CN110100882A - Fruit freshness preserving pulvis and preparation method thereof - Google Patents
Fruit freshness preserving pulvis and preparation method thereof Download PDFInfo
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- CN110100882A CN110100882A CN201910319447.8A CN201910319447A CN110100882A CN 110100882 A CN110100882 A CN 110100882A CN 201910319447 A CN201910319447 A CN 201910319447A CN 110100882 A CN110100882 A CN 110100882A
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- China
- Prior art keywords
- acid
- chitin
- fruit
- pulvis
- freshness preserving
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 109
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 229920002101 Chitin Polymers 0.000 claims abstract description 105
- 239000000843 powder Substances 0.000 claims abstract description 41
- 239000004615 ingredient Substances 0.000 claims abstract description 38
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 claims abstract description 28
- 150000007524 organic acids Chemical class 0.000 claims abstract description 28
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 26
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000004334 sorbic acid Substances 0.000 claims abstract description 15
- 235000010199 sorbic acid Nutrition 0.000 claims abstract description 15
- 229940075582 sorbic acid Drugs 0.000 claims abstract description 15
- 239000001530 fumaric acid Substances 0.000 claims abstract description 14
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 12
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 12
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 12
- 229960002598 fumaric acid Drugs 0.000 claims abstract description 9
- 235000011087 fumaric acid Nutrition 0.000 claims abstract description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 25
- 229920001661 Chitosan Polymers 0.000 claims description 23
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 claims description 15
- -1 sodium alkyl sulfonate Chemical class 0.000 claims description 15
- 239000002253 acid Substances 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 12
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 11
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 11
- 239000011975 tartaric acid Substances 0.000 claims description 11
- 235000002906 tartaric acid Nutrition 0.000 claims description 11
- 229920003063 hydroxymethyl cellulose Polymers 0.000 claims description 10
- 229940031574 hydroxymethyl cellulose Drugs 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 10
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 9
- 229920002153 Hydroxypropyl cellulose Polymers 0.000 claims description 9
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 9
- 239000001863 hydroxypropyl cellulose Substances 0.000 claims description 9
- 235000010977 hydroxypropyl cellulose Nutrition 0.000 claims description 9
- 239000001630 malic acid Substances 0.000 claims description 9
- 235000011090 malic acid Nutrition 0.000 claims description 9
- 229910052708 sodium Inorganic materials 0.000 claims description 9
- 239000011734 sodium Substances 0.000 claims description 9
- 239000007787 solid Substances 0.000 claims description 9
- AEMRFAOFKBGASW-UHFFFAOYSA-N Glycolic acid Chemical compound OCC(O)=O AEMRFAOFKBGASW-UHFFFAOYSA-N 0.000 claims description 8
- 235000015165 citric acid Nutrition 0.000 claims description 8
- 239000004094 surface-active agent Substances 0.000 claims description 8
- 239000003795 chemical substances by application Substances 0.000 claims description 7
- 108010010803 Gelatin Proteins 0.000 claims description 6
- 229920000159 gelatin Polymers 0.000 claims description 6
- 239000008273 gelatin Substances 0.000 claims description 6
- 235000019322 gelatine Nutrition 0.000 claims description 6
- 235000011852 gelatine desserts Nutrition 0.000 claims description 6
- 239000001814 pectin Substances 0.000 claims description 6
- 229920001277 pectin Polymers 0.000 claims description 6
- 235000010987 pectin Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000000230 xanthan gum Substances 0.000 claims description 6
- 229920001285 xanthan gum Polymers 0.000 claims description 6
- 235000010493 xanthan gum Nutrition 0.000 claims description 6
- 229940082509 xanthan gum Drugs 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 5
- 229940054190 hydroxypropyl chitosan Drugs 0.000 claims description 5
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 4
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 4
- 229940077388 benzenesulfonate Drugs 0.000 claims description 4
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 4
- 229960004275 glycolic acid Drugs 0.000 claims description 4
- 239000000787 lecithin Substances 0.000 claims description 4
- 235000010445 lecithin Nutrition 0.000 claims description 4
- 229940067606 lecithin Drugs 0.000 claims description 4
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 4
