CN108029750A - 一种防褐变果蔬保鲜剂及其制备方法 - Google Patents
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- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
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- 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
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
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- Zoology (AREA)
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Abstract
本发明涉及食品保鲜领域，公开一种防褐变果蔬保鲜剂及其制备方法，以复合壳聚糖溶液和中草药提取物为原料，按照复合壳聚糖溶液与中草药提取物的质量百分比(6～22％)：(78～94％)制备而成，复合壳聚糖包括壳聚糖、水溶性低聚壳聚糖、壳聚糖盐酸盐，中草药提取物包括迷迭香、麦麸、葡萄籽、银杏果、半胱氨酸、蔗糖酯、抗坏血酸、柠檬酸、乙二醇、甘油。本发明通过合理的有机配伍，能够对于酶促褐变以及非酶促褐变等造成的褐变反应、产生褐色色素或者是黑色素、美拉德反应、焦糖化作用等进行有效的防护并起到果蔬防褐变及保鲜功效。
Description
技术领域
本发明属于食品保鲜领域，主要涉及一种防褐变果蔬保鲜剂及其制备方法。
背景技术
我国鲜切果蔬研究相对晚于发达国家，20世纪90年代果蔬加工萌芽兴起，但由于鲜切果蔬已经过前期预处理，可更为便捷地进行后续加工。近年来随着我国居民消费结构的转变以及各地果蔬批发市场的建立，我国鲜切产品市场面临重大的发展机遇。
虽然鲜切果蔬优点明显，市场潜力巨大，但是与原材料相比，鲜切果蔬由于切分处理所造成的机械伤会引发一系列的生理生化变化，如变色、变味、软化、衰老、变质等，尤其是鲜切褐变会严重影响产品的感官质量，降低营养价值，导致商品价值大大降低，因此面对的困难较多。
通常对于褐变现象而言，主要有酶促褐变和非酶促褐变两种类型。第一，酶促褐变。主要指的是由于多酚氧化酶(PPO)等酶类物质的参与，进而引发的一系列褐变反应。具体而言，当在有氧的环境下，多酚氧化酶氧化组织中的内源性多酚类物质会形成醌，然后醌又在苹果的体内自身进行缩合或者喝细胞内的蛋白质以及氨基酸等发生作用，进而产生高分子的络合物，进而产生褐色的色素或者是黑色素。多酚氧化酶氧化的酚类物质在完整的细胞中作为呼吸传递物质，在酚和醌中保持着动态的平衡。一旦新鲜的苹果组织被损失，大量的氧分侵入其中，将激活酶原，邻苯二酚类的物质经过酶的催化氧化作用下，生成邻苯醌类化合物。第二，非酶促褐变。主要指的是因为抗坏血酸氧化分解、多元酶氧化缩合反应和糖、氨基酸、蛋白质等发生反应而引发的。其化学过程主要包含美拉德反应、焦糖化作用、抗坏血酸氧化降解和多元酚氧化缩合等。
发明内容
为解决上述技术问题，本发明提供一种防褐变果蔬保鲜剂及其制备方法，以复合壳聚糖溶液和中草药提取物为原料，按照复合壳聚糖溶液与中草药提取物的质量百分比(6～22％)：(78～94％)制备而成，复合壳聚糖包括壳聚糖、水溶性低聚壳聚糖、壳聚糖盐酸盐，中草药提取物包括迷迭香、麦麸、葡萄籽、银杏果、半胱氨酸、蔗糖酯、抗坏血酸、柠檬酸、乙二醇、甘油。本发明通过合理的有机配伍，能够达到防止褐变，抑菌，杀菌，修复果蔬细胞的效果，并改善延长果蔬的保鲜期。
具体技术方案如下：
一种防褐变果蔬保鲜剂，以复合壳聚糖溶液和中草药提取物为原料制备而成，所述复合壳聚糖包括壳聚糖、水溶性低聚壳聚糖、壳聚糖盐酸盐，所述中草药提取物包括迷迭香、麦麸、葡萄籽、银杏果、半胱氨酸、蔗糖酯、抗坏血酸、柠檬酸、乙二醇、甘油；所述复合壳聚糖溶液与中草药提取物的质量百分比为(6～22％)：(78～94％)。
所述壳聚糖其平均分子量为50万，脱乙酰度为97％以上。
