CN108522642A - A kind of Huangguan Pear antistaling agent - Google Patents
A kind of Huangguan Pear antistaling agent Download PDFInfo
- Publication number
- CN108522642A CN108522642A CN201810155562.1A CN201810155562A CN108522642A CN 108522642 A CN108522642 A CN 108522642A CN 201810155562 A CN201810155562 A CN 201810155562A CN 108522642 A CN108522642 A CN 108522642A
- Authority
- CN
- China
- Prior art keywords
- antistaling agent
- huangguan pear
- content
- pear
- huangguan
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000014443 Pyrus communis Nutrition 0.000 title claims abstract description 61
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 46
- YGSDEFSMJLZEOE-UHFFFAOYSA-N salicylic acid Chemical compound OC(=O)C1=CC=CC=C1O YGSDEFSMJLZEOE-UHFFFAOYSA-N 0.000 claims abstract description 42
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 23
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 23
- FJKROLUGYXJWQN-UHFFFAOYSA-N papa-hydroxy-benzoic acid Natural products OC(=O)C1=CC=C(O)C=C1 FJKROLUGYXJWQN-UHFFFAOYSA-N 0.000 claims abstract description 21
- 229960004889 salicylic acid Drugs 0.000 claims abstract description 21
- 229960003237 betaine Drugs 0.000 claims abstract description 17
- KWIUHFFTVRNATP-UHFFFAOYSA-N glycine betaine Chemical compound C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 238000002156 mixing Methods 0.000 claims abstract description 12
- 238000005057 refrigeration Methods 0.000 claims abstract description 12
- 235000006708 antioxidants Nutrition 0.000 claims description 22
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 17
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 11
- 239000012670 alkaline solution Substances 0.000 claims description 8
- 235000010323 ascorbic acid Nutrition 0.000 claims description 8
- 229960005070 ascorbic acid Drugs 0.000 claims description 8
- 239000011668 ascorbic acid Substances 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 7
- 239000005720 sucrose Substances 0.000 claims description 7
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 5
- 244000269722 Thea sinensis Species 0.000 claims description 5
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 4
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 4
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 4
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 4
- 235000013824 polyphenols Nutrition 0.000 claims description 4
- 108010024636 Glutathione Proteins 0.000 claims description 3
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 claims description 3
- 229930003427 Vitamin E Natural products 0.000 claims description 3
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 3
- 235000003969 glutathione Nutrition 0.000 claims description 3
- 229960003180 glutathione Drugs 0.000 claims description 3
- 235000019165 vitamin E Nutrition 0.000 claims description 3
- 229940046009 vitamin E Drugs 0.000 claims description 3
- 239000011709 vitamin E Substances 0.000 claims description 3
- 240000000203 Salix gracilistyla Species 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 abstract description 28
- 230000000694 effects Effects 0.000 abstract description 11
- 238000002360 preparation method Methods 0.000 abstract description 10
- 238000004321 preservation Methods 0.000 abstract description 7
- 231100000252 nontoxic Toxicity 0.000 abstract description 5
- 230000003000 nontoxic effect Effects 0.000 abstract description 5
- 230000008901 benefit Effects 0.000 abstract description 4
- 241000220324 Pyrus Species 0.000 description 49
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 16
- 239000000243 solution Substances 0.000 description 11
- 230000006872 improvement Effects 0.000 description 8
- 239000002994 raw material Substances 0.000 description 5
- 241000219000 Populus Species 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 229940088597 hormone Drugs 0.000 description 2
- 239000005556 hormone Substances 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000021017 pears Nutrition 0.000 description 2
- 239000002985 plastic film Substances 0.000 description 2
- 229920006255 plastic film Polymers 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- SHDPRTQPPWIEJG-UHFFFAOYSA-N 1-methylcyclopropene Chemical class CC1=CC1 SHDPRTQPPWIEJG-UHFFFAOYSA-N 0.000 description 1
- 235000016068 Berberis vulgaris Nutrition 0.000 description 1
- 241000335053 Beta vulgaris Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 1
- 239000005977 Ethylene Substances 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000006184 cosolvent Substances 0.000 description 1
- 239000003599 detergent Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- -1 not degradable Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- CHWRSCGUEQEHOH-UHFFFAOYSA-N potassium oxide Chemical compound [O-2].[K+].[K+] CHWRSCGUEQEHOH-UHFFFAOYSA-N 0.000 description 1
- 229910001950 potassium oxide Inorganic materials 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 229960004793 sucrose Drugs 0.000 description 1
- 125000000185 sucrose group Chemical group 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a kind of Huangguan Pear antistaling agents, belong to the mixing of fruit storage preservation field, including any one of salicylic acid and glycine betaine or both, further include antioxidant and sugar.The present invention can effectively reduce moisture loss of the Huangguan Pear during refrigeration, reduce fruit face foxiness incidence, keep the fresh and good taste of fruit of fruit surface is bright and clean, have the advantages that nontoxic, preparation method is simple, of low cost, easy to use, of good preservation effect.
