CN1088562C - Ordinary-temp antistaling tachnology for litchi and longan - Google Patents
Ordinary-temp antistaling tachnology for litchi and longan Download PDFInfo
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- 239000003795 chemical substances by application Substances 0.000 claims abstract description 15
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- 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 8
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- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 3
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- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 2
- OFOBLEOULBTSOW-UHFFFAOYSA-N Propanedioic acid Natural products OC(=O)CC(O)=O OFOBLEOULBTSOW-UHFFFAOYSA-N 0.000 claims description 2
- 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 2
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- 125000003944 tolyl group Chemical group 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 abstract description 19
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- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
本发明涉及一种水果保鲜剂及其常温保鲜技术，特别是荔枝和龙眼的保鲜技术。The invention relates to a fruit fresh-keeping agent and its normal-temperature fresh-keeping technology, in particular to the fresh-keeping technology of litchi and longan.
荔枝和龙眼是难于保鲜的亚热带水果，特别是常温保鲜更难。目前，荔枝和龙眼的保鲜方法一般有冷藏、气调贮藏及常温贮藏等，用冷藏和气调贮藏技术保鲜能达到较长时间的贮运目的，但设备要求苛刻、投资大、成本高、货架期极短。有些国家采用SO2薰蒸及酸浸两步法处理荔枝，虽然能有效地保持果实的红色，但SO2浓度过高时易使果皮变色、浓度过低时又起不到消毒杀菌作用。而且SO2对某些真菌无杀灭效果，并导致不适口味，因此限制了其应用。Litchi and longan are subtropical fruits that are difficult to keep fresh, especially at room temperature. At present, the fresh-keeping methods of litchi and longan generally include cold storage, controlled atmosphere storage and normal temperature storage. Using cold storage and controlled atmosphere storage technology to keep fresh can achieve the purpose of storage and transportation for a long time, but the equipment requirements are harsh, the investment is large, the cost is high, and the shelf life is long. extremely short. Some countries use SO 2 fumigation and acid leaching two-step method to treat litchi. Although it can effectively maintain the red color of the fruit, if the concentration of SO 2 is too high, it will easily change the color of the pericarp, and if the concentration is too low, it will not have the effect of disinfection and sterilization. And SO 2 has no killing effect on some fungi and causes unpleasant taste, thus limiting its application.
中国专利公开94107278.9提出一种化学物使酶失活的水果保鲜剂，采用酸、碱、盐或蛋白水解酶改变水果中酶的活性，经这种方法处理后的荔枝和龙眼如不采用冷藏措施，只能在常温下使保鲜期延长2-3天。中国专利97105377.4公开的另一项专利技术虽然是常温保鲜剂，但采用的是能分解出SO2的硫的含氧酸盐，并用塑料袋封装保存，保鲜原理仍然是利用SO2的消毒杀菌作用，因此同样存在有上述问题。因此，目前许多科研工作者仍在不断探索能有效延长荔枝和龙眼等亚热带水果的贮藏期的保鲜方法。Chinese Patent Publication No. 94107278.9 proposes a fruit preservative in which chemicals inactivate enzymes, and acid, alkali, salt or proteolytic enzymes are used to change the activity of enzymes in fruits. If the lychee and longan treated by this method are not refrigerated , can only prolong the fresh-keeping period by 2-3 days at room temperature. Although another patented technology disclosed in Chinese patent 97105377.4 is a fresh-keeping agent at room temperature, it adopts an oxygen-containing acid salt of sulfur that can decompose SO2 , and it is packaged and stored in a plastic bag. The fresh-keeping principle is still to utilize the disinfection and sterilization effect of SO2 , so the above-mentioned problems also exist. Therefore, at present many scientific research workers are still constantly exploring fresh-keeping methods that can effectively prolong the storage period of subtropical fruits such as litchi and longan.
本发明目的是开发一种采用天然无毒保鲜剂的常温保鲜荔枝和龙眼的新技术，该技术简单实用，既适用于分散性处理，也适用于集中处理，不仅使鲜果有一定保鲜期，而且保鲜后的水果色彩自然润泽，果肉风味纯正，无异味，品质良好。The purpose of the present invention is to develop a new technology for fresh-keeping litchi and longan at room temperature using natural non-toxic preservatives. The fresh-keeping fruit has a natural and moist color, pure pulp flavor, no peculiar smell, and good quality.