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 4
- ICBPURKUPVLVCM-UHFFFAOYSA-N 1,5-dimethyl-2-phenylpyrazol-3-one;2-hydroxy-2-phenylacetic acid Chemical compound OC(=O)C(O)C1=CC=CC=C1.CN1C(C)=CC(=O)N1C1=CC=CC=C1 ICBPURKUPVLVCM-UHFFFAOYSA-N 0.000 claims description 3
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 claims description 3
- 239000004354 Hydroxyethyl cellulose Substances 0.000 claims description 3
- 229920000663 Hydroxyethyl cellulose Polymers 0.000 claims description 3
- 235000019447 hydroxyethyl cellulose Nutrition 0.000 claims description 3
- IAJILQKETJEXLJ-RSJOWCBRSA-N aldehydo-D-galacturonic acid Chemical compound O=C[C@H](O)[C@@H](O)[C@@H](O)[C@H](O)C(O)=O IAJILQKETJEXLJ-RSJOWCBRSA-N 0.000 claims description 2
- JVTAAEKCZFNVCJ-REOHCLBHSA-N L-lactic acid Chemical compound C[C@H](O)C(O)=O JVTAAEKCZFNVCJ-REOHCLBHSA-N 0.000 claims 2
- 241000219000 Populus Species 0.000 claims 1
- IAJILQKETJEXLJ-QTBDOELSSA-N aldehydo-D-glucuronic acid Chemical compound O=C[C@H](O)[C@@H](O)[C@H](O)[C@H](O)C(O)=O IAJILQKETJEXLJ-QTBDOELSSA-N 0.000 claims 1
- 229940097043 glucuronic acid Drugs 0.000 claims 1
- 238000005303 weighing Methods 0.000 claims 1
- YGSDEFSMJLZEOE-UHFFFAOYSA-N salicylic acid Chemical compound OC(=O)C1=CC=CC=C1O YGSDEFSMJLZEOE-UHFFFAOYSA-N 0.000 abstract description 26
- 238000004321 preservation Methods 0.000 abstract description 14
- FJKROLUGYXJWQN-UHFFFAOYSA-N papa-hydroxy-benzoic acid Natural products OC(=O)C1=CC=C(O)C=C1 FJKROLUGYXJWQN-UHFFFAOYSA-N 0.000 abstract description 13
- 229960004889 salicylic acid Drugs 0.000 abstract description 13
- 238000003860 storage Methods 0.000 abstract description 7
- 239000010408 film Substances 0.000 description 23
- 238000000034 method Methods 0.000 description 14
- 230000000694 effects Effects 0.000 description 12
- 239000000047 product Substances 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 239000012982 microporous membrane Substances 0.000 description 6
- 235000016623 Fragaria vesca Nutrition 0.000 description 5
- 240000009088 Fragaria x ananassa Species 0.000 description 5
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 231100000252 nontoxic Toxicity 0.000 description 4
- 230000003000 nontoxic effect Effects 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
- 239000011343 solid material Substances 0.000 description 4
- 230000009967 tasteless effect Effects 0.000 description 4
- 235000011430 Malus pumila Nutrition 0.000 description 3
- 244000070406 Malus silvestris Species 0.000 description 3
- 235000015103 Malus silvestris Nutrition 0.000 description 3
- 235000009754 Vitis X bourquina Nutrition 0.000 description 3
- 235000012333 Vitis X labruscana Nutrition 0.000 description 3
- 240000006365 Vitis vinifera Species 0.000 description 3
- 235000014787 Vitis vinifera Nutrition 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 3
- 229920001542 oligosaccharide Polymers 0.000 description 3
- 150000002482 oligosaccharides Chemical class 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 229940061720 alpha hydroxy acid Drugs 0.000 description 2
- 150000001280 alpha hydroxy acids Chemical class 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 125000001301 ethoxy group Chemical group [H]C([H])([H])C([H])([H])O* 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 229940093915 gynecological organic acid Drugs 0.000 description 2
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000012452 mother liquor Substances 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 230000029058 respiratory gaseous exchange Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 208000016261 weight loss Diseases 0.000 description 2
- 230000004580 weight loss Effects 0.000 description 2
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- GAWIXWVDTYZWAW-UHFFFAOYSA-N C[CH]O Chemical group C[CH]O GAWIXWVDTYZWAW-UHFFFAOYSA-N 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- OVRNDRQMDRJTHS-UHFFFAOYSA-N N-acelyl-D-glucosamine Natural products CC(=O)NC1C(O)OC(CO)C(O)C1O OVRNDRQMDRJTHS-UHFFFAOYSA-N 0.000 description 1
- OVRNDRQMDRJTHS-FMDGEEDCSA-N N-acetyl-beta-D-glucosamine Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O OVRNDRQMDRJTHS-FMDGEEDCSA-N 0.000 description 1
- MBLBDJOUHNCFQT-LXGUWJNJSA-N N-acetylglucosamine Natural products CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 description 1
- AQLLBJAXUCIJSR-UHFFFAOYSA-N OC(=O)C[Na] Chemical compound OC(=O)C[Na] AQLLBJAXUCIJSR-UHFFFAOYSA-N 0.000 description 1
- 239000005820 Prochloraz Substances 0.000 description 1
- 241000382353 Pupa Species 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000010933 acylation Effects 0.000 description 1
- 238000005917 acylation reaction Methods 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 125000000217 alkyl group Chemical group 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 229950006780 n-acetylglucosamine Drugs 0.000 description 1
