CN108514026A - A kind of fresh-cut fruit and vegetable composite preservative and its application method - Google Patents
A kind of fresh-cut fruit and vegetable composite preservative and its application method Download PDFInfo
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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
- A23B7/16—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 invention discloses a kind of fresh-cut fruit and vegetable composite preservative and its application methods, belong to garden stuff processing technical field.The present invention uses first impregnates fresh-cut fruit and vegetable by the compound soak that ascorbic acid, cinnamon essential oil, beta cyclodextrin and chitosan form in short-term; it is sprayed by konjaku glucomannan and carragheen plural gel after drying; fresh-cut fruit and vegetable is handled by secondary composite fresh-keeping technique; natural slow-release bactericide, water-retaining agent and double shielding film are formed in fruit and vegetable surfaces; effective protection fresh-cut fruit and vegetable surface solves the problems such as fresh-cut fruit and vegetable preservation process mesometamorphism, dehydration and oxidation.
Description
Technical field
The present invention relates to garden stuff processing technical fields, and in particular to a kind of fresh-cut fruit and vegetable composite preservative and its user
Method.
Background technology
Fresh-cut fruit and vegetable, also known as gently processing fruits and vegetables, cutting fruits and vegetables, conditioning fruit-vegetable, the U.S. originating from the 1950s are main
If in order to meet the instant demand of consumer.It refers to fresh fruit of vegetables through classification, cleaning, peeling, finishing, cutting, packaging etc.
After processing, the garden stuff processing product that is eaten immediately for consumer or catering trade.There is fresh cut product first in kus kretail shop, but
Since the quality and shelf life of product are very poor, and development is limited, is quickly grown however as America's economy, the leather of technology
Newly, fresh-cut industry starts breakthrough bottleneck, fast-developing.As occurred so-called " peeled potatoes industry ", i.e. U.S. at that time
Catering trade and food service industry need potato a kind of not only fresh but also easy to use, have just started the entire Ma Ling of only supply peeling
Potato, subsequent various slices, such as blockage, thin slice, French fries are available for answering.Moreover, fresh-cut fruit and vegetable industry is also developed,
This makes the fresh cut product in the U.S. has initially entered to commercially produce.The production of fresh-cut fruit and vegetable at present is in European and American developed countries' shape
At complete system, show as technical specification, the standardization of products, equipment first evolve, market network and management modernization.I
The marketization of state's fresh-cut fruit and vegetable is started late, until in the 1990s, as the improvement of people's living standards, life section
The subdivision of the quickening and fruits and vegetables market played, people just begin to focus on fresh-cut fruit and vegetable when consumption is chosen.In recent years, due to interconnection
The fast development of net, fresh-cut fruit and vegetable not only occupy consequence in catering trade, more become the outstanding person in retail business, especially
In a line city such as Beijing, Shenzhen, Shanghai.Fresh-cut fruit and vegetable also becomes enterprise, school and aviation, high ferro pantry must can not
Few mode, not only met nutrition, science, health pantry, but also consumers is allowed to adapt to the allegro modern life.2015
Year, fresh-cut fruit and vegetable is included in production permit range of management by China.Therefore, although China's fresh-cut fruit and vegetable industry is started late, hair
Open up very fast, wide market.
Currently, China's fresh-cut fruit and vegetable industry overall technology level is also very weak, fresh-cut fruit and vegetable is during working process
Mechanical treatment has damaged fruits and vegetables tissue, the problems such as in the prevalence of surface brown stain, pulp softening and nutritive loss, makes product quality
Decline, and further causes the reduction of product shelf-life.Domestic existing fresh-cut fruit and vegetable preservation method includes chemical agent
All there is this or that in method, deepfreeze method, heat treating process, controlled atmosphere method, irradiation method, coating method etc., but the application of these methods
The problem of, or can only solve the problems, such as fresh-cut fruit and vegetable in a certain respect, such as chemical method can prevent brown stain and inhibit microorganism
But moisture evaporation cannot be prevented, heat treating process is also possible to prevent brown stain and inhibits microorganism but texture can be caused to soften, irradiation method
Surface microorganism can be killed but brown stain can be made to aggravate, and the problems such as coating method is uneven there is also film.This just there is an urgent need to
A kind of section of effective method protection fresh-cut fruit and vegetable is studied, moisture loss and oxidizing brown stain can be reduced simultaneously, reduce microorganism
Pollution, to keep the organoleptic quality and nutritional quality of fresh-cut fruit and vegetable, Shelf-life to improve economic value.
