CN106720279A - 一种常温下甜柿的多组份保鲜配方及保鲜方法 - Google Patents
一种常温下甜柿的多组份保鲜配方及保鲜方法 Download PDFInfo
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- CN106720279A CN106720279A CN201611061049.3A CN201611061049A CN106720279A CN 106720279 A CN106720279 A CN 106720279A CN 201611061049 A CN201611061049 A CN 201611061049A CN 106720279 A CN106720279 A CN 106720279A
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- persimmon
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- antistaling agent
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Abstract
本发明涉及一种常温下甜柿的多组份保鲜配方及保鲜方法，属于柿子保鲜技术领域。包括以下原料：赤霉素、双乙酸钠、乙醇、金银花提取物、连翘提取物、丁香提取物、百部提取物、柿叶提取物、甘草提取物、纯净水；1‑甲基环丙烯、仲丁胺、氢氧化钠、水；壳聚糖、果胶、高锰酸钾、乙醇、曲酸、D‑异抗坏血酸钠、维生素E、原花青素、水；还原铁粉、颗粒活性炭、高锰酸钾、D‑异抗坏血酸钠、过氧化钙、聚丙烯酸钠。本发明配方设计合理，能最大化的保留甜柿的营养及口感，保鲜效果好。
Description
技术领域
本发明涉及一种常温下甜柿的多组份保鲜配方及保鲜方法，属于柿子保鲜技术领域。
背景技术
甜柿是一种不经脱涩处理便可鲜食的水果，甜柿营养价值较高，风味甜脆可口，还具有润肺止咳，清热化痰的功效，具有一定的保健功能。由于甜柿采摘后果实熟化快，保质期短，不利于长途销售。
目前市面上已经出现了一些水果的保鲜贮存方法，贮存效果较差，坏果率高。
发明内容
本发明的目的在于解决上述现有技术存在的不足之处，提供一种配方设计合理，能最大化的保留甜柿的营养及口感，保鲜效果好的常温下甜柿的多组份保鲜配方及保鲜方法。
本发明的一种常温下甜柿的多组份保鲜配方，其特殊之处在于包括以下原料：浸泡保鲜剂组份、熏蒸保鲜剂组份、涂膜保鲜剂组份、颗粒保鲜剂组份；
所述浸泡保鲜剂组份包括以下成分：赤霉素30-100mg、双乙酸钠0. 1-2.0g、乙醇10-20g、金银花提取物0. 1-0. 5g、连翘提取物0.05-0. 1g、丁香提取物0.03-0. 12g、百部提取物0.05-0. 1g、柿叶提取物0. 5-2.0g、甘草提取物0.05-0. 1g、纯净水100ml；
所述熏蒸保鲜剂组份包括以下成分：1-甲基环丙烯1-2μL、仲丁胺5-10g、氢氧化钠2-6g、水1000ml；
所述涂膜保鲜剂组份包括以下成分：壳聚糖10-20g、果胶5-10g、高锰酸钾0.05-0. 2g、乙醇15-25g、曲酸0. 5-2.0g、D-异抗坏血酸钠3-10mg、维生素E 0. 1-0. 3mg、原花青素0.3-1.0mg、水100ml；
