CN111513132A - 一种鲜切杨桃的保鲜涂膜液及保鲜方法 - Google Patents
一种鲜切杨桃的保鲜涂膜液及保鲜方法 Download PDFInfo
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- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 28
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
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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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
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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
-
- 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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Abstract
本发明提供了一种鲜切杨桃的保鲜涂膜液及保鲜方法，其能解决现有保鲜涂膜液无法保证口感以及无法抑制变色的技术问题。一种鲜切杨桃的保鲜涂膜液，由海藻酸钠、抗坏血酸、水制备而成，所述海藻酸钠的质量百分比为0.5~1.5％，所述抗坏血酸的质量百分比为1.0~3.0％，余量为水。本发明的保鲜涂膜液能够保持鲜切杨桃在储存中良好的感官品质，同时能保持鲜切杨桃良好口感，不出现发涩问题；还能有效抑制鲜切杨桃褐变，对鲜切杨桃起到良好的保鲜效果。
Description
技术领域
本发明涉及鲜切水果保鲜技术领域，具体涉及一种鲜切杨桃的保鲜涂膜液及保鲜方法。
背景技术
鲜切水果是顺应时代发展需要而诞生的轻加工食品，以其方便、可食用率高等优点，深受消费者的喜爱。但鲜切水果在贮藏、销售过程中极易变质。这是因为水果经切割加工，果实组织受损，引起各种生理生化反应。常见的有微生物滋长导致营养价值降低，机械损伤导致切割面氧化褐变，呼吸作用加强加速水果衰老，水分流失导致果蔬萎蔫。这些问题都极大的缩短了鲜切水果的货架期。为解决这些问题，通常对鲜切果蔬进行预处理。
可食性涂膜技术是一种常用的果蔬预处理手段。一般选择天然、无毒、无害的大分子多糖类蛋白质、脂类物质等作为被膜剂，采用浸渍、涂抹、喷洒等方式覆盖于食品表面，形成一种透明薄膜。有隔离保护、抑制水分蒸发、抑制内外气体交换、抑菌和杀菌及抗氧化作用。
杨桃含有丰富的胡萝ト类化合物、糖类、有机酸及B族维生素和维生素C等营养成分，具有降脂、解热，生津止渴的功效。但鲜切杨桃在储存过程中极易褐变，机械切割造成鲜切杨桃水分流失严重，切割表面干燥，失色，商品价值严重下降。虽然目前对鲜切果蔬可食性涂膜保鲜液的研究较多，但在适用于鲜切杨桃时，会出现鲜切杨桃口感发涩、鲜切杨桃褐变的问题。
发明内容
本发明提供了一种鲜切杨桃的保鲜涂膜液及保鲜方法，其能解决现有保鲜涂膜液无法保证口感以及无法抑制变色的技术问题。
其技术方案是这样的，一种鲜切杨桃的保鲜涂膜液，其特征在于：所述保鲜涂膜液由海藻酸钠、抗坏血酸、水制备而成，所述海藻酸钠的质量百分比为0.5~1.5％，所述抗坏血酸的质量百分比为1.0~3.0％，余量为水。
所述保鲜涂膜液的制备方法如下：称取海藻酸钠、抗坏血酸和去离子水；使用去离子水将抗坏血酸搅拌溶解；再缓慢加入海藻酸钠，加入过程中要不断搅拌，直到完全溶解；最终形成澄清的溶液。
进一步的，所述海藻酸钠的质量百分比为0.5％，所述抗坏血酸的质量百分比为3.0％。
进一步的，所述海藻酸钠的质量百分比为1.0％，所述抗坏血酸的质量百分比为2.0％。
进一步的，所述海藻酸钠的质量百分比为1.5％，所述抗坏血酸的质量百分比为1.0％。
本发明的保鲜涂膜液采用海藻酸钠、抗坏血酸和水配制，海藻酸钠是从褐藻或细菌中提取出的一种天然多糖物质，有良好的保湿性、抗菌性和生物降解性，来源广泛，价格低廉，具有良好的生物相容性，可以涂膜于鲜切果蔬的表面，有效保证了鲜切果蔬的食用安全及质量品质。与壳聚糖等涂膜基质相比，海藻酸钠良好的保湿性能保持鲜切杨桃在储存中良好的感官品质，同时能保持鲜切杨桃良好口感，不出现发涩问题。海藻酸钠结合抗坏血酸，能有效抑制鲜切杨桃褐变，对鲜切杨桃起到良好的保鲜效果。
