CN111034788B - 一种砂糖橘水果保鲜剂 - Google Patents

一种砂糖橘水果保鲜剂 Download PDF

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CN111034788B
CN111034788B CN202010115859.2A CN202010115859A CN111034788B CN 111034788 B CN111034788 B CN 111034788B CN 202010115859 A CN202010115859 A CN 202010115859A CN 111034788 B CN111034788 B CN 111034788B
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CN111034788A (zh
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叶德宏
王竹平
孙逸文
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Zhejiang Food Science Research All LLC
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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
    • A23B7/154—Organic compounds; Microorganisms; Enzymes

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Abstract

一种砂糖橘水果保鲜剂，属于果蔬保鲜技术领域。该砂糖橘水果保鲜剂由以下重量份的原料混合而成：三十四烷醇0.1‑100份，蔗糖脂肪酸酯0.2‑20份，吐温20 1‑10份，吐温40 1‑20份，酒精1‑200份和水600‑1000份。本发明砂糖橘水果保鲜剂是天然植物成分，不会产生农药残留和抗药性对人体健康造成不利影响，同时不会产生污染破坏自然环境。适用于果蔬产品防止腐烂变性，延长果蔬贮藏期，提高贮藏期果蔬的品质，对社会经济效益和环境保护产生了积极的影响。在温度20℃，湿度65%的条件下，砂糖橘表面喷洒本发明砂糖橘水果保鲜剂17天后，达到腐败率为5.7%及以下，失重率3.6%以下，外观黄亮有光泽。

Description

一种砂糖橘水果保鲜剂
技术领域
本发明属于果蔬保鲜技术领域，具体涉及一种砂糖橘水果保鲜剂。
背景技术
果蔬保鲜的方法有很多，其中化学试剂防腐保鲜的效果最好，应用最广泛。但是化学试剂存在农药残留，污染环境和具有抗药性等问题。
三十四烷醇是一种在稻谷等植物中提取的天然植物成分。它是一种特殊长链脂肪醇，可形成强韧的单分子层，保护水果蔬菜避免水分流失。具有稳定的多分子层，包括在热水中均不易分解。三十四烷醇是一种无毒无味的米糠油提取副产物，对人体没有任何刺激，但尚未发现其在水果保鲜剂方面的研究。
发明内容
针对上述现有技术中存在的问题，本发明的目的在于设计提供一种砂糖橘水果保鲜剂。该保鲜剂成分是天然植物成分，不会造成农药残留和抗药性对人体健康产生不利影响，同时不会产生污染破坏自然环境。
为了实现上述目的，采用以下技术方案：
一种砂糖橘水果保鲜剂，其特征在于由以下重量份的原料混合而成：三十四烷醇0.1-100份，蔗糖脂肪酸酯0.2-20份，吐温20 1-10份，吐温40 1-20份，酒精1-200份和水600-1000份。
所述的一种砂糖橘水果保鲜剂，其特征在于由以下重量份的原料混合而成：三十四烷醇5份，蔗糖脂肪酸酯0.5份，吐温20 1份，吐温40 1份，酒精20份和水991份。
所述的一种砂糖橘水果保鲜剂，其特征在于由以下重量份的原料混合而成：三十四烷醇15份，蔗糖脂肪酸酯1.5份，吐温20 3份，吐温40 3份，酒精80份和水910份。
所述的一种砂糖橘水果保鲜剂，其特征在于所述保鲜剂在果蔬保鲜及贮藏中的应用。
本发明具有以下有益效果：
本发明砂糖橘水果保鲜剂成分是天然植物成分，不会产生农药残留和抗药性对人体健康造成不利影响，同时不会产生污染破坏自然环境。可适用于砂糖橘、苹果、梨、芹菜等果蔬产品中防止腐烂变性，延长果蔬贮藏期，提高了贮藏期果蔬的品质，对社会经济效益和环境保护产生了积极的影响。在温度20℃，湿度65%的条件下，砂糖橘表面喷洒本发明砂糖橘水果保鲜剂17天后，达到腐败率为5.7%及以下，失重率3.6%以下，外观黄亮有光泽。
具体实施方式
以下将通过具体实施例对本发明做进一步的说明。
实施例1：
称取重量份原料三十四烷醇5份，蔗糖脂肪酸酯0.5份，吐温20 1份，吐温40 1份，酒精50份和水991份，混合搅拌均匀，配置成乳液状砂糖橘水果保鲜剂。喷洒在砂糖橘表面后沥干吹干。放置于温度20℃，湿度65%的环境中，观察砂糖橘腐败状况，与未做喷洒保鲜剂处理的空白组作对照，得到结果如表1。
Figure 907879DEST_PATH_IMAGE002
腐烂率：以出现局部小面积腐烂为腐烂判定标准，腐烂率(％)＝(腐烂果数/检查总果数)×100％。
失重率：以水分流失的比重为判定标准，失重率(％)＝(开始的重量-贮藏天数后的重量)/开始的重量×100％。
实施例2：
称取重量份原料三十四烷醇15份，蔗糖脂肪酸酯1.5份，吐温20 3份，吐温40 3份，酒精80份和水910份，混合搅拌均匀，配置成乳液状砂糖橘水果保鲜剂。将砂糖橘浸泡在保鲜剂10秒后，拿出沥干吹干。放置于温度20℃，湿度65%的环境中，观察砂糖橘腐败状况，与未做浸泡保鲜剂处理的空白组作对照，得到结果如表2。
Figure 762703DEST_PATH_IMAGE004
腐烂率：以出现局部小面积腐烂为腐烂判定标准，腐烂率(％)＝(腐烂果数/检查总果数)×100％。
失重率：以水分流失的比重为判定标准，失重率(％)＝(开始的重量-贮藏天数后的重量)/开始的重量×100％。
本发明的砂糖橘储藏保鲜方法可以显著降低果实失重率、果实外观变化小，贮藏17天后无霉变无腐烂，说明本发明的砂糖橘储藏保鲜方法保鲜效果好，储藏后的果实品质较高，能有效降低贮藏砂糖橘的发病腐烂率，减少采后损失。

Claims (4)

1. 一种砂糖橘水果保鲜剂，其特征在于由以下重量份的原料混合而成：三十四烷醇0.1-100份，蔗糖脂肪酸酯0.2-20份，吐温20 1-10份，吐温40 1-20份，酒精1-200份和水600-1000份。
2. 如权利要求1所述的一种砂糖橘水果保鲜剂，其特征在于由以下重量份的原料混合而成：三十四烷醇5份，蔗糖脂肪酸酯0.5份，吐温20 1份，吐温40 1份，酒精20份和水991份。
3. 如权利要求1所述的一种砂糖橘水果保鲜剂，其特征在于由以下重量份的原料混合而成：三十四烷醇15份，蔗糖脂肪酸酯1.5份，吐温20 3份，吐温40 3份，酒精80份和水910份。
4.如权利要求1所述的一种砂糖橘水果保鲜剂，其特征在于所述保鲜剂在果蔬保鲜及贮藏中的应用。
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