所述水溶性低聚壳聚糖平均分子量为6100，1％水溶液在20℃时的pH值为6.5～7.5。
防褐变果蔬保鲜剂的制备方法，具体制备步骤如下：
(1)复合壳聚糖溶液的制备：按质量百分比壳聚糖：水溶性低聚壳聚糖：壳聚糖盐酸盐(10～30)：(20～40)：(10～50)溶于3～6倍原料质量的浓度为2～8％稀食用乙酸水溶液中而成。
(2)中草药提取物的制备：由如下质量百分配比加热水提取而得：
迷迭香 1.5～12；
麦麸 2～10；
葡萄籽 2～10；
银杏果 1～5；
半胱氨酸 1～2；
蔗糖酯 1.5～2；
抗坏血酸 0.5～3；
柠檬酸 0.5～2；
乙二醇 0.05～2.5；
甘油 0.05～2.5；
超纯水余量；
将植物迷迭香、麦麸、葡萄籽、银杏果浸泡在超纯水中24h，而后加热回流2h，真空浓缩至溶液密度为1.02～1.03g/cm3，再经降温40℃过滤得初级植物提取液；将初级植物提取液与半胱氨酸、蔗糖酯、抗坏血酸、柠檬酸、乙二醇、甘油、超纯水按比例配置后，在氮气保护条件充分搅拌，静置、过滤而成。
所述复合壳聚糖溶液制备方法中和中药提取液制备方法中所述的真空浓缩，是在真空度为在0.06～0.08Mpa条件下进行加热浓缩。
本发明的有益效果是：
目前，已经发现壳多糖、壳聚糖以及它们的衍生物在医药、农业、食品及非食品工业方面都有广泛的用途，壳聚糖具有的天然抑菌活性及细胞的自修复功能，是一种新型的生理学材料，多样的生物学功能，特别是生物相容性和完整的降解能力及降解过程中代谢产物极低的毒性，赋予其具有天然的抑菌活性，有加速炎症细胞的功能，抑菌谱较广，对革蓝氏阳性菌、革蓝氏阴性菌和白色念珠菌均有明显抑菌效果。壳聚糖结合中草药应用于食品保鲜领域的报道相对较少。
植物成分迷迭香中所含迷迭香酸就具有多种生物活性、较强的抗氧化活性(其抗氧化活性强于咖啡酸,绿原酸,叶酸等)和免疫调节、抗血栓和抗血小板聚集的作用；迷迭香酸具有较强的抗炎活性,同时迷迭香酸还具有抗菌、抗病毒、抗肿瘤的活性,而具有抑制急慢性感染、抗紫外线、抑制弹性蛋白降解等特性。
银杏果具有抗过敏作用，消炎杀菌功能，因此可以抗氧化，保护细胞的完整性，延缓衰老，可以清除体内的自由基，含有的黄酮可以阻止色素在真皮层的形成和沉着，其中的一些微量元素也具有清除氧自由基和抑制黑色素等作用。银杏果的功效与作用还有抑制和杀伤肿瘤细胞并且可以抵抗辐射，增加机体免疫力，能有效缓解辐射对骨骼细胞增殖的抑制。
葡萄籽能够清除自由基、抗衰老、增强免疫力：清除自由基，阻止自由基对细胞的破坏，提高细胞对过敏源的耐受性；清除致敏自由基，抗辐射：有效预防和减轻紫外线辐射对细胞的损伤，抑制自由基引发的脂质过氧化，阻止自由基对晶状体蛋白的氧化。
抗坏血酸能帮助植物抵抗干旱、臭氧和紫外线。维生素C可通过逐级供给电子而转变为半脱氧抗坏血酸和脱氢抗坏血酸的过程清除体内超负氧离子、羟自由基、有机自由基和有机过氧基等自由基；使生育酚自由基重新还原成生育酚，反应生成的抗坏血酸自由基在一定条件下又可被NADH2的体系酶作用下还原为抗坏血酸，VC的抗氧化作用可以抵御自由基对细胞的伤害防止细胞的变异；阻断亚硝酸盐和仲胺形成强致癌物亚硝胺。
半胱氨酸对于黑斑、雀斑等疗效显著，能够还原表皮下的黑色素，消除已经沉着的黑色素。能有效阻止黑色素在体内形成可帮助修复因紫外线、日晒、精神压力等引起的胶质纤维紊乱的作用，同时能够还原表皮下的黑色素，消除已经沉着的黑色素。能有效阻止黑色素在体内形成。
维生素C能帮助半胱氨酸抑制黑色素的生成，促进其***，对黑斑和雀斑疗效显如下：抑制黑色生成、参与黑色素***、使黑色素变浅。有效地预防和治疗放射性伤害；具有防止生物体衰老的功能。
上述成分的有机配伍，能够对于酶促褐变以及非酶促褐变等造成的褐变反应、产生褐色色素或者是黑色素、美拉德反应、焦糖化作用等进行有效的防护并起到果蔬防褐变及保鲜功效。
具体实施方式
下面结合实施例对本发明进行详细说明，但本发明的保护范围不受实施例所限。
实施例1：
(1)复合壳聚糖溶液的制备：按质量百分比壳聚糖：水溶性低聚壳聚糖：壳聚糖盐酸盐10：40：50溶于3倍原料质量的浓度为2％稀食用乙酸水溶液中而成。
