CN110897003A - 一种新鲜银杏果的保鲜方法 - Google Patents
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Classifications
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/14—Coating with a protective layer; Compositions or apparatus therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/16—Preserving with chemicals
- A23B9/18—Preserving with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B9/22—Preserving with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
一种新鲜银杏果的保鲜方法,包括采后处理、杀菌烘干、冷藏处理、梯度熏蒸和涂膜处理。本发明公开的一种新鲜银杏果的保鲜方法,采用微波对银杏果进行物理杀菌、用生长调节剂茉莉酸甲酯进行梯度熏蒸处理、用羧甲基纤维素钠和银杏外种皮提取物及姜黄提取物做保水和抑菌处理,应用物理杀菌、生物调控和生物抑菌三种方法相结合的方式延长银杏果的贮藏期并提高贮藏品质,降低银杏果发生霉变、硬化、“石灰化”的发生概率。
Description
技术领域
本发明涉及农产品贮藏与加工领域,具体涉及一种新鲜银杏果的保鲜方法。
背景技术
银杏(Ginkgo biloba L.)果是银杏除去外种皮后的种核,俗称白果。银杏果含有多种营养元素,除淀粉、蛋白质、脂肪、糖类之外,还含有维生素核黄素、胡萝卜素、钙、磷、铁、钾、镁等微量元素,以及银杏酸、白果酚、五碳多糖、脂固醇等成分。具有益肺气、治咳喘、止带虫、缩小便、护血管、护肝、抗衰老等食疗作用和医用效果,因此具有极高的经济价值。随着银杏果产量的增加,其贮藏问题日益突出,与大多数果蔬一样,银杏果也容易出现采后霉腐现象。同时,由于其中水分和淀粉含量较高,种子呼吸强度大,营养成分消耗快,采后极易出现失水硬化、糯性下降等现象而导致商品价值降低。因此研究银杏的适宜贮藏方法,延长其保质期和提高贮藏品质,对银杏的开发利用、深加工有着重要的意义。
青霉属病原菌是引起多种果蔬采后霉腐的病原真菌,影响了果蔬的贮藏品质和贮藏期限。草酸青霉即为银杏果的优势致病真菌。目前已有很多关于银杏果采后的贮藏保鲜方法,例如冷藏、SO2熏蒸、化学抑菌剂等。尽管这些方法均能从一定程度上改善银杏果采后贮藏期间的霉腐现象,很多方法仍存在一定的局限性,包括单一贮藏方法效果不理想、化学合成抑菌剂残留等,化学合成药剂的滥用危害了人体健康,更严重的会出现致癌、致畸、致突变等现象。因此银杏保鲜迫切需要研究化学防腐剂的替代品,其中天然保鲜成分成为最有发展潜力的替代品,它们是来自自然界的天然防腐保鲜成分。
茉莉酸甲酯(methyl jasmonate,MeJA)是广泛存在于植物体内的一种生长调节物质,在调控植物的生长发育、次生代谢及抗逆反应中发挥着重要作用。MeJA属于植物体内的信号分子,具有明显的生理代谢活性,且无毒、无污染。
银杏外种皮中含有银杏酸,银杏酸是一种重要的生理活性物质,对多种真菌和细菌均有抑制作用。姜黄提取物含有姜黄素、姜黄酮等活性成分,具有抑菌作用,能够抑制大肠杆菌、沙门氏菌、金黄色葡萄球菌、酵母菌和霉菌繁殖,是良好的天然抗菌剂。
