CN109744310A - BPH resistant rice variety antisepsis antistaling agent and fresh-keeping of vegetables method - Google Patents
BPH resistant rice variety antisepsis antistaling agent and fresh-keeping of vegetables method Download PDFInfo
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Abstract
The present invention provides a kind of BPH resistant rice variety antisepsis antistaling agent and fresh-keeping of vegetables method.Based on parts by weight, component includes: 0.3-0.7 parts of apple polyphenol, 0.5-1.0 parts of ferulic acid to the antistaling agent, and 0.5-2.0 parts of nisin, 5.0-10.0 parts of Chinese medical extract, 0.5-1.5 parts of film forming agent, 1.0-2.0 parts of glycerol；Wherein, the Chinese medical extract is the product that cordate houttuynia, granatum and honeysuckle ethyl alcohol are obtained through ultrasound extraction.Antistaling agent and preservation method of the invention can be effectively suppressed fresh cut vegetables brown stain and rot, and highly-safe, environmental-friendly.
Description
Technical field
The present invention relates to food antiseptic technical field of preservation of fresh, and in particular to a kind of BPH resistant rice variety antisepsis antistaling agent and fresh-keeping of vegetables
Method.
Background technique
Fresh cut vegetables, also known as micro Process vegetables, minimum vegetable for processing are using fresh vegetables as raw material, under cleaning ambient
The working processes such as cleaned, peeling, cutting, finishing and packaging change vegetables hence shape but still keep fresh state, through refrigerating
Victual is packed in the sizing transported and enter refrigerator sale.Fresh cut vegetables are in addition to the same freshness of vegetables and nutriture value
Value is outer, convenience in life is also brought for consumer, with the raising and the accelerating rhythm of life of living standards of the people
It is more and more favored.
However in the production process of fresh cut vegetables, the mechanical damage that the process operations such as peeling, cutting are formed can cause fresh
Cut vegetables a series of biochemical reactions, such as accelerated breathing, ethylene generate acceleration, enzymatic and non-enzymatic browning quickening etc., this
A little variations also provide advantageous condition for the growth of microorganism, cause fresh cut vegetables to occur that rot, flavor declines etc. and ask
Topic, greatly shortens its shelf life.Particularly with easy brown vegetables, such as taro, Chinese yam and lotus root, potato etc., in fresh cut products
Easily change colour, this has seriously affected the beauty and quality of fresh-cut product, and the variation of color is to a certain extent by people
It is considered the rotten mark of product.Therefore, it is fresh-keeping imperative to carry out to fresh cut vegetables, and preservative treatment is more necessary.
By taking taro as an example, taro category Araeceae (Araceae) taro category is a kind of nutritive value nuisanceless health care abundant
Food has higher inoxidizability, can remove the intracorporal free radical of people, has prevention diabetes, reduces cholesterol and other effects.
But taro epidermis is difficult to remove, and will lead to pruitus after its dermal contact skin, brings to the cooking processing of people
Inconvenience also limits its sale.Taro due to remove the peel and fresh-cut processing make mutually isolated polyphenol oxidase originally and
Phenolic substances contact, thus cause Tissue Browning, meanwhile, the damage of tissue causes breathing to be reinforced, and accelerates the consumption of nutriment
And rot caused by microbial infection, cause its edible value and economic value to decline.
The conventional method of the easily brown vegetables control brown stain of fresh-cut at present has: the immersion of hyperosmosis salt water, sodium sulfite treatment, heat
Scald processing etc..Sodium sulfite treatment can play the role of color protection to a certain extent, but sodium sulfite easily remains in vegetables table
Face, this also will affect the flavor quality of fresh cut vegetables not only bad for the health of consumer.For blanching treatment, blanching
Overlong time, product is perishable rotten, and blanching is not thorough, and can be strengthened the contact of enzyme-to-substrate instead and be promoted brown stain.On also,
It states preservation method to be confined to solve browning, the control effect for rotten microorganism of causing a disease to vegetables in process is not
Greatly.As demand is continuously increased fresh cut vegetables in the market, invent it is a kind of it is green safe, production cost is low, of good preservation effect
Antistaling agent and preservation method for promoting the development of fresh cut vegetables industry, increase the additional output value of vegetables, and meet and disappear
Expense person's demand all has significance.
Summary of the invention
The present invention provides a kind of BPH resistant rice variety antisepsis antistaling agent, and raw material composition also comes from natural materials, passes through each component
Synergy not only has excellent a BPH resistant rice variety and preservative efficacy for vegetables processing and realizes effectively fresh-keeping, and improves vegetable
The safety of dish.
The present invention also provides the preservation methods of vegetables (especially fresh cut vegetables), by using above-mentioned antistaling agent, not only
It efficiently solves the problems, such as to inhibit fresh cut vegetables brown stain and rot, and is highly-safe, it is environmental-friendly.
The present invention provides a kind of BPH resistant rice variety antisepsis antistaling agents, and based on parts by weight, component includes: apple polyphenol 0.3-
0.7 part, 0.5-1.0 parts of ferulic acid, 0.5-2.0 parts of nisin, 5.0-10.0 parts of Chinese medical extract, film forming agent 0.5-
1.5 parts and glycerol 1.0-2.0 parts.The Chinese medical extract is that cordate houttuynia, granatum and honeysuckle are extracted with ethyl alcohol through ultrasound
The product arrived.
