CN112314699A - Whole cherry fruit starch-based preservative, preparation method thereof and cherry preservation method - Google Patents
Whole cherry fruit starch-based preservative, preparation method thereof and cherry preservation method Download PDFInfo
- Publication number
- CN112314699A CN112314699A CN202011119030.6A CN202011119030A CN112314699A CN 112314699 A CN112314699 A CN 112314699A CN 202011119030 A CN202011119030 A CN 202011119030A CN 112314699 A CN112314699 A CN 112314699A
- Authority
- CN
- China
- Prior art keywords
- starch
- cherry
- cherries
- milk
- mass concentration
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 229920002472 Starch Polymers 0.000 title claims abstract description 106
- 235000019698 starch Nutrition 0.000 title claims abstract description 106
- 239000008107 starch Substances 0.000 title claims abstract description 106
- 241000167854 Bourreria succulenta Species 0.000 title claims abstract description 94
- 235000019693 cherries Nutrition 0.000 title claims abstract description 94
- 239000003755 preservative agent Substances 0.000 title claims abstract description 39
- 230000002335 preservative effect Effects 0.000 title claims abstract description 37
- 238000000034 method Methods 0.000 title claims abstract description 20
- 235000013399 edible fruits Nutrition 0.000 title claims description 10
- 238000004321 preservation Methods 0.000 title abstract description 19
- 238000002360 preparation method Methods 0.000 title abstract description 13
- 235000013336 milk Nutrition 0.000 claims abstract description 59
- 239000008267 milk Substances 0.000 claims abstract description 59
- 210000004080 milk Anatomy 0.000 claims abstract description 59
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 36
- 238000005406 washing Methods 0.000 claims abstract description 32
- 229920000881 Modified starch Polymers 0.000 claims abstract description 30
- 239000004368 Modified starch Substances 0.000 claims abstract description 30
- 235000019426 modified starch Nutrition 0.000 claims abstract description 30
- 239000002131 composite material Substances 0.000 claims abstract description 28
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 238000002156 mixing Methods 0.000 claims abstract description 21
- 238000006266 etherification reaction Methods 0.000 claims abstract description 17
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 12
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 12
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 12
- 230000001681 protective effect Effects 0.000 claims abstract description 7
- 238000007254 oxidation reaction Methods 0.000 claims abstract description 6
- 238000000967 suction filtration Methods 0.000 claims abstract description 6
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 30
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 30
- 238000006243 chemical reaction Methods 0.000 claims description 22
- 239000008367 deionised water Substances 0.000 claims description 15
- 229910021641 deionized water Inorganic materials 0.000 claims description 15
- 238000010438 heat treatment Methods 0.000 claims description 15
- 238000005070 sampling Methods 0.000 claims description 15
- 239000003795 chemical substances by application Substances 0.000 claims description 14
- 230000001590 oxidative effect Effects 0.000 claims description 12
- 240000003183 Manihot esculenta Species 0.000 claims description 11
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 11
- 229920001592 potato starch Polymers 0.000 claims description 11
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 claims description 10
- 230000001276 controlling effect Effects 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 10
- 238000002791 soaking Methods 0.000 claims description 6
- GOOHAUXETOMSMM-UHFFFAOYSA-N Propylene oxide Chemical compound CC1CO1 GOOHAUXETOMSMM-UHFFFAOYSA-N 0.000 claims description 5
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 claims description 5
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 claims description 5
- 230000003113 alkalizing effect Effects 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- -1 hydroxypropyl Chemical group 0.000 claims description 5
- 239000003112 inhibitor Substances 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 230000001105 regulatory effect Effects 0.000 claims description 5
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 claims description 5
- 239000000725 suspension Substances 0.000 claims description 5
- 230000008961 swelling Effects 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 2
- 238000003860 storage Methods 0.000 abstract description 7
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 3
- 230000001934 delay Effects 0.000 abstract description 2
- 230000006866 deterioration Effects 0.000 abstract description 2
- 230000029058 respiratory gaseous exchange Effects 0.000 abstract description 2
- 230000018044 dehydration Effects 0.000 abstract 1
- 238000006297 dehydration reaction Methods 0.000 abstract 1
- 235000011187 glycerol Nutrition 0.000 abstract 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 238000001514 detection method Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 231100000252 nontoxic Toxicity 0.000 description 2
