CN109221389A - 一种双孢蘑菇缓释型熏蒸保鲜剂及其制备方法与使用 - Google Patents
一种双孢蘑菇缓释型熏蒸保鲜剂及其制备方法与使用 Download PDFInfo
- Publication number
- CN109221389A CN109221389A CN201811347298.8A CN201811347298A CN109221389A CN 109221389 A CN109221389 A CN 109221389A CN 201811347298 A CN201811347298 A CN 201811347298A CN 109221389 A CN109221389 A CN 109221389A
- Authority
- CN
- China
- Prior art keywords
- slow
- agaricus bisporus
- fresh
- keeping
- release
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 60
- 239000003755 preservative agent Substances 0.000 title claims abstract description 30
- 230000002335 preservative effect Effects 0.000 title claims abstract description 30
- 238000003958 fumigation Methods 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 241000222519 Agaricus bisporus Species 0.000 title 1
- 244000251953 Agaricus brunnescens Species 0.000 claims abstract description 48
- 239000000341 volatile oil Substances 0.000 claims abstract description 25
- 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 22
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 21
- 239000006002 Pepper Substances 0.000 claims abstract description 21
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 21
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 21
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 21
- 150000004676 glycans Chemical class 0.000 claims abstract description 19
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 18
- 239000005017 polysaccharide Substances 0.000 claims abstract description 18
- 229920001661 Chitosan Polymers 0.000 claims abstract description 17
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 13
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 11
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 11
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 11
- 239000011718 vitamin C Substances 0.000 claims abstract description 11
- 241000722363 Piper Species 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 10
- 239000000839 emulsion Substances 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 210000002686 mushroom body Anatomy 0.000 claims description 7
- 239000012153 distilled water Substances 0.000 claims description 6
- 239000011162 core material Substances 0.000 claims description 5
- 230000036961 partial effect Effects 0.000 claims description 5
- 238000005507 spraying Methods 0.000 claims description 5
- 239000007921 spray Substances 0.000 claims description 4
- 238000001694 spray drying Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 9
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 239000003094 microcapsule Substances 0.000 description 10
