CN108157497A - A kind of preparation method of fresh-keeping film-coating agent - Google Patents
A kind of preparation method of fresh-keeping film-coating agent Download PDFInfo
- Publication number
- CN108157497A CN108157497A CN201810116776.8A CN201810116776A CN108157497A CN 108157497 A CN108157497 A CN 108157497A CN 201810116776 A CN201810116776 A CN 201810116776A CN 108157497 A CN108157497 A CN 108157497A
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- Prior art keywords
- mixed liquor
- fresh
- fruit
- coating agent
- prepared
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- 239000003795 chemical substances by application Substances 0.000 title claims abstract description 34
- 239000007888 film coating Substances 0.000 title claims abstract description 27
- 238000009501 film coating Methods 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 59
- 244000288157 Passiflora edulis Species 0.000 claims abstract description 45
- 235000000370 Passiflora edulis Nutrition 0.000 claims abstract description 45
- 229920001661 Chitosan Polymers 0.000 claims abstract description 36
- 229920001277 pectin Polymers 0.000 claims abstract description 27
- 239000001814 pectin Substances 0.000 claims abstract description 26
- 235000010987 pectin Nutrition 0.000 claims abstract description 25
- 150000004676 glycans Chemical class 0.000 claims abstract description 23
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 claims abstract description 22
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 claims abstract description 22
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 claims abstract description 22
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 claims abstract description 22
- 229940074393 chlorogenic acid Drugs 0.000 claims abstract description 22
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 claims abstract description 22
- 235000001368 chlorogenic acid Nutrition 0.000 claims abstract description 22
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 claims abstract description 22
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 22
- 239000005017 polysaccharide Substances 0.000 claims abstract description 22
- 229920002643 polyglutamic acid Polymers 0.000 claims abstract description 20
- 239000000341 volatile oil Substances 0.000 claims abstract description 19
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 18
- 235000008397 ginger Nutrition 0.000 claims abstract description 18
- 240000000560 Citrus x paradisi Species 0.000 claims abstract description 17
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 8
- 102000004190 Enzymes Human genes 0.000 claims abstract description 6
- 108090000790 Enzymes Proteins 0.000 claims abstract description 6
- 239000003292 glue Substances 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 15
- 238000000605 extraction Methods 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 10
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 claims description 10
- 239000008367 deionised water Substances 0.000 claims description 10
- 229910021641 deionized water Inorganic materials 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 9
- 230000032050 esterification Effects 0.000 claims description 8
- 238000005886 esterification reaction Methods 0.000 claims description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 7
- 230000006196 deacetylation Effects 0.000 claims description 7
- 238000003381 deacetylation reaction Methods 0.000 claims description 7
- 239000005720 sucrose Substances 0.000 claims description 7
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 5
- 244000276331 Citrus maxima Species 0.000 claims description 5
- 239000001110 calcium chloride Substances 0.000 claims description 5
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 5
- 239000002244 precipitate Substances 0.000 claims description 5
- 230000001376 precipitating effect Effects 0.000 claims description 5
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 4
- 239000004302 potassium sorbate Substances 0.000 claims description 4
- 235000010241 potassium sorbate Nutrition 0.000 claims description 4
- 229940069338 potassium sorbate Drugs 0.000 claims description 4
- 108010020346 Polyglutamic Acid Proteins 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 19
- 238000004321 preservation Methods 0.000 abstract description 14
- 230000000694 effects Effects 0.000 abstract description 10
- 239000003205 fragrance Substances 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 230000008569 process Effects 0.000 abstract description 8
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 abstract description 3
- 229910001424 calcium ion Inorganic materials 0.000 abstract description 3
- 230000018044 dehydration Effects 0.000 abstract description 3
- 238000006297 dehydration reaction Methods 0.000 abstract description 3
- 238000013329 compounding Methods 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 230000037303 wrinkles Effects 0.000 abstract description 2
- 150000008494 α-glucosides Chemical class 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 32
- 239000007788 liquid Substances 0.000 description 16
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 12
- 230000008859 change Effects 0.000 description 12
- 241000234314 Zingiber Species 0.000 description 10
- 239000000126 substance Substances 0.000 description 9
- ZSIAUFGUXNUGDI-UHFFFAOYSA-N hexan-1-ol Chemical compound CCCCCCO ZSIAUFGUXNUGDI-UHFFFAOYSA-N 0.000 description 8
- 238000003860 storage Methods 0.000 description 7
- 150000002148 esters Chemical class 0.000 description 6
- 238000010521 absorption reaction Methods 0.000 description 5
- 239000006227 byproduct Substances 0.000 description 5
- 230000015556 catabolic process Effects 0.000 description 5
- 238000006731 degradation reaction Methods 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 235000011430 Malus pumila Nutrition 0.000 description 4
- 235000015103 Malus silvestris Nutrition 0.000 description 4
- 210000002421 cell wall Anatomy 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 230000003467 diminishing effect Effects 0.000 description 4
- 239000000706 filtrate Substances 0.000 description 4
- 238000001914 filtration Methods 0.000 description 4
- 239000007789 gas Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 150000008442 polyphenolic compounds Chemical class 0.000 description 4
- 235000013824 polyphenols Nutrition 0.000 description 4
- 239000002243 precursor Substances 0.000 description 4
- 230000029058 respiratory gaseous exchange Effects 0.000 description 4
