CN108522642A - A kind of Huangguan Pear antistaling agent - Google Patents
A kind of Huangguan Pear antistaling agent Download PDFInfo
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- CN108522642A CN108522642A CN201810155562.1A CN201810155562A CN108522642A CN 108522642 A CN108522642 A CN 108522642A CN 201810155562 A CN201810155562 A CN 201810155562A CN 108522642 A CN108522642 A CN 108522642A
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- antistaling agent
- huangguan pear
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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
- A23B7/14—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
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- Engineering & Computer Science (AREA)
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- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a kind of Huangguan Pear antistaling agents, belong to the mixing of fruit storage preservation field, including any one of salicylic acid and glycine betaine or both, further include antioxidant and sugar.The present invention can effectively reduce moisture loss of the Huangguan Pear during refrigeration, reduce fruit face foxiness incidence, keep the fresh and good taste of fruit of fruit surface is bright and clean, have the advantages that nontoxic, preparation method is simple, of low cost, easy to use, of good preservation effect.
Description
Technical field
The present invention relates to fruit antistaling agent, especially a kind of antistaling agent of pears belongs to fruit storage preservation field.
Background technology
Huangguan Pear belongs to mid-early maturity Pear varieties, is widely cultivated in the northern area of China, and fruit quality is excellent, deep by people
Like.But yellow hat worn by a Taoist priest pear fruit at normal temperatures easily rot by softening, should not put long, it is necessary to the method for taking refrigeration.However, should
The fruit of kind tends to fruit face foxiness occur when being refrigerated immediately after adopting, and seriously reduces shelf quality, under commodity value
Drop.And then postharvest storage and the enthusiasm of sellers are affected, constrain industry development.Therefore, the storage of yellow hat worn by a Taoist priest pear fruit is protected
Fresh technology by insider common concern.
The fresh-keeping method of existing Huangguan Pear is usually deepfreeze, mainly takes the mode gradually to cool down, but dropping
When warm overlong time and too fast cooling rate, fruit is susceptible to evil mind, softening or foxiness phenomenon, makes its commodity value
It substantially reduces.Other processing method such as plastic film packaging, hormone (such as 1- methyl cyclopropenes), coating problems, although
Can effective extending fruit cold preservation time, but there are harmful substances for there are plastic films chemical preservatives such as not degradable, hormone
The problems such as residual, is easy to cause damages to human body and environment.
Invention content
The technical problem to be solved in the invention is to provide a kind of Huangguan Pear antistaling agent, can effectively reduce Huangguan Pear cold
Moisture loss during Tibetan reduces fruit face foxiness incidence, keeps the fresh and good taste of fruit of fruit surface is bright and clean, has nontoxic
Advantage harmless, preparation method is simple, of low cost, easy to use, of good preservation effect.
In order to solve the above technical problems, the technical solution adopted in the present invention is：
The mixing of a kind of Huangguan Pear antistaling agent, including any one of salicylic acid and glycine betaine or both, further includes antioxygen
Agent and sugar.
Technical solution of the present invention further improvement lies in that：The antioxidant is ascorbic acid, glutathione, vitamin
Any one of E or tea polyphenols or several mixing.
Technical solution of the present invention further improvement lies in that preparation method is as follows：The sugar is appointing in sucrose, trehalose
The mixing of one or both.
Technical solution of the present invention further improvement lies in that application method is as follows：The salicylic content be 0.35~
The content of 0.7mg/mL, glycine betaine are 0.5~1.0mg/mL, and the content of antioxidant is 0.25~0.5mg/mL, sugared content
For 0.05~0.1mg/mL.
Technical solution of the present invention further improvement lies in that：The salicylic content is 0.5mg/mL, and glycine betaine contains
Amount is 0.75mg/mL, and the content of antioxidant is 0.4mg/mL, and sugared content is 0.07mg/mL.
Technical solution of the present invention further improvement lies in that：When salicylic acid is added, first by salicylic acid with 0.1~
The alkaline solution or absolute ethyl alcohol of 0.5mol/L dissolves, then is mixed with other compositions.
Technical solution of the present invention further improvement lies in that：The alkaline solution is sodium hydroxide or potassium hydroxide solution.
Technical solution of the present invention further improvement lies in that application method is as follows：Huangguan Pear impregnates in antistaling agent to 5~
Then 10min dries.
Technical solution of the present invention further improvement lies in that：Antistaling agent uses before Huangguan Pear refrigeration, matching while using.
