CN1359626A - Process for preparing antistaling agent of fruit and vegetable - Google Patents
Process for preparing antistaling agent of fruit and vegetable Download PDFInfo
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- CN1359626A CN1359626A CN 02109024 CN02109024A CN1359626A CN 1359626 A CN1359626 A CN 1359626A CN 02109024 CN02109024 CN 02109024 CN 02109024 A CN02109024 A CN 02109024A CN 1359626 A CN1359626 A CN 1359626A
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Abstract
An antistaling agent for fruit and vegetable is prepared from the plant leaf "Mingriye", chitosan, garlic, catechin, soybean lecithin, honey, propolis, aminoethoxyvinyl glycine, aspirin and acetic acid. Its advantages are long antistaling period, less loss of nutrients, no toxicity, and high safety.
Description
The present invention relates to particularly a kind of preparation method of fruit and vegetable fresh-keeping agent of antistaling agent.
Along with the increase of all kinds of fruits and vegetables output, the growth of import and export and the needs of out-of-season sale, the storage of the fresh-keeping and science of fruits and vegetables is more and more important in recent years.The rotting rate of the fruits and vegetables that the annual both at home and abroad according to statistics problem that exists because of preservation and freshness causes reaches about 30%, for the loss that reduces fruits and vegetables is all being actively developed the research of postharvest technology of fruits and vegetables both at home and abroad, and obtained very big progress, the fresh chemically comprising radiation preservation, controlled atmosphere, after adopting and adopt before chemicals treatment etc.Radiation preservation generally is to be radiation source with gamma-rays or 60Co gamma-rays, and absorbed dose of radiation 100～300,000 morals are drawn, and generally can prolong about one times of preserving fruit and vegetable utilizing phase; Controlled atmosphere is a cryopreservation method of adjusting fruit vegetables storing environmental gas component ratio, generally is the energy with the electricity, is that the modified atmosphere fresh-keeping storage of the energy is also successfully developed in China in recent years with biogas, and the preservation and freshness cost is significantly reduced.The cold machine of PANASONIC Co., Ltd. utilizes and oxygen enrichment membrane is housed in the closed container improves the preserving fruit and vegetable utilizing performance in addition, electrical machinery of Japanese sanyo Co., Ltd. has developed the low-temp bunker of band ethene control function to improve fresh-keeping effect, and these all are the progress of physical fresh-keeping.It is simple that fresh chemically and above-mentioned physical fresh-keeping are compared equipment, use at the scene of being convenient to, development in recent years is very fast, develop into antistaling agent from antistaling agent based on systemic fungicide and plant growth regulator based on non-internal-absorting bactericide, comprise carbendazim, benomyl, methyl, 2,4-D oxybenzene compound etc., though above-mentioned fresh chemically bactericide has certain fresh-keeping effect, but cost is higher, the hypotoxicity composition that is had does not conform to the needs of fruits and vegetables pollution-free food, and fresh-keeping effect also haves much room for improvement.
The objective of the invention is to develop adopt that the back uses a kind of regulate fruit and vegetable physiological regulation metabolism, good refreshing effect, to the nontoxic and lower-cost fruit and vegetable coating antistaling agent of human body.
The present invention realizes by following technology path.
