CN107079983A - 一种果菜类保鲜剂的配制方法 - Google Patents
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 27
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 24
- 238000000034 method Methods 0.000 title claims abstract description 10
- 150000001875 compounds Chemical class 0.000 title claims description 5
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 claims abstract description 18
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- GWHCXVQVJPWHRF-KTKRTIGZSA-N (15Z)-tetracosenoic acid Chemical compound CCCCCCCC\C=C/CCCCCCCCCCCCCC(O)=O GWHCXVQVJPWHRF-KTKRTIGZSA-N 0.000 claims abstract description 9
- 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 9
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 claims abstract description 9
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 9
- HMFHBZSHGGEWLO-SOOFDHNKSA-N D-ribofuranose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H]1O HMFHBZSHGGEWLO-SOOFDHNKSA-N 0.000 claims abstract description 9
- XJXROGWVRIJYMO-SJDLZYGOSA-N Nervonic acid Natural products O=C(O)[C@@H](/C=C/CCCCCCCC)CCCCCCCCCCCC XJXROGWVRIJYMO-SJDLZYGOSA-N 0.000 claims abstract description 9
- PYMYPHUHKUWMLA-LMVFSUKVSA-N Ribose Natural products OC[C@@H](O)[C@@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-LMVFSUKVSA-N 0.000 claims abstract description 9
- HMFHBZSHGGEWLO-UHFFFAOYSA-N alpha-D-Furanose-Ribose Natural products OCC1OC(O)C(O)C1O HMFHBZSHGGEWLO-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000011575 calcium Substances 0.000 claims abstract description 9
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 9
- VSGNNIFQASZAOI-UHFFFAOYSA-L calcium acetate Chemical compound [Ca+2].CC([O-])=O.CC([O-])=O VSGNNIFQASZAOI-UHFFFAOYSA-L 0.000 claims abstract description 9
- 239000001639 calcium acetate Substances 0.000 claims abstract description 9
- 235000011092 calcium acetate Nutrition 0.000 claims abstract description 9
- 229960005147 calcium acetate Drugs 0.000 claims abstract description 9
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 claims abstract description 9
- 239000001354 calcium citrate Substances 0.000 claims abstract description 9
- MCFVRESNTICQSJ-RJNTXXOISA-L calcium sorbate Chemical compound [Ca+2].C\C=C\C=C\C([O-])=O.C\C=C\C=C\C([O-])=O MCFVRESNTICQSJ-RJNTXXOISA-L 0.000 claims abstract description 9
- 235000010244 calcium sorbate Nutrition 0.000 claims abstract description 9
- 239000004303 calcium sorbate Substances 0.000 claims abstract description 9
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 9
- GWHCXVQVJPWHRF-UHFFFAOYSA-N cis-tetracosenoic acid Natural products CCCCCCCCC=CCCCCCCCCCCCCCC(O)=O GWHCXVQVJPWHRF-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000019253 formic acid Nutrition 0.000 claims abstract description 9
- 244000052769 pathogen Species 0.000 claims abstract description 9
- 230000001717 pathogenic effect Effects 0.000 claims abstract description 9
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 9
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 9
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 9
- 235000013337 tricalcium citrate Nutrition 0.000 claims abstract description 9
- 229920002101 Chitin Polymers 0.000 claims abstract description 8
- 241000191998 Pediococcus acidilactici Species 0.000 claims abstract description 8
- AKXKFZDCRYJKTF-UHFFFAOYSA-N 3-Hydroxypropionaldehyde Chemical compound OCCC=O AKXKFZDCRYJKTF-UHFFFAOYSA-N 0.000 claims abstract description 7
- 230000004060 metabolic process Effects 0.000 claims abstract description 6
- 230000005070 ripening Effects 0.000 claims abstract description 6
- 230000009758 senescence Effects 0.000 claims abstract description 6
