CN113826690A - 一种油梨采后贮藏保鲜剂及其制备和使用方法 - Google Patents
一种油梨采后贮藏保鲜剂及其制备和使用方法 Download PDFInfo
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Abstract
本发明一种油梨采后贮藏保鲜剂及其制备和使用方法,在油梨采后贮藏保鲜剂中加入了油梨果核提取物、紫苏叶提取物、甘草提取物,可有效降低油梨果实的呼吸作用,进而减缓油梨果实成熟进度,延长油梨果实的保鲜时间;在油梨采后贮藏保鲜剂中加入了油梨果核提取物、紫苏叶提取物、甘草提取物及助溶剂、辅料等组分,可在油梨果实表面形成保护膜,减少其呼吸作用,可明显延长油梨果实的保鲜时间;在油梨采后贮藏保鲜剂中加入了油梨果核提取物、紫苏叶提取物、甘草提取物,抑菌效果明显,能显著抑制油梨果实表面细菌生长,防止油梨果实霉变,最大限度地延长油梨果实的贮藏保存期。
Description
技术领域
本发明涉及果蔬保鲜技术领域,具体涉及一种油梨采后贮藏保鲜剂及其制备和使用方法。
背景技术
油梨,别名鳄梨、樟梨、酪梨;落叶乔木,高10-15米,胸径达1-1.5米;树冠开展,分枝多而密,茎枝粗壮,多节瘤,常有弯曲现象;树皮厚,不规则开裂,具乳汁。叶长圆形,先端圆或钝,基部圆或钝,幼时上面被锈色柔毛,后两面均无毛,中脉在上面呈凹槽,下面浑圆且十分凸起,侧脉30对以上,相互平行,两面稍凸起,网脉细;叶柄圆形。花梗被锈色柔毛;花萼裂片披针形,外面被毛;花有香甜味,花冠裂片卵形,全缘。浆果球形,直径3-4厘米,可食,味如柿子;种子卵圆形,黄褐色,具光泽,疤痕侧生,长圆形。花期6月,果期10月。鳄梨果实为一种营养价值很高的水果,含多种维生素、丰富的脂肪酸和蛋白质,钠、钾、镁、钙等含量也高,营养价值与奶油相当,有“森林奶油”的美誉。除作生果食用外也可作菜肴和罐头。鳄梨还富含钾、叶酸以及丰富的维生素B6,也含有多种矿质元素(钾、钙、铁、镁、磷、钠、锌、铜、锰、硒等)、食用植物纤维。每100克生鳄梨中,水分占74.3%,含蛋白质2克、脂肪15.3克和碳水化合物7.4克,能提供673.9千焦的热量,是一种高能低糖水果。鳄梨脂肪含量很高,其含有大量的酶,有健胃清肠的作用,并具有降低胆固醇和血脂,保护心血管和肝脏系统等重要生理功能。
油梨是典型的呼吸跃变型果实,呼吸强度大,代谢速率高。果实采摘后,常温(20℃)下难以贮藏,6-10天,可后熟软化,达到可食程度。但由于油梨果在采前易受潜伏真菌的侵染,且大部分品种多在高温多雨的季节采收,果实极易腐烂变质,易丧失其商品性。油梨的后熟受温度的影响很大。高温(40℃)下果实内源乙烯的合成受到抑制,不出现呼吸高峰,无法正常后熟。低温下易发生冷害,造成冷害的温度范围也随品种的不同差异较大。已知油梨有墨西哥系、危地马拉系和西印度系3个生态系(亚种或植物学变种),也可认为分别属于亚热带、半热带和热带类型。其中,墨西哥系各品种适宜的贮藏温度为4℃,危地马拉系8℃,而西印度系12.8℃,低于此温度易遭冷害。
