CN103125591A - Apple preservative agent and preparation method thereof - Google Patents

Apple preservative agent and preparation method thereof Download PDF

Info

Publication number
CN103125591A
CN103125591A CN 201110400301 CN201110400301A CN103125591A CN 103125591 A CN103125591 A CN 103125591A CN 201110400301 CN201110400301 CN 201110400301 CN 201110400301 A CN201110400301 A CN 201110400301A CN 103125591 A CN103125591 A CN 103125591A
Authority
CN
China
Prior art keywords
preparation
apple
culture solution
preservative agent
thoroughly
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
Application number
CN 201110400301
Other languages
Chinese (zh)
Inventor
廖开志
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN 201110400301 priority Critical patent/CN103125591A/en
Publication of CN103125591A publication Critical patent/CN103125591A/en
Pending legal-status Critical Current

Links

Landscapes

  • Seeds, Soups, And Other Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

The invention relates to the biological technology of preservation and freshness, in particular to an apple preservative agent and a preparation method thereof. The preparation method includes: (1) 1.1-1.2kg of glucose and 0.9-1.0kg of beef soup are added into 100kg of sterile water and thoroughly dissolved; (2) 500-600g of yeast, 500-600g of fusarium, 500-600g of bacillus licheniformis, 500-600g of bacillus cereus and 500-600g of photosynthetic bacteria mother liquor are sequentially added and thoroughly and uniformly stirred; (3) a culture solution is shaken or stirred for 50-90 hours until the number of live bacteria in the culture solution reaches more than 108/ml, a compound microorganism culture solution is prepared, and the apple preservative agent is obtained after 1.2kg of calcium propionate, 0.2-0.4kg of ascorbic acid and 0.1-0.3kg of glutathione are dissolved in a little of the sterile water, added into the prepared compound microorganism culture solution and thoroughly stirred.

Description

Apple fresh-keeping agent and preparation method thereof
The present invention relates to relate to the biotechnology for preservation and freshness, relate in particular to bio-preservative of a kind of apple and preparation method thereof.After gathering, the background technology apple is easy to variable color, softening and rotten.Low temperature, controlled atmosphere and chemical preservative are the most effectual ways of present apple fresh-keeping.But, the method that all exists problem (1) low temperature of following generality and controlled atmosphere tends to be subject to facility and requires special and the higher restriction of operating cost and be difficult to apply (2) along with the continuous reinforcement of foodsafety, and the use of the anti-corrosion agent of chemical synthesis in apple fresh-keeping also has been subject to more and more stricter control.Therefore, development and application safe and effective and that have an antistaling agent of several functions has been subjected to widely to be paid attention to, and particularly anticorrosion the and fresh-keeping biotechnology of natural materials of microorganism has powerful application prospect.
Consisting of of the bio-preservative that bio-preservative that the object of the present invention is to provide a kind of apple 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 apple is as follows:
1) get fresh beef, rub with meat grinder.Every 100g hamburger adds 1000ml water, stirs and evenly mixs, and boils 30 minutes, and constantly stirs, and replenishes the moisture of evaporation, in order to avoid precipitation is burnt.Be steamed beef soup after cooling.
2) add 1.1-----1.2kg glucose and 0.9-1.0kg steamed beef soup in the 100kg sterilized water, fully dissolving:
When 3) adding successively saccharomycete, fusarium, lichens bud to embrace bacterium, cured sample bud attached bag bacillus and each 500-600g of photosynthetic bacteria mother liquor, stir.Rock or stir culture approximately 50-90 hour, until more than in nutrient solution, number of viable reaches 108/ml, be 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 a small amount of sterilized water, join in the above-mentioned complex microorganism nutrient solution that has been prepared into, after fully stirring, get final product.
The advantage of apple bio-preservative of the present invention is both safety, and is nutritious again, and without chemical contamination, has obvious minimizing apple decay, prevents oxidation stain, slow down softening and become the several functions of hiding, and the postharvest storage that is applicable to multiple apple is fresh-keeping.
Specific embodiment:
Indoor preparation complex microorganism nutrient solution and antistaling agent:
1) get 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, stirs and evenly mixs, and boils 20-30 minute, and constantly stirs, and replenishes the moisture of evaporation, in order to avoid precipitation burns, is steamed beef soup after cooling.
2) add 1.1-----1.2kg glucose and 0.9-1.0kg steamed beef soup in the 100kg sterilized water, fully dissolving:
When 3) adding successively saccharomycete, fusarium, lichens bud to embrace bacterium, cured sample bud attached bag bacillus and each 500-600g of photosynthetic bacteria mother liquor, stir:
Rock or stir culture approximately 50-90 hour, until more than in nutrient solution, number of viable reaches 10 8/ml, be 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 a small amount of sterilized 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 apple, is characterized in that: get fresh beef, rub with meat grinder.Every 100g hamburger adds 1000ml water, stirs and evenly mixs, and boils 30 minutes, and constantly stirs, and replenishes the moisture of evaporation, in order to avoid precipitation is burnt.Be steamed beef soup after cooling.
2. add 1.1-----1.2kg glucose and 0.9-1.0kg steamed beef soup in the 100kg sterilized water, fully dissolving:
3. when adding successively saccharomycete, fusarium, lichens bud to embrace bacterium, cured sample bud attached bag bacillus and each 500-600g of photosynthetic bacteria mother liquor, stir.
CN 201110400301 2011-11-28 2011-11-28 Apple preservative agent and preparation method thereof Pending CN103125591A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN 201110400301 CN103125591A (en) 2011-11-28 2011-11-28 Apple preservative agent and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN 201110400301 CN103125591A (en) 2011-11-28 2011-11-28 Apple preservative agent and preparation method thereof

