CN107771922A - Chitin fruit antistaling agent and preparation method thereof - Google Patents
Chitin fruit antistaling agent and preparation method thereof Download PDFInfo
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- CN107771922A CN107771922A CN201710964111.8A CN201710964111A CN107771922A CN 107771922 A CN107771922 A CN 107771922A CN 201710964111 A CN201710964111 A CN 201710964111A CN 107771922 A CN107771922 A CN 107771922A
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- CN
- China
- Prior art keywords
- chitin
- fruit
- antistaling agent
- tween
- maltodextrin
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- Pending
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- 229920002101 Chitin Polymers 0.000 title claims abstract description 45
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 26
- GWEVSGVZZGPLCZ-UHFFFAOYSA-N Titan oxide Chemical compound O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 23
- 102000008186 Collagen Human genes 0.000 claims abstract description 21
- 108010035532 Collagen Proteins 0.000 claims abstract description 21
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 21
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 21
- 229920001436 collagen Polymers 0.000 claims abstract description 21
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 21
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000004334 sorbic acid Substances 0.000 claims abstract description 18
- 229940075582 sorbic acid Drugs 0.000 claims abstract description 18
- 235000010199 sorbic acid Nutrition 0.000 claims abstract description 18
- 229920000136 polysorbate Polymers 0.000 claims abstract description 13
- OGIDPMRJRNCKJF-UHFFFAOYSA-N titanium oxide Inorganic materials [Ti]=O OGIDPMRJRNCKJF-UHFFFAOYSA-N 0.000 claims abstract description 12
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 claims description 12
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 11
- 229920000053 polysorbate 80 Polymers 0.000 claims description 11
- 229920001661 Chitosan Polymers 0.000 claims description 10
- 239000008367 deionised water Substances 0.000 claims description 10
- 229910021641 deionized water Inorganic materials 0.000 claims description 10
- 229960005188 collagen Drugs 0.000 claims description 5
- 229940054190 hydroxypropyl chitosan Drugs 0.000 claims description 5
- RQFQJYYMBWVMQG-IXDPLRRUSA-N chitotriose Chemical compound O[C@@H]1[C@@H](N)[C@H](O)O[C@H](CO)[C@H]1O[C@H]1[C@H](N)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)N)[C@@H](CO)O1 RQFQJYYMBWVMQG-IXDPLRRUSA-N 0.000 claims description 2
- 238000003860 storage Methods 0.000 abstract description 3
- 238000009413 insulation Methods 0.000 abstract 1
- 239000010408 film Substances 0.000 description 9
- 238000004321 preservation Methods 0.000 description 7
- 239000004408 titanium dioxide Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 5
- 235000012055 fruits and vegetables Nutrition 0.000 description 5
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N silicon dioxide Inorganic materials O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 5
- 240000007594 Oryza sativa Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- RTAQQCXQSZGOHL-UHFFFAOYSA-N Titanium Chemical compound [Ti] RTAQQCXQSZGOHL-UHFFFAOYSA-N 0.000 description 4
- 230000008859 change Effects 0.000 description 4
- 239000007789 gas Substances 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 239000000377 silicon dioxide Substances 0.000 description 4
- 229910052719 titanium Inorganic materials 0.000 description 4
- 239000010936 titanium Substances 0.000 description 4
- 240000000851 Vaccinium corymbosum Species 0.000 description 3
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 3
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 3
- 230000004888 barrier function Effects 0.000 description 3
- 235000021014 blueberries Nutrition 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 2
- 241000220324 Pyrus Species 0.000 description 2
- 240000003768 Solanum lycopersicum Species 0.000 description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 238000004320 controlled atmosphere Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000021017 pears Nutrition 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000010409 thin film Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 208000016261 weight loss Diseases 0.000 description 2
- 230000004580 weight loss Effects 0.000 description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 239000005977 Ethylene Substances 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 241000382353 Pupa Species 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- HGWOWDFNMKCVLG-UHFFFAOYSA-N [O--].[O--].[Ti+4].[Ti+4] Chemical compound [O--].[O--].[Ti+4].[Ti+4] HGWOWDFNMKCVLG-UHFFFAOYSA-N 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229940045110 chitosan Drugs 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000005138 cryopreservation Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000004833 fish glue Substances 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002086 nanomaterial Substances 0.000 description 1
- 229920005615 natural polymer Polymers 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect 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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- 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 chitin fruit antistaling agent and preparation method thereof, including following components：Chitin and its derivative 1.5~5%, collagen 0.5~1%, maltodextrin 0.02~0.1%, sorbic acid 3~8%, nano titanium oxide 0.01~0.04%, nano zine oxide 0.04~0.1% and tween 0.5~2%, surplus are water.Preparation method：1) it is maltodextrin and sorbic acid is soluble in water, be then slowly heated to 50~60 DEG C stir after, add chitin and its derivative and stir insulation 20min~40min, obtain solution A；2) under the conditions of 40~50 DEG C of bath temperature, collagen and tween are mixed to get mixed liquor；3) mixed liquor of step 2) is added in the solution A of step 1), then adds nano titanium oxide and continue to stir 1h~2h at this temperature with nano zine oxide, you can.The antistaling agent 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 chitin fruit antistaling 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.
