CN107410470A - Apple fresh-keeping agent and its preservation method - Google Patents
Apple fresh-keeping agent and its preservation method Download PDFInfo
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- CN107410470A CN107410470A CN201710373716.XA CN201710373716A CN107410470A CN 107410470 A CN107410470 A CN 107410470A CN 201710373716 A CN201710373716 A CN 201710373716A CN 107410470 A CN107410470 A CN 107410470A
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- apple
- fresh
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- apple fresh
- keeping agent
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- 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
- A23B7/155—Microorganisms; Enzymes; Antibiotics
-
- 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
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a kind of apple fresh-keeping agent, include the raw material of following parts by weight：0.1~0.3 part of 100 parts of water, 0.1~0.75 part of lactein and epiphysin.Present invention also offers a kind of apple fresh-keeping method, including：It will be impregnated after apple slice with described apple fresh-keeping agent, then dry, refrigerate.The preservation method of the present invention is simple to operate, and easy to use, processing cost is low, and treated Fresh-cut Apples Browning index, rotting rate reduce, and can preferably keep the color of apple, and storage phase is up to 15 days.
Description
Technical field
The present invention relates to the storage of Fresh-cut Apples and quality control technique field.It is more particularly related to apple
Antistaling agent and its preservation method.
Background technology
In recent years, due to consumer lifestyle gradually change, more convenient and health-nutrition diet is pursued, to fresh
Cut the growing of fruits and vegetables demand.Apple is especially suitable for fresh-cut and nutritious fruit as a kind of, Fresh-cut Apples rapidly into
For one of most popular fresh-cut fruit and vegetable of in the market.But because brown stain speed is fast, fragrance loss is fast, commodity valency is had a strong impact on
Value and nutritive value.In addition, peculiar smell caused by local mechanical wounding and microbial infection and corruption and influenceing after it adopts
The major reason of storage quality.Therefore, it is extremely urgent to seek safely and effectively preservation technology.
The content of the invention
It is an object of the present invention to provide a kind of apple fresh-keeping agent, its is of good preservation effect, and Ingredient Amount is few, easily prepares.
It is an object of the present invention to provide a kind of apple fresh-keeping method, its is simple to operate, easy to use, and processing cost is low,
Treated Fresh-cut Apples Browning index, rotting rate are reduced, and can preferably keep the color of apple, and storage phase is up to 15 days.
In order to realize according to object of the present invention and further advantage, there is provided a kind of apple fresh-keeping agent, including it is following
The raw material of parts by weight：
0.1~0.3 part of 100 parts of water, 0.1~0.75 part of lactein and epiphysin.
Preferably, the parts by weight of described apple fresh-keeping agent, lactein and epiphysin are respectively 0.2~0.5 part
With 0.2 part.
Preferably, described apple fresh-keeping agent, in addition to：
0.05~0.45 part of 0.1~0.75 part of citric acid and vitamin C.
Preferably, described apple fresh-keeping agent, citric acid and ascorbic parts by weight are respectively 0.2~0.5 part
0.1~0.3 part.
Present invention also offers a kind of apple fresh-keeping method, including：
It will be impregnated after apple slice with described apple fresh-keeping agent, then dry, refrigerated at 2~6 DEG C.
Preferably, described apple fresh-keeping method, the time of dipping is 1.5~7.5 minutes.
Preferably, described apple fresh-keeping method, the time of dipping is 3~5 minutes.
Preferably, described apple fresh-keeping method, before section, by apple relative humidity be 80%-90%, temperature
Spend precooling 12 hours in the storeroom for 10 DEG C.
Preferably, described apple fresh-keeping method, the temperature of refrigeration is 4 DEG C.
Preferably, described apple fresh-keeping method, after by apple precooling, before section, apple is first used into clear water
Wash, then with distillation washing.
The present invention comprises at least following beneficial effect：
1st, the edible rank that lactein, citric acid and epiphysin are in antistaling agent of the invention, even if infiltrating through apple
Fruit section, it will not also damage health.
2nd, preservation method of the invention is simple to operate, and easy to use, processing cost is low, is treated through the inventive method fresh
Apple is cut during cryopreservation, Browning index, rotting rate reduce, and can preferably keep the color of apple, storage phase
Up to 15 days.
