CN1326463C - Sterilizing anti-staling agent for fruit and vegetable - Google Patents

Abstract

The invention discloses a bactericidal and fresh-keeping agent for fruits and vegetables. The fruit and vegetable antistaling agent provided by the present invention contains the following components per 100ml: 0.005-5ml of grapefruit seed extract; 0.005-5g of pomegranate peel extract; add sterile water to 100ml. In the antiseptic and antistaling agent of the present invention, grapefruit seed extract, pomegranate peel extract, aloe extract, tea polyphenol extract, etc. are all natural products extracted from plants, which are safe to use, have no toxic and side effects, and are biodegradable Sex, in line with health requirements. The bactericidal and antistaling agent of the invention is simple to prepare, not only can be applied to vegetable producing areas, vegetable markets, factories and enterprises, but also can be applied to common families, and has wide application.

Description

A kind of antiseptic and antistaling agent for fruits and vegetables

technical field

The invention relates to a fruit and vegetable bactericidal and fresh-keeping agent in food processing.

Background technique

The production of fresh fruits and vegetables that people use daily is highly seasonal and difficult to preserve. During the peak season, a large amount of fresh fruits and vegetables are rotten and wasted due to the difficulty in transportation of vegetables and fruits from the origin or the short-term supply far exceeding the demand in the market. In the off-season, the market is in short supply, both in terms of variety and quantity, and some areas that are not suitable for growing vegetables lack fresh vegetables all year round.

In order to solve the problem of preservation and preservation of fruits and vegetables, methods such as freezing, drying, and cobalt-60 irradiation are usually adopted at home and abroad. These methods have the disadvantages of large investment, many equipment, complex processes, and high energy consumption. There are also cans for preservation. For example, canned vegetables such as canned mushrooms sold on the market are all soaked in high-salt, high-sugar and low-pH solutions. Some also need high-temperature sterilization and vacuum sealing. But after going through these processes, the nutrients of these fruits and vegetables will be destroyed to a certain extent. In addition, in the current fresh-keeping technology of fruits and vegetables, chemical agents are also used for fresh-keeping, and the fresh-keeping effect is also good. However, most of the chemical agents used are chemically synthesized, and some of them have certain toxicity. From the perspective of food hygiene, they are all contraindicated as far as possible.

With the continuous improvement of people's lives, the quality requirements of fruits and vegetables are getting higher and higher. Not only do they require a variety of fruits, abundant quantities, and high quality, but they also need to prolong the supply time as much as possible. Safety has become an urgent problem to be solved.

Contents of the invention

The purpose of the present invention is to provide a high-efficiency, low-toxicity bactericidal and fresh-keeping agent for fruits and vegetables.

The antistaling agent for fruits and vegetables provided by the present invention contains the following components per 100ml:

Grapefruit seed extract 0.005-5ml;

Pomegranate peel extract 0.005-5g;

Add sterile water to 100ml.

In order to further enhance the fresh-keeping effect of the bactericidal preservative, said per 100ml fruit and vegetable bactericidal preservative also contains one or more of the following components:

Aloe extract 0.005-15g;

Tea polyphenol extract 0.005-8g;

Vitamin E 0.005-2g;

Chitin 0.005-5g.

The preferred consumption of fruit and vegetable antistaling agent of the present invention is:

Grapefruit Seed Extract 0.01-0.1ml

Pomegranate peel extract 0.01-0.05g

Aloe extract 0.01～0.05g;

Tea polyphenol extract 0.01-0.05g;

Vitamin E 0.01-0.05g;

Chitin 0.01-0.05g.

Bactericidal and antistaling agent of the present invention uses method relatively simple, as can adopt following several:

The first is to remove the unusable parts of fruits and vegetables, wash them, and process them into solids of various shapes such as blocks according to the variety and use needs. Then, immerse the solid matter in the antistaling agent for ten minutes to half an hour, take out the vegetable solid matter from the antistaling agent, drain and put it into a composite plastic bag. After vacuum sealing, keep fresh at room temperature. When in use, take out solids such as vegetables from the bag, wash with clear water, and basically remove the preservative to restore the fresh taste. This method can prolong the fresh-keeping period by 3-5 times.

