CN107950648A - 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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- CN107950648A CN107950648A CN201711487415.6A CN201711487415A CN107950648A CN 107950648 A CN107950648 A CN 107950648A CN 201711487415 A CN201711487415 A CN 201711487415A CN 107950648 A CN107950648 A CN 107950648A
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 36
- 229920001661 Chitosan Polymers 0.000 claims abstract description 19
- 239000000126 substance Substances 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims description 37
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 36
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 32
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 30
- 238000003756 stirring Methods 0.000 claims description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 239000000706 filtrate Substances 0.000 claims description 26
- 102000004190 Enzymes Human genes 0.000 claims description 24
- 108090000790 Enzymes Proteins 0.000 claims description 24
- 229940088598 enzyme Drugs 0.000 claims description 24
- 239000007787 solid Substances 0.000 claims description 24
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 21
- 239000000203 mixture Substances 0.000 claims description 21
- 238000002425 crystallisation Methods 0.000 claims description 18
- 230000008025 crystallization Effects 0.000 claims description 18
- 239000011780 sodium chloride Substances 0.000 claims description 16
- 239000013078 crystal Substances 0.000 claims description 15
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 13
- 102000002322 Egg Proteins Human genes 0.000 claims description 13
- 108010000912 Egg Proteins Proteins 0.000 claims description 13
- 102000016943 Muramidase Human genes 0.000 claims description 13
- 108010014251 Muramidase Proteins 0.000 claims description 13
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 claims description 13
- 235000014103 egg white Nutrition 0.000 claims description 13
- 210000000969 egg white Anatomy 0.000 claims description 13
- 229960000274 lysozyme Drugs 0.000 claims description 13
- 239000004325 lysozyme Substances 0.000 claims description 13
- 235000010335 lysozyme Nutrition 0.000 claims description 13
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 12
- 239000012153 distilled water Substances 0.000 claims description 12
- ULWHHBHJGPPBCO-UHFFFAOYSA-N propane-1,1-diol Chemical class CCC(O)O ULWHHBHJGPPBCO-UHFFFAOYSA-N 0.000 claims description 12
- 238000007873 sieving Methods 0.000 claims description 12
- 239000006228 supernatant Substances 0.000 claims description 12
- 239000013049 sediment Substances 0.000 claims description 11
- ZFOZVQLOBQUTQQ-UHFFFAOYSA-N Tributyl citrate Chemical compound CCCCOC(=O)CC(O)(C(=O)OCCCC)CC(=O)OCCCC ZFOZVQLOBQUTQQ-UHFFFAOYSA-N 0.000 claims description 10
- ARIWANIATODDMH-UHFFFAOYSA-N rac-1-monolauroylglycerol Chemical class CCCCCCCCCCCC(=O)OCC(O)CO ARIWANIATODDMH-UHFFFAOYSA-N 0.000 claims description 9
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 7
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 6
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 6
- 108010055615 Zein Proteins 0.000 claims description 6
- 229920002494 Zein Polymers 0.000 claims description 6
- 102000004139 alpha-Amylases Human genes 0.000 claims description 6
- 108090000637 alpha-Amylases Proteins 0.000 claims description 6
- 229940024171 alpha-amylase Drugs 0.000 claims description 6
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 claims description 6
- 235000019441 ethanol Nutrition 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 5
- 235000009508 confectionery Nutrition 0.000 claims description 5
- POULHZVOKOAJMA-UHFFFAOYSA-M dodecanoate Chemical compound CCCCCCCCCCCC([O-])=O POULHZVOKOAJMA-UHFFFAOYSA-M 0.000 claims description 5
- 229940070765 laurate Drugs 0.000 claims description 5
- 238000002137 ultrasound extraction Methods 0.000 claims description 5
- 239000003643 water by type Substances 0.000 claims description 4
- 239000004744 fabric Substances 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 10
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 4
- 235000019606 astringent taste Nutrition 0.000 abstract description 2
- 238000005260 corrosion Methods 0.000 abstract description 2
- 239000000284 extract Substances 0.000 abstract description 2
- 239000004530 micro-emulsion Substances 0.000 abstract description 2
- 235000019462 natural additive Nutrition 0.000 abstract description 2
- 235000018553 tannin Nutrition 0.000 abstract description 2
- 229920001864 tannin Polymers 0.000 abstract description 2
