CN108782743A - Crisp red plum fruit antistaling agent and preparation method thereof and crisp red plum fruit preservation method - Google Patents
Crisp red plum fruit antistaling agent and preparation method thereof and crisp red plum fruit preservation method Download PDFInfo
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- CN108782743A CN108782743A CN201810600066.2A CN201810600066A CN108782743A CN 108782743 A CN108782743 A CN 108782743A CN 201810600066 A CN201810600066 A CN 201810600066A CN 108782743 A CN108782743 A CN 108782743A
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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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- 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
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Abstract
The present invention provides a kind of crisp red plum fruit antistaling agents, are made of chitosan, calcium chloride, acetic acid, ginger extract, cloves extracting solution, Chinese anise extracting solution and water.The antistaling agent is dissolved the chitosan in acetic acid solution, and calcium chloride, ginger extract, cloves extracting solution and Chinese anise extracting solution is then added and is sufficiently mixed, and is supplemented the concentration of water adjustment each component, is sufficiently mixed to obtain.The present invention also provides a kind of crisp red plum fruit preservation methods, first carry out suffocating treatment in room temperature to crisp red plum fruit with 1- methyl cyclopropenes；The crisp red plum fruit after suffocating treatment is impregnated into 1~5min using above-mentioned antistaling agent again, surface moisture is dried and is placed on room temperature storage.
Description
Technical field
The invention belongs to fruit freshness preserving technical fields, are related to crisp red plum fruit antistaling agent of one kind and preparation method thereof, and
Crisp red plum fruit preservation method.
Background technology
Crisp red Lee is the rose family (Roaceae) Prunus (Prunus L.) deciduous tree, is the variation product of Jiang'an Lee
Kind, it is referred to as " crisp red Lee " due to not only crisp but also red.The definite designation of " crisp red Lee ", which was authorized in 2002 through Sichuan Provincial Department of Agriculture, leads to
It crosses, there is presently no records on national fruit register.As a kind of regional characteristic fruit, crisp red Lee have unique flavor, at
It is ripe evening and the advantages that rich in unique inulin dietary fiber, standby to get consumer reception.
Crisp red plum fruit is round or oval, smaller, the 15~25g of mean fruit weight of fruit.Pericarp is in aubergine, pulp
Yellow or even band are red.There is canescence fruit powder outside pericarp, fruit matter is crisp, sweet.The picking time of crisp red plum fruit is generally in 7, August
Part, hot weather, temperature are higher, its fruit easily softens after adopting, is damaged and corrupt by microbial infection under room temperature.
Currently, crisp red Lee mainly uses room temperature storage mode, shelf-life very short.With the increase of crisp red Lee's cultivated area, fresh-keeping storage is needed
The crisp red Lee's scale hidden is also increasing, and the demand to crisp red Lee's preserving and storing techniques is also increasingly stronger.Therefore, exploitation is efficient
Crisp red Lee's preserving and storing techniques, extend the selling time of crisp red Lee, ensure orchard worker's income from sales, the enhancing ability to ward off risks and
Promote local economic development etc. that all there is vital meaning.
Common fruit freshness preserving storage method has the modes such as physics, chemistry and biology, various preservation technologies to have its advantage
And applicability.For example, preservation by low temperature is pollution-free, long fresh-keeping period, but unfavorable temperature is easily induced and is damaged to plants caused by sudden drop in temperature；Controlled atmosphere health ring
It protects, but the applicability difference of different fruit is very big, and cost is higher；Fresh chemically is at low cost, easy to operate, but some traditional changes
Learning the residual of antistaling agent can cause damages to health evil, and certain pollution can be also caused to environment, if long-term using chemistry
Fungicide can also make pathogenic bacteria develop immunity to drugs.It is safe and nontoxic and environmentally friendly with the food-safe growing interest of people
Preservation technology will be as the important directions of fresh-keeping industry development from now on.
Currently, not reported specifically for the research of crisp red plum fruit preservation still, CN101926382A discloses a kind of Lee
Plum fresh preservation method, antistaling agent and preparation method thereof.The formula of the antistaling agent is as follows：Betel nut 17.4g, cloves 8.5g, Chinese cassia tree
25.7g, green tea 42.9g, Cortex Magnoliae Officinalis 22.9g, radix paeoniae rubra 21.5g, raw tuber of stemona 20.6g, calcium propionate 15g, salicylic acid 1.5g.Picking seventy percent
After ripe plum fruit is handled with the antistaling agent, existed using the 1- methyl cyclopropenes of a concentration of 5ppm and the chlorine dioxide of 10ppm
20 DEG C are fumigated for 24 hours, are then refrigerated at 0~1 DEG C, after the plum fruit outbound of refrigeration, are carried out 8~10 DEG C of low temperature shelf life and are preserved.