- 239000002904 solvent Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 241000366676 Justicia pectoralis Species 0.000 description 3
- 102100024295 Maltase-glucoamylase Human genes 0.000 description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 3
- 235000009754 Vitis X bourquina Nutrition 0.000 description 3
- 235000012333 Vitis X labruscana Nutrition 0.000 description 3
- 240000006365 Vitis vinifera Species 0.000 description 3
- 235000014787 Vitis vinifera Nutrition 0.000 description 3
- 108010028144 alpha-Glucosidases Proteins 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 239000011260 aqueous acid Substances 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 239000011248 coating agent Substances 0.000 description 3
- 238000000576 coating method Methods 0.000 description 3
- 238000005138 cryopreservation Methods 0.000 description 3
- 230000006837 decompression Effects 0.000 description 3
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 230000035699 permeability Effects 0.000 description 3
- 239000011591 potassium Substances 0.000 description 3
- 229910052700 potassium Inorganic materials 0.000 description 3
- 239000004334 sorbic acid Substances 0.000 description 3
- 235000010199 sorbic acid Nutrition 0.000 description 3
- 229940075582 sorbic acid Drugs 0.000 description 3
- 239000000758 substrate Substances 0.000 description 3
- 208000016261 weight loss Diseases 0.000 description 3
- 230000004580 weight loss Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 2
- 239000005977 Ethylene Substances 0.000 description 2
- WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 description 2
- 102000004157 Hydrolases Human genes 0.000 description 2
- 108090000604 Hydrolases Proteins 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 238000009825 accumulation Methods 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000000419 plant extract Substances 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 239000004575 stone Substances 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 238000002834 transmittance Methods 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 1
- RBNPOMFGQQGHHO-UHFFFAOYSA-N -2,3-Dihydroxypropanoic acid Natural products OCC(O)C(O)=O RBNPOMFGQQGHHO-UHFFFAOYSA-N 0.000 description 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 241000167854 Bourreria succulenta Species 0.000 description 1
- RBNPOMFGQQGHHO-UWTATZPHSA-N D-glyceric acid Chemical compound OC[C@@H](O)C(O)=O RBNPOMFGQQGHHO-UWTATZPHSA-N 0.000 description 1
- 101100117236 Drosophila melanogaster speck gene Proteins 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 244000153955 Reynoutria sachalinensis Species 0.000 description 1
- 235000003202 Reynoutria sachalinensis Nutrition 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 239000012752 auxiliary agent Substances 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000004320 controlled atmosphere Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- 230000000850 deacetylating effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229940040145 liniment Drugs 0.000 description 1
- 239000000865 liniment Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- 239000007959 natural flavoring substance Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000010422 painting Methods 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 1
- 229920000053 polysorbate 80 Polymers 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 230000000241 respiratory effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 235000010352 sodium erythorbate Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 230000002459 sustained effect Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 230000036572 transepidermal water loss Effects 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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- 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)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention provides a kind of preparation method of fresh-keeping film-coating agent, the fresh-keeping film-coating agent is prepared by pomelo peel polysaccharide, passion fruit pectin and ginger essential oil, chlorogenic acid and α glucuroides and γ polyglutamic acids compounding chitosan, utilize γ polyglutamic acids and the water retention property of pomelo peel polysaccharide, it reduces fruit surface dehydration and generates wrinkle, ginger essential oil promotes pericarp to absorb the fragrance that calcium ion, chlorogenic acid and α glucoside enzyme effect passion fruits pectin generate, and fruit is made to keep flavor and color and luster.Fresh-keeping film-coating agent prepared by the present invention can effectively prevent fruit from changing colour after adopting rear dehydration crumple and brown stain, maintain the flavor of fruit in preservation process, have good effect, and at low cost, green and healthy.
Description
Technical field
The invention belongs to field of food preservation, more particularly to a kind of preparation method of fresh-keeping film-coating agent.
Background technology
Summer fruit is not easy preservation, phenomena such as rotten, the soft taste of change is deteriorated is susceptible to, in order to keep the fresh of fruit
Property, fruit is handled usually using chemicals, some chemicals anti-corrosion effects are fine, but harmful, such as
Formalin；The preservation method of fruit mainly has preservation by low temperature, controlled atmospheric packing and coating-film fresh-keeping at present, and preservation by low temperature can effectively press down
Microorganism growth processed, reduces respiratory intensity of fruit and acetate releasing quantity, of good preservation effect but of high cost, to realize the longer time
Storage need assist other methods could realize；Controlled atmosphere is according to respiration of fruits and inhibits principle, for respiration of fruits
The characteristics of process is inhibited by carbon dioxide and oxygen content is made by adjusting the content of each gas of microenvironment to control to breathe
With, so achieve the purpose that it is fresh-keeping, but to equipment requirement height, it is of high cost；Coating-film fresh-keeping is to apply last layer liquid in fruit surface
Film becomes one layer of well-proportioned film after dry, carries out gas exchanges with air so that fruit is isolated, inhibits the respiration of fruit,
Effect is good, at low cost, is more practical preservation method.Market needs are safe efficient and to the fruit antistaling agent of human body fanout free region.
