CN110915908A - Corrosion-resistant fruit freeze-dried powder for refreshing perishable fruits and preparation method thereof - Google Patents
Corrosion-resistant fruit freeze-dried powder for refreshing perishable fruits and preparation method thereof Download PDFInfo
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- CN110915908A CN110915908A CN201911212265.7A CN201911212265A CN110915908A CN 110915908 A CN110915908 A CN 110915908A CN 201911212265 A CN201911212265 A CN 201911212265A CN 110915908 A CN110915908 A CN 110915908A
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Classifications
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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
-
- 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
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
The invention relates to the field of food storage and preservation, and aims to provide corrosion-resistant fruit freeze-dried powder for preserving perishable fruits and a preparation method thereof. The freeze-dried powder comprises lemon, mango and grape raw juice components in equal weight proportion, and is obtained by mixing and freeze-drying three kinds of fruit raw juice in equal weight proportion. The fruit mixed concentrated juice is a food, so that the problem of limited application does not exist, the mixed concentrated solution not only can directly inhibit fungi, but also can induce the disease resistance of the treated fruits and enhance the fresh-keeping period of the injured fruits. The invention belongs to a surface treatment technology, does not change the flavor of food, has high safety and is easy to be accepted by people.
Description
Technical Field
The invention belongs to the field of food storage and preservation, relates to fruit corrosion prevention, and particularly relates to perishable fruit preservation freeze-dried powder prepared from corrosion-resistant fruits and a preparation method thereof.
Background
Some fruits are easy to rot, and the fruit rot is caused by mold, which is different from spoilage caused by bacteria, mold and yeast of other foods. The damaged fruits are easy to rot and comprise two aspects: (1) the fruit itself is perishable, which is more rapid after spoilage. (2) Fruits which are not easy to rot originally become easy to rot due to mechanical damage. Some fruits are not easy to rot even if the fruits have wounds, and the fruits which are not easy to rot may contain some substances with strong bacteriostatic action. However, the long-term eating verification of human beings proves that the fruit containing the antibacterial substance in a dosage is very high in edible safety under the conventional eating amount.
People pay more attention to the development of natural antibacterial substances. The antibacterial effect of the wintergreen extract is studied, the wintergreen extract has good inhibition effect on escherichia coli and staphylococcus aureus, has poor effect on pseudomonas aeruginosa, and has good inhibition effect on common spoilage bacteria rhizopus and penicillium in food. The bacteriostatic action increases with the increase of the concentration, and the bacteriostatic activity is strongest under the acidic condition of pH 5. The wintergreen extract can delay the putrefaction of strawberry fruits and maintain the good quality of the strawberries after being picked. The extract of the young leaves of the pyrus ussuriensis maxim is mixed with potatoes, bean curd and fat meat, cooked and placed in a bacterial suspension, and the result shows that the extract of the young leaves of the pyrus ussuriensis maxim can obviously inhibit escherichia coli and staphylococcus aureus and can also inhibit saccharomycetes, so that the storage time of 3 foods is prolonged. The antibacterial and antiseptic effects of the extract of 0.7 percent of the young leaves of the pyrus ussuriensis maxim are better than that of 0.1 percent of sodium benzoate. Extracting polyphenol from mango seeds with 60% ethanol water, and purifying the ethanol extract of the mango seeds with AB-8 macroporous resin and SephadexI.H-20 column to obtain different components. The mango seed polyphenol has strong bacteriostatic action on staphylococcus aureus, escherichia coli, bacillus thuringiensis and bacillus subtilis under certain concentration. The mango peel extract also has the effect of inhibiting bacteria. The bacteriostatic active component of mango polyphenol mainly contains galloyl glucose substances with different degrees of substitution. The lemon pericarp extract has antibacterial effect.
However, the materials of these previous studies (e.g., wintergreen, pears young leaves, mango seeds) are not food materials, and their extracts are difficult to use on food for a short period of time. The food extract cannot be directly used for food preservation or preservation, belongs to the food additive management range, and not only the name of a substance needs to be listed, but also the use range and the dosage need to meet the management specification. Because there is a potential risk if a person consumes certain ingredients, not the entire ingredients, in a food for a long period of time.
Disclosure of Invention
The invention aims to solve the technical problem of overcoming the defects in the prior art and provides perishable fruit fresh-keeping freeze-dried powder prepared by using corrosion-resistant fruits and a preparation method thereof.