Invention content
To make up the deficiencies in the prior art, a kind of comprehensive fresh-cut fruit and vegetable composite preservative of present invention offer and its user
Method solves the problems such as fresh-cut fruit and vegetable preservation process mesometamorphism, dehydration and oxidation in the prior art.
The present invention is achieved through the following technical solutions：
A kind of fresh-cut fruit and vegetable composite preservative, is characterized in that：Including soak and spraying gel solution；The soak
It is made of following raw material：Low viscosity chitosan, beta-cyclodextrin, cinnamon essential oil, ascorbic acid, deionized water；The spraying gel
Solution is made of following raw material：Konjaku glucomannan, carragheen, deionized water.
Wherein, every 100 portions of soaks include 0.5-1.5 parts of low viscosity chitosan, 1.5-3 parts of beta-cyclodextrin, cinnamon spirit
0.5-2 parts oily, 1-2.5 parts of ascorbic acid, remaining is deionized water.
The configuration method of the soak is as follows：Low viscosity chitosan is added in deionized water and beta-cyclodextrin is heated to
50-60 DEG C of stirring and dissolving stirs 2-6h, after dissolution of ascorbic acid then is added after cinnamon essential oil sealing is added at 50-60 DEG C
Obtain soak.
In the present invention, in impregnating formula of liquid, ascorbic acid plays color-protecting function, prevents the generation of oxidizing brown stain.Chinese cassia tree
Essential oil, which is the best essential oil of current fungistatic effect, can effectively inhibit most of microbe.There are two effects for beta-cyclodextrin, first, can
Make cinnamon essential oil slow release to embed cinnamon essential oil, the antibacterial time is more long, while covering the slight irritation gas of cinnamon essential oil
Taste, second is that water retention can be played, the great amount of hydroxy group on beta-cyclodextrin surface can form hydrogen bond with moisture, and moisture is kept to be not easy
Volatilization.And in low viscosity chitosan molecule amino the interaction of negative electrical charge on positively charged and bacterial cell membrane, have anti-
Also there is good film forming, film layer to have permeability, water preventing ability for bacterium, bactericidal effect, low viscosity chitosan, can be to various
Gas molecule increases penetration resistance, forms a kind of micro- controlled atmosphere environment, so that the carbon dioxide content in fruits and vegetables tissue is increased, oxygen
Content reduces, it is suppressed that the respiratory metabolism of fruits and vegetables and moisture loss slow down fruits and vegetables tissue and structure aging.
The viscosity of low viscosity chitosan is 100-200mPas in the soak.
Cinnamon essential oil is extraction by steam distillation, cinnamic aldehyde content in the soak>65%.
Konjaku glucomannan and carragheen mass ratio are 5.5 in the spraying gel solution:4.5；Konjaku glucomannan and
Carragheen mixed gel has better texture and film-formation result, konjak portuguese gansu polyose than merely using konjaku glucomannan or carragheen
Sugar easily syneresis, formation film toughness is strong, and carragheen film forming concentration is low, but film toughness is insufficient, and the two presses 5.5:4.5 ratios are mixed
It is best that conjunction forms gel mould effect.
It is 9-11 that the spraying gel solution adjusts pH value by deionized water.
A kind of application method of fresh fruit of vegetables composite preservative of the present invention, is characterized in that：Include the following steps：
（1）Soak configures：Chitosan is added in deionized water and beta-cyclodextrin is heated to 50-60 DEG C of stirring and dissolving, is added
2-6h is stirred at 50-60 DEG C after cinnamon essential oil sealing, and soak is obtained after dissolution of ascorbic acid is then added；
（2）It impregnates：Ready fresh-cut fruit and vegetable is put into soak and impregnates 2-10min, is drained away the water after taking-up, it is disposed within logical
Dry in the air 1-2h processed at air-dried dry place, so that temperature is reduced to room temperature, dry tack free does not have apparent moisture；
（3）Spray film：Konjaku glucomannan and carragheen are mixed in proportion, deionized water is added and adjusts pH, is heated to 80-90 DEG C
It stirs to dissolve, 2% mixed gel solution is made, cool to the 60-80 DEG C of fruits and vegetables by gel solution even application to after impregnating
Surface；
（4）It air-dries：Fruits and vegetables after spraying are air-dried at room temperature to surface without apparent moisture；
（5）Packaging：To treated, fresh-cut fruit and vegetable is packed, and is then stored.
