CN109090222A - Antistaling agent and preparation method thereof, application and fruit and vegetable preserving method - Google Patents
Antistaling agent and preparation method thereof, application and fruit and vegetable preserving method Download PDFInfo
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- CN109090222A CN109090222A CN201811022834.7A CN201811022834A CN109090222A CN 109090222 A CN109090222 A CN 109090222A CN 201811022834 A CN201811022834 A CN 201811022834A CN 109090222 A CN109090222 A CN 109090222A
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- antistaling agent
- opuntia ficus
- extracting solution
- surfactant
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- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims abstract description 34
- 238000000034 method Methods 0.000 title claims abstract description 32
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 132
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 117
- 240000001439 Opuntia Species 0.000 claims abstract description 90
- 241000218218 Ficus <angiosperm> Species 0.000 claims abstract description 89
- 239000000243 solution Substances 0.000 claims abstract description 85
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 63
- 239000004094 surface-active agent Substances 0.000 claims abstract description 41
- 238000004321 preservation Methods 0.000 claims abstract description 25
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 41
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 40
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 40
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 26
- 239000006228 supernatant Substances 0.000 claims description 26
- 239000007788 liquid Substances 0.000 claims description 22
- 239000002994 raw material Substances 0.000 claims description 20
- 235000019441 ethanol Nutrition 0.000 claims description 15
- 229910052799 carbon Inorganic materials 0.000 claims description 13
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 11
- 241000219357 Cactaceae Species 0.000 claims description 10
- 238000000265 homogenisation Methods 0.000 claims description 8
- 229920001219 Polysorbate 40 Polymers 0.000 claims description 7
- 239000000249 polyoxyethylene sorbitan monopalmitate Substances 0.000 claims description 7
- 235000010483 polyoxyethylene sorbitan monopalmitate Nutrition 0.000 claims description 7
- 229940101027 polysorbate 40 Drugs 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
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- 240000009088 Fragaria x ananassa Species 0.000 claims description 5
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 5
- 229920001214 Polysorbate 60 Polymers 0.000 claims description 5
- 235000021028 berry Nutrition 0.000 claims description 5
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 5
- 239000001818 polyoxyethylene sorbitan monostearate Substances 0.000 claims description 5
- 235000010989 polyoxyethylene sorbitan monostearate Nutrition 0.000 claims description 5
- 229940113124 polysorbate 60 Drugs 0.000 claims description 5
- 229920000053 polysorbate 80 Polymers 0.000 claims description 5
- 244000298715 Actinidia chinensis Species 0.000 claims description 4
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 4
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 4
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- 240000008790 Musa x paradisiaca Species 0.000 claims description 4
- 238000005119 centrifugation Methods 0.000 claims description 4
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- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 3
- 244000061456 Solanum tuberosum Species 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 240000001811 Dioscorea oppositifolia Species 0.000 claims 2
- 238000000605 extraction Methods 0.000 claims 1
- 239000002736 nonionic surfactant Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 27
- 102000030523 Catechol oxidase Human genes 0.000 abstract description 15
- 108010031396 Catechol oxidase Proteins 0.000 abstract description 15
- 230000002829 reductive effect Effects 0.000 abstract description 12
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- 244000096857 Dioscorea batatas Species 0.000 description 39
- 230000000670 limiting effect Effects 0.000 description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 12
- 239000008367 deionised water Substances 0.000 description 9
- 229910021641 deionized water Inorganic materials 0.000 description 9
- 239000011259 mixed solution Substances 0.000 description 9
- 125000000391 vinyl group Chemical group [H]C([*])=C([H])[H] 0.000 description 9
- 229920002554 vinyl polymer Polymers 0.000 description 9
- 241000366676 Justicia pectoralis Species 0.000 description 8
- 229930002875 chlorophyll Natural products 0.000 description 8
- 235000019804 chlorophyll Nutrition 0.000 description 8
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 8
- 210000002615 epidermis Anatomy 0.000 description 8
- 238000005360 mashing Methods 0.000 description 8
- 229910001220 stainless steel Inorganic materials 0.000 description 8
- 239000010935 stainless steel Substances 0.000 description 8
- 210000001519 tissue Anatomy 0.000 description 8
- 235000004879 dioscorea Nutrition 0.000 description 7
- 238000005057 refrigeration Methods 0.000 description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- 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 description 4
- 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 description 4
- 235000015165 citric acid Nutrition 0.000 description 4
- 229940068041 phytic acid Drugs 0.000 description 4
- 235000002949 phytic acid Nutrition 0.000 description 4
- 239000000467 phytic acid Substances 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- 229960005070 ascorbic acid Drugs 0.000 description 3
- 235000010323 ascorbic acid Nutrition 0.000 description 3
- 239000011668 ascorbic acid Substances 0.000 description 3
- 230000002401 inhibitory effect Effects 0.000 description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 description 3
- 235000013824 polyphenols Nutrition 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- AZQWKYJCGOJGHM-UHFFFAOYSA-N 1,4-benzoquinone Chemical compound O=C1C=CC(=O)C=C1 AZQWKYJCGOJGHM-UHFFFAOYSA-N 0.000 description 2
- 240000004270 Colocasia esculenta var. antiquorum Species 0.000 description 2
- 235000002723 Dioscorea alata Nutrition 0.000 description 2
- 235000007056 Dioscorea composita Nutrition 0.000 description 2
- 235000009723 Dioscorea convolvulacea Nutrition 0.000 description 2
- 235000005362 Dioscorea floribunda Nutrition 0.000 description 2
- 235000004868 Dioscorea macrostachya Nutrition 0.000 description 2
- 235000005361 Dioscorea nummularia Nutrition 0.000 description 2
- 235000005360 Dioscorea spiculiflora Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 235000006350 Ipomoea batatas var. batatas Nutrition 0.000 description 2
- 150000008538 L-cysteines Chemical class 0.000 description 2