目前油梨的保鲜技术主要有低温贮藏、气调贮藏、低压贮藏、涂蜡处理等,低温贮藏、气调贮藏、低压贮藏等储藏方法需要的设备复杂,能耗较高,储藏成本较高,涂蜡处理会使得油梨表面的光滑度及色泽发生改变,很多消费者误认为打蜡的水果食用之后对人体的损害比较大,因此涂蜡处理的油梨在市面上受欢迎程度不高,因此急需研究出一种不需要在低温、低压等极端条件下贮藏,无需打蜡处理,简单易操作的油梨保鲜剂。发明人不断研究发现,油梨果核除了可以食用之后,还能做染色剂食用,做染色剂使用时,上染率高,染出的布料色彩鲜艳且具有一定的抗菌抑菌性,对金黄色葡萄球菌等有一定的抗性;进一步地,申请人提出了油梨果核可用于制备油梨采后贮藏保鲜剂。
发明内容
针对现有技术的不足,本发明的目的是提供一种保鲜效果好、安全无害、推广价值高的油梨采后贮藏保鲜剂及其制备和使用方法。
为了实现上述目的,本发明采用的技术方案如下:一种油梨采后贮藏保鲜剂,所述油梨采后贮藏保鲜剂由以下重量百分比的组分组成:油梨果核提取物:0.012%~0.05%、紫苏叶提取物:0.015%~0.3%、甘草提取物:0.025%~0.25%、助溶剂:0.01%~5%、辅料:0.01%~5%、稳定剂:0.00%~5%,余量为水。
进一步地,所述油梨果核提取物为油梨果核的乙酸乙酯或乙醇提取物。
进一步地,所述紫苏叶提取物为紫苏叶的乙酸乙酯提取物。
进一步地,所述甘草提取物为甘草的乙醇提取物。
进一步地,所述油梨采后贮藏保鲜剂由以下重量百分比的组分组成:油梨果核提取物:0.015%~0.05%、紫苏叶提取物:0.025%~0.3%、甘草提取物:0.035%~0.25%、助溶剂:0.03%~5%、辅料:0.03%~5%、稳定剂:0.02%~5%,余量为水。
进一步地,所述助溶剂为乙醇或乙酸乙酯。
进一步地,所述辅料为蔗糖酯、海藻糖或壳聚糖。
进一步地,所述稳定剂选自海藻酸钠、阿拉伯胶、改性大豆卵磷脂中的一种或多种。
本发明还提供了一种油梨采后贮藏保鲜剂的制备方法,包括以下步骤:
(1)以乙酸乙酯或乙醇为溶剂,油梨果核为原料,制备得到油梨果核提取物;
(2)以乙酸乙酯为溶剂,紫苏叶为原料,制备得到紫苏叶提取物;
(3)以乙醇为溶剂,甘草为原料,制备得到甘草提取物;
(4)按配方称取组成油梨采后贮藏保鲜剂的各组分,混合均匀,即得所述的油梨采后贮藏保鲜剂。
本发明还提供了一种油梨采后贮藏保鲜剂的使用方法,所述油梨采后贮藏保鲜剂的使用方法为浸渍或喷淋。
紫苏叶,为我国原产品种,中国南北各省区广泛栽培。含有丰富的营养,富含低糖、高纤维、高胡萝卜素、高矿质元素等,具有发表散寒、行气安胎、行气宽中、解鱼蟹毒的功效,可用于外感风寒、头痛鼻塞、鱼蟹毒等病症的治疗。紫苏油对自然污染的霉菌有明显的抑制力,其对霉菌的抑制力明显优于尼泊金乙酸,且具有用量少、安全、不受PH值因素影响的特点。
甘草是我国的传统常用药材之一,很多药方中都有用到甘草,但是甘草也有生甘草和炙甘草的区别,两种都属于甘草,本申请中所用甘草为生甘草;甘草生用有导泻作用,能泻火驱毒,有清热解毒的功效,甘草的解毒作用主要在于甘草中含有甘草甜素,这类成分能在体内吸附毒素,也具有肾上腺素的功效,能增强人体肝脏的解毒功能。甘草的化学组成极为复杂,目前为止从甘草中分离出的化合物有甘草甜素、甘草次酸、甘草甙、异甘草甙、新甘草甙、新异甘草甙、甘草素、异甘草素以及甘草西定、甘草醇、异甘草醇、7-甲基香豆精、伞形花内酯等数十种化合物,但这些成分和数量通常会随甘草的种类、种植区域、采收时间等因素的不同而异。