The second method is to immerse the fruit and vegetable solids in the antiseptic and antistaling agent for ten minutes to half an hour, so that the volume ratio of the volume of fresh fruits and vegetables to the antiseptic and antistaling agent is not less than 1. Take out the vegetable solids, drain and put them in a laminated plastic bag. After vacuum sealing, keep fresh at room temperature. When in use, take out solids such as vegetables from the bag, wash with clear water, and basically remove the preservative to restore the fresh taste. This method can prolong the preservation period by 2-4 times.

In the antiseptic and antistaling agent of the present invention, grapefruit seed extract, pomegranate peel extract, aloe extract, tea polyphenol extract, etc. are all natural products extracted from plants, which are safe to use, have no toxic and side effects, and are biodegradable Sex, in line with health requirements. Fruits and vegetables are kept fresh with the fresh-keeping agent of the present invention. During the fresh-keeping period, the taste, color and nutrient content of the fruits and vegetables are basically unchanged, and the original fresh characteristics of the fruits and vegetables are maintained. The fresh-keeping fruits and vegetables can be processed according to the variety and practical needs, and can be packaged in flexible packaging, which is convenient for transportation, sale and consumption. The bactericidal and antistaling agent of the invention is simple to prepare, not only can be applied to vegetable production areas, vegetable markets, factories and enterprises, but also can be applied to ordinary families, and has wide application.

Detailed ways

Raw material source:

Grapefruit seed extract: purchased from Bayer Kang Institute of Biochemistry in the United States;

Pomegranate peel extract: purchased from North China Pharmaceutical Co., Ltd.;

Aloe extract: purchased from Hainan Zhongchen Biological Engineering Co., Ltd.;

Tea polyphenols extract: purchased from Beijing Green Jinke Biotechnology Co., Ltd.;

Vitamin E: purchased from Zhejiang Pharmaceutical Co., Ltd.;

Chitin: purchased from Beijing Jianerkang Biotechnology Development Co., Ltd.;

Sterile water: Distilled water is made by autoclaving.

Embodiment 1, the preparation of antistaling agent

Based on 1000ml sterilization and preservation dose: mix 0.05ml of grapefruit seed extract, 0.05g of pomegranate peel extract, 0.05g of aloe extract, 0.05g of tea polyphenol extract, 0.05g of vitamin E, and 0.05g of chitin. Bacteria water to 1L, homogenized in a homogenizer, then degassed, and prepared as a bactericidal preservative 1.

Embodiment 2, the preparation of antistaling agent

Based on 1000ml sterilization and preservation dose: mix 0.5ml of grapefruit seed extract, 0.5g of pomegranate peel extract, 0.5g of aloe extract, 0.5g of tea polyphenol extract, 0.5g of vitamin E and 0.5g of chitin, add Bacterial water to 1L, homogenized in a homogenizer, and then degassed to obtain bactericidal preservative 2.

Embodiment 3, the preparation of antistaling agent

Based on 1000ml sterilization and preservation dosage: mix 50ml of grapefruit seed extract, 50g of pomegranate peel extract, 50g of aloe extract, 50g of tea polyphenol extract, 20g of vitamin E and 5g of chitin, add sterile water to 1L, and Homogenize in a homogenizer, and then degas to obtain the sterilizing and antistaling agent 3.

Embodiment 4, the preparation of antistaling agent

Based on 1000ml sterilization and preservation dosage: mix 0.1ml of grapefruit seed extract, 0.1g of pomegranate peel extract, 0.1g of aloe extract, 0.1g of tea polyphenol extract, 0.1g of vitamin E and 5g of chitin, and add sterile Water to 1L, homogenized in a homogenizer, and then degassed to obtain bactericidal preservative 4.

Embodiment 5, the preparation of antistaling agent

Based on 1000ml sterilization and preservation dose: mix 0.5ml of grapefruit seed extract, 0.5g of pomegranate peel extract, 150g of aloe extract and 80g of tea polyphenol extract, add sterile water to 1L, and homogenize in a homogenizer , and then degassed to obtain the antistaling agent 5.

Embodiment 6, the preparation of antistaling agent

Based on 1000ml sterilization and preservation dose: add 0.06ml of grapefruit seed extract and 0.05g of pomegranate peel extract, add sterile water to 1L, homogenize in a homogenizer, and then degas to prepare the sterilization and preservation agent 6.

Embodiment 7, the preparation of antistaling agent

Based on 1000ml sterilizing and fresh-keeping dose: mix 0.6ml of grapefruit seed extract, 0.3g of pomegranate peel extract, and 0.3g of aloe vera extract, add sterile water to 1L, homogenize in a homogenizer, and then degas, that is Obtain the antistaling agent 7.