In order to solve the technical problem, the solution of the invention is as follows:
the freeze-dried powder comprises lemon, mango and grape raw juice components in equal weight proportion, and is obtained by mixing and freeze-drying three kinds of fruit raw juice in equal weight proportion.
In the invention, the freeze-dried powder also comprises corn starch as a filler, and the weight ratio of the corn starch to the mixed fruit raw juice component is 0.15: 1.
The invention further provides a preparation method of the corrosion-resistant fruit freeze-dried powder, which comprises the following steps:
(1) peeling and removing kernels or seeds of fresh mango, lemon and grape fruits;
(2) weighing three kinds of pulp with equal weight, mixing, juicing for 1 minute, and filtering with gauze; washing the residue with water for 2 times, filtering to remove residue, and mixing filtrates to obtain mixed fruit juice; or respectively juicing to obtain filtrates, and mixing to obtain mixed fruit juice;
(3) freezing and freeze-drying the mixed fruit juice to prepare powder, thus obtaining the corrosion-resistant fruit freeze-dried powder.
In the present invention, the step (3) further comprises adding a filler: adding corn starch into the mixed fruit juice according to the weight ratio of the corn starch to the mixed fruit juice of 0.15: 1; after being stirred evenly, the mixture is frozen and freeze-dried to prepare powder, and the corrosion-resistant fruit freeze-dried powder containing the filling agent is obtained.
The invention also provides a using method of the corrosion-resistant fruit freeze-dried powder, which is to add the corrosion-resistant fruit freeze-dried powder into distilled water with the weight 1.5 times that of the corrosion-resistant fruit freeze-dried powder to obtain mixed fruit juice with the concentration 4 times that of the corrosion-resistant fruit freeze-dried powder; the blended fruit juice was then sprayed onto the perishable fruit surface to be treated in an amount of 3% by weight of the perishable fruit.
The invention also provides a using method of the corrosion-resistant fruit freeze-dried powder, which is characterized in that the corrosion-resistant fruit freeze-dried powder containing the filling agent is adhered to the surface of the perishable fruit.
Furthermore, the perishable fruit is placed in the corrosion-resistant fruit freeze-dried powder containing the filler, and the fruit is rolled back and forth for more than 3 times, so that the powder is adhered to the surface of the fruit.
Description of the inventive principles:
since the fruit itself contains organic acids, bacteria are not harmful during the life of the fruit. But the mildew is not afraid of organic acid and has serious harm. Each fruit has its own ability to resist infection by most fungi, but has specific pathogenic bacteria. The wound is smeared with another fruit juice, which is beneficial to resisting the specific pathogenic bacteria. The lemon, mango and grape juice stock solutions are relatively weak in fungus inhibition, but the 4-time concentrated solutions are remarkably enhanced in fungus inhibition capacity, which is related to the fact that the lemon, mango and grape juice stock solutions contain the concentration of bacteriostatic substances such as flavone and the like, and is also related to the fact that the lemon, mango and grape juice stock solutions contain different substances for inducing perishable fruits to generate disease resistance.
Compared with the prior art, the invention has the beneficial effects that:
1. the fruit mixed concentrated juice is food, has no problem of limited application, can directly inhibit fungi, can induce disease resistance of treated fruits, and can prolong the fresh-keeping period of injured fruits.
2. The invention belongs to a surface treatment technology, does not change the flavor of food, has high safety and is easy to be accepted by people.
Detailed Description
The fruit is directly used for the fresh-keeping, or the preservation, or the addition of other foods through the combination of juice extraction, stock solution, diluent, concentrated solution or foods. Thus, the applicants compared the antifungal capacity of 15 fruit juices and tested their diluted and concentrated antibacterial capacity for preservation of wounded fruit.
The freeze-dried powder is obtained by mixing and freeze-drying fruit raw juice. A freeze dryer is used in the freeze-drying process. Generally, a freeze dryer can refrigerate, but when a large number of samples are available, the problems of insufficient refrigerating capacity or low refrigerating speed often occur. The invention adopts the technical scheme that the fruit juice is frozen in a refrigeration house and then is dehydrated to remove water in the frozen state of a freeze dryer. Therefore, it is called "freezing + freeze-drying".
