CN115226766A - 一种樱桃水果天然复合保鲜剂制备方法 - Google Patents
一种樱桃水果天然复合保鲜剂制备方法 Download PDFInfo
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Abstract
一种樱桃水果天然复合保鲜剂制备方法，涉及一种水果保鲜剂制备方法，所述方法包括以下过程：樱桃采摘前2天，每天上午9~11点将配制好的保鲜剂均匀喷雾在樱桃表面，共喷2次，采收当日不再喷洒，采摘后直接用泡沫箱或纸箱包装，常温保藏即可；或在采摘后浸泡于预先配制好的保鲜剂溶液中4~5分钟，取出自然晾干，如上述包装后常温保藏；保鲜剂由浓度为0.1~0.5 g/L的溶菌酶、浓度为1~5 g/L的水溶性蜂胶，浓度为0.01~0.1 g/L的柠檬酸、浓度为0.5~1.5 g/L的抗坏血酸，浓度为3~15 g/L的壳聚糖、浓度为0.1~1 g/L的芦荟多糖组成，溶剂为水；本发明方法简单易行，适用于樱桃保鲜，绿色安全，保鲜时间长。
Description
技术领域
本发明涉及一种水果保鲜剂制备方法，特别是涉及一种樱桃水果天然复合保鲜剂制备方法。
背景技术
樱桃是一种营养价值极高的浆果类果实，呼吸旺盛，皮薄汁多,耐贮性差，每年都有大量樱桃在采后贮运和销售中腐烂变质。因此延长樱桃的贮藏期，保持其商品价值，是樱桃生产及开发中急需解决的问题。目前，樱桃常用的保鲜方法主要为低温辅以化学防腐剂处理，但化学防腐剂的残留使樱桃食用安全性无法保证，甚至出现致癌、致畸、致突变毒性。因此，市场急需一种新型、绿色健康、低成本的纯天然樱桃保鲜剂。天然涂膜保鲜法是通过涂膜剂在果实表面形成具有阻湿、阻气和抑制微生物侵入的膜以延长果实的贮藏期。
近年来，复合涂膜已成为果蔬保鲜的研究热点和发展趋势，比如：
壳聚糖是由甲壳素经浓碱高温处理后脱去N-乙酰基的降解产物,来源于虾蟹的甲壳及菌类、藻类的细胞壁，具有成膜性好，透气性好，可杀菌，安全无毒等优点。将其涂布于果蔬表面，能形成一层薄薄的膜，可抑制水分蒸发，调节呼吸作用，防止微生物浸染，改进表面光泽等作用。因此，目前已用于多种水果的保鲜。
众多的研究已经证实，芦荟对抗细菌和真菌污染有着显著的功效，其中起着主要作用的就是多糖物质。基于芦荟多糖的可食生物膜已经成功应用于黄瓜的保鲜中，起到杀菌、保水、抑制呼吸及抗氧化等多重作用。
溶菌酶是从鸟类、家禽的蛋清中和哺乳动物的泪液、唾液、血浆、尿、乳汁、胎盘以及体液、组织细胞提取得到的一种无毒、无害及安全性高的蛋白质，且具有一定的保健作用。它对细菌有很好的抑制作用，而且又不作用于其它物质，因此，在食品保藏中的作用引起了广泛的重视。
蜂胶被誉为“紫色黄金”是蜜蜂从植物花苞及树干上采集的树胶混入其上腭腺分泌物和蜂蜡等物质而成的一种具有芳香气味的胶状固体物质。蜂胶除含有蛋白质、氨基酸和营养保健物质外，还拥有丰富的维生素E、维生素C和类黄酮类化合物，是公认的天然抗氧化剂。研究表明蜂胶对病原真菌、细菌和病毒也有很强的抑制作用。此外，蜂胶还具有良好成膜性；因此可作为理想的天然保鲜剂开发应用。
抗坏血酸也称维生素C, 是植物中广泛存在的一种水溶性抗氧化有机小分子。由于抗坏血酸无毒、无污染、对人体有益无害且具有抗氧化等优势在水果保鲜领域得到广泛应用。