Raw material and the percentage by weight thereof selected for use see Table 1.Angelica Keiskei is a kind of perennial plant of being rich in vitamin C and calcium, and Vit C contents reaches 23mg/100g, and calcium content reaches 260mg/100g, is good deoxidier therefore, is again a kind of fruits and vegetables respiration inhibitor; Shitosan has the straight-chain polysaccharide structure, has both had good film forming, has sterilizing function again, but shitosan film forming character is relevant with molecular weight, tensile strength height when molecular weight is big, membrane permeability is poor, and it is filmogen that this method is selected the shitosan of molecular weight 10,000 to 200,000; Garlic is natural bactericide; Catechin is the Tea Polyphenols class material that extracts from tealeaves, has good antioxygenic property; Soybean lecithin be anti-oxidant synergist be again the surface of good activating agent, therefore it can reduce the alternate interfacial tension of solid-liquid, can improve the compatibility of various food ingredients; 1-aminocyclopropane-1-carboxylic acid synthase activity ethene suppressing biosynthesis precursor alpha-amido cyclopropyl carboxylic acid synthesizes ammonia ethoxy vinyl glycine in the fruits and vegetables by suppressing, thereby ethene suppressing generates.Aspirin has complementarity as another kind of bactericide and other bactericide in prescription, strengthen bactericidal effect; Used honey and propolis in prescription, honey is as a kind of natural anticorrisive agent, and propolis then is good natural, and the application of propolis has strengthened the antioxidant effect of antistaling agent.Acetic acid is the auxiliary agent of shitosan film forming agent, and itself has certain germicidal efficacy again.Raw materials used and percentage by weight among table 1 fruit and vegetable fresh-keeping agent preparation method
| Material name | Percentage by weight | Effect |
| Angelica Keiskei | 15～30％ | Being rich in calcium makes the fruits and vegetables respiration inhibitor and is rich in vitamin C and makes deoxidier |
| Shitosan | 40～55％ | Film forming agent, bactericide |
| Garlic | 10～13％ | Bactericide |
| Catechin | 3～6％ | Antioxidant |
| Honey | 3～7％ | Anticorrisive agent |
| Soybean lecithin | 3～7％ | Anti-oxidant synergist and surfactant can reduce the alternate interfacial tension of solid-liquid |
| Ammonia ethoxy vinyl glycine | 0.5～1％ | Ethene generation inhibitor |
| Aspirin | 0.05～0.1％ | Bactericide |
| Propolis | 0.1～0.3％ | Antioxidant |
| Acetic acid | 0.5～1％ | Coalescents |
Choose the coarse crushing after ozone water solution is disinfected of Angelica Keiskei blade and garlic garlic clove respectively and under nitrogen protection, in airflow milling, carry out ultra-fine grinding to 1 then～5 microns, make Angelica Keiskei ultra micro powder and garlic ultra micro powder to crossing 40 mesh sieves.Respectively weighing Angelica Keiskei ultra micro powder, garlic ultra micro powder and other various raw materials are by the proportioning mix, after wherein shitosan and acetic acid elder generation premix stirs again with other raw material blending.The concentration of in mixture, adding 8～20 times be 0.5 ‰～2 ‰ ozone water solution and stir after can packing make the antistaling agent concentrate.
This antistaling agent both can be used for climacteric type fruits and vegetables, also can be used for breathing non-transition type fruits and vegetables, comprising stone fruits such as olive, peach, mango, red bayberries; Berry fruits such as lichee, longan, strawberry, grape, Kiwi berry; Pip fruits such as apple, pears, hawthorn, pawpaw; Tangerine such as lemon, citrus fruit fruit; Fruit and vegetable such as cucumber, muskmelon; Root vegetables such as Hu Luobu, Chinese yam; Stem dishes such as konjaku, ginger, bamboo shoots; Edible mushroom such as mushroom, auricularia auriculajudae and fresh edible maize and sugarcane etc.During use concentrate added 5～10 times of water purification dilutions, fruits and vegetables are immersed can form at fruit and vegetable surfaces after wherein taking out in 0.5～5 minute can regulate the fruit and vegetable physiological regulation metabolism, have remarkable oxygen barrier and the vapour thereby have the preservative film of good fresh-keeping effect of blocking water.The method that also can take to spray forms this preservative film on the fruit tree surface.
Embodiment 1, manufacture 1000Kg fruit and vegetable fresh-keeping agent concentrate
Composition of raw materials is that Angelica Keiskei 20Kg, molecular weight are 200,000 6 kilograms of 6 kilograms of 5 kilograms of 11 kilograms in 50 kilograms of shitosans, garlic, catechins, honey, soybean lecithins, 1 kilogram of ammonia ethoxy vinyl glycine, 0.1 kilogram of aspirin, 0.9 kilogram of acetic acid.Immersing ozone concentration by the Angelica Keiskei blade of the cleaning that takes by weighing of prescription dosage is in 1 ‰ the aqueous solution; soak time 25～40 seconds; take out to dry the back coarse crushing and cross 40 mesh sieves, it is sent into airslide disintegrating mill Jet Mill-100, under nitrogen protection through ultramicro grinding and be classified to 1～5 micron.Adopt same equipment and method that garlic clove ultramicro grinding to granularity is reached 1～5 micron.The shitosan powder 50Kg that took by weighing the molecular weight about 200,000 of 100 mesh sieves injects Conicaldoublewormmixer, take by weighing acetic acid 0.9Kg, adding ozone concentration and be 1 ‰ aqueous solution 100Kg dilution back injects above-mentioned mixer and fully mixed 10 minutes with shitosan, according to dosage respectively Angelica Keiskei ultra micro powder, garlic ultra micro powder, catechin, honey, soybean lecithin, ammonia ethoxy vinyl glycine, acetylsalicylic acid powder are added in the tapered mixer then, other adds 800 kilograms of pure water and fully mixes to stir and can packing make the fruit and vegetable fresh-keeping agent concentrate in 20 minutes.