- 239000001648 tannin Substances 0.000 abstract description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 11
- 238000002156 mixing Methods 0.000 description 6
- 210000004027 cell Anatomy 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 230000010355 oscillation Effects 0.000 description 5
- 235000013311 vegetables Nutrition 0.000 description 5
- 244000144730 Amygdalus persica Species 0.000 description 4
- 235000006040 Prunus persica var persica Nutrition 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 235000012907 honey Nutrition 0.000 description 4
- 230000029058 respiratory gaseous exchange Effects 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- -1 by quality Than 1:2 Substances 0.000 description 3
- 210000000170 cell membrane Anatomy 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000021022 fresh fruits Nutrition 0.000 description 3
- 238000003304 gavage Methods 0.000 description 3
- 229940068939 glyceryl monolaurate Drugs 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 239000000460 chlorine Substances 0.000 description 2
- 229910052801 chlorine Inorganic materials 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000012452 mother liquor Substances 0.000 description 2
- 231100000252 nontoxic Toxicity 0.000 description 2
- 230000003000 nontoxic effect Effects 0.000 description 2
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 231100000331 toxic Toxicity 0.000 description 2
- 230000002588 toxic effect Effects 0.000 description 2
- 230000005068 transpiration Effects 0.000 description 2
- WBYWAXJHAXSJNI-VOTSOKGWSA-M .beta-Phenylacrylic acid Natural products [O-]C(=O)\C=C\C1=CC=CC=C1 WBYWAXJHAXSJNI-VOTSOKGWSA-M 0.000 description 1
- WBYWAXJHAXSJNI-SREVYHEPSA-N Cinnamic acid Chemical compound OC(=O)\C=C/C1=CC=CC=C1 WBYWAXJHAXSJNI-SREVYHEPSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- OBETXYAYXDNJHR-UHFFFAOYSA-N alpha-ethylcaproic acid Natural products CCCCC(CC)C(O)=O OBETXYAYXDNJHR-UHFFFAOYSA-N 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 229930016911 cinnamic acid Natural products 0.000 description 1
- 235000013985 cinnamic acid Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 230000005021 gait Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 231100001231 less toxic Toxicity 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- WBYWAXJHAXSJNI-UHFFFAOYSA-N methyl p-hydroxycinnamate Natural products OC(=O)C=CC1=CC=CC=C1 WBYWAXJHAXSJNI-UHFFFAOYSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- DCKVNWZUADLDEH-UHFFFAOYSA-N sec-butyl acetate Chemical compound CCC(C)OC(C)=O DCKVNWZUADLDEH-UHFFFAOYSA-N 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
- 239000004563 wettable powder Substances 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
- 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
- A23B7/155—Microorganisms; Enzymes; Antibiotics
-
- 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
- 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)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Medicines Containing Plant Substances (AREA)
- Cosmetics (AREA)
Abstract
The invention discloses a kind of preparation method of fruit antistaling agent, belong to antistaling agent field.The present invention also extracts a kind of natural additive from pomace, on the one hand it is able to maintain that the stability of chitosan micro emulsion, so as to the antibacterial effect of stabilized fruit antistaling agent, on the other hand the tannin component that can effectively remove in fruit is played, so as to reduce astringent taste in fruit, and invention have the characteristics that it is safe efficient and to human body fanout free region.The problem of present invention solves current fruit antistaling agent and is handled usually using chemicals fruit, and some chemicals anti-corrosion effects are fine, but harmful.
Description
Technical field
The invention belongs to antistaling agent field, and in particular to a kind of preparation method of fruit antistaling agent.
Background technology
Fruit antistaling agent be in order to keep the fresh of fruit, with the development of science and technology, the living standard of people steps up,
The demand of vegetable and fruit of Various Seasonal different regions production is increasingly increased, and after fresh fruit and vegetables harvesting still into
Physiological change, biology change and physical change, the cell and tissue of fruits and vegetables of complexity of going continues breathing and transpiration,
Be easy to produce shrinkage, weightlessness, wilting, it is rotten phenomena such as, influence quality and the sale of fruits and vegetables.
