CN103125591A - Apple preservative agent and preparation method thereof - Google Patents
Apple preservative agent and preparation method thereof Download PDFInfo
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- 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
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- culture solution
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- 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
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.
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 |
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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)
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| CN (1) | CN103125591A (en) |
Cited By (1)
| 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 |
-
2011
- 2011-11-28 CN CN 201110400301 patent/CN103125591A/en active Pending
Cited By (2)
| 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 |
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Application publication date: 20130605 |