CN107821582A - 一种荔枝专用保鲜剂 - Google Patents
一种荔枝专用保鲜剂 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
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- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
本发明公开了一种荔枝专用保鲜剂,主要由以下原料制成:肉豆蔻酸、ε‑聚赖氨酸、纳米二氧化钛、抗败血酸、氯化钠、绞股蓝醇提物、酒石酸钠、焦亚硫酸钾、谷氨酸钠、疏水剂、公丁香提取物、竹叶提取物、茶皂素和水杨酸。本发明荔枝专用保鲜剂,各原料物质相互混合发生螯合反应后,在荔枝的表面形成一层具有通透性和阻水性的保护膜层,同时具有良好的杀菌作用。减少荔枝腐烂,延长荔枝的保鲜期。
Description
技术领域
本发明涉及食品添加剂领域,特别涉及一种荔枝专用保鲜剂。
背景技术
目前,随着科学技术的进步和经济的发展,人们对食物要求越来越高,人们的饮食已从温饱型向营养型转变,对食品的需求不但追求数量,而且关心质量和花色品种,经济、实惠、方便的食品必将成为消费者选择的对象。新鲜的水果是我们日常生活中的必需品,其含水量高,且具有我们所必需的维生素、矿物质和膳食纤维。荔枝(学名:Litchi chinensisSonn.)无患子科,荔枝属常绿乔木,高约10米。果皮有鳞斑状突起,鲜红,紫红。成熟时至鲜红色;种子全部被肉质假种皮包裹。花期春季,果期夏季。果肉产鲜时半透明凝脂状,味香美,但不耐储藏。在现有的保鲜技术中经常使用化学保鲜剂对水果进行保鲜。目前,已有多种化学杀菌剂、生物活性调节剂及生物涂膜类等防腐保鲜剂在贮藏保鲜中广泛使用,对提高贮藏效果具有明显的辅助促进作用。但为了对于荔枝的保鲜延长效果并不显著。
公开于该背景技术部分的信息仅仅旨在增加对本发明的总体背景的理解,而不应当被视为承认或以任何形式暗示该信息构成已为本领域一般技术人员所公知的现有技术。
发明内容
本发明的目的在于提供一种荔枝专用保鲜剂,从而克服荔枝保鲜期限短、保鲜效果不显著的缺点。
为实现上述目的,本发明提供了一种荔枝专用保鲜剂,主要由以下原料制成:肉豆蔻酸、ε-聚赖氨酸、纳米二氧化钛、抗败血酸、氯化钠、绞股蓝醇提物、酒石酸钠、焦亚硫酸钾、谷氨酸钠、疏水剂、公丁香提取物、竹叶提取物、茶皂素和水杨酸。
优选地,上述技术方案中,所述的荔枝专用保鲜剂,按重量份数计,主要由以下原料制成:肉豆蔻酸5-10份、ε-聚赖氨酸7-13份、纳米二氧化钛4-9份、抗败血酸3-7份、氯化钠4-9份、绞股蓝醇提物2-6份、酒石酸钠1-4份、焦亚硫酸钾3-7份、谷氨酸钠2-6份、疏水剂3-7份、公丁香提取物1-3份、竹叶提取物1-3份、茶皂素0.5-2份和水杨酸1-3份。
优选地,上述技术方案中,所述的荔枝专用保鲜剂,按重量份数计,主要由以下原料制成:肉豆蔻酸6份、ε-聚赖氨酸9份、纳米二氧化钛5份、抗败血酸4份、氯化钠6份、绞股蓝醇提物4份、酒石酸钠3份、焦亚硫酸钾6份、谷氨酸钠4份、疏水剂6份、公丁香提取物2份、竹叶提取物2份、茶皂素1份和水杨酸2份。
优选地,上述技术方案中,所述疏水剂为食品级虫胶、液体石蜡、蜂蜡、聚醋酸乙烯酯、油酸、硬脂酸中的一种或几种。
