CN104489083A - Preservative for storing and preserving fresh Chinese chestnut - Google Patents
Preservative for storing and preserving fresh Chinese chestnut Download PDFInfo
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- CN104489083A CN104489083A CN201410796407.XA CN201410796407A CN104489083A CN 104489083 A CN104489083 A CN 104489083A CN 201410796407 A CN201410796407 A CN 201410796407A CN 104489083 A CN104489083 A CN 104489083A
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Abstract
The invention relates to a preservative for storing and preserving fresh Chinese chestnut and belongs to the technical field of fruit and vegetable storage and preservation. The preservative for storing and preserving fresh Chinese chestnut contains chitosan, konjaku flour, pulullan and a preservative accelerant, wherein the preservative accelerant is more than one or two of pearl powder, the Chinese chestnut supercritical extractive, a grain sprout aqueous extract and orange peel essential oil. The preservative is compounded by further adding a right amount of the pearl powder, the Chinese chestnut supercritical extractive, the grain sprout aqueous extract or the orange peel essential oil on the basis that chitosan, konjaku flour and pulullan are compounded. Compared with the traditional preservative suitable for preserving fresh Chinese chestnut, the preservative disclosed by the invention can preferably keep the stability of the POD activity, PPO activity and amylase activity of Chinese chestnut and can be used for reducing the rotting rate and weight loss rate of the Chinese chestnut and prolonging the storage life.
Description
Technical field
The present invention relates to a kind of antistaling agent for preservation and freshness Chinese chestnut, belong to fruits and vegetable stock and preserving freshness field.
Background technology
Chinese chestnut is nutritious, fragrant and sweet good to eat, not only can eat raw but also can be processed into all kinds of chestnut product, increases Chinese chestnut added value, dark liking by world chestnut industry person and consumers in general.
Fruits in Chinese Chestnut is recalcitrant seeds, and moisture is up to about 50%, preservation and freshness difficulty is very large, if do storage process after adopting not in time, then there will be mouldy particularly serious phenomenon of rotting, studies have reported that, the loss that Chinese chestnut causes because rotting when postharvest storage is fresh-keeping is just up to about 40% ~ 50%.So high rotting rate is wanted to accomplish that year-round supply is almost impossible, has affected Chinese chestnut and eats supply raw-material with Chinese chestnut converted products raw, bring serious impact to the development of world chestnut industry like this.
Shitosan possesses good film forming, in recent years preserve Kiwi berry, mango, strawberry, apple, peach and pear and other fruits time application show, can delayed fruit be old and feeble to a certain extent, reduce and rot, extend storage period, and have inhibitory action to multiple encountered pathogenic bacteria.Research experiment shows, the shitosan of 1.5% can keep POD(peroxidase in Chinese chestnut well), PPO(polyphenol oxidase) and the stability of amylase activity, and rotting rate, the weight-loss ratio of Chinese chestnut can be reduced; But in storage latter stage, rotting rate and weight-loss ratio reach unanimity with contrasting.
Konjaku is the herbaceos perennial of Araeceae Amorphophallus, and bulb contains abundant glucomannans (being called for short KG M), and it is the stocking property polysaccharide of konjaku, is also a kind of polysaccharide half fiber.Its structure is the huge macromolecule heteroglycan (molecular weight can reach more than 108 dalton) that is connected with the sweet key of 1. 4 pyranose with glucose of mannose mainly.It is reported, KG M, as food preservative, can suppress the breeding of aerobe, extends egg, meat, fish, fruits and vegetables freshness date.Experimental study shows, the konjaku dilution of 0.8% can keep POD(peroxidase in Chinese chestnut to a certain extent), PPO(polyphenol oxidase) and the stability of amylase activity, and rotting rate, the weight-loss ratio of Chinese chestnut can be reduced; But in storage latter stage, rotting rate and weight-loss ratio reach unanimity with contrasting.
Chinese patent 200910192541.8 discloses a kind of antisepsis antistaling agent containing pulullan polysaccharide, is be composited by 2 ~ 8% pulullan polysaccharides, 1 ~ 3% mannosan and 97 ~ 89% cosolvents; Can be used for the preservation of frozen food.But when it is for fresh-keeping Chinese chestnut, fresh-keeping effect is unsatisfactory.