Chitin is a kind of natural polymer, its wide material sources, it is dynamic to be primarily present in shrimp, crab, pupa and insect etc.
Beyond the region of objective existence shell and mushroom, algae cell membrane in.The chitin of annual biosynthesis is up to billions of on the earth, be yield only
Inferior to the Natural Macromolecular Compound of cellulose.Chitin and its derivative have good hygroscopicity, film forming, breathed freely
Property, degradability, biocompatibility, have no toxic side effect and advantageous property free from environmental pollution, existing researcher indicate its
There is good effect in the fruit such as apple, pears, grape, and the fresh-keeping experiment of the vegetables such as tomato, green pepper, cucumber.But merely
Chitin the defects of poor cost height, poorly water-soluble, single use effect, production operation difficulty be present.Therefore, chitin and its
The composite antistaling agent of derivative turns into one of focus of preserving fruit and vegetable utilizing area research.
The content of the invention
The present invention proposes a kind of chitin fruit antistaling agent, and the antistaling agent can effectively reduce the rotting rate of fruit, protect
Fruit quality is held, improves the commodity rate of fruit, and is prolonged storage period.
The technical proposal of the invention is realized in this way：
A kind of chitin fruit antistaling agent, is calculated according to percetage by weight, including following components：
Chitin and its derivative 1.5~5%, collagen 0.5~1%, maltodextrin 0.02~0.1%, mountain
Pears acid 3~8%, nano titanium oxide 0.01~0.04%, nano zine oxide 0.04~0.1% and tween 0.5~2%, surplus
For water.
Preferably, the chitin and its derivative are selected from deacetylated chitosan, chitosan oligosaccharide, carboxymethyl chitin, carboxylic
Methyl chitosan and the one or more in hydroxypropyl chitosan.
Preferably, the tween is Tween 80.
Preferably, the water is deionized water.
Another object of the present invention is to provide a kind of preparation method of chitin fruit antistaling agent, including following step
Suddenly：
1) chitin and its derivative, collagen, maltodextrin, sorbic acid, nano-silica are weighed according to proportioning
It is standby to change titanium, nano zine oxide, tween and water；
2) it is maltodextrin and sorbic acid is soluble in water, be then slowly heated to 50~60 DEG C stir after, add first
Shell element and its derivative stir and are incubated 20min~40min at 50~60 DEG C, obtain solution A；
3) under the conditions of 40~50 DEG C of bath temperature, collagen and tween are mixed to get mixed liquor；
4) mixed liquor of step 3) is added in the solution A of step 2), stirs 40min~60min at 50~60 DEG C, so
After add nano titanium oxide and nano zine oxide and continue to stir 1h~2h at this temperature, you can.
It is the detailed description of the present invention below：
Chitin and its derivative have film forming in technical scheme, can be formed in fruit surface transparent
Diaphragm, limitation fruits and vegetables and extraneous oxygen and the gas exchanges of carbon dioxide, film inner silica concentration of carbon is high, reduces fruits and vegetables and exhales
Inhale intensity and acetate releasing quantity.Meanwhile the diaphragm can also prevent moisture evaporation, prevent microbial infection, so as to effectively prolong
The freshness date of long fruits and vegetables.When carrying out fresh-keeping due to chitin and its single conduct film forming matter of derivative, its filming performance
It is not very good be particularly to gas barriers such as ethene.Collagen is advantageous to it under the synergism of maltodextrin
It is attached to fruit surface and promotes chitin film forming, and improve the stability of its film forming, it can be with chitin and its derivative
Space network is formed, finally forms the film with barrier in fruit surface, forming thin film is uniform, preservation is equal
It is even, and Stability Analysis of Structures, 2~4 times of the fresh-keeping extension of limitation of the more traditional antistaling agent of fresh keeping time, the suppression to various bacteriums, mould
Rate processed reaches more than 95%.
In component, nano zine oxide and nano titanium oxide are introduced in technical scheme.Compared to other
Nano material, both can greatly increase fresh-keeping effect, and to the conventional fruit such as lichee, grape, winter jujube, plum, tomato
Vegetables have preservation, fresh-keeping to extend 6~7 days compared with not spraying antistaling agent and being stored with condition.Particularly nanometer
Titanium dioxide can effectively reduce the release of ethylene gas, while reduce the respiration of fruit surface.