Patent of invention CN200510007591.6, using plant extracts as the method for principal component fruit preservation, be with
The plant extracts such as Cortex Phellodendri, giant knotweed, Cortex Magnoliae Officinalis, sunglo single dose or multiple agent are prepared into liquid for washing fruit or assist animal with this kind of liquid for washing fruit
The method of the postharvest diseases of fruit such as extract chitosan prevention peach, cherry, apricot, Lee, apple, fresh-keeping fruit and Shelf-life.
Patent of invention CN200710009414.0, a kind of fresh-cut fruit BPH resistant rice variety antistaling agent and its application method, feature
It is：It includes the component of following ratio of weight and number：0.1~0.4 part of cysteine, 0~0.9 part of ascorbic acid, carbohydrate battalion
Support 0~0.20 part of agent, 0~2.0 part of calcium preparation, edible 0.1~0.4 part of acidic ph modifier, fruit glaze agent 0.001~0.02
Part；Above-mentioned each component uses after should being dissolved in 96.08~99.79 parts of water.The invention further relate to the fresh-cut fruit resist it is brown
Become the application method of antistaling agent, be that each component is configured to fresh-keeping liquid in proportion；Make the fruit fruit body and fresh-keeping liquid being split again
Comprehensive engagement 3~after ten minutes, fruit body is wired up；It is stored at a temperature of packaged fruit body finally is placed on 2~8 DEG C.
The nontoxic non-sulphur safety of the present invention, it can be used for instant fresh-cut fruit, effectively prevent its brown stain and play the role of anti-corrosive fresh-keeping.
Patent of invention CN201010554970.8, a kind of edibility composite coating preservative for stone fruit,
It is characterized in that chitosan is dissolved in the aqueous solution prepared in low concentration of acetic acid solution with other auxiliary agents.The present invention passes through in chitosan coating
The single stearic glyceric acid of middle addition and Tween 80, enhance antimicrobial molecule bonding strength in film, improve film obdurability and
Gas permeability；Other components in antistaling agent simultaneously, such as sodium isoascorbate and sodium chloride make film be protected with stronger antibacterial
Fresh effect.After the present invention is used for stone fruit film, one layer of bright transparent membrane can be formed in fruit surface, play guarantor
Wet, reduction germ contamination prevents microorganism from growing, effect that is anti-oxidant and inhibiting respiration of fruits, can be widely used for kernel approaches water
Fruit preservation and freshness, fresh-keeping effect are substantially better than other methods.The invention preparation and application is simple, and equipment investment is few, behaviour
Make that place is small, be applicable to industrial batch production.
China is fruit big country, but fruit process by-product treatment technology falls behind, and leads to the wasting of resources and environmental pollution；Perhaps
The natural materials such as pectin, essential oil contained in more fruit by-products such as pericarp, fruit seed is respectively provided with good antibacterial, anti-oxidant energy
Power carries out the fresh-keeping rare report of technology using fruit process by-product；Coating-film fresh-keeping is a kind of fresh-keeping mode of low cost, but
Existing preservative film is mostly used chemical synthesis substance and is prepared, difficulty or ease degradation, there are the defects of gas permeability is big, percentage of water loss is high, together
Fruit taste bad after Shi Baoxian, is unfavorable for the sale of product, requires further improvement.
Invention content
For China's fruit freshness preserving technology there are the defects of and fruit process by-product lead to the present situation of the wasting of resources, this
Invention provides a kind of preparation method of fresh-keeping film-coating agent.