Preparing fruit juice and inhibiting bacteria:
removing the outer skin, the outer shell and the inner core of 15 kinds of fresh fruits, cutting into pieces, putting the pieces into a juice extractor, and starting up for 1 minute. Directly juicing fruits, adding equal amount of water into walnut and peanut, juicing, removing residues, and concentrating to original weight. The juice was placed in disposable plastic cups, 3 parts per fruit, 100g per part. The control used potato liquid medium. After numbering, the materials are placed on a rack of a laboratory in the open air, and the room temperature of an air conditioner is controlled to be 27 ℃. Samples were taken after 3 days of standing. Diluting the liquid to 10-5,10-6,10-71ml of the plate was plated with PDA medium and incubated at 28 ℃ for 3 days.
The number of yeast and mould is counted, and the inhibition rates of mango, cherry, kiwi fruit, grape and litchi juice on the yeast are respectively 94.3%, 93.7%, 90% and 87.3%. Lemon and banana are the stronger fungus inhibiting substances, and the inhibiting rates are respectively 76.7% and 74%. The inhibition rate of the juice of walnut, peanut, melon, Hami melon, pear, peach, apple and dragon fruit on the microzyme is less than 0-16.7%. Melons, hami melons, pears, and peaches are all perishable fruits.
The lemon, dragon fruit, litchi, kiwi fruit, peanut and walnut juice is found to have no mould growth in 3 days. Grapes, bananas, cherries and mangoes have a small amount of mould, and melons, hami melons and apple juice are easy to mould.
TABLE 1 inhibition of yeasts and molds in PDA medium (60 hours)
Preparing concentrated juice and inhibiting bacteria:
concentrating under vacuum at 55 deg.C by rotary evaporator to 2 times and 4 times. Additionally, freeze-dried powder is added with less distilled water to prepare 2 times and 4 times of concentrated juice. The same bacteriostatic experiments as above were performed. It was found that the concentrate prepared by the lyophilization process was similar in its effectiveness in inhibiting the total amount of fungi. However, in the preliminary experiment of soaking fruits, the concentrated solution prepared by the freeze-drying method is found to have a significantly better rotting inhibition effect than the concentrated solution prepared by vacuum concentration. Therefore, the method of preparing concentrated fruit juice by adding water into the freeze-dried powder is adopted in the following steps.
Squeezing the fruits, filtering with gauze, adding distilled water of equal weight into the residue, stirring, and filtering with gauze. 2 replicates. After being combined, the mixture is filtered by filter paper in vacuum. Freezing the juice, and freeze drying to obtain powder. The same amount of dried water was added to prepare a stock solution, and 1/2 (2-fold concentrated juice) and 1/4 (4-fold concentrated juice) were added to prepare a concentrated juice.
Numbering 4 times of the concentrated juice, and standing in the open air at room temperature of 27 ℃. Samples were taken after 5 days of standing. After dilution, 1ml of the plate was plated with PDA medium and cultured at 28 ℃ for 3 days. The number of yeasts and moulds was counted. The 4-time concentrated juice is found to be the most bacteriostatic of lemon, grape and mango, and has 97%, 93.7% and 88% inhibition rate on fungi (including yeast and mould). The most easily spoiled are melon, pear, banana juices. At the moment, the kiwi fruit juice is found to have poor effect, probably because the fruit ripeness degree of the previous experiment is low, the fungus inhibition effect is good, and the ripeness degree is too high, so that the bacteriostasis is poor. Because the kiwi fruit juice is unstable in bacteriostasis, the kiwi fruit juice is not listed in subsequent experiments.
Diluting fruit juice on a culture medium for bacteriostasis experiment:
collecting 1mL of PDA culture medium coated with 8mL of each of the stock solution, the 1-fold concentrated solution and the 2-fold concentrated solution, and adding 1mL of 1 × 10 culture medium after the juice is absorbed2cfu/mL wine yeast and Fusarium spore fluid. The test tube cotton plug prevents external microorganisms from entering. Each concentration and each bacterial liquid are parallel by 3, and each bacterial liquid is used as 3 groups of blank controls, namely, no fruit juice is added into the culture medium, and only bacterial liquid with the same quantity as the experiment is added. Culturing in a thermostat at 28 deg.C and 65% humidity in PDA culture medium. The time period was 4 days. And (6) counting colonies.
TABLE 2 inhibition ratio (%) of fruit juice to yeast
| Fruit juice | Stock solution | Adjusting pH of stock solution | 2 times liquid | 2 times of liquid to adjust pH | 4 times liquid | Adjusting pH with 4 times of liquid |
| Mango (mango) | 6.7 | -6.7 | 26.7 | 13.3 | 20 | 13.3 |
| Grape | 6.7 | 6.7 | 26.7 | 13.3 | 40 | 20 |
| Lemon | 6.7 | -6.7 | 26.7 | 13.3 | 20 | 13.3 |
Note: the cells were diluted 10-fold in the medium and the pH was adjusted to about 7.