柠檬酸可由柑橘属果实大量提取，是一种天然食用有机酸。柠檬酸可降低pH，使有害微生物的增殖受到抑制，是一种天然的防腐剂。柠檬酸与抗氧化剂混合使用，可提高抗氧化效果。另外，柠檬酸还具有阻止乙烯产生，延缓果实衰老的作用。
这些纯天然保鲜剂在实际应用中已经取得了一定的效果，但是将壳聚糖、水溶性蜂胶、芦荟多糖、抗坏血酸、柠檬酸和溶菌酶复合起来组成复合膜，不仅可以降低蒸腾和呼吸作用，也可扩大杀菌谱，提高防腐能力，起到协同增效作用，从而减少原料使用量，降低成本。
发明内容
本发明的目的在于提供一种樱桃水果天然复合保鲜剂制备方法，本发明方法简单易行，将壳聚糖、水溶性蜂胶和芦荟多糖、溶菌酶、抗坏血酸和柠檬酸组合起来形成复合膜用于樱桃保鲜，绿色安全，保鲜时间长。
本发明的目的是通过以下技术方案实现的：
一种樱桃水果天然复合保鲜剂制备方法，所述方法包括以下过程：
樱桃采摘前2天，每天上午9~11点将配制好的保鲜剂均匀喷雾在樱桃表面，共喷2次，采收当日不再喷洒，采摘后直接用泡沫箱或纸箱包装，常温保藏即可；或在采摘后浸泡于预先配制好的保鲜剂溶液中4~5分钟，取出自然晾干，如上述包装后常温保藏；
保鲜剂由浓度为0.1~0.5 g/L的溶菌酶、浓度为1~5 g/L的水溶性蜂胶，浓度为0.01~0.1 g/L的柠檬酸、浓度为0.5~1.5 g/L的抗坏血酸，浓度为3~15 g/L的壳聚糖、浓度为0.1~1 g/L的芦荟多糖组成，溶剂为水；
然后将0.01~0.1 g柠檬酸和 0.5~1.5 g抗坏血酸溶于1 L水中，然后向酸性溶液中加入3~15 g壳聚糖，搅拌至完全溶解，再依次加入0.1~1 g芦荟多糖、1~5 g水溶性蜂胶、0.1~0.5 g溶菌酶，充分混合，即可。
本发明的优点与效果是：
1. 本发明的樱桃保鲜剂是由壳聚糖、水溶性蜂胶和芦荟多糖、溶菌酶、抗坏血酸和柠檬酸复配而成，配方中所有组分均有不同程度的防腐效果；壳聚糖、水溶性蜂胶和芦荟多糖均具有良好的成膜性，可减少病源生物侵染，减少表面水分蒸发，阻止果蔬内外气体交换、抑制呼吸、降低新陈代谢，进而减少营养物质消耗和品质下降。抗坏血酸是本配方中最主要的抗氧化剂，柠檬酸作为抗氧化剂的增效剂以及乙烯产生的抑制剂。另外，芦荟多糖和水溶性蜂胶也有不同程度的抗氧化作用。抗坏血酸和柠檬酸还为壳聚糖的溶解提供一个酸性条件。配方中所有组分，协同增效，使本保鲜剂具有较强的杀菌防腐和抗氧化能力和良好的成膜性，而且原料使用量减少，成本较低。
2. 本发明的保鲜剂可在采收前使用，均匀喷洒后可在樱桃表面形成一种集防腐、保水、降低呼吸、抗氧化于一身的多功能复合半透膜。与采后浸泡处理相比，操作更简便，还节约了采后处理占用的时间。
相对于传统的化学保鲜剂而言，本保鲜剂绿色环保，对人体健康无毒副作用，健康安全，可直接食用，不影响樱桃的口感。
综上，本发明的樱桃天然保鲜剂是一种集多功能于一身的低廉、安全、健康、高效的保鲜剂，采前喷洒或采后浸泡处理均可，能够将樱桃常温贮藏的保鲜期延长至15-20天，效果十分显著，而且操作简便，便于推广。
具体实施方式
下面结合实施例对本发明进行详细说明。
原料来源：
壳聚糖、抗坏血酸、芦荟多糖、柠檬酸、溶菌酶、可溶性蜂胶均为食品级，国内生物科技类公司可购。
为了更清楚地表达本发明内容，结合以下具体实施例，对本发明作进一步的说明。
实施例1