- 230000003000 nontoxic effect Effects 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 206010016807 Fluid retention Diseases 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Images
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
- A23B7/16—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
- A23B7/14—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
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B31/00—Preparation of derivatives of starch
- C08B31/08—Ethers
- C08B31/12—Ethers having alkyl or cycloalkyl radicals substituted by heteroatoms, e.g. hydroxyalkyl or carboxyalkyl starch
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B31/00—Preparation of derivatives of starch
- C08B31/18—Oxidised starch
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- General Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Materials Engineering (AREA)
- Health & Medical Sciences (AREA)
- Medicinal Chemistry (AREA)
- Organic Chemistry (AREA)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Grain Derivatives (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a whole cherry starch-based preservative, a preparation method thereof and a cherry preservation method, and belongs to the technical field of fruit and vegetable preservation. The starch-based preservative is prepared by mixing special composite modified starch milk, glycerol and ascorbic acid; the starch-based preservative is prepared by size mixing, acidolysis, suction filtration, washing, alkalization, etherification, oxidation, washing, dehydration and preservative. The preservative is green, safe and environment-friendly, can form a layer of protective film on the surface of the cherries, inhibits the respiration of the cherries, reduces the volatilization of water, prevents the cherries from being damaged and rotten quickly due to mutual friction and collision in the transportation process, and delays the deterioration of the quality, color and glossiness of the cherries, thereby prolonging the preservation period of the cherries and prolonging the storage period of the cherries for 3-5 days to 7-20 days for preservation.
Description
Technical Field
The invention belongs to the technical field of fruit and vegetable preservation, and particularly relates to a whole cherry starch-based preservative, a preparation method thereof and a method for preserving cherries by using the starch-based preservative.
Background
With the continuous improvement of modern living standard of people, fruits become one of essential foods in life of people. The cherry is a high-grade fresh-eating fruit, the fruit has bright color, aromatic flavor and excellent quality, but the cherry has extremely short sale season due to thin fruit skin, soft flesh, concentrated mature period, quick quality decay after picking, easy decay and short shelf life, is generally concentrated in one month and generally cannot be transported for a long time. In recent years, in order to solve the problem of storage and preservation of cherries, conventional preservation methods such as low-temperature refrigeration, modified atmosphere storage, reduced pressure storage and the like are generally adopted, but the preservation conditions of the methods are severe and the effect of prolonging the storage period of cherries is not obvious.
The preservation is an essential technical link in the circulation of picked fresh fruits, and the disease and rot caused by the infection of microorganisms such as fungi, bacteria, saccharomycetes and the like can be inhibited by the treatment of the preservative. Preservatives are classified into two types, chemical synthetic agents and natural extract preparations. For a long time, because the chemical preparation has high efficiency, long half-life period and low cost, and the active ingredients of the natural extract have poor stability, short half-life period and high cost, the chemical preparation is continuously used for the preservation and the fresh keeping of fruits and vegetables. Along with the popularization of green food and environmental protection concept, the research and development of safe and efficient natural preservatives become a hot point for the research of fruit fresh keeping at home and abroad.
Disclosure of Invention
The invention aims at the problems that the existing cherry preservation technology has limited preservation effect, the shelf life of cherries in the transportation, storage and sale processes is short, and chemicals used for preservation are harmful to human bodies, and aims to provide the whole cherry starch-based preservative with low cost, simple process and simple and convenient operation and the preparation method thereof; the other purpose is to provide a method for preserving cherries by using the whole cherry starch-based preservative.
The invention aims to solve the technical problems and provides a whole cherry starch-based preservative which is prepared by mixing special composite modified starch milk with the mass concentration of 20-30%, glycerol with the mass concentration of 0.7-1.8% and ascorbic acid with the mass concentration of 0.6-1.7% according to the volume ratio of 100:1: 1.
The raw material of the special composite modified starch milk is a mixture of potato starch and cassava starch in any ratio.
