CN107897355A - A kind of preparation method of fruit antistaling agent - Google Patents
A kind of preparation method of fruit antistaling agent Download PDFInfo
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- CN107897355A CN107897355A CN201711348236.4A CN201711348236A CN107897355A CN 107897355 A CN107897355 A CN 107897355A CN 201711348236 A CN201711348236 A CN 201711348236A CN 107897355 A CN107897355 A CN 107897355A
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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
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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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a kind of preparation method of fruit antistaling agent, include the following steps：(1) spill fruit seed extract is dissolved in distilled water, use sodium hydroxide solution adjust spill fruit seed extract pH value for 10~11, be placed in temperature be 90~100 DEG C at 30~40min of stirring in water bath postcoolings to 45~50 DEG C it is spare；(2) konjac polysaccharide is placed in distilled water, is placed in adding acetic acid solution on blender while stirring, until konjac polysaccharide is completely dissolved；(3) after (1) resulting solution is mixed with (2) resulting solution, mix after adding myristyl alcohol, spill pericarp extract and fig wine brewing pomace extract, irradiated using ultrasonic microwave up to the fruit antistaling agent；Spill fruit seed, spill pericarp and fig wine brewing pomace are extracted active material and are prepared into fruit antistaling agent by the present invention, which is respectively provided with various fruits preferable fresh-keeping effect.
Description
Technical field
The present invention relates to fruit freshness preserving technical field, and in particular to a kind of preparation method of fruit antistaling agent.
Background technology
The general preparation method of fig fruit wine is to select ripe fresh fig, after cleaning, cuts base of fruit, slightly smashes；
Pour into drinking vessel, adding white wine and honey, after stirring, sealing immersion 1 month or so；Filter and remove residue behind Kaifeng, you can edible.
It is both needed to filter after the brewing of fig fruit wine of the prior art, the fig slag filtered out often has higher nutritive value
And utility value, directly abandon the waste that can cause resource.
In the prior art, it is existing that the fresh-keeping of fruit is much applied to using plant extracts, such as garlic P.E, perilla leaf
The plants such as extract, forsythia suspense extraction have strong antipathogenic composition, and plant extracts is generally applied to the master of fruit freshness preserving
Method is wanted mainly to have：Directly fruit is soaked in the solution containing plant extracts, or sprinkling plant extract solution in
Fruit surface and play the role of antibacterial corrosion-resistant.This several method causes since the active ingredient in plant extracts is volatile
Plant extracts fresh-keeping effect
The content of the invention
The present invention overcomes the fig pomace that directly will filter out in fig fruit wine fermentation technique directly to abandon, and causes
A kind of technical problem of the wasting of resources, there is provided preparation method of fruit antistaling agent.
To solve the above problems, the present invention adopts the following technical scheme that：
A kind of preparation method of fruit antistaling agent, includes the following steps：
(1) spill fruit seed extract is dissolved in distilled water, spill fruit is adjusted using the sodium hydroxide solution of 1~2mol/L
The pH value of seed extract is 10~11, and it is 30~40min of stirring in water bath postcoolings at 90~100 DEG C to 45~50 DEG C to be placed in temperature
It is spare；
(2) konjac polysaccharide is placed in distilled water, is placed in adding acetic acid solution on blender while stirring, until konjaku
Polysaccharide is completely dissolved；The mass concentration of the acetic acid is 1~5%；
(3) after (1) resulting solution is mixed with (2) resulting solution, myristyl alcohol, spill pericarp extract are added and without flower
Mixed after fruit wine brewing pomace extract, 20~30min is irradiated up to the fruit antistaling agent using ultrasonic-microwave；It is described
Ultrasonic power be 200~400W, microwave power be 300~500W；
The fig wine brewing pomace extract is extracted to obtain by the following method：By mistake in fig fruit wine wine-making technology
After the fig wine brewing pomace that filter obtains uses microwave drying, through supercritical CO2It is obtained by extraction；The supercritical CO2Extract bar
Part is：In the supercritical state, extracted using ethanol and acetone mixed solution as entrainer, CO2Flow velocity be 20~30L/min,
Extracting pressure is 30~35MPa, and extraction temperature is 32~42 DEG C, and resolution temperature is 35~45 DEG C, and extraction time is 1~3h；Institute
In the knockout drum stated, extract carries out decompression separation extraction, and the pressure of knockout drum is 20~25MPa, and temperature is 25~55 DEG C, point
From obtaining fig wine brewing pomace extract.
