CN1883281A - A lychee and longan fresh-keeping agent with nano-chitosan as main ingredient and method for preparing same - Google Patents
A lychee and longan fresh-keeping agent with nano-chitosan as main ingredient and method for preparing same Download PDFInfo
- Publication number
- CN1883281A CN1883281A CN 200610084201 CN200610084201A CN1883281A CN 1883281 A CN1883281 A CN 1883281A CN 200610084201 CN200610084201 CN 200610084201 CN 200610084201 A CN200610084201 A CN 200610084201A CN 1883281 A CN1883281 A CN 1883281A
- Authority
- CN
- China
- Prior art keywords
- nano
- chitosan
- water
- stir
- fruit
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Cosmetics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention disclose a fresh keeping agent using nano chitin as main material and its preparation method. Fruit husk of longan litchi has three-layer structure, which is in favor of water evaporation, result in fruit dehydration and withered, facilitate forming brown stain, in favor of invasion and propagation of pathogenic microorganism. In the invention nano chitin colloidal solution is prepared, for keeping fresh of litchi and longan under 2-5 DEG C , the fruit can be kept fresh 40-50 days, Moisture of the fruit only reduce 4.8% afeter 40 days, while sugar increase 2%, fruit husk and pulp flavor keep invariable. The material is east to get, and has low cost.
Description
Technical field
What the present invention relates to is a kind of lichee, antistaling agent for longan, especially based on lichee, the antistaling agent for longan of nano-chitosan, the invention still further relates to the preparation method of this antistaling agent.
Background technology
Cultivated area and the output of China's lichee, longan all rank first in the world, and belong to homemade large fruit.Extensively welcome by domestic and international consumer and like.
Lichee is a Sapindaceae lichee platymiscium.Be storage tolerance a kind of least in the southern fruit.Its pericarp structure is special: be made up of exocarp, mesocarp and endocarp three-decker.Exocarp is several layers and arranges prothenchyma (of wood) closely, on cover fluid-tight cutin book layer; Mesocarp is made up of palisade tissue and spongy tissue, and spongy layer is thicker, accounts for the major part of mesocarp, and the conducting tissue network wherein and joins with the long tube cell of pericarp be full of cracks projection, is communicated with hole skin; Endocarp is the membranaceous tissue of book very, arranges closely minicell by several layers and forms.No conducting tissue contact between pericarp and the pulp.This special construction of pericarp is easy to dehydration, and can not get replenishing under extraneous low humidity condition.So lichee is drying shrinkage, sclerosis, browning very easily.The further then a large amount of dehydrations of spongy tissue of brown stain, cell pushes each other, is out of shape, breaks.The visible sliver dehydration of naked eyes brown stain.Yet simple pericarp dehydration, drying shrinkage, brown stain do not cause pulp rotten, have only when taking place simultaneously with other pathologies just to cause pulp spoiled edible the and economic worth of forfeiture.
Longan also is a Sapindaceae Euphoria plant.Longan is the same with lichee, and pericarp also is made up of similar three-decker.These structures help the evaporation of moisture content, cause the fruit dehydration withered, accelerate brown stain, also help the invasion breeding of pathogenic microorganism, quicken to rot.Above-mentioned these factors constitute lichee, extending longan shelf life difficulty, storage difficulty for many years.At present, chitin generally is applied to fields such as medicine, chemical industry, light industry, water treatment.Because common chitin is water insoluble, also is insoluble to edible acids, therefore, do not see relevant report as lichee, antistaling agent for longan.Especially it is prepared into the nanometer state, is applied to lichee, extending longan shelf life again, do not find that by retrieval relevant document discloses.
Summary of the invention
Purpose of the present invention, just providing a kind of is the fruit antistaling agent of Main Ingredients and Appearance with the nano-chitosan, especially is applied to the fruit antistaling agent of lichee, extending longan shelf life.Another object of the present invention provides the preparation method of this antistaling agent.
Solution of the present invention is based on such principle: chitin is a kind of positively charged natural macromolecular material, it is prepared into the nanometer state after, on the one hand make it in water, have good dispersiveness, can be scattered in the water full and uniformly.Utilize this film forming characteristics that is dispersed in the nano-chitosan colloidal solution in the water on the other hand, the fresh-keeping lichee of needs, longan are carried out in short-term after (1 minute) soak, form one deck nano-chitosan colloidal solution book film in lichee, longan case surface, this layer nano-chitosan book film is because quantum effect and huge skin effect and interfacial effect, have excellent moisture absorption (airborne moisture content), preserve moisture (shell layer moisture content) and bacteria resistance function, reach maintenance fruit moisture content and freshness, can make lichee, longan in storage period, keep the health status of long period.
