CN102907490A - All natural green strawberry preservative and preparation method thereof - Google Patents
All natural green strawberry preservative and preparation method thereof Download PDFInfo
- Publication number
- CN102907490A CN102907490A CN 201210457919 CN201210457919A CN102907490A CN 102907490 A CN102907490 A CN 102907490A CN 201210457919 CN201210457919 CN 201210457919 CN 201210457919 A CN201210457919 A CN 201210457919A CN 102907490 A CN102907490 A CN 102907490A
- Authority
- CN
- China
- Prior art keywords
- natural green
- juice
- ginger
- strawberry
- garlic
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses all natural green strawberry preservative and a preparation method thereof. The all natural green strawberry preservative is lime green liquid without acrid smell of ginger or odour of garlic obtained by mixing and compounding 2-3 parts by weight of ginger juice with starch component removed and 1 part by weight of garlic juice as well as filtering and refining. The application method of the all natural green strawberry preservative comprises that strawberry fruits are sprayed or impregnated with the all natural green strawberry preservative within 1 hour after being picked. According to the all natural green strawberry preservative disclosed by the invention, the adopted raw materials are natural edible substances and have no toxic or side effect to a human body, an anticorrosion, anti-colour-losing, anti-dehydration and anti-deterioration semi-transparent film is formed on the surface of strawberries when the all natural green strawberry preservative is used for spraying or impregnating the strawberries, the strawberries can be preserved for 5-7 days under the conditions of normal temperature and moisture retention, and storage life and shelf life of the strawberries are prolonged.
Description
Technical field
The invention belongs to agricultural storage preservation technique field, particularly a kind of fully natural green strawberry preservative and preparation method thereof.
Background technology
Strawberry (
Fragaria * ananassa) have another name called the red certain kind of berries, the foreign certain kind of berries, the certain kind of berries etc., be the common name to rose family Fragaria plant, belong to herbaceos perennial.It is heart-shaped that its outward appearance is, and color is scarlet, tender succulence, and moderately sour and sweet, aromatic flavour is the fruit in season that is loved by the people.Containing abundant vitamin and mineral matter in the strawberry fruit, also contain glucose, fructose, citric acid, malic acid, carrotene, riboflavin etc., is all good persons of collection nutrition, color rare in the fruit.Especially contained ellagic acid can only just can find in grape and cherry except strawberry, and this substance avoids carcinogenic substance to change the cell of health into cancer cell.In Europe, it have the laudatory title of " fruit queen ".The total output of strawberry is only second to grape in berry at present, and the masses that become international gradually eat fruit raw.
Strawberry is the berries fruit, and water content is very high, and pericarp as thin as a wafer, and tissue is soft, poor seismic behavior, is easy to be mechanically damaged with microbial infection after adopting and rots.In the normal temperature situation, fruit was placed ld～2d(days) just begin variable color, spoiled and rotten, thus the commodity value of losing.At present both at home and abroad the preservation method of strawberry have that deepfreeze, air conditioned storage, heat treatment, chemical preservation are fresh-keeping, ozone treatment etc.Wherein the fresh-keeping technology that combines with cryopreservation of chemical preservation has the plurality of advantages such as cost is low, easy to use, applicability is strong than other technology, therefore uses more, wider.But a large amount of uses of chemical bactericide cause pathogenic microorganism to produce drug resistance, and the various problems such as environmental pollution, food security, teratogenesis be carcinogenic.Therefore, safe, efficient, the nontoxic fully natural green strawberry preservative of exploitation comes very necessary.
Summary of the invention
Purpose of the present invention will address the above problem exactly, provide a kind of without any side effects to human body, can suppress for a long time strawberry top layer bacterial growth, keep the original color and luster taste of strawberry and use the simple fully natural green strawberry preservative and preparation method thereof that is easy to.
For achieving the above object, the present invention adopts natural plant ginger and garlic bulblet to prepare the fully natural green strawberry preservative as raw material.The fully natural green strawberry preservative of preparing is the ginger juice by 2～3 parts of weight, removes starch wherein, oozes mutually with the garlic juice of 1 part of weight and closes, and refines after filtration the limegreen liquid without the hot peculiar smell of ginger and garlic stink that forms.
The preparation method of fully natural green strawberry preservative of the present invention comprises the steps:
1. fresh ginger, garlic bulblet raw material are cleaned up, remove mildewy part wherein, with the peeling of intact part and dry;
2. will clean respectively the ginger that dries, garlic bulblet raw material with the physical method juice of squeezing out;
3. get the ginger juice of 2～3 parts of weight, remove wherein starch composition with the precipitation method;
4. get the garlic juice of l part weight, mutually composite with the above-mentioned ginger juice that removes starch, fully mix;
5. the above-mentioned juice that mixes is refined after filtration, namely get the fully natural green strawberry preservative limegreen liquid without ginger peculiar smell and garlic odour flavor.