Wherein, fig wine brewing pomace is obtained by following process：(1) fig pre-processes：By fig
Removed the peel after cleaning, smash into pulp to pieces；(2) allocate：Use the soluble solids content in plant polyose adjustment pulp for 20~
30%；(3) ferment：Fermentation obtains fig fruit wine after saccharomyces cerevisiae is added into the fig fruit latex after allotment；(4) filter：
Clarification fig fruit wine and fig wine brewing pomace is obtained by filtration in fig fruit wine.
Wherein, the spill fruit seed protein content contained in the spill fruit seed extract is not less than 90mg/100g.
Wherein, the spill fruit seed extract is extracted and obtained by the following method：(1) ungrease treatment：By spill fruit seed powder
Staticly settled after adding 1~2h of petroleum ether and stirring after broken, sediment is separated with petroleum ether；
(2) Protein Extraction：Spill fruit seed after degreasing is placed in the aqueous slkali that pH value is 9.5~11, and using super
Sound wave handles 30~60min at 40~50 DEG C, and 20~30min of centrifugation takes under conditions of rotating speed is 3000~4000r/min
Supernatant；Again using 2mol/L HCl solution adjustment supernatant pH value to after 4.5, be 3000~4000r/min's in rotating speed
Under the conditions of centrifuge taking precipitate after 20~30min, sediment is dissolved in distilled water, pH is adjusted with the NaOH solution of 2mol/L
It is worth for 9.5~11, then is dialysed using bag filter after desalination, is freezed at -15~-20 DEG C up to the spill fruit seed extract；
The ultrasonic power is 500~800W；The solid-liquid ratio of the spill fruit seed and aqueous slkali is 1Kg：10~20L；The dialysis
The pore size of bag is 3500~4000Da.
Wherein, the spill pericarp extract is extracted and obtained by the following method：After spill pericarp is dried, it crushed
200 mesh sieves, then it is placed in supercritical CO2By 20% ethanol solution of mass concentration be in extraction kettle entrainer extraction 10~
30min obtains the spill pericarp extract；The supercritical CO2Extraction conditions is：20 DEG C of extraction temperature, extracting pressure
35Mpa, CO2Flow velocity be 22L/min；The mass ratio of the ethanol solution and spill pericarp is 10~15:100.
The anthocyanidin content contained in spill pericarp extract of the present invention is not less than 58mg/100g.
Wherein, in the extraction process of fig wine brewing pomace extract, the mass ratio of ethanol and acetone is 1~3:
5。
The fruit guarantor obtained another object of the present invention is to provide a kind of preparation method by above-mentioned fruit antistaling agent
Fresh dose.
The fruit antistaling agent is made of the following raw material of mass parts：11~23 parts of spill fruit seed extract, konjaku are more
20~30 parts of sugar, 5~10 parts of myristyl alcohol, 25~39 parts of spill pericarp extract, fig wine brewing pomace extract 24~40
Part.
The present invention has the advantages that compared with prior art：
(1) fruit antistaling agent of the invention is stablized, and during applied to fruit freshness preserving, can be formed in fruit surface stable thin
Film, suppresses the breathing of fruit, and fruit antistaling agent spill pericarp extract, fig wine brewing pomace extract have it is anti-oxidant and
Antibacterial sterilizing activity component, effectively prevents microbial bacteria and infects fruit.