Although the antistaling agent has preferable fresh-keeping effect, plum fruit is required first to be refrigerated at 0~1 DEG C after being handled using the antistaling agent,
Subsequently into 8~10 DEG C of low temperature shelf life, and the collecting season of plum fruit is in summer, the temperature and room temperature of refrigeration and shelf life
Difference is larger, and temperature is controlled in 0~1 DEG C and 8~10 DEG C of ranges, can increase energy consumption, cause the fresh-keeping cost of plum fruit higher.
Simultaneously as the physiological property of different cultivars plum fruit is less identical, this antistaling agent is not necessarily suitable the guarantor of crisp red plum fruit
It hides.Therefore, low cost, high effect, Environmental Safety and specifically for the preservation technology of crisp red Lee are explored, meet crisp red Lee this
The growth requirement of regional characteristic fruit industry increases industry added value, improves orchard worker's economic benefit, becomes the task of top priority.
Invention content
It is an object of the invention to overcome the deficiencies of the prior art and provide a kind of crisp red plum fruit antistaling agent and its preparation sides
Method and crisp red plum fruit preservation method, with pointedly for the fresh-keeping solution for providing low cost of crisp red Lee.
Crisp red plum fruit antistaling agent provided by the invention is extracted by chitosan, calcium chloride, acetic acid, ginger extract, cloves
Liquid, Chinese anise extracting solution and water form, in the antistaling agent, a concentration of 0.5% (w/v)~1.5% (w/v) of chitosan, and chlorine
Change a concentration of 1% (w/v)~3.5% (w/v) of calcium, a concentration of 0.5% (v/v)~1% (v/v) of acetic acid, ginger extract
A concentration of 0.5% (v/v)~1.5% (v/v), a concentration of 0.5% (v/v)~1.5% (v/v) of cloves extracting solution, it is octagonal
A concentration of 0.5% (v/v)~1.5% (v/v) of fennel extracting solution.
In the technical solution of above-mentioned crisp red plum fruit antistaling agent, the preparation method of ginger extract is as follows：According to solid-to-liquid ratio
For 1kg:The solid-liquid ratio metering ginger and water of (4~10) L, m is denoted as by the quality of ginger1Kg is added to the water after crushing ginger
At least 1h is impregnated, then infusion continues 60~90min of infusion to after boiling with slow boiling, and filtering collects filtrate, adjusts the total of filtrate
Volume is to V1L makes m1/V1=0.8~1.2kg/L obtains ginger extract.
In the technical solution of above-mentioned crisp red plum fruit antistaling agent, the preparation method of cloves extracting solution is as follows：According to solid-to-liquid ratio
For 1kg:The solid-liquid ratio metering dry clove powder and water of (4~10) L, m is denoted as by the quality of dry clove powder2Kg, by dry clove powder plus
Enter and impregnate at least 1h in water, then infusion continues 60~90min of infusion to after boiling with slow boiling, and filtrate, adjustment filter are collected in filtering
The total volume of liquid is to V2L makes m2/V2=0.8~1.2kg/L obtains cloves extracting solution.
In the technical solution of above-mentioned crisp red plum fruit antistaling agent, the preparation method of Chinese anise extracting solution is as follows：According to solid
Liquor ratio is 1kg:The solid-liquid ratio metering Chinese anise of (4~10) L and water, m is denoted as by the quality of Chinese anise dry powder3Kg, by fourth
Smoked bean curd powder, which is added to the water, impregnates at least 1h, and then infusion continues 60~90min of infusion to after boiling with slow boiling, and filter is collected in filtering
Liquid adjusts the total volume of filtrate to V3L makes m3/V3=0.8~1.2kg/L obtains Chinese anise extracting solution.
In the technical solution of above-mentioned crisp red plum fruit antistaling agent, dry clove powder be preferably 20~40 mesh sieve powder, eight
Erect hypecoum dry powder was preferably the powder of 20~40 mesh sieve.
