CN107712039A - Fruit preserving coating agent and preparation method thereof - Google Patents
Fruit preserving coating agent and preparation method thereof Download PDFInfo
- Publication number
- CN107712039A CN107712039A CN201710852261.XA CN201710852261A CN107712039A CN 107712039 A CN107712039 A CN 107712039A CN 201710852261 A CN201710852261 A CN 201710852261A CN 107712039 A CN107712039 A CN 107712039A
- Authority
- CN
- China
- Prior art keywords
- fruit
- coating agent
- water
- plant polyose
- glue
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 49
- 239000011248 coating agent Substances 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 241000196324 Embryophyta Species 0.000 claims abstract description 32
- FUOOLUPWFVMBKG-UHFFFAOYSA-N 2-Aminoisobutyric acid Chemical compound CC(C)(N)C(O)=O FUOOLUPWFVMBKG-UHFFFAOYSA-N 0.000 claims abstract description 30
- 239000003292 glue Substances 0.000 claims abstract description 26
- 150000004676 glycans Chemical class 0.000 claims abstract description 24
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 24
- 239000005017 polysaccharide Substances 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 244000267222 Brasenia schreberi Species 0.000 claims abstract description 18
- 235000006506 Brasenia schreberi Nutrition 0.000 claims abstract description 18
- KDXKERNSBIXSRK-RXMQYKEDSA-N D-lysine Chemical compound NCCCC[C@@H](N)C(O)=O KDXKERNSBIXSRK-RXMQYKEDSA-N 0.000 claims abstract description 16
- TWJNQYPJQDRXPH-UHFFFAOYSA-N 2-cyanobenzohydrazide Chemical compound NNC(=O)C1=CC=CC=C1C#N TWJNQYPJQDRXPH-UHFFFAOYSA-N 0.000 claims abstract description 14
- TUNFSRHWOTWDNC-UHFFFAOYSA-N Myristic acid Natural products CCCCCCCCCCCCCC(O)=O TUNFSRHWOTWDNC-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000021360 Myristic acid Nutrition 0.000 claims abstract description 14
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims abstract description 12
- 235000010352 sodium erythorbate Nutrition 0.000 claims abstract description 12
- 238000003756 stirring Methods 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims description 12
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 8
- 229920000615 alginic acid Polymers 0.000 claims description 7
- 235000010443 alginic acid Nutrition 0.000 claims description 7
- 229920001285 xanthan gum Polymers 0.000 claims description 6
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 5
- 150000001370 alpha-amino acid derivatives Chemical class 0.000 claims description 5
- 235000008206 alpha-amino acids Nutrition 0.000 claims description 5
- 229910052708 sodium Inorganic materials 0.000 claims description 5
- 239000011734 sodium Substances 0.000 claims description 5
- TUNFSRHWOTWDNC-HKGQFRNVSA-N tetradecanoic acid Chemical compound CCCCCCCCCCCCC[14C](O)=O TUNFSRHWOTWDNC-HKGQFRNVSA-N 0.000 claims description 5
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 4
- 229930003268 Vitamin C Natural products 0.000 claims description 4
- 235000019154 vitamin C Nutrition 0.000 claims description 4
- 239000011718 vitamin C Substances 0.000 claims description 4
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Natural products CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 claims 1
- 235000015424 sodium Nutrition 0.000 claims 1
- 238000003860 storage Methods 0.000 abstract description 4
- 238000007792 addition Methods 0.000 abstract description 2
- 239000004033 plastic Substances 0.000 abstract description 2
- 229920003023 plastic Polymers 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 description 6
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- 241000167854 Bourreria succulenta Species 0.000 description 3
- 229920001661 Chitosan Polymers 0.000 description 3
- 235000019693 cherries Nutrition 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 235000021022 fresh fruits Nutrition 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- 208000016261 weight loss Diseases 0.000 description 3
- 230000004580 weight loss Effects 0.000 description 3
- -1 B-AIB Chemical compound 0.000 description 2
- 240000001008 Dimocarpus longan Species 0.000 description 2
- 235000000235 Euphoria longan Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 229910021529 ammonia Inorganic materials 0.000 description 2
- 238000004320 controlled atmosphere Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000005213 imbibition Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 1
- 239000005977 Ethylene Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000005138 cryopreservation Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 239000007888 film coating Substances 0.000 description 1