By adopting the above-described technical solution, the technological progress that the present invention obtains is：
A kind of Huangguan Pear antistaling agent provided by the invention, can effectively reduce moisture loss of the Huangguan Pear during refrigeration,
Reduce fruit face foxiness incidence, keep the fresh and good taste of fruit of fruit surface is bright and clean, have nontoxic, preparation method simply, at
This advantage cheap, easy to use, of good preservation effect.
It, can not only when being used cooperatively the mixing of salicylic acid or glycine betaine or both and antioxidant and sugar in the present invention
Play the function of each component, moreover it is possible to synergistic effect is played, the fruit especially for Huangguan Pear and rotten feature, most
The fruit freshness and mouthfeel for keeping to big degree Huangguan Pear, prolong storage period.Salicylic acid or glycine betaine therein can significantly drop
The respiration of low Huangguan Pear and the formation speed of ethylene keep freshness, with antioxidant and sugar collocation in use, can
Best antioxidant effect is played to Huangguan Pear, anti-rot effect also significantly improves.Antioxidant is preferably ascorbic acid, paddy Guang
Sweet peptide, vitamin E or tea polyphenols can play the role of delaying physiological metabolism, reduce nutrition of Huangguan Pear during storage at
Divide loss, and has the advantages that nontoxic, harmless, non-stimulated；Sugar is preferably sucrose, trehalose, belongs to natural plant component,
Sour and astringent sense and the nutrition deterioration of fruit can be reduced when being used cooperatively with antioxidants such as salicylic acid, glycine betaine and ascorbic acid, and
Keep the distinctive sour-sweet mouthfeel of Huangguan Pear and fragrance flavor.
Each component is optimum a concentration of in antistaling agent：0.35~0.7mg/mL of salicylic acid, 0.5~1.0mg/ of glycine betaine
ML, 0.25~0.5mg/mL of antioxidant, 0.05~0.1mg/mL of sugar, optimal concentration are salicylic acid 0.5mg/mL, glycine betaine
0.75mg/mL, antioxidant 0.4mg/mL, sugared 0.07mg/mL, can keep Huangguan Pear good taste and keep Huangguan Pear
Appearance looks elegant, especially substantially reduce the foxiness phenomenon of Huangguan Pear surface appearance, keep water balance, and be not susceptible to mould
Become, extends the storage period of Huangguan Pear, greatly improve the commodity value of fruit.
Antistaling agent raw material type of the present invention is few, cheap and easy to get, preparation method is simple.In the preparation by salicylic acid or beet
It is sufficiently mixed uniformly after alkali, antioxidant, sugared water dissolution.When salicylic acid is added, first by salicylic acid with 0.1~
The alkaline solution or absolute ethyl alcohol of 0.5mol/L dissolves, then is mixed with other compositions, and alkaline solution is preferably sodium hydroxide or hydrogen
Potassium oxide, in the lye or absolute ethyl alcohol of this concentration, fat-soluble salicylic acid can be completely dissolved, water when preventing from directly adding water
Poplar acid is precipitated in aqueous solution, leads to not play fresh-keeping effect.Antistaling agent can avoid water by the way of matching while using
It is poplar acid, glycine betaine, antioxidant the problem of effect reduces caused by itself is aoxidized in placement process, fresh-keeping to ensure
Agent preferably plays preservation.
Antistaling agent application method of the present invention is easy, it is only necessary to after Huangguan Pear is impregnated 5~10min in antistaling agent, dry i.e.
It can.The optimal use opportunity of the present invention is used before Huangguan Pear refrigeration, and at lower temperature (refrigeration), salicylic acid,
Glycine betaine, antioxidant and sugar can preferably play the functions such as anti-oxidant, are further reduced moisture loss, reduce fruit face foxiness
Incidence keeps the fresh and good taste of fruit of fruit surface is bright and clean.
Antistaling agent of the present invention is easily removed from Huangguan Pear, only need to be cleaned with clear water, without other detergent can easily from
Fruit surface removes, and reaches the requirement of residue criterion, and it is raw materials used in the antistaling agent meet food hygienic standard, it is nontoxic
It is harmless, it will not be detrimental to health.
Specific implementation mode
Here is certain specific embodiments of the invention, to be described in further detail.
The mixing of a kind of the Huangguan Pear antistaling agent, including any one of salicylic acid and glycine betaine of the present invention or both, also
Including antioxidant and sugar.Preferably, antioxidant is any one of ascorbic acid, glutathione, vitamin E or tea polyphenols
Or several mixing；Sugar is the mixing of any one of sucrose, trehalose or both.