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 229960004106 citric acid Drugs 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000005764 inhibitory process Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 229940079827 sodium hydrogen sulfite Drugs 0.000 description 2
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000005602 Coleus parviflorus Nutrition 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 208000007882 Gastritis Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- -1 L- pectinose Chemical class 0.000 description 1
- UEZVMMHDMIWARA-UHFFFAOYSA-N Metaphosphoric acid Chemical compound OP(=O)=O UEZVMMHDMIWARA-UHFFFAOYSA-N 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 206010057190 Respiratory tract infections Diseases 0.000 description 1
- 206010046306 Upper respiratory tract infection Diseases 0.000 description 1
- VLSOAXRVHARBEQ-UHFFFAOYSA-N [4-fluoro-2-(hydroxymethyl)phenyl]methanol Chemical compound OCC1=CC=C(F)C=C1CO VLSOAXRVHARBEQ-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- PNNNRSAQSRJVSB-BXKVDMCESA-N aldehydo-L-rhamnose Chemical compound C[C@H](O)[C@H](O)[C@@H](O)[C@@H](O)C=O PNNNRSAQSRJVSB-BXKVDMCESA-N 0.000 description 1
- 239000003945 anionic surfactant Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000003599 detergent Substances 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000000834 fixative Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 125000000524 functional group Chemical group 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 239000008233 hard water Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 208000030603 inherited susceptibility to asthma Diseases 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000018791 negative regulation of catalytic activity Effects 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 125000002467 phosphate group Chemical group [H]OP(=O)(O[H])O[*] 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 150000004053 quinones Chemical class 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 108010048734 sclerotin Proteins 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 238000009966 trimming Methods 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
- A23B7/16—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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material 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)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention belongs to postharvest technology of fruits and vegetables fields, more particularly, to a kind of antistaling agent and preparation method thereof, application and fruit and vegetable preserving method.Antistaling agent in the present invention is mainly prepared by Opuntia ficus' extracting solution；Preferably, the antistaling agent is mainly prepared by Opuntia ficus' extracting solution, glycerol, water and optional ground surfactant.The antistaling agent is environmentally protective, can be effectively reduced polyphenol oxidase enzyme activity, plays good preservation, and then extend the shelf life of fruits and vegetables, guarantees commercial quality.
Description
Technical field
The present invention relates to postharvest technology of fruits and vegetables fields, more particularly, to a kind of antistaling agent and preparation method thereof, application and fruit
Vegetable preservation method.
Background technique
The also known as minimum processing fruits and vegetables of fresh-cut fruit and vegetable, half processing fruits and vegetables, lightly processed fruits and vegetables etc., it refers to is with fresh fruit of vegetables
Raw material enters cold after a series of processing such as classification, cleaning, trimming, peeling, cutting, fresh-keeping, packaging using low-temperature transport
Cabinet sale instant uses fruit and vegetable product.Fresh-cut fruit and vegetable had not only maintained the original fresh state of fruits and vegetables, but also made to produce by processing
Product sanitation and hygiene belong to clean vegetables scope, natural, nutrition, fresh, convenient and high using degree, can meet people pursue naturally,
The demand of nutrition, allegro life style etc..However, fresh-cut fruit and vegetable produces mechanical damage to fruits and vegetables because of cutting process
Wound, part cell rupture, cellular regions are destroyed every change, easily generation brown stain.Why fresh-cut yams there is brown stain, main former
Because being that Chinese yam polyphenol encounters oxygen, under the catalysis of polyphenol oxidase, polyphenol is converted into quinone, as the accumulation of quinones substance is led
Cause the browning of Chinese yam section.Once there is browning, organoleptic quality is both influenced, shelf life is also shortened, reduces commodity value indirectly.
Therefore, preserving fruit and vegetable utilizing is imperative, and traditional preserving fruit and vegetable utilizing generally uses sodium hydrogensulfite, has in various degree to the stomach of people
Stimulation, the preserving fruit and vegetable utilizing of the prior art equally exists some other drawbacks.
If patent publication No. is CN101642237A, entitled " a kind of's color fixative for yam slices and its application method " is special
Benefit discloses a kind of non bell top, is prepared by the mixed solution of phytic acid, citric acid, ascorbic acid and L-cysteine hydrochloride
It obtains.Wherein the concentration of phytic acid is 1.36-1.69%, and the concentration of citric acid is 0.37-0.79%, and the concentration of ascorbic acid is
0.11-0.25%, the concentration of L-cysteine salt are 0.21-0.26%.Fresh-cut yams are immersed in colour protecting liquid, soaking time
It is 50-70 minutes.Phytic acid is a kind of strong acid, has very strong sequestering power, and 6 electronegative phosphate groups are removed and gold
It is outer to belong to cation combination, can also effectively be cooperated with protein molecule, human body can be reduced to the digestibility of protein；Separately
Outside, phytic acid and citric acid, ascorbic acid, the mixing of L-cysteine salt cause color protection solution in acidity, add soaking time mistake
It is long, change the intrinsic flavor of Chinese yam.
Patent publication No. is CN104273215A, and the patent of entitled " a kind of processing method of fresh yam " discloses one
The preservation method of kind fresh-cut yams, it is main using the salt of raw material and the 10-18% of water total weight, the citric acid of 0.2-0.5%
It is impregnated with the hexa metaphosphoric acid solution of 0.15-0.25%, salt content is too high, and people takes in food with high salt and easily causes hypertension, sclerotin
Loose, gastritis, diabetes, bronchial asthma and upper respiratory tract infection.
Therefore, with the continuous enhancing of people's health consciousness, plant is derived from, green, safety preserving fruit and vegetable utilizing reagent
Exploitation gradually has been favored by people.
In consideration of it, the present invention is specifically proposed.