Described fully natural green strawberry preservative application process is: pluck in rear 1 hour and spray or the dip-coating strawberry fruit with this antistaling agent.
The invention has the advantages that: the ginger that adopts in the preparation and garlic are the edible natural material, and be without any side effects to human body.Ginger and the contained active ingredient of garlic all have good sterilizing effect simultaneously, with both ooze by a certain percentage close after, remove wherein easily to produce and sit the impurity compositions such as starch that go mouldy, active ingredient in two kinds of components is directly in conjunction with the variation that produces matter, bactericidal usefulness that its sterilization bacteriostasis has far above each one-component.Spray or the dip-coating strawberry with its preparation, can make the strawberry surface form one deck Perishing prevention, anti-eclipsed, anti-dehydration, anti-rotten semi permeability film, under normal temperature moisturizing condition freshness-retained 5～7 days, strawberry was mashed, do not turn sour, not spoiled, prolonged strawberry shelf life and shelf life.
The specific embodiment
Below in conjunction with embodiment invention is described in further detail.
Embodiment 1:
Select fresh ginger, garlic bulblet raw material, it is cleaned up, remove mildewy part wherein, with the peeling of intact part and dry; The ginger that peeling is dried will be removed the peel simultaneously clean garlic bulblet and grind juice with grinding mill with the juice extractor juice of squeezing out; Get the ginger juice of 3 parts of weight, according to the proportion difference of each composition in the ginger juice, take the precipitation method of most economical practicality, remove the starch composition that easy breed bacteria generation is gone mouldy in the ginger juice, reliable with the steady quality of guaranteeing final manufactured goods; Get the garlic juice of 1 part of weight, carry out compositely with the above-mentioned ginger juice that has removed starch, it is fully mixed; With above-mentioned one coarse filtration of the advanced row of compound juice that mixes, with filtering most of impurity wherein, carry out again one essence filter, the aperture of filter membrane is 1～2 micron during the essence filter, namely get the effective liquid of fully natural green strawberry preservative without Jiang Xin peculiar smell and garlic odour flavor after the essence filter, its color and luster is limegreen.
The above-mentioned fully natural green strawberry preservative that makes is plucked the even strawberry fruit surface of spraying in rear 1 hour in strawberry; said preparation can become one deck semi permeability diaphragm at strawberry surface wind form; this diaphragm both can have been killed the bacterium on strawberry surface; also can stop the outside bacterium to corrode, thereby obviously improve the fresh keeping time of strawberry.The results showed, strawberry fresh keeping time under normal temperature condition of having sprayed said preparation can reach 5～7 days.Be kept in the fresh-keeping warehouse such as the strawberry that will spray antistaling agent, then its fresh keeping time reaches 3～5 months.
Embodiment 2:
Select fresh ginger, garlic bulblet raw material, it is cleaned up, remove mildewy part wherein, with the peeling of intact part and dry; The ginger that peeling is dried will be removed the peel simultaneously clean garlic bulblet and grind juice with grinding mill with the juice extractor juice of squeezing out; Get the ginger juice of 2 parts of weight, according to the proportion difference of each composition in the ginger juice, take the precipitation method of most economical practicality, remove the starch composition that easy breed bacteria generation is gone mouldy in the ginger juice, reliable with the steady quality of guaranteeing final manufactured goods; Get the garlic juice of 1 part of weight, carry out compositely with the above-mentioned ginger juice that has removed starch, it is fully mixed; With above-mentioned one coarse filtration of the advanced row of compound juice that mixes, with filtering most of impurity wherein, carry out again one essence filter, the aperture of filter membrane is 1～2 micron during the essence filter, namely get the effective liquid of fully natural green strawberry preservative without Jiang Xin peculiar smell and garlic odour flavor after the essence filter, its color and luster is limegreen.
The above-mentioned fully natural green strawberry preservative that makes is plucked even dip-coating strawberry fruit surface in rear 1 hour in strawberry.Said preparation can become one deck semi permeability diaphragm at strawberry surface wind form, and this diaphragm both can have been killed the bacterium on strawberry surface, also can stop the outside bacterium to corrode, thereby obviously improve the fresh keeping time of strawberry.The results showed, strawberry fresh keeping time under normal temperature condition of having sprayed said preparation can reach 5～7 days.Be kept in the fresh-keeping warehouse such as the strawberry that will spray antistaling agent, then its fresh keeping time reaches 3～5 months.
Claims (3)
1. fully natural green strawberry preservative and preparation method thereof, it is characterized in that: the fully natural green strawberry preservative is the ginger juice by 2～3 parts of weight, remove starch wherein, ooze mutually with the garlic juice of 1 part of weight and to close, refine after filtration the limegreen liquid without the hot peculiar smell of ginger and garlic stink that forms.
