CN108184992A - A kind of fresh-cut fruit and vegetable coating anti-staling solution and its preparation method and application - Google Patents
A kind of fresh-cut fruit and vegetable coating anti-staling solution and its preparation method and application Download PDFInfo
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- CN108184992A CN108184992A CN201810057966.7A CN201810057966A CN108184992A CN 108184992 A CN108184992 A CN 108184992A CN 201810057966 A CN201810057966 A CN 201810057966A CN 108184992 A CN108184992 A CN 108184992A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
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- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a kind of fresh-cut fruit and vegetable coating anti-staling solutions, include the component of following weight ratio：Modified 34 parts of pueraria starch, 1.5 2.5 parts of glycerine, Buddhist nun are 0.015 0.025 parts pungent, 95 105 parts of 0.040 0.080 parts of natamycin and water；Preparation method the invention also discloses above-mentioned fresh-cut fruit and vegetable coating anti-staling solution and the application in fresh-cut fruit and vegetable fresh-keeping aspect.Modified pueraria starch is prepared first, then mixes each component in proportion, and it is 57 to adjust pH value of solution, you can is configured to fresh-keeping liquid；After the fruits and vegetables after cutting are impregnated 2 5min in fresh-keeping liquid again, packaging is air-dried, finally stores packaged fresh-cut fruit and vegetable at a temperature of 25 DEG C.Present invention process is scientific and reasonable, and operability is strong, and safe and non-toxic of good preservation effect, is a kind of pollution-free food antistaling agent.
Description
Technical field
The present invention relates to fruit and vegetable fresh preservation technical fields, and in particular to a kind of fresh-cut fruit and vegetable coating anti-staling solution and its preparation
Methods and applications.
Background technology
Fresh-cut fruit and vegetable is cleaned, peeling, cutting or the process such as cutting, finishing, packaging using fresh fruit of vegetables as raw material
And manufactured instant fruit and vegetable fabricated product.Fresh-cut fruit and vegetable is just rising at home in China as a kind of emerging food industry product,
Due to its is natural, fresh, hygienic, conveniently, especially safety and environmental protection the features such as, just by the extensive concern of consumer, have
Vast domestic and abroad market prospect and economic benefit.But fresh-cut fruit and vegetable is in the process such as peeling, cutting, cell tissue structure
It is destroyed, induces a series of physiological acoustic signals, these variations will all generate very greatly freshness, quality or even nutritional ingredient
It influences, especially the rapid generation of cutting damage induction enzymatic browning reaction, the exterior quality of fresh-cut fruit and vegetable is caused to substantially reduce.
Meanwhile fresh-cut fruit and vegetable loses original protection system, is highly prone to various microorganisms in air, processing water and mechanical equipment
Pollution, also, since most of fruits and vegetables belong to low in acidity food, cutting process in addition causes the outflow of fruit vegetable nutrient ingredient,
Advantageous environmental condition is provided for microbial growth.
At present, common postharvest technology of fruits and vegetables has preservation by low temperature, controlled atmosphere, antistaling agent to handle fresh-keeping etc..But with regard to fresh-cut
For fruits and vegetables, the preservation method of most development potentiality is exactly coating-film fresh-keeping.Edible film-coating is by various natural, edible paintings
Film Perserving materials carry out certain compounding, by impregnate, spray, be coated with the methods of in fruit and vegetable surfaces formation layer of transparent, gloss
And with the preferably film of selection gas permeability and barrier property, can effectively hinder the evaporation of moisture and the intrusion of germ, reduction exhales
Suction acts on, and reduces the conversion of fresh-cut fruit and vegetable inner material and the consumption of respiratory substrate, hinders the biosynthesis of ethylene.Reduce cell
Lipid peroxidation metabolism reduces radical damage, delaying cell aging.In addition, its good adhesion, film forming, can make to be added
The natural promoters such as antioxidant, antiseptic equably, be permanently affixed to fresh-cut fruit and vegetable surface, make the shelf life of fresh-cut fruit and vegetable
Maintain a relatively long time.At present used in coating antistaling agent main component be mostly chemical synthesis substance, film
After harmful substance can be caused to remain, there are food safety hazards, are harmful to human health.Pueraria starch and sodium alginate are as more
The coating antistaling agent of carbohydrate is respectively provided with certain limitation when being used alone, as stability is poor, oxidation resistance is weak and antibacterial energy
Force difference etc. causes fresh keeping time shorter, general only 3-5 days.