Wherein, step（5）Middle using PE preservative films or OPP valve bags, to treated, fresh-cut fruit and vegetable is packed, then
It is placed in 0-5 DEG C of cryopreservation or room temperature storage.
The beneficial effects of the invention are as follows：The present invention solves notch existing for fresh-cut fruit and vegetable using composite preservative technological synthesis
It is exposed to the problems such as air easily causes microbial growth, oxidizing brown stain and moisture evaporation, ensures the fresh of fresh-cut fruit and vegetable.It is soaking
It steeps in formula of liquid, ascorbic acid plays color-protecting function, prevents the generation of oxidizing brown stain.Cinnamon essential oil is that current fungistatic effect is best
Essential oil can effectively inhibit most of microbe.There are two effects for beta-cyclodextrin, first, can embed cinnamon essential oil makes cinnamon spirit
Oily slow release, the antibacterial time is more long, while covering the slight penetrating odor of cinnamon essential oil, makees second is that water conservation can be played
With the great amount of hydroxy group on beta-cyclodextrin surface can form hydrogen bond with moisture, keep moisture not volatile.And low viscosity chitosan point
On son amino the interaction of negative electrical charge on positively charged and bacterial cell membrane, have antibacterial, bactericidal effect, low viscosity shell poly-
Also there is sugar good film forming, film layer to have permeability, water preventing ability, can increase penetration resistance to various gas molecules,
A kind of micro- controlled atmosphere environment is formd, the carbon dioxide content in fruits and vegetables tissue is made to increase, oxygen content reduces, it is suppressed that fruits and vegetables
Respiratory metabolism and moisture loss slow down fruits and vegetables tissue and structure aging.
The present invention is to prevent the chitosan film layer for impregnating formation uneven, slows down cinnamon essential oil and distributes outward, blocking oxygen,
After immersion dries and to form first layer protective layer, konjaku glucomannan and carragheen mixed gel is and then used to spray, konjaku Portugal
Sweet glycan and the simple use konjaku glucomannan of carragheen mixed gel ratio or carragheen have better texture and film-formation result, evil spirit
Taro Glucomannan easily syneresis, formation film toughness is strong, and carragheen film forming concentration is low, but film toughness is insufficient, and the two presses 5.5:
It is best that 4.5 ratios are mixed to form gel mould effect.The mixed gel second layer film layer of formation, can make cinnamon essential oil when longer
It is interior that higher concentration, further blocking oxygen and moisture evaporation are kept in film layer, reach more preferable fresh-keeping effect.
The antistaling agent and application method of the present invention can be used for apple, pears, peach, apricot, banana, dragon fruit, Kiwi berry, sweet tea
The fresh-cut of the Common Fruits such as melon, "Hami" melon is fresh-keeping, or after being adopted for strawberry, grape, mulberries etc. fruit not easy to maintain direct guarantor
It is fresh, it can also be used to which that the fresh-cut of the vegetables such as potato, sweet potato, taro, cucumber, pumpkin, wax gourd, fresh kidney beans, asparagus is fresh-keeping.
Specific implementation mode
The present invention will be further described in detail with reference to the specific embodiments, to help those skilled in the art
There is more complete, accurate and deep understanding to the inventive concept of the present invention, technical solution, protection scope of the present invention includes but not
It is limited to following embodiment, any details to technical scheme of the present invention under the premise of without departing from spirit and scope
It is each fallen in protection scope of the present invention with the modification that form is made.
Embodiment 1
Fresh-cut Apples processing
Soak is prepared：8g low viscosity chitosans are added in 1000ml deionized waters（Viscosity 100-200mPas, 1%, 20
℃）55 DEG C of stirring and dissolvings are heated to 20g beta-cyclodextrins, is added after 10g cinnamon essential oils seal and stirs 4h at a temperature of 55 DEG C, then
Soak is obtained after 20g dissolution of ascorbic acid is added.
