CN112471252A - 一种鲜切火龙果保鲜方法 - Google Patents
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Abstract
本发明提供一种鲜切火龙果保鲜方法，将鲜切火龙果放入涂膜材料溶液中浸泡60s，捞出后自然风干；所述的涂膜材料由壳聚糖、海藻酸钠和羧甲基纤维素钠组成；各物质的质量百分含量为：壳聚糖0.4‑0.8％、海藻酸钠0.5‑1.0％、羧甲基纤维素钠0.4‑0.8％。
Description
技术领域
本发明属于果蔬保鲜领域，具体涉及一种鲜切火龙果保鲜方法。
背景技术
火龙果果皮颜色鲜艳，果实外形奇特、营养丰富，含有普通植物少有的植物性蛋白以及甜菜苷色素，丰富的维生素、水溶性膳食纤维和矿物质，还含有具有抗氧化、抗肿瘤、清除自由基、降低心脑血管疾病等生物活性的类黄酮、紛类、甜菜花青素等活性物质，具有很高的营养保健价值。
鲜切果蔬是指将新鲜的水果蔬菜进行分级、整理、挑选、清洗、去皮(核)、切分、保鲜、包装等程序处理后，使果蔬仍保持着新鲜状态，可供消费者直接食用或烹饪的方便、安全食品，也称为轻度加工果蔬及微加工果蔬。经过去皮、切分等处理后的新鲜果蔬，失去了外表皮保护以及原有的完整结构遭到破坏，与未处理的果蔬相比，鲜切果蔬的生理生化反应会发生巨大变化，如呼吸作用明显加强、乙烯释放量增加、酚类物质氧化反应加剧、活性氧代谢失衡、膜脂过氧化以及微生物污染严重等，从而使鲜切果蔬的衰老和腐败速度加快，大大缩短贮藏期，鲜切果蔬的商品价值大幅降低。鲜切果蔬保鲜技术主要有：低温贮藏保鲜、热处理保鲜、气调保鲜、冷杀菌保鲜、可食性涂膜保鲜。
对于可食性涂膜保鲜中常用的涂膜材料包括多糖类、蛋白质类、脂类及复合膜等，国内外的研究大多集中在多糖类和其纤维素衍生物，如壳聚糖、海藻酸钠和果胶等，它们成膜、阻气和透明性能良好，但阻湿性差。任文彬等用不同质量浓度的Z-Cys与壳聚糖复合涂膜鲜切火龙果，结果发现，不同质量浓度(0、0.2、0.5、0.8g/L)的Z-Cys与15g/L 的壳聚糖复合处理，能延缓贮藏期间鲜切火龙果Vc和TSS含量的下降，抑制质量损失率、呼吸强度和膜相对电导率的上升，并有效的抑制PPO 和POD活性的上升。利用海藻酸钙与蒙脱土纳米复合材料涂膜保鲜鲜切胡萝卜，可大幅延长其货架期。此外，壳聚糖涂膜在苹果、葡萄、梨、荸荠、莲藕等很多鲜切果蔬保鲜上均有应用。
发明内容
本发明属于果蔬保鲜领域，具体涉及一种鲜切火龙果保鲜方法。具体技术方案如下：
一种鲜切火龙果保鲜方法，将鲜切火龙果放入涂膜材料溶液中浸泡60s，捞出后自然风干；所述的涂膜材料由壳聚糖、海藻酸钠和羧甲基纤维素钠组成；涂膜材料中各物质的质量百分含量为：壳聚糖 0.4-0.8％、海藻酸钠0.5-1.0％、羧甲基纤维素钠0.4-0.8％。优选的，涂膜材料中各物质的质量百分含量为：壳聚糖0.5％、海藻酸钠0.8％、羧甲基纤维素钠0.6％。
一种用于鲜切火龙果保鲜的涂膜材料，所述的涂膜材料由壳聚糖、海藻酸钠和羧甲基纤维素钠组成；其中各物质的质量百分含量为：壳聚糖0.4-0.8％、海藻酸钠0.5-1.0％、羧甲基纤维素钠0.4-0.8％。优选的，膜材料中各物质的质量百分含量为：壳聚糖0.5％、海藻酸钠0.8％、羧甲基纤维素钠0.6％。