The normal temperature coating-film fresh-keeping of embodiment 2, fresh edible maize
The kind of fresh edible maize is that Qarnet is glutinous, in the harvesting in back 25 days of blooming, clean the back and immerse 1 ‰ concentration ozone water solutions earlier, 5 times of dilutions of the fruit and vegetable fresh-keeping agent concentrate of after sterilization in 1 minute, its immersion embodiment 1 being manufactured 2 minutes, repeat 2 times, taking-up is put aeration-drying place and is dried, and preserves in 20～30 ℃ room temperature in the polythene film bag of packing into.Take out to check after 10 months that its good fringe rate reaches 98.9%, and occurred 15% go mouldy after 1 month without the corn of Preservation Treatment.
The preservation and freshness of filming of embodiment 3, lichee
Lichee kind glutinous rice wrapped in lotus leaves, 100 of the litchi fruits of newly plucking are cleaned the back to be immersed earlier in the 1.5 ‰ concentration ozone water solutions 30 seconds, immerse 8 times of dilutions 1 minute of the fruit and vegetable fresh-keeping agent concentrate of manufacturing by embodiment 1 then, repeat once, take out air blast and dry up the surface, the thickness of packing into is the polypropylene plastics pocket of 0.04mm, every packed 1Kg; Other 100 lichee are without the surface treatment same polybag of directly packing into.Two groups of lichee all are placed in the freezer to be preserved, and temperature of ice house is controlled at 4～6 ℃, check to find after 80 days, and dip-coating film lichee fruit rate well reaches 96.8%, and control group all brown stain is rotten.The Vit C contents of dip-coating film lichee drops to 20.3mg/100g from original 28.9mg/100g in 80 days, the vitamin C reduction in this lichee 8 days of being equivalent to not film.
The coating-film fresh-keeping of embodiment 4, strawberry
The U.S. fragrant Sha of strawberry cultivars.Reach the strawberry of harvesting in 80% o'clock behind the ozone water solution cleaning and sterilizing at the fruit color degree, 50% strawberry is immersed the dilution that adds 7 times of water 2 minutes of the fruit and vegetable fresh-keeping agent of manufacturing by embodiment 1, repeat once, after aeration-drying place was placed 2 hours, pack, send temperature to and be in 1～3 ℃ the freezer and preserve with the thick polythene film bag of 0.05mm; Other 50% strawberry is organized in contrast without the processing of dip-coating film and directly packs with bag film, and storage method is identical with condition.After 75 days, check and find that the good normally fruit rate of the strawberry fragrance of handling through the dip-coating film reaches 93.3%, and control group loses commodity value owing to infect gray mold.
The coating-film fresh-keeping of embodiment 5, Kiwi berry
The Kiwi berry kind of selecting for use is a Chinese gooseberry.Pluck fruit and be breeding time 150 days Kiwi berry, after ozone water solution is cleaned, the dilution that the fruit and vegetable fresh-keeping agent of manufacturing with embodiment 1 adds 8 times of water evenly is sprayed at the Kiwi berry surface, put into after drying and put into basket after the polyethylene plastic bag sealing and under 18～28 ℃ room temperature, preserve, its shelf-life can reach 180 days, and only is not 12 days through the above-mentioned control group shelf-life of handling of filming.The edible phase of the best that soluble solid reaches about 11% in the Kiwi berry is handled postponement to 120～150 days through filming, and the best edible phase of control group only is 10 days.
