CN107788104A - A kind of fresh-cut fruit and vegetable antistaling agent and preparation method thereof and application method - Google Patents
A kind of fresh-cut fruit and vegetable antistaling agent and preparation method thereof and application method Download PDFInfo
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- CN107788104A CN107788104A CN201610753770.2A CN201610753770A CN107788104A CN 107788104 A CN107788104 A CN 107788104A CN 201610753770 A CN201610753770 A CN 201610753770A CN 107788104 A CN107788104 A CN 107788104A
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- antistaling agent
- extract solution
- fresh
- vegetable
- cut fruit
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- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 53
- 241000366676 Justicia pectoralis Species 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 238000000034 method Methods 0.000 title claims abstract description 13
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 68
- 239000000284 extract Substances 0.000 claims abstract description 58
- 229920001661 Chitosan Polymers 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 25
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 25
- 238000004321 preservation Methods 0.000 claims abstract description 16
- 238000003756 stirring Methods 0.000 claims abstract description 16
- 235000021018 plums Nutrition 0.000 claims abstract description 11
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 235000013311 vegetables Nutrition 0.000 claims abstract description 4
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 3
- 108010039918 Polylysine Proteins 0.000 claims description 20
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 18
- 239000000843 powder Substances 0.000 claims description 7
- 241000628997 Flos Species 0.000 claims description 3
- 150000001298 alcohols Chemical class 0.000 claims description 2
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 claims description 2
- 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
- 239000000706 filtrate Substances 0.000 claims description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 claims 2
- 239000007788 liquid Substances 0.000 claims 2
- 229910021529 ammonia Inorganic materials 0.000 claims 1
- 238000000605 extraction Methods 0.000 claims 1
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 7
- 230000032683 aging Effects 0.000 abstract description 6
- 230000029058 respiratory gaseous exchange Effects 0.000 abstract description 6
- 230000003064 anti-oxidating effect Effects 0.000 abstract description 3
- 229920000656 polylysine Polymers 0.000 abstract description 3
- 230000005068 transpiration Effects 0.000 abstract description 3
- 230000003260 anti-sepsis Effects 0.000 abstract description 2
- 240000008067 Cucumis sativus Species 0.000 description 26
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 26
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 15
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 10
- 241000894006 Bacteria Species 0.000 description 10
- 230000000694 effects Effects 0.000 description 7
- 235000013305 food Nutrition 0.000 description 7
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 6
- 210000000170 cell membrane Anatomy 0.000 description 6
- 238000009395 breeding Methods 0.000 description 5
- 230000001488 breeding effect Effects 0.000 description 5
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 4
- 241000588724 Escherichia coli Species 0.000 description 4
- 241000228150 Penicillium chrysogenum Species 0.000 description 4
- 229930003268 Vitamin C Natural products 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 239000007789 gas Substances 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 235000019154 vitamin C Nutrition 0.000 description 4
- 239000011718 vitamin C Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 244000063299 Bacillus subtilis Species 0.000 description 3
- 235000014469 Bacillus subtilis Nutrition 0.000 description 3
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 3
- 239000004472 Lysine Substances 0.000 description 3
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 3
- 241000235342 Saccharomycetes Species 0.000 description 3
- 241000191967 Staphylococcus aureus Species 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 239000001569 carbon dioxide Substances 0.000 description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 description 3
- 210000004027 cell Anatomy 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
- 238000007654 immersion Methods 0.000 description 3
- 230000002401 inhibitory effect Effects 0.000 description 3
- 150000007524 organic acids Chemical group 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- 229920002101 Chitin Polymers 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- 229930182558 Sterol Natural products 0.000 description 2
- 229930013930 alkaloid Natural products 0.000 description 2
- 150000003797 alkaloid derivatives Chemical class 0.000 description 2
- 229960005070 ascorbic acid Drugs 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000004320 controlled atmosphere Methods 0.000 description 2
- RRAFCDWBNXTKKO-UHFFFAOYSA-N eugenol Chemical compound COC1=CC(CC=C)=CC=C1O RRAFCDWBNXTKKO-UHFFFAOYSA-N 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- 150000002215 flavonoids Chemical class 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- 230000004907 flux Effects 0.000 description 2