The invention also provides a preparation method of the whole cherry starch-based preservative, which comprises the following steps:
firstly, size mixing: mixing potato starch and cassava starch according to a certain proportion, and preparing starch milk with the mass concentration of 36-40% by using deionized water;
the acidolysis is carried out: heating to raise the temperature to maintain the temperature of the starch milk at 42-45 ℃, slowly adding concentrated hydrochloric acid with the mass concentration of 3-5%, reacting for 3-5h, sampling and detecting, and stopping the reaction when the viscosity of 20% of starch is 50-100 mPa.s;
performing suction filtration and washing: after the acidolysis reaction is finished, adjusting the pH value to 6.0-6.5 by using a sodium hydroxide solution, washing by using deionized water, concentrating and recovering the washed starch by using cyclone washing equipment, detecting the concentration of the starch milk, and controlling the baume degree of the starch milk to Be 15-20 Be';
fourthly, alkalizing: adding 10-20% anhydrous sodium sulfate as a swelling inhibitor into the starch milk suspension, and slowly adding 3% sodium hydroxide solution to make the pH value reach 11.2-11.5;
carrying out fifth etherification: heating to raise the temperature to maintain the temperature of the starch milk at 35-45 ℃, adding 8-15% of propylene oxide serving as an etherifying agent into the alkalized starch milk, carrying out etherification reaction for 16-22h, sampling and detecting, and stopping the reaction when the hydroxypropyl content of the starch is 3.5-5.5%;
sixthly, oxidizing: after the etherification reaction is finished, adjusting the pH value to 7.5-8.0 by using a hydrochloric acid solution, controlling the temperature to be 40-42 ℃, adding hydrogen peroxide with the mass concentration of 2-5%, oxidizing for 2-4h, sampling and detecting, and adding sodium bisulfite with the mass concentration of 0.03% to terminate the reaction when the viscosity of the starch is 5-50mPa.s at 20 ℃;
washing and dewatering are put away: after the oxidation reaction is ended, regulating the pH value to 6.0 by using a hydrochloric acid solution, washing by using deionized water, concentrating and recovering the washed starch by using a rotational flow washing device, and then dehydrating, drying and packaging to obtain a finished product to obtain the special composite modified starch;
preparing the preservative: and heating the special composite modified starch milk in water bath to fully gelatinize the special composite modified starch milk, cooling, and mixing with glycerol and ascorbic acid according to a certain proportion to obtain the whole cherry preservative.
The invention also provides a cherry fresh-keeping method, which comprises the step of carrying out fresh-keeping treatment on the cherry by adopting the whole cherry starch-based fresh-keeping agent.
The cherry fresh-keeping method specifically comprises the steps of soaking whole cherries to be fresh-kept in a whole cherry fresh-keeping agent for 5min, taking out the cherries, draining off liquid on the surfaces of the cherries, quickly drying the cherries for 3-5min at 50-70 ℃, and forming a layer of compact protective film on the surfaces of the cherries so as to keep the cherries fresh.
In summary, due to the adoption of the technical scheme, the beneficial technical effects of the invention are as follows:
1. the preservative is green, safe and environment-friendly, can form a layer of protective film on the surface of the cherry, inhibits the respiration of the cherry, reduces the volatilization of water, prevents the cherry from being damaged and rotten quickly due to mutual friction and collision in the transportation process, and delays the deterioration of the quality, color and glossiness of the cherry, thereby prolonging the preservation period of the cherry.
2. Potato starch and cassava starch are compounded, acidolysis reaction is carried out firstly to reduce the viscosity and acid resistance stability of the starch paste, and etherification reaction is carried out to improve the rehydration and water retention of the starch paste; oxidizing reaction is carried out by using an oxidant, so that the film forming property of the starch paste is improved, and the starch paste is uniformly mixed with glycerol and ascorbic acid with certain concentration, so that the preservation effect is further enhanced;
3. the invention selects the edible starch as the raw material, has wide raw material source, is renewable, has low cost and reduces the production cost; the modified starch product produced by the method meets the national standard requirements of modified starch of food additives, is safe and reliable, has moderate proportion of various components, is easy to store, and is safe and nontoxic;
4. the invention is a soaking type fresh-keeping agent, can play a role in keeping cherries fresh for a long time, brings a good edible space for people, is nontoxic when being eaten, does not cause secondary pollution to the environment, and can prolong the storage period of 3-5 days of cherries to 7-20 days for keeping the cherries fresh.