本发明一种油梨采后贮藏保鲜剂及其制备和使用方法,在油梨采后贮藏保鲜剂中加入了油梨果核提取物、紫苏叶提取物、甘草提取物,可有效降低油梨果实的呼吸作用,进而减缓油梨果实成熟进度,延长油梨果实的保鲜时间;在油梨采后贮藏保鲜剂中加入了油梨果核提取物、紫苏叶提取物、甘草提取物及助溶剂、辅料等组分,可在油梨果实表面形成保护膜,减少其呼吸作用,两者结合,可明显延长油梨果实的保鲜时间,具有很好的商品价值;在油梨采后贮藏保鲜剂中加入了油梨果核提取物、紫苏叶提取物、甘草提取物,抑菌效果明显,能显著抑制油梨果实表面细菌生长,防止油梨果实霉变,最大限度地延长油梨果实的贮藏保存期,常温贮藏时间达45天以上,油梨果实的完好率高达92%以上,0~5℃条件下,贮藏时间达120天以上,油梨果实的完好率高达91%以上。
具体实施方式
下面的实施例可以帮助本领域的技术人员更全面地理解本发明,但不可以以任何方式限制本发明。
本发明一种油梨采后贮藏保鲜剂及其制备和使用方法,油梨采后贮藏保鲜剂所使用的助溶剂、辅料、稳定剂均在食品生产许可品种明细表中,均是允许在食物中添加的物质;油梨采后贮藏保鲜剂所使用的水为蒸馏水。
本发明一种油梨采后贮藏保鲜剂及其制备和使用方法,油梨果核提取物的制备方法为:以乙酸乙酯或乙醇为溶剂,油梨果核为原料,采用回流、浸渍、渗漉等方法对油梨果核进行提取,提取溶液过滤,取滤液,充分去除溶剂,再于55℃以下,采用减压干燥、鼓风干燥或直接干燥等方法进一步去除残留的溶剂,即得所述的油梨果核提取物。
本发明一种油梨采后贮藏保鲜剂及其制备和使用方法,紫苏叶提取物的制备方法为:以乙酸乙酯为溶剂,紫苏叶为原料,采用回流、浸渍、渗漉等方法对紫苏叶进行提取,提取溶液过滤,取滤液,充分去除溶剂,再于50℃以下,采用减压干燥、鼓风干燥或直接干燥等方法进一步去除残留的溶剂,即得所述的紫苏叶提取物。
本发明一种油梨采后贮藏保鲜剂及其制备和使用方法,甘草提取物的制备方法为:以乙醇为溶剂,甘草为原料,采用回流、浸渍、渗漉等方法对甘草进行提取,提取溶液过滤,取滤液,充分去除溶剂,再于60℃以下,采用减压干燥、鼓风干燥或直接干燥等方法进一步去除残留的溶剂,即得所述的甘草提取物。
本发明一种油梨采后贮藏保鲜剂及其制备和使用方法,油梨采后贮藏保鲜剂的使用方法有:1)通过浸渍、喷淋等方法在被保鲜油梨果实的外表面上全面覆盖上油梨采后贮藏保鲜剂,晾干或吹干即可;2)通过浸渍、喷淋等方法在被保鲜油梨果实的外表面上全面覆盖上油梨采后贮藏保鲜剂,晾干或吹干;再在雪梨纸上喷洒油梨采后贮藏保鲜剂,用喷洒了油梨采后贮藏保鲜剂的雪梨纸包裹住外表面上覆盖了油梨采后贮藏保鲜剂的油梨果实即可。
实施例1 :制备油梨采后贮藏保鲜剂
一种油梨采后贮藏保鲜剂,所述油梨采后贮藏保鲜剂由以下重量百分比的组分组成:油梨果核提取物:0.012%、紫苏叶提取物:0.015%、甘草提取物:0.025%、乙醇:0.01%、蔗糖酯:0.01%、海藻酸钠:0.05%,余量为水;所述油梨果核提取物为油梨果核的乙酸乙酯提取物;所述紫苏叶提取物为紫苏叶的乙酸乙酯提取物;所述甘草提取物为甘草的乙醇提取物。
一种油梨采后贮藏保鲜剂的制备方法,包括以下步骤:
(1)以乙酸乙酯为溶剂,油梨果核为原料,制备得到油梨果核提取物;
(2)以乙酸乙酯为溶剂,紫苏叶为原料,制备得到紫苏叶提取物;
(3)以乙醇为溶剂,甘草为原料,制备得到甘草提取物;
(4)按配方称取组成油梨采后贮藏保鲜剂的各组分,混合均匀,即得所述的油梨采后贮藏保鲜剂。