- 238000012545 processing Methods 0.000 description 10
- 238000004458 analytical method Methods 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 238000002474 experimental method Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 238000005138 cryopreservation Methods 0.000 description 4
- 230000002572 peristaltic effect Effects 0.000 description 4
- 229930003231 vitamin Natural products 0.000 description 4
- 239000011782 vitamin Substances 0.000 description 4
- 235000013343 vitamin Nutrition 0.000 description 4
- 229940088594 vitamin Drugs 0.000 description 4
- 150000003722 vitamin derivatives Chemical class 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000003306 harvesting Methods 0.000 description 3
- 231100000252 nontoxic Toxicity 0.000 description 3
- 230000003000 nontoxic effect Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 238000005033 Fourier transform infrared spectroscopy Methods 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000009920 food preservation Methods 0.000 description 2
- 238000004128 high performance liquid chromatography Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000012546 transfer Methods 0.000 description 2
- -1 And at the 21st day Substances 0.000 description 1
- 241000223678 Aureobasidium pullulans Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 229920002101 Chitin Polymers 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 229920001218 Pullulan Polymers 0.000 description 1
- 239000004373 Pullulan Substances 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000004320 controlled atmosphere Methods 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 229960000935 dehydrated alcohol Drugs 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000010812 external standard method Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000002316 fumigant Substances 0.000 description 1
- 238000002329 infrared spectrum Methods 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000010829 isocratic elution Methods 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 235000019423 pullulan Nutrition 0.000 description 1
- 238000004445 quantitative analysis Methods 0.000 description 1
- 230000000241 respiratory effect Effects 0.000 description 1
- 230000002441 reversible effect Effects 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000002798 spectrophotometry method Methods 0.000 description 1
- 239000012086 standard solution Substances 0.000 description 1
- 238000012916 structural analysis Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 238000013268 sustained release Methods 0.000 description 1
