CN114403210B - 鲜枣常温流通专用保鲜液及其制备方法和应用 - Google Patents
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Abstract
本发明公开了一种鲜枣常温流通专用保鲜液的制备方法，包括以下步骤：步骤一、制备胡萝卜皮提取液和梨皮提取液：将胡萝卜皮和梨皮分别粉碎，并且分别加入0.01～0.05wt％磷酸氢二钠水溶液，并于沸水浴中水浴50～80min，分别过滤取滤液，即得胡萝卜皮提取液和梨皮提取液；步骤二、将胡萝卜提取液和梨皮提取液混合，并加入适量食品增稠剂，混合均匀，即得保鲜液。制备方法简单，保鲜作用强。还提供了一种保鲜液，可以延缓冬枣变软的速度。
Description
技术领域
本发明涉及冬枣保鲜技术领域。更具体地说，本发明涉及一种鲜枣常温流通专用保鲜液及其制备方法和应用。
背景技术
冬枣为鼠李科枣属冬枣植物的果实，枣树的果实属于晚熟鲜食品种，果实近扁圆形，具有色泽红亮、皮薄肉细、入口无渣、汁多脆甜等优点。冬枣营养丰富，枣果中含有19种氨基酸，其中包括人体所需的9种必需氨基酸和丰富的钙、钠及镁等矿物质，还含有多糖、多酚、黄酮、萜类化合物、维生素C和有机酸等丰富的生物活性物质。冬枣在人工贮藏期间果实内部的活性物质会发生变化，采后果实代谢旺盛，极易导致变质，室温下仅能存放2～5d，严重制约了冬枣产业的发展。因此冬枣采后贮藏期品质的保持尤为重要。
发明内容
本发明的一个目的是解决至少上述问题，并提供至少后面将说明的优点。
为了实现根据本发明的这些目的和其它优点，提供了一种鲜枣常温流通专用保鲜液的制备方法，包括以下步骤：
步骤一、制备胡萝卜皮提取液和梨皮提取液：
将胡萝卜皮和梨皮分别粉碎，并且分别加入0.01～0.05wt％磷酸氢二钠水溶液，并于沸水浴中水浴50～80min，分别过滤取滤液，即得胡萝卜皮提取液和梨皮提取液；
步骤二、将胡萝卜提取液和梨皮提取液混合，并加入适量食品增稠剂，混合均匀，即得保鲜液。
优选的是，胡萝卜皮和梨皮均粉碎至30目以下。
优选的是，胡萝卜皮与磷酸氢二钠水溶液的料液比为1g:5～10mL，梨皮与磷酸氢二钠水溶液的料液比为1g:5～10mL。
优选的是，胡萝卜皮和梨皮的质量比为1:1～3。
优选的是，食品增稠剂为果胶和/或卡拉胶。
提供一种上述的制备方法制备得到的保鲜液。
提供保鲜液在鲜枣保鲜中的应用。
提供一种冬枣保鲜方法，包括以下步骤：
步骤a、将冬枣浸泡于保鲜液，挂浆后取出，干燥。
优选的是，还包括：
步骤b、将薄膜包裹于步骤a处理后的冬枣上，并在薄膜上刺出3～5个针孔，每个薄膜包裹的冬枣的重量不大于5kg。
优选的是，薄膜为食品级PET薄膜。
本发明至少包括以下有益效果：本发明的鲜枣常温流通专用保鲜液具有显著的延缓冬枣变软速度，减少储藏损失，以及减少风味变差速度的作用，并且保鲜液的制备工艺简单。尤其适用于目前电商流通运输所需要，常温条件下鲜枣的保鲜期显著延期，可以使电商的流通范围覆盖全国。
本发明的其它优点、目标和特征将部分通过下面的说明体现，部分还将通过对本发明的研究和实践而为本领域的技术人员所理解。
附图说明
图1为对照组和表2中的配方2的保鲜液对冬枣的硬度的影响；
图2配方2的保鲜液的保鲜作用受温度的影响；
图3为对照组和表2中的配方2的保鲜液对失重率的影响；
图4为对照组和表2中的配方2的保鲜液对可溶性固形物的影响；
图5为对照组和表2中的配方2的保鲜液对有机酸的影响。
具体实施方式
下面结合实施例对本发明做进一步的详细说明，以令本领域技术人员参照说明书文字能够据以实施。
需要说明的是，下述实施方案中所述实验方法，如无特殊说明，均为常规方法，所述试剂和材料，如无特殊说明，均可从商业途径获得。
1、制备提取液
将胡萝卜皮、红薯皮、香蕉皮、梨皮分别采用果汁机粉碎，然后分别与0.05wt％磷酸氢二钠水溶液均按照料液比为1g:8mL，于沸水浴中水浴60min，采用布氏漏斗抽滤装置分别抽滤，取滤液，得到胡萝卜皮提取液、红薯皮提取液、香蕉皮提取液、梨皮提取液，备用。
2、鲜枣常温流通专用保鲜液筛选
鲜枣常温流通专用保鲜液配方如表1所示，保鲜方法为：将配方1～10、对照组0号，分别用于浸泡冬枣，浸泡时间均为10s，然后于常温下自然风干，每500g冬枣外面再分别包裹食品级PET薄膜，并在薄膜上刺出3～5个针孔，于室温下储藏，每天取样检测冬枣硬度，每个配方号每次取样5个平行，取平均值，结果如表1所示。