Description
Technical field
The present invention relates to fruit antistaling agent, especially a kind of antistaling agent of pears belongs to fruit storage preservation field.
Background technology
Huangguan Pear belongs to mid-early maturity Pear varieties, is widely cultivated in the northern area of China, and fruit quality is excellent, deep by people
Like.But yellow hat worn by a Taoist priest pear fruit at normal temperatures easily rot by softening, should not put long, it is necessary to the method for taking refrigeration.However, should
The fruit of kind tends to fruit face foxiness occur when being refrigerated immediately after adopting, and seriously reduces shelf quality, under commodity value
Drop.And then postharvest storage and the enthusiasm of sellers are affected, constrain industry development.Therefore, the storage of yellow hat worn by a Taoist priest pear fruit is protected
Fresh technology by insider common concern.
The fresh-keeping method of existing Huangguan Pear is usually deepfreeze, mainly takes the mode gradually to cool down, but dropping
When warm overlong time and too fast cooling rate, fruit is susceptible to evil mind, softening or foxiness phenomenon, makes its commodity value
It substantially reduces.Other processing method such as plastic film packaging, hormone (such as 1- methyl cyclopropenes), coating problems, although
Can effective extending fruit cold preservation time, but there are harmful substances for there are plastic films chemical preservatives such as not degradable, hormone
The problems such as residual, is easy to cause damages to human body and environment.
Invention content
The technical problem to be solved in the invention is to provide a kind of Huangguan Pear antistaling agent, can effectively reduce Huangguan Pear cold
Moisture loss during Tibetan reduces fruit face foxiness incidence, keeps the fresh and good taste of fruit of fruit surface is bright and clean, has nontoxic
Advantage harmless, preparation method is simple, of low cost, easy to use, of good preservation effect.
In order to solve the above technical problems, the technical solution adopted in the present invention is：
The mixing of a kind of Huangguan Pear antistaling agent, including any one of salicylic acid and glycine betaine or both, further includes antioxygen
Agent and sugar.
Technical solution of the present invention further improvement lies in that：The antioxidant is ascorbic acid, glutathione, vitamin
Any one of E or tea polyphenols or several mixing.
Technical solution of the present invention further improvement lies in that preparation method is as follows：The sugar is appointing in sucrose, trehalose
The mixing of one or both.
Technical solution of the present invention further improvement lies in that application method is as follows：The salicylic content be 0.35~
The content of 0.7mg/mL, glycine betaine are 0.5~1.0mg/mL, and the content of antioxidant is 0.25~0.5mg/mL, sugared content
For 0.05~0.1mg/mL.
Technical solution of the present invention further improvement lies in that：The salicylic content is 0.5mg/mL, and glycine betaine contains
Amount is 0.75mg/mL, and the content of antioxidant is 0.4mg/mL, and sugared content is 0.07mg/mL.
Technical solution of the present invention further improvement lies in that：When salicylic acid is added, first by salicylic acid with 0.1~
The alkaline solution or absolute ethyl alcohol of 0.5mol/L dissolves, then is mixed with other compositions.
Technical solution of the present invention further improvement lies in that：The alkaline solution is sodium hydroxide or potassium hydroxide solution.
Technical solution of the present invention further improvement lies in that application method is as follows：Huangguan Pear impregnates in antistaling agent to 5~
Then 10min dries.
