CN108967521A - A kind of fresh cut vegetables antistaling agent of compound anti-oxidation and its preparation method and application - Google Patents
A kind of fresh cut vegetables antistaling agent of compound anti-oxidation and its preparation method and application Download PDFInfo
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- CN108967521A CN108967521A CN201810836448.5A CN201810836448A CN108967521A CN 108967521 A CN108967521 A CN 108967521A CN 201810836448 A CN201810836448 A CN 201810836448A CN 108967521 A CN108967521 A CN 108967521A
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- fresh
- cut vegetables
- fresh cut
- antistaling agent
- oxidation
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 73
- 230000003064 anti-oxidating effect Effects 0.000 title claims abstract description 29
- 150000001875 compounds Chemical class 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 37
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 36
- 235000006708 antioxidants Nutrition 0.000 claims abstract description 36
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 36
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 27
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 27
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 27
- 241001330002 Bambuseae Species 0.000 claims abstract description 26
- 239000011425 bamboo Substances 0.000 claims abstract description 26
- 235000010376 calcium ascorbate Nutrition 0.000 claims abstract description 21
- 229940047036 calcium ascorbate Drugs 0.000 claims abstract description 21
- 239000011692 calcium ascorbate Substances 0.000 claims abstract description 21
- BLORRZQTHNGFTI-ZZMNMWMASA-L calcium-L-ascorbate Chemical compound [Ca+2].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] BLORRZQTHNGFTI-ZZMNMWMASA-L 0.000 claims abstract description 21
- 239000003755 preservative agent Substances 0.000 claims abstract description 11
- 230000002335 preservative effect Effects 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 239000008367 deionised water Substances 0.000 claims description 6
- 229910021641 deionized water Inorganic materials 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 5
- 238000004321 preservation Methods 0.000 abstract description 15
- 230000000694 effects Effects 0.000 abstract description 9
- 239000002131 composite material Substances 0.000 abstract description 8
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 231100000252 nontoxic Toxicity 0.000 abstract description 3
- 230000003000 nontoxic effect Effects 0.000 abstract description 3
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- 235000012055 fruits and vegetables Nutrition 0.000 description 19
- 238000005520 cutting process Methods 0.000 description 12
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- 238000012545 processing Methods 0.000 description 9
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- 244000036905 Benincasa cerifera Species 0.000 description 7
- 235000011274 Benincasa cerifera Nutrition 0.000 description 7
- 240000002853 Nelumbo nucifera Species 0.000 description 7
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 7
- 235000002597 Solanum melongena Nutrition 0.000 description 7
- 244000061458 Solanum melongena Species 0.000 description 7
- 235000013399 edible fruits Nutrition 0.000 description 7
- 239000000047 product Substances 0.000 description 7
- 235000000318 Bindesalat Nutrition 0.000 description 5
- 244000106835 Bindesalat Species 0.000 description 5
- 235000006008 Brassica napus var napus Nutrition 0.000 description 5
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 5
- 241001674939 Caulanthus Species 0.000 description 5
- 235000007516 Chrysanthemum Nutrition 0.000 description 5
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 5
- 241000219112 Cucumis Species 0.000 description 5
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 5
- 240000008067 Cucumis sativus Species 0.000 description 5
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 5
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 5
- 239000011575 calcium Substances 0.000 description 5
- 235000021384 green leafy vegetables Nutrition 0.000 description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
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- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 208000016261 weight loss Diseases 0.000 description 3
- 230000004580 weight loss Effects 0.000 description 3
- 241001330024 Bambusoideae Species 0.000 description 2
- 241000745988 Phyllostachys Species 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 229930003944 flavone Natural products 0.000 description 2
- 235000011949 flavones Nutrition 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- -1 phenolic acid compound Chemical class 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000209128 Bambusa Species 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 1
- 239000005977 Ethylene Substances 0.000 description 1
- 239000009429 Ginkgo biloba extract Substances 0.000 description 1
- 244000303040 Glycyrrhiza glabra Species 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 235000017443 Hedysarum boreale Nutrition 0.000 description 1
