CN109601614A - 一种黄瓜复合保鲜剂及保鲜方法 - Google Patents
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Abstract
本发明涉及了一种黄瓜复合保鲜剂及保鲜方法,自制了一种果蔬保鲜剂,其包括以下重量比的组分:壳聚糖0.8~2.4%,羧甲基纤维素钠0.4~1.6%,柠檬酸0.1~0.8%,魔芋葡甘聚糖0.3~1.0%和水。首先选取大小、成熟度一致,着色均匀,无病虫害、无机械伤的黄瓜果实,将黄瓜果实表皮除杂后,浸泡于所述保鲜剂中,室温晾干后放置于12~15℃的保鲜箱中贮藏15d。采用本方法可以较好地保持黄瓜的品质,保鲜效果较好,可以有效地解决水分散失、营养流失、腐败变质、衰老等问题。本发明采用的保鲜剂天然、无毒、无污染,对人体健康无害,提供的技术操作简单、成本低廉、经济价值高,具有良好的应用前景。
Description
技术领域
本发明涉及一种黄瓜复合保鲜剂及保鲜方法,属于果蔬保鲜技术领域。
背景技术
黄瓜性凉,味甘,入肺、胃、大肠,具有清热利水,解毒消肿,生津止渴的功效。主治身热烦渴,咽喉肿痛,风热眼疾,湿热黄疸等病症。黄瓜含有的葫芦素C具有提高人体免疫力功能的作用,达到抗肿瘤的目的,此外,对原发性肝癌患者有延长生存期的作用。其富含的维生素E可以抗衰老,用黄瓜捣汁擦皮肤,有润肤、舒展皱纹的功效;所含的丙氨酸、精氨酸及谷氨酰胺可防治酒精中毒;所含的果糖等因不参与糖代谢,所以糖尿病人食用黄瓜血糖不会升高反而会下降;所含的纤维素对促进人体肠道内腐败物质的排除和降低胆固醇有一定作用,能达到减肥强体的功效;所含的维生素B1对改善大脑和神经系统功能有利,能安神定志,辅助治疗失眠症。
低温贮藏是目前果蔬采后主要贮藏手段,它能够抑制采后果蔬的呼吸强度、抑制乙烯的产生、延缓后熟、抑制病原微生物的生长繁殖,从而达到延长贮藏期的效果。但这种方式容易影响黄瓜的营养功效和食用品质,且不适宜远距离运销;并且黄瓜这种原产于热带的作物对低温较为敏感,在贮藏过程中容易发生冷害,即使在适宜的温度条件下因为失水、病菌等原因也会出现失水萎蔫、腐败变质、营养成分流失等问题,目前黄瓜的保鲜很多采用化学防腐药剂,容易造成试剂残留,影响人体健康,因此选用天然保鲜剂以解决黄瓜贮藏期间的问题十分必要。
本发明涉及的天然保鲜剂由四种可食用保鲜剂壳聚糖、羧甲基纤维素钠、魔芋葡甘聚糖和柠檬酸组成。选用魔芋葡甘聚糖易形成膜,该膜对O2、CO2、C2H2具有一定的选择渗透作用可防止水分蒸发,降低果蔬的呼吸强度,减少营养物质的损耗,而且具有抑制病菌和霉菌的功能。选用壳聚糖与羧甲基纤维素钠可以增强保鲜剂成膜性。壳聚糖对人体具有延缓衰老、提高免疫力等功效,且对环境无污染,是一种良好的可食用保鲜剂。羧甲基纤维素钠具有阻止水分和油脂迁移、防止氧化及二氧化碳流失,保留食品风味,提高膜的机械强度等作用。壳聚糖与羧甲基纤维素钠结合具有良好的抑菌性和成膜性。添加柠檬酸可以调节壳聚糖与羧甲基纤维素钠的溶解度,使保鲜效果更佳。
发明内容
本发明的目的在于解决现有技术中黄瓜果实采后贮藏时间短、易腐烂、易受低温伤害的问题,提供一种黄瓜复合保鲜剂及保鲜方法,该技术操作方便简单、成本低廉、经济价值高,并且采用的原料天然、无毒、无污染,对人体健康无害。
本发明技术解决方案是一种黄瓜复合保鲜剂及保鲜方法,其特征在于由以下质量分数原料混合配成膜液:壳聚糖0.8~2.4%、羧甲基纤维素钠0.4~1.6%、柠檬酸0.1~0.8%、魔芋葡甘聚糖0.3~1.0%,余量水。
上述涂膜液配制中,各组分混合时要进行均质,时间为5min,均质转速为4000r/min。
