CN107094870A - A kind of red heart flue fresh-keeping agent of fruits and preparation method thereof - Google Patents
A kind of red heart flue fresh-keeping agent of fruits and preparation method thereof Download PDFInfo
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- CN107094870A CN107094870A CN201710387250.9A CN201710387250A CN107094870A CN 107094870 A CN107094870 A CN 107094870A CN 201710387250 A CN201710387250 A CN 201710387250A CN 107094870 A CN107094870 A CN 107094870A
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- 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 14
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
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- 241001647047 Selenicereus Species 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 1
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- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
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- 238000002386 leaching Methods 0.000 description 1
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- 229910052700 potassium Inorganic materials 0.000 description 1
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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
- 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
- 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
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- 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
- 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
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- 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)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention relates to a kind of red heart flue fresh-keeping agent of fruits and preparation method thereof, the antistaling agent is mainly mixed with and obtained by weight ratio by plant extraction liquid and auxiliary material for raw material, it is characterized in that, the plant extraction liquid is to include pitaya peel, lemonlike citrus leaf, radix glycyrrhizae, the mixing aqueous extract of honeysuckle, the auxiliary material includes chitosan oligosaccharide, sucrose fatty ester, sulphite, propolis, potassium sorbate, lysozyme, is formed using appropriate proportions.The red heart flue fresh-keeping agent of fruits convenient material drawing of the present invention, cost of material is low, and preparation technology is simple, and safe and reliable, fresh-keeping lasting, can significantly reduce red heart dragon fruit postharvest storage phase anthracnose, the generation of stem blight.
Description
Technical field
The invention belongs to fruit post-harvest fresh-keeping field, more particularly to a kind of red heart flue fresh-keeping agent of fruits and preparation method thereof.
Background technology
Dragon fruit (Hylocereus undatus) also known as Hylocereus undatus, celestial close fruit, sweet heart fruit etc., belong to Cactaceae
(Cactaceae) triangular prism category (Hylocereus) and Xisi, famous beauty in the late Spring and Autumn Period celestial being post category (Selenicereus), its unique outlook, color and luster are gorgeous
It is beautiful, rich in nutrition, be it is a kind of integrate fruit, flowers, the emerging tropical health fruit of vegetables, it is widely loved by consumers.
In dragon fruit be rich in water-soluble dietary fiber, with fat-reducing, reduction cholesterol, Constipation, colorectal cancer the effects such as.
Dragon fruit originates in Central America, is one of tropical, semi-tropical famous fruit, and existing south China area is all planted
Plant.Guanzhong, Shanxi starts Introduced Taiwan red heart dragon fruit kind since 2012, and through trial in a few years, its yield is high and more southern
The dragon fruit sugar of side's production is higher, anthocyanidin, Vitamin C content be main product 1.5-2 times of Guangxi.But dragon fruit adopt after easily
Rot, the fresh fruit supply phase is short, the greatest problem faced during the sale is how to keep flue in remote transporting procedures
The quality of fruit, delays the aging of dragon fruit and rots to a greater extent.It is typical perishability agricultural product, belongs to the water of difficult storing
Really, the shelf life of generally only 3~5 days, even if without putrefaction, crust is also easy to jaundice, and condition is ugly, does not sell good price
Money.The storage practice of fruit is a lot, but the fruit antistaling agent and its report of preservation technology of special difficult storing such to dragon fruit
Seldom.Chinese patent literature (CN105010506A) discloses a kind of flue fresh-keeping agent of fruits, by sucrose fatty ester, lysozyme,
Sulphite, potassium sorbate, water mixing composition.Inventive formulation advantages of simple, low production cost.But the antistaling agent is fresh-keeping
Less effective, is only capable of extension 15 days or so.