Embodiment 8, the bacteriostasis test of antistaling agent

Carry out antibacterial test with the bactericidal antistaling agent of embodiment 1-7 preparation.

Experimental strains: cucumber gray mold (Botrytis cinerea Pers.AS number 3.4583); citrus penicillium (Penicillium italicum Weh AS number 3.2631); Rhizopus stolonifer AS No. 3.1362) Pear blue mold (Pen. expansum AS No. 3.5425) Apple moldy heart disease (Alternaria alternata AS No. 3.1015) The above strains were purchased from China Culture Collection Management Committee. Strawberry soft rot (Rhizopus stolonifer (Ehrenb.ex Fr) Vuill); Tomato gray mold (Botrytis cinerea Pers); Apricot brown rot (Pomelia fructigenapers); Peach brown rot Disease (Sclerotinia sclerotiorum Moniliniafructcola (Wint.,) Rehm; Grape anthracnose (Glormerella cingulala (Ston.) Schr.et Spaul.) was purchased from Plant, College of Agronomy and Biotechnology, China Agricultural University Department of Pathology.

Various experimental strains were inoculated on potato medium (PDA) and cultured at 24°C in the dark for about four weeks until the fungi produced spores. Wash the fungal culture medium with sterilized distilled water to harvest the spores, and adjust the spore concentration to 1×10 ⁵ -10 ⁶ spores/ml.

Use the filter paper method to determine the inhibitory effect of fruit and vegetable preservatives on the growth of pathogenic bacteria: use a sampler to drop 50 μl of the suspension of pathogenic spores at a concentration of 1×10 ⁵ -10 ⁶ spores ml ^-1 on the PDA plate medium, and scrape with a glass Sub-spread evenly, then place the filter paper sheet (soaked in embodiment 1-7 bactericidal fresh-keeping agent for 1h) with a diameter of 10mm in the center of the PDA plate culture medium. Treated with sterile water as CK, and treated with 0.80mg/ml "pithin" as CK. After culturing in a thermostat at 25°C for 72 hours, the diameter of the inhibition zone of each treatment was measured, and the results are shown in Table 1.

The germ spore suspension was made with sterile water containing 0.05% Tween 80, and the spore count was counted by the hemocytometer method.

In this experiment, each treatment was tested 3 times, and 4 repetitions were set for each treatment.

Table 1 Antibacterial test results

Fungicide 1 Fungicide 2 Fungicide 3 Fungicide 4 Fungicide 5 Fungicide 6 Fungicide 7 Cucumber Botrytis 15.0mm 16.3mm 20.7mm 15.8mm 17.9mm 15.6mm 19.5mm Citrus Penicillium 17.3mm 18.4mm 23.2mm 16.3mm 19.3mm 16.8mm 20.4mm Nectarine soft rot 15.7mm 17.3mm 21.8mm 16.3mm 18.4mm 15.2mm 19.3mm Apricot brown rot 16.2mm 17.4mm 23.0mm 16.2mm 18.4mm 15.5mm 21.9mm Pear Penicillium 15.3mm 16.8mm 21.4mm 16.3mm 1 8.7mm 15.9mm 20.6mm apple mold core 16.2mm 17.1mm 22.3mm 16.5mm 18.8mm 17.2mm 20.5mm strawberry soft rot 15.7mm 16.4mm 24.5mm 16.8mm 19.4mm 16.6mm 21.3mm Tomato Botrytis 16.5mm 17.2mm 20.8mm 17.3mm 18.3mm 15.8mm 18.7mm peach brown rot 12.5mm 14.9mm 20.7mm 13.7mm 15.6mm 13.0mm 17.8mm grape anthracnose 13.7mm 14.8mm 19.4mm 15.2mm 16.3mm 14.7mm 18.4mm

Note: The antibacterial zone diameter β≥15mm is highly sensitive, 12mm≤β≤15mm is moderately sensitive, β<12mm is lowly sensitive, and no antibacterial zone is not sensitive.

The results showed that all the antistaling agents prepared in Examples 1-7 of the present invention could completely inhibit the growth of these fruit and vegetable pathogenic bacteria, and had good antibacterial activity.

Embodiment 9, the fresh-keeping test of antistaling agent

Immerse the sweet orange in the antistaling agent 1 for 20 minutes, take it out, drain it and pack it into a composite plastic bag. After being vacuum-sealed, it is stored at room temperature (8-18°C) for three months, and the good fruit rate is over 93%. After testing, there are no harmful residues in the fruit. This method is also applicable to the preservation of fresh fruit such as apples, citrus, and green peppers.