一种黄瓜复合保鲜剂及保鲜方法,其特征在于包括下列步骤:
(1)挑选:选取大小、成熟度一致,着色均匀,无病虫害、无机械伤的黄瓜果实;
(2)除杂:将步骤(1)所得的黄瓜粘着的杂物、泥土除去;
(3)涂膜液配制:按质量分数100%,将壳聚糖0.8~2.4%、羧甲基纤维素钠0.4~1.6%、柠檬酸0.1~0.8%、魔芋葡甘聚糖0.3~1.0%,余量水,混合配成膜液;
(4)涂膜:将步骤(2)所得黄瓜放入步骤(3)所得涂膜液中浸涂;
(5)干燥:将步骤(4)所得浸涂后黄瓜捞出,沥净浸涂液,室温条件下晾干;
(6)贮藏:将步骤(5)所得黄瓜放置于保鲜箱中贮藏。
其中步骤中(4)中涂膜液温度10~15℃,浸涂时间为1~3min。
其中步骤中(6)贮藏温度为12~15℃。
本发明的有益效果在于:(1)本发明采用的复合涂膜能保持黄瓜原有的营养成分、风味和香气,保鲜效果较好。(2)对黄瓜涂膜,可以避免低温贮藏导致的冷害现象,同时防止病虫害的生长繁殖和环境的污染。(3)采用该方法配制的复合涂膜剂能较好地保持黄瓜的品质,保鲜效果较好,可以有效地解决水分散失、营养流失、腐败变质、衰老等问题。(4)涂膜液中壳聚糖、羧甲基纤维素、柠檬酸和魔芋葡甘聚糖等天然产物,具有安全无毒、抗菌性和抗氧化性强、水溶性和热稳定性好、作用范围广等优点,对黄瓜无任何污染。
附图说明
图1为实施例1-3及对比例方法处理后的黄瓜果实的失重率;
图2为实施例1-3及对比例方法处理后的黄瓜果实的叶绿素含量;
图3为实施例1-3及对比例方法处理后的黄瓜果实的抗坏血酸含量;
图4为实施例1-3及对比例方法处理后的黄瓜果实的丙二醛含量;
图5为实施例1-3及对比例方法处理后的黄瓜果实的多酚氧化酶活性。
具体实施方式
实施例1
一种黄瓜复合保鲜剂及保鲜方法,步骤如下:
(1)挑选:选取大小、成熟度一致,着色均匀,无病虫害、无机械伤的黄瓜果实;
(2)将步骤(1)所得的黄瓜粘着的杂物、泥土除去;
(3)涂膜液配制:按质量分数100%,将2.0%壳聚糖、0.5%羧甲基纤维素钠、0.6%柠檬酸、0.8%魔芋葡甘聚糖和水进行混合,各组分混合时要进行均质,时间为5min,均质转速为4000r/min;
(4)涂膜:将步骤(2)所得黄瓜放入步骤(3)所得涂膜液中浸涂,涂膜液温度为10℃,浸涂时间为2min;
(5)干燥:将步骤(4)所得浸涂后黄瓜捞出,沥净浸涂液,室温条件下晾干;
(6)贮藏:将步骤(5)所得黄瓜放置于15℃保鲜箱中贮藏。
实施例2
一种黄瓜复合保鲜剂及保鲜方法,步骤如下:
(1)挑选:选取大小、成熟度一致,着色均匀,无病虫害、无机械伤的黄瓜果实;
(2)将步骤(1)所得的黄瓜粘着的杂物、泥土除去;
(3)涂膜液配制:按质量分数100%,将1.5%壳聚糖、1.0%羧甲基纤维素钠、0.4%柠檬酸、0.6%魔芋葡甘聚糖和水进行混合,各组分混合时要进行均质,时间为5min,均质转速为4000r/min;
(4)涂膜:将步骤(2)所得黄瓜放入步骤(3)所得涂膜液中浸涂,涂膜液温度为10℃,浸涂时间为2min;
(5)干燥:将步骤(4)所得浸涂后黄瓜捞出,沥净浸涂液,室温条件下晾干;
(6)贮藏:将步骤(5)所得黄瓜放置于15℃保鲜箱中贮藏。
实施例3
一种黄瓜复合保鲜剂及保鲜方法,步骤如下:
(1)挑选:选取大小、成熟度一致,着色均匀,无病虫害、无机械伤的黄瓜果实;
(2)将步骤(1)所得的黄瓜粘着的杂物、泥土除去;
(3)涂膜液配制:按质量分数100%,将1.0%壳聚糖、1.5%羧甲基纤维素钠、0.2%柠檬酸、0.4%魔芋葡甘聚糖和水进行混合,各组分混合时要进行均质,时间为5min,均质转速为4000r/min;
(4)涂膜:将步骤(2)所得黄瓜放入步骤(3)所得涂膜液中浸涂,涂膜液温度为10℃,浸涂时间为2min;