Antistaling agent of the invention, the raw materials used deep processing product for being all from natural fruit and vegetables and plant, ensure that first
The safety of product after processing.Further, it selects and screens each middle functional component to be compounded, playing each composition respectively
On the basis of characteristic, the effect of synergistic effect is even more all shown in terms of inhibiting enzymatic browning and preventing corruption.
In the present invention, the raw material of the antistaling agent has the function of as described below:
1. apple polyphenol
Apple polyphenol is the natural plant polyphenols in apple pericarp, mainly by flavonols, procyanidine, dihydrochalcone and
The antioxidant contents such as other phenolic acid (active constituent can also be claimed) composition.Apple polyphenol has stronger antioxidant activity and removes certainly
By base ability.In the present invention, apple polyphenol is added, can effectively inhibit the brown stain of fresh cut vegetables, and inventor sends out after study
Existing, the apple polyphenol of various concentration can also generate certain influence to the anti-corrosion effect of fresh cut vegetables, and develop containing above-mentioned
The antistaling agent of the apple polyphenol of number of components has better preservation and antisepsis effect；In addition, inventor also found, apple polyphenol with it is upper
The components such as Chinese medical extract are stated there are also acting synergistically, can be further improved antibacterial anti-corrosion effect.
2. ferulic acid
Ferulic acid is the derivative of cinnamic acid (cinnamic acid), and chemical name is 4- hydroxyl-methoxy cinnamic acid, is a plant
Object phenolic acid.Ferulic acid can control brown as a kind of effective natural as the substrate analogue of polyphenol oxidase
The generation of change has the function of alleviating fruits and vegetables aging, mitigates cell membrane damage and protection color.
3. nisin
Nisin is a kind of peptide material that streptococcus lactis generates, and most of Gram-positives can be inhibited thin
Bacterium can effectively prevent the growth of microorganism.Nisin in human body can be hydrolyzed into amino acid after being eaten, without residual
It stays, is a kind of antiseptics for natural food efficient, nontoxic, safe, without side-effects.
4. Chinese medical extract
Cordate houttuynia, granatum, honeysuckle are the Chinese medicine of common dual-purpose of drug and food, they play a variety of fungies, bacterium
Inhibiting effect.Cordate houttuynia, granatum and honeysuckle are natural drugs, have noresidue, without side-effects, non-environmental-pollution, antibacterial
The good feature of bactericidal effect.Inventor has found that cordate houttuynia, granatum and honeysuckle are rotten to the starch such as fresh cut taro vegetables are caused
Lose rotten the main pathogenic fungi Escherichia coli, staphylococcus aureus has stronger inhibiting effect, three's compatibility can significantly delay
It is rotten to solve the starch vegetable spoilages such as taro, shows collaboration fresh-keeping effect.
5. film forming agent has good water-retaining property, gelation and film forming, thin film can be formed in vegetable surface, made fresh
Cut vegetables is not influenced by extraneous oxygen, moisture and microorganism, inhibits breathing, reduces moisture loss, is mitigated brown stain, is delayed fresh-cut
It the aging of vegetable tissue and addles rotten.
6. glycerol
Glycerol is rich in hydroxyl, can form hydrogen bond with hydrone, improve the moisture pick-up properties of film, reduce the brittleness of film, assign
Film is preferably flexible, and addition glycerol can effectively improve the film forming characteristics of film forming agent.
The present invention provides a kind of safe and efficient fresh cut vegetables BPH resistant rice variety antisepsis antistaling agent and preservation method, of the invention
Antistaling agent can effectively keep fresh cut vegetables exterior quality, extend product freshness date.Antistaling agent of the invention is free of chemical preservative,
It can inhibit in fresh cut vegetables storage because of the rotten and browning phenomenon as caused by enzymatic reaction caused by microorganism.Guarantor of the invention
Fresh dose with apple polyphenol and ferulic acid for main BPH resistant rice variety composition, with plurality of Chinese extract for main antibacterial composition, and each
Synergistic effect is generated between ingredient, further increases preservation and antisepsis effect, existing antistaling agent physiological-toxicity height is overcome, easily to vegetable
Dish causes the disadvantage of chemical agent residue pollution etc., has the advantages that of good preservation effect, pollution-free, highly-safe.
In one embodiment of the present invention, above-mentioned antistaling agent is the fluid type for also including water, every 100 parts of the antistaling agent
In component, water is surplus (that is, in terms of 100 parts by weight, in addition to above-mentioned each component, surplus is water), which can be direct
It uses, without being diluted with water, but invention is not limited thereto, can also be deployed as needed to suitable concentration.
It include the ethanol extract of three kinds of cordate houttuynia, granatum and honeysuckle Chinese medicine in antistaling agent composition of the invention,
The antibacterial characteristics of three kinds of Chinese medicine itself are not only utilized, but also is cooperateed with nisin and further improves antistaling agent
Preservative efficacy.