因此,本发明在物理杀菌的基础上,联合生物调控和生物抑菌的方式,降低银杏贮藏过程中霉腐的发生率,同时采用涂膜的方式降低银杏缩水、“石灰化”的发生概率,提高银杏贮藏效果,保持好果率达90%以上,有助于推动银杏果的产业化发展。
发明内容
解决的技术问题:针对上述现有技术中存在的问题,提供一种新鲜银杏果的保鲜方法,本发明能够明显降低银杏的霉腐率和失水率,保鲜效果好,同时具有无污染、对人体无不良作用,安全,高效等优点,自动化程度高,能实现工业化标准生产。
技术方案:一种新鲜银杏果的保鲜方法及其应用,包括以下步骤:(1)采后处理:挑选出无病虫害、无明显瑕疵或机械损伤的银杏果;(2)杀菌烘干:将步骤(1)经过预处理的银杏果用柠檬酸溶液浸泡5-10min,沥干水分,用微波设备进行杀菌和烘干;(3)冷藏处理:将步骤(2)得到的银杏果置于0~5℃,湿度70~80%条件下冷藏处理12~24h;(4)梯度熏蒸:将步骤(3)得到的银杏果用茉莉酸甲酯进行梯度熏蒸处理,银杏装量不超过熏蒸***空间的1/2;(5)涂膜处理:将步骤(4)得到的银杏果在室温下浸入到抑菌覆膜液中,常压浸泡15~30min,浸膜后沥干水分,阴凉处晾干;置于冷库贮藏,湿度控制在80%。
优选的,上述步骤(2)浸泡银杏所用柠檬酸溶液浓度为1%~3%。
优选的,上述步骤(2)所用微波杀菌烘干条件为微波功率650W~850W,杀菌5min~15min,烘干所得银杏含水量控制在70~80%。
优选的,上述梯度熏蒸条件如下:15℃,茉莉酸甲酯浓度1~3mmol/L,0~4h;25℃,茉莉酸甲酯浓度3~6mmol/L,4~8h;30℃,茉莉酸甲酯浓度6~12mmol/L,8~12h;25℃,茉莉酸甲酯浓度6~12mmol/L,12~24h。
优选的,上述抑菌覆膜液为1wt.%羧甲基纤维素钠+0.2wt.%银杏果外种皮提取物+0.1wt%姜黄提取物。
有益效果:本发明将银杏果用柠檬酸溶液浸泡,增强微波杀菌的效果,预防贮藏期自身携带微生物引起的危害;本发明微波烘干果仁至含水量70-80%,降低银杏鲜果的含水量,有利于银杏的贮藏,杀菌和烘干同时进行,减少耗能;本发明对银杏通过低温贮存和生物调节剂熏蒸处理,有效激活银杏对真菌、细菌及温度变化等非生物胁迫的抗性;本发明用茉莉酸甲酯溶液对银杏进行浓度递增和调温熏蒸处理,增强茉莉酸甲酯对银杏果的渗透作用,提高银杏对真菌、细菌及温度变化等非生物胁迫产生抗性的诱导作用,降低银杏在贮藏过程中病害的发展。本发明用添加银杏外种皮提取物和姜黄提取物的羧甲基纤维素钠溶液对银杏进行覆膜处理,安全、无毒性,银杏外种皮提取物和姜黄提取物具有防腐和抑菌特性,能有效抑制微生物对银杏果的侵染,与茉莉酸甲酯的诱导的抗性产生一定的协同作用,降低银杏果的霉腐发生率。同时覆膜液在银杏表面形成的一层保护膜,使银杏果表皮的内外通道受阻,既减少果体对外界氧的吸收,降低呼吸强度,又减少果体水分的损失,从而延缓银杏衰老,保持银杏的口感。本发明能够明显降低银杏的霉腐率和失水率,保鲜效果好,同时具有无污染、对人体无不良作用,安全,高效等优点,自动化程度高,能实现工业化标准生产。
具体实施方式
本发明涉及农产品贮藏与加工领域,具体涉及一种银杏果的贮藏保鲜方法。
