CN108835249A - A kind of preparation method of chitosan-based mango fresh-keeping liquid - Google Patents
A kind of preparation method of chitosan-based mango fresh-keeping liquid Download PDFInfo
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- CN108835249A CN108835249A CN201810875737.6A CN201810875737A CN108835249A CN 108835249 A CN108835249 A CN 108835249A CN 201810875737 A CN201810875737 A CN 201810875737A CN 108835249 A CN108835249 A CN 108835249A
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- 229920001661 Chitosan Polymers 0.000 title claims abstract description 92
- 239000007788 liquid Substances 0.000 title claims abstract description 78
- 235000004936 Bromus mango Nutrition 0.000 title claims abstract description 57
- 235000014826 Mangifera indica Nutrition 0.000 title claims abstract description 57
- 235000009184 Spondias indica Nutrition 0.000 title claims abstract description 57
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 240000007228 Mangifera indica Species 0.000 title 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 66
- 241001093152 Mangifera Species 0.000 claims abstract description 56
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 claims abstract description 46
- ZTOKUMPYMPKCFX-CZNUEWPDSA-N (E)-17-[(2R,3R,4S,5S,6R)-6-(acetyloxymethyl)-3-[(2S,3R,4S,5S,6R)-6-(acetyloxymethyl)-3,4,5-trihydroxyoxan-2-yl]oxy-4,5-dihydroxyoxan-2-yl]oxyoctadec-9-enoic acid Chemical compound OC(=O)CCCCCCC/C=C/CCCCCCC(C)O[C@@H]1O[C@H](COC(C)=O)[C@@H](O)[C@H](O)[C@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](COC(C)=O)O1 ZTOKUMPYMPKCFX-CZNUEWPDSA-N 0.000 claims abstract description 24
- 239000004250 tert-Butylhydroquinone Substances 0.000 claims abstract description 23
- 235000019281 tert-butylhydroquinone Nutrition 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000012153 distilled water Substances 0.000 claims abstract description 22
- 102000016943 Muramidase Human genes 0.000 claims abstract description 15
- 108010014251 Muramidase Proteins 0.000 claims abstract description 15
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 claims abstract description 15
- 229960000274 lysozyme Drugs 0.000 claims abstract description 15
- 235000010335 lysozyme Nutrition 0.000 claims abstract description 15
- 239000004325 lysozyme Substances 0.000 claims abstract description 15
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 9
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 30
- 238000003756 stirring Methods 0.000 claims description 22
- 239000007787 solid Substances 0.000 claims description 17
- 235000011187 glycerol Nutrition 0.000 claims description 12
- 230000006196 deacetylation Effects 0.000 claims description 9
- 238000003381 deacetylation reaction Methods 0.000 claims description 9
- GLNDAGDHSLMOKX-UHFFFAOYSA-N coumarin 120 Chemical compound C1=C(N)C=CC2=C1OC(=O)C=C2C GLNDAGDHSLMOKX-UHFFFAOYSA-N 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 6
- 150000004676 glycans Chemical class 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 125000003147 glycosyl group Chemical group 0.000 claims 1
- 239000007921 spray Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 8
- 238000005516 engineering process Methods 0.000 abstract description 5
- 230000003385 bacteriostatic effect Effects 0.000 abstract description 4
- 235000013373 food additive Nutrition 0.000 abstract description 3
- 239000002778 food additive Substances 0.000 abstract description 3
- 230000001681 protective effect Effects 0.000 abstract description 3
- 235000019249 food preservative Nutrition 0.000 abstract description 2
- 239000005452 food preservative Substances 0.000 abstract description 2
- -1 amino, carboxyl Chemical group 0.000 abstract 1
- 238000004132 cross linking Methods 0.000 abstract 1
- 238000005303 weighing Methods 0.000 description 5
- 230000003078 antioxidant effect Effects 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 239000003876 biosurfactant Substances 0.000 description 3
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 229940088598 enzyme Drugs 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 229920002101 Chitin Polymers 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- MSWZFWKMSRAUBD-IVMDWMLBSA-N 2-amino-2-deoxy-D-glucopyranose Chemical compound N[C@H]1C(O)O[C@H](CO)[C@@H](O)[C@@H]1O MSWZFWKMSRAUBD-IVMDWMLBSA-N 0.000 description 1
- 239000002028 Biomass Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 239000000427 antigen Substances 0.000 description 1
- 102000036639 antigens Human genes 0.000 description 1
- 108091007433 antigens Proteins 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- MSWZFWKMSRAUBD-UHFFFAOYSA-N beta-D-galactosamine Natural products NC1C(O)OC(CO)C(O)C1O MSWZFWKMSRAUBD-UHFFFAOYSA-N 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- AFYCEAFSNDLKSX-UHFFFAOYSA-N coumarin 460 Chemical group CC1=CC(=O)OC2=CC(N(CC)CC)=CC=C21 AFYCEAFSNDLKSX-UHFFFAOYSA-N 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 125000004185 ester group Chemical group 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000001408 fungistatic effect Effects 0.000 description 1
