CN107223705B - Kiwi fruit preservative and preservation method thereof - Google Patents

Kiwi fruit preservative and preservation method thereof Download PDF

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Publication number
CN107223705B
CN107223705B CN201710407484.5A CN201710407484A CN107223705B CN 107223705 B CN107223705 B CN 107223705B CN 201710407484 A CN201710407484 A CN 201710407484A CN 107223705 B CN107223705 B CN 107223705B
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parts
adsorbent
bactericide
antioxidant
forming agent
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CN201710407484.5A
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Chinese (zh)
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CN107223705A (en
Inventor
杨婷
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Qingchuan Hongsen Kiwifruit Development Co ltd
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Qingchuan Hongsen Kiwifruit Development Co ltd
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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
    • A23B7/155—Microorganisms; Enzymes; Antibiotics
    • 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
    • A23B7/08—Preserving with sugars
    • 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
    • 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

Abstract

The invention discloses a kiwi fruit preservative and a preservation method thereof, belonging to the field of food preservation, wherein the preservative comprises the following components in parts by weight: 5-20 parts of a bactericide, 5-10 parts of an antioxidant, 10-30 parts of an adsorbent and 20-40 parts of a film forming agent; the bactericide is selected from at least one of nisin, lysozyme, glycerol monocaprylate, sodium hydroxymethyl glycinate and chitin, the antioxidant is selected from at least one of catechin, xylitol, maltitol, licoflavone, carnosol and rosmanol, the adsorbent is selected from at least one of wheat germ powder, corn germ powder, white carbon black, bentonite and titanium dioxide, and the film-forming agent is selected from at least one of chitosan, polyvinyl alcohol, methyl cellulose and lignin. The preservative and the preservation method can greatly prolong the preservation period, keep the fruit body of the kiwi fruit glossy, have less loss of nutrient elements such as water, vitamin C and the like, and have less consumption of the preservative for preserving the kiwi fruit body in unit weight and low cost.