实施例2 :制备油梨采后贮藏保鲜剂
一种油梨采后贮藏保鲜剂,所述油梨采后贮藏保鲜剂由以下重量百分比的组分组成:油梨果核提取物:0.05%、紫苏叶提取物:0.3%、甘草提取物:0.25%、乙酸乙酯:5%、海藻糖: 5%、阿拉伯胶:5%,余量为水;所述油梨果核提取物为油梨果核的乙醇提取物;所述紫苏叶提取物为紫苏叶的乙酸乙酯提取物;所述甘草提取物为甘草的乙醇提取物。
一种油梨采后贮藏保鲜剂的制备方法,包括以下步骤:
(1)以乙醇为溶剂,油梨果核为原料,制备得到油梨果核提取物;
(2)以乙酸乙酯为溶剂,紫苏叶为原料,制备得到紫苏叶提取物;
(3)以乙醇为溶剂,甘草为原料,制备得到甘草提取物;
(4)按配方称取组成油梨采后贮藏保鲜剂的各组分,混合均匀,即得所述的油梨采后贮藏保鲜剂。
实施例3:制备油梨采后贮藏保鲜剂
一种油梨采后贮藏保鲜剂,所述油梨采后贮藏保鲜剂由以下重量百分比的组分组成:油梨果核提取物:0.015%、紫苏叶提取物:0.025%、甘草提取物:0.035%、乙酸乙酯:0.03%、壳聚糖:0.03%、改性大豆卵磷脂:0.02%,余量为水;所述油梨果核提取物为油梨果核的乙酸乙酯提取物;所述紫苏叶提取物为紫苏叶的乙酸乙酯提取物;所述甘草提取物为甘草的乙醇提取物。
一种油梨采后贮藏保鲜剂的制备方法,包括以下步骤:
(1)以乙酸乙酯为溶剂,油梨果核为原料,制备得到油梨果核提取物;
(2)以乙酸乙酯为溶剂,紫苏叶为原料,制备得到紫苏叶提取物;
(3)以乙醇为溶剂,甘草为原料,制备得到甘草提取物;
(4)按配方称取组成油梨采后贮藏保鲜剂的各组分,混合均匀,即得所述的油梨采后贮藏保鲜剂。
对比例1:制备油梨采后贮藏保鲜剂
一种油梨采后贮藏保鲜剂,所述油梨采后贮藏保鲜剂由以下重量百分比的组分组成:油梨果核提取物:0.015%、紫苏叶提取物:0.025%、甘草提取物:0.035%、乙酸乙酯:0.03%、壳聚糖:0.03%、改性大豆卵磷脂:0.02%,余量为水;所述油梨果核提取物为油梨果核的乙酸乙酯提取物;所述紫苏叶提取物为紫苏叶的乙酸乙酯提取物;所述甘草提取物为甘草的乙醇提取物。
一种油梨采后贮藏保鲜剂的制备方法,包括以下步骤:
(1)以乙酸乙酯为溶剂,油梨果核为原料,制备得到油梨果核提取物;
(2)以乙酸乙酯为溶剂,紫苏叶为原料,制备得到紫苏叶提取物;
(3)以乙醇为溶剂,甘草为原料,制备得到甘草提取物;
(4)按配方称取组成油梨采后贮藏保鲜剂的各组分,混合均匀,即得所述的油梨采后贮藏保鲜剂。
对比例2:制备油梨采后贮藏保鲜剂
一种油梨采后贮藏保鲜剂,所述油梨采后贮藏保鲜剂由以下重量百分比的组分组成:油梨果核提取物:0.015%、紫苏叶提取物:0.025%、甘草提取物:0.035%、乙酸乙酯:0.03%、壳聚糖:0.03%、改性大豆卵磷脂:0.02%,余量为水;所述油梨果核提取物为油梨果核的乙酸乙酯提取物;所述紫苏叶提取物为紫苏叶的乙酸乙酯提取物;所述甘草提取物为甘草的乙醇提取物。
一种油梨采后贮藏保鲜剂的制备方法,包括以下步骤:
(1)以乙酸乙酯为溶剂,油梨果核为原料,制备得到油梨果核提取物;
(2)以乙酸乙酯为溶剂,紫苏叶为原料,制备得到紫苏叶提取物;
(3)以乙醇为溶剂,甘草为原料,制备得到甘草提取物;
(4)按配方称取组成油梨采后贮藏保鲜剂的各组分,混合均匀,即得所述的油梨采后贮藏保鲜剂。