The present invention is achieved by the following technical solutions：
A kind of preparation method of fresh-keeping film-coating agent, is prepared by following steps：
（1）Pomelo peel polysaccharide is taken, is dissolved in the mixed liquor containing sucrose and potassium sorbate, heating stirring dissolves at 75 ~ 80 DEG C,
20min postcoolings are kept the temperature to room temperature, are prepared into the pomelo peel polysaccharide solution that mass fraction is 3 ~ 5%；
The mass fraction of sucrose is 5% in the mixed liquor, and the mass fraction of potassium sorbate is 0.15%；
（2）By ratio of weight and the number of copies, take 40 ~ 60 parts of pomelo peel polysaccharide solutions, 6 ~ 10 parts of ginger essential oils, 4 ~ 8 parts of solution of chlorogenic acid 40 ~
30 ~ 40min is mixed at 60 DEG C, obtains mixed liquor I；
（3）Chitosan is taken to be dissolved in the chitosan solution for being prepared into 1mg/ml in the acetum that mass fraction is 2%, is gathered according to shell
Sugar：It is 1 to be esterified passion fruit glue mass ratio:（2~5）Esterification passion fruit glue is added in, 40 ~ 60min is stirred at 40 ~ 45 DEG C, obtains
To mixed liquor II；
（4）According to gamma-polyglutamic acid：Chitosan mass ratio is（2:3）~（1:1）, polyglutamic acid is added in mixed liquor I, is added
Enter the calcium chloride of gamma-polyglutamic acid quality 0.1 ~ 0.4%, and add in deionized water and stir and evenly mix, being prepared into quality volume fraction is
5% mixed liquor III；
（5）By ratio of weight and the number of copies, II 20 ~ 40 parts of mixed liquor, 8 ~ 12 parts of alpha-glucosaccharase enzyme solutions are taken, it is mixed in 60 ~ 65 DEG C of stirrings
30 ~ 40min is closed, obtains mixed liquor V；
（6）Gained mixed liquor I is added in mixed liquor V, after vibrating 1h with 120rpm, is centrifuged out with 1200rpm rotating speeds
White Flocculus, you can obtain fresh-keeping film-coating agent；The mixed liquor V and I mass ratio of mixed liquor are（2:3）~（3:2）.
Passion fruit follicarpium glue, pomelo peel polysaccharide, ginger essential oil and chlorogenic acid belong to natural antibacterial material, have anti-well
Oxidisability, removing free radical and multiple pharmacological effect, pomelo peel polysaccharide are a kind of good natural moisture preserving substances, utilize these days
Right substance and chitosan are prepared into fresh-keeping liniment, can effectively alleviate passion fruit transepidermal water loss and generate wrinkle, oxidation generates brown
The influence of change.
Passion fruit pericarp pectin is famous to contain various fruits fragrance, utilizes alpha-glucosidase degradation passion fruit glue energy
Various fruits flavor precursor is generated, fruit is made not lead to the reduction of flavor because of anoxic during coating-film fresh-keeping.
Ginger essential oil can promote pericarp absorption, promote absorption of the pericarp to chlorogenic acid using ginger essential oil, can improve green original
Degradation of the acid to browning substrates polyphenol, so as to effectively reduce the generation of brown stain；Ginger essential oil is a kind of natural flavoring substances, can be carried
The fragrance of high flavor precursor, while the presence of ginger essential oil enables pericarp more to absorb flavor precursor, maintains fruit
Flavor；Ginger essential oil can also inhibit the generation of ethylene in fruit After-ripening, slow down the content of soluble solid in fruit juice because
Ethylene dematuration and reduce；Ginger essential oil can inhibit degradation of the hydrolase to cell wall pectin in pericarp, make pericarp softening rate
It reduces.
Gamma-polyglutamic acid has very strong water lock moisture-keeping functions, can effectively slow down pericarp dehydrating speed, while γ-poly- paddy
Propylhomoserin can promote absorption of the pericarp to calcium ion, and under acting synergistically with ginger essential oil, pericarp can more effectively absorb calcium ion, calcium from
Son can maintain the stability of cell wall, delaying senility, so as to keep pericarp color.
Preferably, the chlorogenic acid is as follows for chlorogenic acid, specific method obtained by passion fruit extraction：
Preferably, the chlorogenic acid is as follows for chlorogenic acid, specific extracting method obtained by passion fruit extraction：
100g passion fruit pulp is weighed, by solid-liquid ratio 1:5 are extracted respectively with n-hexyl alcohol, ethyl acetate, filtering, filter residue together with filter
Paper is placed in micro-wave diminishing pot, is 1 according to solid-liquid ratio:（8~10）After adding in the alcohol solvent that volume fraction is 70% ~ 90%, it is put into
In micro-wave oven, the microwave time is set as 4 ~ 8min, and microwave power carries out heating extraction for 650 ~ 800w, takes out and disappears after extraction
Tank is solved, after cooling, decompression filters, and collects filtrate and dry to get passion fruit chlorogenic acid.
For passion fruit to be known as " passion fruit " with various fruits fragrance, the chlorogenic acid of passion fruit extraction can be with a variety of water
The polyphenol substance of fruit has good compatibility, and can effectively degrade a variety of pericarp browning substrate polyphenol substances, make browning reaction
It reduces even without browning reaction, pericarp color is enable to keep fresh color and luster.
Preferably, the chitosan molecule amount is 15 ~ 250,000, and deacetylation is 70 ~ 85%.
The deacetylation and molecular weight of chitosan and the esterification degree of pectin can influence the stability and swellbility of film forming, grind
Study carefully discovery, the small chitosan of chitosan molecule amount and pectin compound swelling ratio are big, and the big swelling ratio instead of molecular weight is small, but shell
Glycan molecule amount is bigger, and strand is longer, and the ability of molecular distortion is stronger, on molecule with pectin can binding site it is also more,
The painting membrane stability of preparation is better；Deacetylating degree of chitosan is bigger, and the amino to dissociate in molecule is more, can binding site with pectin
It is more, but the film light transmittance formed can be low, with pectin extent of reaction hardly possible.
