CN112425646A - Durian preservative taking trehalose as main raw material, and method and application thereof - Google Patents
Durian preservative taking trehalose as main raw material, and method and application thereof Download PDFInfo
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- CN112425646A CN112425646A CN202110039362.1A CN202110039362A CN112425646A CN 112425646 A CN112425646 A CN 112425646A CN 202110039362 A CN202110039362 A CN 202110039362A CN 112425646 A CN112425646 A CN 112425646A
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- 230000002195 synergetic effect Effects 0.000 description 1
- 230000009897 systematic effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000005068 transpiration Effects 0.000 description 1
- 150000003648 triterpenes Chemical class 0.000 description 1
- 235000013976 turmeric Nutrition 0.000 description 1
- 238000009489 vacuum treatment Methods 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
- 238000004383 yellowing Methods 0.000 description 1
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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
- A23B7/08—Preserving with sugars
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- Chemical & Material Sciences (AREA)
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- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a durian preservative taking trehalose as a main raw material and a method and application thereof.A durian is treated by the prepared preservative, packaged by special packaging paper for the durian, put into a vacuum precooler for precooling and sterilization, then taken out and put into a packaging box, and put into a refrigeration house or a cold chain vehicle for refrigeration and preservation; the durian preservative taking trehalose as a main raw material consists of the following raw materials in parts by weight: the water-retaining edible gum is 0.5-10 parts, the sugar antifreeze agent is 0.5-10 parts, the antioxidant enzyme and the HB200 polysaccharide enzyme coupled receptor are 0.001-1 parts, and the balance is sterile water.
Description
Technical Field
The invention relates to the technical field of agricultural product preservation, in particular to a durian preservative taking trehalose as a main raw material, and a method and application thereof.
Background
The durian has extremely high nutritional value, is called as the fruit king, contains 11 percent of starch, 13 percent of sugar and 3 percent of protein, can build the body, invigorate the spleen and tonify qi, tonify the kidney and strengthen yang, warm the body after being eaten frequently, but belongs to pure tropical crops and has harsh planting environment, so the durian is generally imported from Thailand, Malaysia, Indonesia and the like.
At present, durian in Thailand is traditionally picked up at seven or eight ripens, long-distance transportation is carried out at the low temperature of 8-15 ℃, and then ripening is promoted under natural conditions or by matching with chemical preparations, such as ethephon and ripening, or by matching with other modes such as microwave, high temperature and the like to artificially control the maturity. The durian is sterilized and preserved by using chemical preparations for inhibiting fungi, such as Sumilex, and the appearance of the durian is transparent, bright and bright by using turmeric powder, so that consumers can hardly eat completely mature fresh durian and often buy pseudo-mature durian opened by mechanical external force, and the durian can not only eat chewing wax and hard bang, but also can not absorb the nutrient components of the non-saccharified durian by human bodies because the durian is not saccharified; however, the durian policy of Malaya requires that 100% of mature naturally-falling durian is picked, the durian can be opened within 48 hours and cannot be transported for a long distance and a long time, the durian in Malaya is basically made into 'quick-frozen durian' in the market at present, the durian is stored by quick freezing in a refrigeration house, the durian does not have a shelf life and can be eaten immediately after leaving the refrigeration house, and the durian is more like fresh durian ice cream.
The traditional practice of fresh durian picking, storage and transportation has the following problems: (1) for long-distance transnational transportation, only immature durian can be picked, even if ripening is carried out after picking, no matter which chemical preparation is used for ripening or the durian is naturally ripened and quick-frozen, the durian cannot be compared with the naturally ripened durian on a tree in terms of taste and nutrition, and the consumption requirement of the durian with high quality cannot be met; (2) the maturity of the durian in Qin nations is not consistent when the durian is picked, the maturity of a single immature durian cannot be scientifically and accurately detected in the prior art without damaging the epidermis, the maturity accelerating degree is that the dosage of each batch of durian with the inconsistent maturity is controlled by the personal experience, the post-maturity period of the immature durian in the transportation, storage and sale processes is extremely difficult to control, because the durian with the inconsistent maturity also has different environmental requirements on temperature, humidity, air control and the like, the maturity of the durian is too low when the durian is picked, the dosage of the maturing agent is too small, the transportation temperature is too low and the like, and the superimposed results of a series of reasons are that a plurality of ' dead fruits ' are generated, and once the ' dead fruits ' are generated, the durian fruits ' can not be ripened any more, and can only be finally abandoned; (3) the durian belongs to tropical fruits, the immature durian which is not subjected to fresh-keeping treatment is transported or stored at low temperature (below 8-10 ℃) to easily cause cold injury of the durian and influence the quality of the durian, the breathing intensity is increased at high temperature (above 15 ℃), anaerobic respiration is easily generated, nC6H10O5 (polysaccharide) in the durian body is decomposed to generate C2H5OH (ethanol) and CO2 (carbon dioxide), the durian which is sour is eaten at ordinary times is the durian which is generated with more ethanol, and the durian is rotten and can not be eaten; (4) the capsule is characterized in that the capsule is cracked in the back of a chamber of the family ceiba of the genus durian, after the durian is completely matured, the durian leaves a parent body, free moisture in a shell is lost and cannot be supplemented under the action of transpiration, the inner pulp shrinks to form a cavity, various gases are continuously accumulated to enter the cavity of the durian, under the influence of external high temperature, the inner air and the outer air of the durian form a step pressure difference, and finally a crack is generated, wherein the crack is a mark of the mature period of the durian after the completion of the durian, if the shelf life happens, the problem is that if the crack occurs in the transportation process or the crack does not reach the destination, the crack is easily infected by bacteria, microorganisms and the like once the crack occurs, so that the crack is deteriorated and the like; secondly, after the durian is refrigerated and transported at 10-15 ℃ for a long time and reaches a destination, the durian is subjected to business exceeding (the temperature of the business exceeding is generally about 24 ℃) because of sudden change of temperature environment or improper control of temperature and humidity in the transportation process, the fibrous holding force of the inner layer of the durian shell is strong, water is not easy to lose, but the wooden layer of the shell is easy to lose water, uneven water loss easily causes unbalance of tension inside and outside the shell, and the durian shell is cracked reversely.