- 230000005764 inhibitory process Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 230000035515 penetration Effects 0.000 description 2
- 230000035699 permeability Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 150000003254 radicals Chemical class 0.000 description 2
- 230000000241 respiratory effect Effects 0.000 description 2
- 150000003432 sterols Chemical class 0.000 description 2
- 235000003702 sterols Nutrition 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- 238000003786 synthesis reaction Methods 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- 208000016261 weight loss Diseases 0.000 description 2
- 230000004580 weight loss Effects 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 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
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 241000228245 Aspergillus niger Species 0.000 description 1
- NPBVQXIMTZKSBA-UHFFFAOYSA-N Chavibetol Natural products COC1=CC=C(CC=C)C=C1O NPBVQXIMTZKSBA-UHFFFAOYSA-N 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- 241001137251 Corvidae Species 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000005770 Eugenol Substances 0.000 description 1
- 241000192125 Firmicutes Species 0.000 description 1
- 241000186781 Listeria Species 0.000 description 1
- 241000235395 Mucor Species 0.000 description 1
- 235000011158 Prunus mume Nutrition 0.000 description 1
- 244000018795 Prunus mume Species 0.000 description 1
- UVMRYBDEERADNV-UHFFFAOYSA-N Pseudoeugenol Natural products COC1=CC(C(C)=C)=CC=C1O UVMRYBDEERADNV-UHFFFAOYSA-N 0.000 description 1
- 241000607768 Shigella Species 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000030833 cell death Effects 0.000 description 1
- 230000010261 cell growth Effects 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 229960002217 eugenol Drugs 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000012010 growth Effects 0.000 description 1
- 229940093915 gynecological organic acid Drugs 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000006408 oxalic acid Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229920001308 poly(aminoacid) Polymers 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000004007 reversed phase HPLC Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229960005137 succinic acid Drugs 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 238000004383 yellowing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L3/3481—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
- A23L3/3562—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)
- Polymers & Plastics (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a kind of fresh-cut fruit and vegetable antistaling agent and preparation method thereof and application method, consisted of the following composition in the antistaling agent per 1000ml：ε polylysines 3g 10g, chitosan 10g 40g, dark plum extract solution 40ml 60ml, cloves extract solution 200ml 300ml, surplus is pure water.40ml 60ml dark plums extract solution is taken to add in 200 500ml pure water, stir, chitosan 10g 40g are taken to add in above-mentioned solution again, stir until being completely dissolved, ε polylysines 3g 10g, cloves extract solution 200ml 300ml are taken again, again plus pure water is settled to 1000ml, stirs and produces.Clean fruits and vegetables are immersed in antistaling agent 2 10 minutes, taking-up is drained, and 4 DEG C of preservations are placed in after vegetable and fruit packaging.The present invention can suppress breathing and the transpiration of fruits and vegetables, reduce the water loss of fruits and vegetables, while have the function of bactericidal and antioxidation and color-protecting.Suppress fruits and vegetables corruption to go rotten, delay fruits and vegetables aging, so as to reach the purpose of preservation and antisepsis.
Description
Technical field
The present invention relates to food preservative technology field, specifically a kind of fresh-cut fruit and vegetable antistaling agent and preparation method thereof and use
Method.
Background technology
The putrid and deteriorated of food is mainly that the putrid and deteriorated of food directly influences food as caused by breeding harmful microorganism
The health of the quality people of product, addition preservative are to maintain the quality of food and extend the most easy side of the shelf-life of food
Method.As the improvement of people's living standards, people are increasing to quality requirement more and more higher, the quantity demand of fruits and vegetables.
Epsilon-polylysine is auxotype preservative, and it is broken down into lysine and can be absorbed by the body, while has very wide resist
Bacterium is composed, and has inhibitory action to bacterium, saccharomycete and mould, has killing action to part strain.The antibacterial original of epsilon-polylysine
Manage causes bacterial cell membrane to destroy for epsilon-polylysine and bacterial cell film combination, content leaks and it is dead.Epsilon-polylysine
It is to be produced by microorganism fermentation process, its security also obtains certification, and has allowed for adding in Japan, South Korea, the U.S.
Into food.
