CN108522643A - 一种果蔬保鲜剂及其制备方法 - Google Patents
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- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 42
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 229920002752 Konjac Polymers 0.000 claims abstract description 15
- 235000010081 allicin Nutrition 0.000 claims abstract description 15
- 235000013985 cinnamic acid Nutrition 0.000 claims abstract description 15
- WBYWAXJHAXSJNI-UHFFFAOYSA-N methyl p-hydroxycinnamate Natural products OC(=O)C=CC1=CC=CC=C1 WBYWAXJHAXSJNI-UHFFFAOYSA-N 0.000 claims abstract description 15
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 15
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 15
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 14
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 12
- 229940046240 glucomannan Drugs 0.000 claims abstract description 12
- WBYWAXJHAXSJNI-VOTSOKGWSA-M .beta-Phenylacrylic acid Natural products [O-]C(=O)\C=C\C1=CC=CC=C1 WBYWAXJHAXSJNI-VOTSOKGWSA-M 0.000 claims abstract description 11
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 claims abstract description 11
- WBYWAXJHAXSJNI-SREVYHEPSA-N Cinnamic acid Chemical compound OC(=O)\C=C/C1=CC=CC=C1 WBYWAXJHAXSJNI-SREVYHEPSA-N 0.000 claims abstract description 11
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 claims abstract description 11
- 229930016911 cinnamic acid Natural products 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 2
- 244000269722 Thea sinensis Species 0.000 claims 3
- 244000131522 Citrus pyriformis Species 0.000 claims 1
- 239000002253 acid Substances 0.000 claims 1
- 241001122767 Theaceae Species 0.000 abstract description 11
- 230000000694 effects Effects 0.000 abstract description 2
- 231100000252 nontoxic Toxicity 0.000 abstract description 2
- 230000003000 nontoxic effect Effects 0.000 abstract description 2
- 238000004321 preservation Methods 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 230000005068 transpiration Effects 0.000 description 1
Classifications
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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
-
- 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
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
本发明公开了一种果蔬保鲜剂，按质量百分比计，其配比包括：0.1‑0.3％茶多酚、0.05‑0.1％β—胡萝卜素、0.05‑0.1％大蒜素、0.02‑0.1％肉桂醛、0.5‑2％魔芋葡甘聚糖、适量柠檬酸、余量为水。本发明的果蔬保鲜剂具有成膜性强、稳定性高的优点，且安全、无毒、可食，保鲜效果好，可延长果蔬的货架期。
Description
