CN115491926B - 一种葡萄保鲜纸及其制备方法和应用 - Google Patents
一种葡萄保鲜纸及其制备方法和应用 Download PDFInfo
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Abstract
本发明涉及一种葡萄保鲜纸及其制备方法和应用,包括在水蒸汽作用下能释放精油的精油复合物和载体,该精油复合物包括抗菌抗氧化精油、精油包埋剂以及精油稳定剂。与现有技术相比,本发明的精油复合物具有抗菌抗氧化均有有效成分,利用精油包埋剂并配以精油稳定剂。通过此方式增强精油的稳定性,避免在使用前因挥发或氧化而精油失效。在使用时,精油复合物在水蒸汽(由葡萄蒸腾作用产生)的作用下发生分解,释放精油并起到抗菌抗氧化的效果,延长葡萄采后的贮藏时间,维持贮藏期内葡萄的品质。
Description
技术领域
本发明涉及水果保鲜技术领域,尤其涉及一种葡萄保鲜纸及其制备方法和应用。
背景技术
果蔬纸是一种将新鲜果蔬加工成纸张状食品的加工工艺,例如:例如申请号为CN201910292556.5(公开号为CN109938239A)的中国发明专利《苹果渣在制备果蔬纸中的应用以及一种果蔬纸的制备方法》、申请号为CN201810047142.1(公开号为CN108371306A)的中国发明专利《复合果蔬纸的制备方法》、申请号为CN201710042141.3(公开号为CN106666541A)等。
葡萄在我国广泛种植,且品种众多,其产量的80%是以鲜食水果的形式进行销售。葡萄在成熟后,果实中糖分含量较高,质地柔软,果皮较薄,而且果梗在成熟后极易与果实分离使果肉暴露。因此葡萄在贮运过程中极易受到灰霉菌等有害微生物感染导致腐败,导致每年葡萄在贮运过程中的损耗高达30%。此外,葡萄果梗在贮藏过程中也容易因所含酚类物质被氧化而发生褐变,导致外观劣变,降低葡萄鲜果的商业价值。
目前,国际上通用二氧化硫作为葡萄保鲜剂,然而,二氧化硫使用过多易造成葡萄漂白,残留量超标,使用不足又导致葡萄大量腐败,严重影响葡萄的口感、外观和安全性。因此,急需研究有效、便捷的用于葡萄保鲜的保鲜技术。
发明内容
本发明所要解决的第一个技术问题是针对现有技术而提供一种保鲜效果好的葡萄保鲜纸。
本发明所要解决的第二个技术问题是针对现有技术而提供一种上述葡萄保鲜纸的制备方法。
本发明所要解决的第三个技术问题是针对现有技术而提供一种上述葡萄保鲜纸的应用。
本发明解决上述第一个技术问题所采用的技术方案为:一种葡萄保鲜纸,其特征在于,包括在水蒸汽作用下能释放精油的精油复合物和载体,该精油复合物包括抗菌抗氧化精油、精油包埋剂以及精油稳定剂。
进一步,所述抗菌抗氧化精油包括虎耳草精油和马尾松精油。虎耳草和马尾松在我国广泛分布,且两种植物精油含量可分别高达0.7%和0.6%(占湿重)。马尾松和虎耳草等天然植物精油,不仅安全无毒、生物安全度高,且富含百里香酚、香芹酚等挥发性抑菌活性和抗氧化活性的物质,具有独特的青草芳香气味,用于葡萄保鲜不会引入异味。
进一步,优选地,所述虎耳草精油和马尾松精油的体积比为2:1。
进一步,所述精油包埋剂为羟丙基-β-环糊精(HPCD)。精油具有较强的挥发性,导致其有效成分不断损失,难以长时间发挥保鲜作用。β-环糊精是由α-1,4糖苷键连接的葡萄糖单元组成的环状低聚糖,β-环糊精的空腔结构具有锥状和强疏水性的特点,使其能够通过非共价相互作用形成宿主/客体包涵复合物,封装各种各样的疏水分子。羟丙基-β-环糊精(HPCD)是β-环糊精的羟烷基衍生物,是原生β-环糊精的替代品,具有更好的水溶性和更低的毒性,因此本发明采用HPCD来对上述抗菌抗氧化精油进行封装。