Embodiment 10, the fresh-keeping test of antistaling agent

The apples are submerged in the antistaling agent 2 for 20 minutes, taken out, drained and packed into a composite plastic bag. After being vacuum-sealed, it is stored at room temperature (8-18°C) for three months, and the good fruit rate is over 95%. After testing, there are no harmful residues in the fruit. This method is also applicable to the preservation of fresh fruits such as sweet oranges, mandarin oranges, green peppers, beans, etc.

Embodiment 11, the fresh-keeping test of antistaling agent

The citrus is immersed in the antistaling agent 3 for 20 minutes, taken out, drained and packed into a composite plastic bag. After being vacuum-sealed, it is stored at room temperature (8-18°C) for three months, and the good fruit rate is over 96%. After testing, there are no harmful residues in the fruit. This method is also applicable to the preservation of fresh fruit such as apples, sweet oranges, green peppers, and beans.

Embodiment 12, the fresh-keeping test of antistaling agent

Immerse the green pepper in the antistaling agent 4 for 20 minutes, take it out, drain it and pack it into a composite plastic bag. After being vacuum-sealed, it is kept fresh at room temperature (8-18°C) for three months, and the good fruit rate is over 94%. After testing, there are no harmful residues in the fruit. This method is also applicable to the preservation of fresh fruit such as apples, sweet oranges, citrus, beans and so on.

Embodiment 13, the fresh-keeping test of antistaling agent

The beans are submerged in the sterilizing preservative 5 for 20 minutes, taken out, drained and packed into a composite plastic bag. After being vacuum-sealed, it is stored at room temperature (8-18°C) for three months, and the good fruit rate is over 97%. After testing, there are no harmful residues in the fruit. This method is also applicable to the preservation of fresh fruit such as apples, sweet oranges, citrus, green peppers, etc.

Embodiment 14, the fresh-keeping test of antistaling agent

The beans are submerged in the sterilizing preservative 5 for 20 minutes, taken out, drained and packed into a composite plastic bag. After being vacuum-sealed, it is stored at room temperature (8-18°C) for three months, and the good fruit rate is over 93%. After testing, there are no harmful residues in the fruit. This method is also applicable to the preservation of fresh fruit such as apples, sweet oranges, citrus, green peppers, etc.

Embodiment 15, the fresh-keeping test of antistaling agent

Submerge the crispy pears in the bactericidal antistaling agent 6 for 20 minutes, take them out, drain and put them into a composite plastic bag. After being vacuum-sealed, it is kept fresh at room temperature (8-18°C) for three months, and the good fruit rate is over 92%. After testing, there are no harmful residues in the fruit. This method is also applicable to the preservation of fresh fruit such as apples, sweet oranges, citrus, green peppers, etc.

Embodiment 16, the fresh-keeping test of antistaling agent

The beans are immersed in the bactericidal preservative 7 for 20 minutes, taken out, drained and packed into a composite plastic bag. After being vacuum-sealed, it is kept fresh at room temperature (8-18°C) for three months, and the good fruit rate is over 94%. After testing, there are no harmful residues in the fruit. This method is also applicable to the preservation of fresh fruit such as apples, sweet oranges, citrus, green peppers, etc.

Claims (3)

1, a kind of sterilizing anti-staling agent for fruit and vegetable, every 100ml contains following component:

Grapefruit seed extract 0.005-5ml;

Pomegranate rind extract 0.005-5g;

Add sterilized water to 100ml.

2, sterilizing anti-staling agent for fruit and vegetable according to claim 1 is characterized in that: the described sterilizing anti-staling agent for fruit and vegetable of every 100ml also contains one or more following components:

Aloe extract 0.005-15g;

Tea Polyphenols extract 0.005-8g;

Vitamin E 0.005-2g;

Chitin 0.005-5g.

3, sterilizing anti-staling agent for fruit and vegetable according to claim 2 is characterized in that: each amounts of components is in the described sterilizing anti-staling agent for fruit and vegetable of every 100ml:

Grapefruit seed extract 0.01-0.05ml

Pomegranate rind extract 0.01-0.05g

Aloe extract 0.01-0.05g;

Tea Polyphenols extract 0.01-0.05g;

Vitamin E 0.01-0.05g;

Chitin 0.01-0.05g.