Chinese patent literature (CN105325536A) discloses a kind of flue fresh-keeping agent of fruits and preparation method thereof, the antistaling agent
Main be mixed with by weight ratio for raw material by plant extraction liquid and auxiliary material obtains, wherein, the plant extraction liquid is to include
Pitaya peel, lemonlike citrus leaf, radix glycyrrhizae, honeysuckle, the mixing aqueous extract of cordate houttuynia, the auxiliary material include sucrose fatty ester, Asia
Sulfate, propolis, potassium sorbate, lysozyme.Flue fresh-keeping agent of fruits of the present invention is mainly the element proportioning synthesis of extraction natural plants,
The addition of chemicals is reduced or prevents, it is safe and reliable；It is fresh keeping time length, easy to use, while can be played necessarily to fruit again
Scar repair the effects such as, but research found to red heart dragon fruit using easily occurring dragon fruit anthracnose, stem blight etc..
The content of the invention
The purpose of the present invention is to overcome the weak point and defect of existing preservation technology with strong points, safe there is provided one kind
Reliably, good red heart flue fresh-keeping agent of fruits of fresh-keeping effect and preparation method thereof.
The present invention provides a kind of red heart flue fresh-keeping agent of fruits, mainly by plant extraction liquid and auxiliary material be raw material by weight ratio
It is mixed with and obtains, it is characterised in that the plant extraction liquid is to include pitaya peel, lemonlike citrus leaf, radix glycyrrhizae, the mixing of honeysuckle
Aqueous extract, the auxiliary material includes chitosan oligosaccharide, sucrose fatty ester, sulphite, propolis, potassium sorbate, lysozyme.
It is preferred that, the auxiliary material accounts for plant extraction liquid percentage by weight for 3-6%.
It is preferred that, the plant extraction liquid is by the raw material components of following percentage by weight：Pitaya peel 3-5%, lemon
Leaf 1-3%, radix glycyrrhizae 4-6%, honeysuckle 2-4%, water 82-90%, extract through water and are prepared.
It is preferred that, the auxiliary material is consisted of the following components in percentage by weight：Sucrose fatty ester 40-50%, chitosan oligosaccharide
15-30%, sulphite 10-20%, propolis 5-15%, potassium sorbate 3-8%, lysozyme 0.5-1%.
It is further preferred that the red heart flue fresh-keeping agent of fruits comprises the following steps：
(1) preparation of plant extraction liquid：Pitaya peel, lemonlike citrus leaf, radix glycyrrhizae, honeysuckle, water are weighed by weight percentage, are passed through
Soak after 1-3h, 80-100 DEG C of heating extraction, filtering takes supernatant, produced；
(2) preparation of auxiliary material：Sucrose fatty ester, chitosan oligosaccharide, sulphite, propolis, sorb are weighed by weight percentage
Sour potassium, lysozyme, are well mixed, produce；
(3) preparation of flue fresh-keeping agent of fruits：Plant extraction liquid, auxiliary material are weighed by weight percentage, are well mixed, are produced.
The advantage and beneficial effect of the present invention：
The improvement that flue fresh-keeping agent of fruits is carried out is disclosed the present invention be directed to Chinese patent literature (CN105325536A), this
The implementation of invention has the characteristics that：Present invention optimizes raw material composition and ratio, removed in the raw material of plant extraction liquid
Cordate houttuynia composition, while optimizing the raw material proportioning ratio of each component, finds the plant extraction liquid fresh-keeping effect after improving and original
There was no significant difference for invention；Primary bright antistaling agent is studied and finds that anthracnose, stem spot easily occur after red heart dragon fruit use
The diseases such as disease, inventor by substantial amounts of research screening test, have surprisingly found that add appropriate chitosan oligosaccharide can highly significant
Red heart dragon fruit postharvest storage phase anthracnose, the generation of stem blight are reduced, and it is safe and reliable, fresh-keeping lasting.
Embodiment
The present invention is described in further details below by example, these examples are only used for illustrating the present invention, do not limit
The scope of the present invention processed.