- 235000007858 Hedysarum occidentale Nutrition 0.000 description 1
- 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 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 240000005827 Phyllostachys nigra Species 0.000 description 1
- 235000010717 Phyllostachys nigra Nutrition 0.000 description 1
- 240000002014 Phyllostachys nigra var. henonis Species 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- 241000209504 Poaceae Species 0.000 description 1
- 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 description 1
- 229940076638 ascorbic acid and calcium Drugs 0.000 description 1
- 238000006701 autoxidation reaction Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000000287 crude extract Substances 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 229940068052 ginkgo biloba extract Drugs 0.000 description 1
- 235000020686 ginkgo biloba extract Nutrition 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 239000001947 glycyrrhiza glabra rhizome/root Substances 0.000 description 1
- 229940087603 grape seed extract Drugs 0.000 description 1
- 235000002532 grape seed extract Nutrition 0.000 description 1
- 230000012010 growth Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 150000002596 lactones Chemical class 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 230000008121 plant development Effects 0.000 description 1
- 230000008635 plant growth Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
- 238000009966 trimming Methods 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000001717 vitis vinifera seed extract Substances 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a kind of fresh cut vegetables antistaling agents of compound anti-oxidation, effective component includes 0.05%~0.5% bamboo leaf antioxidant, 0.5%~1.5% Calcium Ascorbate, the invention also discloses the preparation method of the fresh cut vegetables antistaling agent of above-mentioned compound anti-oxidation and fresh cut vegetables fresh-keeping aspect application.Fresh cut vegetables are impregnated 1min in bamboo leaf antioxidant/Calcium Ascorbate composite solution including (1) by the preparation method；(2) processed fresh cut vegetables are packed into the fresh-keeping holding tray of sterilizing and are packed with preservative film, be put into preservation in 4 DEG C of freezer.Fresh cut vegetables antistaling agent preparation method provided by the invention is simple, formula is reasonable, safe and non-toxic, low in cost；Of good preservation effect, strong operability can realize the factorial production in a very short period of time.The present invention is a kind of efficient, Nantural non-toxic green food antistaling agent.
Description
Technical field
The invention belongs to fruit and vegetable fresh preservation technical fields, and in particular to a kind of fresh cut vegetables antistaling agent of compound anti-oxidation
And its preparation method and application.
Background technique
Fresh-cut fruit and vegetable is also known as semi-processed fruits and vegetables, lightly processed fruits and vegetables etc., it refers to using fresh fruit of vegetables as raw material, be classified,
Cleaning, trimming, peeling, cutting, fresh-keeping, packaging etc. be after a series of processing, and product is made to keep the product of fresh state.Fresh-cut fruit
Vegetable had not only maintained the original fresh state of fruits and vegetables, but also made product sanitation and hygiene by processing, belonged to clean vegetables scope, fresh-cut fruit and vegetable with
Its is fresh, conveniently, nutrition, it is nuisanceless the features such as, people can be met and pursue natural, nutrition, allegro life style etc.
Demand.However, fresh-cut fruit and vegetable causes mechanical damage due to passing through cutting in process, so as to cause a series of life of vegetables
Biochemical changes are managed, if section is dry, quality declines rapidly, simultaneously because cutting leads to cell rupture, browning phenomenon occurs for surface,
The feature for losing fresh products substantially reduces the commodity value of fresh-cut fruit and vegetable.Therefore select suitable preservation technology to fresh-cut fruit
The production of vegetable is particularly significant.
Fruit and vegetable fresh-keeping agent is one of current most popular preservation technology, inhibits fruits and vegetables breathing by antioxidant properties
The release of metabolism and endogenous ethylene delays fruits and vegetables aging degree, extends its shelf life, to maintain relatively stable nutrition
Substance；At the same time, effectively inhibit microbial reproduction and growth, fruits and vegetables is avoided to cause to rot because being infected.
In the breed structure of China's food additives industry, antioxidant is a most weak ring.It is especially natural anti-
Oxidant, only tea polyphenols, phytic acid (sodium), phosphatide, Licorice root antioxidant etc. that China ratifies to use at present a few.Because
Single antioxidant antioxidant effect is limited, and several antioxidants is mostly used to be used in compounding at present, to improve oxidation resistance.
