CN107927157A - A kind of agent keeping vegetable fresh and its preparation method and application - Google Patents
A kind of agent keeping vegetable fresh and its preparation method and application Download PDFInfo
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- CN107927157A CN107927157A CN201711430801.1A CN201711430801A CN107927157A CN 107927157 A CN107927157 A CN 107927157A CN 201711430801 A CN201711430801 A CN 201711430801A CN 107927157 A CN107927157 A CN 107927157A
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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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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention relates to a kind of agent keeping vegetable fresh and its preparation method and application, is made of the raw material of following parts by weight：50 parts of pulullan polysaccharide, 30 parts of D-sorbite, 5 parts of potassium sorbate, 4 parts of sucrose ester, 0.5 part of Natamycin, 0.2 part of polyglutamic acid, 10 parts of anhydrous calcium chloride, 0.5 part of vitamin C, 5 parts of kojic acid.Agent keeping vegetable fresh is dissolved in the water after dilution, vegetables are soaked in wherein 15 seconds, shady and cool dry place's naturally dry is put into after pulling out or cold wind dries up.The agent keeping vegetable fresh of the present invention can extend the freshness date of vegetables, by controlling the breathing of vegetables, vegetables is in " dormancy " state, delay vegetables adopt after physiological change, vegetables aging rate is reduced, reaches and keeps vegetables better quality, extends the effect of fresh-keeping of vegetables phase.
Description
Technical field
The invention belongs to food preservative technology field, and in particular to a kind of agent keeping vegetable fresh and its preparation method and application.
Background technology
Vegetables after picking supply due to losing the water nutrition of parent and soil, while moisture is big in storage environment
Amount evaporation causes fruits and vegetables tissue moisture to reduce, and cell turgor reduces, and tissue is wilted, weak, shrinkage, and mat finish, vegetables will
Lose fresh state.Furthermore due to infecting for pathogenic microorganism, vegetables are easily putrid and deteriorated, the food of vegetables is significantly reduced
Use quality.The fresh vegetables production season of people's daily consumption is strong, and not easy to maintain.During the busy season, often because the vegetables place of production is transported
Quantity is too many in a short time for difficult or in the market, and drug on the market causes fresh vegetables to rot a large amount of wastes.This requires use
Preservation technology improves this problem.The storage technique of fruits and vegetables mainly has cryopreservation, ice temperature fresh-keeping technology, controlled atmosphere at present
Fresh-keeping and controlled atmospheric packing technology, subatmospheric pressure storage technology, radiation preservation technology, high-voltage electrostatic field preservation technology.These preservation and freshnesses
Technological investment is big, equipment is more, complex process, and energy consumption is more.In order to solve the problems, such as this, people have found a kind of cost it is low,
The antistaling agent preservation technology that technique is simple, energy consumption is few.
Antistaling agent vegetables application not as good as fruit in extensively.Moreover, though many antistaling agents have preferable fresh-keeping effect,
There is certain influence to health, environment, with the continuous enhancing of Safety of Food Quality and environmental consciousness, people are sought for more
Safe and efficient antistaling agent, thus, the biological way of keeping fresh for starting to rise in recent years have caused extensive concern.
The content of the invention
The technical problems to be solved by the invention are in view of the deficiencies of the prior art, there is provided a kind of agent keeping vegetable fresh and its system
Preparation Method and application.Agent keeping vegetable fresh of the invention is of good preservation effect, safe, favorable anti-corrosion effect.
To solve the above problems, the present invention adopts the following technical scheme that：
A kind of agent keeping vegetable fresh, is made of the raw material of following parts by weight：30-80 parts of pulullan polysaccharide, 15-50 parts of D-sorbite,
3-7 parts of potassium sorbate, 2-6 parts of sucrose ester, 0.1-1 parts of Natamycin, 0.1-0.5 parts of polyglutamic acid, 5-25 parts of anhydrous calcium chloride,
0.1-1 parts of vitamin C, 2-8 parts of kojic acid.
As preferable technical solution：
A kind of agent keeping vegetable fresh as described above, the molecular weight of the polyglutamic acid is 700,000 units.
Present invention also offers the preparation method of agent keeping vegetable fresh, comprise the following steps：By the raw material of above parts by weight
Stir evenly obtained agent keeping vegetable fresh.
