一种淀粉基果蔬保鲜剂的应用研究  

Study on the Application of Starch-based Fruit and Vegetable Preservative

作　　者：李艳民 王利利 邱婷 刘艳 缑琪 LI Yanmin;WANG Lili;QIU Ting;LIU Yan;GOU Qi(Gansu Fengshou Agricultural Technology Co.,Ltd.,Tianshui,Gansu 741020,China)

机构地区：[1]甘肃丰收农业科技有限公司,甘肃天水741020

出　　处：《农产品加工》2025年第7期15-18,共4页Farm Products Processing

基　　金：甘肃省中小企业创新基金项目(22CX3GE021)。

摘　　要：为开发一种淀粉基果蔬保鲜剂,在现有市售果蔬保鲜剂的基础之上对其保水性和抗氧化性进行优化。既能够保证食品安全,又能发挥果蔬保鲜功能,有效降低果蔬的呼吸率、腐烂率,提高果蔬的商品率,防止褐变,延长保鲜期。变性淀粉作为果蔬保鲜剂中的一种添加剂,能够提高果蔬的保水性和抗氧化性。符合氧化羟丙基淀粉国标(GB 29933-2013)、食品安全国家标准食品添加剂使用标准(GB 2760—2014)及食品安全国家标准食品添加剂标识通则(GB 29924-2013),通过对果蔬保鲜剂生产工艺的研发、优化,最终使该变性淀粉成功应用于果蔬保鲜剂生产企业的生产中,使终端产品保鲜稳定性良好。The purpose of this experiment was to develop a starch-based fruit and vegetable preservative.It was based on the existing commercial fruit and vegetable preservative to further optimize it.Especially in water retention and anti-oxidation and so on.Therefore,it was also the initial starting point of the product,it could ensure food safety,and play the fresh-keeping function of fruits and vegetables,effectively reduce the respiration rate of fruits and vegetables,rotten rate,improved the commodity rate of fruits and vegetables,prevent browning,extend the shelf life.As an additive in fruit and vegetable preservative,modified starch could improved the water retention and anti-oxidation of fruit and vegetable.In accordance with the national standard for hydroxypropyl starch(GB 29933—2013),the national standard for the use of food additives(GB 2760—2014)and the national standard for food safety(GB 29924—2013),finally,the modified starch was successfully applied in the production of fruit and vegetable preservative by researching and optimizing the production technology of fruit and vegetable preservative.

关 键 词：氧化羟丙基 抗环血酸 褐变 果蔬保鲜剂 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]