- 229960002442 glucosamine Drugs 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 239000012263 liquid product Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
- A23B7/08—Preserving with sugars
-
- 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
- A23B7/14—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
- A23B7/155—Microorganisms; Enzymes; Antibiotics
-
- 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
Abstract
The present invention relates to food preservative technology fields to include the following steps more particularly to a kind of preparation method of chitosan-based mango fresh-keeping liquid：(1) it dissolves the chitosan in the distilled water solution of acetic acid, is uniformly dissolved to form chitosan film liquid；(2) modifying agent is added；(3) lysozyme is added, adds the mixed liquor of TBHQ and sophorolipid, obtains the chitosan-based mango fresh-keeping liquid.The surface of the fresh mango for the chitosan-based mango fresh-keeping liquid processing for having used the method for the present invention to prepare is bright and new, and shelf life extension 7-15 days.Chitosan has good crosslinking filming performance, excellent biological functionality and compatibility, microbic resolvability, contains the hydrophilic radicals such as a large amount of amino, carboxyl in molecule, can form protective film on mango surface；Natural bacteriostatic activity reinforces fresh-keeping effect；There is good compatibility with food additives.
Description
Technical field
The present invention relates to food preservative technology fields, more particularly to a kind of preparation side of chitosan-based mango fresh-keeping liquid
Method.
Background technique
The food-safe attention rate of people is higher and higher in recent years, nonhazardous, degradable, environmentally protective fresh products at
For current research hotspot.All the time, it is fresh-keeping to rely primarily on freezer for the preservation technology of traditional subtropical fruit.Freezer is fresh-keeping
Although being simple and efficient, there are strict requirements to the control of temperature, temperature control is bad, and it will cause fruit to damage to plants caused by sudden drop in temperature phenomenon,
And the current freezer in China is not also very universal；The use of freezer will also result in that energy consumption is big and environmental pollution.
Chitosan (Chitosan, CS) also known as chitosan, poly glucosamine, are widely present by nature
What chitin was obtained by deacetylation.The chemical name of chitosan is β-(Isosorbide-5-Nitrae) -2-amino-2-deoxy-D-Glucose,
Contain hydroxyl and carboxyl.Meanwhile there is free ammonia in the deacetylation derivative as natural biological polysaccharide chitin, chitosan
Base, physicochemical property is very active, have have no toxic side effect, good biocompatibility, biodegrade are controllable and the spies such as no antigen
Property.Therefore, chitosan suffers from ten in all various aspects such as biomedicine, organizational project, medicament slow release, cell and enzyme immobilizatio
Divide and is widely applied.How chitosan to be applied and cause the interest of Many researchers in mango fresh-keeping field, but so far there are no
Report the relevant technologies content.
Summary of the invention
It is an object of the present invention to overcome the above-mentioned technical problems, and to provide a kind of preparation sides of chitosan-based mango fresh-keeping liquid
Method has given full play to the good antiseptic and inhibiting bacteria function characteristic of chitosan, increases food additives on this basis and biological surface is living
Property agent sophorolipid, joined that lysozyme is bacteriostatic preservative and TBHQ is antioxidant, sophorolipid increases fungistatic effect and hydrophobic
Property, these ingredients can act synergistically with glycan substrate, extend the freshness date of mango.
The technical solution for solving above-mentioned technical problem is as follows：
The present invention provides a kind of preparation methods of chitosan-based mango fresh-keeping liquid, include the following steps：
(1) it weighs a certain amount of chitosan to be dissolved in the distilled water solution of acetic acid, heating stirring makes it dissolve uniformly, shape
At chitosan film liquid；
(2) above-mentioned chitosan film liquid is cooled to 25~35 DEG C, modifying agent is added into chitosan film liquid, at 25~35 DEG C
1~6h of lower stirring；
(3) it is added lysozyme into above-mentioned chitosan film liquid, stirs to being completely dissolved, add the mixed of TBHQ and sophorolipid
Liquid is closed, glycerol is added in stirring while stirring, heats 15~20min；
(4) above-mentioned mixing film liquid is stood, defoams it naturally, obtains the chitosan-based mango fresh-keeping liquid.
