CN103734301A - 甜柿涂膜保鲜剂的制备方法 - Google Patents
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Abstract
本发明公开了一种甜柿涂膜保鲜剂的制备方法,该法按配方分别称取果胶5~15%,D-异抗坏血酸钠2~5%,壳聚糖10~20%,纳他霉素0.1~2%,植酸5~10%,柠檬酸5~12%,乙醇15~25%与余量水进行混合,即得到一种甜柿涂膜保鲜剂,本产品安全无毒,广谱抑菌杀菌性能好,能更好的防止水分散发,抗氧性能优异,制作成本低廉,操作简单。
Description
技术领域
本发属于水果保鲜剂领域,特别涉及一种甜柿涂膜保鲜剂的制备方法。
背景技术
甜柿原产我国,栽培历史悠久,适应性广,寿命长,效益高,营养丰富,深受广大消费者欢迎。柿子营养价值很高,含有大量胡萝卜素、维生素C、葡萄糖、果糖及钙、磷、铁等矿物质,素有“晚秋佳品”之美称,具有降压、止血、止滞、解酒、消食健胃、生津润肺等较高的药用价值。不仅如此,因含有淀粉,还可以代粮充饥,有“五谷不登、依柿而生”的古谚。甜柿是我国从日本引进的改良新品种,有新次郎、富有、伊豆、西村早生等十多个品种。其营养保健价值高,耐贮运,商品性好,现已形成了一定的栽培规模。因缺乏配套的贮藏保鲜技术及商品化处理规范,限制了甜柿产业的进一步发展。据2011年《西北农林科技大学》李劼著的《阳丰甜柿最佳采收期及保鲜技术研究》一文中报道 :(1)甜柿的采收期因纬度不同而有很大的差异,其限制因子是甜柿在树上完全自然脱涩的时期,纬度低脱涩早,纬度高脱涩晚。 (2)用于冷藏的甜柿采收成熟度必须达到8成熟,否则极易发生冷害。 (3)多聚半乳糖醛酸酶(PG)是一种在细胞壁结构改变中起重要作用的酶,它可以催化果胶分子中α~(1、4)-聚半乳糖醛酸的裂解,从而参与果胶的降解,它与果实的软化密切相关。PG具有2种或3种同工酶,它们分别出现于果实发育的不同阶段。气调贮藏、热处理、钙处理等贮藏措施均能抑制果实PG的活性,延缓果实的后熟软化进程。 (4)在(1±0.5)℃的温度条件下,使用厚度0.08mmm的PE袋和5g/L的魔芋葡甘聚糖涂膜保鲜甜柿,硬果期为60d。
发明内容
本发明的目的在于:提供一种安全稳定,广谱抑菌杀菌,保质期长,保湿性能高的甜柿涂膜保鲜剂的制备方法。
为实现本发明的目的,一种甜柿涂膜保鲜剂的制备方法,甜柿涂膜保鲜剂采取如下技术配方:
名称 质量百分比
果胶 5~15%
D-异抗坏血酸钠 2~5%
壳聚糖 10~20%
纳他霉素 0.1~2%
植酸 5~10%
柠檬酸 5~12%
乙醇 15~25%
水 余量
各组成之和为100%。
所述的一种甜柿涂膜保鲜剂的制备方法,按配方分别称取果胶,D-异抗坏血酸钠,壳聚糖,纳他霉素,植酸,柠檬酸,乙醇与水进行混合,即得到一种甜柿涂膜保鲜剂。
将上述保鲜剂稀释成10倍,以喷淋或浸润方式处理无机械伤痕的鲜硬甜柿果实,沥干水分使甜柿形成涂膜,20~25℃左右,可保存4个月左右,果实色泽如初,无萎缩现象。
本发明保鲜剂具有以下有益效果:(1)本产品安全无毒,广谱抑菌杀菌性能好,(2)本保鲜剂能更好的防止水分散发,抗氧性能优异;(3)制作成本低廉,操作简单。
具体实施方式
下面结合实施例对本发明做进一步地详细说明,但是本发明要求保护的范围并不局限于实施例表示的范围。
实施例1:
分别称取果胶12g,D-异抗坏血酸钠4g,壳聚糖12g,纳他霉素0.5g,植酸8g,柠檬酸6g,乙醇20g,与37.5g水进行混合,即得到一种甜柿涂膜保鲜剂。
将上述保鲜剂稀释成10倍,以喷淋或浸润方式处理无机械伤痕的鲜硬甜柿果实,沥干水分使甜柿形成涂膜, 25℃左右,可保存4个月左右,果实色泽如初,无萎缩现象。
Claims (3)
1.甜柿涂膜保鲜剂的制备方法,其特征在于保鲜剂的组成成分及质量百分比为:
名称 质量百分比
果胶 5~15%
D-异抗坏血酸钠 2~5%
壳聚糖 10~20%
纳他霉素 0.1~2%
植酸 5~10%
柠檬酸 5~12%
乙醇 15~25%
水 余量
各组成之和为100%。
2.根据权利要求1所述的甜柿涂膜保鲜剂的制备方法,其特征在于按配方分别称取果胶,D-异抗坏血酸钠,壳聚糖,纳他霉素,植酸,柠檬酸,乙醇与水进行混合,即得到一种甜柿涂膜保鲜剂。