对比例3:制备油梨采后贮藏保鲜剂
一种油梨采后贮藏保鲜剂,所述油梨采后贮藏保鲜剂由以下重量百分比的组分组成:油梨果核提取物:0.015%、紫苏叶提取物:0.025%、甘草提取物:0.035%、乙酸乙酯:0.03%、壳聚糖:0.03%、改性大豆卵磷脂:0.02%,余量为水;所述油梨果核提取物为油梨果核的乙酸乙酯提取物;所述紫苏叶提取物为紫苏叶的乙酸乙酯提取物;所述甘草提取物为甘草的乙醇提取物。
一种油梨采后贮藏保鲜剂的制备方法,包括以下步骤:
(1)以乙酸乙酯为溶剂,油梨果核为原料,制备得到油梨果核提取物;
(2)以乙酸乙酯为溶剂,紫苏叶为原料,制备得到紫苏叶提取物;
(3)以乙醇为溶剂,甘草为原料,制备得到甘草提取物;
(4)按配方称取组成油梨采后贮藏保鲜剂的各组分,混合均匀,即得所述的油梨采后贮藏保鲜剂。
一、实验研究:
取实施例1-3及对比例1-3制备得到的油梨采后贮藏保鲜剂对油梨果实进行保鲜,油梨采后贮藏保鲜剂的使用方法为:通过浸渍、喷淋等方法在被保鲜油梨果实的外表面上全面覆盖上油梨采后贮藏保鲜剂,晾干或吹干即可;
储藏条件有:一、常温贮藏;二、0~5℃条件下贮藏;
统计油梨果实的储藏时间及各项参数;其中水分含量的测定方法为直接干燥法,脂肪的测定方法为索氏提取法,维生素C的测定方法为2,6-二氯靛酚滴定法;
二、实验结果及分析
实验结果如下表1-表2所示;
表1,储藏条件为常温贮藏,其中,表1中的实施例1-实施例3中的脂肪含量、水分含量、维生素C含量的测定都是保存时间为45天的完好油梨果实的测定结果;对比例1-对比例3中的脂肪含量、水分含量、维生素C含量的测定都是保存时间为20天的完好油梨果实的测定结果;
项目 | 贮藏时间(天) | 油梨果实的完好率(%) | 脂肪含量(%) | 水分含量(%) | 维生素C含量(㎎/100g) |
实施例1 | 47 | 93 | 15.5 | 68.1 | 15.3 |
实施例2 | 48 | 92 | 15.3 | 65.7 | 14.9 |
实施例3 | 50 | 94 | 15.6 | 68.2 | 15.6 |
对比例1 | 25 | 91 | 14.6 | 65.2 | 14.3 |
对比例2 | 27 | 90 | 14.9 | 64.3 | 14.2 |
对比例3 | 29 | 92 | 14.2 | 65.1 | 14.1 |
表2,储藏条件为0~5℃条件下贮藏,其中,表1中的实施例1-实施例3中的脂肪含量、水分含量、维生素C含量的测定都是保存时间为120天的完好油梨果实的测定结果;对比例1-对比例3中的脂肪含量、水分含量、维生素C含量的测定都是保存时间为45天的完好油梨果实的测定结果;
项目 | 贮藏时间(天) | 油梨果实的完好率(%) | 脂肪含量(%) | 水分含量(%) | 维生素C含量(㎎/100g) |
实施例1 | 125 | 94 | 15.6 | 68.0 | 15.4 |
实施例2 | 128 | 93 | 15.2 | 66.9 | 15.3 |
实施例3 | 132 | 95 | 15.7 | 68.6 | 15.7 |
对比例1 | 48 | 90 | 14.3 | 63.7 | 14.2 |
对比例2 | 49 | 92 | 14.8 | 64.5 | 14.0 |
对比例3 | 53 | 91 | 14.1 | 62.3 | 13.8 |
