CN110012934A - 一种中国樱桃专用抑菌保鲜纸及其保鲜方法 - Google Patents
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Abstract
本发明公开了一种中国樱桃专用抑菌保鲜纸及其保鲜方法,保鲜纸由350*190mm双层无纺布、1%的1‑甲基环丙烯吸附剂和0.1%大蒜精油通过内外先后两次印压在双层无纺布而成。一种樱桃专用抑菌保鲜方法步骤如下:采用350*190mm双层无纺布中间均匀放置0.25克的1‑甲基环丙烯药粉;放置1‑甲基环丙烯药粉的无纺布用无纺布缝合机将双层无纺布封边;0.1%大蒜素精油采用十字型印压在无纺布中央,将印有大蒜精油的无纺布迅速烘干装袋备用。本发明的优点是:1张保鲜纸可对3‑5千克樱桃进行密封保鲜;其配方简单,安全,易操作,成本低,且保鲜效果好,稳定性高,广谱适用性高,是易广泛推广应用的保鲜纸。
Description
技术领域
本发明涉及一种园艺产品贮藏保鲜领域,具体为一种中国樱桃专用抑菌保鲜纸及其保鲜方法。
背景技术
中国樱桃(Cerasus pseudocerasus Lindl.)隶属蔷薇科李亚科樱属落叶乔木果树,其果实成熟时颜色鲜红,玲珑剔透,味美形娇,营养丰富,医疗保健价值颇高。我国主要分布于辽宁、河北、陕西、甘肃、山东、河南、江苏、浙江、江西、贵州、四川等地。每当樱桃成熟季节,各地纷纷举办樱桃节,加快了一三产业的互动,提高了樱桃的附加值,极大地促进了中国樱桃的发展。中国樱桃也称小樱桃,果实采后极不耐贮,极易出现褐变、掉梗、软烂、腐败等生理病害及微生物病害,由于长期以来采后的贮运保鲜问题没有得到很好地解决,采收后多是近地销售且上市时间集中,商品价值大幅降低,无法实现优质优价。为了延长中国樱桃的供应期,实现樱桃采收、储运、消费市场的良性循环,对中国樱桃保鲜技术的研究十分必要。现有技术多采用化学保鲜剂对其进行保鲜处理,化学保鲜剂极易产生残留和污染环境,近年来备受质疑。迄今对中国樱桃保鲜还没有十分有效的方法。
如目前市面上使用的一种樱桃保鲜剂,其由以下质量份数的各组分组成:蔗糖酯5.5份、木质素4份、苹果酸0.25份、酒石酸钠1.2份、山梨酸钠0.5份、乙醇0.25份、白砂糖0.55份、水185份;所述樱桃保鲜剂的制备方法为:将蔗糖酯5.5份、酒石酸钠1.2份、白砂糖0.55份和水185份混合,搅拌12min,加热至52℃后加入木质素4份、苹果酸0.25份和山梨酸钠0.5份搅拌8min,冷却至室温后加入乙醇0.25份搅拌均匀。现有技术的缺点:容易造成剂量超标,导致化学残留。
发明内容
本发明的目的在于提供一种中国樱桃专用抑菌保鲜纸及其保鲜方法,本发明采用安全无毒保鲜材料进行保鲜,提高樱桃贮运时间和保证品质的作用。樱桃保鲜目前主要采用物理、化学和生物保鲜,基本上均为单一因素保鲜。本发明使用大蒜精油和1-甲基环丙烯吸附剂相结合的方法将化学保鲜和生物保鲜联合使用,效果更加明显。
本发明采用的技术方案如下:一种中国樱桃专用抑菌保鲜纸,其特征在于由350*190mm双层无纺布、1%的1-甲基环丙烯吸附剂和0.1%大蒜精油通过内外先后两次印压在双层无纺布而成。
一种中国樱桃专用抑菌保鲜方法,其特征在于方法步骤如下:
(1)采用350*190mm双层无纺布中间均匀放置0.25克的1-甲基环丙烯药粉;
(2)放置1-甲基环丙烯药粉的无纺布用无纺布缝合机将双层无纺布封边;
(3)0.1%大蒜素精油采用十字型印压在无纺布中央,将印有大蒜精油的无纺布迅速烘干装袋备用。
进一步的,所述1-甲基环丙烯药粉有效成分为1%的1-甲基环丙烯与α-环糊精配置而成的成品。
进一步的,所述大蒜精油采用常规萃取方法提出。
进一步的,所述烘干条件采用梯度温度升温法从30摄氏度,50摄氏度到70摄氏度迅速升温。