优选地,上述技术方案中,所述荔枝专用保鲜剂的使用方法为:将荔枝专用保鲜剂兑水稀释150-300倍后,浸蘸或喷洒使用,浸蘸时间为1-10秒。
优选地,上述技术方案中,所述荔枝专用保鲜剂的制备为将所述原料混合制备成悬浮剂、悬乳剂、可湿性粉剂或水分散粒剂。
与现有技术相比,本发明具有如下有益效果:本发明荔枝专用保鲜剂,各原料物质相互混合发生螯合反应后,在荔枝的表面形成一层具有通透性和阻水性的保护膜层,同时具有良好的杀菌作用。减少荔枝腐烂,延长荔枝的保鲜期。
具体实施方式
下面结合具体实施例,对本发明的具体实施方式进行详细描述,但应当理解本发明的保护范围并不受具体实施方式的限制。
实施例1
一种荔枝专用保鲜剂,按重量份数计,主要由以下原料制成:肉豆蔻酸6份、ε-聚赖氨酸9份、纳米二氧化钛5份、抗败血酸4份、氯化钠6份、绞股蓝醇提物4份、酒石酸钠3份、焦亚硫酸钾6份、谷氨酸钠4份、疏水剂6份、公丁香提取物2份、竹叶提取物2份、茶皂素1份和水杨酸2份。
所述疏水剂为蜂蜡。上述保鲜剂的制备为将上述原料混合制备成悬浮剂。
所述荔枝专用保鲜剂的使用方法为:将荔枝专用保鲜剂兑水稀释250倍后,浸蘸或喷洒使用,浸蘸时间为1-10秒。
实施例2
一种荔枝专用保鲜剂,按重量份数计,主要由以下原料制成:肉豆蔻酸5份、ε-聚赖氨酸13份、纳米二氧化钛4份、抗败血酸7份、氯化钠4份、绞股蓝醇提物2份、酒石酸钠1份、焦亚硫酸钾7份、谷氨酸钠2份、疏水剂3份、公丁香提取物3份、竹叶提取物1份、茶皂素0.5份和水杨酸1份。
所述疏水剂为食品级虫胶。上述保鲜剂的制备为将上述原料混合制备成可湿性粉剂。
所述荔枝专用保鲜剂的使用方法为:将荔枝专用保鲜剂兑水稀释150倍后,浸蘸或喷洒使用,浸蘸时间为1-10秒。
实施例3
一种荔枝专用保鲜剂,按重量份数计,主要由以下原料制成:肉豆蔻酸10份、ε-聚赖氨酸7份、纳米二氧化钛9份、抗败血酸3份、氯化钠9份、绞股蓝醇提物6份、酒石酸钠4份、焦亚硫酸钾3份、谷氨酸钠6份、疏水剂7份、公丁香提取物1份、竹叶提取物3份、茶皂素2份和水杨酸3份。
所述疏水剂为聚醋酸乙烯酯。上述保鲜剂的制备为将上述原料混合制备成悬浮剂。
优选地,上述技术方案中,所述荔枝专用保鲜剂的使用方法为:将荔枝专用保鲜剂兑水稀释300倍后,浸蘸或喷洒使用,浸蘸时间为1-10秒。
实施例4
一种荔枝专用保鲜剂,按重量份数计,主要由以下原料制成:肉豆蔻酸6份、ε-聚赖氨酸9份、纳米二氧化钛5份、抗败血酸7份、氯化钠6份、绞股蓝醇提物3份、酒石酸钠2份、焦亚硫酸钾4份、谷氨酸钠3份、疏水剂7份、公丁香提取物1份、竹叶提取物2份、茶皂素1.5份和水杨酸3份。
所述疏水剂为液体石蜡和油酸的混合,混合的体积比例为1:1。上述保鲜剂的制备为将上述原料混合制备成水分散粒剂。
优选地,上述技术方案中,所述荔枝专用保鲜剂的使用方法为:将荔枝专用保鲜剂兑水稀释270倍后,浸蘸或喷洒使用,浸蘸时间为1-10秒。
对比例1
一种荔枝专用保鲜剂,按重量份数计,主要由以下原料制成:肉豆蔻酸6份、ε-聚赖氨酸9份、纳米二氧化钛5份、抗败血酸4份、氯化钠6份、绞股蓝醇提物4份、酒石酸钠3份、焦亚硫酸钾6份、谷氨酸钠4份、疏水剂6份。
所述疏水剂为蜂蜡。上述保鲜剂的制备为将上述原料混合制备成悬浮剂、。