Invention content
The purpose of the present invention in order to overcoming above-mentioned deficiency, provide a kind of fresh-cut fruit and vegetable coating anti-staling solution and its
Preparation method and application, this method carry out xeothermic modification by the way that sodium alginate is added in pueraria starch, and combine compounding suppression
Compelx coating fresh-keeping liquid is made in microbial inoculum, improves the stability of fresh-keeping liquid, anti-oxidant and antibacterial ability, extends fresh-cut fruit and vegetable
Fresh keeping time maintains the quality of fresh-cut fruit and vegetable.
To achieve these goals, the technical solution adopted by the present invention is：A kind of fresh-cut fruit and vegetable coating anti-staling solution, comprising with
The component of lower weight ratio：
Modified 3-4 parts of pueraria starch, 1.5-2.5 parts of glycerine, Buddhist nun are 0.015-0.025 parts pungent, natamycin 0.040-0.080
95-105 parts of part and water.
The preparation method of above-mentioned fresh-cut fruit and vegetable coating anti-staling solution, includes the following steps：
(1) sodium alginate is placed in pure water and is swollen 30-40min, pueraria starch stirring 30- is added in after swelling
35min makes to be uniformly mixed, and adjusts pH value of solution as neutrality using food-grade acid base reagent, is subsequently placed in 40-50 DEG C of baking oven and dries
To moisture to be taken out during 8-12%, ground at a temperature of 80-100 mesh sieve is placed on 125-135 DEG C and heat 2.5-
3.5h obtains modified pueraria starch；
(2) based on raw material weight score, take 1.5-2.5 parts of glycerine, 3-4 parts of modification pueraria starch obtained by step (1) and
95-105 parts of pure water is placed in high speed dispersion mulser and emulsifies uniformly, is subsequently placed in 95-100 DEG C of water-bath and is gelatinized 30-
35min, natural cooling after gelatinization, it is 5-7 to add in food-grade acid base reagent and adjust pH value of solution, adds 0.015-0.025
Part Buddhist nun is pungent and 0.040-0.080 parts of natamycins are uniformly mixed to get fresh-cut fruit and vegetable coating anti-staling solution.
In step (1), the amount ratio of the sodium alginate, pure water and pueraria starch is 1：(95-100)：(49-
50)。
Above-mentioned fresh-cut fruit and vegetable coating anti-staling solution includes the following steps in the application of fresh-cut fruit and vegetable fresh-keeping aspect：
(a) raw material cleaning, sterilization：It is uniform to choose maturity, no disease and pests harm, the fresh fruit of vegetables having no mechanical damage, with flowing
After water cleaning fruit and vegetable surfaces, it is soaked in the liquor natrii hypochloritis that mass concentration is 200mg/L and sterilizes 5-10min, pull out and dry；
(b) peeling, cutting：Fruits and vegetables after step (a) is sterilized are removed the peel, and are uniformly cut fruits and vegetables with the stainless steel knife sterilized
Into the thin slice that thickness is 0.3-1.0cm, it is put into 2-3min in the citric acid solution that mass fraction is 0.5% at once and carries out color protection；
(c) film：The good fruits and vegetables thin slice of step (b) slice color protection is placed in coating anti-staling solution and impregnates 2-5min, is pulled out
After be laid in perforated plastic basket, room temperature air-dries 2-5min；
(d) it packs：Fruits and vegetables thin slice after step (c) film is air-dried is packed loaded in PP plastic casings with PE preservative films；
(e) it refrigerates：It is placed in 2-5 DEG C of temperature, fresh-retaining preserving under the conditions of relative humidity 80-90%.
In the present invention, carry out xeothermic modification by the way that sodium alginate is added in pueraria starch and obtain modified pueraria starch,
The shortcomings of modification pueraria starch made overcomes the retrogradation easy to aging of pueraria lobata ative starch to a certain extent, stability is poor, changes
Be apt to the structure, physicochemical property and processing quality of natural pueraria starch, hence it is evident that improve pueraria starch initial gelatinization temperature and
Hot and cold stability etc., so as to extend the application range of pueraria starch.
In the present invention, the rheology for being designed to provide plasticising and moisture-keeping function, being both effectively improved starch of glycerine is used
Property, and be conducive to the molding of starch film, reduce the water loss of fruit and vegetable tablet；The Buddhist nun used is pungent and natamycin is prevented for wholefood
Rotten agent, wherein Ni Xin can effectively inhibit the growth of various bacteriums, and natamycin both can effectively inhibit various moulds, saccharomycete and silk
The growth of shape fungi, and the generation of mycotoxin can be inhibited；The food-grade acid base reagent used for food grade salt aqueous acid and/
Or sodium hydrate aqueous solution, it is safe and non-toxic.