本发明的目的是通过以下的步骤实现的：The object of the present invention is achieved through the following steps:
针对荔枝和龙眼采后生理变化的特点和机理，以无毒的天然物为原料，配以必要的助剂制成保鲜剂，短时浸泡鲜果，以调节鲜果的生理平衡，沥干后即可包装，并在常温下贮运。According to the characteristics and mechanism of post-harvest physiological changes of litchi and longan, use non-toxic natural products as raw materials and make preservatives with necessary additives, soak fresh fruits for a short time to adjust the physiological balance of fresh fruits, and drain them Pack and store at room temperature.
所用的保鲜剂是以天然多糖或其改性物为主体的成膜物质，可采用的天然多糖包括海藻酸钠、壳聚糖、糊精、淀粉、纤维素和/或它们之间几种的混合物，使之在果实表面形成一层稀薄的、不易觉察的、无色透明的半透膜，以抑制果实的呼吸及衰老，从而延长水果的贮藏期。这些天然多糖的成膜物质选择其分子量应在3万-15万之间，浓度范围在0.05-4％之间。The preservative used is a film-forming substance mainly composed of natural polysaccharides or their modified products. The natural polysaccharides that can be used include sodium alginate, chitosan, dextrin, starch, cellulose and/or some of them. The mixture can form a thin, imperceptible, colorless and transparent semi-permeable film on the surface of the fruit to inhibit the respiration and aging of the fruit, thereby prolonging the storage period of the fruit. The film-forming substances of these natural polysaccharides should have a molecular weight of 30,000-150,000 and a concentration range of 0.05-4%.
为了能使天然多糖的成膜物质分散性能好，应当加入有机酸、有机酸在柠檬酸、酒石酸、抗坏血酸、乙酸、草酸、富马酸、马来酸中选取，其浓度在0.05-10％之间。In order to make the film-forming substances of natural polysaccharides have good dispersibility, organic acids should be added. Organic acids should be selected from citric acid, tartaric acid, ascorbic acid, acetic acid, oxalic acid, fumaric acid, and maleic acid, and the concentration should be between 0.05-10%. between.
加入一些杀菌防腐剂也是本发明的特点，荔枝龙眼成熟后容易受霉菌侵害而腐烂，所以本发明选用特克多、多菌灵、菌毒清、次氯酸钙、山梨酸及其盐，其浓度范围在0.01-0.5％之间。Adding some bactericidal preservatives is also a feature of the present invention. Litchi and longan are easily attacked by molds and rot after they are ripe, so the present invention selects Tekedo, carbendazim, Junduqing, calcium hypochlorite, sorbic acid and salts thereof for use. The concentration range is between 0.01-0.5%.
此外，添加一些活性助剂，能使本发明的保鲜剂具有抑制果实成熟衰老进程，调节果体水平衡、防止外壳变色等作用，这些活性助剂在葡萄糖、蔗糖及它们的衍生物、卵磷酯、C8-18长链脂肪酸酯、2，4-二氯苯乙醇酸、2-氯乙基三甲基氯化铵、乙基氨甲酰基磷酸盐、3-丁基-2，4-二氯苄基氯化磷、顺丁烯二酰肼、2-异丙基-4-(三甲基氯化铵)-5-5甲基-苯基呱啶羧酸酯、酸性丁二酸单酰二甲基肼以及2-环丙基-2-(4-甲氯苯基)-5-嘧啶基甲醇选取，这些助剂的浓度在0.01-0.5％之间，可选择以上助剂的一种或多种。In addition, adding some active auxiliary agents can make the antistaling agent of the present invention have the functions of inhibiting the ripening and aging process of fruits, regulating the water balance of fruit bodies, and preventing the shell from changing color. Esters, C8-18 long-chain fatty acid esters, 2,4-dichloromandelic acid, 2-chloroethyltrimethylammonium chloride, ethyl carbamoyl phosphate, 3-butyl-2,4- Dichlorobenzyl phosphorus chloride, maleic hydrazide, 2-isopropyl-4-(trimethylammonium chloride)-5-5methyl-phenylpiperidine carboxylate, acid succinic acid Monoacyl dimethylhydrazine and 2-cyclopropyl-2-(4-methylchlorophenyl)-5-pyrimidinylmethanol are selected, the concentration of these additives is between 0.01-0.5%, and the above additives can be selected one or more.
