CN106665810A - 一种芒果保鲜剂及其制备方法 - Google Patents
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- 235000004936 Bromus mango Nutrition 0.000 title claims abstract description 21
- 235000014826 Mangifera indica Nutrition 0.000 title claims abstract description 21
- 235000009184 Spondias indica Nutrition 0.000 title claims abstract description 21
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- CJZGTCYPCWQAJB-UHFFFAOYSA-L calcium stearate Chemical compound [Ca+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O CJZGTCYPCWQAJB-UHFFFAOYSA-L 0.000 claims abstract description 16
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- 229910000359 iron(II) sulfate Inorganic materials 0.000 claims abstract description 11
- 235000021360 Myristic acid Nutrition 0.000 claims abstract description 7
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- 229930006000 Sucrose Natural products 0.000 claims description 15
- -1 Sucrose ester Chemical class 0.000 claims description 15
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- SNGZVXPRGLTKNU-RGMNGODLSA-N [Na].C(CC)N[C@@H](CCO)C(=O)O Chemical compound [Na].C(CC)N[C@@H](CCO)C(=O)O SNGZVXPRGLTKNU-RGMNGODLSA-N 0.000 claims 2
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- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 241000249058 Anthracothorax Species 0.000 abstract 1
- 239000008213 purified water Substances 0.000 abstract 1
- 235000011044 succinic acid Nutrition 0.000 abstract 1
- 150000003444 succinic acids Chemical class 0.000 abstract 1
- 150000003445 sucroses Chemical class 0.000 abstract 1
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 4
- 239000001117 sulphuric acid Substances 0.000 description 4
- 235000011149 sulphuric acid Nutrition 0.000 description 4
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 244000045232 Canavalia ensiformis Species 0.000 description 2
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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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- 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
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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Abstract
本发明公开了一种芒果保鲜剂及其制备方法，由以下质量份数配方成分组成：蔗糖酯6‑10份、活性氧化铝3‑5份、肉豆蔻酸3‑5份、山梨酸钠4‑6份、硬脂酸钙5‑7份、谷氨酸钠4‑6份、维生素C 2‑6份、羧甲基纤维素6‑10份、硫酸亚铁8‑12份、氯化钾2‑4份、碳酸钠4‑6份、琥珀酸6‑8份、纯净水200‑300份，本发明制备方法简单、配方合理、成本低廉，使用时操作方便、保鲜效果好，在贮藏期间外观新鲜度和口感得到很好的保持，营养物质流失率小于3％。使用后，芒果保鲜期为3个月。
Description
技术领域
本发明涉及保鲜技术领域，具体而言涉及一种芒果保鲜剂及其制备方法。
背景技术
随着科技的发展，人们生活水平的逐渐提高，人们对不同地区不同季节生产的水果的需求量逐渐加大。使得人们对难贮存的水果的保鲜贮存和运输提出了越来越高的要求。现有的水果保鲜技术一般是制作保鲜膜，保鲜膜在常温或低温保鲜、长效保鲜、运输保鲜方面确实有一定进展。但也存在一些不足，主要为释放期较短，保鲜作用不均匀，难以保证效果；制法复杂繁锁；制作成本较高，原料来源窄；有些原料组分对人体有危害。
发明内容
本发明提供了一种芒果保鲜剂及其制备方法，本发明制备方法简单、配方合理、成本低廉，使用时操作方便、保鲜效果好，在贮藏期间外观新鲜度和口感得到很好的保持，营养物质流失率小于3％。使用后，芒果保鲜期为3个月。
