CN111357808A - Fresh-cut potato preservative - Google Patents
Fresh-cut potato preservative Download PDFInfo
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- CN111357808A CN111357808A CN201811589803.XA CN201811589803A CN111357808A CN 111357808 A CN111357808 A CN 111357808A CN 201811589803 A CN201811589803 A CN 201811589803A CN 111357808 A CN111357808 A CN 111357808A
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- peel extract
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- 239000003755 preservative agent Substances 0.000 title claims abstract description 29
- 230000002335 preservative effect Effects 0.000 title claims abstract description 29
- 241000366676 Justicia pectoralis Species 0.000 title claims abstract description 27
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 24
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 24
- 239000000284 extract Substances 0.000 claims abstract description 26
- 229920002907 Guar gum Polymers 0.000 claims abstract description 15
- 229920002752 Konjac Polymers 0.000 claims abstract description 15
- 239000000665 guar gum Substances 0.000 claims abstract description 15
- 235000010417 guar gum Nutrition 0.000 claims abstract description 15
- 229960002154 guar gum Drugs 0.000 claims abstract description 15
- 239000000252 konjac Substances 0.000 claims abstract description 15
- 239000000230 xanthan gum Substances 0.000 claims abstract description 15
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 15
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 15
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 15
- 244000183278 Nephelium litchi Species 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000001575 punica granatum l. bark extract Substances 0.000 claims abstract description 13
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 12
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 12
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 12
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 12
- 229940046240 glucomannan Drugs 0.000 claims abstract description 12
- 235000010485 konjac Nutrition 0.000 claims abstract description 12
- 235000015742 Nephelium litchi Nutrition 0.000 claims abstract description 10
- 238000002360 preparation method Methods 0.000 claims abstract description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 30
- 239000011259 mixed solution Substances 0.000 claims description 16
- 230000001804 emulsifying effect Effects 0.000 claims description 12
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 9
- 240000000560 Citrus x paradisi Species 0.000 claims description 9
- 229920002148 Gellan gum Polymers 0.000 claims description 9
- 125000002252 acyl group Chemical group 0.000 claims description 9
- 239000001110 calcium chloride Substances 0.000 claims description 9
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 9
- 239000000216 gellan gum Substances 0.000 claims description 9
- 235000010492 gellan gum Nutrition 0.000 claims description 9
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 9
- 239000004320 sodium erythorbate Substances 0.000 claims description 9
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 claims description 9
- 239000008367 deionised water Substances 0.000 claims description 8
- 229910021641 deionized water Inorganic materials 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 238000005303 weighing Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 4
- 235000012015 potatoes Nutrition 0.000 abstract description 10
- 230000000694 effects Effects 0.000 abstract description 6
- 238000004321 preservation Methods 0.000 abstract description 6
- 244000276331 Citrus maxima Species 0.000 abstract description 5
- 235000001759 Citrus maxima Nutrition 0.000 abstract description 5
- 230000003385 bacteriostatic effect Effects 0.000 abstract description 2
- 230000000241 respiratory effect Effects 0.000 abstract description 2
- 230000002195 synergetic effect Effects 0.000 abstract description 2
- 230000000844 anti-bacterial effect Effects 0.000 abstract 1
- 230000002421 anti-septic effect Effects 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 33
- 238000000605 extraction Methods 0.000 description 12
- 238000000034 method Methods 0.000 description 12
- 238000001914 filtration Methods 0.000 description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 8
- 239000005708 Sodium hypochlorite Substances 0.000 description 6
- 238000002791 soaking Methods 0.000 description 6
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 6
- 235000012055 fruits and vegetables Nutrition 0.000 description 5
- 238000007792 addition Methods 0.000 description 4
- 238000005520 cutting process Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 230000006837 decompression Effects 0.000 description 3
- 239000000706 filtrate Substances 0.000 description 3
- 235000019823 konjac gum Nutrition 0.000 description 3
