CN109588480A - A kind of fresh-keeping micro emulsion of konjaku glucomannan citrus and preparation method thereof - Google Patents
A kind of fresh-keeping micro emulsion of konjaku glucomannan citrus and preparation method thereof Download PDFInfo
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- CN109588480A CN109588480A CN201811507581.2A CN201811507581A CN109588480A CN 109588480 A CN109588480 A CN 109588480A CN 201811507581 A CN201811507581 A CN 201811507581A CN 109588480 A CN109588480 A CN 109588480A
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- konjaku glucomannan
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
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Abstract
The present invention relates to a kind of fresh-keeping micro emulsions of konjaku glucomannan citrus and preparation method thereof.The preparation method of the fresh-keeping micro emulsion of konjaku glucomannan citrus, including prepare natamycin acetum, prepare konjaku glucomannan and sodium alginate colloidal sol, prepare the fresh-keeping micro emulsion of konjaku glucomannan citrus.The present invention cooperates with natural anti-mildew corruption ingredient natamycin, tea polyphenols, with increasing antibacterial broad spectrum activity using konjaku glucomannan as main component, preferably performance antisepsis, to extend the freshness date of citrus；Sodium alginate is cooperateed with, film forming is significantly enhanced, the loss of citrus surface moisture is reduced, ensure that the mouthfeel and quality of fruit.The present invention has many advantages, such as that materials are convenient, at low cost, antibiotic property is good, preparation process is simple, nontoxic and of good preservation effect, has huge potential market.
Description
Technical field
The present invention relates to a kind of citrus preservatives and preparation method thereof, and in particular to a kind of fresh-keeping micro emulsion of konjaku glucomannan citrus
And preparation method thereof, belong to postharvest technology of fruits and vegetables field.
Background technique
Citrus harvesting after in storage, more than 20 kinds of fungal diseases can occur, mainly include penicilliosis, green mould, black rot,
Burnt maize ear rot, anthracnose, brown spot etc..Main reason is that in harvesting, transport and storage, because improper measures cause fruit
Real injured, pathogeny bacterium is able to cause disease by the various wounds invasion on pericarp.Chemical preservative is still citrus at present
The important means of anti-corrosive fresh-keeping.But the use of chemical agent, which will lead to pathogen, develops drug resistance, and more seriously causes mandarin orange
The increase of persticide residue, endangers human health on tangerine fruit.Thus, it develops natural, efficient, safe and nontoxic, performance and stablizes
Natural anticorrosion material be increasingly subject to the common concern of people.
Application No. is 201310369342.6 patent of invention " a kind of citrus preservative " (applying date 2013.08.23), public
A kind of citrus preservative is opened, the raw material including following mass fraction: 20-30 parts of sodium sulfite, 1-2 parts of sorbic acid, silica gel 2-
3 parts, 10-15 parts of starch, 2-5 parts of active carbon, 3-6 parts of calcium oxide, 2-4 parts of citric acid.The antistaling agent low manufacture cost
It is honest and clean, have the function of killing and inhibiting bacterial growth, the fresh-keeping effect duration is long, but the chemical component toxicity contained is big,
Easily residual, is detrimental to health.
Application No. is 201511003735.0 patent of invention " a kind of citrus preservative and preparation method thereof " (applying date:
2015.12.28), describe a kind of citrus preservative: taking starch 50%, benzene Lay spy 1%, potassium sorbate 2%, dehydrogenation in proportion
Acetic acid 3%, sodium Diacetate 3%, citric acid 10%, heteroauxin 4%, lemon yellow 3%, bata-carotene 2%, sucrose ester 8%,
It is put into container and is uniformly mixed, be first tuned into scattered paste shape with 12-20 degrees Celsius of cold water 22%, add 90-100 degrees Celsius
Hot water 22% it is stirring while adding, citrusfruit is immersed 1-2 minutes after cooling, then pull out and dry.The citrus preservative
The gloss of fruit can be kept for a long time, and processed fruit can be made to continue annesl in After-ripening and store up long different without generating
Taste, but contain excessive species composition, it is cumbersome.
