CN111264615A - Bacteriostasis method for vegetable and fruit processing - Google Patents

Bacteriostasis method for vegetable and fruit processing Download PDF

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CN111264615A
CN111264615A CN202010179761.3A CN202010179761A CN111264615A CN 111264615 A CN111264615 A CN 111264615A CN 202010179761 A CN202010179761 A CN 202010179761A CN 111264615 A CN111264615 A CN 111264615A
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fruits
agent
cleaning
vegetables
bacteriostasis
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陶天
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Sichuan Tianxing Intelligent Packaging Co ltd
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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
    • A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
    • 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
    • A23B7/015—Preserving by irradiation or electric treatment without heating effect
    • 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
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
    • C11D1/00—Detergent compositions based essentially on surface-active compounds; Use of these compounds as a detergent
    • C11D1/66—Non-ionic compounds
    • C11D1/662—Carbohydrates or derivatives
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
    • C11D3/00—Other compounding ingredients of detergent compositions covered in group C11D1/00
    • C11D3/16—Organic compounds
    • C11D3/20—Organic compounds containing oxygen
    • C11D3/2075—Carboxylic acids-salts thereof
    • C11D3/2086—Hydroxy carboxylic acids-salts thereof
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
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  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Emergency Medicine (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

The invention discloses a bacteriostasis method for vegetable and fruit processing, which comprises the following steps: (1) cleaning fresh-cut vegetables and fruits by using a cleaning agent; (2) soaking the cleaned vegetables and fruits in an antibacterial preservative aqueous solution for 10-15 min, then taking out and draining; (3) coating the drained vegetables and fruits with an antibacterial preservative film, and storing at the temperature of 4-8 ℃; the cleaning agent comprises the following components in percentage by mass: 60-80% of alkyl glycoside, 3-5% of thickening agent, 0.05-0.1% of chelating agent, 0.05-0.1% of acidic pH regulator, 0.2-0.5% of stabilizing agent, 0.3-0.4% of cleaning assistant with neutral pH value and the balance of deionized water; the bacteriostatic preservative comprises the following components in percentage by mass: 0.5 to 1 percent of kojic acid, 0.08 to 0.5 percent of epsilon-polylysine, 0.1 to 0.5 percent of sodium ascorbate, 0.05 to 0.1 percent of L-cysteine and the balance of non-electrolytic subacidity hypochlorous acid water. The invention has reasonable design and good application effect, fully prolongs the preservation time of the vegetables and fruits and meets the actual requirements compared with the traditional preservation technology of the fresh-cut vegetables and fruits.

