阅读说明：本技术 一种鲜切水果抗褐变保鲜剂及其使用方法 (Anti-browning preservative for fresh-cut fruits and using method thereof ) 是由 曹丹 刁志洁 赵纯 姜玉坤 徐思宇 关舜尧 徐显朕 于 2021-07-05 设计创作，主要内容包括：本发明公开了一种鲜切水果抗褐变保鲜剂及其使用方法,保鲜剂的制备成分有：大蒜提取物、维生素C、肉桂酸、柠檬酸、壳聚糖、碳酸氢钠以及缓冲液。本发明通过大蒜提取的液体、维生素C以及肉桂酸等诸多成分制备成一种针对于具有表皮的水果保鲜剂,例如苹果、梨以及橘子等水果,在2-8℃时保鲜效果较佳。(The invention discloses an anti-browning preservative for fresh-cut fruits and a using method thereof, wherein the preservative comprises the following preparation components: garlic extract, vitamin C, cinnamic acid, citric acid, chitosan, sodium bicarbonate and buffer solution. The fruit preservative with the skin, such as fruits such as apples, pears and oranges, is prepared by a plurality of components such as liquid extracted from garlic, vitamin C, cinnamic acid and the like, and has a good preservation effect at 2-8 ℃.)

1. An anti-browning preservative for fresh-cut fruits and a using method thereof are characterized in that the preservative comprises the following preparation components: garlic extract, vitamin C, cinnamic acid, citric acid, chitosan, sodium bicarbonate and buffer solution;

the preparation method of each component comprises the following steps:

garlic extract, which is obtained by mashing garlic cloves and preserving juice, and repeatedly mashing minced garlic cloves and taking out juice;

vitamin C extracted from fructus Mali Pumilae;

distilling citric acid, chitosan, sodium bicarbonate, vitamin C, Bulbus Allii extract, sodium bicarbonate and buffer solution one by one, mixing, boiling, distilling again to obtain liquid, adding cinnamic acid into the distillate, mixing, and standing at low temperature.

2. The anti-browning preservative for fresh-cut fruits and the use method thereof according to claim 1, characterized in that 2.1g of citric acid and 50g of water are dissolved in a buffer solution, and the buffer solution is stored in a refrigerator at the temperature of 0-8 ℃.

3. The anti-browning preservative for fresh-cut fruits and the use method thereof according to claim 1, wherein the preservative comprises the following components in percentage by weight: garlic extract 5g, vitamin C6.3g, cinnamic acid 3g, citric acid 2g, chitosan 4g, sodium bicarbonate 3.5g and buffer solution 52.1g, wherein the mixture is kept at the temperature of 15-30 ℃ after being mixed, and the preservation temperature is 0-8 ℃.

4. The anti-browning preservative for fresh-cut fruits and the use method thereof according to claim 1, wherein the preservative comprises the following components in percentage by weight: garlic extract 8g, vitamin C5g, cinnamic acid 2.5g, citric acid 3g, chitosan 5g, sodium bicarbonate 4g and buffer solution 52.1g, wherein the garlic extract is prepared by mixing and standing at 15-30 ℃ and the storage temperature is 0-8 ℃.

5. The anti-browning preservative for fresh-cut fruits and the use method thereof as claimed in claim 1, wherein the roots and stems of cimicifuga foetida are extracted with methanol, the methanol is removed by concentration under reduced pressure, the residue is dissolved with hot water, insoluble substances are filtered off when the solution is hot, benzene is added for extraction after cooling, the benzene solution is washed with 1% sodium bicarbonate solution, the washing solution is collected, diluted hydrochloric acid is added for acidification, benzene is used for dissociating organic acid from the benzene, the benzene is removed by concentration under reduced pressure, and the residue is collected to be chitosan stock solution.

6. The anti-browning preservative for fresh-cut fruits and the use method thereof according to claim 1 are characterized in that the use method of the preservative is as follows: after being put into a spraying pot, the fruit is sprayed in the process of placing the fruit, so that the fruit can be covered completely.

7. The anti-browning preservative for fresh-cut fruits and the use method thereof according to claim 1 are characterized in that the use method of the preservative is as follows: soaking the fruit-transported tray cloth in the antistaling agent for 1-2min, squeezing out water after soaking to prevent water drops from dropping after the tray cloth is taken out, and wrapping the fruit in the tray cloth during transportation.

Technical Field

The invention relates to the technical field of fruit preservation, in particular to an anti-browning preservative for fresh-cut fruits and a using method thereof.

Background

Fruits are natural nutritious food and contain various nutrients required by human life. Due to insufficient storage capacity, the preservation technology is incomplete, and the annual yield loss is nearly 30 percent.

At present, the technical means adopted in the field of fruit preservation at home and abroad mainly comprise two categories of physics and chemistry, and a plurality of new technologies derived from each category are adopted and are respectively based on different preservation principles. It is believed that the constantly developed scientific technology will certainly provide fresh, safe, high quality, and diverse varieties of fruits to human beings throughout the year.

However, the preservation of the preservative is always improved, so that innovation is made.

Disclosure of Invention

In order to achieve the purpose, the invention adopts the technical scheme that the invention provides an anti-browning preservative for fresh-cut fruits and a using method thereof, and the preservative comprises the following preparation components: garlic extract, vitamin C, cinnamic acid, citric acid, chitosan, sodium bicarbonate and buffer solution;

the preparation method of each component comprises the following steps:

garlic extract, which is obtained by mashing garlic cloves and preserving juice, and repeatedly mashing minced garlic cloves and taking out juice;

vitamin C extracted from fructus Mali Pumilae;

distilling citric acid, chitosan, sodium bicarbonate, vitamin C, Bulbus Allii extract, sodium bicarbonate and buffer solution one by one, mixing, boiling, distilling again to obtain liquid, adding cinnamic acid into the distillate, mixing, and standing at low temperature.