3.根据权利要求1所述的甜柿涂膜保鲜剂的制备方法,其特征在于称取果胶12g,D-异抗坏血酸钠4g,壳聚糖12g,纳他霉素0.5g,植酸8g,柠檬酸6g,乙醇20g,与37.5g水进行混合,即得到一种甜柿涂膜保鲜剂。
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489068A (zh) * | 2014-11-24 | 2015-04-08 | 柳州市天姿园艺有限公司 | 一种柿子专用的保鲜剂 |
| CN105794962A (zh) * | 2016-04-14 | 2016-07-27 | 华中农业大学 | 一种鲜切果蔬护色保鲜方法 |
| CN106720279A (zh) * | 2016-11-28 | 2017-05-31 | 范长山 | 一种常温下甜柿的多组份保鲜配方及保鲜方法 |
| CN107484816A (zh) * | 2017-07-27 | 2017-12-19 | 湖北凤头食品有限公司 | 一种香椿贮存保鲜及加工方法 |
| CN108713706A (zh) * | 2018-04-13 | 2018-10-30 | 陕西科技大学 | 一种柿饼加工方法 |
| CN109965003A (zh) * | 2019-04-30 | 2019-07-05 | 山东农业大学 | 一种光皮木瓜的抗菌涂膜保鲜方法 |
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| CN102318673A (zh) * | 2011-08-15 | 2012-01-18 | 浙江大学 | 锥栗涂膜保鲜剂 |
| CN103444862A (zh) * | 2013-05-08 | 2013-12-18 | 南京年吉冷冻食品有限公司 | 茭白笋防腐保鲜剂的制备方法 |
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2013
- 2013-12-20 CN CN201310703401.9A patent/CN103734301A/zh active Pending
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| CN102318673A (zh) * | 2011-08-15 | 2012-01-18 | 浙江大学 | 锥栗涂膜保鲜剂 |
| CN103444862A (zh) * | 2013-05-08 | 2013-12-18 | 南京年吉冷冻食品有限公司 | 茭白笋防腐保鲜剂的制备方法 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489068A (zh) * | 2014-11-24 | 2015-04-08 | 柳州市天姿园艺有限公司 | 一种柿子专用的保鲜剂 |
| CN105794962A (zh) * | 2016-04-14 | 2016-07-27 | 华中农业大学 | 一种鲜切果蔬护色保鲜方法 |
| CN106720279A (zh) * | 2016-11-28 | 2017-05-31 | 范长山 | 一种常温下甜柿的多组份保鲜配方及保鲜方法 |
| CN107484816A (zh) * | 2017-07-27 | 2017-12-19 | 湖北凤头食品有限公司 | 一种香椿贮存保鲜及加工方法 |
| CN108713706A (zh) * | 2018-04-13 | 2018-10-30 | 陕西科技大学 | 一种柿饼加工方法 |
| CN108713706B (zh) * | 2018-04-13 | 2022-03-04 | 陕西怡萱农业科技有限公司 | 一种柿饼加工方法 |
| CN109965003A (zh) * | 2019-04-30 | 2019-07-05 | 山东农业大学 | 一种光皮木瓜的抗菌涂膜保鲜方法 |
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