- 229920005615 natural polymer Polymers 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 239000000825 pharmaceutical preparation Substances 0.000 description 1
- 229920001223 polyethylene glycol Polymers 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- TVLSRXXIMLFWEO-UHFFFAOYSA-N prochloraz Chemical compound C1=CN=CN1C(=O)N(CCC)CCOC1=C(Cl)C=C(Cl)C=C1Cl TVLSRXXIMLFWEO-UHFFFAOYSA-N 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 229940074404 sodium succinate Drugs 0.000 description 1
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000010409 thin film Substances 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000004563 wettable powder Substances 0.000 description 1
- 238000009736 wetting Methods 0.000 description 1
- 235000013618 yogurt Nutrition 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- 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 proposes a kind of fruit freshness preserving pulvis and preparation method thereof, including following components: the recipe ingredient of the fruit freshness preserving pulvis includes chitin and its plain derivative, organic acid, the weight ratio of the chitin and its derivative and organic acid is (1-100): 1, the apparent viscosity of the chitin and its derivative is not less than 25mPaS, is selected from ascorbic acid, fumaric acid, sorbic acid, salicylic acid, 'alpha '-hydroxy acids described in the organic acid.The preservation powder can effectively reduce the rotting rate of fruit, keep fruit quality, improve the shelf life of fruit, and prolong storage period.
Description
Technical field
The invention belongs to fruit freshness preserving technical fields, and in particular to a kind of fruit freshness preserving pulvis and preparation method thereof.
Background technique
Production of fruit has very strong seasonal and region, in order to meet the needs of consumer is to fruit, it is necessary to mention
The preservation technology for rising fruit, extends the shelf life of fresh fruit.However, fresh fruit still contains after harvesting compared with high-moisture,
It is easy to rot, the especially higher fruit of moisture dosage, such as strawberry, therefore extend storage and transportation fresh keeping time as fresh water
The key of fruit value preserving and appreciation.
Currently, common fruit freshness preserving pulvis is new high fat film pulvis, specifically higher fatty acids and a variety ofization in the market
Close a kind of wettable powder that object is re-dubbed.On the one hand, new high fat film pulvis itself does not have bactericidal effect, and fresh-keeping effect has
Limit, on the other hand, it is that higher fatty acids is compounded with multiple compounds, higher cost, in addition, new high fat film use when compared with
It is loaded down with trivial details, it need to be first made into mother liquor, as mother liquor placement will breed bacterium too long to lose fresh-keeping effect.
Chitin is a kind of natural polymer, molecular weight up to 1,000,000 or more, molecular weight more high absorption capacity more
By force；Pure chitin appearance is a kind of non-toxic and tasteless translucent solid of white or canescence；Chitin is from a wealth of sources, mainly deposits
Be the animals such as shrimp, crab, pupa and insect shell and mushroom, algae cell wall in.Chitin or chitin derivativ
With good hygroscopicity, film forming, ventilative victory, degradability, biocompatibility, have no toxic side effect and free from environmental pollution excellent
Benign matter has researcher to indicate it in the fresh-keeping reality of the vegetables such as the fruit such as apple, pears, grape and tomato, green pepper, cucumber
There is good effect in testing.
But the existing antistaling agent containing chitin or chitin derivativ is aqua, is easy to be hydrolyzed into the degree of polymerization in sight
It is below, i.e. 20 sugar are below is oligosaccharides or oligosaccharide, hydrolyze to the end, what is obtained is N-acetylglucosamine.Due to
In the lab, chitin, which hydrolyzes to obtain oligosaccharide also, good bactericidal effect, or even slightly above chitin and higher molecular
The chitin derivativ of amount.But in fruit freshness preserving practice, it has been found that existing contain chitin or chitin derivativ
Fruit antistaling agent, be less able to be used alone, fresh-keeping effect is very poor, fresh-keeping effect well below containing Prochloraz fruit protect
Fresh pulvis.
It has been found that the existing fruit antistaling agent containing chitin or chitin derivativ, in storage, with the time
It is elongated, it is increasingly diluter to there is a problem of that system has, especially, after storing half a year, there is the phenomenon that system viscosity is decreased obviously.Separately
Outside, applicant of the present invention also found, needing fresh-keeping fruit, there is also the problems that easy taste is thin out in normal preservation process.
