CN1083330A - β-normal temperature antistaling agent - Google Patents
β-normal temperature antistaling agent Download PDFInfo
- Publication number
- CN1083330A CN1083330A CN 92110153 CN92110153A CN1083330A CN 1083330 A CN1083330 A CN 1083330A CN 92110153 CN92110153 CN 92110153 CN 92110153 A CN92110153 A CN 92110153A CN 1083330 A CN1083330 A CN 1083330A
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- antistaling agent
- agent
- normal temperature
- shitosan
- ferrous sulfate
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Abstract
Disclosed by the invention is a kind of β-normal temperature antistaling agent with sterilization, deodorization.This product is added with antioxidant, anticorrisive agent, sterilization auxiliary agent etc. based on natural extract, and its production technology is simple, cost is low, easy to use.The gained fluid product can be made pulvis, tablet etc. through concentrate drying.Various forms of products are used as the antistaling agent of various food such as fruit, vegetables, cake, egg product, meat, aquatic products.
Description
Disclosed by the invention is a kind of β-normal temperature antistaling agent with sterilization and deodorization.It can be used as various food, as the antistaling agent of fruit, vegetables, cake, eggs, meat, aquatic products.
Current, the antistaling agent that is used for food both at home and abroad still only limits to chemical synthesis, has the compound of fungicidal action, and is in the majority with benzopyrazoles and derivative thereof especially, but they all have little toxicity.The fruit of crossing through these medicine sterilization processing etc. still need store under refrigerated condition, and for example, the thiophanate of Japan just has little poison, so it is fresh-keeping only to be used for the edible citrus of peeling.Fresh-keeping also only three months, it is undesirable that the citrus loss just reaches 2.1% fresh-keeping effect, and except that refrigerated condition, what have also need add the controlled atmosphere condition.So, energy resource consumption is big, and fresh-keeping condition limitation is also big, thereby inconvenience is applied.More need special installation, general user to be difficult to reach as for microwave disinfection, irradiation are fresh-keeping etc.In fact the preservative film that generally uses is ultra-thin polyethylene film now.Utilize it can be close to food surface, make food surface and extraneous air isolated, avoid bacterium to invade, add refrigerated condition and can reach the fresh-keeping purpose of food in short-term.The PVBC antistaling film that newly is developed at no distant date also is still similar products.And it does not contain sterilization, anti-corrosion composition, does not more have and decomposes and the ability that absorbs ethene, and only depend on ultra-thin the entering than (the silicon window is 6～8: 1) of effusion that polyethylene molecule gap reaches carbon dioxide and oxygen of making.
In addition, also have other to be used for the antistaling agent of this based food.For example; the fresh-maintaining agent with function membrance using natural drying method of introducing among the Chinese patent CN1045511 is with cellulose substances and nontoxic water-soluble polymer solution such as polyvinyl alcohol, silanol; adding various auxiliary agents makes; its solution dip-coating is air-dry in food surface, and the protection of fruit and vegetable, egg product is filmed.
The materials such as monoglyceride, single-acetyl triglyceride and succinyl that also have among a kind of fresh-keeping composition such as the CN86104531 to be introduced add anticorrisive agent etc., at the film of the air-dry one-tenth layer of transparent of food surface, and make food fresh keeping after the dip-coating.
Above-mentioned these two kinds of antistaling agents mainly usefulness be cellulose or acid glyceride, they only are used for the fresh-keeping of fruit, vegetables and egg product, and do not have sterilization, deodorization.This just need a kind of normal temperature down can sterilization, deodorizing, fresh-keeping, can be used for various food, technology is simple, takes from the nontoxic normal temperature antistaling agent of natural materials.
Purpose of the present invention just provides a kind of based on natural extract, has the normal temperature antistaling agent of sterilization, deodorization.It not only can be used for fruit and vegetable, also can be used for the fresh-keeping of egg product, meat, aquatic products and cake etc.
Another object of the present invention provides a kind of technical process for preparing antistaling agent of the present invention.