- 238000002386 leaching Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000010298 pulverizing process Methods 0.000 description 3
- 239000002689 soil Substances 0.000 description 3
- 238000005507 spraying Methods 0.000 description 3
- 239000011550 stock solution Substances 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- YQUVCSBJEUQKSH-UHFFFAOYSA-N 3,4-dihydroxybenzoic acid Chemical compound OC(=O)C1=CC=C(O)C(O)=C1 YQUVCSBJEUQKSH-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 230000029058 respiratory gaseous exchange Effects 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- QAIPRVGONGVQAS-DUXPYHPUSA-N trans-caffeic acid Chemical compound OC(=O)\C=C\C1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-DUXPYHPUSA-N 0.000 description 2
- ACEAELOMUCBPJP-UHFFFAOYSA-N (E)-3,4,5-trihydroxycinnamic acid Natural products OC(=O)C=CC1=CC(O)=C(O)C(O)=C1 ACEAELOMUCBPJP-UHFFFAOYSA-N 0.000 description 1
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 description 1
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 description 1
- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000219991 Lythraceae Species 0.000 description 1
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 description 1
- 235000014360 Punica granatum Nutrition 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000004883 caffeic acid Nutrition 0.000 description 1
- 229940074360 caffeic acid Drugs 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 1
- 235000001368 chlorogenic acid Nutrition 0.000 description 1
- 229940074393 chlorogenic acid Drugs 0.000 description 1
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 description 1
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 1
- QAIPRVGONGVQAS-UHFFFAOYSA-N cis-caffeic acid Natural products OC(=O)C=CC1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-UHFFFAOYSA-N 0.000 description 1
- 229960004106 citric acid Drugs 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 229940074391 gallic acid Drugs 0.000 description 1
- 235000004515 gallic acid Nutrition 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000009448 modified atmosphere packaging Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000003973 paint Substances 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 229960003885 sodium benzoate Drugs 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000019587 texture Nutrition 0.000 description 1
Classifications
-
- 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
- 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
Abstract
The invention relates to the field of fresh-keeping of fresh-cut potatoes, and in particular relates to a fresh-cut potato preservative. The invention adopts the shaddock peel extract, the lychee shell extract and the pomegranate peel extract with bacteriostatic effect as the fresh-keeping components, so that the shaddock peel extract, the lychee shell extract and the pomegranate peel extract are safe to eat and harmless to human bodies. By controlling the adding proportion of xanthan gum, konjac glucomannan and guar gum and fully utilizing the synergistic effect of the xanthan gum, the konjac glucomannan and the guar gum, the preservative has good film forming property, can effectively inhibit the respiratory intensity of fresh-cut potatoes, reduce the water loss, realize the antibacterial and antiseptic effects of the fresh-cut potatoes and prolong the shelf life; the invention has the advantages of simple preparation method, reasonable formula, low cost, convenient operation in use, uniform effect and good preservation effect.
Description
Technical Field
The invention relates to the field of fresh-keeping of fresh-cut potatoes, and in particular relates to a fresh-cut potato preservative.
Background
The fresh-cut products rapidly gain the market with the advantages of freshness, nutrition and quickness, and the potato fresh-cut products have wide development space due to high edible value and medicinal value. However, the problems of browning, dehydration, decay and the like of the fresh-cut products are more likely to occur due to mechanical damage, juice loss and the like caused in the fresh-cut process. Fresh-cut fruits and vegetables have high respiration rate and active metabolism, and tissues are easy to age and wither, so that the flavor, taste, texture and nutritional value of the fruits and vegetables are influenced.
The fresh-cut potatoes are already subjected to industrial production, and factors influencing the sale and consumption of the fresh-cut potatoes include brown stain, water loss and short shelf life of products. Among them, browning is a main factor limiting the application, and the principle is that polyphenol oxidase oxidizes phenolic substrates (chlorogenic acid, caffeic acid, protocatechuic acid and gallic acid) to generate brown substances in the fresh-cutting process of potatoes.