与现有技术相比，本发明具有如下有益效果：
壳聚糖、海藻酸钠和羧甲基纤维素钠组合使用后，缓鲜切火龙果重量，以及可溶性固形物的含量减少最为缓慢。本发明提供的涂膜材料可用于鲜切火龙果保鲜，具有优异的技术效果。
附图说明
图1不同涂膜材料对鲜切火龙果失质量率的影响
图2不同涂膜材料对鲜切火龙果可溶性固形物含量的影响
具体实施方式
根据下述实施例，可以更好地理解本发明。然而，本领域的技术人员容易理解，实施例所描述的内容仅用于说明本发明，而不应当也不会限制权利要求书中所详细描述的本发明。
实施例1：不同涂膜材料对鲜切火龙果涂膜保鲜的影响
原料前处理：火龙果采摘后立即运回实验室，选择大小和成熟度一致、无机械损伤、无病斑虫害的新鲜火龙果。经清洗和剥皮后横切成2cm厚的圆片，圆片再平均切成8份相同的扇形火龙果块，放入大烧杯中备用。
涂膜处理：以每10个果块为1组，依次放入不同质量分数的涂膜材料溶液中浸泡60s，捞出后自然风干，形成膜后放入到大玻璃皿中，加盖置于4℃下贮藏，每隔12h测1次各指标；设置CK处理。
表1涂膜材料溶液配方
测试结果1：
失质量率的测定：
其中：g1待贮藏鲜切火龙果的质量g；g2贮藏一段时间后的质量g。
由图1可知，不同的涂膜材料对鲜切火龙果失质量率的影响具有显著的差异。影响大小依次排序为：处理5＞处理3＞处理1＞处理4 ＞处理2＞处理6。单独的涂膜材料处理1、处理2和处理6比较发现，壳聚糖＞海藻酸钠＞魔芋胶；处理3与单独处理相比，将壳聚糖与海藻酸钠组合后，其失质量率有一定程度降低。处理4和处理5比较发现，在处理3的材料中添加羧甲基纤维素钠或魔芋胶后，呈现不同的效果，添加羧甲基纤维素钠后失质量率明显减低。
测试结果2：
可溶性固形物采用手持式折光仪测定。
由图2可知，不同的涂膜材料对鲜切火龙果可溶性固形物的影响具有显著的差异。与其它处理相比，处理5中将壳聚糖、海藻酸钠和羧甲基纤维素钠组合使用后，其可显著的降低鲜切火龙果可溶性固形物的分解。
上所述仅是本发明的优选实施方式，对于本领域技术人员来说，在不脱离本发明原料的前提下，可以做适当的改进，这些改进也在本发明的保护范围之内。
Claims (5)
1.一种鲜切火龙果保鲜方法，其特征在于，将鲜切火龙果放入涂膜材料溶液中浸泡60s，捞出后自然风干；所述的涂膜材料由壳聚糖、海藻酸钠和羧甲基纤维素钠组成。
2.根据权利要求1所述的鲜切火龙果保鲜方法，其特征在于，涂膜材料中各物质的质量百分含量为：壳聚糖0.4-0.8％、海藻酸钠0.5-1.0％、羧甲基纤维素钠0.4-0.8％。
3.根据权利要求2所述的鲜切火龙果保鲜方法，其特征在于，涂膜材料中各物质的质量百分含量为：壳聚糖0.5％、海藻酸钠0.8％、羧甲基纤维素钠0.6％。
4.一种用于鲜切火龙果保鲜的涂膜材料，其特征在于，所述的涂膜材料由壳聚糖、海藻酸钠和羧甲基纤维素钠组成；其中各物质的质量百分含量为：壳聚糖0.4-0.8％、海藻酸钠0.5-1.0％、羧甲基纤维素钠0.4-0.8％。
5.根据权利要求4所述的涂膜材料，其特征在于，涂膜材料中各物质的质量百分含量为：壳聚糖0.5％、海藻酸钠0.8％、羧甲基纤维素钠0.6％。
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