A further object of the present invention is exactly that antistaling agent of the present invention can be used as various forms such as application such as aqua, film forming agent, pulvis, tablet and plastic sheeting.
The present invention-β-normal temperature antistaling agent is to be raw material with the natural extract, and is nontoxic, need not low temperature.In common house, (be advisable) under the normal temperature condition to freshness-retained five months of mandarin orange, orange, tangerine, pears, apple with 20 ℃ ± 2 ℃, also freshness-retained more than one month to other fruit and vegetable, egg product, cake etc., and for the aquatic products that always lean on freeze preservation, in this way, razor clam meat etc. and meat can (about 5 ℃) be freshness-retained about one month under refrigerated condition then, food after antistaling agent of the present invention is preserved, color and luster is good, taste is constant, the average loss rate is about 1% only, is lower than the proportion of goods damageds (seeing attached list) of the antistaling agent that uses in known external nearly all preservation method.
β-normal temperature antistaling agent of the present invention mainly is to be combined into the master with the poly-acid of the shell of the beta cyclodextrin of converted starch and natural macromolecule amylose, add various auxiliary agents again, be mixed with solution as ferrous sulfate, aromatic oil, mace oil, citric acid, ascorbic acid, fumarate dimethyl etc., remake further processing then.
In β-normal temperature antistaling agent of the present invention, beta cyclodextrin has the antisepsis and sterilization effect, and it is with after shitosan combines, the Pretective film for fruit and vegetable of formation (several microns of thick only zero points).Not only have the controlled atmosphere effect of similar silicon window, and can reduce the effusion of moisture in the food and prevent the intrusion of bacterium.Its consumption is about 1～5% of total amount, and the consumption of shitosan is about 1～5% equally.
Preservation of the present invention is that also the ferrous ion of auxiliary agent ferrous sulfate can combine with the oxygen that bacterium depends on for existence, and antioxidant-antioxidant effect has simultaneously suppressed the oxidizing process of food self.The consumption of ferrous sulfate is 1～5%.
The auxiliary agent that other is an amount of is about 5% as film or hole agent citric acid.In addition, can strengthen the lemongrass oil of bactericidal action, it has contained the decomposition of bacterium to the aliphatic acid in the food, protein, carbohydrate, and the ethene and the carbon dioxide of decomposition and absorbing food product release, has reduced the concentration of these the two kinds of pernicious gases in the fresh-keeping environment.Its consumption is about 0.01～0.2%.
Raw materials used proportioning is as follows:
%
Beta-schardinger dextrin-1～5
Shitosan 1～5
Citric acid 1～5
Ascorbic acid 1～5
Ferrous sulfate 4～10
Fumarate dimethyl 0.05～0.5
Lemongrass oil 0.01～0.1
Mace oil 0.01～0.1
Water all the other
The usage ratio of various compositions need change according to different food, specific condition, and these conditions are meant the epidermis PH of food itself, and the food pathogenic bacteria and the mould that contain easily.The pH value of various fruit is similar to but is not quite similar, so must make the PH furnishing of antistaling agent adapt to for example about 3.5～4.5 substantially.Being subject to bacterium for food, to corrode the bright shrimp do aquatic products be example, and every prawn contains at least 23000 Escherichia coli, so that the influence long-distance transport.So must be transferred to PH and be enough to kill the contained colibacillary numerical value of prawn.Evidence β-normal temperature antistaling agent of the present invention can reach more than 99.9% colibacillary sterilization rate.
The production technology of antistaling agent of the present invention is simple, and equipment is less demanding, and accompanying drawing is seen in its technological process.
Shown in flow chart, whole process divides three parts to carry out simultaneously.
First is that ferrous sulfate is stand-by with 1: 2 adding distil water or deionized water dissolving, filtration.Again shitosan being added acetate with 5: 95 dissolves, clarifies.Then, get 5% above-mentioned shitosan acetate clarified solution and mix with the ferrous sulfate filtered fluid, stand-by through vacuum filtration.