At present, the preservation and preservation of fresh-cut fruits and vegetables mainly depend on low temperature, modified atmosphere packaging and chemical reagent preservation such as sulfite, ascorbic acid, citric acid, potassium sorbate, sodium benzoate and the like. The invention patent with the application number of CN201710271153.3 discloses a fresh-keeping method of fresh-cut fruits and vegetables and a fresh-keeping agent thereof; the invention with the application number of CN201410247760.2 discloses a fresh-cut fruit preservative, and the invention with the application number of CN200910162631.2 discloses a fresh-keeping processing technology of fast food fresh-cut potatoes.
The common method for inhibiting browning is to control one or more factors of concentration, pH value, temperature and oxygen of enzyme and phenolic substrates, but still has some problems, such as obvious browning inhibiting effect of ethanol treatment, simple operation, low cost and easy generation of peculiar smell; the low-temperature storage or transportation can inhibit the respiration of fruits and vegetables, reduce the microbial pollution and inhibit the growth and the propagation, but can easily cause the water loss and the wilting of fresh cut surfaces; sulfite has obvious color-protecting and corrosion-preventing effects, but is easy to cause food safety problems.
Disclosure of Invention
Aiming at the problems of browning, too fast softening, water loss and wilting of cut surfaces, poor mouthfeel and the like of the fresh-cut potatoes, the fresh-cut potato preservative provided by the invention is simple in preparation process, safe and convenient to apply and good in preservation effect.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
a fresh-cut potato preservative comprises a preservative component and a film-forming component; the fresh-keeping components comprise pomelo peel extract, lychee shell extract, pomegranate peel extract, calcium chloride, citric acid and sodium erythorbate; the film forming component comprises xanthan gum, konjac gum, guar gum and high acyl gellan gum; the balance of distilled water.
The paint consists of the following components in percentage by mass: 20-30% of grapefruit peel extracting solution, 10-20% of litchi shell extracting solution, 10-20% of pomegranate peel extracting solution, 0.1-0.3% of calcium chloride, 0.1-0.5% of citric acid, 0.05-0.2% of sodium erythorbate, 0.03-0.1% of xanthan gum, 0.01-0.04% of konjac gum, 0.01-0.04% of guar gum and 0.03-0.05% of high acyl gellan gum, wherein the adding ratio of the xanthan gum, the konjac gum and the guar gum is 7:3: 3.
The extraction method of the medicinal shaddock peel extract, the litchi shell extract and the pomegranate peel extract comprises the following steps: pulverizing, extracting, filtering, and concentrating to obtain extractive solution; the extraction process is assisted by ultrasonic waves, the use condition is that the temperature is 60-70 ℃, the extraction time is 20-70min, the used extraction solution is an ethanol solution (the volume percentage is 60 percent), and the material-liquid ratio is 1: 30; filtering the extracting solution after leaching, wherein qualitative filter paper is used in the filtering process; mixing the filtrates to obtain stock solution; and in the concentration process, a rotary decompression concentrator is used, and the concentration is stopped when the volume of the concentrated solution is 1/3-1/4 of the original solution, and the concentrated solution is the extracting solution.
The preparation method of the preservative comprises the following steps:
(1) weighing the medicinal pomelo peel extract, the lychee shell extract, the pomegranate peel extract, calcium chloride, citric acid and sodium erythorbate according to the mass percentage, dissolving in deionized water, and uniformly stirring to obtain a mixed solution 1;
(2) weighing xanthan gum, konjac glucomannan, guar gum and high acyl gellan gum according to mass fraction and addition proportion, adding into a high-speed emulsifying machine, stirring and emulsifying for 1-3min, and uniformly dissolving in deionized water to obtain a mixed solution 2;
(3) and (3) adding the mixed solution 1 in the step (1) into the mixed solution 2 in the step (2), and emulsifying for 1min to obtain the preservative.
The application method of the preservative comprises the following steps: washing off soil on the surface of potato, soaking in 100uL/L sodium hypochlorite solution for 1-2min, fresh-cutting, spraying 50uL/L sodium hypochlorite solution, draining, soaking in preservative for 2min, and draining.
