CN102475136A - Strawberry preservative and preparation method thereof - Google Patents
Strawberry preservative and preparation method thereof Download PDFInfo
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- CN102475136A CN102475136A CN2010105777437A CN201010577743A CN102475136A CN 102475136 A CN102475136 A CN 102475136A CN 2010105777437 A CN2010105777437 A CN 2010105777437A CN 201010577743 A CN201010577743 A CN 201010577743A CN 102475136 A CN102475136 A CN 102475136A
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- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a biotechnology of storage and refreshment and in particular relates to a strawberry preservative and a preparation method thereof. The preparation method of the preservative comprises the following steps: 1) adding 1.1-1.2kg of glucose and 0.9-1.0kg of beef soup into 100kg of sterile water and fully dissolving; 2) successively adding 500-600g of saccharomycetes, 500-600g of Fusarium, 500-600g of B.licheniformis, 500-600g of Bacillus cereus and 500-600g of photosynthetic bacteria mother liquor, and fully stirring evenly; 3) shaking or stirring to culture for about 50-90 hours until the amount of living bacteria in the nutrient solution is above 108/ml, preparing into a compound microbial culture solution; after 1.2kg of calcium propionate, 0.2-0.4kg of ascorbicacid and 0.1-0.3kg of glutathione are fully dissolved with a small quantity of sterile water, adding into the prepared compound microbial culture solution; and fully stirring to obtain the strawberry preservative.
Description
The present invention relates to relate to the biotechnology that is used for preservation and freshness, relate in particular to bio-preservative of a kind of strawberry and preparation method thereof.After gathering, the background technology strawberry is easy to variable color, softening and rotten.Low temperature, controlled atmosphere and chemical preservative are the most effectual ways of present strawberry preservation.But; The method that all exists problem (1) low temperature and the controlled atmosphere of following generality tends to receive facility and requires specially to be difficult to apply (2) continuous reinforcement along with foodsafety with the higher restriction of operating cost, and the use of the anti-corrosion agent of chemical synthesis in strawberry preservation also received more and more stricter control.Therefore, development and application safe and effective and that have an antistaling agent of multiple function has been subjected to widely to be paid attention to, and particularly microorganism is anticorrosion has powerful application prospect with the fresh-keeping biotechnology of natural materials.Consisting of of the bio-preservative that bio-preservative that the object of the present invention is to provide a kind of strawberry and preparation method thereof is used for: calcium propionate, ascorbic acid, the sweet skin of paddy light, complex microorganism nutrient solution.
Preparation method's the step of bio-preservative that is used for strawberry is following:
1) gets fresh beef, rub with meat grinder.Every 100g hamburger adds 1000ml water, and stirring and evenly mixing boiled 30 minutes, and constantly stirs, and replenishes moisture evaporated, in order to avoid deposition is burnt.Be steamed beef soup after the cooling.
2) in the 100kg sterilized water, add 1.1-----1.2kg glucose and 0.9-1.0kg steamed beef soup, fully dissolving:
3) adding saccharomycete, fusarium, lichens bud successively embraces bacterium, when cured appearance bud wraps bacillus and each 500-600g of photosynthetic bacteria mother liquor, stirs.Rock or the about 50-90 of stir culture hour; Number of viable reaches more than the 108/ml in nutrient solution, is prepared into the complex microorganism nutrient solution, 1.2kg calcium propionate, 0.2-0.4kg ascorbic acid, the sweet skin of 0.1-0.3kg paddy light; After dissolving fully with small amount of aseptic water; Join in the above-mentioned complex microorganism nutrient solution that has been prepared into, after fully stirring, get final product.
The advantage of strawberry biological antistaling agent of the present invention is a both safety, and is nutritious again, and do not have chemical contamination, has obvious minimizing strawberry and rots, prevents oxidation stain, slows down softening and become the multiple function of hiding, and is applicable to that the postharvest storage of multiple strawberry is fresh-keeping.
Specific embodiment:
Indoor preparation complex microorganism nutrient solution and antistaling agent:
1) gets fresh beef, remove that flesh is dirty, sarolemma and fat, be cut into small pieces, rub with meat grinder.Every 100g hamburger adds 1000ml water, and stirring and evenly mixing boiled 20-30 minute, and constantly stirs, and replenishes moisture evaporated, in order to avoid deposition is burnt, is steamed beef soup after the cooling.
2) in the 100kg sterilized water, add 1.1-----1.2kg glucose and 0.9-1.0kg steamed beef soup, fully dissolving:
3) adding saccharomycete, fusarium, lichens bud successively embraces bacterium, when cured appearance bud wraps bacillus and each 500-600g of photosynthetic bacteria mother liquor, stirs:
Rock or the about 50-90 of stir culture hour; Number of viable reaches more than the 108/ml in nutrient solution, is prepared into the complex microorganism nutrient solution, 1.2kg calcium propionate, 0.2-0.4kg ascorbic acid, the sweet skin of 0.1-0.3kg paddy light; After dissolving fully with small amount of aseptic water; Join in the above-mentioned complex microorganism nutrient solution that has been prepared into, after fully stirring, be bio-preservative.
Claims (3)
1. a preparation method who is used for the bio-preservative of fruit and vegetable is characterized in that: get fresh beef, rub with meat grinder.Every 100g hamburger adds 1000ml water, and stirring and evenly mixing boiled 30 minutes, and constantly stirs, and replenishes moisture evaporated, in order to avoid deposition is burnt.Be steamed beef soup after the cooling.
2. in the 100kg sterilized water, add 1.1-----1.2kg glucose and 0.9-1.0kg steamed beef soup, fully dissolving:
3. add saccharomycete, fusarium successively, when the lichens bud is embraced bacterium, cured appearance bud bag bacillus and each 500-600g of photosynthetic bacteria mother liquor, stir.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105777437A CN102475136A (en) | 2010-11-23 | 2010-11-23 | Strawberry preservative and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105777437A CN102475136A (en) | 2010-11-23 | 2010-11-23 | Strawberry preservative and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102475136A true CN102475136A (en) | 2012-05-30 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105777437A Pending CN102475136A (en) | 2010-11-23 | 2010-11-23 | Strawberry preservative and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN102475136A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103168836A (en) * | 2013-03-12 | 2013-06-26 | 山东理工大学 | Strawberry preservative containing functional amino acids |
| CN105248624A (en) * | 2015-11-05 | 2016-01-20 | 北京农学院 | Biological preservative for preventing and treating fruit and vegetable diseases and preparation method of biological preservative |
-
2010
- 2010-11-23 CN CN2010105777437A patent/CN102475136A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103168836A (en) * | 2013-03-12 | 2013-06-26 | 山东理工大学 | Strawberry preservative containing functional amino acids |
| CN103168836B (en) * | 2013-03-12 | 2014-01-08 | 山东理工大学 | Strawberry preservative containing functional amino acids |
| CN105248624A (en) * | 2015-11-05 | 2016-01-20 | 北京农学院 | Biological preservative for preventing and treating fruit and vegetable diseases and preparation method of biological preservative |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120530 |