The seasonality of fruits and vegetables production is stronger, and harvest time more concentrates, and the water content of most of fruit and vegetable foods is higher, tissue is soft
It is tender, not storage tolerance.After fruit and vegetable picking, influenced by respiration and transpiration, nutritional ingredient and moisture easy consumption are with being lost in, product
Matter, flavor and degraded appearance, are also easy to be infected by harmful organisms such as bacterium, moulds.And fruit and vegetable food is from producing to selling ring
Section is more, if not paying attention to the postharvest handling of fruits and vegetables, fruit and vegetable food often causes largely to lose in circulation, transportational process.It is good
Good storage technique can effectively extend the storage period of fresh fruit of vegetables, ensure quality, flavor and the appearance of fruits and vegetables, make fruit
The vegetable busy season is not rotten, and dull season is continuous, the stable market supply of market anniversary.At present, the common antistaling agent of in the market is new high fat film pulvis, it
It is to be compounded with higher fatty acids and multiple compounds science, a kind of wettable powder synthesized using characteristic scientific research new process.It is dilute
Spread automatically after releasing use, form one layer of ultra-thin protective film and be close to plant, do not influenced the ventilative printing opacity of crop water suction, protect fruit
Vegetable is infected from exterior disease, can keep the fresh of fruits and vegetables to a certain extent, but new high fat film is in itself without sterilization
Effect, need to first be made into mother liquor, and bacterium will be grown so as to lose fresh-keeping effect too long by being placed such as mother liquor；Antistaling agent also contains
A large amount of harmful chemical compositions, to health, there is certain threat.Therefore, produce a kind of of good preservation effect
And harmless antistaling agent is a necessary thing.
The content of the invention
The technical problems to be solved by the invention：Fruit is carried out usually using chemicals for current fruit antistaling agent
A kind of the problem of processing, some chemicals anti-corrosion effects are fine, but harmful, there is provided preparation side of fruit antistaling agent
Method.
In order to solve the above technical problems, the present invention is using technical solution as described below：
A kind of preparation method of fruit antistaling agent, the preparation method include the following steps：
（1）Egg white is filtered with double gauze, obtains filtrate, the distilled water of 3 ~ 4 times of egg white quality is added into filtrate, is stirred
Mix, obtain stirring liquid, in mass ratio 10 ~ 15：1 ~ 2, stirring liquid, sodium chloride are mixed, stirred, addition stirring liquid quality 8 ~
10% antalzyme crystallization, stands at 2 ~ 4 DEG C of temperature, filters out crystallization with Buchner funnel, obtain crystalline solid；
（2）In mass ratio 1：3 ~ 4, crystalline solid, distilled water are mixed, adjust pH to 4 ~ 5, stands 1 ~ 2h, filtering, collects filter
Liquid a, is counted in parts by weight, takes 10 ~ 15 parts of filtrate a, 2 ~ 3 parts of sodium chloride, 1 ~ 2 part of sodium hydroxide solution, 1 ~ 2 part of lysozyme crystalline substance
Kind, sodium chloride, sodium hydroxide solution are added into filtrate, lysozyme crystal seed is added, is stood still for crystals for 2 ~ 4 DEG C in temperature, use cloth
Family name's funnel filters out crystallization, 2 ~ 3 times repeatedly, obtains crystalline solid a, crystalline solid a is freeze-dried, and obtains dried object, in mass ratio 10 ~
15：2 ~ 3, dried object, complex enzyme are mixed, obtain mixture；
（3）Count in parts by weight, take 50 ~ 60 parts of water, 15 ~ 20 parts of sad monoglycerides, 12 ~ 15 parts of chitosans, 12 ~ 15 parts of second
Acid, 5 ~ 7 parts of Glyceryl Monolaurates, 3 ~ 4 parts of propane diols, 2 ~ 3 parts of polysorbas20s, 1 ~ 2 part of mixture, chitosan, laurate is sweet
Oily monoesters, sad monoglyceride, acetic acid, propane diols, polysorbas20, water are mixed, and carry out stirring and dissolving, and adjusting pH value to 5 ~
6, mixture is added, is stirred evenly, liquid must be stirred；
（4）Pomace is dried in the baking oven of 50 ~ 60 DEG C of temperature, is crushed, sieving, obtains sieving, in mass ratio 1：5 ~ 6, will
Sieving, hydrochloric acid solution are mixed, and ultrasonic extraction, obtains extracting solution, and extracting solution is centrifuged, and are collected supernatant, and in mass ratio 1：
2, supernatant, absolute ethyl alcohol are mixed, is placed in 35 ~ 40 DEG C of water-baths of temperature and stands, then centrifuge, sediment is collected, will
Sediment is washed 2 ~ 3 times with absolute ethyl alcohol, then is dried in vacuo at 56 ~ 60 DEG C of temperature, obtains dried object a, in mass ratio 8 ~ 10：1：
8 ~ 10, dried object a, wrappage are added to liquid is stirred, is stirred evenly, up to fruit antistaling agent.
