CN107980897A - 一种常温可食涂膜果蔬保鲜剂及其使用方法 - Google Patents
一种常温可食涂膜果蔬保鲜剂及其使用方法 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种常温可食涂膜果蔬保鲜剂及其使用方法。常温可食涂膜果蔬保鲜剂，包括如下百分比的组分：纯水83.0‑91.0％、甘油2.0‑6.0％、桉叶油2.0％、变性淀粉1.0‑3.0％、单硬脂酸甘油酯1.0‑3.0％、蔗糖脂肪酸酯1.0‑3.0％、氯化钙0.4‑1.0％、阿拉伯胶0.2‑0.8％。本发明所述常温可食涂膜果蔬保鲜剂可用于莲雾的采后保鲜，防止采后莲雾的水分散失、硬度降低、腐烂等现象的发生，也可用于其它果蔬中，如苹果、柑橘、秋葵等。
Description
技术领域
本发明涉及果蔬采后保藏领域，尤其涉及一种常温可食涂膜果蔬保鲜剂及其使用方法。
背景技术
果蔬是人类食物中所需矿物质、维生素、膳食纤维等营养素的主要来源，但由于其生产具有区域性和季节性，新鲜果蔬采收后保持着很高的生理活性，且含水量大，易腐烂变质，给果蔬的贮藏和运输带来极大的困难。因此果蔬保鲜的研究具有重要的实际意义，成为农业工程领域研究的热点。
可食用涂膜保鲜是在果蔬表面人工涂一层薄膜，该薄膜能适当阻塞果蔬表面的气孔和皮孔，对气体的交换有一定的阻碍作用，因而能减少水分的蒸发，改善果蔬外观品质，提高商品价值。涂膜还可以作为防腐抑菌剂的载体，从而抑制微生物的侵染。此外，涂膜对减轻表皮的机械损伤也有一定的保护作用。同时，对果蔬的保鲜行为进行研究，把可食涂膜作为抗氧化剂、抗菌剂、营养强化剂及某些能延缓果蔬衰老的活性成分的载体，制成“活性包装”，可以为果蔬常温保鲜提供理想而有效的手段和方法。
发明内容
本发明的目的在于提供一种在常温下防止莲雾保藏期内水分散失、硬度降低，同时能有效减少烂果率的常温可食涂膜果蔬保鲜剂；本发明的常温可食涂膜果蔬保鲜剂也可用于其它果蔬中，如苹果、柑橘、秋葵等有采后成熟期的果蔬。
为实现上述目的，本发明所述的常温可食涂膜果蔬保鲜剂，其特征在于，由以下重量百分比的各组分制备得到：
甘油2.0-6.0％、桉叶油2.0％、变性淀粉1.0-3.0％、单硬脂酸甘油酯1.0-3.0％、蔗糖脂肪酸酯1.0-3.0％、氯化钙0.4-1.0％、阿拉伯胶0.2-0.8％；余量为水。
作为优选，所述常温可食涂膜果蔬保鲜剂由以下重量百分比的各组分制备得到：
甘油2.0-5.0％、桉叶油2.0％、变性淀粉1.0-2.0％、单硬脂酸甘油酯1.0-2.0％、蔗糖脂肪酸酯1.0-2.0％、氯化钙0.4-0.8％、阿拉伯胶0.2-0.6％；余量为水。
更为优选，所述常温可食涂膜果蔬保鲜剂由以下重量百分比的各组分制备得到：
甘油3.0-5.0％、桉叶油2.0％、变性淀粉1.5-2.0％、单硬脂酸甘油酯1.5-2.0％、蔗糖脂肪酸酯1.5-2.0％、氯化钙0.6-0.8％、阿拉伯胶0.4-0.6％；余量为水。
最为优选，所述常温可食涂膜果蔬保鲜剂由以下重量百分比的各组分制备得到：
甘油3.0％、桉叶油2.0％、变性淀粉1.5％、单硬脂酸甘油酯1.5％、蔗糖脂肪酸酯1.5％、氯化钙0.6％、阿拉伯胶0.5％；余量为水。
本发明所述常温可食涂膜果蔬保鲜剂制备步骤为：