由上述实验研究结果可知,本发明一种油梨采后贮藏保鲜剂及其制备和使用方法,在油梨采后贮藏保鲜剂中加入了油梨果核提取物、紫苏叶提取物、甘草提取物,可有效降低油梨果实的呼吸作用,进而减缓油梨果实成熟进度,延长油梨果实的保鲜时间;在油梨采后贮藏保鲜剂中加入了油梨果核提取物、紫苏叶提取物、甘草提取物及助溶剂、辅料等组分,可在油梨果实表面形成保护膜,减少其呼吸作用,两者结合,可明显延长油梨果实的保鲜时间,具有很好的商品价值;在油梨采后贮藏保鲜剂中加入了油梨果核提取物、紫苏叶提取物、甘草提取物,抑菌效果明显,能显著抑制油梨果实表面细菌生长,防止油梨果实霉变,最大限度地延长油梨果实的贮藏保存期,常温贮藏时间达45天以上,油梨果实的完好率高达92%以上,0~5℃条件下,贮藏时间达120天以上,油梨果实的完好率高达91%以上。
虽然,上文中已经用一般性说明及具体实施方案对本发明作了详尽的描述,但在本发明基础上,可以对之作一些修改或改进,这对本领域技术人员而言是显而易见的。因此,在不偏离本发明精神的基础上所做的这些修改或改进,均属于本发明要求保护的范围。
Claims (10)
1.一种油梨采后贮藏保鲜剂,其特征在于:所述油梨采后贮藏保鲜剂由以下重量百分比的组分组成:油梨果核提取物:0.012%~0.05%、紫苏叶提取物:0.015%~0.3%、甘草提取物:0.025%~0.25%、助溶剂:0.01%~5%、辅料:0.01%~5%、稳定剂:0.00%~5%,余量为水。
2.根据权利要求1所述的一种油梨采后贮藏保鲜剂,其特征在于:所述油梨果核提取物为油梨果核的乙酸乙酯或乙醇提取物。
3.根据权利要求1所述的一种油梨采后贮藏保鲜剂,其特征在于:所述紫苏叶提取物为紫苏叶的乙酸乙酯提取物。
4.根据权利要求1所述的一种油梨采后贮藏保鲜剂,其特征在于:所述甘草提取物为甘草的乙醇提取物。
5.根据权利要求1所述的一种油梨采后贮藏保鲜剂,其特征在于:所述油梨采后贮藏保鲜剂由以下重量百分比的组分组成:油梨果核提取物:0.015%~0.05%、紫苏叶提取物:0.025%~0.3%、甘草提取物:0.035%~0.25%、助溶剂:0.03%~5%、辅料:0.03%~5%、稳定剂:0.02%~5%,余量为水。
6.根据权利要求1所述的一种油梨采后贮藏保鲜剂,其特征在于:所述助溶剂为乙醇或乙酸乙酯。
7.根据权利要求1所述的一种油梨采后贮藏保鲜剂,其特征在于:所述辅料为蔗糖酯、海藻糖或壳聚糖。
8.根据权利要求1所述的一种油梨采后贮藏保鲜剂,其特征在于:所述稳定剂选自海藻酸钠、阿拉伯胶、改性大豆卵磷脂中的一种或多种。
9.权利要求1-8中任意一项所述的一种油梨采后贮藏保鲜剂的制备方法,其特征在于:包括以下步骤:
(1)以乙酸乙酯或乙醇为溶剂,油梨果核为原料,制备得到油梨果核提取物;
(2)以乙酸乙酯为溶剂,紫苏叶为原料,制备得到紫苏叶提取物;
(3)以乙醇为溶剂,甘草为原料,制备得到甘草提取物;
(4)按配方称取组成油梨采后贮藏保鲜剂的各组分,混合均匀,即得所述的油梨采后贮藏保鲜剂。
10.权利要求1-8中任意一项所述的一种油梨采后贮藏保鲜剂的使用方法,其特征在于:所述油梨采后贮藏保鲜剂的使用方法为浸渍或喷淋。
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