CN115005268B - 一种复合抑菌草莓保鲜液及其制备方法 - Google Patents
一种复合抑菌草莓保鲜液及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种复合抑菌草莓保鲜液及其制备方法,属于草莓贮藏保鲜的技术领域,所述复合抑菌草莓保鲜液包括抑菌A液、抑菌B液和甘油,其中,所述抑菌A液为含有魔芋葡甘聚糖的抑菌液,所述抑菌B液为含有豆腐柴提取物的抑菌剂水溶液,所述抑菌剂水溶液为纳他霉素和山梨酸钾的混合水溶液。同时本发明还提供了该复合抑菌草莓保鲜液的制备方法,本发明方法简单,制备成本低,本发明可以将草莓的保鲜期延长至少3天,比传统的草莓保鲜方法的保鲜期有了很大的延长,而且本发明的原材料容易获得,制备成本低,保鲜方法简单,具有很好的市场前景。
Description
技术领域
本发明属于草莓抑菌保鲜技术领域,具体涉及一种复合抑菌草莓保鲜液及其制备方法。
背景技术
草莓,果实成心形,色泽亮丽、柔软多汁、营养价值高,并且含有特殊的浓郁芬芳。广受消费者青睐。但因其含水量高、组织娇嫩,在采摘和贮运的过程中很容易受机械损伤和微生物侵染而导致腐烂变质。在保鲜方法不宜的情况下,草莓采收后放置1-2天就会失去光泽,果面收缩,质量下降,从而失去商品价值。因此,草莓如何保鲜已成为草莓种植、采摘与流通中亟待解决和非常重视的问题。
豆腐柴是马鞭草科豆腐柴属植物。直立灌木;幼枝有柔毛,老枝变无毛。叶揉之有臭味,卵状披针形、椭圆形、卵形或倒卵形,长3-13厘米,宽1.5-6厘米。聚伞花序组成顶生塔形的圆锥花序;花萼杯状,绿色。核果紫色,球形至倒卵形。花果期5-10月。豆腐柴叶的营养价值较高,与常见蔬菜的营养成分相比,粗脂肪含量远高于青菜和菠菜,粗纤维含量远高于苋菜,果胶含量尤其丰富,几乎是山楂的3倍。鲜叶中的维生素C、叶绿素的含量远高于菠菜,可溶性糖的含量高于小白菜,氨基酸含量接近于芦笋。采用高效液相色谱法对野生豆腐柴叶中氨基酸组成和含量进行测定,发现豆腐柴叶中含有18种氨基酸,其中必需氨基酸占氨基酸总量的32.4%。豆腐柴叶颜色翠绿、营养丰富、天然无污染,豆腐柴叶汁凝胶持水力强、黏弹性好等特性,赋予了豆腐柴叶具有良好的食品加工性能。
由于草莓鲜果皮薄汁液多,几乎没有果皮,直接将果肉裸露在表面,而且草莓的肉质为软质的,在收获贮运过程中草莓的外表极易破损变质,最佳品尝期或保鲜期很短,冬季、早春1~2天,春末夏初仅1天甚至半天,低温储存虽能推迟变质时间,但对新鲜度的保持效果并不理想,目前情况下,草莓存放也就在3天左右。
草莓的贮藏保鲜主要是保持其硬度和色泽,并抑制微生物生长。目前,常用的并且实用的保鲜技术和保鲜方法主要有:速冻冷藏、气调贮藏、采后热处理、辐照保鲜贮藏等物理处理方法和保鲜剂保鲜、涂膜保鲜等化学处理方法。
现有技术中对草莓进行保鲜时,一方面是用氧化剂处理草莓,以延缓果实采后细胞膜质的过氧化而导致的果实衰老褐变;另一方面是应用食品防腐剂或用药剂诱导激发果实的抗病能力。采前喷施CaCl2,采后用浓度为1%的CaCl2浸蘸、2,5-二甲氧基苯甲酸、SO2、脱水醋酸、植酸、过氧乙酸、茶多酚复合保鲜剂用于草莓的保鲜,均取得了一定的保鲜效果。采用1×10-5或1×10-6mol/L茉莉酸甲酯在20℃下熏蒸草莓24h,能有效地抑制灰霉病。涂膜可以人为地形成一层保护膜,堵塞皮孔和气孔等水分散失的通道,从而减少水分的散失。同时,还兼有阻止果实内外气体交换,抑制果实的呼吸作用,同时可以防止微生物侵染,改善草莓表面的光洁度,从而达到保持果实品质和新鲜的目的。在草莓保鲜中使用较多、效果较好的是壳聚糖膜。但是上述方法对草莓的保鲜时长仍然较为短暂,远远不能满足产地到销售的时间,为此,需要一种方法延长草莓的贮藏时间。