Summary of the invention
The object of the present invention is to provide a kind of antistaling agent that can improve fresh-keeping effect further.
In order to improve fresh-keeping effect further, inventor attempts shitosan, konjaku flour, pulullan polysaccharide to use as composite preservative according to special ratios is composite.But experimental result shows, relative to the fresh-keeping effect of shitosan, konjaku flour or pulullan polysaccharide, the fresh-keeping effect of this composite preservative does not significantly improve.The present invention studies discovery by experiment, after coating antistaling agent, effectively can hinder oxygen, all can suppress the effect that aerobe is bred, but original survival on the contrary can be rapider under the condition not having oxygen the anaerobe of fruit surface; Especially at anaphase storage, show more obvious.And on the basis that shitosan, konjaku flour and pulullan polysaccharide are composite, add appropriate pearl powder, Chinese chestnut supercritical extract, rice sprout water extract or orange peel essential oil further and then can improve fresh-keeping effect further.
Technical scheme of the present invention
For an antistaling agent for preservation and freshness Chinese chestnut, containing shitosan 1 part, konjaku flour 0.49-0.55 part and pulullan polysaccharide 0.27-0.31 part, also containing fresh-keeping promoter;
Described fresh-keeping promoter is: one or more in pearl powder, Chinese chestnut supercritical extract, rice sprout water extract and orange peel essential oil;
Wherein, pearl powder 0.29-0.32 part, Chinese chestnut supercritical extract 0.21-0.25 part, rice sprout water extract 0.23-0.27 part, orange peel essential oil 0.005-0.001 part, described part is weight portion.
The above-mentioned antistaling agent for preservation and freshness Chinese chestnut, preferably, described fresh-keeping promoter is made up of pearl powder, Chinese chestnut supercritical extract, rice sprout water extract and orange peel essential oil.
The above-mentioned antistaling agent for preservation and freshness Chinese chestnut, optimum ratio is: shitosan 1 part, konjaku flour 0.52 part, pulullan polysaccharide 0.28 part, pearl powder 0.31 part, Chinese chestnut supercritical extract 0.23 part, rice sprout water extract 0.25 part, orange peel essential oil 0.006 part.
The above-mentioned antistaling agent for preservation and freshness Chinese chestnut, can also contain water, acetic acid.Wherein, water is as solvent, and acetic acid is as cosolvent.
Described shitosan, konjaku flour, pulullan polysaccharide, pearl powder and orange peel essential oil are commercially available prod.
Described Chinese chestnut supercritical extract, be Chinese chestnut stoning is pulverized after, adopt conventional carbon dioxide supercritical extraction technology to obtain extract, then extract concentrated, product after drying.
A kind of wherein method obtaining Chinese chestnut supercritical extract provided by the invention: Chinese chestnut peeling is crushed to 20 orders, be placed in carbon dioxide abstraction still, under 25MPa, 50 DEG C of conditions, ethanol with 95% is for carrying agent, ethanol is 30% relative to the consumption of carbon dioxide, dynamic extraction 2h, flow velocity is 250L/h, extract; By concentrated for extract, drying and crushing to powdery, Chinese chestnut supercritical extract must be got.
Described rice sprout water extract, refers to that rice sprout decocts, product after concentrated, drying.The concrete following manner that can adopt is prepared from: add water in rice sprout according to the part by weight of 1:80-100, decocts and filter to obtain decoction liquor in more than 1.5 hours, is concentrated into thick by decoction liquor heating, and then drying, is crushed to powdery, obtains rice sprout water extract.
Beneficial effect
Can keep that POD in Chinese chestnut is active, PPO is active and the stability of amylase activity better, and rotting rate and the weight-loss ratio of Chinese chestnut can be reduced, extend the pot-life.
Detailed description of the invention
embodiment 1
Chinese chestnut peeling is crushed to 20 orders, is placed in carbon dioxide abstraction still, under 25MPa, 50 DEG C of conditions, ethanol with 95% is for carrying agent, and ethanol is 30%(volume fraction relative to the consumption of carbon dioxide), dynamic extraction 2h, flow velocity is 250L/h, extract; By concentrated for extract, drying and crushing to powdery, Chinese chestnut supercritical extract must be got.