Drawings
FIG. 1 is a flow chart of a preparation process of a whole cherry fruit starch-based preservative according to an embodiment of the invention;
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
A whole cherry starch-based preservative is prepared by mixing special composite modified starch milk with the mass concentration of 20%, glycerol with the mass concentration of 0.7% and ascorbic acid with the mass concentration of 0.6% according to the volume ratio of 100:1: 1; the special composite modified starch milk is prepared from potato starch and cassava starch in a weight ratio of 1: 1.
The preparation method of the whole cherry starch-based preservative provided by the embodiment comprises the following steps:
firstly, size mixing: mixing potato starch and cassava starch, and preparing starch milk with the mass concentration of 36% by using deionized water;
the acidolysis is carried out: heating to raise the temperature to maintain the temperature of the starch milk at 42 ℃, slowly adding concentrated hydrochloric acid with the mass concentration of 3%, reacting for 3 hours, sampling and detecting, and stopping the reaction when the viscosity of 20% of the starch is 50-100 mPa.s;
performing suction filtration and washing: after the acidolysis reaction is finished, adjusting the pH value to 6.0 by using a sodium hydroxide solution, washing by using deionized water, concentrating and recovering the washed starch by using cyclone washing equipment, detecting the concentration of the starch milk, and controlling the baume degree of the starch milk to Be 15 Be';
fourthly, alkalizing: adding 10% anhydrous sodium sulfate as swelling inhibitor into the starch milk suspension, and slowly adding 3% sodium hydroxide solution to adjust pH to 11.2-11.5;
carrying out fifth etherification: heating to raise the temperature to maintain the temperature of the starch milk at 35 ℃, adding 8% of propylene oxide serving as an etherifying agent into the alkalized starch milk, carrying out etherification reaction for 16 hours, sampling and detecting, and stopping the reaction when the hydroxypropyl content of the starch is 3.5-5.5%;
sixthly, oxidizing: after the etherification reaction is finished, adjusting the pH value to 7.5 by using a hydrochloric acid solution, controlling the temperature to be 40 ℃, adding hydrogen peroxide with the mass concentration of 2%, oxidizing for 2h, sampling and detecting, and adding sodium bisulfite with the mass concentration of 0.03% to terminate the reaction when the viscosity of the starch is 5-50mPa.s at 20 ℃;
washing and dewatering are put away: after the oxidation reaction is ended, regulating the pH value to 6.0 by using a hydrochloric acid solution, washing by using deionized water, concentrating and recovering the washed starch by using a rotational flow washing device, and then dehydrating, drying and packaging to obtain a finished product to obtain the special composite modified starch;
preparing the preservative: and heating the special composite modified starch milk in water bath to fully gelatinize the special composite modified starch milk, cooling, and mixing with glycerol and ascorbic acid according to a certain proportion to obtain the whole cherry preservative.
A cherry fresh-keeping method specifically comprises the steps of soaking whole cherries to be fresh-kept in a whole cherry fresh-keeping agent for 5min, taking out the cherries, draining off liquid on the surfaces of the cherries, quickly drying the cherries for 3min at 50 ℃ to form a compact protective film on the surfaces of the cherries, and accordingly keeping the cherries fresh.
Example 2
A whole cherry starch-based preservative is prepared by mixing special composite modified starch milk with the mass concentration of 20%, glycerol with the mass concentration of 1.8% and ascorbic acid with the mass concentration of 1.7% according to the volume ratio of 100:1: 1; the special composite modified starch milk is prepared from potato starch and cassava starch in a weight ratio of 6: 4.
