CN101185459A - Normal temperature preserving agent for lingwu date and fresh-keeping method thereof - Google Patents
Normal temperature preserving agent for lingwu date and fresh-keeping method thereof Download PDFInfo
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- CN101185459A CN101185459A CNA2007100664869A CN200710066486A CN101185459A CN 101185459 A CN101185459 A CN 101185459A CN A2007100664869 A CNA2007100664869 A CN A2007100664869A CN 200710066486 A CN200710066486 A CN 200710066486A CN 101185459 A CN101185459 A CN 101185459A
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Abstract
The invention provides a normal temperature fresh-keeping agent of Lingwu long jujube and a fresh-keeping method thereof. The fresh-keeping agent consists of raw materials by the mass ratio that: 5.0-20.0 percent of magnolia officinalis extract, 5.0-20.0 percent of forsythia extract, 0.1-1.0 percent of sodium dehydroacetate, 0.01-0.1 percent of ethyl p-hydroxybenzoate, 0.5-5 percent of calcium chloride, 50-100ppm of gibberellin and the rest is water. The effective disease resistant and bacteriostatic fresh-keeping agent is used for pretreating the long jujube and then PE fresh-keeping bags with drilling holes are used for packing; after stored for 30 days at the normal temperature of 18-22 DEG C, good fruit rate reaches 93 percent; furthermore, appearance is fresh; crunchy mouth feeling is obtained; nutrition and flavor is kept constantly; the rigidity of the fruit reaches 13.3kg/cm<2> and vitamin C content reaches more than 60 percent; furthermore, investment on freezer and refrigeration equipment is not needed; due to no residual toxicity, the fruit stored can be eaten directly without doing any harm to the health of human beings.
Description
Technical field
The present invention relates to a kind of fruit antistaling agent, relate in particular to long jujube antistaling agent in Lingwu and preservation method thereof.
Background technology
The long jujube in Lingwu (Zizphus jujuba Mill cv.Lingwuchangzao) is Rhamnaceae (Rham-naceae) zizyphus (Zizphus jujuba Mill) plant, has another name called smoked red date, in area, Lingwu, Ningxia the cultivation history in over one hundred year is arranged.Naturally screen the long jujube in Lingwu that remains through for many years, its varietal character is comparatively good, and quality is splendid, and saying of " ten one chis, 18 jin " often arranged, and is rare high-quality date.This date fruit water content about 70%, sugar content 28%, acid content 0.25%, its sugar content are higher than the winter jujube in Shandong, fiber content is lower than kinds such as the fine horse jujube in Shanxi and grey jujube, Vit C contents reaches the 390mg/100g fresh weight.Sign is: long of jujube is big, and beautiful in colour, pulp is crisp.Have and carry the health-care efficacy that gas is mended god.The long jujube in Lingwu also can be made dried to eat raw.Contained vitamin C goes out 1-2 doubly than the Chinese gooseberry of " king of fruit vitamin C " is taller in the bright jujube, also find simultaneously jujube really contain to high fat of blood, coronary heart disease, miocardial infarction have the prevention and therapeutic action 3 ', 5 ' CAMP (c-AMP) is the treasured in the fruit that integrates nutrition, keeps healthy.But owing to the long jujube marketing fresh phase of Lingwu has only about two weeks, adopt back very easily dehydration shrinkage or mouldy under nature, only can keep several days fresh and crisp state, pulp will very fast softening browning afterwards, and lose its due fresh and crisp mouthfeel and abundant vitamin content, in storage, also can contaminate simultaneously, and cause its rotting rate to reach 30%～40%, thereby reduce the special goods value that its bright product are had because of fungal disease.In addition, bright jujube is responsive especially to carbon dioxide in storage, compares with the fresh-keeping of the fruit of anti-Tibetan the such as apple, pears, and its technical difficulty is bigger, requires more strictly, so the long jujube in Lingwu is preserved relatively more difficult under field conditions (factors).
The method of traditional long jujube in preservation Lingwu mainly is that bright jujube is shone into dried jujube or makes processed goods such as liquor-saturated dates, candied date, in order to storage.Though dried jujube sugar content height and storage tolerance, Vit C contents run off in drying process in a large number, only are 12-19mg/100g, 5% of not enough bright jujube Vit C contents.Though the Vit C contents of candied date can remain on 200mg/100g, used a large amount of sugar man-hour owing to add, make the sugared too high levels of product, both influenced mouthfeel, influence the healthy of people again.Therefore, seek fresh-keeping effective technology of the storage of fresh jujube and method,, improve its nutritive value and commodity value, will have very important meaning the development that promotes the long jujube industrialization in Lingwu to reduce economic loss.