下面通过具体的实施方案叙述本发明。除非特别说明,本发明中所用的技术手段均为本领域技术人员所公知的方法。另外,实施方案应理解为说明性的,而非限制本发明的范围,本发明的实质和范围仅由权利要求书所限定。对于本领域技术人员而言,在不背离本发明实质和范围的前提下,对这些实施方案中的物料成分和用量进行的各种改变或改动也属于本发明的保护范围。本发明所用原料及试剂均有市售。
实施例1-3及对比试验中,银杏外种皮提取过程为:采用80%乙醇对银杏外种皮粉末进行浸提,将浸提液用旋转蒸发器浓缩得到浓缩液,将浓缩液溶于MeOH中制成20g/L的溶液,用于精制银杏外种皮提取物粗提物。以石油醚-***-甲醇(89:11:1,v/v/v)为流动相,将银杏外种皮提取物粗提物溶液在25mm×500mm的色谱柱中以1.2mL/min的流速洗脱。收集洗脱液,在旋转蒸发器种浓缩后即可得到精制银杏外种皮提取物粗提物,储存于4℃下,备用。
姜黄提取物提取过程为:取一定质量的姜黄粉末溶于乙醇溶液中,在旋涡振荡器上振荡10min,然后进行超声提取,提取液在室温下以5000r/min的转速离心5min,取上清液用旋转蒸发器进行浓缩得到姜黄提取物,储存于4℃下,备用。
实施例1
银杏保藏处理按如下步骤进行:
(1)采后处理:挑起适期采收的银杏,脱去外种皮处理,挑选出无病虫害、无明显瑕疵或机械损伤的银杏果;
(2)杀菌烘干:将步骤(1)经过预处理的银杏用1wt.%柠檬酸溶液浸泡5min,银杏沥干水分,用微波设备进行杀菌和烘干,微波功率650W,杀菌15min,所得银杏含水量控制在70~80%;
(3)冷藏处理:将步骤(2)得到的银杏果放在0~5℃,湿度70~80%条件下冷藏处理12h;
(4)梯度熏蒸:将步骤(3)得到的银杏果用茉莉酸甲酯进行梯度熏蒸处理,按表1浓度梯度进行熏蒸处理,银杏装量不超过熏蒸***空间的1/2;
表1梯度熏蒸表
(5)涂膜处理:将步骤(4)得到的银杏果在室温下浸入到含1wt.%羧甲基纤维素钠+0.2wt.%银杏果外种皮提取物+0.1wt.%姜黄提取物抑菌覆膜液中,常压浸泡15min,浸膜后沥干水分,阴凉处晾干;置于冷库贮藏,湿度控制在70%。贮藏6个月后对银杏果进行检测,银杏果霉变率3.87%,缩水率6.68%,石灰化指数8.63%;
效果对比:按照上述条件贮藏,不进行茉莉酸甲酯熏蒸,其他同,银杏果霉变率22.75%,缩水率8.82%,石灰化指数12.54%;
效果对比:按照上述条件贮藏,不进行抑菌覆膜液涂膜处理,其他同,银杏果霉变率10.52%,缩水率11.53%,石灰化指数16.36%。
实施例2:
一种新鲜银杏果的保鲜方法及其应用,包括如下步骤:
(1)采后处理:挑起适期采收的银杏,脱去外种皮处理,挑选出无病虫害、无明显瑕疵或机械损伤的银杏果;
(2)杀菌烘干:将步骤(1)经过预处理的银杏用2wt.%柠檬酸溶液浸泡5min,银杏沥干水分,用微波设备进行杀菌和烘干,微波功率750W,杀菌10min,所得银杏含水量控制在70~80%;
(3)冷藏处理:将步骤(2)得到的银杏果放在0~5℃,湿度70~80%条件下冷藏处理18h;
(4)梯度熏蒸:将步骤(3)得到的银杏果放在智能熏蒸***中用茉莉酸甲酯进行梯度熏蒸处理,按表2浓度梯度进行熏蒸处理,银杏装量不超过熏蒸***空间的1/2;
表2梯度熏蒸表
(5)涂膜处理:将步骤(4)得到的银杏果在室温下浸入到含1wt.%羧甲基纤维素钠+0.2wt.%银杏果外种皮提取物+0.1wt.%姜黄提取物抑菌覆膜液中,常压浸泡30min,浸膜后沥干水分,阴凉处晾干;置于冷库贮藏,湿度控制在70%。贮藏12个月后对银杏果进行检测,银杏果霉变率5.87%,缩水率10.68%,石灰化指数12.63%;