发明内容
为了延长草莓贮藏保鲜时间短,传统的保鲜方法效果不是很好的技术问题,本发明提供了一种复合抑菌草莓保鲜液,所述复合抑菌草莓保鲜液包括抑菌A液、抑菌B液和甘油,其中,所述抑菌A液为含有魔芋葡甘聚糖的抑菌液,所述抑菌B液为含有豆腐柴提取物的抑菌剂水溶液,所述抑菌剂水溶液为纳他霉素和山梨酸钾的混合水溶液;
其中,所述豆腐柴提取物是豆腐柴叶粉末经过草酸铵溶液经过60~80℃的水浴浸提,并离心后,在截留分子量在8000-14000Da的条件下,并置于超纯水中透析干燥得到的豆腐柴提取物。
其中,所述抑菌A液中,魔芋葡甘聚糖的质量浓度为0.6~0.9%。
其中,所述抑菌B液中,豆腐柴提取物的质量浓度为0.5~1.2%。
其中,所述抑菌剂水溶液中,纳他霉素和山梨酸钾的浓度分别为0.07~0.15mg/mL、0.25~0.45mg/mL。
本发明还提供一种复合抑菌草莓保鲜液的制备方法,所述制备方法包括如下步骤:
①配制终浓度纳他霉素与山梨酸钾混合水溶液,得到抑菌剂水溶液,
②以抑菌剂水溶液为溶剂,将魔芋葡甘聚糖溶于抑菌剂水溶液中,在50~60℃的条件下磁力搅拌溶胀0.5~2h,得到抑菌A液;
③将豆腐柴叶粉碎,过筛,得到豆腐柴叶粉末,在豆腐柴叶粉末中加入草酸铵溶液,在60~80℃的温度下水浴浸提60~180min,浸提完成后在2000~6000r/min的条件下离心8~20min,得到豆腐柴粗提液,并将豆腐柴粗提液装于截留分子量在8000-14000Da的透析袋中,室温下置于超纯水中透析24~72h,透析完成后置于35~40℃烘箱中干燥,粉碎后得到豆腐柴提取物;
④将豆腐柴提取物溶于抑菌剂水溶液中,在25~35℃的条件下搅拌溶解,得到抑菌B液;
⑤将抑菌A液与抑菌B液按照1:0.5~2的体积比混合,之后加入0.4~0.6%的甘油后在50~60℃的条件下磁力搅拌10~30min,超声处理、消泡,得到所述复合抑菌草莓保鲜液。
其中,所述超声处理为用功率100~150w,50~60℃温度的超声处理10~30min。
其中,所述豆腐柴叶粉末中加入草酸铵溶液中,豆腐柴叶粉末与草酸铵溶液的质量体积比为1:20~1:100,草酸铵溶液的浓度为2~10g/L。
其中,所述抑菌A液中,魔芋葡甘聚糖的质量浓度为0.6~0.9%。
其中,所述抑菌B液中,豆腐柴提取物的质量浓度为0.5~1.2%。
其中,所述抑菌剂水溶液中,纳他霉素和山梨酸钾的浓度分别为0.07~0.15mg/mL、0.25~0.45mg/mL。
有益效果
豆腐柴提取物是以豆腐柴果胶为主,其分子链上含有大量的羟基,可以与魔芋葡甘聚糖通过氢键等相互作用起到协同增效的效果,从而改善单一豆腐柴果胶膜机械性能与阻隔性差的缺点,使魔芋葡甘聚糖与果胶复合后具有更好的拉伸强度、断裂伸长率与水蒸气阻隔性。而传统的果胶类、多糖类成膜物质均不能达到此效果,传统的壳聚糖、羧甲基纤维素等无法做到此效果。
同时本发明作为原材料制备可食用性膜,单一魔芋葡甘聚糖存在流动性差、透明性差、质地较脆的缺点,与豆腐柴提取物复配后显著改善了这些缺点。豆腐柴提取物与魔芋葡甘聚糖作为天然植物提取物,其来源广泛,价格低廉,具有良好的生物降解性,同时对人体无毒害作用。豆腐柴提取物与魔芋葡甘聚糖是可溶性成膜材料,在涂膜后更容易清洗,可以和草莓中的成分产生协同作用,延长草莓的保鲜时间。
