CN109864133A - A kind of fruits and vegetables compelx coating preservation method - Google Patents
A kind of fruits and vegetables compelx coating preservation method Download PDFInfo
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- CN109864133A CN109864133A CN201711263526.9A CN201711263526A CN109864133A CN 109864133 A CN109864133 A CN 109864133A CN 201711263526 A CN201711263526 A CN 201711263526A CN 109864133 A CN109864133 A CN 109864133A
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- vegetables
- fruits
- fruit
- composite coating
- nisin
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Abstract
The invention patent relates to preserving fruit and vegetable utilizing fields, more particularly to the fresh-keeping method of compelx coating.The fruit and vegetable preserving method that the invention patent provides: it is configured to composite coating preservative by a certain percentage with chitosan and nisin；Fruits and vegetables are cleaned up, are drained, for a period of time with above-mentioned composite coating preservative immersion treatment；Taking-up is fitted into PE bags after draining at room temperature, freezer storage.To extend the storage period of fruits and vegetables.
Description
Technical field
The invention patent relates to preserving fruit and vegetable utilizing fields, more particularly to the fresh-keeping method of compelx coating.
Background technique
The maturity period of tribute mandarin orange is annual by the end of November to the early January of second year, when tribute mandarin orange stores under normal temperature conditions,
Intrinsic flavor can only probably maintain 7~10 days, it is easy to mouldy, fruit rot that there is a phenomenon where base of fruits, so as to cause pericarp mistake
Water shrinkage, fruit soften and generate peculiar smell etc. and cannot eat.Therefore, maximum in order to preferably retain the nutritional ingredient of tribute mandarin orange
Its original local flavor and quality are kept to degree, the shelf life of tribute mandarin orange how is extended, is problem in the urgent need to address at present.
Coating fresh-keeping technology is exactly uniformly to apply in the surface portion of fruits and vegetables and spread one layer of high molecular liquid film, it is dry after i.e.
Layer protecting film can be formed, and this layer of protective film can significantly reduce the contact area of food surface and outside air, have
Effect ground prevents the growth of various microorganisms, and can reduce fruit-vegetable food oxidation rate, the speed of enzymatic browning and moisture and steam
The speed of hair, at the same reduce fruits and vegetables water loss and food the moisture absorption effect, reach reduce fruit respiration and nutrition
The loss of substance acts on, and significantly improves the hardness and fresh plumpness of fruit, reduces pathogen and infect journey to fruit
It spends and then achievees the purpose that reduce the rotten of fruit.Recognize from the research having, the coating-film fresh-keeping of homogenous material has a foregone conclusion
It is sex-limited or insufficient.
Chitosan is efficient, nontoxic, at low cost because of having the characteristics that, is widely used in food fresh keeping.Correlative study table
It is bright, coating-film fresh-keeping is carried out to fruits and vegetables with chitosan, there is permeability, water preventing ability after film forming, various gas molecules can be increased
Penetration resistance, therefore can be very good the nutritive value for retaining fruits and vegetables, extend the shelf life of food.
Nisin (Nisin) is a kind of polypeptides matter that streptococcus lactis generates, and is the generally acknowledged safety of country
Preservative can inhibit the growth of gram positive bacteria and its gemma in large area, effectively prevent the growth of microorganism, to prolonging
There is very big effect in the storage period of long food.
This method is using the composite coating preservative material of chitosan and nisin as fruits and vegetables, according to most suitable
Suitable antistaling agent concentration combination is configured to composite coating preservative, using the technology of coating-film fresh-keeping, to extend fruits and vegetables especially
The storage period of tribute mandarin orange.
Summary of the invention
The invention patent relates to preserving fruit and vegetable utilizing fields, more particularly to the fresh-keeping method of compelx coating.The invention patent mentions
For the method for preserving fruit and vegetable utilizing: chitosan and nisin are configured to composite coating preservative by a certain percentage；By fruits and vegetables
It cleans up, drain, for a period of time with above-mentioned composite coating preservative immersion treatment；Taking-up is packed into PE after draining at room temperature
In bag, freezer storage.
Specific embodiment
One, the preparation of coating antistaling agent (for being made into 1000ml composite preservative)
The chitosan of corresponding proportion is accurately weighed, 900ml distilled water is added and shakes 10 min, stirs evenly, is accurately weighed corresponding
The Nisin of ratio is added in above-mentioned solution, is settled to 1000ml i.e. with distilled water until completely dissolved and can be made into compelx coating guarantor
Fresh dose.
Two, coating-film fresh-keeping is handled
Fruits and vegetables after picking are drained through over cleaning, for a period of time with above-mentioned composite coating preservative immersion treatment；It takes out in room temperature
Under drain after be fitted into Polythene Bag (PE) bag, freezer storage.
Claims (3)
1. a kind of fruits and vegetables compelx coating preservation method, it is characterized in that being configured to using chitosan and nisin as material
Composite coating preservative is packed into Polythene Bag to fresh fruit of vegetables immersion treatment, then after draining fruits and vegetables with composite coating preservative
(PE) in bag, freezer storage.
2. fruit and vegetable preserving method according to claim 1 is configured to using chitosan and nisin as material
Composite coating preservative has optimal ratio, it is characterised in that chitosan concentration 0.1%-5%, nisin concentration are
0.001%-1%。
3. being soaked according to claim 1 with composite coating preservative to fresh fruit of vegetables with fruit and vegetable preserving method as claimed in claim 2
Bubble processing has the optimal time, it is characterised in that the immersion treatment time is 1min-5min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711263526.9A CN109864133A (en) | 2017-12-05 | 2017-12-05 | A kind of fruits and vegetables compelx coating preservation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711263526.9A CN109864133A (en) | 2017-12-05 | 2017-12-05 | A kind of fruits and vegetables compelx coating preservation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109864133A true CN109864133A (en) | 2019-06-11 |
Family
ID=66915921
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711263526.9A Pending CN109864133A (en) | 2017-12-05 | 2017-12-05 | A kind of fruits and vegetables compelx coating preservation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109864133A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1843132A (en) * | 2006-05-11 | 2006-10-11 | 福建省厨师食品集团有限公司 | Mushroom antistaling agent and processing method |
| EP3072401A1 (en) * | 2015-12-18 | 2016-09-28 | Ticinum Immobiliare Agricola S.r.l. | Film-forming composition for disinfection and preservation of foodstuffs |
| CN107136200A (en) * | 2017-06-05 | 2017-09-08 | 广西振合供应链管理有限公司 | Vegetable cold chain logistics preservation method |
-
2017
- 2017-12-05 CN CN201711263526.9A patent/CN109864133A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1843132A (en) * | 2006-05-11 | 2006-10-11 | 福建省厨师食品集团有限公司 | Mushroom antistaling agent and processing method |
| EP3072401A1 (en) * | 2015-12-18 | 2016-09-28 | Ticinum Immobiliare Agricola S.r.l. | Film-forming composition for disinfection and preservation of foodstuffs |
| CN107136200A (en) * | 2017-06-05 | 2017-09-08 | 广西振合供应链管理有限公司 | Vegetable cold chain logistics preservation method |
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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| Date | Code | Title | Description |
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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 |