CN109984188A - 一种荔枝保鲜剂及其制备方法 - Google Patents
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Classifications
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- 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
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- A23B7/154—Organic compounds; Microorganisms; Enzymes
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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
- A23B7/157—Inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种荔枝保鲜剂及其制备方法。所述的荔枝保鲜剂按重量百分比计,它的组成为:魔芋葡甘露聚糖0.5‑2.5%、纳米氧化锌0.3‑2.3%、甘油0.4‑2.8%、余量为水。本发明所述保鲜剂组成简单,成本低且用量少;能够有效减少荔枝在储运过程的失水现象,并能有效抑制细菌活动及荔枝自呼吸作用,防止荔枝腐败和发酵;另一方面,保鲜剂中所使用原料均为对人体无毒、无害,不存在毒药残留问题,安全可靠,具有很好的应用前景和经济效益。
Description
技术领域
本发明涉及果蔬的保鲜技术领域,具体涉及一种荔枝保鲜剂及其制备方法。
背景技术
荔枝(Litchi chinensis Sonn.)是亚热带水果,也是我国南方亚热带地区主要生产的水果之一,其栽培面积、品种、产量均居世界首位。荔枝果皮有鳞斑状突起,颜色呈鲜红、紫红、青绿或青白色,果肉全部被肉质假种皮包裹。果肉新鲜时半透明凝脂状,多汁,味甘甜、香美,素有果中珍品之称。但是,由于荔枝特殊的果实结构和生理特性,荔枝采摘后容易发生褐变和变质,不利于长时间储运,导致荔枝货架期短,严重影响荔枝的销量和经济价值。因此,荔枝的保鲜技术也成为荔枝产业中的重点研究课题。
目前荔枝的保鲜方法主要有以下三大类:常温短期保鲜、零上低温中期保鲜和零下低温长期保鲜。其中常温短期保鲜方法具代表性的有:
公开号为CN 103734270A的发明专利,公开的荔枝保鲜剂由以下质量份数的各组分组成:蔗糖酯2-3份、山梨酸钠0.8-1.2份、苹果酸0.12-0.18份、酒石酸钠0.02-0.03份、海藻酸钠0.006-0.008份、高锰酸钾0.005-0.008份、水200-210份。该发明所述保鲜剂成品为液体状,使用时将荔枝浸没于液体形式的保鲜剂中2-3min,取出即可。采用该发明所述保鲜剂可延长荔枝保鲜期25-30天。但是,该发明保鲜剂组成复杂,且其中含有防腐剂(如山梨酸钠、高锰酸钾等),存在防腐剂残留的可能性,对食用人群存在安全隐患。
公开号为CN103125586A的发明专利,公开的荔枝保鲜剂由下述原料按重量份数比制备而成:百部:干姜:虎杖:花椒:丁香:L-抗坏血酸=15~25:20~30:25~40:10~20:15~25:1.0~2.5。该发明所述保鲜剂主要由中草药组成,虽克服了使用防腐剂的不足,但其在使用时需要结合使用乙烯吸收剂才能起到较好的保鲜和防腐作用。
因此,研发一种无防腐剂残留、低成本且保鲜效果好的荔枝保鲜剂具有很大的现实意义。
发明内容
本发明要解决的技术问题是提供一种组成简单、成本低、保鲜效果好且安全可靠的荔枝保鲜剂及其制备方法。
为解决上述技术问题,本发明提供的荔枝保鲜剂按重量百分比计,它的组成为:魔芋葡甘露聚糖(KGM)0.5-2.5%、纳米氧化锌0.3-2.3%、甘油0.4-2.8%、余量为水。