Description

Kiwi fruit preservative and preservation method thereof
Technical Field
The invention relates to the field of food preservation, in particular to a kiwi fruit preservative and a kiwi fruit preservation method.
Background
The kiwi fruit is a perennial vine fallen leaf plant of Actinidiaceae (Actinidiaceae) and Actinidia, is native to China, is rich in ascorbic acid (Vc), has very high nutritional and health care values, and is deeply favored by consumers.
The kiwi fruit is a typical breathing transition berry, is extremely sensitive to temperature and ethylene, has a rapid after-ripening and softening process, has thin skin and much juice, frequently causes diseases, is extremely easy to rot, has a loss rate of 35 percent after being picked, has high fresh storage difficulty, and says that the kiwi fruit is soft in seven days, rotten in ten days and half a month, and indicates that the kiwi fruit needs to be picked and stored in time. Because the kiwi fruit harvesting period is in the last ten days of 9-10 months, and the temperature is high in positive value, if effective preservation treatment is not carried out after the kiwi fruit is harvested, the kiwi fruit is easy to soften, rot and deteriorate at normal temperature. Therefore, experts and scholars at home and abroad try to inhibit the softening, ageing and rotting of the kiwi fruits in various ways, so that the storage period of the fruits is prolonged, and the commodity rate of the fruits is improved. At present, the kiwi fruit preservation technology widely adopted at home and abroad mainly comprises mechanical refrigeration, air-conditioned storage and the like, the air-conditioned storage investment is large, the cost is high, and fruit growers in underdeveloped regions cannot bear the air-conditioned storage; mechanical refrigeration only needs to establish a mechanical refrigerator relatively, investment is relatively less, and realization is easy, so the method is a kiwi fruit fresh-keeping means mainly adopted in China at present, but the low-temperature storability of kiwi fruit is general, the refrigeration and fresh-keeping time of common kiwi fruit varieties is only about 2-3 months, and the fresh-keeping time is short.
Disclosure of Invention
In view of this, the application provides an antistaling agent for kiwi fruits and a fresh-keeping method thereof, which can greatly prolong the fresh-keeping period, keep the kiwi fruit body glossy, and have less loss of nutrient elements such as water, vitamin C and the like, and the antistaling agent used for keeping the kiwi fruit body in unit weight fresh is less in dosage and low in cost.
In order to solve the technical problems, the technical scheme provided by the invention is an antistaling agent for kiwi fruits, which comprises the following components in parts by weight: 5-20 parts of a bactericide, 5-10 parts of an antioxidant, 10-30 parts of an adsorbent and 20-40 parts of a film forming agent; the bactericide is selected from at least one of nisin, lysozyme, glycerol monocaprylate, sodium hydroxymethyl glycinate and chitin, the antioxidant is selected from at least one of catechin, xylitol, maltitol, licoflavone, carnosol and rosmanol, the adsorbent is selected from at least one of wheat germ powder, corn germ powder, white carbon black, bentonite and titanium dioxide, and the film-forming agent is selected from at least one of chitosan, polyvinyl alcohol, methyl cellulose and lignin.
Preferably, the preservative comprises the following components in parts by weight: 10-15 parts of a bactericide, 6-8 parts of an antioxidant, 15-25 parts of an adsorbent and 25-35 parts of a film forming agent.
More preferably, the preservative comprises the following components in parts by weight: 12 parts of bactericide, 7 parts of antioxidant, 22 parts of adsorbent and 28 parts of film-forming agent.
Preferably, the bactericide is at least one selected from nisin, lysozyme and chitin.
More preferably, the bactericide is chitin.
Preferably, the antioxidant is at least one selected from catechin, xylitol, maltitol, licoflavone and rosmarinic phenol.
More preferably, the antioxidant is at least one selected from catechin, xylitol and licorice flavonoids.
More preferably, the antioxidant is xylitol.
Preferably, the adsorbent is selected from at least one of corn germ powder, white carbon black, bentonite and titanium dioxide.
More preferably, the adsorbent is at least one selected from corn germ powder, white carbon black and titanium dioxide.
More preferably, the adsorbent is titanium dioxide.
Preferably, the film forming agent is selected from at least one of chitosan, methyl cellulose and lignin.
More preferably, the film former is lignin.
Preferably, the particle size of the adsorbent is more than 90% passing through a 400-mesh sieve. The particle size of the adsorbent is limited within a certain range, so that the specific surface area of the adsorbent can be improved, and the adsorption effect of the adsorbent is improved; meanwhile, the caking of the preservative in the production or storage process can be avoided, and the preservation effect is not influenced, wherein 90% refers to the weight fraction.
The technical scheme of the application also provides a kiwi fruit preservation method, which comprises the following steps:
(1) soaking the picked kiwi fruits in a sodium metasilicate solution for 10-30 minutes and then taking out;
(2) preparing 1000-3000 times of aqueous solution of the preservative for the kiwi fruits, soaking the kiwi fruits taken out after soaking the sodium metasilicate solution in the step (1) in the aqueous solution, spraying and fumigating the kiwi fruits, and naturally drying the kiwi fruits.
Wherein, the 1000-3000 times of aqueous solution prepared in the step (2) is based on weight times; the modes of soaking, spraying and fumigating are determined according to the fruit body maturity degree, the sale time and other factors of the kiwi fruit. If the soaking mode is suitable for the conditions that the fruit ripening degree is low, the sale shelf life is long or long-distance transportation is needed; the spraying mode is suitable for the condition of higher fruit maturity; the fumigation mode is between the two.
The components of the bactericide, the antioxidant, the adsorbent and the film forming agent are all from the market.