Preferably, the buffer solution is prepared by dissolving 2.1g citric acid and 50g water, and storing in refrigerator at 0-8 deg.C.

Preferably, the dosage of one preservative is as follows: garlic extract 5g, vitamin C6.3g, cinnamic acid 3g, citric acid 2g, chitosan 4g, sodium bicarbonate 3.5g and buffer solution 52.1g, wherein the mixture is kept at the temperature of 15-30 ℃ after being mixed, and the preservation temperature is 0-8 ℃.

Preferably, the dosage of one preservative is as follows: garlic extract 8g, vitamin C5g, cinnamic acid 2.5g, citric acid 3g, chitosan 5g, sodium bicarbonate 4g and buffer solution 52.1g, wherein the garlic extract is prepared by mixing and standing at 15-30 ℃ and the storage temperature is 0-8 ℃.

Preferably, the rhizome of the single-spike cimicifuga foetida is extracted by methanol, the methanol is removed by decompression concentration, the residue is dissolved by hot water, insoluble substances are filtered off while the residue is hot, benzene is added for extraction after the cooling, the benzene solution is washed by 1 percent sodium bicarbonate aqueous solution, washing liquid is collected, diluted hydrochloric acid is added for acidification, organic acid is dissociated from the benzene, the benzene is removed by decompression concentration, and the residue is collected to be chitosan stock solution.

Preferably, the use method of the preservative comprises the following steps: after being put into a spraying pot, the fruit is sprayed in the process of placing the fruit, so that the fruit can be covered completely.

Preferably, the use method of the preservative comprises the following steps: soaking the fruit-transported tray cloth in the antistaling agent for 1-2min, squeezing out water after soaking to prevent water drops from dropping after the tray cloth is taken out, and wrapping the fruit in the tray cloth during transportation.

Compared with the prior art, the fruit preservative has the advantages and positive effects that the fruit preservative with the skin, such as fruits such as apples, pears and oranges, is prepared from liquid extracted from garlic, vitamin C, cinnamic acid and other ingredients, and the preservative effect is good at 2-8 ℃.

Detailed Description

In order that the above objects, features and advantages of the present invention can be more clearly understood, the present invention will be further described with reference to the following examples. It should be noted that the embodiments and features of the embodiments of the present application may be combined with each other without conflict.

In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, however, the present invention may be practiced in other ways than those specifically described herein, and thus the present invention is not limited to the specific embodiments of the present disclosure.

The embodiment provides a browning-resistant preservative for fresh-cut fruits and a using method thereof, wherein the preservative comprises the following preparation components: garlic extract, vitamin C, cinnamic acid, citric acid, chitosan, sodium bicarbonate and buffer solution;

the preparation method of each component comprises the following steps:

garlic extract, which is obtained by mashing garlic cloves and preserving juice, and repeatedly mashing minced garlic cloves and taking out juice;

vitamin C extracted from fructus Mali Pumilae;

distilling citric acid, chitosan, sodium bicarbonate, vitamin C, Bulbus Allii extract, sodium bicarbonate and buffer solution one by one, mixing, boiling, distilling again to obtain liquid, adding cinnamic acid into the distillate, mixing, and standing at low temperature.

In the scheme, 2.1g of citric acid and 50g of water are dissolved in buffer solution, and the buffer solution is stored in a refrigerator at the temperature of 0-8 ℃.

The preservative comprises the following components in dose: garlic extract 5g, vitamin C6.3g, cinnamic acid 3g, citric acid 2g, chitosan 4g, sodium bicarbonate 3.5g and buffer solution 52.1g, wherein the mixture is kept at the temperature of 15-30 ℃ after being mixed, and the preservation temperature is 0-8 ℃.

The other preservative comprises the following components in dose: garlic extract 8g, vitamin C5g, cinnamic acid 2.5g, citric acid 3g, chitosan 5g, sodium bicarbonate 4g and buffer solution 52.1g, wherein the garlic extract is prepared by mixing and standing at 15-30 ℃ and the storage temperature is 0-8 ℃.

In the scheme, the roots and stems of the single-spike cimicifuga foetida are extracted by methanol, the methanol is removed by decompression and concentration, the residue is dissolved by hot water, insoluble substances are filtered off while the residue is hot, benzene is added for extraction after the cooling, the benzene solution is washed by 1 percent sodium bicarbonate aqueous solution, washing liquid is collected, diluted hydrochloric acid is added for acidification, benzene is used for dissociating organic acid from the benzene, the benzene is removed by decompression and concentration, and the residue is collected to be chitosan stock solution.

Wherein, it is important to point out that in the specific implementation process, the using method of the preservative is as follows: after being put into a spraying pot, the fruit is sprayed in the process of placing the fruit, so that the fruit can be covered completely.

The application method of the preservative comprises the following steps: soaking the fruit-transported tray cloth in the antistaling agent for 1-2min, squeezing out water after soaking to prevent water drops from dropping after the tray cloth is taken out, and wrapping the fruit in the tray cloth during transportation.

In the technical scheme, the following experimental data are used:

experiment 3 was found to be the best preservative effect.

The above description is only a preferred embodiment of the present invention, and not intended to limit the present invention in other forms, and any person skilled in the art may apply the above modifications or changes to the equivalent embodiments with equivalent changes, without departing from the technical spirit of the present invention, and any simple modification, equivalent change and change made to the above embodiments according to the technical spirit of the present invention still belong to the protection scope of the technical spirit of the present invention.