按重量百分比要求分别称取上述各组分，溶胶罐中注入80～85℃热水，1400～2000rpm转速下搅拌，加入变性淀粉溶解10min，然后加入甘油、桉叶油、单硬脂酸甘油酯、蔗糖脂肪酸酯、氯化钙、阿拉伯胶在80℃条件下继续保温搅拌10～15min至完全溶解，经板式换热器冷却至60℃左右，在25Mpa条件下连续均质2次，冷却灌装后即得常温可食涂膜果蔬保鲜剂。
所述常温可食涂膜果蔬保鲜剂用于采后果蔬的保鲜，其方法为；
将果蔬浸入常温可食涂膜果蔬保鲜剂中，待常温可食涂膜果蔬保鲜剂在果蔬表面完全浸润后，涝出沥干，先于50℃的热风干燥箱中放置10min，然后于室温下自然干燥，即完成涂膜。
所述常温可食用涂膜果蔬保鲜剂对有采后成熟期的果蔬具有保鲜的用途。
所述常温可食用涂膜果蔬保鲜剂对莲雾、苹果、秋葵具有保鲜的用途。
本发明通过复配技术，使用多种食品添加剂复配不仅解决了采后果蔬保藏期内水分散失、硬度降低等问题，使果蔬在长时间内保持新鲜，还解决了保藏期内染菌问题，使其可在常温下达到较长保质期，降低能耗，提高经济效益。
本发明公开了一种常温可食涂膜果蔬保鲜剂，按照一定的原料配比，经溶解混合均质而成，用于莲雾等采后保鲜作用，可防止果蔬在储藏阶段由于呼吸作用而导致的失水严重，细胞的膨胀压力降低，外观蔫萎、硬度下降，以及颜色和风味的变化和染菌等问题，保持果蔬硬度，光泽度等。有效的保证了果蔬采收后储藏期内的食用加工品质。
本发明所述的常温可食涂膜果蔬保鲜剂中的变性淀粉来源广泛，价格低廉，是一种可再生资源，在此主要作为成膜基质材料。
甘油作为淀粉可食用膜的增塑剂，以增加膜的韧性，从而调节膜的机械性能。增塑剂是小分子化合物，它们存在于大分子聚合链之间。对膜材料分子起稀释作用，减弱分子间的相互作用，提高膜液流动性，软化膜的刚性结构，且能降低膜的玻璃态转化温度，避免膜产生裂纹或空洞，同时也提高了膜的透明度。
单硬脂酸甘油酯的亲水亲油平衡值HLB值为3.8.可形成W/O(油包水型)乳状液，而选用HLB值为15的亲水性蔗糖脂肪酸酯可调节混合液整体亲水亲油平衡值，二者的相互配合使得可食用膜既有阻湿作用又有一定保湿效果，从而改善果实整体水分含量。
阿拉伯胶是一种水溶性的多糖物质，属水合胶体。而在所有一般的商品胶中，阿拉伯胶水溶液的黏度是最低的，并具有牛顿流体的表现，在切变率发生变化时，其黏度几乎不变。由于阿拉伯胶含有约98％的多糖和2％的蛋白质使得其具有较好的乳化性和成膜性，在可食用涂膜中起增加黏附作用和乳化作用。
钙是联结组成果胶的聚半乳糖醛酸和半乳糖醛酸鼠李糖的中介，聚半乳糖醛酸聚合度越大，果胶结构越牢固，细胞壁的机械强度越大，起稳定细胞壁的作用；同时，钙还能防止外界的水解酶(如糖苷酶)进入细胞内，减少酶与底物的接触，降低果实组织中乙烯的释放，进一步防止了果实的软化和果实的快速熟化。而且，果实在后熟衰老及贮藏期间发生生理病害时，细胞膜的透性会增加，果实组织中的高钙水平可以降低细胞膜的透性，阻止细胞内溶物外渗，主要原因是在细胞膜的膜脂中脂肪酸组成与质膜透性关系密切。经过钙处理后，细胞质膜中亚油酸含量可明显降低，棕榈酸的百分比则显著增加，可使质膜的透性降低，并增加抗病性。