The step（2）Middle complex enzyme is in mass ratio 1：0.7 ~ 1, alpha-amylase, maltose are uniformly mixed,
Up to complex enzyme.
The step（4）Middle wrappage is in mass ratio 10 ~ 15：1~2：20 ~ 30, by zeins, citric acid three
Butyl ester, ethanol solution are mixed, 3 ~ 5min of ultrasonic oscillation, 25 ~ 30 min in 50 ~ 60 DEG C of waters bath with thermostatic control of temperature, to obtain the final product
Wrappage.
Compared with other methods, advantageous effects are the present invention：
（1）The present invention a kind of enzyme preparation is extracted from egg white, due to being the nospecific immunity factor of itself, thus to people without
Toxic side effect, it can optionally decompose the cell membrane of microorganism and form bacteriolysis, at the same do not destroy other nutritive issues and
With biocidal efficacies, combined with chitosan solution, since enzyme preparation is by decomposing the peptide glycan in microorganism wall so that
Cell is ruptured because osmotic pressure changes, so as to play antibacterial and bactericidal effect, then after chitosan is compounded with lysozyme, it may be possible to two
Person acts synergistically on cell membrane and cell membrane, has disintegrated eucaryotic cell structure, causes cell rupture dead, on the other hand, it can be urged
Change the non-specific enzyme of degradation of chitosan, the degraded of chitosan can be promoted so that low-molecular weight chitoglycan easily enters cell
Inside, hinders the synthesis of DNA or RNA, so as to effectively suppress pulp bacterium, yeast and mold in Icetemperature Storage
Propagation, can also mitigate fruit browning, effect is preferable, while maize alcohol-soluble protein film can form one layer of protection in fruit surface
Film, can inhibit the respiration of fruit, prevents fruit from softening, and lose original mouthfeel, in addition, in enzyme preparation and chitosan solution knot
While conjunction, complex enzyme is additionally added, unconverted starch in fruit can be hydrolyzed for both enzymes, form glucose, from
And further improve the quality of fruit, mouthfeel.
（2）The present invention also extracts a kind of natural additive from pomace, is on the one hand able to maintain that the steady of chitosan micro emulsion
It is qualitative, so that the antibacterial effect of stabilized fruit antistaling agent, on the other hand plays the tannin component that can effectively remove in fruit, so that
Reduce the astringent taste in fruit, and invention have the characteristics that it is safe efficient and to human body fanout free region.
Embodiment
Complex enzyme is in mass ratio 1：0.7 ~ 1, alpha-amylase, maltose are uniformly mixed, up to complex enzyme.
Wrappage is in mass ratio 10 ~ 15：1~2：20 ~ 30, by zeins, tributyl citrate, ethanol solution
Mixed, 3 ~ 5min of ultrasonic oscillation, 25 ~ 30min in 50 ~ 60 DEG C of waters bath with thermostatic control of temperature, up to wrappage.
A kind of preparation method of fruit antistaling agent, the preparation method include the following steps：
（1）Egg white is filtered with double gauze, obtains filtrate, the distilled water of 3 ~ 4 times of addition egg white quality into filtrate, and with
100 ~ 150r/min stirs 4 ~ 5min, obtains stirring liquid, in mass ratio 10 ~ 15：1 ~ 2, stirring liquid, sodium chloride are mixed, and
Stirred with 100 ~ 120r/min, add the antalzyme crystallization of stirring liquid quality 8 ~ 10%, stood at 2 ~ 4 DEG C of temperature, leaked with Bu Shi
Bucket filters out crystallization, obtains crystalline solid；
（2）In mass ratio 1：3 ~ 4, crystalline solid, distilled water are mixed, adjust pH to 4 ~ 5, stands 1 ~ 2h, filtering, collects filter
Liquid a, is counted in parts by weight, takes 10 ~ 15 parts of filtrate a, 2 ~ 3 parts of sodium chloride, 1 ~ 2 part of sodium hydroxide solution, 1 ~ 2 part of lysozyme crystalline substance
Kind, sodium chloride, sodium hydroxide solution are added into filtrate, lysozyme crystal seed is added, is stood still for crystals for 2 ~ 4 DEG C in temperature, use cloth
Family name's funnel filters out crystallization, 2 ~ 3 times repeatedly, obtains crystalline solid a, crystalline solid is freeze-dried, and obtains dried object, in mass ratio 10 ~
15：2 ~ 3, dried object, complex enzyme are mixed, obtain mixture；