In the technical solution of above-mentioned crisp red plum fruit antistaling agent, it is dry to adopt the ginger that is soaked in water, dry clove powder and Chinese anise
When powder, preferred soaking time is 1~2h.
It is typically to be diluted with water filtering when preparing ginger extract in the technical solution of above-mentioned crisp red plum fruit antistaling agent
The total volume that the filtrate of collection either continues the filtrate being collected by filtration with slow boiling infusion to filtrate reaches V1L makes m1/V1=
0.8~1.2kg/L obtains ginger extract；Prepare cloves extracting solution when, be typically be diluted with water the filtrate being collected by filtration or
It is that V is reached to the total volume of the filtrate continuation infusion to the filtrate that are collected by filtration with slow boiling2L makes m2/V2=0.8~1.2kg/L；System
When standby Chinese anise extracting solution, be typically be diluted with water the filtrate being collected by filtration either with slow boiling to the filtrate that is collected by filtration after
The total volume of continuous infusion to filtrate reaches V3L makes m3/V3=0.8~1.2kg/L obtains Chinese anise extracting solution.
The present invention also provides a kind of preparation methods of above-mentioned crisp red plum fruit antistaling agent, and steps are as follows：
It dissolves the chitosan in acetic acid solution, calcium chloride, ginger extract, cloves extracting solution and octagonal fennel is then added
Fragrant extracting solution is simultaneously sufficiently mixed, and is supplemented the concentration of water adjustment each component, is made a concentration of 0.5% (w/v)~1.5% of chitosan
(w/v), a concentration of 1% (w/v)~3.5% (w/v) of calcium chloride, a concentration of 0.5% (v/v)~1% (v/v) of acetic acid are raw
A concentration of 0.5% (v/v)~1.5% (v/v) of ginger extracting solution, a concentration of 0.5% (v/v)~1.5% (v/ of cloves extracting solution
V), a concentration of 0.5% (v/v)~1.5% (v/v) of Chinese anise extracting solution, is finally sufficiently mixed to obtain the final product.
In the technical solution of the preparation method of above-mentioned crisp red plum fruit antistaling agent, acetic acid solution refers to that acetate concentration is 2%
(v/v)~5% the acetic acid aqueous solution of (v/v).
The present invention also provides a kind of crisp red plum fruit preservation methods, and steps are as follows：
(1) suffocating treatment is carried out in room temperature to crisp red plum fruit with the 1- methyl cyclopropenes of a concentration of 1~2 μ L/L, fumigated
The time of processing be 20~for 24 hours；
(2) the crisp red plum fruit that will pass through step (1) suffocating treatment impregnates 1~5min using above-mentioned antistaling agent, dries table
Face moisture is placed on room temperature storage.
Compared with prior art, present invention produces technique effects beneficial below：
1. the present invention pointedly provides antistaling agent for crisp red plum fruit, which mainly passes through
Extract natural plants element compatibility be made, using Chinese medicine extracting solution reduced instead of chemical bactericide crisp red plum fruit adopt it is rear brown
The incidence of maize ear rot, wherein ginger, cloves and Chinese anise extracting solution have significant inhibit to the brown rot of crisp red plum fruit
Effect can effectively prevent the corruption of crisp red plum fruit, reduce the use of chemical substance, securely and reliably.On this basis, the guarantor
Fresh dose has also combined the physiological metabolism process that the good film forming of chitosan adjusts crisp red plum fruit, and its to microorganism growth
Inhibiting effect and calcium ion increase the hardness of fruit, reduce the effect of brown stain inside fruit, pass through the knot of the above many factors
It closes, further enhances preservativity of the antistaling agent to crisp red plum fruit.
2. the convenient material drawing of crisp red plum fruit antistaling agent provided by the invention, preparation process is simple, and production cost is low, has
The characteristics of production easy to implement and popularization and application.