Description

Bacteriostasis method for vegetable and fruit processing
Technical Field
The invention relates to the technical field of vegetable and fruit processing, in particular to a bacteriostatic method for vegetable and fruit processing.
Background
Fresh-cut vegetables and fruits are a processing method of vegetables and fruits, fresh fruits and vegetables are directly provided for consumers after being cleaned, trimmed, peeled and cut, and the fresh-cut vegetables and fruits have the characteristics of freshness, nutrition, convenience for eating and the like and can meet the natural, nutritional and fast-paced living demands of people. But compared with fresh vegetables and fruits, the skin and the tissue structure of the fresh-cut vegetables and fruits are damaged, so that cell tissues are directly contacted with air, the breathing rate is increased, and the aging is accelerated; meanwhile, the method creates favorable conditions for microbial contamination and propagation, thereby causing a series of physiological changes of vegetables and fruits, such as aging, softening, browning and the like. Therefore, the fresh-cut vegetables and fruits need to be soaked with a fresh-keeping solution, then packaged and sold in a low-temperature processing, cold-chain transportation and low-temperature storage mode, so as to prevent the vegetables and fruits from being rapidly rotten after suffering from mechanical damage.
However, most of the existing fresh-keeping solutions adopt light salt brine or citric acid aqueous solution, so that the fresh-keeping time is short, and the long-time storage is not facilitated, so that the marketing link is greatly limited.
Disclosure of Invention
The invention provides a bacteriostasis method for processing vegetables and fruits, which solves the problem that the preservation time of the existing fresh-cut vegetables and fruits is not long enough.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
a bacteriostasis method for vegetable and fruit processing comprises the following steps:
(1) cleaning fresh-cut vegetables and fruits by using a cleaning agent;
(2) soaking the cleaned vegetables and fruits in an antibacterial preservative aqueous solution for 10-15 min, then taking out and draining;
(3) wrapping the drained vegetables and fruits with an antibacterial preservative film, and storing at the temperature of 4-8 ℃;
the cleaning agent comprises the following components in percentage by mass:
60-80% of alkyl glycoside, 3-5% of thickening agent, 0.05-0.1% of chelating agent, 0.05-0.1% of acidic pH regulator, 0.2-0.5% of stabilizing agent, 0.3-0.4% of clear assistant with neutral pH value and the balance of deionized water;
the bacteriostatic preservative comprises the following components in percentage by mass:
0.5 to 1 percent of kojic acid, 0.08 to 0.5 percent of epsilon-polylysine, 0.1 to 0.5 percent of sodium ascorbate, 0.05 to 0.1 percent of L-cysteine and the balance of non-electrolytic subacidity hypochlorous acid water.
Preferably, the cleaning agent is prepared by mixing the following components in percentage by mass:
1. 70% of alkyl glycoside, 5% of thickening agent, 0.1% of chelating agent, 0.1% of acidic pH regulator, 0.3% of stabilizing agent, 0.3% of cleaning assistant and the balance of deionized water.
2. 60% of alkyl glycoside, 3% of thickening agent, 0.05% of chelating agent, 0.05% of acidic pH regulator, 0.5% of stabilizing agent, 0.4% of cleaning assistant and the balance of deionized water.
3. 80% of alkyl glycoside, 3% of thickening agent, 0.1% of chelating agent, 0.08% of acidic pH regulator, 0.2% of stabilizing agent, 0.3% of cleaning assistant and the balance of deionized water.
Preferably, the bacteriostatic preservative is prepared by mixing the following components in percentage by mass:
1. kojic acid 0.5%, epsilon-polylysine 0.5%, sodium ascorbate 0.1%, L-cysteine 0.05%, and the balance non-electrolytic slightly acidic hypochlorous acid water.
2. Kojic acid 1%, epsilon-polylysine 0.2%, sodium ascorbate 0.1%, L-cysteine 0.1%, and the balance non-electrolytic slightly acidic hypochlorous acid water.
3. Kojic acid 0.9%, epsilon-polylysine 0.08%, sodium ascorbate 0.5%, L-cysteine 0.1%, and the balance non-electrolytic slightly acidic hypochlorous acid water.
Specifically, the preparation process of the antibacterial preservative film comprises the following steps: mixing the esterified hemicellulose and chitosan nanoparticles according to the mass ratio of 1-1.2: 2-3, and carrying out casting molding and drying to obtain the chitosan nanoparticle.
Further, in the step (1), the fresh-cut vegetables and fruits are ultrasonically cleaned by using a cleaning agent.
Preferably, the cleaning aid is sodium citrate.
Compared with the prior art, the invention has the following beneficial effects:
(1) the invention sequentially washes, soaks, films and stores the fresh-cut vegetables and fruits at low temperature, and well realizes the processing and the bacteriostasis treatment of the vegetables and fruits. The cleaning agent prepared by the invention mainly takes the alkyl glycoside as the core, fully utilizes the broad-spectrum antibacterial activity of the alkyl glycoside, and combines the addition of other components, so that the cleaning agent has the characteristics of good disinfection and pesticide removal, and fully realizes the preposed sterilization treatment of the fresh-cut vegetables and fruits; the washed vegetables and fruits are subjected to bacteriostatic treatment by a bacteriostatic preservative which is formed by mixing kojic acid, epsilon-polylysine, sodium ascorbate, L-cysteine and non-electrolytic subacidity hypochlorous acid water, so that the antioxidant and browning resistant capabilities of the vegetables and fruits can be fully improved, and finally, the long-time storage of the vegetables and fruits can be well prolonged through film coating and low-temperature storage, and the aim of long-term preservation is fulfilled.
(2) The main system of the cleaning agent prepared by the invention is alkaline, so that the acidic pH regulator in the cleaning agent can play a role in regulating the overall pH value, and the cleaning agent can be kept in alkalescence (the pH value is about 7.4) by combining with the use of the stabilizer; in a weakly alkaline environment, the cleaning assistant (such as sodium citrate) with neutral pH value can be fully exerted, so that the whole decontamination and sterilization capability of the cleaning agent is exerted to the maximum extent.
(3) The invention realizes the long-time storage of vegetables and fruits, and also realizes the purposes of pure nature (without petrochemical raw materials such as AES), environmental protection, no stimulation and no toxicity (without chlorine dioxide) on the component formulas of the cleaning agent and the bacteriostatic and antistaling agent.
(4) The invention adopts an ultrasonic cleaning mode and combines a cleaning agent to clean the fresh-cut vegetables and fruits, and utilizes micro shock waves and high-frequency vibration generated by an ultrasonic cavitation effect to remove stains attached to the rugged surface of the vegetables and fruits, and can further improve the effects of decontamination and sterilization of the fresh-cut vegetables and fruits after combining the action of the cleaning agent.
(5) The antibacterial preservative film is prepared by combining the good film forming characteristic of the chitosan nanoparticles with the esterified hemicellulose and obtaining the antibacterial preservative film in a tape casting mode, has a simple preparation method and a good forming effect, has excellent hydrophobic moisture retention performance, can fully avoid the contact of vegetables and fruits with external moisture and the permeation and loss of the moisture of the vegetables and fruits, can inhibit the respiration of microorganisms and influence the absorption of nutrient substances, and leads the microorganisms to die. Therefore, the fresh-keeping time of the vegetables and the fruits can be further prolonged by combining the sterilization of the cleaning agent, the bacteriostasis of the bacteriostatic fresh-keeping agent and the low-temperature storage mode.
(6) The fresh-keeping method is reasonable in design, good in application effect and low in storage temperature requirement (4-8 ℃), compared with the traditional fresh-keeping technology for fresh-cut vegetables and fruits, the fresh-keeping time of the vegetables and fruits is fully prolonged, and the actual requirements are met, so that the fresh-keeping method is suitable for popularization and application.
Detailed Description
The present invention is further illustrated by the following examples, which include, but are not limited to, the following examples.
Examples
The invention provides a bacteriostasis method for processing vegetables and fruits, which comprises the steps of cleaning fresh-cut vegetables and fruits by using a cleaning agent, soaking the cleaned vegetables and fruits in an aqueous solution of a bacteriostasis preservative for 10-15 min (or uniformly spraying the bacteriostasis preservative on the fresh-cut vegetables and fruits), draining, coating the drained vegetables and fruits by using a bacteriostasis preservative film, and storing at the temperature of 4-8 ℃.
The cleaning agent is prepared by mixing alkyl glycoside, a thickening agent, a chelating agent, an acidic pH regulator, a stabilizing agent, a cleaning auxiliary agent with neutral pH value and deionized water, wherein the cleaning agent takes the alkyl glycoside as a main component, and the whole formula system has the characteristics of no toxicity, no stimulation, strong degreasing capability, good sterilization effect and the like.
The bacteriostatic preservative is prepared by mixing kojic acid, epsilon-polylysine, sodium ascorbate, L-cysteine and non-electrolytic subacidity hypochlorous acid water, and can fully improve the oxidation resistance and browning resistance of vegetables and fruits after the vegetables and fruits are treated.
The antibacterial preservative film is a film obtained by mixing esterified hemicellulose and chitosan nanoparticles, and performing casting molding and drying, has excellent hydrophobic moisture retention performance and microorganism inhibition performance, and can fully prolong the preservation time of vegetables and fruits by combining the sterilization of a cleaning agent, the bacteriostasis of a antibacterial preservative and a low-temperature storage mode.
The technical effects of the present invention will be described below in several cases.
Case 1
The cleaning agent comprises the following components in parts by weight:
70% of alkyl glycoside, 5% of thickening agent, 0.1% of chelating agent, 0.1% of acidic pH regulator, 0.3% of stabilizing agent, 0.3% of cleaning assistant and the balance of deionized water.
The antibacterial preservative comprises the following components in parts by weight:
kojic acid 0.5%, epsilon-polylysine 0.5%, sodium ascorbate 0.1%, L-cysteine 0.05%, and the balance non-electrolytic slightly acidic hypochlorous acid water.
The mass ratio of the esterified hemicellulose to the chitosan nanoparticles is 1: 2.
Storage temperature: 4 ℃ is prepared.
Table 1 shows the change of respiration intensity, ethylene production, brightness and PPO activity of fresh-cut apples treated by combining the cleaning agent, the bacteriostatic preservative and the bacteriostatic preservative film according to the above proportion with storage time, and Table 2 shows the control group.
Figure BDA0002412068110000051
TABLE 1
Figure BDA0002412068110000052
TABLE 2
It can be seen that the respiration intensity, the ethylene production and the total phenol content of the fresh-cut apples treated by the method are all obviously lower than those of the control sample group, which shows that the fresh-cut apples treated by the method have obvious bacteriostatic effect, are beneficial to prolonging the storage period of the fresh-cut apples, and the difference between the two is small in brightness.
The fresh-cut apples treated by the combination of the cleaning agent, the bacteriostatic preservative and the bacteriostatic preservative film according to the proportion have the preservation time of 25 days; the maximum time of the traditional fresh-keeping technology is 17 days under the same storage temperature.
Case 2
The cleaning agent comprises the following components in parts by weight:
60% of alkyl glycoside, 3% of thickening agent, 0.05% of chelating agent, 0.05% of acidic pH regulator, 0.5% of stabilizing agent, 0.4% of cleaning assistant and the balance of deionized water.
The antibacterial preservative comprises the following components in parts by weight:
kojic acid 1%, epsilon-polylysine 0.2%, sodium ascorbate 0.1%, L-cysteine 0.1%, and the balance non-electrolytic slightly acidic hypochlorous acid water.
The mass ratio of the esterified hemicellulose to the chitosan nanoparticles is 1: 2.
Storage temperature: 5 ℃ is adopted.
Table 3 shows the change of the respiratory intensity, hardness, brightness and PPO activity of the fresh-cut pears treated by the combination of the cleaning agent, the bacteriostatic preservative and the bacteriostatic preservative film according to the above proportion along with the storage time, and Table 4 shows the control group.
Figure BDA0002412068110000061
TABLE 3
Figure BDA0002412068110000062
TABLE 4
It can be seen that the breath intensity of the fresh-cut pears treated by the case is lower than that of the control samples, the hardness is basically the same initially, and the longer the storage time is, the faster the control group is reduced, which indicates that the control group is aged more quickly; the PPO activity is basically the same initially, the PPO activity of a control group reaches a peak in 3-6 days, and the PPO activity of the control group is in a slow rising trend in 3-6 days, so that the PPO activity of the fresh-cut pear is well inhibited; and in brightness, the difference is not great.
The fresh-cut pears treated by the cleaning agent, the bacteriostatic preservative and the bacteriostatic preservative film in the ratio have the preservation time of 22 days; the maximum time of the traditional fresh-keeping technology is 16 days under the same storage temperature.
Case 3
The cleaning agent comprises the following components in parts by weight:
80% of alkyl glycoside, 3% of thickening agent, 0.1% of chelating agent, 0.08% of acidic pH regulator, 0.2% of stabilizing agent, 0.3% of cleaning assistant and the balance of deionized water.
The antibacterial preservative comprises the following components in parts by weight:
kojic acid 0.9%, epsilon-polylysine 0.08%, sodium ascorbate 0.5%, L-cysteine 0.1%, and the balance non-electrolytic slightly acidic hypochlorous acid water.
The mass ratio of the esterified hemicellulose to the chitosan nanoparticles is 1: 3.
Storage temperature: 4 ℃ is prepared.
The fresh-cut Chinese cabbage treated by the combination of the cleaning agent, the bacteriostatic preservative and the bacteriostatic preservative film according to the proportion still has good appearance after being stored for 14 days, which shows that the bacteriostatic and anti-browning effects are good; and under the same storage temperature, the browning begins to appear after the traditional preservation technology is stored for 8 days.
In conclusion, the invention well realizes bacteriostasis of vegetable and fruit processing by a good technical means, and effectively prolongs the storage and preservation time of the vegetable and fruit.
The above-mentioned embodiment is only one of the preferred embodiments of the present invention, and should not be used to limit the scope of the present invention, but all the insubstantial modifications or changes made within the spirit and scope of the main design of the present invention, which still solve the technical problems consistent with the present invention, should be included in the scope of the present invention.

