CN105875816A - 一种番茄保鲜剂 - Google Patents
一种番茄保鲜剂 Download PDFInfo
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- CN105875816A CN105875816A CN201610271804.4A CN201610271804A CN105875816A CN 105875816 A CN105875816 A CN 105875816A CN 201610271804 A CN201610271804 A CN 201610271804A CN 105875816 A CN105875816 A CN 105875816A
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- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims abstract description 28
- 240000003768 Solanum lycopersicum Species 0.000 title claims description 22
- 239000003755 preservative agent Substances 0.000 title abstract description 4
- 230000002335 preservative effect Effects 0.000 title abstract description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 33
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 13
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 13
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 13
- 239000011425 bamboo Substances 0.000 claims abstract description 13
- 235000021419 vinegar Nutrition 0.000 claims abstract description 12
- 239000000052 vinegar Substances 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 11
- 229920002101 Chitin Polymers 0.000 claims abstract description 11
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims abstract description 11
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims abstract description 11
- CJZGTCYPCWQAJB-UHFFFAOYSA-L calcium stearate Chemical compound [Ca+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O CJZGTCYPCWQAJB-UHFFFAOYSA-L 0.000 claims abstract description 11
- 235000013539 calcium stearate Nutrition 0.000 claims abstract description 11
- 239000008116 calcium stearate Substances 0.000 claims abstract description 11
- 239000000467 phytic acid Substances 0.000 claims abstract description 11
- 229940068041 phytic acid Drugs 0.000 claims abstract description 11
- 235000002949 phytic acid Nutrition 0.000 claims abstract description 11
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 11
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 11
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 11
- 241000227653 Lycopersicon Species 0.000 claims abstract 6
- 239000003795 chemical substances by application Substances 0.000 claims description 22
- 241001330002 Bambuseae Species 0.000 claims description 12
- 241000628997 Flos Species 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 229960004106 citric acid Drugs 0.000 claims description 3
- 235000015165 citric acid Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims 1
- 238000000746 purification Methods 0.000 claims 1
- 238000004321 preservation Methods 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 3
- 231100000252 nontoxic Toxicity 0.000 abstract description 2
- 230000003000 nontoxic effect Effects 0.000 abstract description 2
- 244000082204 Phyllostachys viridis Species 0.000 abstract 1
- 244000223014 Syzygium aromaticum Species 0.000 abstract 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 abstract 1
- 238000013329 compounding Methods 0.000 abstract 1
- 230000000813 microbial effect Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 239000008213 purified water Substances 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 5
- 239000000203 mixture Substances 0.000 description 4
- 150000001298 alcohols Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 231100001261 hazardous Toxicity 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 229930195732 phytohormone Natural products 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
