CN115226767A - Preparation method of natural compound preservative for strawberry fruits - Google Patents
Preparation method of natural compound preservative for strawberry fruits Download PDFInfo
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- CN115226767A CN115226767A CN202210508951.4A CN202210508951A CN115226767A CN 115226767 A CN115226767 A CN 115226767A CN 202210508951 A CN202210508951 A CN 202210508951A CN 115226767 A CN115226767 A CN 115226767A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
A preparation method of a natural compound preservative for strawberry fruits relates to a preparation method of a fruit preservative, and comprises the following steps: selecting eight-ripe strawberry fruits which are free of mechanical damage, regular in shape, uniform in size, free of diseases and insect pests and consistent in color, soaking the fruits in a prepared preservative solution for 4 to 5 minutes, taking out the fruits, putting the fruits into a screen basket with a soft yarn net, naturally airing the fruits, putting the fruits into a plastic box with holes, and storing the fruits at normal temperature; preparing an antistaling agent: dissolving 0.1 to 0.5 g of malic acid in 1000 ml of water, adding 3 to 15 g of chitosan into the malic acid solution, fully stirring until the chitosan is completely dissolved, and then sequentially adding 0.1 to 1 g of aloe polysaccharide and 0.5 to 3 g of protamine, and fully mixing and dissolving; the natural preservative can reduce the water loss rate and the rotting rate of strawberries stored at normal temperature after being picked, reduce the decomposition of nutrients such as organic acid, reducing sugar and the like, and prolong the service life of strawberries stored and transported at normal temperature and in shelf life after being picked.
Description
Technical Field
The invention relates to a preparation method of a fruit preservative, in particular to a preparation method of a natural compound preservative for strawberry fruits.
Background
Strawberry is a berry fruit, which is colorful, beautiful, soft, juicy, aromatic in flavor, moderate in sweetness and sourness, rich in nutrients such as vitamins, carotene and folic acid, highly popular with consumers and known as 'fruit queen'. However, strawberries are very easily damaged by machinery and infected by microorganisms after being picked due to high water content and soft pulp. Meanwhile, the strawberries are dehydrated due to transpiration after being picked, nutrients such as organic acid, reducing sugar and the like are decomposed under the action of respiration, and the strawberries start to change color, change taste and shrink to become rotten after being placed for l-2 days at normal temperature. At present, the strawberry fresh-keeping technology at home and abroad is mainly divided into three categories, namely physical fresh-keeping, chemical fresh-keeping and natural fresh-keeping. Physical preservation such as low-temperature refrigeration, heat treatment, modified atmosphere packaging, radiation treatment and the like has limited application and popularization due to high cost. Although the chemical preservative has high efficiency and low cost, the chemical preservative has relatively low safety to organisms.
Therefore, the development of natural, nontoxic, environment-friendly, efficient and low-cost edible strawberry preservatives is particularly important for the strawberry industry.
Such as:
malic acid is an important ingredient of natural fruit juice. The L-malic acid is white crystal powder, tastes close to natural apples, has soft sour taste, long durability, is easy to dissolve in water, has no mutation-causing and teratogenic effects, is determined to be safe, non-toxic, harmless and edible organic acid, and the allowable intake amount of the organic acid does not need special regulation. Malic acid is a natural antioxidant, can enter cells through cell membranes under acidic conditions, protects organic acid nutrients such as vitamin C in fruits from oxidation, and maintains a certain pH value, thereby indirectly playing a role in color retention. The malic acid under the acidic condition also has certain bactericidal capacity.
Chitosan, also known as chitosan deacetylate, is an amino polysaccharide extracted from the shells of shrimps and crabs, and is coated on the surfaces of fruits and vegetables to form a thin film, which can inhibit water evaporation, regulate respiration, prevent microbial staining and improve surface gloss. In addition, chitosan also has the functions of inhibiting the growth and propagation of pathogenic microorganisms and inducing the disease resistance of plants to be improved, so that the chitosan becomes a suitable raw material of the coating preservative.
Aloe has remarkable antibacterial effect, and contains natural antioxidant substances such as vitamins and phenols. Aloe polysaccharide exists mainly in the gel part of aloe leaf, is the main bioactive component of aloe, and its water solution has certain viscosity, can form a biological film on the surface of fruit, and is suitable for use as coating material of antistaling agent.
