CN113229357A - Litchi preservation spray and preparation method thereof - Google Patents
Litchi preservation spray and preparation method thereof Download PDFInfo
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- CN113229357A CN113229357A CN202110496235.4A CN202110496235A CN113229357A CN 113229357 A CN113229357 A CN 113229357A CN 202110496235 A CN202110496235 A CN 202110496235A CN 113229357 A CN113229357 A CN 113229357A
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- 239000007921 spray Substances 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 241001629511 Litchi Species 0.000 title claims abstract 11
- 238000004321 preservation Methods 0.000 title claims description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 57
- 229920001661 Chitosan Polymers 0.000 claims abstract description 33
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000008367 deionised water Substances 0.000 claims abstract description 15
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 15
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 11
- 229960000583 acetic acid Drugs 0.000 claims abstract description 11
- 239000012362 glacial acetic acid Substances 0.000 claims abstract description 11
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 11
- 239000000661 sodium alginate Substances 0.000 claims abstract description 11
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 11
- 235000019832 sodium triphosphate Nutrition 0.000 claims abstract description 9
- 230000000844 anti-bacterial effect Effects 0.000 claims abstract description 6
- 239000000126 substance Substances 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 239000002253 acid Substances 0.000 claims abstract description 4
- 229940058573 b-d glucose Drugs 0.000 claims abstract description 4
- 150000007524 organic acids Chemical class 0.000 claims abstract description 4
- 239000011782 vitamin Substances 0.000 claims abstract description 4
- 229940088594 vitamin Drugs 0.000 claims abstract description 4
- 229930003231 vitamin Natural products 0.000 claims abstract description 4
- 235000013343 vitamin Nutrition 0.000 claims abstract description 4
- 150000003722 vitamin derivatives Chemical class 0.000 claims abstract description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 28
- 238000000034 method Methods 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 8
- 239000003431 cross linking reagent Substances 0.000 claims description 7
- 241000196324 Embryophyta Species 0.000 claims description 6
- 239000000017 hydrogel Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 239000013543 active substance Substances 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 2
- 238000004132 cross linking Methods 0.000 claims description 2
- 239000002904 solvent Substances 0.000 claims description 2
- 235000013311 vegetables Nutrition 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 abstract description 2
- 235000013361 beverage Nutrition 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 2
- 230000000813 microbial effect Effects 0.000 abstract description 2
- 235000011888 snacks Nutrition 0.000 abstract description 2
- 244000183278 Nephelium litchi Species 0.000 description 48
- 239000003795 chemical substances by application Substances 0.000 description 7
- 230000002335 preservative effect Effects 0.000 description 7
- 239000003755 preservative agent Substances 0.000 description 6
- 244000052616 bacterial pathogen Species 0.000 description 5
- 239000012895 dilution Substances 0.000 description 4
- 238000010790 dilution Methods 0.000 description 4
- 230000008569 process Effects 0.000 description 4
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- 239000013043 chemical agent Substances 0.000 description 3
- 230000006378 damage Effects 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 244000099147 Ananas comosus Species 0.000 description 2
- 235000007119 Ananas comosus Nutrition 0.000 description 2
- 241000228212 Aspergillus Species 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
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- 238000011835 investigation Methods 0.000 description 2
- 210000003491 skin Anatomy 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- KEQXNNJHMWSZHK-UHFFFAOYSA-L 1,3,2,4$l^{2}-dioxathiaplumbetane 2,2-dioxide Chemical compound [Pb+2].[O-]S([O-])(=O)=O KEQXNNJHMWSZHK-UHFFFAOYSA-L 0.000 description 1
- 241000228197 Aspergillus flavus Species 0.000 description 1
- 241000351920 Aspergillus nidulans Species 0.000 description 1
- 241000228245 Aspergillus niger Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241001529387 Colletotrichum gloeosporioides Species 0.000 description 1
- 240000001008 Dimocarpus longan Species 0.000 description 1
- 235000000235 Euphoria longan Nutrition 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 241000337007 Oceania Species 0.000 description 1