本发明所述荔枝保鲜剂中,纳米氧化锌的粒度通常控制在20-40nm。
上述各组分的组成优选为:魔芋葡甘露聚糖0.5-1.5%、纳米氧化锌0.5-1.5%、甘油0.4-1.5%、余量为水。
上述各组分的组成进一步优选为:魔芋葡甘露聚糖0.8-1.2%、纳米氧化锌1.0-1.5%、甘油0.5-1.0%、余量为水。
本发明还提供上述荔枝保鲜剂的制备方法,具体为:按配方称取各组分,将魔芋葡甘露聚糖、纳米氧化锌和甘油均匀分散于水中,即得到所述的荔枝保鲜剂。
上述制备方法中,可以采用现有常规方法将魔芋葡甘露聚糖、纳米氧化锌和甘油均匀分散于水中,优选采用超声的方式将魔芋葡甘露聚糖、纳米氧化锌和甘油均匀分散于水中。超声的时间为实现魔芋葡甘露聚糖、纳米氧化锌和甘油均匀分散于水中所需的时间,通常需要15-60min。
本发明所述荔枝保鲜剂的使用方法有以下两种:
(1)将荔枝浸没于保鲜剂中,当荔枝表面完全湿透(实现荔枝表面完全湿透通常需要1-3min)后即可取出。
(2)将保鲜剂喷洒或涂抹于荔枝表面至滴水即可。
本发明所述荔枝保鲜剂优选在配制好的24h内使用。
与现有技术相比,本发明所述的荔枝保鲜剂的特点在于:
1、本发明所述保鲜剂组成简单,成本低且用量少。
2、本发明所述保鲜剂成膜性良好,有效减少荔枝在储运过程的失水现象,并能有效抑制细菌活动及荔枝自呼吸作用,防止荔枝腐败和发酵。试验结果显示,使用本发明所述保鲜剂后在常温条件下保存5天,失水率为6%;褐变率较底,相对于新鲜荔枝,可溶性固形物含量的损失较少,果肉pH基本没有发生变化,Vc含量维持在较高水平。
3、本发明所述保鲜剂配方中的各组分均为对人体无毒、无害,不存在毒药残留问题,安全可靠,具有很好的应用前景和经济效益。
附图说明
图1为实验例中不同处理的荔枝失水率曲线,其中,表示空白组,表示PE保鲜膜组,表示KGM水溶胶组,表示KGM-纳米ZnO水溶胶组;
图2为实验例中不同处理条件下的保存6天的好果率曲线,其中,表示空白组,表示PE保鲜膜组,表示KGM水溶胶组,表示KGM-纳米ZnO水溶胶组;
图3为实验例中不同处理条件下的保存的荔枝褐变率曲线,其中,表示空白组,表示PE保鲜膜组,表示KGM水溶胶组,表示KGM-纳米ZnO水溶胶组。
具体实施方式
下面结合具体实施例对本发明作进一步的详述,以更好地理解本发明的内容,但本发明并不限于以下实施例。
实施例1
按重量百分比计,称取1%的魔芋葡甘露聚糖、1.2%的纳米氧化锌、0.8%的甘油和余量的水,置于超声波搅拌器中,于常温条件下超声搅拌30min,得到分散均匀的分散相,即为本发明所述的荔枝保鲜剂。
实施例2
按重量百分比计,称取2%的魔芋葡甘露聚糖、0.9%的纳米氧化锌、1.6%的甘油和余量的水,置于超声波搅拌器中,于常温条件下超声搅拌25min,得到分散均匀的分散相,即为本发明所述的荔枝保鲜剂。
实施例3
按重量百分比计,称取0.5%的魔芋葡甘露聚糖、2.0%的纳米氧化锌、2.8%的甘油和余量的水,置于超声波搅拌器中,于常温条件下超声搅拌45min,得到分散均匀的分散相,即为本发明所述的荔枝保鲜剂。
实施例4
按重量百分比计,称取2.5%的魔芋葡甘露聚糖、0.3%的纳米氧化锌、0.4%的甘油和余量的水,置于超声波搅拌器中,于常温条件下超声搅拌20min,得到分散均匀的分散相,即为本发明所述的荔枝保鲜剂。
实施例5
按重量百分比计,称取0.8%的魔芋葡甘露聚糖、0.6%的纳米氧化锌、0.8%的甘油和余量的水,置于超声波搅拌器中,于常温条件下超声搅拌30min,得到分散均匀的分散相,即为本发明所述的荔枝保鲜剂。
实验例:荔枝的保鲜实验
1、实验用荔枝:采摘于来宾市郊果园,品种为“桂味”,果实九成熟,颜色呈鲜红色时,于上午露水干时采摘,果实带有果穗,采后马上运回实验室,选成熟度一致、大小相当、无病虫害、无机械伤的新鲜果。
2、实验方法及分组:
通过测定保鲜过程荔枝失水率、好果率、褐变率、可溶性固形物含量、果肉pH、Vc(维生素c)含量等指标反应荔枝的新鲜度。
实验设计4个处理组,即空白组、PE保鲜膜组、KGM水溶胶组和KGM-纳米ZnO水溶胶组,各组处理如下:
空白组为:不做任何保鲜措施,与其它组放置于同样的环境下进行实验。
PE保鲜膜组:取适量PE保鲜膜将荔枝完全包裹后置于容器中,与其它组放置于同样的环境下进行实验。
KGM水溶胶组:称取KGM若干,用水配成KGM浓度为0.8wt%的溶液,采用超声分散30min,得到分散相。将荔枝浸泡到该分散相中,使得荔枝表面完全湿透,取出沥干至不滴水,与其它组放置于同样的环境下进行实验。
KGM-纳米ZnO水溶胶组:按实施例5制得的荔枝保鲜剂。将荔枝浸泡到该分散相中,使得荔枝表面完全湿透,取出沥干至不滴水,与其它组放置于同样的环境下进行实验。
3、保鲜实验环境:常温贮藏(27-35℃)。
4、实验结果:
4.1不同处理的荔枝失水率
不同处理组的荔枝失水率如图1所示。由图1可知,在储存过程中荔枝水分逐步损失,在KGM-纳米ZnO水溶胶组中发现荔枝的水分损失速率较低,同时相同时间下失水率也比较低,在第5天失水率为6%,在第6天失水率不到10%,证明KGM-纳米ZnO水溶胶对荔枝具有较好的保水性。
4.2不同处理条件下的保存6天的好果率
不同处理条件下的保存6天的好果率如图2所示。由图2可知,当随着时间的推移所有的处理组的好果率逐步下降,其中空白组的下降速度最快,KGM-纳米ZnO水溶胶处理组的下降速度最慢,到了第4天好果率超过60%,到了第6天好果率还有接近40%,而其它组到第6天时好果率不到20%,说明KGM-纳米ZnO水溶胶对荔枝具有较好的效果。
4.3不同处理条件下的保存的荔枝褐变率
不同处理条件下的保存的荔枝褐变率如图3所示。由图3可知,KGM-纳米ZnO水溶胶组的褐变速度比较慢,在与其它组相比,在第4、第5天的时候褐变率比较低,说明KGM-纳米ZnO水溶胶的保鲜效果最好。
4.4储存5d后水果理化指标的变化:
同处理条件下储存5d后荔枝果肉的理化指标如下述表1所示。
表1:
天数/d | 处理 | 可溶性固形物/% | 果肉pH值 | Vc/mg.100g-<sup>1</sup> |
1 | 空白组 | 17.5 | 6.4 | 35.58 |
5 | 空白组 | 12.8 | 6.1 | 14.45 |
5 | 保鲜膜 | 14.4 | 5.8 | 17.38 |
5 | KGM水溶胶 | 15.2 | 6.0 | 23.87 |
5 | KGM-纳米ZnO水溶胶 | 15.4 | 6.2 | 26.35 |
由表1可知,储存5d后,KGM-纳米ZnO水溶胶组与第1天相比,可溶性固形物含量的损失较少,果肉pH基本没有发生变化,Vc含量维持在较高水平,说明KGM-纳米ZnO水溶胶的保鲜效果最好。
Claims (5)
1.一种荔枝保鲜剂,其特征在于:按重量百分比计,它的组成为:魔芋葡甘露聚糖0.5-2.5%、纳米氧化锌0.3-2.3%、甘油0.4-2.8%、余量为水。
2.根据权利要求1所述的荔枝保鲜剂,其特征在于:各组分的组成为:
魔芋葡甘露聚糖0.5-1.5%、纳米氧化锌0.5-1.5%、甘油0.4-1.5%、余量为水。
3.根据权利要求1所述的荔枝保鲜剂,其特征在于:各组分的组成为:
魔芋葡甘露聚糖0.8-1.2%、纳米氧化锌1.0-1.5%、甘油0.5-1.0%、余量为水。
4.权利要求1-3中任一项所述荔枝保鲜剂的制备方法,其特征在于:按配方称取各组分,将魔芋葡甘露聚糖、纳米氧化锌和甘油均匀分散于水中,即得到所述的荔枝保鲜剂。
5.根据权利要求4所述的制备方法,其特征在于:采用超声的方式将魔芋葡甘露聚糖、纳米氧化锌和甘油均匀分散于水中。
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