Summary of the invention
It is an object of the present invention to provide a kind of antistaling agent, which is mainly prepared by Opuntia ficus' extracting solution
It arrives.The antistaling agent is environmentally protective, can be effectively reduced polyphenol oxidase enzyme activity, plays good preservation.
It is a further object to provide a kind of preparation methods of antistaling agent.Operation is simple and feasible for this method, cost
Lower, obtained antistaling agent is environmentally protective, and fresh keeping property is excellent.
It is a further object to provide the preparation methods of a kind of antistaling agent and antistaling agent answering in preserving fruit and vegetable utilizing
With.
It is a further object to provide a kind of preservation methods of fruits and vegetables, utilize antistaling agent as described above, the party
Method is simple and easy, can extend the shelf life of fruits and vegetables, guarantees commercial quality.
In order to realize above-mentioned purpose of the invention, the following technical scheme is adopted:
A kind of antistaling agent, the antistaling agent are mainly prepared by Opuntia ficus' extracting solution；
Preferably, the antistaling agent is mainly prepared by Opuntia ficus' extracting solution, glycerol, water and optional ground surfactant
It obtains.
Preferably, the antistaling agent is mainly prepared by Opuntia ficus' extracting solution, glycerol, water and surfactant；
Preferably, the antistaling agent is mainly prepared by the raw material of following parts by weight:
35-45 parts of Opuntia ficus' extracting solution, 45-56 parts of glycerol, 0.8-1.5 parts of surfactant and 480-520 parts of water；
Preferably, the antistaling agent is mainly prepared by the raw material of following parts by weight:
37-43 parts of Opuntia ficus' extracting solution, 47-54 parts of glycerol, 0.9-1.3 parts of surfactant and 490-510 parts of water；
Preferably, the antistaling agent is mainly prepared by the raw material of following parts by weight:
39-41 parts of Opuntia ficus' extracting solution, 49-52 parts of glycerol, 1-1.2 parts of surfactant and 500-505 parts of water.
Preferably, the surfactant is nonionic surface active agent；
Preferably, the surfactant includes at least one of polysorbas20, polysorbate40, polysorbate60 or Tween 80；
Preferably, the surfactant is polysorbas20.
Preferably, Opuntia ficus' extracting solution is mainly prepared by following methods:
(a) by Opuntia ficus' peeling and stripping and slicing, water is added, is heated after smashing to pieces；
(b) Opuntia ficus after heating in step (a) are centrifuged, then supernatant is taken to boil；
(c) ethyl alcohol is added in the supernatant after boiling to step (b) and carries out homogenization, adds active carbon, obtains
Opuntia ficus' extracting solution.
Preferably, in the step (a), stripping and slicing 1cm3Rectangular fritter, the volume ratio of Opuntia ficus and water is 1:
1.4-1.7, heating temperature are 38-45 DEG C, heating time 75-85min；
Preferably, in the step (b), centrifugation time 18-25min；
Preferably, in the step (c), the volume ratio of supernatant and ethyl alcohol is 1:1.8-2.5, and the pressure of homogenization is
55-65MPa；
Preferably, obtained Opuntia ficus' extracting solution is refrigerated, refrigerated storage temperature is 4 DEG C.
The preparation method of antistaling agent as described above, comprising the following steps:
By Opuntia ficus' extracting solution, optionally glycerol, optional ground surfactant and optionally water mix after, protected
Fresh dose.
Preferably, mixed liquid is subjected to homogenization, pressure 45-55MPa.
Application of the preparation method of antistaling agent as described above or the antistaling agent in preserving fruit and vegetable utilizing；
Preferably, the fruits and vegetables include at least one of Chinese yam, potato, banana, strawberry and Kiwi berry, the fruits and vegetables
Preferably Chinese yam.
A kind of preservation method of fruits and vegetables is carried out fresh-keeping using antistaling agent as described above.
Preferably, the preservation method of the fruits and vegetables, comprising the following steps:
Fruits and vegetables are sliced, are impregnated with the antistaling agent, then drain, then refrigerated；
Preferably, soaking time 85-95s；
Preferably, refrigerated storage temperature is 4 DEG C.
Compared with the prior art, the invention has the following beneficial effects:
(1) antistaling agent in the present invention is mainly prepared by Opuntia ficus' extracting solution.Opuntia ficus' extracting solution
Can be avoided it is existing in the prior art using the substances such as sodium hydrogensulfite carry out preserving fruit and vegetable utilizing health threat is caused to human body
Problem, it is environmentally protective, reduce polyphenol oxidase enzyme activity with can dramatically, and by addition glycerol and surfactant, it can
Preferable emulsification and peptizaiton are played, inhibition of Opuntia ficus' extracting solution to polyphenol oxidase enzyme activity is further enhanced, from
And play good preservation.
(2) preparation method of the antistaling agent in the present invention, operation is simple and feasible, and cost is relatively low, obtained antistaling agent green
Environmental protection plays good inhibiting effect to polyphenol oxidase enzyme activity, and fresh keeping property is excellent.
(3) application of the preparation method of antistaling agent and antistaling agent provided by the invention in preserving fruit and vegetable utilizing, can be good at
It is fresh-keeping to fruits and vegetables progress, it is especially fresh-keeping to Chinese yam progress, freshness-retained 9-12 days.
(4) preservation method of the fruits and vegetables in the present invention, fresh-keeping using antistaling agent as described above progress, this method is simply easy
Row has good fresh-keeping effect, can extend the shelf life of fruits and vegetables, guarantees commercial quality.
Specific embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will
Understand, the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the invention.It is not specified in embodiment specific
Condition person according to normal conditions or manufactures.
According to an aspect of the present invention, a kind of antistaling agent, the antistaling agent are mainly prepared by Opuntia ficus' extracting solution
It obtains；
Preferably, the antistaling agent is mainly prepared by Opuntia ficus' extracting solution, glycerol, water and optional ground surfactant
It obtains.