The preparation of the red heart flue fresh-keeping agent of fruits of embodiment 1
(1) preparation of plant extraction liquid：By the fresh pitaya peel after harvesting, lemonlike citrus leaf, radix glycyrrhizae, honeysuckle cleaning, put
Put and dry, 1-2cm is then crushed to respectively, pitaya peel 4%, lemonlike citrus leaf 2%, radix glycyrrhizae 5%, gold and silver are weighed by weight percentage
Spend after 3%, water 82%, soaking 1-3h, 80-100 DEG C of heating extraction, filter, take supernatant, produce；
(2) preparation of auxiliary material：Sucrose fatty ester 4%, chitosan oligosaccharide 28%, sulphite are weighed by following percentage by weight
16%th, propolis 12%, potassium sorbate 3%, lysozyme 1%, are well mixed, produce；
(3) preparation of flue fresh-keeping agent of fruits：Plant extraction liquid 95%, auxiliary material 5% are weighed by weight percentage, and mixing is equal
It is even, produce.
The preparation of the red heart flue fresh-keeping agent of fruits of embodiment 2
(1) preparation of plant extraction liquid：By the fresh pitaya peel after harvesting, lemonlike citrus leaf, radix glycyrrhizae, honeysuckle cleaning, put
Put and dry, 1-2cm is then crushed to respectively, pitaya peel 3%, lemonlike citrus leaf 3%, radix glycyrrhizae 4%, gold and silver are weighed by weight percentage
Spend after 3%, water 82%, soaking 1-3h, 80-100 DEG C of heating extraction, filter, take supernatant, produce；
(2) preparation of auxiliary material：Sucrose fatty ester 46%, chitosan oligosaccharide 30%, sulfurous acid are weighed by following percentage by weight
Salt 10%, propolis 8%, potassium sorbate 5.4%, lysozyme 0.6%, are well mixed, produce；
(3) preparation of flue fresh-keeping agent of fruits：Plant extraction liquid 97%, auxiliary material 3% are weighed by weight percentage, and mixing is equal
It is even, produce.
The preparation of the red heart flue fresh-keeping agent of fruits of embodiment 3
(1) preparation of plant extraction liquid：By the fresh pitaya peel after harvesting, lemonlike citrus leaf, radix glycyrrhizae, honeysuckle cleaning, put
Put and dry, 1-2cm is then crushed to respectively, pitaya peel 3%, lemonlike citrus leaf 1%, radix glycyrrhizae 4%, gold and silver are weighed by weight percentage
Spend after 3%, water 83%, soaking 1-3h, 80-100 DEG C of heating extraction, filter, take supernatant, produce；
(2) preparation of auxiliary material：Sucrose fatty ester 44%, chitosan oligosaccharide 15%, sulfurous acid are weighed by following percentage by weight
Salt 20%, propolis 15%, potassium sorbate 5.3%, lysozyme 0.7%, are well mixed, produce；
(3) preparation of flue fresh-keeping agent of fruits：Plant extraction liquid 94%, auxiliary material 6% are weighed by weight percentage, and mixing is equal
It is even, produce.
The preparation of the red heart flue fresh-keeping agent of fruits of embodiment 4
(1) preparation of plant extraction liquid：By the fresh pitaya peel after harvesting, lemonlike citrus leaf, radix glycyrrhizae, honeysuckle cleaning, put
Put and dry, 1-2cm is then crushed to respectively, pitaya peel 4%, lemonlike citrus leaf 3%, radix glycyrrhizae 5%, gold and silver are weighed by weight percentage
Spend after 4%, water 81%, soaking 1-3h, 80-100 DEG C of heating extraction, filter, take supernatant, produce；
(2) preparation of auxiliary material：Sucrose fatty ester 58%, chitosan oligosaccharide 21%, sulfurous acid are weighed by following percentage by weight
Salt 10%, propolis 5%, potassium sorbate 5.5%, lysozyme 0.5%, are well mixed, produce；
(3) preparation of flue fresh-keeping agent of fruits：Plant extraction liquid 95%, auxiliary material 5% are weighed by weight percentage, and mixing is equal
It is even, produce.