The invention has the advantages that: the natural plant extract with obvious bacteriostatic effect is used as a fresh-keeping component, so that the fresh-keeping agent is safe to eat and harmless to human bodies; by controlling the adding proportion of xanthan gum, konjac glucomannan and guar gum and fully utilizing the synergistic effect of the xanthan gum, the konjac glucomannan and the guar gum, the preservative has good film forming property, can effectively inhibit the respiratory intensity of fresh potatoes and reduce the water loss; simple preparation method, reasonable formula, low cost, convenient operation in use, uniform effect and good preservation effect.
Detailed Description
The present invention will be described in further detail with reference to specific examples.
Example 1
A fresh-cut potato preservative comprises the following components in percentage by mass: 30% of grapefruit peel extract, 10% of lychee shell extract, 10% of pomegranate peel extract, 0.3% of calcium chloride, 0.2% of citric acid, 0.2% of sodium erythorbate, 0.03% of xanthan gum, 0.01% of konjac glucomannan, 0.01% of guar gum and 0.05% of high acyl gellan gum; the extraction method of the medicinal shaddock peel extract, the litchi shell extract and the pomegranate peel extract comprises the following steps: pulverizing, extracting, filtering, and concentrating to obtain extractive solution; the extraction process is assisted by ultrasonic waves, the use condition is that the temperature is 60 ℃, the extraction time is 70min, the used extraction solution is an ethanol solution (the volume percentage is 60 percent), and the material-liquid ratio is 1: 30; filtering the extracting solution after leaching, wherein qualitative filter paper is used in the filtering process; mixing the filtrates to obtain stock solution; and in the concentration process, a rotary decompression concentrator is used, and the concentration is stopped when the volume of the concentrated solution is 1/3-1/4 of the original solution, and the concentrated solution is the extracting solution.
The preparation method of the preservative comprises the following steps:
(1) weighing the medicinal pomelo peel extract, the lychee shell extract, the pomegranate peel extract, calcium chloride, citric acid and sodium erythorbate according to the mass percentage, dissolving in deionized water, and uniformly stirring to obtain a mixed solution 1;
(2) weighing xanthan gum, konjac glucomannan, guar gum and high acyl gellan gum according to mass fraction and addition proportion, adding into a high-speed emulsifying machine, stirring and emulsifying for 3min, and uniformly dissolving in deionized water to obtain a mixed solution 2;
(3) and (3) adding the mixed solution 1 in the step (1) into the mixed solution 2 in the step (2), and emulsifying for 1min to obtain the preservative.
The application method of the preservative comprises the following steps: washing off soil on the surface of potato, soaking in 100uL/L sodium hypochlorite solution for 1-2min, fresh-cutting, spraying 50uL/L sodium hypochlorite solution, draining, soaking in preservative for 2min, and draining.
Example 2
A fresh-cut potato preservative comprises the following components in percentage by mass: 20% of grapefruit peel extract, 20% of lychee shell extract, 20% of pomegranate peel extract, 0.1% of calcium chloride, 0.5% of citric acid, 0.05% of sodium erythorbate, 0.1% of xanthan gum, 0.01% of konjac glucomannan, 0.01% of guar gum and 0.03% of high acyl gellan gum; the extraction method of the medicinal shaddock peel extract, the litchi shell extract and the pomegranate peel extract comprises the following steps: pulverizing, extracting, filtering, and concentrating to obtain extractive solution; the extraction process is assisted by ultrasonic waves, the use condition is 65 ℃, the extraction time is 60min, the used extraction solution is an ethanol solution (volume percentage is 60%), and the material-liquid ratio is 1: 30; filtering the extracting solution after leaching, wherein qualitative filter paper is used in the filtering process; mixing the filtrates to obtain stock solution; and in the concentration process, a rotary decompression concentrator is used, and the concentration is stopped when the volume of the concentrated solution is 1/3-1/4 of the original solution, and the concentrated solution is the extracting solution.