- 241000228143 Penicillium Species 0.000 description 1
- 241001523629 Pestalotiopsis Species 0.000 description 1
- 241000233805 Phoenix Species 0.000 description 1
- 229920000388 Polyphosphate Polymers 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 241001093760 Sapindaceae Species 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 1
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 1
- 206010052428 Wound Diseases 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 239000003899 bactericide agent Substances 0.000 description 1
- 235000001046 cacaotero Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 230000002860 competitive effect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 239000003640 drug residue Substances 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 239000002360 explosive Substances 0.000 description 1
- 210000001723 extracellular space Anatomy 0.000 description 1
- 230000005078 fruit development Effects 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 239000001205 polyphosphate Substances 0.000 description 1
- 235000011176 polyphosphates Nutrition 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- 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)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a litchi fresh-keeping spray and a preparation method thereof, wherein the litchi fresh-keeping spray is prepared from the following raw materials: 60.6-64.5% of 1% chitosan, 1.5-1.6% of VC, 3.0-3.2% of citric acid, 6.1-6.5% of 1% sodium alginate, 0.60-0.65% of sodium tripolyphosphate and 23.55-28.20% of deionized water, wherein 1% of chitosan contains 1.2-1.3% of glacial acetic acid. The chemical name of the raw material chitosan used in the invention is polyglucosamine (1-4) -2-amino-B-D glucose, and the chitosan has excellent performances such as biological functionality, compatibility, safety, microbial degradability and the like; the effective component VC of the invention is a water-soluble vitamin, and the fruit and vegetable are rich in content. Citric acid is an important organic acid and is also an edible acid, is generally used for manufacturing various beverages, soda water, candies, snacks, and other foods, and has a bactericidal effect.
Description
Technical Field
The invention relates to the technical field of plant protection, in particular to a litchi fresh-keeping spray and a preparation method thereof.
Background
Litchi, sapindaceae, litchi, is a evergreen arbor about 10 meters high. The spring in the flowering period and the summer in the fruit period. When fresh, the pulp is translucent and greasy, and fragrant, but not storable. Distributed in the southwest, south and southeast of China, with the most abundant cultivation in the Guangdong and Fujian south. There are also cultivations in the southeast asia, and there are records of introductions in africa, america, and oceania. Litchi, banana, pineapple and longan are called as four-fruit products in south China, are famous good fruits in south China, are well-known to be famous as rare fruits in China, and are one of the most competitive fruits in the international market in China.
The litchi rind consists of an inner layer, a middle layer and an outer layer, the outermost layer is a grid tissue cell containing anthocyanin, and the tissue pores are extremely large; the middle layer is spongy tissue with extremely large intercellular spaces and occupies most of the pericarp; the innermost layer is a plurality of layers of parenchyma cells with dense tissues, and the seeds are all wrapped by the fleshy aril. Due to the special structure and physiological characteristics, the litchi fruits are easily infected by pathogenic bacteria, the pericarp of the litchi fruits is browned and the litchi fruits are easy to split after picking, so that the quality, the edible value and the commercial value of the litchi fruits after picking are rapidly reduced. Therefore, the development of a proper and safe postharvest preservation technology has important significance for maintaining the postharvest quality of the litchi fruits and prolonging the storage period of the litchi fruits.
The experimental materials are selected from Feizixiao (Hainan, Guangxi, etc.) purchased on the Internet and two varieties of litchi fruits of Dahongpao picked by field investigation of phoenix singing town in Hejiang county of Luzhou city, Sichuan province. In the process of standing litchi at room temperature without any treatment, we find that rotten and rotten litchi are accompanied by the growth of pathogenic bacteria hypha and the browning of pericarp, so we have a big hypothesis that the main reason for the rapid quality reduction of the picked litchi fruits is as follows: (1) pathogen infection; (2) and (4) browning fruit peels.