(2)中草药提取物的制备：由如下质量百分配比加热水提取而得：迷迭香1.5、麦麸2、葡萄籽2、银杏果1、半胱氨酸1、蔗糖酯1.5、抗坏血酸0.5、柠檬酸0.5、乙二醇0.05、甘油0.05、超纯水余量。
将植物迷迭香、麦麸、葡萄籽、银杏果浸泡在超纯水中24h，而后加热回流2h，真空浓缩至溶液密度为1.02g/cm3，再经降温40℃过滤得初级植物提取液；将初级植物提取液与半胱氨酸、蔗糖酯、抗坏血酸、柠檬酸、乙二醇、甘油、超纯水按比例配置后，在氮气保护条件充分搅拌，静置、过滤而成。
对实施例1制备的防褐变果蔬保鲜剂进行感官和理化技术指标测试，结果如表1所示。
表1技术指标测试结果
使用实施例1制备的防褐变果蔬保鲜剂对苹果、樱桃、冬枣、松茸菇进行保鲜作用测试，结果如表2所示。
表2实施例1保鲜剂保鲜作用测试
结果表明，七天后苹果、冬枣、樱桃未切片样品依旧无异味、软化现象等现象发生，且失重在1％以内；切片样品无异味、褐变现象程度依次为苹果、樱桃、冬枣，最严重褐变为松茸菇且失重达4.5％左右。
整体看：果蔬防褐变效果明显、保鲜剂对苹果、樱桃、冬枣、松茸菇的保鲜作用明显且抑制褐变效果明显。具体处理方法为将鲜果蔬(不切片)、切片样品浸入果蔬防褐变、保鲜剂中放置10分钟后，沥干放置保存观察。
实施例2：
(1)复合壳聚糖溶液的制备：按质量百分比壳聚糖：水溶性低聚壳聚糖：壳聚糖盐酸盐20：30：50溶于4倍原料质量的浓度为4％稀食用乙酸水溶液中而成。
(2)中草药提取物的制备：由如下质量百分配比加热水提取而得：迷迭香5、麦麸4、葡萄籽4、银杏果2、半胱氨酸1、蔗糖酯1.5、抗坏血酸1、柠檬酸1、乙二醇1、甘油1、超纯水余量；
将植物迷迭香、麦麸、葡萄籽、银杏果浸泡在超纯水中24h，而后加热回流2h，真空浓缩至溶液密度为1.02g/cm3，再经降温40℃过滤得初级植物提取液；将初级植物提取液与半胱氨酸、蔗糖酯、抗坏血酸、柠檬酸、乙二醇、甘油、超纯水按比例配置后，在氮气保护条件充分搅拌，静置、过滤而成。
使用实施例2制备的防褐变果蔬保鲜剂对苹果、樱桃、冬枣、松茸菇进行保鲜作用测试，结果如表3所示。
表3实施例2制备的防褐变果蔬保鲜剂保鲜作用测试
结果表明，七天后苹果、冬枣、樱桃未切片样品依旧无异味、软化现象等现象发生，且失重在1％以内；切片样品无异味、褐变现象程度依次为苹果、樱桃、冬枣，最严重褐变为松茸菇且失重达2％左右。
整体看：果蔬防褐变、保鲜剂对苹果、樱桃、冬枣、松茸菇的保鲜作用明显且抑制褐变效果明显。具体处理方法为将鲜果蔬(不切片)、切片样品浸入果蔬防褐变、保鲜剂中放置10分钟后，沥干放置保存观察。
实施例3：
(1)复合壳聚糖溶液的制备：按质量百分比壳聚糖：水溶性低聚壳聚糖：壳聚糖盐酸盐30：30：40溶于5倍原料质量的浓度为6％稀食用乙酸水溶液中而成。
(2)中草药提取物的制备：由如下质量百分配比加热水提取而得：迷迭香4、麦麸6、葡萄籽6、银杏果3、半胱氨酸1.5、蔗糖酯1.5、抗坏血酸2、柠檬酸1.5、乙二醇1.5、甘油1.5、超纯水余量；
将植物迷迭香、麦麸、葡萄籽、银杏果浸泡在超纯水中24h，而后加热回流2h，真空浓缩浓缩至溶液密度为1.03g/cm3，再经降温40℃过滤得初级植物提取液；将初级植物提取液与半胱氨酸、蔗糖酯、抗坏血酸、柠檬酸、乙二醇、甘油、超纯水按比例配置后，在氮气保护条件充分搅拌，静置、过滤而成。
实施例4
(1)复合壳聚糖溶液的制备：按质量百分比壳聚糖：水溶性低聚壳聚糖：壳聚糖盐酸盐30：40：30溶于6倍原料质量的浓度为8％稀食用乙酸水溶液中而成。
(2)中草药提取物的制备：由如下质量百分配比加热水提取而得：迷迭香12、麦麸10、葡萄籽10、银杏果5、半胱氨酸2、蔗糖酯2、抗坏血酸3、柠檬酸2、乙二醇2.5、甘油2.5、超纯水余量；
将植物迷迭香、麦麸、葡萄籽、银杏果浸泡在超纯水中24h，而后加热回流2h，真空浓缩至溶液密度为1.03g/cm3，再经降温40℃过滤得初级植物提取液；将初级植物提取液与半胱氨酸、蔗糖酯、抗坏血酸、柠檬酸、乙二醇、甘油、超纯水按比例配置后，在氮气保护条件充分搅拌，静置、过滤而成。
Claims (5)