(2) present invention uses ultrasonic wave and microwave combined modification, under the irradiation of ultrasonic wave and microwave, konjac polysaccharide and sth. made by twisting
Movement between spill fruit seed protein molecular in sub- fruit seed extract is strengthened, and formation combines the stronger associative key of power, twists with the fingers at the same time
The hydrophilic molecules contained in sub- pericarp extract, fig wine brewing pomace extract can be filled in konjac polysaccharide and spill fruit seed egg
White macromolecular substances, the membrane structure of formation are more firm.Myristyl alcohol has stronger hydrophily, it is with hydrophilic radical and hydrophobic
Group can be with spill fruit seed extract, konjac polysaccharide, myristyl alcohol, spill pericarp extract, fig wine brewing pomace extract
In the group such as carboxyl, hydroxyl, carbonyl and benzoyl combined in the form of hydrogen bond, improve the stability of fruit antistaling agent,
Fruit antistaling agent can form stable film in fruit surface, further improve fruit effect.
Embodiment
With reference to embodiment and experiment, the invention will be further described.
Embodiment 1
A kind of preparation method of fruit antistaling agent, includes the following steps：
(1) spill fruit seed extract is dissolved in distilled water, spill fruit seed is adjusted using the sodium hydroxide solution of 2mol/L
The pH value of extract is 10, be placed in temperature for stirring in water bath 30min postcoolings at 100 DEG C to 50 DEG C it is spare；
(2) konjac polysaccharide is placed in distilled water, is placed in adding acetic acid solution on blender while stirring, until konjaku
Polysaccharide is completely dissolved；The mass concentration of the acetic acid is 1%；
(3) after (1) resulting solution is mixed with (2) resulting solution, myristyl alcohol, spill pericarp extract are added and without flower
Mixed after fruit wine brewing pomace extract, 30min is irradiated up to the fruit antistaling agent using ultrasonic-microwave；Described is super
Acoustic power is 200W, microwave power 500W；
The fig wine brewing pomace extract is extracted to obtain by the following method：By mistake in fig fruit wine wine-making technology
After the fig wine brewing pomace that filter obtains uses microwave drying, through supercritical CO2It is obtained by extraction；The supercritical CO2Extract bar
Part is：In the supercritical state, using mass ratio as 1:5 ethanol and acetone mixed solution extracts for entrainer, CO2Flow velocity be
30L/min, extracting pressure 305MPa, extraction temperature are 42 DEG C, and resolution temperature is 35 DEG C, extraction time 3h；Point
From in tank, extract carries out decompression separation extraction, and the pressure of knockout drum is 20MPa, and temperature is 55 DEG C, the isolated no flower
Fruit wine brewing pomace extract.
The fig wine brewing pomace is obtained by following process：(1) fig pre-processes：After fig is cleaned
Peeling, smashs into pulp to pieces；(2) allocate：The soluble solids content in plant polyose adjustment pulp is used as 20%；(3) send out
Ferment：Fermentation obtains fig fruit wine after saccharomyces cerevisiae is added into the fig fruit latex after allotment；(4) filter：By fig fruit
Clarification fig fruit wine and fig wine brewing pomace is obtained by filtration in wine.
The spill fruit seed extract is extracted and obtained by the following method：
(1) ungrease treatment：Staticly settled after adding petroleum ether and stirring 2h after spill fruit seed is crushed, by sediment and oil
Ether separates；
(2) Protein Extraction：Spill fruit seed after degreasing is placed in the aqueous slkali that pH value is 9.5, and uses ultrasonic wave
30min is handled at 50 DEG C, centrifugation 20min takes supernatant under conditions of rotating speed is 4000r/min；Again using 2mol/L's
The pH value of HCl solution adjustment supernatant is to after 4.5, the taking precipitate after 20min is centrifuged under conditions of rotating speed is 4000r/min,
Sediment is dissolved in distilled water, is 11 with the NaOH solution of 2mol/L adjustment pH value, then is dialysed using bag filter after desalination,
Freezed at -15 DEG C up to the spill fruit seed extract；The ultrasonic power is 800W；The spill fruit seed and aqueous slkali
Solid-liquid ratio be 1Kg：10L；The pore size of the bag filter is 4000Da.The sth. made by twisting contained in the spill fruit seed extract
Sub- fruit seed protein content is not less than 90mg/100g.