The litchi rotting and deterioration are mainly caused by rotting pathogenic bacteria, and comprise 14 fungi such as aspergillus niger, aspergillus flavus, aspergillus bivalve, aspergillus tetragonorrhoeae, aspergillus nidulans, stylospora, cacao globisporus, penicillium, colletotrichum gloeosporioides and pestalotiopsis. Fungi are latent on the surface of the fruit skin or invade from wormhole wounds to damage fruits during the fruit development process or in the early and later period of harvest. In addition, some yeasts and bacteria can also propagate on the surface of the pericarp and penetrate into the pulp, so that the pulp becomes sour, rotten and deteriorated.
Litchi is subjected to browning of different degrees due to environmental temperature change, pH change of peel, mechanical damage, peel dehydration, pathogenic bacteria pollution and the like in the picking, storage and sale processes.
At present, there are about 10 litchi preserving methods at home and abroad, and the preserving methods mainly comprise chemical preservative preserving, bactericide preserving, film-forming agent preserving, biological preserving, plant preserving, modified atmosphere preserving, quick-freezing refrigeration preserving and the like. The quick-freezing, refrigerating and fresh-keeping method of litchi can ensure that fruits are stored for half a year or more. However, no breakthrough progress has been made in maintaining the quality of the goods shelves and keeping the freshness at room temperature after the goods shelves are taken out of the refrigerator. The chemical agent fresh-keeping technology has the characteristics of economy, simplicity and convenience and the like, is one of the most widely applied methods, but generally needs to be matched with other fresh-keeping methods for use. However, chemical agents often have problems such as drug residues, and in order to solve this problem, researchers have been working on developing safer and more efficient non-polluting agents.
Disclosure of Invention
The invention aims to solve the problems and provide a litchi fresh-keeping spray and a preparation method thereof.
The invention realizes the purpose through the following technical scheme:
a litchi fresh-keeping spray is prepared from the following raw materials: 60.6-64.5% of 1% chitosan, 1.5-1.6% of VC, 3.0-3.2% of citric acid, 6.1-6.5% of 1% sodium alginate, 0.60-0.65% of sodium tripolyphosphate and 23.55-28.20% of deionized water, wherein 1% of chitosan contains 1.2-1.3% of glacial acetic acid.
Wherein the VC is a water-soluble vitamin.
Wherein the citric acid is an edible acid and plant source antibacterial active substance.
Wherein the 1% sodium alginate and the sodium tripolyphosphate are cross-linking agents.
Wherein, the glacial acetic acid and the deionized water are solvents.
Wherein the chemical name of the chitosan is polyglucosamine (1-4) -2-amino-B-D glucose, and the chitosan is dissolved in water to form hydrogel. The structural formula of chitosan is as follows:
among them, VC is widely present in fresh vegetables and fruits and is a polyhydroxy compound. Natural citric acid is present in fruits of plants such as lemon, citrus, pineapple, etc., and is an important organic acid. The structures of VC and citric acid are respectively as follows:
wherein, the purity of VC is 99.0 percent, and the purity of citric acid is more than or equal to 99.5 percent.
The invention also provides a preparation method of the litchi preservation spray, which comprises the following steps:
the method comprises the following steps: mixing 1% chitosan and deionized water according to a ratio, adding a proper amount of glacial acetic acid, mixing, and fully stirring at normal temperature until 1% chitosan is completely dissolved;
step two: respectively dissolving citric acid and VC in deionized water according to a certain concentration to form a solution, adding the solution into chitosan hydrogel according to a ratio, and continuously and fully stirring until chitosan encapsulates effective component molecules to the maximum extent;
step three: adding 1% sodium alginate according to a corresponding proportion to increase crosslinking, and then continuously stirring;
step four: and adding sodium tripolyphosphate according to a proper proportion until the chitosan is quickly coagulated, and continuously stirring for about 2 hours until the chitosan is fully crosslinked to obtain the litchi fresh-keeping spray.
