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Freshness-keeping agent used for fresh-cut apples and preparation method thereof

A preservative, apple technology, applied in the direction of fruit and vegetable preservation, food ingredients as antimicrobial preservation, application, etc., can solve the problems that the preservation effect needs to be further improved, achieve good preservation and antibacterial effect, simple preparation method, prevent moisture Dissipated effect

Inactive Publication Date: 2019-04-12
江苏莱顿博瑞生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the color protection and preservation of fresh-cut apples mainly involve different preservatives and packaging technologies, for example: Chinese patent CN201610006282.5 relates to a fresh-keeping method for fresh-cut apples, using glucose oxidase, calcium chloride and salt as Compound antistaling agent; Chinese patent CN102763717A relates to a fresh-keeping processing method and packaging process that can be used for fresh-cut apples and pears, adopts ozone water for sterilization, and adopts VC and citric acid as antistaling agents; Chinese patent CN103155970A relates to a fresh-keeping agent The anti-browning anti-browning fresh-keeping processing method of sliced ​​apples adopts calcium chloride as a preservative; but the fresh-keeping effect of the preservatives prepared by these patents needs to be further improved

Method used

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  • Freshness-keeping agent used for fresh-cut apples and preparation method thereof
  • Freshness-keeping agent used for fresh-cut apples and preparation method thereof
  • Freshness-keeping agent used for fresh-cut apples and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0060] A kind of antistaling agent for fresh-cut apples, the antistaling agent comprises a first antistaling agent and a second antistaling agent, the first antistaling agent comprises the following components in weight percentage: garlic extract 1%, vitamin C 0.05%, β- Cyclodextrin 0.1%, mulberry leaf extract 0.5%, the rest is acetic acid-sodium acetate buffer solution, the pH value of the buffer solution is 3.0, the second preservative includes the following components in weight percentage: deacetylated chitosan 1% , sodium alginate 0.1%, lysozyme 0.1%, and the rest is deionized water.

[0061] A preparation method for a preservative for fresh-cut apples, the preparation method of the preservative comprises the following steps:

[0062] (1) Preparation of garlic extract:

[0063] (a) Select fresh and plump garlic, peel, wash, and mash to obtain mashed garlic, add 90% ethanol aqueous solution to the mashed garlic, the mass volume ratio of mashed garlic and ethanol aqueous so...

Embodiment 2

[0075] A kind of antistaling agent for fresh-cut apples, the antistaling agent comprises a first antistaling agent and a second antistaling agent, the first antistaling agent comprises the following components in percentage by weight: garlic extract 1.5%, vitamin C 0.06%, β- Cyclodextrin 0.11%, mulberry leaf extract 0.7%, the rest are citric acid-sodium citrate buffer solution, the pH value of the buffer solution is 3.2, the second preservative includes the following components by weight percentage: chitosan oligosaccharide 1.5%, Sodium alginate 0.2%, lysozyme 0.15%, the rest is deionized water.

[0076] A preparation method for a preservative for fresh-cut apples, the preparation method of the preservative comprises the following steps:

[0077] (1) Preparation of garlic extract:

[0078] (a) Select fresh and plump garlic, peel, wash, and mash to obtain mashed garlic, add 91% ethanol aqueous solution to the mashed garlic, the mass volume ratio of mashed garlic and ethanol aq...

Embodiment 3

[0090] A kind of antistaling agent for fresh-cut apples, the antistaling agent comprises a first antistaling agent and a second antistaling agent, the first antistaling agent comprises the following components in weight percentage: garlic extract 2%, vitamin C 0.08%, β- Cyclodextrin 0.12%, mulberry leaf extract 1.2%, the rest are phthalic acid-hydrochloric acid buffer solution, the pH value of the buffer solution is 3.5, the second preservative includes the following components in weight percentage: carboxymethyl chitin 1.5 %, sodium alginate 0.5%, lysozyme 0.2%, and the rest is deionized water.

[0091] A preparation method for a preservative for fresh-cut apples, the preparation method of the preservative comprises the following steps:

[0092] (1) Preparation of garlic extract:

[0093] (a) Select fresh and plump garlic, peel it, wash it, and mash it to obtain mashed garlic, add an aqueous ethanol solution with a volume fraction of 93% to the mashed garlic, the mass-volume...

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Abstract

The invention discloses a freshness-keeping agent used for fresh-cut apples and a preparation method thereof. The freshness-keeping agent used for the fresh-cut apples is composed of a first preservative and a second preservative; the first preservative comprises the following ingredients: a garlic extract, a vitamin C, beta-cyclodextrin, a mulberry leaf extract, and a buffer solution; the secondpreservative comprises the following ingredients: chitin and derivatives thereof, sodium alginate, lysozyme, and water. The preparation method of the freshness-keeping agent comprises the following steps: preparing the mulberry leaf extract; and preparing the first preservative; and then, preparing the second preservative. Allicin in the garlic extract has broad bacterium-resisting spectrum and strong bacterium-inhibiting activity; the added vitamin C, beta-cyclodextrin and buffer solution are capable of enhancing stability of the allicin; the mulberry leaf extract has anti-oxidation and preservation effects; and the lysozyme wrapped between the sodium alginate and the chitin and the derivatives thereof is slowly released so as to have freshness-keeping period of the freshness-keeping agent prolonged. The freshness-keeping agent used for the fresh-cut apples disclosed by the invention has very good preservation effects.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of fruits and vegetables, in particular to a fresh-keeping agent for fresh-cut apples and a preparation method thereof. Background technique [0002] Fresh-cut fruits are loved by consumers in Europe, America, Japan and other countries for their freshness, nutrition, convenience, and pollution-free. It has the characteristics of 100% rate, so it can be used as a tourist leisure food and dessert. It is increasingly favored by consumers in developed countries such as Europe, America and Japan. In the US fresh-cut product industry, which has reached a market size of 80 billion US dollars, The $12.5 billion fresh-cut fruit and vegetable industry is in full swing. With the continuous improvement of people's living standards and the acceleration of the pace of life in our country, fresh-cut fruit products will form an industrialized development model and face potential development prospects. [...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
CPCA23B7/154A23V2002/00A23V2200/10A23V2250/212A23V2250/708A23V2250/5112A23V2250/21A23V2300/14
Inventor 尤金吴双华周美亮
Owner 江苏莱顿博瑞生物科技有限公司
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