The preparation of the red heart flue fresh-keeping agent of fruits of embodiment 5
(1) preparation of plant extraction liquid：By the fresh pitaya peel after harvesting, lemonlike citrus leaf, radix glycyrrhizae, honeysuckle cleaning, put
Put and dry, 1-2cm is then crushed to respectively, pitaya peel 3%, lemonlike citrus leaf 3%, radix glycyrrhizae 5%, gold and silver are weighed by weight percentage
Spend after 3%, water 81%, soaking 1-3h, 80-100 DEG C of heating extraction, filter, take supernatant, produce；
(2) preparation of auxiliary material：Sucrose fatty ester 50%, chitosan oligosaccharide 20%, sulfurous acid are weighed by following percentage by weight
Salt 14%, propolis 7.5%, potassium sorbate 8%, lysozyme 0.5%, are well mixed, produce；
(3) preparation of flue fresh-keeping agent of fruits：Plant extraction liquid 96%, auxiliary material 4% are weighed by weight percentage, and mixing is equal
It is even, produce.
The preparation of the red heart flue fresh-keeping agent of fruits of embodiment 6
(1) preparation of plant extraction liquid：By the fresh pitaya peel after harvesting, lemonlike citrus leaf, radix glycyrrhizae, honeysuckle cleaning, put
Put and dry, 1-2cm is then crushed to respectively, pitaya peel 5%, lemonlike citrus leaf 2%, radix glycyrrhizae 6%, gold and silver are weighed by weight percentage
Spend after 4%, water 77%, soaking 1-3h, 80-100 DEG C of heating extraction, filter, take supernatant, produce；
(2) preparation of auxiliary material：Sucrose fatty ester 47%, chitosan oligosaccharide 25%, sulfurous acid are weighed by following percentage by weight
Salt 12%, propolis 12%, potassium sorbate 3.2%, lysozyme 0.8%, are well mixed, produce；
(3) preparation of flue fresh-keeping agent of fruits：Plant extraction liquid 95%, auxiliary material 5% are weighed by weight percentage, and mixing is equal
It is even, produce.
The present invention of embodiment 7 is studied the controlling experiment of red heart dragon fruit postharvest storage phase anthracnose
1st, test method
The processing of red heart dragon fruit raw material：After ninety percent ripe fresh red heart dragon fruit is bought back, the same day is handled, first
Sort, select except disease, worm, broken, rotten, abnormal individual, it is ensured that the uniformity of fruit kind, maturity and physical state by hand.Enter
The fruit of choosing first washes fruit with surface disinfectant, is then rinsed, spread out, dried with running water.At random 420 red heart dragon fruits are chosen to enter
Row is weighed respectively, horizontal diameter and solid content, obtains average quality size, average level diameter and solid content
(refractometer method).4~8 wounds are pierced on the surface of each red heart dragon fruit with small iron nail again, 7 groups, every group three are divided them into
Individual repetition, often repeatedly 20 red heart dragon fruits.Then the antistaling agent leaching fruit 1 being made of the formula according to 1-6 of the embodiment of the present invention
Minute, spread out, dry once again, with primary bright (patent publication No. CN105325536A) embodiment 1 as a control group.
The preparation of red heart dragon fruit anthrax bacteria spore suspension：It is selected in the anthrax bacteria PDA cultivated under the conditions of 25 DEG C 5 days
Flat board, first adds 10mL sterilized waters, carefully scrubs bacterium colony with hairbrush, takes washing lotion to filter, and uses micro- sem observation, adjusts spore suspension
Liquid concentration, is configured to every visual field (10 × 40 times) and the suspension bacteria liquid of 15~20 spores is distributed with, standby.
Inoculation：After the red heart flue fruits for being soaked with the antistaling agent that the formula according to the embodiment of the present invention is made dry,
By the uniform spraying of anthrax bacteria spore suspension in red heart dragon fruit fruit surface, be respectively charged into after somewhat drying in porcelain dish,
Cover preservative film.
Culture：Soak medicine fruit inoculation (temperature range is 20 DEG C~32 DEG C) culture rearmounted at room temperature, observation one in every two days
It is secondary, and count the incidence of disease, disease index and prevention effect of each processing.