进一步,所述精油稳定剂为玉米醇溶蛋白。玉米蛋白广泛存在于玉米等粮食和谷物中,是公认安全的食品级原料,具有良好的热稳定性和氧化稳定性。玉米醇溶蛋白可溶于一定浓度的乙醇水溶液中,且其分子具有疏水域和亲水域,可以在溶剂中与HPCD的亲水域在氢键作用下发生相互作用形成复合体,此后其疏水域完全暴露使玉米醇溶蛋白-HPCD-精油复合物发生沉淀,既增强了精油复合物的稳定性又易于后续的收集和干燥。
进一步,所述载体为吸水纸。使用过程中,利用吸水纸吸附葡萄蒸腾作用产生的水蒸汽,而使本发明中的精油复合物分解而释放精油。
为进一步解决上述第二个技术问题所采用的技术方案为:一种如上所述的葡萄保鲜纸的制备方法,其特征在于包括以下步骤:
(1)将HPCD按照1:10的比例(w/v)加入到乙醇水溶液中,并在60℃±2℃不断搅拌,直至HPCD完全溶解得HPCD乙醇溶液,接着,将马尾松和虎耳草精油按照2:1(v/v)的比例进行混合,将混合精油溶于乙醇中(10%,w/v)后,再将精油的乙醇溶液按照1:4的比例缓慢加入到上述HPCD乙醇溶液,在加入的过程中不断搅拌并在加入后于60℃下持续搅拌4h,得乳浊液;
(2)将10%的玉米醇溶蛋白(w/v)加入到上述乳浊液中,接着将该混合液于4℃放置过夜,得精油复合物;通过加入玉米醇溶蛋白来增大HPCD-抗菌抗氧化精油的疏水性,以增强其稳定性并促进复合物发生沉淀;
(3)将精油复合物在一定条件下进行喷雾干燥,得复合物粉末;
(4)收集喷雾干燥制成的复合物粉末,利用静电喷涂的方式将粉末均匀地喷涂于吸水纸(粉末可通过静电力吸附于吸水纸表面)表面,喷涂量为0.1~0.2g/cm2;通过此方式增大了精油复合物与环境气体(含水蒸汽)的接触面积,与现有的复合物保鲜剂相比,有利于精油的释放,同时更加便于大宗葡萄鲜果的包装和贮藏。
(5)将吸水纸带有粉末的表面附上另一张相同的新吸水纸,并使用粘合剂将两张吸水纸四周进行粘合,得葡萄保鲜纸。
进一步,所述步骤(3)中喷雾干燥的条件为:进料速度5ml/min,进气温度180℃,出气温度117℃,吸气100%,气流600l/h。
为进一步解决上述第三个技术问题所采用的技术方案为:一种如上所述的葡萄保鲜纸的应用,其特征在于,使用时将所述葡萄保鲜纸平铺于葡萄表面,再将葡萄及葡萄保鲜纸一起密封贮藏。
进一步,所述葡萄保鲜纸的使用量为10~15kg/张,且葡萄保鲜纸的面积为30cm×40cm。
与现有技术相比,本发明的优点在于:本发明的精油复合物具有抗菌抗氧化精油有效成分,利用精油包埋剂包埋该抗菌抗氧化精油并配以精油稳定剂。通过此方式增强了精油的稳定性,避免在使用前因挥发或氧化而使精油失效。同时在使用时,精油复合物在水蒸汽(由葡萄蒸腾作用产生)的作用下发生分解,释放精油并起到抗菌抗氧化的效果,延长葡萄采后的贮藏时间,维持贮藏期内被贮藏葡萄的品质。
本发明中的葡萄保鲜纸所用原材料来源广泛、价格低廉,适合大规模生产使用,且相关原材料对人体无毒害作用,安全性有保障。此外,本发明的葡萄保鲜纸自身性能稳定,不破坏包装便可长期保存,在水果保鲜领域(尤其是葡萄保鲜方面)具有广泛的应用前景。
附图说明