It impregnates：Ready Fresh-cut Apples are put into above-mentioned 55 DEG C of soaks and impregnate 2min, drains away the water, is placed in after taking-up
Dry in the air 1h processed at room ventilation drying, and temperature is made to be reduced to room temperature, and dry tack free does not have apparent moisture.
Spray film：Konjaku glucomannan and carragheen are pressed 5.5:4.5 ratios mix, and are added in deionized water and adjust pH=10
Left and right, is heated to 85 DEG C and stirs to dissolve, 2% mixed gel solution is made.70 DEG C are cooled to arrive gel solution even application
Fruit and vegetable surfaces after immersion.
It air-dries：Fruits and vegetables are air-dried at room temperature to surface without apparent moisture after spraying.
Packaging：With PE preservative films, to treated, Fresh-cut Apples are packed, and are subsequently placed in 0-5 DEG C of cryopreservation.
Embodiment 2
The processing of fresh-cut pears
Soak is prepared：10g low viscosity chitosans are added in 1000ml deionized waters（Viscosity 100-200mPas, 1%, 20
℃）55 DEG C of stirring and dissolvings are heated to 20g beta-cyclodextrins, is added after 10g cinnamon essential oils seal and stirs 4h at a temperature of 55 DEG C, then
Soak is obtained after 10g dissolution of ascorbic acid is added.
It impregnates：Ready fresh-cut pears are put into above-mentioned 55 DEG C of soaks and impregnate 2min, drains away the water after taking-up, is placed in room
Dry in the air 2h processed at interior aeration-drying, and temperature is made to be reduced to room temperature, and dry tack free does not have apparent moisture.
Spray film：Konjaku glucomannan and carragheen are pressed 5.5:4.5 ratios mix, and are added in deionized water and adjust pH=10
Left and right, is heated to 85 DEG C and stirs to dissolve, 2% mixed gel solution is made.70 DEG C are cooled to arrive gel solution even application
Fruit and vegetable surfaces after immersion.
It air-dries：Fruits and vegetables are air-dried at room temperature to surface without apparent moisture after spraying.
Packaging：With PE preservative films, to treated, fresh-cut pears are packed, and are subsequently placed in room temperature storage.
Example 3
The processing of fresh-cut muskmelon
Soak is prepared：10g low viscosity chitosans are added in 1000ml deionized waters（Viscosity 100-200mPas, 1%, 20
℃）55 DEG C of stirring and dissolvings are heated to 20g beta-cyclodextrins, is added after 10g cinnamon essential oils seal and stirs 4h at a temperature of 55 DEG C, then
Soak is obtained after 10g dissolution of ascorbic acid is added.
It impregnates：Ready fresh-cut muskmelon is put into above-mentioned 55 DEG C of soaks and impregnates 4min, drains away the water, is placed in after taking-up
Dry in the air 2h processed at room ventilation drying, and temperature is made to be reduced to room temperature, and dry tack free does not have apparent moisture.
Spray film：Konjaku glucomannan and carragheen are pressed 5.5:4.5 ratios mix, and are added in deionized water and adjust pH=10
Left and right, is heated to 85 DEG C and stirs to dissolve, 2% mixed gel solution is made.70 DEG C are cooled to arrive gel solution even application
Fruit and vegetable surfaces after immersion.
It air-dries：Fruits and vegetables are air-dried at room temperature to surface without apparent moisture after spraying.
Packaging：With PE preservative films, to treated, fresh-cut muskmelon is packed, and is subsequently placed in 0-5 DEG C of cryopreservation.
Example 4
Fresh strawberry processing
Soak is prepared：5g low viscosity chitosans are added in 1000ml deionized waters（Viscosity 100-200mPas, 1%, 20
℃）55 DEG C of stirring and dissolvings are heated to 20g beta-cyclodextrins, is added after 10g cinnamon essential oils seal and stirs 4h at a temperature of 55 DEG C, then
Soak is obtained after 10g dissolution of ascorbic acid is added.
It impregnates：Ready fresh strawberry is put into above-mentioned 55 DEG C of soaks and impregnates 8min, drains away the water, is placed in after taking-up
Dry in the air 1h processed at room ventilation drying, and temperature is made to be reduced to room temperature, and dry tack free does not have apparent moisture.
