CN100569119C - Chitosan panax ginseng antistaling agent - Google Patents
Chitosan panax ginseng antistaling agent Download PDFInfo
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- CN100569119C CN100569119C CNB2008100505104A CN200810050510A CN100569119C CN 100569119 C CN100569119 C CN 100569119C CN B2008100505104 A CNB2008100505104 A CN B2008100505104A CN 200810050510 A CN200810050510 A CN 200810050510A CN 100569119 C CN100569119 C CN 100569119C
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- antistaling agent
- chitosan
- ginseng
- panax ginseng
- shitosan
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Abstract
Chitosan panax ginseng antistaling agent belongs to agricultural technology field.What the invention solves that present ginseng fresh-keeping technology exists has problems such as residual hazard, complex process or cost height.The present invention by shitosan 0.50%～2.00%, glucose oxidase 0.005%～0.010%, D-sodium isoascorbate 0.05%～0.10%, liquor (50 °～60 °) surplus, is mixed and made into by weight percentage.Shitosan, glucose oxidase, D-sodium isoascorbate respectively with a small amount of liquor dissolving, with the residue white spirit mixed, are made chitosan panax ginseng antistaling agent of the present invention earlier again.Use the present invention can make ginseng fresh-keeping 8 months, color and luster, taste and form do not change simultaneously, and total saponin(e and total amino acid content significantly do not reduce.
Description
Technical field:
The invention belongs to agricultural technology field, relate to a kind of chitosan panax ginseng antistaling agent.
Background technology:
Genseng is the Araliaceae herbaceos perennial, except that having certain medical value, or the tonic good merchantable brand.Because the fresh ginseng shelf-life is short, traditional commodity genseng is generally based on dry product, and as sun-dried ginseng, red ginseng, sugared ginseng etc., bright ginseng is only sold in the short period after results.In recent years, increasing along with the development of medicine, daily-use chemical industry and food industry to aquatic foods ginseng demand, require the bright ginseng supply phase also more and more longer.
The technology of at present more existing ginseng fresh-keeping aspects.For example: chemical preservative (benzoic acid, sorbic acid and its esters) is fresh-keeping, radiation preservation, controlled atmosphere, canning are fresh-keeping etc., and the shortcoming of said method is that product has problems such as residual hazard, complex process or cost height.The present invention is mixed and made into chitosan panax ginseng antistaling agent with shitosan, glucose oxidase, D-sodium isoascorbate, edible distillate spirit, carries out ginseng fresh-keeping.Having reached genseng can be fresh-keeping 8 months, and color and luster, taste and form do not change simultaneously, and total saponin(e and total amino acid content significantly do not reduce, and has solved the problem that prior art exists.
The effect of each component among the present invention:
1, shitosan.Shitosan (Chitosan) is that alpha-amido-amine sugar in D-Portugal is by β-1, and the straight chain shape polysaccharide that the 4-glycosidic bond connects to is a kind of bioactivator, is made by taking off acetyl by chitin (Chitin).Leuha and stossel think that chitosan solution has stronger antibacterial and antibacterial action.Chitosan solution is sprayed at fruit and vegetable surfaces, treat solvent evaporates after, form the colorless film of layer of transparent at fruit and vegetable surfaces, this rete has permeability, water preventing ability, the respiratory metabolism intensity and the moisture loss that can suppress fruits and vegetables slow down tissue and structure aging, thereby reach the purpose of long-period freshness preserving.U.S. a company test shows, shitosan can be used for Vegetable Preservation such as fruit such as apple, pears, peach and strawberry and capsicum, tomato.Scholars such as Canada Haise, the grand department of Suzuki, Northern Ireland, UK Queens College Christina think that shitosan has good fresh-keeping effect in preserving fruit and vegetable utilizing.Domestic researcher is used for apple, vegetables and meat products with shitosan, has obtained good fresh-keeping effect.Yang Yuhong, Kang Zongli etc. [northwest agricultural journal, 2006,15 (2)] are compound the shitosan of variable concentrations and Vc, to the strawberry processing of filming, reached good fresh-keeping effect,
2, glucose oxidase.Systematic name is β-D-glucose oxidoreductase, it is the green bio food preservative that behind microbial fermentation and purification technique purifying, obtains, be pale yellow powder, soluble in water, no side effects, be a kind of desirable deoxidation antistaling agent, can effectively prevent oxidation, the food rotten to partial oxidation can stop its further oxidation.In addition, glucose oxidase directly joins in beer, fruit juice, fruit wine and the tinned fruit, and decapacitation prevents that Food Oxidation is rotten, can also effectively prevent the oxide etch of container, plays fresh-keeping, as to protect look, anti-brown stain, protection Vc, prolongation effective period of food quality effect.