The preparation method of the whole cherry starch-based preservative provided by the embodiment comprises the following steps:
firstly, size mixing: mixing potato starch and cassava starch, and preparing starch milk with the mass concentration of 40% by using deionized water;
the acidolysis is carried out: heating to raise the temperature to maintain the temperature of the starch milk at 45 ℃, slowly adding concentrated hydrochloric acid with the mass concentration of 5%, reacting for 5 hours, sampling and detecting, and stopping the reaction when the viscosity of 20% of the starch is 50-100 mPa.s;
performing suction filtration and washing: after the acidolysis reaction is finished, adjusting the pH value to 6.5 by using a sodium hydroxide solution, washing by using deionized water, concentrating and recovering the washed starch by using cyclone washing equipment, detecting the concentration of the starch milk, and controlling the baume degree of the starch milk to Be 20 Be';
fourthly, alkalizing: adding anhydrous sodium sulfate with mass concentration of 20% into the starch milk suspension as a swelling inhibitor, and slowly adding sodium hydroxide solution with mass concentration of 3% to make pH to 11.2-11.5;
carrying out fifth etherification: heating to raise the temperature of the starch milk to maintain the temperature of the starch milk at 45 ℃, adding 15% of propylene oxide serving as an etherifying agent into the alkalized starch milk, carrying out etherification reaction for 22 hours, sampling and detecting, and stopping the reaction when the hydroxypropyl content of the starch is 3.5-5.5%;
sixthly, oxidizing: after the etherification reaction is finished, adjusting the pH value to 8 by using a hydrochloric acid solution, controlling the temperature to be 42 ℃, adding hydrogen peroxide with the mass concentration of 5%, oxidizing for 4h, sampling and detecting, and adding sodium bisulfite with the mass concentration of 0.03% to terminate the reaction when the viscosity of the starch is 5-50mPa.s at 20 ℃;
washing and dewatering are put away: after the oxidation reaction is ended, regulating the pH value to 6.0 by using a hydrochloric acid solution, washing by using deionized water, concentrating and recovering the washed starch by using a rotational flow washing device, and then dehydrating, drying and packaging to obtain a finished product to obtain the special composite modified starch;
preparing the preservative: and heating the special composite modified starch milk in water bath to fully gelatinize the special composite modified starch milk, cooling, and mixing with glycerol and ascorbic acid according to a certain proportion to obtain the whole cherry preservative.
A cherry fresh-keeping method specifically comprises the steps of soaking whole cherries to be fresh-kept in a whole cherry fresh-keeping agent for 5min, taking out the cherries, draining off liquid on the surfaces of the cherries, quickly drying the cherries for 5min at 70 ℃, and forming a layer of compact protective film on the surfaces of the cherries so as to keep the cherries fresh.
Example 3
A whole cherry starch-based preservative is prepared by mixing special composite modified starch milk with the mass concentration of 25%, glycerol with the mass concentration of 1.3% and ascorbic acid with the mass concentration of 1.2% according to the volume ratio of 100:1: 1; the special composite modified starch milk is prepared from potato starch and cassava starch in a weight ratio of 1: 1.
The preparation method of the whole cherry starch-based preservative provided by the embodiment comprises the following steps:
firstly, size mixing: mixing potato starch and cassava starch, and preparing starch milk with the mass concentration of 38% by using deionized water;
the acidolysis is carried out: heating to raise the temperature to maintain the temperature of the starch milk at 43.5 ℃, slowly adding concentrated hydrochloric acid with the mass concentration of 4%, reacting for 4 hours, sampling and detecting, and stopping the reaction when the viscosity of 20% of the starch is 50-100 mPa.s;
performing suction filtration and washing: after the acidolysis reaction is finished, adjusting the pH value to 6.3 by using a sodium hydroxide solution, washing by using deionized water, concentrating and recovering the washed starch by using cyclone washing equipment, detecting the concentration of the starch milk, and controlling the baume degree of the starch milk to Be 18 Be';
fourthly, alkalizing: adding anhydrous sodium sulfate with the mass concentration of 15% into the starch milk suspension to serve as a swelling inhibitor, and slowly adding a sodium hydroxide solution with the mass concentration of 3% to enable the pH to reach 11.2-11.5;
carrying out fifth etherification: heating to raise the temperature to maintain the temperature of the starch milk at 40 ℃, adding 12% of propylene oxide serving as an etherifying agent into the alkalized starch milk, carrying out etherification reaction for 17 hours, sampling and detecting, and stopping the reaction when the hydroxypropyl content of the starch is 4.5%;
sixthly, oxidizing: after the etherification reaction is finished, adjusting the pH value to 7.5 by using a hydrochloric acid solution, controlling the temperature to be 40 ℃, adding hydrogen peroxide with the mass concentration of 3.5%, oxidizing for 2h, sampling and detecting, and adding sodium bisulfite with the mass concentration of 0.03% to terminate the reaction when the viscosity of the starch is 5-50mPa.s at 20 ℃;
washing and dewatering are put away: after the oxidation reaction is ended, regulating the pH value to 6.0 by using a hydrochloric acid solution, washing by using deionized water, concentrating and recovering the washed starch by using a rotational flow washing device, and then dehydrating, drying and packaging to obtain a finished product to obtain the special composite modified starch;
preparing the preservative: and heating the special composite modified starch milk in water bath to fully gelatinize the special composite modified starch milk, cooling, and mixing with glycerol and ascorbic acid according to a certain proportion to obtain the whole cherry preservative.