2. described a kind of fully natural green strawberry preservative and preparation method thereof according to claim 1, it is characterized in that: the preparation method of described fully natural green strawberry preservative comprises the steps:
1. fresh ginger, garlic bulblet raw material are cleaned up, remove mildewy part wherein, with the peeling of intact part and dry;
2. will clean respectively the ginger that dries, garlic bulblet raw material with the physical method juice of squeezing out;
3. get the ginger juice of 2-3 part weight, remove wherein starch composition with the precipitation method;
4. get the garlic juice of 1 part of weight, mutually composite with the above-mentioned ginger juice that removes starch, fully mix;
5. the above-mentioned juice that mixes is refined after filtration, namely get the fully natural green strawberry preservative limegreen liquid without ginger peculiar smell and garlic odour flavor.
3. according to claim 1,2 described a kind of fully natural green strawberry preservatives and preparation method thereof, it is characterized in that: described fully natural green strawberry preservative application process is: pluck in rear 1 hour and spray or the dip-coating strawberry fruit with this antistaling agent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210457919 CN102907490A (en) | 2012-11-15 | 2012-11-15 | All natural green strawberry preservative and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210457919 CN102907490A (en) | 2012-11-15 | 2012-11-15 | All natural green strawberry preservative and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102907490A true CN102907490A (en) | 2013-02-06 |
Family
ID=47606254
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201210457919 Pending CN102907490A (en) | 2012-11-15 | 2012-11-15 | All natural green strawberry preservative and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102907490A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104904841A (en) * | 2015-06-24 | 2015-09-16 | 南京大地冷冻食品有限公司 | Ginger juice and orange peel coating preservation solution |
| CN106720261A (en) * | 2016-12-17 | 2017-05-31 | 易永强 | The method for extending strawberry storage period |
| CN106798003A (en) * | 2016-11-30 | 2017-06-06 | 河池市金城江区科学技术情报研究所 | A kind of method for preventing mulberries from refrigerating freeze injury |
-
2012
- 2012-11-15 CN CN 201210457919 patent/CN102907490A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104904841A (en) * | 2015-06-24 | 2015-09-16 | 南京大地冷冻食品有限公司 | Ginger juice and orange peel coating preservation solution |
| CN106798003A (en) * | 2016-11-30 | 2017-06-06 | 河池市金城江区科学技术情报研究所 | A kind of method for preventing mulberries from refrigerating freeze injury |
| CN106720261A (en) * | 2016-12-17 | 2017-05-31 | 易永强 | The method for extending strawberry storage period |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Runjala et al. | Cashew apple (Anacardium occidentale L.) therap eutic benefits, processing and product development: An over view | |
| KR20160072382A (en) | Method for producing CHESTNUT INNER SKIN fermented beverage and CHESTNUT INNER SKIN fermented beverage produced by the same | |
| CN112425647B (en) | Biological fresh-keeping method for fruits | |
| CN109105481A (en) | A kind of preservation method of citrus | |
| KR101671382B1 (en) | Manufacturing method for gimchi using dendropanax root and branch extraction liquid | |
| KR101418963B1 (en) | Manufacturing Method of Law-Salt Kimchi Powder, and Seasoning Agent having Law-Salt Kimchi Powder | |
| CN102907490A (en) | All natural green strawberry preservative and preparation method thereof | |
| CN102356776A (en) | Watermelon antistaling agent and application method thereof | |
| KR100768335B1 (en) | kimchi applying Salicornia herbacea, resulting in extending shelf life and the manufacturing method thereof | |
| KR101949991B1 (en) | Production method of low salt picking using sweet potato and plum enzymes | |
| CN115191528A (en) | Preparation process for rose-flavor grape concentrated juice | |
| CN107771929A (en) | A kind of spraying confrontation storage method that can extend the preserving rice phase | |
| KR101773118B1 (en) | Production method of fermentation vinegar using wild plants | |
| CN115226766A (en) | Preparation method of natural compound preservative for cherry fruits | |
| CN106889177A (en) | A kind of nuisanceless strawberry preservation method and application | |
| KR101184914B1 (en) | Method for processing fish using blueberry and salted fish, salted mackerel thereof | |
| KR101733700B1 (en) | Production method of natural fermentation food | |
| KR20160109347A (en) | Jam Containing Apple with Peppermint and Lemon zest and Method Thereof | |
| CN110393213A (en) | The strawberry biological antimicrobial antistaling agent and preparation method of the extract containing common rabdosia leaf | |
| KR20000027584A (en) | Process for preparing a carikina denticulata-denticulata de haan leaf-mustard kimchi | |
| CN110037259B (en) | Spiced dried guava, preparation method thereof and sulfur-free compound five-spice | |
| CN109497244A (en) | A kind of environment-friendly production process of passion fruit candied fruit | |
| KR101535635B1 (en) | Manufacturing method of Japanese apricot pickles | |
| CN103283826A (en) | Preparation method of roxburgh-rose fresh-keeping agent and fresh-keeping process thereof | |
| KR20000027583A (en) | Process for preparing a carikina denticulata-denticulata de haan kimchi |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 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: 20130206 |