The Chinese medical extract that the present invention uses is extraction product of the ethyl alcohol to bulk pharmaceutical chemicals, can prepare direct use in advance
In the compounding of antistaling agent.In specific embodiment, can be the Chinese medical extract is that cordate houttuynia, granatum and honeysuckle are used
The product that 45-75% ethanol solution is obtained through ultrasound extraction, the ratio (weight ratio) of cordate houttuynia, granatum and honeysuckle are (4-
1): (1.5-0.5): (1.5-0.5), when extraction, every gram of extraction material at least uses the ethanol solution of 5ml to extract, extraction time 2-
10 hours.It is appreciated that ethyl alcohol is as extraction solvent, usage amount increases in a certain range, is conducive to extracting effect, but extract
The cost that equipment and subsequent processing concentration remove solvent can also increase, so generally ethanol solution is enable to be totally submerged extraction material
, for example, control feed ratio is at 1:5-15 (grams per milliliter).The Chinese medical extract can be every kind of bulk pharmaceutical chemicals and be soaked respectively
Be obtained by mixing (its mixed proportion is in terms of bulk pharmaceutical chemicals) after referring to concentration, be also possible to by three kinds of bulk pharmaceutical chemicals first according to
It extracts to obtain required extract again after ratio mixing.
In one embodiment of this invention, Chinese medical extract is prepared in accordance with the following steps: by cordate houttuynia, granatum, gold and silver
Superfine powder (such as 300 mesh or so) are crushed to after spending three taste Chinese medicines 2:1:1 by weight percentage to mix；It is (i.e. above-mentioned according to solid-liquid ratio
The mixture of three kinds of Chinese medicine and the feed ratio of ethanol solution) about 1:(10-15) g/ml be added 50~60% ethanol solution (body
Product concentration), the extraction of room temperature ultrasound, filtering, filtrate is freeze-dried to obtain the Chinese medical extract.
In the preparation process of above-mentioned Chinese medical extract, extracted many times can also be carried out, conducive to required ingredient is collected, are such as soaked
It mentions 1-3 times, each ultrasound 2-3 hours, is filtered after extraction, last merging filtrate is simultaneously concentrated and dried, to obtain Chinese medical extract.
It has been observed that can also be extracted and be concentrated for every kind of bulk pharmaceutical chemicals respectively, then obtained extract is mixed.
Antistaling agent of the invention is by apple polyphenol, ferulic acid, nisin and Chinese medical extract jointly to fresh-cut
Vegetables realize effective Restrain browning and anti-corrosion.In addition to the Chinese medical extract, other groups used in antistaling agent of the invention
Divide and is available commercially.
In the present invention, the dosage of Chinese medical extract is for example above-mentioned, can voluntarily prepare, and also may be from special production system,
Its component can be commercial products, it will be understood that its dosage is in terms of active matter or pure material, for example, the dosage of apple polyphenol
With its active ingredient, the specification (such as content) of commercially available apple polyphenol product is different, can be converted accordingly.
Film former component is further comprised in antistaling agent composition of the invention, it is possible to understand that, it should it is selection edibility film forming
Material makes an addition in antistaling agent, when being applied to fresh cut vegetables, makees other components in the form of coating as film-forming carrier
Used in fresh cut vegetables surface.
In the present invention, optional field of food is commonly any to be coexisted with antistaling agent component stabilization, and can be in vegetables
Surface forms the edibility filmogen of protective film layer, for example, may include konjaku glucomannan, edibility chitosan, dextrin
Or derivatives thereof, carboxymethyl cellulose and its derivative etc..Studies have shown that by taking konjaku glucomannan as an example its have good guarantor
Aqueous, gelation and film forming can form thin film on fresh cut vegetables surface, to O2、CO2Deng with certain selected area update strategy
Effect, can prevent moisture from evaporating, and reduce the respiratory intensity of fresh cut vegetables tissue, reduce the loss of nutriment, and have suppression
The function of germ and mould processed also can further improve the preservation and antisepsis effect of antistaling agent of the present invention while providing film forming function
Fruit.
Antistaling agent of the invention, uniformly by each component mixture, when use, is configured to liquid inorganic agent (water as needed
Solution).Consider from convenient to use and fresh-keeping effect, antistaling agent of the invention is fluid agent, and preparation method comprises the following processes:
Water-soluble glue is made with water in film forming agent, remaining component is added and is uniformly mixed, then is quantitative to 100 parts by weight with water.For example, at this
In one specific embodiment of invention, konjaku glucomannan is dissolved to obtain the hydrosol, according to the parts by weight of setting by apple
Polyphenol, ferulic acid, nisin, Chinese medical extract and glycerol are added in the hydrosol, are uniformly mixed, to obtain antistaling agent.
For the benefit of each component is evenly dispersed, film forming agent first can be dissolved into dissolved colloidal state with part water, and it is equal that mixing is added to each component
After even, then excess water is added and further deploys uniformly simultaneously constant volume.
It is another object of the present invention to provide a kind of preservation methods of fresh cut vegetables.
The preservation method may include steps of: fresh cut vegetables to be processed is soaked in the antistaling agent,
Soaking time is 10-15min, and taking-up is drained to vegetable surface water stain-free, seals cryopreservation.