Salicylic content is 0.35~0.7mg/mL, and the content of glycine betaine is 0.5~1.0mg/mL, and antioxidant contains
Amount is 0.25~0.5mg/mL, and sugared content is 0.05~0.1mg/mL.Preferably, salicylic content is 0.5mg/mL, sweet tea
The content of dish alkali is 0.75mg/mL, and the content of antioxidant is 0.4mg/mL, and sugared content is 0.07mg/mL.
The preparation method of Huangguan Pear antistaling agent is as follows：By the mixing of salicylic acid or glycine betaine or both, antioxidant and sugar
It is uniform with being sufficiently mixed after water dissolution.
When salicylic acid is added, first salicylic acid is dissolved with the alkaline solution or absolute ethyl alcohol of 0.1~0.5mol/L, then with
Other compositions mix, it is preferable that alkaline solution is sodium hydroxide or potassium hydroxide solution.
The application method of Huangguan Pear antistaling agent is：Huangguan Pear is impregnated into 5~10min in antistaling agent, is then dried.It is fresh-keeping
Agent uses before Huangguan Pear refrigeration, matching while using.
Embodiment 1
A kind of Huangguan Pear antistaling agent of the present invention, including salicylic acid, ascorbic acid and sucrose.Salicylic content is
The content of 0.5mg/mL, ascorbic acid are 0.4mg/mL, and the content of sucrose is 0.07mg/mL.
The preparation method of Huangguan Pear antistaling agent is as follows：First use the sodium hydroxide solution of 0.1mol/L as cosolvent by bigcatkin willow
Acid dissolving, adds ascorbic acid and sucrose, is mixed with water.
The application method of Huangguan Pear antistaling agent is：Huangguan Pear is impregnated into 5min in antistaling agent, is then dried.Antistaling agent exists
It is used before Huangguan Pear refrigeration, matching while using.
Embodiment 2~6 has a constituent with 1 the same category of above-described embodiment, selected in certain generic ingredients
Different compounds and each ingredient different composition ratio it is as shown in Table 1 below, embodiment 2~5 and above-described embodiment 1
Used preparation method, application method are identical, preparation method, application method portion in different technological parameters such as following table 1
Shown in point.
Wherein, in feedstock portions, " raw material A " represents the constituent and ratio of raw material A, " CA" content of raw material A is represented,
Unit is mg/mL.
In order to preferably verify superiority of the present invention on fresh-keeping effect, using the antistaling agent in embodiment 1 to yellow hat worn by a Taoist priest
Pears are handled, while being handled with clear water and not done any processing and being compareed, and then refrigerate (0 DEG C) 60 days and 90 days, respectively
Observe the foxiness and dehydration situation of Huangguan Pear.It the results are shown in Table 1.
Fresh-keeping effect of 1 antistaling agent of table to Huangguan Pear
As can be seen from Table 1, the Huangguan Pear handled by antistaling agent of the present invention is during refrigeration, than under identical refrigerated condition
The foxiness index and percentage of water loss without any processing and Huangguan Pear only through clear water immersion treatment significantly reduce, therefore, this
The antistaling agent of invention can effectively reduce foxiness index and percentage of water loss of the Huangguan Pear during refrigeration, have good fresh-keeping effect,
It is greatly improved the shelf quality of Huangguan Pear.
Huangguan Pear is handled using the antistaling agent in embodiment 2, at the same with clear water processing and do not do it is any handle into
Row control, then refrigerates (0 DEG C) 120 days and 150 days, observes the foxiness and dehydration situation of Huangguan Pear respectively.It the results are shown in Table 2.
Fresh-keeping effect of 2 antistaling agent of table to Huangguan Pear
As can be seen from Table 2, the Huangguan Pear handled by antistaling agent of the present invention, after refrigeration 120 days and 150 days, than phase
Foxiness index and percentage of water loss with the Huangguan Pear without any processing and only through clear water immersion treatment under storage condition is notable
It reduces, therefore, antistaling agent of the invention can effectively reduce the foxiness index and percentage of water loss of storage phase, keep the good mouthfeel of fruit
And exterior quality, there is good fresh-keeping effect.
Claims (9)
1. a kind of Huangguan Pear antistaling agent, it is characterised in that：Mixing including any one of salicylic acid and glycine betaine or both, also
Including antioxidant and sugar.