Synthetized oxidation preventive agent is replaced to be the development trend of food industry from now on antioxidant with edible natural, exploitation has
The natural that the practical, efficient, low cost of native resource characteristic is honest and clean is of great significance.
Summary of the invention
It is an object of the invention to: fresh cut vegetables antistaling agent of a kind of compound anti-oxidation and preparation method thereof is provided and is answered
With the antistaling agent can effectively inhibit the brown stain of fresh cut vegetables, reduce weight-loss ratio, rotting rate, inhibit fresh cut vegetables quality
Decline, while the good hardness of fruits and vegetables, elasticity, chewiness are maintained, the antistaling agent is natural safe and convenient quick.
Above-mentioned purpose of the invention is achieved through the following technical solutions: a kind of compound anti-oxidation fresh cut vegetables are fresh-keeping
Agent, effective component include 0.05%~0.5% bamboo leaf antioxidant, 0.5%~1.5% Calcium Ascorbate.
Second purpose of the invention be that the preparation method of the fresh cut vegetables antistaling agent of above-mentioned compound anti-oxidation is claimed,
Include the following steps:
(1) raw material of following weight percent: bamboo leaf antioxidant 0.05%~0.5%, Calcium Ascorbate 0.5% are weighed
~1.5%；
(2) above-mentioned raw materials are uniformly mixed, deionized water dissolving, are sufficiently stirred, dissolve the fresh-cut of compound anti-oxidation to obtain the final product
Agent keeping vegetable fresh.
The application of above-mentioned compounded oxidation resistance fresh keeping agent is claimed in third purpose of the present invention, especially protects in fresh cut vegetables
Application during fresh.Specific steps are as follows:
(1) fresh vegetables after picking is cleaned up into simultaneously cutting, obtains fresh cut vegetables；
(2) it uses the compound immersion treatment of bamboo leaf antioxidant/Calcium Ascorbate: quantitative fresh cut vegetables is transferred in room temperature
It sets and is impregnated in the bamboo leaf antioxidant containing 0.05%~0.5%, 0.5%~1.5% Calcium Ascorbate composite solution
1min；
(3) it packs: processed fresh cut vegetables being packed into the fresh-keeping holding tray of sterilizing and are packed with preservative film；
(4) it refrigerates: packaged fresh cut vegetables is put into preservation in 4 DEG C of freezer.
Further, above-mentioned antistaling agent has obvious fresh-keeping effect to fresh-cut potato, wax gourd, eggplant.
The fresh cut vegetables antistaling agent of compound anti-oxidation of the present invention, the main antioxygen of effective component bamboo leaf antioxidant therein
Chemical conversion point includes flavones, lactone and phenolic acid compound, and for general flavone Glycosides Contents 30% or more, antioxidation is alternative
Ginkgo biloba extract, tea extract and grape seed extract, being included within 2004 GB2760-2010, " food additives use health
Standard ", antioxidant from natural food is regarded as by the Ministry of Public Health, can be used as and eaten for edible oil, meat products, aquatic products and extruding
The additive of product.The characteristics of bamboo leaf antioxidant is the chain reaction and chelated transition state that can block fatty autoxidation
Metal ion, while working as firsts and seconds antioxidant.Bamboo leaf antioxidant can effectively clear nitrite and resistance
Disconnected nitrosamine synthesis, and have both antibacterial, antibacterial, deodorization, the effect of flavoring.Flavor is gentle, good water solubility, has hygroscopicity,
It is quite stable when drying regime.Another effective component Calcium Ascorbate since it is soluble high, have ascorbic acid and calcium from
Sub- double effects and have the effects that anti-oxidant, is used as food additives and is widely used, in national standard not to its additive amount
It provides, Calcium treatment is considered as the effective ways for inhibiting fruits and vegetables softening.Calcium ion in Calcium Ascorbate is monovalence, Ca+?
