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Anti-browning fruit-vegetable preservative and preparation method thereof

A fruit and vegetable preservative and anti-browning technology, which can be applied in the preservation of fruits and vegetables, food preservation, preservation of food ingredients as anti-microbials, etc., can solve the problems of reducing nutritional value, affecting product sensory quality, reducing commodity value, etc., and achieving curative effect. Significant, prevent the formation of the body, eliminate the effect of melanin

Inactive Publication Date: 2018-05-15
丹东市红升包装材料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although fresh-cut fruits and vegetables have obvious advantages and huge market potential, compared with raw materials, fresh-cut fruits and vegetables will cause a series of physiological and biochemical changes due to mechanical damage caused by cutting, such as discoloration, taste change, softening, aging, deterioration, etc. In particular, fresh-cut browning will seriously affect the sensory quality of the product, reduce the nutritional value, and lead to a greatly reduced commodity value, so there are many difficulties

Method used

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  • Anti-browning fruit-vegetable preservative and preparation method thereof
  • Anti-browning fruit-vegetable preservative and preparation method thereof
  • Anti-browning fruit-vegetable preservative and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0037] (1) Preparation of composite chitosan solution: Chitosan by mass percentage: water-soluble oligomeric chitosan: chitosan hydrochloride 10:40:50 is dissolved in 3 times the concentration of raw material quality and is 2% dilute edible Formed in aqueous acetic acid.

[0038] (2) Preparation of Chinese herbal medicine extract: obtained by heating water in the following mass percentage ratio: rosemary 1.5, wheat bran 2, grape seed 2, ginkgo fruit 1, cysteine ​​1, sucrose ester 1.5, ascorbic acid 0.5 , citric acid 0.5, ethylene glycol 0.05, glycerin 0.05, ultrapure water balance.

[0039] Soak rosemary, wheat bran, grape seeds, and ginkgo fruit in ultrapure water for 24 hours, then heat and reflux for 2 hours, concentrate in a vacuum until the solution density is 1.02g / cm3, and then cool down to 40°C and filter to obtain the primary plant extract; Prepare the primary plant extract with cysteine, sucrose esters, ascorbic acid, citric acid, ethylene glycol, glycerin, and ultr...

Embodiment 2

[0049] (1) Preparation of composite chitosan solution: Chitosan by mass percentage: water-soluble oligomeric chitosan: chitosan hydrochloride 20:30:50 is dissolved in 4 times the concentration of raw material quality and is 4% dilute edible Formed in aqueous acetic acid.

[0050] (2) Preparation of Chinese herbal medicine extract: obtained by heating water in the following mass percentage ratio: rosemary 5, wheat bran 4, grape seed 4, ginkgo fruit 2, cysteine ​​1, sucrose ester 1.5, ascorbic acid 1 , citric acid 1, ethylene glycol 1, glycerin 1, ultrapure water balance;

[0051] Soak rosemary, wheat bran, grape seeds, and ginkgo in ultrapure water for 24 hours, then heat to reflux for 2 hours, and concentrate in vacuum until the solution density is 1.02g / cm 3 , and then filtered at 40°C to obtain primary plant extracts; the primary plant extracts were prepared in proportion to cysteine, sucrose esters, ascorbic acid, citric acid, ethylene glycol, glycerin, and ultrapure water...

Embodiment 3

[0058] (1) Preparation of composite chitosan solution: Chitosan by mass percentage: water-soluble oligomeric chitosan: chitosan hydrochloride 30:30:40 is dissolved in 5 times of the concentration of raw material quality and is 6% dilute edible Formed in aqueous acetic acid.

[0059] (2) Preparation of Chinese herbal medicine extract: obtained by heating water in the following mass percentage ratio: rosemary 4, wheat bran 6, grape seed 6, ginkgo fruit 3, cysteine ​​1.5, sucrose ester 1.5, ascorbic acid 2 , citric acid 1.5, ethylene glycol 1.5, glycerin 1.5, ultrapure water balance;

[0060] Soak rosemary, wheat bran, grape seeds, and ginkgo in ultrapure water for 24 hours, then heat and reflux for 2 hours, and concentrate in a vacuum until the solution density is 1.03g / cm 3 , and then filtered at 40°C to obtain primary plant extracts; the primary plant extracts were prepared in proportion to cysteine, sucrose esters, ascorbic acid, citric acid, ethylene glycol, glycerin, and u...

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Abstract

The invention relates to the field of food preservation, and discloses an anti-browning fruit-vegetable preservative and a preparation method thereof. The preservative is prepared from the following raw materials of a composite chitosan solution and Chinese herbal medicine extract, wherein the mass percentage ratio of the composite chitosan solution to the Chinese herbal medicine extract is (6-22%):(78-94%). Composite chitosan comprises chitosan, water-soluble oligochitosan and chitosan hydrochlorides. The Chinese herbal extract comprises rosemaries, wheat bran, grape seeds, ginkgo fruits, cysteine, sucrose ester, ascorbic acid, citric acid, glycol and glycerin. With reasonable organic compatibility, the preservative can perform effective protection from browning reaction, generated brownpigment or melanin, Maillard reaction and caramelization effect caused by enzymatic browning and non-enzymatic browning, and plays the efficacy of fruit-vegetable browning resistance and fresh keeping.

Description

technical field [0001] The invention belongs to the field of food preservation, and mainly relates to an anti-browning fruit and vegetable preservation agent and a preparation method thereof. Background technique [0002] The research on fresh-cut fruits and vegetables in my country is relatively late compared to developed countries. Fruit and vegetable processing sprouted in the 1990s. However, since fresh-cut fruits and vegetables have been pre-treated, subsequent processing can be carried out more conveniently. In recent years, with the transformation of my country's residents' consumption structure and the establishment of fruit and vegetable wholesale markets in various places, my country's fresh-cut product market is facing major opportunities for development. [0003] Although fresh-cut fruits and vegetables have obvious advantages and huge market potential, compared with raw materials, fresh-cut fruits and vegetables will cause a series of physiological and biochemic...

Claims

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Application Information

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IPC IPC(8): A23B7/154
CPCA23B7/154A23V2002/00A23V2200/10A23V2200/048A23V2250/21A23V2250/511A23V2250/0616A23V2250/708A23V2250/032A23V2250/6406A23V2250/08
Inventor 肖媛黄德智郭强
Owner 丹东市红升包装材料有限公司
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