TABLE 3 inhibition ratio (%) of fruit juice to Fusarium
| Fruit juice | Stock solution | Adjusting pH of stock solution | 2 times liquid | 2 times of liquid to adjust pH | 4 times liquid | Adjusting pH with 4 times of liquid |
| Mango (mango) | 0 | 7.7 | 7.7 | 0 | 23.1 | 30.8 |
| Grape | 7.1 | 0 | 7.7 | 0 | 0 | 7.7 |
| Lemon | 0 | 7.7 | 7.7 | 0 | 7.7 | 7.7 |
Note: the cells were diluted 10-fold in the medium and the pH was adjusted to about 7.
Only 4 times of concentrated mangoes have obvious fusarium inhibition effect after 10 times of dilution. None of the others had significant fusarium inhibition. After the 4-time concentrated grape juice is diluted by 10 times, the grape juice has the strongest capacity of inhibiting yeast, and other inhibiting effects are weaker. Whether the pH adjustment has little influence on the inhibition of fungi.
Experiment of corrosion resistant fruit juice for treating perishable fruit:
three fruits with the worst corrosion resistance are selected: melon, banana, pear. Five wounds with the diameter of 0.5cm and the depth of 0.5cm are stabbed on the surfaces of the three fruits by using a round tube, the five wounds are arranged on the same surface of the fruits, the wounds are respectively smeared with corrosion-resistant fruit stock solution, 4 times of concentrated solution and stock solution of the fruits, and the fruits are cleaned by distilled water without any treatment (contrast). Each was done in 10, 3 replicates. Wrapping with plastic wrap after treatment, and standing at room temperature (air-conditioning at 27 deg.C). Wound decay diameter determination.
The wound of the fruit with poor bacterium resistance is smeared with the juice of the fruit and is most rotten, and the rotten time is not treated; wounds are washed with water and can reduce decay to a small extent, but the inhibitory effect is limited. While treatment with both the original juice and the concentrated juice of decay-resistant fruit significantly inhibited the decay of injured perishable fruits. Wherein, the mango juice and the 4-time concentrated juice have the best effect of inhibiting the rottenness of the pears and the bananas, and the effect of the mango juice and the concentrated juice is the same. The mango 4-time concentrated juice has the strongest effect of inhibiting pear rot, and the mango original juice and the mango 4-time concentrated juice have the same effect of inhibiting bananas. The lemon 4-time concentrated juice and the original fruit juice have the best effect of inhibiting the muskmelon rotten. The mango juice has poor effect of inhibiting the muskmelon from rotting due to inferior grape juice. The original wound diameter is 0.5cm, and some wounds shrink or heal, so that the diameter is reduced. Therefore, the rot does not exist below 0.5 cm. The melon was treated with 4-fold of lemon and grape juice concentrate and was not rotten. The pear is treated by 4 times of mango concentrated juice without rotting. The banana is treated by the mango juice, and the decay is remarkably delayed.
The wounds of mango, lemon and grape treated by 4 times of lemon concentrated juice are not rotten. Even with the lemon stock, the lemon and mango wounds did not rot. The mango 4-fold concentrated liquid treatment wound does not decay. All 3 kinds of fruit juice or concentrate, which treat lemon wounds, completely inhibit wound decay.
TABLE 4 Effect of well-tolerated fruit juice on poorly-tolerated fruit wound decay (diameter/cm, 5 days)
TABLE 5 Effect of well-tolerated fruit juice on wound decay of well-tolerated fruits (diameter/cm, 5 days)
| Treatment of | Mango (mango) | Grape | Lemon |
| Is not processed | 1.2 | 1.4 | 0.8 |
| Wound cleansing | 0.8 | 1.3 | 0.6 |
| Mango juice | 0.6 | 0.9 | 0.4 |
| Mango 4-fold concentrated solution | 0.4 | 0.8 | 0.3 |
| Grape stock solution | 0.7 | 1.0 | 0.5 |
| Grape 4-fold concentrated solution | 0.6 | 0.9 | 0.2 |
| Lemon stock solution | 0.5 | 0.8 | 0.4 |
| Lemon 4-fold concentrated solution | 0.3 | 0.5 | 0.4 |
Preparation and use of the corrosion-resistant fruit freeze-dried powder:
because three kinds of fruit juices have advantages in preventing different fruit wounds from rotting, the fruit juices are difficult to correspond one to one when being used for preventing the fruits from being corroded. Therefore, three kinds of concentrated juice with the concentration of 4 times of 1:1:1 are selected and mixed, and 30 g of concentrated juice is sprayed on 1 kg of fruit. Can be used for preventing corrosion of the fruit with the above stabbing wound. As a result, the wound decay was completely inhibited except for the banana. The diameter inhibition rate of banana rot is 82%.