Beneficial effects of the present invention：
The chitin fruit antistaling agent of the present invention uses chitin and its derivative as film forming matter, while with fish glue from skin
Former albumen is assisted, and finally forms the film with barrier in fruit surface, and forming thin film is uniform, preservation is uniform, and is tied
Structure is stable, 2~4 times of the fresh-keeping extension of limitation of the more traditional antistaling agent of fresh keeping time, the inhibiting rate of various bacteriums, mould is reached
To more than 95%.
Embodiment
Embodiment 1
A kind of chitin fruit antistaling agent, is calculated according to percetage by weight, including following components：
Deacetylated chitosan 3%, collagen 0.5%, maltodextrin 0.02%, sorbic acid 4%, nano-silica
It is deionized water to change titanium 0.02%, nano zine oxide 0.04% and Tween 80 0.5%, surplus.
Preparation method：
1) deacetylated chitosan, collagen, maltodextrin, sorbic acid, nanometer titanium dioxide are weighed according to proportioning
Titanium, nano zine oxide, Tween 80 and deionized water are standby；
2) it is maltodextrin and sorbic acid is soluble in water, be then slowly heated to 50 DEG C stir after, add it is deacetylated
Change chitosan to stir and be incubated 40min at 50 DEG C, obtain solution A；
3) under the conditions of 40 DEG C of bath temperature, collagen and Tween 80 are mixed to get mixed liquor；
4) mixed liquor of step 3) is added in the solution A of step 2), stirs 60min at 50 DEG C, then add and receive
Rice titanium dioxide continues to stir 2h at this temperature with nano zine oxide, you can.
Embodiment 2
A kind of chitin fruit antistaling agent, is calculated according to percetage by weight, including following components：
Carboxymethyl chitin 4%, collagen 0.8%, maltodextrin 0.05%, sorbic acid 3%, nanometer titanium dioxide
Titanium 0.02%, nano zine oxide 0.06% and Tween 80 1%, surplus are deionized water.
Preparation method：
1) according to proportioning weigh carboxymethyl chitin, collagen, maltodextrin, sorbic acid, nano titanium oxide,
Nano zine oxide, Tween 80 and deionized water are standby；
2) it is maltodextrin and sorbic acid is soluble in water, be then slowly heated to 55 DEG C stir after, add carboxymethyl
Chitin stirs and is incubated 30min at 55 DEG C, obtains solution A；
3) under the conditions of 45 DEG C of bath temperature, collagen and tween are mixed to get mixed liquor；
4) mixed liquor of step 3) is added in the solution A of step 2), stirs 50min at 55 DEG C, then add and receive
Rice titanium dioxide continues to stir 1.2h at this temperature with nano zine oxide, you can.
Embodiment 3
A kind of chitin fruit antistaling agent, is calculated according to percetage by weight, including following components：
Carboxymethyl chitin and carboxymethyl chitosan 5%, collagen 1%, maltodextrin 0.1%, sorbic acid
8%th, nano titanium oxide 0.04%, nano zine oxide 0.1% and Tween 80 2%, surplus are deionized water.
Preparation method：
1) carboxymethyl chitin and carboxymethyl chitosan, collagen, maltodextrin, sorb are weighed according to proportioning
Acid, nano titanium oxide, nano zine oxide, Tween 80 and deionized water are standby；
2) it is maltodextrin and sorbic acid is soluble in water, be then slowly heated to 60 DEG C stir after, add carboxymethyl
Chitin and carboxymethyl chitosan stir and are incubated 20min at 60 DEG C, obtain solution A；
3) under the conditions of 50 DEG C of bath temperature, collagen and tween are mixed to get mixed liquor；
4) mixed liquor of step 3) is added in the solution A of step 2), stirs 40min at 60 DEG C, then add and receive
Rice titanium dioxide continues to stir 1h at this temperature with nano zine oxide, you can.
Embodiment 4
A kind of chitin fruit antistaling agent, is calculated according to percetage by weight, including following components：
Hydroxypropyl chitosan 1.5%, collagen 0.6%, maltodextrin 0.03%, sorbic acid 4%, nano-silica
It is deionized water to change titanium 0.03%, nano zine oxide 0.05% and Tween 80 0.7%, surplus.
