Preparation method for coating type edible fruit preservative

Abstract

The invention discloses a preparation method for a coating type edible fruit preservative and belongs to the technical field of preparation of a food preservative material. The method comprises the following steps: utilizing enzyme and ethyl alcohol to compound and extract tea polyphenol from green tea; utilizing an alkaline process and an acid process to extract fish skin collagen, and meanwhile, utilizing organic acid to modify collagen and taking the modified collagen as a film forming matter; and lastly, compounding the film forming matter, the anti-microbial additive and the tea polyphenol alcohol extract, thereby acquiring the coating type preservative. The preservative disclosed by the invention has a long-lasting and stable preserving effect; after the preservative is used, a uniform barrier film can be formed on the surface of the fruit; the preserving time of the fruit preserved with the preservative is prolonged for 2-4 times of that of the fruit preserved with the traditional preservative, and meanwhile, the fruit has a long-lasting antibacterial effect and the inhibition ratio for various bacteria and molds can reach up to 95% or above; the preservative is safe and nontoxic and is harmless to human health after use.

Description

technical field [0001] The invention discloses a preparation method of a film-coated edible fruit fresh-keeping agent, which belongs to the technical field of preparation of food fresh-keeping materials. Background technique [0002] Fruit is an indispensable non-staple food in people's daily life and an important processing raw material in the food industry. Postharvest loss of fruit is a critical issue that has attracted considerable attention. The reasons for the loss of fruits and vegetables during storage can be summarized as two aspects: the influence of their own physiological activities and the harm of harmful organisms. The impact of its own physiological activities includes five aspects: nutrient consumption caused by normal life activities, physiological changes caused by maturity and aging, water loss and wilting caused by transpiration, physiological diseases of fruits and vegetables, changes in life activities after dormancy is destroyed; harmful biological ha...

AI Technical Summary

Problems solved by technology

[0005] The technical problem that the present invention mainly solves: for the common fruit antistaling agent at present, the chemical antibacterial agent of artificial synthesis is mostly used as the main component, although it has a certain antiseptic and fresh keeping effect, but can not be eaten directly, and the fresh keeping time is short, and the fresh keeping effect is uneven, The defect that the residual components will endanger human health after being eaten by the human body provides a method for extracting tea polyphenols from tea leaves, using animal collagen as a film-forming agent, and supplementing antibacterial additives to prepare edible fruit preservatives. The invention uses enzymes and ethanol to extract tea polyphenols in green tea, and uses the bactericidal effect of tea polyphenols and ethanol to improve the antiseptic and fresh-keeping ability of fruits. Collagen is modified and used as a film-forming substance. Finally, a film-coated preservative is prepared by compounding the film-forming substance, antibacterial additives and ethanol extract of tea polyphenols. When using, directly immerse the fruit in the preservative and take it out to bake Dry, under the action of heat, the collagen modified by citric acid dissociates the protein subunits, exposes the internal hydrophobic groups, breaks some disulfide bonds in the molecule, and re-forms new disulfide bonds to form a three-dimensional network. shape structure, and finally form a barrier film on the surface of the fruit, and finally achieve the purpose of freshness preservation