Under normal circumstances, temperature also can brown stain to vegetables and corruption have an impact, such as can activate or to accelerate enzymatic anti-
Answer rate, histocyte and microbial respiratory intensity etc..In one embodiment of the present invention, preferably, the antistaling agent is pre-
It is first cooled to 1-4 DEG C (that is, being cooled to temperature before use is 1-4 DEG C), is then immersed fresh cut vegetables fresh-keeping after being pre-chilled
In agent, the influence because of operation factors to vegetables is avoided, can further improve corrosion-resistanting fresh-keeping effect.
When above-mentioned Preservation Treatment, vegetables should be made to be totally submerged in antistaling agent liquid as far as possible and impregnated.According to handled
Vegetable species are different, the amount ratio between antistaling agent liquid can appropriate adjustment, reduced under the premise of meeting processing and needing
The use cost of antistaling agent.Ordinary circumstance, when immersion the fresh cut vegetables and the mass volume ratio of antistaling agent be about 1:3 (g/
Ml or kg/L), but the present invention is not limited thereto, generally antistaling agent is enable to submerge fresh cut vegetables.
In addition, further include the steps that vegetable raw-material being processed into fresh cut vegetables in a specific implementation process of the invention,
And so that vegetable raw-material is maintained 3-5 DEG C and complete the processing, low temperature is conducive to inhibit enzyme's reaction speeding and tissue in process
The respiratory intensity of cell, microorganism etc. further increases preservation and antisepsis effect.
For example, the fresh cut vegetables include precooling treatment before fresh-cut processing in a specific embodiment of the invention
The step of, the precooling treatment temperature is 3-5 DEG C, such as can be pre-chilled or be put by cold wind mode in the refrigerating chamber of refrigerator etc. pre-
It is cold etc..
It is appreciated that above-mentioned Preservation Treatment should be in an aseptic environment from the quality for ensureing fresh cut vegetables product
Operation.
It is of the present invention it is fresh-keeping include inhibit fresh cut vegetables enzymatic browning and corruption.Antistaling agent of the invention and fresh-keeping
Processing method, the vegetables of be particularly suitable for being easy to rot, be easy to happen brown stain, especially enzymatic browning, passes through anti-corrosion, color protection etc.
Effect, within the long holding time, not only inside quality is maintained, and is also maintained outside fresh vegetables for treated vegetables
See color.Common most tubers or starch and vegetables easy to change belong to applicable scope of the invention, for example, potato
Class vegetables: taro (taro), potato, cassava, sweet potato, Chinese yam (Chinese yam) etc. and lotus rhizome, eggplant etc..
For fresh cut vegetables product, it will usually according to the type of vegetables and apply needs, be processed to different sizes or thickness
The form of degree, different sizes or thickness influence whether the contact area of fresh cut vegetables and antistaling agent, and the fresh cut vegetables are added
Work can achieve better preservation and antisepsis effect, but the present invention is not limited thereto at the sheet or bulk of thickness 0.2-2cm,
Also other forms that vegetable raw-material is processed into other sizes or thickness be can according to need.
Specifically, in one embodiment of the present invention, fresh cut vegetables preservation method includes the following steps:
(1) it is pre-chilled: picking consistent, uniform in size, without pest and disease damage and machinery wound the fresh vegetable of same kind, maturity
The vegetables of fresh harvesting are pre-chilled dish using cold wind mode, and cold wind temperature is 3-5 DEG C；
(2) it pre-processes: cleaning the sundries such as the soil of fresh vegetables surface attachment with clear water, eliminate epidermis after cleaning rapidly
(if needed)；
(3) cutting: being that sheet of uniform size or bulk (or are cut according to product demand by the quick cutting of vegetables after peeling
At different size)；
(4) antistaling agent configure: konjaku glucomannan is dissolved to obtain the hydrosol, according to parts by weight by apple polyphenol, Ah
Wei's acid, nisin, Chinese medical extract and glycerol are added in the hydrosol, are uniformly mixed.Wherein, the parts by weight of each component
Are as follows: 0.3-0.7 parts of apple polyphenol, 0.5-1.0 parts of ferulic acid, 0.5-2.0 parts of nisin, Chinese medical extract 5.0-10.0
Part, 0.5-1.5 parts of konjaku glucomannan, 1.0-2.0 parts of glycerol, and it is quantitative to 100 parts with water；
Wherein, the preparation of Chinese medical extract are as follows: by cordate houttuynia, granatum, three taste Chinese medicine by weight percentage 2 of honeysuckle:
Superfine powder is crushed to after 1:1 mixing；50~60% ethanol solution is added according to solid-liquid ratio 1:10g/ml, room temperature ultrasound extracts 2-
It 3 times, filters, filtrate (optionally first carrying out concentration except part ethyl alcohol) is freeze-dried to obtain the final product；
(5) antistaling agent is cooling: it is 1-4 DEG C that the antistaling agent of preparation, which is cooled to temperature,；
(6) antistaling agent immersion treatment: the fresh cut vegetables obtained after step (3) fresh-cut processing are put into above-mentioned after cooling
10-15min is impregnated in antistaling agent, every 100 grams of fresh cut vegetables (such as taro or potato) use about 300-400 milliliters of antistaling agent
Solution impregnates；
(7) fresh-keeping packaging: the fresh cut vegetables after antistaling agent is impregnated, which are pulled out, to be drained to surface water stain-free, and modeling is placed in
In material torr disk or breathable plastic casing, and use preservative film sealed package；
(8) cold storing and fresh-keeping: packaged vegetables being put into freezer and are refrigerated, or is placed in preservation by low temperature shelf, refrigerated storage temperature
It is 1-4 DEG C.
