CN108902648A - A kind of salad antistaling agent and preparation method thereof - Google Patents
A kind of salad antistaling agent and preparation method thereof Download PDFInfo
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- CN108902648A CN108902648A CN201810809225.XA CN201810809225A CN108902648A CN 108902648 A CN108902648 A CN 108902648A CN 201810809225 A CN201810809225 A CN 201810809225A CN 108902648 A CN108902648 A CN 108902648A
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- lysozyme
- salad
- antistaling agent
- citrus
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- 240000008415 Lactuca sativa Species 0.000 title claims abstract description 30
- 235000012045 salad Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 57
- 235000020971 citrus fruits Nutrition 0.000 claims abstract description 49
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 38
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical class OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 claims abstract description 38
- 102000016943 Muramidase Human genes 0.000 claims abstract description 38
- 108010014251 Muramidase Proteins 0.000 claims abstract description 38
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 claims abstract description 38
- 235000010335 lysozyme Nutrition 0.000 claims abstract description 38
- 229960000274 lysozyme Drugs 0.000 claims abstract description 38
- 239000004325 lysozyme Substances 0.000 claims abstract description 38
- 241000207199 Citrus Species 0.000 claims abstract description 31
- 235000020717 hawthorn extract Nutrition 0.000 claims abstract description 31
- 239000000284 extract Substances 0.000 claims abstract description 29
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 24
- 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 19
- 229920001661 Chitosan Polymers 0.000 claims abstract description 19
- WBYWAXJHAXSJNI-SREVYHEPSA-N Cinnamic acid Chemical compound OC(=O)\C=C/C1=CC=CC=C1 WBYWAXJHAXSJNI-SREVYHEPSA-N 0.000 claims abstract description 19
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 19
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract description 19
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 claims abstract description 19
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 19
- 235000013985 cinnamic acid Nutrition 0.000 claims abstract description 19
- 229930016911 cinnamic acid Natural products 0.000 claims abstract description 19
- 229930003944 flavone Natural products 0.000 claims abstract description 19
- 150000002212 flavone derivatives Chemical class 0.000 claims abstract description 19
- 235000011949 flavones Nutrition 0.000 claims abstract description 19
- WBYWAXJHAXSJNI-UHFFFAOYSA-N methyl p-hydroxycinnamate Natural products OC(=O)C=CC1=CC=CC=C1 WBYWAXJHAXSJNI-UHFFFAOYSA-N 0.000 claims abstract description 19
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 19
- 239000011734 sodium Substances 0.000 claims abstract description 19
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 19
- 239000011718 vitamin C Substances 0.000 claims abstract description 19
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 claims abstract description 19
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 17
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 17
- 244000269722 Thea sinensis Species 0.000 claims abstract 5
- 241001672694 Citrus reticulata Species 0.000 claims description 12
- 241001092040 Crataegus Species 0.000 claims description 12
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 12
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 12
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 12
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 12
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 12
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 12
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 12
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 12
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 12
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 12
- 238000005119 centrifugation Methods 0.000 claims description 7
- 235000013305 food Nutrition 0.000 claims description 7
- 244000276331 Citrus maxima Species 0.000 claims description 6
- 235000001759 Citrus maxima Nutrition 0.000 claims description 6
- 229940045110 chitosan Drugs 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000004821 distillation Methods 0.000 claims description 4
- 238000000605 extraction Methods 0.000 claims 2
- 230000000845 anti-microbial effect Effects 0.000 abstract description 2
- 231100000252 nontoxic Toxicity 0.000 abstract description 2
- 230000003000 nontoxic effect Effects 0.000 abstract description 2
- 241001122767 Theaceae Species 0.000 description 14
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000021167 banquet Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000012027 fruit salads Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 235000003563 vegetarian diet Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
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- 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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Abstract
The invention discloses a kind of salad antistaling agent and preparation method thereof, salad antistaling agent includes each component of following parts by weight：12-20 parts of lysozyme, 5-10 parts of chitosan, 10-20 parts of citrus extracts, 10-15 parts of methylol lysozyme sodium, 6-12 parts of glycerol, 5-13 parts of biological flavone, 5-10 parts of hawthorn extract, 3-8 parts of vitamin C, 4-8 parts of tea polyphenols, 2-5 parts of cinnamic acid.Salad antistaling agent provided by the invention and preparation method thereof, each component is very common in daily life, it is from a wealth of sources, it is easy to get, inoxidizability and anti-microbial property are good, effectively maintain the color, smell and taste of salad, safe and non-toxic, environment protection health is low in cost, preparation process is simple and convenient, practical value with higher.
Description
Technical field
The present invention relates to salad technical field of preservation of fresh, and in particular to a kind of salad antistaling agent and preparation method thereof.