The spill pericarp extract is extracted and obtained by the following method：After spill pericarp is dried, 200 mesh are crushed
Sieve, then it is placed in supercritical CO2It is described in extraction kettle by 20% ethanol solution of mass concentration to be that entrainer extraction 30min is obtained
Spill pericarp extract；The supercritical CO2Extraction conditions is：20 DEG C of extraction temperature, extracting pressure 35Mpa, CO2Stream
Speed is 22L/min；The mass ratio of the ethanol solution and spill pericarp is 10:100.
The fruit antistaling agent is made of the following raw material of mass parts：23 parts of spill fruit seed extract, konjac polysaccharide 20
Part, 10 parts of myristyl alcohol, 25 parts of spill pericarp extract, fig 40 parts of pomace extract of wine brewing.
Embodiment 2
A kind of preparation method of fruit antistaling agent, includes the following steps：
(1) spill fruit seed extract is dissolved in distilled water, spill fruit seed is adjusted using the sodium hydroxide solution of 1mol/L
The pH value of extract is 11, be placed in temperature for stirring in water bath 40min postcoolings at 90 DEG C to 45 DEG C it is spare；
(2) konjac polysaccharide is placed in distilled water, is placed in adding acetic acid solution on blender while stirring, until konjaku
Polysaccharide is completely dissolved；The mass concentration of the acetic acid is 5%；
(3) after (1) resulting solution is mixed with (2) resulting solution, myristyl alcohol, spill pericarp extract are added and without flower
Mixed after fruit wine brewing pomace extract, 20min is irradiated up to the fruit antistaling agent using ultrasonic-microwave；Described is super
Acoustic power is 400W, microwave power 300W；
The fig wine brewing pomace extract is extracted to obtain by the following method：By mistake in fig fruit wine wine-making technology
After the fig wine brewing pomace that filter obtains uses microwave drying, through supercritical CO2It is obtained by extraction；The supercritical CO2Extract bar
Part is：In the supercritical state, using mass ratio as 3:5 ethanol and acetone mixed solution extracts for entrainer, CO2Flow velocity be
20L/min, extracting pressure 35MPa, extraction temperature are 32 DEG C, and resolution temperature is 45 DEG C, extraction time 1h；The separation
In tank, extract carries out decompression separation extraction, and the pressure of knockout drum is 25MPa, and temperature is 25 DEG C, the isolated fig
Wine brewing pomace extract.
The fig wine brewing pomace is obtained by following process：(1) fig pre-processes：After fig is cleaned
Peeling, smashs into pulp to pieces；(2) allocate：The soluble solids content in plant polyose adjustment pulp is used as 30%；(3) send out
Ferment：Fermentation obtains fig fruit wine after saccharomyces cerevisiae is added into the fig fruit latex after allotment；(4) filter：By fig fruit
Clarification fig fruit wine and fig wine brewing pomace is obtained by filtration in wine.
The spill fruit seed extract is extracted and obtained by the following method：
(1) ungrease treatment：Staticly settled after adding petroleum ether and stirring 1h after spill fruit seed is crushed, by sediment and oil
Ether separates；
(2) Protein Extraction：By the spill fruit seed after degreasing be placed in pH value be 11 aqueous slkali in, and using ultrasonic wave in
60min is handled at 40 DEG C, centrifugation 30min takes supernatant under conditions of rotating speed is 300r/min；It is molten using the HCl of 2mol/L again
To after 4.5, the taking precipitate after 30min is centrifuged under conditions of rotating speed is 3000r/min, will precipitate the pH value of liquid adjustment supernatant
Thing is dissolved in distilled water, is 9.5 with the NaOH solution of 2mol/L adjustment pH value, then is dialysed using bag filter after desalination, in -20
Freezed at DEG C up to the spill fruit seed extract；The ultrasonic power is 500W；The material of the spill fruit seed and aqueous slkali
Liquor ratio is 1Kg：20L；The pore size of the bag filter is 3500Da.The spill fruit contained in the spill fruit seed extract
Seed protein content is not less than 90mg/100g.