一种鲜切杨桃的保鲜方法，其特征在于：将切片的杨桃完全浸泡在上述保鲜涂膜液中2~5min，然后取出后风干。
本发明的鲜切杨桃的保鲜方法，工艺简单，成本较低，保鲜效果较好，能够有效延长鲜切杨桃的货架期。
具体实施方式
实施例1
一种鲜切杨桃的保鲜涂膜液，保鲜涂膜液组成如下：海藻酸钠的质量百分比为0.5％，抗坏血酸的质量百分比为3.0％，其余为去离子水。
上述保鲜涂膜液的制备过程：称取海藻酸钠、抗坏血酸和去离子水；使用去离子水将抗坏血酸搅拌溶解；再缓慢加入海藻酸钠，加入过程中要不断搅拌，直到完全溶解；最终形成澄清的溶液。
实施例2
一种鲜切杨桃的保鲜涂膜液，保鲜涂膜液组成如下：海藻酸钠的质量百分比为1.0％，抗坏血酸的质量百分比为2.0％，其余为去离子水。
上述保鲜涂膜液的制备过程：称取海藻酸钠、抗坏血酸和去离子水；使用去离子水将抗坏血酸搅拌溶解；再缓慢加入海藻酸钠，加入过程中要不断搅拌，直到完全溶解；最终形成澄清的溶液。
b、将切片的杨桃完全浸泡在溶液中2~5min，然后取出后自然风干，即可得到成品。
实施例3
一种鲜切杨桃的保鲜涂膜液，保鲜涂膜液组成如下：海藻酸钠的质量百分比为1.5％，抗坏血酸的质量百分比为1.0％，其余为去离子水。
上述保鲜涂膜液的制备过程：称取海藻酸钠、抗坏血酸和去离子水；使用去离子水将抗坏血酸搅拌溶解；再缓慢加入海藻酸钠，加入过程中要不断搅拌，直到完全溶解；最终形成澄清的溶液。
实施例4
一种鲜切杨桃的保鲜方法，将切片的杨桃完全浸泡在上述保鲜涂膜液中2~5min，然后取出后风干，经包装后-4度贮藏。
采用实施例1~3中的保鲜涂膜液，均能保持鲜切杨桃良好口感，不出现发涩问题；同时，能有效抑制鲜切杨桃褐变，对鲜切杨桃起到良好的保鲜效果。
Claims (5)
1.一种鲜切杨桃的保鲜涂膜液，其特征在于：由海藻酸钠、抗坏血酸、水制备而成，所述海藻酸钠的质量百分比为0.5~1.5％，所述抗坏血酸的质量百分比为1.0~3.0％，余量为水。
2.根据权利要求1所述的一种鲜切杨桃的保鲜涂膜液，其特征在于：所述海藻酸钠的质量百分比为0.5％，所述抗坏血酸的质量百分比为3.0％。
3.根据权利要求1所述的一种鲜切杨桃的保鲜涂膜液，其特征在于：所述海藻酸钠的质量百分比为1.0％，所述抗坏血酸的质量百分比为2.0％。
4.根据权利要求1所述的一种鲜切杨桃的保鲜涂膜液，其特征在于：所述海藻酸钠的质量百分比为1.5％，所述抗坏血酸的质量百分比为1.0％。
5.一种鲜切杨桃的保鲜方法，其特征在于：新鲜杨桃经清洗、切分处理后，在权利要求2~4中任一保鲜涂膜液中完全浸泡2~5分钟，取出后风干。
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112471252A (zh) * | 2020-12-07 | 2021-03-12 | 中国热带农业科学院南亚热带作物研究所 | 一种鲜切火龙果保鲜方法 |
Citations (1)
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|---|---|---|---|---|
| CN108244232A (zh) * | 2018-03-20 | 2018-07-06 | 大连民族大学 | 一种含壳寡糖和抗坏血酸钙的鲜切果蔬涂膜保鲜剂 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108244232A (zh) * | 2018-03-20 | 2018-07-06 | 大连民族大学 | 一种含壳寡糖和抗坏血酸钙的鲜切果蔬涂膜保鲜剂 |
Non-Patent Citations (3)
| Title |
|---|
| NILANJANA S. BARAIYA，等: ""Enhancement of storability and quality maintenance of carambola (Averrhoa carambola L.) fruit by using composite edible coating", 《FRUITS》 * |
| 任文彬等: "抗坏血酸与壳聚糖处理对鲜切杨桃贮藏效果的影响", 《食品科技》 * |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112471252A (zh) * | 2020-12-07 | 2021-03-12 | 中国热带农业科学院南亚热带作物研究所 | 一种鲜切火龙果保鲜方法 |
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Application publication date: 20200811 |