With regard to the storage technique of jujube class, many in recent years experts and scholars have done number of research projects, and its method for storing and refreshing mainly comprises physical method, chemical method and biological method etc.But report less both at home and abroad for the research of the long jujube storage technique in Lingwu, there is people such as Zhang Qin to adopt PE punching freshness protection package+air conditioning agent packing that long jujube is carried out fresh-keeping test, the result shows, pack the full red fruit of storage with the supporting Perserving materials of PE, 60 days good fruit rates of storage are 84% under-1～0 ℃ of condition, and the fruit of packing with the PVC material well the fruit rate only be 67%, the fruit of pack with nano material fruit rate well is 69%, it is better obviously to adopt PE punching bag packing to preserve the long jujube effect in Lingwu.People such as Wei Tianjun adopt Ca
2+Handle with material such as plant growth regulator, found that: antistaling agent vacuum infiltration and soak fruit and handle the decrease speed of having slowed down flesh firmness, increased the good fruit rate in storage later stage, really good fruit rate of jujube and flesh firmness are proportionate; Antistaling agent is handled the decrease speed of also having slowed down ascorbic acid and titratable acid content, has suppressed the storage period sucrose hydrolysis, but content of reducing sugar is not had obvious effects.At present long jujube postharvest storage preservation technique is still based on cryopreservation, though the clammy preservation technique of employing low temperature makes the long jujube freshness date in Lingwu extend to 50 days by 5-7 days of past.But also have many deficiencies: good fruit rate is lower, can not meet the need of market; Go bad soon after leaving the low-temperature cold store environment, need edible as early as possible; Product can not enter the supermarket and sell.This will seriously restrict the fast development of the long jujube industry in Lingwu.So, in the face of the growing long jujube output in Lingwu, further jujube fruit storage technique is carried out tackling of key scientific and technical problems, develop multifunctional fresh-keeping method simple, convenient, suitable, environmental protection as early as possible, become the key of industry development.
Summary of the invention
The object of the present invention is to provide a kind of fresh keeping time long, good fruit rate height, nontoxic normal temperature preserving agent for lingwu date and preservation method thereof.
The present invention finishes by following technical proposal: a kind of normal temperature preserving agent for lingwu date is characterized in that being made up of the raw material of following mass ratio:
Magnolia cortex P.E 5.0～20.0%
Forsythia suspense extraction 5.0～20.0%
Dehydro sodium acetate 0.1～1
Ethyl-para-hydroxybenzoate 0.01～0.1%
Calcium chloride 0.5～5%
Gibberellin 50～100ppm
Water surplus.
Described antistaling agent is prepared through following method: add an amount of water earlier in calcium chloride, stir, calcium chloride is dissolved fully; With part water dehydro sodium acetate is dissolved fully again; Ethyl-para-hydroxybenzoate, gibberellin dissolve with an amount of ethanol respectively, then calcium chloride water, dehydroactic acid sodium water solution, ethyl-para-hydroxybenzoate solution, Gibberellins solution, Magnolia cortex P.E, forsythia suspense extraction and excess water are fully mixed, get final product.
Described Magnolia cortex P.E, forsythia suspense extraction all adopt existing extracting method, promptly pulverize → add water heating and refluxing extraction → vacuum filtration → vacuum and concentrate → obtain the bacteriostatic agent extract that concentration is 1g/ml, wherein extract concentrations refer to the 1g raw material extract concentrate the 1ml extract, specifically: the bark of official magnolia and capsule of weeping forsythia raw material are undertaken by following method respectively: raw material pulverizing, and made it 20 mesh sieves; In the raw material of pulverizing, soaked 1～2 hour; Be heated to boiling reflux and extracted 20～60 minutes, adopt existing vacuum plant to carry out vacuum filtration afterwards, repeat to extract 2～3 times, merging filtrate adopts existing vacuum plant to carry out vacuum again and concentrates, and getting concentration is the extract of 1g/ml.
The long jujube preservation method in Lingwu provided by the invention is finished by following technical proposal: the long jujube normal temperature fresh-keeping method in a kind of Lingwu is characterized in that through the following step:
A, harvesting maturity are 50～80% long jujube, should handle with care when gathering, and avoid causing the mechanical wounding of fruit;
B, the normal temperature antistaling agent of forming with the raw material by following mass ratio for preparing soak long jujube 10～30min:
Magnolia cortex P.E 5.0～20.0%
Forsythia suspense extraction 5.0～20.0%
Dehydro sodium acetate 0.1～1.0%
Ethyl-para-hydroxybenzoate 0.01～0.1%
Calcium chloride 0.5～5%
Gibberellin 50～100ppm
Water surplus;
C, will dry with the long jujube that B step gained normal temperature antistaling agent soaked, PE freshness protection package with punching is packed, wherein to be provided with the aperture be that 0.5mm, hole count are 8～24 hole to each freshness protection package, every packed long jujube of going into 0.5～1 kilogram, 0.1～0.5% food fresh keeping water-absorbing resin of the long jujube quality of packing into simultaneously, this water-absorbing resin installs with ventilative sachets in advance, gets final product in room temperature storage afterwards.