效果对比:按照上述条件贮藏,不进行茉莉酸甲酯熏蒸,其他同,银杏果霉变率42.75%,缩水率12.42%,石灰化指数18.54%;
效果对比:按照上述条件贮藏,不进行抑菌覆膜液涂膜处理,其他同,银杏果霉变率21.82%,缩水率19.53%,石灰化指数25.61%。
实施例3:
一种新鲜银杏果的保鲜方法及其应用,包括如下步骤:
(1)采后处理:挑起适期采收的银杏,脱去外种皮处理,挑选出无病虫害、无明显瑕疵或机械损伤的银杏果;
(2)杀菌烘干:将步骤(1)经过预处理的银杏用2wt.%柠檬酸溶液浸泡10min,银杏沥干水分,用微波设备进行杀菌和烘干,微波功率850W,时间5min,所得银杏含水量控制在70~80%;
(3)冷藏处理:将步骤(2)得到的银杏果放在0~5℃,湿度70~80%条件下冷藏处理24h;
(4)梯度熏蒸:将步骤(3)得到的银杏果放在智能熏蒸***中用茉莉酸甲酯进行梯度熏蒸处理,按表3浓度梯度进行熏蒸处理,银杏装量不超过熏蒸***空间的1/2;
表3梯度熏蒸表
(5)涂膜处理:将步骤(4)得到的银杏果在室温下浸入到含1wt.%羧甲基纤维素钠+0.2wt.%银杏果外种皮提取物+0.1wt.%姜黄提取物抑菌覆膜液中,常压浸泡30min,浸膜后沥干水分,阴凉处晾干;置于冷库贮藏,湿度控制在70%。贮藏18个月后对银杏果进行检测,银杏果霉变率8.87%,缩水率12.68%,石灰化指数15.63%;
效果对比:按照上述条件贮藏,不进行茉莉酸甲酯熏蒸,其他同,银杏果霉变率75.83%,缩水率23.49%,石灰化指数25.94%;
效果对比:按照上述条件贮藏,不进行抑菌覆膜液涂膜处理,其他同,银杏果霉变率48.02%,缩水率46.31%,石灰化指数50.61%。
Claims (5)
1.一种新鲜银杏果的保鲜方法,其特征在于包括以下步骤:
(1)采后处理:挑选出无病虫害、无明显瑕疵或机械损伤的银杏果;
(2)杀菌烘干:将步骤(1)经过预处理的银杏果用柠檬酸溶液浸泡5-10min,沥干水分,用微波设备进行杀菌和烘干;
(3)冷藏处理:将步骤(2)得到的银杏果置于0~5℃,湿度70~80%条件下冷藏处理12~24h;
(4)梯度熏蒸:将步骤(3)得到的银杏果用茉莉酸甲酯进行梯度熏蒸处理,银杏装量不超过熏蒸***空间的1/2;
(5)涂膜处理:将步骤(4)得到的银杏果在室温下浸入到抑菌覆膜液中,常压浸泡15~30min,浸膜后沥干水分,阴凉处晾干;置于冷库贮藏,湿度控制在80%。
2.根据权利要求1所述一种新鲜银杏果的保鲜方法,其特征在于所述步骤(2)浸泡银杏所用柠檬酸溶液浓度为1%~3%。
3.根据权利要求1所述一种新鲜银杏果的保鲜方法,其特征在于所述步骤(2)所用微波杀菌烘干条件为微波功率650W~850W,杀菌5min~15min,烘干所得银杏含水量控制在70~80%。
4.根据权利要求1所述一种新鲜银杏果的保鲜方法,其特征在于所述梯度熏蒸条件如下:15℃,茉莉酸甲酯浓度1~3 mmol/L,0~4h;25℃,茉莉酸甲酯浓度3~6mmol/L,4~8h;30℃,茉莉酸甲酯浓度6~12 mmol/L,8~12h;25℃,茉莉酸甲酯浓度6~12 mmol/L,12~24h。
5.根据权利要求1所述一种新鲜银杏果的保鲜方法,其特征在于所述抑菌覆膜液为1wt. %羧甲基纤维素钠+0.2 wt. %银杏果外种皮提取物+0.1 wt. %姜黄提取物。
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