CN1356052A - Antistaling agent of plant juice and its preparing process - Google Patents
Antistaling agent of plant juice and its preparing process Download PDFInfo
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- CN1356052A CN1356052A CN 01130039 CN01130039A CN1356052A CN 1356052 A CN1356052 A CN 1356052A CN 01130039 CN01130039 CN 01130039 CN 01130039 A CN01130039 A CN 01130039A CN 1356052 A CN1356052 A CN 1356052A
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- juice
- antistaling agent
- acid
- plant juice
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Abstract
An antistaling agent for food is prepared from garlic, onion, ginger, hot pepper, radish and cinnamon bark through mixing the first five, mashing, squeezing to obtain juice, extracting juice of cinnamon bark, and mixing them together. Its advantages include high antistaling effect, environment protection and high safety.
Description
(1) technical field
The present invention relates to the food preservative technology field, particularly a kind of antistaling agent of plant juice and preparation method thereof.
(2) background technology
The preservation method of fruits and vegetables and food generally adopts refrigeration, controlled atmosphere method or adopts the chemical preservative or the anticorrisive agent of low toxicity to carry out fresh-keeping at present, the preservation method of the general refrigeration of adopting, controlled atmosphere mainly is to change the environmental condition of fruits and vegetables and food to reach fresh-keeping purpose, but these methods are not suitable for some fruit and vegetables, for example: mango directly can damage to plants caused by sudden drop in temperature in storage below 10 ℃, make the pericarp deliquescing browning that sink, fragrance and taste deterioration; Though utilize low toxicity chemical preservative or anticorrisive agent to come fresh-keeping foodstuff can realize the fresh-keeping of food, no matter be the chemical preservative or the anticorrisive agent of low toxicity, the residual of its noxious material is inevitably, and long-term eating also can produce harmful effect to health.
(3) summary of the invention
The objective of the invention is to overcome the shortcoming of existing preservation technique, a kind of antistaling agent of plant juice that can be applicable to food fresh keepings such as fruit, vegetables and general meat effectively is provided.
Another object of the present invention is to provide a kind of method for preparing above-mentioned antistaling agent of plant juice.
Technical purpose of the present invention is achieved through the following technical solutions: this antistaling agent of plant juice component is as follows:
Garlic 20%～50%
Onion 15%～30%
Ginger 10%～20%
Capsicum 5%～10%
Radish 10%～20%
Chinese cassia tree 5%～10%
Above ratio is weight percentage.
Except that above-mentioned component, this antistaling agent of plant juice also can add edible acid and salt, and as malic acid, citric acid, acetic acid, lactic acid, L-ascorbic acid, salt, the ratio of its composition is as follows:
Malic acid 0.05%～2%
Citric acid 0.1%～3%
Acetic acid 0%～5%
Lactic acid 0%～2%
L-ascorbic acid 0.1%～0.3%
Salt 0.5%～3%
Above ratio is weight percentage.
This antistaling agent of plant juice mainly is bacteriocidin and the polyphenoils that utilizes plant, kill and suppress in the food various bacteriums and food is carried out antioxidation; In water, add the effect that acid and salt had both had enhancing sterilization, antibiotic and antioxidant effect, can reduce the activity of fruit-vegetable food enzyme again, the breathing of inhibitory enzyme, reduce the consumption of nutriment, the pH value that can also regulate antistaling agent of plant juice is to adapt to the fresh-keeping requirement of different fruits and vegetables and food, as the pH value that is used for the antistaling agent of plant juice of fruit, vegetables is 2～3.5, and the pH value that is used for the antistaling agent of plant juice of food such as meat is 3～4.5.
In order to prolong the fresh-keeping effect of this antistaling agent of plant juice, can adopt beta-schardinger dextrin-, sorbierite, maltitol carrier as this antistaling agent of plant juice, proportion of composing is as follows:
Beta-schardinger dextrin-0.1%～1%
Sorbierite 0.1%～2%
Maltitol 0.1%～2%
Above ratio is weight percentage.
These carriers can make the fresh-keeping effect of this antistaling agent of plant juice stable, can also prolong fresh keeping time, simultaneously can connect toga at food surface bags such as fruit, vegetables again, have the effect of anti-oxidation, anti-drying, the profit of preserving moisture, maintenance shape, color and luster and freshness.