Chitosan is a kind of novel natural food antistaling agent with good prospect, suppression of the chitosan to gram-positive bacteria
With comparing, Gram-negative bacteria is strong, and bacterium is easily suppressed by chitosan, and saccharomycete takes second place, and chitosan is to fungi for making
Inhibitory action is then relatively weak.The bacteriostasis of chitosan is raised and strengthened with its concentration, with the pH value rise of surrounding medium
Reduce.Coating-film fresh-keeping is carried out to fruits and vegetables with chitosan, its film layer has permeability, water preventing ability, and various gas molecules can be increased
Adding penetration resistance, form a kind of micro- controlled atmosphere environment, be the carbon dioxide content increase in fruits and vegetables tissue, oxygen content reduces,
Respiratory metabolism and the moisture loss of fruits and vegetables are inhibited, slows down fruits and vegetables tissue and structure aging, so as to effectively extend adopting for fruits and vegetables
Life-span afterwards.
Cloves is a kind of spice, and it is rich in eugenol, has good inoxidizability and bacteriostasis.To golden yellow Portugal
Grape coccus, Escherichia coli, Listeria, Shigella, Penicillium notatum, aspergillus niger, mucor have good inhibitory action.Its is right
On the one hand the antibacterial principle of bacterium is to destroy cell membrane, cell membrane, cellular content leakage is caused cell death；On the one hand it is
Into intracellular, had an effect with material in bag, suppress the DNA and protein of bacterium synthesis, cause cell growth to be pressed down
System is even dead；On the other hand the respiration of cell can be suppressed, so as to suppress the growth and breeding of bacterium.
The main component of dark plum is organic acid, amino acid, carbohydrate, volatile oil, lipid, sterols, alkaloid, flavonoids
Deng.The RP-HPLC of the foundation such as Chen Zhanguo determines 8 kinds of Determination of Organic Acids in dark plum simultaneously, including oxalic acid, tartaric acid, malic acid, anti-
Bad hematic acid, lactic acid, acetic acid, citric acid and butanedioic acid, the content highest of citric acid is found, reaches 16%.Citric acid can discharge H+, H+Change the solubility of the polarity increase chitosan of water, weak acid environment can also strengthen the bactericidal effect of epsilon-polylysine.
Dark plum alcohol extract has very high inhibition power to staphylococcus aureus, Escherichia coli, bacillus subtilis etc., to true
Penicillium notatum in bacterium also has certain restraint.
In the what bright fruit and vegetable fresh-keeping agents for waiting invention of the A of Patent No. CN 103548994 and its application, chitin has been used
And its derivative and polyaminoacid it is bad as antistaling agent, the solubization of wherein chitin and its derivative.Contain in chitosan
Substantial amounts of NH2 -And OH-Solubility is very low in neutral flux, and solubility is higher in acid flux material.
The content of the invention
It is an object of the invention to provide a kind of safe and efficient fresh-cut fruit and vegetable antistaling agent and preparation method thereof and user
Method, the antistaling agent are free of chemical preservative, can suppress to rot and due to enzyme caused by microbial reproduction in fresh-cut fruit and vegetable preservation
Brown stain and green vegetables caused by promoting reaction are because yellowing caused by chlorophyll decomposition, to keep the quality of fresh-cut fruit and vegetable,
Extend the shelf life of product.
To achieve the above object, the present invention provides following technical scheme：
A kind of fresh-cut fruit and vegetable antistaling agent, often consisted of the following composition in 1000ml antistaling agent：Epsilon-polylysine 3g-10g,
Chitosan 10g-40g, dark plum extract solution 40ml-60ml, cloves extract solution 200ml-300ml, surplus is pure water.
As the further scheme of the present invention：The chitosan is deacetylated chitosan, chitosan oligosaccharide, carboxymethyl chitosan
In one kind or any combination.
As the further scheme of the present invention：The cloves extract solution is flos caryophylli extract solution.
As the further scheme of the present invention：The fresh-cut fruit and vegetable antistaling agent, per 1000ml antistaling agent in by below into
It is grouped into：Epsilon-polylysine 5g, chitosan 40g, dark plum extract solution 60ml, cloves extract solution 300ml, surplus is pure water.
Another object of the present invention is to provide a kind of preparation method of fresh-cut fruit and vegetable antistaling agent, takes 40ml-60ml dark plums first
Extract solution is added in 200-500ml pure water, is stirred, then takes chitosan 10g-40g to add in above-mentioned solution, is stirred
Until being completely dissolved, then epsilon-polylysine 3g-10g, cloves extract solution 200ml-300ml are taken, then add pure water to be settled to
1000ml, stir and produce.