Further advantage, target and the feature of the present invention embodies part by following explanation, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art.
Embodiment
With reference to embodiment, the present invention is described in further detail, to make those skilled in the art with reference to specification
Word can be implemented according to this.
Embodiment 1
A kind of apple fresh-keeping agent, include the raw material of following parts by weight：
0.1 part of 100 parts of water, 0.75 part of lactein and epiphysin.
Embodiment 2
A kind of apple fresh-keeping agent, include the raw material of following parts by weight：
0.3 part of 100 parts of water, 0.1 part of lactein and epiphysin.
Embodiment 3
A kind of apple fresh-keeping agent, include the raw material of following parts by weight：
0.2 part of 100 parts of water, 0.2 part of lactein and epiphysin.
Embodiment 4
A kind of apple fresh-keeping agent, include the raw material of following parts by weight：
0.2 part of 100 parts of water, 0.35 part of lactein and epiphysin.
Embodiment 5
A kind of apple fresh-keeping agent, include the raw material of following parts by weight：
0.2 part of 100 parts of water, 0.5 part of lactein and epiphysin.
Embodiment 6
A kind of apple fresh-keeping agent, include the raw material of following parts by weight：
0.2 part of 100 parts of water, 0.2 part of lactein, 0.2 part of epiphysin, 0.2 part of lactic acid bacteria and vitamin C.
Embodiment 7
A kind of apple fresh-keeping agent, include the raw material of following parts by weight：
0.35 part of 100 parts of water, 0.35 part of lactein, 0.2 part of epiphysin, 0.35 part of lactic acid bacteria and vitamin C.
Embodiment 8
A kind of apple fresh-keeping agent, include the raw material of following parts by weight：
0.5 part of 100 parts of water, 0.5 part of lactein, 0.2 part of epiphysin, 0.5 part of lactic acid bacteria and vitamin C.
Embodiment 9
A kind of apple fresh-keeping method, including：
The apple fresh-keeping agent described in embodiment 3 will be used to impregnate after apple slice, then dry, refrigerate, refrigerated storage temperature is 2 DEG C.
The time of dipping is 5 minutes.
Embodiment 10
A kind of apple fresh-keeping method, including：
The apple fresh-keeping agent described in embodiment 4 will be used to impregnate after apple slice, then dry, refrigerate, refrigerated storage temperature is 6 DEG C.
The time of dipping is 4 minutes.
Embodiment 11
A kind of apple fresh-keeping method, including：
The apple fresh-keeping agent described in embodiment 5 will be used to impregnate after apple slice, then dry, refrigerate, refrigerated storage temperature is 4 DEG C.
The time of dipping is 3 minutes.
Embodiment 12
A kind of apple fresh-keeping method, including：
The apple fresh-keeping agent described in embodiment 6 will be used to impregnate after apple slice, then dry, refrigerate, refrigerated storage temperature is 4 DEG C.
The time of dipping is 5 minutes.
Before section, by apple precooling in the storeroom that relative humidity is 80%, temperature is 10 DEG C.
Pre-coo time is 12 hours.
Embodiment 13
A kind of apple fresh-keeping method, including：
The apple fresh-keeping agent described in embodiment 7 will be used to impregnate after apple slice, then dry, refrigerate, refrigerated storage temperature is 4 DEG C.
The time of dipping is 4 minutes.
Before section, by apple precooling in the storeroom that relative humidity is 85%, temperature is 10 DEG C.
Pre-coo time is 12 hours.
Embodiment 14
A kind of apple fresh-keeping method, including：
The apple fresh-keeping agent described in embodiment 8 will be used to impregnate after apple slice, then dry, refrigerate, refrigerated storage temperature is 4 DEG C.
The time of dipping is 3 minutes.
Before section, by apple precooling in the storeroom that relative humidity is 90%, temperature is 10 DEG C.
Pre-coo time is 12 hours.
Embodiment 15
A kind of apple fresh-keeping method, including：
The apple fresh-keeping agent described in embodiment 8 will be used to impregnate after apple slice, then dry, refrigerate.