3. on the basis of above-mentioned crisp red plum fruit antistaling agent, the present invention also provides a kind of fresh-keeping sides of crisp red plum fruit
Method, this method combine a variety of preservation technology measures, and 1- methyl cyclopropenes is first used first to carry out suffocating treatment to crisp red plum fruit,
It uses chitosan combination Chinese medicine extracting solution to carry out coating-film fresh-keeping to crisp red plum fruit again, overcomes the effect of single fresh-keeping means
Deficiency to be improved.Experiment shows to carry out after Preservation Treatment at normal temperatures crisp red plum fruit using the method for the invention
The weight-loss ratio of storage 10 days, processing group is 3.09%~3.88%, hence it is evident that is less than the 14.65% of control group, processing group hardness is
3.16~3.39kg/cm2, titratable acid content be 0.40%~0.48%, the content of soluble solid be 11.5%~
12.3%, it is higher than the hardness 2.30kg/cm of control group2, titratable acid content 0.37% and soluble solid content 9%, together
When processing group mda content be 0.437~0.474 μm of ol/100gmf, also below 0.508 μm of ol/100g of control groupmf。
Compared to control group, processing group can extend crisp red plum fruit shelf-life 2 times or more.Illustrate using fresh-keeping side provided by the invention
Method can effectively delay crisp red Lee's quality decline, extend its shelf-life.
4. it is fresh-keeping using crisp red plum fruit preservation method progress provided by the invention, it is easy to operate, after Preservation Treatment
Plum fruit is not necessarily to deepfreeze in room temperature storage, does not also require control low temperature in subsequent shelf life, have it is energy saving and
The advantage of fresh-keeping cost is reduced, there are wide popularization and application and market prospects.
Specific implementation mode
By the following examples to crisp red plum fruit antistaling agent provided by the invention and preparation method thereof and crisp red plum fruit
Preservation method is described further.It is necessary to note that following embodiment is served only for, the invention will be further described, cannot understand
For limiting the scope of the invention, it is non-that one of ordinary skill in the art according to foregoing invention content, to the present invention make some
The modifications and adaptations of essence are embodied, and the range of invention protection is still fallen within.
Embodiment 1
In this implementation, the preparation method of crisp red plum fruit antistaling agent is as follows：
(1) ginger extract is prepared
It is 1kg according to solid-to-liquid ratio:The solid-liquid ratio metering ginger and water of 5L, m is denoted as by the quality of ginger1Kg, by ginger powder
It is added to the water after broken and impregnates 2h, then infusion continues infusion 70min to after boiling with slow boiling, keeps micro- during slow boiling infusion
Boiling, is filtered while hot, collects filtrate, adjusts the total volume of filtrate to V1L makes m1/V1=1.0kg/L obtains ginger extract, will give birth to
Ginger extracting solution is spare in 4 DEG C of preservations.
(2) cloves extracting solution is prepared
Cloves is dry, crushing, 30 mesh excessively sieve to obtain dry clove powder, are 1kg according to solid-to-liquid ratio:The solid-liquid ratio of 5L measures fourth
The quality of dry clove powder is denoted as m by smoked bean curd powder and water2Dry clove powder is added to the water and impregnates 2h by kg, then infusion to boiling
Infusion 70min is continued with slow boiling afterwards, slightly boiling is kept during slow boiling infusion, filters while hot, filtrate is collected, adjusts the totality of filtrate
It accumulates to V2L makes m2/V2=1.0kg/L obtains cloves extracting solution, and cloves extracting solution is spare in 4 DEG C of preservations.
(3) Chinese anise extracting solution is prepared
Chinese anise is dry, crushing, 30 mesh excessively sieve to obtain Chinese anise dry powder, are 1kg according to solid-to-liquid ratio:The feed liquid of 5L
Than metering Chinese anise and water, the quality of Chinese anise dry powder is denoted as m3Dry clove powder is added to the water and impregnates 2h, then by kg
Infusion continues infusion 70min to after boiling with slow boiling, keeps slightly boiling during slow boiling infusion, filters while hot, collects filtrate, adjustment
The total volume of filtrate is to V3L makes m3/V3=1.0kg/L obtains Chinese anise extracting solution, by Chinese anise extracting solution in 4 DEG C of preservations
It is spare.
(4) 5mL glacial acetic acids are added in 120mL water, are stirring evenly and then adding into 3g chitosans, it is molten is stirred well to chitosan
Then calcium chloride 17.5g, ginger extract 3mL, cloves extracting solution 7mL, Chinese anise extracting solution 4mL is added, then fully in solution
It is stirred, is supplemented water and adjusts total volume to 500mL, be thoroughly mixed the concentration to get each component, be sufficiently mixed to obtain the final product
Crisp red plum fruit antistaling agent.
In the crisp red plum fruit antistaling agent, a concentration of 0.6% (w/v) of chitosan, a concentration of 3.5% (w/ of calcium chloride
V), a concentration of 1% (v/v) of acetic acid, a concentration of 0.6% (v/v) of ginger extract, a concentration of the 1.4% of cloves extracting solution
(v/v), a concentration of 0.8% (v/v) of Chinese anise extracting solution.