The deacetylation of chitosan described in step (1) is 80~95%, the volume of the distilled water solution of the acetic acid
Concentration is 1%, and mass concentration of the chitosan in the distilled water solution of acetic acid is 0.01g/ml.
Heating temperature described in step (1) is 50~70 DEG C.
Modifying agent described in step (2) is 7- amino -4- methylcoumarin.
The additional amount of modifying agent described in step (2) is 0.5~2 times of chitosan mass in step (1).
The mixed liquor mass ratio of TBHQ described in step (3) and sophorolipid is 19~20：50, the temperature of heating is 40~
50℃。
Lysozyme additional amount described in step (3) is 0.1~0.15%, TBHQ of total solid yield and mixing for sophorolipid
1~3.5% that liquid additional amount is total solid yield is closed, glycerine input is the 1~6% of total solid yield.
The chitosan-based mango fresh-keeping liquid is uniformly sprayed or is coated on by the application method of the chitosan-based mango fresh-keeping liquid
The outer surface of fresh mango is wrapped in outer through the sprinkling of chitosan-based mango fresh-keeping liquid or coated fresh mango with newspaper
Portion, normal temperature storage.
The beneficial effects of the invention are as follows：
(1) surface of the fresh mango for the chitosan-based mango fresh-keeping liquid processing for having used the method for the present invention to prepare is bright and new,
Shelf life extension 7-15 days.The substrate chitosan that the present invention uses has good be cross-linked into for biomass polymer substance
Film properties, excellent biological functionality and compatibility, microbic resolvability, rich content in nature, material source is extensive,
It is low in cost, containing hydrophilic radicals such as a large amount of amino, carboxyls in molecule, protective film can be formed on mango surface；Natural
Bacteriostatic activity reinforces fresh-keeping effect；There is good compatibility with food additives.
(2) present invention selects 7- amino -4- methylcoumarin modification of chitosan, in 7- amino -4- methylcoumarin molecule
Containing amino, ester group and conjugated structure etc., interaction of hydrogen bond can be generated with carboxyl, the amino etc. in chitosan molecule, had
Conducive to point of the subsequent bacteriostatic preservative lysozyme of raising, TBHQ antioxidant and biosurfactant sophorolipid in chitosan
Property is dissipated, interface binding power is enhanced.
(3) adding ingredient of the invention is lysozyme, TBHQ and sophorolipid.The biocidal property of lysozyme and TBHQ's is anti-oxidant
Property, so that effect that fresh-keeping liquid product has both anti-bacterial refreshing, delays corruption.The biosurfactant sophorolipid of addition simultaneously,
Certain waterproofness can be increased, so that the mango of film forming has little influence on fresh-keeping effect under conditions of a small amount of water.
(4) material and production process that the present invention uses do not pollute environment, energy natural degradation, highly-safe, symbol
The developing direction of green material is closed, there is important social and economic benefit.
Specific embodiment
The present invention will be further described in detail with reference to the specific embodiments.
Embodiment 1：
Chitosan-based mango fresh-keeping liquid is prepared according to the following steps：
(1) chitosan for weighing 100g is dissolved in the distilled water solution of acetic acid, is heated to 50 DEG C, is stirred to dissolve
It is even, form chitosan film liquid；The deacetylation of chitosan is 80%, and the volumetric concentration of the distilled water solution of acetic acid is 1%, and shell is poly-
Mass concentration of the sugar in the distilled water solution of acetic acid is 0.01g/ml.
(2) chitosan film liquid is cooled to 25 DEG C, 50g modifying agent is added into chitosan film liquid, stirs 6h at 25 DEG C；
Modifying agent is 7- amino -4- methylcoumarin, and Chinese nickname is coumarin 1 20, and molecular structural formula is as follows：
(3) it is added lysozyme into above-mentioned chitosan film liquid, stirs to being completely dissolved, add the mixed of TBHQ and sophorolipid
Liquid is closed, glycerol is added while stirring, heats 15min at 40 DEG C for stirring；The mixed liquor mass ratio of TBHQ and sophorolipid is 19：50.
Lysozyme additional amount is 0.1%, TBHQ of total solid yield and the mixed liquor additional amount of sophorolipid is the 1% of total solid yield,
Glycerine input is the 1% of total solid yield.