本发明公开了一种番茄保鲜剂，由以下重量份原料制成：竹醋液10‑20份、谷维素1‑2份、植酸1‑3份、柠檬酸3‑5份、山梨酸钾3‑5份、丁香提取液5‑10份、硬脂酸钙1‑2份、甲壳素1‑4份、纯净水140‑160份。本发明针对不同微生物菌群，采用安全、无毒、高效的天然抗氧化和防腐成分复配而成，配制简单，使用方便，保鲜效果好，可延长番茄保鲜期30天以上。
Description
技术领域
本发明属于水果保鲜技术领域，具体涉及一种番茄保鲜剂。
背景技术
随着科技的发展，生活水平不断提高，人们对不同地区不同季节生产的水果需求量逐渐加大，使得人们对难贮存的水果的保鲜贮存和运输提出了越来越高的要求。现有技术在常温或低温保鲜、长效保鲜和运输保鲜方面虽然有一定进展，但是还存在一些不足，保鲜剂或保鲜膜的释放期较短、保鲜作用不均，保鲜剂或保鲜膜对感官品质有较大损害，所用原料对人体有危害等。
番茄是一种深受人们喜欢的水果，但其保鲜期短，严重的影响了鲜番茄的长距离运输和销售。
发明内容
针对上述现有技术的不足，本发明的目的是提供一种番茄保鲜剂。
本发明采取的技术方案是：
一种番茄保鲜剂，由以下重量份原料制成：竹醋液10-20份、谷维素1-2份、植酸1-3份、柠檬酸3-5份、山梨酸钾3-5份、丁香提取液5-10份、硬脂酸钙1-2份、甲壳素1-4份、纯净水140-160份。
优选地，所述的番茄保鲜剂，由以下重量份原料制成：竹醋液15份、谷维素1.5份、植酸2份、柠檬酸4份、山梨酸钾4份、丁香提取液7.5份、硬脂酸钙1.5份、甲壳素2.5份、纯净水150份。
本发明还提供上述番茄保鲜剂的制备方法，是将配方量的谷维素、植酸、柠檬酸、山梨酸钾、丁香提取液、硬脂酸钙和纯净水混合，搅拌15-20min，之后升温至50-55℃，加入甲壳素搅拌10-15min，冷却至室温加入竹醋液搅拌均匀即可。
本发明还提供上述番茄保鲜剂在番茄保鲜中的应用。
优选地，所述应用是将番茄放入番茄保鲜剂中，浸泡5-10min取出即可。
竹醋液是竹材热解得到的液体产物，它是一种组成成分相当复杂的液体混合物，其主要成分是水、有机酸、酚类、酮类、醇类等物质，具有很好的抗霉、抗菌、抗氧化性，可以起到良好的保鲜作用，并且其还起到植物激素方面的作用，使保鲜的水果味道变的更好。
本发明的有益效果是：本发明针对不同微生物菌群，采用安全、无毒、高效的天然抗氧化和防腐成分复配而成，配制简单，使用方便，保鲜效果好，可延长番茄保鲜期30天以上。
具体实施方式
下面对本发明的较佳实施例进行详细阐述，以使本发明的优点和特征能更易于被本领域技术人员理解，从而对本发明的保护范围做出更为清楚明确的界定。
实施例1
一种番茄保鲜剂，由以下重量份原料制成：竹醋液10份、谷维素1份、植酸1份、柠檬酸3份、山梨酸钾3份、丁香提取液5份、硬脂酸钙1份、甲壳素1份、纯净水140份。
实施例2
一种番茄保鲜剂，由以下重量份原料制成：竹醋液15份、谷维素1.5份、植酸2份、柠檬酸4份、山梨酸钾4份、丁香提取液7.5份、硬脂酸钙1.5份、甲壳素2.5份、纯净水150份。
实施例3
一种番茄保鲜剂，由以下重量份原料制成：竹醋液20份、谷维素2份、植酸3份、柠檬酸5份、山梨酸钾5份、丁香提取液10份、硬脂酸钙2份、甲壳素4份、纯净水160份。
实施例4
实施例1-3所述的番茄保鲜剂的制备方法，是将配方量的谷维素、植酸、柠檬酸、山梨酸钾、丁香提取液、硬脂酸钙和纯净水混合，搅拌15-20min，之后升温至50-55℃，加入甲壳素搅拌10-15min，冷却至室温加入竹醋液搅拌均匀即可。
在3-5℃条件下，将新鲜番茄经本发明的番茄保鲜剂处理8min后，可以贮藏35天，而相同条件下不使用本发明的番茄保鲜剂，只能贮藏5天。
Claims (5)
1.一种番茄保鲜剂，其特征在于由以下重量份原料制成：竹醋液10-20份、谷维素1-2份、植酸1-3份、柠檬酸3-5份、山梨酸钾3-5份、丁香提取液5-10份、硬脂酸钙1-2份、甲壳素1-4份、纯净水140-160份。
2.根据权利要求1所述的番茄保鲜剂，其特征在于由以下重量份原料制成：竹醋液15份、谷维素1.5份、植酸2份、柠檬酸4份、山梨酸钾4份、丁香提取液7.5份、硬脂酸钙1.5份、甲壳素2.5份、纯净水150份。
3.根据权利要求1或2所述的番茄保鲜剂，其特征在于制备方法为：将配方量的谷维素、植酸、柠檬酸、山梨酸钾、丁香提取液、硬脂酸钙和纯净水混合，搅拌15-20min，之后升温至50-55℃，加入甲壳素搅拌10-15min，冷却至室温加入竹醋液搅拌均匀即可。
4.根据权利要求1或2所述的番茄保鲜剂，其特征在于番茄保鲜剂在番茄保鲜中的应用。
5.根据权利要求4所述的番茄保鲜剂，其特征在于所述应用是将番茄放入番茄保鲜剂中，浸泡5-10min取出即可。
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| CN201610271804.4A CN105875816A (zh) | 2016-04-27 | 2016-04-27 | 一种番茄保鲜剂 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110226623A (zh) * | 2019-07-19 | 2019-09-13 | 徐州工程学院 | 一种延长大蒜保鲜期的方法 |
| CN110521770A (zh) * | 2019-10-17 | 2019-12-03 | 康来福农产品集团有限公司 | 蔬菜保鲜方法 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101263828B (zh) * | 2008-04-30 | 2011-03-16 | 浙江林学院 | 一种含植醋液的消毒保鲜剂及其用途 |
| CN104286156A (zh) * | 2014-10-21 | 2015-01-21 | 张刚 | 一种番茄涂膜复合保鲜剂及其制备方法 |
| CN105053173A (zh) * | 2015-08-27 | 2015-11-18 | 太仓市永发农场专业合作社 | 一种番茄保鲜剂 |
| CN105123910A (zh) * | 2015-08-14 | 2015-12-09 | 太仓市新滨农场专业合作社 | 一种番茄保鲜剂及其制备方法 |
-
2016
- 2016-04-27 CN CN201610271804.4A patent/CN105875816A/zh active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101263828B (zh) * | 2008-04-30 | 2011-03-16 | 浙江林学院 | 一种含植醋液的消毒保鲜剂及其用途 |
| CN104286156A (zh) * | 2014-10-21 | 2015-01-21 | 张刚 | 一种番茄涂膜复合保鲜剂及其制备方法 |
| CN105123910A (zh) * | 2015-08-14 | 2015-12-09 | 太仓市新滨农场专业合作社 | 一种番茄保鲜剂及其制备方法 |
| CN105053173A (zh) * | 2015-08-27 | 2015-11-18 | 太仓市永发农场专业合作社 | 一种番茄保鲜剂 |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110226623A (zh) * | 2019-07-19 | 2019-09-13 | 徐州工程学院 | 一种延长大蒜保鲜期的方法 |
| CN110521770A (zh) * | 2019-10-17 | 2019-12-03 | 康来福农产品集团有限公司 | 蔬菜保鲜方法 |
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Application publication date: 20160824 |