The time of dipping is 3 minutes.
Before section, by apple precooling in the storeroom that relative humidity is 80%-90%, temperature is 10 DEG C.
Pre-coo time is 12 hours.
After by apple precooling, before section, apple is first washed with clear water, then with distillation washing.
Comparative example 1
Only have citric acid, material rate and technique identical with embodiment 12 in antistaling agent.
Comparative example 2
Only have vitamin C, material rate and technique identical with embodiment 12 in antistaling agent.
Comparative example 3
Only have lactein, material rate and technique identical with embodiment 12 in antistaling agent.
Comparative example 4
Only have epiphysin, material rate and technique identical with embodiment 12 in antistaling agent.
Comparative example 5
There is no lactein and epiphysin in antistaling agent, remaining raw material and technique are identical with embodiment 12.
Experiment
Using embodiment 12, embodiment 13, embodiment 14, comparative example 1, comparative example 2, comparative example 3, comparative example 4, comparative example
5 and the method for control group if the dry chip of same apple is carried out fresh-keeping, the preservation method of control group is：Apple is cleaned and cut
Refrigerated after Fresh-cut Apples are obtained after valve.Storage period is periodically inspected by random samples, and the project of sampling Detection mainly includes browning degree, matter
Structure and microbe colony sum etc..It is embodiment 12, embodiment 13, embodiment 14, comparative example 1, comparative example 2, comparative example 3, right
The fresh-keeping parameter of ratio 4 and comparative example 5 such as table 1.Table 2 is the Examined of three embodiments and control group.
Table 1
Table 2
Wherein, the unit of microbe colony sum is lg CFU/g.It can be produced when microbial count is more than 6.0lg CFU/g
Raw harmful toxic matter.
Browned area and degree according to apple section are divided into 5 grades, are respectively：
0 grade keeps initial color and luster and quality without brown stain section
1 grade of slight browning in slight brown stain section
Brown stain substantially occurs for 2 grades of moderate brown stains but initial color and luster and quality are still clear
3 grades of moderate brown stains, quality are unintelligible (there is water sample on surface)
The initial color and luster of 4 grades of severe brown stains and quality are difficult to distinguish smudgy
As can be seen from Table 2, under single factor experiment (comparative example 1-4), compared with the control, different antistaling agents is to fresh-cut
Apple has certain fresh-keeping effect, but effect slightly has difference.Only lactein when, to the effect of color protection of Fresh-cut Apples not
Such as there was only citric acid or vitamin C, but its bacteriostasis is better than citric acid or vitamin C.Only epiphysin when, before storage
Phase is better than citric acid or vitamin C to the bacteriostasis of Fresh-cut Apples.There is citric acid and vitamin C (comparative example 5) at the same time
When, although bacteriostasis has bigger lifting, prevent-browning ability and bacteriostasis are still far weaker than embodiment 12, it is seen that
The composite preservative of the formation of these four components becomes apparent to the fresh-keeping effect of Fresh-cut Apples.
As can be seen from Table 2, as storage time increases, control group browning degree is serious, has found that quality is unclear in l0d
Clear, surface has moisture to ooze out, 15 days, and serious brown stain, matter shape changes.And antistaling agent treatment group (embodiment 12- in 15 days
14) quality clearly feature is shown, the 15th day browning degree is slight or moderate.Microbe colony sum is to weigh fresh-cut
The important indicator of Product Safety, microorganism total amount increases over time in Fresh-cut Apples storage period significantly increases, but antistaling agent
The amplitude that the quantity for the treatment of group increases is substantially less than control group, and freshness date is in 15 days, not less than 6.0lg CFU/g.It can be seen that this
Invention can greatly suppress the brown stain of Fresh-cut Apples, keep quality, and green, safety, at utmost suppress the brown of Fresh-cut Apples
Become, maintain nutritional ingredient, it is simple to operate, easily implement.
Although embodiment of the present invention is disclosed as above, it is not restricted in specification and embodiment listed
With it can be applied to various suitable the field of the invention completely, can be easily for those skilled in the art
Other modification is realized, therefore under the universal limited without departing substantially from claim and equivalency range, it is of the invention and unlimited
In specific details and shown here as the example with description.