In the above method, the relative humidity of precooling treatment environment is 85%-95% in the step (1), and pre-coo time is not
More than 18h.Temperature is reduced by fast precooling, can effectively inhibit respiratory intensity, is delayed senescence.To fresh-keeping in the step (5)
The purpose that agent carries out cooling treatment is to further suppress vegetables respiration.Preservative film is 0.04- in the step (7)
The polyethylene preservative film of 0.05mm thickness.It is packed by the bag film of suitable depth, is conducive to its spontaneous controlled-atmosphere and acts on, can effectively press down
The respiration of vegetables processed, alternatively, corresponding compound bag hermetic package can also be directlyed adopt.
Fresh cut vegetables in the above method after fresh-keeping packaging are both needed to control environment temperature in storage, transport or sales process and are
1-4 DEG C, shelf life was up to 20 days or more, fresh cut vegetables bright color in shelf life, and quality is good.
The whole process of cutting, antistaling agent processing, fresh-keeping packaging is pre-processed, removed the peel after fresh vegetables is adopted in the above method
In, processing environment and personnel decontamination work need to be strictly carried out, prevents external source pollution in process from leading to product quality and food
Safety is impaired.
Compared with prior art, the invention has the following beneficial effects:
The present invention provides a kind of antistaling agents, are a kind of natural BPH resistant rice variety antisepsis antistaling agents, utilize apple polyphenol and asafoetide
The anti-oxidation function of acid realizes the inhibition to fresh cut vegetables brown stain, utilizes nisin and Chinese medical extract (cordate houttuynia, stone
Pomegranate skin, honeysuckle) etc. a variety of antipathogenic compositions synergistic effect, realize to micro- life such as bacterium, yeast and mold in fresh cut vegetables
The inhibition of object growth forms layer protecting film in vegetable surface using film forming agent, effectively prevents the intrusion of microorganism, reduce rotten
It loses, and improves the film-formation result of film forming agent by addition glycerol.
The especially addition of apple polyphenol can not only make antistaling agent of the invention can be effectively reduced fresh cut vegetables brown stain
Generation, additionally it is possible to generate synergistic effect with the other components such as Chinese medical extract, further increase fungistatic effect, delay fresh-cut vegetable
Dish addles.
The Multiple components of antistaling agent of the invention mutually cooperate with, and can effectively inhibit the generation of fresh cut vegetables brown stain, and press down
The phenomenon that rots as caused by microorganism is made, so that color, smell, mouthfeel, the quality of fresh cut vegetables is kept good, thus effectively
Extend the storage time of fresh cut vegetables.
Antistaling agent and preservation method of the invention is easy to operate, low in cost, is easy to promote and apply in production.
Detailed description of the invention
Fig. 1 be in the embodiment of the present invention 1 various concentration apple polyphenol to fresh cut taro color L* (A), a* (B), b* (C)
It influences.
Fig. 2 is influence of the various concentration apple polyphenol to fresh cut taro hardness in the embodiment of the present invention 1.
Fig. 3 be in the embodiment of the present invention 1 various concentration apple polyphenol to fresh cut taro reducing sugar (A) and soluble sugar
(B) influence of content.
Fig. 4 be in the embodiment of the present invention 2 cordate houttuynia, granatum and honeysuckle to microorganism in fresh cut taro storage
It influences.
Fig. 5 be in the embodiment of the present invention 3 different ratio antistaling agent to the shadow of microorganism during fresh cut taro cryopreservation
It rings.
Fig. 6 is influence of the antistaling agent to microorganism during fresh-cut lotus root cryopreservation in the embodiment of the present invention 4.
Specific embodiment
Below with reference to embodiment, the content of the present invention will be explained in more detail.It should be appreciated that implementation of the invention is not limited to
In the following examples, the accommodation in any form and/or change made to the present invention fall within the scope of the present invention.
In the present invention, if not refering in particular to, all parts, percentage are unit of weight, and all equipment and raw material etc. are equal
Be commercially available or the industry be common, wherein apple polyphenol be Xi'an Chang Yue Biotechnology Co., Ltd commercially available from product (with
Apple young fruit or pericarp are main extraction source).If the method that embodiment uses is technology generally in the art without specializing.
Embodiment 1: various concentration apple polyphenol acts on the keeping fresh and protecting color of fresh cut taro
The present embodiment studies influence of the various concentration apple polyphenol processing to fresh cut taro color, hardness, nutritional quality.
(1) 12h is pre-chilled under the conditions of 3-5 DEG C in the taro of fresh harvesting, and the mud of fresh taro surface attachment is cleaned with clear water
The sundries such as soil, then eliminate epidermis, are the slice substantially uniform with a thickness of 0.5cm size by the quick cutting of taro after peeling,
At apple polyphenol solution (0.3%, the 0.5%, 0.7%) immersion of the taro after cutting with prior configured various concentration
Reason, as a control group (CK) with clear water processing group.1min is rinsed with flowing water after immersion 10min, drains away the water and is sub-packed in PP plastics
In crisper, every box 12-15 piece is packed with preservative film, is placed in temperature: 4 ± 0.5 DEG C, humidity: being stored under 60-70% environment.