Background technique
Today's society, more people like fresh vegetables fruit being made into vegetables or Fruit salad, as one of cuisines
It enjoys, looks good, smell good and taste good, be the face value grand banquet of vegetarian diet circle.But fresh salad storage time is short, it is easy to by bacterium dirt
Dye, influences appetite, is more detrimental to human health.
Summary of the invention
In order to solve the problems existing in the prior art, dedicated the present invention provides a kind of salad antistaling agent and preparation method thereof
In fresh-keeping, the guarantor's taste of food salad, green, environmental protection.
To achieve the above object, the technical solution adopted by the present invention is：
A kind of salad antistaling agent, each component including following parts by weight：12-20 parts of lysozyme, 5-10 parts of chitosan, citrus mention
Take 10-20 parts of object, 10-15 parts of methylol lysozyme sodium, 6-12 parts of glycerol, 5-13 parts of biological flavone, hawthorn extract 5-
10 parts, 3-8 parts of vitamin C, 4-8 parts of tea polyphenols, 2-5 parts of cinnamic acid.
Further, each component including following parts by weight：15 parts of lysozyme, 6 parts of chitosan, citrus extracts 15
Part, 12 parts of methylol lysozyme sodium, 10 parts of glycerol, 10 parts of biological flavone, 8 parts of hawthorn extract, 5 parts of vitamin C, tea are more
5 parts of phenol, 3 parts of cinnamic acid.
Further, each component including following parts by weight：20 parts of lysozyme, 10 parts of chitosan, citrus extracts 20
Part, 13 parts of methylol lysozyme sodium, 12 parts of glycerol, 12 parts of biological flavone, 10 parts of hawthorn extract, 8 parts of vitamin C, tea
8 parts of polyphenol, 4 parts of cinnamic acid.
Further, the citrus extracts are extracted from citrus fruit and are obtained, and citrus fruit includes mandarin orange, tangerine, shaddock
One or more combinations of son or orange, hawthorn extract are extracted from hawthorn and are obtained.
Further, include the following steps：
Step（1）, under normal temperature and pressure conditions, citrus fruit and hawthorn are respectively washed completely, distillation 35- is then carried out
65min respectively obtains required citrus extracts and hawthorn extract；
Step（2）, by step（1）Citrus extracts and hawthorn extract obtained be uniformly mixed, then sequentially add chitosan,
Lysozyme, vitamin C, methylol lysozyme sodium, glycerol, biological flavone, tea polyphenols and cinnamic acid are again stirring for uniformly, spare；
Step（3）, by step（2）Obtained product carries out centrifugal treating, then takes out and is filtered, and obtains required food and protects
Fresh dose.
Further, step（3）In, centrifugal rotational speed is set as 500-800r/min, and centrifugation time is set as 15-25min.
Compared with prior art, beneficial effects of the present invention are：
The invention discloses a kind of salad antistaling agent and preparation method thereof, salad antistaling agent includes each group of following parts by weight
Point：12-20 parts of lysozyme, 5-10 parts of chitosan, 10-20 parts of citrus extracts, 10-15 parts of methylol lysozyme sodium, glycerol
6-12 parts, 5-13 parts of biological flavone, 5-10 parts of hawthorn extract, 3-8 parts of vitamin C, 4-8 parts of tea polyphenols, cinnamic acid 2-
5 parts.Salad antistaling agent provided by the invention and preparation method thereof, each component is very common in daily life, from a wealth of sources, holds
It is easy to get to inoxidizability and anti-microbial property are good, effectively maintain the color, smell and taste of salad, and safe and non-toxic, environment protection health is at low cost
Honest and clean, preparation process is simple and convenient, practical value with higher.
Specific embodiment
The present invention will be further explained combined with specific embodiments below.
Embodiment 1
A kind of salad antistaling agent, each component including following parts by weight：12-20 parts of lysozyme, 5-10 parts of chitosan, citrus mention
Take 10-20 parts of object, 10-15 parts of methylol lysozyme sodium, 6-12 parts of glycerol, 5-13 parts of biological flavone, hawthorn extract 5-
10 parts, 3-8 parts of vitamin C, 4-8 parts of tea polyphenols, 2-5 parts of cinnamic acid.
Preferably, 15 parts of lysozyme, 6 parts of chitosan, 15 parts of citrus extracts, 12 parts of methylol lysozyme sodium, glycerol
10 parts, 10 parts of biological flavone, 8 parts of hawthorn extract, 5 parts of vitamin C, 5 parts of tea polyphenols, 3 parts of cinnamic acid.
Citrus extracts are extracted from citrus fruit and are obtained, and citrus fruit includes one kind of mandarin orange, tangerine, shaddock or orange
Or a variety of combinations, hawthorn extract are extracted from hawthorn and are obtained.