- 239000012730 sustained-release form Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000005303 weighing Methods 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
- 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
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- 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
- 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)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
本发明涉及一种双孢蘑菇缓释型熏蒸保鲜剂,该保鲜剂为微胶囊缓释型,其按重量份计由5~15份壳聚糖、4~12份普鲁兰多糖、1~4份维生素C和0.5~1份花椒精油制成。同时,本发明还公开了该保鲜剂的制备方法和使用方法。本发明使用方便,保鲜效果良好,能有效抑制双孢蘑菇褐变和开伞,可以将双孢蘑菇的常温货架期由2~3天延长至11天;低温货架期由8~10天延长至21天。
Description
技术领域
本发明涉及保鲜剂技术领域,尤其涉及一种双孢蘑菇缓释型熏蒸保鲜剂及其制备方法与使用。
背景技术
双孢蘑菇(Agaricusbisporus)又称白蘑菇,营养丰富,口感柔美,具有“世界之菇”的称号,是全球目前栽培地域最广、生产规模最大、产量最多的一种著名食用菌。数据显示,2017年我国产量130万吨,约占世界产量的50%左右,产品出口量占世界的70%左右。但双孢蘑菇采后呼吸代谢旺盛、后熟作用强烈,易褐变、开伞,不耐贮藏,货架期短;加之我国双孢蘑菇采后保鲜防腐技术匮乏,导致新鲜双孢蘑菇在流通、贮存环节损耗高达15%~35%,经济损失巨大,已成为制约我国双孢蘑菇产业可持续发展的瓶颈。
双孢蘑菇后保鲜常见技术主要涉及低温、辐照、气调、化学药物保鲜和保鲜包装材料等方面,这些方式对双孢蘑菇采后保鲜具有一定的作用,但仍存在一些不足:或保鲜成本高;或易残留,不利于人体健康;或操作过程繁杂,适用范围小。这些都限制了双孢蘑菇保鲜技术的推广与普及。
植物精油作为来自于植物的花、叶、根、树皮、果实、种子等的一种特有的芳香物质,因其安全、天然、无毒等广泛应用于食品防腐保鲜中。目前,精油在食用菌保鲜方面虽有一定理论研究和应用探索,但适用于双孢蘑菇采后的相关保鲜剂产品仍然很缺乏。壳聚糖作为天然多糖几丁质的脱乙酰产物,具有诸多优良的物理化学性质,如成膜性、生物可降解性、生物复合性等。壳聚糖制成的食品包装薄膜,不仅能保鲜抗菌、防潮和防腐,而且能食用,是一种具有发展潜力与应用潜力的食品包装膜;普鲁兰多糖(Pullulan)是一种由半知菌门出芽短梗霉发酵合成的胞外水溶性黏质直链同聚糖,因其具备良好的溶解性及成膜性,兼具生物安全性,可广泛地应用于医药、食品、化工等领域。普鲁兰多糖在食品方面可用于新鲜蔬果肉类保鲜、可食用性食品内膜的制备;维生素C是一种水溶性维生素,因具有较强的抗氧化性而被应用于食品保藏加工的诸多环节。
基于上述植物精油、壳聚糖、普鲁兰多糖和维生素C的优势,本发明开发出一种适用于双孢蘑菇采后贮存流通的各个环节,使用方便,保鲜效果良好,又能有效抑制双孢蘑菇褐变和开伞的新型保鲜剂。
发明内容
本发明所要解决的技术问题是提供一种安全无毒、效果显著的双孢蘑菇缓释型熏蒸保鲜剂
本发明所要解决的另一个技术问题是提供该双孢蘑菇缓释型熏蒸保鲜剂的制备方法。
本发明所要解决的第三个技术问题是提供该双孢蘑菇缓释型熏蒸保鲜剂的使用方法。
为解决上述问题,本发明所述的一种双孢蘑菇缓释型熏蒸保鲜剂,其特征在于:该保鲜剂为微胶囊缓释型,其按重量份计由5~15份壳聚糖、4~12份普鲁兰多糖、1~4份维生素C和0.5~1份花椒精油制成。
如上所述的一种双孢蘑菇缓释型熏蒸保鲜剂的制备方法,其特征在于:首先按配比称重;然后在5~20份水中加入壳聚糖、普鲁兰多糖、维生素C,得到乳浊液;所述乳浊液与花椒精油混合,芯材与壁材质量比为1:5~20,并经超声波发生器处理后使其混合均匀,再经喷雾干燥,即得粒径为20~60nm的粉末状的双孢蘑菇缓释型熏蒸保鲜剂。
所述超声波频率为40 kHz、时间为10min。
所述喷雾干燥的条件是指进口温度为60~120℃,抽气速度为80~115%,流量为400~600L/h,蠕动泵设置为5~30%,自动喷嘴清洗次数为3~8次。
如上所述的一种双孢蘑菇缓释型熏蒸保鲜剂的使用方法,包括以下步骤:
⑴将双孢蘑菇缓释型熏蒸保鲜剂与蒸馏水按1:100的质量体积比混合后,得到保鲜液;
⑵将双孢蘑菇放入4℃冷库内预冷,得到预冷后的菇体;
⑶所述预冷后的菇体逐层装入保鲜框内,然后逐层喷洒所述保鲜液,每框喷洒时间为15~30S,喷洒量为25mL;
⑷室温条件自然晾制5min,待子实体表面微干后,在所述保鲜框表面敷上一层PE保鲜膜分别于25℃、4℃、RH80%~90%条件下存放即可。
本发明与现有技术相比具有以下优点:
1、本发明以花椒精油为熏蒸剂、普鲁兰多糖为缓释载药材料,维生素C为抗氧化剂,并辅以壳聚糖成膜,将抑菌、抗氧化、抑制褐变等功能成分集成复配,通过协同效应达到防止双孢蘑菇褐变、抑制开伞等功效,进而实现保鲜目的。
2、本发明将成膜缓释技术与熏蒸技术进行集成复合,达到了活性成分均匀释放、药性持久,还能掩蔽精油味对蘑菇风味的不良影响。
3、本发明成分全部源于食品原料或辅料,安全无毒。
4、本发明采用喷雾干燥技术,从而提高了花椒精油的包埋率。
5、本发明经测试保鲜效果良好,能有效抑制双孢蘑菇褐变和开伞,可以将双孢蘑菇的常温货架期由2~3天延长至11天;低温货架期由8~10天延长至21天。
【性能检测】
