Preparation method of edible plant source fresh-cut fruit and vegetable coating film preservative
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A film-coating preservative, plant-based technology, applied in the direction of protecting fruits/vegetables with a protective coating, can solve the problems of mildew and damage at both ends of the incision, prevent water loss, improve the commodity rate, and improve the preservation effect. Effect
Inactive Publication Date: 2017-02-22
SHANDONG AGRICULTURAL UNIVERSITY
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In addition, fruits and vegetables are mechanically damaged after fresh cutting, and the cuts at both ends are easily infected by microorganisms in the environment and mildew
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Embodiment 1
[0024] Embodiment 1: the preparation of edible type plant source fresh-cut fruit and vegetable coating preservative
[0025] An edible plant source fresh-cut fruit and vegetable coating preservative, each 100g of the preservative contains: 10g of ginger extract, 0.2g of chitosan, 2g of citric acid, 0.1g of tea polyphenols, 0.01g of resveratrol, 87.69g ionized water.
[0026] An edible plant source fresh-cut fruit and vegetable coating preservative, each 100g of the preservative contains: 5g of ginger extract, 0.5g of chitosan, 5g of citric acid, 0.05g of tea polyphenols, 0.1g of resveratrol, 89.35 Deionized water.
Embodiment 2
[0027] Embodiment 2: a kind of preparation method of edible plant source fresh-cut fruit and vegetable coated fresh-keeping agent, the steps are as follows:
[0028] 1) Ginger is cut into pieces, crushed with a tissue grinder, and 60% (V / V, volume ratio) ethanol solution is added to the ginger according to the mass ratio of ginger to ethanol solution of 1:10 to obtain ginger homogenate. The obtained ginger homogenate was subjected to ultrasound at 80°C for 20 minutes in an ultrasonic cleaner, filtered, and the filter residue was removed to make a ginger extract for later use.
[0029] 2) Add resveratrol to the ginger extract first, stir to dissolve completely, then add low-molecular chitosan and citric acid, stir again to dissolve completely, add tea polyphenols, finally add deionized water, stir for 2 hours to obtain Food-type plant source fresh-cut fruit and vegetable coating preservative.
[0030] Verification example: Preservation treatment of fresh-cut apples:
[0031] ...
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Abstract
The invention relates to an edible plant source fresh-cut fruit and vegetable coating film preservative. The edible plant source fresh-cut fruit and vegetable coating film preservative is prepared from the following components in percentage by weight: 3 to 10 percent of fresh ginger extracting liquid, 0.2 to 0.5 percent of low-molecular chitosan, 2 to 5 percent of citric acid, 0.03 to 0.1 percent of tea polyphenol, 0.01 to 0.1 percent of resveratrol, and the balance of deionized water, wherein the sum of the components in percentage by weight is 100%. The edible plant source fresh-cut fruit and vegetable coating film preservative has the advantages that by adding the antioxidants of the tea polyphenol, the resveratrol, the citric acid and the like into a chitosan coating film, the browning speed of fresh-cut fruits and vegetables is effectively decreased, the storage time of the fruits and the vegetables is effectively prolonged, and the activities of various antioxidant active matters and antioxidant enzymes in the fruits and the vegetables are improved; the added biological antioxidants have no poison and harm, and can be eaten, the injury to a human body is avoided, and the preserving effect is better.
Description
technical field [0001] The invention relates to the field of fresh-keeping of fruits and vegetables, in particular to a preparation method of an edible plant source fresh-cut fruit and vegetable coating preservative, which can be applied to fruits and vegetables and fresh-cut fruits and vegetables. Background technique [0002] Fresh-cutting treatment will stimulate the generation of respiratory injury of fruits and vegetables, and the shorter the length or thickness of fresh-cut fruits and vegetables, the greater the respiratory intensity. During the storage of fresh-cut fruits and vegetables, the incisions at both ends are easy to lose moisture and become dry and shrunk, the pH value decreases, the acidity increases, and nutrients such as sucrose, soluble sugar, and VC are decomposed and the content decreases, while reducing sugar, ethanol, etc. , MDA and other substances that affect the quality of fruits and vegetables accumulate more. The POD enzyme and PPO enzyme in fr...
Claims
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