For the above reasons, losses due to rotting, deterioration and frostbite, etc. during the storage and transportation of durian are remarkable.
Disclosure of Invention
The invention aims to provide a durian preservative taking trehalose as a main raw material, a method and application thereof, so as to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
the durian preservative taking trehalose as a main raw material comprises the following raw materials in parts by weight: 0.5-10 parts of water-retaining edible gum, 0.5-10 parts of saccharide antifreeze agent, 0.001-1 parts of antioxidant enzyme and HB200 polysaccharidase coupling receptor, and the balance of sterile water.
As a further scheme of the invention: the water-retaining edible gum is composed of one or more of arabic gum, pectin, gelatin, carrageenan, xanthan gum, locust bean gum, guar gum, methyl cellulose, konjac refined powder peach gum, pullulan, chitosan oligosaccharide, modified starch, polyglutamic acid, curdlan, sodium lactate and sodium alginate.
As a further scheme of the invention: the saccharide antifreeze agent is composed of one or more of trehalose, sorbitol and antifreeze protein.
As a further scheme of the invention: the antioxidant enzyme and HB200 polysaccharase coupled receptor is composed of one or more of superoxide dismutase (SOD), Catalase (CAT), Peroxidase (POD) and thioctic acid and HB200 polysaccharase coupled receptor.
A preparation method of a durian preservative taking trehalose as a main raw material comprises the following steps: s1, respectively mixing one or more of 3 parts of Arabic gum, 3 parts of pectin, 3 parts of gelatin, 3 parts of carrageenan, 3 parts of xanthan gum, 3 parts of locust bean gum, 3 parts of guar gum, 3 parts of methylcellulose, 3 parts of konjac refined powder, 3 parts of peach gum, 3 parts of pullulan polysaccharide, 3 parts of chitosan oligosaccharide, 3 parts of modified starch, 3 parts of polyglutamic acid, 3 parts of curdlan, 3 parts of sodium lactate and 3 parts of sodium alginate into an anaerobic tank, then 10 parts of sterile water is added into the anaerobic jar, the mixture is stirred for 20 to 30 minutes at a constant temperature of between 25 and 30 ℃, the mixture is kept stand for 10 to 30 minutes for full pre-gelatinization treatment, the pre-gelatinized water-retaining edible gum can be prepared, the finished product of the pre-gelatinized water-retaining edible gum must be completely pre-gelatinized, no precipitation can occur, undispersed dry powder dough can occur in the solution, otherwise the effect of the whole preservative is affected;
s2, taking 10 parts of the finished product of the pre-gelatinized water-retaining edible gum, adding 90 parts of sterile water, stirring for 20-30 minutes at a constant temperature of 25-30 ℃, standing for 1-24 hours for full dissolution treatment to obtain the water-retaining edible gum, and taking out for later use;
s3, respectively pouring 1-10 parts of trehalose, 1-10 parts of sorbitol, 1-10 parts of antifreeze protein and 100 parts of sterile water into a stirring barrel of a magnetic heating stirrer for stirring, keeping the constant temperature at 25-30 ℃, and stirring for 20-30 minutes to obtain the saccharide antifreeze agent;
s4, respectively taking 0.001-1 part of superoxide dismutase (SOD), 0.001-1 part of Catalase (CAT), 0.001-1 part of Peroxidase (POD) and 0.001-1 part of lipoic acid in the antioxidant enzyme and HB200 polysaccharidase coupled receptor for later use, pouring 0.001-1 part of HB200 polysaccharidase coupled receptor and 100 parts of sterile water into a stirring barrel of a magnetic heating stirrer for stirring, keeping the constant temperature at 25-30 ℃, and stirring for 20-30 minutes to obtain antioxidant enzymes;
and S5, respectively mixing 1-3 parts of water-retaining edible gum prepared in an S1 anaerobic tank, 0.5-1 part of saccharide antifreeze prepared in an S3 stirring barrel, and 0.001-1 part of antioxidase and HB200 polysaccharidase coupling receptor in an anaerobic tank, stirring for 20-30 minutes, keeping the temperature at 25-30 ℃, and fully precipitating, melting and fermenting and coupling the water-retaining edible gum, the saccharide antifreeze, the antioxidase and the HB200 polysaccharidase coupling receptor for 1-12 hours to obtain a finished product of the glassy photorefractive transparent solution preservative.
As a further scheme of the invention: the best ratio of catalase to sterile water is 5-10 KCLU/liter; the preferable ratio of the lipoic acid is 1-20 mg/kg; HB200 polysaccharase coupled receptor 20-50 mg/kg.
An application of a durian preservative in packaging durian comprises the following steps:
step 1: taking a large wide-mouth container, injecting a proper amount of finished preservative, directly immersing the picked durian into the finished preservative, and soaking for ten minutes to two hours;
step 2: taking the soaked durian out of the container and packaging the durian with special durian packaging paper;
and step 3: pre-cooling and sterilizing the packaged durian by a vacuum pre-cooler;
and 4, step 4: after the temperature of the core of the durian is reduced to be lower than the set temperature by the precooler, the pressure is maintained for 30s to 120s, then the outside air is properly cooled and cooled, the cooled air is backfilled into the vacuum cavity, when the temperature and the pressure value in the vacuum cavity are close to the outside, the cabin door of the precooler is opened, the precooled and sterilized durian is taken out, the packaging paper is not opened, the durian is directly loaded on a buffer bracket in an outer packaging box, and the durian and the outer packaging box are loaded into a refrigerator car or a refrigerator for cold storage and transportation.