Technical solution of the present invention further improvement lies in that：Antistaling agent uses before Huangguan Pear refrigeration, matching while using.
By adopting the above-described technical solution, the technological progress that the present invention obtains is：
A kind of Huangguan Pear antistaling agent provided by the invention, can effectively reduce moisture loss of the Huangguan Pear during refrigeration,
Reduce fruit face foxiness incidence, keep the fresh and good taste of fruit of fruit surface is bright and clean, have nontoxic, preparation method simply, at
This advantage cheap, easy to use, of good preservation effect.
It, can not only when being used cooperatively the mixing of salicylic acid or glycine betaine or both and antioxidant and sugar in the present invention
Play the function of each component, moreover it is possible to synergistic effect is played, the fruit especially for Huangguan Pear and rotten feature, most
The fruit freshness and mouthfeel for keeping to big degree Huangguan Pear, prolong storage period.Salicylic acid or glycine betaine therein can significantly drop
The respiration of low Huangguan Pear and the formation speed of ethylene keep freshness, with antioxidant and sugar collocation in use, can
Best antioxidant effect is played to Huangguan Pear, anti-rot effect also significantly improves.Antioxidant is preferably ascorbic acid, paddy Guang
Sweet peptide, vitamin E or tea polyphenols can play the role of delaying physiological metabolism, reduce nutrition of Huangguan Pear during storage at
Divide loss, and has the advantages that nontoxic, harmless, non-stimulated；Sugar is preferably sucrose, trehalose, belongs to natural plant component,
Sour and astringent sense and the nutrition deterioration of fruit can be reduced when being used cooperatively with antioxidants such as salicylic acid, glycine betaine and ascorbic acid, and
Keep the distinctive sour-sweet mouthfeel of Huangguan Pear and fragrance flavor.
Each component is optimum a concentration of in antistaling agent：0.35~0.7mg/mL of salicylic acid, 0.5~1.0mg/ of glycine betaine
ML, 0.25~0.5mg/mL of antioxidant, 0.05~0.1mg/mL of sugar, optimal concentration are salicylic acid 0.5mg/mL, glycine betaine
0.75mg/mL, antioxidant 0.4mg/mL, sugared 0.07mg/mL, can keep Huangguan Pear good taste and keep Huangguan Pear
Appearance looks elegant, especially substantially reduce the foxiness phenomenon of Huangguan Pear surface appearance, keep water balance, and be not susceptible to mould
Become, extends the storage period of Huangguan Pear, greatly improve the commodity value of fruit.
Antistaling agent raw material type of the present invention is few, cheap and easy to get, preparation method is simple.In the preparation by salicylic acid or beet
It is sufficiently mixed uniformly after alkali, antioxidant, sugared water dissolution.When salicylic acid is added, first by salicylic acid with 0.1~
The alkaline solution or absolute ethyl alcohol of 0.5mol/L dissolves, then is mixed with other compositions, and alkaline solution is preferably sodium hydroxide or hydrogen
Potassium oxide, in the lye or absolute ethyl alcohol of this concentration, fat-soluble salicylic acid can be completely dissolved, water when preventing from directly adding water
Poplar acid is precipitated in aqueous solution, leads to not play fresh-keeping effect.Antistaling agent can avoid water by the way of matching while using
It is poplar acid, glycine betaine, antioxidant the problem of effect reduces caused by itself is aoxidized in placement process, fresh-keeping to ensure
Agent preferably plays preservation.
Antistaling agent application method of the present invention is easy, it is only necessary to after Huangguan Pear is impregnated 5~10min in antistaling agent, dry i.e.
It can.The optimal use opportunity of the present invention is used before Huangguan Pear refrigeration, and at lower temperature (refrigeration), salicylic acid,
Glycine betaine, antioxidant and sugar can preferably play the functions such as anti-oxidant, are further reduced moisture loss, reduce fruit face foxiness
Incidence keeps the fresh and good taste of fruit of fruit surface is bright and clean.
