)将经二次风干的桑葚果实包装,3℃贮藏。
进一步地,所述三姜精油-壳聚糖涂膜溶液的制备方法为:以涂膜溶液的总体积计,体积分数为0.5%的乙酸作为溶剂,先后加入体积分数为0.9%的壳聚糖和0.75%的丙三醇成膜助剂,搅拌1h至壳聚糖完全溶解;以涂膜溶液的总体积计,加入体积分数为0.25%的沙姜精油、0.2%的高良姜精油和0.35%的生姜精油,再加入体积分数为0.25%的吐温-80乳化剂,继续搅拌30min;最后加入总质量0.1%的二甲基硅油作为消泡剂,在无菌条件下以20000r/min的转速均质1min,然后静置1h,去掉表面的泡沫即得三姜精油-壳聚糖涂膜溶液。
实施例2:
本发明提供一种三姜精油涂膜保鲜桑葚果实的方法,包括以下步骤:
1)选果:选择晴天采收、八至九成熟、无机械损伤和病虫害的桑葚果实;
2)消毒:将桑葚果实浸泡浓度为0.4mg/L的臭氧水溶液中1.0min进行消毒,沥干;
3)一次风干:将消毒后的桑葚果实放入风冷烘房,在8℃风冷干制11h,至总质量减少7%;
4)涂膜:将经一次风干后的桑葚果实浸泡于三姜精油-壳聚糖涂膜溶液中2min;
5)二次风干:将涂膜后的桑葚果实再次放入风冷烘房,在6℃风冷干制6h,至总质量减少4%;
6)将经二次风干的桑葚果实包装,4℃贮藏。
进一步地,所述三姜精油-壳聚糖涂膜溶液的制备方法为:以涂膜溶液的总体积计,体积分数为0.5%的乙酸作为溶剂,先后加入体积分数为1.1%的壳聚糖和0.75%的丙三醇成膜助剂,搅拌1h至壳聚糖完全溶解;以涂膜溶液的总体积计,加入体积分数为0.3%的沙姜精油、0.2%的高良姜精油和0.25%的生姜精油,再加入体积分数为0.25%的吐温-80乳化剂,继续搅拌30min;最后加入总质量0.1%的二甲基硅油作为消泡剂,在无菌条件下以20000r/min的转速均质1min,然后静置1h,去掉表面的泡沫即得三姜精油-壳聚糖涂膜溶液。
实施例3:
本发明提供一种三姜精油涂膜保鲜桑葚果实的方法,包括以下步骤:
1)选果:选择晴天采收、八至九成熟、无机械损伤和病虫害的桑葚果实;
2)消毒:将桑葚果实浸泡浓度为0.5mg/L的臭氧水溶液中0.9min进行消毒,沥干;
3)一次风干:将消毒后的桑葚果实放入风冷烘房,在9℃风冷干制10h,至总质量减少6%;
4)涂膜:将经一次风干后的桑葚果实浸泡于三姜精油-壳聚糖涂膜溶液中3min;
5)二次风干:将涂膜后的桑葚果实再次放入风冷烘房,在7℃风冷干制5h,至总质量减少5%;
6)将经二次风干的桑葚果实包装,1℃贮藏。
进一步地,所述三姜精油-壳聚糖涂膜溶液的制备方法为:以涂膜溶液的总体积计,体积分数为0.5%的乙酸作为溶剂,先后加入体积分数为1.0%的壳聚糖和0.75%的丙三醇成膜助剂,搅拌1h至壳聚糖完全溶解;以涂膜溶液的总体积计,加入体积分数为0.3%的沙姜精油、0.3%的高良姜精油和0.2%的生姜精油,再加入体积分数为0.25%的吐温-80乳化剂,继续搅拌30min;最后加入总质量0.1%的二甲基硅油作为消泡剂,在无菌条件下以20000r/min的转速均质1min,然后静置1h,去掉表面的泡沫即得三姜精油-壳聚糖涂膜溶液。
以上实施例仅用以说明而非限制本发明的技术方案,尽管上述实施例对本发明进行了详细说明,本领域的相关技术人员应当理解:可以对本发明进行修改或者同等替换,但不脱离本发明精神和范围的任何修改和局部替换均应涵盖在本发明的权利要求范围内。
Claims (6)
1.一种三姜精油涂膜保鲜桑葚果实的方法,其特征在于,包括以下步骤:
1)选果:选择晴天采收、八至九成熟、无机械损伤和病虫害的桑葚果实;
2)消毒:将桑葚果实浸泡于臭氧水溶液进行消毒,沥干;
3)一次风干:将消毒后的桑葚果实放入风冷烘房,风冷干制至总质量减少5%~10%;
4)涂膜:将经一次风干后的桑葚果实浸泡于三姜精油-壳聚糖涂膜溶液中0.5~5min;
5)二次风干:将涂膜后的桑葚果实再次放入风冷烘房,风冷干制至总质量减少3%~8%;
6)将经二次风干的桑葚果实包装,0~4℃贮藏。
2.根据权利要求1所述的三姜精油涂膜保鲜桑葚果实的方法,其特征在于,所述臭氧水溶液中臭氧的浓度为0.2~0.5mg/L,消毒的时间为0.5~1.5min。
3.根据权利要求1所述的三姜精油涂膜保鲜桑葚果实的方法,其特征在于,所述一次风干的温度控制在5~10℃,风干时间为8~15h。
4.根据权利要求1所述的三姜精油涂膜保鲜桑葚果实的方法,其特征在于,所述三姜精油-壳聚糖涂膜溶液包括如下组分及其体积分数:沙姜精油0.1%~1.0%、高良姜精油0.1%~1.0%、生姜精油0.1%~1.0%、壳聚糖0.5%~1.5%。
5.根据权利要求1所述的三姜精油涂膜保鲜桑葚果实的方法,其特征在于,所述三姜精油-壳聚糖涂膜溶液的制备方法为:以涂膜溶液的总体积计,体积分数为0.5%的乙酸作为溶剂,先后加入体积分数为0.5%~1.5%的壳聚糖和0.75%的丙三醇成膜助剂,搅拌1h至壳聚糖完全溶解;以涂膜溶液的总体积计,加入体积分数为0.1%~1.0%的沙姜精油、0.1%~1.0%的高良姜精油和0.1%~1.0%的生姜精油,再加入体积分数为0.25%的乳化剂,继续搅拌30min;最后加入总质量0.1%的二甲基硅油作为消泡剂,在无菌条件下以20000r/min的转速均质1min,然后静置1h,去掉表面的泡沫即得三姜精油-壳聚糖涂膜溶液。
6.根据权利要求1所述的三姜精油涂膜保鲜桑葚果实的方法,其特征在于,所述二次风干的温度控制在5~10℃,风干时间为5~8h。
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CN107549304B (zh) * | 2017-07-21 | 2020-11-17 | 广西壮族自治区农业科学院农产品加工研究所 | 一种百香果采后防皱保鲜的方法 |
CN112931607A (zh) * | 2021-04-01 | 2021-06-11 | 重庆市蚕业科学技术研究院 | 一种适用桑葚短距离运输的综合保鲜方法 |
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