所述荔枝专用保鲜剂的使用方法为:将荔枝专用保鲜剂兑水稀释250倍后,浸蘸或喷洒使用,浸蘸时间为1-10秒。
对比例2
一种荔枝专用保鲜剂,按重量份数计,主要由以下原料制成:肉豆蔻酸6份、纳米二氧化钛5份、抗败血酸4份、氯化钠6份、酒石酸钠3份、焦亚硫酸钾6份、谷氨酸钠4份、疏水剂6份。
所述疏水剂为蜂蜡。上述保鲜剂的制备为将上述原料混合制备成悬浮剂、。
所述荔枝专用保鲜剂的使用方法为:将荔枝专用保鲜剂兑水稀释250倍后,浸蘸或喷洒使用,浸蘸时间为1-10秒。
效果对比实验
选择荔枝作为保鲜剂的对比实验,均为同一天早上采摘,去除病果和机械损伤的果后,使用实施例和对比例的保鲜剂对荔枝进行保鲜。每组保鲜的荔枝为100个果实,将荔枝浸蘸保鲜剂后,至于冷藏库进行冷藏,冷藏温度均形同,冷藏15天后,每组选一半转入常温下防治观察,另一半继续冷藏,分别统计保鲜期和常温货架期。其中冷藏保鲜期是指新鲜采摘的荔枝在温度为0-3℃条件下开始冷藏直至出现60%以上烂果;常温货架期是指新鲜采摘的荔枝冷藏15天后转入常温下开始摆放直至出现60%以上烂果。对比结果如表1所示。
表1不同保鲜剂的保鲜效果
前述对本发明的具体示例性实施方案的描述是为了说明和例证的目的。这些描述并非想将本发明限定为所公开的精确形式,并且很显然,根据上述教导,可以进行很多改变和变化。对示例性实施例进行选择和描述的目的在于解释本发明的特定原理及其实际应用,从而使得本领域的技术人员能够实现并利用本发明的各种不同的示例性实施方案以及各种不同的选择和改变。本发明的范围意在由权利要求书及其等同形式所限定。
Claims (6)
1.一种荔枝专用保鲜剂,其特征在于,主要由以下原料制成:肉豆蔻酸、ε-聚赖氨酸、纳米二氧化钛、抗败血酸、氯化钠、绞股蓝醇提物、酒石酸钠、焦亚硫酸钾、谷氨酸钠、疏水剂、公丁香提取物、竹叶提取物、茶皂素和水杨酸。
2.根据权利要求1所述的荔枝专用保鲜剂,其特征在于,按重量份数计,主要由以下原料制成:肉豆蔻酸5-10份、ε-聚赖氨酸7-13份、纳米二氧化钛4-9份、抗败血酸3-7份、氯化钠4-9份、绞股蓝醇提物2-6份、酒石酸钠1-4份、焦亚硫酸钾3-7份、谷氨酸钠2-6份、疏水剂3-7份、公丁香提取物1-3份、竹叶提取物1-3份、茶皂素0.5-2份和水杨酸1-3份。
3.根据权利要求1所述的荔枝专用保鲜剂,其特征在于,按重量份数计,主要由以下原料制成:肉豆蔻酸6份、ε-聚赖氨酸9份、纳米二氧化钛5份、抗败血酸4份、氯化钠6份、绞股蓝醇提物4份、酒石酸钠3份、焦亚硫酸钾6份、谷氨酸钠4份、疏水剂6份、公丁香提取物2份、竹叶提取物2份、茶皂素1份和水杨酸2份。
4.根据权利要求1所述的荔枝专用保鲜剂,其特征在于,所述疏水剂为食品级虫胶、液体石蜡、蜂蜡、聚醋酸乙烯酯、油酸、硬脂酸中的一种或几种。
5.根据权利要求1所述的荔枝专用保鲜剂,其特征在于,所述荔枝专用保鲜剂的使用方法为:将荔枝专用保鲜剂兑水稀释150-300倍后,浸蘸或喷洒使用,浸蘸时间为1-10秒。
6.根据权利要求1所述的荔枝专用保鲜剂,其特征在于,所述荔枝专用保鲜剂的制备为将所述原料混合制备成悬浮剂、悬乳剂、可湿性粉剂或水分散粒剂。
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