CN107865061A - 一种蓝莓杀菌保鲜剂 - Google Patents
一种蓝莓杀菌保鲜剂 Download PDFInfo
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- CN107865061A CN107865061A CN201610858476.8A CN201610858476A CN107865061A CN 107865061 A CN107865061 A CN 107865061A CN 201610858476 A CN201610858476 A CN 201610858476A CN 107865061 A CN107865061 A CN 107865061A
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- blueberry
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- antistaling disinfectant
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- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract description 13
- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 13
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 13
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 13
- 239000000645 desinfectant Substances 0.000 title claims abstract description 7
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 229920002101 Chitin Polymers 0.000 claims abstract description 6
- 229920001661 Chitosan Polymers 0.000 claims abstract description 6
- 229920002494 Zein Polymers 0.000 claims abstract description 6
- 235000011187 glycerol Nutrition 0.000 claims abstract description 6
- 235000019534 high fructose corn syrup Nutrition 0.000 claims abstract description 6
- 239000005019 zein Substances 0.000 claims abstract description 6
- 229940093612 zein Drugs 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 3
- 230000008014 freezing Effects 0.000 abstract description 6
- 238000007710 freezing Methods 0.000 abstract description 6
- 239000005452 food preservative Substances 0.000 abstract description 4
- 235000019249 food preservative Nutrition 0.000 abstract description 4
- 239000000203 mixture Substances 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 238000010257 thawing Methods 0.000 abstract description 2
- 239000003795 chemical substances by application Substances 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
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
- 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
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
-
- 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
- A23L3/3562—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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
一种蓝莓杀菌保鲜剂，属于食品保鲜技术领域。本发明由以下重量份的物质组成：水溶性壳聚糖2‑5份、甘油0.5‑1份、高果糖玉米糖浆3‑7份、高甲氧基果胶1‑4份、水700‑1000份、甲壳素及其衍生物1‑3份、玉米蛋白5‑20份、山梨醇1‑6份。本发明可缓解蓝莓在冷冻和解冻期间风味、色泽的变化，以及营养成分的损失，尤其是质地变硬和汁液流失的问题，为冷冻蓝莓提供了一种新的、有效的保鲜途径，可明显提高冷冻蓝莓的品质，增加其经济效益。
Description
技术领域
本发明涉及一种蓝莓杀菌保鲜剂，属于食品保鲜技术领域。
背景技术
为了适应人们崇尚自然、健康的思想，开发应用高效安全的食品保鲜剂已成为当今世界食品保鲜剂重要的研究领域。据有关资料证实，在人们长期食用的食品中，天然保鲜剂成分的毒性远远低于人工合成的保鲜剂。因此，从自然界寻求天然保鲜剂的研究已引起各国科学家的高度重视。各国开发的大量天然保鲜剂产品，受到人们的普遍欢迎。
发明内容
本发明的目的是提供一种蓝莓杀菌保鲜剂。
本发明的技术方案包括如下：
本发明由以下重量份的物质组成：水溶性壳聚糖2-5份、甘油0.5-1份、高果糖玉米糖浆3-7份、高甲氧基果胶1-4份、水700-1000份、甲壳素及其衍生物1-3份、玉米蛋白5-20份、山梨醇1-6份。
本发明的有益效果是：
本发明可缓解蓝莓在冷冻和解冻期间风味、色泽的变化，以及营养成分的损失，尤其是质地变硬和汁液流失的问题，为冷冻蓝莓提供了一种新的、有效的保鲜途径，可明显提高冷冻蓝莓的品质，增加其经济效益。
具体实施方式
以下结合技术方案详细叙述本发明的具体实施方式。
实施例1
水溶性壳聚糖3份、甘油0.75份、高果糖玉米糖浆5份、高甲氧基果胶3份、水1000份、甲壳素及其衍生物3份、玉米蛋白15份、山梨醇5份。
实施例2
水溶性壳聚糖5份、甘油0.75份、高果糖玉米糖浆3份、高甲氧基果胶1份、水700份、甲壳素及其衍生物2份、玉米蛋白5份、山梨醇1份。
实施例3
水溶性壳聚糖4份、甘油0.6份、高果糖玉米糖浆4份、高甲氧基果胶2份、水800份、甲壳素及其衍生物3份、玉米蛋白13份、山梨醇4份。
Claims (1)
1.一种蓝莓杀菌保鲜剂，其特征在于，所述的蓝莓杀菌保鲜剂由以下重量份的物质组成：水溶性壳聚糖2-5份、甘油0.5-1份、高果糖玉米糖浆3-7份、高甲氧基果胶1-4份、水700-1000份、甲壳素及其衍生物1-3份、玉米蛋白5-20份、山梨醇1-6份。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610858476.8A CN107865061A (zh) | 2016-09-28 | 2016-09-28 | 一种蓝莓杀菌保鲜剂 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610858476.8A CN107865061A (zh) | 2016-09-28 | 2016-09-28 | 一种蓝莓杀菌保鲜剂 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107865061A true CN107865061A (zh) | 2018-04-03 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610858476.8A Pending CN107865061A (zh) | 2016-09-28 | 2016-09-28 | 一种蓝莓杀菌保鲜剂 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107865061A (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108684811A (zh) * | 2018-08-15 | 2018-10-23 | 安徽农业大学 | 一种降低蓝莓果冷冻损伤的方法 |
-
2016
- 2016-09-28 CN CN201610858476.8A patent/CN107865061A/zh active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108684811A (zh) * | 2018-08-15 | 2018-10-23 | 安徽农业大学 | 一种降低蓝莓果冷冻损伤的方法 |
| CN108684811B (zh) * | 2018-08-15 | 2021-09-17 | 安徽农业大学 | 一种降低蓝莓果冷冻损伤的方法 |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180403 |
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| WD01 | Invention patent application deemed withdrawn after publication |