3, D-sodium isoascorbate.The D-sodium isoascorbate is an antioxidant fresh-keeping agent important in the food service industry, can keep the color and luster and the natural flavor of food, extend the shelf life, and without any side effects.In food service industry, it is fresh-keeping that they are mainly used in the antioxygen of fruit, vegetables, can, jam, beer, carbonated drink, fruit tea, fruit juice, grape wine, meat products etc.
4, liquor.Liquor has stronger antibacterial and antibacterial action.China with liquor storage medicinal material early on the books (bright Liu Wen Thailand etc. Bencao Pinhui Jingyao. the People's Health Publisher, 1982), preserve with liquor medicinal materials such as genseng, pseudo-ginseng, Cordyceps sinensis, pilose antler (Liu Yuchuan. basic unit's Chinese medicine magazine, 1993,72 phases of volume), have drug effect nontoxic, that keep or strengthen some medicine, get rid of peculiar smell, the advantage that cost is low.
Retrieval shows, still finds no the patented technology about chitosan panax ginseng antistaling agent and using method thereof at present.
Summary of the invention:
The object of the invention provides a kind of chitosan panax ginseng antistaling agent, is used to solve that present ginseng fresh-keeping technology exists that problems such as residual hazard, complex process or cost height are arranged.Reached ginseng fresh-keeping 8 months, color and luster, taste and form do not change simultaneously, and total saponin(e and total amino acid content significantly do not reduce.
Shitosan of the present invention is produced by the big health biological products in Shanghai Co., Ltd, and outward appearance is shallow white powder, deacetylation (%) 〉=90, viscosity average molecular weigh (10
4) 1～5, H
2O (%)≤10, ash content (%)≤1.0, granularity (order number) 〉=80, heavy metal (in Pb)≤1.0mg/kg.Glucose oxidase and D-sodium isoascorbate are produced by Guanghua Science ﹠ Technology Co., Ltd., Shanghai, the glucose oxidase proterties be off-white color to light brown powder, the D-sodium isoascorbate is white flavescent crystalline powder or particle.Liquor is commercially available 50 °～60 ° liquor.
The selecting for use and amount ranges of each component among the present invention is according to its effect, character, product instructions for use and test effect and definite.
Each component is answered matching while using in the chitosan panax ginseng antistaling agent of the present invention.
A kind of chitosan panax ginseng antistaling agent is characterized in that, is made by following raw material by weight percentage:
Shitosan 0.50～2.00
Glucose oxidase 0.005～0.010
D-sodium isoascorbate 0.05～0.10
Liquor (50～60 °) surplus
Test effect of the present invention:
Test effect of the present invention:
Test is carried out in Sanya, Hainan Jilin Agriculture University proving ground.Period of storage is 12 months (2006.10.14～2007.11.14).
1 materials and methods
1) for the examination genseng: the genseng kind is " Da-maya ", anosis scar, Dan Zhichong 40～50g.Total saponin content 4.93%, total amino acid content 9.34%.
2) test material: shitosan 1.30%, glucose oxidase 0.008%, D-sodium isoascorbate 0.08%, liquor (55 °) surplus; Be packaged as the sealed polyethylene plastic bag, long 30.0cm, wide 18.0cm, thickness 0.10mm.
3) test is handled: 5 processing are established in test, and each handles 60 bags, every bag of 500g fresh ginseng.