Play a significant role in terms of the Physiology and biochemistries such as plant growth and development, ripening and senscence, has been widely used in postharvest fruit and vegetable storage.It is anti-
Bad hematic acid calcium or a kind of preserving treating agent for meeting environment protection requirement, be a kind of safely and effectively fruits and vegetables browning inhibitor and
Antioxidizing antistaling agent is stablized, is strong without tart flavour, antioxidation, being able to maintain the color and natural flavor of fresh cut product, Ke Yibao
The hardness of fruits and vegetables is held, Delay of ripeness aging reduces rotting rate, extends the shelf life, and without any side effects.
Compared with the prior art, the invention has the advantages that: bamboo leaf antioxidant has hygroscopicity, can reduce after water suction
Its inoxidizability, is added after Calcium Ascorbate that can to increase its resistance moist, and two kinds of effective components are made anti-oxidant by acting synergistically
Property enhancing, extended shelf-life can reduce weight-loss ratio, the rotting rate of fruits and vegetables, prevents the brown stain of fruits and vegetables, has extremely strong inhibitions work
With keeping the fresh-keeping effect of composite antioxidant more significant.Preparation method is simple, formula is reasonable, safe and non-toxic, low in cost；It protects
Fresh effect is good, strong operability, can realize the factorial production in a very short period of time.
Specific embodiment
Embodiment below facilitates a better understanding of the present invention, but does not limit the present invention.Experiment in following embodiments
Method is unless otherwise specified conventional method.
The fresh cut vegetables antistaling agent of compound anti-oxidation in the embodiment of the present invention, effective component bamboo leaf antioxidant therein
It is a kind of from grass family (Graminae), Bambusoideae (Bambusoideae), Phyllostachys (Phyllostachys Sieb.Et
Obtained in the bamboos such as henon bamboo [Phyllostachys nigra var.Hnonis (Bean) Stepfex Rendle] Zucc)
Phenol preparation.Its production technology is either further crystallize institute on the basis of existing patented technology (ZL 98104564.2)
, it is also possible to refine on the basis of leaf of bamboo crude extract using combination membrane isolation technics.
Embodiment 1
The raw material of following weight percent: 0.05% bamboo leaf antioxidant is weighed, 0.5% Calcium Ascorbate will be upper
It states raw material to be uniformly mixed, deionized water dissolving, is sufficiently stirred, dissolves the fresh cut vegetables antistaling agent of compound anti-oxidation to obtain the final product.
By leaf vegetables: green wild cabbage, romaine lettuce, bitter chrysanthemum clean up and carry out cutting processing, are cut into 3-5mm strip；It will
Quantitative fresh cut vegetables, which are placed in the fresh cut vegetables antistaling agent solution of compound anti-oxidation under room temperature, impregnates 1min；It will be processed
Good fresh cut vegetables are packed into the fresh-keeping holding tray of sterilizing and are packed with preservative film；It is finally putting into the preservation into 4 DEG C of freezer.
Embodiment 2
The raw material of following weight percent: 0.1% bamboo leaf antioxidant is weighed, 1.0% Calcium Ascorbate will be above-mentioned
Raw material is uniformly mixed, deionized water dissolving, is sufficiently stirred, dissolves the fresh cut vegetables antistaling agent of compound anti-oxidation to obtain the final product.
By tubers: onion, potato, lotus root clean up and carry out cutting processing, and onion is radially cut into 3-5mm strip,
Potato, lotus root are cut into 3-5mm thin rounded flakes；Quantitative fresh cut vegetables are placed on to the fresh cut vegetables of compound anti-oxidation under room temperature
1min is impregnated in antistaling agent solution；Processed fresh cut vegetables are packed into the fresh-keeping holding tray of sterilizing and are packed with preservative film；Most
It is put into preservation in 4 DEG C of freezer afterwards.
Embodiment 3
The raw material of following weight percent: 0.5% bamboo leaf antioxidant is weighed, 1.5% Calcium Ascorbate will be above-mentioned
Raw material is uniformly mixed, deionized water dissolving, is sufficiently stirred, dissolves the fresh cut vegetables antistaling agent of compound anti-oxidation to obtain the final product.