The present invention has following advantage and effect: the technology of the present invention is that the disease after at first long jujube being adopted has carried out separating evaluation, with multiple natural plants bacteriostatic agent and food preservative isolated disease fungus is carried out bacteriostatic test then, filter out effective bacteriostatic agent, make above-mentioned effective disease-resistant bacteriostasis, preservation agent again, long jujube is carried out preliminary treatment, and then pack with punching PE freshness protection package, storage is 30 days under 18～22 ℃ normal temperature, good fruit rate can reach 93%, effectively prolonged the shelf life of the long jujube in Lingwu, and outward appearance is fresh, mouthfeel is crisp firmly, nutrition and local flavor remain unchanged, and the hardness of fruit reaches 13.3kg/cm
2, and compare its Vit C contents and reach more than 60% before the storage, and fresh-keeping cost is only in 1.5～2.0 yuan/kg, and need not to invest freezer and freezing equipment, effectively improved the economic worth of fruit.The material of the present invention's use is natural materials and food additives in addition, and avirulence is residual, but the fruit immediate access after the storage can not cause any harm to health.The present invention is with low cost, and is simple and practical, for prolong long jujube storage period, shelf life, reduce orchard worker's economic loss, the development of promotion Lingwu, Ningxia mayor's jujube industry has important function.
The specific embodiment
Below in conjunction with embodiment the present invention is described further.
Embodiment 1
Magnolia bark raw material is pulverized, and made it 20 mesh sieves, in the raw material of pulverizing, soaked 1 hour; Be heated to boiling and carried out refluxing extraction 20 minutes, adopt existing vacuum plant to carry out vacuum filtration afterwards, repeat to extract 2～3 times, merging filtrate adopts existing vacuum plant to carry out vacuum again and concentrates, and getting concentration is the Magnolia cortex P.E of 1g/ml.
Embodiment 2
Capsule of weeping forsythia raw material is pulverized, and made it 20 mesh sieves, in the raw material of pulverizing, soaked 2 hours; Be heated to boiling and carried out refluxing extraction 60 minutes, adopt existing vacuum plant to carry out vacuum filtration afterwards, repeat to extract 2～3 times, merging filtrate adopts existing vacuum plant to carry out vacuum again and concentrates, and getting concentration is the forsythia suspense extraction of 1g/ml.
Embodiment 3
The long jujube antistaling agent in Lingwu provided by the invention, by the raw material of following mass ratio:
Magnolia cortex P.E 5.0 grams
Forsythia suspense extraction 20.0 grams
Dehydro sodium acetate 0.1 gram
Ethyl-para-hydroxybenzoate 0.01 gram
Calcium chloride 5 grams
5 milligrams of gibberellin
Water surplus
Prepare through following method: 5 gram calcium chloride are joined in an amount of water stir earlier, so that calcium chloride dissolves fully; With part water 0.1 gram dehydro sodium acetate is dissolved fully again; 0.01 the ethyl-para-hydroxybenzoate of gram and 5 milligrams gibberellin dissolve with an amount of ethanol respectively, then Magnolia cortex P.E 5 grams of calcium chloride water, dehydroactic acid sodium water solution, ethyl-para-hydroxybenzoate solution, Gibberellins solution and embodiment 1 gained, forsythia suspense extraction 20 grams of embodiment 2 gained are mixed, additional excess water to 100 restrains, and fully mixes to get final product.
Embodiment 4
The long jujube antistaling agent in Lingwu provided by the invention, by the raw material of following mass ratio:
Magnolia cortex P.E 20.0 grams
Forsythia suspense extraction 5.0 grams
Dehydro sodium acetate 1 gram
Ethyl-para-hydroxybenzoate 0.1 gram
Calcium chloride 0.5 gram
10 milligrams of gibberellin
Water surplus
Be mixed with the antistaling agents that total amount is 100 grams with the method identical with embodiment 3.