'alpha '-hydroxy acids (Alpha Hydroxy Acid, abbreviation AHA), are the various organic acids extracted from fruit, are to deposit
The effective component being in a variety of natural fruits or Yoghourt.Comprising totally 37 kinds of grape acid, malic acid, citric acid and lactic acid etc., because
It is most of by being refined in fruit, therefore also known as tartaric acid.It is wherein most wide with the Glycolic acid utilization refined from sugarcane.'alpha '-hydroxy acids according to
The difference of molecular structure can be distinguished are as follows: 37 kinds of Glycolic acid, lactic acid, malic acid, tartaric acid, citric acid, tussol etc..
Therefore, the fruit freshness preserving pulvis that present chitin or chitin derivativ are prepared is needed for those skilled in the art,
And it needs that there is good fresh-keeping effect.
Summary of the invention
The present invention provides a kind of fruit freshness preserving pulvis, and the recipe ingredient of selection includes chitin and its derivative, selection
The apparent viscosity of chitin and its derivative is not less than 25mPaS, and makes as pulvis, so that fruit fresh-keeping powder obtained
Agent does not occur significantly to degrade in storage, therefore in use, finally a kind of microporous membrane can be formed in fruit surface,
The chitin or chitin derivativ molecular weight with higher of microporous membrane are formed, so that microporous membrane has certain thickness
And there is good flexibility.Fruit freshness preserving pulvis produced by the present invention, uses after being watered, chitin or crust when due to using
Plain derivative has higher molecular weight, and being embodied in aqueous solution has higher viscosity, more attached so as to have on fruit
Amount, being formed with a kind of microporous membrane has certain thickness, has good flexibility, to effectively reduce rotting for fruit
Rate keeps fruit quality, improves the commodity rate of fruit, prolongs storage period.
The purpose of one aspect of the present invention is achieved in that
A kind of fruit freshness preserving pulvis, the recipe ingredient of the fruit freshness preserving pulvis includes chitin and its derivative, organic
The weight ratio of acid, the chitin and its derivative and the organic acid is (1-100): 1, the chitin and its derivative
Apparent viscosity is not less than 25mPaS, is selected from ascorbic acid, fumaric acid, sorbic acid, salicylic acid, Alpha-hydroxy described in the organic acid
One of acid is several.
Preferably, the chitin and its derivative are selected from chitin, deacetylated chitosan, carboxymethyl chitin, carboxylic
One of methyl chitosan, hydroxypropyl chitosan are several.
Preferably, the recipe ingredient further includes helping film, described that film is helped to be selected from hydroxymethyl cellulose, hydroxy ethyl fiber
One of element, hydroxypropyl cellulose, sodium carboxymethylcellulose, gelatin, pectin, xanthan gum are several.
Preferably, the recipe ingredient further includes surfactant, and the surfactant is selected from sodium alkyl sulfonate, alkyl
One of sodium succinate, sodium alkyl benzene sulfonate, lecithin and its derivative are several.
Preferably, the 'alpha '-hydroxy acids are selected from hydroxyacetic acid, Pfansteihl, citric acid, malic acid, tartaric acid, grape alditol
Acid, galacturonic acid, tussol and its one of derivative or several.
The purpose of an additional aspect of the present invention is achieved in that
A kind of preparation method of fruit freshness preserving pulvis, comprising the following steps:
1) raw material preparation step: the recipe ingredient of the fruit freshness preserving pulvis, the recipe ingredient packet are weighed according to the proportion
Chitin and its derivative and organic acid are included, non-in the recipe ingredient is crushed to powder in powdered solid material
Shape；
2) it co-grinding step: after mixing by the recipe ingredient, is mechanically pulverized at powdered to get the fruit
Preservation powder.
Beneficial effects of the present invention:
Fruit freshness preserving pulvis of the invention uses chitin and its derivative as film forming matter, and overcomes technology prejudice,
Fruit freshness preserving pulvis of the invention is not using water as decentralized medium, so that forming the film with barrier property, a side in fruit surface
Face is since the chitin or chitin derivativ that form film have higher molecular weight, and chitin or chitin derivativ are in fruit
On adhesive force it is higher, can also have more adhesion amounts on fruit, so that forming thin film is uniform, preservation is more effective, separately
On the one hand, since fruit freshness preserving pulvis of the invention is solid pharmaceutical preparation, not using water as decentralized medium, product is more steady in storage
Fixed, to there is longer shelf life, fresh-keeping effect is more stable.
In addition, being become based on taste and the fruit easy taste in normal preservation process that antistaling agent may influence fruit
Light defect has tartaric acid (Alpha Hydroxy Acid, 'alpha '-hydroxy acids, abbreviation AHA) in the organic acid that the present invention selects, and totally 37
Kind, according to needing fresh-keeping fruit difference to select corresponding tartaric acid, so that it is more targeted to provide water fruit freshness preserving pulvis.