The coating-film fresh-keeping of embodiment 6, cucumber
The cucumber variety of selecting for use is that grind No. 2 in Tianjin, the undamaged cucumber that maturity is suitable is immersed the dilution that the fruit and vegetable fresh-keeping agent of manufacturing by embodiment 1 adds 5 times of water, dip-coating is taken out after 1.5 minutes and was dried 3 hours, use plastic bag packaging in room temperature storage then, because the dip-coating film is blocked the transpiration of cucumber substantially, reduce moisture loss, freshness date reaches 30 days.
Claims (3)
1, a kind of preparation method of fruit and vegetable fresh-keeping agent, it is characterized in that raw material is by 15%～30% (weight ratio, down together) Angelica Keiskei, 40～55% shitosans, 10～13% garlics, 3～6% catechins, 3～7% honey, 3～7% soybean lecithins, 0.5～1% ammonia ethoxy vinyl glycine, 0.1～0.3% propolis, 0.05～0.1% aspirin, 0.5～1% acetic acid composition.
2, the preparation method of a kind of fruit and vegetable fresh-keeping agent as claimed in claim 1 is characterized in that raw material Angelica Keiskei and garlic are that the ultra micro powder of being processed into 1～5 micron of particle diameter through airflow milling under nitrogen protection mixes with other compositions again.
3, the preparation method of a kind of fruit and vegetable fresh-keeping agent as claimed in claim 1 is characterized in that making the antistaling agent concentrate and is that to have added concentration be 0.5 ‰～2 ‰ Ozone Water, and the Ozone Water addition is heavy 8～20 times of raw material.
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| CNB021090246A CN1164185C (en) | 2002-01-11 | 2002-01-11 | Process for preparing antistaling agent of fruit and vegetable |
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| CN1359626A true CN1359626A (en) | 2002-07-24 |
| CN1164185C CN1164185C (en) | 2004-09-01 |
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| CN101288420B (en) * | 2007-04-20 | 2011-10-05 | 上海海洋大学 | Asparagus fresh-keeping technique at low temperature |
| CN102240060A (en) * | 2011-05-12 | 2011-11-16 | 重庆市超临界精细化工生产力促进中心有限公司 | Food preservative and sausage using same |
| CN102415437A (en) * | 2011-12-09 | 2012-04-18 | 湖北大学 | Method for preserving broccoli and natural composite preservative for broccoli |
| CN102429313A (en) * | 2011-12-21 | 2012-05-02 | 河南科技大学 | Fresh-keeping method capable of improving quality of strawberries and prolonging storage period of strawberries |
| CN102599238A (en) * | 2011-12-21 | 2012-07-25 | 河南科技大学 | Fresh-keeping method capable of improving quality of elaeagnus pungens and prolonging storage period of elaeagnus pungens |
| CN103141567A (en) * | 2013-03-27 | 2013-06-12 | 王金玉 | Litchi chinensis preservative based on Chinese medicinal herbs and preparation method thereof |
| CN103720002A (en) * | 2012-10-12 | 2014-04-16 | 魏朝辉 | Food preservative extracted from edible plant fruits and preparation method thereof |
| CN103766480A (en) * | 2012-10-19 | 2014-05-07 | 魏朝辉 | Pure natural melon and fruit antistaling agent (powder) |
| CN104054801A (en) * | 2014-05-12 | 2014-09-24 | 浙江海洋学院 | Shrimp meat freshness preserving composite film-formation solution and preparation method thereof |
| CN104082394A (en) * | 2014-05-12 | 2014-10-08 | 浙江海洋学院 | Fresh shrimp freshness keeping method |
| CN104397152A (en) * | 2014-11-24 | 2015-03-11 | 柳州市天姿园艺有限公司 | Special antistaling agent for chrysanthemum coronarium |
| CN104542952A (en) * | 2015-01-12 | 2015-04-29 | 塔里木大学 | Composite preservation method for winter jujube |
| CN105918348A (en) * | 2016-04-29 | 2016-09-07 | 福建省农业科学院果树研究所 | Medicament capable of guaranteeing quality of longan in period of keeping fresh on tree and application method thereof |
| CN107996696A (en) * | 2017-11-10 | 2018-05-08 | 钟山佳园生态农业有限公司 | A kind of antistaling agent for orange storing |