Preferably, the esterified passion fruit glue esterification degree is 55 ~ 60%, and specific preparation method is as follows：
Passion fruit follicarpium glue is weighed, the pectin solution that 0.01g/ml is prepared into deionized water is completely dissolved in, cools down in ice bath
To after 4 DEG C, pH to 9.0 is adjusted with the sodium hydroxide of 1mol/L, 120 ~ 390min is kept the temperature at 4 DEG C, then with the hydrochloric acid of 4mol/L
PH to 3.5 is adjusted, the isopropanol precipitating pectin of 1 times of volume is added in, precipitates and be dried in vacuo obtained by vacuum filter, obtained after crushing
Low-esterified pectin.
Pectin esterification degree is higher, and the free carboxy combined with chitosan is more, but the film light transmittance formed is lower, instead
It is longer between seasonable.By the experiment of researcher, it is 70 ~ 85% and fruit that selection chitosan molecule amount, which is 15 ~ 250,000, deacetylation,
Glue esterification degree is 55 ~ 60% material preparation fresh-keeping film-coating agent.
Beneficial effects of the present invention：
1st, the present invention utilizes fruit process by-product and chitosan, chlorogenic acid, the polyglutamics such as pomelo peel polysaccharide, passion fruit follicarpium glue
Acid and glucuroide compounding are prepared into fresh-keeping film-coating agent, improve the utilization rate of raw material, the natural sex of raw material improves water
The safety of fruit preservation process improves the economic benefit of fruit.
2nd, ginger essential oil, alpha-glucosidase, gamma-polyglutamic acid and passion fruit chlorogenic acid are loaded using chitosan-pectin film,
These substances is made to be sustained in preservation process, improve fresh keeping time；Ginger essential oil can inhibit drop of the hydrolase to cell wall pectin
Solution promotes the absorption of pericarp, and collaboration gamma-polyglutamic acid promotes absorption of the pericarp to calcium, improves the stability of cell wall, drop
Low pericarp softening degree；The pericarp osmosis of chlorogenic acid is promoted simultaneously, improves the effect of chlorogenic acid degradation browning substrates polyphenol
Rate maintains pericarp color；Alpha-glucosidase energy depolymerized pectin generates flavor precursor, makes fragrance under the action of ginger essential oil
Substance is denseer, and pericarp is easier to absorb fragrance matter, maintains the flavor of fresh-keeping rear fruit.
3rd, pomelo peel polysaccharide is that not only have moisture-keeping function, while be a kind of natural stabilizer and thickener, can be improved
The coverage effect of fresh-keeping film-coating agent of the present invention makes the oxygen permeability after film lower, and water lock ability is stronger；It is prepared by the present invention
Fresh-keeping film-coating agent can effectively slow down pericarp and adopt rear dehydration crumple and brown stain, maintain the flavor of fruit.
Specific embodiment
With reference to embodiment, the invention will be further described.
First, the preparation of pomelo peel polysaccharide solution
Embodiment 1
30g pomelo peel polysaccharide is taken, 1000ml is dissolved in and contains the sucrose that mass fraction is 5% and the sorbic acid that mass fraction is 0.15%
In the mixed liquor of potassium, heating stirring dissolves at 75 DEG C, heat preservation 20min postcoolings to room temperature, and it is 3% to be prepared into mass fraction
Pomelo peel polysaccharide solution；
Embodiment 2
50g pomelo peel polysaccharide is taken, 1000ml is dissolved in and contains the sucrose that mass fraction is 5% and the sorbic acid that mass fraction is 0.15%
In the mixed liquor of potassium, heating stirring dissolves at 80 DEG C, heat preservation 20min postcoolings to room temperature, and it is 5% to be prepared into mass fraction
Pomelo peel polysaccharide solution；
Embodiment 3
40g pomelo peel polysaccharide is taken, 1000ml is dissolved in and contains the sucrose that mass fraction is 5% and the sorbic acid that mass fraction is 0.15%
In the mixed liquor of potassium, heating stirring dissolves at 80 DEG C, heat preservation 20min postcoolings to room temperature, and it is 4% to be prepared into mass fraction
Pomelo peel polysaccharide solution；
2nd, the preparation of passion fruit chlorogenic acid
Embodiment 4
100g passion fruit meat is weighed, by solid-liquid ratio 1:5 are extracted respectively with n-hexyl alcohol, ethyl acetate, filtering, filter residue together with filter paper
It is placed in micro-wave diminishing pot, is 1 according to solid-liquid ratio:After 8 add in the alcohol solvent that volume fraction is 70%, it is put into micro-wave oven, if
The microwave time is determined for 4min, and microwave power carries out heating extraction for 650w, and counteracting tank is taken out after extraction, after cooling, is subtracted
Pressure filters, and collects filtrate to get passion fruit solution of chlorogenic acid；
Embodiment 5
