CN107279268A - 一种能延长苹果储藏时间的保鲜方法 - Google Patents
一种能延长苹果储藏时间的保鲜方法 Download PDFInfo
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- CN107279268A CN107279268A CN201710654084.4A CN201710654084A CN107279268A CN 107279268 A CN107279268 A CN 107279268A CN 201710654084 A CN201710654084 A CN 201710654084A CN 107279268 A CN107279268 A CN 107279268A
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- A—HUMAN NECESSITIES
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- A23B7/08—Preserving with sugars
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- A—HUMAN NECESSITIES
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Abstract
本发明提供一种能延长苹果储藏时间的保鲜方法,所述的方法包括以下步骤:S10、喷洒盐水;S11、挑选果实;S12、预冷处理;S13、保鲜处理;S14、包装处理。本发明针对苹果的生理特点和保鲜贮藏过程中存在的问题,本发明采用了采摘前十天对鲜苹果喷洒过食盐水和采摘后对苹果进行预冷处理保鲜方式和采用一种由花茶废渣制成的保鲜剂浸泡相结合的保鲜方法,达到了很好的保鲜效果;其可以有效地延长苹果的保鲜贮藏时间,且在保鲜期间能较好地保持苹果的外观品质、营养和食用价值。
Description
技术领域
本发明属于保鲜技术领域,具体涉及一种能延长苹果储藏时间的保鲜方法。
背景技术
苹果是美容佳品,既能减肥,又可使皮肤润滑柔嫩。苹果是种低热量食物,每100克只产生60千卡热量;苹果中营养成份可溶性大,易被人体吸收,故有“活水”之称,有利于溶解硫元素,使皮肤润滑柔嫩。苹果中还有铜、碘、锰、锌、 钾等元素,人体如缺乏这些元素,皮肤就会发生干燥、易裂、奇痒。苹果味道鲜美,营养丰富,很受人们喜爱。但是苹果的收获期较短,一般在夏秋季收获,收获后被运送到全国各个无苹果的城市,或者被储藏起来,在苹果的非收获期满足大众的食用需求。然而,苹果在长期冷藏期间和冷藏后货架储存期间常出现果皮褐变,即黑皮或虎皮现象,严重影响了果实的外观品质,不仅影响了苹果的营养和食用价值,还会影响广大种植者和经营销售者的积极性,从而制约苹果产业经济的发展。因此,苹果的储藏保鲜技术受到业内人士的普遍关注。因而,开发有效或者效果更好的保鲜方法,是苹果种植和销售中亟待解决的技术问题。这对于扩大苹果的销售范围、鲜食期具有重要的意义,并且也能增加苹果种植者和销售者的经济收益。
发明内容
针对现有苹果保鲜中存在的技术问题,本发明旨在提供一种能延长苹果储藏时间的保鲜方法,其可以有效地延长苹果的保鲜贮藏时间,且在保鲜期间能较好地保持苹果的外观品质、营养和食用价值。
为实现上述目的,本发明采用如下技术方案:一种能延长苹果储藏时间的保鲜方法,所述的方法包括以下步骤:
S10、喷洒盐水:在采摘前十天对鲜苹果喷洒过食盐水,进行杀虫、杀菌、防损湿处理;
S11、挑选果实:挑选7~ 8成熟的表皮无病虫害、无碰擦损伤的苹果;
S12、预冷处理:对采收的苹果实放入保鲜箱内,并将保鲜箱敞口放入冷藏库中,调节冷藏库的温度使得苹果以3℃ /h 的降温速度降温,直到将苹果表面的温度降至10-15℃左右,停止降温,使得苹果表面的温度保持在10-15℃左右;
S13、保鲜处理:将步骤S12预冷处理好的苹果浸入苹果保鲜专用浸泡液,浸泡时间为3-8min,而后轻轻捞出,沥干表面的浸泡液,并在阴凉通风处晾干;
S14、包装处理:将步骤S13处理好的苹果放入保鲜箱内,封口后将保鲜箱放入冷藏库中按常规冷藏方式保藏即可。
进一步地,所述步骤S13保鲜处理中所用的保鲜专用浸泡液为一种由花茶废渣制成的保鲜剂,其包括如下重量份数原料:茉莉花渣10~ 20份,菊花渣5~ 12份,金银花渣5~ 15份,绿茶渣5~ 10份,藤茶渣15~ 30份、壳聚糖1~ 5份、食品级甘油0.5~ 1份、蒸馏水50~80份。
进一步地,所述的一种能延长苹果储藏时间的保鲜方法,所述的茉莉花渣为茉莉鲜花窨制花茶后的干燥花蕾,或是提取精油、浸膏后的干燥花蕾。
进一步地,所述的一种能延长苹果储藏时间的保鲜方法,所述的菊花渣为菊花提取菊花黄酮后产生的渣。
进一步地,所述的一种能延长苹果储藏时间的保鲜方法,所述的金银花渣为提取绿原酸后产生的渣。
进一步地,所述的一种能延长苹果储藏时间的保鲜方法,所述的绿茶渣为提取茶多酚后产生的渣。
进一步地,所述的一种能延长苹果储藏时间的保鲜方法,所述的藤茶渣为提取二氢杨梅素后产生的渣。
进一步地,所述的一种能延长苹果储藏时间的保鲜方法,所述的由花茶废渣制成的保鲜剂需现用现配。
本发明中的保鲜过程中所用到的保鲜剂的原料的作用效果如下:
茉莉花渣:本发明所述的茉莉花渣是茉莉鲜花窨制花茶后的干燥花蕾,或是提取精油、浸膏
后的干燥花蕾。茉莉花中含有丰富的黄酮和黄酮类成分,对普通变形杆菌、葡萄球菌、枯草
芽孢杆菌、大肠杆菌等细菌有一定的抑制作用。
菊花渣:本发明所述的菊花渣为菊花提取菊花黄酮后产生的渣,菊花中含有丰富的黄酮和黄酮类成分,对普通变形杆菌、葡萄球菌、枯草芽孢杆菌、大肠杆菌等细菌有一定的抑制作用。
金银花渣:本发明所述的金银花渣为提取绿原酸后产生的渣,绿原酸是一种有效的酚型抗氧化剂,其抗氧化能力要强于咖啡酸、对羟苯酸、阿魏酸、丁香酸、丁基羟基茴香醚(BHA)和生育酚。绿原酸之所以有抗氧化作用,是因为它含有一定量的R-OH基,能形成具有抗氧化作用的氢自由基,以消除羟基自由基和超氧阴离子等自由基的活性,从而保护组织免受氧化作用的损害。
绿茶渣:本发明所述的绿茶渣为提取茶多酚后产生的渣,茶多酚(TeaPolyphenols)是茶叶中多酚类物质的总称,包括黄烷醇类、花色苷类、黄酮类、黄酮醇类和酚酸类等。主要为黄烷醇(儿茶素)类,儿茶素占60~80%。 类物质茶多酚又称茶鞣或茶单宁,是形成茶叶色香味的主要成份之一,也是茶叶中有保健功能的主要成份之一。研究表明,茶多酚等活性物质具解毒和抗辐射作用,能有效地阻止放射性物质侵入骨髓,并可使锶90和钴60迅速排出体外,被健康及医学界誉为“辐射克星”。 茶多酚具有较强的抗氧化作用,尤其酯型儿茶素EGCG,其还原性甚至可达L-异坏血酸的100倍。4种主要儿茶素化合物当中,抗氧化能力为EGCG>EGC>ECG>EC>BHA,且抗氧化性能随温度的升高而增强。茶多酚除具有抗氧化作用外,还具有抑菌作用,如对葡萄球菌、大肠杆菌、枯草杆菌等有抑制作用。茶多酚可吸附食品中的异味,因此具有一定的除臭作用。对食品中的色素具有保护作用,它既可起到天然色素的作用,又可防止食品退色,茶多酚还具有抑制亚硝酸盐的形成和积累作用。