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| CN110226625A (en) * | 2019-07-19 | 2019-09-13 | 徐州工程学院 | A kind of method that film coupling controlled atmosphere extends garlic freshness date |
| CN111165573A (en) * | 2019-12-26 | 2020-05-19 | 仲恺农业工程学院 | Fresh-keeping processing technology for sweet and glutinous corn |
| CN113412900A (en) * | 2021-06-22 | 2021-09-21 | 成都大学 | Natural compound preservative for food and preparation method thereof |
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| CN101288420B (en) * | 2007-04-20 | 2011-10-05 | 上海海洋大学 | Asparagus fresh-keeping technique at low temperature |
| CN102240060A (en) * | 2011-05-12 | 2011-11-16 | 重庆市超临界精细化工生产力促进中心有限公司 | Food preservative and sausage using same |
| CN102240060B (en) * | 2011-05-12 | 2013-01-02 | 重庆市超临界精细化工生产力促进中心有限公司 | Food preservative and sausage using same |
| CN102415437A (en) * | 2011-12-09 | 2012-04-18 | 湖北大学 | Method for preserving broccoli and natural composite preservative for broccoli |
| CN102415437B (en) * | 2011-12-09 | 2013-04-24 | 湖北大学 | Method for preserving broccoli and natural composite preservative for broccoli |
| CN102429313A (en) * | 2011-12-21 | 2012-05-02 | 河南科技大学 | Fresh-keeping method capable of improving quality of strawberries and prolonging storage period of strawberries |
| CN102599238A (en) * | 2011-12-21 | 2012-07-25 | 河南科技大学 | Fresh-keeping method capable of improving quality of elaeagnus pungens and prolonging storage period of elaeagnus pungens |
| CN102599238B (en) * | 2011-12-21 | 2013-04-10 | 河南科技大学 | Fresh-keeping method capable of improving quality of elaeagnus pungens and prolonging storage period of elaeagnus pungens |
| CN103720002A (en) * | 2012-10-12 | 2014-04-16 | 魏朝辉 | Food preservative extracted from edible plant fruits and preparation method thereof |
| CN103766480A (en) * | 2012-10-19 | 2014-05-07 | 魏朝辉 | Pure natural melon and fruit antistaling agent (powder) |
| CN103141567A (en) * | 2013-03-27 | 2013-06-12 | 王金玉 | Litchi chinensis preservative based on Chinese medicinal herbs and preparation method thereof |
| CN104082394A (en) * | 2014-05-12 | 2014-10-08 | 浙江海洋学院 | Fresh shrimp freshness keeping method |
| CN104054801A (en) * | 2014-05-12 | 2014-09-24 | 浙江海洋学院 | Shrimp meat freshness preserving composite film-formation solution and preparation method thereof |
| CN104054801B (en) * | 2014-05-12 | 2016-01-20 | 浙江海洋学院 | Fresh-keeping composite membrane-forming liquid of a kind of peeled shrimp and preparation method thereof |
| CN104397152A (en) * | 2014-11-24 | 2015-03-11 | 柳州市天姿园艺有限公司 | Special antistaling agent for chrysanthemum coronarium |
| CN104542952A (en) * | 2015-01-12 | 2015-04-29 | 塔里木大学 | Composite preservation method for winter jujube |
| CN105918348A (en) * | 2016-04-29 | 2016-09-07 | 福建省农业科学院果树研究所 | Medicament capable of guaranteeing quality of longan in period of keeping fresh on tree and application method thereof |
| CN105918348B (en) * | 2016-04-29 | 2018-09-04 | 福建省农业科学院果树研究所 | A kind of medicament and its application process ensureing longan keeping fresh on plants phase fruit quality |
| CN107996696A (en) * | 2017-11-10 | 2018-05-08 | 钟山佳园生态农业有限公司 | A kind of antistaling agent for orange storing |
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| CN108094515A (en) * | 2017-12-15 | 2018-06-01 | 柳州市柳科科技有限公司 | A kind of mulberries antistaling agent and preparation method thereof |
| CN110226625A (en) * | 2019-07-19 | 2019-09-13 | 徐州工程学院 | A kind of method that film coupling controlled atmosphere extends garlic freshness date |
| CN111165573A (en) * | 2019-12-26 | 2020-05-19 | 仲恺农业工程学院 | Fresh-keeping processing technology for sweet and glutinous corn |
| CN113412900A (en) * | 2021-06-22 | 2021-09-21 | 成都大学 | Natural compound preservative for food and preparation method thereof |
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