As the further scheme of the present invention：The preparation method of cloves extract solution, comprises the following steps：First by cloves in
Dried in 45 DEG C of air dry ovens, after Ultramicrofine crasher is smashed to pieces, weigh 50g and crush dry powder in flask, add 400ml volumes
Concentration is 95% edible alcohol, is placed on the shaking table of 55 DEG C of constant temperature and handles 12h, is filtered with Whatman No.2 filter paper, in residue
Add after 200ml edible alcohols bring up again 12h and filter；Merging filtrate is concentrated in Rotary Evaporators, and Rotary Evaporators are concentrated into
50ml, cloves extract solution is made.Contain 1g flos caryophylli extracts in 1ml cloves extract solutions.
As the further scheme of the present invention：The rotating speed of shaking table is 100r/min.
As the further scheme of the present invention：Thickening temperature is 50 DEG C in Rotary Evaporators.
As the further scheme of the present invention：The preparation method of dark plum extract solution, comprises the following steps：Dark plum is crushed,
30 mesh sieves are crossed, 20g dark plums powder is weighed and adds the ethanol that 200ml volumetric concentrations are 95%, then extracted at a temperature of 70 DEG C
10h, vacuum filter, 20ml is concentrated into using Rotary Evaporators, dark plum extract solution is made.Contain 1g crows in 1ml dark plum extract solutions
Prunus mume extract.
Another object of the present invention is to provide a kind of application method of fresh-cut fruit and vegetable antistaling agent, clean fruits and vegetables is immersed fresh-keeping
2-10 minutes in agent, taking-up are drained, and 4 DEG C of preservations are placed in after vegetable and fruit packaging.
The main component of dark plum is organic acid, amino acid, carbohydrate, volatile oil, lipid, sterols, alkaloid, flavonoids
Deng the wherein content highest of citric acid reaches 16%.Citric acid can discharge H+, contain substantial amounts of NH in chitosan2 -And OH-,
NH2 -And OH-With the H in dark plum extract solution+With reference to considerably increasing the solubility of chitosan.Weak acid environment can also strengthen ε-
The bactericidal effect of polylysine.Dark plum alcohol extract has very strong to staphylococcus aureus, Escherichia coli, bacillus subtilis etc.
Restraint, also there is certain restraint to the Penicillium notatum in fungi.
Compared with prior art, the beneficial effects of the invention are as follows：
The present invention is made up of epsilon-polylysine, chitosan and smoked plum extractive, can suppress the breathing of fruits and vegetables and rising work
With reducing the water loss of fruits and vegetables, while there is the function of bactericidal and antioxidation and color-protecting.Suppress fruits and vegetables corruption to go rotten, prolong
Slow fruits and vegetables aging, so as to reach the purpose of preservation and antisepsis.
Advantages of the present invention body is described as follows：
(1) there is effect to a variety of spoilage organisms：Gram-positive and Gram-negative in fresh-cut fruit and vegetable can preferably be suppressed
Bacterium, the breeding of mould, saccharomycete.
(2) epsilon-polylysine is broken down into lysine, and lysine is one of necessary eight kinds of amino acid of human body.
(3) on the one hand the bacteriostasis of cloves is to destroy cell membrane, cell membrane, is on the one hand that the breathing for suppressing cell is made
With being on the other hand the synthesis for suppressing DNA and protein.And the antibacterial principle of epsilon-polylysine is to destroy cell membrane.The two
Antimicrobial spectrum also not exclusively communicates, so both, which share, Synergistic.
(4) antistaling agent is adjusted to faintly acid with dark plum, contributes to chitosan to dissolve, formed in fruit and vegetable surfaces uniformly complete
Diaphragm.
(5) dark plum has very high inhibition power to staphylococcus aureus, Escherichia coli, bacillus subtilis etc., in fungi
Penicillium notatum also have certain restraint.
(6) chitosan forms pellicle in fruit and vegetable surfaces, can be effectively isolated the infection of extraneous bacterium, mould to fruits and vegetables, together
When pellicle there is permeability, water preventing ability, can to various gas molecules increase penetration resistance, form a kind of micro- controlled atmosphere ring
Border, is the carbon dioxide content increase in fruits and vegetables tissue, and oxygen content reduces, it is suppressed that the respiratory metabolism of fruits and vegetables and moisture dissipate
Lose, slow down fruits and vegetables tissue and structure aging, the rear life-span is adopted so as to effectively extend fruits and vegetables.