1.一种防褐变果蔬保鲜剂，以复合壳聚糖溶液和中草药提取物为原料制备而成，其特征在于：所述复合壳聚糖包括壳聚糖、水溶性低聚壳聚糖、壳聚糖盐酸盐，所述中草药提取物包括迷迭香、麦麸、葡萄籽、银杏果、半胱氨酸、蔗糖酯、抗坏血酸、柠檬酸、乙二醇、甘油；所述复合壳聚糖溶液与中草药提取物的质量百分比为(6～22％)：(78～94％)。
2.根据权利要求1所述的防褐变果蔬保鲜剂，其特征在于：所述壳聚糖其平均分子量为50万，脱乙酰度为97％以上。
3.根据权利要求1所述的防褐变果蔬保鲜剂，其特征在于：所述水溶性低聚壳聚糖平均分子量为6100，1％水溶液在20℃时的pH值为6.5～7.5。
4.根据权利要求1所述的防褐变果蔬保鲜剂的制备方法，具体制备步骤如下：
(1)复合壳聚糖溶液的制备：按质量百分比壳聚糖：水溶性低聚壳聚糖：壳聚糖盐酸盐(10～30)：(20～40)：(10～50)溶于3～6倍原料质量的浓度为2～8％稀食用乙酸水溶液中而成。
(2)中草药提取物的制备：由如下质量百分配比加热水提取而得：
迷迭香1.5～12；
麦麸2～10；
葡萄籽2～10；
银杏果1～5；
半胱氨酸1～2；
蔗糖酯1.5～2；
抗坏血酸0.5～3；
柠檬酸0.5～2；
乙二醇0.05～2.5；
甘油0.05～2.5；
超纯水余量；
将植物迷迭香、麦麸、葡萄籽、银杏果浸泡在超纯水中24h，而后加热回流2h，真空浓缩至溶液密度为1.02～1.03g/cm3，再经降温40℃过滤得初级植物提取液；将初级植物提取液与半胱氨酸、蔗糖酯、抗坏血酸、柠檬酸、乙二醇、甘油、超纯水按比例配置后，在氮气保护条件充分搅拌，静置、过滤而成。
5.根据权利要求4所述的防褐变果蔬保鲜剂的制备方法，其特征在于：所述复合壳聚糖溶液制备方法中和中药提取液制备方法中所述的真空浓缩，是在真空度为在0.06～0.08Mpa条件下进行加热浓缩。
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109965237A (zh) * | 2019-02-15 | 2019-07-05 | 国投中鲁果汁股份有限公司 | 一种原色高效雪莲果干粉加工方法 |
| CN113068779A (zh) * | 2021-04-09 | 2021-07-06 | 南昌大学 | 一种天然抗褐变nfc苹果汁的制备方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102669266A (zh) * | 2012-05-08 | 2012-09-19 | 上海交通大学 | 延长黄桃切片保鲜期的方法 |
| CN107047741A (zh) * | 2017-03-30 | 2017-08-18 | 合肥金同维低温科技有限公司 | 一种水果保鲜剂及其制备方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102669266A (zh) * | 2012-05-08 | 2012-09-19 | 上海交通大学 | 延长黄桃切片保鲜期的方法 |
| CN107047741A (zh) * | 2017-03-30 | 2017-08-18 | 合肥金同维低温科技有限公司 | 一种水果保鲜剂及其制备方法 |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109965237A (zh) * | 2019-02-15 | 2019-07-05 | 国投中鲁果汁股份有限公司 | 一种原色高效雪莲果干粉加工方法 |
| CN109965237B (zh) * | 2019-02-15 | 2022-03-08 | 国投中鲁果汁股份有限公司 | 一种原色高效雪莲果干粉加工方法 |
| CN113068779A (zh) * | 2021-04-09 | 2021-07-06 | 南昌大学 | 一种天然抗褐变nfc苹果汁的制备方法 |
| CN113068779B (zh) * | 2021-04-09 | 2022-04-15 | 南昌大学 | 一种天然抗褐变nfc苹果汁的制备方法 |
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