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Antistaling agent for preventing the browning of the fresh fruit having been cut and the using method thereof

A preservative and fruit technology, which is applied in the preservation, application, food preservation and other directions of fruits and vegetables, can solve the problems of unfavorable physiological and biochemical reactions, growth obstacles, and increased difficulty in preservation of fresh-cut fruits, and achieves safe, non-toxic, anti-browning effects, maintenance Nutrient composition, good effect of antiseptic effect

Inactive Publication Date: 2008-01-30
INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After the fruit is peeled and cut, it will cause mechanical damage to the fruit tissue, destroy the original protective system, and induce a series of physiological and biochemical reactions of fresh-cut fruits that are not conducive to storage, such as enzymatic and non-enzymatic Intensified browning, lignification of the cut surface, invasion and reproduction of microorganisms, etc., lead to quality problems such as discoloration, taste, and texture changes, making it more difficult to keep fresh
In food processing, sulfites are still the most widely used preservatives, but they are subject to very strict restrictions in semi-processed fruits and vegetables, because a large amount of sulfite food additives will destroy the nutrients of food, causing human or animal Headache, nausea, dizziness, asthma and other allergic reactions, symptoms such as neuritis and bone marrow atrophy, and growth impairment
Therefore, all countries strictly limit the content of sulfite in additives, and even prohibit the use of them.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach

[0031] (1) Wash the outer skin of the fruit with clean washing water, try to select intact fresh fruit, and remove the secondary fruit with large areas of bruises and rot. Peeling and cutting machine tools are made of stainless steel with sharp blades;

[0032] (2) Add 0.1 to 0.4 parts of cysteine, 0 to 0.9 parts of ascorbic acid, 0 to 0.20 parts of carbohydrate nutrients, 0 to 2.0 parts of calcium preparations, 0.1 to 0.4 parts of edible acidic pH regulators, and 0.001 parts of coating agent ~0.02 parts, adding 96.08~99.79 parts of water according to the ratio of parts by mass to prepare a fresh-keeping solution; among them, 0.05~0.20 parts of carbohydrate nutrients are preferred, 0.8~2.0 parts of calcium preparations are preferred, and the water used in combination is preferably 0.05~0.20 parts 96.08~98.949 copies;

[0033] (3) Use soaking or spraying methods to make the cut fruit body fully contact with the fresh-keeping liquid for 3 to 10 minutes (preferably 5 to 7 minute...

Embodiment 1

[0036] Wash the skin of the pre-cooled Red Fuji apples with clean washing water, try to select fresh fruits that are intact, remove large-area bruised, rotten, and other secondary fruits, and for small-area deteriorating fruits, it is necessary to enlarge and dig out the deterioration For some parts, the peeling and cutting machine tools are required to be made of stainless steel, and the blades are sharp.

[0037] Each raw material component is formulated into a preservation solution according to the ratio of 0.40 parts of cysteine, 0.20 parts of ascorbic acid, 0.20 parts of monosaccharide, 1.60 parts of calcium chloride, 0.20 parts of citric acid, 0.01 part of chitosan and 97.39 parts of water.

[0038] Use methods such as soaking or spraying to ensure that the cut fruit body is fully exposed to the fresh-keeping solution for 5 minutes immediately, take out the fruit body that has been treated with the fresh-keeping solution, drain the water until there is no obvious dripping...

Embodiment 2

[0040] Wash the fruit skin of the pre-cooled Huangguanbai pear with clean washing water, try to select intact fresh fruit, remove large-area bruised, rotten and other secondary fruits, and for small-area deteriorated fruits, it is necessary to enlarge and dig out the deteriorated part , It is required that the peeling and slitting machine tool is made of stainless steel, and the knife edge is sharp.

[0041] Each raw material component is formulated into a preservation solution according to the ratio of 0.30 part of cysteine, 0.10 part of monosaccharide, 1.00 part of calcium chloride, 0.20 part of citric acid, 0.02 part of chitosan and 98.38 parts of water.

[0042] Use methods such as soaking or spraying to ensure that the cut fruit body is fully exposed to the fresh-keeping solution for 7 minutes immediately, take out the fruit body that has been treated with the fresh-keeping solution, drain the water until there is no obvious dripping, and put the drained fruit body into th...

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PUM

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Abstract

The invention relates to an anti-browning and anti-staling agent for fresh cut fruits. The invention is characterized in that the invention contains the following components according to the mass shares: 0.1-0.4 share of cysteine, 0-0.9 share of ascorbic acid, 0-0.20 share of carbohydrate nutritional agents, 0-2.0 shares of calcium preparation, 0.1-0.4 share of esculent acid pH value regulator, 0.001-0.02 share of film-coating agent; the mixture of the components can be used after dissolved in 96.08-99.79 shares of water. The invention relates to a using method of anti-browning and anti-staling agent for fresh cut fruits thereof. The method has the following steps: anti-staling solution is prepared according to a certain proportion of each component; the cut fruits are contacted with the anti-staling solution completely for 3-10 minutes and then packed; the packed fruits are preserved under 2-8 DEG C. The invention is free from nocuity and sulfur, and can be used in instant fresh cut fruits and can effectively prevent browning and have the function of anti-browning and fresh-keeping.

Description

technical field [0001] The invention relates to a fruit fresh-keeping agent and a method for using the same, in particular to a method for preventing browning of fresh-cut fruits in storage (such as apples, pears, peaches, bananas, etc., which will cause browning after peeling or cutting). An anti-browning anti-staling agent for fresh-cut fruits for control and anti-corrosion preservation and a use method thereof. Background technique [0002] Fresh-cut fruit is a product that keeps the product fresh after a series of treatments such as grading, sorting, selecting, cleaning, peeling, cutting, fresh-keeping and packaging. After the fruit is peeled and cut, it will cause mechanical damage to the fruit tissue, destroy the original protective system, and induce a series of physiological and biochemical reactions of fresh-cut fruits that are not conducive to storage, such as enzymatic and non-enzymatic Intensified browning, lignification of the cut surface, invasion and reproduc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/153A23B7/154A23B7/157
Inventor 何志刚林晓姿李维新庄林歆
Owner INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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