The spill pericarp extract is extracted and obtained by the following method：After spill pericarp is dried, 200 mesh are crushed
Sieve, then it is placed in supercritical CO2It is described in extraction kettle by 20% ethanol solution of mass concentration to be that entrainer extraction 10min is obtained
Spill pericarp extract；The supercritical CO2Extraction conditions is：20 DEG C of extraction temperature, extracting pressure 35Mpa, CO2Stream
Speed is 22L/min；The mass ratio of the ethanol solution and spill pericarp is 15:100.
The fruit antistaling agent is made of the following raw material of mass parts：11 parts of spill fruit seed extract, konjac polysaccharide 30
Part, 5 parts of myristyl alcohol, 39 parts of spill pericarp extract, fig 24 parts of pomace extract of wine brewing.
Embodiment 3
A kind of preparation method of fruit antistaling agent, includes the following steps：
(1) spill fruit seed extract is dissolved in distilled water, spill fruit seed is adjusted using the sodium hydroxide solution of 2mol/L
The pH value of extract is 11, be placed in temperature for stirring in water bath 35min postcoolings at 95 DEG C to 48 DEG C it is spare；
(2) konjac polysaccharide is placed in distilled water, is placed in adding acetic acid solution on blender while stirring, until konjaku
Polysaccharide is completely dissolved；The mass concentration of the acetic acid is 2%；
(3) after (1) resulting solution is mixed with (2) resulting solution, myristyl alcohol, spill pericarp extract are added and without flower
Mixed after fruit wine brewing pomace extract, 25min is irradiated up to the fruit antistaling agent using ultrasonic-microwave；Described is super
Acoustic power is 300W, microwave power 400W；
The fig wine brewing pomace extract is extracted to obtain by the following method：By mistake in fig fruit wine wine-making technology
After the fig wine brewing pomace that filter obtains uses microwave drying, through supercritical CO2It is obtained by extraction；The supercritical CO2Extract bar
Part is：In the supercritical state, using mass ratio as 2:5 ethanol and acetone mixed solution extracts for entrainer, CO2Flow velocity be
25L/min, extracting pressure 32MPa, extraction temperature are 38 DEG C, and resolution temperature is 40 DEG C, extraction time 2h；The separation
In tank, extract carries out decompression separation extraction, and the pressure of knockout drum is 22MPa, and temperature is 40 DEG C, the isolated fig
Wine brewing pomace extract.
The fig wine brewing pomace is obtained by following process：(1) fig pre-processes：After fig is cleaned
Peeling, smashs into pulp to pieces；(2) allocate：The soluble solids content in plant polyose adjustment pulp is used as 25%；(3) send out
Ferment：Fermentation obtains fig fruit wine after saccharomyces cerevisiae is added into the fig fruit latex after allotment；(4) filter：By fig fruit
Clarification fig fruit wine and fig wine brewing pomace is obtained by filtration in wine.
The spill fruit seed extract is extracted and obtained by the following method：
(1) ungrease treatment：Staticly settled after adding petroleum ether and stirring 2h after spill fruit seed is crushed, by sediment and oil
Ether separates；
(2) Protein Extraction：By the spill fruit seed after degreasing be placed in pH value be 10 aqueous slkali in, and using ultrasonic wave in
30~60min is handled at 45 DEG C, centrifugation 25min takes supernatant under conditions of rotating speed is 3300r/min；Again using 2mol/L's
The pH value of HCl solution adjustment supernatant is to after 4.5, the taking precipitate after 25min is centrifuged under conditions of rotating speed is 3800r/min,
Sediment is dissolved in distilled water, is 10 with the NaOH solution of 2mol/L adjustment pH value, then is dialysed using bag filter after desalination,
Freezed at -18 DEG C up to the spill fruit seed extract；The ultrasonic power is 750W；The spill fruit seed and aqueous slkali
Solid-liquid ratio be 1Kg：15L；The pore size of the bag filter is 3800Da.The sth. made by twisting contained in the spill fruit seed extract
Sub- fruit seed protein content is not less than 90mg/100g.