Present invention also offers the application of agent keeping vegetable fresh, agent keeping vegetable fresh is dissolved in the water after dilution, vegetables are soaked
Steeped in wherein 1-5 seconds, naturally dry or cold wind drying at shady and cool drying are put into after pulling out.
The application of agent keeping vegetable fresh as described above, the water is deionized water.
The application of agent keeping vegetable fresh as described above, after agent keeping vegetable fresh is dissolved into 1 liter of distilled water or pure water, then it is dilute
Release 15-20 times of volume.
In the agent keeping vegetable fresh of the present invention, pulullan polysaccharide：With good film forming.By wrapping up, impregnating, being coated with,
The forms such as sprinkling are covered in vegetable surface, form layer protecting film.It can prevent（Or reduce）Moisture, gas（O2、CO2）Or solute
Migration, prevent the pollution once again of microorganism.
D-sorbite：With it is excellent it is fresh-keeping, protect it is fragrant, protect color, moisture retention, can make toothpaste, cosmetics, tobacco, aquatic products,
The products such as food keep moisture to prevent food drying so as to extend storage life, fragrance, color and luster and the freshness of food.
Potassium sorbate：Preservative is done in fresh-keeping of vegetables.It can suppress the activity of mould, saccharomycete and aerobic bacteria, from
And reach the holding time for effectively extending vegetables, and keep its original local flavor.
Polyglutamic acid：With good water-retaining property, plastics can be done, reduces the mechanical damage of vegetable surface.Reduce vegetables
Respiratory rate and polyphenol oxidase activity, postpone vegetables brown stain generation and fruit senescence, Shelf-life.
Sucrose ester：Surfactant, antibacterial action, keeps vegetables fresh, extends shelf life.
Natamycin：Antifungal agent, preservative.
Anhydrous calcium chloride：Have as crispness retaining agent and preferably protect crisp effect.Meanwhile its hygroscopicity is preferable, it is more advantageous to pressing down
The weightlessness of vegetables processed, keeps the moisture content of vegetables.The respiratory intensity of vegetables can also be reduced, ethene suppressing produces, and delays vegetable ripeness
Aging, extends shelf life and the shipping phase.
Vitamin c：It can delay vegetables oxidizing process, prevent the oxidation deterioration of vegetables.
Kojic acid：The brown stain of fruits and vegetables is the effect of polyphenol oxidase, and kojic acid is safe and non-toxic, is that preferable polyphenol oxidase suppresses
Agent.There is remarkable result in terms of the color protection of fruits and vegetables, and can be with compounding use with ascorbic acid.The research table of kojic acid
Bright, it has antioxidation and antibacterial action, and totally nontoxic is soluble easily in water, and only needing on a small quantity can be effective, be for fresh flower and
The fresh-keeping desirable material of veterinary antibiotics.
Beneficial effect
（1）The agent keeping vegetable fresh of the present invention can extend the freshness date of vegetables, by controlling the breathing of vegetables, be in vegetables "
Dormancy " state, delay vegetables adopt after physiological change, reduce vegetables aging rate, reach keep vegetables better quality, extend vegetable
The effect of dish freshness date.
（2）The agent keeping vegetable fresh of the present invention can reduce ethylene gas release, and the film of formation has selection permeability, has
A large amount of suctions of the prevention oxygen of effect reduce what ethylene gas accelerated the ripening vegetables so as to reduce the generation quantity of vegetables ethylene gas
Adverse effect, greatly reduces the speed of vegetables oxidizing brown stain.
（3）The agent keeping vegetable fresh of the present invention can keep vegetables hardness, and the superior vegetables of quality mostly remain certain
Hardness, there is crisp and refreshing mouthfeel, and what quality of vegetable often reflected when declining is hardness reduction, and softening, mouthfeel is loose to dredge.Antistaling agent
It can suppress the activity of protopectinase, delay the softening of vegetables.
（4）The agent keeping vegetable fresh of the present invention can delay the decrease speed of chlorophyll, and it is that it starts complete ripeness that vegetables, which turn yellow,
Important symbol, it is meant that the quality of vegetables is begun to decline.Antistaling agent can delay the decline of chlorophyll.It can make its internal green
It is more permanent that tissue is kept as.