The beneficial effects of the invention are as follows：
(1) by fresh-cut fruit and vegetable coating anti-staling solution of the present invention, treated that fresh-cut fruit and vegetable can be store in the range of its reserve temperature
Hide 10 days or more, and can effectively reduce fresh-cut fruit and vegetable storage period moisture loss and nutriment loss, slow down aging and
Organization softening effectively keeps fruits and vegetables original color, inhibits the growth and breeding of microorganism, improves the appearance and quality of product, extends
Its shelf life.
(2) present invention process is scientific and reasonable, and operability is strong, and safe and non-toxic of good preservation effect, is a kind of pollution-free food
Antistaling agent.
Description of the drawings
Fig. 1 is the apparent condition figure after the fresh-cut dragon fruit of the embodiment of the present invention 2 is stored 10 days；
Fig. 2 is the apparent condition figure after the fresh-cut dragon fruit of comparative example is stored 10 days；
Fig. 3 is total in the bacterium colony of storage period for the fresh-cut dragon fruit of the embodiment of the present invention 2 and the fresh-cut dragon fruit of comparative example
Number compares figure.
Specific embodiment
Below in conjunction with specific embodiment, the invention will be further described, but protection scope of the present invention is not limited to following reality
Apply example.In embodiment, all raw materials and equipment are commercially available product.
Embodiment 1
A kind of fresh-cut fruit and vegetable coating anti-staling solution includes the component of following weight ratio：
Modified 3.5 parts of pueraria starch, 1.5 parts of glycerine, Buddhist nun are 0.015 part pungent, 100 parts of 0.060 part of natamycin and water.
The preparation method of above-mentioned fresh-cut fruit and vegetable coating anti-staling solution, includes the following steps：
(1) 1g sodium alginates are placed in 100mL pure water and are swollen 30min, 49g pueraria starches are added in after swelling and are stirred
Mixing 30min makes to be uniformly mixed, and adjusts pH value of solution as neutrality using food-grade acid base reagent, is subsequently placed in 45 DEG C of baking ovens and is dried to
Moisture is taken out when being 10%, ground at a temperature of 80 mesh sieve is placed on 130 DEG C and heats 3h, obtains modified pueraria lobata and forms sediment
Powder；
(2) based on raw material weight score, 1.5 parts of glycerine, 3.5 parts of modification pueraria starch obtained by step (1) and pure are taken
100 parts of water is placed in high speed dispersion mulser and emulsifies uniformly, is subsequently placed in 100 DEG C of water-baths and is gelatinized 30min, after gelatinization
Natural cooling, it is 6 to add in food-grade acid base reagent and adjust pH value of solution, adds that 0.015 part of Buddhist nun is pungent and 0.060 part of natamycin mixes
It closes uniformly to get fresh-cut fruit and vegetable coating anti-staling solution.
Above-mentioned fresh-cut fruit and vegetable coating anti-staling solution includes the following steps in the application of fresh-cut fruit and vegetable fresh-keeping aspect：
(a) raw material cleaning, sterilization：It is uniform to choose maturity, no disease and pests harm, the fresh fruit of vegetables having no mechanical damage, with flowing
After water cleaning fruit and vegetable surfaces, it is soaked in the liquor natrii hypochloritis that mass concentration is 200mg/L and sterilizes 5-10min, pull out and dry；
(b) peeling, cutting：Fruits and vegetables after step (a) is sterilized are removed the peel, and are uniformly cut fruits and vegetables with the stainless steel knife sterilized
Into the thin slice that thickness is 0.3-1.0cm, it is put into 2-3min in the citric acid solution that mass fraction is 0.5% at once and carries out color protection；
(c) film：The good fruits and vegetables thin slice of step (b) slice color protection is placed in coating anti-staling solution and impregnates 2-5min, is pulled out
After be laid in perforated plastic basket, room temperature air-dries 2-5min；
(d) it packs：Fruits and vegetables thin slice after step (c) film is air-dried is packed loaded in PP plastic casings with PE preservative films；
(e) it refrigerates：It is placed in 2-5 DEG C of temperature, fresh-retaining preserving under the conditions of relative humidity 80-90%.