The preservative is prepared into common formulations such as powder, liquid or emulsion and the like by adopting a conventional preparation method in the field according to actual production, sale or application requirements.
In the application technical scheme, the bactericide is selected from at least one of nisin, lysozyme, glycerol monocaprylate, sodium hydroxymethyl glycinate and chitin, can kill residual bacteria, fungi, spores, viruses and the like on the kiwi fruit body, and has a long-acting antibacterial effect, so that the kiwi fruit body is prevented from being festered and infected in the storage process to cause the damage of the kiwi fruit body.
The antioxidant is at least one of catechin, xylitol, maltitol, licoflavone, carnosol and rosmanol, and can prevent or delay oxidation of kiwi fruit body, maintain color of kiwi fruit body, and improve stability.
The adsorbent is at least one of wheat germ powder, corn germ powder, white carbon black, bentonite and titanium dioxide, and can adsorb ethylene generated by kiwi fruits and avoid the ripening action of the ethylene on the kiwi fruits; meanwhile, the oxygen in the environment can be adsorbed, and the oxidation is prevented or delayed.
The film forming agent is selected from at least one of chitosan, polyvinyl alcohol, methyl cellulose and lignin, can generate a layer of semipermeable membrane on the surface of the kiwi fruit under the condition of water content, delays the respiration of the kiwi fruit, can discharge carbon dioxide and ethylene, and simultaneously enables a small amount of oxygen to enter the kiwi fruit body in a controlled manner, thereby preventing hypoxia to form physiological rotten fruits and regulating physiological metabolism in the storage process of the kiwi fruit; and has inhibiting effect on bacteria, fungi and other microorganisms.
According to the technical scheme, the bactericide, the antioxidant, the adsorbent and the film-forming agent are compounded according to the weight ratio to form the preservative for keeping the kiwi fruits fresh, harmful microorganisms on the surfaces of the kiwi fruits are killed by the bactericide, and the bactericide is continuously bacteriostatic, so that the damage of bacteria and fungi to the fruits is avoided; in addition, through the action of the antioxidant, the oxidation of oxygen in the air on the fruits is avoided, the color of the fruits is kept, and the influence of yellowing and even browning on later-stage sale is avoided; more importantly, the ethylene generated by the fruits and a large amount of oxygen in the air are adsorbed by the adsorbent, so that the ripening and oxidation of the ethylene are avoided, the ripening and softening of the fruits are greatly delayed, and the damage caused by bruising in the transportation process is avoided; based on the above, the respiration of the fruit body is further regulated through the action of the film forming agent, the water loss caused by the transpiration of the fruit is further reduced, and the antibacterial effect is further achieved.
The inventor simultaneously discovers that the bactericide, the antioxidant, the adsorbent and the film-forming agent are compounded to form a synergistic interaction effect among the components, so that the deterioration or the decay of the kiwi fruit body are greatly delayed, and the preservation period of the kiwi fruit is remarkably prolonged.
Therefore, compare with prior art, this application technical scheme's beneficial effect lies in: (1) the preservative is extracted from natural plants and is nontoxic and harmless to human bodies, so that on the premise of sterilization and preservation, kiwi fruits are not damaged, and health hazards to human bodies cannot be caused even if the kiwi fruits are eaten by mistake; (2) the components of the preservative have a synergistic effect, so that the preservation period can be greatly prolonged; (3) the fresh-keeping effect is obvious, the amount of the fresh-keeping agent used for keeping the kiwi fruit bodies in unit weight is small, and the cost is low; (4) the fresh-keeping period is prolonged, and meanwhile, the fruit body of the kiwi fruit can keep luster, and the loss of nutrient elements such as water, vitamin C and the like is less.
Detailed Description
In order to make those skilled in the art better understand the technical solution of the present invention, the following detailed description of the present invention is provided with reference to specific embodiments.
The application discloses a preservative for kiwi fruit, include according to parts by weight: 5-20 parts of a bactericide, 5-10 parts of an antioxidant, 10-30 parts of an adsorbent and 20-40 parts of a film forming agent; the bactericide is selected from at least one of nisin, lysozyme, glycerol monocaprylate, sodium hydroxymethyl glycinate and chitin, the antioxidant is selected from at least one of catechin, xylitol, maltitol, licoflavone, carnosol and rosmanol, the adsorbent is selected from at least one of wheat germ powder, corn germ powder, white carbon black, bentonite and titanium dioxide, and the film-forming agent is selected from at least one of chitosan, polyvinyl alcohol, methyl cellulose and lignin.
In addition, the particle size of the adsorbent is more than 90% and the adsorbent can pass through a 400-mesh sieve.
The method for preserving the kiwi fruits by adopting the preservative comprises the following steps:
(1) soaking the picked kiwi fruits in a sodium metasilicate solution for 10-30 minutes and then taking out;
(2) preparing 1000-3000 times of aqueous solution of the preservative for the kiwi fruits, soaking the kiwi fruits taken out after soaking the sodium metasilicate solution in the step (1) in the aqueous solution, spraying and fumigating the kiwi fruits, and naturally drying the kiwi fruits.
In order to verify the technical effect of the technical solution of the present application, the following detailed description is made with reference to specific parameters of specific embodiments.
Example 1
The preservative for the kiwi fruits comprises the following components in parts by weight: 12 parts of chitin, 7 parts of xylitol, 22 parts of titanium dioxide and 28 parts of lignin.
The kiwi fruit preservative is adopted for preservation: soaking the picked kiwi fruits in a sodium metasilicate solution for 10-30 minutes and then taking out; preparing 2000 times of aqueous solution of the preservative, soaking the taken kiwi fruits in the aqueous solution, and naturally drying the kiwi fruits.