纳他霉素与山梨酸钾具有协同抑制灰霉菌效果,相比于单一抑菌剂具有更少的添加量,同时不改变成膜性和膜的结构,也降低了使用成本,不会使涂膜后的果实上含有较多的抑菌剂残留,从而使得复合抑菌涂膜对人体的伤害更低。
本发明制备的复合抑菌草莓保鲜液主要成分均为天然成分,同时抑菌剂的效果发挥的明显,比单独使用抑菌剂的效果有着显著的提升,可见,草莓的腐烂变质并不完全是有害细菌的作用,还源自其表面的自身作用,而豆腐柴提取物与魔芋葡甘聚糖添加后加强了草莓表面的抗菌和抗腐烂能力,也在草莓表面形成了一层可食用的隔离氧气水分的膜,这层膜是可以食用的,而且有效的抑制了其中的微生物增长,达到延长草莓保鲜期的目的。比其他膜处理的方法的效果也有显著的提升。
附图说明
图1贮藏期间草莓外观图。
图2不同处理对草莓腐烂指数的影响。
图3不同处理对草莓硬度的影响。
图4不同处理对草莓失重率的影响。
图5不同处理对草莓可溶性固形物的影响。
图6不同处理对草莓L值的影响。
图7不同处理对草莓a值的影响。
图8不同处理对草莓b值的影响。
具体实施方式
本实施例中所用的真空冷冻微波干燥设备为:NJL07-9型真空冷冻微波炉。
实施例1
本实施例提供一种复合抑菌草莓保鲜液及其制备方法,所述复合抑菌草莓保鲜液包括抑菌A液和抑菌B液,其中,所述抑菌A液为含有魔芋葡甘聚糖的抑菌液,所述抑菌B液为含有豆腐柴提取物的抑菌剂水溶液,所述抑菌剂水溶液为纳他霉素和山梨酸钾的混合水溶液。
豆腐柴提取物的制备方法如下:将豆腐柴叶粉碎,过40目筛,得到豆腐柴叶粉末,按照1:50(W/V)的比例在豆腐柴叶粉末中加入浓度为4g/L的草酸铵溶液,在70℃的温度下下水浴浸提120min,浸提完成后在4000r/min的条件下离心10min,取豆腐柴粗提液,并将豆腐柴粗提液装于截留分子量在8000-14000Da的透析袋中,室温下置于超纯水中透析48h,平均每4h换一次水,透析完成后置于40℃烘箱中干燥,粉碎过80目筛,得到豆腐柴提取物。
按照质量体积比配制终浓度分别为0.09mg/mL、0.31mg/mL的纳他霉素与山梨酸钾混合水溶液,得到抑菌剂水溶液,以抑菌剂水溶液为溶剂,将质量浓度为0.8%魔芋葡甘聚糖(KGM)溶于抑菌剂水溶液中,在55℃的条件下磁力搅拌溶胀1h,得到抑菌A液;将质量浓度为0.8%豆腐柴提取物溶于抑菌剂水溶液中,在30℃搅拌溶解,作为抑菌B液;将抑菌A液与抑菌B液按照1:1混合,加入0.55%的甘油后在55℃的条件下磁力搅拌20min、用功率120w,55℃温度的超声处理20min后,室温放置2h自然消泡,得到所述复合抑菌草莓保鲜液。
通过前期实验发现,纳他霉素和山梨酸钾对灰霉菌发挥协同抑菌作用时的抑菌浓度分别为0.09和0.31mg/mL。与纳他霉素或山梨酸钾单独使用时的MIC相比,纳他霉素和山梨酸钾的抑菌浓度分别降低了76.31%和87.6%。所以,复合抑菌液采用纳他霉素和山梨酸钾。
发明人基于实施例1做了对照实验,采摘九成熟草莓;挑选大小均一、无病虫害、无机械损伤的果实,分别进行5组处理:分别如下:
A.未处理组:草莓未处理直接放入无盖保鲜盒后用PE膜包裹;
B.纯水浸泡组:草莓纯水浸泡晾干1.5h后放入保鲜盒中;
C.复合抑菌剂组:草莓经过复合抑菌剂处理晾干1.5h后放入保鲜盒中;其中,复合抑菌剂为终浓度分别为0.09mg/mL、0.31mg/mL的纳他霉素与山梨酸钾混合水溶液。