Brief description of the drawings
Fig. 1 is autumn cucumber weight-loss ratio variation diagram in the embodiment of the present invention.
Fig. 2 is changes of concentrations of carbon dioxide figure in autumn cucumber packaging bag in the embodiment of the present invention.
Fig. 3 is autumn cucumber Determination of Vitamin C variation diagram in the embodiment of the present invention.
Fig. 4 is the rotten variation diagram of autumn cucumber in the embodiment of the present invention.
Embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described,
Obviously, described embodiment is only part of the embodiment of the present invention, rather than whole embodiments.Based in the present invention
Embodiment, the every other embodiment that those of ordinary skill in the art are obtained under the premise of creative work is not made, all
Belong to the scope of protection of the invention.
Embodiment 1
A kind of fresh-cut fruit and vegetable antistaling agent, often consisted of the following composition in 1000ml antistaling agent：Epsilon-polylysine 5g, shell gather
Sugared 40g, dark plum extract solution 60ml, cloves extract solution 300ml, surplus is pure water；60ml dark plums extract solution is taken to add first
In 200ml pure water, stir, then take chitosan 40g to add in above-mentioned solution, stir until being completely dissolved, then take
Epsilon-polylysine 5g, cloves extract solution 300ml, while add pure water to be settled to 1000ml, stir, produce antistaling agent, will
Antistaling agent is named as antistaling agent 1 in embodiment 1.It will clean, 2-10 minutes in fruits and vegetables immersion antistaling agent, taking-up drains, after packaging
It is placed in 4 DEG C of preservations.
Dark plum extract solution in above-mentioned antistaling agent, can be prepared by the following method：Dark plum is crushed, 30 mesh sieves is crossed, weighs
70 DEG C of the ethanol that 20g dark plums powder adds 200ml95% extracts 10 hours, and vacuum filter, Rotary Evaporators are concentrated into 20ml, are made
Dark plum extract solution is (i.e.：Contain 1g smoked plum extractives in 1ml dark plum extract solutions).
Embodiment 2
A kind of fresh-cut fruit and vegetable antistaling agent, often consisted of the following composition in 1000ml antistaling agent：Epsilon-polylysine 3g, shell gather
Sugared 10g, dark plum extract solution 40ml, cloves extract solution 200ml, surplus is pure water；40ml dark plums extract solution is taken to add first
In 200ml pure water, stir, then take chitosan 10g to add in above-mentioned solution, stir until being completely dissolved, then take
Epsilon-polylysine 3g, cloves extract solution 200ml, while add pure water to be settled to 1000ml, stir, produce antistaling agent, will
Antistaling agent is named as antistaling agent 2 in embodiment 2.It will clean, 2-10 minutes in fruits and vegetables immersion antistaling agent, taking-up drains, after packaging
It is placed in 4 DEG C of preservations.
Dark plum extract solution in above-mentioned antistaling agent, can be prepared by the following method：Dark plum is crushed, 30 mesh sieves is crossed, weighs
70 DEG C of the ethanol that 20g dark plums powder adds 200ml95% extracts 10 hours, and vacuum filter, Rotary Evaporators are concentrated into 20ml, are made
Dark plum extract solution is (i.e.：Contain 1g smoked plum extractives in 1ml dark plum extract solutions).
Embodiment 3
A kind of fresh-cut fruit and vegetable antistaling agent, often consisted of the following composition in 1000ml antistaling agent：Epsilon-polylysine 10g, shell
Glycan 20g, dark plum extract solution 50ml, cloves extract solution 250ml, surplus is pure water.50ml dark plums extract solution is taken to add first
In 200ml pure water, stir, then take chitosan 20g to add in above-mentioned solution, stir until being completely dissolved, then take
Epsilon-polylysine 10g, cloves extract solution 250ml, while add pure water to be settled to 1000ml, stir, produce antistaling agent, will
Antistaling agent is named as antistaling agent 3 in embodiment 3.It will clean, 2-10 minutes in fruits and vegetables immersion antistaling agent, taking-up drains, after packaging
It is placed in 4 DEG C of preservations.