The method for preparing above-mentioned antistaling agent of plant juice comprises the steps: that at least (1) mixes onion, garlic, ginger, radish, capsicum; (2) with the mixture fragmentation; (3) the mixture squeeze and filter after the fragmentation is got juice; (4) Chinese cassia tree is broken and extract juice; (5) juice with each component mixes.
Said method can add edible acid and salt in the mixed uniformly process of the juice of each component.
Said method can also add beta-schardinger dextrin-, sorbierite, the maltitol carrier as this antistaling agent of plant juice in the mixed uniformly process of the juice of each component.
The present invention has following advantage with respect to prior art: (1) action effect is obvious; The multiple water comprehensive function with sterilization, fungistatic effect that this antistaling agent of plant juice comprised can be given full play to the characteristic of each component, kills effectively or suppresses most bacteriums in the food; (2) applied widely, this antistaling agent of plant juice not only is applicable to the fresh-keeping of fruit, greengrocery food, also can be effectively applied to the fresh meat based food, pickle the fresh-keeping of low-salt vegetable food; (3) safe in utilization, health, reliable; Because the raw material that this antistaling agent of plant juice adopted is edible nontoxic natural plants, so use this antistaling agent of plant juice also can not work the mischief to health for a long time; (4) the environmental pollution degree is low; The fresh-keeping maceration extract of throwing aside that uses this antistaling agent of plant juice to handle can't pollute environment such as rivers, soil, meets very much environmental protection requirement; (5) raw material of this antistaling agent of plant juice is obtained easily, cost is with low cost, production process is simple to operation, and application prospect is comparatively wide.
(4) description of drawings
Fig. 1 is this antistaling agent of plant juice preparation method's a process chart.
Fig. 2 is another process chart of this antistaling agent of plant juice preparation method.
Fig. 3 is this antistaling agent of plant juice preparation method's an another process chart.
(5) specific embodiment
The present invention is further detailed explanation below in conjunction with accompanying drawing, but embodiments of the present invention are not limited to this.
Embodiment 1
The manufacturing raw material of this antistaling agent of plant juice can be made by following component: garlic 50%; Onion 15%; Ginger 12%; Capsicum 8%; Radish 10%; Chinese cassia tree 5%; Above ratio is weight percentage.Utilize process that above-mentioned raw materials produces this antistaling agent of plant juice as shown in Figure 1, concrete steps are as follows: (1) is cleaned onion, garlic, ginger, radish, capsicum and is prepared deal according to the above ratio after finishing and mix; (2) utilize disintegrating machine mixture to be crushed to a material of reduced size; (3) material mixture after the fragmentation is obtained the mixing juice of above-mentioned multiple component after with the squeezer squeeze and filter; (4), add entry extraction juice with skin and the leaf fragmentation of Chinese cassia tree; (5) juice with Chinese cassia tree juice and above-mentioned various ingredients mixes with mixer; (6) utilize bottle placer can and be packaged into finished product.
Embodiment 2
The manufacturing raw material of this antistaling agent of plant juice can be made by following component: garlic 20%; Onion 30%; Ginger 15%; Capsicum 5%; Radish 15%; Chinese cassia tree 10%; Malic acid 1%; Citric acid 0.4%; Acetic acid 2%; Lactic acid 0.5%; L-ascorbic acid 0.1%; Salt 1%; Above ratio is weight percentage.Utilize process that above-mentioned raw materials produces this antistaling agent of plant juice as shown in Figure 2, detailed process is identical with embodiment 1 except that following step: add malic acid, citric acid, acetic acid, lactic acid, L-ascorbic acid, salt in above-mentioned component ratio and mix when the juice with onion, garlic, ginger, radish, capsicum, Chinese cassia tree each component mixes.
Embodiment 3
The manufacturing raw material of this antistaling agent of plant juice can be made by following component: garlic 20%; Onion 30%; Ginger 15%; Capsicum 5%; Radish 15%; Chinese cassia tree 10%; Malic acid 1%; Citric acid 0.5%; Acetic acid 0.5%; Lactic acid 0.5%; L-ascorbic acid 0.1%; Salt 1%; Beta-schardinger dextrin-0.5%; Sorbierite 0.5%; Maltitol 0.4%, above ratio is weight percentage.Utilize process that above-mentioned raw materials produces this antistaling agent of plant juice as shown in Figure 3, detailed process is identical with embodiment 2 except that following step: with the juice of onion, garlic, ginger, radish, capsicum, Chinese cassia tree and malic acid, citric acid, acetic acid, lactic acid, L-ascorbic acid, add beta-schardinger dextrin-, sorbierite, maltitol in above-mentioned component ratio when salt mixes and mix.