- 238000009501 film coating Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 210000004276 hyalin Anatomy 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000004014 plasticizer Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000005068 transpiration Effects 0.000 description 1
- 210000004885 white matter Anatomy 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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- 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
- A23L3/3526—Organic compounds containing nitrogen
-
- 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
- A23L3/3544—Organic compounds containing hetero rings
-
- 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
Abstract
The present invention proposes a kind of fruit preserving coating agent and preparation method thereof, is calculated according to percetage by weight, including following components：Polysaccharide of Brasenia Schreberi 1~5%, myristic acid 0.1~1%, sodium isoascorbate 0.2~1.2%, aminoisobutyric acid 0.1~0.5%, poly-D-lysine 0.1~0.4% and plant polyose glue 0.06~0.36%, surplus are water.Preparation method：1) it is put into after mixing plant polyose glue and water in water-bath and is heated to 60~70 DEG C, stirring is until plant polyose glue is completely dissolved, and then addition Polysaccharide of Brasenia Schreberi and myristic acid stir until being completely dissolved；After being cooled to room temperature, add sodium isoascorbate, aminoisobutyric acid and poly-D-lysine and mix to and be completely dissolved, obtain mixed liquor；2) mixed liquor is filtered off except undissolved material, is deaerated under vacuum condition, and 4 DEG C~10 DEG C stand overnight, then recovers to carry out vacuum outgas to room temperature, you can.The plastics can effectively reduce the rotting rate of fruit, keep fruit quality, improve the commodity rate of fruit, and prolong storage period.
Description
Technical field
The invention belongs to fruit freshness preserving technical field, and in particular to a kind of fruit preserving coating agent and preparation method thereof.
Background technology
Production of fruit has very strong seasonality and region, in order to meet the needs of consumer is to fruit, it is necessary to carry
The preservation technology of fruit is risen, extends the market periods of fresh fruit.However, fresh fruit still has higher life after harvesting
Reason activity, the especially higher fruit of moisture are easier to rot, therefore extension accumulating fresh keeping time turns into fresh water
The key of fruit value preserving and appreciation.
Currently used fruit freshness preserving technology mainly has the means such as cryopreservation, controlled atmosphere, addition chemical preservative.So
And these technologies have some limitations in actual applications.Cold chain technology at present it is relatively immature, storage, transport,
Temperature fluctuations are easier to cause rotting for fruit in sales process, are unfavorable for transporting for long-distance；And controlled atmosphere needs
Air regulating box or gas generating unit, high to equipment requirement, cost is higher；Chemical preservative can be formed in fruit and vegetable surfaces and remained, and be had
Potential food-safety problem.
Chinese patent application CN200610084202.4 discloses a kind of lichee, extending longan shelf life based on Nano chitosan
Agent and preparation method, after chitosan is prepared into nano shape, decentralization of the chitosan in water is substantially increased, while can fill
Divide and utilize its quantum effect and huge surface and interface effect, make it have more preferable film forming, hygroscopicity and moisture retention.Will
The present invention is applied to lichee, after extending longan shelf life, then is aided with 2-5 DEG C of temperature control, and moisture content is only after testing at freshness-retained 40-50 days, 40 days
4.8% is reduced, sugared part increase by 2%, shell color and pulp flavor are basically unchanged.Coating fresh-keeping technology is in recent years gradually by green grass or young crops
Look at.Chinese patent 201310571047.9 discloses a kind of preparation method of edible preservative film of fresh fruit, mainly utilizes polysaccharide, egg
It is fresh-keeping that white matter, emulsifying agent, plasticizer etc. prepare film forming progress.However, microorganism infection can not be suppressed by filmogen merely
Caused fruit rots, it is impossible to plays preferable fresh-keeping effect.