2. a kind of Huangguan Pear antistaling agent according to claim 1, it is characterised in that：The antioxidant be ascorbic acid,
Any one of glutathione, vitamin E or tea polyphenols or several mixing.
3. a kind of Huangguan Pear antistaling agent according to claim 1, it is characterised in that：The sugar is in sucrose, trehalose
Any or both mixing.
4. a kind of Huangguan Pear antistaling agent according to claim 1, it is characterised in that：The salicylic content be 0.35 ~
The content of 0.7mg/mL, glycine betaine are 0.5 ~ 1.0mg/mL, and the content of antioxidant is 0.25 ~ 0.5 mg/mL, and sugared content is
0.05~0.1 mg/mL。
5. a kind of Huangguan Pear antistaling agent according to claim 1, it is characterised in that：The salicylic content is 0.5mg/
The content of mL, glycine betaine are 0.75mg/mL, and the content of antioxidant is 0.4 mg/mL, and sugared content is 0.07mg/mL.
6. a kind of Huangguan Pear antistaling agent according to claim 1, it is characterised in that：When salicylic acid is added, first by bigcatkin willow
Acid is dissolved with the alkaline solution or absolute ethyl alcohol of 0.1 ~ 0.5mol/L, then is mixed with other compositions.
7. a kind of Huangguan Pear antistaling agent according to claim 6, it is characterised in that：The alkaline solution be sodium hydroxide or
Potassium hydroxide solution.
8. a kind of Huangguan Pear antistaling agent according to claim 1, it is characterised in that application method is as follows：Huangguan Pear is being protected
5~10min is impregnated in fresh dose, is then dried.
9. a kind of Huangguan Pear antistaling agent according to claim 8, it is characterised in that：Antistaling agent makes before Huangguan Pear refrigeration
With matching while using.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810155562.1A CN108522642A (en) | 2018-02-23 | 2018-02-23 | A kind of Huangguan Pear antistaling agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810155562.1A CN108522642A (en) | 2018-02-23 | 2018-02-23 | A kind of Huangguan Pear antistaling agent |
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| Publication Number | Publication Date |
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| CN108522642A true CN108522642A (en) | 2018-09-14 |
Family
ID=63486175
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810155562.1A Pending CN108522642A (en) | 2018-02-23 | 2018-02-23 | A kind of Huangguan Pear antistaling agent |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110934185A (en) * | 2018-09-21 | 2020-03-31 | 徐州市坤元食品有限公司 | Method for preventing garlic cloves from greening |
| CN110959672A (en) * | 2019-12-13 | 2020-04-07 | 河北省农林科学院遗传生理研究所（河北省农林科学院农产品质量安全研究中心） | Huangguan pear preservative and preparation method thereof |
| CN111165571A (en) * | 2020-01-13 | 2020-05-19 | 沈阳农业大学 | Method for delaying senescence and yellowing of broccoli |
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| CN101366411A (en) * | 2008-10-10 | 2009-02-18 | 山东大学 | Fruit-vegetables antistaling agent, preparation and application thereof |
| WO2013045881A1 (en) * | 2011-09-29 | 2013-04-04 | Natural Biotechnology Sprl | Method and composition |
| CN104041576A (en) * | 2014-06-24 | 2014-09-17 | 南京农业大学 | Glycine betaine treatment and preservation method of loquat fruit |
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| CN101366411A (en) * | 2008-10-10 | 2009-02-18 | 山东大学 | Fruit-vegetables antistaling agent, preparation and application thereof |
| WO2013045881A1 (en) * | 2011-09-29 | 2013-04-04 | Natural Biotechnology Sprl | Method and composition |
| CN104041576A (en) * | 2014-06-24 | 2014-09-17 | 南京农业大学 | Glycine betaine treatment and preservation method of loquat fruit |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110934185A (en) * | 2018-09-21 | 2020-03-31 | 徐州市坤元食品有限公司 | Method for preventing garlic cloves from greening |
| CN110959672A (en) * | 2019-12-13 | 2020-04-07 | 河北省农林科学院遗传生理研究所（河北省农林科学院农产品质量安全研究中心） | Huangguan pear preservative and preparation method thereof |
| CN111165571A (en) * | 2020-01-13 | 2020-05-19 | 沈阳农业大学 | Method for delaying senescence and yellowing of broccoli |
| CN111165571B (en) * | 2020-01-13 | 2023-03-03 | 沈阳农业大学 | Method for delaying senescence and yellowing of broccoli |
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Application publication date: 20180914 |
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