Detailed description of the invention
Fig. 1 is a kind of flow chart of the preparation method of fruit freshness preserving pulvis of the invention.
Specific embodiment
Below by way of preferred embodiment, the present invention is described in more detail, but protection scope of the present invention is not limited to
This.
Raw materials of the embodiment of the present invention are commercially available.
The apparent viscosity of chitin and its derivative of the present invention, to use the most commonly used is NDJ-1 type rotational viscometer,
1g chitin derivativ sample is dissolved in 1% acetic acid solution of 100ml, 1% chitin derivativ solution is made into, injection 1 turns
In son, revolving speed 60r/min is measured at 25 DEG C, and viscosity is indicated with mpas (mPaS) (centipoise).
Embodiment 1
A kind of fruit freshness preserving pulvis, the recipe ingredient of the fruit freshness preserving pulvis includes chitin and its derivative, organic
The weight ratio of acid, the chitin and its derivative and the organic acid is (1-100): 1, the chitin and its derivative
Apparent viscosity is not less than 25mPaS, is selected from ascorbic acid, fumaric acid, sorbic acid, salicylic acid, Alpha-hydroxy described in the organic acid
One of acid or number；
The organic acid that embodiment 1 is selected is selected from one of ascorbic acid, fumaric acid, sorbic acid, salicylic acid, 'alpha '-hydroxy acids
Or it is several, the organic acid is 1:(1-100 with the weight ratio of chitin and its derivative), specially sorbic acid 4wt% is anti-bad
Hematic acid 4wt%.
The chitin and its plain derivative that embodiment 1 is selected be chitin, deacetylated chitosan, carboxymethyl chitin,
One or more of carboxymethyl chitosan and hydroxypropyl chitosan, specially chitin 92wt%.
The preparation method of the fruit freshness preserving pulvis of the present embodiment, comprising the following steps:
1) raw material preparation step: the recipe ingredient of the fruit freshness preserving pulvis, the recipe ingredient packet are weighed according to the proportion
Chitin or chitin derivativ and organic acid are included, non-in the recipe ingredient is crushed to powder in powdered solid material
Last shape；The chitin that the present embodiment is selected is pure chitin, and appearance is a kind of non-toxic and tasteless translucent big sheet of canescence
Solid is weighed the chitin 920g of selection, is pulverized into powder using mechanical crushing method, until -400 mesh fineness of 300 mesh, obtains first
Shell element powder；The sorbic acid white crystalline powder of selection, particle is larger, the sorbic acid 40g of selection is weighed, using mechanical crushing method
It is pulverized into powder, until -400 mesh fineness of 300 mesh, obtains sorbic acid powder；The ascorbic acid of selection crystal in the form of sheets, weighs choosing
Ascorbic acid 40g, is pulverized into powder using mechanical crushing method, until -400 mesh fineness of 300 mesh, obtains ascorbic acid powder
End；After weighed sorbic acid and ascorbic acid can also being mixed, crush together；
2) it co-grinding step: after mixing by the recipe ingredient, is mechanically pulverized at powdered to get the fruit
Preservation powder；Specifically, chitin powder, sorbic acid powder and ascorbic acid powder step 1) obtained after mixing,
It is mechanically pulverized again, obtains the fruit freshness preserving pulvis of the present embodiment.
The characteristics of preparation method of fruit freshness preserving pulvis of the invention is, the raw material by recipe ingredient with the prior art
It is uniformly mixed and compares, the method that the present invention uses separating twice, for the first time to smash solid for mulation component at powdered, second
Secondary all recipe ingredients for fruit freshness preserving pulvis after mixing, crush again.On the one hand, matching due to fruit freshness preserving pulvis
There may be liquid in Fang Zufen, be not easy for the raw material of recipe ingredient to be uniformly mixed, the raw material for selecting recipe ingredient may be limited
Range；On the other hand, by crushing twice, the mixing of fruit freshness preserving pulvis is obtained more uniformly, the fineness of particle is more uniform, grain
It spends also smaller.It can also crush in different ways twice as the case may be, for example, being crushed for the first time using mechanical powder
Broken, second of crushing uses air-flow crushing, the preliminary step to crush for the second time is crushed for the first time, to be applicable in different works
Skill obtains more good product.
Embodiment 2
Embodiment 2 the difference from embodiment 1 is that, embodiment 2 also helps film, and effect is, increase chitin or
The integrality and flexibility for the film that chitin derivativ is formed on fruit.