Embodiment 5
The long jujube antistaling agent in Lingwu provided by the invention, by the raw material of following mass ratio:
Magnolia cortex P.E 10.0 grams
Forsythia suspense extraction 10.0 grams
Dehydro sodium acetate 0.5 gram
Ethyl-para-hydroxybenzoate 0.06 gram
Calcium chloride 3 grams
8 milligrams of gibberellin
Water surplus
Be mixed with the antistaling agents that total amount is 100 grams with the method identical with embodiment 3.
Embodiment 6
The long jujube preservation method in Lingwu provided by the invention is such:
A, harvesting maturity are 50～80% long jujube, should handle with care when gathering, and avoid causing the mechanical wounding of fruit;
B, usefulness embodiment 3 gained antistaling agents soak long jujube 10min:
C, will dry through the long jujube that the B step was soaked antistaling agent, PE freshness protection package with punching is packed, wherein to be provided with the aperture be that 0.5mm, hole count are 8 hole to each freshness protection package, every packed long jujube of going into 0.5 kilogram, pack into simultaneously 0.5 the gram the food fresh keeping water-absorbing resin, this water-absorbing resin installs with ventilative sachets in advance, gets final product in room temperature storage afterwards.
Embodiment 7
A, harvesting maturity are 50～80% long jujube, should handle with care when gathering, and avoid causing the mechanical wounding of fruit;
B, usefulness embodiment 5 gained antistaling agents soak long jujube 30min:
C, will dry through the long jujube that the B step was soaked antistaling agent, PE freshness protection package with punching is packed, wherein to be provided with the aperture be that 0.5mm, hole count are 24 hole to each freshness protection package, every packed long jujube of going into 1 kilogram, pack into simultaneously 1 the gram the food fresh keeping water-absorbing resin, this water-absorbing resin installs with ventilative sachets in advance, gets final product in room temperature storage afterwards.
Claims (5)
1. normal temperature preserving agent for lingwu date is characterized in that being made up of the raw material of following mass ratio:
Magnolia cortex P.E 5.0～20.0%
Forsythia suspense extraction 5.0～20.0%
Dehydro sodium acetate 0.1～1.0%
Ethyl-para-hydroxybenzoate 0.01～0.1%
Calcium chloride 0.5～5%
Gibberellin 50～100ppm
Water surplus.
2. normal temperature preserving agent for lingwu date according to claim 1 is characterized in that the following method preparation of described antistaling agent process: add an amount of water earlier in calcium chloride, stir, calcium chloride is dissolved fully; With part water dehydro sodium acetate is dissolved fully again; Ethyl-para-hydroxybenzoate, gibberellin dissolve with an amount of ethanol respectively, then calcium chloride water, dehydroactic acid sodium water solution, ethyl-para-hydroxybenzoate solution, Gibberellins solution, Magnolia cortex P.E, forsythia suspense extraction and excess water are fully mixed, get final product.
3. normal temperature preserving agent for lingwu date according to claim 1 is characterized in that described Magnolia cortex P.E makes by following method: raw material pulverizing, and made it 20 mesh sieves; In the raw material of pulverizing, soaked 1～2 hour; Be heated to boiling reflux and extracted 20～60 minutes, adopt existing vacuum plant to carry out vacuum filtration afterwards, repeat to extract 2～3 times, merging filtrate adopts existing vacuum plant to carry out vacuum again and concentrates, and getting concentration is the extract of 1g/m1.
4. normal temperature preserving agent for lingwu date according to claim 1 is characterized in that described forsythia suspense extraction makes by following method: raw material pulverizing, and made it 20 mesh sieves; In the raw material of pulverizing, soaked 1～2 hour; Be heated to boiling reflux and extracted 20～60 minutes, adopt existing vacuum plant to carry out vacuum filtration afterwards, repeat to extract 2～3 times, merging filtrate adopts existing vacuum plant to carry out vacuum again and concentrates, and getting concentration is the extract of 1g/ml.
5. long jujube normal temperature fresh-keeping method in Lingwu is characterized in that through the following step:
A, harvesting maturity are 50～80% long jujube, should handle with care when gathering, and avoid causing the mechanical wounding of fruit;
B, the normal temperature antistaling agent of forming with the raw material by following mass ratio for preparing soak long jujube 10～30min:
Magnolia cortex P.E 5.0～20.0%
Forsythia suspense extraction 5.0～20.0%
Dehydro sodium acetate 0.1～1.0%
Ethyl-para-hydroxybenzoate 0.01～0.1%
Calcium chloride 0.5～5%
Gibberellin 50～100ppm
Water surplus;
C, will dry with the long jujube that B step gained normal temperature antistaling agent soaked, PE freshness protection package with punching is packed, wherein to be provided with the aperture be that 0.5mm, hole count are 8～24 hole to each freshness protection package, every packed long jujube of going into 0.5～1 kilogram, 0.1～0.5% food fresh keeping water-absorbing resin of the long jujube quality of packing into simultaneously, this water-absorbing resin installs with ventilative sachets in advance, gets final product in room temperature storage afterwards.