Embodiment 2
In this implementation, the preparation method of crisp red plum fruit antistaling agent is as follows：
(1) ginger extract is prepared
It is 1kg according to solid-to-liquid ratio:The solid-liquid ratio metering ginger and water of 10L, m is denoted as by the quality of ginger1Kg, by ginger
It is added to the water after crushing and impregnates 2h, then infusion continues infusion 90min to after boiling with slow boiling, keeps micro- during slow boiling infusion
Boiling, is filtered while hot, collects filtrate, adjusts the total volume of filtrate to V1L makes m1/V1=0.8kg/L obtains ginger extract, will give birth to
Ginger extracting solution is spare in 4 DEG C of preservations.
(2) cloves extracting solution is prepared
Cloves is dry, crushing, 20 mesh excessively sieve to obtain dry clove powder, are 1kg according to solid-to-liquid ratio:The solid-liquid ratio of 10L measures
The quality of dry clove powder is denoted as m by dry clove powder and water2Dry clove powder is added to the water and impregnates 2h by kg, then infusion to boiling
Infusion 90min is continued with slow boiling after rising, slightly boiling is kept during slow boiling infusion, filters while hot, filtrate is collected, adjusts the total of filtrate
Volume is to V2L makes m2/V2=0.8kg/L obtains cloves extracting solution, and cloves extracting solution is spare in 4 DEG C of preservations.
(3) Chinese anise extracting solution is prepared
Chinese anise is dry, crushing, 20 mesh excessively sieve to obtain dry clove powder, are 1kg according to solid-to-liquid ratio:The solid-liquid ratio of 10L
Chinese anise and water are measured, the quality of Chinese anise dry powder is denoted as m3Dry clove powder is added to the water and impregnates 2h, then by kg
Infusion continues infusion 90min to after boiling with slow boiling, keeps slightly boiling during slow boiling infusion, filters while hot, collects filtrate, adjustment
The total volume of filtrate is to V3L makes m3/V3=0.8kg/L obtains Chinese anise extracting solution, by Chinese anise extracting solution in 4 DEG C of preservations
It is spare.
(4) 10mL glacial acetic acids are added in 400mL water, are stirring evenly and then adding into 15g chitosans, are stirred well to chitosan
Then dissolving is added calcium chloride 25g, ginger extract 15mL, cloves extracting solution 5mL, Chinese anise extracting solution 15mL, then fills
Divide and be stirred, is supplemented water and adjusts total volume to 1000mL, be thoroughly mixed the concentration to get each component, be sufficiently mixed
Up to crisp red plum fruit antistaling agent.
In the crisp red plum fruit antistaling agent, a concentration of 1.5% (w/v) of chitosan, a concentration of 2.5% (w/ of calcium chloride
V), a concentration of 1% (v/v) of acetic acid, a concentration of 1.5% (v/v) of ginger extract, a concentration of the 0.5% of cloves extracting solution
(v/v), a concentration of 1.5% (v/v) of Chinese anise extracting solution.
Embodiment 3
In this implementation, the preparation method of crisp red plum fruit antistaling agent is as follows：
(1) ginger extract is prepared
It is 1kg according to solid-to-liquid ratio:The solid-liquid ratio metering ginger and water of 4L, m is denoted as by the quality of ginger1Kg, by ginger powder
It is added to the water after broken and impregnates 1h, then infusion continues 60~90min of infusion to after boiling with slow boiling, is kept during slow boiling infusion
Slightly boiling filters while hot, collects filtrate, adjusts the total volume of filtrate to V1L makes m1/V1=1.2kg/L obtains ginger extract, will
Ginger extract is spare in 4 DEG C of preservations.
(2) cloves extracting solution is prepared
Cloves is dry, crushing, 30 mesh excessively sieve to obtain dry clove powder, are 1kg according to solid-to-liquid ratio:The solid-liquid ratio of 4L measures fourth
The quality of dry clove powder is denoted as m by smoked bean curd powder and water2Dry clove powder is added to the water and impregnates 1h by kg, then infusion to boiling
Infusion 60min is continued with slow boiling afterwards, slightly boiling is kept during slow boiling infusion, filters while hot, filtrate is collected, adjusts the totality of filtrate
It accumulates to V2L makes m2/V2=1.2kg/L obtains cloves extracting solution, and cloves extracting solution is spare in 4 DEG C of preservations.