Opuntia ficus in the present invention are Cactaceae opuntia, have clearing lung and relieving cough, the function of removing pattogenic heat from the blood and toxic material from the body
Effect.Stipes oblong to cochlear, berry obovate elliptic is similar to pears, sweet, edible.China various regions are by cultivation.The operatic circle
Containing multiple kinds of carbohydrate such as L- pectinose, L- rhamnose and D- xyloses in cactus cladode, with intracellular water knot
There is preferable hydrodynamic characteristic, in the fruit and vegetable surfaces edibility easy to form with better nutritivity value after film after conjunction
Film, the film can reduce the respiration of fruits and vegetables, reduce the consumption of moisture scattered and disappeared with nutriment, and have bacteriostasis property,
To have certain Fresh-keeping effect.
It is individually fresh-keeping to fruits and vegetables progress using Opuntia ficus' extracting solution in the present invention, the polyphenol of fruits and vegetables can be significantly reduced
Oxidase, and the addition of glycerol and surfactant can further enhance Opuntia ficus' extracting solution to polyphenol oxidase
The inhibition of enzyme activity, because glycerol and surfactant can play good emulsification and peptizaiton, to enhance the operatic circle celestial being
People slaps the coating-film fresh-keeping effect of extracting solution, plays good preservation.
Preferably, the antistaling agent is mainly prepared by Opuntia ficus' extracting solution, glycerol, water and surfactant；
Preferably, the antistaling agent is mainly prepared by the raw material of following parts by weight:
35-45 parts of Opuntia ficus' extracting solution, 45-56 parts of glycerol, 0.8-1.5 parts of surfactant and 480-520 parts of water.
By using 35-45 parts of Opuntia ficus' extracting solutions, 45-56 parts of glycerol, 0.8-1.5 parts of surfactants and 480-
The antistaling agent that 520 parts of water obtains has good fresh-keeping effect.
The parts by weight of Opuntia ficus' extracting solution it is typical but non-limiting be, for example, 35 parts, 36 parts, 37 parts, 38 parts,
39 parts, 40 parts, 41 parts, 42 parts, 43 parts, 44 parts or 45 parts.
Glycerol it is typical but parts by weight it is typical but non-limiting be, for example, 45 parts, 46 parts, 47 parts, 48 parts, 49 parts, 50
Part, 51 parts, 52 parts, 53 parts, 54 parts, 55 parts or 56 parts.
The typical but non-limiting parts by weight of surfactant are, for example, 0.8 part, 0.9 part, 1 part, 1.1 parts, 1.2
Part, 1.3 parts, 1.4 parts or 1.5 parts.
The typical but non-limiting parts by weight of water are, for example, 480 parts, 485 parts, 490 parts, 495 parts, 500 parts, 505
Part, 510 parts, 515 parts or 520 parts.
Preferably, the antistaling agent is mainly prepared by the raw material of following parts by weight:
37-43 parts of Opuntia ficus' extracting solution, 47-54 parts of glycerol, 0.9-1.3 parts of surfactant and 490-510 parts of water；
Preferably, the antistaling agent is mainly prepared by the raw material of following parts by weight:
39-41 parts of Opuntia ficus' extracting solution, 49-52 parts of glycerol, 1-1.2 parts of surfactant and 500-505 parts of water.
By being matched still further preferably to Opuntia ficus' extracting solution, glycerol, surfactant and water, antistaling agent
Further raising can be obtained in fresh-keeping effect.
Preferably, the surfactant is nonionic surface active agent；
Nonionic surface active agent is a kind of surfactant for not generating ion in aqueous solution, its in water molten
Solution is since it has to the very strong functional group of water affinity, and compared with anionic surfactant, emulsifying capacity is higher, and
It is detergent, ingredient indispensable in emulsifiers formula with certain resistance to hard water ability.It is added in antistaling agent of the invention
Nonionic surface active agent can play preferable peptizaiton, to improve the coating-film fresh-keeping of Opuntia ficus' extracting solution
Effect.
Preferably, the surfactant includes at least one of polysorbas20, polysorbate40, polysorbate60 or Tween 80；
Preferably, the surfactant is polysorbas20.
Existing hydrophilic part on polysorbas20 molecule, and have the part of oleophylic, it can promote plant absorption in water cannot be molten
The macromolecular of solution can also help moisture through some biomembranes high containing rouge.Using polysorbas20 as surfactant, have more
Good peptizaiton, to assign Opuntia ficus' extracting solution more excellent coating-film fresh-keeping effect.
Preferably, Opuntia ficus' extracting solution is mainly prepared by following methods:
(a) by Opuntia ficus' peeling and stripping and slicing, water is added, is heated after smashing to pieces；
(b) Opuntia ficus after heating in step (a) are centrifuged, then supernatant is taken to boil；
(c) ethyl alcohol is added in the supernatant after boiling to step (b) and carries out homogenization, adds active carbon, obtains
Opuntia ficus' extracting solution.
Preferably, in the step (a), stripping and slicing 1cm3Rectangular fritter, the volume ratio of Opuntia ficus and water is 1:
1.4-1.7, heating temperature are 38-45 DEG C, heating time 75-85min；
The typical but non-limiting volume ratio of Opuntia ficus and water is, for example, 1:1.4,1:1.5,1:1.6 or 1:1.7.
Typical but non-limiting heating temperature is, for example, 38 DEG C, 39 DEG C, 40 DEG C, 41 DEG C, 42 DEG C, 43 DEG C, 44 DEG C or 45
℃。
Heating time it is typical but non-limiting be, for example, 75min, 76min, 77min, 78min, 79min, 80min,
81min, 82min, 83min, 84min or 85min.
Preferably, in the step (b), centrifugation time 18-25min；
Centrifugation time it is typical but non-limiting be, for example, 18min, 19min, 20min, 21min, 22min, 23min,
24min or 25min.