桉叶油作为一种天然植物提取物其防腐效果已经得到证明，并广泛用于饮料、烘焙等食品领域。桉叶油的抑菌效果不仅体现在可抑制细菌及其代谢产物的活性，更重要的是这种抑菌性的持久性。对比发现，当在物体表面使用酒精和其他消毒剂时，确实能够有效减少局部细菌，但它们却不具有抗菌性，所以当物体表面消毒剂挥发干后细菌仍开始生长。而桉叶油除了可以作为消毒剂外，它本身所具有的强的抗菌性不仅可以减少细菌的数量，还可以在其周围创造一个不利于细菌生长的环境，从而达到持久抑菌的效果。
本发明的常温可食涂膜果蔬保鲜剂应用于莲雾的采后保鲜，该常温可食涂膜果蔬保鲜剂在保证采后莲雾长时间新鲜可食的同时，可以降低霉菌等导致的烂果率，减少运输及储藏过程中的能耗，从而达到经济适用的目的。
本发明的常温可食涂膜果蔬保鲜剂应用于莲雾的采后保鲜，可防止采后莲雾的水分散失、硬度降低，同时能有效减少烂果率的发生；本发明的常温可食涂膜果蔬保鲜剂也可用于其它果蔬中，如苹果、柑橘、秋葵等。
采用本发明所述的常温可食涂膜果蔬保鲜剂处理的莲雾其采后保质期比未经处理的对照组延长了14天，是未处理莲雾保质期的约3倍。
具体实施方式
下面详细描述本发明的实施例，所述实施例的示例旨在用于解释本发明，而不能理解为对本发明的限制。实施例中未注明具体技术或条件者，按照本领域内的文献所描述的技术或条件或者按照产品说明书进行。所用试剂或仪器未注明生产厂商者，均为可以通过市购获得的常规产品。
实施例1：常温可食用涂膜果蔬保鲜剂的制备
原料见表1；
表1各实施例常温可食涂膜果蔬保鲜剂各组分重量百分比表(％)
原料组分重量百分比：见表1。
常温可食涂膜果蔬保鲜剂制备及使用方法：
1、按重量百分比要求分别称取上述各组分，溶胶罐中注入80～85℃热水，1400～2000rpm转速下搅拌，加入变性淀粉溶解10min，然后加入甘油、桉叶油、单硬脂酸甘油酯、蔗糖脂肪酸酯、氯化钙、阿拉伯胶在80℃条件下继续保温搅拌10～15min至完全溶解，经板式换热器冷却至60℃左右，在25Mpa条件下连续均质2次，冷却灌装后即得常温可食涂膜果蔬保鲜剂。
2、将果蔬浸入常温可食涂膜果蔬保鲜剂中，待常温可食涂膜果蔬保鲜剂在果蔬表面完全浸润后，涝出沥干，先于50℃的热风干燥箱中放置10min，然后于室温下自然干燥，即完成涂膜。
采用本实施例所述的常温可食涂膜果蔬保鲜剂处理的莲雾其采后保质期比未经处理的对照组延长了13天，是未处理莲雾保质期的约3倍。
实施例2：常温可食用涂膜保鲜剂的制备
原料组分重量百分比：见表1。
常温可食涂膜果蔬保鲜剂制备及使用方法同实施例1。
采用本实施例所述的常温可食涂膜果蔬保鲜剂处理的莲雾其采后保质期比未经处理的对照组延长了14天，是未处理莲雾保质期的约3倍。
实施例3：常温可食用涂膜保鲜剂的制备
原料组分重量百分比：见表1。
常温可食涂膜果蔬保鲜剂制备及使用方法同实施例1。
采用本实施例所述的常温可食涂膜果蔬保鲜剂处理的莲雾其采后保质期比未经处理的对照组延长了14天，是未处理莲雾保质期的约3倍。
实施例4：常温可食用涂膜保鲜剂的制备
原料组分重量百分比：见表1。
常温可食涂膜果蔬保鲜剂制备及使用方法同实施例1。
采用本实施例所述的常温可食涂膜果蔬保鲜剂处理的莲雾其采后保质期比未经处理的对照组延长了15天，是未处理莲雾保质期的约3倍。
实施例5：常温可食用涂膜保鲜剂的制备
原料组分重量百分比：见表1。