(2) fresh taro slice is in rice white, and with the extension of storage time, brown stain, each processing group occurs in taro color
In, in storage latter stage (such as the 10th day) each processing group organoleptic quality color superiority and inferiority are as follows: 0.5% > 0.3% > 0.7% > CK.According to
CIELab color system is analyzed, L*, a*, and b* respectively represents the bright dark degree of color, red green degree and champac degree, entire
In storage, 0.5% apple polyphenol processing group taro keeps higher color L* value (referring to Fig. 1).
The hardness of fresh cut taro is the important indicator of taro mouthfeel evaluation, and apple polyphenol handles fresh cut taro, and processing group is protected
It is fixed to keep steady, but control group is occurred as soon as at storage to 6d (day) and is remarkably decreased, and various concentration apple polyphenol processing group is entirely being store
Preferable hardness is kept during hiding, wherein 0.5% apple polyphenol processing group firmness change is minimum (referring to Fig. 2).
The glucide nutriment important as vegetables, provides energy for the physiological activity of vegetables.Taro storage
Middle reduced sugar and soluble sugar content are in decreasing trend.Apple polyphenol processing can delay under reduced sugar and soluble sugar content
Drop, wherein 0.5% apple polyphenol effect preferably (refers to Fig. 3).
The above results show that apple polyphenol processing can delay the brown stain process in taro slice storage, wherein
0.5% apple polyphenol is optimization process concentration.Compared with the control group, 0.5% apple polyphenol processing can keep taro slice compared with
Good color and higher hardness, and keep higher reduced sugar and soluble sugar content.
Embodiment 2: cordate houttuynia, granatum and honeysuckle are to the rotten influence occurred of fresh cut taro
The present embodiment studies three kinds of Chinese medical extracts to the inhibiting effect of fresh cut taro pathogenic microorganism.
(1) high-quality dry cordate houttuynia, granatum and honeysuckle are taken respectively, crush 300 mesh superfine powder, according to solid-liquid ratio
The ethanol solution of 60% (V/V) is added in 1:10 (W/V), and room temperature ultrasound (power 300W) extracts 1-3 times, each ultrasound 2-3h, leaching
It is filtered after mentioning, merging filtrate is simultaneously concentrated and dried, and respectively obtains houttuynia extract, pomegranate rind extract and Honegsukle flower P.E.
In addition, separately taking high-quality dry cordate houttuynia, granatum and honeysuckle to mix according to weight percent 2:1:1, according to upper
It states step and equally operates and obtain three kinds of Chinese medicine mixed extracts the extract of compounding (i.e. three kinds).
(2) select size it is uniform, without pest and disease damage, without the taro of machinery wound, clean fresh taro surface with clear water and adhere to
The sundries such as soil, then eliminate epidermis, be with a thickness of the uniform slice of 0.5cm by the quick cutting of taro after peeling.
Taro piece is respectively placed in houttuynia extract, the pomegranate rind extract, Honegsukle flower P.E that pre-prepared concentration is 5%
With impregnate 10min in the treatment fluid of three kinds of Chinese medicine mixed extracts, rinse 1min with flowing water after immersion treatment, drain away the water packing
In PP plastic preserving box, every box 12-15 piece is placed in temperature with preservative film sealed package: 4 ± 0.5 DEG C, humidity: 60-70%
It is stored under environment.It samples within every 3 days, measurement total plate count, METHOD FOR CONTINUOUS DETERMINATION 15 days.
(3) detection of test total plate count is referring to GB4789.2-2010 " measurement of food microbiological examination total plate count ", knot
Fruit is with log10cfu.g-1It indicates and (refers to Fig. 4).
The results show that houttuynia extract, pomegranate rind extract, Honegsukle flower P.E and its mixed extract can be significant
Fresh cut taro clump count is controlled, and three's compatibility (i.e. three kinds of Chinese medicine mixed extracts) shows significantly more antibacterial effect
Fruit, it may be possible to which three is acted synergistically, and is significantly increased so as to cause fungistatic effect.
Embodiment 3: the preparation of natural BPH resistant rice variety antisepsis antistaling agent and its fresh-keeping effect to fresh cut taro
(1) 12h is pre-chilled under the conditions of 3-5 DEG C in the taro of fresh harvesting, and the mud of fresh taro surface attachment is cleaned with clear water
The sundries such as soil, then eliminate epidermis, are the slice substantially uniform with a thickness of 0.5cm size by the quick cutting of taro after peeling,
The antistaling agent (A, B, C, D) of the different compositions of taro after cutting is impregnated into 10min, as a control group with clear water processing group
(CK), taro piece and the mass volume ratio of antistaling agent solution are about 1:3 (g/ml).1min, drip are rinsed with flowing water after immersion treatment
Solid carbon dioxide is sub-packed in PP plastic preserving box, every box 12-15 piece, with preservative film sealed package, is placed in temperature: 4 ± 0.5 DEG C, wet
Degree: it is stored under 60-70% environment.