（5）The agent keeping vegetable fresh of the present invention can reduce moisture evaporation, can by being coated at the biological mocromembrane of vegetable surface
To reduce scattering and disappearing for vegetable moisture.Different from other fresh-keeping coatings, it will not obstruct carbon dioxide and volatilize from vegetables, thus it
Will not cause vegetables infection and it is spoiled.
（6）The agent keeping vegetable fresh of the present invention can reduce the injury from low temperature of fruit and vegetable, and the mocromembrane of formation can protect vegetable
Dish is from infringement caused by low temperature.
（7）The agent keeping vegetable fresh of the present invention can maintain the balance of sugar and acid degree, and organic acid is as breathing base when vegetables breathe
Matter and be consumed, therefore, the speed of the content of organic acid and the organic acid depletion rate in storage in vegetables, also makees
To judge one mark of vegetable ripeness degree.The saccharic acid ratio that vegetables are most suitable for can be maintained using this product, and such vegetables can be with
More muchly keep its freshness.
（8）The agent keeping vegetable fresh of the present invention can reduce scratch brown stain and the harmful bacterium of block and prevent from propagating and endanger, and prevent
It is only mouldy.Vegetables integrally closed can be wrapped up and protected, protect the epidermis of vegetables, reduced and collide and wipe in the handling process
Wound and therefore caused by brown stain rot.Block local detrimental bacterium, prevent from propagating and endanger other adjacent products (after it was found that
Processing also has control action).
Embodiment
The invention will be further elucidated with reference to specific embodiments.It is to be understood that these embodiments are merely to illustrate this hair
It is bright rather than limit the scope of the invention.In addition, it should also be understood that, after reading the content taught by the present invention, art technology
Personnel can make various changes or modifications the present invention, and such equivalent forms equally fall within the application the appended claims and limited
Fixed scope.
Embodiment 1
A kind of agent keeping vegetable fresh, is made of the raw material of following parts by weight：30 parts of pulullan polysaccharide, 15 parts of D-sorbite, sorbic acid
7 parts of potassium, 6 parts of sucrose ester, 0.1 part of Natamycin, 0.5 part of polyglutamic acid, 5 parts of anhydrous calcium chloride, 1 part of vitamin C, 8 parts of kojic acid,
Agent keeping vegetable fresh is made.Its application method is as follows：By rear system in the dissolution of raw material of above parts by weight to 1 liter of distilled water or pure water
Dilution is obtained, adds water 15 times of volumes of dilution.
Embodiment 2
A kind of agent keeping vegetable fresh, is made of the raw material of following parts by weight：50 parts of pulullan polysaccharide, 30 parts of D-sorbite, sorbic acid
5 parts of potassium, 4 parts of sucrose ester, 0.5 part of Natamycin, 0.2 part of polyglutamic acid, 10 parts of anhydrous calcium chloride, 0.5 part of vitamin C, kojic acid 5
Part, agent keeping vegetable fresh is made.Its application method is as follows：By in the dissolution of raw material of above parts by weight to 1 liter of distilled water or pure water
Afterwards, then 15 times of volumes are diluted.
Embodiment 3
A kind of agent keeping vegetable fresh, is made of the raw material of following parts by weight：80 parts of pulullan polysaccharide, 50 parts of D-sorbite, sorbic acid
3 parts of potassium, 2 parts of sucrose ester, 1 part of Natamycin, 0.1 part of polyglutamic acid, 25 parts of anhydrous calcium chloride, 0.1 part of vitamin C, kojic acid 2
Part, agent keeping vegetable fresh is made.Its application method is as follows：By the dissolution of raw material of above parts by weight into 1 liter of distilled water after, it is then dilute
Release 15 times of volumes.
The identical vegetables of kind are divided into 1,2,3,4 four group, every group of 6-8 blade, and to ensure the state of every group of blade
Difference is little.1st group of vegetables are immersed in 1 gained antistaling agent dilution of embodiment；2nd group of vegetables are immersed in embodiment 2
In gained antistaling agent dilution；3rd group of vegetables are immersed in 3 gained antistaling agent dilution of embodiment；During above-mentioned three groups of immersions
Between be 3 seconds, shady and cool dry place's naturally dry is put into after pulling out or cold wind dries up.4th group of vegetables do not add agent keeping vegetable fresh.