The content of the invention
The present invention proposes a kind of fruit preserving coating agent, and the plastics can effectively reduce the rotting rate of fruit, keep
Fruit quality, improves the commodity rate of fruit, and prolongs storage period.
The technical proposal of the invention is realized in this way：
A kind of fruit preserving coating agent, is calculated according to percetage by weight, including following components：
Polysaccharide of Brasenia Schreberi 1~5%, myristic acid 0.1~1%, sodium isoascorbate 0.2~1.2%, aminoisobutyric acid 0.1~
0.5%th, poly-D-lysine 0.1~0.4% and plant polyose glue 0.06~0.36%, surplus are water.
Preferably, the aminoisobutyric acid is selected from α-aminoacid or B-AIB.
Preferably, the plant polyose glue is the mixture of algin and xanthans.
It is a further object to provide a kind of preparation method of fruit preserving coating agent, comprise the following steps：
1) Polysaccharide of Brasenia Schreberi, myristic acid, sodium isoascorbate, aminoisobutyric acid, poly-D-lysine, plant are weighed according to proportioning
Polysaccharide gum and water, it is standby；
2) it is put into after mixing plant polyose glue and water in water-bath and is heated to 60~70 DEG C, stirring is until plant polyose glue
It is completely dissolved, then adds Polysaccharide of Brasenia Schreberi and myristic acid stirs until being completely dissolved；After being cooled to room temperature, add different anti-
Bad hematic acid sodium, aminoisobutyric acid and poly-D-lysine, which mix to, to be completely dissolved, and obtains mixed liquor；
3) mixed liquor of step 2) is filtered off except undissolved material, deaerated under vacuum condition, 4 DEG C~10 DEG C stood
Night, then recover to carry out vacuum outgas to room temperature, you can.
Preferably, the aminoisobutyric acid is selected from α-aminoacid or B-AIB.
Preferably, the plant polyose glue is the mixture of algin and xanthans.
Beneficial effects of the present invention：
1st, the myristic acid in fruit preserving coating agent of the invention and Polysaccharide of Brasenia Schreberi can be formed effectively in fruit surface
Film, fruit water transpiration is reduced, suppress the breathing after fruit is adopted, reduce fruits nutrition consumption and change；Myristic acid and plant
Polysaccharide gum is acted synergistically, and the ND hyaline membrane of naked eyes is formed in fruit surface.
2nd, sodium isoascorbate can cause fresh-keeping film-coating water imbibition to substantially reduce, reduce due to other in cold storage procedure into
The water imbibition divided damages to plants caused by sudden drop in temperature to caused by fruit.
3rd, aminoisobutyric acid and poly-D-lysine can play sterilization and antibacterial effect, particularly aminoisobutyric acid well
The release of fruit endogenous ethylene can be greatly reduced, reduce the rotting rate of fruit, extend the fruit freshness preserving phase.
Embodiment
Embodiment 1
A kind of fruit preserving coating agent, is calculated according to percetage by weight, including following components：
Polysaccharide of Brasenia Schreberi 3%, myristic acid 0.5%, sodium isoascorbate 0.6%, α-aminoacid 0.4%, poly rely ammonia
Acid 0.2% and plant polyose glue 0.26%, surplus are water.Plant polyose glue is the mixture of algin and xanthans.
Preparation method：
1) Polysaccharide of Brasenia Schreberi, myristic acid, α-sodium isoascorbate, aminoisobutyric acid, poly-D-lysine, plant are weighed according to proportioning
Thing polysaccharide gum and water, it is standby；
2) it is put into after mixing plant polyose glue and water in water-bath and is heated to 70 DEG C, stirring is until plant polyose glue is complete
Dissolving, then adds Polysaccharide of Brasenia Schreberi and myristic acid stirs until being completely dissolved；After being cooled to room temperature, different Vitamin C is added
Sour sodium, α-aminoacid and poly-D-lysine, which mix to, to be completely dissolved, and obtains mixed liquor；
3) mixed liquor of step 2) is filtered off except undissolved material, deaerated under vacuum condition, 4 DEG C stand overnight, then extensive
Again vacuum outgas is carried out to room temperature, you can.