图1为本发明实施例1中葡萄保鲜纸的制备技术路线图;
图2为本发明实施例2中低温贮藏下阳光玫瑰葡萄失重率的变化示意图;
图3为本发明实施例2中低温贮藏下阳光玫瑰葡萄色泽的变化示意图;
图4为本发明实施例2中低温贮藏下阳光玫瑰葡萄可溶性固形物含量的变化示意图;
图5为本发明实施例3中常温贮藏下阳光玫瑰葡萄失重率的变化示意图;
图6为本发明实施例3中常温贮藏下阳光玫瑰葡萄色泽的变化示意图。
具体实施方式
以下结合附图实施例对本发明作进一步详细描述。
实施例1:葡萄保鲜纸的制备
(1)将120g的HPCD加入到1200mL的乙醇:水(1:2)混合物中,并在60℃±2℃不断搅拌,直至HPCD完全溶解。
将20mL的马尾松和10mL的虎耳草精油进行混合,接着将混合精油溶于300mL的乙醇中,再将精油的乙醇溶液缓慢加入到上述HPCD乙醇溶液,在加入的过程中不断搅拌,并在加入后持续搅拌4h(60℃),得乳浊液。
(2)然后将150g的玉米醇溶蛋白加入到上述乳浊液中,从而增大HPCD-精油复合物的疏水性,以增强其稳定性并促进复合物发生沉淀,最后将该混合液于4℃放置过夜。
(3)将HPCD-精油复合物按照以下条件进行喷雾干燥:进料速度5毫升/分钟,进气温度180℃,出气温度140℃,吸气100%,气流600升/小时。
(4)收集喷雾干燥制成的复合物粉末,利用静电喷涂的方式将粉末均匀的喷涂于吸水纸(30cm×40cm)表面,粉末可利用静电力附着于吸水纸,喷涂量为0.1~0.2g/cm2。
(5)在吸水纸带有粉末的一面附上一张相同的新吸水纸,并使用粘合剂(市售产品,主要成分:明胶、淀粉、聚乙烯醇)将两张吸水纸四周进行粘合,即为葡萄保鲜纸。100张制成的葡萄保鲜纸用铝箔纸包装,抽真空密封后,可长期保存。本发明中的葡萄保鲜纸制备路线如图1所示。
实施例2:低温贮藏试验
取一张实施例1制备的葡萄保鲜纸平铺于10kg葡萄(本实施例中具体选用的葡萄品种为阳光玫瑰)表面,再用聚乙烯(PE)塑料袋将葡萄及葡萄保鲜纸密封贮藏,接着放入塑料筐中于4℃进行贮藏。同时,分别以无处理的葡萄和1-MCP保鲜卡(品牌:鲜博士)处理的葡萄为空白对照和阳性对照组。
对贮藏期内葡萄失重率、色差和可溶性固形物含量等品质指标进行检测,其结果如下(如图2~4所示):
葡萄保鲜纸处理与保鲜卡处理和对照组均有显著性差异(P<0.01),保鲜卡处理与对照组无显著差异(P>0.05)。低温贮藏结合葡萄保鲜纸处理5周后,葡萄失水率低于0.3%。因此本发明中的葡萄保鲜纸结合低温贮藏更有利于延缓葡萄失水状况。
在冷藏5天后,葡萄保鲜纸处理组葡萄的亮度值相比对照组更高,表明保鲜处理一定程度上能延缓葡萄亮度的下降,但三组间并无显著差异(P>0.05)。a值总体呈下降趋势,说明葡萄的绿色随着贮藏期的延长褪色。
低温贮藏下,葡萄保鲜纸和保鲜卡处理都明显抑制葡萄果实中糖类的消耗,贮藏期间可溶性固形物含量在贮藏第5天后含量相对最高,说明本发明中的葡萄保鲜纸对果实糖分消耗的抑制效果最好。
实施例3:常温贮藏试验
取一张实施例1中制备的葡萄保鲜纸平铺于10kg葡萄(本实施例中具体选用的葡萄品种为阳光玫瑰)表面,再用聚乙烯(PE)塑料袋将葡萄及葡萄保鲜纸密封贮藏,接着放入塑料筐中于室温(25℃)下进行贮藏。同时分别以无处理的葡萄和1-MCP保鲜卡(品牌:鲜博士)处理的葡萄为空白对照和阳性对照组。
对贮藏期内葡萄失重率和色泽等品质指标进行检测,其结果如下(如图5~6所示):
