CN114451445A - 一种蜂蜜和等离子体联合处理的鲜切果蔬保鲜方法 - Google Patents
一种蜂蜜和等离子体联合处理的鲜切果蔬保鲜方法 Download PDFInfo
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Abstract
本发明公开了鲜切果蔬贮藏与保鲜技术领域的一种蜂蜜和等离子体联合处理的鲜切果蔬保鲜方法。将鲜切果蔬浸泡在蜂蜜溶液中,浸泡结束后,取出沥干;将沥干后的鲜切果蔬暴露于等离子体下处理;将等离子体处理后的鲜切果蔬包装后,冷藏保存。本发明所提供的保鲜方法有效地解决了鲜切果蔬易变色的问题,延长了鲜切果蔬的货架期,保留了果蔬特有的营养价值,且方法绿色安全、简单易行。
Description
技术领域
本发明涉及鲜切果蔬贮藏与保鲜技术领域,尤其涉及一种蜂蜜和等离子体联合处理的鲜切果蔬保鲜方法。
背景技术
随着中央厨房的发展,由于鲜切果蔬具有方便快捷、营养安全等特点,这些初加工产品受到了广泛的关注,市场进一步扩大。其中,苹果是一种酸甜可口、维生素含量丰富的水果,营养价值高,非常适合切割果蔬工业化生产。但是部分初加工产品很容易发生褐变。因为切口等损伤部位的酚类化合物和多酚氧化酶与空气接触,引发酚氧化为醌,再聚合形成黑色素,使果蔬产生颜色上的劣变,继而导致果蔬的风味、质地、营养等品质下降,给新兴食品工业造成损失。
目前多用一些亚硫酸盐、有机酸、VC等试剂进行护色,随着人们对食品营养和安全性的追求,寻找一种天然的安全无毒的褐变抑制剂具有十分重要的意义。
发明内容
本发明的目的在于解决现有技术中的不足之处,提供一种蜂蜜和等离子体联合处理的鲜切果蔬保鲜方法。
蜂蜜中除含有大量糖类物质外,还富含维生素、多酚、酶等具有防腐保鲜功效的活性物质,对果蔬酶促褐变也具有一定的抑制效果。
通过等离子体中激发出的高能电子与气体分子碰撞,产生带电粒子、活性氧、活性氮等多种活性粒子,对果蔬保鲜和降解农药残毒具有明显效果,且无次生污染物。低温等离子体通过抑制呼吸、缩小气孔、保持果蔬水分等作用,有效延长了果蔬贮藏时间。
为实现上述目的,本发明的技术方案为:
本发明提供一种蜂蜜和等离子体联合处理的鲜切果蔬保鲜方法,包括以下步骤:
(1)将鲜切果蔬浸泡在蜂蜜溶液中,浸泡结束后,取出沥干;
(2)将步骤(1)沥干后的鲜切果蔬暴露于等离子体下处理;
(3)将等离子体处理后的鲜切果蔬包装后,冷藏保存。
进一步地,所述蜂蜜溶液的质量百分比浓度为5%-10%;
优选地,所述蜂蜜的花源为枣花或枸杞。
进一步地,所述鲜切果蔬在蜂蜜溶液中浸泡的时间为5-15min。
进一步地,所述等离子体为电晕等离子体、等离子体微射流和DBD等离子体中的一种。
进一步地,所述电晕等离子体与鲜切苹果距离为5-10cm。
进一步地,所述电晕等离子体的功率为40-60W;
优选地,所述电晕等离子体的处理时间为10-15min。
进一步地,所述的鲜切果蔬保鲜方法还包括制备鲜切果蔬,具体地:
新鲜果蔬用清水冲洗后,去除表面水渍;配制浓度为150-200μL/L的次氯酸钠溶液,将清洗后的新鲜果蔬浸泡消毒3-5min后,去除表面水渍;消毒后的新鲜果蔬进行切片处理;