Preferably, in the step (c), the volume ratio of supernatant and low-carbon alcohols is 1:1.8-2.5, the pressure of homogenization
For 55-65MPa；
The typical but non-limiting volume ratio of supernatant and low-carbon alcohols is, for example, 1:1.8,1:1.9,1:2,1:2.1,1:
2.2,1:2.3,1:2.4 or 1:2.5.
Pressure it is typical but non-limiting be, for example, 55MPa, 56MPa, 57MPa, 58MPa, 59MPa, 60MPa, 61MPa,
62MPa, 63MPa, 64MPa or 65MPa.
Preferably, obtained Opuntia ficus' extracting solution is refrigerated, refrigerated storage temperature is 4 DEG C.
According to another aspect of the present invention, the preparation method of antistaling agent as described above, comprising the following steps:
By Opuntia ficus' extracting solution, optionally glycerol, optional ground surfactant and optionally water mix mix after, obtain
To antistaling agent.
The preparation method of antistaling agent, easy to operate in the present invention, and cost is relatively low, and obtained antistaling agent has good fresh-keeping
Effect.
Preferably, obtained antistaling agent is subjected to homogenization, pressure 45-55MPa.
Pressure it is typical but non-limiting be, for example, 45MPa, 46MPa, 47MPa, 48MPa, 49MPa, 50MPa, 51MPa,
52MPa, 53MPa, 54MPa or 55MPa.
According to another aspect of the present invention, the preparation method of antistaling agent as described above or the antistaling agent is in fruits and vegetables
Application in fresh-keeping；
Preferably, the fruits and vegetables include at least one of Chinese yam, potato, banana, strawberry and Kiwi berry, the fruits and vegetables
Preferably Chinese yam.
It is understood that the antistaling agent in the present invention can be applied in the fruit such as banana, Kiwi berry and strawberry, can also answer
In the vegetables such as Chinese yam and potato, wherein strawberry does not need to be sliced, and below mainly by taking Chinese yam as an example, carries out further detailed
Thin explanation, but this is not considered a disclaimer of those alternate embodiments.
According to another aspect of the present invention, a kind of preservation method of fruits and vegetables, is protected using antistaling agent as described above
It is fresh.
Preferably, the preservation method of fruits and vegetables as described above, comprising the following steps:
Fruits and vegetables are sliced, are impregnated with antistaling agent as described above, then drain, then refrigerated.
Preferably, soaking time 85-95s.
Typical but non-limiting soaking time is, for example, 85s, 86s, 87s, 88s, 89s, 90s, 91s, 92s, 93s, 94s
Or 95s.
Preferably, refrigerated storage temperature is 4 DEG C.
In a preferred embodiment, Chinese yam preservation method the following steps are included:
(a) Opuntia ficus' cladode is cut with stainless steel knife, removes prickle and epidermis, stem is cut into 1cm3It is rectangular
Deionized water is added into cactus according to the ratio that volume ratio is 1:1.4-1.7, is placed in tissue mashing machine and smashs to pieces for fritter,
Solution is kept into 75-85min at 38-45 DEG C, is then centrifuged for 18-25min.Supernatant is taken out, is boiled, until volume is reduced to
The half of original volume.Ethyl alcohol is added into supernatant according still further to the ratio that volume ratio is 1:1.8-2.5, is carried out in homogenizer equal
Matter, pressure 55-65MPa.Then active carbon being added into mixed solution and removes chlorophyll, clear liquid is antistaling agent,
Clear liquid is put into 4 DEG C of refrigerators and is refrigerated；
Alternatively, 35-45 parts of Opuntia ficus' extracting solution are taken, water 480-520 parts of addition, 45-56 parts of glycerol and optional earth's surface
Activating agent 0.8-1.5 parts of face, carries out homogeneous in homogenizer, and antistaling agent is made in pressure 45-55MPa；
(b) it is cut into the disk with a thickness of 0.2-0.5cm after the Chinese yam that diameter is 5cm being cleaned, removed the peel, is put into fresh-keeping liquid
85-95s is impregnated, is taken out, is placed in meshed vinyl disc and drains, then be placed in crisper to be placed in 4 DEG C of refrigerators and store.
Below with reference to specific embodiment and control group, the present invention will be further described.
Embodiment 1
A kind of antistaling agent is made of 35 parts of Opuntia ficus' extracting solutions；
The preparation method of the antistaling agent, comprising the following steps:
Opuntia ficus' cladode is cut with stainless steel knife, removes prickle and epidermis, stem is cut into 1cm3It is rectangular small
Deionized water is added into cactus according to the ratio that volume ratio is 1:1.4, is placed in tissue mashing machine and smashs to pieces, by solution for block
85min is kept at 38 DEG C, is then centrifuged for 15min.Supernatant is taken out, is boiled, until volume is reduced to the half of original volume.Again
Ethyl alcohol is added into supernatant according to the ratio that volume ratio is 1:1.8, homogeneous, pressure 55MPa are carried out in homogenizer.Then
Active carbon is added into mixed solution and removes chlorophyll, clear liquid is antistaling agent, and clear liquid is put into 4 DEG C of refrigerators
Middle refrigeration.
A kind of preservation method of Chinese yam, comprising the following steps:
It is cut into the disk with a thickness of 0.2cm after the Chinese yam that diameter is 5cm is cleaned, removed the peel, is put into fresh-keeping liquid and impregnates
85s takes out, is placed in meshed vinyl disc and drains, then be placed in crisper to be placed in 4 DEG C of refrigerators and store.
Embodiment 2
A kind of antistaling agent is mainly prepared by the raw material of following parts by weight:
35 parts of Opuntia ficus' extracting solution, 56 parts of glycerol and 480 parts of water.
The preparation method of the antistaling agent, comprising the following steps:
35 parts of Opuntia ficus' extracting solution are taken, 480 parts and 56 parts of glycerol of water is added, homogeneous, pressure is carried out in homogenizer
For 45MPa, antistaling agent is made.