As a further scheme of the invention: the special durian packing paper is composed of two or three layers of a water absorbing layer 1, a water retaining layer 2 and a waterproof breathable layer 3.
As a further scheme of the invention: the water absorbing layer 1 is arranged on the uppermost surface and is made of water absorbing resin, needle punched cotton or spunlace non-woven fabrics.
As a still further scheme of the invention: the waterproof breathable layer is arranged on the lowest layer and is made of a high-molecular waterproof breathable material.
As a still further scheme of the invention: the buffer support is a supporting plate with a circular fixing inner hole, fixing teeth for supporting durian are arranged around the fixing inner hole, and two ends of the supporting plate are folded downwards to form L-shaped supporting legs.
Compared with the prior art, the invention has the beneficial effects that: the existing fruit and vegetable fresh-keeping technology adopts chemical preparations for bacteriostasis and sterilization, is similar to the antibiosis and antiphlogosis in western medicine, has obvious effect, but has obvious defects, the residue of the chemical bactericide is a world food safety problem, the traditional Chinese medicine theory considers that the origin-fixing and element-cultivating is the root, the durian is subjected to multiple durian territorial experiments, the method is initiated domestically and internationally, the natural saccharides are utilized to carry out the origin-fixing and element-cultivating treatment on the durian, and the long-distance transportation and the long-time storage and transportation of the fully-cooked durian with the maturity of 100 percent can be realized under the conditions of not adopting quick freezing and freezing, not using chemical killing and bacteriostat.
Drawings
Fig. 1 is a schematic structural diagram of durian special wrapping paper of the invention.
Fig. 2 is a schematic view of a durian package of the present invention.
In the figure: water absorbing layer 1, water retaining layer 2, waterproof breathable layer 3.
Detailed Description
In the description of the present invention, it is to be understood that the terms "center", "longitudinal", "lateral", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", and the like, indicate orientations or positional relationships based on those shown in the drawings, and are used only for convenience in describing the present invention and for simplicity in description, and do not indicate or imply that the referenced devices or elements must have a particular orientation, be constructed and operated in a particular orientation, and thus, are not to be construed as limiting the present invention. Furthermore, the terms "first", "second", etc. are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first," "second," etc. may explicitly or implicitly include one or more of that feature. In the description of the present invention, "a plurality" means two or more unless otherwise specified.
In the description of the present invention, it should be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "connected," and "connected" are to be construed broadly, e.g., as meaning either a fixed connection, a removable connection, or an integral connection; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meaning of the above terms in the present invention can be understood by those of ordinary skill in the art through specific situations.
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1-2, in the embodiment of the present invention, a durian preservative using trehalose as a main raw material comprises the following raw materials in parts by weight: 0.5-10 parts of water-retaining edible gum, 0.5-10 parts of saccharide antifreeze agent, 0.001-1 parts of antioxidant enzyme and HB200 polysaccharidase coupling receptor, and the balance of sterile water.
The water-retaining edible gum is composed of one or more of arabic gum, pectin, gelatin, carrageenan, xanthan gum, locust bean gum, guar gum, methyl cellulose, konjac powder, peach gum, pullulan, chitosan oligosaccharide, modified starch, polyglutamic acid, curdlan, sodium lactate and sodium alginate.
The saccharide antifreeze agent (polysaccharide and sugar alcohol antifreeze agent) is one or more of trehalose, sorbitol and antifreeze protein.
The antioxidant enzyme and HB200 polysaccharase coupled receptor is composed of one or more of superoxide dismutase (SOD), Catalase (CAT), Peroxidase (POD), thioctic acid, and HB200 polysaccharase coupled receptor.
A preparation method of a durian preservative taking trehalose as a main raw material comprises the following steps: s1, respectively mixing one or more of 3 parts of Arabic gum, 3 parts of pectin, 3 parts of gelatin, 3 parts of carrageenan, 3 parts of xanthan gum, 3 parts of locust bean gum, 3 parts of guar gum, 3 parts of methylcellulose, 3 parts of refined konjac flour, 3 parts of peach gum, 3 parts of pullulan, 3 parts of chitosan oligosaccharide, 3 parts of modified starch, 3 parts of polyglutamic acid, 3 parts of curdlan, 3 parts of sodium lactate and 3 parts of sodium alginate into an anaerobic tank, then 10 parts of sterile water is added into the anaerobic jar, the mixture is stirred for 20 to 30 minutes at a constant temperature of between 25 and 30 ℃, the mixture is kept stand for 10 to 30 minutes for full pre-gelatinization treatment, the pre-gelatinized water-retaining edible gum can be prepared, the finished product of the pre-gelatinized water-retaining edible gum must be completely pre-gelatinized, no precipitation can occur, undispersed dry powder dough can occur in the solution, otherwise the effect of the whole preservative is affected;
s2, taking 10 parts of the finished product of the pre-gelatinized water-retaining edible gum, adding 90 parts of sterile water, stirring for 20-30 minutes at a constant temperature of 25-30 ℃, standing for 1-24 hours for full dissolution treatment to obtain the water-retaining edible gum, and taking out for later use;
s3, respectively pouring 1-10 parts of trehalose, 1-10 parts of sorbitol, 1-10 parts of antifreeze protein and 100 parts of sterile water into a stirring barrel of a magnetic heating stirrer for stirring, keeping the constant temperature at 25-30 ℃, and stirring for 20-30 minutes to obtain polysaccharide and sugar alcohol antifreeze;
s4, respectively taking 0.001-1 part of superoxide dismutase (SOD), 0.001-1 part of Catalase (CAT), 0.001-1 part of Peroxidase (POD) and 0.001-1 part of lipoic acid in the antioxidant enzyme and HB200 polysaccharidase coupled receptor for later use, pouring 0.001-1 part of HB200 polysaccharidase coupled receptor and 100 parts of sterile water into a stirring barrel of a magnetic heating stirrer for stirring, keeping the constant temperature at 25-30 ℃, and stirring for 20-30 minutes to obtain antioxidant enzymes;
and S5, respectively mixing 1-3 parts of water-retaining edible gum prepared in an S1 anaerobic tank, 0.5-1 part of saccharide antifreeze prepared in an S3 stirring barrel, and 0.001-1 part of antioxidase and HB200 polysaccharidase coupling receptor in an anaerobic tank, stirring for 20-30 minutes, keeping the temperature at 25-30 ℃, and fully precipitating, melting and fermenting and coupling the water-retaining edible gum, the saccharide antifreeze, the antioxidase and the HB200 polysaccharidase coupling receptor for 1-12 hours to obtain a finished product of the glassy photorefractive transparent solution preservative.