Embodiment 2
A kind of fruit preserving coating agent, is calculated according to percetage by weight, including following components：
Polysaccharide of Brasenia Schreberi 1%, myristic acid 0.1%, sodium isoascorbate 0.2%, B-AIB 0.5%, poly rely ammonia
Acid 0.4% and plant polyose glue 0.06%, surplus are water.Plant polyose glue is the mixture of algin and xanthans.
Preparation method：
1) Polysaccharide of Brasenia Schreberi, myristic acid, sodium isoascorbate, B-AIB, poly-D-lysine, plant are weighed according to proportioning
Thing polysaccharide gum and water, it is standby；
2) it is put into after mixing plant polyose glue and water in water-bath and is heated to 65 DEG C, stirring is until plant polyose glue is complete
Dissolving, then adds Polysaccharide of Brasenia Schreberi and myristic acid stirs until being completely dissolved；After being cooled to room temperature, different Vitamin C is added
Sour sodium, B-AIB and poly-D-lysine, which mix to, to be completely dissolved, and obtains mixed liquor；
3) mixed liquor of step 2) is filtered off except undissolved material, deaerated under vacuum condition, 8 DEG C stand overnight, then extensive
Again vacuum outgas is carried out to room temperature, you can.
Embodiment 3
A kind of fruit preserving coating agent, is calculated according to percetage by weight, including following components：
Polysaccharide of Brasenia Schreberi 5%, myristic acid 1%, sodium isoascorbate 1.2%, B-AIB 0.1%, poly-D-lysine
0.1% and plant polyose glue 0.36%, surplus be water.Plant polyose glue is the mixture of algin and xanthans.
Preparation method：
1) Polysaccharide of Brasenia Schreberi, myristic acid, sodium isoascorbate, B-AIB, poly-D-lysine, plant are weighed according to proportioning
Thing polysaccharide gum and water, it is standby；
2) it is put into after mixing plant polyose glue and water in water-bath and is heated to 60 DEG C, stirring is until plant polyose glue is complete
Dissolving, then adds Polysaccharide of Brasenia Schreberi and myristic acid stirs until being completely dissolved；After being cooled to room temperature, different Vitamin C is added
Sour sodium, B-AIB and poly-D-lysine, which mix to, to be completely dissolved, and obtains mixed liquor；
3) mixed liquor of step 2) is filtered off except undissolved material, deaerated under vacuum condition, 8 DEG C stand overnight, then extensive
Again vacuum outgas is carried out to room temperature, you can.
Test example
It is 4 groups to take each 1kg points of fresh cherry, is respectively put into after cleaning in embodiment 1-3 fruit preserving coating agent in 15
1min is impregnated at DEG C, taking-up, which is put into the climatic chamber that temperature is 25 DEG C, relative humidity is 50%, air-dries 60min, finally puts
To preservation 5 days at room temperature.Fresh cherry after control group is cleaned is placed directly on the constant temperature that temperature is 25 DEG C, relative humidity is 50%
60min is air-dried in constant humidity cabinet, is finally put into preservation at room temperature 5 days.The finally weight-loss ratio to cherry, decayed fruit rate, outward appearance and mouthfeel
Investigation evaluation is carried out, the results are shown in Table 1.
The Preservation Treatment of table 1 is to the weight-loss ratio of fruit, decayed fruit rate and the influence of sensory evaluation
| Weight-loss ratio (%) | Decayed fruit rate (%) | Outward appearance and mouthfeel | |
| Embodiment 1 | 1.12 | 0 | Completely filled fruit, pulp are fragrant and sweet |
| Embodiment 2 | 1.08 | 0.12 | Completely filled fruit, pulp are fragrant and sweet |
| Embodiment 3 | 1.23 | 0.15 | Completely filled fruit, pulp are fragrant and sweet |
| Control group | 14.25 | 25.13 | Surface, which softens, changed colour, part is mouldy rots |
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
God any modification, equivalent substitution and improvements made etc., should be included in the scope of the protection with principle.