所述颗粒保鲜剂组份包括以下成分：还原铁粉90-110g、颗粒活性炭40-60g、高锰酸钾40-60g、D-异抗坏血酸钠2-6g、过氧化钙40-60g、聚丙烯酸钠90-110g。
一种常温下甜柿的多组份保鲜配方的保鲜方法，其特殊之处在于包括以下步骤：
1、选果
选取成熟度为70-85%的新鲜柿果，保持柿蒂果柄完整，果体无损伤，去除杂质；
2、浸泡
将浸泡保鲜剂投入纯净水中，制成浸泡保鲜剂溶液，将柿果置于浸泡保鲜剂溶液中浸泡，浸泡5-10分钟；
所述浸泡保鲜剂置于100ml纯净水中，浸泡保鲜剂包括以下成分：赤霉素30-100mg、双乙酸钠0.001-0.02mg、乙醇0.1-0.2mg、金银花提取物0.001-0.005mg、连翘提取物0.0005-0.001mg、丁香提取物0.0003-0.0012mg、百部提取物0.0005-0.001mg、柿叶提取物0.005-0.02mg、甘草提取物0.0005-0.001mg；
所述柿果与浸泡保鲜剂溶液的质量比为1：2；
3、自然风干
将浸泡后的柿果采用20-25℃的冷风吹干；
4、熏蒸
将柿果送入密闭的熏蒸室内采用熏蒸保鲜剂组份进行熏蒸；
所述熏蒸室内的温度控制在18-22℃，熏蒸10-14小时；
所述熏蒸保鲜剂组份的制备工艺如下：
将2-6g氢氧化钠与1000ml纯净水混合，制得氢氧化钠溶液，将1-2μl的1-甲基环丙烯和5-10g仲丁胺分别倒入氢氧化钠溶液中迅速产生熏蒸气体，对柿果进行熏蒸；
所述每克1-甲基环丙烯可熏蒸100m3空间，空气中的1-甲基环丙烯浓度达到1ppm左右即可达到满意的保鲜效果；
5、涂膜
将涂膜保鲜剂组份投入纯净水中，搅拌均匀制成涂膜保鲜剂溶液，在柿果表面喷洒或沾取涂膜保鲜剂溶液，使涂膜保鲜剂溶液覆盖整个柿果表面即可；
所述涂膜保鲜剂组份投入1000ml纯净水中，其中，涂膜保鲜剂组份包括以下成分：壳聚糖0.01-0.02mg、果胶0.05-0. 1mg、高锰酸钾0.0005-0.002mg、乙醇0.15-0.25mg、曲酸0.005-0.02mg、D-异抗坏血酸钠0.03-0. 1mg、维生素E0.001-0.003mg、原花青素0.003-0.01mg；
6、装袋
将处理后的柿果装入密封的果袋；
7、装箱
将颗粒保鲜剂组份装入透气的织物袋中，将织物袋放置于盛装柿果的果箱中，颗粒保鲜剂组份与柿果的质量比为1：（800-1200）；
所述颗粒保鲜剂组份包括以下成分：还原铁粉100g、颗粒活性炭50g、高锰酸钾50g、D-异抗坏血酸钠2-6g、过氧化钙50g、聚丙烯酸钠100g；
8、包装检验入库
本发明的常温下甜柿的多组份保鲜配方，结构设计巧妙，具有以下有益效果：
1、本发明根据柿果采摘后成熟、衰老、新陈代谢的特点，采用多组份保鲜剂的保鲜方法，从不同层次不同角度多位点的对柿果的新陈代谢进行平衡和调节；
2、多组份的保鲜剂分别配制和给药，避免了不同的保鲜剂在配制使用过程中的相互干扰和影响，能充分发挥各个不同保鲜剂各自功效和特点；
3、中药组方保鲜剂具有抗菌、抗氧化保鲜抗衰老等作用，价格低廉，无毒无污染，属于纯天然的保鲜剂；
4、柿叶中富含的单宁等黄酮类化合物，本身就具有良好的抗氧化活性物质，对于柿果的保鲜颇具效果，其丰富的资源值得开发；