硬度下降率＝(第0d硬度-第5d硬度)/第0d硬度*100％
表1保鲜液配方及对硬度的影响
| 配方号 | 保鲜液 | 5d硬度下降率％ |
| 0 | 0.05wt％磷酸氢二钠水溶液 | 28.38 |
| 1 | 胡萝卜皮提取液 | 27.73 |
| 2 | 红薯皮提取液 | 26.14 |
| 3 | 香蕉皮提取液 | 26.66 |
| 4 | 梨皮提取液 | 25.86 |
| 5 | 胡萝卜皮提取液:红薯皮提取液＝1:1(1+2) | 26.79 |
| 6 | 红薯皮提取液:香蕉皮提取液＝1:1(2+3) | 25.94 |
| 7 | 香蕉皮提取液:梨皮提取液＝1:1(3+4) | 28.36 |
| 8 | 胡萝卜皮提取液:香蕉皮提取液＝1:1(1+3) | 26.55 |
| 9 | 胡萝卜皮提取液:梨皮提取液＝1:1(1+4) | 22.54 |
| 10 | 红薯皮提取液:梨皮提取液＝1:1(2+4) | 26.03 |
从表1中可以看出，各配方号的5d硬度下降率的排序为0>7>1>8>5>3>8>2>10>6>4>9，从配方1～4与对照组0号比较，可以看出，胡萝卜皮提取液、红薯皮提取液、香蕉皮提取液、梨皮提取液分别单独作用，胡萝卜皮提取液对硬度保护几乎没有促进作用，红薯皮提取液、香蕉皮提取液、梨皮提取液三者均具有一定保护作用，尤其以梨皮提取液的效果最佳。
从组合配方5～10与对照组0号比较，可以看出香蕉皮提取液与梨皮提取液相结合，不仅没有叠加作用，而且还产生了相互抵制，导致对硬度的保护作用减弱。配方9胡萝卜皮提取液与梨皮提取液相结合，具有显著的相互促进的作用，配方9的硬度下降率22.54％显著低于对照组0号的28.38％，并且也显著低于胡萝卜皮提取液和梨皮提取液单独作用时的27.73％和25.86％。
综上所述，选取配方9(胡萝卜皮提取液与梨皮提取液相结合)为保鲜液的最佳配方。
3、鲜枣常温流通专用保鲜液优化试验
工艺Ⅰ：将胡萝卜皮、梨皮分别采用果汁机粉碎，然后分别与0.01wt％磷酸氢二钠水溶液均按照料液比为1g:5mL，于沸水浴中水浴50min，采用布氏漏斗抽滤装置分别抽滤，取滤液，得到胡萝卜皮提取液、梨皮提取液，备用。
工艺Ⅱ：将胡萝卜皮、梨皮分别采用果汁机粉碎，然后分别与0.05wt％磷酸氢二钠水溶液均按照料液比为1g:10mL，于沸水浴中水浴80min，采用布氏漏斗抽滤装置分别抽滤，取滤液，得到胡萝卜皮提取液、梨皮提取液，备用。
将上述胡萝卜皮提取液、梨皮提取液配置成保鲜液，配置的配方如表2所示。
保鲜方法为：将配方号1～5分别用于浸泡冬枣，浸泡时间均为10s，然后于常温下自然风干，每500g冬枣外面再分别包裹食品级PET薄膜，并在薄膜上刺出3～5个针孔，于室温下储藏，每天取样检测冬枣硬度，每个配方号每次取样5个平行，取平均值，结果如表2所示。
表2保鲜液配方及对硬度的影响
由表2的数据可以看出，配方1～5的硬度下降率的差异性不大。
4、保鲜工艺优化
选取表2中的配方2(胡萝卜皮提取液(工艺Ⅰ):梨皮提取液(工艺Ⅰ)＝1:3)进行保鲜方法优化：
将配方号2的保鲜液分别加热至40℃、60℃、80℃、100℃，以及室温，并保持对应的温度条件下，浸泡冬枣，浸泡时间均为10s，然后于常温下自然风干，每500g冬枣外面再分别包裹食品级PET薄膜，并在薄膜上刺出3～5个针孔，于室温下储藏，每天取样检测冬枣硬度，每个温度每次取样5个平行，取平均值，结果如表3所示。
表3不同浸泡温度对硬度的影响
| 温度℃ | 5d硬度下降率％ |
| 室温 | 21.92 |
| 40 | 22.01 |
| 60 | 21.9 |
| 80 | 19.39 |
| 100 | 17.83 |
从表3中可以看出，温度达到80℃以上后，对硬度的保护具有显著影响，选取100℃时的最佳保鲜工艺。
5、保鲜效果评价
选取表2中的配方2(胡萝卜皮提取液(工艺Ⅰ):梨皮提取液(工艺Ⅰ)＝1:3))制备的保鲜液和对照组0号(0.05wt％磷酸氢二钠水溶液)，均加热至100℃，并保持100℃条件下，分别浸泡冬枣，浸泡时间为10s，然后于常温下自然风干，每500g冬枣外面再分别包裹食品级PET薄膜，并在薄膜上刺出3～5个针孔，于室温下储藏，每天取样检测冬枣的各项指标，每次取样5个平行，取平均值，结果如表4所示。
采用称重法检测冬枣的失重率：
