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Preparation method and application of fresh-cut fruit and vegetable antistaling agent

A fruit and vegetable preservative and fresh-cut technology, which is applied to the preparation field of fresh-cut fruit and vegetable preservatives, can solve the problems of a pressurized reaction device, increased cost, and is not suitable for popularization and application, and achieves a simple formula, low cost and wide application range. Effect

Active Publication Date: 2016-01-06
QINGDAO AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this invention can prolong the shelf life of fresh-cut fruits and vegetables, it needs a pressurized reaction device, which increases the cost and is not suitable for large-scale application.

Method used

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  • Preparation method and application of fresh-cut fruit and vegetable antistaling agent
  • Preparation method and application of fresh-cut fruit and vegetable antistaling agent
  • Preparation method and application of fresh-cut fruit and vegetable antistaling agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The preparation method of fresh-cut fruit and vegetable preservative comprises the following steps:

[0034] (1) adding chitosan to a pH value of 4.5 and a concentration of 0.1mol / L in acetate buffer solution, the concentration of chitosan in the resulting mixed solution is 10g / L, and the swelling is overnight; the chitosan The degree of deacetylation is 80%, and the viscosity average molecular weight is 3.0×10 5 Da;

[0035] (2) First add gallic acid in the above mixed solution, the concentration of gallic acid is 28g / L, stir and mix; then add peroxidase, the concentration of peroxidase is 10U / mL, put it into the ultrasonic extractor, set the ultrasonic The power is 200W, the ultrasonic temperature is 45°C, and the ultrasonic time is 90min. After ultrasonication, it is taken out and stirred at room temperature for 5 hours to obtain a chitosan gallic acid derivative, which is freeze-dried to obtain the fresh-cut fruit and vegetable preservative of the present invention...

Embodiment 2

[0039] Embodiment 2. Fresh-cut fruit and vegetable fresh-keeping agent is to the fresh-keeping of fresh-cut apple

[0040] 1. The preparation method of fresh-cut fruit and vegetable preservative A comprises the following steps:

[0041] (1) adding chitosan to a pH value of 4.5 and a concentration of 0.15mol / L in acetate buffer solution, the concentration of chitosan in the resulting mixed solution is 10g / L, and the swelling is overnight; the chitosan The degree of deacetylation is 90%, and the viscosity average molecular weight is 3.0×10 5 Da;

[0042] (2) Add gallic acid and peroxidase respectively in the above mixed solution, the concentration of gallic acid is 30g / L, and the concentration of peroxidase is 10U / mL; at room temperature, stir in a magnetic stirrer for 7 hours to obtain Chitosan gallic acid derivatives are freeze-dried to obtain powdered fresh-cut fruit and vegetable preservative A (hereinafter referred to as preservative A).

[0043] 2. The preparation metho...

Embodiment 3

[0061] Embodiment 3. fresh-cut fruit and vegetable fresh-keeping agent is to the fresh-keeping of fresh-cut pumpkin

[0062] 1. The preparation method of fresh-cut fruit and vegetable preservative A comprises the following steps:

[0063] (1) adding chitosan to a pH value of 3.7 in 0.05mol / L acetate buffer solution, the concentration of chitosan in the mixed solution obtained is 5g / L, and the swelling is overnight; the removal of chitosan The degree of acetylation is 85%, the viscosity average molecular weight is 5.0×10 5 Da;

[0064] (2) Add gallic acid and peroxidase respectively in the above mixed solution, the concentration of gallic acid is 15g / L, and the concentration of peroxidase is 6U / mL; at room temperature, stir in a magnetic stirrer for 8 hours to obtain Chitosan gallic acid derivatives are freeze-dried to obtain powdered fresh-cut fruit and vegetable preservative A (hereinafter referred to as preservative A).

[0065] 2. The preparation method of fresh-cut frui...

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Abstract

The invention relates to a preparation method and application of a fresh-cut fruit and vegetable antistaling agent, and belongs to the technical field of fruit and vegetable fresh-keeping storage techniques. The preparation method comprises the following steps: (1) adding chitosan into a buffer solution, wherein the concentration of chitosan in the obtained mixed solution is 5-15g / L; and (2) adding gallic acid and an enzymic preparation respectively into the mixed solution, wherein the concentration of gallic acid is 15-50g / L, and the concentration of the enzymic preparation is 2-10U / Ml; and stirring at room temperature for 4-8 hours so as to obtain a chitosan gallic acid derivative, and freezing and drying so as to obtain the fresh-cut fruit and vegetable antistaling agent. The fresh-cut fruit and vegetable antistaling agent is safe, effective and low in cost, can effectively inhibit the growth of free radicals and microorganisms in fresh-cut fruit and vegetable bodies, and can prolong the shelf life of the fresh-cut fruit and vegetables, thereby remedying defects of the prior art.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping and storage of fruits and vegetables, and in particular relates to a preparation method and application of a fresh-cut fruit and vegetable preservative. Background technique [0002] Fresh-cut fruits and vegetables refer to convenient fruit and vegetable products made from fresh fruit and vegetable raw materials after washing, peeling, resting, cutting, and packaging. Fresh-cut fruits and vegetables can reduce urban garbage, increase added value, and save time. It not only meets consumers' needs for natural, fresh, hygienic, convenient, environmentally friendly and healthy food, but also meets the special needs of fast food, group catering, and military logistics. need. Therefore, fresh-cut fruits and vegetables have gradually become the mainstream of urban fruit and vegetable consumption, and are considered to be one of the future development directions of the fruit and vegetable industry....

Claims

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Application Information

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IPC IPC(8): A23B7/154
Inventor 吴昊王成荣张立楠
Owner QINGDAO AGRI UNIV
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