That to be fumaric acid first quinone that fumarate dimethyl or fumaric acid are obtained through over-churning carry out emulsification with the beta cyclodextrin aqueous solution (solid-to-liquid ratio is 1: 5) of emulsifying agent 5% to second portion is stand-by.Again citric acid is mixed with ascorbic acid, then added deionized water dissolving and obtain dissolving acid, mix with the fumarate dimethyl of emulsification through the filtrate that vacuum filtration obtains by 1: 5, stand-by through vacuum filtration again.
Third part is that lemongrass oil and mace oil are used emulsifying agent 5% beta cyclodextrin aqueous solution emulsification (volume ratio is 1: 5) respectively, then two kinds of emulsions is mixed the emulsion that obtains perfumery oil.
The emulsion of the mixed liquor of the filtrate of the shitosan of above-mentioned three part gained, fumaric acid and perfumery oil is mixed, stir and promptly obtain β-normal-temperature fresh-keeping agent solution.
The liquid of β-normal temperature antistaling agent of the present invention is white in color or light coffee color, can make series of products by it.Liquid form product just obtains the above pulvis of 300 orders through concentrated, spray-drying, or tablet or film and plastic sheeting.For example, dried pure powder is light yellow, can become the gas phase antistaling agent.Amount that can also 1.5% joins it that to make thickness in polyethylene be preservative film below 2.5 microns, is directly used in the low temperature of aquatic products, meat or the normal-temperature fresh-keeping of short-term.Though the food of film wrapped is not close to food, can bring into play its intrinsic sterilization, anticorrosion and decompose to absorb the usefulness of ethene.Simultaneously, the natural gap of the pure powder of 320 order granularities and polyethylene molecule formation helps the effusion of carbon dioxide and the suction of oxygen equally.So the antistaling film (bag) that the present invention makes is only antistaling film worthy of the name or bag.And when product of the present invention is processed into different formulations, can not take place to decompose or lost efficacy in the temperature below 200 ℃.
Description of drawings is seen β-normal temperature antistaling agent process flow diagram.
Claims (5)
1, a kind of β-normal temperature antistaling agent with sterilization, deodorization, it is characterized in that it based on the shitosan of natural extract beta-schardinger dextrin-, and be added with auxiliary agent, citric acid, fumarate dimethyl, lemongrass oil, ferrous sulfate, ascorbic acid, the nutmeg wet goods of antioxygen, effect such as anticorrosion in conjunction with polysaccharide material.
2,, it is characterized in that it contains beta-schardinger dextrin-1～5%, shitosan 1～5%, citric acid 1～5%, ascorbic acid 1～5%, fumarate dimethyl 0.05～0.5%, lemongrass oil 0.01～0.1%, ferrous sulfate 4～10%, mace oil 0.01～0.1%, all the other are water according to the antistaling agent of claim 1.
3, a kind of method for preparing β-normal temperature antistaling agent, first dissolves ferrous sulfate with 1: 2 water, vacuum filtration, mix with 5% shitosan acetic acid solution again, filter, second portion is that the fumarate dimethyl after the esterification and the beta cyclodextrin aqueous solution are carried out emulsification, filters with the aqueous solution of citric acid and ascorbic acid then, again the filtered fluid of two parts is mixed with perfumery oil with the emulsification of the beta cyclodextrin aqueous solution, obtain liquid end product.
4, the β that obtains according to claim 3-normal-temperature fresh-keeping agent solution can be made film forming agent, pulvis, tablet or as the additive of polyethylene film through concentrate drying.