(4) above-mentioned mixing film liquid is stood, defoams it naturally, obtains the chitosan-based mango fresh-keeping liquid.
Embodiment 2：
Chitosan-based mango fresh-keeping liquid is prepared according to the following steps：
(1) chitosan for weighing 100g is dissolved in the distilled water solution of acetic acid, is heated to 70 DEG C, is stirred to dissolve
It is even, form chitosan film liquid；The deacetylation of chitosan is 95%, and the volumetric concentration of the distilled water solution of acetic acid is 1%, and shell is poly-
Mass concentration of the sugar in the distilled water solution of acetic acid is 0.01g/ml.
(2) chitosan film liquid is cooled to 35 DEG C, 200g modifying agent is added into chitosan film liquid, is stirred at 35 DEG C
1h；Modifying agent is 7- amino -4- methylcoumarin.
(3) it is added lysozyme into above-mentioned chitosan film liquid, stirs to being completely dissolved, add the mixed of TBHQ and sophorolipid
Liquid is closed, glycerol is added while stirring, heats 20min at 50 DEG C for stirring；The mixed liquor mass ratio of TBHQ and sophorolipid is 2：5.It is molten
Bacterium enzyme additional amount is 0.15%, TBHQ of total solid yield and the mixed liquor additional amount of sophorolipid is the 3.5% of total solid yield,
Glycerine input is the 6% of total solid yield.
(4) above-mentioned mixing film liquid is stood, defoams it naturally, obtains the chitosan-based mango fresh-keeping liquid.
Embodiment 3：
Chitosan-based mango fresh-keeping liquid is prepared according to the following steps：
(1) chitosan for weighing 100g is dissolved in the distilled water solution of acetic acid, is heated to 60 DEG C, is stirred to dissolve
It is even, form chitosan film liquid；The deacetylation of chitosan is 90%, and the volumetric concentration of the distilled water solution of acetic acid is 1%, and shell is poly-
Mass concentration of the sugar in the distilled water solution of acetic acid is 0.01g/ml.
(2) chitosan film liquid is cooled to 30 DEG C, 100g modifying agent is added into chitosan film liquid, is stirred at 30 DEG C
3h；Modifying agent is 7- amino -4- methylcoumarin.
(3) it is added lysozyme into above-mentioned chitosan film liquid, stirs to being completely dissolved, add the mixed of TBHQ and sophorolipid
Liquid is closed, glycerol is added while stirring, heats 18min at 45 DEG C for stirring；The mixed liquor mass ratio of TBHQ and sophorolipid is 19.5：
50.Lysozyme additional amount is 0.1%, TBHQ of total solid yield and the mixed liquor additional amount of sophorolipid is total solid yield
2%, glycerine input is the 4% of total solid yield.
(4) above-mentioned mixing film liquid is stood, defoams it naturally, obtains the chitosan-based mango fresh-keeping liquid.
Comparative example 1：
(1) chitosan for weighing 100g is dissolved in the distilled water solution of acetic acid, is heated to 55 DEG C, is stirred to dissolve
It is even, form chitosan film liquid；The deacetylation of chitosan is 85%, and the volumetric concentration of the distilled water solution of acetic acid is 1%, and shell is poly-
Mass concentration of the sugar in the distilled water solution of acetic acid is 0.01g/ml.
(2) it is added lysozyme into above-mentioned chitosan film liquid, stirs to being completely dissolved, add the mixed of TBHQ and sophorolipid
Liquid is closed, glycerol is added while stirring, heats 15min at 50 DEG C for stirring；The mixed liquor mass ratio of TBHQ and sophorolipid is 2：5.It is molten
Bacterium enzyme additional amount is 0.1%, TBHQ of total solid yield and the mixed liquor additional amount of sophorolipid is the 3.5% of total solid yield,
Glycerine input is the 5% of total solid yield.
(3) above-mentioned mixing film liquid is stood, defoams it naturally, obtains the chitosan-based mango fresh-keeping liquid.
Comparative example 2：
(1) chitosan for weighing 100g is dissolved in the distilled water solution of acetic acid, is heated to 55 DEG C, is stirred to dissolve
It is even, form chitosan film liquid；The deacetylation of chitosan is 85%, and the volumetric concentration of the distilled water solution of acetic acid is 1%, and shell is poly-
Mass concentration of the sugar in the distilled water solution of acetic acid is 0.01g/ml.
(2) above-mentioned mixing film liquid is stood, defoams it naturally, obtains the chitosan-based mango fresh-keeping liquid.