(2) prepared by antistaling agent: weighing the antistaling agent raw material of different weight number by formula, konjaku glucomannan is added and is steamed
In distilled water, 60 DEG C or so heating water baths stir 2~3h and obtain the hydrosol, by apple polyphenol, ferulic acid, nisin, in
Medicament extract (is crushed to superfine powder after mixing cordate houttuynia, granatum, honeysuckle three taste Chinese medicines 2:1:1 by weight percentage；It presses
The ethanol solution that liquor ratio 1:10 is added 50~60% is taken care of, the extraction of room temperature ultrasound is filtered, and the freeze-dried Chinese medicine that obtains of filtrate mentions
Take object) be added in the hydrosol, and glycerol is added as film coalescing aid, stirring 20-30min is uniformly dissolved each component, finally plus
Water quantifies to arrive the antistaling agent.Antistaling agent parts by weight proportion is as follows:
Antistaling agent A: 0.5-1.0 parts of ferulic acid, 0.5-1.0 parts of nisin, 0.5-1.5 parts of konjaku glucomannan,
1.0-2.0 parts of glycerol, water adds to 100 parts；
Antistaling agent B: 0.3-0.7 parts of apple polyphenol, 0.5-1.0 parts of ferulic acid, 0.5-1.0 parts of nisin, konjaku
0.5-1.5 parts of Glucomannan, 1.0-2.0 parts of glycerol, water adds to 100 parts；
Antistaling agent C: 0.5-1.0 parts of ferulic acid, 5.0-10.0 parts of Chinese medical extract, 0.5-1.0 parts of nisin, evil spirit
0.5-1.5 parts of taro Glucomannan, 1.0-2.0 parts of glycerol, water adds to 100 parts；
Antistaling agent D: 0.3-0.7 parts of apple polyphenol, 0.5-1.0 parts of ferulic acid, 5.0-10.0 parts of Chinese medical extract, lactic acid chain
0.5-1.0 parts of coccus element, 0.5-1.5 parts of konjaku glucomannan, 1.0-2.0 parts of glycerol, water adds to 100 parts.
To the separately sampled progress color measuring of taro and total plate count for storing certain number of days after the processing of above-mentioned antistaling agent
Measurement, difference reference table 1 and Fig. 5.
Influence of the antistaling agent of the different compositions of table 1. to fresh cut taro color
Can be seen that antistaling agent B and D from the color measuring result of table 1 can significantly inhibit the brown stain generation of fresh cut taro,
Effect is significantly better than antistaling agent A and C, illustrates that apple polyphenol has significant Restrain browning effect.
Fig. 5 the result shows that, the fungistatic effect of antistaling agent C (containing Chinese medical extract) is significantly better than antistaling agent A and ((does not contain
Chinese medical extract)), the fungistatic effect of antistaling agent D is significantly better than antistaling agent B (without containing Chinese medical extract), illustrates in addition
Medicament extract can significantly increase the fungistatic effect of antistaling agent；In addition, antistaling agent D shows significant fungistatic effect, suppression
Bacterium significant effect is better than the antistaling agent C containing Chinese medical extract and the antistaling agent B containing apple polyphenol, and group of the present invention is considered
Due to apple polyphenol also have the function of it is certain antibacterial, after apple polyphenol and Chinese medical extract compounding, a variety of antipathogenic compositions hairs
Raw collaboration, so that antistaling agent D be made to show significant fungistatic effect.
In general, antistaling agent D can not only be occurred with Restrain browning, can also obviously inhibit bacterial reproduction, so as to
It effectively prevent taro to rot.As it can be seen that being had by the composite preservative after the compatibilities such as apple polyphenol, ferulic acid, Chinese medical extract
There are apparent color protection and Perishing prevention effect.
Embodiment 4: preservation of the natural BPH resistant rice variety antisepsis antistaling agent to fresh-cut lotus root
(1) pretreatment and cutting: selecting that upgrowth situation is good, and disease-free or inferior fresh lotus rhizome, it is attached that clear water cleans surface
The sundries such as soil, then eliminate epidermis and cut off rhizoma nelumbinis, be big with a thickness of 0.5cm by the quick cutting of lotus rhizome section after peeling
Small substantially uniform slice.
(2) antistaling agent immersion treatment: the carrot piece after cutting is impregnated using the antistaling agent D prepared in embodiment 3
10min, carrot piece and antistaling agent solution mass volume ratio are about 1:3 (g/ml), rinse 1min, cleaning with flowing water after immersion treatment
The excessive moisture of removal surface attachment is centrifuged or shaken using garden stuff processing Special centrifugal dehydrator afterwards.Simultaneously to buy on the market
Certain brand agent keeping vegetable fresh as a control group.
(3) packaging and storage: the carrot piece handled well is sub-packed in PP plastic preserving box, every box 12-15 piece, use is fresh-keeping
Film sealed package is placed in temperature: 4 ± 0.5 DEG C, humidity: storing under 60-70% environment.
To the separately sampled progress color measuring of lotus rhizome and total plate count for storing certain number of days after the processing of above-mentioned antistaling agent
Measurement, difference reference table 2 and Fig. 6.