优选地,消毒后的新鲜果蔬纵向切割成约0.2-0.4cm厚度的果蔬片。
进一步地,所述鲜切果蔬冷藏保存的温度为0-4℃;
优选地,将处理后的鲜切果蔬装入充气包装袋中进行冷藏保存。
进一步地,所述鲜切果蔬为鲜切水果和/或蔬菜;
优选地,所述蔬菜为根茎类蔬菜;所述根茎类蔬菜可以为马铃薯、藕等;
优选地,所述鲜切果蔬为鲜切苹果。
进一步地,所述鲜切果蔬经蜂蜜和等离子体联合处理后冷藏保鲜时间为10-12天。
本发明的有益效果:
(1)本发明提供的蜂蜜和等离子体联合处理的鲜切果蔬保鲜方法有效地解决了鲜切果蔬易变色的问题,延长了鲜切果蔬的货架期。与单独采用蜂蜜浸泡、等离子体处理相比,蜂蜜和等离子体联合处理鲜切果蔬取得了预料不到的技术效果,联合处理后的鲜切果蔬冷藏保鲜时间可达10-12天。
(2)将鲜切果蔬浸泡在蜂蜜溶液中,浸泡时蜂蜜能有效的减缓氧气的扩散速度。同时,取出沥干后,蜂蜜中多酚类成分、蛋白类成分等抗褐变物质与蜂蜜的低pH值能有效地抑制多酚氧化酶活性,达到较好的护色效果。并且蜂蜜作为一种天然的抗褐变物质,避免了添加化学物质所造成的安全隐患,对人体及环境无危害。蜂蜜不仅有效地解决了鲜切果蔬变色难点,同时可以保留果蔬中的营养物质,维持其抗氧化能力,并赋予鲜切果蔬片蜂蜜的香气。
等离子体产生的活性成分能够破坏多酚氧化酶的二、三级结构,改变周围微环境,从而降低其活性,维持果蔬切片的颜色。此外,等离子体的活性成分还能杀死苹果片表面微生物,达到消毒杀菌的效果,从而延长鲜切果蔬保质期,方便长距离运输。
(3)本发明所提供的保鲜方式绿色安全、简单易行,同样适宜水果店、鲜果茶饮店推广使用。
附图说明
图1为实施例1与对比例1-3在贮藏期内鲜切苹果表面颜色的变化。其中,A-鲜切苹果在0、8d的图片;B-鲜切苹果色差的变化。
图2为实施例1与对比例1-3在贮藏期内鲜切苹果总酚含量的变化。
图3为实施例1与对比例1-3在贮藏期内鲜切苹果菌落总数的变化。
图4为本发明保鲜工艺流程图。
具体实施方式
为了更清楚地理解本发明,现参照下列实施例及附图进一步描述本发明。实施例仅用于解释而不以任何方式限制本发明。实施例中,各原始试剂材料均可商购获得,未注明具体条件的实验方法为所属领域熟知的常规方法和常规条件,或按照仪器制造商所建议的条件。
实施例1:
本实施例提供的蜂蜜和电晕等离子体联合处理鲜切苹果的保鲜方法,包括以下步骤:
(1)清洗、消毒:挑选果皮完整且无病害的新鲜苹果,用清水冲洗后,去除表面水渍;配制浓度为200μL/L的次氯酸钠溶液,将苹果浸泡消毒3min后,去除表面水渍;
(2)去核、切分:苹果去核,纵向切割成约0.4cm厚度的鲜切苹果片;
(3)蜂蜜护色浸泡:将苹果切片浸泡在质量百分比浓度为10%的蜂蜜溶液中10min后,取出沥干;
(4)电晕等离子体处理:将步骤(3)处理后的鲜切苹果片暴露于50W的等离子体下,距离电晕等离子体5cm,处理10min;
(5)包装、贮藏:将苹果片装入充气包装袋中,0-4℃低温冷藏保存。
实施例2:
本实施例提供的蜂蜜和电晕等离子体联合处理鲜切苹果的保鲜方法,包括以下步骤:
(1)清洗、消毒:挑选果皮完整且无病害的新鲜苹果,用清水冲洗后,去除表面水渍;配制浓度为150μL/L的次氯酸钠溶液,将苹果浸泡消毒5min后,去除表面水渍;
(2)去核、切分:苹果去核,纵向切割成约0.2cm厚度的鲜切苹果片;
(3)蜂蜜护色浸泡:将苹果切片浸泡在质量百分比浓度为5%的蜂蜜溶液中15min后,取出沥干;
(4)电晕等离子体处理:将步骤(3)处理后的鲜切苹果片暴露于60W的等离子体下,距离电晕等离子体10cm,处理10min;
(5)包装、贮藏:将苹果片装入充气包装袋中,0-4℃低温冷藏保存。
实施例3:
本实施例提供的蜂蜜和电晕等离子体联合处理鲜切苹果的保鲜方法,包括以下步骤:
(1)清洗、消毒:挑选果皮完整且无病害的新鲜苹果,用清水冲洗后,去除表面水渍;配制浓度为200μL/L的次氯酸钠溶液,将苹果浸泡消毒5min后,去除表面水渍;
(2)去核、切分:苹果去核,纵向切割成约0.4cm厚度的鲜切苹果片;
(3)蜂蜜护色浸泡:将苹果切片浸泡在质量百分比浓度为8%的蜂蜜溶液中12min后,取出沥干;
(4)电晕等离子体处理:将步骤(3)处理后的鲜切苹果片暴露于40W的等离子体下距离电晕等离子体5cm,处理15min;
(5)包装、贮藏:将苹果片装入充气包装袋中,0-4℃低温冷藏保存。
经实施例1-3处理后,鲜切苹果片冷藏保鲜12天后,褐变程度仍较轻,能保持良好的鲜切苹果品质,也保留了特有的营养价值。
对比例1:
调整实施例1中的蜂蜜护色和电晕等离子体处理为清水浸泡10min,取出沥干,其他和实施例1保持一致。记录鲜切苹果片在不同贮藏时间内的褐变情况、多酚含量变化及菌落总数变化。
对比例2:
调整实施例1仅使用质量百分比浓度为10%的蜂蜜溶液护色浸泡10min,取出沥干,其他和实施例1保持一致。记录鲜切苹果片在不同贮藏时间内的褐变情况、多酚含量变化及菌落总数变化。
对比例3:
调整实施例1为清水浸泡10min后用50W的等离子体,距等离子体5cm,处理10min,其他和实施例1保持一致。记录鲜切苹果片在不同贮藏时间内的褐变情况、多酚含量变化及菌落总数变化。
实施例1和对比例1-3的鲜切苹果片在不同贮藏条件下的褐变情况、多酚含量变化及菌落总数变化结果见图1-3。保鲜工艺流程图如图4。
由图1A可直观地看出,鲜切苹果片在低温贮藏8d后的褐变情况。初始状态的鲜切苹果表面颜色新鲜,水分饱满;放置8d后对比例1的鲜切苹果表面褐变严重,重度失水;其他三组的鲜切苹果仍保持良好的感官品质。ΔE表示鲜切苹果片在不同时间下的总色差值,数值越大,代表苹果片的褐变程度越严重。从图1B可以得出,蜂蜜和电晕等离子体的联合处理对鲜切苹果片的颜色保护效果最佳,随着贮藏天数的增加,褐变情况并不明显,并且也能很好的防止储藏过程中苹果片水分的流失。与清水浸泡(对比例1)相比,蜂蜜浸泡(对比例2)和等离子体处理(对比例3)后的总色差值ΔE显著下降,变化趋势也有所变缓。
检测实施例1和对比例1-3的鲜切苹果片在不同时间下的总酚含量,结果见图2。由于酶促褐变反应的不断进行,酚类物质不断减少。蜂蜜中含有的大量抗氧化物质可以有效阻断这一反应,并且等离子体对多酚氧化酶活性的抑制作用也能为苹果片保留大量多酚,提高苹果的营养价值。