Antistaling agent of the present invention is easily removed from Huangguan Pear, only need to be cleaned with clear water, without other detergent can easily from
Fruit surface removes, and reaches the requirement of residue criterion, and it is raw materials used in the antistaling agent meet food hygienic standard, it is nontoxic
It is harmless, it will not be detrimental to health.
Specific implementation mode
Here is certain specific embodiments of the invention, to be described in further detail.
The mixing of a kind of the Huangguan Pear antistaling agent, including any one of salicylic acid and glycine betaine of the present invention or both, also
Including antioxidant and sugar.Preferably, antioxidant is any one of ascorbic acid, glutathione, vitamin E or tea polyphenols
Or several mixing；Sugar is the mixing of any one of sucrose, trehalose or both.
Salicylic content is 0.35~0.7mg/mL, and the content of glycine betaine is 0.5~1.0mg/mL, and antioxidant contains
Amount is 0.25~0.5mg/mL, and sugared content is 0.05~0.1mg/mL.Preferably, salicylic content is 0.5mg/mL, sweet tea
The content of dish alkali is 0.75mg/mL, and the content of antioxidant is 0.4mg/mL, and sugared content is 0.07mg/mL.
The preparation method of Huangguan Pear antistaling agent is as follows：By the mixing of salicylic acid or glycine betaine or both, antioxidant and sugar
It is uniform with being sufficiently mixed after water dissolution.
When salicylic acid is added, first salicylic acid is dissolved with the alkaline solution or absolute ethyl alcohol of 0.1~0.5mol/L, then with
Other compositions mix, it is preferable that alkaline solution is sodium hydroxide or potassium hydroxide solution.
The application method of Huangguan Pear antistaling agent is：Huangguan Pear is impregnated into 5~10min in antistaling agent, is then dried.It is fresh-keeping
Agent uses before Huangguan Pear refrigeration, matching while using.
Embodiment 1
A kind of Huangguan Pear antistaling agent of the present invention, including salicylic acid, ascorbic acid and sucrose.Salicylic content is
The content of 0.5mg/mL, ascorbic acid are 0.4mg/mL, and the content of sucrose is 0.07mg/mL.
The preparation method of Huangguan Pear antistaling agent is as follows：First use the sodium hydroxide solution of 0.1mol/L as cosolvent by bigcatkin willow
Acid dissolving, adds ascorbic acid and sucrose, is mixed with water.
The application method of Huangguan Pear antistaling agent is：Huangguan Pear is impregnated into 5min in antistaling agent, is then dried.Antistaling agent exists
It is used before Huangguan Pear refrigeration, matching while using.
Embodiment 2~6 has a constituent with 1 the same category of above-described embodiment, selected in certain generic ingredients
Different compounds and each ingredient different composition ratio it is as shown in Table 1 below, embodiment 2~5 and above-described embodiment 1
Used preparation method, application method are identical, preparation method, application method portion in different technological parameters such as following table 1
Shown in point.
Wherein, in feedstock portions, " raw material A " represents the constituent and ratio of raw material A, " CA" content of raw material A is represented,
Unit is mg/mL.
In order to preferably verify superiority of the present invention on fresh-keeping effect, using the antistaling agent in embodiment 1 to yellow hat worn by a Taoist priest
Pears are handled, while being handled with clear water and not done any processing and being compareed, and then refrigerate (0 DEG C) 60 days and 90 days, respectively
Observe the foxiness and dehydration situation of Huangguan Pear.It the results are shown in Table 1.
Fresh-keeping effect of 1 antistaling agent of table to Huangguan Pear
As can be seen from Table 1, the Huangguan Pear handled by antistaling agent of the present invention is during refrigeration, than under identical refrigerated condition
The foxiness index and percentage of water loss without any processing and Huangguan Pear only through clear water immersion treatment significantly reduce, therefore, this
The antistaling agent of invention can effectively reduce foxiness index and percentage of water loss of the Huangguan Pear during refrigeration, have good fresh-keeping effect,
It is greatly improved the shelf quality of Huangguan Pear.
Huangguan Pear is handled using the antistaling agent in embodiment 2, at the same with clear water processing and do not do it is any handle into
Row control, then refrigerates (0 DEG C) 120 days and 150 days, observes the foxiness and dehydration situation of Huangguan Pear respectively.It the results are shown in Table 2.