D.可食涂膜组:草莓经过用果胶抑菌保鲜液处理晾干1.5h后保鲜盒中;其中,所述果胶抑菌保鲜液用终浓度分别为0.09mg/mL、0.31mg/mL的纳他霉素与山梨酸钾混合水溶液配制。
E.复合抑菌涂膜组(本实施例):草莓以抑菌复合膜液进行处理晾干1.5h后放入保鲜盒中。
经过处理后的草莓放入生化培养箱中,温度为20±0.1℃,湿度为48±1%,每24h测定一次,每个处理3个平行,每盒16个草莓。
分别测定贮藏期间草莓外观;得到不同处理对草莓腐烂指数的影响;不同处理对草莓硬度的影响;不同处理对草莓失重率的影响;不同处理对草莓可溶性固形物的影响;不同处理对草莓L值的影响;不同处理对草莓a值的影响;不同处理对草莓b值的影响。实验结果如图1~8所示。实验结果表明,复合抑菌涂膜组可以延长草莓贮藏时间3天以上,未经处理的最多贮藏3天,而本发明的复合抑菌保鲜液处理后,草莓贮藏时间可以达到5天以上,期间未出现不能食用的情况,显著延长了草莓的保鲜期。而对照组ABCD均在第2~4天出现了表面腐烂的现象。由此可以看出,加入豆腐柴提取物对草莓保鲜起到延长的作用。
同时,发明人也比较了豆腐柴提取物与其他多糖类物质(魔芋葡甘聚糖、黄原胶、瓜尔豆胶、羧甲基纤维素钠、阿拉伯胶、可溶性淀粉、普鲁兰多糖、可得然多糖、水溶性大豆多糖、壳聚糖)的成膜性以及成膜的效果,如表1所示。
表1不同种类多糖复配膜特性研究
表2不同种类复配膜性能测定
从上表可以看出魔芋葡甘聚糖(KGM)与豆腐柴果胶复配可以提高膜的机械性能,降低水蒸气透过性与氧气透过性,因此在草莓保鲜上能够具有更强的隔绝氧气、保持水分与降低外界机械损伤的效果。
实施例2
本实施例提供一种复合抑菌草莓保鲜液及其制备方法,所述复合抑菌草莓保鲜液包括抑菌A液和抑菌B液,其中,所述抑菌A液为含有魔芋葡甘聚糖的抑菌液,所述抑菌B液为含有豆腐柴提取物的抑菌剂水溶液,所述抑菌剂水溶液为纳他霉素和山梨酸钾的混合水溶液。
豆腐柴提取物的制备方法如下:将豆腐柴叶粉碎,过40目筛,得到豆腐柴叶粉末,按照1:100(W/V)的比例在豆腐柴叶粉末中加入浓度为10g/L的草酸铵溶液,在80℃的温度下下水浴浸提180min,浸提完成后在6000r/min的条件下离心8min,得到豆腐柴粗提液,并将豆腐柴粗提液装于截留分子量在8000-14000Da的透析袋中,室温下置于超纯水中透析24h,平均每4h换一次水,透析完成后置于35℃烘箱中干燥,粉碎过80目筛,得到豆腐柴提取物。
按照质量体积比配制终浓度分别为0.07mg/mL、0.25mg/mL的纳他霉素与山梨酸钾混合水溶液,得到抑菌剂水溶液,以抑菌剂水溶液为溶剂,将质量浓度为0.6%魔芋葡甘聚糖(KGM)溶于抑菌剂水溶液中,在50℃的条件下磁力搅拌溶胀0.5h,得到抑菌A液;将质量浓度为1.2%豆腐柴提取物溶于抑菌剂水溶液中,在25℃搅拌溶解,作为抑菌B液;将抑菌A液与抑菌B液按照2:1混合,加入0.4%的甘油后在50℃的条件下磁力搅拌30min、用功率100w,50℃温度的超声处理10min后,室温放置1h自然消泡,得到所述复合抑菌草莓保鲜液。
实施例3
本实施例提供一种复合抑菌草莓保鲜液及其制备方法,所述复合抑菌草莓保鲜液包括抑菌A液和抑菌B液,其中,所述抑菌A液为含有魔芋葡甘聚糖的抑菌液,所述抑菌B液为含有豆腐柴提取物的抑菌剂水溶液,所述抑菌剂水溶液为纳他霉素和山梨酸钾的混合水溶液。