Application No. is 201610105516.1 patent of invention " a kind of citrus light antistaling agent and preparation method thereof " (applications
Day: 2016.02.25).The citrus light antistaling agent includes following mass percentage component: bleaching shellac 5-20%, rosin season
Doutrate 0.5-5%, glycerol 0.5-2%, ammonium hydroxide 0.6-3%, polyhydroxy POSS 0.1-5%, surfactant 0.1-0.5% are bright
Spend regulator 0.1-3%, water 70-85%.Glycerol, ammonium hydroxide and water are mixed；Bleaching shellac, pentalyn is added, rises
Temperature stirring extremely forms clear solution；Polyhydroxy POSS and surfactant is added, stirs to get uniform dispersion, it is cooling after from
Heart filtering；Brightness regulation agent is added, stirs evenly, obtains citrus light antistaling agent.The fresh-keeping brightener rate of drying of the citrus is fast, at
Film property is good, and film brightness is lasting, but the holding function of moisture is poor, final to influence fruit interior quality and mouthfeel.
Summary of the invention
A kind of fresh-keeping micro emulsion of konjaku glucomannan citrus provided by the invention and preparation method thereof, main component konjak portuguese gansu polyose
Sugar is a kind of natural macromolecule amylose extracted from konjac tuber, cheap, from a wealth of sources, is led to by glucose, mannose
Cross-(1 → 4) and-(1 → 3) glycosidic bond be formed by connecting, molecular weight is about 1l × 105, there is very strong water swelling effect,
It is nontoxic, tasteless, the effective prevent food spoilage of energy, and there is food therapy health effect.In recent years, more and more it is used for fruit
Product, vegetables fresh-keeping and the various food of production.It is used in the fresh-keeping micro emulsion of citrus, cooperates with Na-alginate, it can be to a greater degree
Play its film forming；Natamycin, tea polyphenols are cooperateed with, anti-corrosive fresh-keeping effect can be played to the full extent.
To achieve the goals above, technical scheme is as follows.
The preparation method of a kind of fresh-keeping micro emulsion of konjaku glucomannan citrus of the invention, it is characterised in that preparation step is such as
Under:
(1) it prepares natamycin acetum: preparing the natamycin acetum of 0.01-0.05g/L using acetic acid as solvent；
(2) konjaku glucomannan and sodium alginate colloidal sol are prepared: weighing 0.8-1.2g konjaku glucomannan, 0.5g sodium alginate,
The two is uniformly mixed, is added in the tea polyphenols aqueous solution that 148.5g mass fraction is 0.01-0.03%, turns under magnetic stirring
Speed control is in 350r/min, time 30min；
(3) it prepares the fresh-keeping micro emulsion of konjaku glucomannan citrus: taking the natamycin acetum 0.1- prepared in step (1)
0.3mL is added in the konjaku glucomannan and sodium alginate colloidal sol of step (2) preparation, is ultrasonically treated using ultrasonic wave,
Processing power 200W, the processing time be 30min, then by high pressure homogenizer progress homogenization, homogenization pressure 500bar,
Matter time 5-10min obtains the fresh-keeping micro emulsion of konjaku glucomannan citrus.
Advantages of the present invention: the present invention is using konjaku glucomannan as main component, and cooperateing with natural anti-mildew corruption ingredient to receive, he is mould
Element, tea polyphenols, increase the broad spectrum activity of antibacterial, preferably performance antisepsis, to extend the freshness date of citrus；Cooperate with seaweed
Sour sodium significantly enhances film forming, reduces the loss of citrus surface moisture, ensure that the mouthfeel and quality of fruit.The present invention
Have the advantages that materials are convenient, at low cost, antibiotic property is good, preparation process is simple, nontoxic and of good preservation effect.Of the invention
The fresh-keeping micro emulsion of konjaku glucomannan citrus and existing citrus preservative correlated performance test comparison result such as 1 institute of table on the market
Show.