After 5 days, the freshness result of several groups of experiments is as follows：
1st group of feature is：Sensory evaluation, 40% blade is bud green, and remainder blade is since dehydration is wilted, and percentage of water loss is
15%；
2nd group of feature is：Sensory evaluation, 70% blade is bud green, and remainder blade has slight wilting, percentage of water loss 6%；
3rd group of feature is：Sensory evaluation, 60% blade is bud green, than the 1st group slightly light, the dehydration of remainder blade wilting degree
Rate is 12%.
4th group of feature is：Sensory evaluation, all blades are wilted due to dehydration, percentage of water loss 35%.
Through above-mentioned test result indicates that, it is produced by the present invention be exclusively used in vegetables antistaling agent effect it is relatively good.
Embodiment 4
A kind of agent keeping vegetable fresh, is made of the raw material of following parts by weight：50 parts of pulullan polysaccharide, 30 parts of D-sorbite, sorbic acid
5 parts of potassium, 4 parts of sucrose ester, 0.5 part of Natamycin, 0.2 part of polyglutamic acid, 10 parts of anhydrous calcium chloride, 0.5 part of vitamin C, kojic acid 5
Part, agent keeping vegetable fresh is made.Its application method is as follows：By in the dissolution of raw material of above parts by weight to 1 liter of distilled water or pure water
Afterwards, then 10 times of volumes are diluted.
Embodiment 5
A kind of agent keeping vegetable fresh, is made of the raw material of following parts by weight：50 parts of pulullan polysaccharide, 30 parts of D-sorbite, sorbic acid
5 parts of potassium, 4 parts of sucrose ester, 0.5 part of Natamycin, 0.2 part of polyglutamic acid, 10 parts of anhydrous calcium chloride, 0.5 part of vitamin C, kojic acid 5
Part, agent keeping vegetable fresh is made.Its application method is as follows：By in the dissolution of raw material of above parts by weight to 1 liter of distilled water or pure water
Afterwards, then 20 times of volumes are diluted.
The identical vegetables of kind are divided into 5,6,7, three groups, every group of 6-8 blade, and to ensure the state difference of every group of blade
It is different little.5th group of vegetables are immersed in 2 gained antistaling agent dilution of embodiment；6th group of vegetables are immersed in the institute of embodiment 4
Obtain in antistaling agent dilution；7th group of vegetables are immersed in 5 gained antistaling agent dilution of embodiment；Above-mentioned three groups of soaking times
It is 3 seconds, naturally dry or cold wind drying at shady and cool drying is put into after pulling out.
After 5 days, the freshness result of several groups of experiments is as follows：
5th group of feature is：Sensory evaluation, 70% blade is bud green, and remainder blade has slight wilting, percentage of water loss 6%；
6th group of feature is：Sensory evaluation, 50% blade is bud green, and remainder blade is since dehydration is wilted, and percentage of water loss is
15%；
7th group of feature is：Sensory evaluation, 60% blade is bud green, than the 1st group slightly light, the dehydration of remainder blade wilting degree
Rate is 12%.
All groups of the experiment is without the phenomenon for occurring rotting.It the experiment proved that, extension rate is at 15 times to the guarantor of vegetables
Fresh effect is preferable.
Claims (6)
1. a kind of agent keeping vegetable fresh, it is characterized in that, it is made of the raw material of following parts by weight：30-80 parts of pulullan polysaccharide, sorbose
15-50 parts of alcohol, 3-7 parts of potassium sorbate, 2-6 parts of sucrose ester, 0.1-1 parts of Natamycin, 0.1-0.5 parts of polyglutamic acid, anhydrous chlorine
Change 5-25 parts of calcium, 0.1-1 parts of vitamin C, 2-8 parts of kojic acid.
2. a kind of agent keeping vegetable fresh according to claim 1, it is characterised in that the molecular weight of the polyglutamic acid is 700,000
Unit.
3. according to the preparation method of any agent keeping vegetable fresh of claim 1-2, it is characterised in that comprise the following steps：
The raw material of above parts by weight is stirred evenly into obtained agent keeping vegetable fresh.
4. according to the application of any agent keeping vegetable fresh of claim 1-2, it is characterised in that agent keeping vegetable fresh is dissolved in
After being diluted in water, vegetables are soaked in wherein 1-5 seconds, naturally dry or cold wind drying at shady and cool drying are put into after pulling out.