The protamine is an alkaline spherical protein extracted from fishes such as salmon, herring, mackerel, sturgeon, mullet and the like, has broad-spectrum antibacterial ability, and is widely applied to the fresh-keeping and corrosion prevention of various foods.
The components from natural animals and plants are not ideal enough in fresh-keeping effect when used alone, and the solubility and stability of the components can be improved by compound use, and the aims of synergy and reduction of the using dosage can be realized. For example, malic acid not only has an antioxidant effect, but also provides an acidic condition for the dissolution of chitosan, and can reduce the degradation rate of aloe polysaccharides in solution. Protamine can form holes on the bacterial plasma membrane through electrostatic action, so that favorable conditions are provided for the permeation of other antibacterial components such as chitosan and the like, and the effect of enhancing the antibacterial effect is achieved.
Disclosure of Invention
The invention aims to provide a preparation method of a natural strawberry compound preservative, which is prepared from a pure natural strawberry compound preservative, obviously prolongs the storage time of strawberries harvested at normal temperature by compounding and proportioning chitosan, aloe polysaccharide, protamine and malic acid and taking preservation measures, and is green, environment-friendly, healthy, safe, low in treatment cost and easy to popularize and apply.
The purpose of the invention is realized by the following technical scheme:
a preparation method of a natural compound preservative for strawberry fruits comprises the following steps:
selecting eight-ripe strawberry fruits which are free from mechanical damage, regular in shape, uniform in size, free from diseases and insect pests and consistent in color, soaking in a prepared preservative solution for 4 to 5 minutes, taking out, putting into a screen basket with a soft gauze, naturally airing, putting into a plastic box with holes, and storing at normal temperature;
preparing the preservative: dissolving 0.1 to 0.5 g of malic acid in 1000 ml of water, adding 3 to 15 g of chitosan into the malic acid solution, fully stirring until the chitosan is completely dissolved, and then sequentially adding 0.1 to 1 g of aloe polysaccharide and 0.5 to 3 g of protamine, and fully mixing and dissolving;
the preservative comprises the following components: 0.01-0.05% of malic acid, 0.05-0.3% of protamine, 0.01-0.10% of aloe polysaccharide, 0.3-1.5% of chitosan (the deacetylation degree is 90% and the molecular weight is 3 ten thousand) and water as a solvent.
According to the preparation method of the natural compound preservative for strawberry and fruits, the time from the picking of strawberries to the boxing of strawberries is less than or equal to 12 hours.
The invention has the advantages and effects that:
the method is simple and practical, the preservative is prepared by compounding chitosan, aloe polysaccharide, protamine and malic acid, and the film forming property and the corrosion resistance of the chitosan, the film forming property, the corrosion resistance and the oxidation resistance of the aloe polysaccharide, the broad-spectrum antibacterial property of the protamine and the oxidation resistance and the corrosion resistance of the malic acid are combined and are mutually cooperated, so that the effects of reducing the water loss of the picked fruits of the strawberries, keeping the color and the nutritional quality of the fresh fruits and inhibiting the strawberries from rotting are achieved. Has no toxic and side effects on human health, is healthy and safe, can be directly eaten, and does not influence the taste of the strawberries.
Detailed Description
The present invention will be described in detail with reference to examples.
Material sources are as follows:
l-malic acid, protamine, aloe polysaccharide and chitosan (degree of deacetylation 30%, molecular weight 3 ten thousand) are all food grade and available from domestic biotechnology limited company.
The present invention will be described in further detail with reference to the following specific examples.
Example 1
Measured by 1000 ml of preservative: dissolving 0.2 g of malic acid in 1000 ml of water, adding 8 g of chitosan into the malic acid solution, fully stirring until the chitosan is fully dissolved, and then sequentially adding 0.7 g of aloe polysaccharide and 1 g of protamine, and fully and uniformly mixing.
Example 2
Measured by 1000 ml of preservative: dissolving 0.5 g of malic acid in 1000 ml of water, adding 15 g of chitosan into the malic acid solution, fully stirring until the chitosan is fully dissolved, and then sequentially adding 0.1 g of aloe polysaccharide and 2 g of protamine, and fully and uniformly mixing.
Example 3
Calculated by 1000 ml of preservative: dissolving 0.3 g malic acid in 1000 ml water, adding 10 g chitosan into malic acid solution, stirring thoroughly until chitosan is dissolved completely, then sequentially adding 0.4 g aloe polysaccharide and 1 g protamine, mixing thoroughly
Example 4
Calculated by 1000 ml of preservative: dissolving 0.1 g of malic acid in 1000 ml of water, adding 3 g of chitosan into the malic acid solution, fully stirring until the chitosan is fully dissolved, and then sequentially adding 1 g of aloe polysaccharide and 0.5 g of protamine, and fully and uniformly mixing.