Fresh-keeping effect of 2 antistaling agent of table to Huangguan Pear
As can be seen from Table 2, the Huangguan Pear handled by antistaling agent of the present invention, after refrigeration 120 days and 150 days, than phase
Foxiness index and percentage of water loss with the Huangguan Pear without any processing and only through clear water immersion treatment under storage condition is notable
It reduces, therefore, antistaling agent of the invention can effectively reduce the foxiness index and percentage of water loss of storage phase, keep the good mouthfeel of fruit
And exterior quality, there is good fresh-keeping effect.
Claims (9)
1. a kind of Huangguan Pear antistaling agent, it is characterised in that：Mixing including any one of salicylic acid and glycine betaine or both, also
Including antioxidant and sugar.
2. a kind of Huangguan Pear antistaling agent according to claim 1, it is characterised in that：The antioxidant be ascorbic acid,
Any one of glutathione, vitamin E or tea polyphenols or several mixing.
3. a kind of Huangguan Pear antistaling agent according to claim 1, it is characterised in that：The sugar is in sucrose, trehalose
Any or both mixing.
4. a kind of Huangguan Pear antistaling agent according to claim 1, it is characterised in that：The salicylic content be 0.35 ~
The content of 0.7mg/mL, glycine betaine are 0.5 ~ 1.0mg/mL, and the content of antioxidant is 0.25 ~ 0.5 mg/mL, and sugared content is
0.05~0.1 mg/mL。
5. a kind of Huangguan Pear antistaling agent according to claim 1, it is characterised in that：The salicylic content is 0.5mg/
The content of mL, glycine betaine are 0.75mg/mL, and the content of antioxidant is 0.4 mg/mL, and sugared content is 0.07mg/mL.
6. a kind of Huangguan Pear antistaling agent according to claim 1, it is characterised in that：When salicylic acid is added, first by bigcatkin willow
Acid is dissolved with the alkaline solution or absolute ethyl alcohol of 0.1 ~ 0.5mol/L, then is mixed with other compositions.
7. a kind of Huangguan Pear antistaling agent according to claim 6, it is characterised in that：The alkaline solution be sodium hydroxide or
Potassium hydroxide solution.
8. a kind of Huangguan Pear antistaling agent according to claim 1, it is characterised in that application method is as follows：Huangguan Pear is being protected
5~10min is impregnated in fresh dose, is then dried.
9. a kind of Huangguan Pear antistaling agent according to claim 8, it is characterised in that：Antistaling agent makes before Huangguan Pear refrigeration
With matching while using.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810155562.1A CN108522642A (en) | 2018-02-23 | 2018-02-23 | A kind of Huangguan Pear antistaling agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810155562.1A CN108522642A (en) | 2018-02-23 | 2018-02-23 | A kind of Huangguan Pear antistaling agent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108522642A true CN108522642A (en) | 2018-09-14 |
Family
ID=63486175
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810155562.1A Pending CN108522642A (en) | 2018-02-23 | 2018-02-23 | A kind of Huangguan Pear antistaling agent |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108522642A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110934185A (en) * | 2018-09-21 | 2020-03-31 | 徐州市坤元食品有限公司 | Method for preventing garlic cloves from greening |
| CN110959672A (en) * | 2019-12-13 | 2020-04-07 | 河北省农林科学院遗传生理研究所（河北省农林科学院农产品质量安全研究中心） | Huangguan pear preservative and preparation method thereof |
| CN111165571A (en) * | 2020-01-13 | 2020-05-19 | 沈阳农业大学 | Method for delaying senescence and yellowing of broccoli |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101366411A (en) * | 2008-10-10 | 2009-02-18 | 山东大学 | A kind of fruit and vegetable preservative and its preparation and application |
| WO2013045881A1 (en) * | 2011-09-29 | 2013-04-04 | Natural Biotechnology Sprl | Method and composition |