A cherry fresh-keeping method specifically comprises the steps of soaking whole cherries to be fresh-kept in a whole cherry fresh-keeping agent for 5min, taking out the cherries, draining off liquid on the surfaces of the cherries, quickly drying the cherries for 4min at 60 ℃ to form a compact protective film on the surfaces of the cherries, and accordingly keeping the cherries fresh.
Detection of special composite modified starch finished product
The special composite modified starch prepared in example 3 was tested for relevant quality index according to national standard requirements, and the results are shown in table 1.
TABLE 1 detection of the finished product of the special composite modified starch
Test of freshness
The whole cherry fruit starch-based preservative in example 3 was used for the preservation of cherries as an experimental group, and the preservation of cherries without the use of a preservative under the same conditions was used as a comparative group.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (5)
1. A whole cherry starch-based preservative is characterized by comprising the following components in parts by weight: comprises special composite modified starch milk with the mass concentration of 20-30%, glycerol with the mass concentration of 0.7-1.8% and ascorbic acid with the mass concentration of 0.6-1.7% which are mixed according to the volume ratio of 100:1: 1.
2. The whole cherry fruit starch-based preservative according to claim 1, characterized in that: the raw material of the special composite modified starch milk is a mixture of potato starch and cassava starch in any ratio.
3. A method of preparing the whole cherry starch-based fresh-keeping agent of claim 2, comprising:
firstly, size mixing: mixing potato starch and cassava starch according to a certain proportion, and preparing starch milk with the mass concentration of 36-40% by using deionized water;
the acidolysis is carried out: heating to raise the temperature to maintain the temperature of the starch milk at 42-45 ℃, slowly adding concentrated hydrochloric acid with the mass concentration of 3-5%, reacting for 3-5h, sampling and detecting, and stopping the reaction when the viscosity of 20% of starch is 50-100 mPa.s;
performing suction filtration and washing: after the acidolysis reaction is finished, adjusting the pH value to 6.0-6.5 by using a sodium hydroxide solution, washing by using deionized water, concentrating and recovering the washed starch by using cyclone washing equipment, detecting the concentration of the starch milk, and controlling the baume degree of the starch milk to Be 15-20 Be';
fourthly, alkalizing: adding 10-20% anhydrous sodium sulfate as a swelling inhibitor into the starch milk suspension, and slowly adding 3% sodium hydroxide solution to make the pH value reach 11.2-11.5;
carrying out fifth etherification: heating to raise the temperature to maintain the temperature of the starch milk at 35-45 ℃, adding 8-15% of propylene oxide serving as an etherifying agent into the alkalized starch milk, carrying out etherification reaction for 16-22h, sampling and detecting, and stopping the reaction when the hydroxypropyl content of the starch is 3.5-5.5%;
sixthly, oxidizing: after the etherification reaction is finished, adjusting the pH value to 7.5-8.0 by using a hydrochloric acid solution, controlling the temperature to be 40-42 ℃, adding hydrogen peroxide with the mass concentration of 2-5%, oxidizing for 2-4h, sampling and detecting, and adding sodium bisulfite with the mass concentration of 0.03% to terminate the reaction when the viscosity of the starch is 5-50mPa.s at 20 ℃;
washing and dewatering are put away: after the oxidation reaction is ended, regulating the pH value to 6.0 by using a hydrochloric acid solution, washing by using deionized water, concentrating and recovering the washed starch by using a rotational flow washing device, and then dehydrating, drying and packaging to obtain a finished product to obtain the special composite modified starch;
preparing the preservative: and heating the special composite modified starch milk in water bath to fully gelatinize the starch milk, cooling the starch milk, and mixing the starch milk with glycerol and ascorbic acid according to a certain ratio to obtain the whole cherry starch-based preservative.
4. A method for keeping cherries fresh, which comprises the step of carrying out fresh-keeping treatment on the cherries by using the whole cherry starch-based fresh-keeping agent according to claim 1.