（3）Count in parts by weight, take 50 ~ 60 parts of water, 15 ~ 20 parts of sad monoglycerides, 12 ~ 15 parts of chitosans, 12 ~ 15 parts of second
Acid, 5 ~ 7 parts of Glyceryl Monolaurates, 3 ~ 4 parts of propane diols, 2 ~ 3 parts of polysorbas20s, 1 ~ 2 part of mixture, chitosan, laurate is sweet
Oily monoesters, sad monoglyceride, acetic acid, propane diols, polysorbas20, water are mixed, and are stirred with 300 ~ 400r/min molten
Solution, adjusts pH value to 5 ~ 6, adds mixture, stir evenly, must be stirred liquid；
（4）Pomace is dried in the baking oven of 50 ~ 60 DEG C of temperature, is crushed, is crossed 40 ~ 50 mesh sieves, obtain sieving, in mass ratio 1：
5 ~ 6, sieving, 0.8mol/L hydrochloric acid solutions are mixed, then the ultrasound under the conditions of 40 ~ 60 DEG C of temperature, 100 ~ 160W of power
40 ~ 60min is extracted, obtains extracting solution, extracting solution is centrifuged into 8 ~ 10min with 7000 ~ 8000 r/min, is collected supernatant, by quality
Than 1：2, supernatant, absolute ethyl alcohol are mixed, are placed in 1 ~ 2h of standing in 35 ~ 40 DEG C of water-baths of temperature, then with 7000 ~ 8000
R/min centrifuges 8 ~ 10min,
Sediment is collected, sediment is washed 2 ~ 3 times with absolute ethyl alcohol, then is dried in vacuo at 56 ~ 60 DEG C of temperature, obtains dried object
A, in mass ratio 8 ~ 10：1：8 ~ 10, dried object a, wrappage are added to liquid is stirred, is stirred evenly, up to fruit antistaling agent.
Embodiment 1
Complex enzyme is in mass ratio 1：0.7, alpha-amylase, maltose are uniformly mixed, up to complex enzyme.
Wrappage is in mass ratio 10：1：20, zeins, tributyl citrate, ethanol solution are mixed,
Ultrasonic oscillation 3min, the 25min in temperature 50 C water bath with thermostatic control, up to wrappage.
A kind of preparation method of fruit antistaling agent, the preparation method include the following steps：
（1）Egg white is filtered with double gauze, obtains filtrate, the distilled water of 3 times of addition egg white quality into filtrate, and with
100r/min stirs 4min, obtains stirring liquid, in mass ratio 10：1, stirring liquid, sodium chloride are mixed, and stirred with 100r/min
Mix, add the antalzyme crystallization of stirring liquid quality 8%, stood at 2 DEG C of temperature, filter out crystallization with Buchner funnel, obtain crystalline solid；
（2）In mass ratio 1：3, crystalline solid, distilled water are mixed, adjust pH to 4, stands 1h, filtering, collects filtrate a, press
Parts by weight meter, takes 10 parts of filtrate a, 2 parts of sodium chloride, 1 part of sodium hydroxide solution, 1 part of lysozyme crystal seed, chlorine is added into filtrate
Change sodium, sodium hydroxide solution, add lysozyme crystal seed, stood still for crystals for 2 ~ 4 DEG C in temperature, filter out crystallization with Buchner funnel, instead
It is 2 times multiple, crystalline solid a is obtained, crystalline solid is freeze-dried, obtains dried object, in mass ratio 10：2, by dried object, complex enzyme into
Row mixing, obtains mixture；
（3）Count in parts by weight, take 50 parts of water, 15 parts of sad monoglycerides, 12 parts of chitosans, 12 parts of acetic acid, 5 parts of laurate sweet
Oily monoesters, 3 parts of propane diols, 2 parts of polysorbas20s, 1 part of mixture, by chitosan, Glyceryl Monolaurate, sad monoglyceride, second
Acid, propane diols, polysorbas20, water are mixed, and are stirred dissolving with 300r/min, are adjusted pH value to 5, are added mixing
Thing, stirs evenly, and must be stirred liquid；
（4）Pomace is dried in the baking oven of temperature 50 C, is crushed, 40 mesh sieves is crossed, obtains sieving, in mass ratio 1：5, incited somebody to action
Sieve thing, 0.8mol/L hydrochloric acid solutions are mixed, then the ultrasonic extraction 40min under the conditions of 40 DEG C of temperature, power 100W, must be extracted
Liquid, centrifuges 8min with 7000r/min by extracting solution, collects supernatant, in mass ratio 1：2, supernatant, absolute ethyl alcohol are mixed
Close, be placed in 35 DEG C of water-baths of temperature and stand 1h, then 8min is centrifuged with 7000r/min, collect sediment, by sediment with anhydrous
Ethanol washs 2 times, then is dried in vacuo at 56 DEG C of temperature, obtains dried object a, in mass ratio 8：1：8, to being stirred, liquid addition is dry
Dry thing a, wrappage, stir evenly, up to fruit antistaling agent.