The invention has the following advantages:
1. the chemical name of the raw material chitosan used in the invention is polyglucosamine (1-4) -2-amino-B-D glucose, and the chitosan has excellent performances such as biological functionality, compatibility, safety, microbial degradability and the like;
2. the effective component VC of the invention is a water-soluble vitamin, and the fruit and vegetable are rich in content. Citric acid is an important organic acid, is also an edible acid, is generally used for the manufacture of various beverages, soda water, candies, snacks, and other foods, and has a bactericidal effect, and the two effective components of the invention are green, safe and nuisanceless botanical antibacterial active substances;
3. the cross-linking agent used in the invention is sodium tripolyphosphate, and the chemical structure is an amorphous water-soluble linear polyphosphate which is commonly used in food;
4. the litchi preservative spray of the invention, namely the chitosan encapsulated VC and the citric acid have no unpleasant and toxic odor, have little irritation to the skin of eyes, and have no flammable and explosive phenomena in the production process;
5. the litchi fresh-keeping spray agent belongs to a chemical agent fresh-keeping technology, has the characteristics of economy, simplicity and convenience and the like, is a safe and efficient pollution-free agent which can be used for food processing, avoids harm caused by agent residue, reduces environmental pollution, and improves the safety of production, transportation, users and eaters;
6. the litchi preservative spray is light milk white after being diluted, does not influence the color of the litchi surface after being used, and does not influence the commercial value of the litchi;
7. the litchi fresh-keeping spray can delay or inhibit the browning of litchi epidermis and the infection of pathogenic bacteria, prolong the storage time of litchi, and provide better guarantee for the long-distance transportation and the overseas distant marketing process after litchi picking.
Detailed Description
The present invention will be further described with reference to specific examples, but the present invention is not limited to these examples.
Example 1:
a litchi fresh-keeping spray comprises 60.6% of 1% chitosan (containing 1.2% glacial acetic acid), 1.5% of VC, 3.0% of citric acid, 6.1% of sodium alginate, 0.60% of cross-linking agent sodium tripolyphosphate and 28.2% of deionized water.
Example 2:
a litchi fresh-keeping spray comprises 62.5% of 1% of chitosan (containing 1.25% of glacial acetic acid), 1.55% of VC, 3.1% of citric acid, 6.3% of 1% of sodium alginate, 0.625% of cross-linking agent and 25.93% of deionized water.
Example 3:
a litchi fresh-keeping spray comprises 64.5% of 1% chitosan (containing 1.3% glacial acetic acid), 1.6% of VC, 3.2% of citric acid, 6.5% of 1% of sodium alginate, 0.65% of cross-linking agent and 28.20% of deionized water.
Example 4:
a litchi fresh-keeping spray is prepared from 62.5% of 1% chitosan (containing 1.25% glacial acetic acid), 1.55% of VC, 3.1% of citric acid, 6.3% of 1% of sodium alginate, 0.625% of cross-linking agent and 25.93% of deionized water through dissolving synthetic agent in deionized water, centrifuging for 2-3 times, dissolving the original 1% chitosan in deionized water at a ratio of 1:5, and diluting to a certain concentration.
Example 5:
the results of comparing the effect of different dilution concentrations used for litchi preservative sprays on litchi rot rate and browning index according to example 4 are shown in tables 1 and 2. From the table 1 and the table 2, it can be seen that the preservative spray can better inhibit the browning of the litchi rind when the dilution concentration is 50ml/L, and shows better preservative effect.
TABLE 1 comparison of the Effect of different dilution concentrations of the preservative on the rotting rate of litchi
And (4) calculating the rotten rate when the rotten or brown area of the litchi exceeds the whole fruit area 1/4. "C (B)
TABLE 2 comparison of the influence of different dilution concentrations of antistaling agent on browning index of litchi (unit: grade)
[ grading of browning degree of pericarp: dividing the browning degree of the litchis into 5 grades
Level 1 fruit-litchi fruit with browning area less than 1/4,
the litchi fruit with the 2-grade fruit-browning area more than or equal to 1/4 less than 1/2 of the peel area,
litchi fruits with 3-grade fruit-browning area more than or equal to 1/2 less than 3/4 of peel area,
litchi fruits with a level 4 fruit-browning area greater than or equal to the pericarp area of 3/4,
level 5 fruit-fully browned litchi fruit.