By melon and fruit class: wax gourd；Cucumber；Eggplant cleans up and carries out cutting processing, is cut into 3-5mm thin rounded flakes；It will determine
The fresh cut vegetables of amount, which are placed in the fresh cut vegetables antistaling agent solution of compound anti-oxidation under room temperature, impregnates 1min；It will be processed good
Fresh cut vegetables be packed into sterilizing fresh-keeping holding tray and packed with preservative film；It is finally putting into the preservation into 4 DEG C of freezer.
Application examples
It is selected according to vegetables classification, i.e. selection leaf vegetables: green wild cabbage, romaine lettuce, bitter chrysanthemum；Tubers: onion, Ma Ling
Potato, lotus root；Melon and fruit class: wax gourd；Cucumber；Eggplant is handled.
By leaf vegetables: green wild cabbage, romaine lettuce, bitter chrysanthemum clean up and carry out cutting processing, are cut into 3-5mm strip；It will
Quantitative fresh cut vegetables are placed on the bamboo leaf antioxidant containing 0.05%~0.5% under room temperature, 0.5%~1.5% it is anti-
1min is impregnated in bad hematic acid calcium composite solution；Processed fresh cut vegetables are packed into the fresh-keeping holding tray of sterilizing and with preservative film packet
Dress；It is finally putting into the preservation into 4 DEG C of freezer.
By tubers: onion, potato, lotus root clean up and carry out cutting processing, and onion is radially cut into 3-5mm strip,
Potato, lotus root are cut into 3-5mm thin rounded flakes；Quantitative fresh cut vegetables are placed under room temperature containing 0.05%~0.5%
Bamboo leaf antioxidant impregnates 1min in 0.5%~1.5% Calcium Ascorbate composite solution；By processed fresh cut vegetables
It is packed into the fresh-keeping holding tray of sterilizing and is packed with preservative film；It is finally putting into the preservation into 4 DEG C of freezer.
By melon and fruit class: wax gourd；Cucumber；Eggplant cleans up and carries out cutting processing, is cut into 3-5mm thin rounded flakes；It will determine
The fresh cut vegetables of amount are placed on the bamboo leaf antioxidant containing 0.05%~0.5% under room temperature, 0.5%~1.5% it is anti-bad
1min is impregnated in hematic acid calcium composite solution；Processed fresh cut vegetables are packed into the fresh-keeping holding tray of sterilizing and with preservative film packet
Dress；It is finally putting into the preservation into 4 DEG C of freezer.
Comparative example
Experiment is selected according to vegetables classification, i.e. selection leaf vegetables: green wild cabbage, romaine lettuce, bitter chrysanthemum；Tubers: onion, horse
Bell potato, lotus root；Melon and fruit class: wax gourd；Cucumber；Eggplant is tested.Fresh vegetables after picking is cleaned up and cutting, acquisition are fresh
It cuts vegetables；Quantitative fresh cut vegetables are placed in deionized water under room temperature and impregnate 1min；Processed fresh cut vegetables are filled
Enter the fresh-keeping holding tray of sterilizing and is packed with preservative film；It is finally putting into the preservation into 4 DEG C of freezer.
Experiment is selected according to vegetables classification, i.e. selection leaf vegetables: green wild cabbage, romaine lettuce, bitter chrysanthemum；Tubers: onion, horse
Bell potato, lotus root；Melon and fruit class: wax gourd；Cucumber；Eggplant is tested.Fresh vegetables after picking is cleaned up and cutting, acquisition are fresh
It cuts vegetables；Quantitative fresh cut vegetables are placed on the bamboo leaf antioxidant containing 0.05%~0.5% under room temperature, 0.5%~
1min is impregnated in 1.5% Calcium Ascorbate composite solution；Processed fresh cut vegetables are packed into the fresh-keeping holding tray of sterilizing simultaneously
It is packed with preservative film；It is finally putting into the preservation into 4 DEG C of freezer.
It has been observed that 0.05%~0.5% bamboo leaf antioxidant, 0.5%~1.5% Calcium Ascorbate composite solution
The obvious brown stain for inhibiting fresh cut vegetables of processing, reduces weight-loss ratio, rotting rate, maintains good hardness, elasticity, chewiness, inhibit
The decline of fresh cut vegetables quality.The preservation method is most obvious to the fresh-keeping effect of fresh-cut potato, wax gourd, eggplant.