A kind of fruit freshness preserving pulvis, the recipe ingredient of the fruit freshness preserving pulvis includes chitin and its derivative, organic
The weight ratio of acid, the chitin and its derivative and the organic acid is (1-100): 1, the chitin and its derivative
Apparent viscosity is not less than 25mPaS, is selected from ascorbic acid, fumaric acid, sorbic acid, salicylic acid, Alpha-hydroxy described in the organic acid
One of acid is several；The recipe ingredient further includes helping film, described that film is helped to be selected from hydroxymethyl cellulose, ethoxy fibre
Tie up one of element, hydroxypropyl cellulose, sodium carboxymethylcellulose, gelatin, pectin, xanthan gum or several.
The chitin and its derivative that embodiment 2 is selected are chitin, deacetylated chitosan, carboxymethyl chitin, carboxylic
One or more of methyl chitosan and hydroxypropyl chitosan, specially deacetylated chitosan.
The apparent viscosity of the deacetylated chitosan of the selection of embodiment 2 is not less than 25mPaS, specially apparent viscosity
For the deacetylated chitosan of 150mPaS, dosage 75wt%.
The organic acid that embodiment 2 is selected is selected from one of ascorbic acid, fumaric acid, sorbic acid, salicylic acid, 'alpha '-hydroxy acids
Or it is several, organic acid is 1:(1-100 with the weight ratio of chitin and its derivative), specially fumaric acid 4wt%, malic acid
6wt%.
What embodiment 2 was selected helps film to be selected from hydroxymethyl cellulose, hydroxyethyl cellulose, hydroxypropyl cellulose, carboxymethyl
One of sodium cellulosate, gelatin, pectin, xanthan gum are several, specially hydroxypropyl cellulose 15wt%.
The preparation method of the fruit freshness preserving pulvis of the present embodiment, comprising the following steps:
1) raw material preparation step: the recipe ingredient of the fruit freshness preserving pulvis, the recipe ingredient packet are weighed according to the proportion
Chitin or chitin derivativ and organic acid are included, non-in the recipe ingredient is crushed to powder in powdered solid material
Last shape；The deacetylated chitosan that the present embodiment is selected, appearance are a kind of non-toxic and tasteless gray powdery solids, weigh choosing
Deacetylated chitosan 750g, is pulverized into powder using mechanical crushing method, until -400 mesh fineness of 300 mesh, obtains de- second
Acylation chitosan fine powder；The fumaric acid colorless crystalline solid of selection, particle is larger, the fumaric acid 40g of selection is weighed, using machine
Tool comminuting method is pulverized into powder, until -400 mesh fineness of 300 mesh, obtains fumaric acid powder；Selecting malic acid is white crystals
Body is weighed the malic acid 60g of selection, is pulverized into powder using mechanical crushing method, until -400 mesh fineness of 300 mesh, obtains apple
Sour powder；Selection hydroxypropyl cellulose is buff powder, weighs the hydroxypropyl cellulose 150g of selection；
2) it co-grinding step: after mixing by the recipe ingredient, is mechanically pulverized at powdered to get the fruit
Preservation powder；Specifically, the deacetylated chitosan fine powder that step 1) is obtained, fumaric acid powder and the mixing of malic acid powder
After uniformly, it is mechanically pulverized again, obtains the fruit freshness preserving pulvis of the present embodiment.
Embodiment 3
Embodiment 3 and the difference of embodiment 1 and embodiment 2 are that the also surfactant agent of embodiment 3 acts on
In, reduce the surface tension of preparation system of the invention, on the one hand make fruit freshness preserving pulvis of the invention have well wetting
Property, it is easy to use, on the other hand, increases chitin or chitin derivativ adheres on fruit surface, make the film to be formed
Integrality, it is more smooth.
A kind of fruit freshness preserving pulvis, the recipe ingredient of the fruit freshness preserving pulvis includes chitin and its derivative, organic
The weight ratio of acid, the chitin and its derivative and the organic acid is (1-100): 1, the chitin and its derivative
Apparent viscosity is not less than 25mPaS, is selected from ascorbic acid, fumaric acid, sorbic acid, salicylic acid, Alpha-hydroxy described in the organic acid
One of acid is several；The recipe ingredient further includes helping film, described that film is helped to be selected from hydroxymethyl cellulose, ethoxy fibre
Tie up one of element, hydroxypropyl cellulose, sodium carboxymethylcellulose, gelatin, pectin, xanthan gum or several；The recipe ingredient
It further include surfactant, the surfactant is selected from sodium alkyl sulfonate, alkyl succinic acid sodium, sodium alkyl benzene sulfonate, lecithin
One of rouge and its derivative are several.
The chitin and its derivative that embodiment 3 is selected are chitin, deacetylated chitosan, carboxymethyl chitin, carboxylic
One of methyl chitosan and hydroxypropyl chitosan are several, specially carboxymethyl chitosan.