在常温贮藏8d后,葡萄保鲜纸处理组葡萄失重率控制在2%左右,而对照组葡萄的失重率超过5%,失去商品价值。在常温贮藏期内,两种保鲜方式均能抑制葡萄失重,但经葡萄保鲜纸处理的葡萄失重率最小。
葡萄保鲜纸处理组葡萄的亮度值相比对照组更高,表明葡萄保鲜纸处理一定程度上能延缓葡萄亮度的下降并能在贮藏期内起到保绿的作用。
常温贮藏下,葡萄保鲜纸处理有效维持了果实中可溶性固形物含量。在贮藏4-8天后,葡萄保鲜纸处理的葡萄果实可溶性固形物含量相对最高,说明本发明中的葡萄保鲜纸处理可在常温下抑制果实糖分的损耗。
综上可知,本发明的葡萄保鲜纸以HPCD为包埋剂,用于包埋封装马尾松和虎耳草精油,以玉米醇溶蛋白为稳定剂和沉淀剂,用于增强精油复合物的稳定性并降低复合物固体粉末的制备难度。
本发明的葡萄保鲜纸制备过程中以喷雾干燥的形式将玉米醇溶蛋白-HPCD-精油复合物制为均匀的粉末,再利用静电喷涂技术将其均匀的喷洒涂于吸水纸表面,最后再附上一层吸水纸,用粘合剂粘合两张纸的边缘,使玉米醇溶蛋白-将HPCD-精油复合物夹于两张吸水纸的内侧。
使用时取葡萄保鲜纸放置于葡萄上方,利用葡萄蒸腾作用产生的水蒸气破坏玉米醇溶蛋白-HPCD-精油之间的共价键,使精油挥发释放,从而抑制葡萄表面致腐微生物的生长,同时起到抗氧化的作用,从而达到保鲜护色的效果。同时利用了纸的表面积,既可以使玉米醇溶蛋白-HPCD-精油复合物与环境气体充分接触,又能保证精油均匀挥发,对包装内的葡萄进行全面抑菌保鲜。
Claims (4)
1.一种葡萄保鲜纸,其特征在于,包括在水蒸汽作用下能释放精油的精油复合物和载体,该精油复合物包括抗菌抗氧化精油、精油包埋剂以及精油稳定剂;
所述抗菌抗氧化精油包括虎耳草精油和马尾松精油;精油包埋剂为羟丙基-β-环糊精;精油稳定剂为玉米醇溶蛋白;载体为吸水纸;
并且,上述葡萄保鲜纸的制备方法包括以下步骤:
(1)将HPCD按质量体积比1:10的加入到乙醇水溶液中,并在60℃±2℃不断搅拌,直至HPCD完全溶解得HPCD乙醇溶液;
接着,将马尾松和虎耳草精油按照体积比2:1进行混合,将混合精油按体积比1:10溶于乙醇中,再将精油的乙醇溶液按照体积比1:4缓慢加入到上述HPCD乙醇溶液,在加入的过程中不断搅拌并在加入后于60℃下持续搅拌4h,得乳浊液;
(2)将质量体积比为10%的玉米醇溶蛋白加入到上述乳浊液中,接着将该混合液于4℃放置过夜,得精油复合物;
(3)将精油复合物在一定条件下进行喷雾干燥,得复合物粉末;
(4)收集喷雾干燥制成的复合物粉末,利用静电喷涂的方式将粉末均匀的喷涂于吸水纸,喷涂量为0.1~0.2g/cm2;
(5)在吸水纸带有粉末的一面附上另一张相同的新吸水纸,并使用粘合剂将两张吸水纸四周进行粘合,得葡萄保鲜纸。
2.如权利要求1所述的葡萄保鲜纸,其特征在于,所述步骤(3)中喷雾干燥的条件为:进料速度5 ml/min,进气温度180℃,出气温度117℃,吸气100%,气流600 l/h。
3.一种如权利要求1或2所述的葡萄保鲜纸的应用,其特征在于,使用时将所述葡萄保鲜纸平铺于葡萄表面,再将葡萄及葡萄保鲜纸一起密封贮藏。
4.如权利要求3所述的葡萄保鲜纸的应用,其特征在于,所述葡萄保鲜纸的使用量为10-15kg/张,且葡萄保鲜纸的面积为30cm×40cm。
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