Above-described embodiment 1-3 and comparative example 1-2 chitosan-based mango fresh-keeping liquid prepared is applied in fresh mango respectively
Preservation technology, concrete operation method are：The chitosan-based mango fresh-keeping liquid is uniformly sprayed to or is coated on every group of 15 fresh awns
The outer surface (the mango plucking time tested is no more than 2 hours) of fruit, is wrapped in newspaper through chitosan-based mango fresh-keeping liquid
The outside of sprinkling or coated fresh mango, normal temperature storage.
Following table shows mango to be tested under 25~30 DEG C, 60~75% environment of relative humidity with or without the use of guarantor
The good fruit number of fresh liquid and shelf time limit：
As seen from table, shelf life how long is extended, the chitosan-based mango fresh-keeping liquid for having used the method for the present invention to prepare
The surface of the fresh mango of processing is bright and new, and shelf life extension 7-15 days.Using modifier modification cross after chitosan again with food
The processed mango of the mixed mango fresh-keeping liquid such as product additive, biosurfactant, antioxidant extends mango shelf
The effect of phase is significantly better than the fresh-keeping liquid of unmodified chitosan.Although and only use chitosan as base material treatment mango effect than
The effect handled on not with various additives is good, but also than not using mango shelf life extension 3-7 days of any fresh-keeping liquid.
The above is only presently preferred embodiments of the present invention, not does limitation in any form to the present invention, it is all according to
According to any simple modification to the above embodiments in technical spirit of the invention, equivalent variations, guarantor of the invention is each fallen within
Within the scope of shield.
Claims (8)
1. a kind of preparation method of chitosan-based mango fresh-keeping liquid, which is characterized in that include the following steps：
(1) it weighs a certain amount of chitosan to be dissolved in the distilled water solution of acetic acid, heating stirring makes it dissolve uniformly, forms shell
Glycan film liquid；
(2) above-mentioned chitosan film liquid is cooled to 25~35 DEG C, modifying agent is added into chitosan film liquid, stirred at 25~35 DEG C
Mix 1~6h；
(3) lysozyme is added into above-mentioned chitosan film liquid, stirs to being completely dissolved, adds the mixing of TBHQ and sophorolipid
Glycerol is added in liquid, stirring while stirring, heats 15~20min；
(4) above-mentioned mixing film liquid is stood, defoams it naturally, obtains the chitosan-based mango fresh-keeping liquid.
2. the preparation method of chitosan-based mango fresh-keeping liquid according to claim 1, which is characterized in that institute in step (1)
The deacetylation for the chitosan stated is 80~95%, and the volumetric concentration of the distilled water solution of the acetic acid is 1%, and the shell is poly-
Mass concentration of the sugar in the distilled water solution of acetic acid is 0.01g/ml.
3. the preparation method of chitosan-based mango fresh-keeping liquid according to claim 1, which is characterized in that institute in step (1)
The heating temperature stated is 50~70 DEG C.
4. the preparation method of chitosan-based mango fresh-keeping liquid according to claim 1, which is characterized in that institute in step (2)
The modifying agent stated is 7- amino -4- methylcoumarin.
5. the preparation method of chitosan-based mango fresh-keeping liquid according to claim 1, which is characterized in that institute in step (2)
The additional amount for the modifying agent stated is 0.5~2 times of chitosan mass in step (1).
6. the preparation method of chitosan-based mango fresh-keeping liquid according to claim 1, which is characterized in that institute in step (3)
The mixed liquor mass ratio of the TBHQ and sophorolipid that state are 19~20：50, the temperature of heating is 40~50 DEG C.
7. the preparation method of chitosan-based mango fresh-keeping liquid according to claim 1, which is characterized in that institute in step (3)
The lysozyme additional amount stated is 0.1~0.15%, TBHQ of total solid yield and the mixed liquor additional amount of sophorolipid is total dry
The 1~3.5% of quality, glycerine input are the 1~6% of total solid yield.
8. a kind of application method of the chitosan-based mango fresh-keeping liquid as described in claim 1-7, which is characterized in that gather the shell
Glycosyl mango fresh-keeping liquid uniformly sprays or the outer surface coated on fresh mango, is wrapped in newspaper through chitosan-based mango fresh-keeping
The outside of liquid sprinkling or coated fresh mango, normal temperature storage.
Priority Applications (1)
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| CN110720511A (en) * | 2019-11-27 | 2020-01-24 | 广州大学 | Chitosan-whey protein coating for preserving mango and preparation method thereof |
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Application publication date: 20181120 |