(5)干燥:将步骤(4)所得浸涂后黄瓜捞出,沥净浸涂液,室温条件下晾干;
(6)贮藏:将步骤(5)所得黄瓜放置于15℃保鲜箱中贮藏。
对比例
将涂膜液改为清水,其余操作与实施例相同。
测试:
将采用实施例1-3及对比例方法处理后的黄瓜果实置于15℃的保鲜箱中,每隔3d测试理化指标,测试项目包括失重率、叶绿素、抗坏血酸(Vc)、丙二醛(MDA)、多酚氧化酶活性(PPO)。
1.失重率的测定:计算贮藏前后重量差。
计算公式:失重率(%)=100%×(贮前重量-贮后重量)/贮前重量
测试结果见图1,图1为采用实施例1-3及对比例方法处理后的黄瓜果实的失重率。
2.叶绿素含量的测定:采用分光光度法测定。
测试结果见图2,图2为采用实施例1-3及对比例方法处理后的黄瓜果实的叶绿素含量。
3.抗坏血酸含量的测定:采用2,6-二氯酚靛酚滴定法测定。
测试结果见图3,图3为采用实施例1-3及对比例方法处理后的黄瓜果实的抗坏血酸含量。
4.丙二醛(MDA)含量的测定:采用硫代巴比妥酸反应方法测定。
测试结果见图4,图4为采用实施例1-3及对比例方法处理后的黄瓜果实的丙二醛(MDA)含量。
5.多酚氧化酶活性的测定:采用比色法测定。
测试结果见图5,图5为采用实施例1-3及对比例方法处理后的黄瓜果实的多酚氧化酶活性。
由图1-5可以看出采用本发明实施例1-3的方法处理后的黄瓜果实的失重率较低,对比例方法处理后的黄瓜果实的失重率明显较高;而实施例1-3的方法处理后的黄瓜果实的叶绿素含量及抗坏血酸含量明显高于对比例,实施例1-3的方法处理后的黄瓜果实的丙二醛含量及多酚氧化酶活性明显低于对比例。这是因为复合涂膜作为保鲜剂对黄瓜进行涂膜处理能达到更好的保鲜效果,即在黄瓜表面形成气体屏障,隔绝空气、减少水分散失;通过自发气调作用使黄瓜内部形成一个相对高CO2、低O2的小气调环境,降低损耗,起到保鲜作用。所以,采用本方法可以较好地保持黄瓜的品质,保鲜效果较好,可以有效地解决水分散失、营养流失、腐败变质、衰老等问题。
Claims (5)
1.一种黄瓜复合保鲜剂及保鲜方法,其特征在于由以下质量分数原料混合配成膜液:壳聚糖0.8~2.4%、羧甲基纤维素钠0.4~1.6%、柠檬酸0.1~0.8%、魔芋葡甘聚糖0.3~1.0%,余量水。
2.根据权利要求1所述的黄瓜复合保鲜剂及保鲜方法,其特征在于涂膜液配制中,各组分混合时要进行均质,时间为5min,均质转速为4000r/min。
3.一种黄瓜复合保鲜剂及保鲜方法,其特征在于包括下列步骤:
(1)挑选:选取大小、成熟度一致,着色均匀,无病虫害、无机械伤的黄瓜果实;
(2)除杂:将步骤(1)所得的黄瓜粘着的杂物、泥土除去;
(3)涂膜液配制:按质量分数100%,将壳聚糖0.8~2.4%、羧甲基纤维素钠0.4~1.6%、柠檬酸0.1~0.8%、魔芋葡甘聚糖0.3~1.0%,余量水,混合配成膜液;
(4)涂膜:将步骤(2)所得黄瓜放入步骤(3)所得涂膜液中浸涂;
(5)干燥:将步骤(4)所得浸涂后黄瓜捞出,沥净浸涂液,室温条件下晾干;
(6)贮藏:将步骤(5)所得黄瓜放置于保鲜箱中贮藏。
4.根据权利要求3所述的黄瓜复合保鲜剂及保鲜方法,其特征在于步骤中(4)中涂膜液温度10~15℃,浸涂时间为1~3min。
5.根据权利要求3所述的黄瓜复合保鲜剂及保鲜方法,其特征在于步骤中(6)贮藏温度为12~15℃。贮藏过程中,每隔3天测定失重率、叶绿素含量、抗坏血酸(即VC)含量、丙二醛含量、多酚氧化酶活性变化,结果见附图。贮藏期15天。
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