The apparent viscosity of the carboxymethyl chitosan of the selection of embodiment 3 is not less than 25mPaS, and specially apparent viscosity is
The carboxymethyl chitosan of 1000mPaS, dosage 40wt%.
The organic acid that embodiment 3 is selected is selected from ascorbic acid, fumaric acid, sorbic acid, salicylic acid, 'alpha '-hydroxy acids, organic acid
It is 1:(1-100 with the weight ratio of chitin and its derivative), specially salicylic acid 2wt%, citric acid 3wt%.
The surfactant that embodiment 3 is selected is selected from sodium alkyl sulfonate, alkyl succinic acid sodium, sodium alkyl benzene sulfonate, lecithin
Rouge and its derivative, specially alkyl succinic acid sodium 5wt%.
What embodiment 3 was selected helps film to be selected from hydroxymethyl cellulose, hydroxyethyl cellulose, hydroxypropyl cellulose, carboxymethyl
Sodium cellulosate, gelatin, pectin, xanthan gum, specially hydroxymethyl cellulose 40wt%.
The preparation method of the fruit freshness preserving pulvis of the present embodiment, comprising the following steps:
1) raw material preparation step: the recipe ingredient of the fruit freshness preserving pulvis, the recipe ingredient packet are weighed according to the proportion
Chitin or chitin derivativ and organic acid are included, non-in the recipe ingredient is crushed to powder in powdered solid material
Last shape；The carboxymethyl chitosan that the present embodiment is selected, appearance are a kind of non-toxic and tasteless pale yellow powder shape solids, weigh selection
Carboxymethyl chitosan 400g, be pulverized into powder using mechanical crushing method, until -400 mesh fineness of 300 mesh, obtains carboxymethyl shell
Glycan fine powder；The salicylic acid colorless crystalline solid of selection, particle is larger, the salicylic acid 20g of selection is weighed, using mechanical crushing
Method is pulverized into powder, until -400 mesh fineness of 300 mesh, obtains salicylic acid powder；The colourless crystallization body for selecting citric acid, weighs choosing
Citric acid 30g, is pulverized into powder using mechanical crushing method, until -400 mesh fineness of 300 mesh, obtains citric acid powder；Choosing
It is buff powder with hydroxymethyl cellulose, weighs the hydroxymethyl cellulose 400g of selection；Alkyl succinic acid sodium is colorless and transparent
Thick liquid；
2) it co-grinding step: after mixing by the recipe ingredient, is mechanically pulverized at powdered to get the fruit
Preservation powder；Specifically, the carboxymethyl chitosan fine powder that step 1) is obtained, hydroxymethyl cellulose, salicylic acid powder and lemon
After the mixing of lemon acid powder, alkyl succinic acid sodium is added, after dispersion mixing is uniform, is mechanically pulverized again, obtains the present embodiment
Fruit freshness preserving pulvis.
In the production of chitin derivativ, rotational viscometer is commonly used to measure the viscosity of chitin derivativ, this is table
Viscosity is seen, numerical value can substantially reflect the size of chitin derivativ relative molecular mass.Comparative example
Comparative example
It is 5% chitin acetic acid aqua product for the commercially available fruit antistaling agent containing chitin, apart from commodity packaging when use
The production date marked on bag has 3 months.
Comparative experimental example 1
The fruit freshness preserving pulvis of embodiment 1-3 be watered into effective component chitin or chitin derivativ be 5% it is water-soluble
Liquid uses after standing two hours after mixing evenly；Taking each 1kg of fresh strawberry points is 5 groups, is respectively put into embodiment 1-3 after cleaning
Fruit freshness preserving pulvis in impregnate 1min at 15 DEG C, taking-up is put into the constant temperature and humidity that temperature is 25 DEG C, relative humidity is 50%
60min is air-dried in case, is finally put into preservation at room temperature 15 days.It is 25 that fresh strawberry after control group is clean, which is placed directly on temperature,
DEG C, relative humidity be 50% climatic chamber in air-dry 60min, be finally put into preservation at room temperature 5 days.Finally to the mistake of strawberry
Rate, decayed fruit rate, appearance and mouthfeel carry out investigation evaluation again, the results are shown in Table 1.