Embodiment 2
Complex enzyme is in mass ratio 1：1, alpha-amylase, maltose are uniformly mixed, up to complex enzyme.
Wrappage is in mass ratio 15：2：30, zeins, tributyl citrate, ethanol solution are mixed,
Ultrasonic oscillation 5min, the 30min in temperature 60 C water bath with thermostatic control, up to wrappage.
A kind of preparation method of fruit antistaling agent, the preparation method include the following steps：
（1）Egg white is filtered with double gauze, obtains filtrate, the distilled water of 3 ~ 4 times of addition egg white quality into filtrate, and with
150r/min stirs 5min, obtains stirring liquid, in mass ratio 15：2, stirring liquid, sodium chloride are mixed, and stirred with 120r/min
Mix, add the antalzyme crystallization of stirring liquid quality 10%, stood at 4 DEG C of temperature, filter out crystallization with Buchner funnel, obtain crystalline solid；
（2）In mass ratio 1：4, crystalline solid, distilled water are mixed, adjust pH to 5, stands 2h, filtering, collects filtrate a, press
Parts by weight meter, takes 15 parts of filtrate a, 3 parts of sodium chloride, 2 parts of sodium hydroxide solutions, 2 parts of lysozyme crystal seeds, chlorine is added into filtrate
Change sodium, sodium hydroxide solution, add lysozyme crystal seed, stood still for crystals for 4 DEG C in temperature, crystallization is filtered out with Buchner funnel, repeatedly 3
It is secondary, crystalline solid a is obtained, crystalline solid is freeze-dried, obtains dried object, in mass ratio 15：3, dried object, complex enzyme are mixed
Close, obtain mixture；
（3）Count in parts by weight, take 60 parts of water, 20 parts of sad monoglycerides, 15 parts of chitosans, 15 parts of acetic acid, 7 parts of laurate sweet
Oily monoesters, 4 parts of propane diols, 3 parts of polysorbas20s, 2 parts of mixtures, by chitosan, Glyceryl Monolaurate, sad monoglyceride, second
Acid, propane diols, polysorbas20, water are mixed, and are stirred dissolving with 400r/min, are adjusted pH value to 6, are added mixing
Thing, stirs evenly, and must be stirred liquid；
（4）Pomace is dried in the baking oven of temperature 60 C, is crushed, 50 mesh sieves is crossed, obtains sieving, in mass ratio 1：6, incited somebody to action
Sieve thing, 0.8mol/L hydrochloric acid solutions are mixed, then the ultrasonic extraction 60min under the conditions of temperature 60 C, power 160W, must be extracted
Liquid, centrifuges 10min with 8000 r/min by extracting solution, collects supernatant, in mass ratio 1：2, supernatant, absolute ethyl alcohol are carried out
Mixing, is placed in 40 DEG C of water-baths of temperature and stands 2h, then centrifuges 10min with 8000r/min, collects sediment, sediment is used
Absolute ethyl alcohol washs 3 times, then is dried in vacuo under temperature 60 C, obtains dried object a, in mass ratio 10：1：10, to being stirred liquid
Dried object a, wrappage are added, is stirred evenly, up to fruit antistaling agent.
Embodiment 3
Complex enzyme is in mass ratio 1：0.8, alpha-amylase, maltose are uniformly mixed, up to complex enzyme.
Wrappage is in mass ratio 12.5：1.5：25, zeins, tributyl citrate, ethanol solution are carried out
Mixing, ultrasonic oscillation 4min, the 27.5min in 55 DEG C of waters bath with thermostatic control of temperature, up to wrappage.