(3) Chinese anise extracting solution is prepared
Chinese anise is dry, crushing, 30 mesh excessively sieve to obtain dry clove powder, are 1kg according to solid-to-liquid ratio:The solid-liquid ratio meter of 4L
Chinese anise and water are measured, the quality of Chinese anise dry powder is denoted as m3Dry clove powder is added to the water and impregnates 1h, then endures by kg
Infusion 60min is continued with slow boiling after boiling to boiling, slightly boiling is kept during slow boiling infusion, filters while hot, collects filtrate, adjustment filter
The total volume of liquid is to V3L makes m3/V3=1.2kg/L obtains Chinese anise extracting solution, and Chinese anise extracting solution is standby in 4 DEG C of preservations
With.
(4) 5mL glacial acetic acids are added in 150mL water, are stirring evenly and then adding into 5g chitosans, it is molten is stirred well to chitosan
Then calcium chloride 30g, ginger extract 5mL, cloves extracting solution 15mL, Chinese anise extracting solution 5mL is added, then fully in solution
It is stirred, is supplemented water and adjusts total volume to 1000mL, be thoroughly mixed the concentration to get each component, be sufficiently mixed i.e.
Obtain crisp red plum fruit antistaling agent.
In the crisp red plum fruit antistaling agent, a concentration of 0.5% (w/v) of chitosan, a concentration of 3% (w/v) of calcium chloride,
A concentration of 0.5% (v/v) of acetic acid, a concentration of 0.5% (v/v) of ginger extract, a concentration of the 1.5% of cloves extracting solution
(v/v), a concentration of 0.5% (v/v) of Chinese anise extracting solution.
Embodiment 4
In this implementation, the preparation method of crisp red plum fruit antistaling agent is as follows：
(1) ginger extract is prepared
It is 1kg according to solid-to-liquid ratio:The solid-liquid ratio metering ginger and water of 7L, m is denoted as by the quality of ginger1Kg, by ginger powder
It is added to the water after broken and impregnates 1.5h, then infusion continues infusion 80min to after boiling with slow boiling, keeps micro- during slow boiling infusion
Boiling, is filtered while hot, collects filtrate, adjusts the total volume of filtrate to V1L makes m1/V1=1.0kg/L obtains ginger extract, will give birth to
Ginger extracting solution is spare in 4 DEG C of preservations.
(2) cloves extracting solution is prepared
Cloves is dry, crushing, 30 mesh excessively sieve to obtain dry clove powder, are 1kg according to solid-to-liquid ratio:The solid-liquid ratio of 7L measures fourth
The quality of dry clove powder is denoted as m by smoked bean curd powder and water2Dry clove powder is added to the water and impregnates 1.5h by kg, then infusion to boiling
Infusion 80min is continued with slow boiling after rising, slightly boiling is kept during slow boiling infusion, filters while hot, filtrate is collected, adjusts the total of filtrate
Volume is to V2L makes m2/V2=1.0kg/L obtains cloves extracting solution, and cloves extracting solution is spare in 4 DEG C of preservations.
(3) Chinese anise extracting solution is prepared
Chinese anise is dry, crushing, 30 mesh excessively sieve to obtain dry clove powder, are 1kg according to solid-to-liquid ratio:The solid-liquid ratio meter of 7L
Chinese anise and water are measured, the quality of Chinese anise dry powder is denoted as m3Dry clove powder is added to the water and impregnates 1.5h, then by kg
Infusion continues infusion 80min to after boiling with slow boiling, keeps slightly boiling during slow boiling infusion, filters while hot, collects filtrate, adjustment
The total volume of filtrate is to V3L makes m3/V3=1.0kg/L obtains Chinese anise extracting solution, by Chinese anise extracting solution in 4 DEG C of preservations
It is spare.
(4) 5mL glacial acetic acids are added in 200mL water, are stirring evenly and then adding into 5g chitosans, it is molten is stirred well to chitosan
Then solution is added calcium chloride 5g, ginger extract 7mL, cloves extracting solution 5mL, Chinese anise extracting solution 3mL, then fully stirs
Mixing is mixed, water is supplemented and adjusts total volume to 500mL, be thoroughly mixed the concentration to get each component, be sufficiently mixed up to crisp
Red plum fruit antistaling agent.