The spill pericarp extract is extracted and obtained by the following method：After spill pericarp is dried, 200 mesh are crushed
Sieve, then it is placed in supercritical CO2It is described in extraction kettle by 20% ethanol solution of mass concentration to be that entrainer extraction 20min is obtained
Spill pericarp extract；The supercritical CO2Extraction conditions is：20 DEG C of extraction temperature, extracting pressure 35Mpa, CO2Stream
Speed is 22L/min；The mass ratio of the ethanol solution and spill pericarp is 12:100.
The fruit antistaling agent is made of the following raw material of mass parts：20 parts of spill fruit seed extract, konjac polysaccharide 25
Part, 8 parts of myristyl alcohol, 30 parts of spill pericarp extract, fig 30 parts of pomace extract of wine brewing.
Control group 1
Control group 1 and the preparation method of the fruit antistaling agent of embodiment 1 are essentially identical, and difference lies in the fruit of control group 1
Myristyl alcohol is not contained in antistaling agent.
Control group 2
Control group 2 and the preparation method of the fruit antistaling agent of embodiment 1 are essentially identical, and difference lies in the fruit of control group 2
Spill pericarp extract is not contained in antistaling agent.
Control group 3
Control group 3 and the preparation method of the fruit antistaling agent of embodiment 1 are essentially identical, and difference lies in the fruit of control group 3
Fig wine brewing pomace extract is not contained in antistaling agent.
Experiment detection：
1st, fresh-keeping effect detects
By fruit antistaling agent film apple made of 1~embodiment of embodiment 3 and 1~control group of control group 3, banana,
Orange, dragon fruit, when there is 20% fruit to rot, record the storage time of fruit, are recorded in table 1 below after preserving at room temperature
In.
Table 1
As shown in Table 1, using the fresh-keeping apple of the fruit antistaling agent of 1~embodiment of embodiment 3, banana, orange and fire
Long Guo, when 20% fruit rots, the storage time of fruit is compared to the fresh-keeping fruit time using 1~control group of control group 3
It is long.Illustrate that the fruit antistaling agent that the present invention uses has preferable fruit freshness preserving effect.
2nd, Detection of Stability
The fruit antistaling agent of 1~embodiment of embodiment 3 and 1~control group of control group 3 is stood 2 months at room temperature,
The delamination of fruit antistaling agent is observed, it is as a result as follows：
Control group 2 is layered after standing 2d, and 1~embodiment of embodiment 3 and control group 2, control group 3 stand 2 months
Have no layering.Thus illustrate that the fruit antistaling agent stability of the present invention is good.
Described above is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
Bright patent claim, equal change or the modification change completed under the technical spirit suggested by all present invention, should all belong to
Cover the scope of the claims in the present invention.
Claims (7)
1. a kind of preparation method of fruit antistaling agent, it is characterised in that include the following steps：
(1) spill fruit seed extract is dissolved in distilled water, adjusting spill fruit seed using the sodium hydroxide solution of 1~2mol/L carries
The pH value for taking thing is 10~11, be placed in temperature for 30~40min of stirring in water bath postcoolings at 90~100 DEG C to 45~50 DEG C it is standby
With；
(2) konjac polysaccharide is placed in distilled water, is placed in adding acetic acid solution on blender while stirring, until konjac polysaccharide
It is completely dissolved；The mass concentration of the acetic acid is 1~5%；
(3) after (1) resulting solution is mixed with (2) resulting solution, myristyl alcohol, spill pericarp extract and fig is added and is made
Mixed after wine pomace extract, 20~30min is irradiated up to the fruit antistaling agent using ultrasonic-microwave；Described is super
Acoustic power is 200~400W, microwave power is 300~500W；
The fig wine brewing pomace extract is extracted to obtain by the following method：It will be filtered in fig fruit wine wine-making technology
After the fig wine brewing pomace arrived uses microwave drying, through supercritical CO2It is obtained by extraction；The supercritical CO2Extraction conditions
For：In the supercritical state, extracted using ethanol and acetone mixed solution as entrainer, CO2Flow velocity be 20~30L/min, extraction
Pressure power is 30~35MPa, and extraction temperature is 32~42 DEG C, and resolution temperature is 35~45 DEG C, and extraction time is 1~3h；It is described
Knockout drum in, extract carries out decompression separation extraction, and the pressure of knockout drum be 20~25MPa, and temperature is 25~55 DEG C, is separated
Obtain the fig wine brewing pomace extract.
