CN109864132A - A kind of composite antistaling agent for preserving fruit and vegetable utilizing - Google Patents
A kind of composite antistaling agent for preserving fruit and vegetable utilizing Download PDFInfo
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- CN109864132A CN109864132A CN201711263307.0A CN201711263307A CN109864132A CN 109864132 A CN109864132 A CN 109864132A CN 201711263307 A CN201711263307 A CN 201711263307A CN 109864132 A CN109864132 A CN 109864132A
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- Prior art keywords
- horseshoe
- fresh
- antistaling agent
- cut
- value
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Abstract
The invention patent relates to preserving fruit and vegetable utilizing fields, more particularly to fruits and vegetables composite antistaling agent.Fresh-cut horseshoe product is liked by consumer.Horseshoe causes tissue mechanical to damage after fresh-cut is handled, and aggravates respiration and metabolic response, causes quality sharply to decline, or even lose edible value, greatly influences the value of commodity.Therefore, how research carries out fresh-cut horseshoe fresh-keeping, so that improving the commodity value of horseshoe is just particularly important.The invention patent offer tea polyphenols, citric acid and nisin are re-dubbed antistaling agent as raw material, for the fresh-keeping of the fruits and vegetables such as horseshoe.
Description
Technical field
The invention patent relates to preserving fruit and vegetable utilizing fields, more particularly to fruits and vegetables composite antistaling agent.
Background technique
Horseshoe also known as water chestnut, water chestnut etc., monocot genus Cyperaceae, horseshoe are being rich in nutrition and health value fruits and vegetables, tool
There is good edible and medicinal value.But horseshoe is grown in soil, needs to peel when edible, thus fresh-cut horseshoe product by
Consumer's likes.Horseshoe causes tissue mechanical to damage after fresh-cut is handled, and aggravates respiration and metabolic response, leads to product
Matter sharply declines, or even loses edible value, greatly influences the value of commodity.Therefore, how research carries out fresh-cut horseshoe
It is fresh-keeping, so that improving the commodity value of horseshoe is just particularly important.
Tea polyphenols, also known as tea whip or tea tannin, belong to natural, due to non-toxic to humans, safety and sanitation,
So being the natural additive for foodstuff for possessing bright prospects.Tea polyphenols can be removed effectively certainly by the generation of inhibition free radical
It by base, chelated metal ions, suppresses growth of microorganism, to extend product fresh keeping time.
Citric acid (CA) is able to inhibit the activity of bacterium and enzyme by adjusting the characteristic of pH value, while having chelation,
Metal can be prevented to be catalyzed, so that citric acid has inoxidizability and the color-protecting function to fresh-cut fruit and vegetable, be able to extend food
Shelf preservation term.
Nisin (Nisin) is present in dairy products, is the natural preservative of one kind, bacteriostatic agent, can effectively kill
The gram-positive bacteria that dead food spoilage generates, in acid condition with citric acid cooperation, moreover it is possible to kill Gram-negative bacteria or
Other bacterium.
The present invention is to select tea polyphenols, citric acid and nisin as raw material to be re-dubbed antistaling agent, main to use
In the fresh-keeping of the fresh-keeping of fruits and vegetables, especially horseshoe.
Summary of the invention
In order to overcome the above-mentioned deficiencies of the prior art, the present invention provides a kind of preserving fruit and vegetable utilizing composite antistaling agent, antistaling agents
Formula are as follows: tea polyphenols 0.1%-0.9%, citric acid 1%-5%, nisin 0.01%-0.05%.
Specific embodiment
One, the proportion of antistaling agent
Tea polyphenols 0.1%-0.9%, citric acid 1%-5%, nisin 0.01%-0.05%.
Two, the method prepared (for being finally made into 1000ml)
Tea polyphenols, the citric acid, Nisin of concentrations above combination is added, is 6(horseshoe with 1mol/L NaOH or HCl adjustment pH value
Physiological ph), supplement distilled water to liquor capacity later and reach 1000mL, stirring uses solution after mixing.
Claims (2)
1. a kind of preserving fruit and vegetable utilizing composite antistaling agent, it is characterized in that using tea polyphenols, citric acid and nisin as raw material
It is re-dubbed antistaling agent.
2. composite antistaling agent formula according to claim 1 has optimal proportion, they be tea polyphenols be 0.1%-0.9%,
Citric acid 1%-5%, nisin 0.01%-0.05%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711263307.0A CN109864132A (en) | 2017-12-05 | 2017-12-05 | A kind of composite antistaling agent for preserving fruit and vegetable utilizing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711263307.0A CN109864132A (en) | 2017-12-05 | 2017-12-05 | A kind of composite antistaling agent for preserving fruit and vegetable utilizing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109864132A true CN109864132A (en) | 2019-06-11 |
Family
ID=66915917
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711263307.0A Pending CN109864132A (en) | 2017-12-05 | 2017-12-05 | A kind of composite antistaling agent for preserving fruit and vegetable utilizing |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109864132A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU2008294411A1 (en) * | 2007-09-04 | 2009-03-12 | Dupont Nutrition Biosciences Aps | Composition |
| CN103564039A (en) * | 2013-11-19 | 2014-02-12 | 华南农业大学 | Room-temperature litchi storage preservative, and preparation method and application of preservative |
| CN104432410A (en) * | 2014-12-23 | 2015-03-25 | 贵州省健康茶科技有限公司 | Sweet tea preservative |
| CN106472664A (en) * | 2016-10-20 | 2017-03-08 | 广东广垦绿色农产品有限公司 | A kind of fruit and vegetable fresh-keeping agent and preparation method thereof |
-
2017
- 2017-12-05 CN CN201711263307.0A patent/CN109864132A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU2008294411A1 (en) * | 2007-09-04 | 2009-03-12 | Dupont Nutrition Biosciences Aps | Composition |
| CN103564039A (en) * | 2013-11-19 | 2014-02-12 | 华南农业大学 | Room-temperature litchi storage preservative, and preparation method and application of preservative |
| CN104432410A (en) * | 2014-12-23 | 2015-03-25 | 贵州省健康茶科技有限公司 | Sweet tea preservative |
| CN106472664A (en) * | 2016-10-20 | 2017-03-08 | 广东广垦绿色农产品有限公司 | A kind of fruit and vegetable fresh-keeping agent and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 王向阳，杨玲，余兴伟，丁冰: "天然食品防腐剂对泡菜常温流通中菌落总数和pH的影响", 《中国调味品》 * |
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|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190611 |