After the preservative is adopted for preservation treatment, the preservation period of the kiwi fruit bodies is 8 months, the water loss after the preservation period is 2.0%, the vitamin C loss is 3%, and the kiwi fruit bodies are not browned or festered.
Example 2
The preservative for the kiwi fruits comprises the following components in parts by weight: 10 parts of chitin, 6 parts of xylitol, 15 parts of titanium dioxide and 25 parts of lignin.
By adopting the preservative described in the embodiment, after the preservation treatment is performed by the preservation method described in the embodiment 1, the preservation period of the kiwi fruit body is 8 months, the water loss after the preservation period is 3.0%, the vitamin C loss is 4%, and the kiwi fruit body is not browned or festered.
Example 3
The preservative for the kiwi fruits comprises the following components in parts by weight: 15 parts of chitin, 8 parts of xylitol, 25 parts of titanium dioxide and 35 parts of lignin.
By adopting the preservative described in the embodiment, after the preservation treatment is performed by the preservation method described in the embodiment 1, the preservation period of the kiwi fruit bodies is 8 months, the water loss after the preservation period is 2.0%, the vitamin C loss is 3.5%, and the kiwi fruit bodies are not browned and not festered.
Example 4
The preservative for the kiwi fruits comprises the following components in parts by weight: 5 parts of chitin, 5 parts of xylitol, 10 parts of titanium dioxide and 20 parts of lignin.
By adopting the preservative described in the embodiment, after the preservation treatment is performed by the preservation method described in the embodiment 1, the preservation period of the kiwi fruit bodies is 8 months, the water loss after the preservation period is 2.5%, the vitamin C loss is 5.0%, and the kiwi fruit bodies are not browned and not festered.
Example 5
The preservative for the kiwi fruits comprises the following components in parts by weight: 20 parts of chitin, 10 parts of xylitol, 30 parts of titanium dioxide and 40 parts of lignin.
By adopting the preservative described in the embodiment, after the preservation treatment is performed by the preservation method described in the embodiment 1, the preservation period of the kiwi fruit bodies is 8 months, the water loss after the preservation period is 2.2%, the vitamin C loss is 3.8%, and the kiwi fruit bodies are not browned and not festered.
Example 6
According to example 1, the components chitin are respectively replaced by nisin, lysozyme, glycerol monocaprylate and sodium hydroxymethyl glycinate, and other components are unchanged. After the preservation treatment by the preservation method described in example 1, the preservation effect of kiwi fruits is shown in table 1.
Table 1 fresh-keeping effect of the fresh-keeping agent described in example 6
Figure BDA0001311343280000071
Example 7
According to example 1, the component xylitol was replaced with catechin, maltitol, licoflavone, carnosol, rosmanol, respectively, and the other components were unchanged. After the preservation treatment by the preservation method described in example 1, the preservation effect of kiwi fruits is shown in table 2.
Table 2 fresh-keeping effect of the fresh-keeping agent described in example 7
Figure BDA0001311343280000072
Example 8
According to the embodiment 1, the titanium dioxide is replaced by wheat germ powder, corn germ powder, white carbon black and bentonite, and other components are not changed. After the preservation treatment by the preservation method described in example 1, the preservation effect of kiwi fruits is shown in table 3.
TABLE 3 fresh-keeping Effect of the fresh-keeping agent described in example 8
Figure BDA0001311343280000081
Example 9
According to example 1, the components lignin were replaced by chitosan, polyvinyl alcohol, methyl cellulose, respectively, and the other components were unchanged. After the preservation treatment by the preservation method described in example 1, the preservation effect of kiwi fruits is shown in table 4.
Table 4 fresh-keeping effect of the fresh-keeping agent described in example 9
Figure BDA0001311343280000082
Example 10
According to the embodiment 1, the preservative is adopted for preservation treatment, picked kiwi fruits are soaked in a sodium metasilicate solution for 10-30 minutes and then taken out; preparing 2000 times of aqueous solution of the preservative, spraying the taken kiwi fruits with the aqueous solution, fumigating, and naturally drying.
The kiwi fruit is sprayed for preservation, the preservation period of the kiwi fruit is 6 months, the water loss after the preservation period is 3.0%, the vitamin C loss is 4.5%, and the kiwi fruit does not have browning and festering.
The kiwi fruit is preserved by fumigation, the preservation period of the kiwi fruit is 7 months, the water loss after the preservation period is 2.5%, the vitamin C loss is 3.9%, and the kiwi fruit does not have browning and festering.
Example 11
According to the embodiment 1, the preservative described in the embodiment 1 is adopted for preservation treatment; simultaneously, the kiwi fruit bodies in the same batch under the same maturity condition are respectively subjected to the existing fresh-keeping treatment: modified atmosphere storage preservation (A), microwave preservation (B) and preservation in a preservation carton (C); in addition, the kiwi fruits in the same batch and under the same maturity condition are not subjected to preservation treatment (D), and the preservation effect of each test group of kiwi fruits is shown in Table 5.
TABLE 5 fresh-keeping Effect of the fresh-keeping methods of example 11
Figure BDA0001311343280000091
The above is only a preferred embodiment of the present invention, and it should be noted that the above preferred embodiment should not be considered as limiting the present invention, and the protection scope of the present invention should be subject to the scope defined by the claims. It will be apparent to those skilled in the art that various modifications and adaptations can be made without departing from the spirit and scope of the invention, and these modifications and adaptations should be considered within the scope of the invention.