The antioxidant enzyme and HB200 polysaccharase coupled receptor in S4 is one or more of catalase, lipoic acid and HB200 polysaccharase coupled receptor.
The best ratio of catalase to sterile water is 5-10 KCLU/liter; the preferable ratio of the lipoic acid is 1-20 mg/kg; HB200 polysaccharase coupled receptor 20-50 mg/kg.
An application of a durian preservative in packaging durian comprises the following steps:
step 1: and (3) taking a large wide-mouth container, injecting a proper amount of the finished preservative, directly immersing the picked durian into the finished preservative, and soaking for ten minutes to two hours (according to the temperature and the fruit maturity). Note that: when the durian is soaked in the preservative, certain epidermis fungi or mechanically damaged durian shells can generate bubbles which can be seen by naked eyes to emerge, the bubbles are normal reaction of catalase positivity, and the bubbles which emerge are oxygen and are not harmful. Of course, it is normal without bubbling, indicating that the durian is not infected with bacteria or mechanically damaged. In addition, due to the formation of the internal cavity after the durian is mature, the durian completely sinks and floats on the solution when being soaked in the preservative, and the durian is pressed by a plastic basket and other heavy articles so as to ensure that the durian is completely immersed in the preservative;
step 2: and taking the soaked durian out of the container and packaging the durian by using special durian packaging paper. At the moment, the durian is treated by 'solid foundation culture element', the freezing resistance, water loss cracking resistance and high osmotic pressure resistance of the treated durian are greatly improved, and meanwhile, the special fragrance of the durian can be kept for a longer time;
and step 3: the pre-cooling and sterilizing mode is to use a vacuum pre-cooler to pre-cool and sterilize durian. The durian is a typical tropical jump fruit, the respiration intensity is high, and the high temperature of the production place is added, so that the field heat carried by the durian itself must be removed as soon as possible after the durian is picked, and the temperature of the core of the durian is rapidly reduced, so as to slow down the respiration intensity of the fruit. Then, the physiological change causing the product deterioration is inhibited by continuous low temperature, and the bacterial breeding is slowed down. After packaged durian is put into a vacuum precooler, the upper limit temperature of refrigerant shutdown is set to be 0-10 ℃, the lower limit temperature is set to be 0-5 ℃, the vacuum pressure value is set to be 0.6-10Kpa, and the target temperature of the durian kernel is set to be 18-8 ℃ (the durian shell is hard, a temperature probe is difficult to insert into the kernel, and the temperature can be set by cooling time according to the power of the precooler). Starting the vacuum precooler. If a higher quality fresh-keeping effect is desired, the vacuum chamber is preferably filled with nitrogen for further sterilization after the set vacuum value is reached, and the next step can be directly carried out;
and 4, step 4: the vacuum precooling further comprises the steps of maintaining the pressure for 30 to 120 seconds after the temperature of the fruit core of the durian is reduced to be lower than the set temperature by a precooler, then carrying out proper refrigeration cooling on the outside air, and refilling the cooled air into a vacuum cavity, (the air which is not cooled is directly refilled can cause the sudden and large change of the temperature in the vacuum cavity, a large amount of condensed water is generated on the surface of the durian, and the whole fresh-keeping failure can be seriously caused);
the storage and transportation temperature of the treated durian is 2 to 10 ℃. The storage and transportation temperature of the conventional durian is 12 to 15 ℃, and the freezing point of the durian preserved by the durian preservative taking the trehalose as the main raw material and the preservation and packaging method is 5 to 10 ℃ lower than that of the untreated durian of the same variety, so the minimum storage and transportation temperature of the durian preserved by the durian preservative taking the trehalose as the main raw material and the preservation and packaging method can be reduced to 2 ℃. The storage and transportation temperature width of 2 to 10 ℃ is obviously superior to that of the durian of the same kind. This temperature range is also a storage and transportation temperature that is not normally withstood by tropical fruits that have not been treated for freshness. The durian is a king of tropical fruits, and is not inhibited by a chemical preparation, but inhibited by a low-temperature method, so that the durian is not frozen under the protection of a durian preservative taking trehalose as a main raw material and a preservation packaging method of 'solid culture element', and on the other hand, the physiological change causing durian deterioration can be well inhibited at the low temperature of 2-10 ℃, and the breeding of bacteria is slowed down.