In addition,, stop oxygen to enter, reduce fruit respiration, oxidation and various mould microbial infection and cause the fruit disease, rot because this layer nano-chitosan colloidal solution is closed pericarp at the book film that the fruit surface forms.
For achieving the above object, the present invention has taked such measure, and a kind of lichee based on nano-chitosan, antistaling agent for longan are formed by the feedstock production of following weight parts:
Nano-chitosan 1-250 part water 200-6500 part
Potassium sorbate 1-100 part
Described nano-chitosan refers to the chitin that powder size is the 1-100 nanometer, now existing merchandise sales;
Above-mentioned raw materials is prepared from by following method:
(1) get nano-chitosan earlier and stir to pasty state with low amounts of water, it is standby to obtain the pasty state nano-chitosan;
(2) in above-mentioned pasty state nano-chitosan, add entry again, stir to the nano-chitosan full and uniform dispersion in water, nano-chitosan colloidal solution standby;
(3) add sodium hydroxide solution in nano-chitosan colloidal solution, the pH value that makes nano-chitosan colloidal solution is PH6.8-7.0, gets in the nano-chitosan standby with colloidal solution;
(4) get potassium sorbate in addition and stir to pasty state with low amounts of water, add entry again and stir to potassium sorbate and be well-dispersed in the water, it is standby to obtain potassium sorbate solution;
(5) with mixing with colloidal solution and potassium sorbate solution in the above-mentioned nano-chitosan, add excess water and stir, get final product.
Take the present invention of above-mentioned measure, the raw materials used consumption raw material that is has guaranteed the consumption safety of lichee, longan, does not change original color of lichee, longan, does not influence client's consumer psychology.The present invention is used for the fresh-keeping of lichee, longan fresh fruit, is aided with 2-5 ℃ of temperature control, freshness-retained 40-50 days, in the time of 40 days after testing moisture content only reduce 4.8%, sugar part increases by 2%, shell color and pulp flavor are constant substantially.Raw material of the present invention is easy to get, low production cost.
The specific embodiment
Embodiment 1
Prescription: 500 kilograms of nano-chitosan 1 kg of water
1 kilogram of potassium sorbate
The preparation method:
(1) get nano-chitosan earlier with waiting water gaging to stir to pasty state, it is standby to obtain the pasty state nano-chitosan;
(2) in above-mentioned pasty state nano-chitosan, add 100 times of water gagings again, stir to the nano-chitosan full and uniform dispersion in water, nano-chitosan colloidal solution is standby;
(3) adding sodium hydroxide solution in nano-chitosan colloidal solution, to make pH value be 6.8-7.0, in the nano-chitosan and colloidal solution standby;
(4) get potassium sorbate in addition with waiting water gaging to stir to pasty state, add 30 times of water gagings again and stir to potassium sorbate and be well-dispersed in the water, it is standby to obtain potassium sorbate solution;
(5) with mixing with colloidal solution and potassium sorbate solution in the above-mentioned nano-chitosan, add excess water and stir, get final product.
Using method:
1, with lichee, longan under 2-5 ℃ of temperature precooling 24-36 hour, to eliminate heat in the fruit;
2, will eliminate in lichee, longan after the heat in colloidal solution of the present invention, soaked 1 minute, take out and drain the back and pack, enter freezer, be aided with 2-5 ℃ of temperature control.
Embodiment 2
Prescription: 5500 kilograms of nano-chitosan 110 kg of water
5 kilograms of potassium sorbates
The preparation method is identical with embodiment 1.
Embodiment 3
Prescription: 1500 kilograms of nano-chitosan 12 kg of water
10 kilograms of potassium sorbates
The preparation method is identical with embodiment 1.
Claims (2)
1, a kind of fruit antistaling agent based on nano-chitosan is characterized in that described antistaling agent is formed by the feedstock production of following weight parts:
Nano-chitosan 1-250 part water 200-6500 part
Potassium sorbate 1-100 part
Described nano-chitosan refers to the chitin that powder size is the 1-100 nanometer, now existing merchandise sales.