Freshness-keeping ginseng processing is undertaken by following technological process:
Infiltration → cleaning → brush ginseng → sorting → fine purifiation → dry → sterilization → antistaling agent soaks → packs → with antistaling agent → seal
A. the contrast (CK), genseng soaks without antistaling agent, the bag in not with antistaling agent;
B. antistaling agent soaks 0.5h, and with antistaling agent 5ml, other technological process is identical;
C. antistaling agent soaks 1.0h, and with antistaling agent 5ml, other technological process is identical;
D. antistaling agent soaks 0.5h, and with antistaling agent 10ml, other technological process is identical;
E. antistaling agent soaks 1.0h, and with antistaling agent 10ml, other technological process is identical.
2, result of the test
Result of the test shows that the genseng (a processing) without antistaling agent is handled began corruption after 40 days, and the genseng surface of perusal 5% has had mould to produce; Genseng (b, c, d, e handle) with antistaling agent is handled did not still have corruption after 8 months, and is faint yellow, free from extraneous odour, form no change.Total number of bacteria, coliform, pathogenic entero becteria etc. all do not detect, and the genseng surface of perusal 5% after 9 months has mould to produce.The general ginsenoside content of handling with antistaling agent reduces 3.32%～4.10%, and total amino acid content reduces 2.07%～2.57%, compares difference not remarkable (table 1) with the raw material ginseng.
Table 1 chitosan panax ginseng antistaling agent is to the influence of general ginsenoside and total amino acid content
Result of the test of the present invention shows, uses chitosan panax ginseng antistaling agent, reaches ginseng fresh-keeping 8 months, and color and luster, taste and form do not change simultaneously, and total saponin(e and total amino acid content significantly do not reduce.
The specific embodiment:
Present embodiment only is used to illustrate embodiments of the present invention, does not limit the scope of application of the present invention.
Each component is answered matching while using among the present invention, in order to avoid reduce result of use.
Embodiment:
1, the preparation of chitosan panax ginseng antistaling agent.By weight percentage, get shitosan 0.50%～2.00%, glucose oxidase 0.005%～0.010%, D-sodium isoascorbate 0.05%～0.10%, liquor (50 °～60 °) surplus.Shitosan, glucose oxidase, D-sodium isoascorbate respectively with a small amount of liquor dissolving, with the residue white spirit mixed, are made chitosan panax ginseng antistaling agent of the present invention earlier again.
Optimal way: preparation 100Kg chitosan panax ginseng antistaling agent, get shitosan 1.30Kg, glucose oxidase 0.008Kg, D-sodium isoascorbate 0.08Kg, liquor (55 °) surplus.Shitosan, glucose oxidase, D-sodium isoascorbate respectively with a small amount of liquor dissolving, with the residue white spirit mixed, are made chitosan panax ginseng antistaling agent of the present invention earlier again.
2, the using method of chitosan panax ginseng antistaling agent:
The freshness-keeping ginseng processing process: infiltration → cleaning → brush ginseng → sorting → fine purifiation → dry → sterilization → antistaling agent soaks → packs → with antistaling agent → seal
Soak into: the aquatic foods ginseng that will gather in the crops in 2 days is soaked 20～30min with clear water.
Clean: available artificial cleaning.Large-scale processing factory can use drum type washing ginseng machine, ultrasonic wave to wash surperficial earth, the dirts of clean bright ginseng such as ginseng machine.But all should keep the complete of coring, Lu, Ding etc., not answer the defeature skin.
Brush ginseng: after the cleaning, brush away reed bowl and supporting root crotch earth, do not answer the defeature skin and bump disconnected supporting root with hairbrush.
Sorting: select do not have broken scar, do not have rot, the sufficient body of slurry is real, fresh ginseng that must Lu Qiquan, and grade, as: 30～40g, 40～50g etc., grading helps PROCESS FOR TREATMENT and sale.
Fine purifiation: wash the booty that still is stored in ginseng root surface in the assorting room off with the sterilized water that filters after sterilizing.
Dry: the moisture evaporation that will join the root surface in desinfection chamber falls.
Sterilization: bright ginseng and empty bag are used radiation intensity 〉=90 μ W/cm respectively
2The 30W ultraviolet germicidal lamp is at vertical 1m place irradiation 30min.
Antistaling agent soaks: place antistaling agent to soak 30～60min the aquatic foods ginseng.
Pack: aquatic foods are joined in the bag of packing into.Packaging bag can be selected the polybag that polyethylene film or other non-toxic plastic film make for use, and (thickness＞0.08mm), the big I of packaging bag is made according to the bright ginseng weight of packing into.But overweightly should prevent the plastic sheeting breakage, general 0.25～1.0Kg is advisable.