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| CN2007100664869A CN101185459B (en) | 2007-12-25 | 2007-12-25 | Normal temperature preserving agent for lingwu date and fresh-keeping method thereof |
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| CN2007100664869A CN101185459B (en) | 2007-12-25 | 2007-12-25 | Normal temperature preserving agent for lingwu date and fresh-keeping method thereof |
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| CN101185459B CN101185459B (en) | 2011-04-27 |
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| CN102835449A (en) * | 2012-09-04 | 2012-12-26 | 灵武市果业开发有限责任公司 | Preservation method for Lingwu long jujube by phase temperature air condition |
| CN104206524A (en) * | 2013-06-24 | 2014-12-17 | 四川农业大学 | Tender ginger storage medium and preparation method thereof |
| CN107361133A (en) * | 2017-07-28 | 2017-11-21 | 平南县正达农业发展有限公司 | A kind of passion fruit antistaling agent and preparation method thereof |
| CN107396769A (en) * | 2017-07-13 | 2017-11-28 | 宁夏中玺枣业股份有限公司 | The anti-alcoholization antistaling agent of the disease-resistant anti-aging of Lingwu Long Jujube shelf life and preservation method |
| CN107455444A (en) * | 2017-09-27 | 2017-12-12 | 贵州松桃嘟嘟食品有限公司 | A kind of fresh-keeping microrefrigerating fluid and preparation method thereof of pork |
| CN107692134A (en) * | 2017-11-06 | 2018-02-16 | 孙成俊 | A kind of preparation method of liquor-saturated dates |
| CN110915899A (en) * | 2019-12-18 | 2020-03-27 | 宁夏大学 | Method and device for preserving long jujubes at low temperature by using low-voltage electrostatic field |
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| CN1565243A (en) * | 2003-06-22 | 2005-01-19 | 王永庆 | Composite fresh-keeping technology for fermented pepper and houttuynia root |
| CN1278614C (en) * | 2004-12-29 | 2006-10-11 | 天津科技大学 | Method for freshness keeping of winter dates |
| CN1292667C (en) * | 2005-02-17 | 2007-01-03 | 北京市农林科学院 | Fruit preservation with plant extract as main material |
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| CN102835449A (en) * | 2012-09-04 | 2012-12-26 | 灵武市果业开发有限责任公司 | Preservation method for Lingwu long jujube by phase temperature air condition |
| CN102835449B (en) * | 2012-09-04 | 2014-01-08 | 灵武市果业开发有限责任公司 | Preservation method for Lingwu long jujube by phase temperature air condition |
| WO2014036777A1 (en) * | 2012-09-04 | 2014-03-13 | 灵武市果业开发有限责任公司 | Method for preserving lingwu long jujube by phase temperature air condition |
| US20150056349A1 (en) * | 2012-09-04 | 2015-02-26 | Xihong LI | Method for preserving ziziphus jujuba |
| US9565864B2 (en) * | 2012-09-04 | 2017-02-14 | Lingwu Fruits Development co., Ltd. | Method for preserving Ziziphus jujuba |
| CN104206524A (en) * | 2013-06-24 | 2014-12-17 | 四川农业大学 | Tender ginger storage medium and preparation method thereof |
| CN107396769A (en) * | 2017-07-13 | 2017-11-28 | 宁夏中玺枣业股份有限公司 | The anti-alcoholization antistaling agent of the disease-resistant anti-aging of Lingwu Long Jujube shelf life and preservation method |
| CN107396769B (en) * | 2017-07-13 | 2020-11-10 | 天津盛天利材料科技有限公司 | Disease-resistant, anti-aging and anti-alcoholization preservative for Lingwu long jujube in shelf life and preservation method |
| CN107361133A (en) * | 2017-07-28 | 2017-11-21 | 平南县正达农业发展有限公司 | A kind of passion fruit antistaling agent and preparation method thereof |
| CN107455444A (en) * | 2017-09-27 | 2017-12-12 | 贵州松桃嘟嘟食品有限公司 | A kind of fresh-keeping microrefrigerating fluid and preparation method thereof of pork |
| CN107692134A (en) * | 2017-11-06 | 2018-02-16 | 孙成俊 | A kind of preparation method of liquor-saturated dates |
| CN110915899A (en) * | 2019-12-18 | 2020-03-27 | 宁夏大学 | Method and device for preserving long jujubes at low temperature by using low-voltage electrostatic field |
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