100g passion fruit meat is weighed, by solid-liquid ratio 1:5 are extracted respectively with n-hexyl alcohol, ethyl acetate, filtering, filter residue together with filter paper
It is placed in micro-wave diminishing pot, is 1 according to solid-liquid ratio:After 10 add in the alcohol solvent that volume fraction is 90%, it is put into micro-wave oven,
The microwave time is set as 4min, microwave power carries out heating extraction for 800w, and counteracting tank is taken out after extraction, after cooling,
Decompression filters, and collects filtrate and to get passion fruit solution of chlorogenic acid；
Embodiment 6
100g passion fruit meat is weighed, by solid-liquid ratio 1:5 are extracted respectively with n-hexyl alcohol, ethyl acetate, filtering, filter residue together with filter paper
It is placed in micro-wave diminishing pot, is 1 according to solid-liquid ratio:After 10 add in the alcohol solvent that volume fraction is 75%, it is put into micro-wave oven,
The microwave time is set as 4min, microwave power carries out heating extraction for 800w, and counteracting tank is taken out after extraction, after cooling,
Decompression filters, and collects filtrate to get passion fruit solution of chlorogenic acid；
3rd, the preparation of esterified passion fruit glue
Embodiment 7
10g passion fruit follicarpium glue is weighed, the pectin solution that 0.01g/ml is prepared into deionized water is completely dissolved in, is dropped in ice bath
Temperature adjusts pH to 9.0 with the sodium hydroxide of 1mol/L, 120min is kept the temperature at 4 DEG C, then with the hydrochloric acid tune of 4mol/L to after 4 DEG C
PH to 3.5 is saved, the isopropanol precipitating pectin of 1 times of volume is added in, precipitates and be dried in vacuo obtained by vacuum filter, ester is obtained after crushing
The passion fruit glue of change degree 55%；
Embodiment 8
10g passion fruit follicarpium glue is weighed, the pectin solution that 0.01g/ml is prepared into deionized water is completely dissolved in, is dropped in ice bath
Temperature adjusts pH to 9.0 with the sodium hydroxide of 1mol/L, 390min is kept the temperature at 4 DEG C, then with the hydrochloric acid tune of 4mol/L to after 4 DEG C
PH to 3.5 is saved, the isopropanol precipitating pectin of 1 times of volume is added in, precipitates and be dried in vacuo obtained by vacuum filter, ester is obtained after crushing
The passion fruit glue of change degree 60%.
Embodiment 9
10g passion fruit follicarpium glue is weighed, the pectin solution that 0.01g/ml is prepared into deionized water is completely dissolved in, is dropped in ice bath
Temperature adjusts pH to 9.0 with the sodium hydroxide of 1mol/L, 240min is kept the temperature at 4 DEG C, then with the hydrochloric acid tune of 4mol/L to after 4 DEG C
PH to 3.5 is saved, the isopropanol precipitating pectin of 1 times of volume is added in, precipitates and be dried in vacuo obtained by vacuum filter, ester is obtained after crushing
The passion fruit glue of change degree 58%.
4th, the preparation of chitosan solution
Embodiment 10
The chitosan that molecular weight is 150,000, deacetylation is 70% is taken to be dissolved in the acetum that mass fraction is 2% to be prepared into
The chitosan solution of 1mg/ml.
Embodiment 11
The chitosan that molecular weight is 250,000, deacetylation is 85% is taken to be dissolved in the acetum that mass fraction is 2% to be prepared into
The chitosan solution of 1mg/ml.
Embodiment 12
The chitosan that molecular weight is 200,000, deacetylation is 80% is taken to be dissolved in the acetum that mass fraction is 2% to be prepared into
The chitosan solution of 1mg/ml.
5th, the preparation of fresh-keeping film-coating agent
Embodiment 13
（1）By ratio of weight and the number of copies, take the pomelo peel polysaccharide solutions of 40 parts of embodiments 1,6 parts of ginger essential oils, 4 parts of embodiments 4 it is hundred fragrant
Light green raw aqueous acid mixes 30min at 40 DEG C, obtains mixed liquor I；
（2）According to chitosan：Passion fruit glue mass ratio is 1:2, the ester of embodiment 7 is added in the chitosan solution of embodiment 10
The passion fruit glue of change degree 55%, 40min is stirred at 40 DEG C, obtains mixed liquor II；
（3）According to gamma-polyglutamic acid：Chitosan mass ratio is 2:3, gamma-polyglutamic acid is added in mixed liquor I, is added
The calcium chloride of gamma-polyglutamic acid quality 0.1%, and add in deionized water and stir and evenly mix, be prepared into quality volume fraction be 5% it is mixed
Close liquid III；
（4）By ratio of weight and the number of copies, II 20 parts of mixed liquor, 8 parts of alpha-glucosaccharase enzyme solutions are taken, 30min is stirred at 60 DEG C, obtains
To mixed liquor V；
（5）Gained mixed liquor I is added in mixed liquor V, after vibrating 1h with 120rpm, is centrifuged out with 1200rpm rotating speeds
White Flocculus, you can obtain fresh-keeping film-coating agent；The mixed liquor V and I mass ratio of mixed liquor are 2:3.