⑴微胶囊微观颗粒形貌检测:采用JSM-6700F扫描电子显微镜对样品的微观颗粒形貌进行显微观察,电子枪的加速电压为10.0KV。样品进行喷金处理以提高导电性,从而提高扫描电镜照片清晰度。图像放大倍数为4500倍。
⑵包埋率测试:傅立叶红外光谱(FT-IR)法。在Model-Nexus 8770型红外光谱仪上,分别对壳聚糖、普鲁兰多糖、维生素C、花椒精油以及花椒精油微胶囊进行结构分析。将样品与固体KBr粉末混合以制备压片,将KBr压片进行FT-IR分光光度法测定,扫描波长范围为500~4000cm-1。
⑶缓释性分析:利用HPLC监测花椒精油的保留率(释放量),进行缓释性分析。取2g花椒精油微胶囊样品用无水乙醇溶解定容至20mL后,离心取上清液过0.45μm膜过滤,用HPLC分析。
色谱条件:反相C18柱(4.6mm×100.0mm,3.5μm);进样量5μL;检测器检测波长260nm;流速1.0mL/min;柱温30℃;流动相20%甲醇和80%酸化水(0.2%醋酸)等度洗脱。配制不同浓度香兰素标准溶液,用外标法进行定量分析。
⑷贮藏稳定性评价:将花椒精油及花椒精油微胶囊样品置于60℃烘箱中进行加速氧化实验,每隔3d测定其过氧化值。
【常温保鲜实验】
先将采收后的双孢蘑菇子实体置于4℃冷库内预冷。然后,将制备好的保鲜剂与蒸馏水的比例1:70~120(W/V)混合,采用小型喷雾器均匀喷洒于双孢蘑菇子实体表面。喷施过程为:将4℃冷库内预冷后的菇体,逐层装入约12L的保鲜框内(21×31×17cm3),质量约5kg,逐层喷洒保鲜液,每框喷洒时间为15~30s,喷洒量10~50mL。喷洒完毕后,室温条件自然晾制3~10min,待子实体表面微干后,在保鲜框表面敷上一层PE保鲜膜,将其转移至室温(25±1℃)、RH80%~90%条件下存放,感官评价、褐变指数分析。
对照处理:以蒸馏水代替保鲜液,同法进行喷洒处理。在室温(25±1℃)、RH80%~90%条件下存放,感官评价、褐变指数分析。
【常温保鲜效果分析】
表1微胶囊保鲜剂处理对子实体感官品质的影响
表2微胶囊保鲜剂处理对子实体褐变指数的影响
如表1~2所示,结果表明:本发明缓释型熏蒸保鲜剂可将双孢蘑菇贮藏期延长至11天,而且第11天时,实验组感官评分81.35分仍高于对照组61分,保鲜效果良好;褐变指数在第11天时微胶囊处理组仅为36,而对照组为55.07。
【低温贮藏实验】
为了适用于双孢蘑菇采后贮存流通的各个环节,特设计低温(4℃)条件下花椒精油微胶囊处理双孢蘑菇贮藏试验。具体实施细节如下:同实施例2常温保鲜实验,待子实体表面微干后,在保鲜框表面敷上一层PE保鲜膜,将其转移至低温(4±1℃)、RH80%~90%条件下存放,感官评价、褐变指数分析。
对照处理:以蒸馏水代替保鲜液,同常温保鲜对照实验进行喷洒处理。在低温(25±1℃)、RH80%~90%条件下存放,感官评价、褐变指数分析。
【低温贮藏结果分析】
表3微胶囊保鲜剂处理对子实体感官品质的影响
表4 微胶囊保鲜剂处理对子实体褐变指数的影响
如表3~4所示,结果表明:该缓释型熏蒸保鲜剂可将双孢蘑菇低温贮藏期延长至21天,而且第21天时,微胶囊处理组感官评分77.49分仍高于对照组62.68分,保鲜效果良好。
6、本发明使用方便,便于清洗,不易残留,充分保证了双孢蘑菇的新鲜度和营养品质,对人体无任何毒副作用,绿色环保,经济节约,符合现代农产品贮藏保鲜理念和要求,市场前景广阔。
附图说明
下面结合附图对本发明的具体实施方式作进一步详细的说明。
图1为常温保鲜实验。
图2为低温贮藏实验。
具体实施方式
实施例1 一种双孢蘑菇缓释型熏蒸保鲜剂,该保鲜剂为微胶囊缓释型,其按重量份(kg)计由5份壳聚糖、4份普鲁兰多糖、1份维生素C和0.5份花椒精油制成。
其制备方法:首先按配比称重;然后在5份水中加入壳聚糖、普鲁兰多糖、维生素C,得到乳浊液;乳浊液与花椒精油混合,芯材与壁材的质量比为1:5,并经超声波发生器于频率为40 kHz的条件下处理10min后使其混合均匀,再在进口温度为60℃、抽气速度为80%、流量为400L/h、蠕动泵设置为5%、自动喷嘴清洗次数为3次的条件下经喷雾干燥,即得粒径为20~60nm的粉末状的双孢蘑菇缓释型熏蒸保鲜剂。
实施例2 一种双孢蘑菇缓释型熏蒸保鲜剂,该保鲜剂为微胶囊缓释型,其按重量份(kg)计由15份壳聚糖、12份普鲁兰多糖、4份维生素C和1份花椒精油制成。
其制备方法:首先按配比称重;然后在20份水中加入壳聚糖、普鲁兰多糖、维生素C,得到乳浊液;乳浊液与花椒精油混合,芯材与壁材的质量比为1:20,并经超声波发生器于频率为40 kHz的条件下处理10min后使其混合均匀,再在进口温度为120℃、抽气速度为115%、流量为600L/h、蠕动泵设置为30%、自动喷嘴清洗次数为8次的条件下经喷雾干燥,即得粒径为20~60nm的粉末状的双孢蘑菇缓释型熏蒸保鲜剂。
实施例3 一种双孢蘑菇缓释型熏蒸保鲜剂,该保鲜剂为微胶囊缓释型,其按重量份(kg)计由10份壳聚糖、8份普鲁兰多糖、2.5份维生素C和0.8份花椒精油制成。
其制备方法:首先按配比称重;然后在12.5份水中加入壳聚糖、普鲁兰多糖、维生素C,得到乳浊液;乳浊液与花椒精油混合,芯材与壁材的质量比为1:12.5,并经超声波发生器于频率为40 kHz的条件下处理10min后使其混合均匀,再在进口温度为90℃、抽气速度为95%、流量为500L/h、蠕动泵设置为20%、自动喷嘴清洗次数为5次的条件下经喷雾干燥,即得粒径为20~60nm的粉末状的双孢蘑菇缓释型熏蒸保鲜剂。
上述实施例1~3中的双孢蘑菇缓释型熏蒸保鲜剂的使用方法,包括以下步骤:
⑴将双孢蘑菇缓释型熏蒸保鲜剂与蒸馏水按1:100的质量体积比混合后,得到保鲜液;
⑵将双孢蘑菇放入4℃冷库内预冷,得到预冷后的菇体;
⑶预冷后的菇体逐层装入约12L的保鲜框内(21×31×17cm3),质量约5kg,然后采用小型喷雾器均匀逐层喷洒所述保鲜液于双孢蘑菇子实体表面,每框喷洒时间为15~30S,喷洒量为25mL;
⑷室温条件自然晾制5min,待子实体表面微干后,在所述保鲜框表面敷上一层PE保鲜膜分别于25℃、4℃、RH80%~90%条件下存放即可。