6、利用营养补充剂VC、VE、花青素作为柿果的保鲜剂，无毒无害，无污染，防成熟老化，保鲜效果明显；
6、多组份保鲜剂相互配合使用，能更有效的延缓柿果的成熟和老化速度，更好的保持果实的硬度、色泽、VC含量等保鲜指标，减少柿果的烂果率，延长柿果的贮存时间，提高产品的经济效益。
综上所述，本发明配方设计合理，能最大化的保留甜柿的营养及口感，保鲜效果好的常温下甜柿，在甜柿贮存方面具有很好的应用前景。
具体实施方式
下面对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
实施例1
本实施例的一种常温下甜柿的多组份保鲜配方，包括以下原料：浸泡保鲜剂组份、熏蒸保鲜剂组份、涂膜保鲜剂组份、颗粒保鲜剂组份；浸泡保鲜剂组份包括以下成分：赤霉素30mg、双乙酸钠0. 1g、乙醇10g、金银花提取物0. 1g、连翘提取物0.05g、丁香提取物0.03g、百部提取物0.05g、柿叶提取物0. 5g、甘草提取物0.05g、纯净水100ml；熏蒸保鲜剂组份包括以下成分：1-甲基环丙烯1μL、仲丁胺5g、氢氧化钠2g、水1000ml；涂膜保鲜剂组份包括以下成分：壳聚糖10g、果胶5g、高锰酸钾0.05g、乙醇15g、曲酸0. 5g、D-异抗坏血酸钠3mg、维生素E 0. 1mg、原花青素0. 3mg、水100ml；颗粒保鲜剂组份包括以下成分：还原铁粉80g、颗粒活性炭40g、高锰酸钾40g、D-异抗坏血酸钠2g、过氧化钙40g、聚丙烯酸钠90g。
实施例2
本实施例的一种常温下甜柿的多组份保鲜配方，包括以下原料：浸泡保鲜剂组份、熏蒸保鲜剂组份、涂膜保鲜剂组份、颗粒保鲜剂组份；
浸泡保鲜剂组份包括以下成分：赤霉素100mg、双乙酸钠2.0g、乙醇20g、金银花提取物0. 5g、连翘提取物0. 1g、丁香提取物0. 12g、百部提取物0. 1g、柿叶提取物2.0g、甘草提取物0. 1g、纯净水100ml；熏蒸保鲜剂组份包括以下成分：1-甲基环丙烯2μL、仲丁胺10g、氢氧化钠6g、水1000ml；涂膜保鲜剂组份包括以下成分：壳聚糖20g、果胶10g、高锰酸钾0. 2g、乙醇25g、曲酸2.0g、D-异抗坏血酸钠10mg、维生素E0. 3mg、原花青素1.0mg、水100ml；颗粒保鲜剂组份包括以下成分：还原铁粉110g、颗粒活性炭60g、高锰酸钾60g、D-异抗坏血酸钠6g、过氧化钙60g、聚丙烯酸钠110g。
实施例3
本实施例的一种常温下甜柿的多组份保鲜配方，包括以下原料：浸泡保鲜剂组份、熏蒸保鲜剂组份、涂膜保鲜剂组份、颗粒保鲜剂组份；浸泡保鲜剂组份包括以下成分：赤霉素50mg、双乙酸钠0.15g、乙醇15g、金银花提取物0.4g、连翘提取物0.08g、丁香提取物0.10g、百部提取物0.08g、柿叶提取物1.0g、甘草提取物0.08g、纯净水100ml；熏蒸保鲜剂组份包括以下成分：1-甲基环丙烯1.5μL、仲丁胺7g、氢氧化钠4g、水1000ml；涂膜保鲜剂组份包括以下成分：壳聚糖15g、果胶7g、高锰酸钾0.1g、乙醇20g、曲酸1.0g、D-异抗坏血酸钠7mg、维生素E 0.2mg、原花青素0.7mg、水100ml；颗粒保鲜剂组份包括以下成分：还原铁粉100g、颗粒活性炭50g、高锰酸钾50g、D-异抗坏血酸钠4g、过氧化钙50g、聚丙烯酸钠100g。