失重率＝(第0d重量-第n d重量)/第0d重量*100％，n为储藏天数。
采用滴定法检测有机酸含量：
冬枣去核取肉，研磨，取10.00g研磨好的样品，用蒸馏水转移到100mL容量瓶内定容，放置30min，过滤，吸取20.00mL滤液，加入2滴酚酞，然后用已标定的氢氧化钠溶液滴定。
采用糖度仪检测可溶性固形物含量：
冬枣去核取肉，研磨，取5.00g研磨好的样品，用纱布过滤取澄清汁液，滴于手持糖度仪上进行读数。
表4保鲜评价结果
由表4可以看出，配方2的保鲜液相对于对照组，冬枣的硬度、贮藏损失均显著减少。果实中的糖、酸不仅参与了自身的生理代谢，也直观反映了果实的风味，配方2的保鲜液可延缓冬枣中可溶性固形物含量的上升，以及以延缓冬枣中有机酸含量的下降，从而减缓冬枣的风味变劣速度。
本发明制备的保鲜液不限于在常温下应用于鲜枣的保鲜，也适用于冷藏鲜枣的保鲜。
尽管本发明的实施方案已公开如上，但其并不仅仅限于说明书和实施方式中所列运用，它完全可以被适用于各种适合本发明的领域，对于熟悉本领域的人员而言，可容易地实现另外的修改，因此在不背离权利要求及等同范围所限定的一般概念下，本发明并不限于特定的细节和这里示出与描述的实施例。
Claims (8)
1.鲜枣常温流通专用保鲜液的制备方法，其特征在于，包括以下步骤：
步骤一、制备胡萝卜皮提取液和梨皮提取液：
将胡萝卜皮和梨皮分别粉碎，并且分别加入0.01~0.05 wt%磷酸氢二钠水溶液，并于沸水浴中水浴50~80 min，分别过滤取滤液，即得胡萝卜皮提取液和梨皮提取液；
步骤二、将胡萝卜提取液和梨皮提取液混合，并加入适量食品增稠剂，混合均匀，即得保鲜液；
其中，胡萝卜皮与磷酸氢二钠水溶液的料液比为1 g:5~10 mL，梨皮与磷酸氢二钠水溶液的料液比为1 g:5~10 mL；
胡萝卜皮和梨皮的质量比为1:1~3。
2.如权利要求1所述的鲜枣常温流通专用保鲜液的制备方法，其特征在于，胡萝卜皮和梨皮均粉碎至30目以下。
3.如权利要求1所述的鲜枣常温流通专用保鲜液的制备方法，其特征在于，食品增稠剂为果胶和/或卡拉胶。
4.如权利要求1~3任一项所述的制备方法制备得到的保鲜液。
5.如权利要求4所述的保鲜液在鲜枣保鲜中的应用。
6.一种采用权利要求4所述的保鲜液的冬枣保鲜方法，其特征在于，包括以下步骤：
步骤a、将冬枣浸泡于保鲜液，挂浆后取出，干燥。
7.如权利要求6所述的冬枣保鲜方法，其特征在于，还包括：
步骤b、将薄膜包裹于步骤a处理后的冬枣上，并在薄膜上刺出3~5个针孔，每个薄膜包裹的冬枣的重量不大于5 kg。
8.如权利要求6所述的冬枣保鲜方法，其特征在于，薄膜为食品级PET薄膜。
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| CN102286111A (zh) * | 2011-07-06 | 2011-12-21 | 砀山宇宁生物科技有限公司 | 梨皮常温提取果胶的一种新工艺 |
| CN105660844A (zh) * | 2016-03-09 | 2016-06-15 | 广西鹿寨县绿享科技有限责任公司 | 一种百香果保鲜剂及其制备方法 |
| CN106866836A (zh) * | 2015-12-13 | 2017-06-20 | 重庆都好生物科技有限公司 | 一种从梨皮中提取果胶的方法 |
| CN109548855A (zh) * | 2019-01-20 | 2019-04-02 | 上海海洋大学 | 一种含火龙果皮提取物的复合生物保鲜剂的制备方法 |
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| CN106866836A (zh) * | 2015-12-13 | 2017-06-20 | 重庆都好生物科技有限公司 | 一种从梨皮中提取果胶的方法 |
| CN105660844A (zh) * | 2016-03-09 | 2016-06-15 | 广西鹿寨县绿享科技有限责任公司 | 一种百香果保鲜剂及其制备方法 |
| CN109548855A (zh) * | 2019-01-20 | 2019-04-02 | 上海海洋大学 | 一种含火龙果皮提取物的复合生物保鲜剂的制备方法 |
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