Claims (6)
- A kind of 1. fruit preserving coating agent, it is characterised in that calculated according to percetage by weight, including following components：Polysaccharide of Brasenia Schreberi 1~5%, myristic acid 0.1~1%, sodium isoascorbate 0.2~1.2%, aminoisobutyric acid 0.1~ 0.5%th, poly-D-lysine 0.1~0.4% and plant polyose glue 0.06~0.36%, surplus are water.
- 2. fruit preserving coating agent according to claim 1, it is characterised in that it is different that the aminoisobutyric acid is selected from alpha-amido Butyric acid or B-AIB.
- 3. fruit preserving coating agent according to claim 1, it is characterised in that the plant polyose glue is algin and Huang The mixture of virgin rubber.
- 4. the preparation method of fruit preserving coating agent as claimed in claim 1, it is characterised in that comprise the following steps：1) Polysaccharide of Brasenia Schreberi, myristic acid, sodium isoascorbate, aminoisobutyric acid, poly-D-lysine, plant polyose are weighed according to proportioning Glue and water, it is standby；2) it is put into after mixing plant polyose glue and water in water-bath and is heated to 60~70 DEG C, stirring is until plant polyose glue is complete Dissolving, then adds Polysaccharide of Brasenia Schreberi and myristic acid stirs until being completely dissolved；After being cooled to room temperature, different Vitamin C is added Sour sodium, aminoisobutyric acid and poly-D-lysine, which mix to, to be completely dissolved, and obtains mixed liquor；3) mixed liquor of step 2) is filtered off except undissolved material, deaerated under vacuum condition, 4 DEG C~10 DEG C stand overnight, then Recover to carry out vacuum outgas to room temperature, you can.
- 5. the preparation method of fruit preserving coating agent according to claim 4, it is characterised in that the aminoisobutyric acid choosing From α-aminoacid or B-AIB.
- 6. the preparation method of fruit preserving coating agent according to claim 4, it is characterised in that the plant polyose glue is The mixture of algin and xanthans.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710852261.XA CN107712039A (en) | 2017-09-19 | 2017-09-19 | Fruit preserving coating agent and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710852261.XA CN107712039A (en) | 2017-09-19 | 2017-09-19 | Fruit preserving coating agent and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107712039A true CN107712039A (en) | 2018-02-23 |
Family
ID=61207660
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710852261.XA Pending CN107712039A (en) | 2017-09-19 | 2017-09-19 | Fruit preserving coating agent and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107712039A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113892607A (en) * | 2020-06-22 | 2022-01-07 | 江苏你好鸭食品有限公司 | Preparation method of cooked lotus root slices with long shelf life |
| CN113892605A (en) * | 2020-06-22 | 2022-01-07 | 江苏你好鸭食品有限公司 | Standardized processing method for improving safety level of fruit, vegetable and instant dish food |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102224840A (en) * | 2011-05-20 | 2011-10-26 | 中国科学院华南植物园 | Application of alpha-aminoisobutyric acid or beta-aminoisobutyric acid in preparation of fruit preservative as well as fruit preservative and using method |
| CN102524910A (en) * | 2012-01-10 | 2012-07-04 | 中国科学院烟台海岸带研究所 | Edible food fresh-keeping coating and preparation method thereof |
| CN103918781A (en) * | 2014-04-13 | 2014-07-16 | 许自霖 | Edible fresh-keeping algal polysaccharide composition film and preparation method thereof |
| US20150010691A1 (en) * | 2013-07-02 | 2015-01-08 | Pfm, Llc | Fresh potato preservative and method of using same |
| CN104472676A (en) * | 2014-11-19 | 2015-04-01 | 上海应用技术学院 | Coating preservation liquid and preparation method thereof |