Spray film：Konjaku glucomannan and carragheen are pressed 5.5:4.5 ratios mix, and are added in deionized water and adjust pH=10
Left and right, is heated to 85 DEG C and stirs to dissolve, 2% mixed gel solution is made.70 DEG C are cooled to arrive gel solution even application
Fruit and vegetable surfaces after immersion.
It air-dries：Fruits and vegetables are air-dried at room temperature to surface without apparent moisture after spraying.
Packaging：With OPP valve bags, to treated, strawberry is packed, and is subsequently placed in room temperature storage.
Example 5
The processing of fresh-cut potatoes piece
Soak is prepared：10g low viscosity chitosans are added in 1000ml deionized waters（Viscosity 100-200mPas, 1%, 20
℃）55 DEG C of stirring and dissolvings are heated to 20g beta-cyclodextrins, is added after 10g cinnamon essential oils seal and stirs 4h at a temperature of 55 DEG C, then
Soak is obtained after 20g dissolution of ascorbic acid is added.
It impregnates：Ready fresh-cut potatoes piece is put into above-mentioned 55 DEG C of soaks and impregnates 10min, is drained away the water after taking-up,
Dry in the air 1.5h processed at aeration-drying disposed within, and temperature is made to be reduced to room temperature, and dry tack free does not have apparent moisture.
Spray film：Konjaku glucomannan and carragheen are pressed 5.5:4.5 ratios mix, and are added in deionized water and adjust pH=10
Left and right, is heated to 85 DEG C and stirs to dissolve, 2% mixed gel solution is made.70 DEG C are cooled to arrive gel solution even application
Fruit and vegetable surfaces after immersion.
It air-dries：Fruits and vegetables are air-dried at room temperature to surface without apparent moisture after spraying.
Packaging：With PE preservative films, to treated, fresh-cut potatoes piece is packed, and is subsequently placed in room temperature storage.
Example 6
New fresh asparagus processing
Soak is prepared：5g low viscosity chitosans are added in 1000ml deionized waters（Viscosity 100-200mPas, 1%, 20
℃）55 DEG C of stirring and dissolvings are heated to 20g beta-cyclodextrins, is added after 10g cinnamon essential oils seal and stirs 4h at a temperature of 55 DEG C, then
Soak is obtained after 10g dissolution of ascorbic acid is added.
It impregnates：Ready new fresh asparagus is put into above-mentioned 55 DEG C of soaks and impregnates 5min, drains away the water, is placed in after taking-up
Dry in the air 1h processed at room ventilation drying, and temperature is made to be reduced to room temperature, and dry tack free does not have apparent moisture.
Spray film：Konjaku glucomannan and carragheen are pressed 5.5:4.5 ratios mix, and are added in deionized water and adjust pH=10
Left and right, is heated to 85 DEG C and stirs to dissolve, 2% mixed gel solution is made.70 DEG C are cooled to arrive gel solution even application
Fruit and vegetable surfaces after immersion.
It air-dries：Fruits and vegetables are air-dried at room temperature to surface without apparent moisture after spraying.
Packaging：With OPP valve bags, to treated, new fresh asparagus is packed, and is subsequently placed in 0-5 DEG C of cryopreservation.
Contrast test
Organoleptic test
Using ten point system assessment method.Divide level Four standard to the color and luster of asparagus, fresh and tender degree, form, rot degree and 5 indexs of flavor
It gives a mark.Product is fabulous, and head, stem is full, is 10 points without any flaw, 7 points or more of product is not bad, still newly
It is fresh, but somewhat defect, can there are water stain shape, stem to have certain old as the standard of evaluation commercial value, 5 points of head
Change, slight peculiar smell, 3 points or less inedible.Specific standards of grading see the table below.
1 subjective appreciation standard of table
2 sensory scores' table of table
The asparagus organoleptic quality through this method Preservation Treatment declines under refrigerated conditions it can be seen from organoleptic quality result of variations
Slowly, good fresh-keeping effect can be played.Asparagus is still fabulous on sense organ when storing 12 days after processing, and score is all 8.5
Point or more, slight change occurs after 18 days on sense organ, still at 8 points or more, significant change occurs on sense organ when being stored into 24 days,
It is also possible to be esthetically acceptable to the consumers, and untreated asparagus just has a degree of aging dehydration in 12 Tian Shi stems, to 18
It when just have apparent gap with through processed asparagus.After refrigerating lower 30 days untreated asparagus head wither here and it is slight rotten
Rotten, stem's dehydration is serious, and the asparagus head slightly chlorosis of fresh-keeping film-coating processing, stem's mild dehydration, fresh-keeping effect are more apparent.