图3显示,与对比例1-2相比,采用电晕等离子体保鲜技术处理后,在贮藏过程中鲜切苹果片的菌落总数显著降低。随着贮藏时间的延长,各组的微生物总数均呈现上升的趋势,然而对比例3和实施例1的菌落总数始终低于对比例1-2,这说明等离子体的处理可以有效控制鲜切苹果片表面微生物的生长,保证其品质安全。以上均说明了等离子体和蜂蜜的协同保鲜处理,促进酚类等营养物质的有效保留,显著延长鲜切苹果的保质期。
上述说明是针对本发明较佳可行实施例的详细说明,但实施例并非用以限定本发明的专利申请范围,凡本发明所提示的技术精神下所完成的同等变化或修饰变更,均应属于本发明所涵盖专利范围。
Claims (10)
1.一种蜂蜜和等离子体联合处理的鲜切果蔬保鲜方法,其特征在于,包括以下步骤:
(1)将鲜切果蔬浸泡在蜂蜜溶液中,浸泡结束后,取出沥干;
(2)将步骤(1)沥干后的鲜切果蔬暴露于等离子体下处理;
(3)将等离子体处理后的鲜切果蔬包装后,冷藏保存。
2.根据权利要求1所述的鲜切果蔬保鲜方法,其特征在于,所述蜂蜜溶液的质量百分比浓度为5%-10%;
优选地,所述蜂蜜的花源为枣花或枸杞。
3.根据权利要求1所述的鲜切果蔬保鲜方法,其特征在于,所述鲜切果蔬在蜂蜜溶液中浸泡的时间为5-15min。
4.根据权利要求1所述的鲜切果蔬保鲜方法,其特征在于,所述等离子体为电晕等离子体、等离子体微射流和DBD等离子体中的一种。
5.根据权利要求4所述的鲜切果蔬保鲜方法,其特征在于,所述电晕等离子体与鲜切苹果距离为5-10cm。
6.根据权利要求4所述的鲜切果蔬保鲜方法,其特征在于,所述电晕等离子体的功率为40-60W;
优选地,所述电晕等离子体的处理时间为10-15min。
7.根据权利要求1-6任一项所述的鲜切果蔬保鲜方法,其特征在于,所述的鲜切果蔬保鲜方法还包括制备鲜切果蔬,具体地:
新鲜果蔬用清水冲洗后,去除表面水渍;配制浓度为150-200μL/L的次氯酸钠溶液,将清洗后的新鲜果蔬浸泡消毒3-5min后,去除表面水渍;消毒后的新鲜果蔬进行切片处理;
优选地,消毒后的新鲜果蔬纵向切割成约0.2-0.4cm厚度的果蔬片。
8.根据权利要求1-6任一项所述的鲜切果蔬保鲜方法,其特征在于,所述鲜切果蔬冷藏保存的温度为0-4℃;
优选地,将处理后的鲜切果蔬装入充气包装袋中进行冷藏保存。
9.根据权利要求1-6任一项所述的鲜切果蔬保鲜方法,其特征在于,所述鲜切果蔬为鲜切水果和/或蔬菜;
优选地,所述蔬菜为根茎类蔬菜;
优选地,所述鲜切果蔬为鲜切苹果。
10.根据权利要求1-6任一项所述的鲜切果蔬保鲜方法,其特征在于,所述鲜切果蔬经蜂蜜和等离子体联合处理后冷藏保鲜时间为10-12天。
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CN110200061A (zh) * | 2019-06-21 | 2019-09-06 | 华南理工大学 | 一种用于荔枝护色和保鲜的方法和装置 |
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