Embodiment 2
Above-mentioned fresh-cut fruit and vegetable coating anti-staling solution includes the following steps in the application of fresh-cut dragon fruit fresh-keeping aspect：
(a) raw material cleaning, sterilization：Eight are divided into ripe, uniform in size, no disease and pests harm, the fresh dragon fruit having no mechanical damage,
After cleaning surface with circulating water, it is soaked in 200mg/L liquor natrii hypochloritis and sterilizes 5min, pull out and dry；
(b) peeling, cutting：After dragon fruit is removed the peel, dragon fruit is uniformly cut into thickness with the stainless steel knife sterilized is
2min in 0.5% citric acid solution is immediately placed in after the thin slice of 0.3cm and carries out color protection；
(c) film：Flue chankings after slice is placed in the above-mentioned coating anti-staling solution prepared and impregnates 3min, is pulled out flat
It is laid in perforated plastic basket, room temperature air-dries 3min；
(d) it packs：Dragon fruit piece after film is air-dried is packed loaded in PP plastic casings with PE preservative films；
(e) it refrigerates：4 DEG C of temperature is placed in, is stored under the conditions of relative humidity 85%.
Embodiment 3
Above-mentioned fresh-cut fruit and vegetable coating anti-staling solution includes the following steps in the application of fresh-cut yams fresh-keeping aspect：
(a) raw material cleaning, sterilization：By no disease and pests harm, the commercially available Chinese yam having no mechanical damage, after cleaning surface with circulating water,
It is soaked in 200mg/L liquor natrii hypochloritis and sterilizes 10min, pull out and dry；
(b) peeling, cutting：After Chinese yam is removed the peel with the stainless steel knife sterilized, fruits and vegetables are uniformly cut into thickness for 0.5cm
Thin slice, be immediately placed in 0.5% citric acid solution 2min and carry out color protection；
(c) film：Yam slice is placed in the coating anti-staling solution prepared and impregnates 5min, pulled out and be laid in perforated plastic basket
In, room temperature air-dries 5min；
(d) it packs：Yam slice after film is air-dried is packed loaded in PP plastic casings with PE preservative films；
(e) it refrigerates：3 DEG C of temperature is placed in, is stored under the conditions of relative humidity 80%；
Comparative example：
A kind of conventional preservation method of fresh-cut dragon fruit, includes the following steps：
(a) raw material cleaning, sterilization：Eight are divided into ripe, uniform in size, no disease and pests harm, the fresh dragon fruit having no mechanical damage,
After cleaning surface with circulating water, it is soaked in 200mg/L liquor natrii hypochloritis and sterilizes 5min, pull out and dry；
(b) peeling, cutting：After dragon fruit is removed the peel, dragon fruit is uniformly cut into thickness with the stainless steel knife sterilized is
2min in 0.5% citric acid solution is immediately placed in after the thin slice of 0.3cm and carries out color protection, room temperature air-dries 3min；
(c) it packs：Dragon fruit piece after color protection is air-dried is packed loaded in PP plastic casings with PE preservative films；
(d) it refrigerates：4 DEG C of temperature is placed in, is stored under the conditions of relative humidity 85%.
Effect detection：
After the fresh-cut dragon fruit of embodiment 2 and comparative example is stored 10 days under the same conditions, tracing study its appearance, shape
State and total plate count can be apparent from by Fig. 1-3：After storage 10 days, embodiment 2 is by the fresh-cut dragon fruit of coating problems at it
Dragon fruit original color is kept in the range of reserve temperature, eye sight state is consistent with fresh, mouthfeel and fresh flue after eating
Fruit almost indistinction, and moisture is more sufficient；The fresh-cut dragon fruit of comparative example direct color protection storage in the range of its reserve temperature its
Dragon fruit color and luster is brown dark, and eye sees state and fresh difference is very big, and mouthfeel is sour and astringent soft viscous after eating, and has stale flavor and fresh
Dragon fruit taste difference is apparent, and moisture is drier and more astringent, can hardly eat again；Simultaneously compared to comparative example for, the film protect
Fresh liquid can effectively inhibit the growth and breeding of microorganism, so as to improve the appearance and quality of dragon fruit, extend the goods of fresh-cut dragon fruit
The frame phase.
The foregoing is merely presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with
Modification should all belong to the covering scope of the present invention.
Claims (4)
1. a kind of fresh-cut fruit and vegetable coating anti-staling solution, which is characterized in that include the component of following weight ratio：
Modified 3-4 parts of pueraria starch, 1.5-2.5 parts of glycerine, Buddhist nun are 0.015-0.025 parts pungent, 0.040-0.080 parts of natamycin and
95-105 parts of water.