Total plate count measures
Total plate count assay method is with reference to GB4789.2-2010.It the results are shown in Table 3.
3 asparagus total plate count of table changes
Under refrigerated condition, untreated asparagus was observed that corruption in 18 days cutting parts, and corruption is serious after 24 days, 30 days back
Portion wither here and it is slight rot, cutting part rots serious.And the asparagus of fresh-keeping film-coating processing has no microbial growth after 18 days, 30
It only takes a favourable turn after it micro- dehydration, has no that corruption, fresh-keeping effect are apparent.
Weight-loss ratio measures
Weight-loss ratio is measured as the following formula：
4 asparagus weight-loss ratio of table changes
Fruits and vegetables dehydration can cause form, and quality, various variations such as structure, the green asparagus water content after harvesting is high, but because
Its tissue is younger tender, and respiration is very vigorous, and moisture, which easily evaporates, to be scattered and disappeared, too fast so as to cause asparagus spear dehydration, is protected
The fresh phase greatly shortens.Weight-loss ratio can be as an important indicator for weighing asparagus fresh-keeping effect.As can be seen from Table 4, it refrigerates
The green asparagus weight-loss ratio of lower Preservation Treatment is raised relatively slowly.The weight-loss ratio of processing group is respectively less than 15% and untreated fish group at 30 days
Weight-loss ratio have been approached 25%, illustrate that this Preservation Treatment can significantly reduce the weight-loss ratio of green asparagus.
Vitamin C content measures
Vitamin C content is measured using 2,6 dichlorophenol indophenol method.5g samples are accurately weighed down since green asparagus tip to be placed in
In mortar, the oxalic acid solution of equivalent 2% is added, is protected from light grinding in after pulpous state, is transferred in 100mL volumetric flasks, 1% oxalic acid solution punching
It washes, pours into volumetric flask, be settled to scale, shake up, filtering solution is spare.10mL filtrates are poured into 100mL conical flasks, are titrated
Calibrated 2, the 6- dichloroindophenol solution of filtrate stops titrating after there is blush, colour-fast in 15s.Dosage is write down, simultaneously
Blank titration is done with the oxalic acid solution of 10mL1%, after the same method, in triplicate.
According to the dosage of 2,6- dichloroindophenols, ascorbic content in green asparagus is calculated, in every 100g samples (fresh weight)
The ascorbic quality representation contained, i.e. mg/100 g.Calculation formula is：
In formula, V1Dye volume used in-titration sample extracting solution, Unit/mL；
V2The dye volume of-blank titration consumption, Unit/mL；
T -1mL dyestuffs are equivalent to ascorbic quality, unit mg/mL；
Quality with sample in m -10mL sample extracting solutions, unit g.
5 asparagus change of vitamin C of table
Ascorbic content is very abundant in asparagus, can be used as the important indicator for evaluating the variation of its storage quality.Under refrigerated condition
The ascorbic variation of Preservation Treatment and untreated asparagus is as shown in table 5, with the extension of period of storage, fresh-keeping group with compare
Group Vitamin C content is all on a declining curve, but fresh-keeping group of Vitamin C content decline is slower.Illustrate this method Preservation Treatment energy
Effectively reduce the vitamin C loss of green asparagus.
Spectrophotometer method measures the content of chlorophyll.1g samples accurately are weighed from about 15cm below green asparagus tip,
It is put into mortar, pure acetone 5mL is added, is ground into homogenate, the acetone for adding 80% continues to be ground to tissue turned pale, and constant volume arrives
25mL is extracted after secretly setting 3 ~ 5min.Green clear liquid 5mL is poured into Boiling tube, with pipette, extract, shakes up measurement.80% acetone
OD value is read at wavelength 663nm, 645nm as blank control and extracting solution, is averaged in triplicate.It is green to calculate leaf
Plain total content, with every 100g samples（Fresh weight）In the quality representation of chlorophyll that contains, unit mg/100g, calculation formula is such as
Under：
Ct=20.2D645+ 8.02D663
OD value in formula under D-specific wavelength；
The final volume of V-acetone extraction chlorophyll, Unit/mL；
The fresh weight of m-sample, unit g.