5. the application of agent keeping vegetable fresh according to claim 4, it is characterised in that the water is deionized water.
6. the application of agent keeping vegetable fresh according to claim 4, it is characterised in that agent keeping vegetable fresh is dissolved into 1 liter of water
In after, then dilute 15-20 times of volume.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711430801.1A CN107927157A (en) | 2017-12-26 | 2017-12-26 | A kind of agent keeping vegetable fresh and its preparation method and application |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711430801.1A CN107927157A (en) | 2017-12-26 | 2017-12-26 | A kind of agent keeping vegetable fresh and its preparation method and application |
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| CN107927157A true CN107927157A (en) | 2018-04-20 |
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| CN201711430801.1A Pending CN107927157A (en) | 2017-12-26 | 2017-12-26 | A kind of agent keeping vegetable fresh and its preparation method and application |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109999139A (en) * | 2019-03-27 | 2019-07-12 | 六安初心生物科技有限公司 | A kind of stoving process of stone flower |
| CN110140858A (en) * | 2019-05-24 | 2019-08-20 | 安徽雁飞粮油有限责任公司 | A kind of flour improver for delaying Flour product to return color brown stain |
| CN110613083A (en) * | 2019-07-25 | 2019-12-27 | 天津科技大学 | Green vegetable green-fixing preservative and preservation using method |
| CN112314701A (en) * | 2020-11-02 | 2021-02-05 | 东北农业大学 | Preparation and application method of bracken fresh-keeping coating liquid |
| CN112568287A (en) * | 2020-12-10 | 2021-03-30 | 广西壮族自治区农业科学院 | Green preservative and preservation method for prolonging shelf life of Longtan pearl plum |
| CN112913909A (en) * | 2021-03-15 | 2021-06-08 | 慈溪市三星农业开发有限公司 | Vegetable fresh-keeping process |
| CN115669724A (en) * | 2022-11-18 | 2023-02-03 | 徐州工程学院 | Fresh-keeping process for peeled garlic |
| CN116458500A (en) * | 2023-06-15 | 2023-07-21 | 山东弥美生物科技股份有限公司 | Fresh cut flower flowering phase extender containing pullulan and preparation method thereof |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109999139A (en) * | 2019-03-27 | 2019-07-12 | 六安初心生物科技有限公司 | A kind of stoving process of stone flower |
| CN110140858A (en) * | 2019-05-24 | 2019-08-20 | 安徽雁飞粮油有限责任公司 | A kind of flour improver for delaying Flour product to return color brown stain |
| CN110613083A (en) * | 2019-07-25 | 2019-12-27 | 天津科技大学 | Green vegetable green-fixing preservative and preservation using method |
| CN110613083B (en) * | 2019-07-25 | 2022-10-04 | 天津科技大学 | Green vegetable green-fixing preservative and preservation using method |
| CN112314701A (en) * | 2020-11-02 | 2021-02-05 | 东北农业大学 | Preparation and application method of bracken fresh-keeping coating liquid |
| CN112568287A (en) * | 2020-12-10 | 2021-03-30 | 广西壮族自治区农业科学院 | Green preservative and preservation method for prolonging shelf life of Longtan pearl plum |
| CN112913909A (en) * | 2021-03-15 | 2021-06-08 | 慈溪市三星农业开发有限公司 | Vegetable fresh-keeping process |
| CN112913909B (en) * | 2021-03-15 | 2023-06-27 | 慈溪市三星农业开发有限公司 | Vegetable fresh-keeping process |
| CN115669724A (en) * | 2022-11-18 | 2023-02-03 | 徐州工程学院 | Fresh-keeping process for peeled garlic |
| CN115669724B (en) * | 2022-11-18 | 2023-12-26 | 徐州工程学院 | Fresh-keeping technology for peeled garlic |
| CN116458500A (en) * | 2023-06-15 | 2023-07-21 | 山东弥美生物科技股份有限公司 | Fresh cut flower flowering phase extender containing pullulan and preparation method thereof |
| CN116458500B (en) * | 2023-06-15 | 2023-10-31 | 山东弥美生物科技股份有限公司 | Fresh cut flower flowering phase extender containing pullulan and preparation method thereof |
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Application publication date: 20180420 |