Dark plum extract solution in above-mentioned antistaling agent, can be prepared by the following method：Dark plum is crushed, 30 mesh sieves is crossed, weighs
70 DEG C of the ethanol that 20g dark plums powder adds 200ml95% extracts 10 hours, and vacuum filter, Rotary Evaporators are concentrated into 20ml, are made
Dark plum extract solution is (i.e.：Contain 1g smoked plum extractives in 1ml dark plum extract solutions).
High-quality, no disease and pests harm autumn cucumber is selected, is divided into four groups, three groups are added 1-3 of the embodiment of the present invention and made respectively respectively
Antistaling agent 1, antistaling agent 2, the antistaling agent 3 obtained, another group is not added, and does blank control.From weightlessness, gas concentration lwevel, dimension life
Four plain C content, rotting rate index study antistaling agents of the present invention are to the fresh-keeping effect of autumn cucumber.Concrete condition is described as follows.
It will be seen from figure 1 that a few days ago water loss is basically identical for preservation, since the 3rd day, control group weight-loss ratio was obvious
Higher than antistaling agent group.The transpiration that antistaling agent of the present invention substantially suppresses autumn cucumber is demonstrated, reduces moisture evaporation, is kept for the autumn
The freshness of cucumber.Wherein, the effect of antistaling agent 1 is optimal.
Figure it is seen that since the 2nd day, the gas concentration lwevel rate of climb is high in control group autumn cucumber packaging bag
In antistaling agent group, the respiration of autumn cucumber can be suppressed by demonstrating antistaling agent of the present invention, reduce nutriment consumption, Ke Yiwei
Hold the quality after preservation.Wherein, the effect of antistaling agent 1 is optimal.
From figure 3, it can be seen that since the 3rd day, control group autumn cucumber Determination of Vitamin C reduces speed apparently higher than fresh-keeping
Group.Determination of Vitamin C height indicates the quality quality of autumn cucumber in autumn cucumber, and vitamin c has certain oxidation resistance,
Free radical caused by autumn cucumber eubolism can be removed, while consume vitamin c, Determination of Vitamin C height have 2 points may, one
It is that autumn cucumber produces that free radical is few in itself, Another reason is that the antioxidant content in antistaling agent works.Demonstrate this hair
The bright aging that autumn cucumber with antioxidation, can be delayed, ensure quality during preservation.Wherein, the effect of antistaling agent 1 is optimal.
From fig. 4, it can be seen that control group begins with autumn cucumber and rotted since the 3rd, by the 5th day, rotten speed was accelerated.Protect
There is autumn cucumber from the 5th talent and rotted in fresh dose of group.It has been obviously prolonged the holding time of autumn cucumber.Demonstrating antistaling agent of the present invention can
To suppress the breeding of autumn cucumber surface microorganism, so as to slow down the rotten speed of autumn cucumber, the preservation time is extended.Wherein,
The effect of antistaling agent 1 is optimal.
In summary, antistaling agent of the present invention can be obviously prolonged the preservation time of autumn cucumber, improve preservation quality.Inhibit the autumn
The transpiration and respiration of cucumber, reduce water loss and nutriment consumption；Delay the aging rate of autumn cucumber；Suppression
The breeding of autumn cucumber surface microorganism has been made, has slowed down rotten speed.It ensure that autumn cucumber preservation quality.In addition, this antistaling agent without
Conventional pure chemistry reagent, it is safer.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, Er Qie
In the case of without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, embodiment all should be regarded as exemplary, and be nonrestrictive, the scope of the present invention is by appended power
Profit requires rather than described above limits, it is intended that all in the implication and scope of the equivalency of claim by falling
Change is included in the present invention.
Moreover, it will be appreciated that although the present specification is described in terms of embodiments, not each embodiment is only wrapped
Containing an independent technical scheme, this narrating mode of specification is only that those skilled in the art should for clarity
Using specification as an entirety, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
It is appreciated that other embodiment.
Claims (10)
1. a kind of fresh-cut fruit and vegetable antistaling agent, it is characterised in that consisted of the following composition in the antistaling agent per 1000ml：ε-poly- bad ammonia
Sour 3g-10g, chitosan 10g-40g, dark plum extract solution 40ml-60ml, cloves extract solution 200ml-300ml, surplus are pure
Water.
