CN107751366A - 一种绿色无毒的水果保鲜剂 - Google Patents
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- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 claims abstract description 14
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- 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 8
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- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 claims abstract description 7
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- 238000010438 heat treatment Methods 0.000 claims abstract description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 20
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- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
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Classifications
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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
-
- 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
- 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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
本发明公开了一种绿色无毒的水果保鲜剂,其原料按重量份包括:植酸8‑12份,酒石酸2‑4份,明胶复合物2‑4份,叶酸2‑4份,微晶纤维素4‑7份,谷氨酸2‑4份,聚二甲基硅氧烷0.4‑0.8份,乳酸钠4‑10份,氯化钾8‑16份,月桂酸钠4‑8份,碳酸钠4‑6份,中草药添加剂2‑6份,水60‑80份。明胶复合物采用如下工艺制备:将天然杜仲胶、明胶、水升温搅拌,加入甲壳素、乙醇水溶液混合均匀,加入戊二醛室温搅拌,除杂得到明胶复合物。本发明选用多种原料配制而成,成本低廉,易于储存,安全无毒,可喷洒在水果表面形成薄膜,保湿效果好,防腐杀菌性能好,保鲜期长,易清洗,而且食用无毒,不会损害人体健康。
Description
技术领域
本发明涉及水果保鲜技术领域,尤其涉及一种绿色无毒的水果保鲜剂。
背景技术
随着人们生活水平的提高,水果已经是人们生活中不可缺少的生活物质之一,然而不同水果均具有很强的季节性和地域性,并且生理活性高,含水量大,结构松软,易腐烂生霉、鲜度下降,因此给水果的保鲜及流通带来很大的困难。
目前水果保鲜的主要技术为化学保鲜剂法,由于具有毒副作用的化学药剂的残留、不易去除而影响人体健康,因此要做到安全、无毒以及纯天然的水果保鲜剂的开发,应用前景十分广泛。
发明内容
基于背景技术存在的技术问题,本发明提出了一种绿色无毒的水果保鲜剂,选用多种原料配制而成,成本低廉,易于储存,安全无毒,可喷洒在水果表面形成薄膜,保湿效果好,防腐杀菌性能好,保鲜期长,易清洗,而且食用无毒,不会损害人体健康。
本发明提出的一种绿色无毒的水果保鲜剂,其原料按重量份包括:植酸8-12份,酒石酸2-4份,明胶复合物2-4份,叶酸2-4份,微晶纤维素4-7份,谷氨酸2-4份,聚二甲基硅氧烷0.4-0.8份,乳酸钠4-10份,氯化钾8-16份,月桂酸钠4-8份,碳酸钠4-6份,中草药添加剂2-6份,水60-80份。
优选地,明胶复合物采用如下工艺制备:将天然杜仲胶、明胶、水升温搅拌,加入甲壳素、乙醇水溶液混合均匀,加入戊二醛室温搅拌,去除戊二醛和乙醇,得到明胶复合物。
优选地,明胶复合物的制备工艺中,乙醇水溶液浓度为45-65wt%。
优选地,明胶复合物的制备工艺中,天然杜仲胶、明胶、水、甲壳素、乙醇水溶液、戊二醛的重量比为8-14:2-4:40-60:6-14:80-120:0.2-0.4。
优选地,明胶复合物采用如下工艺制备:将天然杜仲胶、明胶、水升温至55-65℃搅拌40-80min,加入甲壳素、乙醇水溶液混合均匀,加入戊二醛室温搅拌4-8h,去除戊二醛和乙醇,得到明胶复合物。
优选地,中草药添加剂按重量份包括:艾叶4-15份,干姜4-10份,苦参2-8份,丁香1-6份。