Influence of the 2 BPH resistant rice variety antisepsis antistaling agent of table to fresh-cut lotus root color
It can be seen that the extension with storage time, control group fresh-cut lotus root piece color L* from the color measuring result of table 2
It is gradually reduced, browning degree gradually increases, and antistaling agent D of the invention can effectively inhibit the decline of fresh-cut lotus root L*, delays
The generation of brown stain.
From fig. 6, it can be seen that antistaling agent D processing significantly inhibits clump count of the fresh-cut lotus root in storage, inhibit to rot to become
Matter.
In general, antistaling agent D can not only be occurred with Restrain browning, can also inhibit to rot, and be shown apparent
Color protection and Perishing prevention effect.
Above description is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
Bright patent claim, it is all the present invention suggested by technical spirit under completed same changes or modifications change, should all belong to
In the covered the scope of the patents of the present invention.
Claims (10)
1. a kind of BPH resistant rice variety antisepsis antistaling agent, which is characterized in that based on parts by weight, component includes: apple polyphenol 0.3-0.7
Part, 0.5-1.0 parts of ferulic acid, 0.5-2.0 parts of nisin, 5.0-10.0 parts of Chinese medical extract, film forming agent 0.5-1.5
Part, 1.0-2.0 parts of glycerol；Wherein, the Chinese medical extract is that cordate houttuynia, granatum and honeysuckle are extracted with ethyl alcohol through ultrasound
The product arrived.
2. BPH resistant rice variety antisepsis antistaling agent according to claim 1, which is characterized in that the antistaling agent is the stream for also including water
Body dosage form, in the every 100 parts of components of antistaling agent, water is surplus.
3. BPH resistant rice variety antisepsis antistaling agent according to claim 1, which is characterized in that the Chinese medical extract be cordate houttuynia,
The product that granatum and honeysuckle are obtained with 45-75% ethanol solution through ultrasound extraction, wherein cordate houttuynia, granatum and gold and silver
Colored ratio is (4-1): (1.5-0.5): (1.5-0.5), every gram of extraction material at least use the ethanol solution of 5ml to extract, extraction
Time 2-10 hour.
4. BPH resistant rice variety antisepsis antistaling agent according to claim 1, which is characterized in that the film forming agent includes konjak portuguese gansu polyose
Sugar, edibility chitosan, dextrin or derivatives thereof, carboxymethyl cellulose or derivatives thereof.
5. the preparation method of any one of the claim 1-4 antistaling agent, which is characterized in that the antistaling agent is fluid agent, including
Following process:
Water-soluble glue is made with water in film forming agent, remaining component is added and is uniformly mixed, then is quantitative to 100 parts by weight with water.
6. the preservation method of fresh cut vegetables, which is characterized in that use the described in any item antistaling agents of claim 1-5, including such as
Lower step:
Fresh cut vegetables to be processed are soaked in the antistaling agent, soaking time 10-15min, taking-up is drained to vegetables table
Face water stain-free seals cryopreservation.
7. preservation method according to claim 6, which is characterized in that the antistaling agent is cooled to 1-4 DEG C in advance.
8. preservation method according to claim 6 or 7, which is characterized in that further include that vegetable raw-material is processed into fresh-cut vegetable
The step of dish, and so that vegetable raw-material is maintained 3-5 DEG C and complete the processing.
9. the preservation method according to claim 6 or 8, which is characterized in that the fresh-keeping enzyme including inhibiting fresh cut vegetables
Promote brown stain and corruption.
10. according to the described in any item preservation methods of claim 6-9, which is characterized in that the fresh cut vegetables are processed to thickness
Spend the sheet or bulk of 0.2-2cm.
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| CN110301630A (en) * | 2019-07-23 | 2019-10-08 | 郓城驴小仙食品有限公司 | A kind of fruit colla corii asini cake and preparation method thereof of mouthfeel external form novelty nourish and beautify skin stomach conditioning |
| CN111345343A (en) * | 2020-04-26 | 2020-06-30 | 成都海关技术中心 | Kiwi fruit storage preservative and preservation method thereof |
| CN112219894A (en) * | 2020-09-18 | 2021-01-15 | 江苏莱顿博瑞生物科技有限公司 | Preservative and preservation method for fresh-cut rhizome vegetables |
| CN113796414A (en) * | 2021-09-23 | 2021-12-17 | 临沂大学 | Preservation method of fresh blueberry fruits |
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| CN114600950A (en) * | 2022-01-26 | 2022-06-10 | 四川农业大学 | Preparation method and application of hansenula polymorpha antistaling agent |
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| CN111345343A (en) * | 2020-04-26 | 2020-06-30 | 成都海关技术中心 | Kiwi fruit storage preservative and preservation method thereof |
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| CN114504022A (en) * | 2022-02-28 | 2022-05-17 | 贵阳学院 | Passion fruit preservative and preparation method and application thereof |
| CN114504022B (en) * | 2022-02-28 | 2024-01-23 | 贵阳学院 | Passion fruit preservative as well as preparation method and application thereof |
| CN116584538A (en) * | 2023-05-31 | 2023-08-15 | 广东省农业科学院果树研究所 | Composite preservative and application thereof and method for delaying browning of picked fruits and vegetables |
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