5. The method for keeping cherries fresh as claimed in claim 4, wherein: soaking the whole cherry to be preserved in the whole cherry starch-based preservative for 5min, taking out, draining off liquid on the surface of the cherry, and quickly drying for 3-5min at 50-70 ℃ to form a compact protective film on the surface of the cherry, thereby preserving.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011119030.6A CN112314699A (en) | 2020-10-19 | 2020-10-19 | Whole cherry fruit starch-based preservative, preparation method thereof and cherry preservation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011119030.6A CN112314699A (en) | 2020-10-19 | 2020-10-19 | Whole cherry fruit starch-based preservative, preparation method thereof and cherry preservation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112314699A true CN112314699A (en) | 2021-02-05 |
Family
ID=74314329
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011119030.6A Pending CN112314699A (en) | 2020-10-19 | 2020-10-19 | Whole cherry fruit starch-based preservative, preparation method thereof and cherry preservation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112314699A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108003248A (en) * | 2017-11-21 | 2018-05-08 | 临泉县金禾面粉有限公司 | A kind of preparation process for aoxidizing hydroxypropul starch |
-
2020
- 2020-10-19 CN CN202011119030.6A patent/CN112314699A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108003248A (en) * | 2017-11-21 | 2018-05-08 | 临泉县金禾面粉有限公司 | A kind of preparation process for aoxidizing hydroxypropul starch |
Non-Patent Citations (4)
| Title |
|---|
| 于广伟等: "氧化玉米淀粉涂膜对低温贮藏期间甜樱桃生理及品质的影响", 《食品科学》 * |
| 唐洪波等: "酸解羟丙基复合变性淀粉的制备及性能研究", 《粮油加工》 * |
| 知源: "淀粉糖与变性淀粉大有可为", 《粮食加工》 * |
| 莫琳怡等: "水蜜桃保鲜纸的制备及应用效果", 《造纸科学与技术》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101755900B (en) | Fruit and vegetable coating antistaling agent | |
| CN103564374A (en) | Black garlic as well as fermentation process thereof | |
| CN103815321B (en) | A kind of method reducing salted & preserved vegetable nitrite | |
| CN102150703A (en) | Method for protecting color of burdock and refreshing burdock | |
| CN107114466B (en) | Lotus root storage method | |
| CN111742981B (en) | Fresh bamboo shoot fresh-keeping film coating agent and preparation method thereof | |
| CN103652707A (en) | Manufacturing method for banana slice | |
| CN101744045A (en) | Fresh bamboo shoot coating preservative prepared by edible material | |
| CN108739986A (en) | A method of freeze-drying prepares dehydration Chinese toon | |
| CN112244081B (en) | Fruit and vegetable fresh-keeping agent, solution and fruit and vegetable fresh-keeping method | |
| CN111449130B (en) | Green preservative for fresh-cut Nanguo pear | |
| CN112314699A (en) | Whole cherry fruit starch-based preservative, preparation method thereof and cherry preservation method | |
| CN110897031A (en) | Preparation method of dried honey mulberry | |
| CN111436488A (en) | Fruit fresh-keeping method | |
| US20230043870A1 (en) | Liquid nitrogen quick-freezing preservation method for fresh bamboo shoots | |
| CN108669467A (en) | Sour skin processing technology | |
| CN113841881A (en) | Processing method of instant tremella | |
| CN114375990A (en) | Composite preservative loaded with carbon quantum dots, preparation method and application of composite preservative in preservation of fresh-cut fruits and vegetables | |
| CN110810774A (en) | Preparation method of mashed potato dry slices | |
| CN111011832A (en) | Preparation method of dried shiitake mushrooms | |
| CN113678934B (en) | Processing method of soft and full dried yellow peach | |
| CN115226586B (en) | Method for prolonging storage period of green Chinese onion | |
| CN114576938B (en) | Preparation method and application of snowflake gastrodia elata | |
| CN115251366B (en) | Preparation method of cold tremella pre-prepared dish capable of reducing formation of rice fermentation acid | |
| CN111955537B (en) | Preservative for keeping shrimps frail fresh, preparation method and application thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210205 |
|
| RJ01 | Rejection of invention patent application after publication |