Wherein, the preparation method of Opuntia ficus' extracting solution, comprising the following steps:
Opuntia ficus' cladode is cut with stainless steel knife, removes prickle and epidermis, stem is cut into the rectangular small of 1cm3
Deionized water is added into cactus according to the ratio that volume ratio is 1:1.7, is placed in tissue mashing machine and smashs to pieces, by solution for block
75min is kept at 45 DEG C, is then centrifuged for 25min.Supernatant is taken out, is boiled, until volume is reduced to the half of original volume.Again
Ethyl alcohol is added into supernatant according to the ratio that volume ratio is 1:2.5, homogeneous, pressure 65MPa are carried out in homogenizer.Then
Active carbon is added into mixed solution and removes chlorophyll, clear liquid is antistaling agent, and clear liquid is put into 4 DEG C of refrigerators
Middle refrigeration；
A kind of preservation method of Chinese yam, comprising the following steps:
It is cut into the disk with a thickness of 0.5cm after the Chinese yam that diameter is 5cm is cleaned, removed the peel, is put into above-mentioned antistaling agent and soaks
95s is steeped, is taken out, is placed in meshed vinyl disc and drains, then be placed in crisper to be placed in 4 DEG C of refrigerators and store.
Embodiment 3
A kind of antistaling agent is mainly prepared by the raw material of following parts by weight:
35 parts of Opuntia ficus' extracting solution, 56 parts of glycerol, 0.8 part of polysorbas20 and 480 parts of water.
The preparation method of the antistaling agent, comprising the following steps:
35 parts of Opuntia ficus' extracting solution are taken, 480 parts of water of addition, 56 parts of glycerol and 0.8 part of polysorbas20, in homogenizer
Homogeneous is carried out, antistaling agent is made in pressure 45MPa.
Wherein, the preparation method in the preparation method with embodiment 3 of Opuntia ficus' extracting solution is identical；
A kind of preservation method of Chinese yam, comprising the following steps:
It is cut into the disk with a thickness of 0.3cm after the Chinese yam that diameter is 5cm is cleaned, removed the peel, is put into antistaling agent and impregnates
95s takes out, is placed in meshed vinyl disc and drains, then be placed in crisper to be placed in 4 DEG C of refrigerators and store.
Embodiment 4
A kind of antistaling agent is mainly prepared by the raw material of following parts by weight:
45 parts of Opuntia ficus' extracting solution, 45 parts of glycerol, 1.5 parts of polysorbate40 and 520 parts of water.
The preparation method of the antistaling agent, comprising the following steps:
45 parts of Opuntia ficus' extracting solution are taken, 520 parts of water of addition, 56 parts of glycerol and 0.8 part of polysorbate40, in homogenizer
Homogeneous is carried out, antistaling agent is made in pressure 55MPa.
Wherein, the preparation method of Opuntia ficus' extracting solution, comprising the following steps:
Opuntia ficus' cladode is cut with stainless steel knife, removes prickle and epidermis, stem is cut into 1cm3It is rectangular small
Deionized water is added into cactus according to the ratio that volume ratio is 1:1.4, is placed in tissue mashing machine and smashs to pieces, by solution for block
85min is kept at 38 DEG C, is then centrifuged for 18min.Supernatant is taken out, is boiled, until volume is reduced to the half of original volume.Again
Ethyl alcohol is added into supernatant according to the ratio that volume ratio is 1:1.8, homogeneous, pressure 55MPa are carried out in homogenizer.Then
Active carbon is added into mixed solution and removes chlorophyll, clear liquid is antistaling agent, and clear liquid is put into 4 DEG C of refrigerators
Middle refrigeration；
A kind of preservation method of Chinese yam, comprising the following steps:
It is cut into the disk with a thickness of 0.4cm after the Chinese yam that diameter is 5cm is cleaned, removed the peel, is put into above-mentioned antistaling agent and soaks
85s is steeped, is taken out, is placed in meshed vinyl disc and drains, then be placed in crisper to be placed in 4 DEG C of refrigerators and store.
Embodiment 5
A kind of antistaling agent is mainly prepared by the raw material of following parts by weight:
36 parts of Opuntia ficus' extracting solution, 55 parts of glycerol, 0.85 part of polysorbate40 and 515 parts of water.
The preparation method of the antistaling agent, comprising the following steps:
36 parts of Opuntia ficus' extracting solution are taken, 515 parts of water of addition, 55 parts of glycerol and 0.85 part of polysorbate40, in homogenizer
Homogeneous is carried out, antistaling agent is made in pressure 48MPa.
Wherein, the preparation method of Opuntia ficus' extracting solution, comprising the following steps:
Opuntia ficus' cladode is cut with stainless steel knife, removes prickle and epidermis, stem is cut into 1cm3It is rectangular small
Deionized water is added into cactus according to the ratio that volume ratio is 1:1.5, is placed in tissue mashing machine and smashs to pieces, by solution for block
78min is kept at 43 DEG C, is then centrifuged for 24min.Supernatant is taken out, is boiled, until volume is reduced to the half of original volume.Again
Ethyl alcohol is added into supernatant according to the ratio that volume ratio is 1:2.3, homogeneous, pressure 58MPa are carried out in homogenizer.Then
Active carbon is added into mixed solution and removes chlorophyll, clear liquid is antistaling agent, and clear liquid is put into 4 DEG C of refrigerators
Middle refrigeration；
A kind of preservation method of Chinese yam, comprising the following steps:
It is cut into the disk with a thickness of 0.4cm after the Chinese yam that diameter is 5cm is cleaned, removed the peel, is put into above-mentioned antistaling agent and soaks
87s is steeped, is taken out, is placed in meshed vinyl disc and drains, then be placed in crisper to be placed in 4 DEG C of refrigerators and store.