In order to facilitate the display of commercial products and beyond shelf life, preferably, after the durian is treated by the preservative, a small piece of special durian wrapping paper is arranged in the nylon net bag, the durian handle is arranged on the special durian wrapping paper (imitating the natural growth direction of the durian), and the durian fruit handle is wrapped with a layer of special durian wrapping paper and is wrapped tightly by a film. And then, tightening the nylon net inlet. Therefore, the durian is not completely wrapped by the wrapping paper, most of durian is visible, and the visual feeling of customers is improved;
trehalose, a natural, non-reducing disaccharide (sucrose is also a disaccharide) is common in lower plants. The trehalose can form a unique protective film on the cell surface under the severe environments of high temperature, high cold, high osmotic pressure and dry dehydration, effectively protect the biomolecular structure from being damaged,
the use of the durian preservative taking trehalose as a main raw material enables the durian to have three capacities in the later ripening period, the first trehalose, sorbitol and water-retaining edible gelatin can participate in protein stabilization and molecular protection, when a plant normally moves, a layer of water (combined water) film combined with hydrogen is arranged outside the cell membrane of the plant, in the process of precooling the durian by a vacuum precooler, strong negative pressure can be generated in the durian body under the vacuum environment, the cells of the durian are inevitably extruded and overlapped mutually under the negative pressure, the durian can continuously and quickly evaporate water along with the continuous reduction of the pressure, if the water film of the durian cells is lost due to the evaporation, the most basic cell activity cannot be maintained, and at the moment, the durian preservative taking the trehalose as a main raw material is filled between the cells just before precooling, this serves as a good fixation and buffering, even replacement, for the cells, and the membrane protection process of trehalose is initiated under the extreme "freeze-drying" conditions of vacuum pre-cooling. The combination of the biological membrane of the durian cells and trehalose maintains the stability of the durian cell membrane. The concentrated trehalose hydrate does not form crystals until reaching a completely dehydrated state, so that the higher components (mainly protein components) of the biological membrane of durian can be preserved in a natural state. This is also believed to be the reason why the cells of the nine dead senecio cannabifolius can survive after drying. Secondly, the water-retaining edible gum in the durian preservative taking the trehalose as the main raw material has extremely high hydrophilicity, and the trehalose can slow down the evaporation of keratin water and increase the amount of bound water between stratum corneum lipid bilayers. The combination of the two can lock precious moisture in the durian shell, so that the moisture for maintaining basic life activities is still reserved in the durian shell no matter the durian is subjected to vacuum precooling in a vacuum precooling cavity or is taken out from a cold storage under the environment with large temperature difference change. Thirdly, it is known that low-temperature refrigeration is an effective method for keeping the nutritional value of fruits and vegetables to the maximum extent and preventing food from being rotten, but durian is a typical tropical fruit, most of durian can accept low temperature of about 6 ℃, individual varieties can only accept 12 ℃, below which, ice crystals are easily formed in durian pulp, cells are damaged mechanically, proteins are denatured, the flavor and the nutritional value are reduced, the combination of trehalose and sorbitol can effectively improve the freezing resistance of food, the storage and transportation temperature of conventional durian is 12 to 15 ℃, the freezing point of the fresh-keeping treated durian is 5 to 10 ℃ lower than that of untreated same variety, so the storage and transportation temperature of the fresh-keeping treated durian can be reduced to 2 to 10 ℃. The temperature width is obviously superior to that of the durian of the same kind. Therefore, the durian can be kept fresh without any bacteriostasis and bactericide, and a low-temperature mode is used for replacing a chemical preparation for bacteriostasis, and the preserved durian can be stored and transported at a lower temperature than similar durian without being frozen in the whole post-storage and transportation process;
sorbitol is known as Sorbitol and has the English name Sorbitol, D-Glucitol, Sorbol, D-Sorbitol. The molecular formula is C6H14O6, which is the main photosynthesis product of Rosaceae plants. The D-sorbitol solution is colorless, transparent and thick liquid. Prepared by reducing glucose, is widely distributed in pears, peaches and apples, and has the content of about 1-2 percent. The sweetness of the sugar-free sugar is equivalent to that of glucose, and is about 50% -70% of that of cane sugar. It is not easy to have Maillard reaction with amino acid, protein, etc. Durian treated with sorbitol alone can increase the thickness and layering of the pulp. Sorbitol is added to a durian ice cream sold hot in a century old restaurant store in the Qin nation. In domestic common food, the sorbitol is added to mainly keep the balance of the sweetness, sourness and bitterness of the food and enhance the flavor of the food.
It is one of sugar alcohols which are first allowed to be used as food additives in Japan, and is used for improving the moisture retention of foods, keeping certain moisture of foods, preventing drying, and preventing precipitation and crystallization of sugar, salt and the like, and trehalose has no hygroscopicity, and after sorbitol is added, the water retention of the preservative is increased.
The sorbitol and the water-retaining edible gum are used together, so that the phenomenon of 'freeze-drying' caused by excessive water loss of durian shells due to crystal precipitation of the preservative when the durian is subjected to vacuum precooling in a vacuum precooler can be prevented. Cracks occur prematurely or even during freshness preservation.
The durian preservative and the fresh-keeping packaging method which are added with sorbitol and take trehalose as main raw materials have the function of keeping the special fragrance of durian because sorbitol is nonvolatile polyalcohol.
According to the systematic research on the active ingredients of durian shells by von Jianying of Guangdong pharmaceutical sciences university, 56 compounds are identified in the durian shell separation, wherein 15 coumarin compounds, 12 phenolic compounds, 10 triterpenoids, 11 glucoside compounds and 8 other compounds are identified, in a DPPHR free radical scavenging experiment, a plurality of compounds show stronger scavenging rates, and the scavenging rate of one coumarin compound, namely fraxidin, is higher than that of a control vitamin C, so that the fact that antioxidants are added in the fresh keeping of durian is not considered temporarily, and only certain enzymes for inducing oxidation resistance are added.