A kind of preparation method of fruit antistaling agent, the preparation method include the following steps：
（1）Egg white is filtered with double gauze, obtains filtrate, the distilled water of 3.5 times of addition egg white quality into filtrate, and with
125r/min stirs 4.5min, obtains stirring liquid, in mass ratio 12.5：1.5, stirring liquid, sodium chloride are mixed, and with
110r/min is stirred, and adds the antalzyme crystallization of stirring liquid quality 9%, is stood at 3 DEG C of temperature, crystallization is filtered out with Buchner funnel,
Obtain crystalline solid；
（2）In mass ratio 1：3.5, crystalline solid, distilled water are mixed, adjust pH to 4.5, stands 1.5h, filtering, collects filter
Liquid a, is counted in parts by weight, takes 12.5 parts of filtrate a, 2.5 parts of sodium chloride, 1.5 parts of sodium hydroxide solutions, 1.5 parts of lysozyme crystal seeds,
Sodium chloride, sodium hydroxide solution are added into filtrate, lysozyme crystal seed is added, is stood still for crystals for 3 DEG C in temperature, use Buchner funnel
Crystallization is filtered out, 2 times repeatedly, crystalline solid a is obtained, crystalline solid is freeze-dried, obtain dried object, in mass ratio 12.5：2.5, will
Dried object, complex enzyme are mixed, and obtain mixture；
（3）Count in parts by weight, take 55 parts of water, 17.5 parts of sad monoglycerides, 13.5 parts of chitosans, 13.5 parts of acetic acid, 6 parts months
Cinnamic acid monoglyceride, 3.5 parts of propane diols, 2.5 parts of polysorbas20s, 1.5 parts of mixtures, by chitosan, Glyceryl Monolaurate, octanoic acid
Monoglyceride, acetic acid, propane diols, polysorbas20, water are mixed, and are stirred dissolving with 350r/min, adjust pH value to
5.5, mixture is added, is stirred evenly, liquid must be stirred；
（4）Pomace is dried in the baking oven of 55 DEG C of temperature, is crushed, is crossed 45 mesh sieves, obtain sieving, in mass ratio 1：5.5, will
Sieving, 0.8mol/L hydrochloric acid solutions are mixed, then the ultrasonic extraction 50min under the conditions of temperature 50 C, power 130W, must be carried
Liquid is taken, extracting solution is centrifuged into 9min with 7500r/min, is collected supernatant, in mass ratio 1：2, supernatant, absolute ethyl alcohol are carried out
Mixing, is placed in 37 DEG C of water-baths of temperature and stands 1.5h, then centrifuges 9min with 7000 ~ 8000 r/min, collects sediment, will be heavy
Starch is washed 2 times with absolute ethyl alcohol, then is dried in vacuo at 58 DEG C of temperature, obtains dried object a, in mass ratio 9：1：9, it is mixed to stirring
Close liquid and add dried object a, wrappage, stir evenly, up to fruit antistaling agent.
Comparative example：The fruit antistaling agent of Nanjing company production.
The fruit antistaling agent of fruit antistaling agent obtained by examples detailed above and comparative example is detected, selects same kind length
The similar fresh fruit 50 of short, thickness, apparent condition, the antistaling agent for soaking the antistaling agent obtained by example and comparative example respectively are seen
Mouldy situation is examined, observes result such as table 1.
Table 1：
| Detection project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example |
| Wrap up fruit | Honey peach | Honey peach | Honey peach | Honey peach |
| Standing time（My god） | 14 | 15 | 17 | 8 |
| Temperature in use DEG C | 25 | 25 | 25 | 25 |
| As a result | Without rotten | Without rotten | Without rotten | Rot obvious |
Security test：By small white mouse respectively with 0.1mL/10g, 0.2mL/10g antistaling agent gavage, daily gavage once, continuously
Observation 3 weeks, observes small white mouse acute toxic reaction and death condition after gavage.In 21 days, gait is normal freely for small white mouse activity,
Do not occur adnormal respiration, feed, two is just normal, and small white mouse is dead without an example during observation.Illustrate the fruit and vegetable fresh-keeping agent of the present invention
It is a kind of nontoxic or less toxic preparation.
In conclusion the fruit antistaling agent of the present invention is of good preservation effect and safe and non-toxic, it is worthy to be popularized.