Browning index ═ Σ (number of browning stages × number of browning fruits at each stage)/investigation total number of fruits ]
The above-mentioned embodiments only express the embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the present invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention.
Claims (7)
1. A litchi fresh-keeping spray is characterized in that: the preparation method is characterized by comprising the following raw materials: 60.6-64.5% of 1% chitosan, 1.5-1.6% of VC, 3.0-3.2% of citric acid, 6.1-6.5% of 1% sodium alginate, 0.60-0.65% of sodium tripolyphosphate and 23.55-28.20% of deionized water, wherein 1% of chitosan contains 1.2-1.3% of glacial acetic acid.
2. The litchi preservation spray according to claim 1, which is characterized in that: the VC is a water-soluble vitamin, is present in fresh vegetables and fruits and is a polyhydroxy compound, and the purity of the VC is 99.0%.
3. The litchi preservation spray according to claim 1, which is characterized in that: the citric acid is an edible acid and plant source antibacterial active substance, natural citric acid exists in the fruits of plants and is an organic acid, and the purity of the citric acid is more than or equal to 99.5%.
4. The litchi preservation spray according to claim 1, which is characterized in that: the 1% sodium alginate and the sodium tripolyphosphate are cross-linking agents.
5. The litchi preservation spray according to claim 1, which is characterized in that: the glacial acetic acid and the deionized water are solvents.
6. The litchi preservation spray according to claim 1, which is characterized in that: the chemical name of the chitosan is polyglucosamine (1-4) -2-amino-B-D glucose, and the chitosan is dissolved in water to form hydrogel.
7. A preparation method of litchi fresh-keeping spray is characterized by comprising the following steps: the method comprises the following steps:
the method comprises the following steps: mixing 1% chitosan and deionized water according to a ratio, adding a proper amount of glacial acetic acid, mixing, and fully stirring at normal temperature until 1% chitosan is completely dissolved;
step two: respectively dissolving citric acid and VC in deionized water according to a certain concentration to form a solution, adding the solution into chitosan hydrogel according to a ratio, and continuously and fully stirring until chitosan encapsulates effective component molecules to the maximum extent;
step three: adding 1% sodium alginate according to a corresponding proportion to increase crosslinking, and then continuously stirring;
step four: and adding sodium tripolyphosphate according to a proper proportion until the chitosan is quickly coagulated, and continuously stirring for about 2 hours until the chitosan is fully crosslinked to obtain the litchi fresh-keeping spray.
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|---|---|---|---|---|
| US6159512A (en) * | 1995-12-21 | 2000-12-12 | Australian Food Industry Science Centre | Preservation of exposed cut fresh fruit |
| CN1279023A (en) * | 1999-06-26 | 2001-01-10 | 广西大学 | Ordinary-temp antistaling tachnology for litchi and longan |
| CN102388957A (en) * | 2011-11-21 | 2012-03-28 | 广西壮族自治区农业科学院农产品加工研究所 | Lichee natural coating antistaling agent and its preparation method |
| CN103461473A (en) * | 2013-09-18 | 2013-12-25 | 南京通泽农业科技有限公司 | Litchi preservative |
| US20150230513A1 (en) * | 2014-02-19 | 2015-08-20 | Wikifoods, Inc. | Encapsulated soft food compositions and methods of making |
| CN108739990A (en) * | 2018-06-20 | 2018-11-06 | 邯郸学院 | A kind of fruits and vegetables bacteriostasis, preservation spray and preparation method thereof |
| CN110810500A (en) * | 2019-11-26 | 2020-02-21 | 黄靖贻 | Strawberry composite fresh-keeping spray and application thereof |
| CN112293477A (en) * | 2020-10-20 | 2021-02-02 | 西南大学 | Litchi fresh-keeping spray agent with VC, D-limonene and citric acid encapsulated by chitosan |
-
2021
- 2021-05-07 CN CN202110496235.4A patent/CN113229357A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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