豆腐柴提取物的制备方法如下:将豆腐柴叶粉碎,过40目筛,得到豆腐柴叶粉末,按照1:20(W/V)的比例在豆腐柴叶粉末中加入浓度为2g/L的草酸铵溶液,在60℃的温度下下水浴浸提60min,浸提完成后在2000r/min的条件下离心20min,得到豆腐柴粗提液,并将豆腐柴粗提液装于截留分子量在8000-14000Da的透析袋中,室温下置于超纯水中透析72h,平均每4h换一次水,透析完成后置于40℃烘箱中干燥,粉碎过80目筛,得到豆腐柴提取物。
按照质量体积比配制终浓度分别为0.15mg/mL、0.45mg/mL的纳他霉素与山梨酸钾混合水溶液,得到抑菌剂水溶液,以抑菌剂水溶液为溶剂,将质量浓度为0.9%魔芋葡甘聚糖(KGM)溶于抑菌剂水溶液中,在60℃的条件下磁力搅拌溶胀2h,得到抑菌A液;将质量浓度为0.9%豆腐柴提取物溶于抑菌剂水溶液中,在35℃搅拌溶解,作为抑菌B液;将抑菌A液与抑菌B液按照1:2混合,加入0.6%的甘油后在60℃的条件下磁力搅拌10min、用功率150w,60℃的超声处理30min后,室温放置4h自然消泡,得到所述复合抑菌草莓保鲜液。
Claims (3)
1.一种复合抑菌草莓保鲜液,其特征在于:所述复合抑菌草莓保鲜液包括抑菌A液、抑菌B液和甘油,其中,所述抑菌A液为含有魔芋葡甘聚糖的抑菌剂水溶液,所述抑菌B液为含有豆腐柴提取物的抑菌剂水溶液,所述抑菌剂水溶液为纳他霉素和山梨酸钾的混合水溶液;所述抑菌A液中,魔芋葡甘聚糖的质量浓度为0.6~0.9%;所述抑菌B液中,豆腐柴提取物的质量浓度为0.5~1.2%;所述抑菌剂水溶液中,纳他霉素和山梨酸钾的浓度分别为0.07~0.15 mg/mL、0.25~0.45 mg/mL;
其中,所述豆腐柴提取物是豆腐柴叶粉末经过草酸铵溶液经过60~80℃的水浴浸提,并离心后,在截留分子量在8000-14000 Da的条件下,并置于超纯水中透析干燥得到的豆腐柴提取物;所述豆腐柴叶粉末与草酸铵溶液的质量体积比为1:20~1:100,草酸铵溶液的浓度为2~ 10g/L。
2.一种权利要求1所述的复合抑菌草莓保鲜液的制备方法,其特征在于:所述制备方法包括如下步骤:
①配制终浓度纳他霉素与山梨酸钾混合水溶液,得到抑菌剂水溶液,
②以抑菌剂水溶液为溶剂,将魔芋葡甘聚糖溶于抑菌剂水溶液中,在50~60℃的条件下磁力搅拌溶胀0.5~2h,得到抑菌A液,其中,所述魔芋葡甘聚糖的质量浓度为0.6~0.9%;
③将豆腐柴叶粉碎,过筛,得到豆腐柴叶粉末,在豆腐柴叶粉末中加入草酸铵溶液,在60~80℃的温度下水浴浸提60~180 min,浸提完成后在2000~6000 r/min的条件下离心8~20min,得到豆腐柴粗提液,并将豆腐柴粗提液装于截留分子量在8000-14000 Da的透析袋中,室温下置于超纯水中透析24~72h,透析完成后置于35~40℃烘箱中干燥,粉碎后得到豆腐柴提取物;
④将豆腐柴提取物溶于抑菌剂水溶液中,在25~35℃的条件下搅拌溶解,得到抑菌B液;所述豆腐柴提取物的质量浓度为0.5~1.2%;所述抑菌剂水溶液中,纳他霉素和山梨酸钾的浓度分别为0.07~0.15 mg/mL、0.25~0.45 mg/mL;
⑤将抑菌A液与抑菌B液按照1:0.5~2的体积比混合,之后加入0.4 ~0.6%的甘油后在50~60℃的条件下磁力搅拌10~30 min,超声处理、消泡,得到所述复合抑菌草莓保鲜液。
3.根据权利要求2所述的复合抑菌草莓保鲜液的制备方法,其特征在于:所述超声处理为用功率100~150w,50~60℃温度的超声处理10~30 min。
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