A kind of preparation method of salad antistaling agent, includes the following steps：
Step（1）, under normal temperature and pressure conditions, citrus fruit and hawthorn are respectively washed completely, then distilled
35min respectively obtains required citrus extracts and hawthorn extract；
Step（2）, by step（1）Citrus extracts and hawthorn extract obtained be uniformly mixed, then sequentially add chitosan,
Lysozyme, vitamin C, methylol lysozyme sodium, glycerol, biological flavone, tea polyphenols and cinnamic acid are again stirring for uniformly, spare；
Step（3）, by step（2）Obtained product carries out centrifugal treating, then takes out and is filtered, and obtains required food and protects
Fresh dose.
Step（3）In, centrifugal rotational speed is set as 500-800r/min, and centrifugation time is set as 15-25min.
Embodiment 2
A kind of salad antistaling agent, each component including following parts by weight：20 parts of lysozyme, 10 parts of chitosan, citrus extracts
20 parts, 13 parts of methylol lysozyme sodium, 12 parts of glycerol, 12 parts of biological flavone, 10 parts of hawthorn extract, 8 parts of vitamin C,
8 parts of tea polyphenols, 4 parts of cinnamic acid.
Citrus extracts are extracted from citrus fruit and are obtained, and citrus fruit includes one kind of mandarin orange, tangerine, shaddock or orange
Or a variety of combinations, hawthorn extract are extracted from hawthorn and are obtained.
A kind of preparation method of salad antistaling agent, includes the following steps：
Step（1）, under normal temperature and pressure conditions, citrus fruit and hawthorn are respectively washed completely, then distilled
35min respectively obtains required citrus extracts and hawthorn extract；
Step（2）, by step（1）Citrus extracts and hawthorn extract obtained be uniformly mixed, then sequentially add chitosan,
Lysozyme, vitamin C, methylol lysozyme sodium, glycerol, biological flavone, tea polyphenols and cinnamic acid are again stirring for uniformly, spare；
Step（3）, by step（2）Obtained product carries out centrifugal treating, then takes out and is filtered, and obtains required food and protects
Fresh dose.
Step（3）In, centrifugal rotational speed is set as 500-800r/min, and centrifugation time is set as 15-25min.
Remaining same embodiment 1.
Embodiment 3
A kind of salad antistaling agent, each component including following parts by weight：12 parts of lysozyme, 10 parts of chitosan, citrus extracts
20 parts, 15 parts of methylol lysozyme sodium, 12 parts of glycerol, 13 parts of biological flavone, 10 parts of hawthorn extract, 8 parts of vitamin C,
8 parts of tea polyphenols, 5 parts of cinnamic acid, citrus extracts are extracted from citrus fruit and are obtained, and citrus fruit includes mandarin orange, tangerine, shaddock
One or more combinations of son or orange, hawthorn extract are extracted from hawthorn and are obtained.
A kind of preparation method of salad antistaling agent, includes the following steps：
Step（1）, under normal temperature and pressure conditions, citrus fruit and hawthorn are respectively washed completely, distillation 35- is then carried out
65min respectively obtains required citrus extracts and hawthorn extract；
Step（2）, by step（1）Citrus extracts and hawthorn extract obtained be uniformly mixed, then sequentially add chitosan,
Lysozyme, vitamin C, methylol lysozyme sodium, glycerol, biological flavone, tea polyphenols and cinnamic acid are again stirring for uniformly, spare；
Step（3）, by step（2）Obtained product carries out centrifugal treating, then takes out and is filtered, and obtains required food and protects
Fresh dose.
Step（3）In, centrifugal rotational speed is set as 500-800r/min, and centrifugation time is set as 15-25min.
Remaining same embodiment 1.
Embodiment 4
A kind of salad antistaling agent, each component including following parts by weight：20 parts of lysozyme, 5 parts of chitosan, citrus extracts
10 parts, 10 parts of methylol lysozyme sodium, 6 parts of glycerol, 5 parts of biological flavone, 5 parts of hawthorn extract, 3 parts of vitamin C, tea it is more
4 parts of phenol, 2 parts of cinnamic acid.
Citrus extracts are extracted from citrus fruit and are obtained, and citrus fruit includes one kind of mandarin orange, tangerine, shaddock or orange
Or a variety of combinations, hawthorn extract are extracted from hawthorn and are obtained.
A kind of preparation method of salad antistaling agent, includes the following steps：
Step（1）, under normal temperature and pressure conditions, citrus fruit and hawthorn are respectively washed completely, distillation 35- is then carried out
65min respectively obtains required citrus extracts and hawthorn extract；
Step（2）, by step（1）Citrus extracts and hawthorn extract obtained be uniformly mixed, then sequentially add chitosan,
Lysozyme, vitamin C, methylol lysozyme sodium, glycerol, biological flavone, tea polyphenols and cinnamic acid are again stirring for uniformly, spare；
Step（3）, by step（2）Obtained product carries out centrifugal treating, then takes out and is filtered, and obtains required food and protects
Fresh dose.