Embodiment 14
（1）By ratio of weight and the number of copies, take the pomelo peel polysaccharide solutions of 60 parts of embodiments 2,10 parts of ginger essential oils, 8 parts of embodiments 5 it is hundred fragrant
Light green raw aqueous acid mixes 40min at 60 DEG C, obtains mixed liquor I；
（2）According to chitosan：Passion fruit glue mass ratio is 1:5, the ester of embodiment 8 is added in the chitosan solution of embodiment 11
Change degree is 60% passion fruit glue, is stirred 60min at 45 DEG C, obtains mixed liquor II；
（3）According to gamma-polyglutamic acid：Chitosan mass ratio is 1:1, gamma-polyglutamic acid is added in mixed liquor I, is added
The calcium chloride of gamma-polyglutamic acid quality 0.4%, and add in deionized water and stir and evenly mix, be prepared into quality volume fraction be 5% it is mixed
Close liquid III；
（4）By ratio of weight and the number of copies, II 40 parts of mixed liquor, 12 parts of alpha-glucosaccharase enzyme solutions are taken, 40min is stirred at 65 DEG C,
Obtain mixed liquor V；
（5）Gained mixed liquor I is added in mixed liquor V, after vibrating 1h with 120rpm, is centrifuged out with 1200rpm rotating speeds
White Flocculus, you can obtain fresh-keeping film-coating agent；The mixed liquor V and I mass ratio of mixed liquor are 3:2.
Embodiment 15
（1）By ratio of weight and the number of copies, take the pomelo peel polysaccharide solutions of 60 parts of embodiments 3,10 parts of ginger essential oils, 8 parts of embodiments 6 it is hundred fragrant
Light green raw aqueous acid mixes 40min at 60 DEG C, obtains mixed liquor I；
（2）According to chitosan：Passion fruit glue mass ratio is 1:4, the ester of embodiment 9 is added in the chitosan solution of embodiment 12
Change degree is 58% passion fruit glue, is stirred 50min at 42 DEG C, obtains mixed liquor II；
（3）According to gamma-polyglutamic acid：Chitosan mass ratio is 1:1, gamma-polyglutamic acid is added in mixed liquor I, is added
The calcium chloride of gamma-polyglutamic acid quality 0.3%, and add in deionized water and stir and evenly mix, be prepared into quality volume fraction be 5% it is mixed
Close liquid III；
（4）By ratio of weight and the number of copies, II 30 parts of mixed liquor, 10 parts of alpha-glucosaccharase enzyme solutions are taken, 35min is stirred at 62 DEG C,
Obtain mixed liquor V；
（5）Gained mixed liquor I is added in mixed liquor V, after vibrating 1h with 120rpm, is centrifuged out with 1200rpm rotating speeds
White Flocculus, you can obtain fresh-keeping film-coating agent；The mixed liquor V and I mass ratio of mixed liquor are 1:1.
Experimental example
Using apple, passion fruit and grape as by Varieties, experiment is divided into 12 groups, and every group of 100 fruits, each group fruit is stood after adopting
The fresh-keeping film-coating agent prepared using the embodiment of the present invention 13 ~ 15 is smeared, and is spontaneously dried and is started after forming surface coating
Carry out storage comparison.The fresh-keeping film-coating agent that each group uses is as follows：
1,2,3 are organized as apple, the fresh-keeping film-coating agent prepared using embodiment 13；
4,5,6 are organized as passion fruit, the fresh-keeping film-coating agent prepared using embodiment 14；
7,8,9 are organized as grape, the fresh-keeping film-coating agent prepared using embodiment 15；
Group 10 is apple, group 11 is passion fruit, group 12 is grape, and blank group uses common commercially available fruit wax.
Other environmental conditions of each group are consistent, and storage period measures accumulation weight-loss ratio, statistics storage period, seeks each cell mean,
And evaluate the situation of change of pericarp and fragrance.Wherein, accumulation weight-loss ratio is to be weighed before the difference of weight and storage before and after storing 15 days
Measure the percentage of ratio；Storage period is transferred to room temperature for each group cryopreservation at 1-5 DEG C and starts to fruit to go bad this section after 25 days
Time (fruit has 60% to appear above speck, and fragrance is thin out, and it is rotten peculiar smell occur)；The situation of change of pericarp and fragrance is
Cryopreservation 25 days and the situation of change of pericarp and fragrance after room temperature 7 days is gone at 1-5 DEG C for each group, the results are shown in Table 1：
Table 1
From the 1st ~ 9 group and 11 ~ 12 groups of comparisons it is found that the method progress using the present invention is fresh-keeping, weight-loss ratio is accumulated down to 0.64-
1.10%, refrigeration goes to storage period of room temperature after 25 days be 30-38 days, and cryopreservation 25 days simultaneously goes to room temperature pericarp face after 7 days
Color is bright-coloured glossy, has strong fruity and faint scent, better than conventional method.