常温可食涂膜果蔬保鲜剂制备及使用方法同实施例1。
采用本实施例所述的常温可食涂膜果蔬保鲜剂处理的莲雾其采后保质期比未经处理的对照组延长了14天，是未处理莲雾保质期的约3倍。
实施例6：常温可食用涂膜保鲜剂的制备
原料组分重量百分比：见表1。
常温可食涂膜果蔬保鲜剂制备及使用方法同实施例1。
采用本实施例所述的常温可食涂膜果蔬保鲜剂处理的莲雾其采后保质期比未经处理的对照组延长了14天，是未处理莲雾保质期的约3倍。
尽管上面已经示出和描述了本发明的实施例，可以理解的是，上述实施例是示例性的，不能理解为对本发明的限制，本领域的普通技术人员在不脱离本发明的原理和宗旨的情况下在本发明的范围内可以对上述实施例进行变化、修改、替换和变型。
Claims (8)
1.一种常温可食涂膜果蔬保鲜剂，其特征在于，由以下重量百分比的各组分制备得到：
甘油2.0-6.0％、桉叶油2.0％、变性淀粉1.0-3.0％、单硬脂酸甘油酯1.0-3.0％、蔗糖脂肪酸酯1.0-3.0％、氯化钙0.4-1.0％、阿拉伯胶0.2-0.8％；余量为水。
2.根据权利要求1所述常温可食涂膜果蔬保鲜剂，其特征在于，由以下重量百分比的各组分制备得到：
甘油2.0-5.0％、桉叶油2.0％、变性淀粉1.0-2.0％、单硬脂酸甘油酯1.0-2.0％、蔗糖脂肪酸酯1.0-2.0％、氯化钙0.4-0.8％、阿拉伯胶0.2-0.6％；余量为水。
3.根据权利要求1所述常温可食涂膜果蔬保鲜剂，其特征在于，由以下重量百分比的各组分制备得到：
甘油3.0-5.0％、桉叶油2.0％、变性淀粉1.5-2.0％、单硬脂酸甘油酯1.5-2.0％、蔗糖脂肪酸酯1.5-2.0％、氯化钙0.6-0.8％、阿拉伯胶0.4-0.6％；余量为水。
4.根据权利要求1所述常温可食涂膜果蔬保鲜剂，其特征在于，由以下重量百分比的各组分制备得到：
甘油3.0％、桉叶油2.0％、变性淀粉1.5％、单硬脂酸甘油酯1.5％、蔗糖脂肪酸酯1.5％、氯化钙0.6％、阿拉伯胶0.5％；余量为水。
5.一种权利要求1-4任一项所述常温可食涂膜果蔬保鲜剂，其特征在于，常温可食涂膜果蔬保鲜剂制备步骤为：
按重量百分比要求分别称取上述各组分，溶胶罐中注入80～85℃热水，1400～2000rpm转速下搅拌，加入变性淀粉溶解10min，然后加入甘油、桉叶油、单硬脂酸甘油酯、蔗糖脂肪酸酯、氯化钙、阿拉伯胶在80℃条件下继续保温搅拌10～15min至完全溶解，经板式换热器冷却至60℃左右，在25Mpa条件下连续均质2次，冷却灌装后即得常温可食涂膜果蔬保鲜剂。
6.一种权利要求1-4任一项所述常温可食用涂膜果蔬保鲜剂对有采后成熟期的果蔬具有保鲜的用途。
7.一种权利要求1-4任一项所述常温可食用涂膜果蔬保鲜剂对莲雾、苹果、秋葵具有保鲜的用途。
8.一种权利要求6所述常温可食涂膜果蔬保鲜剂对有采后成熟期的果蔬具有保鲜的用途，其特征在于，所述常温可食涂膜果蔬保鲜剂用于采后果蔬的保鲜，其方法为：
将果蔬浸入常温可食涂膜果蔬保鲜剂中，待常温可食涂膜果蔬保鲜剂在果蔬表面完全浸润后，涝出沥干，先于50℃的热风干燥箱中放置10min，然后于室温下自然干燥，即完成涂膜。
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