Green color-protecting, bacteriostatic and crisp-keeping type fresh-cut sugar-core apple and a biological fresh-keeping technology

Abstract

The invention relates to a green color-protecting, bacteriostatic and crisp-keeping type fresh-cut sugar-core apple and a biological fresh-keeping technology. The biological fresh-keeping technology comprises the following steps: independently fermenting xanthomonas campestris and lactobacillus plantarum to obtain two bacterium solutions after fermentation; after removing strains, mixing the bacterium solutions according to the ratio of 1: 1 to prepare a bacterium solution; diluting the bacterium solution for 20-30 times for later use; and adding calcium chloride with the final concentration of 1-5wt% into the bacterium solution. Exopolysaccharides, namely xanthan gum, generated by metabolism of the xanthomonas campestris used in a fresh-keeping preparation is a safe food additive, has relatively good film-forming, thickening, stabilizing and water-holding effects and also has relatively strong biological activity, such as tumor resistance and ulcer resistance. Acidic substances, suchas acetic acid, lactic acid and propionic acid, generated by metabolism of the lactobacillus plantarum have a bacteriostatic effect. A calcium element has an important effect on formation of a cell membrane, keeps the stability of a structure and performance of a plasma membrane and keeps the integrity of a fruit body; and the calcium element is a common substance for keeping the crisp of fruits and vegetables after the fruits and the vegetables are picked.

Description

technical field [0001] The invention belongs to the field of fresh-cut fruits, and in particular relates to a green color-protecting, antibacterial and crisp-keeping fresh-cut candied apple and biological fresh-keeping technology. Background technique [0002] Fresh-cut fruits are widely loved by consumers for their convenience, freshness, nutrition and safety. However, after fresh-cut fruits are cut and processed, the original protective layer is removed, and the pulp tissue is exposed. Microorganisms can easily contaminate the fruit through the incision. In addition, the cutting process causes the outflow of fruit nutrients, and provides favorable environmental conditions for the growth and reproduction of microorganisms. , with the increase of the number of microorganisms, the symptoms of corruption appear, and the browning and rotten softening of fresh-cut fruits are obvious, resulting in a significant reduction in the fresh quality and nutritional value of fresh-cut fru...

AI Technical Summary

Problems solved by technology

There are problems in this patent: ①The proportion of natamycin in this formula is relatively large, but because the molecular structure of natamycin belongs to polyene macrolide, it is easily photolyzed by ultraviolet light, thus affecting its fresh-keeping effect

[0006] ②The modified atmosphere packaging selected in this fresh-keeping method is difficult to accurately control the inflation concentration, and the operability in actual production is poor, and the respiration of fresh-cut fruits is strengthened after cutting, which easily destroys the controlled atmosphere balance in the packaging and reduces the fresh-keeping effect

[0007] ③In this method, the fresh-cut fruits and vegetables taken out are directly bagged without being completely drained, resulting in excessive humidity in the bag, which is easy to breed microorganisms

There are problems in this patent: ① The antistaling agent needs to be dissolved twice, which is easy to cause, and it is difficult to evenly distribute on the surface of fruits and vegetables when spraying, thus reducing the freshness preservation effect of the antistaling agent

②The gallic acid used in this patent is a chemical reagent, and its proportion is relatively large. Although it can protect the color and freshness, the long-term accumulation of chemical reagents in the human body will cause certain safety hazards

There are problems in this patent: ①The main function of the browning inhibitor is to prevent browning, with a single function and not widely used

Images