藤茶渣:本发明所述的所述的藤茶渣为提取二氢杨梅素后产生的渣,二氢杨梅素为葡萄属植物藤茶的提取物,是藤茶中的主要活性成分黄酮类化合物,此类物质具有清除自由基、抗氧化、抗血栓、抗肿瘤、消炎等多种奇特功效;而二氢杨梅素是较为特殊的一种黄酮类化合物,在解除醇中毒、预防酒精肝、脂肪肝、抑制肝细胞恶化、降低肝癌的发病率、抗高血压、抑制体外血小板聚集和体内血栓的形成、降低血脂和血糖水平,提高SOD活性以及保肝护肝等方面具有特殊功效。药理实验表明,二氢杨梅素对枯草芽胞杆菌、金黄色葡萄球菌、沙门菌、大肠埃希菌、产气杆菌、啤酒酵母、黏红酵母、青霉、黑曲霉、黄曲霉、毛霉及根霉均有抑菌作用, 尤其对革兰阳性、革兰阴性球菌或杆菌作用明显 。
壳聚糖:壳聚糖是一种天然的涂膜保鲜剂,多用于果蔬采后保鲜,可在果蔬表面形成一层透明薄膜,起到延缓代谢和美化商品的作用,并且无毒、安全、可食用,目前在农产品保鲜上受到了越来越多的关注。用壳聚糖进行涂膜保鲜,其膜层具有通透性、阻水性,可以对各种气体分子增加穿透阻力,形成了一种微气调环境,是果蔬组织内的二氧化碳含量增加,氧气含量降低,抑制了果蔬的呼吸代谢和水分散失,减缓果蔬组织和结构衰老,从而有效地延长果蔬的采后寿命。壳聚糖还可以作为肉类食品抗氧化剂,这种抑制氧化作用机理是与肉中自由铁离子和壳聚糖有关的。当肉在热处理过程中,自由铁离子便从肉的血红蛋白中释放出来,并与壳聚糖螯合形成螯合物,从而抑制铁离子的催化活性。
食品级甘油:食用级甘油其中最优质一种-生物精化甘油,除含有丙三醇,还有酯类、葡萄糖等还原糖,属于多元醇类甘油;除具有保湿、保润功能外,还具有高活性、抗氧化、促醇化等特殊功效。
本发明的保鲜剂的制备工艺为:将茉莉花渣,菊花渣,金银花渣,绿茶渣,藤茶渣粉碎,加入原料3 ~ 5 倍水,在40℃~60℃温度下,回流提取50 ~ 100min,得提取液;再将壳聚糖、 食品级甘油、蒸馏水和提取液混合搅拌均匀即得所需的保鲜剂。
本发明具有如下优点和有益效果:
1、本发明针对苹果的生理特点和保鲜贮藏过程中存在的问题,本发明采用了采摘前十天对鲜苹果喷洒过食盐水和采摘后对苹果进行预冷处理保鲜方式和采用一种由花茶废渣制成的保鲜剂浸泡相结合的保鲜方法,达到了很好的保鲜效果;
2、本发明在苹果保鲜处理前先采用采摘前十天对鲜苹果喷洒过食盐水,进行杀虫、杀菌、防损湿处理;之后对苹果以3℃ /h 的降温速度进行预冷处理,在该降温过程中有利于苹果热的散失,同时以该速度进行降温处理不会对苹果产生冷害,并且在降温过程中苹果果皮表面的气孔逐步关闭,在降温结束时果皮表面的气孔基本完成关闭,其能有效地阻止在接下来浸泡保鲜操作中蒸馏水的大量渗入,避免了由于浸泡而导致的果香和果味的散失,还避免了蒸馏水渗入气孔周边细胞,导致其含水量过高而产生的细胞伤害;
3、在步骤S13、保鲜处理苹果和浸泡液的温度都保持在10-15℃左右的低温,浸泡处理3-8min,沥干后在阴凉处晾干,其能使得浸泡液中的有效成分在苹果表面形成一层具有保鲜作用的保护膜,其中在本保鲜环节中所采用的保鲜剂中所用到的原料茉莉花渣,菊花渣,金银花渣,绿茶渣,藤茶渣等提取物的配合使用可以减少细菌和霉菌的滋生,抑制腐烂腐败的扩散,再同食品级甘油与壳聚糖配合使用,能在其表面形成具有光泽、良好保水作用的保鲜膜,以上成分的相互协调,相互作同,对于苹果保鲜期的延长具有重要的意义;