技术领域
本发明涉及食品保鲜技术领域，具体涉及一种果蔬保鲜剂及其制备方法。
背景技术
果蔬生产的季节性较强，收获期较为集中，大多数果蔬产品的含水量较高、组织柔嫩，不耐贮运。果蔬采摘后，受呼吸作用与蒸腾作用影响，营养成分和水分易消耗与流失，品质、风味及外观变差，还容易受细菌、霉菌等有害生物的侵染。而果蔬产品从生产到销售环节多，如果不注意果蔬的采后处理，果蔬产品在流通、运输过程中，往往会造成大量损失。良好的贮藏保鲜技术可以有效的延长新鲜果蔬的贮藏期，保证果蔬的品质、风味及外观，使果蔬旺季不烂，淡季不断，市场周年均衡供应。同时，随着生活节奏的加快和果蔬加工品出口贸易的增加，果蔬保鲜及加工已成为果蔬产业升级、增加产品附加值的重要途径。
发明内容
针对上述现状，本发明的目的是提供一种果蔬保鲜剂及其制备方法。
本发明采取的技术方案是：
一种果蔬保鲜剂，按质量百分比计，其配比包括：0.1-0.3％茶多酚、0.05-0.1％β—胡萝卜素、0.05-0.1％大蒜素、0.02-0.1％肉桂醛、0.5-2％魔芋葡甘聚糖、适量柠檬酸、余量为水。
优选地，所述的果蔬保鲜剂，按质量百分比计，其配比包括：0.15-0.25％茶多酚、0.07-0.08％β—胡萝卜素、0.07-0.08％大蒜素、0.05-0.07％肉桂醛、1-1.5％魔芋葡甘聚糖、适量柠檬酸、余量为水。
更优选地，所述的果蔬保鲜剂，按质量百分比计，其配比包括：0.2％茶多酚、0.075％β—胡萝卜素、0.075％大蒜素、0.06％肉桂醛、1.25％魔芋葡甘聚糖、适量柠檬酸、余量为水。
本发明还提供了上述果蔬保鲜剂的制备方法，包括如下步骤：按上述配比准备各原料，取水加入到搅拌锅中，放入魔芋葡甘聚糖搅拌10min至全部溶解后，加热升温至45℃，继续加入茶多酚、胡萝卜素、大蒜素、肉桂醛搅拌30min至全部溶解后，加入适量柠檬酸调节PH值至7.0，冷却后即得果蔬保鲜剂。
本发明的优点是：本发明的果蔬保鲜剂具有成膜性强、稳定性高的优点，且安全、无毒、可食，保鲜效果好，可延长果蔬的货架期。
具体实施方式
为了进一步理解本发明，下面结合实施例对本发明优选实施方案进行描述，但是应当理解，这些描述只是为进一步说明本发明的特征和优点，而不是对本发明权利要求的限制。
实施例1
一种果蔬保鲜剂，按质量百分比计，其配比包括：0.1％茶多酚、0.05％β—胡萝卜素、0.05％大蒜素、0.02％肉桂醛、0.5％魔芋葡甘聚糖、适量柠檬酸、余量为水。
实施例2
一种果蔬保鲜剂，按质量百分比计，其配比包括：0.15％茶多酚、0.07％β—胡萝卜素、0.07％大蒜素、0.05％肉桂醛、1％魔芋葡甘聚糖、适量柠檬酸、余量为水。
实施例3
一种果蔬保鲜剂，按质量百分比计，其配比包括：0.2％茶多酚、0.075％β—胡萝卜素、0.075％大蒜素、0.06％肉桂醛、1.25％魔芋葡甘聚糖、适量柠檬酸、余量为水。
实施例4
一种果蔬保鲜剂，按质量百分比计，其配比包括：0.25％茶多酚、0.08％β—胡萝卜素、0.08％大蒜素、0.07％肉桂醛、1.5％魔芋葡甘聚糖、适量柠檬酸、余量为水。
实施例5
一种果蔬保鲜剂，按质量百分比计，其配比包括：0.3％茶多酚、0.1％β—胡萝卜素、0.1％大蒜素、0.1％肉桂醛、2％魔芋葡甘聚糖、适量柠檬酸、余量为水。
实施例6
实施例1-5所述的果蔬保鲜剂的制备方法，包括如下步骤：按上述配比准备各原料，取水加入到搅拌锅中，放入魔芋葡甘聚糖搅拌10min至全部溶解后，加热升温至45℃，继续加入茶多酚、胡萝卜素、大蒜素、肉桂醛搅拌30min至全部溶解后，加入适量柠檬酸调节PH值至7.0，冷却后即得果蔬保鲜剂。
Claims (4)
1.一种果蔬保鲜剂，其特征在于按质量百分比计，其配比包括：0.1-0.3％茶多酚、0.05-0.1％β—胡萝卜素、0.05-0.1％大蒜素、0.02-0.1％肉桂醛、0.5-2％魔芋葡甘聚糖、适量柠檬酸、余量为水。
2.根据权利要求1所述的果蔬保鲜剂，其特征在于按质量百分比计，其配比包括：0.15-0.25％茶多酚、0.07-0.08％β—胡萝卜素、0.07-0.08％大蒜素、0.05-0.07％肉桂醛、1-1.5％魔芋葡甘聚糖、适量柠檬酸、余量为水。
3.根据权利要求1所述的果蔬保鲜剂，其特征在于按质量百分比计，其配比包括：0.2％茶多酚、0.075％β—胡萝卜素、0.075％大蒜素、0.06％肉桂醛、1.25％魔芋葡甘聚糖、适量柠檬酸、余量为水。
4.根据权利要求1或2或3所述的果蔬保鲜剂的制备方法，其特征在于包括如下步骤：按上述配比准备各原料，取水加入到搅拌锅中，放入魔芋葡甘聚糖搅拌10min至全部溶解后，加热升温至45℃，继续加入茶多酚、胡萝卜素、大蒜素、肉桂醛搅拌30min至全部溶解后，加入适量柠檬酸调节PH值至7.0，冷却后即得果蔬保鲜剂。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109169888A (zh) * | 2018-09-26 | 2019-01-11 | 湖南绿盟农业发展科技有限公司 | 一种柑橘类水果无害化保鲜方法 |
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2018
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109169888A (zh) * | 2018-09-26 | 2019-01-11 | 湖南绿盟农业发展科技有限公司 | 一种柑橘类水果无害化保鲜方法 |
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