Lipoic acid (alpha lipoic acid), a coenzyme in mitochondria, of the formula C8H14O2S2, belongs to a class of compounds in the B vitamins, and its antioxidant action has been shown to be a synergistic addition like vitamin E, C and other phytotoxic antioxidant substances, like silymarin (an antioxidant component in the extract of herba picrinae), and it eliminates free radicals that cause accelerated aging and disease. In addition, the lipoic acid is also applied to external beauty and care, and clinical research of dermatology proves that the external lipoic acid has the effects of reducing the formation of fine wrinkles of skin and protecting skin cells from ultraviolet rays. The preferred amount is 1-20 mg/kg.
Meanwhile, the antioxidant compounds carried by the durian are easy to decompose like vitamin C, and particularly under the condition that metal ions exist, the specific chelation of trehalose has the effect of inhibiting the decomposition of the antioxidant compounds when the metals coexist, so that the preservation period of the durian can be prolonged. In the experiment of the genus of durian preservation, people can find that the durian preservative taking trehalose as a main raw material can enable the durian with the maturity of 100% to have the phenomenon of green return, the preservative does not contain any coloring agent, the durian can enable the green of the durian to be more natural green, and the green can be kept for the whole shelf life.
The durian is a typical tropical jump fruit, the production place has high temperature, the durian still has vitality after being harvested, strong respiration and other physiological changes are continuously carried out, the aging, withering and yellowing of products are accelerated, the field heat carried by the durian is removed as soon as possible after the durian is harvested, and the core temperature of the durian is rapidly reduced to slow down the respiration intensity of the fruits. Then, the physiological change causing the product deterioration is inhibited by continuous low temperature, and the bacterial breeding is slowed down.
The vacuum pre-cooling treatment is not a simple cooling means, but a technology for realizing rapid cooling by using a vacuum special environment.
At a standard atmospheric pressure, the boiling point of water is 100 ℃ and the heat of vaporization is 2256 KJ/kg; when the pressure dropped to 610 Pa, the boiling point of water was 0 ℃ and the heat of vaporization was 2500 KJ/kg. As the pressure of the gas decreases, the boiling point of water decreases and the heat consumed by the mass of water per unit of evaporation increases. Vacuum precooling means that water is rapidly evaporated at a low temperature in a vacuum treatment chamber under a vacuum condition, and in the process, more heat is consumed, and a refrigeration effect is generated in the vacuum chamber under the condition of no external heat source.
In the vacuum precooling process, the durian is rapidly cooled in a short time under the protection of a durian preservative which takes trehalose as a main raw material, and the durian completely enters a 'dormant mode' after the temperature of the fruit core reaches a set temperature, so that a perfect fresh-keeping effect is achieved;
practical experimental cases:
in the traditional preservation, the maturity of the durian is divided into 0-5 grade cracking degrees from just maturity to full maturity according to the appearance of the durian, and the 0 grade cracking degree is that the fruit spines of the durian are hard and the whole durian is emerald green; grade 1 cracking degree-the interval between the fruit pricks of the durian is enlarged, the fruit pricks become soft, and the fruit pricks can be pinched to be close by lightly pinching with fingers; grade 2 cracking, the distance between fruit spines of durian is continuously increased, and light yellow groove marks appear between the fruit spines; grade 3 cracking degree-cracking marks appear between durian fruit spines, but no cracks appear yet, and the yellow fruit spines begin to become shallow; grade 4 cracking degree-slight cracks appear between the fruit spines, but only white flesh inside the fruit shell can be seen, and no flesh can be seen; grade 5 fissure-flesh is visible through the fissure. If natural, we choose 0 to 3 split. If it is not naturally mature, we can choose grade 4 to grade 5 of grade 2 to grade 3, and grade 0, 1, 5 of grade pomegranate lotus is not recommended to buy, and grade 4 of grade 4 is prudent to buy.
According to the color of the fruit thorn of the durian, the maturity of the durian is divided into 0 to 5 grades from just mature to fully mature, wherein the fruit thorn is emerald green at the 0 grade; grade 1- -the tip of the fruit thorn begins to appear yellow brown; grade 2- -the fruit thorn turned all yellow brown. Grade 3- -the yellow color of the thorn begins to lighten, and the color of the tip of the thorn begins to gray; grade 4- -fruit thorn is completely gray and light yellow; grade 5- -the fruit pricks are grey brown.
Dividing the maturity of durian according to the representation of durian
| Rank of | 0 grade crack | Grade 1 cracking degree | Grade 2 cracking degree | Grade 3 cracking degree | Grade 4 cracking degree | Grade 5 cracking degree |
| Durian expression | Hard fruit thorn of durian, The whole body is emerald green | Between fruit thorn of durian The spacing is increased and the fruit pricks become Soft, and can be slightly pinched by fingers, can be used for pinching fruit thorn Is close to | Between fruit thorn of durian The spacing continues to increase, an Occurring between fruit spines Light yellow groove mark | The fruit thorn of durian coming out from the middle Now cracks, but also No crack appears | Light appearance between fruit spines Micro-cracks, but only The white pulp inside the fruit shell is seen, not seen with pulp | The flesh is visible through the slit |
Dividing the maturity of durian according to the representation of durian
| Rank of | Grade 0 color | Grade 1 color | Grade 2 color | Grade 3 color | 4 grade color | Grade 5 color |
| Fruit thorn face-care Color(s) | The fruit thorn is emerald Color(s) | The fruit thorn begins to yellow Brown colour | The fruit thorn is turned into yellow brown Color(s) | The yellow color of fruit thorn begins to become lighter, and the color of the tip of fruit thorn is open Initiation gray | The fruit thorn turns grey and light yellow Color(s) | The fruit pricks become grey brown Color(s) |
Use case 1:
experimental site: thai Qingmai and Zhuang Tawuli.