Claims (10)

1. A bacteriostasis method for vegetable and fruit processing is characterized by comprising the following steps:
(1) cleaning fresh-cut vegetables and fruits by using a cleaning agent;
(2) soaking the cleaned vegetables and fruits in an antibacterial preservative aqueous solution for 10-15 min, then taking out and draining;
(3) wrapping the drained vegetables and fruits with an antibacterial preservative film, and storing at the temperature of 4-8 ℃;
the cleaning agent comprises the following components in percentage by mass:
60-80% of alkyl glycoside, 3-5% of thickening agent, 0.05-0.1% of chelating agent, 0.05-0.1% of acidic pH regulator, 0.2-0.5% of stabilizing agent, 0.3-0.4% of clear assistant with neutral pH value and the balance of deionized water;
the bacteriostatic preservative comprises the following components in percentage by mass:
0.5 to 1 percent of kojic acid, 0.08 to 0.5 percent of epsilon-polylysine, 0.1 to 0.5 percent of sodium ascorbate, 0.05 to 0.1 percent of L-cysteine and the balance of non-electrolytic subacidity hypochlorous acid water.
2. The bacteriostasis method for vegetable and fruit processing as claimed in claim 1, wherein the cleaning agent comprises the following components by mass ratio:
70% of alkyl glycoside, 5% of thickening agent, 0.1% of chelating agent, 0.1% of acidic pH regulator, 0.3% of stabilizing agent, 0.3% of cleaning assistant and the balance of deionized water.
3. The bacteriostasis method for vegetable and fruit processing as claimed in claim 1, wherein the cleaning agent comprises the following components by mass ratio:
60% of alkyl glycoside, 3% of thickening agent, 0.05% of chelating agent, 0.05% of acidic pH regulator, 0.5% of stabilizing agent, 0.4% of cleaning assistant and the balance of deionized water.
4. The bacteriostasis method for vegetable and fruit processing as claimed in claim 1, wherein the cleaning agent comprises the following components by mass ratio:
80% of myristyl glucoside, 3% of thickening agent, 0.1% of chelating agent, 0.08% of acidic pH regulator, 0.2% of stabilizing agent, 0.3% of cleaning assistant and the balance of deionized water.
5. The bacteriostasis method for vegetable and fruit processing according to claim 1, wherein the bacteriostasis preservative comprises the following components by mass ratio:
kojic acid 0.5%, epsilon-polylysine 0.5%, sodium ascorbate 0.1%, L-cysteine 0.05%, and the balance non-electrolytic slightly acidic hypochlorous acid water.
6. The bacteriostasis method for vegetable and fruit processing according to claim 1, wherein the bacteriostasis preservative comprises the following components by mass ratio:
kojic acid 1%, epsilon-polylysine 0.2%, sodium ascorbate 0.1%, L-cysteine 0.1%, and the balance non-electrolytic slightly acidic hypochlorous acid water.
7. The bacteriostasis method for vegetable and fruit processing according to claim 1, wherein the bacteriostasis preservative comprises the following components by mass ratio:
kojic acid 0.9%, epsilon-polylysine 0.08%, sodium ascorbate 0.5%, L-cysteine 0.1%, and the balance non-electrolytic slightly acidic hypochlorous acid water.
8. The bacteriostasis method for vegetable and fruit processing according to claim 1, wherein the preparation process of the bacteriostasis preservative film is as follows: mixing the esterified hemicellulose and chitosan nanoparticles according to the mass ratio of 1-1.2: 2-3, and carrying out casting molding and drying to obtain the chitosan nanoparticle.
9. The method for inhibiting bacteria during processing of vegetables and fruits as claimed in claim 1, wherein in the step (1), the fresh-cut vegetables and fruits are ultrasonically cleaned by the cleaning agent.
10. The method for inhibiting bacteria in vegetable and fruit processing according to any one of claims 1 to 9, wherein the cleaning aid is sodium citrate.
CN202010179761.3A 2020-03-16 2020-03-16 Bacteriostasis method for vegetable and fruit processing Pending CN111264615A (en)

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郁杰，等: "ε-聚赖氨酸和L-抗坏血酸处理对鲜切菠菜品质的影响", 《食品科学》 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115474626A (en) * 2021-07-23 2022-12-16 上海万籁环保科技股份有限公司 Chilled fresh preservation method for pork
CN115474626B (en) * 2021-07-23 2023-10-24 上海万籁环保科技股份有限公司 Cold fresh preservation method of pork

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Application publication date: 20200612