本发明中,壳聚糖≥95.5%,普鲁兰多糖≥99%,维生素C≥99%,花椒精油≥95.5%。
Claims (5)
1.一种双孢蘑菇缓释型熏蒸保鲜剂,其特征在于:该保鲜剂为微胶囊缓释型,其按重量份计由5~15份壳聚糖、4~12份普鲁兰多糖、1~4份维生素C和0.5~1份花椒精油制成。
2.如权利要求1所述的一种双孢蘑菇缓释型熏蒸保鲜剂的制备方法,其特征在于:首先按配比称重;然后在5~20份水中加入壳聚糖、普鲁兰多糖、维生素C,得到乳浊液;所述乳浊液与花椒精油混合,芯材与壁材质量比为1:5~20,并经超声波发生器处理后使其混合均匀,再经喷雾干燥,即得粒径为20~60nm的粉末状的双孢蘑菇缓释型熏蒸保鲜剂。
3.如权利要求2所述的一种双孢蘑菇缓释型熏蒸保鲜剂的制备方法,其特征在于:所述超声波频率为40 kHz、时间为10min。
4.如权利要求2所述的一种双孢蘑菇缓释型熏蒸保鲜剂的制备方法,其特征在于:所述喷雾干燥的条件是指进口温度为60~120℃,抽气速度为80~115%,流量为400~600L/h,蠕动泵设置为5~30%,自动喷嘴清洗次数为3~8次。
5.如权利要求1所述的一种双孢蘑菇缓释型熏蒸保鲜剂的使用方法,包括以下步骤:
⑴将双孢蘑菇缓释型熏蒸保鲜剂与蒸馏水按1:100的质量体积比混合后,得到保鲜液;
⑵将双孢蘑菇放入4℃冷库内预冷,得到预冷后的菇体;
⑶所述预冷后的菇体逐层装入保鲜框内,然后逐层喷洒所述保鲜液,每框喷洒时间为15~30S,喷洒量为25mL;
⑷室温条件自然晾制5min,待子实体表面微干后,在所述保鲜框表面敷上一层PE保鲜膜分别于25℃、4℃、RH80%~90%条件下存放即可。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201811347298.8A CN109221389A (zh) | 2018-11-13 | 2018-11-13 | 一种双孢蘑菇缓释型熏蒸保鲜剂及其制备方法与使用 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201811347298.8A CN109221389A (zh) | 2018-11-13 | 2018-11-13 | 一种双孢蘑菇缓释型熏蒸保鲜剂及其制备方法与使用 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN109221389A true CN109221389A (zh) | 2019-01-18 |
Family
ID=65078362
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201811347298.8A Pending CN109221389A (zh) | 2018-11-13 | 2018-11-13 | 一种双孢蘑菇缓释型熏蒸保鲜剂及其制备方法与使用 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN109221389A (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112294837A (zh) * | 2020-11-17 | 2021-02-02 | 广州三三医药生物科技有限公司 | 一种精氨酸牛磺酸谷氨酰胺胶囊及其制备方法 |
CN115843866A (zh) * | 2022-10-28 | 2023-03-28 | 福建农林大学 | 一种延缓新鲜双孢蘑菇子实体褐变和开伞的处理方法 |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107811039A (zh) * | 2017-10-31 | 2018-03-20 | 广西浙缘农业科技有限公司 | 一种香菇的保鲜方法 |
-
2018
- 2018-11-13 CN CN201811347298.8A patent/CN109221389A/zh active Pending
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107811039A (zh) * | 2017-10-31 | 2018-03-20 | 广西浙缘农业科技有限公司 | 一种香菇的保鲜方法 |
Non-Patent Citations (3)
Title |
---|
卢卫红等: "《食品功能原理及评价 上》", 31 October 2014, 哈尔滨工业大学出版社 * |
吴克刚等: "《食品微胶囊技术》", 31 July 2006, 中国轻工业出版社 * |
邓靖等: "肉桂油的抑菌性能及其在金针菇保鲜中的应用研究", 《中国调味品》 * |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112294837A (zh) * | 2020-11-17 | 2021-02-02 | 广州三三医药生物科技有限公司 | 一种精氨酸牛磺酸谷氨酰胺胶囊及其制备方法 |
CN115843866A (zh) * | 2022-10-28 | 2023-03-28 | 福建农林大学 | 一种延缓新鲜双孢蘑菇子实体褐变和开伞的处理方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Ortiz-Duarte et al. | Ag-chitosan nanocomposites in edible coatings affect the quality of fresh-cut melon | |
Nair et al. | Characterization and antifungal activity of pomegranate peel extract and its use in polysaccharide-based edible coatings to extend the shelf-life of capsicum (Capsicum annuum L.) | |