A kind of 2. preparation method of fruit antistaling agent according to claim 1, it is characterised in that the fig wine brewing
Pomace is obtained by following process：(1) fig pre-processes：Removed the peel after fig is cleaned, smash into pulp to pieces；(2) allocate：
The soluble solids content in plant polyose adjustment pulp is used as 20~30%；(3) ferment：To the fig fruit after allotment
Fermentation obtains fig fruit wine after saccharomyces cerevisiae is added in slurry；(4) filter：Clarification fig fruit is obtained by filtration in fig fruit wine
Wine and fig wine brewing pomace.
3. the preparation method of a kind of fruit antistaling agent according to claim 1, it is characterised in that the spill fruit seed carries
The spill fruit seed protein content contained in thing is taken to be not less than 90mg/100g.
4. the preparation method of a kind of fruit antistaling agent according to claim 3, it is characterised in that the spill fruit seed carries
Thing is taken to extract and obtain by the following method：
(1) ungrease treatment：Staticly settled after adding 1~2h of petroleum ether and stirring after spill fruit seed is crushed, by sediment and oil
Ether separates；
(2) Protein Extraction：Spill fruit seed after degreasing is placed in the aqueous slkali that pH value is 9.5~11, and uses ultrasonic wave
30~60min is handled at 40~50 DEG C, 20~30min of centrifugation takes supernatant under conditions of rotating speed is 3000~4000r/min
Liquid；Again using 2mol/L HCl solution adjustment supernatant pH value to after 4.5, in the condition that rotating speed is 3000~4000r/min
Taking precipitate after 20~30min of lower centrifugation, sediment is dissolved in distilled water, is with the NaOH solution adjustment pH value of 2mol/L
9.5~11, then dialysed using bag filter after desalination, freezed at -15~-20 DEG C up to the spill fruit seed extract；It is described
Ultrasonic power is 500~800W；The solid-liquid ratio of the spill fruit seed and aqueous slkali is 1Kg：10~20L；The bag filter
Pore size is 3500~4000Da.
5. the preparation method of a kind of fruit antistaling agent according to claim 1, it is characterised in that the spill pericarp carries
Thing is taken to extract and obtain by the following method：After spill pericarp is dried, 200 mesh sieves are crushed, then be placed in supercritical CO2In extraction kettle
It is that 10~30min of entrainer extraction obtains the spill pericarp extract by 20% ethanol solution of mass concentration；It is described
Supercritical CO2Extraction conditions is：20 DEG C of extraction temperature, extracting pressure 35Mpa, CO2Flow velocity be 22L/min；The ethanol
The mass ratio of solution and spill pericarp is 10~15:100.
A kind of 6. preparation method of fruit antistaling agent according to claim 1, it is characterised in that the fig wine brewing
In the extraction process of pomace extract, the mass ratio of ethanol and acetone is 1~3:5.
7. the fruit antistaling agent that a kind of preparation method using any fruit antistaling agents of claim 1-6 obtains, it is special
Sign is that the fruit antistaling agent is made of the following raw material of mass parts：11~23 parts of spill fruit seed extract, konjac polysaccharide
20~30 parts, 5~10 parts of myristyl alcohol, 25~39 parts of spill pericarp extract, fig wine brewing 24~40 parts of pomace extract.
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Application publication date: 20180413 |