本发明选用多种原料配制而成,成本低廉,各种原料间的比例适中,易于储存,安全无毒,可喷洒在水果表面形成薄膜,保湿效果好,防腐杀菌性能好,保鲜期长,易清洗,而且食用无毒,不会损害人体健康。
本发明的明胶复合物中,杜仲胶与明胶复配,可有效避免明胶流动粘连,可塑性好,与甲壳素复配,经戊二醛交联,对甲壳素固定,抗菌效果好,与其他原料复配,所形成的包膜可包覆在水果表面,封闭水果表皮气孔,减少水果水分的散失,降低水果的呼吸作用,抵御外界病菌的倾入,保鲜抗菌性能极为优异;明胶复合物与植酸、酒石酸配合,对重金属离子具有很强的螯合能力,可使其失去原有的催化特性,延缓果蔬的颜色和品质劣变,延长果实的贮藏期。
具体实施方式
下面,通过具体实施例对本发明的技术方案进行详细说明。
实施例1
一种绿色无毒的水果保鲜剂,其原料包括:植酸8kg,酒石酸4kg,明胶复合物2kg,叶酸4kg,微晶纤维素4kg,谷氨酸4kg,聚二甲基硅氧烷0.4kg,乳酸钠10kg,氯化钾8kg,月桂酸钠8kg,碳酸钠4kg,中草药添加剂6kg,水60kg。
中草药添加剂包括:艾叶15kg,干姜4kg,苦参8kg,丁香1kg。明胶复合物采用如下工艺制备:将14kg天然杜仲胶、2kg明胶、60kg水升温至55℃搅拌80min,加入6kg甲壳素、120kg浓度为45wt%乙醇水溶液混合均匀,加入0.4kg戊二醛室温搅拌4h,去除戊二醛和乙醇,得到明胶复合物。
实施例2
一种绿色无毒的水果保鲜剂,其原料包括:植酸12kg,酒石酸2kg,明胶复合物4kg,叶酸2kg,微晶纤维素7kg,谷氨酸2kg,聚二甲基硅氧烷0.8kg,乳酸钠4kg,氯化钾16kg,月桂酸钠4kg,碳酸钠6kg,中草药添加剂2kg,水80kg。
中草药添加剂包括:艾叶4kg,干姜10kg,苦参2kg,丁香6kg。明胶复合物采用如下工艺制备:将8kg天然杜仲胶、4kg明胶、40kg水升温至65℃搅拌40min,加入14kg甲壳素、80kg浓度为65wt%乙醇水溶液混合均匀,加入0.2kg戊二醛室温搅拌8h,去除戊二醛和乙醇,得到明胶复合物。
实施例3
一种绿色无毒的水果保鲜剂,其原料包括:植酸9kg,酒石酸3.5kg,明胶复合物2.5kg,叶酸3.5kg,微晶纤维素5kg,谷氨酸3.5kg,聚二甲基硅氧烷0.5kg,乳酸钠8kg,氯化钾10kg,月桂酸钠7kg,碳酸钠4.5kg,中草药添加剂5kg,水65kg。
中草药添加剂包括:艾叶12kg,干姜6kg,苦参6kg,丁香2kg。明胶复合物采用如下工艺制备:将12kg天然杜仲胶、2.5kg明胶、55kg水升温至58℃搅拌70min,加入8kg甲壳素、110kg浓度为50wt%乙醇水溶液混合均匀,加入0.35kg戊二醛室温搅拌5h,去除戊二醛和乙醇,得到明胶复合物。
实施例4
一种绿色无毒的水果保鲜剂,其原料包括:植酸11kg,酒石酸2.5kg,明胶复合物3.5kg,叶酸2.5kg,微晶纤维素6kg,谷氨酸2.5kg,聚二甲基硅氧烷0.7kg,乳酸钠6kg,氯化钾14kg,月桂酸钠5kg,碳酸钠5.5kg,中草药添加剂3kg,水75kg。
中草药添加剂包括:艾叶6kg,干姜8kg,苦参4kg,丁香4kg。明胶复合物采用如下工艺制备:将10kg天然杜仲胶、3.5kg明胶、45kg水升温至62℃搅拌50min,加入12kg甲壳素、90kg浓度为60wt%乙醇水溶液混合均匀,加入0.25kg戊二醛室温搅拌7h,去除戊二醛和乙醇,得到明胶复合物。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (6)
1.一种绿色无毒的水果保鲜剂,其特征在于,其原料按重量份包括:植酸8-12份,酒石酸2-4份,明胶复合物2-4份,叶酸2-4份,微晶纤维素4-7份,谷氨酸2-4份,聚二甲基硅氧烷0.4-0.8份,乳酸钠4-10份,氯化钾8-16份,月桂酸钠4-8份,碳酸钠4-6份,中草药添加剂2-6份,水60-80份。
2.根据权利要求1所述绿色无毒的水果保鲜剂,其特征在于,明胶复合物采用如下工艺制备:将天然杜仲胶、明胶、水升温搅拌,加入甲壳素、乙醇水溶液混合均匀,加入戊二醛室温搅拌,去除戊二醛和乙醇,得到明胶复合物。
3.根据权利要求2所述绿色无毒的水果保鲜剂,其特征在于,明胶复合物的制备工艺中,乙醇水溶液浓度为45-65wt%。
4.根据权利要求2或3所述绿色无毒的水果保鲜剂,其特征在于,明胶复合物的制备工艺中,天然杜仲胶、明胶、水、甲壳素、乙醇水溶液、戊二醛的重量比为8-14:2-4:40-60:6-14:80-120:0.2-0.4。
5.根据权利要求2-4任一项所述绿色无毒的水果保鲜剂,其特征在于,明胶复合物采用如下工艺制备:将天然杜仲胶、明胶、水升温至55-65℃搅拌40-80min,加入甲壳素、乙醇水溶液混合均匀,加入戊二醛室温搅拌4-8h,去除戊二醛和乙醇,得到明胶复合物。
6.根据权利要求1-5任一项所述绿色无毒的水果保鲜剂,其特征在于,中草药添加剂按重量份包括:艾叶4-15份,干姜4-10份,苦参2-8份,丁香1-6份。
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