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Fresh-keeping liquid for fresh cut fruits and vegetables

A technology for fresh-keeping and fresh-cutting of fruits and vegetables, applied in the field of fresh-keeping solutions for fresh-cut fruits and vegetables, which can solve the problems of ineffective inhibition of Gram-negative bacteria, hindering the action of antibacterial substances, and limited fresh-keeping effect, and achieves good water solubility and reduction properties, enzyme activity inhibition, and firmness retention

Inactive Publication Date: 2019-09-24
AGRO PROD PROCESSING RES INST YAAS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the inventors have found that the antibacterial substances produced by lactic acid bacteria can only effectively inhibit Gram-positive bacteria, but cannot effectively inhibit Gram-negative bacteria. This may be related to the presence of sites on the target cell membrane that hinder the action of antibacterial substances.
Especially when dealing with the preservation of fresh-cut fruits and vegetables, simple lactic acid bacteria still have problems such as short preservation time and limited preservation effect.

Method used

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  • Fresh-keeping liquid for fresh cut fruits and vegetables
  • Fresh-keeping liquid for fresh cut fruits and vegetables
  • Fresh-keeping liquid for fresh cut fruits and vegetables

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1. Preparation of Lactobacillus plantarum suspension: After activation, the Lactobacillus plantarum strain was inoculated in 50mL sterile MRS broth, cultured at 37°C and 120r / min for 12h, and prepared into a Lactobacillus plantarum suspension, which was determined by pre-experimental coating on a plate The suspension of Lactobacillus plantarum is 10 6 -10 7 CFU / mL.

[0020] 2. Preparation of carbon dots: Mix 10-15 parts of dried seaweed with 100-150 parts of deionized water, soak and swell, put it into a juicer to make a slurry; transfer the slurry to a polytetrafluoroethylene-lined hydrothermal reaction In the kettle, heat at a constant temperature of 180°C for 6-8h. After the reaction is completed, cool down to room temperature naturally to obtain a brown solution. Pass the obtained solution through a 0.22 μm filter membrane to remove large particles of impurities, and then undergo high-speed centrifugation at 10,000 rpm for 15-30 minutes to obtain carbon dots.

[...

Embodiment 2

[0028] 1. Preparation of Lactobacillus plantarum suspension: same as Example 1

[0029] 2. Preparation of carbon dots: same as in Example 1

[0030] 3. Preparation method of fresh-cut fruit and vegetable preservation solution: Mix 20g of Lactobacillus plantarum suspension, 15g of carbon dots, 6g of ascorbic acid, 4g of citric acid, 2g of EDTA, 10g of glycerin, 2g of calcium propionate, and 941mL of distilled water, stir and mix evenly to obtain Preservative solution for fresh-cut fruits and vegetables2.

[0031] 4. Fresh-cut fruit and vegetable preservation solution 2 is used to preserve fresh-cut pineapples: After cleaning the fresh pineapple, peel and remove the bud eyes, then cut the fruit into round slices about 5mm thick, remove the heart and cut into 5 or 6 slices , soak it in preservative solution 2 for 3 minutes, dry it in the air, put it in a fresh-keeping bag, store it at 2-4°C, and measure the physical and chemical indicators, appearance quality and microbial indic...

Embodiment 3

[0036] 1. Preparation of Lactobacillus plantarum suspension: same as Example 1

[0037] 2. Preparation of carbon dots: same as in Example 1

[0038] 3. Preparation method of fresh-cut fruit and vegetable preservation solution: Mix 35g of Lactobacillus plantarum suspension, 10g of carbon dots, 10g of ascorbic acid, 5g of citric acid, 2g of EDTA, 15g of glycerin, 3g of calcium propionate, and 920mL of distilled water, stir and mix evenly to obtain Preservative solution for fresh-cut fruits and vegetables3.

[0039]4. Fresh-cut fruit and vegetable preservation liquid 3 is used for fresh-cut carrot preservation: choose fresh carrots, remove the bad texture, cut off the roots and inedible parts, peel off the skin, cut the carrots into diced radishes, and soak them in fresh-keeping In solution 3, dry for 3 minutes, put in a fresh-keeping bag, store at 2-4°C, measure the physical and chemical indicators, appearance quality and microbial indicators of fresh-cut carrots at 0-15 days, ...

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Abstract

The invention discloses a fresh-keeping liquid for fresh cut fruits and vegetables. The fresh-keeping liquid is prepared by compounding lactobacillus plantarum, carbon dots, ascorbic acid, citric acid, disodium ethylene diamine tetraacetate, glycerol and calcium propionate. According to the fresh-keeping liquid, the lactobacillus plantarum and the carbon dots are combined for fresh keeping of the fresh cut fruits and vegetables for the first time, the capability of lactic acid bacteria to inhibit the growth of spoilage bacteria and pathogenic bacteria is fully exerted, abundant radicals on the surfaces of the carbon dots are utilized, the water solubility, the reducibility and the antibacterial activity are good, the permeation effect on plant cells is enhanced, and the technical effects of synergistic bacteriostasis, sterilization and enzyme activity inhibition are achieved. All raw materials involved in a formula of the fresh-keeping liquid are of the food grade, the fresh cut fruits and vegetables can be directly eaten after being soaked in the fresh-keeping liquid, and the taste of the fresh cut fruits and vegetables cannot be adversely influenced. A preparation process is simple, the fresh-keeping effect is excellent, and the shelf life of the fresh cut fruits and vegetables can be prolonged to 12-15 days after the fruits and the vegetables are soaked in the fresh-keeping liquid and stored at the low temperature.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of vegetables and fruits, and in particular relates to a fresh-keeping liquid for fresh-cut fruits and vegetables. Background technique [0002] Fresh-cut fruits and vegetables are an emerging method of fruit and vegetable processing. Fresh fruits and vegetables are washed, peeled, cut, and trimmed and then directly provided to consumers. They are fresh, nutritious, and convenient to eat, and have broad market prospects. However, compared with fresh fruits and vegetables, the epidermis and tissue structure of fresh-cut fruits and vegetables are damaged, which creates favorable conditions for microbial contamination and reproduction, and makes it more difficult to keep fresh. At the same time, fresh-cut fruits and vegetables are still living organisms, and a series of physiological and biochemical changes are still going on in their tissues, and the physiological and biochemical activities ar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/155A23B7/154
CPCA23B7/155A23B7/154A23V2002/00A23V2200/10A23V2200/048A23V2250/032A23V2200/02A23V2250/6406A23V2200/23A23V2250/708
Inventor 李宏杨亚玲田浩普红梅于丽娟李雪瑞王瀚墨
Owner AGRO PROD PROCESSING RES INST YAAS
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