5, according to the β-normal temperature antistaling agent of claim 4, it can be used as the antistaling agent of various food such as fruit, vegetables, egg product, meat, aquatic products.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 92110153 CN1037232C (en) | 1992-09-04 | 1992-09-04 | Beta-ordinary temp. fresh-keeping agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 92110153 CN1037232C (en) | 1992-09-04 | 1992-09-04 | Beta-ordinary temp. fresh-keeping agent |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1083330A true CN1083330A (en) | 1994-03-09 |
| CN1037232C CN1037232C (en) | 1998-02-04 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 92110153 Expired - Fee Related CN1037232C (en) | 1992-09-04 | 1992-09-04 | Beta-ordinary temp. fresh-keeping agent |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1037232C (en) |
Cited By (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1315406C (en) * | 2004-06-04 | 2007-05-16 | 淮阴工学院 | Preserving technology and preserving and solidying agent for bean products |
| CN1316905C (en) * | 2005-08-08 | 2007-05-23 | 浙江工商大学 | Antistaling agent prescription for preserved dried turnip and process thereof |
| CN1330243C (en) * | 2002-01-04 | 2007-08-08 | 圭尔夫大学 | Compositions for the preservation of fruits and vegetables |
| CN100352380C (en) * | 2003-08-07 | 2007-12-05 | 杨元梅 | Fragrance-keeping deoxidation agent for meat product |
| CN100407919C (en) * | 2004-03-10 | 2008-08-06 | 福建农林大学 | Fresh flower antistaling agent containing glucomannan |
| CN100444755C (en) * | 2006-07-05 | 2008-12-24 | 刘青华 | Method for prolonging aquatic product cold storage freshness preservation time using sterilizing agent |
| CN101217947B (en) * | 2005-06-02 | 2012-04-25 | 圣地亚哥联合大学 | Nanoparticles comprising chitosan and cyclodextrin |
| CN103689072A (en) * | 2013-12-16 | 2014-04-02 | 苏州安特实业有限公司 | Fruit preservative and preparation method thereof |
| CN103688805A (en) * | 2013-11-20 | 2014-04-02 | 蔡明哲 | Fruit bag capable of prolonging preserve period of fruit |
| CN104397152A (en) * | 2014-11-24 | 2015-03-11 | 柳州市天姿园艺有限公司 | Special antistaling agent for chrysanthemum coronarium |
| CN105011327A (en) * | 2015-08-21 | 2015-11-04 | 四川省汇泉罐头食品有限公司 | Harmless preservative |
| CN105831612A (en) * | 2016-04-26 | 2016-08-10 | 江凯 | Composition for improving quality of frozen meat product |
| CN106490443A (en) * | 2016-09-23 | 2017-03-15 | 北京甸甸丰生物科技有限公司 | A kind of preparation for being used for food fresh keeping containing plant extracts |
| CN107432313A (en) * | 2017-07-27 | 2017-12-05 | 浙江省海洋开发研究院 | A kind of high-pressure electrostatic composite fresh-keeping method of seawater shrimps |
| CN107960588A (en) * | 2017-11-30 | 2018-04-27 | 漯河医学高等专科学校 | A kind of fermented pasta preservative, preparation method and its application method |
| CN108651612A (en) * | 2018-03-19 | 2018-10-16 | 广西中艾农业科技有限公司 | A kind of fertile mandarin orange preservation method |
| CN108719452A (en) * | 2018-03-19 | 2018-11-02 | 广西中艾农业科技有限公司 | A kind of fertile mandarin orange preservative specially |
| CN108935657A (en) * | 2018-08-07 | 2018-12-07 | 江油市九顶科技有限公司 | A kind of organic vegetable bio-preservative, preparation method and mating preservation method |
| CN108991102A (en) * | 2018-08-31 | 2018-12-14 | 广西杨氏鲜果有限公司 | A kind of storage practice for adopting rear mandarin orange |
| CN110100882A (en) * | 2019-04-19 | 2019-08-09 | 杭州千岛湖纯浙农业开发有限公司 | Fruit freshness preserving pulvis and preparation method thereof |