In the crisp red plum fruit antistaling agent, a concentration of 1% (w/v) of chitosan, a concentration of 1% (w/v) of calcium chloride, second
A concentration of 1% (v/v), a concentration of 1.4% (v/v) of ginger extract, a concentration of 1% (v/v) of cloves extracting solution, eight of acid
A concentration of 0.6% (v/v) of erect hypecoum extracting solution.
Embodiment 5
In the present embodiment, antistaling agent is prepared using embodiment 1 and crisp red plum fruit is carried out fresh-keeping, steps are as follows：
(1) suffocating treatment is carried out in room temperature to ripe crisp red plum fruit with the 1- methyl cyclopropenes of a concentration of 1.4 μ L/L,
The time of suffocating treatment is for 24 hours；
(2) 5min will be impregnated by antistaling agent prepared by the crisp red plum fruit embodiment 1 after step (1) suffocating treatment,
It dries surface moisture and is placed on room temperature storage.
Through the crisp red plum fruit of the present embodiment processing after room temperature storage 10 days, crisp red plum fruit is taken to measure weight-loss ratio, corruption
Rotten rate, mda content, hardness, titratable acid and soluble solid content.
Embodiment 6
In the present embodiment, antistaling agent is prepared using embodiment 2 and crisp red plum fruit is carried out fresh-keeping, steps are as follows：
(1) suffocating treatment is carried out in room temperature to ripe crisp red plum fruit with the 1- methyl cyclopropenes of a concentration of 1 μ L/L, smoked
The time for steaming processing is for 24 hours；
(2) 4min will be impregnated by antistaling agent prepared by the crisp red plum fruit embodiment 2 after step (1) suffocating treatment,
It dries surface moisture and is placed on room temperature storage.
Embodiment 7
In the present embodiment, antistaling agent is prepared using embodiment 3 and crisp red plum fruit is carried out fresh-keeping, steps are as follows：
(1) suffocating treatment is carried out in room temperature to ripe crisp red plum fruit with the 1- methyl cyclopropenes of a concentration of 2 μ L/L, smoked
The time for steaming processing is 20h；
(2) 1min will be impregnated by antistaling agent prepared by the crisp red plum fruit embodiment 3 after step (1) suffocating treatment,
It dries surface moisture and is placed on room temperature storage.
Embodiment 8
In the present embodiment, antistaling agent is prepared using embodiment 4 and crisp red plum fruit is carried out fresh-keeping, steps are as follows：
(1) suffocating treatment is carried out in room temperature to ripe crisp red plum fruit with the 1- methyl cyclopropenes of a concentration of 1.6 μ L/L,
The time of suffocating treatment is for 24 hours；
(2) 5min will be impregnated by antistaling agent prepared by the crisp red plum fruit embodiment 4 after step (1) suffocating treatment,
It dries surface moisture and is placed on room temperature storage.
Through the crisp red plum fruit of the present embodiment processing after room temperature storage 10 days, crisp red plum fruit is taken to measure weight-loss ratio, corruption
Rotten rate, mda content, hardness, titratable acid and soluble solid content.
Comparative example 1
In this comparative example, directly then the crisp red plum fruit after picking was measured into crisp red plum fruit in room temperature storage 10 days
Weight-loss ratio, rotting rate, mda content, hardness, titratable acid content and soluble solid content.
The measurement result of embodiment 5, embodiment 8 and comparative example 1 is as shown in table 1, as shown in Table 1, and without fresh-keeping place
The comparative example 1 of reason is compared, weightless by preservation method of the present invention treated crisp red plum fruit after room temperature storage 10 days
Rate is only 3.09%~3.88%, hence it is evident that less than the 14.65% of comparative example 1, meanwhile, the hardness of crisp red plum fruit, titratable acid
Higher level is held at compared with comparative example 1 with soluble solid content, and weight-loss ratio, rotting rate and mda content are equal
Less than comparative example 1.Crisp red Lee after being stored 10 days in embodiment 5, embodiment 8 and comparative example 1 is continued to be placed in preservation at room temperature,
Until it loses commodity value, as a result, it has been found that, compared to comparative example 1, embodiment 5, embodiment 8 can extend crisp red plum fruit and guarantee the quality
Phase 2 times or more, and the rotting rate of two groups of crisp red plum fruits by embodiment 5, the processing of embodiment 8 is significantly lower than by comparison
The crisp red plum fruit of the processing of example 1.Illustrate after the processing of the preservation method of the present invention, can effectively delay crisp red plum fruit quality
Decline, and extends its shelf-life.