Example 5
Measured by 1000 ml of preservative: dissolving 0.2 g of malic acid in 1000 ml of water, adding 5 g of chitosan into the malic acid solution, fully stirring until the chitosan is fully dissolved, and then sequentially adding 0.8 g of aloe polysaccharide and 1.5 g of protamine, and fully and uniformly mixing.
Example 6
Calculated by 1000 ml of preservative: dissolving 0.4 g of malic acid in 1000 ml of water, adding 12 g of chitosan into the malic acid solution, fully stirring until the chitosan is fully dissolved, and then sequentially adding 0.2 g of aloe polysaccharide and 3 g of protamine, and fully and uniformly mixing.
Strawberry preservation test
Eight-ripe strawberry fruits which are free of mechanical damage, regular in shape, uniform in size, free of diseases and insect pests and consistent in color are selected, washed, soaked in the preservative of the embodiment for 4 to 5 minutes, unnecessary mechanical damage is avoided as much as possible, the fruits are taken out and placed into a screen basket with a soft gauze, naturally dried, placed into a plastic box with holes and stored at normal temperature. Strawberries without any treatment were used as control group. Not less than 100 strawberries in each test group are used as investigation objects, the weight loss rate and the decay rate of the strawberries in each test group stored for 7 days at normal temperature and the influence of the contents of organic acid, vitamin C and soluble sugar are recorded and calculated, and the results are shown in Table 1
TABLE 1 influence of preservation treatment on weight loss rate, rotting rate and contents of organic acids, vitamin C and soluble sugars of strawberry
As can be seen from Table 1, the treatment of the antistaling agent can obviously prolong the normal-temperature storage period of the strawberries, reduce the rotting rate and the weight loss rate and keep higher contents of organic acid, vitamin C and soluble sugar. In addition, the treated strawberries are found to keep the original color and hardness basically in the investigation, and have no obvious influence on the flavor of the strawberries.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and should not be taken as limiting the scope of the present invention, which is intended to cover any modifications, equivalents, improvements, etc. within the spirit and scope of the present invention.
Claims (2)
1. A preparation method of a natural compound preservative for strawberry fruits is characterized by comprising the following steps:
selecting eight-ripe strawberry fruits which are free of mechanical damage, regular in shape, uniform in size, free of diseases and insect pests and consistent in color, soaking the fruits in a prepared preservative solution for 4 to 5 minutes, taking out the fruits, putting the fruits into a screen basket with a soft yarn net, naturally airing the fruits, putting the fruits into a plastic box with holes, and storing the fruits at normal temperature;
preparing the preservative: dissolving 0.1 to 0.5 g of malic acid in 1000 ml of water, adding 3 to 15 g of chitosan into the malic acid solution, fully stirring until the chitosan is completely dissolved, and then sequentially adding 0.1 to 1 g of aloe polysaccharide and 0.5 to 3 g of protamine, and fully mixing and dissolving;
the preservative comprises the following components: 0.01-0.05% of malic acid, 0.05-0.3% of protamine, 0.01-0.10% of aloe polysaccharide, 0.3-1.5% of chitosan (the deacetylation degree is 90% and the molecular weight is 3 ten thousand) and water as a solvent.
2. The preparation method of the natural strawberry compound preservative according to claim 1, wherein the time from the picking of strawberries to the boxing of strawberries is less than or equal to 12 hours.
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| CN202210508951.4A CN115226767A (en) | 2022-05-11 | 2022-05-11 | Preparation method of natural compound preservative for strawberry fruits |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1374003A (en) * | 2002-03-27 | 2002-10-16 | 上海宇盛科技有限公司 | Biological fruit and vegetable preservative |
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| CN103461475A (en) * | 2013-09-18 | 2013-12-25 | 南京通泽农业科技有限公司 | Biological source strawberry preservative |
| CN103478235A (en) * | 2013-09-17 | 2014-01-01 | 南京通泽农业科技有限公司 | Strawberry anti-staling agent |
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| CN105053169A (en) * | 2015-07-28 | 2015-11-18 | 沈阳化工大学 | Edible strawberry compound preservative and preparation method thereof |
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