Claims (5)

1. An antistaling agent for kiwi fruit is characterized in that: the preservative comprises the following components in parts by weight: 5-20 parts of a bactericide, 5-10 parts of an antioxidant, 10-30 parts of an adsorbent and 20-40 parts of a film-forming agent; the bactericide is chitin, the antioxidant is xylitol, the adsorbent is titanium dioxide, the film-forming agent is lignin or the bactericide is nisin, the antioxidant is xylitol, the adsorbent is titanium dioxide, the film-forming agent is lignin or the bactericide is lysozyme, the antioxidant is xylitol, the adsorbent is titanium dioxide, the film-forming agent is lignin or the bactericide is glycerol monocaprylate, the antioxidant is xylitol, the adsorbent is titanium dioxide, the film-forming agent is lignin or the bactericide is chitin, the antioxidant is catechin, the adsorbent is titanium dioxide, the film-forming agent is lignin or the bactericide is chitin, the antioxidant is maltitol, the adsorbent is titanium dioxide, the film-forming agent is lignin or the bactericide is chitin, the antioxidant is xylitol, the adsorbent is wheat germ powder, the film-forming agent is lignin or the bactericide is chitin, the film-forming agent is lignin, the bactericide is chitin, The antioxidant is xylitol, the adsorbent is white carbon black, the film-forming agent is lignin or the bactericide is chitin, the antioxidant is xylitol, the adsorbent is titanium dioxide, the film-forming agent is chitosan or the bactericide is chitin, the antioxidant is xylitol, the adsorbent is titanium dioxide, and the film-forming agent is methylcellulose.
2. The preservative for kiwi fruits according to claim 1, characterized in that: the preservative comprises the following components in parts by weight: 10-15 parts of a bactericide, 6-8 parts of an antioxidant, 15-25 parts of an adsorbent and 25-35 parts of a film forming agent.
3. An antistaling agent for kiwi fruit according to claim 2, characterized in that: the preservative comprises the following components in parts by weight: 12 parts of bactericide, 7 parts of antioxidant, 22 parts of adsorbent and 28 parts of film-forming agent.
4. The preservative for kiwi fruits according to claim 1, characterized in that: the particle size of the adsorbent is more than 90 percent and the adsorbent passes through a 400-mesh sieve.
5. A fresh-keeping method of kiwi fruits is characterized in that: the fresh-keeping method comprises the following steps:
(1) soaking the picked kiwi fruits in a sodium metasilicate solution for 10-30 minutes and then taking out;
(2) preparing 1000-3000 times of aqueous solution of the preservative for the kiwi fruits according to any one of claims 1-4, soaking the kiwi fruits taken out after the sodium metasilicate solution is soaked in the step (1) in the aqueous solution, spraying and fumigating the kiwi fruits, and then naturally airing the kiwi fruits.
CN201710407484.5A 2017-06-02 2017-06-02 Kiwi fruit preservative and preservation method thereof Expired - Fee Related CN107223705B (en)

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