Publications (1)

Publication Number Publication Date
CN103125591A true CN103125591A (en) 2013-06-05

Family

ID=48486538

Family Applications (1)

Application Number Title Priority Date Filing Date
CN 201110400301 Pending CN103125591A (en) 2011-11-28 2011-11-28 Apple preservative agent and preparation method thereof

Country Status (1)

Country Link
CN (1) CN103125591A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113632830A (en) * 2021-08-18 2021-11-12 四川农业大学 Portable preservation card with deltamethrin adsorption and antibacterial properties and preparation method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113632830A (en) * 2021-08-18 2021-11-12 四川农业大学 Portable preservation card with deltamethrin adsorption and antibacterial properties and preparation method thereof
CN113632830B (en) * 2021-08-18 2023-04-25 四川农业大学 Portable fresh-keeping card with deltamethrin adsorption and antibacterial properties and preparation method thereof

Similar Documents

Publication Publication Date Title
Glick et al. Introduction to plant growth-promoting bacteria
Soares Perspective on the biotechnological production of bacterial siderophores and their use
EP2732024B1 (en) Culture medium, method for culturing listeria, and method for detecting listeria
Petrova et al. Utilization of fish protein hydrolysates as peptones for microbiological culture medias
EA027397B1 (en) Use of tall oil fatty acid
BR112020006362A2 (en) large-scale production of liquid and solid trichoderma products
CN107318949A (en) Tuna specific complex antistaling agent
Guéneau et al. Positive biofilms to guide surface microbial ecology in livestock buildings
Qian et al. Effects of gaseous ozone treatment on the quality and microbial community of salmon (Salmo salar) during cold storage
RU2458028C2 (en) Method of producing microbial organomineral fertiliser with immunomodulator properties and having curing effect on plants infected with bacterial diseases
CN109123221A (en) A kind of full nutrition aquaculture feed prepared using aquatic products processing leftover bits and pieces
CN102475136A (en) Strawberry preservative and preparation method thereof
CN103125591A (en) Apple preservative agent and preparation method thereof
CN110452853B (en) Geobacillus thermoacidophilus G1201 and application thereof
CN105104712B (en) A kind of additive for microbe feedstuff and preparation method thereof
CN106578836A (en) Application of polypeptides in food preservation
CN116553975A (en) Fish protein fermentation liquor and application
RU2415604C2 (en) Method to prepare silage
CN107828704A (en) A kind of composite bacteria agent for digesting antibiotic and its application
CN108660086A (en) A kind of fish blood agar culture-medium and preparation method thereof
ES2529215T3 (en) Method for cell isolation
Song et al. Isolation, identification and thermal inactivation of dominant spoilage bacteria in egg curds
CN115772482A (en) Multifunctional bacillus belgii, microbial inoculum and application thereof
KR102131631B1 (en) Extraction of nitrogen from organic materials through ammonification by mixed bacterial populations
CN1419832A (en) Biologic antistaling agent of fruit and vegetable, and preparing process thereof

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: 20130605