本发明荔枝龙眼保鲜剂的制备方法是先将有机酸加水稀释，然后与天然多糖或成膜物质混合，使天然多糖成膜物质充分溶解，然后加入杀菌防腐剂及助剂搅拌均匀，加纯水稀释至浓度即可使用。The preparation method of the lychee and longan preservative of the present invention is to dilute the organic acid with water first, then mix it with natural polysaccharides or film-forming substances to fully dissolve the natural polysaccharide film-forming substances, then add bactericidal preservatives and auxiliary agents to stir evenly, add pure water It can be used after diluting to concentration.
保鲜过程是将鲜果采摘下来去除烂果、枯枝和树叶，然后放入保鲜剂中浸泡2-10分钟(超过10分钟也可以，但浪费时间)，捞起晾干，可装入纸箱或竹筐贮存和运输。The fresh-keeping process is to pick fresh fruits to remove rotten fruits, dead branches and leaves, and then soak them in preservatives for 2-10 minutes (more than 10 minutes is okay, but it’s a waste of time), pick them up and dry them, and put them in cartons or bamboo boxes. Basket storage and transport.
用本技术对荔枝进行静态保鲜(即经过保鲜处理的鲜果在原地贮存)，夏季环境温度下保鲜期达10-18天，若将贮藏温度调节在15-20℃，保鲜期可达20-25天。用本技术进行动态保鲜(即模拟商品的实际贮运条件)，在温度为35-45℃下运输后来20-36℃贮存，保鲜期可达8-10天。Using this technology to carry out static preservation of lychees (that is, fresh fruits that have undergone fresh-keeping treatment are stored in situ), the preservation period can reach 10-18 days at ambient temperature in summer. If the storage temperature is adjusted at 15-20°C, the preservation period can reach 20-25 days. sky. Use this technology to carry out dynamic fresh-keeping (that is, simulate the actual storage and transportation conditions of commodities), transport at a temperature of 35-45°C and then store at 20-36°C, and the fresh-keeping period can reach 8-10 days.
用本技术对龙眼进行静态保鲜，夏季温度下保鲜期达15-20天。右进行动态保鲜，保鲜期可达10-13天，说明了本发明保鲜剂效果突出。The technology is used for static preservation of longan, and the preservation period reaches 15-20 days under summer temperature. The right side carries out dynamic fresh-keeping, and the fresh-keeping period can reach 10-13 days, has illustrated that the effect of the fresh-keeping agent of the present invention is outstanding.
本发明与现有技术相比，其突出的实质性特点和显著的进步是：Compared with the prior art, the present invention's outstanding substantive features and remarkable progress are:
(1)本技术是对亚热带水果荔枝和龙眼进行常温条件下的保鲜和贮运，因此对贮运设备没有任何特殊要求。(1) This technology is to preserve and store subtropical fruits lychee and longan under normal temperature conditions, so there is no special requirement for storage and transportation equipment.
(2)本技术所用保鲜剂无毒无味，因此不会对荔枝和龙眼的食用安全性以及消费心理造成任何危害。(2) The antistaling agent used in this technology is nontoxic and tasteless, so it will not cause any harm to the edible safety and consumer psychology of litchi and longan.
(3)本技术处理后水果原有的色香味不变，因此不会对荔枝和龙眼的商品价值造成危害。(3) The original color, fragrance, and flavor of the fruit after the technology is processed remain unchanged, so the commodity value of litchi and longan will not be harmed.
(4)本技术所用的保鲜剂原料来源丰富，操作简单易行，既适用于集团式的大规模处理，也适用于家庭式的作坊式处理，具有较强的适应性。(4) The fresh-keeping agent used in this technology has rich sources of raw materials and is easy to operate. It is not only suitable for large-scale group-style treatment, but also suitable for family-style workshop-style treatment, and has strong adaptability.
(5)本技术处理后的荔枝和龙眼在常温下具有较长的保鲜期和货架期，这是冷藏保鲜、气调保鲜和其他保鲜技术无法比拟的。(5) The lychee and longan processed by this technology have a longer fresh-keeping period and shelf life at room temperature, which is unmatched by cold storage, modified atmosphere preservation and other fresh-keeping techniques.
以下是本发明的实施例：The following are embodiments of the invention:
实施例一，20g淀粉先加少量水溶解，再加抗坏血酸2g，100mg特克多，500ppm卵磷酯，加水至1kg，混匀，浸渍鲜果2-10分钟，捞起滴干，装箱封好即可贮运。Example 1, add 20g of starch to dissolve with a small amount of water first, then add 2g of ascorbic acid, 100mg of tecton, 500ppm of lecithin, add water to 1kg, mix well, soak fresh fruit for 2-10 minutes, pick up and drip dry, pack and seal It can be stored and transported.