Influence of 1 Preservation Treatment of table to the weight-loss ratio, decayed fruit rate and sensory evaluation of fruit
The weight-loss ratio of fruit, decayed fruit rate and the influence result of sensory evaluation can see by 1 Preservation Treatment of table, use this
The fruit freshness preserving pulvis of invention has better fresh-keeping effect than existing product, using fruit freshness preserving pulvis of the invention, 15 days
Interior no strawberry decayed fruit generates, and principle is that, it has been found that apparent viscosity is lower than the chitin and its derivative of 25mPaS
Object can be formed with a kind of microporous membrane in fruit surface, due to being not easy to be attached to fruit although also there is certain film forming
On, the amount being attached on fruit surface is few, and formed microporous membrane is very thin, and since the chitin of the film of formation is derivative
Object molecular weight is small, and the film flexibility of formation is poor, is embodied in, sprays application on fruit, freshness date is short；The prior art is due to skill
Art prejudice will contain chitin or chitin derivativ is made into aqua, due to the property of chitin or chitin derivativ, in water
In be easy degradation, thus in production or chitin derivativ or be macromolecule substance, but when in use, the first in aqua
Shell element or chitin derivativ are degraded to small molecular weight material, and chitin or chitin derivativ property are made by the present invention
Pulvis, the raw material of selection are also the biggish chitin of molecular weight or chitin derivativ, are just watered when in use, to can guarantee
The chitin or chitin derivativ for being eventually adhering to fruit surface have biggish molecular weight.
Applicant further found that compared with the aqua product of the prior art, fruit freshness preserving pulvis normal temperature storage of the invention 1 year
Afterwards or even after 2 years, there is a good film forming, difference is little when use, but the product of the prior art, in 1 month, just
The phenomenon that appearance system desaturation, after 2 months, preparation system viscosity is just close to water, even produces after 5 months, in product mould
Bacterium cannot use.
Applicant is also found surprisingly that, using different organic acids, is especially different tartaric acid, moreover it is possible to solve fruit just
The thin out problem of taste is easy in normal preservation process, this is because, on the one hand fruit freshness preserving pulvis of the invention is in fruit surface
The film of upper formation is comparatively dense, inhibits the breathing of fruit, on the other hand, protects since the present invention develops more targeted fruit
Fresh pulvis can be used for apple fresh-keeping if embodiment 2 contains malic acid, and embodiment 3 contains citric acid, can be used for citrus guarantor
Fresh, they contain a certain amount of tartaric acid corresponding with fruit, and the chitin and its derivative that the present invention selects are a kind of polysaccharide, choosing
The combination of tartaric acid and chitin and its derivative supplements the substance that corresponding fruit consumes in breathing, to reach
To the effect for keeping fruit taste, and it also found that the combination of the tartaric acid selected and chitin and its derivative has significantly
Synergistic effect keeps being added for fruit taste effect with exclusive use chitin and its derivative greater than tartaric acid is used alone.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Within mind and principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (6)
1. a kind of fruit freshness preserving pulvis, it is characterised in that: the recipe ingredient of the fruit freshness preserving pulvis includes chitin and its spreads out
The weight ratio of biology, organic acid, the chitin and its derivative and the organic acid is (1-100): 1, the chitin and
The apparent viscosity of its derivative is not less than 25mPaS, is selected from ascorbic acid, fumaric acid, sorbic acid, water described in the organic acid
One of poplar acid, 'alpha '-hydroxy acids are several.
2. fruit freshness preserving pulvis according to claim 1, it is characterised in that: the chitin and its derivative are selected from crust
One of plain, deacetylated chitosan, carboxymethyl chitin, carboxymethyl chitosan, hydroxypropyl chitosan are several.
3. fruit freshness preserving pulvis according to claim 1, it is characterised in that: the recipe ingredient further includes helping film, institute
State help film be selected from hydroxymethyl cellulose, hydroxyethyl cellulose, hydroxypropyl cellulose, sodium carboxymethylcellulose, gelatin, pectin,
One of xanthan gum is several.
4. fruit freshness preserving pulvis according to claim 1, which is characterized in that the recipe ingredient further includes surface-active
Agent, the surfactant is in sodium alkyl sulfonate, alkyl succinic acid sodium, sodium alkyl benzene sulfonate, lecithin and its derivative
One or several kinds.
5. fruit freshness preserving pulvis according to claim 1, which is characterized in that the 'alpha '-hydroxy acids are selected from hydroxyacetic acid, L-
Lactic acid, citric acid, malic acid, tartaric acid, glucuronic acid, galacturonic acid, tussol and its one of derivative or
It is several.
6. a kind of preparation method of fruit freshness preserving pulvis, which comprises the following steps:
1) raw material preparation step: weighing the recipe ingredient of the fruit freshness preserving pulvis according to the proportion, and the recipe ingredient includes first
Shell element and its derivative and organic acid, crush the solid component in the recipe ingredient into powder；
2) it co-grinding step: after mixing by the recipe ingredient, is crushed again to get the fruit fresh-keeping powder
Agent.
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