The experimental variety is as follows: a gold pillow.
Experimental maturity: 80-90% mature, non-natural falling, 0 grade cracking degree, and 0 grade color of fruit thorn.
In the process of cold storage of durian (the temperature is 2-7 ℃), the first group uses the durian preservative prepared by the invention and special packaging paper for durian to package, and the durian preservative and the special packaging paper for durian are placed into a refrigeration house for cold storage (the temperature is 2-7 ℃) after vacuum pre-cooling treatment; the second group is a traditional control group, and is directly put into a refrigeration house for refrigeration and preservation (the temperature is 12-15 ℃) without any treatment, and the third group of blank control groups is directly put into the refrigeration house for refrigeration and preservation (the temperature is 2-7 ℃) without any treatment;
in the first group of experiment groups, the change is small within fifteen days, the fruits are taken out after fifteen days, the cracking degree of the fruits is unchanged, the color of the fruit thorn is changed from 0 grade to 1 grade, and then the durian package is opened at normal temperature and the shelf life of the durian is observed. The splits began on day seventeenth and were all split on day twentieth.
In the second conventional control group, 20% of the durian started cracking into grade 4 on day three of the experiment, and at the latest, the cracking started into grade 4 on day eight. The durian in all cracks of the second group enters 5-grade cracking degree after 24 hours even under the condition of continuous refrigeration (the temperature is 12-15 ℃), and the flesh is sour to different degrees after 5-grade cracking degree. The preservation time efficiency of 10+5 days from Thailand to China cannot be met.
And a third group of blank control group is placed in a refrigeration house, the outer shell skin appears lost color on the third day, the fruit thorn and the fruit thorn are whitish, and the color of the fruit thorn is directly changed from 0-grade color to 3-grade color. Indicating that cold damage has occurred, but the pulp and melon flesh are normal; on the fifth day, the pulp begins to become soft, the meat becomes thin, and the pulp is normal; on the seventh day, the pulp is unfrozen after being taken out, the taste begins to become sour, and the pulp is not tender and glossy, which indicates that the durian is fermented and deteriorated and cannot be eaten; on the ninth day, the melon pulp becomes soft and has no ductility, and white spots appear on the skin of the durian shell, which indicates that the durian is mildewed; on the fifteenth day, more than 80% of the durian husk surface had grown with white mold;
use case 2:
experimental site: malaysia
The experimental variety is as follows: d24 ten cats on the King of the mountain
Experimental maturity: 100% mature, natural falling, 0 grade cracking degree, and 0 grade color of fruit thorn.
In the process of cold storage of durian (the temperature is 2-7 ℃), the first group uses the durian preservative prepared by the invention and special packaging paper for durian to package, and the durian preservative and the special packaging paper for durian are placed into a refrigeration house for cold storage (the temperature is 2-7 ℃) after vacuum pre-cooling treatment; the second group is a traditional control group, and is directly put into a refrigeration house for refrigeration and preservation (the temperature is 12-15 ℃) without any treatment, and the third group of blank control groups is directly put into the refrigeration house for refrigeration and preservation (the temperature is 2-7 ℃) without any treatment;
the second group without any treatment will have the distance between durian spines increased and the cleft will be soon after the second day of refrigeration. Randomly taking out part of the durian, entering a shelf life test, placing the durian in a simulated supermarket at 24 ℃ and opening the durian after one to two hours on average; while the third group had little variation in durian; the first group of durian after being packaged by the durian preservative prepared by the invention and special packaging paper for durian has no change;
on the third day of cold storage (48 hours), the second group without any treatment starts to crack even in a cold storage (the temperature is 12-15 ℃) and does not participate in the experiment; the first group of durian still has good surface state, and the distance between thorns is not increased. And a third group of blank control group, wherein the skin of the shell is discolored, the fruit thorn and the fruit thorn are whitish when the third group of blank control group is placed in a refrigeration house (the temperature is 2-7 ℃) for the third day, and the color of the fruit thorn is directly changed from 0-grade color to 3-grade color. Indicating that cold damage has occurred, but the pulp and melon flesh are normal; on the fifth day, the pulp begins to become soft, the meat becomes thin, and the pulp is normal; on the seventh day, the pulp is unfrozen after being taken out, the taste begins to become sour, and the pulp is not tender and glossy, which indicates that the durian is fermented and deteriorated and cannot be eaten; on the ninth day, the melon pulp becomes soft and has no ductility, and white spots appear on the skin of the durian shell, which indicates that the durian is mildewed; on the fifteenth day, more than 80% of the durian husk surface had grown with white mold;
and in the fifteenth cold storage day, the first group is packaged by the durian preservative prepared by the invention and special durian packaging paper, the durian state after vacuum precooling treatment is still good, and the distance between thorns is not increased. We took out the fruits and leaves separately and put them at room temperature (24 degrees), and after 12 to 48 hours on average, we opened mouth, and the taste of fresh durian eaten without any change.
And (4) experimental conclusion: the durian preservative prepared by the invention and special durian packaging paper are packaged and then are put into a refrigeration house for refrigeration storage (the temperature is more than 0 ℃), and the long preservation period and the long shelf life can be obviously and effectively realized at the same refrigeration temperature.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (10)
1. The durian preservative taking trehalose as a main raw material is characterized by comprising the following raw materials in parts by weight: 0.5-10 parts of water-retaining edible gum, 0.5-10 parts of saccharide antifreeze agent, 0.001-1 parts of antioxidant enzyme and HB200 polysaccharidase coupling receptor, and the balance of sterile water.
2. The durian preservative taking trehalose as a main raw material according to claim 1, wherein the water-retaining edible gum is composed of one or more of acacia gum, pectin, gelatin, carrageenan, xanthan gum, locust bean gum, guar gum, methyl cellulose, konjac powder, peach gum, pullulan, chitosan oligosaccharide, modified starch, polyglutamic acid, curdlan, sodium lactate and sodium alginate.