Claims (10)
1. a kind of apple fresh-keeping agent, it is characterised in that include the raw material of following parts by weight：
0.1~0.3 part of 100 parts of water, 0.1~0.75 part of lactein and epiphysin.
2. apple fresh-keeping agent as claimed in claim 1, it is characterised in that the parts by weight of lactein and epiphysin are respectively
0.2~0.5 part and 0.2 part.
3. apple fresh-keeping agent as claimed in claim 1, it is characterised in that also include：
0.05~0.45 part of 0.1~0.75 part of citric acid and vitamin C.
4. apple fresh-keeping agent as claimed in claim 2, it is characterised in that citric acid and ascorbic parts by weight are respectively
0.2~0.5 part and 0.1~0.3 part.
A kind of 5. apple fresh-keeping method, it is characterised in that including：
The apple fresh-keeping agent as described in claim 1,2,3 or 4 will be used to impregnate after apple slice, then dried, at 2~6 DEG C
Refrigeration.
6. apple fresh-keeping method as claimed in claim 5, it is characterised in that the time of dipping is 1.5~7.5 minutes.
7. apple fresh-keeping method as claimed in claim 6, it is characterised in that the time of dipping is 3~5 minutes.
8. apple fresh-keeping method as claimed in claim 5, it is characterised in that before section, be in relative humidity by apple
Precooling 12 hours in 80%-90%, the storeroom that temperature is 10 DEG C.
9. apple fresh-keeping method as claimed in claim 5, it is characterised in that the temperature of refrigeration is 4 DEG C.
10. apple fresh-keeping method as claimed in claim 8, it is characterised in that, will before section after by apple precooling
Apple is first washed with clear water, then with distillation washing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201710373716.XA CN107410470A (en) | 2017-05-24 | 2017-05-24 | Apple fresh-keeping agent and its preservation method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710373716.XA CN107410470A (en) | 2017-05-24 | 2017-05-24 | Apple fresh-keeping agent and its preservation method |
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| CN107410470A true CN107410470A (en) | 2017-12-01 |
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| CN201710373716.XA Pending CN107410470A (en) | 2017-05-24 | 2017-05-24 | Apple fresh-keeping agent and its preservation method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109645115A (en) * | 2019-01-03 | 2019-04-19 | 渤海大学 | A kind of fruit freshness preserving composition, fruit antistaling agent and its preparation method and application |
| CN112998063A (en) * | 2021-04-06 | 2021-06-22 | 华南农业大学 | Fresh-keeping method for papaya |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455312A (en) * | 2007-12-12 | 2009-06-17 | 章传华 | Red beet line products produced by probiotics fermentation and fresh-keeping technique thereof |
| CN102178327A (en) * | 2011-04-13 | 2011-09-14 | 孙涛 | Biological antiseptic antistaling agent based on chitosan oligosaccharide Maillard reaction product |
| CN103875801A (en) * | 2014-03-21 | 2014-06-25 | 西北大学 | Application of melatonin to fruit and vegetable preservation and fruit and vegetable preservation method |
-
2017
- 2017-05-24 CN CN201710373716.XA patent/CN107410470A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455312A (en) * | 2007-12-12 | 2009-06-17 | 章传华 | Red beet line products produced by probiotics fermentation and fresh-keeping technique thereof |
| CN102178327A (en) * | 2011-04-13 | 2011-09-14 | 孙涛 | Biological antiseptic antistaling agent based on chitosan oligosaccharide Maillard reaction product |
| CN103875801A (en) * | 2014-03-21 | 2014-06-25 | 西北大学 | Application of melatonin to fruit and vegetable preservation and fruit and vegetable preservation method |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109645115A (en) * | 2019-01-03 | 2019-04-19 | 渤海大学 | A kind of fruit freshness preserving composition, fruit antistaling agent and its preparation method and application |
| CN112998063A (en) * | 2021-04-06 | 2021-06-22 | 华南农业大学 | Fresh-keeping method for papaya |
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| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171201 |
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| RJ01 | Rejection of invention patent application after publication |