2. fresh-cut fruit and vegetable antistaling agent according to claim 1, it is characterised in that the chitosan is that deacetylated shell gathers
One kind or any combination in sugar, chitosan oligosaccharide, carboxymethyl chitosan.
3. fresh-cut fruit and vegetable antistaling agent according to claim 1, it is characterised in that the cloves extract solution extracts for flos caryophylli
Liquid.
4. fresh-cut fruit and vegetable antistaling agent according to claim 1, it is characterised in that per 1000ml antistaling agent in by below into
It is grouped into：Epsilon-polylysine 5g, chitosan 40g, dark plum extract solution 60ml, cloves extract solution 300ml, surplus is pure water.
5. a kind of preparation method of fresh-cut fruit and vegetable antistaling agent, it is characterised in that take 40ml-60ml dark plums extract solution to add first
In 200-500ml pure water, stir, then take chitosan 10g-40g to add in above-mentioned solution, stir until completely molten
Solution, then epsilon-polylysine 3g-10g, cloves extract solution 200ml-300ml are taken, then add pure water to be settled to 1000ml, stir
Produce.
6. the preparation method of fresh-cut fruit and vegetable antistaling agent according to claim 5, it is characterised in that the preparation of cloves extract solution
Method, comprise the following steps：Cloves is dried in 45 DEG C of air dry ovens first, after Ultramicrofine crasher is smashed to pieces, weighs 50g
Dry powder is crushed in flask, it is 95% edible alcohol to add 400ml volumetric concentrations, is placed on the shaking table of 55 DEG C of constant temperature and handles 12h,
Filtered with Whatman No.2 filter paper, add after 200ml edible alcohols bring up again 12h and filter in residue；Merging filtrate steams in rotation
Concentrated in hair instrument, Rotary Evaporators are concentrated into 50ml, and cloves extract solution is made.
7. the preparation method of fresh-cut fruit and vegetable antistaling agent according to claim 6, it is characterised in that the rotating speed of shaking table is
100r/min。
8. the preparation method of fresh-cut fruit and vegetable antistaling agent according to claim 6, it is characterised in that concentrated in Rotary Evaporators
Temperature is 50 DEG C.
9. the preparation method of fresh-cut fruit and vegetable antistaling agent according to claim 5, it is characterised in that the preparation of dark plum extract solution
Method, comprise the following steps：Dark plum is crushed, crosses 30 mesh sieves, it is 95% to weigh 20g dark plums powder and add 200ml volumetric concentrations
Ethanol, 10h is then extracted at a temperature of 70 DEG C, vacuum filter, 20ml is concentrated into using Rotary Evaporators, dark plum extraction is made
Liquid.
10. the application method of a kind of fresh-cut fruit and vegetable antistaling agent as described in claim 1-4 is any, it is characterised in that will clean
Fruits and vegetables immerse 2-10 minutes in antistaling agent, taking-up drained, and 4 DEG C of preservations are placed in after vegetable and fruit packaging.
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| CN109287741A (en) * | 2018-10-12 | 2019-02-01 | 绩溪县桐坑源家庭农场 | A kind of antimicrobial antistaling agent and preparation method thereof for vegetables |
| CN109601613A (en) * | 2019-02-15 | 2019-04-12 | 江苏莱顿博瑞生物科技有限公司 | A kind of antistaling agent and preparation method thereof for Fresh-cut Apples |
| CN110122559A (en) * | 2019-05-30 | 2019-08-16 | 江苏奥斯忒食品有限公司 | It is a kind of to delay the ageing preservation method for rotting, extending storage time of fresh-cut common cattail |
| CN110999955A (en) * | 2019-12-19 | 2020-04-14 | 西南大学 | Preparation method and application of mulberry leaf polyphenol compound preservative |
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Cited By (4)
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| CN109287741A (en) * | 2018-10-12 | 2019-02-01 | 绩溪县桐坑源家庭农场 | A kind of antimicrobial antistaling agent and preparation method thereof for vegetables |
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| CN110122559A (en) * | 2019-05-30 | 2019-08-16 | 江苏奥斯忒食品有限公司 | It is a kind of to delay the ageing preservation method for rotting, extending storage time of fresh-cut common cattail |
| CN110999955A (en) * | 2019-12-19 | 2020-04-14 | 西南大学 | Preparation method and application of mulberry leaf polyphenol compound preservative |
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