为实现上述目的，本发明提供如下技术方案：
一种芒果保鲜剂及其制备方法，由以下质量份数配方成分组成：蔗糖酯6-10份、活性氧化铝3-5份、肉豆蔻酸3-5份、山梨酸钠4-6份、硬脂酸钙5-7份、谷氨酸钠4-6份、维生素C2-6份、羧甲基纤维素6-10份、硫酸亚铁8-12份、氯化钾2-4份、碳酸钠4-6份、琥珀酸6-8份、纯净水200-300份。
进一步：由以下质量份数配方成分组成：蔗糖酯6份、活性氧化铝3份、肉豆蔻酸3份、山梨酸钠4份、硬脂酸钙5份、谷氨酸钠4份、维生素C 2份、羧甲基纤维素6份、硫酸亚铁8份、氯化钾2份、碳酸钠4份、琥珀酸6份、纯净水200份。
进一步：由以下质量份数配方成分组成：蔗糖酯8份、活性氧化铝4份、肉豆蔻酸4份、山梨酸钠5份、硬脂酸钙6份、谷氨酸钠5份、维生素C 4份、羧甲基纤维素8份、硫酸亚铁10份、氯化钾3份、碳酸钠5份、琥珀酸7份、纯净水250份。
进一步：由以下质量份数配方成分组成：蔗糖酯10份、活性氧化铝5份、肉豆蔻酸5份、山梨酸钠6份、硬脂酸钙7份、谷氨酸钠6份、维生素C 6份、羧甲基纤维素10份、硫酸亚铁12份、氯化钾4份、碳酸钠6份、琥珀酸8份、纯净水300份。
进一步：本发明制备方法具有如下步骤：
步骤一、将配方量的蔗糖酯、山梨酸钠、硬脂酸钙、羧甲基纤维素、琥珀酸、硫酸亚铁、谷氨酸钠和水混合，升温至45-50℃，之后搅拌10-15min；
步骤二、加入配方量的氯化钾、活性氧化铝、肉豆蔻酸、碳酸钠、维生素C搅拌2-4min，冷却至室温即可。
本发明的有益效果是：
1、本发明制备方法简单、配方合理、成本低廉；
2、使用时操作方便、保鲜效果好，在贮藏期间外观新鲜度和口感得到很好的保持；
3、营养物质流失率小于3％。使用后，芒果保鲜期为3个月。
具体实施方式
下面将结合本发明实施例，对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
实施例一：
一种芒果保鲜剂由以下质量份数配方成分组成：蔗糖酯6-10份、活性氧化铝3-5份、肉豆蔻酸3-5份、山梨酸钠4-6份、硬脂酸钙5-7份、谷氨酸钠4-6份、维生素C 2-6份、羧甲基纤维素6-10份、硫酸亚铁8-12份、氯化钾2-4份、碳酸钠4-6份、琥珀酸6-8份、纯净水200-300份。
实施例二：
一种芒果保鲜剂由以下质量份数配方成分组成：蔗糖酯6份、活性氧化铝3份、肉豆蔻酸3份、山梨酸钠4份、硬脂酸钙5份、谷氨酸钠4份、维生素C 2份、羧甲基纤维素6份、硫酸亚铁8份、氯化钾2份、碳酸钠4份、琥珀酸6份、纯净水200份。
实施例三：
一种芒果保鲜剂由以下质量份数配方成分组成：蔗糖酯8份、活性氧化铝4份、肉豆蔻酸4份、山梨酸钠5份、硬脂酸钙6份、谷氨酸钠5份、维生素C 4份、羧甲基纤维素8份、硫酸亚铁10份、氯化钾3份、碳酸钠5份、琥珀酸7份、纯净水250份。
实施例四：
一种芒果保鲜剂由以下质量份数配方成分组成：蔗糖酯10份、活性氧化铝5份、肉豆蔻酸5份、山梨酸钠6份、硬脂酸钙7份、谷氨酸钠6份、维生素C 6份、羧甲基纤维素10份、硫酸亚铁12份、氯化钾4份、碳酸钠6份、琥珀酸8份、纯净水300份。
实施例五：
一种芒果保鲜剂的制备方法制备方法包括如下步骤：
步骤一、将配方量的蔗糖酯、山梨酸钠、硬脂酸钙、羧甲基纤维素、琥珀酸、硫酸亚铁、谷氨酸钠和水混合，升温至45-50℃，之后搅拌10-15min；
步骤二、加入配方量的氯化钾、活性氧化铝、肉豆蔻酸、碳酸钠、维生素C搅拌2-4min，冷却至室温即可。
此外，应当理解，虽然本说明书按照实施方式加以描述，但并非每个实施方式仅包含一个独立的技术方案，说明书的这种叙述方式仅仅是为清楚起见，本领域技术人员应当将说明书作为一个整体，各实施例中的技术方案也可以经适当组合，形成本领域技术人员可以理解的其他实施方式。
Claims (5)
1.一种芒果保鲜剂，其特征在于：由以下质量份数配方成分组成：
蔗糖酯6-10份、活性氧化铝3-5份、肉豆蔻酸3-5份、山梨酸钠4-6份、硬脂酸钙5-7份、谷氨酸钠4-6份、维生素C 2-6份、羧甲基纤维素6-10份、硫酸亚铁8-12份、氯化钾2-4份、碳酸钠4-6份、琥珀酸6-8份、纯净水200-300份。
2.根据权利要求1所述的一种芒果保鲜剂，其特征在于：由以下质量份数配方成分组成：
蔗糖酯6份、活性氧化铝3份、肉豆蔻酸3份、山梨酸钠4份、硬脂酸钙5份、谷氨酸钠4份、维生素C 2份、羧甲基纤维素6份、硫酸亚铁8份、氯化钾2份、碳酸钠4份、琥珀酸6份、纯净水200份。
3.根据权利要求1所述的一种芒果保鲜剂，其特征在于：由以下质量份数配方成分组成：
蔗糖酯8份、活性氧化铝4份、肉豆蔻酸4份、山梨酸钠5份、硬脂酸钙6份、谷氨酸钠5份、维生素C 4份、羧甲基纤维素8份、硫酸亚铁10份、氯化钾3份、碳酸钠5份、琥珀酸7份、纯净水250份。
4.根据权利要求1所述的一种芒果保鲜剂，其特征在于：由以下质量份数配方成分组成：
蔗糖酯10份、活性氧化铝5份、肉豆蔻酸5份、山梨酸钠6份、硬脂酸钙7份、谷氨酸钠6份、维生素C 6份、羧甲基纤维素10份、硫酸亚铁12份、氯化钾4份、碳酸钠6份、琥珀酸8份、纯净水300份。
5.一种根据权利要求1所述的一种芒果保鲜剂的制备方法，其特征在于：包括如下步骤：
步骤一、将配方量的蔗糖酯、山梨酸钠、硬脂酸钙、羧甲基纤维素、琥珀酸、硫酸亚铁、谷氨酸钠和水混合，升温至45-50℃，之后搅拌10-15min；
步骤二、加入配方量的氯化钾、活性氧化铝、肉豆蔻酸、碳酸钠、维生素C搅拌2-4min，冷却至室温即可。
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| CN105941609A (zh) * | 2016-05-27 | 2016-09-21 | 柳州益泰农业科技有限公司 | 一种用于芒果保鲜的保鲜剂 |
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| CN105941609A (zh) * | 2016-05-27 | 2016-09-21 | 柳州益泰农业科技有限公司 | 一种用于芒果保鲜的保鲜剂 |
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| CN108244231B (zh) * | 2018-02-22 | 2021-11-09 | 宁波市农业科学研究院 | 纳米果蔬保鲜涂膜剂及其制备方法和应用 |
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