药效：
赤霉素：一种内源性植物激素，能够有效的调节植物的生长发育及多种酶的活性，从而对果实的成熟和衰老产生有效的延缓作用，保持果实较高的硬度、色泽和VC含量，遏制柿果的软化，延长货架期，青霉素用量少，无毒，易被植物分解，使用方法简单，成本低，是工人的无公害植物制剂；
双乙酸钠：高效防霉防腐保鲜剂，对细菌和霉菌具有良好的抑制能
力，对人畜无害，对环境无污染，为首选防霉剂；
丁香提取物：含丁香酚等挥发油成分，具有广谱抗菌，抗病毒作用，对黑霉菌等真菌具有较强的抑制作用，可防止柿果因感染造成的腐烂；
金银花提取物：味甘性寒，清热解毒，含绿原酸和黄酮类化合物等天然抗氧化物，并具有广谱抗菌抗病毒作用；
百部提取物：味甘苦，性微温，含百部碱，除湿解毒杀虫，对各种害虫具有显著的杀灭作用，此外，对各种球菌、杆菌等真菌具有抑制作用；
柿叶提取物：富含VC等丹宁等黄酮类活性成分，具有良好的抗氧化、抗菌、消炎和防止果实老化的保鲜功能；
1-甲基环丙烯：是一种乙烯受体抑制剂，能不可逆的作用于乙烯受
体，从而阻断乙烯的正常结合，抑制乙烯反馈调节的生物合成，延缓果实的成熟和衰老，保持果实的硬度和色泽；
高锰酸钾：乙烯吸收剂，具有强氧化性，将乙烯氧化成为二氧化碳，延缓水果成熟老化；
曲酸：具有抗氧化抗菌特点，是多酚氧化酚抑制剂，能抑制褐化对水果具有保鲜作用；
壳聚糖：抑制细菌，尤其是真菌生长，具有杀虫抗病作用，可在水果表面形成微气调膜，增加二氧化碳，减少氧气含量，抑制其新陈代谢，抗氧化，延缓成熟衰老；
原花青素：生物类黄酮，具有清降自由基功效的天然抗氧化剂，具有极强的抗氧化，清降自由基的作用，保护组织细胞脂质，抗衰老，具有抗真菌、细菌、驱虫作用，能维持正常的新陈代谢；
还原铁粉：氧气吸收剂，能够吸收空气中的水分和氧，减少果实的
供氧，降低代谢，延缓成熟衰老；
高锰酸钾：乙烯吸收剂，能把乙烯氧化成乙酸和乙醇，同时具有杀菌消毒收敛作用，从而延缓果实的成熟，故具有保鲜功能；
D-异抗坏血酸钠：抗氧化保鲜剂，防止果实细胞膜脂质氧化造成的衰老，防止老化；
聚丙烯酸钠：水份调节剂，保鲜袋内湿度降低时，能释放出水分，调节湿度。
本发明的甜柿保鲜配方能使甜柿的保质期延长至6个月以上，并且能使甜柿具有较佳口感，在甜柿贮藏领域具有较好的应用前景。
以上所述仅为本发明的较佳实施例，并不用以限制本发明，凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (7)
1.一种常温下甜柿的多组份保鲜配方，其特征在于包括以下原料：浸泡保鲜剂组份、熏蒸保鲜剂组份、涂膜保鲜剂组份、颗粒保鲜剂组份；
所述浸泡保鲜剂组份包括以下成分：赤霉素30-100mg、双乙酸钠0. 1-2.0g、乙醇10-20g、金银花提取物0. 1-0. 5g、连翘提取物0.05-0. 1g、丁香提取物0.03-0. 12g、百部提取物0.05-0. 1g、柿叶提取物0. 5-2.0g、甘草提取物0.05-0. 1g、纯净水100ml；
所述熏蒸保鲜剂组份包括以下成分：1-甲基环丙烯1-2μL、仲丁胺5-10g、氢氧化钠2-6g、水1000ml；