Preparation method：
1) according to proportioning weigh hydroxypropyl chitosan, collagen, maltodextrin, sorbic acid, nano titanium oxide,
Nano zine oxide, Tween 80 and deionized water are standby；
2) it is maltodextrin and sorbic acid is soluble in water, be then slowly heated to 60 DEG C stir after, add hydroxypropyl
Chitosan stirs and is incubated 25min at 54 DEG C, obtains solution A；
3) under the conditions of 48 DEG C of bath temperature, collagen and tween are mixed to get mixed liquor；
4) mixed liquor of step 3) is added in the solution A of step 2), stirs 40min at 60 DEG C, then add and receive
Rice titanium dioxide continues to stir 1h at this temperature with nano zine oxide, you can.
Test example
It is 5 groups to take fresh blueberry each 1kg points, be respectively put into after cleaning in embodiment 1-4 chitin fruit antistaling agent in
1min is impregnated at 15 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
It is put into preservation at room temperature 5 days.Fresh blueberry after control group is cleaned is placed directly on the perseverance that temperature is 25 DEG C, relative humidity is 50%
60min is air-dried in constant temperature and humidity case, is finally put into preservation at room temperature 5 days.The finally weight-loss ratio to blueberry, decayed fruit rate, outward appearance and mouth
Sense carries out investigation evaluation, 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
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 (5)
- A kind of 1. chitin fruit antistaling agent, it is characterised in that calculated according to percetage by weight, including following components：Chitin and its derivative 1.5~5%, collagen 0.5~1%, maltodextrin 0.02~0.1%, sorbic acid 3 ~8%, nano titanium oxide 0.01~0.04%, nano zine oxide 0.04~0.1% and tween 0.5~2%, surplus are water.
- 2. chitin fruit antistaling agent according to claim 1, it is characterised in that the chitin and its derivative are selected from It is a kind of or more in deacetylated chitosan, chitosan oligosaccharide, carboxymethyl chitin, carboxymethyl chitosan and hydroxypropyl chitosan Kind.
- 3. chitin fruit antistaling agent according to claim 1, it is characterised in that the tween is Tween 80.
- 4. chitin fruit antistaling agent according to claim 1, it is characterised in that the water is deionized water.
- 5. the preparation method of chitin fruit antistaling agent as claimed in claim 1, it is characterised in that comprise the following steps：1) according to proportioning weigh chitin and its derivative, collagen, maltodextrin, sorbic acid, nano titanium oxide, Nano zine oxide, tween and water are standby；2) it is maltodextrin and sorbic acid is soluble in water, be then slowly heated to 50~60 DEG C stir after, add chitin And its derivative stirs and is incubated 20min~40min at 50~60 DEG C, obtains solution A；3) under the conditions of 40~50 DEG C of bath temperature, collagen and tween are mixed to get mixed liquor；4) mixed liquor of step 3) is added in the solution A of step 2), 40min~60min, Ran Houzai is stirred at 50~60 DEG C Nano titanium oxide is added to continue to stir 1h~2h at this temperature with nano zine oxide, you can.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710964111.8A CN107771922A (en) | 2017-10-17 | 2017-10-17 | Chitin fruit antistaling agent and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710964111.8A CN107771922A (en) | 2017-10-17 | 2017-10-17 | Chitin fruit antistaling agent and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107771922A true CN107771922A (en) | 2018-03-09 |
Family
ID=61433698
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710964111.8A Pending CN107771922A (en) | 2017-10-17 | 2017-10-17 | Chitin fruit antistaling agent and preparation method thereof |
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| Country | Link |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110050938A (en) * | 2019-04-19 | 2019-07-26 | 淳安县农友茶果专业合作社 | A kind of tea fresh keeping pulvis and its application method |
| CN110100882A (en) * | 2019-04-19 | 2019-08-09 | 杭州千岛湖纯浙农业开发有限公司 | Fruit freshness preserving pulvis and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1484963A (en) * | 2002-09-26 | 2004-03-31 | 李恩辉 | Xylogen antistaling film for fruit and vegetable and antistaling method |
| CN102715233A (en) * | 2012-06-28 | 2012-10-10 | 华侨大学 | Carboxymethyl chitosan nano biological preservative and preparation method thereof |
-
2017
- 2017-10-17 CN CN201710964111.8A patent/CN107771922A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1484963A (en) * | 2002-09-26 | 2004-03-31 | 李恩辉 | Xylogen antistaling film for fruit and vegetable and antistaling method |
| CN102715233A (en) * | 2012-06-28 | 2012-10-10 | 华侨大学 | Carboxymethyl chitosan nano biological preservative and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110050938A (en) * | 2019-04-19 | 2019-07-26 | 淳安县农友茶果专业合作社 | A kind of tea fresh keeping pulvis and its application method |
| CN110100882A (en) * | 2019-04-19 | 2019-08-09 | 杭州千岛湖纯浙农业开发有限公司 | Fruit freshness preserving pulvis and preparation method thereof |
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Application publication date: 20180309 |