Add water in rice sprout according to the part by weight of 1:80-100, decoct more than 1.5 hours, filter to obtain decoction liquor, decoction liquor heating is concentrated into thick, and then dry, be crushed to powdery, obtain rice sprout water extract.
Shitosan, deacetylation is 81.5%, commercially available.
Konjaku flour, pulullan polysaccharide, orange peel essential oil and pearl powder are commercially available prod; Wherein, pearl powder is the oral pearl powder of nanoscale.
Get shitosan 1g, konjaku flour 0.52g, pulullan polysaccharide 0.28g, pearl powder 0.31g, rice sprout water extract 0.25g mix, be placed in 200ml beaker, then add in beaker a small amount of 1% acetum fully miscible; Add Chinese chestnut supercritical extract 0.23g again and orange peel essential oil 0.006g mixes, obtain mixed liquor; By mixed liquor spraying dry, powdery preservation agent for storing can be obtained; Or in mixed liquor, add 1% acetum be settled to 200ml; Namely liquid preservation agent for storing is obtained.
embodiment 2
Get shitosan 1g, konjaku flour 0.49g, pulullan polysaccharide 0.31g, pearl powder 0.29g, rice sprout water extract 0.27g mix, and are placed in 200ml beaker, then add in beaker a small amount of 1% acetum fully miscible; Add Chinese chestnut supercritical extract 0.25g again and orange peel essential oil 0.005g mixes, obtain mixed liquor; The acetum adding 1% in mixed liquor is settled to 200ml; Namely liquid preservation agent for storing is obtained.Or directly by mixed liquor spraying dry, powdery preservation agent for storing can be obtained.Raw materials used same embodiment 1.
embodiment 3
Get shitosan 1g, konjaku flour 0.55g, pulullan polysaccharide 0.27g, pearl powder 0.32g, rice sprout water extract 0.23g mix, and are placed in 200ml beaker, then add in beaker a small amount of 1% acetum fully miscible; Add Chinese chestnut supercritical extract 0.21g again and orange peel essential oil 0.01g mixes, obtain mixed liquor; The acetum adding 1% in mixed liquor is settled to 200ml; Namely liquid preservation agent for storing is obtained.Or directly by mixed liquor spraying dry, powdery preservation agent for storing can be obtained.Raw materials used same embodiment 1.
embodiment 4
Get shitosan 1g, konjaku flour 0.52g, pulullan polysaccharide 0.28g, pearl powder 0.31g mix, be placed in 200ml beaker, then add in beaker a small amount of 1% acetum fully miscible, obtain mixed liquor; By mixed liquor spraying dry, powdery preservation agent for storing can be obtained; Or the acetum adding 1% in mixed liquor is settled to 200ml; Namely liquid preservation agent for storing is obtained.Raw materials used same embodiment 1.
embodiment 5
Get shitosan 1g, konjaku flour 0.52g, pulullan polysaccharide 0.28g, rice sprout water extract 0.25g mix, be placed in 200ml beaker, then add in beaker a small amount of 1% acetum fully miscible, obtain mixed liquor; By mixed liquor spraying dry, powdery preservation agent for storing can be obtained; Or the acetum adding 1% in mixed liquor is settled to 200ml; Namely liquid preservation agent for storing is obtained.Raw materials used same embodiment 1.
embodiment 6
Get shitosan 1g, konjaku flour 0.52g, pulullan polysaccharide 0.28g, Chinese chestnut supercritical extract 0.23g mix, be placed in 200ml beaker, then add in beaker a small amount of 1% acetum fully miscible, obtain mixed liquor; By mixed liquor spraying dry, powdery preservation agent for storing can be obtained; Or the acetum adding 1% in mixed liquor is settled to 200ml; Namely liquid preservation agent for storing is obtained.Raw materials used same embodiment 1.
embodiment 7
Get shitosan 1g, konjaku flour 0.52g, pulullan polysaccharide 0.28g mix, be placed in 200ml beaker, then add in beaker a small amount of 1% acetum fully miscible, then add orange peel essential oil 0.006g and mix, obtain mixed liquor; By mixed liquor spraying dry, powdery preservation agent for storing can be obtained; Or the acetum adding 1% in mixed liquor is settled to 200ml; Namely liquid preservation agent for storing is obtained.Raw materials used same embodiment 1.