6 asparagus chlorophyll content of table changes
The green of asparagus is its important organoleptic indicator, adopts the chlorophyll of its rear epidermis and can gradually decompose, colour changed into yellow.Low temperature stores up
The chlorophyll content downward trend for hiding green asparagus is as shown in table 6.Through fresh-keeping film-coating, treated that asparagus chlorophyll content generally subtracts
It is few slow, it differs greatly compared with the control group.It can be seen that asparagus after processing has apparent advantage, fresh-keeping film-coating processing that can prolong
The decomposition of slow chlorophyll, can keep the color and luster of green asparagus in a long time.
Claims (9)
1. a kind of fresh-cut fruit and vegetable composite preservative, it is characterised in that：Including soak and spraying gel solution；The soak by
Following raw material is made：Low viscosity chitosan, beta-cyclodextrin, cinnamon essential oil, ascorbic acid, deionized water；The spraying gel is molten
Liquid is made of following raw material：Konjaku glucomannan, carragheen, deionized water.
2. a kind of fresh-cut fruit and vegetable composite preservative according to claim 1, it is characterised in that：It is wrapped in every 100 portions of soaks
0.5-1.5 parts of low viscosity chitosan, 1.5-3 parts of beta-cyclodextrin, 0.5-2 parts of cinnamon essential oil, 1-2.5 parts of ascorbic acid are included, remaining
For deionized water.
3. a kind of fresh-cut fruit and vegetable composite preservative according to claim 1 or 2, it is characterised in that：The soak is matched
It is as follows to set method：Low viscosity chitosan is added in deionized water and beta-cyclodextrin is heated to 50-60 DEG C of stirring and dissolving, meat is added
2-6h is stirred at 50-60 DEG C after the essential oil sealing of osmanthus, and soak is obtained after dissolution of ascorbic acid is then added.
4. a kind of fresh-cut fruit and vegetable composite preservative according to claim 1 or 2, it is characterised in that：It is low in the soak
The viscosity of viscosity chitosan is 100-200 mPa. s。
5. a kind of fresh-cut fruit and vegetable composite preservative according to claim 1 or 2, it is characterised in that：Meat in the soak
Osmanthus essential oil is extraction by steam distillation, cinnamic aldehyde content>65%.
6. a kind of fresh-cut fruit and vegetable composite preservative according to claim 1, it is characterised in that：In the spraying gel solution
Konjaku glucomannan is 5.5 with carragheen mass ratio:4.5.
7. a kind of fresh-cut fruit and vegetable composite preservative according to claim 1 or 6, it is characterised in that：The spraying gel is molten
Liquid pH value is 9-11.
8. a kind of application method of fresh fruit of vegetables composite preservative according to claim 1, it is characterised in that：Including following
Step：
Soak configures：Low viscosity chitosan is added in deionized water and beta-cyclodextrin is heated to 50-60 DEG C of stirring and dissolving, adds
2-6h is stirred at 50-60 DEG C after entering cinnamon essential oil sealing, and soak is obtained after dissolution of ascorbic acid is then added；
It impregnates：Ready fresh-cut fruit and vegetable is put into soak and impregnates 2-10min, is drained away the water after taking-up, ventilation disposed within
Dry in the air 1-2h processed at dry, so that temperature is reduced to room temperature, dry tack free does not have apparent moisture；
Spray film：Konjaku glucomannan and carragheen are mixed in proportion, deionized water is added and adjusts pH, is heated to 80-90 DEG C and stirs
It mixes and makes it dissolve, 2% mixed gel solution is made, cool to the 60-80 DEG C of fruits and vegetables table by gel solution even application to after impregnating
Face；
It air-dries：Fruits and vegetables after spraying are air-dried at room temperature to surface without apparent moisture；
Packaging：To treated, fresh-cut fruit and vegetable is packed, and is then stored.
9. a kind of application method of fresh fruit of vegetables composite preservative according to claim 8, it is characterised in that：Step（5）
Middle using PE preservative films or OPP valve bags, to treated, fresh-cut fruit and vegetable is packed, and is subsequently placed in 0-5 DEG C of cryopreservation or normal
Temperature storage.
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