Claims (3)
1. a kind of preparation method of fruit antistaling agent, it is characterised in that the preparation method includes the following steps：
（1）Egg white is filtered with double gauze, obtains filtrate, the distilled water of 3 ~ 4 times of egg white quality is added into filtrate, is stirred
Mix, obtain stirring liquid, in mass ratio 10 ~ 15：1 ~ 2, stirring liquid, sodium chloride are mixed, stirred, addition stirring liquid quality 8 ~
10% antalzyme crystallization, stands at 2 ~ 4 DEG C of temperature, filters out crystallization with Buchner funnel, obtain crystalline solid；
（2）In mass ratio 1：3 ~ 4, crystalline solid, distilled water are mixed, adjust pH to 4 ~ 5, stands 1 ~ 2h, filtering, collects filter
Liquid a, is counted in parts by weight, takes 10 ~ 15 parts of filtrate a, 2 ~ 3 parts of sodium chloride, 1 ~ 2 part of sodium hydroxide solution, 1 ~ 2 part of lysozyme crystalline substance
Kind, sodium chloride, sodium hydroxide solution are added into filtrate, lysozyme crystal seed is added, is stood still for crystals for 2 ~ 4 DEG C in temperature, use cloth
Family name's funnel filters out crystallization, 2 ~ 3 times repeatedly, obtains crystalline solid a, crystalline solid a is freeze-dried, and obtains dried object, in mass ratio 10 ~
15：2 ~ 3, dried object, complex enzyme are mixed, obtain mixture；
（3）Count in parts by weight, take 50 ~ 60 parts of water, 15 ~ 20 parts of sad monoglycerides, 12 ~ 15 parts of chitosans, 12 ~ 15 parts of second
Acid, 5 ~ 7 parts of Glyceryl Monolaurates, 3 ~ 4 parts of propane diols, 2 ~ 3 parts of polysorbas20s, 1 ~ 2 part of mixture, chitosan, laurate is sweet
Oily monoesters, sad monoglyceride, acetic acid, propane diols, polysorbas20, water are mixed, and carry out stirring and dissolving, and adjusting pH value to 5 ~
6, mixture is added, is stirred evenly, liquid must be stirred；
（4）Pomace is dried in the baking oven of 50 ~ 60 DEG C of temperature, is crushed, sieving, obtains sieving, in mass ratio 1：5 ~ 6, will
Sieving, hydrochloric acid solution are mixed, and ultrasonic extraction, obtains extracting solution, and extracting solution is centrifuged, and are collected supernatant, and in mass ratio 1：
2, supernatant, absolute ethyl alcohol are mixed, is placed in 35 ~ 40 DEG C of water-baths of temperature and stands, then centrifuge, sediment is collected, will
Sediment is washed 2 ~ 3 times with absolute ethyl alcohol, then is dried in vacuo at 56 ~ 60 DEG C of temperature, obtains dried object a, in mass ratio 8 ~ 10：1：
8 ~ 10, dried object a, wrappage are added to liquid is stirred, is stirred evenly, up to fruit antistaling agent.
2. the preparation method of fruit antistaling agent according to claim 1, it is characterised in that the step（2）Middle complex enzyme is
In mass ratio 1：0.7 ~ 1, alpha-amylase, maltose are uniformly mixed, up to complex enzyme.
3. the preparation method of fruit antistaling agent according to claim 1, it is characterised in that the step（4）Middle wrappage is
In mass ratio 10 ~ 15：1~2：20 ~ 30, zeins, tributyl citrate, ethanol solution are mixed, ultrasonic wave shake
3 ~ 5min is swung, 25 ~ 30 min in 50 ~ 60 DEG C of waters bath with thermostatic control of temperature, up to wrappage.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711487415.6A CN107950648A (en) | 2017-12-30 | 2017-12-30 | A kind of preparation method of fruit antistaling agent |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111213707A (en) * | 2019-12-23 | 2020-06-02 | 安徽鲜森绿色食品有限公司 | Method for freezing and preserving poultry |
| CN115715149A (en) * | 2020-05-19 | 2023-02-24 | Xeda国际有限公司 | New process for the treatment of fruits and vegetables |
-
2017
- 2017-12-30 CN CN201711487415.6A patent/CN107950648A/en not_active Withdrawn
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111213707A (en) * | 2019-12-23 | 2020-06-02 | 安徽鲜森绿色食品有限公司 | Method for freezing and preserving poultry |
| CN111213707B (en) * | 2019-12-23 | 2023-04-11 | 安徽鲜森绿色食品有限公司 | Method for freezing and preserving poultry |
| CN115715149A (en) * | 2020-05-19 | 2023-02-24 | Xeda国际有限公司 | New process for the treatment of fruits and vegetables |
| CN115715149B (en) * | 2020-05-19 | 2024-03-29 | Xeda国际有限公司 | New process for the treatment of fruits and vegetables |
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