Utilize this antistaling agent of plant juice to carry out fresh-keeping effect with case description below.
One, fruit freshness preserving
(1) lichee fresh-keeping
Adopt the litchi fruits of 8～9 maturations, at first clean, the moisture drying of fruit surface, then with this antistaling agent of plant juice be diluted to 8% soak the fruit handled 10～15 minutes, pack with the thin plastic bag again, through lichee (25 ℃～30 ℃) freshness date under normal temperature condition after such Preservation Treatment is 7～10 days, and (5 ℃～8 ℃) freshness date is 20～25 days under the cryogenic conditions, and the fresh lichee freshness date at normal temperatures of process Preservation Treatment is not 3～4 days.
(2) mango fresh-keeping
Adopt the mango of 7～8 maturations, be diluted to 5% with this antistaling agent of plant juice and soak fruit and handled 15～20 minutes, exempt to pack, (25 ℃～30 ℃) freshness date is 7～12 days under normal temperature condition.And the fresh mango freshness date at normal temperatures of process Preservation Treatment is not 3～5 days.
(3) extending longan shelf life
Adopt the longan of 8～9 maturations, after cleaning with this antistaling agent of plant juice be diluted to 2% soak the fruit handled 10～15 minutes, exempt from the packing, (25 ℃～30 ℃) freshness date is 7～15 days under normal temperature condition,, (3 ℃～8 ℃) freshness date is 20～30 days under the cryogenic conditions.And the fresh longan freshness date at normal temperatures of process Preservation Treatment is not 3～5 days.
Two, food fresh keeping
(1) instant flesh of fish dried meat, pig dried beef are fresh-keeping
The fresh flesh of fish, pig beef are behind condiment, 1%～5% dilution that adds this antistaling agent of plant juice flooded 20～30 minutes, promptly carry out the drying baking, pack then, product (25 ℃～30 ℃) freshness date under normal temperature condition after handling like this is 12 months.
(2) the instant low-salt vegetable food fresh keeping of pickling
High salt leaf mustard through pickling, plum dish, preserved radish strip (sheet), bamboo shoots etc., after desalting processing, 1%～5% dilution dipping that directly adds this antistaling agent of plant juice was packed after 15～25 minutes, and the product of Chu Liing (25 ℃～30 ℃) freshness date under normal temperature condition is 12 months like this.
(3) fresh fish meat, pig beef are fresh-keeping
Utilize 1%～5% dilution of this antistaling agent of plant juice to be sprayed at fresh fish meat, pig beef, under normal temperature condition (25 ℃～30 ℃) freshness-retained 36～48 hours.
Claims (7)
1, a kind of antistaling agent of plant juice is characterized in that its component is as follows:
Garlic 20%～50%
Onion 15%～30%
Ginger 10%～20%
Capsicum 5%～10%
Radish 10%～20%
Chinese cassia tree 5%～10%
Above ratio is weight percentage.
2, antistaling agent of plant juice component according to claim 1, it is characterized in that: its component also includes edible acid and salt.
3, antistaling agent of plant juice component according to claim 2 is characterized in that: edible acid and salt are malic acid, citric acid, acetic acid, lactic acid, L-ascorbic acid, salt, and the ratio of its composition is as follows
Malic acid 0.05%～2%
Citric acid 0.1%～3%
Acetic acid 0%～5%
Lactic acid 0%～2%
L-ascorbic acid 0.1%～0.3%
Salt 0.5%～3% above ratio is weight percentage.
4, according to claim 1 or 2 or 3 described antistaling agent of plant juice components, it is characterized in that: its component also includes beta-schardinger dextrin-, sorbierite, maltitol, and proportion of composing is as follows
Beta-schardinger dextrin-0.1%～1%
Sorbierite 0.1%～2%
Maltitol 0.1%～2% above ratio is weight percentage.