| CN104041576A (en) * | 2014-06-24 | 2014-09-17 | 南京农业大学 | Glycine betaine treatment and preservation method of loquat fruit |
| CN104255906A (en) * | 2014-09-18 | 2015-01-07 | 山东营养源食品科技有限公司 | Huangguan pear preservative and application thereof |
-
2018
- 2018-02-23 CN CN201810155562.1A patent/CN108522642A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101366411A (en) * | 2008-10-10 | 2009-02-18 | 山东大学 | A kind of fruit and vegetable preservative and its preparation and application |
| WO2013045881A1 (en) * | 2011-09-29 | 2013-04-04 | Natural Biotechnology Sprl | Method and composition |
| CN104041576A (en) * | 2014-06-24 | 2014-09-17 | 南京农业大学 | Glycine betaine treatment and preservation method of loquat fruit |
| CN104255906A (en) * | 2014-09-18 | 2015-01-07 | 山东营养源食品科技有限公司 | Huangguan pear preservative and application thereof |
Non-Patent Citations (4)
| Title |
|---|
| 杨桂馥: "《杨桂馥食品论文选》", 28 February 2017, 湖北科学技术出版社 * |
| 林彬等: "《果蔬冷害化学控制技术研究进展》", 《包装与食品机械》 * |
| 潘道东: "《功能性食品添加剂》", 31 January 2006, 中国轻工业出版社 * |
| 连勇: "《植物组织与细胞离体培养技术》", 31 October 2011, 中国科学技术出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110934185A (en) * | 2018-09-21 | 2020-03-31 | 徐州市坤元食品有限公司 | Method for preventing garlic cloves from greening |
| CN110959672A (en) * | 2019-12-13 | 2020-04-07 | 河北省农林科学院遗传生理研究所（河北省农林科学院农产品质量安全研究中心） | Huangguan pear preservative and preparation method thereof |
| CN111165571A (en) * | 2020-01-13 | 2020-05-19 | 沈阳农业大学 | Method for delaying senescence and yellowing of broccoli |
| CN111165571B (en) * | 2020-01-13 | 2023-03-03 | 沈阳农业大学 | Method for delaying senescence and yellowing of broccoli |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101601476B (en) | Preserved meat processing method | |
| CN101011130B (en) | Persimmon sheet and method for producing the same | |
| CN106259873A (en) | A kind of antistaling agent for grape and preparation method thereof | |
| CN103999929B (en) | A kind of apple, pears antistaling agent and using method thereof | |
| CN106418326A (en) | Manufacturing method of freeze-dried fruit slices | |
| KR102003535B1 (en) | Pork curing method and cured pork thereof | |
| CN101933591A (en) | Instant preserved flowering cabbage and production method thereof | |
| CN108522642A (en) | A kind of Huangguan Pear antistaling agent | |
| CN109744310A (en) | Anti-browning antiseptic and fresh-keeping agent and vegetable fresh-keeping method | |
| Chen et al. | Current situation and advances in post-harvest storage and transportation technologies of longan fruit | |
| CN104996540A (en) | Fresh keeping method for shrimp meat | |
| CN104738614B (en) | A kind of wolfberry health food and production technology thereof | |
| CN103734283A (en) | Preparation method of anti-browning preservative for fresh-cut lotus root | |
| CN103844156A (en) | Preparation method of low-sugar mulberry jam | |
| CN105104510A (en) | Fresh-preservation method for figs | |
| CN101473869A (en) | Method for controlling cold damage of peach and keeping edible quality | |
| CN106550979A (en) | The preservation method of fresh Arillus Longan | |
| CN106070584A (en) | A kind of preservation coating liquid of Fructus Pruni salicinae and preparation method thereof | |
| CN105638870A (en) | Fresh-keeping method of fresh-cut apples | |
| KR100970977B1 (en) | Mulberry leaf pickling and its manufacturing method | |
| CN107969488A (en) | A kind of fruits and vegetables composite preservative and its preparation and application method | |
| CN103734282A (en) | Preparation method of preservative for fresh bamboo shoots | |
| CN104957334A (en) | Freeze-drying grapefruit tea and processing method thereof | |
| CN102106377B (en) | Fig Preservative and Its Application | |
| CN110013029A (en) | Fresh Tianma honey tablet and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180914 |
|
| RJ01 | Rejection of invention patent application after publication |