CN109864133A - 一种果蔬复合涂膜保鲜方法 - Google Patents
一种果蔬复合涂膜保鲜方法 Download PDFInfo
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Abstract
本发明专利涉及果蔬保鲜领域,特别是涉及复合涂膜保鲜的方法。本发明专利提供的果蔬保鲜方法:用壳聚糖和乳酸链球菌素按一定比例配制成复合涂膜保鲜剂;将果蔬清洗干净、沥干,用上述的复合涂膜保鲜剂浸泡处理一段时间;取出在室温下沥干后装入PE袋中,冷库储存。从而延长果蔬的贮藏期。
Description
技术领域
本发明专利涉及果蔬保鲜领域,特别是涉及复合涂膜保鲜的方法。
背景技术
贡柑的成熟期为每年的11月底至第二年的1月上旬,贡柑在常温条件下贮藏时,其固有风味大概只能维持7~10天,很容易发生果蒂发霉、果实腐烂的现象,从而导致果皮失水皱缩、果实***和产生异味等而不能食用。因此,为了更好的保留贡柑的营养成分,最大程度地保持其原有风味与品质,如何延伸贡柑的货架期,是目前迫切需要解决的问题。
涂膜保鲜技术就是在果蔬的表面部分均匀涂抹上一层高分子的液态膜,干燥后即可形成一层保护膜,而这层保护膜能够大幅度地缩小食品表面与外界空气的接触面积,有效地阻止各种微生物的生长,并且可以降低果蔬食品氧化速度、酶促褐变的速度和水分蒸发的速度,同时减少果蔬的水分流失及食品地吸潮作用,达到降低果实的呼吸作用和营养物质的流失作用,大大地改善了果实的硬度和新鲜饱满度,降低了病原菌对果实的侵染程度进而达到减少果实的腐烂的目的。从有的研究了解到,单一材料的涂膜保鲜都有一定局限性或不足。
壳聚糖因为具有高效、无毒、成本低的特点,被广泛用于食品保鲜中。相关研究表明,用壳聚糖对果蔬进行涂膜保鲜,成膜后具有通透性、阻水性,可以对各种气体分子增加穿透阻力,因此可以很好的保留果蔬的营养价值,延长食品的货架期。
乳酸链球菌素(Nisin)是乳酸链球菌产生的一种多肽类物质 ,是国家公认的安全防腐剂,可以大面积地抑制革兰阳性菌及其芽孢的生长,有效地阻止了微生物的生长,对延长食品的贮藏期有很大的效果。
本方法是采用壳聚糖和乳酸链球菌素作为果蔬的复合涂膜保鲜剂材料,根据最适宜的保鲜剂浓度组合配制成复合涂膜保鲜剂,采用涂膜保鲜的技术,从而延长果蔬尤其是贡柑的贮藏期。
发明内容
本发明专利涉及果蔬保鲜领域,特别是涉及复合涂膜保鲜的方法。本发明专利提供果蔬保鲜的方法:用壳聚糖和乳酸链球菌素按一定比例配制成复合涂膜保鲜剂;将果蔬清洗干净、沥干,用上述的复合涂膜保鲜剂浸泡处理一段时间;取出在室温下沥干后装入PE袋中,冷库储存。
具体实施方式
一、涂膜保鲜剂的制备(以配成1000ml复合保鲜剂为例)
准确称取相应比例的壳聚糖,加入900ml蒸馏水震荡10 min,搅拌均匀,准确称取相应比例的Nisin,加入上述溶液中,待完全溶解后用蒸馏水定容至1000ml即可制成复合涂膜保鲜剂。
二、涂膜保鲜处理
采摘后的果蔬经过清洗沥干,用上述复合涂膜保鲜剂浸泡处理一段时间;取出在室温下沥干后装入聚乙烯袋(PE)袋中,冷库储存。
Claims (3)
1.一种果蔬复合涂膜保鲜方法,其特征是采用壳聚糖和乳酸链球菌素作为材料配制成复合涂膜保鲜剂, 用复合涂膜保鲜剂对新鲜果蔬浸泡处理,再沥干果蔬后装入聚乙烯袋(PE)袋中,冷库储存。
2.根据权利要求1所述的果蔬保鲜方法,采用壳聚糖和乳酸链球菌素作为材料配制成复合涂膜保鲜剂有最佳的比例,其特征在于壳聚糖浓度0.1%-5%、乳酸链球菌素浓度为0.001%-1%。
3.根据权利要求1和权利要求2所述的果蔬保鲜方法,用复合涂膜保鲜剂对新鲜果蔬浸泡处理有最佳的时间,其特征在于浸泡处理时间为1min-5min。
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Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1843132A (zh) * | 2006-05-11 | 2006-10-11 | 福建省厨师食品集团有限公司 | 蘑菇的保鲜剂以及保鲜加工方法 |
EP3072401A1 (en) * | 2015-12-18 | 2016-09-28 | Ticinum Immobiliare Agricola S.r.l. | Film-forming composition for disinfection and preservation of foodstuffs |
CN107136200A (zh) * | 2017-06-05 | 2017-09-08 | 广西振合供应链管理有限公司 | 蔬菜冷链物流保鲜方法 |
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Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN1843132A (zh) * | 2006-05-11 | 2006-10-11 | 福建省厨师食品集团有限公司 | 蘑菇的保鲜剂以及保鲜加工方法 |
EP3072401A1 (en) * | 2015-12-18 | 2016-09-28 | Ticinum Immobiliare Agricola S.r.l. | Film-forming composition for disinfection and preservation of foodstuffs |
CN107136200A (zh) * | 2017-06-05 | 2017-09-08 | 广西振合供应链管理有限公司 | 蔬菜冷链物流保鲜方法 |
Non-Patent Citations (1)
Title |
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王向阳,杨玲,余兴伟,丁冰: "天然食品防腐剂对泡菜常温流通中菌落总数和pH的影响", 《中国调味品》 * |
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