| CN104814118A (en) * | 2014-10-08 | 2015-08-05 | 合肥丰昇园农业科技有限公司 | Grape preservative |
-
2017
- 2017-09-19 CN CN201710852261.XA patent/CN107712039A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102224840A (en) * | 2011-05-20 | 2011-10-26 | 中国科学院华南植物园 | Application of alpha-aminoisobutyric acid or beta-aminoisobutyric acid in preparation of fruit preservative as well as fruit preservative and using method |
| CN102524910A (en) * | 2012-01-10 | 2012-07-04 | 中国科学院烟台海岸带研究所 | Edible food fresh-keeping coating and preparation method thereof |
| US20150010691A1 (en) * | 2013-07-02 | 2015-01-08 | Pfm, Llc | Fresh potato preservative and method of using same |
| CN103918781A (en) * | 2014-04-13 | 2014-07-16 | 许自霖 | Edible fresh-keeping algal polysaccharide composition film and preparation method thereof |
| CN104814118A (en) * | 2014-10-08 | 2015-08-05 | 合肥丰昇园农业科技有限公司 | Grape preservative |
| CN104472676A (en) * | 2014-11-19 | 2015-04-01 | 上海应用技术学院 | Coating preservation liquid and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113892607A (en) * | 2020-06-22 | 2022-01-07 | 江苏你好鸭食品有限公司 | Preparation method of cooked lotus root slices with long shelf life |
| CN113892605A (en) * | 2020-06-22 | 2022-01-07 | 江苏你好鸭食品有限公司 | Standardized processing method for improving safety level of fruit, vegetable and instant dish food |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102326619B (en) | Vegetable and fruit coating preservative and preparation method thereof | |
| Priya et al. | Recent advances in edible coating of food products and its legislations: A review | |
| CN108719463A (en) | A kind of citrus preservation method | |
| CN104489063A (en) | Method for prolonging storage period of prunus domestica | |
| CN107751367A (en) | Fruit preserving coating agent and preparation method thereof | |
| CN104146058B (en) | A kind of control red bayberry adopt after the compelx coating fresh keeping method of corrupt and anthocyanogen degraded | |
| Luciano et al. | Starch‐based coatings for food preservation: A review | |
| Oduro | Edible coating | |
| CN107712039A (en) | Fruit preserving coating agent and preparation method thereof | |
| CN107821581A (en) | A kind of the operatic circle antistaling agent and preparation method thereof and preservation method | |
| Basumatary et al. | Edible films and coatings | |
| Dhall | Application of edible coatings on fruits and vegetables | |
| CN103907675B (en) | A kind of Nano Silver Compound Water fresh-keeping agent of fruits preparation technology fresh-keeping for Nanfeng orange and application | |
| CN106720280A (en) | A kind of lichee coating antistaling agent | |
| CN109601614A (en) | A kind of cucumber composite preservative and preservation method | |
| CN104365835A (en) | Preparation of methyl dihydrojasmonate-soy protein isolate composite fresh-keeping membrane and method for keeping south grape fresh | |
| CN107980897A (en) | A kind of edible coated preservative for fruits and vegetables of room temperature and its application method | |
| US20220061344A1 (en) | Vegetable conservation process | |
| CN109965003B (en) | Antibacterial film-coating preservation method for shine skin papaya | |
| Madhu et al. | Use of edible coatings to increase the shelf life of jaggery: A review | |
| CN106720252A (en) | A kind of preservation method of lichee | |
| CN106720243A (en) | A kind of vegetables and fruits preservation method | |
| Khatodiya et al. | Effects of edible coating on fresh-cut fruits | |
| CN107751361A (en) | Antistaling agent for grape and preparation method thereof | |
| Joshi et al. | Edible coating delay ripening and influence the quality and shelf life of fruits and vegetable. |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180223 |
|
| RJ01 | Rejection of invention patent application after publication |