Embodiment 6
A kind of antistaling agent is mainly prepared by the raw material of following parts by weight:
44 parts of Opuntia ficus' extracting solution, 46 parts of glycerol, 1.4 parts of polysorbate60 and 485 parts of water.
The preparation method of the antistaling agent, comprising the following steps:
44 parts of Opuntia ficus' extracting solution are taken, 485 parts of water of addition, 46 parts of glycerol and 1.4 parts of polysorbate60, in homogenizer
Homogeneous is carried out, antistaling agent is made in pressure 54MPa.
Wherein, the preparation method of Opuntia ficus' extracting solution, comprising the following steps:
Opuntia ficus' cladode is cut with stainless steel knife, removes prickle and epidermis, stem is cut into 1cm3It is rectangular small
Deionized water is added into cactus according to the ratio that volume ratio is 1:1.6, is placed in tissue mashing machine and smashs to pieces, by solution for block
83min is kept at 41 DEG C, is then centrifuged for 22min.Supernatant is taken out, is boiled, until volume is reduced to the half of original volume.Again
Ethyl alcohol is added into supernatant according to the ratio that volume ratio is 1:2.1, homogeneous, pressure 63MPa are carried out in homogenizer.Then
Active carbon is added into mixed solution and removes chlorophyll, clear liquid is antistaling agent, and clear liquid is put into 4 DEG C of refrigerators
Middle refrigeration.
A kind of preservation method of Chinese yam, comprising the following steps:
It is cut into the disk with a thickness of 0.3cm after the Chinese yam that diameter is 5cm is cleaned, removed the peel, is put into above-mentioned antistaling agent and soaks
93s is steeped, is taken out, is placed in meshed vinyl disc and drains, then be placed in crisper to be placed in 4 DEG C of refrigerators and store.
Embodiment 7
A kind of antistaling agent is mainly prepared by the raw material of following parts by weight:
37 parts of Opuntia ficus' extracting solution, 54 parts of glycerol, 0.9 part of Tween 80 and 510 parts of water.
The preparation method of the antistaling agent, comprising the following steps:
37 parts of Opuntia ficus' extracting solution are taken, 510 parts of water of addition, 54 parts of glycerol and 0.9 part of Tween 80, in homogenizer
Homogeneous is carried out, antistaling agent is made in pressure 50MPa.
Wherein, the preparation method of Opuntia ficus' extracting solution, comprising the following steps:
Opuntia ficus' cladode is cut with stainless steel knife, removes prickle and epidermis, stem is cut into 1cm3It is rectangular small
Deionized water is added into cactus according to the ratio that volume ratio is 1:1.6, is placed in tissue mashing machine and smashs to pieces, by solution for block
83min is kept at 40 DEG C, is then centrifuged for 22min.Supernatant is taken out, is boiled, until volume is reduced to the half of original volume.Again
Ethyl alcohol is added into supernatant according to the ratio that volume ratio is 1:2, homogeneous, pressure 60MPa are carried out in homogenizer.Then past
Active carbon is added in mixed solution and removes chlorophyll, clear liquid is antistaling agent, and clear liquid is put into 4 DEG C of refrigerators
Refrigeration.
A kind of preservation method of Chinese yam, comprising the following steps:
It is cut into the disk with a thickness of 0.4cm after the Chinese yam that diameter is 5cm is cleaned, removed the peel, is put into above-mentioned antistaling agent and soaks
90s is steeped, is taken out, is placed in meshed vinyl disc and drains, then be placed in crisper to be placed in 4 DEG C of refrigerators and store.
Embodiment 8
A kind of antistaling agent is mainly prepared by the raw material of following parts by weight:
43 parts of Opuntia ficus' extracting solution, 47 parts of glycerol, 1.3 parts of polysorbas20 and 490 parts of water.
The preparation method of the antistaling agent, comprising the following steps:
43 parts of Opuntia ficus' extracting solution are taken, 490 parts of water of addition, 47 parts of glycerol and 1.3 parts of polysorbas20, in homogenizer
Homogeneous is carried out, antistaling agent is made in pressure 50MPa.
Wherein, the preparation method of Opuntia ficus' extracting solution, comprising the following steps:
Opuntia ficus' cladode is cut with stainless steel knife, removes prickle and epidermis, stem is cut into 1cm3It is rectangular small
Deionized water is added into cactus according to the ratio that volume ratio is 1:1.5, is placed in tissue mashing machine and smashs to pieces, by solution for block
80min is kept at 40 DEG C, is then centrifuged for 20min.Supernatant is taken out, is boiled, until volume is reduced to the half of original volume.Again
Ethyl alcohol is added into supernatant according to the ratio that volume ratio is 1:2, homogeneous, pressure 60MPa are carried out in homogenizer.Then past
Active carbon is added in mixed solution and removes chlorophyll, clear liquid is antistaling agent, and clear liquid is put into 4 DEG C of refrigerators
Refrigeration.
A kind of preservation method of Chinese yam, comprising the following steps:
It is cut into the disk with a thickness of 0.4cm after the Chinese yam that diameter is 5cm is cleaned, removed the peel, is put into above-mentioned antistaling agent and soaks
90s is steeped, is taken out, is placed in meshed vinyl disc and drains, then be placed in crisper to be placed in 4 DEG C of refrigerators and store.
Embodiment 9
A kind of antistaling agent is mainly prepared by the raw material of following parts by weight:
39 parts of Opuntia ficus' extracting solution, 52 parts of glycerol, 1 part of polysorbas20 and 505 parts of water.
The preparation method of the antistaling agent is same as Example 8.
A kind of preservation method of Chinese yam is same as Example 8.
Embodiment 10
A kind of antistaling agent is mainly prepared by the raw material of following parts by weight:
41 parts of Opuntia ficus' extracting solution, 49 parts of glycerol, 1.2 parts of polysorbas20 and 500 parts of water.
The preparation method of the antistaling agent is same as Example 8.
A kind of preservation method of Chinese yam is same as Example 8.