Table 1
| Embodiment 5 | Embodiment 8 | Comparative example 1 | |
| Weight-loss ratio (%) | 3.09% | 3.88% | 14.65% |
| Mda content (μm ol/100gmf) | 0.437 | 0.474 | 0.508 |
| Titratable acid content (%) | 0.48% | 0.40% | 0.37% |
| Soluble solid content (%) | 11.5% | 12.3% | 9% |
| Hardness (kg/cm2) | 3.16 | 3.39 | 2.30 |
Claims (8)
1. a kind of crisp red plum fruit antistaling agent, it is characterised in that extracted by chitosan, calcium chloride, acetic acid, ginger extract, cloves
Liquid, Chinese anise extracting solution and water form, in the antistaling agent, a concentration of 0.5% (w/v)~1.5% (w/v) of chitosan, and chlorine
Change a concentration of 1% (w/v)~3.5% (w/v) of calcium, a concentration of 0.5% (v/v)~1% (v/v) of acetic acid, ginger extract
A concentration of 0.5% (v/v)~1.5% (v/v), a concentration of 0.5% (v/v)~1.5% (v/v) of cloves extracting solution, it is octagonal
A concentration of 0.5% (v/v)~1.5% (v/v) of fennel extracting solution.
2. crisp red plum fruit antistaling agent according to claim 1, it is characterised in that the preparation method of ginger extract is as follows：
It is 1kg according to solid-to-liquid ratio:The solid-liquid ratio metering ginger and water of (4~10) L, m is denoted as by the quality of ginger1Kg, by ginger powder
It is added to the water after broken and impregnates at least 1h, then infusion continues 60~90min of infusion to after boiling with slow boiling, and filtrate is collected in filtering,
The total volume of filtrate is adjusted to V1L makes m1/V1=0.8~1.2kg/L obtains ginger extract.
3. crisp red plum fruit antistaling agent according to claim 1 or claim 2, it is characterised in that the preparation method of cloves extracting solution is such as
Under：
It is 1kg according to solid-to-liquid ratio:The solid-liquid ratio metering dry clove powder and water of (4~10) L, m is denoted as by the quality of dry clove powder2Kg,
Dry clove powder is added to the water and impregnates at least 1h, then infusion continues 60~90min of infusion to after boiling with slow boiling, filters, receives
Collect filtrate, adjusts the total volume of filtrate to V2L makes m2/V2=0.8~1.2kg/L obtains cloves extracting solution.
4. crisp red plum fruit antistaling agent according to claim 3, it is characterised in that dry clove powder was the powder of 20~40 mesh sieve
Body.
5. crisp red plum fruit antistaling agent according to claim 1 or claim 2, it is characterised in that the preparation method of Chinese anise extracting solution
It is as follows：
It is 1kg according to solid-to-liquid ratio:The solid-liquid ratio metering Chinese anise of (4~10) L and water, the quality of Chinese anise dry powder is denoted as
m3Dry clove powder is added to the water and impregnates at least 1h by kg, and then infusion continues 60~90min of infusion, mistake to after boiling with slow boiling
Filtrate is collected in filter, adjusts the total volume of filtrate to V3L makes m3/V3=0.8~1.2kg/L obtains Chinese anise extracting solution.
6. crisp red plum fruit antistaling agent according to claim 4, it is characterised in that Chinese anise dry powder was 20~40 mesh sieve
Powder.
7. the preparation method of crisp red plum fruit antistaling agent described in any claim in claim 1 to 6, which is characterized in that will
Chitosan is dissolved in acetic acid solution, and calcium chloride, ginger extract, cloves extracting solution and Chinese anise extracting solution then is added simultaneously
It is sufficiently mixed, is supplemented the concentration of water adjustment each component, is sufficiently mixed to obtain the final product.
8. a kind of crisp red plum fruit preservation method, it is characterised in that steps are as follows：
(1) suffocating treatment, suffocating treatment are carried out in room temperature to crisp red plum fruit with the 1- methyl cyclopropenes of a concentration of 1~2 μ L/L
Time be 20~for 24 hours；
(2) the crisp red plum fruit of step (1) suffocating treatment will be passed through using one of arbitrary claim institute in claim 1 to 6
It states antistaling agent and impregnates 1~5min, dry surface moisture and be placed on room temperature storage.
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