2. a kind of a kind of preparation method of fresh-cut fruit and vegetable coating anti-staling solution as described in claim 1, which is characterized in that including such as
Lower step：
(1) sodium alginate is placed in pure water and is swollen 30-40min, pueraria starch stirring 30-35min is added in after swelling
Make to be uniformly mixed, adjust pH value of solution as neutrality using food-grade acid base reagent, be subsequently placed in 40-50 DEG C of baking oven and be dried to moisture
Content is taken out when being 8-12%, ground at a temperature of 80-100 mesh sieve is placed on 125-135 DEG C and heats 2.5-3.5h, and obtained
Modified pueraria starch；
(2) based on raw material weight score, 1.5-2.5 parts of glycerine, 3-4 parts of modification pueraria starch obtained by step (1) and pure are taken
95-105 parts of water is placed in high speed dispersion mulser and emulsifies uniformly, is subsequently placed in 95-100 DEG C of water-bath and is gelatinized 30-35min, pastes
Natural cooling after change, it is 5-7 to add in food-grade acid base reagent and adjust pH value of solution, add 0.015-0.025 part Buddhist nuns it is pungent with
0.040-0.080 parts of natamycins are uniformly mixed to get fresh-cut fruit and vegetable coating anti-staling solution.
3. a kind of preparation method of fresh-cut fruit and vegetable coating anti-staling solution according to claim 2, it is characterised in that：In step
(1) in, the amount ratio of the sodium alginate, pure water and pueraria starch is 1：(95-100)：(49-50).
4. a kind of fresh-cut fruit and vegetable coating anti-staling solution as described in claim 1 is in the application of fresh-cut fruit and vegetable fresh-keeping aspect, feature
It is, includes the following steps：
(a) raw material cleaning, sterilization：Selection maturity is uniform, and no disease and pests harm, the fresh fruit of vegetables having no mechanical damage are clear with circulating water
After washing fruit and vegetable surfaces, it is soaked in the liquor natrii hypochloritis that mass concentration is 200mg/L and sterilizes 5-10min, pull out and dry；
(b) peeling, cutting：Fruits and vegetables after step (a) is sterilized are removed the peel, and fruits and vegetables are uniformly cut into thickness with the stainless steel knife sterilized
The thin slice for 0.3-1.0cm is spent, 2-3min in the citric acid solution that mass fraction is 0.5% is put at once and carries out color protection；
(c) film：The good fruits and vegetables thin slice of step (b) slice color protection is placed in coating anti-staling solution and impregnates 2-5min, is put down after pulling out
It is laid in perforated plastic basket, room temperature air-dries 2-5min；
(d) it packs：Fruits and vegetables thin slice after step (c) film is air-dried is packed loaded in PP plastic casings with PE preservative films；
(e) it refrigerates：It is placed in 2-5 DEG C of temperature, fresh-retaining preserving under the conditions of relative humidity 80-90%.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810057966.7A CN108184992A (en) | 2018-01-22 | 2018-01-22 | A kind of fresh-cut fruit and vegetable coating anti-staling solution and its preparation method and application |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810057966.7A CN108184992A (en) | 2018-01-22 | 2018-01-22 | A kind of fresh-cut fruit and vegetable coating anti-staling solution and its preparation method and application |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109258799A (en) * | 2018-11-05 | 2019-01-25 | 贺州学院 | The preservation and freshness processing method of fresh-cut water chestnut |
| CN110800802A (en) * | 2019-10-22 | 2020-02-18 | 中国药科大学 | Sodium alginate coating for optically controlling release of nitric oxide and preparation method and application thereof |
| CN111296413A (en) * | 2019-11-28 | 2020-06-19 | 东莞市东阳光冬虫夏草中药有限公司 | Preservative, application and method for preserving polygonum bulbiferum bulbils by using preservative |
| CN114081168A (en) * | 2021-12-16 | 2022-02-25 | 祁建军 | Chinese wolfberry vermicelli and preparation method thereof |
-
2018
- 2018-01-22 CN CN201810057966.7A patent/CN108184992A/en active Pending
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| 张帆，屈紫薇，罗静静，江英: "改性葛根淀粉涂膜对鲜切山药保鲜效果的影响", 《食品与发酵工业》 * |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109258799A (en) * | 2018-11-05 | 2019-01-25 | 贺州学院 | The preservation and freshness processing method of fresh-cut water chestnut |
| CN110800802A (en) * | 2019-10-22 | 2020-02-18 | 中国药科大学 | Sodium alginate coating for optically controlling release of nitric oxide and preparation method and application thereof |
| CN111296413A (en) * | 2019-11-28 | 2020-06-19 | 东莞市东阳光冬虫夏草中药有限公司 | Preservative, application and method for preserving polygonum bulbiferum bulbils by using preservative |
| CN114081168A (en) * | 2021-12-16 | 2022-02-25 | 祁建军 | Chinese wolfberry vermicelli and preparation method thereof |
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Application publication date: 20180622 |