The preparation method of the preservative comprises the following steps:
(1) weighing the medicinal pomelo peel extract, the lychee shell extract, the pomegranate peel extract, calcium chloride, citric acid and sodium erythorbate according to the mass percentage, dissolving in deionized water, and uniformly stirring to obtain a mixed solution 1;
(2) weighing xanthan gum, konjac glucomannan, guar gum and high acyl gellan gum according to mass fraction and addition proportion, adding into a high-speed emulsifying machine, stirring and emulsifying for 1min, and uniformly dissolving in deionized water to obtain a mixed solution 2;
(3) and (3) adding the mixed solution 1 in the step (1) into the mixed solution 2 in the step (2), and emulsifying for 1min to obtain the preservative.
The application method of the preservative comprises the following steps: washing off soil on the surface of potato, soaking in 100uL/L sodium hypochlorite solution for 1-2min, fresh-cutting, spraying 50uL/L sodium hypochlorite solution, draining, soaking in preservative for 2min, and draining.
The foregoing is illustrative and explanatory only and is not intended to be exhaustive or to limit the invention to the precise embodiments described, and various modifications, additions, and substitutions may be made by those skilled in the art without departing from the scope of the invention as defined in the following claims.
Claims (2)
1. A fresh-cut potato preservative is characterized by comprising a preservative component and a film-forming component; the fresh-keeping component comprises the following components in percentage by weight: 20-30% of grapefruit peel extract, 10-20% of lychee shell extract, 10-20% of pomegranate peel extract, 0.1-0.3% of calcium chloride, 0.1-0.5% of citric acid and 0.05-0.2% of sodium erythorbate; the film forming component comprises the following components in parts by weight: 0.03-0.1% of xanthan gum, 0.01-0.04% of konjac glucomannan, 0.01-0.04% of guar gum and 0.03-0.05% of high acyl gellan gum, wherein the addition ratio of the xanthan gum, the konjac glucomannan and the guar gum is 7:3: 3.
2. The fresh-cut potato preservative according to claim 1, wherein the preparation method of the preservative comprises the following steps:
(1) weighing the medicinal pomelo peel extract, the lychee shell extract, the pomegranate peel extract, calcium chloride, citric acid and sodium erythorbate according to the mass percentage, uniformly mixing, dissolving in deionized water, and uniformly stirring to obtain a mixed solution 1;
(2) weighing xanthan gum, konjac glucomannan, guar gum and high acyl gellan gum according to mass fraction and addition proportion, adding into a high-speed emulsifying machine, stirring and emulsifying for 1-3min, and uniformly dissolving in deionized water to obtain a mixed solution 2;
(3) and (3) adding the mixed solution 1 in the step (1) into the mixed solution 2 in the step (2), and emulsifying for 1min to obtain the preservative.
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| CN201811589803.XA CN111357808A (en) | 2018-12-25 | 2018-12-25 | Fresh-cut potato preservative |
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| CN201811589803.XA CN111357808A (en) | 2018-12-25 | 2018-12-25 | Fresh-cut potato preservative |
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| US20150010691A1 (en) * | 2013-07-02 | 2015-01-08 | Pfm, Llc | Fresh potato preservative and method of using same |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| US20150010691A1 (en) * | 2013-07-02 | 2015-01-08 | Pfm, Llc | Fresh potato preservative and method of using same |
| CN103431037A (en) * | 2013-08-23 | 2013-12-11 | 内蒙古农业大学 | Preservation method for fresh-cut potatoes |
| CN103478236A (en) * | 2013-09-26 | 2014-01-01 | 上海海洋大学 | Fruit and vegetable antistaling agent and preparation method thereof |
| CN105285078A (en) * | 2015-09-18 | 2016-02-03 | 惠州市四季鲜绿色食品有限公司 | Fresh keeping coating agent and application thereof in fresh keeping of medium-humidity dried longan pulp and medium-humidity dried litchi pulp |
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