进一步的,所述双层无纺布中的无纺布可用高密度卫生纸代替。
本发明的优点是:1张保鲜纸可对3-5千克樱桃进行密封保鲜;其配方简单,安全,易操作,成本低,且保鲜效果好,稳定性高,广谱适用性高,是易广泛推广应用的保鲜纸。
具体实施方式
本发明在实施时将1%的1-甲基环丙烯吸附剂和0.1%大蒜精油通过内外先后两次印压在双层无纺布上,1-甲基环丙烯为无毒气体分子在本发明中起到阻断被保鲜产品的乙烯产生,而大蒜精油是由大蒜提取而来在本发明中起到杀菌和保健作用。将1-甲基环丙烯原药印压在双层无纺布中间起到缓释1-甲基环丙烯原药和延长保鲜时间的作用。将大蒜精油印压在无纺布外层主要目的是与保鲜产品直接接触提高抑菌和保健功能。
本发明使用广泛,可在不同规格纸箱、泡沫箱和其他材质密封箱均可使用,根据箱体大小增加使用数量即可。
本发明带来的明显效果为:首先,本发明明显延长樱桃贮运时间,提高樱桃货架期(达到2-3d)品质;其次,本发明轻便易携带且操作简单,使用范围广泛;最后,本发明相对成本低,原材料来源广泛,利润空间大。
本发明的关键点是化学保鲜和生物保鲜结合,通过加压、杀菌的方式来实现樱桃保鲜。
大蒜精油作为保鲜剂并未广泛使用,尤其是在樱桃保鲜上未见报道。大蒜精油的适宜浓度和保鲜效果本发明的创新点,其大蒜精油的浓度从0.05%,0.1%,0.15%,0.2%,樱桃低温4摄氏度保存3d后好果率分别是88%,95%,85%,83%。综合情况来看,0.1%的大蒜精油保鲜效果较好。
本发明使用1%的1-甲基环丙烯吸附剂保持不变的情况下,大蒜精油的浓度从0.05%,0.1%,0.15%,0.2%,使用在3千克的密封箱,4摄氏度低温保存樱桃3 d出现腐烂现象,腐烂率分别为12%, 5%,15%,17%。放置5 d后腐烂率提高到30%,22%,45%,48%。同样的,使用常温保存下第1d出现果实腐烂现象,且腐烂率在10%,第3d腐烂率升高至50%,第5d出现腐烂率提到75%。1%的1-甲基环丙烯吸附剂和0.1%大蒜精油使用在3千克的密封箱,4摄氏度低温保存樱桃效果最好。
Claims (5)
1.一种中国樱桃专用抑菌保鲜纸,其特征在于由350*190mm双层无纺布、1%的1-甲基环丙烯吸附剂和0.1%大蒜精油通过内外先后两次印压在双层无纺布而成。
2.一种使用权利要求1所述的中国樱桃专用抑菌保鲜纸的保鲜方法,其特征在于方法步骤如下:
(1)采用350*190mm双层无纺布中间均匀放置0.25克的1-甲基环丙烯药粉;
(2)放置1-甲基环丙烯药粉的无纺布用无纺布缝合机将双层无纺布封边;
(3)0.1%大蒜素精油采用十字型印压在无纺布中央,将印有大蒜精油的无纺布迅速烘干装袋备用。
3.根据权利要求1所述的一种使用中国樱桃专用抑菌保鲜纸的保鲜方法,其特征在于:所述1-甲基环丙烯药粉有效成分为1%的1-甲基环丙烯与α-环糊精配置而成的成品。
4.根据权利要求1所述的一种使用中国樱桃专用抑菌保鲜纸的保鲜方法,其特征在于:所述大蒜精油采用常规萃取方法提出。
5.根据权利要求1所述的一种使用中国樱桃专用抑菌保鲜纸的保鲜方法,其特征在于:所述烘干条件采用梯度温度升温法从30摄氏度,50摄氏度到70摄氏度迅速升温。
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Cited By (2)
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CN112369464A (zh) * | 2020-11-19 | 2021-02-19 | 渤海大学 | 一种应用于果蔬保鲜的绿色缓释型保鲜纸的制备方法 |
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