| CN110876409A (en) * | 2019-11-26 | 2020-03-13 | 黑龙江惊哲森林食品集团有限公司 | Vegetable lactobacillus fermentation liquor for preserving pork and preparation method thereof |
-
1992
- 1992-09-04 CN CN 92110153 patent/CN1037232C/en not_active Expired - Fee Related
Cited By (23)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1330243C (en) * | 2002-01-04 | 2007-08-08 | 圭尔夫大学 | Compositions for the preservation of fruits and vegetables |
| CN100352380C (en) * | 2003-08-07 | 2007-12-05 | 杨元梅 | Fragrance-keeping deoxidation agent for meat product |
| CN100407919C (en) * | 2004-03-10 | 2008-08-06 | 福建农林大学 | Fresh flower antistaling agent containing glucomannan |
| CN1315406C (en) * | 2004-06-04 | 2007-05-16 | 淮阴工学院 | Preserving technology and preserving and solidying agent for bean products |
| CN101217947B (en) * | 2005-06-02 | 2012-04-25 | 圣地亚哥联合大学 | Nanoparticles comprising chitosan and cyclodextrin |
| CN1316905C (en) * | 2005-08-08 | 2007-05-23 | 浙江工商大学 | Antistaling agent prescription for preserved dried turnip and process thereof |
| CN100444755C (en) * | 2006-07-05 | 2008-12-24 | 刘青华 | Method for prolonging aquatic product cold storage freshness preservation time using sterilizing agent |
| CN103688805A (en) * | 2013-11-20 | 2014-04-02 | 蔡明哲 | Fruit bag capable of prolonging preserve period of fruit |
| CN103689072B (en) * | 2013-12-16 | 2016-04-06 | 苏州安特实业有限公司 | Fruit antistaling agent and preparation method thereof |
| CN103689072A (en) * | 2013-12-16 | 2014-04-02 | 苏州安特实业有限公司 | Fruit preservative and preparation method thereof |
| CN104397152A (en) * | 2014-11-24 | 2015-03-11 | 柳州市天姿园艺有限公司 | Special antistaling agent for chrysanthemum coronarium |
| CN105011327A (en) * | 2015-08-21 | 2015-11-04 | 四川省汇泉罐头食品有限公司 | Harmless preservative |
| CN105831612A (en) * | 2016-04-26 | 2016-08-10 | 江凯 | Composition for improving quality of frozen meat product |
| CN106490443A (en) * | 2016-09-23 | 2017-03-15 | 北京甸甸丰生物科技有限公司 | A kind of preparation for being used for food fresh keeping containing plant extracts |
| CN107432313A (en) * | 2017-07-27 | 2017-12-05 | 浙江省海洋开发研究院 | A kind of high-pressure electrostatic composite fresh-keeping method of seawater shrimps |
| CN107960588A (en) * | 2017-11-30 | 2018-04-27 | 漯河医学高等专科学校 | A kind of fermented pasta preservative, preparation method and its application method |
| CN108651612A (en) * | 2018-03-19 | 2018-10-16 | 广西中艾农业科技有限公司 | A kind of fertile mandarin orange preservation method |
| CN108719452A (en) * | 2018-03-19 | 2018-11-02 | 广西中艾农业科技有限公司 | A kind of fertile mandarin orange preservative specially |
| CN108935657A (en) * | 2018-08-07 | 2018-12-07 | 江油市九顶科技有限公司 | A kind of organic vegetable bio-preservative, preparation method and mating preservation method |
| CN108991102A (en) * | 2018-08-31 | 2018-12-14 | 广西杨氏鲜果有限公司 | A kind of storage practice for adopting rear mandarin orange |
| CN108991102B (en) * | 2018-08-31 | 2021-07-27 | 广西杨氏鲜果有限公司 | Storage method of postharvest mandarin oranges |
| CN110100882A (en) * | 2019-04-19 | 2019-08-09 | 杭州千岛湖纯浙农业开发有限公司 | Fruit freshness preserving pulvis and preparation method thereof |
| CN110876409A (en) * | 2019-11-26 | 2020-03-13 | 黑龙江惊哲森林食品集团有限公司 | Vegetable lactobacillus fermentation liquor for preserving pork and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1037232C (en) | 1998-02-04 |
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