Red heart dragon fruit disease index grade scale：
0 grade：It is disease-free；
1 grade：Onset area accounts for less than the 1/4 of the fruit gross area；
2 grades：Onset area accounts for the 1/4~1/3 of the fruit gross area；
3 grades：Onset area accounts for less than the 1/3~2/3 of the fruit gross area；
4 grades：Onset area accounts for more than the 2/3 of the fruit gross area.
The antistaling agent of the present invention is to the incidence of disease, disease index, prevention effect of the inoculation test of red heart dragon fruit by following
Formula is calculated.
Result of the test is shown in Table 1.
The incidence of disease, disease index, prevention effect of the antistaling agent of table 1 to the inoculation test of red heart dragon fruit
Above result of study shows that antistaling agent of the invention can significantly reduce red heart dragon fruit postharvest storage phase anthracnose
The incidence of disease, significantly reduce disease index, while prevent and treat efficiency high, 30 days incidences of disease of storage are averagely less than 1%, are significantly better than pair
According to group.
The above described is only a preferred embodiment of the present invention, any formal limitation not is made to the present invention, though
So the present invention is disclosed above with preferred embodiment, but is not limited to the present invention, any to be familiar with this professional technology people
Member, is not departing from the technology of the present invention side's scope, when the technology contents using the disclosure above make a little change or are modified to
The equivalent embodiment of equivalent variations, as long as being the content without departing from technical solution of the present invention, the technical spirit pair according to the present invention
Any simple modification, equivalent variations and modification that above example is made, in the range of still falling within technical solution of the present invention.
Claims (5)
1. a kind of red heart flue fresh-keeping agent of fruits, mainly by plant extraction liquid and auxiliary material for raw material is mixed with by weight ratio and
, it is characterised in that the plant extraction liquid is to include pitaya peel, lemonlike citrus leaf, radix glycyrrhizae, the mixing aqueous extract of honeysuckle,
The auxiliary material includes chitosan oligosaccharide, sucrose fatty ester, sulphite, propolis, potassium sorbate, lysozyme.
2. red heart flue fresh-keeping agent of fruits according to claim 1, it is characterised in that the auxiliary material accounts for plant extraction liquid weight
Percentage is 3-6%.
3. red heart flue fresh-keeping agent of fruits according to claim 2, it is characterised in that the plant extraction liquid is by following heavy
Measure the raw material components of percentage：Pitaya peel 3-5%, lemonlike citrus leaf 1-3%, radix glycyrrhizae 4-6%, honeysuckle 2-4%, water 82-90%,
Extract and be prepared through water.
4. red heart flue fresh-keeping agent of fruits according to claim 2, it is characterised in that the auxiliary material is by following percentage by weight
Auxiliary material component composition：Sucrose fatty ester 40-50%, chitosan oligosaccharide 15-30%, sulphite 10-20%, propolis 5-15%,
Potassium sorbate 3-8%, lysozyme 0.5-1%.
5. the preparation method of the red heart flue fresh-keeping agent of fruits according to claim 1-4, it is characterised in that comprise the following steps：
(1) preparation of plant extraction liquid：Pitaya peel, lemonlike citrus leaf, radix glycyrrhizae, honeysuckle, water are weighed by weight percentage, it is soaking
After 1-3h, 80-100 DEG C of heating extraction, filtering takes supernatant, produced；
(2) preparation of auxiliary material：Weigh by weight percentage sucrose fatty ester, chitosan oligosaccharide, sulphite, propolis, potassium sorbate,
Lysozyme, is well mixed, produces；
(3) preparation of flue fresh-keeping agent of fruits：Plant extraction liquid, auxiliary material are weighed by weight percentage, are well mixed, are produced.
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| CN201710387250.9A CN107094870A (en) | 2017-05-27 | 2017-05-27 | A kind of red heart flue fresh-keeping agent of fruits and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110651821A (en) * | 2019-10-31 | 2020-01-07 | 华南农业大学 | Pitaya preservative |
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