所述涂膜保鲜剂组份包括以下成分：壳聚糖10-20g、果胶5-10g、高锰酸钾0.05-0. 2g、乙醇15-25g、曲酸0. 5-2.0g、D-异抗坏血酸钠3-10mg、维生素E 0. 1-0. 3mg、原花青素0.3-1.0mg、水100ml；
所述颗粒保鲜剂组份包括以下成分：还原铁粉90-110g、颗粒活性炭40-60g、高锰酸钾40-60g、D-异抗坏血酸钠2-6g、过氧化钙40-60g、聚丙烯酸钠90-110g。
2.一种常温下甜柿的多组份保鲜配方的保鲜方法，其特征在于包括以下步骤：
1）、选果
选取成熟度为70-85%的新鲜柿果，保持柿蒂果柄完整，果体无损伤，去除杂质；
2）、浸泡
将浸泡保鲜剂投入纯净水中，制成浸泡保鲜剂溶液，将柿果置于浸泡保鲜剂溶液中浸泡，浸泡5-10分钟；
3）、自然风干
将浸泡后的柿果采用20-25℃的冷风吹干；
4）、熏蒸
将柿果送入密闭的熏蒸室内采用熏蒸保鲜剂组份进行熏蒸；
所述熏蒸室内的温度控制在18-22℃，熏蒸10-14小时；
5）、涂膜
将涂膜保鲜剂组份投入纯净水中，搅拌均匀制成涂膜保鲜剂溶液，在柿果表面喷洒或沾取涂膜保鲜剂溶液，使涂膜保鲜剂溶液覆盖整个柿果表面即可；
6）、装袋
将处理后的柿果装入密封的果袋；
7）、装箱
将颗粒保鲜剂组份装入透气的织物袋中，将织物袋放置于盛装柿果的果箱中，颗粒保鲜剂组份与柿果的质量比为1：（800-1200）；
8）、包装检验入库。
3.按照权利要求2所述的一种常温下甜柿的多组份保鲜配方的保鲜方法，其特征在于步骤2）所述浸泡保鲜剂置于100ml纯净水中，浸泡保鲜剂包括以下成分：赤霉素30-100mg、双乙酸钠0.001-0.02mg、乙醇0.1-0.2mg、金银花提取物0.001-0.005mg、连翘提取物0.0005-0.001mg、丁香提取物0.0003-0.0012mg、百部提取物0.0005-0.001mg、柿叶提取物0.005-0.02mg、甘草提取物0.0005-0.001mg。
4.按照权利要求2所述的一种常温下甜柿的多组份保鲜配方的保鲜方法，其特征在于步骤2）所述柿果与浸泡保鲜剂溶液的质量比为1：2。
5.按照权利要求2所述的一种常温下甜柿的多组份保鲜配方的保鲜方法，其特征在于步骤4）所述熏蒸保鲜剂组份的制备工艺如下：
将2-6g氢氧化钠与1000ml纯净水混合，制得氢氧化钠溶液，将1-2μl的1-甲基环丙烯和5-10g仲丁胺分别倒入氢氧化钠溶液中迅速产生熏蒸气体，对柿果进行熏蒸。
6.按照权利要求2所述的一种常温下甜柿的多组份保鲜配方的保鲜方法，其特征在于步骤5）所述涂膜保鲜剂组份投入1000ml纯净水中，其中，涂膜保鲜剂组份包括以下成分：壳聚糖0.01-0.02mg、果胶0.05-0. 1mg、高锰酸钾0.0005-0.002mg、乙醇0.15-0.25mg、曲酸0.005-0.02mg、D-异抗坏血酸钠0.03-0. 1mg、维生素E0.001-0.003mg、原花青素0.003-0.01mg。
7.按照权利要求2所述的一种常温下甜柿的多组份保鲜配方的保鲜方法，其特征在于步骤7）所述颗粒保鲜剂组份包括以下成分：还原铁粉100g、颗粒活性炭50g、高锰酸钾50g、D-异抗坏血酸钠2-6g、过氧化钙50g、聚丙烯酸钠100g。
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