Step（3）In, centrifugal rotational speed is set as 500-800r/min, and centrifugation time is set as 15-25min.
Remaining same embodiment 1.
The above embodiments do not limit the invention in any form, all to be obtained by the way of equivalent substitution or equivalent transformation
Technical solution, all fall within protection scope of the present invention.
Claims (6)
1. a kind of salad antistaling agent, which is characterized in that each component including following parts by weight：12-20 parts of lysozyme, chitosan
5-10 parts, 10-20 parts of citrus extracts, 10-15 parts of methylol lysozyme sodium, 6-12 parts of glycerol, 5-13 parts of biological flavone,
5-10 parts of hawthorn extract, 3-8 parts of vitamin C, 4-8 parts of tea polyphenols, 2-5 parts of cinnamic acid.
2. a kind of salad antistaling agent according to claim 1, which is characterized in that each component including following parts by weight：
15 parts of lysozyme, 6 parts of chitosan, 15 parts of citrus extracts, 12 parts of methylol lysozyme sodium, 10 parts of glycerol, biological flavone 10
Part, 8 parts of hawthorn extract, 5 parts of vitamin C, 5 parts of tea polyphenols, 3 parts of cinnamic acid.
3. a kind of salad antistaling agent according to claim 1, which is characterized in that each component including following parts by weight：
20 parts of lysozyme, 10 parts of chitosan, 20 parts of citrus extracts, 13 parts of methylol lysozyme sodium, 12 parts of glycerol, biological flavone
12 parts, 10 parts of hawthorn extract, 8 parts of vitamin C, 8 parts of tea polyphenols, 4 parts of cinnamic acid.
4. a kind of salad antistaling agent according to claim 1, which is characterized in that the citrus extracts are from citrus fruit
Middle extraction obtains, and citrus fruit includes one or more combinations of mandarin orange, tangerine, shaddock or orange, and hawthorn extract is from hawthorn
Middle extraction obtains.
5. a kind of preparation method of salad antistaling agent according to claim 1 to 4, which is characterized in that including following step
Suddenly：
Step（1）, under normal temperature and pressure conditions, citrus fruit and hawthorn are respectively washed completely, distillation 35- is then carried out
65min respectively obtains required citrus extracts and hawthorn extract；
Step（2）, by step（1）Citrus extracts and hawthorn extract obtained be uniformly mixed, then sequentially add chitosan,
Lysozyme, vitamin C, methylol lysozyme sodium, glycerol, biological flavone, tea polyphenols and cinnamic acid are again stirring for uniformly, spare；
Step（3）, by step（2）Obtained product carries out centrifugal treating, then takes out and is filtered, and obtains required food and protects
Fresh dose.
6. a kind of preparation method of salad antistaling agent according to claim 5, which is characterized in that step（3）In, centrifugation turns
Speed is set as 500-800r/min, and centrifugation time is set as 15-25min.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114403212A (en) * | 2022-02-10 | 2022-04-29 | 广西东鸣现代农业发展有限公司 | Tomato preservative and preparation method thereof |
| CN115644346A (en) * | 2022-11-08 | 2023-01-31 | 蚌埠学院 | Sterilizing and fresh-keeping method for instant canned food and application thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1374003A (en) * | 2002-03-27 | 2002-10-16 | 上海宇盛科技有限公司 | Biological fruit and vegetable preservative |
| CN102188034A (en) * | 2010-03-03 | 2011-09-21 | 天津科技大学 | Compound biological antiseptic and preservation agent for food |
| CN107259295A (en) * | 2016-11-23 | 2017-10-20 | 青岛德信食品有限公司 | A kind of biophysics dual fresh-keeping hoarding method of salad |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1374003A (en) * | 2002-03-27 | 2002-10-16 | 上海宇盛科技有限公司 | Biological fruit and vegetable preservative |
| CN102188034A (en) * | 2010-03-03 | 2011-09-21 | 天津科技大学 | Compound biological antiseptic and preservation agent for food |
| CN107259295A (en) * | 2016-11-23 | 2017-10-20 | 青岛德信食品有限公司 | A kind of biophysics dual fresh-keeping hoarding method of salad |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114403212A (en) * | 2022-02-10 | 2022-04-29 | 广西东鸣现代农业发展有限公司 | Tomato preservative and preparation method thereof |
| CN115644346A (en) * | 2022-11-08 | 2023-01-31 | 蚌埠学院 | Sterilizing and fresh-keeping method for instant canned food and application thereof |
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