Vieira et al. | Effect of chitosan–Aloe vera coating on postharvest quality of blueberry (Vaccinium corymbosum) fruit | |
Jiang et al. | Effects of a novel chitosan formulation treatment on quality attributes and storage behavior of harvested litchi fruit | |
Krishnaiah et al. | A critical review on the spray drying of fruit extract: Effect of additives on physicochemical properties | |
Lin et al. | Innovations in the development and application of edible coatings for fresh and minimally processed fruits and vegetables | |
Dhital et al. | Integrity of edible nano-coatings and its effects on quality of strawberries subjected to simulated in-transit vibrations | |
Pagliarulo et al. | Preservation of strawberries with an antifungal edible coating using peony extracts in chitosan | |
González-Estrada et al. | Antimicrobial soy protein based coatings: Application to Persian lime (Citrus latifolia Tanaka) for protection and preservation | |
Lopez-Polo et al. | Combining edible coatings technology and nanoencapsulation for food application: A brief review with an emphasis on nanoliposomes | |
CN104544472A (zh) | 一种含有普鲁兰多糖的虾类保鲜剂 | |
Hassan et al. | Shelf-life extension of sweet basil leaves by edible coating with thyme volatile oil encapsulated chitosan nanoparticles | |
Sikder et al. | Effect of shrimp chitosan coating on physico-chemical properties and shelf life extension of banana | |
CN109221389A (zh) | 一种双孢蘑菇缓释型熏蒸保鲜剂及其制备方法与使用 | |
CN109258645A (zh) | 一种含甜菜碱的抗菌保鲜凝胶及其制备方法 | |
CN102318673B (zh) | 锥栗涂膜保鲜剂 | |
CN103461485A (zh) | 一种花生果干货的保鲜方法 | |
Yang et al. | Essential-oil capsule preparation and its application in food preservation: A review | |
Oluwaseun et al. | Effects of Opuntia cactus mucilage extract and storage under evaporative coolant system on the shelf life of Carica papaya fruits | |
Dhall | Application of edible coatings on fruits and vegetables | |
CN104146058A (zh) | 一种控制杨梅采后腐败及花色苷降解的复合涂膜保鲜方法 | |
Adetunji et al. | Performance of edible coatings from carboxymethylcellulose (CMC) and corn starch (CS) incorporated with Moringa oleifera extract on Citrus sinensis stored at ambient temperature | |
Bhatia et al. | Correct packaging retained phytochemical, antioxidant properties and increases shelf life of minimally processed pomegranate (Punica granatum L.) arils Cv. Mridula | |
Ahmed et al. | The role of chitosan to prolonged the fresh fruit quality during storage of grapefruit cv. ray ruby | |
Barbosa et al. | Edible active coating systems for food purposes |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination |