CN101755897B - 一种抑制鲜切果蔬和鲜榨果汁褐变的保鲜方法 - Google Patents
一种抑制鲜切果蔬和鲜榨果汁褐变的保鲜方法 Download PDFInfo
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Abstract
一种抑制鲜切果蔬、鲜榨果汁褐变的新型复合保鲜方法，为异抗坏血酸钠、半胱氨酸、氯化钙、乙二胺四乙酸二钠盐等按一定比例物理混合的固体粉末。常温条件下，短暂浸泡过该配方溶液(浓度0.05％～0.15％)的鲜切果蔬在12～24h内颜色不变，或添加有该配方0.05％～0.1％左右的鲜榨果汁在48h内颜色保持不变。主要适用于鲜切果蔬和鲜榨果汁生产、销售、贮藏，可用于物流中心、超市、餐馆，特别是火锅店、配送店等，有广阔的市场前景。本保鲜方法具有快速、方便、安全、无损、价廉等优点，在国内外未见报道。
Description
技术领域
本发明属于食品保鲜领域，特别涉及一种抑制鲜切果蔬和鲜榨果蔬汁酶促褐变的复合保鲜方法，可以应用于流通领域的鲜切果蔬和鲜榨果汁的保色保鲜。
背景技术
随着人们生活水平的提高和生活节奏的加快，鲜切果蔬和鲜榨果蔬汁以其新鲜、营养、方便、卫生、快捷等优点而备受消费者青睐。同传统的果蔬相比，免去了食用前的清洗、去皮、切割、去核等工序，可直接食用和烹调，大大节省了时间，减少了产品的运输费用和垃圾处理费用。同速冻果蔬产品及脱水果蔬产品相比，更能有效地保持果蔬产品的新鲜质地和营养价值，食用更方便，生产成本更低。
酶促褐变是影响鲜切产品和鲜榨果蔬汁流通和货架期的重要原因之一。果蔬在其加工及贮藏过程中(例如切片、切粒果蔬、果蔬汁)，由于果蔬细胞破裂，使得酚类化合物和多酚氧化酶的区域性结构遭到破坏，导致酶和底物接触，从而使得褐变极容易发生。随着果蔬酶促褐变的发生，往往还会产生不良的风味以及营养成分的损失。长期以来，人们对其褐变的控制方法以二氧化硫制剂为主。但二氧化硫有毒性，污染环境，其残留物对人体健康尤为不利，而且会使产品褪色，造成颜色失真，使人们产生消费反感。寻找一种简单有效、绿色健康的防褐保鲜方法对鲜切果蔬和鲜榨果汁的贮藏保鲜和运输具有重要的意义和推广价值。
本发明采用符合国家标准的国产食品添加剂，经科学复合而成，主要由维生素类、氨基酸类、钙制剂等可作为营养强化剂的物质作为反应基质，不含二氧化硫，更无二氧化硫残留，是较为理想的食品防褐方法，使用安全可靠。目前，针对该类产品采用多种营养强化剂复配溶液来抑制褐变的研究报道很少，本发明在国内外未见报道。
发明内容
利用异抗坏血酸钠、半胱氨酸、氯化钙、乙二胺四己酸二钠、曲酸按一定比例物理混合后，少量溶解于水配制成的配方溶液对鲜切果蔬和鲜榨果蔬汁中的多酚氧化酶具有螯合作用，螯合其酮基使多酚氧化酶失活，还能抑制美拉德反应，阻滞发色基团形成，起到一定色泽改良作用。随着配方溶液浓度的增大，常温贮藏期间鲜切果蔬和鲜榨果汁褐变度差减小，多酚氧化酶活性受到的抑制作用增强；在确定配方溶液浓度的情况下，随着浸泡时间的延长，鲜切果蔬的褐变速度越慢，多酚氧化酶活性越低。在0.02％～0.2％浓度范围内，选取了9个浓度进行测定，通过间隔12～48小时测定褐变度的平均偏差、标准差和变异系数的计算，确定了0.05％～0.15％为较合适的浓度范围。在3～20分钟浸泡时间范围内对鲜切果蔬常温贮藏期间褐变度进行测定的结果统计分析，确定5～15分钟为最佳的浸泡时间范围。按上述防褐方法处理后，对苹果、梨子、香蕉、马铃薯、莴笋等鲜切鲜榨产品(片、粒和汁)在贮藏过程中进行了褐变度的测定，并将其品质指标与各参数进行相关性分析，结果表明：常温条件下，用以异抗坏血酸钠、半胱氨酸为主的配方溶液在0.05％～0.15％浓度范围内可实现鲜切果蔬12～24h内颜色不变；或添加有该配方的鲜榨果汁48小时内颜色鲜艳，可广泛用于鲜切果蔬和鲜榨果汁的生产者、经营者和消费者。
具体实施方式
将异抗坏血酸钠、半胱氨酸、氯化钙、乙二胺四乙酸二钠盐、曲酸按一定比例(6.5∶4∶13∶3.4∶1)物理混合后，配成0.05％～0.15％溶液浸泡物料10～15分钟，沥干、包装、常温保藏。该溶液可在1～2小时内反复使用2～3次，也可直接用于鲜榨果汁饮料是生产。注意：使用该方法，不要随便添加其他助剂；因各地果蔬品种及特性差异较大，影响因素复杂多样，故初次采用本方法时，请少量试验后再投产。
Claims (1)
1.一种抑制鲜切果蔬褐变的复合保鲜方法，其特征在于将异抗坏血酸钠、半胱氨酸、氯化钙、乙二胺四乙酸二钠盐、曲酸按比例6.5∶4∶13∶3.4∶1物理混合后，制成0.05％～0.15％的水溶液，浸泡鲜切果蔬10～15分钟，沥干，包装，常温保藏。
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| CN102197841A (zh) * | 2010-03-22 | 2011-09-28 | 西北农林科技大学 | 一种猕猴桃鲜切片保鲜剂、保鲜品及保鲜方法 |
| CN102057983B (zh) * | 2010-11-23 | 2012-12-19 | 四川农业大学 | 一种用于核果类水果的可食性复合涂膜保鲜剂及其配套使用方法 |
| CN102028022B (zh) * | 2010-11-23 | 2013-03-06 | 四川农业大学 | 一种绿叶蔬菜复合保鲜剂及其配套保鲜方法 |
| CN102960665B (zh) * | 2012-12-11 | 2014-02-05 | 西南大学 | 一种透明包装榨菜生产方法 |
| CN104970090A (zh) * | 2015-06-30 | 2015-10-14 | 柳州市鑫阳农业科技有限公司 | 一种韭黄保鲜剂的配方 |
| CN106259870B (zh) * | 2016-08-05 | 2020-01-10 | 北京市农林科学院 | 一种双孢菇保鲜剂及其保鲜方法 |
| CN109315722B (zh) * | 2018-09-29 | 2022-07-05 | 山东农业大学 | 天冬氨酸抑制果蔬组织变色的新用途 |
| CN110506927A (zh) * | 2019-09-25 | 2019-11-29 | 贵州山环菌草科技有限公司 | 一种草菇酱的制备方法 |
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| CN1111938A (zh) * | 1994-05-17 | 1995-11-22 | 新疆农垦科学院特产开发研究中心 | 葡萄制干防褐保绿剂 |
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| CN1111938A (zh) * | 1994-05-17 | 1995-11-22 | 新疆农垦科学院特产开发研究中心 | 葡萄制干防褐保绿剂 |
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