With antistaling agent: the bright ginseng of every 0.5Kg is injected 5～10ml antistaling agent in the packaging bag.
Seal: in time seal with the plastic bag sealing machine, seal and want tight.
Claims (4)
1, a kind of chitosan panax ginseng antistaling agent is characterized in that, is made by following raw material by weight percentage:
Shitosan 0.50～2.00
Glucose oxidase 0.005～0.010
D-sodium isoascorbate 0.05～0.10
50 °～60 ° liquor surpluses.
2, chitosan panax ginseng antistaling agent as claimed in claim 1 is characterized in that, is made by following raw material by weight percentage:
Shitosan 1.30
Glucose oxidase 0.008
D-sodium isoascorbate 0.08
55 ° of liquor surpluses.
3, the preparation method of chitosan panax ginseng antistaling agent as claimed in claim 1 or 2, it is characterized in that: shitosan, glucose oxidase, D-sodium isoascorbate are earlier respectively with a small amount of liquor dissolving, with the residue white spirit mixed, make chitosan panax ginseng antistaling agent of the present invention again.
4, chitosan panax ginseng antistaling agent as claimed in claim 1 or 2 is used for the method for processing and antistaling ginseng, its technological process is: infiltration → cleaning → brush ginseng → sorting → fine purifiation → dry → sterilization → chitosan panax ginseng antistaling agent soaks → packs → add chitosan panax ginseng antistaling agent → seal, and wherein bright ginseng and empty bag are used radiation intensity 〉=90 μ W/cm respectively
2The 30W ultraviolet germicidal lamp, irradiation 30min carries out sterilization in vertical 1m place, place chitosan panax ginseng antistaling agent to soak 30～60min the aquatic foods ginseng again, pack then, the polybag that packaging bag can select for use polyethylene film or other non-toxic plastic film to make, thickness＞0.08mm, 5～10ml chitosan panax ginseng antistaling agent is gone in the bright participation of every 0.5Kg in the packaging bag, seals then.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2008100505104A CN100569119C (en) | 2008-03-18 | 2008-03-18 | Chitosan panax ginseng antistaling agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2008100505104A CN100569119C (en) | 2008-03-18 | 2008-03-18 | Chitosan panax ginseng antistaling agent |
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| Publication Number | Publication Date |
|---|---|
| CN101248901A CN101248901A (en) | 2008-08-27 |
| CN100569119C true CN100569119C (en) | 2009-12-16 |
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| CNB2008100505104A Expired - Fee Related CN100569119C (en) | 2008-03-18 | 2008-03-18 | Chitosan panax ginseng antistaling agent |
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103444862A (en) * | 2013-05-08 | 2013-12-18 | 南京年吉冷冻食品有限公司 | Preparation method of preservative for water rice |
| CN104351171A (en) * | 2014-11-05 | 2015-02-18 | 朱忠良 | Plant leaf flour-milling freezing-drying process |
| WO2017080497A1 (en) * | 2015-11-12 | 2017-05-18 | 上海张江中药制药工程技术研究中心 | Method for retaining freshness of medicinal materials |
| CN105340499A (en) * | 2015-11-12 | 2016-02-24 | 上海张江中药制药工程技术研究中心 | Medicinal material preservation method |
| CN106360715B (en) * | 2016-09-08 | 2020-07-10 | 刘廷强 | A method for processing Ginseng radix Rubri product |
| CN108129427A (en) * | 2017-12-29 | 2018-06-08 | 郑州拓洋生物工程有限公司 | ISOASCORBIC ACID potassium and its preparation method and application |
| CN113209150A (en) * | 2021-05-26 | 2021-08-06 | 南京理工大学 | High-quality pseudo-ginseng micro powder and preparation process thereof |
-
2008
- 2008-03-18 CN CNB2008100505104A patent/CN100569119C/en not_active Expired - Fee Related
Non-Patent Citations (2)
| Title |
|---|
| 鲜人参生物保鲜技术研究. 赵英等.农业与技术，第2期. 1995 |
| 鲜人参生物保鲜技术研究. 赵英等.农业与技术，第2期. 1995 * |
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| CN101248901A (en) | 2008-08-27 |
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Granted publication date: 20091216 Termination date: 20100318 |