Control group
It is compareed using deionized water.
A kind of antistaling agent, only adds 515 parts of water, other operating procedures are same as Example 5.
Test example
By the Chinese yam every 3 days whiteness of test and polyphenol oxidase enzyme activity in embodiment and control group, test result is such as
Shown in table one and table two.
One polyphenol oxidase enzyme activity test result of table
Two Chinese yam whiteness test result of table
Antistaling agent in embodiment 1-10 it can be seen from table one and table two has excellent fresh-keeping effect, the operatic circle celestial being
Palm extracting solution can significantly reduce fresh-cut yams polyphenol oxidase enzyme activity, keep the whiteness of fresh-cut yams；Glycerol and surface-active
The addition of agent can further enhance inhibition of Opuntia ficus' extracting solution to polyphenol oxidase enzyme activity, improve Opuntia ficus and extract
The whiteness of liquid keeps effect；And it, can be more by the proportion of optimization Opuntia ficus' extracting solution, glycerol, surfactant and water
The inhibiting effect to polyphenol oxidase enzyme activity is further increased, Chinese yam whiteness is kept, enhances the fresh-keeping effect to Chinese yam.
As different from Example 5, be only soaked in water control group Chinese yam, poor to polyphenol oxidase enzyme activity inhibitory effect,
Chinese yam whiteness keeps effect bad, and the 9th day polyphenol oxidase enzyme activity is 85 ± 0.86U/g, and Chinese yam whiteness drops to 53.1 ±
0.60%, and the Chinese yam in embodiment 5 the 9th day polyphenol oxidase enzyme activity be 32.5 ± 0.64U/g, whiteness be 67.9 ±
0.13%, there is preferable fresh-keeping effect.
Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention., rather than its limitations；To the greatest extent
Pipe present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that: its according to
So be possible to modify the technical solutions described in the foregoing embodiments, or to some or all of the technical features into
Row equivalent replacement；And these are modified or replaceed, various embodiments of the present invention technology that it does not separate the essence of the corresponding technical solution
The range of scheme.
Claims (10)
1. a kind of antistaling agent, which is characterized in that the antistaling agent is mainly prepared by Opuntia ficus' extracting solution；
Preferably, the antistaling agent is mainly prepared by Opuntia ficus' extracting solution, glycerol, water and optional ground surfactant
It arrives.
2. antistaling agent according to claim 1, which is characterized in that the antistaling agent mainly by Opuntia ficus' extracting solution,
Glycerol, water and surfactant are prepared；
Preferably, the antistaling agent is mainly prepared by the raw material of following parts by weight:
35-45 parts of Opuntia ficus' extracting solution, 45-56 parts of glycerol, 0.8-1.5 parts of surfactant and 480-520 parts of water；
Preferably, the antistaling agent is mainly prepared by the raw material of following parts by weight:
37-43 parts of Opuntia ficus' extracting solution, 47-54 parts of glycerol, 0.9-1.3 parts of surfactant and 490-510 parts of water；
Preferably, the antistaling agent is mainly prepared by the raw material of following parts by weight:
39-41 parts of Opuntia ficus' extracting solution, 49-52 parts of glycerol, 1-1.2 parts of surfactant and 500-505 parts of water.
3. antistaling agent according to claim 1, which is characterized in that the surfactant is non-ionic surfactant
Agent；
Preferably, the surfactant includes at least one of polysorbas20, polysorbate40, polysorbate60 or Tween 80；
Preferably, the surfactant is polysorbas20.
4. antistaling agent according to claim 1-3, which is characterized in that Opuntia ficus' extracting solution mainly by
Following methods are prepared:
(a) by Opuntia ficus' peeling and stripping and slicing, water is added, is heated after smashing to pieces；
(b) Opuntia ficus after heating in step (a) are centrifuged, then supernatant is taken to boil；
(c) ethyl alcohol is added in the supernatant after boiling to step (b) and carries out homogenization, adds active carbon, obtains the operatic circle
Cactus extraction.
5. antistaling agent according to claim 4, which is characterized in that in the step (a), stripping and slicing 1cm3Rectangular fritter,
The volume ratio of Opuntia ficus and water is 1:1.4-1.7, and heating temperature is 38-45 DEG C, heating time 75-85min；
Preferably, in the step (b), centrifugation time 18-25min；
Preferably, in the step (c), the volume ratio of supernatant and ethyl alcohol is 1:1.8-2.5, and the pressure of homogenization is 55-
65MPa；
Preferably, obtained Opuntia ficus' extracting solution is refrigerated, refrigerated storage temperature is 4 DEG C.
6. the preparation method of antistaling agent as described in any one in claim 1-5, which comprises the following steps:
By Opuntia ficus' extracting solution, optionally glycerol, optional ground surfactant and optionally water mix after, obtain fresh-keeping
Agent.
7. the preparation method of antistaling agent according to claim 6, which is characterized in that carry out mixed liquid at homogeneous
Reason, pressure 45-55MPa.
8. the preparation method of the described in any item antistaling agents of claim 1-5 or the described in any item antistaling agents of claim 6-7
Application in preserving fruit and vegetable utilizing；
Preferably, the fruits and vegetables include at least one of Chinese yam, potato, banana, strawberry and Kiwi berry, and the fruits and vegetables are preferred
For Chinese yam.
9. a kind of preservation method of fruits and vegetables, which is characterized in that protected using the described in any item antistaling agents of claim 1-5
It is fresh.
10. the preservation method of fruits and vegetables according to claim 9, which comprises the following steps:
Fruits and vegetables are sliced, are impregnated with the antistaling agent, then drain, then refrigerated；
Preferably, soaking time 85-95s；
Preferably, refrigerated storage temperature is 4 DEG C.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110074171A (en) * | 2019-06-12 | 2019-08-02 | 广西壮族自治区水产科学研究院 | One seed oyster preservation method |
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