The fresh-keeping micro emulsion of konjaku glucomannan citrus of the invention of table 1 and existing citrus preservative correlated performance test comparison
As a result
By above-mentioned test comparison, the fresh-keeping micro emulsion of konjaku glucomannan citrus of the invention is damaged in rotting rate, weight-loss ratio and Vc
Other all more commercially available citrus preservatives are more excellent in the indexs such as vector.
Specific embodiment
In order to sufficiently disclose a kind of fresh-keeping micro emulsion of konjaku glucomannan citrus and preparation method thereof of the invention, below with reference to
Invention is further described in detail for embodiment.
Embodiment 1, a kind of preparation method of the fresh-keeping micro emulsion of konjaku glucomannan citrus, comprising the following steps:
(1) it prepares natamycin acetum: preparing the natamycin acetum of 0.01g/L using acetic acid as solvent；
(2) konjaku glucomannan and sodium alginate colloidal sol are prepared: weighing 0.8g konjaku glucomannan, 0.5g sodium alginate, by two
Person is uniformly mixed, and is slowly added in the tea polyphenols aqueous solution that 148.5g mass fraction is 0.01% under magnetic stirring, revolving speed control
In 350r/min, time 30min；
(3) it prepares the fresh-keeping micro emulsion of konjaku glucomannan citrus: taking the natamycin acetum 0.1mL prepared in step (1), add
Enter into the konjaku glucomannan and sodium alginate colloidal sol of step (2) preparation, is ultrasonically treated using ultrasonic wave, processing power
200W, processing time are 30min, then carry out homogenization, homogenization pressure 500bar, homogenizing time by high pressure homogenizer
5min obtains the fresh-keeping micro emulsion of konjaku glucomannan citrus.
Embodiment 2, a kind of preparation method of the fresh-keeping micro emulsion of konjaku glucomannan citrus, comprising the following steps:
(1) it prepares natamycin acetum: preparing the natamycin acetum of 0.03g/L using acetic acid as solvent；
(2) konjaku glucomannan and sodium alginate colloidal sol are prepared: weighing 1g konjaku glucomannan, 0.5g sodium alginate, by the two
It is uniformly mixed, is slowly added in the tea polyphenols aqueous solution that 148.5g mass fraction is 0.02% under magnetic stirring, revolving speed control exists
350r/min, time 30min；
(3) it prepares the fresh-keeping micro emulsion of konjaku glucomannan citrus: taking the natamycin acetum 0.2mL prepared in step (1), add
Enter into the konjaku glucomannan and sodium alginate colloidal sol of step (2) preparation, is ultrasonically treated using ultrasonic wave, processing power
200W, processing time are 30min, then carry out homogenization, homogenization pressure 500bar, homogenizing time by high pressure homogenizer
8min obtains the fresh-keeping micro emulsion of konjaku glucomannan citrus.
Embodiment 3, a kind of preparation method of the fresh-keeping micro emulsion of konjaku glucomannan citrus, comprising the following steps:
(1) it prepares natamycin acetum: preparing the natamycin acetum of 0.05g/L using acetic acid as solvent；
(2) konjaku glucomannan and sodium alginate colloidal sol are prepared: weighing 1.2g konjaku glucomannan, 0.5g sodium alginate, by two
Person is uniformly mixed, and is slowly added in the tea polyphenols aqueous solution that 148.5g mass fraction is 0.03% under magnetic stirring, revolving speed control
In 350r/min, time 30min；
(3) it prepares the fresh-keeping micro emulsion of konjaku glucomannan citrus: taking the natamycin acetum 0.3mL prepared in step (1), add
Enter into the konjaku glucomannan and sodium alginate colloidal sol of step (2) preparation, is ultrasonically treated using ultrasonic wave, processing power
200W, processing time are 30min, then carry out homogenization, homogenization pressure 500bar, homogenizing time by high pressure homogenizer
10min obtains the fresh-keeping micro emulsion of konjaku glucomannan citrus.