comparative example 1
Get shitosan 1g, konjaku flour 0.52g and pulullan polysaccharide 0.28g mixes, and is placed in 200ml beaker, then add in beaker a small amount of 1% acetum fully miscible, obtain mixed liquor; The acetum adding 1% in mixed liquor is settled to 200ml; Namely liquid preservation agent for storing is obtained.Raw materials used same embodiment 1.
comparative example 2
Get shitosan 1.5g, be dissolved in the acetum of 1%, be made into 1.5 % dilutions; Be preservation agent for storing.Raw materials used same embodiment 1.
comparative example 3
Get konjaku flour 0.8g, be dissolved in the acetum of 1%, be made into 0.8 % dilution; Be preservation agent for storing.Raw materials used same embodiment 1.
comparative example 4
Pulullan polysaccharide 2g, is dissolved in the acetum of 1%, is made into 2 % dilutions; Be preservation agent for storing.Raw materials used same embodiment 1.
effect test
Test picks up from well-regulated healthy Chestnut Orchard with Chinese chestnut.The automatic freezer of civil engineering assembling combined type on-hook that freezer is developed for this, fruit practical thickness is polyvinyl chloride (P V C) the freshness protection package packaging of 0.04 mm, every bag of capacity 5.0kg.The Chinese chestnut of the outwardly sound of harvesting is equally divided into 12 groups, often organizes the product shapes such as the size of Chinese chestnut, maturity suitable, have comparativity.Often organize Chinese chestnut, POD average activity is 1968 μ g
-1fWmin
-1, PPO average activity is 2200 μ g
-1fWmin
-1, amylase average activity is 3.12mgg
-1min
-1.Soak with the preservation agent for storing of embodiment 1-7, comparative example 1-4 respectively, each group Chinese chestnut soaks 5 minutes, and then proceed in freezer and preserve, Ku Wen-1 is to 1 DEG C; Wherein one group of Chinese chestnut does not soak preservation agent for storing, as blank.Enter the rear results of regular determination hardness of fruit of storage, fruit rot rate, POD is active, PPO is active.Wherein, the 120th day time determination data as shown in table 1; Determination data when the 150th day is as shown in table 2.
Table 1
；
Table 2
。
His-and-hers watches 1 and table 2 carry out analysis and can draw:
(1) shitosan, konjaku flour, pulullan polysaccharide composite after as antistaling agent (comparative example 1) fresh-keeping effect be used alone shitosan, konjaku flour, pulullan polysaccharide are suitable as the fresh-keeping effect of antistaling agent (comparative example 2-4);
(2) shitosan, konjaku flour, pulullan polysaccharide composite after as antistaling agent (comparative example 1), be used alone glycan, konjaku flour, pulullan polysaccharide as antistaling agent (comparative example 2-4), the fresh-keeping effect 120 days time is all obviously better than the fresh-keeping effect of blank group; 150 days time, the fresh-keeping effect of fresh-keeping effect and blank group is suitable;
(3) pearl powder, Fructus Setariae Germinatus extract, Chinese chestnut supercritical extract and orange peel essential oil are composite afterwards as the facilitation effect of fresh-keeping promoter (embodiment 1-3) according to a certain percentage, are obviously better than being used alone pearl powder, Fructus Setariae Germinatus extract, Chinese chestnut supercritical extract or the orange peel essential oil facilitation effect as fresh-keeping promoter (embodiment 4-7).As can be seen here, after pearl powder, Fructus Setariae Germinatus extract, Chinese chestnut supercritical extract and orange peel essential oil are composite, the interphase interaction of each composition, thus improve facilitation effect each other, cause composite facilitation effect to be afterwards obviously better than the superposition of respective facilitation effect.Described facilitation effect refers to, the freshness-keeping ginseng numerical value of embodiment 1-7 is respectively relative to the percentage that the freshness-keeping ginseng numerical value of comparative example 1 improves;
(4) adopt antistaling agent of the present invention (being added with fresh-keeping promoter) fresh-keeping after, 120 days, 150 days time, every fresh-keeping parameter index is all obviously better than the antistaling agent (comparative example 1) that do not add fresh-keeping promoter; Thus further increase fresh-keeping effect;
(5) compared with blank group, along with the prolongation of storage time, the fresh-keeping effect not adding the antistaling agent (comparative example 1) of fresh-keeping promoter obviously declines; And the antistaling agent (embodiment 1-4) being added with fresh-keeping promoter still possesses excellent fresh-keeping effect; Thus extend storage & fresh-keeping period.
