Manufacturing method for leafy vegetable fresh-keeping compositions
A manufacturing method and composition technology are applied in the field of manufacture of leafy vegetable fresh-keeping compositions, which can solve problems such as instability of preservatives, and achieve the effects of good fresh-keeping effect, convenient use and simple proportioning.
Inactive Publication Date: 2015-01-28
时洪良
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AI Technical Summary
Problems solved by technology
However, this preservative is not stable, and the film-forming ratio, temperature, and humidity are more restricted, and the effect is not good in humid or hot weather. Therefore, it is necessary to produce a kind of antistaling agent that is simple in proportion, easy to use, and has the effect of water retention and freshness preservation. Good manufacturing method of a kind of leaf vegetable fresh-keeping composition
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment Construction
[0014] A kind of manufacture method of leaf vegetable fresh-keeping composition, wherein, operation steps are as follows:
[0015] A: Add lignin to 900 parts of water, adjust the pH to 3.5-4.5; then mix 0.15-1 part of galactomannosidase and 100 parts of bean gum powder with the mixture, and carry out enzymatic reaction at 43°C for 2-12 hours ; Enzyme at 43°C for 2 to 12 hours;
[0016] B Mix cinnamaldehyde, maslinic acid and ethyl acetate, add to the enzymatic mixture of step A, heat at 90°C for 10 minutes to inactivate the enzyme, and remove impurities by filtration to obtain 635 parts of leaf vegetable fresh-keeping composition ;
[0017] The water-soluble dietary fiber content in the solid component of the prepared leaf vegetable fresh-keeping composition is 91%, and the viscosity of the 5% aqueous solution is 16CPS.
[0018] Effect comparison:
[0019] The freshly picked peaches were soaked in the bean gum decomposition product solution for 1 minute, then taken out, and...
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The invention provides a manufacturing method for leafy vegetable fresh-keeping compositions. The manufacturing method comprises the following operation steps that (A) lignin is added into 900 parts of water, and pH is adjusted to 3.5-4.5; afterwards, 0.15-1 part of galactomannan enzyme and 100 parts of galactomannan gum powder are mixed with the mixture and enzymized at the temperature of 43 DEG C for 2-12 hours; (B) cinnamyl aldehyde, maslinic acid and ethyl acetate are mixed and then added into the enzymized mixture in the step (A), heating is performed at the temperature of 90 DEG C so that enzyme is inactivated, and impurities are removed through filtration, so that 635 parts of leafy vegetable fresh-keeping compositions can be obtained. The content of water-soluble dietary fibers in solid content in the manufactured leafy vegetable fresh-keeping compositions is 91 percent, and the viscosity of the aqueous solution of 5 percent is 16 CPS. According to the manufacturing method, proportioning is simple, the compositions are convenient to use and good in water retention effect and fresh-keeping effect. Concretely, fruits and vegetables for fresh keeping by using the fresh-keeping compositions are unchanged in maturity, aromatic in flavor and good in taste, the weight of the fruits and the weight of the vegetables are only slightly reduced by 4.3 percent, and the water retention effect and the moisture holding effect are good.
Description
[0001] Technical field: [0002] The invention relates to the technical field of quality preservation of agricultural products, in particular to a method for manufacturing a composition for preserving freshness of leafy vegetables. [0003] Background technique: [0004] Under normal circumstances, vegetables and fruits still have a ripening process after harvesting, which often causes softening phenomenon in a short period of time, reduces flavor, and rots and deteriorates. Therefore, many vegetables and fruits are picked when they are still young, and are sprayed with ether or ethylene to accelerate ripening, which leads to the problem of poor vegetable quality. On the other hand, after vegetables or fruits and vegetables are picked, fresh-keeping operations are also required to maintain their freshness. Usually, liquid water or film-forming liquid is sprayed to form a film on the surface of fruits and vegetables to keep water and freshness. Due to the effect of the cove...
Claims
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IPC IPC(8): A23B7/154
Inventor 时洪良
Owner 时洪良