以1 L保鲜剂量计：将0.01 g柠檬酸和 1.3 g抗坏血酸溶于1 L水中，然后向酸性溶液中加入8 g壳聚糖，搅拌至完全溶解，再依次加入0.2 g芦荟多糖、1 g水溶性蜂胶、0.2g溶菌酶，充分混合即可。
实施例2
以1 L保鲜剂量计：将0.03 g柠檬酸和 1.0 g抗坏血酸溶于1 L水中，然后向酸性溶液中加入5 g壳聚糖，搅拌至完全溶解，再依次加入0.3 g芦荟多糖、3 g水溶性蜂胶、0.1g溶菌酶，充分混合即可
实施例3
以1 L保鲜剂量计：将0.05 g柠檬酸和 0.8 g抗坏血酸溶于1 L水中，然后向酸性溶液中加入3 g壳聚糖，搅拌至完全溶解，再依次加入0.1 g芦荟多糖、5 g水溶性蜂胶、0.1g溶菌酶，充分混合即可
实施例4
以1 L保鲜剂量计：将0.08 g柠檬酸和 0.5 g抗坏血酸溶于1 L水中，然后向酸性溶液中加入10 g壳聚糖，搅拌至完全溶解，再依次加入0.1 g芦荟多糖、1 g水溶性蜂胶、0.5g溶菌酶，充分混合即可
实施例5
以1 L保鲜剂量计：将0.1 g柠檬酸和 1.5 g抗坏血酸溶于1 L水中，然后向酸性溶液中加入13 g壳聚糖，搅拌至完全溶解，再依次加入0.1 g芦荟多糖、1 g水溶性蜂胶、0.1 g溶菌酶，充分混合即可
实施例6
以1 L保鲜剂量计：将0.01 g柠檬酸和 0.8 g抗坏血酸溶于1 L水中，然后向酸性溶液中加入3 g壳聚糖，搅拌至完全溶解，再依次加入1 g芦荟多糖、1 g水溶性蜂胶、0.3 g溶菌酶，充分混合即可
樱桃保鲜试验
在樱桃园中，选取7株樱桃树作为试验组，第1~6株分别喷施实施例1~6，第7株为对照组（未进行任何处理），每组于采摘前48小时和24小时进行2次喷洒，采收当日不再喷洒，采摘后直接用纸箱包装，常温保藏。每个试验组不少于300个樱桃作为调查对象，记录并计算各组樱桃常温贮藏18天的失重率、腐烂率、外观，结果见表1
表1 复合保鲜处理对樱桃失重率、腐烂率和感官评价的影响
由表1可以看出，保鲜剂处理可显著延长樱桃常温储藏期至15-20天，显著降低腐烂率、失重率。另外，调查中还发现处理组樱桃基本保持原有的色泽和硬度，对樱桃的风味无显著影响。
以上所述，仅为本发明较佳的具体实施方式，本发明的保护范围不限于此，任何熟悉本技术领域的技术人员在本发明披露的技术范围内，可显而易见地得到的技术方案的简单变化或等效替换均落入本发明的保护范围内。
Claims (1)
1.一种樱桃水果天然复合保鲜剂制备方法，其特征在于，所述方法包括以下过程：
樱桃采摘前2天，每天上午9~11点将配制好的保鲜剂均匀喷雾在樱桃表面，共喷2次，采收当日不再喷洒，采摘后直接用泡沫箱或纸箱包装，常温保藏即可；或在采摘后浸泡于预先配制好的保鲜剂溶液中4~5分钟，取出自然晾干，如上述包装后常温保藏；
保鲜剂由浓度为0.1~0.5 g/L的溶菌酶、浓度为1~5 g/L的水溶性蜂胶，浓度为0.01~0.1 g/L的柠檬酸、浓度为0.5~1.5 g/L的抗坏血酸，浓度为3~15 g/L的壳聚糖、浓度为0.1~1 g/L的芦荟多糖组成，溶剂为水；
然后将0.01~0.1 g柠檬酸和 0.5~1.5 g抗坏血酸溶于1 L水中，然后向酸性溶液中加入3~15 g壳聚糖，搅拌至完全溶解，再依次加入0.1~1 g芦荟多糖、1~5 g水溶性蜂胶、0.1~0.5 g溶菌酶，充分混合，即可。
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