Claims (6)
1. for an antistaling agent for preservation and freshness Chinese chestnut, it is characterized in that, containing shitosan 1 part, konjaku flour 0.49-0.55 part and pulullan polysaccharide 0.27-0.31 part, also containing fresh-keeping promoter;
Described fresh-keeping promoter is: one or more in pearl powder, Chinese chestnut supercritical extract, rice sprout water extract and orange peel essential oil;
Wherein, pearl powder 0.29-0.32 part, Chinese chestnut supercritical extract 0.21-0.25 part, rice sprout water extract 0.23-0.27 part, orange peel essential oil 0.005-0.001 part, described part is weight portion.
2. according to claim 1 for the antistaling agent of preservation and freshness Chinese chestnut, it is characterized in that, containing water and acetic acid.
3. according to claim 1 or 2 for the antistaling agent of preservation and freshness Chinese chestnut, it is characterized in that, described fresh-keeping promoter is made up of pearl powder, Chinese chestnut supercritical extract, rice sprout water extract and orange peel essential oil.
4. according to claim 3 for the antistaling agent of preservation and freshness Chinese chestnut, it is characterized in that, containing shitosan 1 part, konjaku flour 0.52 part, pulullan polysaccharide 0.28 part, pearl powder 0.31 part, Chinese chestnut supercritical extract 0.23 part, rice sprout water extract 0.25 part, orange peel essential oil 0.006 part.
5. according to claim 4 for the antistaling agent of preservation and freshness Chinese chestnut, it is characterized in that, the preparation method of described Chinese chestnut supercritical extract: Chinese chestnut peeling is crushed to 20 orders, be placed in carbon dioxide abstraction still, under 25MPa, 50 DEG C of conditions, the ethanol with 95% is for carrying agent, ethanol is 30% relative to the consumption of carbon dioxide, dynamic extraction 2h, flow velocity is 250L/h, extract; By concentrated for extract, drying and crushing to powdery, Chinese chestnut supercritical extract must be got.
6. according to claim 5 for the antistaling agent of preservation and freshness Chinese chestnut, it is characterized in that, the preparation method of described rice sprout water extract: add water in rice sprout according to the part by weight of 1:80-100, decoct and filter to obtain decoction liquor in more than 1.5 hours, decoction liquor heating is concentrated into thick, and then dry, be crushed to powdery, obtain rice sprout water extract.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104904820A (en) * | 2015-06-24 | 2015-09-16 | 南京大地冷冻食品有限公司 | Application of ginger juice and orange peel coating preservation solution to preservation of fruits and vegetables and chilled meat |
| CN105594852A (en) * | 2016-03-04 | 2016-05-25 | 马鞍山中安食品科技有限公司 | Biological rice fresh-keeping agent and use method thereof |
| CN107455462A (en) * | 2017-09-30 | 2017-12-12 | 东兰县旺达板栗茶油种植专业合作社 | A kind of storage practice of Castanea Mollissima Seeds |
| CN110622652A (en) * | 2019-10-25 | 2019-12-31 | 广西南亚热带农业科学研究所 | Method for inhibiting sprouting of sterculia nobilis seeds |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104904820A (en) * | 2015-06-24 | 2015-09-16 | 南京大地冷冻食品有限公司 | Application of ginger juice and orange peel coating preservation solution to preservation of fruits and vegetables and chilled meat |
| CN105594852A (en) * | 2016-03-04 | 2016-05-25 | 马鞍山中安食品科技有限公司 | Biological rice fresh-keeping agent and use method thereof |
| CN107455462A (en) * | 2017-09-30 | 2017-12-12 | 东兰县旺达板栗茶油种植专业合作社 | A kind of storage practice of Castanea Mollissima Seeds |
| CN110622652A (en) * | 2019-10-25 | 2019-12-31 | 广西南亚热带农业科学研究所 | Method for inhibiting sprouting of sterculia nobilis seeds |
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