2, according to claim 1 based on the lichee of nano-chitosan, the preparation method of antistaling agent for longan, it is characterized in that described method is:
(1) get nano-chitosan earlier and stir to pasty state with low amounts of water, it is standby to obtain the pasty state nano-chitosan;
(2) in above-mentioned pasty state nano-chitosan, add entry again, stir to the nano-chitosan full and uniform dispersion in water, nano-chitosan colloidal solution standby;
(3) adding sodium hydroxide solution in nano-chitosan colloidal solution, to make the pH value of nano-chitosan colloidal solution be PH6.8-7.0, in the nano-chitosan and colloidal solution standby;
(4) get potassium sorbate in addition and stir to pasty state with low amounts of water, add entry again and stir to potassium sorbate and be well-dispersed in the water, it is standby to obtain potassium sorbate solution;
(5) with mixing with colloidal solution and potassium sorbate solution in the above-mentioned nano-chitosan, add excess water and stir, get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200610084201XA CN100506049C (en) | 2006-05-27 | 2006-05-27 | A lychee and longan fresh-keeping agent with nano-chitosan as main ingredient and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200610084201XA CN100506049C (en) | 2006-05-27 | 2006-05-27 | A lychee and longan fresh-keeping agent with nano-chitosan as main ingredient and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1883281A true CN1883281A (en) | 2006-12-27 |
| CN100506049C CN100506049C (en) | 2009-07-01 |
Family
ID=37581688
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB200610084201XA Expired - Fee Related CN100506049C (en) | 2006-05-27 | 2006-05-27 | A lychee and longan fresh-keeping agent with nano-chitosan as main ingredient and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100506049C (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107396960A (en) * | 2017-08-22 | 2017-11-28 | 合肥先智商贸有限责任公司 | A kind of fresh meat water-keeping technique |
| CN112544686A (en) * | 2020-11-16 | 2021-03-26 | 福建农林大学 | Transglutaminase-induced crosslinking-based chitin nanofiber/Nisin composite preservative and preparation method thereof |
| CN115530231A (en) * | 2022-06-15 | 2022-12-30 | 广东省农业科学院果树研究所 | Preservation method suitable for litchi transportation |
-
2006
- 2006-05-27 CN CNB200610084201XA patent/CN100506049C/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107396960A (en) * | 2017-08-22 | 2017-11-28 | 合肥先智商贸有限责任公司 | A kind of fresh meat water-keeping technique |
| CN112544686A (en) * | 2020-11-16 | 2021-03-26 | 福建农林大学 | Transglutaminase-induced crosslinking-based chitin nanofiber/Nisin composite preservative and preparation method thereof |
| CN115530231A (en) * | 2022-06-15 | 2022-12-30 | 广东省农业科学院果树研究所 | Preservation method suitable for litchi transportation |
| CN115530231B (en) * | 2022-06-15 | 2024-02-06 | 广东省农业科学院果树研究所 | Fresh-keeping method suitable for litchi transportation |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100506049C (en) | 2009-07-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108639564A (en) | A kind of edible composite membrane and its preparation method and application | |
| CN102119705B (en) | Semi-dry noodle antistaling agent and use method thereof | |
| CN109645111A (en) | For the fresh-keeping hydrogel of compound Edible of high respiratory intensity fruit and its preparation | |
| Peretto et al. | Optimization of antimicrobial and physical properties of alginate coatings containing carvacrol and methyl cinnamate for strawberry application | |
| CN1792179A (en) | Antistaling agent for fruits or vegetable, and its prepn. method | |
| CN104522160B (en) | A kind of grape composite coating preservative and preparation method thereof | |
| Zhou et al. | Development of mussel-inspired chitosan-derived edible coating for fruit preservation | |
| CN1883282A (en) | 1-methyl cyclopropene and chitosan combined processing fresh-keeping method for special tropical fruits | |
| CN105360945A (en) | Raw and fresh noodle and processing method thereof | |
| Pandhi et al. | Probiotic edible films and coatings: Concerns, applications and future prospects | |
| CN1965705B (en) | Novel food antistaling agent and preparation process thereof | |
| DE60028735T2 (en) | PET FOOD WITH COCONUT OIL FIBER | |
| CN110250263A (en) | A kind of method of fertile mandarin orange keeping-freshness storage | |
| CN107237215B (en) | Fresh-keeping grease proofing food wrapper and preparation method thereof | |
| CN1883281A (en) | A lychee and longan fresh-keeping agent with nano-chitosan as main ingredient and method for preparing same | |
| CN109258645A (en) | A kind of anti-bacterial refreshing gel and preparation method thereof containing glycine betaine | |
| CN1883279A (en) | A lychee and longan fresh-keeping agent with nano-chitosan as main ingredient and method for preparing same | |
| Plotnikova et al. | Jelly formulated with different carbohydrate profiles: Quality evaluation | |
| CN101053353A (en) | Tea containing chitosan and its preparation method | |
| CN105010463B (en) | A method of it preparing microwave instant Mexico using sour flour dough and rolls up cake | |
| RU2316965C1 (en) | Composition for manufacturing dough for bakery foods | |
| CN102948460A (en) | Natural preservative for fruits and vegetables | |
| CN113143802B (en) | Preparation method of salmon proteoglycan moisturizing skin-care emulsion | |
| DE112017002924T5 (en) | Production process for a bio-engineering cultured fish bait preservative | |
| RU2436386C1 (en) | Composition for preparation of sugar cookie |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20090701 Termination date: 20100527 |