3. The durian preservative taking trehalose as a main raw material according to claim 1, wherein the saccharide antifreeze agent is one or more of trehalose, sorbitol and antifreeze protein.
4. The durian preservative taking trehalose as a main raw material according to claim 1, wherein the antioxidant enzyme and HB200 polysaccharase coupled receptor is composed of one or more of superoxide dismutase (SOD), Catalase (CAT), Peroxidase (POD) and lipoic acid and HB200 polysaccharase coupled receptor.
5. A preparation method of the durian preservative taking trehalose as a main raw material according to any one of claims 1 to 4 is characterized by comprising the following steps:
s1, respectively mixing 3 parts of Arabic gum, 3 parts of pectin, 3 parts of gelatin, 3 parts of carrageenan, 3 parts of xanthan gum, 3 parts of locust bean gum, 3 parts of guar gum, 3 parts of methylcellulose, 3 parts of konjac refined powder, 3 parts of peach gum, 3 parts of pullulan polysaccharide, 3 parts of chitosan oligosaccharide, 3 parts of modified starch, 3 parts of polyglutamic acid, 3 parts of curdlan, 3 parts of sodium lactate and 3 parts of sodium alginate into an anaerobic tank, adding 10 parts of sterile water into the anaerobic tank, stirring at a constant temperature of 25-30 ℃ for 20-30 minutes, standing for 10-30 minutes, and performing full pre-gelatinization treatment to obtain pre-gelatinized water-retaining edible gum; the finished product of the pre-gelatinized water-retaining edible gum must be completely pre-gelatinized, cannot generate precipitation and undispersed dry powder balls in a solution, or influence the effect of the whole preservative;
s2, taking 10 parts of the finished product of the pre-gelatinized water-retaining edible gum, adding 90 parts of sterile water, stirring for 20-30 minutes at a constant temperature of 25-30 ℃, standing for 1-24 hours for full dissolution treatment to obtain the water-retaining edible gum, and taking out for later use;
s3, respectively pouring 1-10 parts of trehalose, 1-10 parts of sorbitol, 1-10 parts of antifreeze protein and 100 parts of sterile water into a stirring barrel of a magnetic heating stirrer for stirring, keeping the constant temperature at 25-30 ℃ and stirring for 20-30 minutes to obtain the saccharide antifreeze agent;
s4, respectively taking 0.001-1 part of superoxide dismutase (SOD), 0.001-1 part of Catalase (CAT), 0.001-1 part of Peroxidase (POD) and 0.001-1 part of lipoic acid in the antioxidant enzyme and HB200 polysaccharidase coupled receptor for later use, pouring 0.001-1 part of HB200 polysaccharidase coupled receptor and 100 parts of sterile water into a stirring barrel of a magnetic heating stirrer for stirring, keeping the constant temperature at 25-30 ℃, and stirring for 20-30 minutes to obtain antioxidant enzymes;
and S5, respectively mixing 1-3 parts of water-retaining edible gum prepared in an S1 anaerobic tank, 0.5-1 part of saccharide antifreeze prepared in an S3 stirring barrel, and 0.001-1 part of antioxidase and HB200 polysaccharidase coupling receptor in an anaerobic tank, stirring for 20-30 minutes, keeping the temperature at 25-30 ℃, and fully precipitating, melting and fermenting and coupling the water-retaining edible gum, the saccharide antifreeze, the antioxidase and the HB200 polysaccharidase coupling receptor for 1-12 hours to obtain a finished product of the glassy photorefractive transparent solution preservative.
6. The method for preparing the durian preservative with trehalose as the main raw material according to claim 5, wherein the ratio of catalase to sterile water is 5-10 KCLU/liter; the ratio of the lipoic acid is 1-20 mg/kg; HB200 polysaccharase coupled receptor 20-50 mg/kg.
7. Use of the durian preservative according to claim 6 for packaging durian, characterized by the following steps:
step 1: taking a large wide-mouth container, injecting a proper amount of finished preservative, directly immersing the picked durian into the finished preservative, and soaking for ten minutes to two hours;
step 2: taking the soaked durian out of the container and packaging the durian with special durian packaging paper;
and step 3: pre-cooling and sterilizing the packaged durian by a vacuum pre-cooler;
and 4, step 4: after the temperature of the core of the durian is reduced to be lower than the set temperature by the precooler, the pressure is maintained for 30s to 120s, then the outside air is properly cooled and cooled, the cooled air is backfilled into the vacuum cavity, when the temperature and the pressure value in the vacuum cavity are close to the outside, the cabin door of the precooler is opened, the precooled and sterilized durian is taken out, the packaging paper is not opened, the durian is directly loaded on a buffer bracket in an outer packaging box, and the durian and the outer packaging box are loaded into a refrigerator car or a refrigerator for cold storage and transportation.
8. The application of the durian preservative in durian packaging according to claim 7, wherein the special durian packaging paper consists of two or three layers of a water absorbing layer (1), a water retaining layer (2) and a waterproof and breathable layer (3).
9. The application of the durian preservative for packaging durian according to claim 8, wherein the water absorbing layer (1) is made of water absorbing resin, needle-punched cotton or spunlace nonwoven fabric on the uppermost layer, and the waterproof and breathable layer (3) is made of high-molecular waterproof and breathable material on the lowermost layer.
10. The use of the durian preservative as claimed in claim 7 for packaging durian, wherein the buffer support is a support plate with a circular inner hole, wherein the periphery of the inner hole is provided with fixed teeth for supporting durian, and the two ends of the support plate are folded downwards to form L-shaped legs.
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