Since the concentrated juice is viscous, it is inconvenient to treat fruits and the cost is too high. Therefore, after the fruits are peeled and denucleated, the three fruits are mixed and squeezed according to the ratio of 1:1:1, gauze is firstly used for filtering, distilled water with equal weight is added into residues for stirring, and then the gauze is used for filtering. Repeating for 2 times, mixing, vacuum filtering with filter paper to obtain mixed fruit juice; or squeezing respectively to obtain filtrates, and mixing to obtain mixed fruit juice.
The preparation of the corrosion-resistant fruit freeze-dried powder comprises two methods: (1) freezing and freeze-drying the mixed fruit juice to prepare powder to obtain corrosion-resistant fruit freeze-dried powder; (2) adding corn starch (equivalent to 15 g of corn starch added to 100g of juice) into the mixed fruit juice according to the weight ratio of the corn starch to the mixed fruit juice of 0.15: 1; after being stirred evenly, the mixture is frozen and dried to prepare powder, and the corrosion-resistant fruit freeze-dried powder containing the filler is obtained.
The application methods of the corrosion-resistant fruit freeze-dried powder are correspondingly two types: adding the freeze-dried powder prepared by the method (1) into distilled water with the weight of 1.5 times when in use to obtain mixed fruit juice with the concentration of 4 times; the blended fruit juice was then sprayed onto the perishable fruit surface to be treated in an amount of 3% by weight of the perishable fruit. When the freeze-dried powder prepared by the method (2) is used, the freeze-dried powder is spread in an open container, so that fruits roll over the powder, and the powder adhered to the wound plays a role in corrosion prevention. The effect of preventing wound from rotting is not obviously different from the effect of spraying the concentrated juice through the test of the method, and only liquid is sprayed 1/3 in the using amount.
Claims (7)
1. The corrosion-resistant fruit freeze-dried powder for keeping perishable fruits fresh is characterized by comprising lemon, mango and grape raw juice components in equal weight proportion, and is obtained by mixing and freeze-drying three kinds of fruit raw juice in equal weight proportion.
2. A corrosion-resistant fruit lyophilized powder according to claim 1, further comprising corn starch as a bulking agent, wherein the weight ratio of the corn starch to the mixed fruit raw juice component is 0.15: 1.
3. The preparation method of the corrosion-resistant fruit freeze-dried powder as claimed in claim 1, which is characterized by comprising the following steps:
(1) peeling and removing kernels or seeds of fresh mango, lemon and grape fruits;
(2) weighing three kinds of pulp with equal weight, mixing, juicing for 1 minute, and filtering with gauze; washing the residue with water for 2 times, filtering to remove residue, and mixing filtrates to obtain mixed fruit juice; or respectively juicing to obtain filtrates, and mixing to obtain mixed fruit juice;
(3) freezing and freeze-drying the mixed fruit juice to prepare powder, thus obtaining the corrosion-resistant fruit freeze-dried powder.
4. The method of claim 3, wherein step (3) further comprises adding a filler: adding corn starch into the mixed fruit juice according to the weight ratio of the corn starch to the mixed fruit juice of 0.15: 1; after being stirred evenly, the mixture is frozen and dried to prepare powder, and the corrosion-resistant fruit freeze-dried powder containing the filler is obtained.
5. The use method of the corrosion-resistant fruit freeze-dried powder in claim 1, wherein the corrosion-resistant fruit freeze-dried powder is added into 1.5 times of distilled water by weight to obtain mixed fruit juice equivalent to 4 times of concentration; the blended fruit juice was then sprayed onto the perishable fruit surface to be treated in an amount of 3% by weight of the perishable fruit.
6. The method of using a corrosion-resistant fruit lyophilized powder of claim 2, wherein the corrosion-resistant fruit lyophilized powder containing a bulking agent is adhered to the surface of the perishable fruit.
7. The method of claim 6, wherein the perishable fruit is placed in a corrosion-resistant fruit lyophilized powder containing a bulking agent and the powder is allowed to adhere to the surface of the perishable fruit by rolling back and forth more than 3 times.
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