4、本发明独创性地采用茉莉花渣,菊花渣,金银花渣,绿茶渣,藤茶渣分别含有丰富的黄酮类物、绿原酸、茶多酚、二氢杨梅素质等物质,其都具有抑菌作用,防止微生物的侵入,减轻需要保鲜物质的腐烂,并且本花茶废料作为原料,变废为宝,提升废料的价值,充分利用资源,制成的保鲜剂成本超低;再配合食品级甘油与壳聚糖配合使用配制成的保鲜剂,其保鲜效果显著,不含任何添加剂,安全无毒,绿色环保,成本低等优点,并且在食用阶段只需要简单的清洗和浸泡就可以去除表面的保鲜剂成分,健康无害,本保鲜方法可以大规模推广。
具体实施方式
以下结合实施例对本发明作进一步说明,但本发明并不局限于这些实施例。
实施例1
一种能延长苹果储藏时间的保鲜方法,所述的方法包括以下步骤:
S10、喷洒盐水:在采摘前十天对鲜苹果喷洒过食盐水,进行杀虫、杀菌、防损湿处理;
S11、挑选果实:挑选7成熟的表皮无病虫害、无碰擦损伤的苹果;
S12、预冷处理:对采收的苹果实放入保鲜箱内,并将保鲜箱敞口放入冷藏库中,调节冷藏库的温度使得苹果以3℃ /h 的降温速度降温,直到将苹果表面的温度降至10℃左右,停止降温,使得苹果表面的温度保持在10℃左右;
S13、保鲜处理:将步骤S12预冷处理好的苹果浸入苹果保鲜专用浸泡液,浸泡时间为3min,而后轻轻捞出,沥干表面的浸泡液,并在阴凉通风处晾干;
S14、包装处理:将步骤S13处理好的苹果放入保鲜箱内,封口后将保鲜箱放入冷藏库中按常规冷藏方式保藏即可。
所述步骤S13保鲜处理中所用的保鲜专用浸泡液为一种由花茶废渣制成的保鲜剂,其包括如下重量份数原料:茉莉花渣10份,菊花渣5份,金银花渣5份,绿茶渣5份,藤茶渣15份、壳聚糖1份、食品级甘油0.5份、蒸馏水50份。
本发明的保鲜剂的制备工艺为:将茉莉花渣,菊花渣,金银花渣,绿茶渣,藤茶渣粉碎,加入原料3 倍水,在40℃℃温度下,回流提取50 min,得提取液;再将壳聚糖、 食品级甘油、蒸馏水和提取液混合搅拌均匀即得所需的保鲜剂,所述的由花茶废渣制成的保鲜剂需现用现配。
实施例2
一种能延长苹果储藏时间的保鲜方法,所述的方法包括以下步骤:
S10、喷洒盐水:在采摘前十天对鲜苹果喷洒过食盐水,进行杀虫、杀菌、防损湿处理;
S11、挑选果实:挑选8成熟的表皮无病虫害、无碰擦损伤的苹果;
S12、预冷处理:对采收的苹果实放入保鲜箱内,并将保鲜箱敞口放入冷藏库中,调节冷藏库的温度使得苹果以3℃ /h 的降温速度降温,直到将苹果表面的温度降至15℃左右,停止降温,使得苹果表面的温度保持在15℃左右;
S13、保鲜处理:将步骤S12预冷处理好的苹果浸入苹果保鲜专用浸泡液,浸泡时间为8min,而后轻轻捞出,沥干表面的浸泡液,并在阴凉通风处晾干;
S14、包装处理:将步骤S13处理好的苹果放入保鲜箱内,封口后将保鲜箱放入冷藏库中按常规冷藏方式保藏即可。
所述步骤S13保鲜处理中所用的保鲜专用浸泡液为一种由花茶废渣制成的保鲜剂,其包括如下重量份数原料:茉莉花渣20份,菊花渣12份,金银花渣15份,绿茶渣10份,藤茶渣30份、壳聚糖5份、食品级甘油1份、蒸馏水80份。
本发明的保鲜剂的制备工艺为:将茉莉花渣,菊花渣,金银花渣,绿茶渣,藤茶渣粉碎,加入原料5 倍水,在60℃温度下,回流提取100min,得提取液;再将壳聚糖、 食品级甘油、蒸馏水和提取液混合搅拌均匀即得所需的保鲜剂,所述的由花茶废渣制成的保鲜剂需现用现配。
实施例3
一种能延长苹果储藏时间的保鲜方法,所述的方法包括以下步骤:
S10、喷洒盐水:在采摘前十天对鲜苹果喷洒过食盐水,进行杀虫、杀菌、防损湿处理;
S11、挑选果实:挑选7成熟的表皮无病虫害、无碰擦损伤的苹果;
S12、预冷处理:对采收的苹果实放入保鲜箱内,并将保鲜箱敞口放入冷藏库中,调节冷藏库的温度使得苹果以3℃ /h 的降温速度降温,直到将苹果表面的温度降至12℃左右,停止降温,使得苹果表面的温度保持在12℃左右;
S13、保鲜处理:将步骤S12预冷处理好的苹果浸入苹果保鲜专用浸泡液,浸泡时间为5min,而后轻轻捞出,沥干表面的浸泡液,并在阴凉通风处晾干;
S14、包装处理:将步骤S13处理好的苹果放入保鲜箱内,封口后将保鲜箱放入冷藏库中按常规冷藏方式保藏即可。
所述步骤S13保鲜处理中所用的保鲜专用浸泡液为一种由花茶废渣制成的保鲜剂,其包括如下重量份数原料:茉莉花渣15份,菊花渣10份,金银花渣9份,绿茶渣8份,藤茶渣25份、壳聚糖3份、食品级甘油0.6份、蒸馏水60份。
本发明的保鲜剂的制备工艺为:将茉莉花渣,菊花渣,金银花渣,绿茶渣,藤茶渣粉碎,加入原料4倍水,在50℃温度下,回流提取80min,得提取液;再将壳聚糖、 食品级甘油、蒸馏水和提取液混合搅拌均匀即得所需的保鲜剂,所述的由花茶废渣制成的保鲜剂需现用现配。
Claims (8)
1.一种能延长苹果储藏时间的保鲜方法,其特征在于,所述的方法包括以下步骤:
S10、喷洒盐水:在采摘前十天对鲜苹果喷洒过食盐水,进行杀虫、杀菌、防损湿处理;
S11、挑选果实:挑选7~ 8成熟的表皮无病虫害、无碰擦损伤的苹果;
S12、预冷处理:对采收的苹果实放入保鲜箱内,并将保鲜箱敞口放入冷藏库中,调节冷藏库的温度使得苹果以3℃ /h 的降温速度降温,直到将苹果表面的温度降至10-15℃左右,停止降温,使得苹果表面的温度保持在10-15℃左右;
S13、保鲜处理:将步骤S12预冷处理好的苹果浸入苹果保鲜专用浸泡液,浸泡时间为3-8min,而后轻轻捞出,沥干表面的浸泡液,并在阴凉通风处晾干;
S14、包装处理:将步骤S13处理好的苹果放入保鲜箱内,封口后将保鲜箱放入冷藏库中按常规冷藏方式保藏即可。
2.根据权利要求1 所述的一种能延长苹果储藏时间的保鲜方法,其特征在于,步骤S13保鲜处理中所用的保鲜专用浸泡液为一种由花茶废渣制成的保鲜剂,其包括如下重量份数原料:茉莉花渣10~ 20份,菊花渣5~ 12份,金银花渣5~ 15份,绿茶渣5~ 10份,藤茶渣15~ 30份、壳聚糖1~ 5份、食品级甘油0.5~ 1份、蒸馏水50~80份。
3.根据权利要求2所述的一种能延长苹果储藏时间的保鲜方法,其特征在于:所述的茉莉花渣为茉莉鲜花窨制花茶后的干燥花蕾,或是提取精油、浸膏后的干燥花蕾。
4.根据权利要求2所述的一种能延长苹果储藏时间的保鲜方法,其特征在于:所述的菊花渣为菊花提取菊花黄酮后产生的渣。
5.根据权利要求2所述的一种能延长苹果储藏时间的保鲜方法,其特征在于:所述的金银花渣为提取绿原酸后产生的渣。
6.根据权利要求2所述的一种能延长苹果储藏时间的保鲜方法,其特征在于:所述的绿茶渣为提取茶多酚后产生的渣。
7.根据权利要求2所述的一种能延长苹果储藏时间的保鲜方法,其特征在于:所述的藤茶渣为提取二氢杨梅素后产生的渣。
8.根据权利要求2所述的一种能延长苹果储藏时间的保鲜方法,其特征在于:所述的由花茶废渣制成的保鲜剂需现用现配。
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