实施例二：按3％壳聚糖+200mg/kg多菌灵+500ppm顺丁烯＝酰肼+5％草酸，配成的保鲜剂，浸渍鲜果，捞起滴干，装箱密封即可贮运。Embodiment two: by 3% chitosan+200mg/kg carbendazim+500ppm cis-butene=hydrazide+5% oxalic acid, the antistaling agent that is made into, soaks fresh fruit, picks up and drips dry, packs and seals and can be stored transport.
实施例三：0.1％次氯酸钙+2％海藻酸钠+400mg/kg菌毒清+0.5％酸性丁二酸单酰二甲基肼+0.1％蔗糖，配成的保鲜剂，浸渍鲜果，捞起晾干，装箱密封即可贮运。Example 3: 0.1% calcium hypochlorite + 2% sodium alginate + 400 mg/kg Junduqing + 0.5% acidic succinoyl dimethylhydrazine + 0.1% sucrose, made into a preservative, soaking fresh fruit, Pick up and dry, pack and seal for storage and transportation.
实施例四：1％糊精+500mg/kg特克多+0.5％蔗糖酯+0.4％乙基氨甲酰基磷酸盐，配成保鲜剂，浸渍鲜果捞起沥干，在15-20℃环境中贮运。Example 4: 1% dextrin + 500mg/kg Teketol + 0.5% sucrose ester + 0.4% ethyl carbamoyl phosphate, made into a preservative, dipped fresh fruit, picked up and drained, in an environment of 15-20 ° C Storage and transportation.
实施例五：0.2％壳聚糖+1％酒石酸+1000ppm多菌灵+0.3％葡萄糖+0.2％蔗糖酯，配成的保鲜剂，浸渍鲜果，捞起滴干，装箱密封即可贮运。Embodiment five: 0.2% chitosan+1% tartaric acid+1000ppm carbendazim+0.3% glucose+0.2% sucrose ester, the antistaling agent made up, soaks fresh fruit, picks up and drips dry, packs and seals and can be stored and transported.
实施例六：0.1％纤维素+0.5％柠檬酸+0.5％酸性丁二酸单酰二甲基肼+0.1％卵磷酯，配成的保鲜剂，浸渍鲜果，捞起滴干，装箱密封即可贮运。Example 6: 0.1% cellulose + 0.5% citric acid + 0.5% acidic succinyl dimethylhydrazine + 0.1% lecithin, the preservative prepared, dipped in fresh fruit, picked up and dripped dry, packed and sealed It can be stored and transported.
实施例七：1％壳聚糖+2％淀粉+2％抗坏血酸+0.5％菌毒消+0.1％蔗糖酯，配成的保鲜剂，浸渍鲜果，捞起滴干，装箱密封即可贮运。Embodiment 7: 1% chitosan + 2% starch + 2% ascorbic acid + 0.5% bacteria poison + 0.1% sucrose ester, the preservative prepared, dipped in fresh fruit, picked up and dripped dry, packed and sealed for storage and transportation .
实施例八：用1％草酸+0.5％的顺丁烯二酰胼+0.5％卵磷酯，浸泡，捞起沥干后再用2％壳聚糖+2％草酸浸泡，配成的保鲜剂，浸渍鲜果，捞起晾干，装箱密封即可贮运。Embodiment 8: Soak with 1% oxalic acid+0.5% maleic hydrazide+0.5% lecithin, pick up and drain and then soak with 2% chitosan+2% oxalic acid to prepare the antistaling agent , soak the fresh fruit, pick it up and dry it, pack it into a box and seal it for storage and transportation.
实施例九：纤维素0.3％+1％醋酸+0.5％草酸+0.5％乙基氨甲酰基磷酸盐配成的保鲜剂，浸渍鲜果，捞起滴干，装箱密封即可贮运。Embodiment 9: Preservative made of 0.3% cellulose + 1% acetic acid + 0.5% oxalic acid + 0.5% ethyl carbamoyl phosphate, dipped in fresh fruit, picked up and dripped dry, packed and sealed for storage and transportation.
实施例十：1％海藻酸钠+3％壳聚糖+2％柠檬酸+1％葡萄糖+0.1％卵磷酯，配成的保鲜剂，浸渍滴干，装箱密封即可贮运。Example 10: 1% sodium alginate + 3% chitosan + 2% citric acid + 1% glucose + 0.1% lecithin, the antistaling agent prepared, soaked and drip-dried, packed and sealed for storage and transportation.
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