Above example is only exemplary embodiment of the present invention, is not used in the limitation present invention, protection scope of the present invention
It is defined by the claims.Those skilled in the art can make the present invention various repair within the spirit and scope of the present invention
Change or equivalent replacement, this modification or equivalent replacement also should be regarded as being within the scope of the present invention.
Claims (4)
1. a kind of preparation method of fresh-keeping film-coating agent, which is characterized in that be prepared by following steps：
（1）Pomelo peel polysaccharide is taken, is dissolved in the mixed liquor containing sucrose and potassium sorbate, heating stirring dissolves at 75 ~ 80 DEG C,
20min postcoolings are kept the temperature to room temperature, are prepared into the pomelo peel polysaccharide solution that mass fraction is 3 ~ 5%；
The mass fraction of sucrose is 5% in the mixed liquor, and the mass fraction of potassium sorbate is 0.15%；
（2）By ratio of weight and the number of copies, take 40 ~ 60 parts of pomelo peel polysaccharide solutions, 6 ~ 10 parts of ginger essential oils, 4 ~ 8 parts of solution of chlorogenic acid 40 ~
30 ~ 40min is mixed at 60 DEG C, obtains mixed liquor I；
（3）Chitosan is taken to be dissolved in the chitosan solution for being prepared into 1mg/ml in the acetum that mass fraction is 2%, is gathered according to shell
Sugar：It is 1 to be esterified passion fruit glue mass ratio:（2~5）Esterification passion fruit glue is added in, 40 ~ 60min is stirred at 40 ~ 45 DEG C, obtains
To mixed liquor II；
（4）According to gamma-polyglutamic acid：Chitosan mass ratio is（1:1）~（2:3）, polyglutamic acid is added in mixed liquor I, is added
Enter the calcium chloride of gamma-polyglutamic acid quality 0.1 ~ 0.4%, and add in deionized water and stir and evenly mix, being prepared into quality volume fraction is
5% mixed liquor III；
（5）By ratio of weight and the number of copies, II 20 ~ 40 parts of mixed liquor, 8 ~ 12 parts of alpha-glucosaccharase enzyme solutions are taken, it is mixed in 60 ~ 65 DEG C of stirrings
30 ~ 40min is closed, obtains mixed liquor V；
（6）Gained mixed liquor I is added in mixed liquor V, after vibrating 1h with 120rpm, is centrifuged out with 1200rpm rotating speeds
White Flocculus, you can obtain fresh-keeping film-coating agent；The mixed liquor V and I mass ratio of mixed liquor are（2:3）~（3:2）.
2. the preparation method of a kind of fresh-keeping film-coating agent according to claim 1, which is characterized in that the chlorogenic acid is fragrant for hundred
Chlorogenic acid obtained by fruit extraction.
A kind of 3. preparation method of fresh-keeping film-coating agent according to claim 1, which is characterized in that the chitosan molecule amount
It is 15 ~ 250,000, deacetylation is 70 ~ 85%.
4. the preparation method of a kind of hundred fresh-keeping film-coating agent according to claim 1, which is characterized in that the esterification hundred is fragrant
Pectin esterification degree is 55 ~ 60%, and specific preparation method is as follows：
Passion fruit follicarpium glue is weighed, the pectin solution that 0.01g/ml is prepared into deionized water is completely dissolved in, cools down in ice bath
To after 4 DEG C, pH to 9.0 is adjusted with the sodium hydroxide of 1mol/L, 120 ~ 390min is kept the temperature at 4 DEG C, then with the hydrochloric acid of 4mol/L
PH to 3.5 is adjusted, the isopropanol precipitating pectin of 1 times of volume is added in, precipitates and be dried in vacuo obtained by vacuum filter, obtained after crushing
Low-esterified pectin.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111685260A (en) * | 2020-07-10 | 2020-09-22 | 黑龙江八一农垦大学 | Color fixative for fruit surfaces of ginseng fruits and spraying method thereof |
| CN112970493A (en) * | 2021-02-25 | 2021-06-18 | 陕西品物皆春生态科技有限公司 | Humic acid-polyglutamic acid fruit mask and using method thereof |
| CN113243421A (en) * | 2021-06-18 | 2021-08-13 | 浙江省农业科学院 | Pickering emulsion and preparation method thereof |
-
2018
- 2018-02-06 CN CN201810116776.8A patent/CN108157497A/en not_active Withdrawn
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111685260A (en) * | 2020-07-10 | 2020-09-22 | 黑龙江八一农垦大学 | Color fixative for fruit surfaces of ginseng fruits and spraying method thereof |
| CN112970493A (en) * | 2021-02-25 | 2021-06-18 | 陕西品物皆春生态科技有限公司 | Humic acid-polyglutamic acid fruit mask and using method thereof |
| CN112970493B (en) * | 2021-02-25 | 2024-01-26 | 陕西品物皆春生态科技有限公司 | Humic acid-polyglutamic acid fruit mask and application method thereof |
| CN113243421A (en) * | 2021-06-18 | 2021-08-13 | 浙江省农业科学院 | Pickering emulsion and preparation method thereof |
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Application publication date: 20180615 |