The fresh-keeping micro emulsion of konjaku glucomannan citrus of the invention, composition of raw materials is scientific, reasonable, of good preservation effect, system
Preparation Method is reasonable, can guarantee batch preparation and its quality, to improve the economic benefit and social benefit of Citrus Industry.
The foregoing is merely presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with
Modification, is all covered by the present invention.
Claims (5)
1. a kind of preparation method of the fresh-keeping micro emulsion of konjaku glucomannan citrus, it is characterised in that preparation step is as follows:
(1) it prepares natamycin acetum: preparing the natamycin acetum of 0.01-0.05g/L using acetic acid as solvent；
(2) konjaku glucomannan and sodium alginate colloidal sol are prepared: weighing 0.8-1.2g konjaku glucomannan, 0.5g sodium alginate,
The two is uniformly mixed, is added in the tea polyphenols aqueous solution that 148.5g mass fraction is 0.01-0.03%, turns under magnetic stirring
Speed control is in 350r/min, time 30min；
(3) it prepares the fresh-keeping micro emulsion of konjaku glucomannan citrus: taking the natamycin acetum 0.1- prepared in step (1)
0.3mL is added in the konjaku glucomannan and sodium alginate colloidal sol of step (2) preparation, is ultrasonically treated using ultrasonic wave,
Processing power 200W, the processing time be 30min, then by high pressure homogenizer progress homogenization, homogenization pressure 500bar,
Matter time 5-10min obtains the fresh-keeping micro emulsion of konjaku glucomannan citrus.
2. a kind of preparation method of fresh-keeping micro emulsion of konjaku glucomannan citrus according to claim 1, it is characterised in that institute
It states and prepares natamycin acetum: preparing the natamycin acetum of 0.03g/L using acetic acid as solvent.
3. a kind of preparation method of fresh-keeping micro emulsion of konjaku glucomannan citrus according to claim 1, it is characterised in that institute
It states and prepares konjaku glucomannan and sodium alginate colloidal sol: weighing 1g konjaku glucomannan, 0.5g sodium alginate mixes the two equal
It is even, it is slowly added in the tea polyphenols aqueous solution that 148.5g mass fraction is 0.02% under magnetic stirring, revolving speed is controlled in 350r/
Min, time 30min.
4. a kind of preparation method of fresh-keeping micro emulsion of konjaku glucomannan citrus according to claim 1, it is characterised in that institute
It states and prepares the fresh-keeping micro emulsion of konjaku glucomannan citrus: taking the natamycin acetum 0.2mL prepared in step (1), be added to
In the konjaku glucomannan and sodium alginate colloidal sol of step (2) preparation, it is ultrasonically treated using ultrasonic wave, processing power
200W, processing time are 30min, then carry out homogenization, homogenization pressure 500bar, homogenizing time by high pressure homogenizer
8min obtains the fresh-keeping micro emulsion of konjaku glucomannan citrus.
5. the fresh-keeping micro emulsion of konjaku glucomannan citrus that either as described in claim 1-4 prepared by method.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811507581.2A CN109588480A (en) | 2018-12-11 | 2018-12-11 | A kind of fresh-keeping micro emulsion of konjaku glucomannan citrus and preparation method thereof |
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Cited By (2)
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| CN110100883A (en) * | 2019-05-31 | 2019-08-09 | 福建省亚热带园艺植物研究中心有限公司 | A kind of alga oligosaccharides antistaling agent extending sweet shaddock storage time at low ambient temperatures |
| CN115005268A (en) * | 2022-06-30 | 2022-09-06 | 安徽农业大学 | Composite antibacterial strawberry fresh-keeping liquid and preparation method thereof |
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| CN115005268A (en) * | 2022-06-30 | 2022-09-06 | 安徽农业大学 | Composite antibacterial strawberry fresh-keeping liquid and preparation method thereof |
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Application publication date: 20190409 |