5, a kind of method for preparing above-mentioned antistaling agent of plant juice is characterized in that comprising the steps: that (1) mixes onion, garlic, ginger, radish, capsicum; (2) with the mixture fragmentation; (3) the mixture squeeze and filter after the fragmentation is got juice; (4) Chinese cassia tree is broken and extract juice; (5) juice with each component mixes.
6, the manufacture method of antistaling agent of plant juice according to claim 5 is characterized in that: add edible acid and salt in the mixed uniformly process of the juice of each component.
7, according to the manufacture method of claim 5 or 6 described antistaling agent of plant juice, it is characterized in that: in the mixed uniformly process of the juice of each component, add beta-schardinger dextrin-, sorbierite, maltitol.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 01130039 CN1209975C (en) | 2001-12-07 | 2001-12-07 | Antistaling agent of plant juice and its preparing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 01130039 CN1209975C (en) | 2001-12-07 | 2001-12-07 | Antistaling agent of plant juice and its preparing process |
Publications (2)
| Publication Number | Publication Date |
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| CN1356052A true CN1356052A (en) | 2002-07-03 |
| CN1209975C CN1209975C (en) | 2005-07-13 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 01130039 Expired - Fee Related CN1209975C (en) | 2001-12-07 | 2001-12-07 | Antistaling agent of plant juice and its preparing process |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101869583A (en) * | 2010-06-23 | 2010-10-27 | 王笑影 | Method for preparing residue-free fresh medicine preparation |
| CN101194646B (en) * | 2007-12-27 | 2010-11-24 | 南京师范大学 | Natural antisepsis fresh-keeping agent special for fresh cut vegetables |
| CN101422191B (en) * | 2008-08-18 | 2011-04-27 | 张岱银 | Plant food preservative and production method thereof |
| CN101305747B (en) * | 2008-06-25 | 2011-08-10 | 西北农林科技大学无公害农药研究服务中心 | Plant source fruit and vegetable fresh-keeping agent and its preparation method |
| CN101422234B (en) * | 2008-08-18 | 2012-05-23 | 张岱银 | Edible fungus instant food with plant preserver and production method thereof |
| CN102578203A (en) * | 2012-02-27 | 2012-07-18 | 上海海洋大学 | Pork refreshment method by garlic juice |
| CN103766464A (en) * | 2014-02-18 | 2014-05-07 | 南通市德心食品有限公司 | Pure natural liquid chilled meat preservative |
| CN105014968A (en) * | 2015-07-10 | 2015-11-04 | 青岛亿辰电子科技有限公司 | Quick production method of mini 3D doll image |
| CN111642716A (en) * | 2020-05-07 | 2020-09-11 | 华中农业大学 | Preparation method of radish strips by applying gradient desalting and nano antibacterial packaging film |
-
2001
- 2001-12-07 CN CN 01130039 patent/CN1209975C/en not_active Expired - Fee Related
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101194646B (en) * | 2007-12-27 | 2010-11-24 | 南京师范大学 | Natural antisepsis fresh-keeping agent special for fresh cut vegetables |
| CN101305747B (en) * | 2008-06-25 | 2011-08-10 | 西北农林科技大学无公害农药研究服务中心 | Plant source fruit and vegetable fresh-keeping agent and its preparation method |
| CN101422191B (en) * | 2008-08-18 | 2011-04-27 | 张岱银 | Plant food preservative and production method thereof |
| CN101422234B (en) * | 2008-08-18 | 2012-05-23 | 张岱银 | Edible fungus instant food with plant preserver and production method thereof |
| CN101869583A (en) * | 2010-06-23 | 2010-10-27 | 王笑影 | Method for preparing residue-free fresh medicine preparation |
| CN102578203A (en) * | 2012-02-27 | 2012-07-18 | 上海海洋大学 | Pork refreshment method by garlic juice |
| CN103766464A (en) * | 2014-02-18 | 2014-05-07 | 南通市德心食品有限公司 | Pure natural liquid chilled meat preservative |
| CN105014968A (en) * | 2015-07-10 | 2015-11-04 | 青岛亿辰电子科技有限公司 | Quick production method of mini 3D doll image |
| CN111642716A (en) * | 2020-05-07 | 2020-09-11 | 华中农业大学 | Preparation method of radish strips by applying gradient desalting and nano antibacterial packaging film |
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| Publication number | Publication date |
|---|---|
| CN1209975C (en) | 2005-07-13 |
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