- 238000003892 spreading Methods 0.000 claims abstract description 6
- 230000029663 wound healing Effects 0.000 claims abstract description 6
- 230000002708 enhancing effect Effects 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 230000000694 effects Effects 0.000 claims description 4
- 230000001629 suppression Effects 0.000 claims description 4
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 2
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 2
- 230000003111 delayed effect Effects 0.000 abstract description 3
- 238000003860 storage Methods 0.000 abstract description 3
- 238000013329 compounding Methods 0.000 abstract description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 229920000832 Cutin Polymers 0.000 description 1
- 231100000678 Mycotoxin Toxicity 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 238000012271 agricultural production Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 241000261253 bacterium 2.4 Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000002636 mycotoxin Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000002265 prevention 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
- A23B7/154—Organic compounds; Microorganisms; Enzymes
- A23B7/155—Microorganisms; Enzymes; Antibiotics
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/41—Pediococcus
- A23V2400/413—Acidilactici
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
本发明的技术方案是这样实现,该产品是以山梨酸钙、乙酸钙、神经酸、核糖、罗伊氏菌素、离子钙、甲酸、乳酸片球菌、柠檬酸钙、明角质、丁酸、山梨酸钾、水有机混合,科学配伍而成,一种有极好的果菜类保鲜功能,抑制了果菜类的新陈代谢及病原菌的滋生蔓延,延缓了果菜类的后熟衰老、促进创伤愈合、增强抗病力,防止腐烂变质,达到保鲜、消除异味、延长贮存时间的果菜类保鲜剂配制方法。
Description
技术领域
本发明属于生物保鲜技术领域, 具体涉及具有预防蔬菜腐败作用的抗菌物质为基本原料的一种果菜类保鲜剂的配制方法。
背景技术
农产品的保鲜加工是农业生产的继续,是农业再生产过程中的二产经济,发达国家均把产后贮藏加工放在农业的首要位置,除了保鲜加工带来的高附加值,仅减少现有蔬菜的损失,就可以为社会带来近千亿元的效益,更何况在我国加入WTO后,蔬菜产品是最有希望打入国际市场的大宗农产品之一,众所周知,在蔬菜保鲜中使用保鲜剂来抑制霉菌生长,是必不可少的一环,保鲜剂不但对蔬菜保鲜有利,而且它也可控制产生毒菌,从而使人们免受霉菌毒素的侵害。
发明内容
本发明的目的是根据上述不足之处,而研制一种有极好的果菜类保鲜功能,抑制了果菜类的新陈代谢及病原菌的滋生蔓延,延缓了果菜类的后熟衰老、促进创伤愈合、增强抗病力,防止腐烂变质,达到保鲜、消除异味、延长贮存时间的果菜类保鲜剂配制方法。
本发明的技术方案是这样实现,该产品是以山梨酸钙、乙酸钙、神经酸、核糖、罗伊氏菌素、离子钙、甲酸、乳酸片球菌、 柠檬酸钙、明角质、丁酸、山梨酸钾、水有机混合,科学配伍而成,其配制方法如下:
配方(按重量百分比)
山梨酸钙2.7% 乙酸钙1.8% 神经酸2.3%
核糖3.4% 罗伊氏菌素3% 离子钙2.5%
甲酸2.1% 乳酸片球菌2.4% 柠檬酸钙2%
明角质3.6% 丁酸 2.7% 山梨酸钾2.4%
水69.1%
配制工艺:
该果菜类保鲜剂是将上述产品按重量百分比配齐, 混合制成,其步骤:采用具有抑制病原菌滋生蔓延的山梨酸钙、乙酸钙、神经酸、核糖、 罗伊氏菌素拌入第一个厌氧罐百分比一半的水中,搅拌170分钟,恒温23°C静置185分钟,有极好的果菜类保鲜功能,抑制了果菜类的新陈代谢及病原菌的滋生蔓延,再把离子钙、甲酸、乳酸片球菌、 柠檬酸钙、明角质、丁酸、山梨酸钾拌入第二个厌氧罐百分比一半的水中搅拌195分钟,恒温24°C静置195分钟,能延缓了果菜类的后熟衰老、促进创伤愈合、增强抗病力,防止腐烂变质,达到保鲜、消除异味效果,然后再把二个厌氧罐中的液体混合在一个厌氧罐中,搅拌200分钟,恒温厌氧104小时后即为成品。
有益效果:
有极好的果菜类保鲜功能,抑制了果菜类的新陈代谢及病原菌的滋生蔓延,延缓了果菜类的后熟衰老、促进创伤愈合、增强抗病力,防止腐烂变质,达到保鲜、消除异味、延长贮存时间和扩大外运范围的效果。
具体实施方式
本发明的果菜类保鲜剂主要由下述重量百分比原料组成,其步骤: 山梨酸钙2.7%、乙酸钙1.8%、神经酸2.3%、核糖3.4%、罗伊氏菌素3%、离子钙2.5%、甲酸2.1%、乳酸片球菌2.4%、柠檬酸钙2%、 明角质3.6%、丁酸 2.7%、山梨酸钾2.4%、水69.1%,混合制成,采用具有抑制病原菌滋生蔓延的山梨酸钙、乙酸钙、神经酸、核糖、 罗伊氏菌素拌入第一个厌氧罐百分比一半的水中,搅拌170分钟,恒温23°C静置185分钟,有极好的果菜类保鲜功能,抑制了果菜类的新陈代谢及病原菌的滋生蔓延,再把离子钙、甲酸、乳酸片球菌、 柠檬酸钙、明角质、丁酸、山梨酸钾拌入第二个厌氧罐百分比一半的水中搅拌195分钟,恒温24°C静置195分钟,能延缓了果菜类的后熟衰老、促进创伤愈合、增强抗病力,防止腐烂变质,达到保鲜、消除异味效果,然后再把二个厌氧罐中的液体混合在一个厌氧罐中,搅拌200分钟,恒温厌氧104小时后即为成品。
Claims (1)
1.本发明的技术方案是这样实现,该产品是以山梨酸钙、乙酸钙、神经酸、核糖、罗伊氏菌素、离子钙、甲酸、乳酸片球菌、 柠檬酸钙、明角质、丁酸、山梨酸钾、水有机混合,科学配伍而成,其配制方法如下:
配方(按重量百分比)
山梨酸钙2.7% 乙酸钙1.8% 神经酸2.3%
核糖3.4% 罗伊氏菌素3% 离子钙2.5%
甲酸2.1% 乳酸片球菌2.4% 柠檬酸钙2%
明角质3.6% 丁酸 2.7% 山梨酸钾2.4%
水69.1%
配制工艺:
该果菜类保鲜剂是将上述产品按重量百分比配齐, 混合制成,其步骤:采用具有抑制病原菌滋生蔓延的山梨酸钙、乙酸钙、神经酸、核糖、 罗伊氏菌素拌入第一个厌氧罐百分比一半的水中,搅拌170分钟,恒温23°C静置185分钟,有极好的果菜类保鲜功能,抑制了果菜类的新陈代谢及病原菌的滋生蔓延,再把离子钙、甲酸、乳酸片球菌、 柠檬酸钙、明角质、丁酸、山梨酸钾拌入第二个厌氧罐百分比一半的水中搅拌195分钟,恒温24°C静置195分钟,能延缓了果菜类的后熟衰老、促进创伤愈合、增强抗病力,防止腐烂变质,达到保鲜、消除异味效果,然后再把二个厌氧罐中的液体混合在一个厌氧罐中,搅拌200分钟,恒温厌氧104小时后即为成品。
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