Subjective appreciation table under the conditions of 4 DEG C of 1 fresh cut vegetables of table
Claims (7)
1. a kind of fresh cut vegetables antistaling agent of compound anti-oxidation, which is characterized in that the raw material including following mass percent:
Bamboo leaf antioxidant 0.05%~0.5%, Calcium Ascorbate 0.5%~1.5%.
2. the fresh cut vegetables antistaling agent of compound anti-oxidation according to claim 1, which is characterized in that with mass percent
Meter, including following components:
0.05% Calcium Ascorbate 0.5% of bamboo leaf antioxidant.
3. the fresh cut vegetables antistaling agent of compound anti-oxidation according to claim 1, which is characterized in that with mass percent
Meter, including following components:
0.1% Calcium Ascorbate 1.0% of bamboo leaf antioxidant.
4. the fresh cut vegetables antistaling agent of compound anti-oxidation according to claim 1, which is characterized in that with mass percent
Meter, including following components:
0.5% Calcium Ascorbate 1.5% of bamboo leaf antioxidant.
5. a kind of preparation method of the fresh cut vegetables antistaling agent of compound anti-oxidation, it is characterised in that:
(1) raw material of following weight percent is weighed:
Bamboo leaf antioxidant 0.05%~0.5%, Calcium Ascorbate 0.5%~1.5%；
(2) above-mentioned raw materials are uniformly mixed, deionized water dissolving, are sufficiently stirred, dissolve the fresh cut vegetables of compound anti-oxidation to obtain the final product
Antistaling agent.
6. a kind of application of the fresh cut vegetables antistaling agent of compound anti-oxidation in fresh cut vegetables are fresh-keeping, which is characterized in that antistaling agent
It is made according to the raw material of following weight fraction: bamboo leaf antioxidant 0.05%~0.5%, Calcium Ascorbate 0.5%~1.5%.
7. a kind of fresh cut vegetables antistaling agent the answering in fresh cut vegetables are fresh-keeping of compound anti-oxidation according to claim 6
With, which is characterized in that the application is put into fresh cut vegetables in the fresh cut vegetables antistaling agent of compound anti-oxidation, after impregnating 1min
It takes out, processed fresh cut vegetables are packed into the fresh-keeping holding tray of sterilizing and are packed with preservative film, be put into 4 DEG C of freezer and protect
Hiding.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110999955A (en) * | 2019-12-19 | 2020-04-14 | 西南大学 | Preparation method and application of mulberry leaf polyphenol compound preservative |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105794962A (en) * | 2016-04-14 | 2016-07-27 | 华中农业大学 | Fresh-cut fruit and vegetable color-protecting and freshness-retaining method |
| CN105941593A (en) * | 2016-03-18 | 2016-09-21 | 安徽民祯生物工程有限公司 | Compound preservative and fresh-keeping agent for cooked aquatic products |
| CN107094863A (en) * | 2017-04-24 | 2017-08-29 | 南京农业大学 | The preservation method and its antistaling agent of a kind of fresh-cut fruit and vegetable |
| CN107836677A (en) * | 2017-11-06 | 2018-03-27 | 浙江农林大学暨阳学院 | A kind of processing method of pre- cut potato |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105941593A (en) * | 2016-03-18 | 2016-09-21 | 安徽民祯生物工程有限公司 | Compound preservative and fresh-keeping agent for cooked aquatic products |
| CN105794962A (en) * | 2016-04-14 | 2016-07-27 | 华中农业大学 | Fresh-cut fruit and vegetable color-protecting and freshness-retaining method |
| CN107094863A (en) * | 2017-04-24 | 2017-08-29 | 南京农业大学 | The preservation method and its antistaling agent of a kind of fresh-cut fruit and vegetable |
| CN107836677A (en) * | 2017-11-06 | 2018-03-27 | 浙江农林大学暨阳学院 | A kind of processing method of pre- cut potato |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110999955A (en) * | 2019-12-19 | 2020-04-14 | 西南大学 | Preparation method and application of mulberry leaf polyphenol compound preservative |
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Application publication date: 20181211 |